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Restaurants can take advantage of this
influx of Sunday diners by beefing up their brunch offerings.
Café Boulud, in Palm Beach, will offer diners
an elegant buffet this year after having uninspiring results
from doing pre-set dinner menus a few years ago.
“We found last year that what works
good is to have a very nice, sexy buffet,” says Café
Boulud Chef Zach Bell. “It is very much a brunch
holiday.”
Stereotypes of buffets, with their cold
eggs plates and warm fruit, might steer some restaurants away
from offering them. But Café Boulud has a
system for satisfying diners with the preparation and quality
they expect when eating out on Mother’s Day.
“We do buffet, but we do everything
on smaller platters,” Chef Bell says. “We cook
salmon and halibut and put the garnishes out there. It’s
all about extravagance, having everything perfectly cooked
and garnished.”
Café Boulud also has small
specialty stations, such as one serving fresh homemade mozzarella,
stretched to order and served still warm. The kitchen staff
works through the whole shift just as if it were a regular
serving so that each dish is prepared fresh and is regularly
replenished. This also helps keep down costs, with staff preparing
almost the exact amount of food needed with minimal waste.
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