The Friday Breakfast Buffet

Whiffs of syrup and butter, bacon, and sausages, a sugary bouquet of fresh cut melons filled my nose the closer I got to my purpose. I along with several other classmates was ready to eat, salivating in anticipation of the yummy goodness awaiting me at the notorious Friday Buffet. Greeted at the door by the instructing Chefs’ in a cheerful and enthusiastic manner, that carried over to the clean and smiley faced culinary students with such wholeheartedness and devotion, I couldn’t help but feel happy and welcomed as I approached the buffet line.

The space was arranged in a horseshoe design separated into three main areas that wrapped around a spectacular presentation of freshly sliced watermelons, thick and juicy pineapple wedges, and ripe fat strawberries. Dotted by plates of tiramisu, white and chocolate layered filled raspberry cakes, and my favorite; sabayon, a delicate light custard topped with bright blueberries, yum!

I was directed to left at the start of the buffet where heaps of pinwheel pastries’ topped with jam and miniature spiced crumb cake muffins were laid out in an eye pleasing style. Next to that, was the hot food held in chafing dishes. Bright and fluffy scrambled eggs top with perfectly melted cheddar cheese, the hash browned potatoes were a tad burnt on the top, but still fairly flavorsome. There was also crispy bacon and sausage that looked so scrumptious; I almost forgot I’m a vegetarian.  Thank goodness for the fruit filled crepes!

At the back of the room was the carving station, this one featuring ham. The server slicing out healthy portions was dutiful and courteous as was his classmate next to him, representing another beautifully presented display. This time smoked salmon, with miniature crouton-like bagels, and a variety of herbed cream cheese spreads. My favorite was the scallion reduction-caper cream cheese. The sweetness of the scallions combined with salty capers whipped in soft cream cheese, then topped with a thick slice of smoked salmon, a definite stand out for me. It was a perfect illustration of well balanced flavors and texture, except for the bagel or lack thereof. Yes, I would have preferred a softer and bigger bagel.

The last station was the busiest by far, the ever popular omelet station. Looking around the room while I waited my turn to order, I could see my fellow classmates enjoying themselves. Everyone seemed to be pleased with the selections offered and the overall pleasantness felt in the room.   It was my turn to order, an omelet seemed too much for me to eat, so I ordered an egg over medium. Somehow this translated into a plain, one egg omelet. The students working this station were reasonably competent, but lacking slightly in experience. When I finally got my egg, it was submerged in oil. Disappointed, I choose not to eat it and took a fresh pineapple, orange juice instead.

Over all my experience was a good one as it usually is when attending the Friday Buffet.  The food is always tasty and well presented by happy smiling individuals. I’ve been to the Friday Buffet a few times before, and at each visit there are noticeable improvements; whether it is the food selections, or the appearance and arrangement of the buffet, and this time was no different.  A good buffet is not always easy to discover, but when one does there is a feeling of tremendous delight and fulfillment in both the belly, and the soul of the buffeter.