9 November 2015 Thanksgiving at Crystal Springs Resorts

Thanksgiving at Crystal Springs Resorts

November 9, 2015 By

Crystal ApringsLast year, we had the loveliest time dining at Crystal Springs Resort (1 Wild Turkey Way, Hamburg, NJ, 844-207-3203) for Thanksgiving so I thought I’d share all the options available to you if opt to dine out and let others do all the heavy lifting!

Crystal Springs Resort has five options for Thanksgiving dinner on Thursday November 26, from family-friendly ballroom buffets to casual prix fixe menus in the Springs Bistro and Crystal Tavern to a creative five-course menu in Restaurant Latour.

Grand Cascades Lodge will host a Thanksgiving buffet with live music from 11:30am – 4:30pm in the Emerald Ballroom. Guests can enjoy a seafood bar, salad bar, Honey glazed Smoked Ham, Herb-roasted Heritage Turkey with cornbread stuffing, and more, as well as all-American desserts like Apple Pie and Pumpkin Pie. The buffet is $49 for adults, $24 for kids aged 4 – 11, kids under 4 are free (tax & gratuity additional). The full menu is here.

Restaurant Latour will serve a five-course Thanksgiving tasting menu from 5pm – 10pm for $129 (tax and gratuity additional). Executive Chef Anthony Bucco has created a menu full of fall flavors and twists on the traditional holiday ingredients: Chestnut Agnolotti topped with white truffles, Heritage Turkey served in a croquette with a “gravy sponge” and Roasted Venison accompanied by beets and black walnuts. For dessert,Pumpkin is roasted in hot ashes and served with honey and spice bush berries.

Thanksgiving at Restaurant Latour

Orchard Apples – Caviar, Uni, Browne’s Pt. Oysters

Chestnut Angolotti – White Truffles

Heritage Turkey Croquette – “Gravy Sponge”, Autumnal Vegetables, Stuffing Crumble

Split Roasted Venison – Beets, Black Walnuts, Curds

 Pumpkin Roasted in Hot Ashes – Honey, Milk Skin, Spice Bush Berries

Springs Bistro at Grand Cascades Lodge offers an Italian take on Thanksgiving with a three-course menu for $59 from 5pm – 10pm (Kids 4 – 11 $18, under 4 free). The menu starts off with a Carrot Salad with pistachio, capers and parmesan or an Autumn Squash Soup with pancetta and sage. The main course is Traditional Turkey Dinner with all the fixin’s. For dessert, guests can choose a Ricotta Crostata or Apple Pie. The a la carte menu is also available.

Springs Bistro Thanksgiving Menu

Shaved Carrot Salad – Pistachio, Capers, Parmesan

or

Autumn Squash Soup – Pancetta, Sage

Traditional Turkey Dinner

Ricotta Crostata

or

Apple Pie

Crystal Tavern will serve a traditional three-course prix fixe menu for $59 (kids 4 – 11 $21, under 4 free) featuring Oyster Chowder,Brussels Sprout Salad with cranberries, walnuts and pecorino, a Traditional Turkey Dinner with all the fixin’s, and a choice of either Bourbon Pecan Pie or Apple Turnover. Crystal Tavern will be serving from 11am – 10pm and the a la carte menu is also available. A wine pairing is available for $30 and the a la carte menu will also be served.

Crystal Tavern Thanksgiving Menu

Oyster Chowder – House-Smoked Bacon, Peanut Potatoes

or

Brussels Sprout Salad – Cranberries, Walnuts, Pecorino

Traditional Turkey Dinner

Bourbon Pecan Pie

or

Apple Turnover

The Diamond Ballroom at Minerals Resort & Spa (Rte 94 Vernon) is another option for families with a buffet from 11:30am – 4pm for $45 (Kids 4 – 11 $25, under 4 free).  A calvacade of meats will be carved including Bourbon Barrel-Aged Maple & Thyme Glazed Turkey Breast, Rosemary & Garlic Encrusted Sirloin, Roulade of Pork with fennel and sausage and more. Kids have their own corner of the buffet with mac ‘n’ cheese, chicken fingers, pizza bagels and more. The full menu is here.

