“Groups are attracted to Gran Caffè because of the unique experience of dining in a landmark Italian restaurant from Abruzzo, which was designed and built in Italy, then relocated and run in Philadelphia by Italian artisans. The banquet team customizes each event to delight guests with an authentic Italian experience from a happy hour aperitivo at the bar to a multi- course dinner to wine dinners based on any wine region of Italy.”
Riccardo Longo, Founding Partner, Gran Caffe L'Aquila
Serving Washington, DC, Maryland, Virginia and Pennsylvania, La Prima Food Group is a leader and innovator in providing fresh, sus- tainable corporate and social catering.
Gabrielle Wallace, in corporate sales and events for La Prima Catering, discusses the appeal and growth of eco-friendly and organic foods as part of group outings and events.
“With the care and concern that many peo- ple now have about the kind of food they are eating and how the food was processed, being able to share with a client that the produce and, at times, the meat in their menu came from a USDA certified organic farm is a huge plus. We often hear from clients how the food ‘tasted’ so delicious and ‘looked’ so beautiful. It’s more than just a standard compliment. The fresher the food and the cleaner it was grown has a profound effect on the flavors and colors of food,” Wallace explains.
She further notes that La Prima has catered a number of special events where the clients specifically requested food that was grown “in-season.” To accommodate this, La Prima tailored their menus around the available ripening fruits and vegetables. “We recently created a menu for a bride that was literally grown-to-order,” notes Wallace. “She worked with our event manager and chef to create a menu around her wedding date. And she was flexible, so that when unexpected weather created the need for a menu change, it went smoothly.”
The catering company also crafted a uniquely seasonal meal for the Valley Forge Tourism and Convention Board’s annual
luncheon. La Prima’s Corporate Chef, Kyle Vermeulen, crafted the entrée for the lunch- eon, which served over 450 guests. It was based on seasonal items and included an “airline chicken breast” (a boneless chicken breast with the first wing joint and tender- loin attached - a moister and thicker piece) stuffed with roasted peppers, spinach, and mozzarella cheese and topped with a garlic jus that was served over carrot soufflé.
“The wonderful thing is that really any dish could be made organic and eco-friendly if given the proper notice to prepare,” explains Wallace. “Since our five kitchens are run on a sustainable and green production model and business model, the resulting food pre- sented at our special events is perfectly ‘eco’ and elegant.”
When it comes to La Prima’s most requested dishes for events, seasonal options rule. In the fall, their Roasted Root Vegetable Lollipops are a huge hit and include colors of autumn, such as deep reds and oranges. While in both the fall and winter, their Carrot Soufflé serves as a delicious and unique side dish option. Also in the fall and winter, vegan Sweet Potato Chili works well for both big events as well as smaller lunch- eons.
A year-round option is their Roasted Sweet Potato Mango Salad that boasts a sweet and savory flavor combination.
In the summer, La Prima favorites are made with fresh tomatoes, basil and other produce from either their partner farms or from one of their own urban gardens. As an example, their Pappardelle Pasta Salad is made with house-roasted garden tomatoes and egg-
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96 |
Page 97 |
Page 98 |
Page 99 |
Page 100
