SEATTLE, Wash. — (March 29, 2011) — No-bunny likes to be frantically hunting around for last-minute plans. Check out these delicious brunches, festive outings, and unique Easter gift ideas for an eggs-traordinary Easter.
Spring Aboard for an Unforgettable Easter Brunch Cruise
www.waterwayscruises.com| @WaterwaysCruises| Facebook
Celebrate Easter in Seattle and the long-awaited coming of spring. Enjoy views of the ever-changing scenery along Lake Washington’s shorelines while cruising aboard a beautifully appointed Waterways yacht. The Easter Brunch Cruise from Seattle or Easter Brunch Cruise from Renton includes a two-hour cruise, champagne toast upon boarding, and gourmet spread of classic Northwest brunch favorites enhanced by a chef-attended prime rib station. Live music and the captain’s narration of sights along the way will add to the enjoyment of this very special cruise. For more information or to purchase tickets, call (206) 223-2060 or visit Waterways Cruises online.
Brunch Menu
Warm rustic breads & croissants
Locally made organic jams & spreads
Fresh fruit & berries
Crisp seasonal salad
Smoked corn chowder
House-smoked wild salmon with lemon-horseradish mousse
Prime rib carving station
Blueberry pecan French toast with maple-infused agave syrup
Chef Udo’s smok-y thick-cut bacon
Butter & herb baby potatoes
Seafood & sushi bar
Poached eggs on brioche with pesto & parmesan cheese
Coffee & tea
Banana coffee cake
Hop Over to Northwest Cellars for Wine Classes Offered on Saturdays in April
www.northwestcellars.com | @nwcellars | Facebook
Skip the Easter candy and hop to Northwest Cellars for one of four wine classes offered throughout the month of April. From food pairing to sensory evaluation, these classes, all held at Northwest Cellars in Kirkland, have something for every wine lover.
Food and Wine Pairing - April 2
For those interested in learning the basics of matching food with wine and wine with food, the Food and Wine Pairing class is an excellent choice. From 4 to 5:30 p.m., Reg Daigneault, Director of the Wine Program at South Seattle Community College, is teaching guests how to create perfect pairings by tasting both good and poor food-and-wine combinations. Food paired includes two different cheeses, two meats, two vegetable choices, olives, smoked salmon, salad, and two dessert items. Cost is $35 per person, and includes all foods and wines. Space is limited to 15 people. To sign up for the class, call (425) 825-9463 or register online.
Art and Aperitifs - April 9
Pour on the creativity! Arts and Aperitifs invite you to enjoy an afternoon of art and wine from 2 to 5 p.m. The session will begin with a wine tasting of five Northwest Cellars award-winning wines. After sampling and learning about each wine, Sharon and Gwen from Arts and Aperitifs will begin a step-by-step journey where guests will create their own collage-style art through the use of paint, paper, fabric and other embellishments. Cost is $45 per person, and includes all food, wine and art materials. Additional glasses of wine will be available for purchase during the event. To sign up for the class, visit Art and Aperitifs online.
Sensory Evaluation of Wine II - April 16
For those who have already taken the introductory Sensory Evaluation of Wine, this is a beneficial follow-up class. Sensory Evaluation of Wine II, will be taught by Reg Daigneault from 4 to 5:30 p.m. This class deals with components in wine and teaches guests how to understand what they taste to improve food and wine matching. Attendees will learn how to recognize acidity, sweet vs. fruity, oak vs. grape tannin, and how they all come together to create a balanced wine. Cost is $25 per person. Space is limited to 15 people. To sign up for the class, call (425) 825-9463 or register online.
Sensory Evaluation of Wine - April 23
Satisfy your senses with an exploration of aromas: This class, held from 4 to 5:30 p.m. and also taught by Reg Daigneault, teaches guests how to describe wine through sensory analysis. Sensory Evaluation of Wine is an hour-and-a-half long course where you will “blind smell” and “blind taste” wines to determine their tasting notes. Cost is $25 per person. Space is limited to 15 people. To sign up for the class, call (425) 825-9463 or register online.
Waterfront Seafood Grill Presents Easter Sunday Brunch
www.waterfrontpier70.com | @waterfront70
Forget about cooking at home this Easter: Dine out at Waterfront Seafood Grill and enjoy sweeping views of Elliott Bay and the Space Needle. To please the whole family, Executive Chef Peter Levine has created these brunch specials:
Banana walnut pancakes ($14) – hot maple syrup, whipped cream
Classic baguette French toast ($15) – blueberries, strawberries, whipped cream & hot maple syrup
Crispy corned beef hash ($17) – house-made, hand-formed with poached eggs & green onions
Northwest seafood omelet ($21) - salmon, halibut & crab, fresh herbs & jack cheese
Vegetable omelet ($15) – French-style ratatouille & Brie cheese
Eggs Benedict ($16) – toasted English muffin, Canadian bacon, poached eggs, Hollandaise sauce
Dungeness crab Benedict ($21)
The Easter brunch specials will be served from noon to 3 p.m. on Easter Sunday, April 24. The full dinner menu will be served from noon to 8 p.m. For reservations, call (206) 956-9171.
Oasis Spa and Salon Offers Eggs-citing Easter Basket Fillers
www.oasisspaandsalon.com
Tired of the same old Easter baskets filled of candy? Oasis Spa and Salon has festive ideas for a hoppy Easter. Give the gift of beautiful hair with the KMS California Moistrepair hair care line. Oasis features all six products from the Moistrepair line, including shampoo, conditioner, leave-in conditioner, revival creme, restructuring therapy, and overnight mask. Oasis’ Boho Jars are perfect gifts just in time for spring. These beautifully decorated candles are crafted with a 100-percent natural soy blend with beeswax and essential oils. They come in three delicious scents: Amber Satsuma, Frangipani & Goji and Pineapple & Palm. Come in to Oasis Spa and Salon and get your Easter shopping done early or visit Oasis online.
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