in Philadelphia, King of Prussia, PA and Cherry Hill, NJ.


“We’re an Italian-American, family-style restaurant, and all of our food is pre- pared from scratch by our dedicated chef teams,” said Victoria Hutchinson, HMCC, banquet and catering sales manager for Maggiano’s in Philadelphia. “Our concept came from our founder’s visit to Little Italy in New York City. He loved the idea of having the red-and-white tablecloths, home- made food - just like Grandma’s - and generous portions that are able to be shared with friends and family.”


Attendees will look forward to Maggiano’s authentic recipes, such as spaghetti and meatballs, chicken parmesan, lasagna, Tuscan shrimp and chicken, as well as delectable Italian desserts. Executive Chef Stephen Janisz will help in choosing menu


items for those with dietary restrictions or in customizing a dish with special ingredients.


“Our event spaces are a beautiful set- ting to bring any group together,” said Hutchinson. “We have a passion for making people feel special, and we strive to do just that each time our guests enter our doors.”


Planners will find the experienced sales managers at Maggiano’s have hosted all types of meetings and events, including all-day conclaves, pharmaceutical-compliant seminars, lunch and learns, and a variety of other celebrations.


Maggiano’s Little Italy’s history began in Chicago, where it opened its first restaurant in 1991. With guests some- times waiting for hours to enjoy family- style servings, it was evident early on


that the restaurant had found the recipe for success. Large portions of Italian-American food brought back memories of a Sunday night visit to their grandmother’s house. The recipes were simple, authentic classics from the kitchens of Italian grandmothers, mothers and aunts whose ideas of a recipe were “a pinch of this and a sprinkle of that.”


From four locations in Illinois to numerous restaurants across the coun- try, guests can whet the appetite with hearty portions of their favorite menu items.


Stephen Distler is the owner of both elements and Mistral restaurants in Princeton, NJ, as well as another Mistral location in King of Prussia. These restaurants are recognized nationally for James Beard Foundation- decorated Executive Chef, Scott


E V E R YON E WI L L B E BEGGING FOR AN ENCORE!


SO GOOD MEET. GREET. ROCK. PARTY


Treat your guests like a VIP when you book your


holiday party at Hard Rock Cafe New York. From breakfast to late-night, your event will be sure to impress.


Venue Buyouts or semi-private space Host Events for up to 1300 Guests Customizable banquet menus Entertainment and A/V options


Ready to get started? Contact Leonora Leung at


Leonora.Leung@hardrock.com


NEW YORK | 1501 BROADWAY 610.888.5069


Mid-Atlantic­EvEnts Magazine 23


PARTY


HAVE A


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