Celebrate Easter Sunday in Style

Posted on April 7, 2017

On this Easter Sunday in between celebrating church services, hunting for eggs, and waiting for the Easter bunny to arrive, the holiday is best spent sitting around the table and enjoying good food with family and friends.  Historically described by Christians as a “moving feast,” Easter Sunday Brunch is exactly that— a smorgasbord feast of delicious springtime cuisine and southern comfort food.

This Easter, if family tradition insists on gathering around the communal family table, Cru Cafe in Charleston has an amazing four cheese macaroni to share with family and friends. Executive John Zucker of Cru Cafe has amassed a cult following around his infamous four-cheese macaroni; the epitome of southern comfort food, the mac and cheese uses orecchiette pasta cooked in a creamy four-cheese sauce that is baked until it’s lightly brown on top and developed a caramelized cheesy crust that will melt in your mouth. Cru Cafe’s Four Cheese Macaroni is easy to make and delicious— it will undoubtedly be the hit of Easter dinner.


However, if you choose to break bread over white table cloths instead of over the family table, Southern tradition dictates brunch. Fried chicken, mac and cheese, light springtime salads, and baked eggs and eggs benedict galore. If you find yourself in New Orleans hop on over to Angeline’s for Chef Alex Harrell’s baked eggs and southern fried quail. True to their traditional southern menu, Angeline integrates seasonal favorites and authentic southern holiday tradition to create a classic brunch menu. Chef Alex Harrell’s baked farmer’s eggs is the perfect dish for Easter breakfast or brunch. Harrell tops farmer’s eggs with a light fennel cream that enhances the flavor of the farmer’s eggs and serves with bitter greens topped with crispy pancetta and a preserved Meyer lemon vinaigrette. The dish is then baked until the eggs set, making for a warm and comforting dish scented with fennel.


Angeline’s  Southern fried quail is an eclectic twist on fried chicken. Slightly more tender and just as delicious, the southern fried quail pays homage to the iconic Southern bird and offers a sophisticated variation on traditional fried chicken.

Harrell brines the quail in a buttermilk mixture to allow the lactic acid to tenderize the bird. Once brined, he uses a seasoned cornmeal mixture to coat the birds and make a crispy skin. Once fried, he tops with a housemade hot sauce and a wildflower honey.


Asheville locals! while this salad is a perfect light dish for the holiday, it is a great dish to have anytime this season. Chef Justin Burdett of Local Provisions is inspired by spring pastels and seasonal foraged vegetables. Eager to highlight the bounty of spring peas that flooded into his kitchen, chef Justin Burdett created this refreshing dish that highlights the raw flavors of spring peas varietals. He makes a yogurt in-house using grass-fed local milk and tops it with blanched and chilled English peas and raw snow peas and sugar snaps. The dish is finished with a sweet strawberry puree and served very cold in a chilled bowls. It’s a beautifully light dish in both flavor and presentation.


Regardless of how you’re family celebrates Easter, whether it be at Angeline’s in Nola or Local Provisions in Asheville, let it be enjoyed over good food and even greater company!



Cru Café Four Cheese Macaroni

2 qt Heavy Cream (reduced in half)

1 lb Pasta (we use orecchiette)

1 cup Pepper Jack (hand grated)1 cup Aged Cheddar (hand grated)

1 cup Fontina (hand grated)

1 cup Mozzarella Cheese (hand grated)

1/4 cup Olive Oil


1/2 cup Pepper Jack (hand grated)

1/2 cup Aged Cheddar (hand grated)

1/2cup Fontina (hand grated)

1/2 cup Mozzarella Cheese (hand grated)

Salt and pepper

Preheat oven to 375 degrees

Reduce cream slowly in half in a medium size sauce pan. Cook the pasta in salted water el dente. Cool down rapidly in cold water then drain all excess water. Coat the pasta lightly in Olive Oil to prevent sticking. Set aside. Grate all the cheeses by hand keeping them separate. It is important to grate all the cheese by hand. Pre-bought grated cheese tends to have corn starch added to the cheese. This will change the texture of your final product. When the cream is reduced whisk in the cheeses, (all one cup cheeses), under a low heat until fully melted. Set aside off the heat. Add together in a big mixing bowl the rest of the cheese, pasta and cheese sauce. Add salt and pepper to taste and mix very well without breaking up the pasta. Add final ingredients to a casserole pan and bake at 375 degrees until lightly brown on top.