IATSE BALLROOM sets the stage for your next celebration

homemade gnocchi, veal chops, crab cakes, and center cut choice filets. Add a menu of fine dining entree choices, along with, of course, Anthony’s award-winning red gravy!

Cuisine choices include Southern Italian, Northern Italian, Traditional American, Vegetarian, Latin American, to name a few. Giovanni LaRosa expresses the finest moment of the meal is with, “Curtain call ladies and gentlemen - homemade gelato, mouthwatering sorbet, and assorted Viennese pastries!”

The 500-guest capacity IATSE Ballroom offers a full stage, theatrical lighting, large dance floor, PA Audio System, free secure on-site parking, and multimedia options. Prideful of the staff, IATSE is composed of seasoned management and an experienced production team ready to create everything you need from a fullservice venue including memorable decor, lighting, flowers, entertainment, and conceptual ideas.

IATSE stands for the Worker’s Union International Alliance of Theatrical Stage Employees,

2 lbs risotto

1 lb of 21-25 shrimp, shelled & deveined

1 tsp each of salt, pepper, hot pepper seeds

1 large white onion

Moving Picture Technicians, Artists and Allied Crafts of the United States, Its Territories and Canada (IATSE). It was founded in 1893 to advocate for fair wages and working conditions. Union membership is at 168,000 today and members work in live theater, motion picture and television production, trade shows and exhibitions, television broadcasting, and concerts, as well as equipment and construction shops that support these areas of the entertainment industry. The Union Hall on 2401 South Swanson represents IATSE Local 8 with the Jurisdiction of Philadelphia, PA/Camden-Mercer County, NJ.

INGREDIENTS

6 oz of fresh parsley

1 qt of chicken stock

1 qt heavy cream

2 tbsp of extra-virgin olive oil

1/2 lb of butter

1/2 lb Pecorino Romano cheese

1/2 cup of Chablis white wine

6 cloves of fresh garlic

Directions

In a medium size saucepan, add olive oil and let it come up to heat. Add onions, garlic, allow it to caramelize. Add butter. When melted down, add risotto. Give it a nice mix. Reduce heat to low then add shrimp, white wine, salt, pepper, and hot pepper seeds. Allow to caramelize a little bit more. Add chicken stock frequently. After allowing it to cook for 45 minutes, check risotto. If it’s soft enough, you can add the heavy cream. Let it cook for an additional 15 minutes. Add cheese. Serve.

IATSE is a member of the Philadelphia RowHome (PRH) Magazine Business Network.

COURTESY OF CHEF MIMI LAN, THE TASTE CURATOR