Cheers,

Veronique

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13 September 2015 Fall Happenings at Crystal Springs Resort

Fall Happenings at Crystal Springs Resort

September 13, 2015 By

9/26 Malus Domestica Dinner

Chef's Garden

Chef’s Garden

On Saturday September 26, Crystal Springs Resort in Hamburg will celebrates Malus Domestica, the orchard apple, in all its forms from cider to spirits to use as an ingredient in savory dishes. Guests will explore the differences between varieties of apples and their unique flavors during a reception featuring local ciders and cocktails. Then they will enjoy a four-course dinner from Executive Chef Anthony Bucco paired with ciders and cocktails in the outdoor Chef’s Garden. Guests will receive a take away package of cider donuts after the event. Crystal Springs Resort Mixologist Stephen Thomas will lead the discussion and serve three signature cocktails including The Malus with Warwick Applejack, American Spirits Barrel Aged Liqueur, fresh apple and Doc’s Hard Apple Cider; Applejack Rose with Black Dirt Distillery Applejack, housemade pomegranate syrup and pomegranate bitters; and A Stroll Through the Orchard with Calvados, fresh cider and honey crisp apple.

Malus Cocktail. Photo by Michael Tulipan

Malus Cocktail. Photo by Michael Tulipan

Chef Bucco will showcase the versatility of different varieties of apples with a four-course menu of Ginger Gold Apple & Quinoa with parsnip and sage, Tuna with Cameo apple, argan oil and cilantro, Duck Liver with Cortland apple, peanuts and caramel, and Pork Shoulder with Macoun apple and squash. The reception will start at 6pm in the Chef’s Garden, the resort’s seasonal wood-fired restaurant set in a lush organic garden, followed by dinner at 6:45pm. The reception and dinner with all cocktails and cider pairings $55, tax and gratuity additional. Reservations can be made by calling 844-207-3203.

10/10 Karen MacNeil French Wine Dinner

On October 10, Karen MacNeil, the award-winning author of The Wine Bible, the highest selling wine book in U.S. history, will be honored at a dinner featuring French wines from Crystal Springs 135,000 bottle Wine Cellar. MacNeil will be signing copies of the second edition of The Wine Bible, which has been completely revised and updated for the new release, during a Champagne reception starting at 6pm in the Wine Cellar. Dinner in Restaurant Latour will follow at 7pm with a discussion of the wines of France. Executive Chef Anthony Bucco has created a five-course menu that will be paired with two wines per course, covering the breadth of French winemaking regions.

Amberjack Crudo – gala apples, habanero, shiso, textured barley

Sunchoke – cider vinegar, caviar

Paired with Ruinart, Blanc de Blancs, MV and Egly-Ouriet, Les Crayeres, Blanc de Noirs, MV

Stracciatella Tortellini – pastured hen egg, black trumpet mushrooms

Paired with Darviot-Perrin, Chassagne-Montrachet, La Bergerie, 2007 and Jean Louis Chave, Crozes Hermitage Blanc, Sybille, 2007

Vinegar Glazed Squab & Foie Gras – wild maine blueberries, parsnips

Paired with Baron Thenard, Givry, Cellier Aux Moines, 2005 and Dominique Laurent, Bourgogne Rouge, Cuvee Numero 1, 2005

7x Ribeye Cap & Short Rib – turnips, bone marrow, bordelaise

Paired with La Lagune, Haut-Medoc, 1983 and La Parde de Haut Bailly, 2009

Beet Sponge – goat cheese panna cotta, bitter chocolate, caramel

Paired with Cypres de Climens, Barsac, 2009 and Chateau De La Peyrade, Muscat de Frontignan, Languedoc, 1994

Each guest will receive a copy of The Wine Bible. Tickets are $195 (tax and tip extra).

