The Pantry At Holiday House Re-Launches Weekend Brunch In October

Palm Springs, CA

The Pantry at Holiday House, an intimate patio restaurant with a sunny, South of France flair, will re-launch its weekend brunch beginning on October 5th,featuringan all new menu from executive chef Jon Butler.

The chic and inviting patio with its signature blue and white awning stripe banquettes is the perfect setting for this menu with its modern take on brunch classics. Since joining the team at Holiday House and Sparrows Lodge this summer, Chef Jon has spent the past several weeks creating new menus for The Pantry.

“The brunch menu is a modern version of France, with bits and pieces of Europe and the bounty of the Southern California marketplace added in,” says Chef Jon.

Brunch highlights include Croque Madame with a rich and creamy Mornay sauce, Lemon Ricotta Pancakes with blueberry butter and blueberry maple syrup, Korean-inspired Fried Chicken &Waffle, Egg White Frittata with market asparagus, broccolini and spinach, and the BLTA Benedict served with a smoked tomato hollandaise.

The brunch menu also offers updated Holiday House classics like Chicken Salad, Cobb Salad and The Pantry Burger and they are accompanied by an enhanced sparkling and rosé list featuring wines and Champagne by the glass and by the bottle. Other brunch beverage recommendations include The Pantry’s Bloody Mary, mimosa and a curated four-glass flight of rosés.

Chef Jon Butler is an Imperial Valley native who brings international training and a passion for local, small-farm purveyors to two of the most unique dining experiences in the Coachella Valley, The Pantry at Holiday House and The Barn Kitchen at Sparrows Lodge. Butler was raised in a farming family surrounded by flourishing seasonal produce. He is a graduate of the California School of Culinary Art sand has worked alongside some of the finest California chefs in inventive kitchens throughout his career including Chef Michael Chiarello at Tra Vigne in St. Helena, Chef Walter Manzke at Church and State and Republique in Los Angeles, Ray Garcia at Fig Restaurant at The Fairmont Hotel in Santa Monica, Chef Vartan Abgaryan at 71 Above in downtown Los Angeles and Chef Jason Neroni at The Rosein Venice.

In 2010, Butler moved to San Sebastian, Spain for an apprenticeship at the legendary Arzak, a Michelin Guide 3-star restaurant and then continued his European training with stages in Copenhagen under Chef Rene Redzepi of Noma and then on to Biarritz at Patisserie Mandion where he perfected his skills in classic French pastry and bread production.

The Pantry’s brunch is offered on Saturdays and Sundays from 11am to 3pm,beginning on October 5,and its popular, family-style fried chicken dinner makes its fall debut on Wednesday, October 16.Reservations and menus for both are found athttps://holidayhouseps.com/dine/.Newlunch and dinner menus for The Pantry will be offered later in October.