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Neuman’s Kitchen made its grand catering debut to Philadelphia this past March with its first event. We partnered up with Evantine Design, a renowned Philadelphia event design firm to create four magical settings. While Neuman’s Kitchen’s Executive Chef Robb Garceau, designed four unique and seasonal menu handling the freshest, most beautiful ingredients and transforming them into deliciously inspired cuisine designed to make an emotional connection.
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Cucumber & Lemon Verbena Gazpacho
Sugar Snap Salad, Mint, Montasio, Fricco, Baby Greens
Pan Seared Sea Bass
Lime Beurre Blanc, Melted Baby Leeks, Sautéed Seasonal Mushrooms, Pea Risotto
Red Currant Vacherin
Cassis Sorbet, Pink Grapefruit Gel, Almond Nougatine
Romanesco Cauliflower, Mizuna, Chioggia Beets, Ice Vinegar
Edamame Crusted Halibut
Cauliflower Puree, Shiitake Mushroom “Bacon” Ragout, Shishido Pepper Broth
Black Forest Chocolate Tart
Cocoa Nib Soil, Sour Cherry Caramel, Dark Chocolate Ganache
Sugar Snap Pea & Tri-star Strawberry Salad
Crispy Quinoa, Citrus Yogurt, RED Vein Sorrel
Roasted Chicken Roulade
Sweet Corn & Cauliflower Farrotto, Cured Cherry Tomatoes, Tarragon Vinaigrette
Raspberry & Pistachio Semifreddo
Basil Crème Fraiche, Milk Chocolate, Sea Salt Brittle
Citrus Market Carrot Salad & Burrata
Saffron-Yogurt Aioli, Puffed Rice, Honey-Parsley Dressing
Basil Crusted 72-Hour Short Rib
Pinot Noir Sauce, Zucchini, Cauliflower-Parmesan Reggiano Farrotto
Wild Blueberry Crème Brûlée
Honey Grilled Peaches, Black Pepper Biscotti, Anise Hyssop
We had over 100 of Philadelphia’s top event planners, vendors and high profile guest attend. Our recent expansion into Philly can be attributed to Jan DeMarzo, our new Vice President of Development Jan brings decades of experience in catering and café sales and operations as well as client management to the Neuman’s Kitchen team. Jan is responsible for the expansion of Neuman’s Kitchen into the Philadelphia market and will be guiding Neuman’s relationships with cultural centers in Philadelphia and New York. Jan supervised accounts ranging from the Please Touch Museum, Independence Visitor’s Center, Free Library of Philadelphia, National Constitution Center, The HUB properties and Center City District. Prior to Brûlée Jan’s spent twelve years with Compass Group where her roles included East Coast Vice President for Wolfgang Puck Catering and Regional Director for Restaurant Associates. Jan was responsible for many high-profile accounts including the Philadelphia Museum of Art, Kimmel Center, Princeton University, Penn Museum of Archaeology and Anthropology, Longwood Garden, Georgia Aquarium, Newseum in Washington D.C. and Museum of Science in Boston.
To book a catered event in Philadelphia or New York City please contact us at email@example.com