Sharon Thompson: Sullivan University culinary school offers extensive Easter brunch,Sharon ThompsonApril 1, 2014 

Winston's at Sullivan University in Louisville is one of the top culinary training restaurants in the U.S., and for special occasions and holidays the students show off their finest.

The brunch that will be served on Easter Sunday features an entrée that was seen on Throwdown with Bobby Flay on Food Network. The "not Brown," created by executive chef John Castro, is a seafood version of the traditional hot Brown. It's made with fried green tomatoes, shrimp, crab, spinach, bacon, and Mornay sauce.

Pastry items will be specialties from the students who work at The Bakery, which is also a part of Sullivan. Included are pecan and cinnamon rolls; mini Danish pastries; scones; and butter and chocolate croissants with fresh whipped butter and jam.

Appetizer options include breakfast salad with mixed greens, granola, strawberries, blueberries and a raspberry yogurt dressing; and grits with Parmesan and Cheddar cheeses, served with roasted shallots. A variety of entrées will also be offered including seafood frittata with shrimp, crab, lobster, asparagus, mushrooms and fontina cheese, served with roasted tomato cream and Lyonnaise potatoes; and French toast with chocolate sauce, raspberries and whipped cream. Dessert choices are carrot cake with pineapple, carrots and pecans in a cinnamon batter and finished with cream cheese icing; Winston's chocolate-orange cake with two layers of rich chocolate cake and orange French buttercream, enrobed in chocolate ganache; or lemon-blueberry cheesecake with a tart lemon and cream cheese filling, shortbread cookie crust and topped with a warm blueberry compote.

The brunch menu will be served from 9:30 a.m. to 1:30 p.m. April 20. Cost is $25 for an appetizer, entrée, and dessert. Winston's is at 3101 Bardstown Road. Call (502) 456-0980 or go to

Sharon Thompson: (859) 231-3321. Twitter: @FlavorsofKY. Blog:

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