Tag Archives: Chef Paul Marshall

the eagle has landed: farm boy bbq finally has a place to call home permanently!

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Google photo by I.H.

Yes. Farm Boy BBQ has their own beautiful space to call home! 625 N. Morehall Road, Suite 100, Malvern, PA. It’s where Naf Naf was very short lived, but a whole new feel inside and central Texas BBQ.

Today was a soft opening of sorts, and I sent my husband because I am grounded for a few days after a somewhat tricky Mohs surgery for skin cancer. (Which is why I borrowed photos I found on Google and gave credit. However the food we ordered are my photos.)

Google photo by I.H.

My husband described a large and beautiful space, immaculately clean and the aromas were amazing. Wood smokers and grills, and the cool inside grill gave my husband grill envy.

But what can I say other than this is a total rave and The Eagle Has Landed! I’ve already been a fan of Chef Paul Marshall’s food for a few years at this point.

But today, fresh from Farm Boy’s new home the food was off the hook! We had the rib-eye steaks for dinner and it was amazing! Prime beef from the Midwest (Copper Creek Cattle Company) , wood fired grill and no sous vides! Steak houses better watch out! And they already have the best BBQ anywhere! I just hope he starts making beignets again!

Google photo by I.H.

So the steaks. Heavenly and butter tender. Sides were fresh broccoli with some crunch (well who wants it to wobble?), salt baked potatoes. I have wanted a real steak house like they used to be steak for a while.

We went to Chop House in Exton recently and what can I say? The steak (rib-eye, as well) spent too much time in the sous vide, not enough time grilling , and was way too salty but not great flavor. It was a flop.

So when Paul Marshall told me steaks were on the menu for the new menu and on for this weekend I was totally psyched. It was quite literally a perfect steak and I am saying that even as take out this evening it was absolutely perfect, and that actually is difficult to do.

We also had chicken that we were looking forward to trying. BBQ grill cooked and lightly sauced. Paul Marshall’s barbecue sauce is amazing. It has zing from a little vinegar twang, but it’s not gloppy and super sweet. It’s a proper accompaniment to the food, it doesn’t hide the food. And that in my mind, makes perfect BBQ. I also like to taste the sauce but don’t want my food swimming in that. I am like that with all sauces and gravies, truthfully.

And of course my husband came home with brisket as well. And as I have told everyone before, the brisket Paul Marshall makes is like a religious experience.

There are plenty of BBQ places around, but Farm Boy which had me first at beignets, will completely blow other BBQ and your concept of BBQ away.

And whatever you order make sure you try the new spicy cheesy corn. It is one of the best corn dishes that I’ve ever had! Also, max & cheese, brisket chili which has no beans and the nachos. Any of the sides are amazing and I look forward to sampling his greens and baked beans and the sensation salad.

Google photo by I.H.

Chef Paul Marshall is also an accomplished baker/ pastry chef (hence the earlier beignet comment.) Any dessert will rock your dessert world. His pies are awesome and how can you not love real banana pudding ?

The new and permanent home is dine in and take out. 5 ⭐️ stars aren’t enough!

What more can I say? I mean it’s a total rave. Keep an eye on their Facebook page for hours as they revv up to their full on opening. I will note that I am an actual paying customer. I’m not an insipid influencer who shows up for an opening and then never again.

This is high end craft barbecue. The sauces and rubs are Chef Paul Marshall 100%. I hope someday he bottles both for sale. And actually I think he and his wife should offer cooking classes down the road.

Have I raved sufficiently? It’s just truly the first perfect meal from a restaurant in forever.

Chef Paul Marshall has worked hard to have his food stay in the community he calls home. The commercial real estate around here is ridiculous enough that he could have left. He is someone who works at his craft and we are lucky to have him around. In an area where too much food is the same, his food stands out and is always consistent and exceptional.

If you go once he is full on open, I vote for steak nights. This BBQ is an elevated art form. Yeah I have said that before about this food. But it is well deserved.

Have a great night!

