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Delicious desserts offered up for events by Brûlée Catering by Chef Jean Marie Lacroix


salad bar as well as desserts plated at an afternoon break are other sought-after choices. “That extra boost of sugar late in the day is important,”remarks Savino.


When asked about classic dishes that have remained on Drexelbrook meeting menus over many years,he was quick to reply. “There are many food choices that have withstood the test of time. Build your own, for example, includes a delicious saffron risotto as a base with the addition of interesting toppings. Carving stations featuring grilled tender- loin of beef is an ongoing attraction,and the most popular of all is our award-win- ning lump crab cake with spicy avocado aioli.”


The Farmer’s Daughter, housed within Normandy Farm Hotel and Conference Center in Blue Bell, PA, embraces a pio- neer spirit that is enhanced by seasonal food innovation. Reclaimed wooden tables are laden with succulent locally sourced ingredients incorporated into modern farmcooking. Meeting planners have responded with great enthusiasm to the restaurant’s winning approach to its culinary creations.


“As recently as three years ago, a stan- dard sandwich buffet was welcomed at our Normandy Farm Hotel and Conference Center,” recalls Gary Murray, director of sales and marketing. “Now food has become the biggest draw to a meeting venue.More folks are planning meetings around an immersion of par- ticipants into an experience - an escape - a camaraderie builder - something that accomplishes a lot in a little bit of time. We are able to satisfy these multiple objectives through food and space.”


Mid-Atlantic EVENTS Magazine 15


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