Banquet cuisine: Our take

Posted on November 29, 2012

The PalaceOur executive chef Justin Di Bianca is a constant innovator. Raised on his Italian family’s cooking, he believes in cooking from fresh ingredients and tried-and-true techniques whether he’s cooking for two or 300. The Palace kitchen staff takes pride in making its own sauces and butchering its own meat. It’s this attention to detail that makes a noticeable difference when our food is tasted by our guests.

“I truly believe that banquet food can be prepared in a way that elevates it,” said Di Bianca as he prepped in the kitchen. “I feel very lucky to be in charge of making sure that our people who come to an event at The Palace are satisfied with the food from the appetizers to desserts.”

During the tasting Justin and his staff are on hand to answer questions and walk our clients through each plate.

“Of course when you are preparing foods for hundreds of people, it’s important to maintain a certain amount of precision,” said Di Bianca. “But that doesn’t mean that we can’t get creative and add some nice signature touches to our dishes.”