Davenport's annual Easter Brunch

1,000 people attend Davenport's annual Easter Brunch every year.

Section:Gallery

Sun., April 21, 2019

Ibrahim Mohammed cuts beef at The Historic Davenport Hotel Champagne Sunday Brunch on Easter Sunday, April 21, 2019. Mohammed was in charge of lamb, ham and beef, and the hotel had 20 full prime ribs prepared.

Libby Kamrowski The Spokesman-Review
Cups of lime strawberry panna cotta verrine are seen on display at The Historic Davenport Hotel Champagne Sunday Brunch on Easter Sunday, April 21, 2019. Approximately 1,000 guests are expected to dine every Easter brunch at The Historic Davenport Hotel, and the hotel prepared 5000+ miscellaneous desserts this year, none of which were cream puffs, cupcakes or muffins.

Libby Kamrowski The Spokesman-Review
Leo Joy (left) and Charlie Bishop dip skewered grapes and marshmallows into a chocolate fondue fountain at The Historic Davenport Hotel Champagne Sunday Brunch on Easter Sunday, April 21, 2019. Approximately 1,000 guests are expected to dine every Easter brunch at The Historic Davenport Hotel.

Libby Kamrowski The Spokesman-Review
Leo Joy dips skewered grapes and marshmallows into a chocolate fondue fountain at The Historic Davenport Hotel Champagne Sunday Brunch on Easter Sunday, April 21, 2019. Approximately 1,000 guests are expected to dine every Easter brunch at The Historic Davenport Hotel, and the hotel prepared 5000+ miscellaneous desserts this year, none of which were cream puffs, cupcakes or muffins.

Libby Kamrowski The Spokesman-Review
An exquisite spread of salad options is seen at The Historic Davenport Hotel Champagne Sunday Brunch on Easter Sunday, April 21, 2019. Approximately 1,000 guests are expected to dine every Easter brunch at The Historic Davenport Hotel.

Libby Kamrowski The Spokesman-Review
Jocelyn Castillo (left) socializes with Susan Strothers over brunch and mimosas at The Historic Davenport Hotel Champagne Sunday Brunch on Easter Sunday, April 21, 2019. Approximately 1,000 guests are expected to dine every Easter brunch at The Historic Davenport Hotel, and 20 cases of champagne were purchased in anticipation of the crowd which is five times the volume of a normal Sunday brunch.

Libby Kamrowski The Spokesman-Review
A patron picks up tongs for shrimp at The Historic Davenport Hotel Champagne Sunday Brunch on Easter Sunday, April 21, 2019. The seafood spread included clams, salmon lox, sushi, scallops and more.

Libby Kamrowski The Spokesman-Review
Decadent huckleberry bread French toast is topped with raspberries and blueberries at The Historic Davenport Hotel Champagne Sunday Brunch on Easter Sunday, April 21, 2019. Approximately 1,000 guests are expected to dine every Easter brunch at The Historic Davenport Hotel, which led to an approximate preparation of 2,500 berries for the brunch.

Libby Kamrowski The Spokesman-Review
Ibrahim Mohammed cuts beef at The Historic Davenport Hotel Champagne Sunday Brunch on Easter Sunday, April 21, 2019. Mohammed was in charge of lamb, ham and beef, and the hotel had 20 full prime ribs prepared.

Libby Kamrowski The Spokesman-Review
Michelle Ho, pastry cook, drizzles raspberry sauce over made-to-order donuts at The Historic Davenport Hotel Champagne Sunday Brunch on Easter Sunday, April 21, 2019. Guests would start with a plain donut, then tell Ho which sweet confections they wanted to top it with, including drizzled sauces, sprinkles and chocolate in different forms.

Libby Kamrowski The Spokesman-Review
Christopher Gay, banquet cook, creates made to order omelettes at The Historic Davenport Hotel Champagne Sunday Brunch on Easter Sunday, April 21, 2019. Approximately 1,000 guests are expected to dine every Easter brunch at The Historic Davenport Hotel, and in addition to the omelette station, the hotel prepared 600 poached eggs.

Libby Kamrowski The Spokesman-Review
Christopher Gay, banquet cook, serves made to order omelettes at The Historic Davenport Hotel Champagne Sunday Brunch on Easter Sunday, April 21, 2019. Approximately 1,000 guests are expected to dine every Easter brunch at The Historic Davenport Hotel, and in addition to the omelette station, the hotel prepared 600 poached eggs.

Libby Kamrowski The Spokesman-Review