10/25 An Afternoon with Gaia Gaja

On October 25, Gaia Gaja, scion of the legendary Italian winemaking family, will lead a tasting of her family’s wines during a five-course lunch. A pre-eminent producer of Barbaresco and Barolo, the Gaja family has produced wines for five generations dating back to 1859. Guests will meet Gaia Gaja at a Champagne reception at 2pm in Crystal Springs’ award-winning Wine Cellar and then enjoy a five-course menu in Restaurant Latour by Executive Chef Anthony Bucco paired with Gaja wines from Piedmont and Tuscany.

Reception

Browne’s Point Oyster – osetra caviar, apple granita, tarragon

Paired with Champagne Duval-Leroy Rose MV

Lunch

Crudo of Snapper – fennel, citrus, castelvetrano olives

Paired with Gaja Ca’marcanda Vistamare 2013

Crispy Veal Sweetbreads – caviar, albacore tuna, sea beans

Paired with Gaja Rossj-bass Chardonnay 2014 or Gaja Barbaresco 2011

Pheasant Agnolotti – carrots, hazelnuts, sage

Paired with Gaja Magari 2012

Roasted Lamb – salsa verde, autumn vegetables, polenta

Paired with Gaja Ca’marcanda camarcanda 2010

Dark Chocolate Torte – rosemary, pine nuts, caramel

Paired with Gaja Brunello Rennina 2010

The menu paired with wines is $275, tax and gratuity additional. Reservations for these events can be made by calling 844-207-3203. Cheers, Veronique

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2 August 2015 Foraging and Dining Events at Crystal Springs Resort

Foraging and Dining Events at Crystal Springs Resort

August 2, 2015 By

Crystal Springs Resort is hosting two events showcasing local foragers and a local brewery in August. The first event, Foraging Trip & Dinner, takes place on 8/16 and the second, Angry Erik Brewery Dinner, happens on 8/20. The Crystal Springs Chef’s Garden, a wood-fire outdoor restaurant surrounded by a lush one-acre organic garden, will be the location of both dinners (see a recent article I wrote on the gorgeous Chef’s Garden).

8/16 Foraging Trip and Dinner

NJ Chanterelles

NJ Chanterelles

Crystal Springs Executive Chef, Anthony Bucco, works closely with Sarah Berman and Corey Finck of Sussex County foragers to bring locally-foraged goods to the resort’s Restaurant Latour twice each week. On 8/16, guests will be able to participate in a foraging expedition with Chef Bucco and the folks at Sussex County Foragers. Upon returning from foraging, guests with make their way to the Chef’s Garden to enjoy cocktails and canapés prepared with ingredients foraged on the trip, This will then be followed by a four-course dinner by Chef Bucco paired with local wines.

Foragers Dinner Menu

Chanterelles/ NJ Corn / Basil

Lubina/ Plankton / Purslane

Mangalitsa Pig/ Wood Sorrel / Stone Fruit

Chocolate/ Anise Hyssop / Wine Berries

The foraging trip and dinner costs $115 including food, wine and transportation to the foraging location and back to Crystal Springs (tax & gratuity additional). Foraging trip begins at 4pm followed by dinner at 7pm. Reservations can be made by calling 855-977-6473.

8/20 Angry Erik Brewing When We Were Kings Dinner

On 8/20, Crystal Springs will host a dinner showcasing Angry Erik Brewing beers in the Chef’s Garden. The dinner will feature seven different beers including The Dainty Viking, an elderflower blonde ale; Hop-n-Awe double IPA; and Mary Shroom, a mushroom and rosemary saison.

The event will begin at 6pm with passed canapés and cocktails made with Angry Erik beers, followed by a four-course, beer-paired dinner crafted by Chef Anthony Bucco.

