This Easter Sunday is flat-out gorgeous; complete with blue skies and warm sun. Equally gorgeous in Spring color and bright flavors was today's Easter buffet at my place of employment, the Elms Hotel and Spa.
Chef Jordan and her hard-working crew put out some seriously killer chow; all beautifully presented and completely delicious.
F&B Director Terri added some appealing touches including unique carvings to the displays and when combined with the striking presentations of the food made for one appealing brunch. It's a compliment to Chef Jordan and crew that it was extraordinarily difficult to choose highlights, but among the many dishes we really dug were the rosemary-orange marinated leg of lamb. the whole-grain mustard-encrusted strip loin, the pickled okra in the grilled antipasti display, the pesto salmon with fennel and lemon, the Japanese soba noodles salad with miso roasted vegetables and the cheese blintzes.
Kudos, Terri, Jordan, Ross and hard-working crew created a happy Easter brunch indeed.