Father's Day Brunch Buffet Recipe

Make the Herb Potato Hash

Parboil diced russets in salted water for 6 minutes until barely tender. Drain and let steam dry for 2 minutes. Heat 2 tbs olive oil in a large skillet over medium-high heat. Add diced onion and red bell pepper; sauté 3–4 minutes until softened. Add potatoes, spread in an even layer, and let sear without stirring for 4 minutes to develop a crust. Stir, add remaining 1 tbs olive oil, smoked paprika, 1 tsp salt and 1/2 tsp pepper. Cook, stirring occasionally, until potatoes are golden and cooked through, about 8–10 minutes more. Stir in fresh parsley, taste and adjust seasoning. Keep warm on low heat or hold in an oven at 200°F (95°C) until service.

Make Soft Scrambled Eggs

Crack eggs into a large bowl, add milk, 1/2 tsp salt, 1/2 tsp pepper and whisk until combined. Melt 4 tbs butter in a large nonstick skillet over medium-low heat. Pour egg mixture into the skillet. Stir gently and continuously with a silicone spatula, scraping the bottom as curds form, until eggs are mostly set but still slightly glossy (about 4–6 minutes). Remove from heat 30 seconds before fully set; residual heat will finish cooking. Fold in minced chives and the remaining 2 tbs butter for richness. Transfer to a warm serving chafing dish and keep covered.

Prepare Steaks

Bring steaks to room temperature for 30 minutes. Pat dry and rub with vegetable oil, then season liberally with kosher salt and coarsely ground black pepper on both sides. Let rest while preparing grill.

Make Herb Compound Butter

In a bowl, combine room-temperature butter, minced garlic, minced thyme, minced rosemary, lemon zest and 1/2 tsp salt. Mix until smooth. Form into a log on plastic wrap, roll tightly, and chill until firm. Slice into rounds just before serving so guests can add a melting pat to each steak.

Grill Steaks

Preheat grill to high heat (500–550°F / 260–290°C) for direct searing. Oil the grates. Place steaks on hot grill and sear 3–4 minutes per side for medium-rare depending on thickness. Use an instant-read thermometer: 125–130°F for medium-rare, 135°F for medium. Remove steaks to a resting board and tent loosely with foil for 5–8 minutes. Slice against the grain and arrange on a warm platter with herb butter rounds on the side for guests.

Grill Corn

Brush husked corn with a little oil and season lightly with salt. Grill over medium-high heat, turning every 2–3 minutes until charred in spots and tender, about 10–12 minutes total. Transfer to serving trays and offer lime wedges and chili-lime seasoning so guests can finish each ear themselves.

Grill Sausages & Baguette

Grill breakfast sausages over medium heat, turning often, until fully cooked and nicely browned, about 10–12 minutes. Warm sliced baguette lightly on the grill (about 1 minute per side) to get char marks and a warm interior. Transfer to platters and keep warm.

Prepare Açai Base

Set out frozen açai packs in a cooler on ice to keep them frozen until blending. For each batch (serves 2–3), place 1 frozen açai pack, 1 cup frozen mixed berries, 1 ripe banana, and 1/2 cup almond milk in a high-speed blender. Pulse to break up, then blend on high until smooth and thick, adding up to 1/4 cup more almond milk only as needed to reach a scoopable but spoonable consistency. Transfer to chilled bowls and return blender to stand for next batch. Keep bowls on a shallow tray over ice to maintain chill.

Set Up the Toppings Bar

Arrange bowls of granola, sliced strawberries, blueberries, kiwi, shredded coconut, chia seeds, sliced almonds, nut butter, honey/agave and fresh mint in small serving dishes with spoons. Label toppings and provide small scoops and bowls so guests can customize. Replenish frequently; keep perishable toppings chilled on ice.

Plating & Holding for Buffet

Arrange chafing dishes or warmers for scrambled eggs, potato hash and grilled proteins. Keep hot items above 140°F. Place corn, sausages and baguette on covered platters and refill as needed. Set maple syrup and butter near breakfast breads and pancakes (if provided). Position the açai bowl bar on the shaded patio table with a cooler for frozen packs and an ice bed for chilled toppings. Provide plates, bowls, napkins, utensils and small tongs or spoons for each station.

Service Timing

Start with grill searing 20–30 minutes before guests are expected. Finish scrambled eggs and potato hash in small batches close to service time so they remain tender. Slice and rest steaks while continuing to grill sausages and corn. Keep compound butter chilled until steaks are ready to serve. Staff one attendant at the BBQ station for carving and an attendant at the açai bar to blend and restock toppings.