Angry Erik “When We Were Kings Dinner” Menu

Heirloom Grains – tomatoes / cucumbers / dill (Paired with Angry Erik Two– Shoe Brew, Copper Ale)

Day-Boat Scallops – grapefruit / coriander / corn (Paired with Angry Erik Hop-n-Awe)

 Roasted Duck – mushrooms / pine / wild blueberries (Paired with Angry Erik Mary Shroom)

Chocolate – coffee / yogurt / lavender (Paired with Angry Erik Freaky Freydis)

Dinner costs $65, inclusive of food and beer tastings. Reservations can be made by calling 855-977-6473.

Cheers,

Veronique

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30 June 2015 Crystal Springs Resort – Excelling at Garden to Table Dining

Crystal Springs Resort – Excelling at Garden to Table Dining

June 30, 2015 By

GardenLast week, I was invited to join a small group to sample some of the new dishes and drinks offered at Crystal Springs Resort’s Chef’s Garden.

The Chef’s Garden has a new Chef, a new menu and a new drinks program. What’s not new is how gorgeous the space is. Adjacent to a fantasy-like garden of vegetables, fruits, herbs and flowers, guests dine al fresco, under an impermeable canvas roof, to intoxicating aromas of grilling meats and scenic views of the Kittatinny Mountain Range.

The food offered in the Chef’s Garden is grilled over an open fire – no gas or electric cooking. The open kitchen, with its various cooking stations, provides diners a theatrical view of the food being prepared.

The new menu created by Chef Anthony Bucco and his team showcases true “garden-to-table” dining with some of the produce, herbs and flowers used in the kitchen harvested in the nearby garden.

The starters we tried were the Deviled Eggs and the Heirloom Tomatoes. The deviled eggs were beautifully-presented, with good tang, crunch from a small piece of red onion and fresh corn flavor from a corn shoot. The tomatoes were ripe, juicy and served with goat cheese, fresh basil leaves and moist corn bread croutons – a perfect dish to enjoy in the garden.   

Our entrées spanned across many categories and flavors. The dishes we shared were the Pastrami Rubbed Brisket, Grilled Shrimp Tacos, Paprika Rubbed Skirt Steak and two different flatbreads: Carbonara and Margherita. I’m weak for brisket and this version was juicy, with the perfect meat-to-fat ratio and big beefy flavors – a winner. The tacos were okay and featured nicely cooked extra-large shrimps, could-be-better tortillas, guacamole and grilled scallions, lemons, shallots and cherry tomatoes. The skirt steak was beautifully-cooked to a medium-rare temperature and served with heirloom radishes and an outstanding potato salad. The flatbreads were perfect for sharing as each was cut in individual portions. The Carbonara with its Pancetta, Pecorino and egg was a favorite at our table – rich and salty goodness. The Margherita version was also good but the tomato sauce that was smeared on the dough wasn’t as light and fresh as it needed to be to match the vibrant flavors of the fresh basil and cherry tomatoes that crowned the flatbread.     

DrinksDesserts were over-the-top, whimsical and indulgent – S’mores, Pots de Crème and Strawberry Shortcake. The three desserts were served in glass jars which made it somewhat difficult for us to share. The S’mores combined hand-made marshmallows, Graham cracker crumbs and a chocolate layer – my favorite of the three desserts. The chocolatey pots de crème were decadent with some spiced notes. The shortcake featured good quality biscuits, airy whipped cream and garden-fresh strawberries.

New to the Chef’s Garden is an onsite mixologist who’s created an interesting drinks menu with hand-made bitters and juices, local liquors and an all-American wine list. I enjoyed a Rosé of Cabernet Franc by Finger Lakes’ Anthony Road Wine Company.

The Chef’s Garden at Crystal Springs’ Grand Cascades Lodge brings fresh and local dining to a whole new level, in an idyllic setting.

Hours of operations: Dinner served Friday & Saturday: 5pm-10pm. Lunch served Saturday & Sunday: 11am-4pm. No reservations – first come, first served.

Cheers,

Veronique

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24 June 2015 Bastille Day Wine Dinner at Crystal Springs

Bastille Day Wine Dinner at Crystal Springs

June 24, 2015 By

Bastille DayCrystal Springs will celebrate Bastille Day with a French wine dinner in the resort’s Wine Cellar on July 16.

