It is Chef Jose
Garces’ mission to provide
excellent food together with quality service.
A sampling of Garces’ plated entrees include: organic black pearl salmon - a creation with balsamic lentil salad,horseradish,cured scallion salad and lemon vinaigrette; veg- etable lasagna with house-made pasta,zucchini,eggplant, roasted peppers,wild mush- rooms, parmesan béchamel,basil oil and lemon zest;and flat iron steak concocted with saffron rice,Padron peppers,garlic toast and green chile.
Dessert will never be the same once attendees have experienced interactive dessert sta- tions. Garces' Ice Cream Bicycle, for example, contains four ice cream flavors from the Franklin
Fountain.Vanilla, chocolate and the choice of two additional flavors that can be toppedwith chocolate and caramel sauces,whipped cream,sprinkles and chocolate chips. Their mouthwatering Doughnut Station includes house-made doughnuts glazed with chocolate sauce,maple glaze and dulce de leche glaze. The doughnuts can be topped with sprinkles,pecans,cocoa nibs, bacon and/or sea salt.
Attendees with a sweet tooth will find a bevy of choices in the Small Bites, such as Canneles (a custard French cake); French macarons in seasonal flavors; an assortment of house-made cookies,brownies and blondies and more.
For a decadent twist,the Empanada Trio includesMexican chocolate pastry cream,pear frangipane,guava cream cheese,dulce de leche and fruit salsa;Crema Catalana is a tra- ditional Spanish custardwith figs and cherries;andVillageWhiskeymilkshakes are avail- able in a choice of vanilla, chocolate, s’mores, vanilla whiskey and chocolate whiskey, just to name a few.
With 10 restaurants in Philadelphia alone, the Garces Group offers Latin-inspired cui- sine. Since opening his first restaurant in 2005,Chef Garces has emerged as one of the nation’s leading chefs and restaurateurs.Owner and operator of restaurants across the country,an event planning division,and a 40-acre organic farm,he’s a 2009winner of the James Beard Foundation’s “Best Chef,Mid-Atlantic”award and is one of a few chefs in the nation who has earned the title of Food Network’s "Iron Chef.”
Garces also has authored the cookbook TheLatinRoadHome,which is a culinary and cultural tour of Ecuador,Spain,Mexico,Cuba and Peru. In addition,he penned the cook- book LatinEvolution.
Garces’culinary training began in his paternal grandmother’s kitchen,where he learned to prepare family recipes. He graduated from Kendall College’s School of Culinary Arts and worked in top-rated professional kitchens from Spain to NewYork City before mak- ing Philadelphia his home in 2001.
Each of these expert caterers shares a common bond, as all have a passion for creating great food, but each also understands that it's the clients who matter most. Pleasing pallets and tempting taste buds is best served when a planner's goals are being satis- fied and their objectives are nourished, as well.
By working closely with clients, these masters of the culinary world provide a well balanced event served up in tandem with an excellent meal.
Lenora Kruk-Mullanaphy is a public relations specialist for the American Traffic Safety Services Association and has extensive public relations experience in the hospitality industry.
lmullanaphy@gmail.com
16 January February 2016
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