What’s New at Normandie Ridge

Normandie Ridge Holiday Happenings - Part Two

January 3 , 2007

Two events were held at Normandie Ridge Senior Living Community at the end of December to finalize the holiday season for the residents, staff, and York community.

First, on December 20, 22, and 24, luminaries were lit around the campus of Normandie Ridge Senior Living Community for their annual Grande Illumination event.  A special reception for luminary sponsors and honorees was held from 6 p.m. until 8 p.m. on Wednesday, December 20 in the Atrium and Multi-Purpose Room. 

Food, refreshments, and musical entertainment were provided for the nearly 200 guests that were in attendance of the reception.  Refreshments and food items were prepared by the Normandie Ridge Food Service Staff and included scallops wrapped in bacon; mini quiche; shrimp egg rolls; a fruit display with hot fudge sauce; a veggie display with homemade crab dip; hot apple cider; and assorted desserts, such as mini cheesecakes, baklava, cookies, and chocolate dipped cream puffs. 

There was an opportunity for all residents, staff, and the public to sponsor luminaries for one, two, or all three nights in honor or in memory of a loved one.  Donations collected benefit the Charitable and Benevolent Care fun that assists those persons living on the RiverWoods or Normandie Ridge campuses that have outlived their financial resources.  This year, $8860.00 was raised.

“This was the first year I had the privilege of coordinating this event,” commented Sue Jamison, Albright Care Services Annual Fund and Community Relations Director.  “It was nice to have so many people gather in celebration of the holiday season and to remember or honor loved ones.”

Finally, a Christmas Day buffet was served on December 25 from 11 a.m. until 2 p.m. in The Congressional Room Restaurant.  About 160 people, including community members, joined in celebrating the Christmas holiday at Normandie Ridge and enjoyed a wide array of menu items.  Entrée choices included baked ham with port cherry sauce; carved prime rib with au jus; and poached salmon with creamy dill sauce.  Assorted cakes, brandied bread pudding and coconut custard pie, traditional mince meat pie, and fresh baked cookies were featured desserts.  A variety of soups, salads, and vegetables were also available.