H and I CRAVE Sunday brunches and buffets, and most especially for special occasions.  For our anniversary this year, we decided to try the Essence of Unionville.

It has been a while since we visited the Hilton Toronto/Markham Suites Conference Centre & Spa, and we were pleasantly surprised by the changes since then.  The hotel’s décor is modern, sleek, and minimalist, yet very welcoming.

I would like to point out that I had many questions while writing this review, and I was amazed at how responsive Genson Navaprajah, the General Manager was.  I knew he was a busy man, but he took the time to answer all of my emails himself.  I found this extremely refreshing, as I know firsthand that most executives have an assistant to take care of these matters.  I can certainly see that Genson is very hands on in running this hotel, and passionate about customer feedback, whether positive or negative.

Upon arrival, Ruben, the Food & Beverage Outlets Manager; Aleena, the Food & Beverage Supervisor; Scott, the Executive Sous Chef and our amazing server Barbara, extended a warm welcome and congratulated us on our anniversary.  Even though they were busy setting up for the brunch, he or she took the time to answer all our questions.

Let’s get to the buffet …. a smorgasbord of sweet and savory food, all made in house with super fresh and flavorful ingredients.  Nathan, the hotel’s Pastry Chef, Scott and the rest of the culinary team really outdid themselves.  I have to say, I saw Scott several times, working just as hard as the team, and not in the kitchen where I expected him to be.

H was immediately drawn to the crab legs and Sushi – his favorites, while I was already looking at the dessert table. We were literally at opposite ends of the buffet!

I truly wish we had the time (and stomach) to sample everything, so we will definitely cover that in a return visit – stay tuned!  All the food stations were visually appealing, and had an amazing array of succulent dishes.

Here were the brunch offerings on our visit:

Croissants, Fruit Danishes, Cinnamon Rolls, Muffins

H tells me this all the time – “Don’t fill up on the carbs!”  As a home cook, passionate baker and dessert/pastry lover how can I not?  Nevertheless, I have to be honest – I am a bit of a pastry snob.  I had my hesitations because I have been to many buffets and have eaten some soggy, margarine or shortening based pastries.  I could tell from just one bite that these were not the case. The croissants and danishes were flaky and buttery, no doubt, because Nathan uses only unsalted butter (no shortening here)!  They were really scrumptious, and I had to stop at one each.  Such regret …

Scones

I took one look at these super tall scones and thought, “Yes, it’s going on my plate,” despite H’s eye roll.  I honestly wanted to eat a second one.  Why you ask?  It’s just a plain looking scone right?  Nope, these were tender and fluffy, yet held up well to a smear of butter.  The scones had just the right amount of raisins and on my first bite, I detected a bit of sweetness.  Honestly, I can’t explain further – you will have to try them!  I asked H repeatedly to take a bite, just one bite, but he was too focused on his crab and sushi!

Freshly Baked Ciabatta Buns

Classic Eggs Benedict

Maple Sausages and Crispy Bacon

The maple sausages had just the right amount of sweetness.  The bacon was exactly the way H and I like it – crispy!

Omelet Station

Piccata Chicken Breast with Lime Cream Sauce

The chicken was tender, and the slight tang of lime lightened up the cream sauce.

Steamed Mussels with Thai Curry Coconut Sauce

This is where I draw a blank!  Why did my plate only have three mussels? (See below for what’s on our plates).  Well, other than the fact that I had other dishes to try, I really regret not going back for more!  H and I love steamed mussels, but the Essence of Unionville’s version is absolutely delicious.  The coconut curry sauce was mildly spicy and the mussels were succulent.  H and I love Thai food, so we hope this dish makes another appearance on our next visit.

Alberta Prime Rib with Natural Pan Juices

The prime rib was perfectly cooked, medium rare to medium.  I was surprised when the server cut our slices.  I should say, “thick” slices.  Have you ever been to a buffet where the roast beef was paper thin?  Not here!  The prime rib beef was seasoned with garlic, salt and pepper, so simple – nothing else was needed.  Let’s talk texture, because I have had my share of tough and chewy beef.  Our slices were so tender and juicy that we had seconds!

Cajun Roasted Potatoes, Vegetables

Trout with Teriyaki Sauce

Lamb Leg with Mustard Sauce

Cheese Tortellini with Tomato Sauce

Mixed Greens, Veggie Spirals and Cherry Tomatoes

Caesar Salad

Broccoli Mandarin Orange Salad, Pasta Salad, Quinoa Salad, Asian Noodles

Antipasto

Crudités

Crab Clusters

H and I love crab!  What a coincidence; the night before we were watching “Deadliest Catch,” and then we were eating crab!

Crab crackers were supplied, along with these cute compressed hand towels.  Our sever Barbara was telling us a funny story about the first time she saw them.  She thought the server was giving her mints.  Why the heck was she given mints at the start of her meal?  LOL!

All you have to do is drop the compressed “mints” into the water and POOF, a hand towel appears.  Did I say cute?

Peel & Eat Shrimp | Marinated Kiwi Mussels

The shrimp were jumbo sized, cleaned, and not water logged!

Assorted Sushi

H is a sushi lover while I tend to stick with California rolls.  H commented more than once on how thick the fish were sliced.  I don’t know which he enjoyed more – the sushi, crabs or prime rib.  I would say all three!

Assorted Deli Meats

Smoked Salmon

What’s on our Plates

Assorted Sushi