Google photo by I.H.

beat the heat with farm boy bbq

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I’ve written several times about Chef Paul Marshall‘s Farm Boy Barbecue. We think it’s the best around and have since we first discovered it.

They were formerly in the spot at 29 and 30 in Malvern where the Three Crazy Ladies used to be at the gas station there. That was a good location I think for Paul initially as he was seeing how people would take to his barbecue and it took off and well, that was never supposed to be a permanent home, and he’s been looking for a while and where he’s ended up is he has taken over the old Friendly’s next to Public Storage at 43 Lancaster Avenue in Malvern, which is one block west of 29.

They are in the process of a building makeover, but they are still serving up the barbecue, weather permitting outside usually Thursday and Fridays, sometimes an occasional Saturday. They weren’t out yesterday because the heat was so brutal, but they were there today. The best thing to do, as they are rehabbing their space, is to check their Facebook page to find out if they’re going to be there. They are usually there like 11 AM to 2 PM on those days.

I was delighted to see that Paul and Julie were still out when I was coming by after being at my oncology appointment. I had not ordered ahead, which you can do on Toast Tab, so they were out of chicken and pork ribs but I got brisket (which is like a religious experience), pulled pork, and short ribs for everyone for the weekend. And when I was there I ran into our mutual friend Bob!

The building rehab is coming along and I took a peek at the plans and I think it’s going be really cool! It’s going to be a good size sit down restaurant and they are looking for a fall opening in this new location. But in the interim check for pop-ups at that location a couple of days a week, weather dependent. They also do catering if any of you are interested.

Anyway, #shopsmall #eatlocal

I am a very happy customer of this business I have not been compensated in any way shape or form for writing another post. It’s just the perfect solution for really stinking hot summer weather. Let Paul Marshall do your cooking because no one BBQs like him!

Stay cool and do a rain dance!

Thanks for stopping by!

a good old fashioned crawfish boil…in chester county

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It was a hot and steamy, but beautiful day. We went to a crawfish boil at Chef Paul Marshall’s house. Yes, it was the annual Marshall’s Half Hill Farm crawfish boil. And like everything else Paul and his wife Julie do, it was awesome!

People know Chef Paul Marshall locally because of Farm Boy Fresh. But he is a chef with incredible credentials.

From his childhood on the bayou in rural Louisiana, Chef Paul Marshall always showed a passion for cooking. During seven years under the watchful eye of Fernando Oca he learned classical French technique.

Chef Marshall then returned to his New Orleans roots to work under Emeril Lagasse at Commander’s Palace. There he further developed his passion for “the new” New Orleans cuisine; a melting pot of French, Spanish and American flavors.

Chef Marshall was part of the team that opened the Four Seasons in Florence, the Executive Chef at the Hong Kong Sheraton and Chef De Cuisine of Oscars, the French Brasserie in the Waldorf Astoria Hotel…and now he calls Chester County home.

My husband and I have been really lucky, and have been a guest of the Marshalls at their home. Paul’s wife Julie, has her own amazing credentials in world of food, having been with the James Beard Foundation for many years. She is also a terrific gardener.

So today was all about fun and food and friends and family. It was just so nice. And the food was, as always, off the hook.

The crawfish were flown in live and fresh from Louisiana. They weren’t those frozen little tasteless things that are called crawfish other places. These were fresh and succulent. Lobster’s little freshwater cousins were enjoyed by all!

Thanks for stopping by.

when smoked brisket is like a religious experience…

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So it’s no secret I love Chef Paul Marshall‘s food at Farm Boy Fresh. But seriously? His BBQ brisket is like a religious experience. I never understood why people love BBQ brisket until I tried his.

And even in the rain, the brisket sandwich is off the hook. I like mine messing with tradition on a brioche bun. My husband prefers old school white bread.

Farm Boy Fresh is located at 7 Lancaster Avenue in Malvern at the Sunoco Station. You can place an order through Toast Tab and pay in advance if you like. I recommend that because this barbecue is extraordinarily popular and they do run out.

If you go don’t forget to taste the little pies. My new favorite is the mini pecan pie! Oh and I hear he might be smoking his own turkeys at some point.

