How to Eat a Buffet Brunch: A Plan of Action

A brunch buffet is serious business. Not windpocalypse or electromagnetic field attack serious, but you know, relatively important in the moment. Let’s face it: when a sushi station, charcuterie table and five-foot pastry platter are confronting you, you need a strategy.

I realized as much when I was recently invited to sample the Sunday brunch at the Catalina Kitchen at the Terranea Resort in Palos Verdes—yes, I drove to PV (in the rain) to eat brunch. You would, too, if you saw this menu, which promised cheese boards, Italian meats, three types eggs benedict, smoked fish, Belgian waffles, gelato, etc. etc. etc.

Talk about overwhelming.

But in the end, I think I did well. I executed a three-plate plan to make sure the experience was properly exploited. Take note:

Plate #1 (pictured at the top): After doing a walk-around and taking in the immensity of the situation (skip this very important step to your own peril), I decided to start light. I went for veggies and seafood, with a crab hand roll being the cornerstone of the course. Notice the olives and sundried tomatoes added to give the plate a punch of sharp flavor (very necessary). Oh, and color is important—aren’t those beets beautiful?

Plate #2: Things got a little more serious at this point. They had to. For this course, I opted for classic eggs benedict, although I ditched half of the English muffin for fear it would take up prime stomach real estate (important: don’t waste time on fluff). However, I had no such worries about eating too much cheese—you have to pick the thing you love and really go for it, and you might as well add some chutney while you’re at it. I guess I added the two inconsequential pieces of fruit out of guilt? Who knows.

Plate #3: Now, for dessert. I usually don’t have a big sweet tooth, but as you might know, I’m pregnant, so c’est la vie. The fact that everything was mini really helped me conquer all my dessert-y wishes: I had chocolate mousse, which was adorably served in a measuring cup (purpose served: chocolate-y), a heavenly raspberry-filled donut (purpose served: bready and fruity), a creamy lemon cheesecake (purpose served: creamy and sour), and some fresh berries (purpose served: fruity). Lesson: make sure you feed all your desires with your dessert choices.

I hope this helps you if you’re ever in need of your own super-fancy brunch plan of action.

-Valentina

Catalina Kitchen
6610 Palos Verdes Drive South,
Rancho Palos Verdes, 90275