Latin Jazz Adds Spring to Easter Brunch at Hotel Maya
2012-03-22 · By Editor
Fuego at Hotel Maya rings in spring with an Easter Sunday Champagne brunch celebration for friends, family and guests that also features sensational live Latin jazz on April 8 from 10 a.m. to 2 p.m.
“Sharing the Easter holiday and the great spring weather at the water’s edge at Fuego is a tradition for many families and friends. We also encourage first-time guests to begin their own Easter tradition this year,” said Kristi Allen, General Manager at Hotel Maya. “Following brunch, guests can relax with a cool drink while listening to the live Latin jazz, take a stroll by the tropical waterfall or simply enjoy the lush foliage and palm trees throughout the property.”
Fuego Executive Chef Victor Juarez has sprung into action with an Easter holiday menu that begins with a variety of sumptuous Salads including Spring Mixed Salad with red chili pecans, goat cheese, grape tomato and chipotle dressing; Fingerling Potato Salad with egg and chives and smoked bacon dressing; Spring Kale and Fruit Salad; Braised Maple Duck Salad; and Pearl Cous Cous Salad with fresh herb, mint and cranberries.
Guests will savor several tasty Platters and Displays including Classic Cheeses and Charcuterie Station; Exotic Fresh Fruit, Melon and Seasonal Berries; Roasted vegetable with Buffalo mozzarella, olives and balsamic reduction; Trio of Guacamole featuring mango-Serrano, salsa Verde and crispy onion; Smoked salmon with mini bagels and traditional condiments; Chilled seafood with shrimp, smoked scallops, oysters and marinated mussels; Ceviche featuring ahi tuna, mahi-mahi and steamed shrimp; and Cream of asparagus soup.
Fuego’s holiday Omelet Station prepares scrumptious omelets made to order with an assortment of vegetables, meat and cheeses; also offering Eggs Benedict, smoked bacon, sausage and hash browns.
Delicious Hot Entrees for Easter brunch include Roast Leg of Lamb with red mint chimichurri; Fillet of Salmon with pomegranate citrus buerre Blanc; Grilled Chicken with tropical relish mango coulis; Seafood Paella with saffron rice; Ravioli Florentine with tomato broth; Yukon roasted potatoes; and seasonal vegetables.
Celebrate the season with Fuego’s custom Carving Station featuring Baked Virginia Ham with rum raisin sauce and Prime Rib of Beef with creamed horseradish and au jus.
An appetizing assortment of Breads and Desserts include tasty, fresh breads, rolls, croissants, Danish, lavash and bread sticks; along with scrumptious cakes, tortes, pies, mousse, tarts, cookies and petit fours.
Easter Sunday Champagne brunch at Fuego costs $52 per adult, $26 for children 12 and under; and free for children 5 and under; plus tax and gratuity. Easter brunch service runs from 10 a.m.-2 p.m. For Easter brunch reservations, please call 562-481-3910.
Fuego is a modern, Latin infused dining experience in a unique indoor-outdoor setting at the water’s edge and is open daily from 6 a.m. to 10 p.m. For additional information, visit http://www.hotelmayalongbeach.com