The Pennsylvania Meetings + Events second annual Best of 2017 readers’ choice awards were held at The Fuge in Warminster on Oct. 4. The event was attended by 85 industry insiders who anxiously awaited the announcement of each category’s winners, selected online by the readers of the magazine. The Fuge, home to the centrifuge where the astronauts trained to adjust to the G-force of the rockets, played up its otherworldly theme with blue-and-white lighting and space-themed accents, including a bar tucked inside the base of the centrifuge.
Mark Ryan makes is mark and takes the lead at Robert Ryan Catering and Design.
Philadelphia's Festival O presents a new take on an old saw about how you get to Carnegie Hall (practice, practice, practice), but in this case, it’s plan, plan, plan. “We started planning for this four years ago,” says Frank Luzi, vice president of communications for Opera Philadelphia.
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Sophisticated Italian cooking designed for sharing transports guests to Italy.
Beth Koenig takes dedication to a whole new level.
Spectra by Comcast Spectacor chefs competed at a Culinary Innovative Challenge on Aug. 15, 2017. Pretzel Crusted Philly Cheesesteak Croquets were the winning menu item selected by a panel of five judges. In total, eight new game-changing food offerings were created for Spectra to add to the menus at its stadiums, arenas, convention centers, and catering properties across North America, beginning as early as this fall.
As Marcella Hazan explains in the introduction to her “Essentials of Classic Italian Cooking,” the varying languages, climates, geography, history and local ingredients that defi ne Italy’s diverse regions make it diffi cult to classify one single cooking style as representative of the entire country’s cuisine. Rather, “It is the cooking that spans remembered history, that has evolved during the whole course of transmitted skills and intuitions in the homes throughout the Italian peninsula and the islands, in its hamlets, on its farms, in its great cities.