Rams Hill Golf Club put on a spectacular Easter Brunch Sunday, March 27th, thanks to Chef Jim Davis and Chef Kurt Hauser.

Kristine Whitman

Rams Hill restaurant executive chef, Kurt Hauser, carved a giant swan ice sculptor, which was lit up from beneath giving it a majestic purple glow and two ice vases which were filled with yellow and white Lily flowers.

Brunch consisted of an omelette bar, carving station, hot entrees, salad bar, and handmade desserts. The hot entrees included Coconut Curry Seafood with Basmati Rice, Beef Bourguignon, Chicken Zingara, and Salmon with Dorchester Sauce.

Easter Sunday was a beautiful warm day with many people attending the brunch on their way back from church, golf or the morning Easter sunrise mass. It was a perfect way to spend part of the Easter holiday with views of the golf course and the Borrego Badlands in the distance.