Finding I still had some room on my plate once I rearranged a couple of my goodies, I strolled over to the Carving Station, and picked up a couple more delicious items. I asked for a thin cut of the Leg of Lamb with mint sauce and jelly, and a slice of the Rib Eye with horseradish mousseline. My eyes caught a glimpse of the Vanilla Rum Sweet Potato Mash and I knew I just had to have a dollop, so in the infamous words of Rapper's Delight, "I poured some more on my plate". Finally, and before I carried this treasure of gastronomical proportions back to my table, I placed a spoonful or three, of the beautiful looking paella beckoning me to eat it.
There are several other stations, some of which I was unable to sample from the mere fact that I just couldn't fit another bite in. For example, there is a Salad Station with a wide variety of salads such as Blue Crab and Avocado, Greek Salad, and Mediterranean Grilled Chicken with Tarragon and Capers. There are also other Greek favorites such as Stuffed Grape Leaves, Roasted Garlic Hummus, Kalamata and Greek Olive Tapenade and Cracker Bulgur Wheat Tabbouleh. As if all this food was not enough, you will find a Tapas Station with assorted cheeses, meats and pates and a Pasta Station with imported pastas cooked to order.
I love to save the best for last and today is no exception. Despite having some difficulty taking a deep breath, being as full as I was, I strutted over to the dessert area. For a minute, I thought I entered an oasis of sheer pleasure. There was a chocolate fondue fountain to my right with strawberries, marshmallows and pieces of sponge cake to dip. Then there were assorted hand-dipped ice-creams with a selection of toppings. As I turned to my left, I thought I heard some harps playing in my mind...and there they were: the chef's pastries. The selection was great and I suddenly wished I had ten arms, but I knew I couldn't sample them all, so after much thought, I made my choices. I tasted the Chocolate Oremeus, Floating Island, Cake Pop, Tiramisu, Chocolate Peanut Tart, Chocolate Cremeux, Pistachio Financier with Nutella, and my favorite...drum roll please..Chocolate Fondant. They're portioned just right to give you the freedom to go wild and try a whole bunch in one sitting. All of them were incredible; beautifully created and absolutely delicious.
On a recent visit to Fontana for a friend's birthday dinner, I had the privilege of getting a behind the scenes look at the Biltmore kitchens with Hotel Executive Chef Rolando Cruz-Taura. It was quite an impressive experience to see how and where cuisine of this caliber is prepared and the daily dedication and talent that goes into making these culinary creations. I highly recommend treating yourself to a Sunday Champagne Brunch at Fontana at the Biltmore Hotel, and you'll understand where my passion to write this came from. To check pricing or to make reservations, visit them online at http://www.biltmorehotel.com/dining/fontana.php or call them at 305-445-1926