Cooking up a feast for hotel’s Christmas brunch and dinner

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  • George Muhlbacher Executive Sous Chef at Hamilton Princess (Photo by Akil Simmons) December 20,2011

    George Muhlbacher Executive Sous Chef at Hamilton Princess (Photo by Akil Simmons) December 20,2011

  • George Muhlbacher Executive Sous Chef at Hamilton Princess (Photo by Akil Simmons) December 20,2011

    George Muhlbacher Executive Sous Chef at Hamilton Princess (Photo by Akil Simmons) December 20,2011

  • George Muhlbacher Executive Sous Chef at Hamilton Princess (Photo by Akil Simmons) December 20,2011

    George Muhlbacher Executive Sous Chef at Hamilton Princess (Photo by Akil Simmons) December 20,2011


Finding it hard to please all the picky eaters in your family?

Concerned about feeding the cousin that doesn’t eat meat or the toddler who refuses to anything besides pizza?

The Fairmont Hamilton Princess’ Christmas Day buffet has a wide enough selection to put your mind at ease over the holiday weekend everything from traditional roasted turkey, honey glazed ham and fresh seafood, to chicken nuggets.

The hotel will be offering brunch and dinner on Sunday in the Harbourfront Ballroom.

Executive sous chef George Muhlbacher said: “It’s a tradition. We do it every year. It’s very popular with the locals and we have repeat guests coming every year, including [quite a few members of] the Portuguese community.

“It’s for people to bring the family so we have tables of ten, 12 and 18 or tables just for two.”

One of the best features of the buffet is a children’s table, said Mr Muhlbacher. “They may not really like turkey so we have pizza, chicken nuggets, even vegetables like broccoli and carrots.

“We also make extra cupcakes for them so they have their own little buffet.”

The chef said guests with a more sophisticated palate can enjoy soups, like a spicy Azorean red bean and flame grilled pepper, or traditional fish chowder.

The salad bar will be loaded with various types of greens and toppings, seasonal dips, potato salad with honey-cured bacon lardons, pumpkin, slaw and scallion salad.

“There will also be a really big seafood display with oysters, clams, mussels and shrimp and that is displayed on a nice ice carving,” said Mr Muhlbacher. “We do not see that displayed much at restaurants.

“We have a big carving station as well with four different carvings,” he explained. The carving station will include traditional roasted turkey, honey-glazed ham, roasted garlic studded lamb leg and sea salt rubbed prime rib of beef.

There will also be homemade cassava pie with dark meat, chow chow, rich gravy, champagne cranberry relish and traditional Yorkshire pudding to round off the meal.

According to Mr Muhlbacher “the unique thing” the hotel does is offer a fresh fish station. People are able to order salmon, wahoo, shrimps and scallops, with either Cajun, island herb or citrus-splashed seasoning, sautéed to order.

They can also choose the garnish of their liking, from lobster cream or lemon butter to tropical salad a mix of melon, pineapple, tomato, peppers and vinaigrette.

He said there would also be no shortage of entrée accompaniments. On offer is rustic chestnut stuffing, ‘old style’ Coq au Vin, three cheese primavera pasta bake, roasted garlic, Portuguese sausage paella and herb marscapone mashers.

Vegetable choices include glazed local carrots, broccoli and pearl onions.

To end the meal on a high note, executive pastry chef Serge Leibowitch is preparing treats like Buches de Noel, a French dish traditionally made from sponge cake and rolled into the shape of a cylinder, before frosting.

Other desserts include chocolate pecan tart, cheesecake, festive yule logs, mince pies, Christmas pudding with hard sauce, pumpkin pie, apple pie and mousses.

Mr Muhlbacher said: “We are very famous for our dessert buffet. Our pastry chef is doing up some really amazing things. We have a chocolate fountain for all those who love dipping.”

There will also be an international cheese display and assorted crackers and breads available.

Still, one of the best parts of dining at the Hamilton Princess is the atmosphere, said Mr Mulhbacher. He said: “It’s one of the oldest hotels in Bermuda. The ambience is very nice and festive. It’s also known to the locals to come here because it’s right in the city and easy to get to.

“The decor also gives the feeling of Christmas and there will be melon carvings, butter sculptures and even flower carvings to go with the holiday theme.”

Sunday brunch is from 11.30am to 3.30pm. The gala dinner is from 6pm until 9pm. Reservations are required and can be made by telephone, 298-5722 or e-mail, robin.hendrickson[AT]fairmont.com or kitwana.williams2[AT]fairmont.com. Both meals are $59 per person, plus gratuities. Children ages five to 12 are half-price; those under five eat free.

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Published Dec 22, 2011 at 8:42 am (Updated Dec 22, 2011 at 8:40 am)

Cooking up a feast for hotel’s Christmas brunch and dinner

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