For the first time in its 15-year history, the Wine Spectator Greystone Restaurant will be open Easter Sunday, April 24, and will debut a new spring menu.
The restaurant is part of the Culinary Institute of America at Greystone, which will also be open to the public for tours, cooking demonstrations, flavor bar experiences and culinary shopping, including chocolate Easter creations made by CIA students.
For the occasion, executive chef Polly Lappetito has created a spring menu that includes a few brunch items and showcases local ingredients with her own personal touch.
“One of the dishes I’m featuring is Lee Lee’s Breakfast Eggs,” Lappetito noted. “This is my Aunt Lee’s recipe made with bread soaked overnight in milk, eggs, sharp cheddar cheese and a little Worcestershire sauce. We bake it fresh in the morning and it is a Lappetito holiday favorite.”
The menu also features Steak and Eggs with a New York steak from Napa Valley’s Five Dot Ranch, Yukon Gold potato cake, and a farm-fresh egg. Kids have their own Easter choices that include Grilled Black Forest Ham and Cheese Sandwich and Cheddar Orzotto. Prices range from $6–$29.
The Wine Spectator Greystone Restaurant opens its doors Easter Sunday at 11 a.m., staying open until 9 p.m. For reservations, call 967-1010.
The main building on the CIA at Greystone campus will be open from 10 a.m. to 6 p.m., where guests may linger before or after their Easter meal. Flavor bar tasting sessions and tours will take place at various times.
Visitors may also attend a 1:30 p.m. cooking demonstration that offers “Creative Ideas for Easter Eggs.” In the Spice Islands Marketplace, guests will find sculpted chocolate Easter bunnies, eggs and filled chocolates created by CIA students, under the direction of chocolate expert and chef-instructor Stephen Durfee. The students’ handmade artisan chocolates are for sale with prices ranging from $4.95-$24.95.
For more information and reservations, call 967-2320.