Time to feast: Vintage 423 offers made-to-order specialties in Easter brunch buffet

Vintage 423 is helping families spend more time making memories rather than spending time in the kitchen this Easter.

Join Vintage 423 for an exquisite experience for all ages during its Easter brunch on Sunday, April 1. There is something for everyone on the menu, from lighter fare to heartier offerings prepared to order. The brunch mimosa and bloody mary bars also have been elevated to match the enticing menu. There will be an array of garnishes, spices and more to spruce up your bloody mary and a number of fresh fruit juices to make your mimosa sparkle, including guava, mango, strawberry-banana, orange, pineapple, and pear juice.

The most important meal of the day can be found at the breakfast station, where guests can have their eggs and omelets cooked to order. Add some green or red chile, Southwestern breakfast potato hash, bacon, sausage or pancakes to complete the meal, or opt for fresh fruit and Greek yogurt.

Get some starter bites from a charcuterie platter featuring assorted meats and cheeses. Keep things cool with a shrimp cocktail, or spice things up with a cup of green chile stew. Freshen it all up by creating your own salad by choosing from a variety salad greens, toppings and dressings. Leave some room for an exceptional cut of lamb, ham or pork loin.

“We’re going to have the butcher block, which is going to have an oregano-crusted leg of lamb with a jalepeño mint gelée, red chile maple-glazed ham, and – one of my personal favorites – we’re going to do a pork loin adovada,” executive chef J. Martin Torrez said. “So we’ll marinate the pork in red chile, and then we’ll slow-roast it and carve it to order.”

Another highlight of the Easter brunch is the risotto bar.

“A lot of people are fans of risotto, so we’re going to have the build-your-own-risotto bar,” Torrez said. “You can come up and add whatever you want to your risotto, such as sweet peas, mushrooms, chopped asparagus, green chile, rock shrimp, bay scallop, jumbo lump blue crab meat.”

One of the chef’s features on the menu is the chicken-fried chicken with Dos XX and tequila gravy. It has become so popular at Vintage 423 that it has been added to its regular Sunday brunch menu.

“It’s turning out to be a crowd favorite over here, so we want to showcase more of our chicken-fried chicken,” Torrez said. “That’s already turning into a must-have on Sundays. People keep coming back religiously for it. We do an apple cider brine on it and then coat it in buttermilk and fry it until it’s crispy.”

Another chef’s feature is the grilled lemon parsley-rubbed Scottish salmon with olive oil and grape tomato confit. Guests also can choose to add a spring vegetable medley, chive and Parmesan mashed potatoes or a warm mixed-vegetable quinoa salad.

“Everything is going to be made fresh,” general manager Chris Vasilion said. “Even though it’s a buffet, we’re not going to have it sitting in pans ahead of time just in a warmer. It’s all going to be made to order.”

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