Easter Brunch to feature unique takes on ham, salmon

Join Clear Path for Veterans in Chittenango on Easter Sunday, April 21, for a relaxing, family-style brunch buffet put on by Clear Path’s Culinary Director and Executive Chef Christopher Griffin.

A wide range of foods will be served, including salmon al pastor - achiote, orange, pineapple, cilantro; ham - mango, guava, pomegranate; Spanish tortilla - egg, crispy potatoes; tofu scramble - poblano, onion, cumin; corn beef hash - chili, onions, paprika; peas - mint, ramps, coriander; asparagus, shitake; and spring greens - cilantro scallion vinaigrette.

There will also be an assortment of desserts – including scones and chocolate tart – crafted by the culinary team at Clear Path.

Proceeds from all brunches – including the Mother’s Day Brunch on May 12 – support Clear Path’s culinary program. One of the most visible forms of this support is Canteen. Every Wednesday, Clear Path’s Culinary Program staff and dozens of volunteers prepare lunch open to Veterans and active servicemen and servicewomen of all eras. This complimentary lunch is served in a welcoming environment to approximately 150 attendees each week.

There are three 90-minute brunch seating options to choose from: 11 a.m. to 12:30 p.m., 12:30-2 p.m. and 2-3:30 p.m. Cost is $25 for adults, $10 for those age 5-12, and free for those under age 4. Reservations can be made online by clicking here.