Marking its 65th anniversary, the asso- ciation has listed some of the trends throughout the decades. In the 2010s, farm-to-table restaurants, especially those that serve local and sustainable ingredients, became popular across the nation. Gourmet fast-casual food ven- ues have become the model for how consumers experience meals. Younger individuals have gotten away from multi-course feasts and moved toward more casual meals that offer global menus with bites from around the world.


Normandy Farm Hotel and Conference Center in Blue Bell, PA was once the home of the largest dairy farm in the nation and is rich in history. Set inside this venue is the farmer’s daughter, a restaurant that can host events for groups up to 78 guests. Private rooms,


including The Orchard, Dowry and Wine rooms, provide a modern, farm- chic vibe that’s perfect for groups.


Seasonal harvests from the surround- ing region mean that plates served are innovative with deep, pure flavors. Setting trends is nothing new at the farmer’s daughter, as it has been known for its farm-to-table menu from its beginnings.


According to Karen Mandel, senior business development manager for Normandy Farm, all of the foods on the menu are made from scratch. “We are farm-to-table purists,” she said. “Today’s customers demand information about what they are eating, preparation meth- ods, nutritional values, sourcing and freshness. Our service staff - the ‘face of the farm’ to our dining public - is


well-trained to share our culinary story and take the time to do so.”


One group that dined at the farmer’s daughter had numerous specific needs, and the staff was able to source every product they requested. The bev- erages included organic coffee and freshly-squeezed juices. They didn’t want soda or artificial flavors and col- ors. Snacks consisted of low-carb and high-protein options, including Greek yogurt, fresh berries, granola, home- made fruit bars and roasted nuts. Attendees woke up to find a sumptu- ous breakfast made with fresh-cracked eggs; locally-sourced, nitrate-free bacon; fresh-baked breads; and steel- cut oatmeal.


The group dined on a lunch of locally- sourced protein - all of which was


PLAN YOUR HOLIDAY EVENTS WITH GARCES AND CHECK A FEW THINGS OFF YOUR LIST: EASY PLANNING GREAT FOOD RAVE REVIEWS


Host your holiday party at one of our award-winning restaurants, exclusive venues, or at your home or office. As our gift to you, each of your guests will receive a $25 gift card. Happy holidays!


WWW.GARCESEVENTS.COM FOLLOW US @GARCESEVENTS


Mid-Atlantic­EvENts Magazine 53


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