Guests will find that desserts are hard to pass up


tion. Small plates continue to be pre- ferred to multi-course dinners and heavy hors d’ oeuvres receptions. This style offers an a la carte-designed plate as guests would enjoy in a restaurant, but it’s limited to a few bites of protein, starch and vegeta- bles. Loevy said this trend is espe- cially successful for corporate holiday parties by offering a progression of butlered and stationary small plates that create a dynamic party vibe.


For starters, there’s often a butlered salad course served in mason jars (the jars are still popular and, more importantly, easy to hold while stand- ing). This is followed by a course of pasta or fish, such as Pan-Seared Striped Bass with Lemony Smashed Potatoes, Pancetta Roast Haricot Vert and Tarragon-Caperberry Beurre Blanc (Haricot Vert is a green bean with a very narrow, edible pod and small seeds). A red meat, such as Beef Tenderloin, Blue Cheese Au Gratin Po- tatoes, Roasted Fall Vegetables, Ver- mouth Macerated Cherries and Bourbon-Spiked Manhattan Sauce, is usually offered for the third plate.


“Over the last three years, we’ve found an increasing demand for more vegan and vegetarian menus,” said Loevy.


Stations are another popular choice that also uses small plates. This style is more freewheeling, mixing different cuisines in a mosaic of dishes - both room temperature and heated. Loevy said the key is variety. For example, an antipasti table may be quite abun- dant, but it’s still Italian. For the sta- tions, the chef may mix elements of Italian with an Indian dish, Spanish Tapas or Hawaiian Poke. He said “any- thing goes,” and diversity of color and textures is the goal in creating this palette.


Loevy added that stationary food presentation has an added benefit of reducing staff, helping with the plan- ner’s overall budget.


Mocktails have been a popular bever- age this year, and guests especially enjoy the Lavender Sparkling Lemon-


Mid-Atlantic­EvEntS Magazine 47


during the holidays with seasonal specialties, like handmade chocolate truffles in a host of flavors,


such as white chocolate snowflake, praline, passion fruit and a vegan option created with coconut rum. Holiday cookies are always requested, and some of this year’s flavors will include chocolate candy cane, cherry almond, a combination chocolate gingersnap smash and more.


La Prima Catering


CELEBRATE ‘TIS THE SEASON


Contact our sales teams for our current holiday promotions:


CHERRY HILL


2000 ROUTE 38, SUITE 1180, CHERRY HILL, NJ 856.792.4480


KING OF PRUSSIA 205 MALL BLVD,


KING OF PRUSSIA, PA 610.992.3322


PHILADELPHIA 1201 FILBERT ST,


PHILADELPHIA, PA 215.567.2401


MAGGIANOS.COM/BANQUETS


at MAGGIANO’S LITTLE ITALY


Whether you’re looking for the perfect place to host


your holiday party or delicious catering for your event, we have you covered!


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