time, they established their urban garden in Maryland. In 2013, they added an urban garden in Willow Grove, PA.


Since that time, they have experienced an increasing interest and desire from private as well as corporate clients to serve more sustainably grown food.


“While not all budgets allow for organic, local ingredients,” explains Gabrielle Wallace, event manager, La Prima Food Group, “our customers continue to appre- ciate the efforts that we make to be able to have these choices available.”


La Prima operates five kitchens through- out the Mid-Atlantic region, and all are run on a sustainable/green production and business model.


“We are members of the Green Restaurant Association, and all of our kitchens maintain a 3- or 4-star rating on our Environmental Scorecard," notes Wallace.


In 2012, La Prima Food Group established its “Seeds to Celebrations” program, where they produce “grown-to-order” events in conjunction with their partner farms.


"Recently we served over 450 guests a uniquely seasonal meal at the Valley Forge Tourism and Convention Bureau Annual Luncheon,” says Wallace. “Our corporate executive chef, Kyle Vermeulen, created the luncheon based on seasonal items. It included chicken breast stuffed with roasted red peppers, spinach and mozzarella cheese topped with a garlic jus, and served with a carrot soufflé."


"The truly wonderful thing is that any meal and event can become a farm-to- table experience if the caterer is given the proper notice to prepare," she adds.


"While our menu always has healthy options available, we also make every effort to educate and guide our clients,” Wallace continues. ”Allergens are a very


prominent concern these days; therefore, each item on our menu is labeled to inform the client’s decision."


Recently, by client request, La Prima designed an extensive and exclusive menu for a large client with a healthcare concern who requested a variety of meals for their staff that would need to be prepared to exacting standards.


Each meal is prepared with a caloric, salt and fat goal. Each includes nutritional and allergen information. This program, to date, has been received with great enthusiasm and success.


"La Prima takes great pride in our envi- ronmental standing,” notes Wallace. “Our chefs create meals inspired by fresh ingredients and worldwide flavors. Combine all of that and you’ll see that our culinary philosophy is in our tagline; and it’s more than that - it’s how we go about serving each meal: Seasonal. Sustainable. Sensational."


215.830.1225


www.laprimaevents.com philly@laprimacatering.com


Photograph by Bella Carolina Photography


Colors that are Seasonal. Flavors created the Sustainable way. Food that is Sensational.


Mid-Atlantic­EvENts Magazine 49


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