Garces Events at the Kimmel Center and the Academy of Music in Philadel- phia offers award-winning cuisine to make corporate receptions, confer- ences and every dinner a memorable celebration. Dedicated event man- agers guide throughout the process to ensure perfection, and planners who are in search of locations to host their events will find Garces offers nu- merous options.


Planners can choose one of the Garces restaurant’s private dining rooms for that next board dinner, the Perelman Theater at the Kimmel Cen- ter in Philadelphia for a town hall event, or Chubb Conference Center in Lafayatte Hill, PA for an off-site all day conference.


“A trend that’s becoming more popu- lar are small plates, which Garces Events has turned into our Farm Table Station,” said Renee Beverly,


catering sales manager for the Kim- mel Center and Academy of Music. “Instead of a sit-down meal, we’ve taken entrees, such as Braised Short Rib and Skuna Bay Salmon, paired them with delicious traditional sides and created a smaller portion so guests can grab-and-go without the need for a knife.”


“This station,” Beverly continued, “paired with an Asian Station - with a live sushi roller and a decadent dessert display - creates the perfect cocktail reception party while making sure all the guests have a substantial meal.”


For the holiday season, Beverly noted that many corporations and business events are moving toward fun and in- teractive cocktail and dinner stations rather than a formal, sit-down meal. Garces Events has created a variety of holiday packages that include passed


hors d’ oeuvres and stations with op- tions for either a beer and wine bar or a full open bar.


Spiked hot cocoa and coffee bars are a popular addition, as well, as are spiked apple cider and winter sangria served as signature cocktails.


Instead of a Classic Raw Bar, Garces Events can offer a twist with a Build Your Own Ceviche Station, where guests build their own platter.


Garces’ Handmade Mozzarella Sta- tion, a classic that’s the most popular with guests, showcases the chef pulling the mozzarella, making it a vi- sual treat. “It’s a step up from your standard cheese and charcuterie dis- play,” said Beverly.


Peter Loevy, president of Catering By Design in Philadelphia, mentioned two popular trends in food presenta-


WHERE’S THE FUN IN STAYING GROUNDED?


Get hearts racing—plan a group getaway in the Pocono Mountains.


4­ 6 September­z October­2019


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