"The more the merrier" has roots dating to the 14th century and is an oft cited phrase. Although this statement implies that great joy is derived from multitudes, not all would agree. On the CBS television sit-com, The Big Bang Theory, for example, the irascible Sheldon Cooper dis- counts it as a false equivalency. More does not equal merry. "If there were two thousand people in this apart- ment, would we be celebrating? No, we’d be suffocating."
Event planners blessed with grand and glorious space would eschew Cooper’s snarky comment with gusto. More is absolutely merrier, creative and profitable. The fun and excitement of liberating the imagination is as reward- ing as a healthy bottom line. Hearts truly pound in anticipa- tion as ideas flow, and there is nothing quite like that exhilarating rush experienced when the event is a smash- ing success and everyone is ebullient with joyful fatigue.
In addition to Moulin at Sherman Mills, Brûlée Catering boasts many venues adapt- able to large events. Legacy Youth Tennis and Education Center and Free Library of Philadelphia and are just two examples.
Wide Open Spaces
Jan DeMarzo, vice president of catering for Brûlée Catering by Chef Jean-Marie Lacroix, is very familiar with that happy tingle of satisfaction. Brûlée is renowned for its memorable events and creative motifs. “It’s not the theme itself, it’s what you do with it,” suggests DeMarzo. “When Moulin at Sherman Mills is the venue, imaginations can run wild. Possibilities are endless.”
Moulin, which was built in 1862, made blankets and uniforms for Civil War sol- diers. Its current name was coined at a Brûlée staff meeting. Moulin is the French word for mill and the name also evokes the mystique of the Moulin Rouge. The architectural character is rich with historical elements, including soaring wrought iron-framed windows, exposed beam ceilings, dramatic columns and concrete floors. Planners can use the entire 20,000-square feet or divide the sea of space into separate cus- tomized rooms.
“We have a blank slate at Moulin,” notes DeMarzo. “We can devise a roller skating rink one day and a beach, complete with boardwalk vendors another. There are no time restrictions to set-up, which is a big plus. National Liberty Museum held
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its Annual Glass Auction and Gala at Moulin last fall and organizers had the freedom of four days to put everything in place. Close to 400 guests enjoyed a five- course dinner surrounded by gorgeous glass.”
A two-day fundraising event featuring an evening patrons’ party and a day of lec- tures and presentations required three days to prepare. "A Date with a Plate" is presented by event planners, florists, interior decorators and caterers to celebrate interpretive table décor. The 2015 beneficiaries were Project ALS and the research being conducted at Penn Medicine to better understand neurode- generative diseases.
“We worked with the planner to design a series of high-end vignettes to showcase participants,” reports DeMarzo. “A recent Philadelphia University fashion show staged at Moulin attracted 400 people to a VIP reception and 900 for the show. It was just like Project Runway,” she declares. “Moulin easily allows us to do jumbo events.”
A particularly wonderful occasion for Brûlée assembled 200-plus guests at Moulin to honor Chef Lacroix and his legacy. "Firing Up Tomorrow’s Chefs" was a tasting event and fundraiser to support
Legacy, formerly Arthur Ashe Youth Tennis and Education Center, offers indoor and exterior event space. A gazebo-graced courtyard is inviting for up to 800 guests. The inaugural Abramson Cancer Center - Philly Fights Cancer Fundraiser, highlighted by entertainers Carole King and Jim Gaffigan, was applauded by 1,100 dinner guests.
Last year’s Borrowers Ball at the Free Library enchanted more than 400 people with a "Through the Looking Glass" theme to commemorate the 150th anniversary of Alice in Wonderland. Brûlée Catering delighted the group with a cocktail hour, sit-down dinner and delectable desserts.
the Careers through Culinary Arts Program (C-CAP). Lacroix, who was introduced by Georges Perrier, graciously accepted an award for his significant role in Philadelphia’s culinary scene.
“It is an honor to be recognized by C- Cap. I have been involved with the group for 25 years - for as long as the program has been going on - and nurturing the next generation of talented chefs is very rewarding,” said Lacroix.
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