An American Chef in Paris – Bastille Day Wine Cellar Dinner will feature a reception, four-course dinner by Executive Chef Anthony Bucco and wines showcasing the breadth of French winemaking regions with selections from Alsace, Loire Valley, Bordeaux, Rhone Valley and Champagne from the resort’s award-winning fine wine collection. Wine Educator Becky McNulty will lead a discussion of the wines during dinner.

The event kicks off with a wine and canapé reception in the Wine Cellar at 6:30pm before guests sit down to dinner at 7:30pm.

Canapés

Lucien Albrecht Cremant D’Alsace Rosé Brut, NV — Reception Wine

Langoustine, Tomato/Saffron/Summer Squash

Domaine de la Perrière Sancerre 2013

Colorado Lamb, Byaldi/Garden Herbs

Château Moulin de Duhart 2011

Epoisses, Sour Plums/Almond Sable

Château La Nerthe Chateauneuf-du-Pape Rouge 2011

Wine Berry Mille Crepes, Rosé Wine Sorbet/Rose Petals

Domaine Baron de Rothschild Rosé Champagne NV

The full menu with wine pairings ($129 including wines, tax and gratuity additional) is below.

The dinner takes place at the award-winning Crystal Springs Wine Cellar (1 Wild Turkey Way, Hamburg, NJ). Reservations can be made by calling 855-597-7357.

 

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5 June 2015 7th Annual NJ Beer & Food Festival at Crystal Springs Resort

7th Annual NJ Beer & Food Festival at Crystal Springs Resort

June 5, 2015 By
Photo by Crystal Springs Resort

Photo by Crystal Springs Resort

This Father’s Day, treat the dads in your lives to BBQ and beer…lots of beer at the 7th annual NJ Beer & Food Festival on Saturday 6/20.

This year, the popular two-day event at Crystal Springs Resort is even more suds-packed than ever.

On Saturday June 20th from 3PM – 7PM, the Brews & BBQ Fest will feature over 120 beers from 40 breweries, including many craft brews from New York and New Jersey, paired with delicious barbeque in a scenic outdoor setting. The cost of this fun-filled day is $75.

Photo by Crystal Springs Resort

Photo by Crystal Springs Resort

On Sunday June 21st, the Father’s Day BBQ will take place in the Chef’s Garden with Crystal Spring’s Chef John Greeley and NYC’s acclaimed Hometown Bar-B-Que Pitmaster Billy Durney. Lunch includes a BBQ menu, chef demonstrations, unlimited beer from Coney Island Brewing and live entertainment. Two sessions: 12pm – 2pm and 2:30pm – 4:30pm. Adults $70; Kids 12 – 20 $45; 4 – 11 $22; under 4 free (tax & gratuity additional).

Crystal Springs Resort – 3 Wild Turkey Way, Hamburg, NJ. 844-247-9137.

Cheers,

Veronique

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2 May 2015 5/20 Husic Vineyards Wine Dinner at Restaurant Latour‏

5/20 Husic Vineyards Wine Dinner at Restaurant Latour‏

May 2, 2015 By

Crystal Springs Resort’s Restaurant Latour will host Husic Vineyards’s Co-Founder, Frank Husic, for what will surely be a memorable dinner on Wednesday May 20th. 

husic_logoDinner will begin in the spectacular Wine Cellar at 6:30pm with passed canapés and 2010 Domaine Carneros Brut sparkling wine. Dinner will follow at 7:30pm at Restaurant Latour.

Anthony Bucco, Chef of Restaurant Latour, will be serving a four-course menu featuring spring ingredients. 

Blonde Morels, Ramps, Gnocchi & Meyer Lemon is spring in a bowl with ramp gnocchi, braised morels, pickled ramps and foraged greens. Paring – 2013 Husic Chardonnay.

Squab will be served two ways – seared breast and leg confit – accompanied by macerated cherries and Sicilian pistachio puree. Pairing – 2013 Husic Pinot Noir.

