The Brown Palace held an extraordinary Easter Brunch this past Sunday & we had the pleasure of attending!

We arrived at The Brown Palace & valeted our car - the valet attendants were quick & professional. Once we had valeted, we headed upstairs to the second story mezzanine. We were seated by the balcony at a lovely little table. Here we enjoyed some coffee to start & live music from the band downstairs.

The Brown Palace’s Easter Brunch offered up a posh Moet & Hennessey Champagne Bar for those looking for some bubbles.

The Brown Palace staff were enchanting per usual (you can always expect the best service at The Brown)! We had the pleasure of meeting the Director of Food & Beverage, Marcia Davisson (Marcia is the Brown Palace’s first ever female Director of Food & Beverage). Marcia was electric and really enlivened our brunch experience. She has big things planned for The Brown this year and she certainly pulled off a dazzling Easter Brunch. We were so excited to see Executive Chef, Kim Moyle again. Kim is the Brown Palace’s first ever female executive chef and she put out one incredible Easter spread - the food & desserts were unreal.

Time to eat! The Brown Palace spared no expense in their gourmet buffet experience & featured their famous pineapple ham, prime rib, an omelet station, sushi, “Breads from Around the World,” and so many more decadent breakfast favorites. It was an Easter Buffet fit for royalty.

The pineapple ham was perfection - the ham was encased in a caramelized glaze of pineapple & brown sugar. The salty ham went beautifully with the pineapple & the fruit added a burst of sweet, goodness to each bite.

The corned beef hash had a nice meaty flavor & the minced beef contrasted with the soft, baked eggs nicely.

Now let’s talk desserts - The Brown Palace offered up an elaborate array of festive pastries, cakes, pies, breads, cookies, candy & more. Several of the desserts were nothing short of edible art - specifically the Coconut Cream Pie, Strawberry Cheesecake & Chocolate Hazelnut Cremeux (& they tasted as spectacular as they looked).

I told you, edible art! How cute is that coconut cream pie? The coconut cream pie had a buttery pie crust, a creamy coconut filling & a whipped cream topping complete with a white chocolate Easter egg nestled in the middle.

More edible art. The Chocolate Hazelnut Cremeux's filling was thick and velvety - richer & denser than a chocolate mousse. We broke off pieces of the white and dark chocolate petal cup and used it as spoons to eat the cremeux.