CHEF LUKE PALLADINO CELEBRATES FLAVORS OF SPRING WITH EASTER BRUNCH AND DINNER AT LP STEAK, PALLADINO’S AND LP SEASONAL ITALIAN COOKING

CHEF LUKE PALLADINO CELEBRATES FLAVORS OF SPRING WITH EASTER BRUNCH AND DINNER AT LP STEAK, PALLADINO’S AND LP SEASONAL ITALIAN COOKING

Philadelphia, PA — From the Main Line to the Jersey shore to the top 10 foodie street in America, Chef Luke Palladino announces special Easter Sunday offerings at LP Steak, Palladino’s on Passyunk and Luke Palladino Seasonal Italian Cooking. A pioneer of South Jersey’s farm-to-table movement, Palladino will serve up inventive seasonal selections that showcase the early flavors of spring. On top of seasonal specials, look for family recipes, long-time signature dishes and other crowd pleasers. Other special happenings for Easter Sunday will include cocktail specials and additions, extended hours, and the debut of an Easter Sunday Brunch Buffet at LP Steak. Menus, specials, hours and other details are outlined below for each property. For more about brunch or any of the three restaurants, visit www.lukepalladino.com.

1) LP Steak
Valley Forge Casino Resort
1160 First Avenue
King of Prussia, PA
620-768-5003

Brunch 10:00am to 2:00pm
Dinner service starts early 4:00pm (specials to be announced)

Easter Brunch Buffet and Stations:

Signature
* Beef Shank (Red wine-saba glaze, citrus-horseradish gremolata)
* Heritage Berkshire Ham (Bourbon-Maple-Mustard glaze)
* Millioniare’s Macaroni (prosciutto, Parmigiano cream, black truffle, poached egg, gold leaf)
* Chicken Piccata (Lemon, capers, parsley)
* Grilled Salmon (Chipotle BBQ glaze)

Brunch Favorites
 * Italian Eggs Benedict (Bruschetta topped with creamed kale, poached eggs, prosciutto and roasted tomato hollandaise)
* Orange-Scented Ricotta Pancakes
* Omelette Station
* LP Steak Home Fries (Onions, garlic, smoked paprika, cilantro)
* Bacon and Country Sausage
* Grilled Asparagus
* Fresh Seasonal Fruit

Salads and Starters
* Smoked Salmon Crostini (Whipped goat cheese, scallion crème fraiche, salmon caviar, dill)
* Assorted Cured Meats and Cheese
* Pennette Pasta Salad (Basil pesto, tomatoes, pine nuts, parmigiano reggiano)
* Caesar Salad (Croutons, house made dressing, parmigiano)
* Anti-Wedge (Bibb lettuce, smoked chili ranch dressing, red onions, Maytag blue cheese, candied pecans)

Fresh Baked
* House-Baked Danish, Muffins and Croissants
* Assorted Desserts (Pastries, cheese cake, carrot cake, chocolate gateau, eclairs and fruit tartlettes, red velvet cake)

Brunch buffet is $45.00 per adult and $15.00 for children (12 and under). In addition to the full bar menu look for a special build your own Mimosa bar (pay-as-you-go).

2) Palladino’s on Passyunk
1934 East Passyunk
Philadelphia, PA
267-928-4339

Brunch 10:00am to 2:30pm
Happy Hour (at bar) 2:30pm to 4:00pm
Dinner service starts early 4:00pm

Easter Sunday additions:
* Italian Scotch Eggs (Egg and parmigiano stuffed mozzarella, wrapped in Italian sausage, breaded and served crisp with salsa rossa forte aioli)
* NJ Asparagus Two Ways (Savory asparagus flan, truffled egg salad, shaved asparagus, lemon, Ligurian oil, shaved parmigiano)
* Asparagus in Bed (Potato cakes, roasted asparagus, sunny side up egg, Trugole cheese, crisp prosciutto) (brunch only)
* Parsnip Tortelloni (Chestnuts & balsamic-sage brown butter, Castelmagno cheese)
* Wood Grilled Leg of Lamb (Tuscan potatoes, mint salsa verde, baby artichokes)
* Special focaccia created by Chef Eddie Affinito