Mishima Rib-Eye, finest American wagyu with hay smoked fingerling potatoes and Blue Ledge Farms Middlebury Blue cheese, tarragon and bone marrow butter, will be paired with two Cabernet Sauvignons. Pairing – 2012 Husic Cabernet Sauvignon and 2012 Palm Terrace Cabernet Sauvignon.

Strawberries Textures: shortbread crumble with strawberry granita, foam and dehydrated berries. Pairing – 2012 Husic Late Harvest Semillon.

The Husic Wine Dinner is $149 inclusive of wine (tax and gratuity additional). Reservations can be made by calling (855) 421-2170.

Cheers,

Veronique

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18 April 2015 Many Mother’s Day Options at Crystal Springs Resort

Many Mother’s Day Options at Crystal Springs Resort

April 18, 2015 By

Mother's DayCrystal Springs Resort honors Mother’s Day (Sunday May 10) with a whole weekend of dinners, special events and a free round of golf for Moms. Both Crystal Tavern and Springs Bistro will offer special menus while Grand Cascades, Black Bear Country Club and Minerals Resort & Spa will host Mother’s Day buffets. Restaurant Latour will offer its full 5-course “Anthology” and 7-course Chef’s Degustation menus. And mom can hit the links for free with a free round of golf at the Black Bear, Crystal Springs, Cascades or Minerals courses.

Crystal Tavern will serve a special 3-course dinner menu ($65 per person) both Saturday May 9th from 5pm-10pm and Sunday May 10th from 11am-10pm. Appetizers include a choice of Vichyssoise with potato rocks, caramelized yogurt, chive flowers or English Pea Salad with fried shallots and petite herbs. For entrée, a choice of Skuna Bay Salmon with shaved asparagus, pickled ramps or New Jersey’s own Griggstown Farm Poussin with beets and pistachio. A Rhubarb and White Chocolate Panna Cotta concludes the meal. The a la carte menu will also be available.

Springs Bistro will offer a dinner menu of Italian-inspired specials with a wine pairing option served both Saturday May 9th from 5pm-10pm and Sunday May 10th from 12pm-8pm. These a la carte specials include Pinzimonio, a shaved vegetable salad with citronette, a secondo of Montauk Fluke with baked cardoon and local harvested ramp sauce, and for a dolce finish, Panforte a fruit and honey cake with housemade vanilla gelato. The regular menu will also be available.

For an elegant dinner, Restaurant Latour will offer its full 5-course “Anthology” and 7-course Chef’s Degustation menus.

Families will have the option of three Mother’s Day Sunday brunches (10am – 3pm) including in the Emerald Ballroom at Grand Cascades Lodge ($49 Adults, $25 Kids 4 – 11, Under 4 free), Black Bear Country Club ($36.95 Adults, $14.95 Kids 4 -11, Under 4 free) and the Diamond Ballroom at Minerals Resort & Spa ($38.95 Adults, $16.95 Kids 4 – 11, Under 4 free).

Springs Bistro is located at Grand Cascades Lodge (3 Wild Turkey Way, Hamburg, NJ), Black Bear at 138 State Route 23, Franklin, and the Emerald Ballroom,  Crystal Tavern and Restaurant Latour are located at the Crystal Springs Clubhouse (1 Wild Turkey Way). Reservations can be made at 844.247.9137.

Cheers,

Veronique

 

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26 March 2015 Garden State Chef Throwdown at NJ Wine & Food Festival

Garden State Chef Throwdown at NJ Wine & Food Festival

March 26, 2015 By
John Greeley - photo credit Robert Yaskovic

John Greeley – photo credit Robert Yaskovic

This past weekend, I was pleased to have been invited to attend the New Jersey Wine & Food Festival’s first ever Garden State Chef Throwdown. This entertaining, interactive event took inspiration from today’s popular food competition shows for a friendly chef challenge to see who could make the most delicious beef dish.

