The restaurant’s 90-seat lounge is also dedicated to the “fresh-is-best” vibe with mixers and infusions made from local fruits and vegetables. Guests can enjoy designer vodka and bourbon infusions while relaxing amid hand-blown chan- deliers and a 40-foot fireplace.
The menu runs the gamut from Farmstead Cheese and Nosh to Farm Market and Farm Style Sharing. Its pri- vate, six-course, family-style dinner is inspired by the day’s harvest Set by the chef, the dinner requires a minimum of eight guests with reservations.
“We tout various events that only we can produce,” said McDevitt. “Because of our enormous food and beverage staff, we produce events that other hotels would have to ‘sub out’ to a third party and charge more.”
Specialized markets looking for some- thing new in terms of team building
activities will find Normandy Farm to be a haven for interesting, educational and exciting events.
A great example is their meeting with a “twist,” the Pretzel Baking team building program that teaches how to master the Philly-style pretzel while gaining valuable business leadership tools in the process.
Participants mix and roll the pretzel dough, take part in the baking process and can then enjoy their creations with a variety of toppings. Challenges can be customized for groups, and may include prizes for things like creativity, design, teamwork and flavor.
Other options include: Sweet Success Team Building, where attendees create flavor combinations, and then bake and decorate cupcakes; Choose Your Own Steak through which attendees select the size of their rib eye, filet or
Offering an experience that combines its contemporary atmosphere with the freshest foods of each season and
wines from around the world, Seasons 52 is attractive for intimate dinner meetings and presentations.
Mid-Atlantic EVENTS Magazine 17
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