|This culinary feast, which is served every Sunday from 10:30 a.m. to 1:30 p.m., is held in the beautifully appointed Courtyard. “It’s a tremendous room – we get a lot of comments from our guests on the atmosphere,” says Eden Resort General Manager Mark Clossey.
The lofty room is bathed in light that comes courtesy of overhead skylights and shimmering strands that are suspended from the soaring ceiling. Seating overlooks the large, tiered stone fountain. The gentle play of the water is augmented by pianist Bill Horn’s live music. The décor of the room changes seasonally; currently, pumpkins, gourds and scarecrows bring a touch of fall to the Courtyard.
“The Courtyard is also a popular special-events venue and it seems that every week, we have couples at the brunch who may have gotten engaged during a Sunday Brunch or who had their wedding reception in the Courtyard. The Sunday Brunch is a popular way to celebrate other family events,” Mark says with a smile.
Eight food stations are placed around the Courtyard. “It’s a culinary extravaganza and everything is made fresh,” he notes. “There’s such a wide variety, even items for children, that the brunch really can be all things to all people.”
A number of items, such as omelets and pasta, are made-to-order. While the menu changes weekly, the brunch generally features grilled steaks, waffles, pancakes and an extensive salad bar. Cheese selections have an international flair and there’s a wide range of fresh fruit, plus items such as salmon, lox and bagels. Another menu staple is the Eden Resort’s signature crab bisque.
Mark also notes that hand-carved meats may include Virginia ham, top round of beef or leg of lamb from Lancaster County (or Pennsylvania). For those who wish to experience local flavors, there’s an array of “breads of Lancaster County.”
“We try to source locally as much as possible. Using fresh, local ingredients and showcasing the best of Lancaster County is important to us. The chef uses the same level of quality for the Sunday Brunch that he uses for items in our other restaurants and for our banquets,” Mark stresses.
Those with a sweet tooth will find the selection to be mouth-watering. Desserts fill a 20-foot-long table and include mini-whoopie pies in flavors such as peanut butter and red velvet, plus decadent chocolate-covered strawberries, chocolate-truffle tortes, cheesecakes and a sundae station with the chef’s choice of toppings. Flavored coffees provide a perfect ending to the meal.
Portions throughout the brunch are guest-friendly – even desserts are available in bite-size portions. People are eating differently now and the brunch has evolved to reflect that,” Mark observes. “I’ve noticed that people really enjoy [sampling] the culinary delights rather than pile up items on plates.”
Food, atmosphere and service are hallmarks of the Eden’s Sunday Brunch. Mark reports that the servers are very friendly and committed to ensuring that guests enjoy their experience. Additionally, he and the chef circulate throughout the Courtyard. “We’re engaged with our guests. We want feedback – that’s how we came to include sugar-free desserts,” he explains.