Grand Finale Champagne Brunch

Posted on 30 June 2009 by ChefBud

Here are a few of the tasty treats we cooked this year at the Telluride Wine Festival Brunch:
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Salads

Organic Greens with Goat Cheese, Dried Cranberries, Candied Pecans and Balsamic Vinaigrette
Baby Spinach Salad with Peaches and Hazelnut Vinaigrette

Omelet Station

Cheddar Cheese, Herbed Goat Cheese, Julienne of Tomatoes, Ham,
Trio of Pepper, Roasted Mushrooms, Grilled Onion and Bacon

Smoked Fish Station

Smoked Scottish Salmon and Maple Smoked Trout
Bagel Chips, Eggs, Horseradish Cream, Chopped Chives, Capers, Red Onion and Lemon Wedges

Carving Station

Garlic and Rosemary Roasted Beef Strip Loin
haricot vert, pickled shallots, and mustard vinaigrette

Maple Glazed Spiral Ham
crispy gratin of potato and Gorgonzola

And of course lots of fresh orange juice to mix with the bubbly.

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