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A mix of your favorite breakfast and lunch fare, brunch is the ultimate weekend indulgence. Typically served mid-morning to mid-afternoon, brunch allows you to sleep in, as no one will stop you from eating pancakes, omelets, biscuits, and eggs Benedict after noon. If you arrive early to brunch, it’s perfectly fine to start your day with a salad or an entrée of pasta, seafood, or beef. Brunch is two meals in one, so you can fill your plate with a variety of mouthwatering options, including desserts. Yes, you can have a side of brownies with your scrambled eggs! Along with nonalcoholic beverages, you’ll find that traditional cocktails — bloody marys, mimosas, bellinis — pair nicely with any brunch spread.
If you’re looking for a unique and leisurely dining experience with friends or family, consider a weekend brunch or a holiday brunch buffet. A number of metro Detroit restaurants carry on the tradition, offering both classic and reinvented dishes with a contemporary twist. And if the weekend is your time to cook, you can pick up some tips from local chefs in this section.
Q: What are you planning for your holiday brunch buffets?
A: We go with popular brunch items, but of course, we put our own seafood flair to them, which makes our brunch buffets unique. This Easter, we are serving Crab Cake Eggs Benedict, Glazed Salmon, Seafood Pasta Provencal, Braised Lamb Stew, Oysters on the 1/2 shell, Peel & Eat Shrimp, made-to- order omelets, and so much more. Adults love our Crab Cake Eggs Benedict and our Cheese Blintz, and the children especially enjoy our amazing Waffle Station and Dessert Station. Oh yes, we can’t forget our Endless Bloody Mary and Infused Mimosa Bar, another popular item on our buffet.
I believe our guests enjoy coming out for our Holiday Brunch Buffets because they truly enjoy our food and the ambiance we offer at the Detroit Fish House. We make
our guests feel like they are part of our family. We sell out every buffet, sometimes a month prior to the holiday. I suggest if you are interested in coming, call now to
secure your table.
BRUNCH BUFFETS
Easter Brunch Buffet, April 21, 2019: 10 a.m., 10:30 a.m., noon, 12:30 p.m., 2 p.m., and 2:30 p.m.
Mother’s Day, Sunday, May 12, 2019: noon, 12:30 p.m., 2 p.m., and 2:30 p.m.; 5 p.m. Open Menu
Father’s Day, Sunday, June 16, 2019: noon and 2 p.m.; 5 p.m. Open Menu
Thanksgiving Buffet, Thursday, Nov. 28, 2019: 12:30 p.m., 1 p.m., 3 p.m., and 3:30 p.m.
Q: What makes your weekend brunch so popular?
A: We offer a wide variety of food choices — from sweet to savory and from light to hearty — so you’re sure to find some of your favorites. We have an omelet station and a crepe, pancake, and waffle station where our guests can watch as we prepare their made-to-order dishes. Children get so excited when I make Mickey Mouse-shaped pancakes.
Our brunch menu includes scrambled eggs, fried potatoes, bacon, sausage, bagels, and buttermilk biscuits with gravy. We also offer pasta, smoked salmon, lemon artichoke chicken, a salad bar, and more. Our Sunday brunch features a carving station with delicious slow-roasted prime rib.
Brunch is about getting together and sharing a wonderful meal with family or friends. We see families come in after church, large groups celebrating a special occasion, and friends who are winding down after a busy week. Many of our regular guests come for brunch every weekend.
Saturday Brunch is 10 a.m.-2 p.m. Sunday Brunch is 10 a.m.-3 p.m. We are doing a special Easter Sunday Brunch (April 21) and a Mother’s Day Brunch (May 12). We hope you’ll join us!
Q: When I roast vegetables, they often turn out undercooked or overcooked. What tips can you give me for roasting success?
A: The first step is to identify your vegetable. Root vegetables — for example, beets, carrots, potatoes, onions, and garlic — are going to take longer to cook than cruciferous vegetables like cauliflower, broccoli, and cabbage.
Preheat your oven. Normally, vegetables would be roasted at a temperature of 400 degrees.
Dice the vegetables and coat with oil. Season the vegetables before roasting. Some of the seasonings I like to use are garlic salt, parmesan, or curry powder.
Lay the vegetables on a baking tray or pan and make sure they’re not overlapping. If you want to avoid any sticky cleanup, use parchment paper between the vegetables and the pan.
Cooking time depends on the type of vegetable and the size of the dice. A root vegetable with a medium to large dice takes around 40 minutes to roast. Cruciferous vegetables with a large dice would roast for about 25 minutes. A large dice is a one-inch by one-inch piece.
Apart from tasting the vegetables, make sure they’re fork tender when taking them out of the oven. If you want to add more flavor before serving, I would suggest butter or a flavored butter — either honey butter or herb butter. You can refrigerate the roasted vegetable for 4-5 days or freeze it for up to a month. Use it in a smoothie or to make stock or as a vegetable dish for another dinner.
Q: After a winter of eating “comfort foods,” what are some easy things I can do to make my diet lighter and more nutritious?
A: A “healthy-ish” diet involves moderation and balance. Instead of eating a full dish of pasta topped with sauce, proportion your plate with one-third meat, one-third vegetables, and one-third pasta. Try to balance your meals with these categories: protein, healthy fats, and healthy carbs.
Choose low-glycemic, high-fiber fruit like apples, pears, berries, stone fruit, and citrus. Fiber slows the absorption of sugars in your system and helps your body to better metabolize food. Brightly colored vegetables and fruits offer the most nutritional benefits, including the ability to fight inflammation. When I shop for fruits and vegetables, I buy organic. The produce is more flavorful and lasts longer. I also try to buy organic and grass-fed meat because it tends to be higher in anti-inflammatory omega-3 fats.
A healthy-ish diet doesn’t have to be boring. Use herbs and spices to give your meals added flavor and health benefits. Turmeric, garlic, and ginger are good anti-inflammatory choices.
Simple changes add up. For example, when making tacos, use lean protein rather than fatty meats. Fill your taco with vegetables and add black beans instead of refried beans.
Skip the sour cream and substitute fat-free Greek yogurt. Cut down on fat by adding dried feta in place of cheddar cheese.
Improve your diet one nutritious step at a time.
Ulliance Inc. – Ulliance is a complete HR management resource organization with a focus on positive behavioral change, both mind and body. A perfect solution for organizations that value their employees and their bottom line. Contact us today to schedule a healthy cooking demo with Chef Nicole!
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