FOX 5 BALTIMORE

Our Christmas holiday brunch was the best of the year, bringing families together to create a unique dining experience. We had action stations for every desire including made to order omelets and waffles, a crab cake action station, whole roasted cauliflower carving smothered with harissa, and a gelato station.

In conjunction with our marketing team, our culinary team featured a duck carving station for a Fox 5 Baltimore TV segment. Of course our team had the usual carved ham and tenderloin; however, we wanted our guests to experience something unique, serving roasted duck with a medley of fall vegetables and cherry gastrique. Enjoy the demo of a French classic, roasted duck with garlic and herbs.

CBS BALTIMORE

The hotel partnered with CBS Baltimore to promote our Easter holiday brunch. The hotel offers an all-inclusive package; some of which include bottomless mimosas, a live action crepe station, carved lamb racks, and a seafood bar. Aside from our mainstay shrimp cocktail, oysters, and crab legs; we feature a new item ever holiday brunch and this time we chose Peruvian ceviche. Ceviche is the staple in Peru and has a very unique approach in comparison to its Mexican counterpart. Typically, it's made with seabass but at our holiday brunch it's prepared with halibut. Traditional main ingredients include aji pepper, cilantro, steamed sweet potato, and cancha. Take a look at our unique approach to this Peruvian mainstay.