Fieldside Sunday Brunch At The International Polo Club An Amazing Culinary Experience STORY BY JULIE UNGER • PHOTOGRAPHY BY LILA PHOTO
Champagne Brunch in the fieldside Pavilion at the International Polo Club Palm Beach is an olfactory, visual, culinary tour showcasing creatively paired gourmet dishes that are truly works of art. As you make plans for the upcoming winter season, be sure to secure your brunch reservations and enjoy Sunday afternoon polo in style. Aaron Menitoff of Aaron’s Catering, official caterer at IPC, guided us through the artistic feast that occurs every Sunday afternoon during the fourmonth polo season. As you walk in, servers are carrying different selections of passed hors d’oeuvres. Guests are taken to the hostess stands, seated and often begin with a drink — Veuve Clicquot champagne shines as the drink of choice. From there, guests explore the main buffet and six specialty stations. “Every week you come, it’s going to be something different,” Menitoff said.
With more than 80 items each week, and an area spanning 60 feet by 100 feet, Menitoff has plenty of space to work with for his elaborate appetizers, entrees, carving stations and desserts. “We try to do fun things in unique vessels that are a little different, so they are kind of fun to look at even before you get to taste the item,” he explained. The appetizers will likely be the first thing to catch your eye. One of his favorites is the marinated minted plum, with homemade pistachio marshmallows and lamb, put on a skewer, and then blowtorched right in front of you. “It’s an explosion of flavor,” Menitoff said, adding that he also loves the burrata cheese. “It has pesto, sun-dried tomatoes and arugula, wrapped in prosciutto, garnished with micro-greens, balsamic pearls and truffle olive oil.” Each week, new selections are offered. “Because everything that we do is custom, its unlike a restaurant where they have a set menu. Every week, every single menu is different,” he said. “We do everything from truffled crab cake, petite lobster rolls, lobster croque monsieur, mini Russian blinis, spicy pop rock tuna tartar served in mini savory edible wasabi-ginger waffle cones, (Left) Julie and Aaron Menitoff look forward to you joining them for Sunday brunch at IPC.
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november 2015 | wellington the magazine