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2nd Annual Spring Forward For Hunger Brunch
April 2, 2017 @ 10:00 am - 12:00 pm| $55
Enjoy a delicious buffet brunch and refreshing mimosas and sangria all while enjoying the charm and comfort of Martin County’s first urban farm.
100% of the proceeds benefit Treasure Coast Food Bank
Chef Mark Muller of Ellie’s Downtown Deli & Catering will lend his catering talents as well as his allegiance to healthy ingredients to the farm-to-table brunch that features locally sourced foods. Enjoy an array of traditional and unconventional brunch dishes created from fresh ingredients provided by Florida farmers. Don’t be surprised to find a couple of crowd favorites from Ellie’s!
A wonderful selection of raffle items will be available. If you are interested in donating an item to our raffle, please email firstname.lastname@example.org.
Special thanks to our Event Committee for supporting Treasure Coast Food Bank and donating their time to make Spring Forward For Hunger a great success!
Committee Members: Carolyn Benninger, Cathy Cook, Melanie Edwards,
Micah Hartman, and Kim Waser-Nash
Support Treasure Coast Food Bank by sponsoring this well-attended event. Our sponsorship packages offer an opportunity to gain excellent exposure as a supporter of the community we serve. We have a variety of packages available with varying benefits to your organization.
Please join us in making our 2nd annual Spring Forward for Hunger Brunch a great success. Thank you for your consideration.
Together we can solve hunger.
Mimosas & Sangria
Juice, Coffee, Tea, Water
Mini spinach and artichoke stuffed potato skins
Pears wrapped with bleu cheese and prosciutto
Goat cheese, apple jam and bacon crostini
Cran-Apple Crunch Salad
Strawberry brie stuffed French toast with maple syrup
Omelet Bar: Cheddar cheese, mozzarella cheese, peppers, onions, olives,
mushrooms, tomatoes, green onions, bacon, ham and sausage
Biscuit Bar: Sausage gravy, brown gravy, corned beef hash and assorted jams
Fresh fruit display with melons, berries, grapes and a blackberry whipped cream
In-House Smoked Salmon Eggs Benedict with mini croissants and a dill Hollandaise
Rosemary and Thyme Roasted New York Strip with Brandy Button Mushrooms and a Mint Demi Glaze
Blackened shrimp and asparagus penne alfredo
Triple cheese cauliflower au gratin