“Bourbon has gained so much popular- ity in recent years and is an especially great choice for the winter,” said Sil- nicky. “We offer a Hot and Spicy Apple Cider with bourbon around the holi- days. Rum also is trendy right now, and it’s perfect in eggnogs, as well as in our Cranberry Lime Ginger Cocktail spiked with dark rum and topped off with cit- rus peel and a cinnamon stick stirrer.”


For guests who prefer a celebratory beverage without the alcohol, La Prima Catering has that covered, too. Non-al- coholic drinks like herbal teas and cranberry cider spiked with cinnamon and a dash of nutmeg can be warm and comforting, particularly during the chilly fall and frosty winter months.


Guests will find that these mocktails are a tasty choice and also a treat for the eyes. Some include dry ice that has the effect of smoke rising from the glass - an illusion that’s sure to please.


La Prima’s bartenders add a variety of fruit garnishes and flavorings with the use of a dehydrator to create cus- tomized fruit slices and unique drink toppers. What’s more, cotton candy and gummy worms aren’t just for snacking, as they can serve as creative additions in beverages that add a fun touch.


Keeping with its dedication to the en- vironment, La Prima Catering never uses plastic straws and, instead, offers a variety of paper straws that are avail- able in festive colors and designs dur- ing the holiday season.


Silnicky said current food trends also include La Prima Catering’s standing Ramen Station, warm pretzel bars, and mini sweet potatoes or white potatoes with assorted toppings. For a new take on an old favorite, the chef serves spe- cialty mini grilled cheese sandwiches featuring roasted tomatoes with brie and pesto, or smoked Gouda with sliced apple and fig jam.


“Vegetarian and vegan options are nec- essary nowadays, and we always in- clude them,” said Silnicky. “We feature menu items like roasted cauliflower and a vegan mushroom pasta com-


pleted with vegetable or saffron broths.”


Silnicky said plant-based, alternative meat products, such as the Impossible Burger and Beyond Burger, are also in favor now. With a very different taste and texture than soy vegetable burg- ers, these products are from a plant- based formula that’s flavorful and often creates a buzz of conversation about how they taste so similar to the real thing.


Guests will find that desserts are hard to pass up 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 op- tion 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.


The holiday trifle tastes as good as it looks and can double as a beautiful centerpiece with its layers of white chocolate mousse, cranberry compote and gingerbread. An ideal option for dessert is the dark chocolate bark topped with dried berries, pretzel pieces and nuts, as well as the French


MEETINGS AND SO MUCH MORE


SANDS BETHLEHEM IS NOW WIND CREEK BETHLEHEM. We’re proud to begin a new era of Casino Resort excellence with even more guest amenities and special incentives – all enhanced by our signature style hospitality.


Located in Pennsylvania’s beautiful Lehigh Valley, we’re only 90 minutes from New York City. Our dedicated Events Team is


anxious to guide you through every phase of planning to assure your complete success.


Book your meeting or conference today by contacting Daniel Mies at (484) 777-7928 or Daniel.Mies@WindCreek.com


Must be 21 years of age or older to enter the Wind Creek Casino. GAMBLING PROBLEM? CALL 1-800-GAMBLER. Mid-Atlantic­EvEntS Magazine 51


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