British cuisine influences new Easter brunch menus

04/5/2012 | Philadelphia Inquirer, The

A slew of Easter brunch menus at U.S. restaurants illustrate how some Philadelphia-area chefs are using simple seasonings and a lighter touch to take the cuisine from stuffy to hip. At the Whip Tavern, chef Wyatt Lash has turned bubble and squeak, a traditional side dish, into a pan-seared pancake served with Scottish salmon and a dill hollandaise sauce.

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Philadelphia Inquirer, The

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