Appetizers
March 31, 2011
For the first time, the CIA's Greystone opens for Easter Brunch

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Sunday brunch - the leisurely repast that marries breakfast to lunch - continues to bring diners to restaurants and hotel buffets. Though Mother's Day is the queen of brunch holidays, Easter is No. 2, followed by Father's Day.

If you're planning ahead for your April 24 Easter brunch outing, consider that the Wine Spectator Greystone Restaurant will be open that day for the first time in its 15-year history. The restaurant is part of the prestigious Culinary Institute of America (CIA) cooking college at Greystone in St. Helena. That 19th-century stone building was the original Christian Brothers Winery.

"Our Easter menu is inspired by our favorite spring ingredients, and many of the items that day -- such as my Aunt Lee's breakfast eggs - are making their debut," said executive chef Polly Lappetito. "I love the opportunity to have a little fun with the menu."

The a la carte brunch menu will include garlic soup, spring lamb tartare, smoked salmon flatbread, and steak and eggs ($9 to $29). A four-item children's menu is also available ($6).

The main building on the campus will be open from 10 a.m. to 6 p.m. On offer will be tours, tastings, shopping and a 1:30 p.m. cooking demonstration. Hand-sculpted chocolate Easter treats, made by CIA students, will be for sale ($5 to $25).

The restaurant will be open from 11 a.m. to 9 p.m. Reservations and information: (707) 967-1010, www.ciachef.edu/california. The CIA is at 2555 Main St., St. Helena, the Napa Valley.

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