Press Release – March 12, 2013
Seattle Meeting Hotels
CELEBRATE AN EASTER EXTRAVAGANZA AT COPPERLEAF RESTAURANT & BAR
Award-winning Seattle destination offers Easter dining specials
SEATTLE – (March 12, 2013) - The hunt for the perfect Easter celebration ends at Copperleaf Restaurant & Bar, the quintessentially Northwest farm-to-table restaurant at Seattle’s Cedarbrook Lodge. The award-winning destination will offer two different Easter specialty menus, available from 11 a.m. to 3 p.m. on Sunday, March 31, 2013.
With the Grand Easter Brunch, guests can put all their culinary eggs in one basket as they enjoy an elaborate buffet in Cedarbrook’s Tamarack Hall. The buffet includes everything from familiar favorites such as traditional-style Eggs Benedict with Hollandaise and “Astoria Bay” Smoked Salmon with capers and sweet onions, to more seasonally inspired dishes including Young Spinach Salad with bosc pears, toasted pecans and spiced honey; North Pacific Petrale Sole with creamed spinach, caramelized onions and Meyer lemon butter; and Dungeness Crab Bisque with hazelnut crème and tarragon. The buffet is $52 for adults, $24.99 for children six through 12 and free for children under five.
For an elevated dining experience, Executive Chef Mark Bodinet has created a four-course Easter Prix Fixe Lunch. Available in the Copperleaf dining room, the menu includes first course of Richter Farms Candied Rhubarb with Richland filberts, endive and black truffle; second course of Grilled Pacific Hamachi with roasted beets, navel orange and crispy broccolini; entrée choice of either Painted Hills Boneless Short Ribs with artichokes Barigoule, pomme Dauphine and thyme jus, or Nash Family Farm Rabbit with cider-braised Yakima apples, cauliflower and almond financier; and Theo’s Chocolate Sorbet for dessert. The prix fixe lunch is $52 per person.
In addition to the special Easter menus, Copperleaf will also have an a la carte menu available all day in the lounge and an a la carte dinner menu available in the dining room. Reservations for the Grand Easter Brunch and Easter Prix Fixe Lunch are strongly encouraged and can be made by calling 206-214-4282.
For more information about Copperleaf Restaurant & Bar, including hours, menus or upcoming events, visit http://www.CopperleafRestaurant.com.
About Copperleaf Restaurant & Bar
With a commitment to nourish the minds, Copperleaf Restaurant at Cedarbrook Lodge is Seattle’s quintessentially Northwest farm-to-table dining destination. Led by Culinary Director Roy Breiman and Executive Chef Mark Bodinet, Copperleaf opened in 2010 and has been distinguished by the Washington State Wine Commission as its 2013 Best Independent Restaurant of the Year; by Gayot as a 2012 Top 10 Restaurant for Food Rating, Northwest Cuisine, Outdoor Dining and Special Occasion; as well as a 2012 OpenTable® Diners’ Choice winner. Additionally, Seattle Magazine readers named it the Best Restaurant to open in 2010. Sourcing ingredients from local farmers, ranchers and artisans, as well as offering produce and herbs from its own Chef’s garden, Copperleaf is committed to sustainable dining. The restaurant also offers Copperleaf Rewards, a loyalty program for guests. For reservations, call 206-214-4284 or visit http://www.CopperleafRestaurant.com.
About Coastal Hotel Group
Coastal Hotel Group is a privately held, Seattle-based hotel hospitality management company specializing in distinctive luxury hotels, resorts, inns, and lodges. Established in 1987, Coastal Hotel Group has earned a reputation for providing remarkable lodging choices for the discerning traveler. Coastal Hotel Group is a founding member of Stash Hotel RewardsTM, a point-based program that allows guests at independent hotels across the country to quickly earn free nights at any participating property. For more information about Coastal Hotel Group, visit http://www.CoastalHotels.com.