She notes that, at times, clients come to La Prima with a fully fleshed out plan; other times it’s just an inkling of an idea. “Our event managers have the professional experience as well as venue and vendor relationships to help the client make the most of it."


Wine Room at the farmer’s daughter restaurant, which embodies “Modern Farm Cooking” at Normandy Farm Hotel and Conference Center in Blue Bell, PA


Wallace advises that if a client wants to create a dinner atmosphere that lends itself easily to group conversation, a round table will better create that than a long rectangle. If a client wants to create a soft- er, cozier feel for a few hundred guests, an event manager might suggest using plants, softer furniture and/or a softer color palette. She adds that it is always a process that ultimately leads toward the client’s goal when it comes to the group’s dining experience.


"As an example,” she continues, “we did a reception for The Organic Trade Association. They chose for their venue The Smithsonian National Zoo and Conservation Biology Institute in Washington, DC. It was a perfect start; as the evening’s theme was all organic, the textile colors and décor were earthy. The meal was created with organic ingredients down to the organic chocolate that was used for the dessert. It not only was the type of food that was served, but also the choice of venue that combined to make it spectacular."


Executive chef and co-owner, Scott Anderson, of Mistral restaurant - with loca- tions in King of Prussia, PA and Princeton, NJ, as well as elements restaurant in Princeton - observes that "more than ever before, we are seeing an increasing need for group dining and event menus that incorporate healthy, nutritious choices with locally sourced ingredients. People no longer want mass produced, family- style plates, but instead want a fresh and delicious meal that showcases quality."


"All our restaurants place a superlative focus on fresh ingredients - many of which are sourced from local farmers and pro- ducers - utilizing progressive, modern tech- niques to draw out the purest flavors,” he continues. “Our chef team forages for fresh new ingredients every day, and we are often known to change menu items day-of to reflect what we find."


5­ 0 November­z December­2018


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