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Brunch Brilliance




Omelet Filled with Arugula, Prosciutto and Fontina, finished with White Truffle Oil and served with Lightly Sautéed Seasonal Mushrooms.

Omelet Filled with Arugula, Prosciutto and Fontina, finished with White Truffle Oil and served with Lightly Sautéed Seasonal Mushrooms. Click here for the recipe.Gardens make the perfect setting for a summer party, and while we love a soirée as much as the next guest, there’s something indulgent about sitting outside on a beautiful Colorado morning and breaking bread—or omelets stuffed with arugula, fontina and prosciutto—with friends.

We asked Patricia Perry, chef owner of Highland’s Garden Café in Denver, to share a few recipes from her delicious repertoire. She obliged, and you’ll find three mouth-watering dishes on the next page.

It’s no surprise that Perry has a few tips for pulling off a flawless outdoor brunch: Her restaurant is set in two renovated Victorian homes that are surrounded by gardens. Guests can dine seven nights a week, and during the day, the café is available for private parties.

Perry’s first tip: Do your prep work ahead of time, so you can relax with your guests. For the following menu, you can make the crêpe batter and pudding early. Chop and prep the omelet filling before your guests arrive, and keep the plates warm in the oven, as eggs lose their warmth quickly.

For a simple touch of elegance, garnish each plate and serving dish with a flower or herb sprig. Mint, lavender, pansies and roses are good options. And finally, encourage your guests to wander through your garden—an ideal complement to a delicious brunch.

Recipes: Omelet Filled with Arugula, Prosciutto and Fontina, finished with White Truffle Oil and served with Lightly Sautéed Seasonal Mushrooms - click here for the recipe.

Orange Crêpes served with Mascarpone, Pine Nuts and
Lavender Honey - click here for the recipe.

Pictured: Find a recipe for this New Mexican Bread Pudding on page 54 of the June/July issue of Colorado Homes & Lifestyles.

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