Written By Michael Vyskocil
One of the benefits of serving brunch buffet-style is that by the time guests arrive, the work of the host or hostess is done and he or she can enjoy the company, even if there are 100 or more.
Dave Johansson, owner of Johanssons Dining House on Main Street in downtown Westminster, attests to the prep work that goes into putting together his Sunday brunch buffet.
“We start about two days ahead,” he said. Setup for the buffet begins at about 7 a.m. Brunch is served from 10 a.m.-3 p.m., with the last seating at 2 p.m.
Sunday brunch at Johanssons is a relatively new offering for the establishment; it began in early January. “I believe we’ve filled a void for people,” said Johansson. “Sunday brunch is traditional. People can come here before or after church. It starts the day off right.”
The Sunday brunch menu features several delicious, do-ahead dishes, ranging from seafood specialties, such as smoked salmon, to a fresh fruit platter and creative bar drinks.
Dean Gilberto, executive chef, described the different elements that comprise a Johanssons Sunday brunch buffet:
Upon entering the Laura Room at Johanssons, diners can start at the “bakery station,” said Gilberto. Offered are a variety of breads and bagels that can be popped into the toaster, as well as assorted pastries and Danishes, muffins and packaged cereals “for the kids.” In addition, guests can select from the bountiful fruit platter, which includes melon, pineapple, strawberries and more.
Moving on to the next station, several different taste-tempting breakfast staples await visitors.
“We have bacon, French toast, breakfast potatoes and sausages,” said Gilberto. Occasionally, items like homemade waffles are served with a delectable fruit syrup.
And, for those who insist that brunch is not brunch unless there are eggs, Johanssons has an omelet station manned by two chefs who can prepare to order a variety of omelets with your choice of fillings, including mushrooms, green bell peppers and cheese.
Customers can watch as the chefs whip together fluffy omelets in a matter of minutes, using clarified butter, fresh eggs and nonstick omelet pans. The chefs can also prepare eggs to customers’ tastes, such as scrambled and fried.
The next brunch station features a range of heavier lunch specialties. “We usually include a fish dish, chicken, pasta and a vegetable” at the station, said Gilberto. At the carving station, guests can ask for the finest slices of prime rib roast or roasted turkey, depending on which meat is offered at the time.
A salad table generally features two “standard salads” – Caesar and garden – along with various cold melanges, including pasta or potato.
For seafood aficionados, the “Chesapeake station” offers several types of dishes. A round table (placed in the center of the room) is a veritable treasure trove of delicacies from the sea.
“This can include smoked salmon, smoked rainbow trout, oysters served on the half shell, crab claws and steamed shrimp,” in addition to items such as sesame-ginger mussels, said Gilberto. “This station tends to be very popular with customers.” he said.
To round out the menu, customers can sample a variety of sweets at the dessert station. A mound of rich cocoa brownies, small squares of assorted cakes and pastries, servings of orange-cranberry shortcakes and other items (such as bread pudding, chocolate pudding and berry parfaits) are just some of the options available.
With all of that food, guests are likely to need some liquid refreshment, and those come in the form of delicious and elegant “eye openers,” according to the menu description. Try sipping a mimosa, bellini, poinsettia (a drink combining champagne and cranberry juice), traditional Bloody Mary or other single liquor rail mixed drinks. Coffee, tea, juice and sodas are also served.
At a time when families are concerned about their spending, Johanssons Sunday brunch makes it affordable for everyone in the household to eat out. Adults pay $19.95 per person, while children 10 and under can eat for just $9.95. “It’s definitely a value,” Johansson said.
“People have found out about it primarily through word of mouth,” he said. “We get many repeat customers who come back for the brunch.” After nearly five weeks of offering the Sunday brunch, Johansson estimates that approximately 700 people have participated.
Early indications suggest that the Johanssons Sunday brunch is becoming popular; so popular that it is a good idea to call ahead for Mother’s Day reservations far in advance of May 10. The number of reservations is increasing. One week, the restaurant received 240 reservations. In fact, Dave Johansson stated that reservations for the brunch are preferred. “Noon is the busiest time,” he said. Private parties can also be served for brunch. “We can accommodate private parties up to 50 people.”
“One big bonus is that there is adequate parking nearby on Sundays,” he said. Second, since alcohol service begins at 11 a.m., customers can sample some of the many delicious “eye opener” drinks on the brunch menu. Johansson said he had asked the Carroll County Board of License Commissioners (commonly referred to as the Liquor Board) to consider changing the service time from noon to 11 a.m. and noted that the board was very generous with its decision.
Will the Sunday brunch at Johanssons become a staple of Carroll County? Dave Johansson believes it will. “I see this being a Carroll County tradition,” he said.
