Following church is sometimes a traditional Easter brunch. Cooks at the Battle House Hotel were serving up a storm for their third annual Easter meal. Executive chef Charles Mereday says they're trying local dishes like Conecuh sausage and gulf shrimp frittatas. The brunch was sold out this year. That means 130 people sat down to have a high-class holiday meal.
“Really just a sense of planning and organization in terms of having everything that we need and trying to guess what people will prefer that's the biggest challenge,” says the executive chef. The meal was served on individual plates rather than the more common buffet style. Cooks have been busy for several days getting the meal just right.
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