What's on the Easter table for restaurant folks who aren't working on Sunday?

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By: Marshall V. King
mking@flavor574.com

Dwight Sipler/Flickr

Easter Sunday isn’t the biggest food holiday on the calendar, but many families gather.

A number of restaurants will be offering brunch or some sort of service. That means chefs and servers will be working to make customers happy.

If they have the day off, what are they planning? We asked a few about their Easter plans:

Cam Snyder, owner of Chubby Trout and Flippin’ Cow, Elkhart:

Holidays at our house are traditionally Italian. Spaghetti and meatballs and occasionally I’ll make an Alfredo if there’s a larger number of guests. Italian meats and cheeses, smoked salmon and lots of wine. It’s generally a time to crack a special bottle of something special.

My son-in-law makes wine and many friends make wine, so there’s always a certain amount of anticipation for that special year that somebody has blended just right.

Well, Jesus did say that we should drink wine in remembrance of him.

Ryan Wilson, executive chef, Artisan, Elkhart:

Normally for Easter I’ll drive out to my parents for lunch. One of the few holidays where I don’t do much actual cooking. I’ll peel some potatoes for my mom and roll some croissants, but nothing to over the top.

Sounds easier than your usual day, Chef Wilson. Enjoy. Don’t get too fancy on the croissants.

Troy Pippenger, co-owner, Pizzeria Venturi, Goshen:

I’m doing a pork loin with a maple and mustard glaze, roasted asparagus with pan-fried smashed potatoes. Smashing them gives lots of craggy areas for browning.

Smashing sounds so Hulk-like.

Janice Hayden, Old Style Deli, Elkhart:

My role this Easter is just a side dish. I’m guessing a potato dish and deviled eggs. I think I will make collards as well.

Um, Janice. That’s three side dishes.

Randi Yoder, director of facilities, Das Dutchman Essenhaus, Middlebury:

Every year we start with breakfast at our church, Clinton Frame Mennonite. Easter service follows. Every other year all my siblings and their families join us at church and then we gather at my parents house for lunch and the rest of the day. My parents prepare the lunch featuring my mom’s pork roast. This is the year for that to happen. On the off years, we will either do something on my wife’s side or we will go to my parents where they will still have a pork roast for whoever can come. Just like any Sunday, we are glad the Essenhaus is closed so we can enjoy church and family.

Sounds like a lovely way to mark the day, Randi.

 

However you’re marking the Easter holiday, or not celebrating it, we hope you have great things to eat.

Marshall V. King is food columnist for Flavor 574 and community editor for The Elkhart Truth. You can reach him at 574-296-5805, mking@flavor574.com, and on Twitter, Instagram and Facebook.
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