Bryan Gregg - photo credit Robert Yaskovic

Bryan Gregg – photo credit Robert Yaskovic

 

 

The participants included three of New Jersey’s top chefs, Bryan Gregg of Escape, who made Pave of Beef with huitlacoche, mushroom, Carolina gold rice porridge, Francesco Palmieri of The Orange Squirrel who presented a slow-braised Black Angus Short Rib “Chipped Beef” Slider on sesame brioche with beef marrow mayonnaise and John Greeley of Crystal Springs serving Smoked Brisket with shrimp grits & chimichurri. The chefs’ dishes weren’t known until the competition took place and each dish had to be completed in front of the audience in twenty minutes.

Francesco Palmieri - photo credit Robert Yaskovic

Francesco Palmieri – photo credit Robert Yaskovic

After the audience votes were tallied, the winner of the Throwdown was Crystal Springs Executive Chef Greeley with his Smoked Brisket with Shrimp Grits & Chimichurri. Even with fresh snow outside, Chef Greeley had dared the cold to fire up the smoker in the outdoor Chef’s Garden restaurant to make his brisket.

The event sold out quickly and was a very popular session with the audience and will return at the 2016 NJ Wine & Food Festival.

To be ‘in-the-know’ about the 2016 New Jersey Wine & Food Festival, please visit: www.njwinefoodfest.com

Cheers,

Veronique 

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20 March 2015 Easter Egg Hunt and Brunch at Crystal Springs

Easter Egg Hunt and Brunch at Crystal Springs

March 20, 2015 By

Crystal EasterCrystal Springs Resort has activities for the entire family this Easter, with Easter brunch and dinner being served at resort restaurants. Kids can also take part in Easter Egg Hunts at Minerals Resort & Spa at 11am and Grand Cascades Lodge at 12pm (free for hotel guests and brunch attendees). The Easter Bunny will appear at the day’s events.

Emerald Ballroom at the Grand Cascades Lodge (1 Wild Turkey Way, Hamburg, 855-421-2170) will host a lavish Easter Brunch buffet with seafood, carving and made-to-order omelet stations, along with a vast array of delicious hot dishes, pastries, breads, cheeses, salads, fruit and decadent desserts from 11am – 3pm. The David Aaron Trio will accompany this festive brunch with live jazz. The Easter brunch is $49 for adults; $25 for children 4 – 11; kids under 3 free.

Minerals Resort & Spa (Route 94 & 2 Chamonix Drive, Vernon, 855-977-6473) will host an Easter Egg Hunt at 11am (free). An Easter Brunch Buffet will be served in the Diamond Ballroom from 11am – 3pm featuring a build-your-own pasta station, fresh seafood, carving station and more. Kids have their own buffet with mini pizzas, hot dogs and other favorites. The buffet is $38.95 for adults; $16.95 for children 4-11; Kids under 3 free.

Restaurant Latour (1 Wild Turkey Way, Hamburg, 855-421-2170) will serve its regular dinner menu from 5pm – 10pm, offering the five-course Anthology menu with choices or 7 course Chef’s Tasting.

For Easter weekend, both Springs Bistro and Crystal Tavern will be serving prix fixe dinner menus on April 4-5 from 5pm – 10pm. Springs Bistro will offer an Italian-themed 3-Course Prix Fixe Easter Menu ($55; $85 with wine pairing) and the a la carte menu will also be available.

Crystal Tavern will serve a 3-Course Prix Fixe Easter Menu ($55; $85 with wine pairing) featuring dishes like Mustard and Herb Crusted Lamb Loin with honey cap mushrooms, red quinoa, and white asparagus and Day-Boat Halibut with baby carrots, cipollini onions, and lobster & carrot emulsion. The a la carte menu will also be available.

Crystal Tavern is located at 1 Wild Turkey Way, Hamburg and Springs Bistro is located at Grand Cascades Lodge, 3 Wild Turkey Way, Hamburg. Reservations can be made by calling 855-421-2170.

Best,

Veronique

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