Brunch cocktail specials and additions:
* Mimosa Italiana (Prosecco, fresh-squeezed orange juice) – special priced $5.00
* House Bloody Mary (Vodka, tomato juice, LP Secret Salt rim) – special priced $5.00
* Valentino (Sparkling rose, sugar cube, bitters, rose water, lemon twist) – new
* Build Your Own Mimosa (Bottle of Ca’ Furlan ‘Cuvee Beatrice’ Prosecco, carafe of your choice: Blood orange, orange, or strawberry-cinnamon) – new

Special Bloody Mary offerings:

* LP Mary (Tito’s Vodka, tomato juice, antipasto skewer, LP Secret Salt rim)
* Parsnip and Celery Root (Cazadores Blanco Tequila, parsnip juice, celery root purée, house Worcestershire & fresh horseradish)
* Tomatillo Mary (Tito’s Vodka, house Worcestershire, tomatillo purée, pickled tomatillo & long hots)
* Bloody Mary Flight (LP Mary, Parsnip & Celery Root Mary, Tomatillo Mary)

The full a la carte brunch and dinner menus will also be available.

3) Luke Palladino Seasonal Italian Cooking
199 New Road, Central Square
Linwood, NJ
609-926-3030

Brunch opens 10:00am
Dinner early hours 4:00pm to 8:00pm

Easter Sunday additions will include:

* Italian Scotch Eggs (Egg and parmigiano stuffed mozzarella, wrapped in Italian sausage, breaded and served crisp with salsa rossa forte aioli)
* Asparagus Crudo (Shaved NJ asparagus, lemon, Tuscan oil, parmigiano, truffled egg salad)
* Orange-Scented Ricotta Pancakes (Vermont maple syrup)
* Chicken Saltimbocca (Thin pounded chicken breast, sage, prosciutto, stracciatella cheese, griddled NJ asparagus)
* Griddled Branzino (“Vignarola” with artichokes, fava beans, peas, spring onion, Ligurian olives)
* Burrata Cappellacci (Ravioli filled with burrata mozzarella and ricotta cheese, basil pesto and fava beans)
* Italian Eggs Benedict (Bruschetta topped with creamed swiss chard, poached eggs, prosciutto and roasted tomato hollandaise)
* Smoked Salmon Bruschetta (Bruschetta topped with creamed swiss chard, poached eggs, prosciutto and roasted tomato hollandaise)
* Frittata (Spring onions, oven roasted tomatoes, roasted peppers, ricotta, arugula &”Brigante” pecorino fresco cheese

For more information about LP Steak, Palladino’s and Luke Palladino Seasonal Italian Cooking, please visit www.lukepalladino.com. Reservations are also available for all restaurants on Opentable.

ABOUT CHEF LUKE PALLADINO

Chef Luke Palladino is a graduate of the esteemed Culinary Institute of America (CIA) in Hyde Park, NY and spent many years living and cooking in Italy. From 1997 to 1999, Palladino was executive chef and partner at Venice’s internationally celebrated Ristorante al Covo. Prior to his time at al Covo, Chef Palladino immersed himself in the culture and cuisine of Italy’s varied regions, spending time at restaurants in Rome, Piemonte, Puglia, Fruili, Sicily and Tuscany.

In the United States, Chef Palladino has worked with some of the country’s most respected culinary talent, including Paul Bertolli Jeremiah Towers, Emeril Lagasse and Todd English. Currently, Chef Palladino owns and operates Luke Palladino Hospitality Group, Atlantic City, NJ.

For more about Chef, please follow @lukepalladino1 on Twitter.

ABOUT VALLEY FORGE CASINO RESORT

Valley Forge Casino Resort is the region’s only full-amenity gaming resort, located conveniently near the Main Line and easily accessible from Philadelphia and the Pennsylvania Turnpike.

Valley Forge Casino Resort offers an unparalleled guest experience featuring a safe, exclusive gaming environment with 600 of the hottest slot machines and 50 table games; live entertainment including the Valley Forge Casino Resort Music Fair, which brings national headliners to the Valley Forge Casino Resort Convention Center; and world-class dining at Luke Palladino’s LP steak, the only celebrity chef-driven concept in the area.

Guests can also choose from a variety of entertainment, including the area’s hottest DJ’s at Center Bar; live, local music and cocktails at The Vault or Valley Tavern where sports fans can enjoy pub fare and a wide assortment of craft and draft beers while watching their favorite teams on big screen TVs. Valley Forge Casino Resort offers over 100,000 square feet of recently renovated meeting, conference and banquet facilities, and luxurious hotel accommodations. Valley Forge Casino Resort, Philadelphia’s premier entertainment destination.