April 04, 2017 10:22 AM
Easter is now less than two weeks away, and if you are looking to avoid spending part of the day in the kitchen, Giants Ridge is offering a buffet that is worry-free.
Chef Dan Schimka of Giants Ridge's Burnt Onion Kitchen & Brews stopped by to cook up a warm dish on our gloomy Monday morning. The restaurant opened in August and has had a busy fall and winter season. Spring shows no signs of slowing down.
“We have the brunch coming up, and then we have the Taste of Italy," said Chef Dan. "I'm also working on a kid's demo where kids can come in and we will do a little cooking class."
Chef Dan showcased a wedding entree Monday morning - pan-seared chicken breast with artichoke, sundried tomato and a white wine butter sauce, roasted potato and julienne of zucchini, yellow squash and carrots.
Giants Ridge can host weddings with up to 360 guests, says Chef Dan.
On Easter, which is April 16 this year, Chef Dan will be cooking up a different chicken entree, among many other items inlcuding blueberry pancakes, strawberry French toast, grilled salmon and pork chops. Burnt Onion will be closed for the Easter Champagne Brunch.
The Easter Champagne Brunch is a buffet held in the Main Chalet at Giants Ridge from 10:30 a.m. - 2:00 p.m. The buffet is $26 per person and $12 for kids 12 and under. Reservations are required and can be made by calling 218-865-8061. You can find more information here.
Updated: April 04, 2017 10:22 AM
Created: April 03, 2017 07:32 AM
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