Father’s Day: Brunch at Flemings

The sit-down brunch at Fleming’s will please any dad on his special day along with everyone else, including mom who won’t have to cook. Photo: Fleming's French toast

RANCHO CUCAMONGA, Calif. June, 2013 — The usual all-you-can-eat brunch buffet has definite attractions with multiple options and the opportunity to try everything desired. Fleming’s Prime Steakhouse & Wine Bar offers an alternative full service, sit-down brunch with an upscale menu befitting their niche as a premier steakhouse.

The menu includes dishes that represent their regular menu with some minor adjustments to fit a brunch profile. Pan-crisped pork belly over creamy chevre grits is served with the addition of a poached egg. Or a filet mignon eggs benedict is a steakhouse version of the classic only a place like Fleming’s can do right. Some dishes are perfect any time of day such as the French onion soup and modern Caesar salad as starters, or the petite filet mignon with sweet bacon jam, blue cheese brulee and cabernet mustard accompaniments as a classic entrée. If Dad’s a meat lover the prime rib with a trio of sauces or prime burger with fried egg will suit him perfectly. There’s also Filet Mignon Eggs Benedict.

Farmer's Daughter cocktail

Farmer’s Daughter is just one of Fleming’s sparkling cocktails for brunch—Tito’s Handmade Vodka muddle with fresh strawberries and basil $7.95

 

Sweeter options such as lemon ricotta pancakes with the ricotta cheese baked right in the pancake arrive with honey and blueberry maple syrup on the side, the syrup loaded with blueberries; country sausage on the side.

Bloody Marys here are a snack in themselves: Fish and Chips, jumbo shrimp and housemade potato chips; Bacon and blue cheese, rosemary brown sugar bacon and a blue cheese stuffed olive. The usual mimosa becomes Sonoma sparkler made with passions fruit and orange juice. There are even non-alcoholic fresh-made sodas such as raspberry smash with fresh muddled raspberries, honey and lemon.

The French-folded Blue Crab Omelet is a don’t-miss for brunch.  Gruyere cheese, spinach, mushrooms, plenty of blue crab and a dill hollandaise create a sumptuous dish. The housemade biscuits are moist, flaky and irresistible.

While the Rancho Cucamonga Fleming’s now serves brunch every Sunday, it’s being used as a test location. But all Fleming’s, over 60 locations in 28 states, serve brunch on Father’s Day.

Something else for Dad to play with is Fleming’s new WINEPAD. User-friendly, the WINEPAD lists every one of the 100 bottles and wines by the glass to choose from. You can choose from “What’s your mood?” with sub-categories such as Rich and Elegant White, Earthy and Complex Red, or Robust and Spicy Red. Click on one and select a bottle or glass from vintages such as VIÑEDOS TERRANOBLE Sauvignon Blanc Central Valley Chile, 2012/13. The description makes the mouth water, Pale lemon green in color, this sublime white shows intensely aromatic notes of lemon citrus, pineapple and fresh cut grass. On the palate, it is brimming with citrus green apple notes along with vibrant acidity and a long finish.”

WINEPAD

WINEPAD

 

Reading the descriptions is just plain fun and food pairing suggestions are listed for each. Or choose a wine by going to the menu on the pad and click on your chosen entrée to see which recommended wine strikes your fancy. The WINEPAD makes a great way for dads and everyone to discover new wines. 

 

 


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Linda Mensinga

Linda Mensinga was editor of Culinary Trends for 15 years, now a contributing writer. Researching restaurants and hotels, she interviews the best and brightest chefs, not necessarily the most famous, to learn their secrets and recipes. Their talent and dedication never cease to inspire her. 

Mrs. Mensinga is happily food obsessed and fortunate enough to be married to a chef. 

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