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Philadelphia, as birthplace of the nation,
was home to America's first great celebrations. Today's party industry
does history justice, carrying on a tradition of gracious hospitality
that has grown richer and more diverse over the years, rivaling
the best in the world.
Professionals who are knowledgeable, sophisticated,
excited and clever about entertaining abound. However you enter
the party planning process -- through an event coordinator, meeting
planner, caterer, restaurant, public relations firm, equipment rental
company, decorator, florist, or stationer, or musician -- you can
trust to be plugged into a huge and capable support network that
is as good as it gets, anywhere.
You can pick up cheesesteaks from Jim's
Steaks for $5.62 per person, or ask Callahan Catering, the ne plus
ultra caterer who's served some of the wealthiest people in the
world, to cater dinner at $300 a plate. "We can find you a
wonderful wine for $8 a bottle," notes Gregory Moore, owner
of Moore Brothers Wines, "as well the more rare and unusual
wine at $50 a bottle." In terms of locations, the selection
varies from quaint historic house museums to hip "edgy"
empty warehouses and piers.
The choices are vast, limited only
by the imagination, the budget, and the illusive perception of what
creates a great party. In a recent survey of area party-makers,
the trends were unanimously voiced as "simplicity, quality,
and fun." The specifics differ vastly. "Everyone,"
explained Karen Spiro, a self-described eventologist, "wants
the mark of individuality, to feel that they, their event, and their
guests are special."
Regarding menu, survey respondents
agreed on this advice: choose easily eaten foods, one-bite hors
d'oeuvres, less fried food, healthier, quality produce, even organic.
Some are doing retakes of comfort "retro" food: Peachtree
& Ward, for example, has a whole menu of puddings, serving a
different one to each guest; Callahan Catering offers items like
macaroni& imported cheese on Parmesan crisps, miniature one-inch
cheeseburger, and fish & chips served in newspaper cones; Catering
by Design notes that all the carbohydrate requests that used to
be for pasta are now for good old-fashioned mashed potatoes. Catering
Inc. reports a marked increase in requests for vegetarian items,
with their most popular hors d'oeuvres being olive tapenades on
bruschetta.
Regarding atmosphere, consider the
book "The Experience Economy: Work is Theatre & Every Business
a Stage" by Harvard grads B. Joseph Pine and James H. Gilmore.
Whether the new experience to watch for are Latin as predicted by
Feast Your Eyes, or Moroccan as opined by Peachtree & Ward,
"the most important factor," explained Ed Markus of Event
Navigators, "is that you execute your theme carefully, with
attention to detail. Success lives in the details."
The domain of details is presentation. Global
Dish serves assorted soups in"Faberge" eggs cups with
straws; Catering by Design serves lobster bisque in mini Japanese
teacups. Callahan Catering has created a whole "Lollipop Line"
of bite-size portions served on standing skewers; as well as "Edible
Displays," a tray, for example lined with wasabi peas, on which
carrot beet tarts are served.
Waitstaff, once relegated only to tuxedos
(the still acceptable classic), now sport a range of uniforms, from
long white brasserie aprons and bowties (the more casual), to costumes
for theme parties (the funkier), to crisp white Nehru-collared jackets
(the chicest). Requests for stations and displays still come in,
but are being out-numbered by requests for butlered food. "We
live in an age where service is premium," explained Peter Callahan,
"the more high tech we get, the better people skills we need
-- nothing can take the place of a smiling, well-trained waiter."
Ann Davis of The Total Table reports that,
"Table linens are either elaborately baroque and richly festooned,
or simple, with smooth, clean lines." For flower arrangements,
Kremp says "simple reigns;" and Evantine reports "less
overstuffed, oversized table bouquets." The epitome of simplicity,
carnations, is even back in vogue. Willow & Reed is doing more
single flower bouquets, with different flowers on tables for large
events.
Regarding liquid refreshments, guests are
still drinking less, but better. How this gets interpreted today
though is slightly different. Caterers are creating "signature
drinks" for parties, or specialty bars. Catering by Design
frequently offers a single malt scotch bar, Peachtree & Ward
serves martinis with sake or lemongrass as well as specialty tea
bars; and Callahan's clients want grappa and espresso bars, or in
the summer, Caiparinhas (South American cane liquor mashed with
lime and sugar).
From classic elegance to wild exoticism,
it is all in Philadelphia for the asking. With poetic license from
Goethe, "Whatever celebration you can dream of, plan it in
now, plan it in Philadelphia. For here you will find boldness, genius
and magic." Our partymakers are ready...
Kremp dreams of a client who wants
them to create a fantasy rose garden. Peachtree & Ward would
love to design an Indian banquet. Karen Spiro of EVENTures has got
a three ring psychedelic circus with animals and fireworks up her
sleeve. Lynn Buono of Feast Your Eyes pines for international flavors.
And Callahan Catering suggests cocktails on the Sergenti Plains
and dinner in Dinosaur Hall.
Philadelphia guests and hosts are
always happy. Legend has it that "A good time had by all"
was first said here. The reason is easy to discover, and ever so
palatable to enjoy.
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