And what you see in 1st photo above? That was my sandwich today!

farm boy fresh…hooked

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Today I finally made it to Farm Boy Fresh in Malvern.

“Don’t take my picture!” he said “Look at this apron!”

Oh Chef, the thing is this, pristine aprons to me mean y’all aren’t having fun creating your food.  (Besides, I am the home cook who can kill an apron almost as soon as I put it on!) So a little smudge of something on your apron is a good thing.

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I have been wanting to get to Farm Boy Fresh and as today is Thursday, it was chicken basket day, so instead of just writing about how amazing everything looks, I went for a little look see myself. (I wrote about them earlier this month.)

Yes, seriously, we have a classically trained chef who trained with people like Emeril Lagasse right here in Chester County.  Living his best life with his wife on their lovely farm and cooking breakfast and lunch….inside the Sunoco Station at Routes 30 and 29 in Malvern.  Yes, where Three Crazy Ladies was.

While there, Chef Paul Marshall was telling me about the chicken he uses when he was preparing my order and a couple of others.  He uses Poulet Rouge.  I had not heard of that type of chicken in years.  As in I saw them on a farm once in France when I was like 14. They are a russet red chicken with long legs and a bare neck.  Seriously.  I realized those were the chickens I saw ummm…. decades ago.

I did a little reading when I got home and these chickens do indeed have longer legs and they are less round than some chicken breeds can be.  They are known for their flavor and apparently they have thinner skin.  I actually found a farm down south that raises them and you can buy them and other heritage poultry and meats from (Joyce Farms).

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I am not sure if this is where the chicken today came from, but the chicken I had today was so good it was like a religious experience.  Did you ever have lunch that smelled so good and looked so good that it was like there was no time for social media and food photos and you just ate a meal without taking it’s photo?  You know the way it used to be before we were Instagramming, Tweeting, or Facebooking?

That was today.

The chicken was hot, juicy, and fresh and there was that lovely fluffiness of perfectly cooked chicken that had not only a good dredge with flavor, but buttermilk. And a little bit of a flavor profile that gave it just a little reminiscence of a kick but not spicy.  Super subtle.  Served with the chicken was this slaw that I am guessing was Napa cabbage (my favorite) and I am not sure all what else, but it had Asian influences and seemed to be more of a vinaigrette and essentially I could have dined on that alone it was so good.

IMG_1919I also bought a yummy blueberry chia muffin, chocolate chip cookies,  and a jar of hot pepper jelly.

You know what else I liked?  I got to hang out and talk to the chef.  I have a friend from high school who is a chef (Carlo DeMarco of 333 Bellrose in Radnor), and have met others over the years through friends and family and they are a lot of fun to speak with.

Since I like to cook, I like to learn, and all of the chefs I have met are happy to talk food and share.  Chef Paul Marshall is no exception.  He was so nice and very interesting and I also loved hearing him speak about his wife Julie who apparently grew up in the area.  That was awesome.  You have to totally and immediately appreciate and respect someone who obviously adores their spouse, and their eyes light up when they speak of them.

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My friend Sherry Tillman, who created First Friday Main Line and owns Past*Present*Future in Ardmore can tell you that I am a food geek.  Whenever we were doing out food events years ago like Foodapalooza, she always knew she had someone to go to the participating restaurants and photograph the food and chefs and speak with them. That is my idea of fun.

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Soon at Farm Boy Fresh there will be amazing high boy farm style tables so you can eat in and not just take out.  It is totally quirky to have an amazing chef cooking in a gas station, but you know what? That juxtaposition just works. This is fun.

Farm Boy Fresh is a welcome addition to the lunch and breakfast places in Chester County.  It’s so great to meet someone that just loves what they do.

Go get yourself some breakfast or lunch.  Farm Boy Fresh is located at the Sunoco at 7 Lancaster Avenue in Malvern (the corner of Route 30 and Lancaster Ave in East Whiteland Township)

I will note for the record that I was not compensated for this review.  I went in to buy lunch and I will be back! I am Farm Boy Fresh hooked!

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