Normandy Farm Hotel and Conference Center in Blue Bell, PA serves “modern farm cooking,” a concept cultivated and embraced by its entire culinary team. “Throughout the resort, heirloom and locally-sourced ingredients come alive on the plate,” said Gary Murray, director of sales and marketing for Normandy Farm. “Using the seasonal harvest from the surrounding region, our plates are innovative with sumptuous, deep, pure flavors.”
Tips and Suggestions for Planners
Planning an event or meeting for a group requires so many components, and choosing the venue, food and bev- erage menu and, in some instances, a theme can be cumbersome. The area’s facilities are staffed with professionals who assist in every facet of the planning, and the chefs are eager to wow the guests with their specialties.
The following tips will help in planning successful group dining events.
- Find out how far the group’s partici- pants are willing to travel.
- Pinpoint when the group wants to dine, whether it’s an evening event or more of a lunch/brunch style.
- A budget or price range is important as prices can vary from one restaurant to another.
- Some restaurants are closed on Sundays, so it’s always important to find out what day of the week groups are interested in before beginning the search for a venue.
- If the group is looking for a space where they can have privacy from the rest of the restaurant’s guests, find out if that’s an option.
- If groups want to have the entire restau- rant exclusive to the group, planners need to find out if the venue will allow it. Sometimes it depends on the night of the week requested.
- Groups may opt for outdoor dining - find out if the facility has that option.
Normandy Farm offers locally raised beef from Lancaster County. The Angus cattle are raised on family-owned farms, which account for more than 99 per- cent of the farms in the county. By using the product, it means more than offering quality - the facility also supports Pennsylvania’s agriculture, particu- larly local farms.
“When we buy locally, we help to sustain the local economy, provide family farms with a steady income and indirectly aid in stewardship of the land needed to sustain local farms,” he said.
At Normandy Farm, the belief is that you eat with your eyes as much as your mouth. The focus is on robust flavors, and the food presentation is treated as an art form. Attendees should be prepared to bring a big appetite, because the facility offers hearty portions consistent with what is expected on a his- toric farm.
Executive Pastry Chef Sam Nahhas earned the “Pastry Chef of the Year” desig- nation from the American Culinary Federation in 2015. The award recognizes a pastry chef who has displayed a passion for the craft, has an accomplished reputation in the pastry field and has helped educate others by sharing skills and knowledge. Nahhas also was the recipient of the 2005 Coupe du Monde de la Patisserie (World Pastry Cup) in Lyon, France. He oversees every baked good at Normandy Farm as well as those at Blue Bell Country Club.
Nahhas leads a team of bakers and apprentices, who create delicious baked goods, including croissants, Danish pastries, muffins, dinner rolls, burger buns, and Kaiser, challah and sourdough breads. Guests will want to save room for dessert with the selection of mini French pastries, gelato, sorbets, French mac- aroons and cakes that are a work of art.
All of the products are made daily, and high-quality ingredients like whole wheat flour, pistachios, hazelnuts and 40-percent heavy creams in many of the recipes are important in the creations Nahhas bakes. By “going the extra mile,” the baked goods, especially the breads, have better texture, color and taste.
Normandy Farm offers a combination of history and modern amenities. The bar is located inside of America’s oldest silo, where guests can choose from a wide selection of local craft beers and cocktails.
“What was once America’s largest barn is now the country’s most beautiful barn available for conferences and events,” said Murray. “The backyard is Montgomery County’s hottest outdoor dining space.”
Robert Ryan Catering and Design encompasses three venues in the Philadelphia area. Columbia Station in Phoenixville, PA was built as a stop on the Reading Railroad system in the 1800s. Barn on Bridge in Collegeville, PA is an 18th-century dairy barn that boasts wooden beams and stone walls and is accentuated with wrought iron chandeliers.
The 18th-century Philander Chase Knox Estate in Valley Forge, PA is located in the heart of Valley Forge National Historical Park - the first-ever event venue
50 November December 2016
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