Chefs share their favorite fast brunch recipes
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(Pixabay) |
Six chefs share their go-to recipes for brunch dishes that only take 30 minutes to prepare, including French toast with cinnamon and caramelized peaches and crepes with orange and mascarpone from Curtis Stone of Los Angeles' Maude and Gwen. Chef Patrick O'Connell of The Inn at Little Washington in Washington, Va., tops Swiss-style rosti potatoes with smoked salmon and scrambled eggs, while Chris Morgan of Bammy's in Washington, D.C., recommends a kuku sabzi, a Persian frittata with herbs and vegetables.
Full Story: Business Insider (tiered subscription model)The first hotel to open since 1929 in Lake Forest, Ill., shares the city's themes of science and nature and claims as its neighbor the Chicago Bears' training camp. The Forester Hotel also is the world's first boutique-inspired Hyatt Place. Full Story: WGN-AM (Chicago) (6/10) |
A $200 million renovation that included the casino floor, lighting and 2,542 guestrooms has been completed at Harrah's in Las Vegas, parent company Caesars Entertainment announced. Marnell Architecture as the room designer for the multiyear upgrade. Full Story: Las Vegas Review-Journal (tiered subscription model)
Condiments and sauces are a simple and cost-effective way to customize dishes and introduce on-trend flavors, and restaurants are using hot honey, compound butter and many others to add interest to their menus. Shake Shack debuted a line of premium burgers made with black truffle sauce, while First Watch dresses up its carnitas omelet with a tomatillo hollandaise sauce. Full Story: Nation's Restaurant News (free registration) |
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