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Wednesday, November 25, 2009
Good Day Philadelphia TV Clip
Watch our own celebrity chef, Jim Coleman, spin some Thanksgiving leftovers into amazing meals of their own!
Jim Coleman in the Normandy Farm Kitchen!
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Friday, September 11, 2009
Culinary Familiarization Tour at Normandy Farm Hotel
Normandy Farm WOWs even the most sophisticated foodies.
-- By Mid Atlantic Events Magazine
WOW-ing even the most sophisticated foodie, Normandy Farm Hotel & Conference Center hosted a culinary Familiarization trip attended by 90 planners and guests from Pennsylvania, Delaware, New Jersey and New York City. Attendees were treated to Normandy Farm Hotel's signature Culinary Retreat event that kicked off in the lush gardens of the Grand Terrace, where guests sipped Peach Sweet Tea Vodka drinks and were treated to a sumptuous Souvlaki station and assorted grass-fed meats, a decadent sushi bar and many other signature hors d'oeuvres.
The groupo was then led inside, past the fireplaces and exposed wood beams that define the cozy but chic atmosphere. Celebrity Chef, Jim Colmeman detailed the decades of history dating back to a famous visit by William Penn. The hotel is proudly listed on the U.S. Department of the Interior's National Register of Historic Places.
Chef Coleman dazzled the group with a live cooking demonstration teaching them how to prepare a fluffy but oh-so-rich chocolate mousse, paired with a tuxedo strawberry. Luckily, everyone really paid attention, because they were then put to the test! Normandy's award winning chefs gave all of the guests aprons as they broke into teams to try their hand at preparing the dessert on their own with much success! And, they got to take the aprons home!
Guests dined on a duo plate consisting of Normandy's famous jumbo lump crab cakes paired with tender veal medallions. Prizes were also awarded throughout the event like: event coverage photographed by preferred partner Tyle Boye Photography, foursomes of golf at sister-property, Blue Bell Country Club, cooking schools with Jim Coleman, and overnight packages at the hotel. Assorted florals accented with an elegant apple theme were prepared by Normandy Farm Floral Designs, as well.
"We are a true all-inclusive property and are considered one of the premier properties in the historic Philadelphia suburbs," says Melissa Manzo McDevitt, Director of Sales. And the guests agreed! With 141 sleeping rooms, 23,000 square feet of IACC-approved conference space, an 18-Hole private golf course, a gourmet restaurant and lounge and courtesy shuttle, Normandy Farm Hotel & Conference Center and Blue Bell Country Club can host events of 5-500 and also provide a litany of creative teambuilding options perfect for the meeting planner who wants something "out of the box."
There ar enow almost 100 more planners who know why Normandy Farm is so creatively special!
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Friday, July 31, 2009 10:40 AM EDT
Going to the Country
In the Greater Philadelphia region, not only does the water taste like wine, but the wine tastes like it’s made from fruits of the gods.
-- By Ilene Dube
[EXCERPT from centraljersey.com]
The afternoon was spent relaxing at Normandy Farm Hotel in Blue Bell, Pa. The pool was indoors, but a mural of the farm and countryside as it may have looked 150 years ago allows a swimmer to imagine being outdoors. Listed on the National Register of Historic Places, Normandy Farm began in 1730, and over the course of its history was a tavern, residence to the owner of the Philadelphia Record, and later was given as a wedding gift to the heir of the Singer Sewing Machine company. The couple honeymooned in Normandy, France, and thus named the farm. And, yes, George Washington slept here too. Its two-story banked barn is said to be one of the largest in the county.
After extensive renovation, Normandy Farm was turned into an inn in 2000, and as a WHYY-FM listener, I know of it as the site of Coleman Restaurant, where celebrity chef Jim Coleman, who hosts A Chef’s Table Saturdays at noon, presides over the kitchen. Mr. Coleman demonstrated his recipe for porcini-dusted sea scallops and risotto with wild mushrooms and radicchio. Never ruin good food with ordinary table salt, he admonished, and never sear meat just out of the fridge — let it come to room temperature.
Unlike on his radio show, where he interviews other food experts, in person the gracious chef talks non-stop in a giant run-on sentence. “They asked me to say a few words,” he says. “I can’t just say a few words, I have to say a lot of words.”
Later, we dined in Mr. Coleman’s restaurant, where he periodically came to check up on us. The dinner included a chipotle glazed baby quail breast served in a yellow corn jus, a trio of cold sake soups (tomato fennel, taro root coconut and English pea) and, as entrée, the pan-seared scallops with a butternut squash risotto enhanced with garlic nage.
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