FLAVORS
Chicken of the Sea
Chicken of the Sea
GRAZING THROUGH
The absence of below-freezing temperatures
does not adversely impact the popularity of
the huge and hearty winter brunch buffet
mounted each Sunday and holiday at the
Hotel del Coronado, just over the bridge
from downtown San Diego. On a typical
Sunday, 600-800 guests are served in
the Crown Room, and on days leading up
to the holidays, well over 1,000 come for
brunch, with more than 2,000 on the actual
days (Thanksgiving and Christmas). “It’s
so popular that we have to open both the
Crown Room and the Grand Ballroom,” notes
executive sous chef Julian Quinones.
The buffet, which changes seasonally,
boasts numerous action stations with
omelets, waffles, paninis, salads and more,
each at separate to-order stations. “It’s an
experience and a great value,” Quinones
asserts. “Some people spend the whole
morning and afternoon here. You can start
with light salads, then there’s the charcuterie
program, with fresh tureens done in-house.”
Root vegetables and varieties of squash
are in the spotlight during the winter
months, as well as braised lamb and
braised short ribs. “Our braised short ribs
with rosemary polenta or celery root purée
and onions is a real comfort-type food in
winter, and braised items in general are
really our signature,” Quinones says.
But with that said, he notes the lobster bisque
“is to die for,” as is cioppino, the traditional
tomato-based Pacific Coast seafood stew of
muscles, clams, fennel and wine. “It’s hearty
but light—a nice stew prepared from healthy,
sustainable ingredients.”
Here, desserts created by the sure hand
and artistic eye of pastry chef Daphne
Higa are worth saving room for, Quinones
suggests. Among the extensive selection
of seasonal desserts, including bread
pudding, Higa has dedicated an entire
table to chocolate—there’s even a warm
chocolate soup.
No matter the season, the special
dietary needs of guests, including those
pertaining to food allergies, are kept top of
mind. “I personally meet with guests who
have special needs and walk them through
the menu, and if celiac disease or gluten
sensitivity is the problem, I would prepare
gluten-free items specially for them,”
Quinones says. “And Daphne has gluten-free cupcakes and pastries available.
Guests appreciate it. We try to surprise
them and ‘wow’ them while they’re here.”
A LA CARTE FOCUS
Think Provence, but place the look and
feel and taste of it on the top floor of the
Marketplace Design Center in downtown
Philadelphia. There, Bistro St. Tropez is
nestled, the creation of chef/owner Patrice
Rames, whose classic cuisine, prepared
Sunday brunch at the Hotel del Coronado
is a seasonal buffet from the kitchen of
executive sous chef Julian Quinones that
includes charcuterie and tureens, braised
meats, lobster bisque and cioppino, and an
extensive selection of desserts from pastry
chef Daphne Higa.
