Easter weekend is fast approaching, anyones plans for it? I have two brunches in the hotel, one will probably top out at four hundred and the other at 1000.

Andrew, I was wondering what you were preparing, I am cooking at home and I would like some ideas. Also I have to do a special brunch in 2 weeks and I would also like to hear of some great things I can make that are very nice, tasty and of course, springy. Thank you and I look foward to hearing from you.

We will be doing the standard bacon, sausage, hasbrowns, scrambled eggs line. Then we will have an omelette station and a carving station. Baron of Beef, standing hams, roasted turkey. Pretty much the standard brunch fair, lots of fresh fruit and vegetables, a juice fountain and cheese displays,and pastry displays.

At home, I would do a nice leg of lamb, its very indicative of spring. have some fresh asparagus, some new potatoes, and a berry cobbler.