“The current trend in entertaining expands upon the small plate style of presentation by offering grazing stations. Catering By Design always loves to create a visually appealing tableau and decorating these tables provides a great opportunity to liven a space, especially when the venue has high ceilings.”


- Peter Loevy, president, Catering By Design


cated palates, and therefore warns against “dumbing down” the whole menu merely to appease a few. “Sur- prise your guests with bold flavors and impress them with beautiful displays.”


Garces Events puts this philosophy into practice by serving up a dish like Onion Bhaji, which is an onion fritter with cilantro and mustard yogurt with mint chutney. They might also present it on an eye-catching black plate to fur- ther showcase the new menu item, be- cause “guests eat with their eyes first,” explains Kos.


She also recommends providing hearty and filling items for vegetarians, such as Grilled Haloumi spiked with water- melon and green olive.


Gran Caffe L’Aquila was originally an award-winning cafe located in the Abruzzo region of Italy. After an earth- quake destroyed the cafe - along with much of the town - the cafe was rebuilt in Philadelphia, PA. Today, Italian ex- pats flock to the restaurant for its au- thentic Italian cuisine and atmosphere, as do groups who are looking for an au- thentic Italian experience.


Riccardo Longo, founding partner, culi- nary and wine director for Gran Caffe L’Aquila, wows event guests with cus- tomized experiences that provide a taste of Italy. “Planners are seeking out memorable and unique experiences,” he observes.


The restaurant thrives on educating guests about Italy and happily obliges with wine dinners focusing on a partic- ular region of Italy, olive oil tastings, coffee experiences in its labs highlight- ing the differences in Italian regional cof fee that features city-by-city


Mid-Atlantic­EvEnts Magazine 13


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