The Davenport Hotel's iconic Sunday Brunch
Sunday brunch at the Davenport launched in 2002, and in the 15 years since then it’s become one of Spokane’s quintessential experiences, a decadent dining tradition that promises vast but high-quality consumption in a resplendent setting.
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Cold cooks Valentina Gavulovici, left and Candida Pethers work on hors d'oeuvres in the kitchen at The Davenport in Spokane on Saturday, April 8, 2017.
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A cream puff swan is prepared in the kitchen at The Davenport in Spokane on Saturday, April 8, 2017.
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Alene Lepekhena prepares the pineapple tower in the kitchen at The Davenport in Spokane on Saturday, April 8, 2017.
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Tuna is coated in a sesame seed mixture in the kitchen at The Davenport in Spokane on Saturday, April 8, 2017.
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Antoka Indris cleans jumbo prawns in the kitchen at The Davenport in Spokane on Saturday, April 8, 2017.
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One side of the luxurious Isabella ballroom is lined with buffet presentations from prime rib and seafood to tradition breakfast fare and desserts during the Sunday brunch, Sunday, April 9, 2017.
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The dessert table at the weekly Sunday brunch at the Davenport Hotel features many baked, chocolate covered and pudding desserts, shown Sunday, April 9, 2017.
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Server Joseph LaRocca refreshes a section of the massive brunch display at the Davenport Hotel, Sunday, April 9, 2017.
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Bartender Terrie Cramer will help you make, or prepare for you, the ultimate Bloody Mary during the weekly Sunday brunch at the Davenport Hotel, shown Sunday, April 9, 2017.
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At the Davenport Hotels weekend Bloody Mary bar, you can build, or have built for you, the ultimate drink.
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Many diners at the weekly Sunday brunch at the Davenport Hotel choose to eat in the Isabella ballroom, which is close to the buffet displays. But diners have the option of taking a lobby table. Shown Sunday, April 9, 2017.
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Racks of lamb are kept under warmers at the weekly Sunday brunch at the Davenport, Sunday, April 9, 2017. Nearby was prime rib.
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An array of fresh fruits and salads are displayed alongside hot foods like crepes, eggs benedict and prime rib at the Sunday brunch spread at the Davenport Hotel, Sunday, April 9, 2017.
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A generous pile of shrimp cocktail is part of the Davenport Hotel Sunday brunch, shown Sunday, April 9, 2017.
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Diners at the Sunday brunch can elect to eat at one of the many tables on the east end of the lobby in the Historic Davenport Hotel, shown Sunday, April 9, 2017. Many opt to eat in the Isabella Ballroom, where most of the food is generally served.
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Edward Mathieu, the longtime chef at the Davenport Hotel and the Fairmont Hotel in San Francisco, wrote a book about his experiences. The book, on display at the hotel in Spokane is shown Sunday, April 9, 2017. The Davenport still uses some of his recipes and incorporate them into their famous Sunday brunch.
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Longtime server Mary, center, serve Sarah and Andrew Fuller of Bellingham, Washington, who were married in the Isabella ballroom where they were eating, Sunday, April 9, 2017 and who regularly return to Spokane to to treat themselves to the sumptuous brunch at the Davenport Hotel.
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A decadent preparation for french toast: dip the bread in the mixture prepared for creme brulee, cook, then smother in a mixture of fresh berries. It was one of the breakfast foods offered Sunday, April 9, 2017 at the Davenport Hotels extensive Sunday brunch.
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Server Antoka Idris, a native of Ethiopia, cuts and serves prime rib at the Sunday brunch, Sunday, April 9, 2017. He has been working in food service at the Davenport Hotel for eight years and regularly mans the carving station.
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Smoked pork on polenta with barbecue sauce were one of the weekly offerings at the Davenport Hotel brunch, Sunday, April 9, 2017. The brunch offers many standard dishes, such as eggs Benedict, crepes and prime rib, but put out a variety of other dishes that change periodically.
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A charcuterie plate which includes smoked pork, pickled fish and vegetables and a terrine of cheese and mushrooms was one of the options at the Sunday brunch at the Davenport Hotel, Sunday, April 9, 2017.
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Green-lipped mussels on the half-shell were part of the seafood offerings at the Davenport Hotel’s Sunday brunch, April 9, 2017.
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A cornucopia of berries is part of the fruit and salad offerings, Sunday, April 9, 2017, at the Davenport Hotel Sunday brunch.
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A pineapple tower is arrayed with fruit and marshmallows for the nearby chocolate fountain, a favorite with children, Sunday, April 9, 2017 at the Davenport Hotel Sunday brunch.
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Josh and Rosy Garcia, left and right, and their daughter Julianne and Vivienne, treat themselves to the Davenport Hotels sumptuous Sunday brunch several times throughout the year, here shown Sunday, April 9, 2017.
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Josh Garcia, center, and daughter Vivienne chat over brunch at the Historic Davenport Hotel earlier this spring.
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An array of seafood hors doeuvres made with salmon and ahi tuna are featured in the seafood section of the Davenport Hotel brunch buffet, shown Sunday, April 9, 2017.
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The seafood section of the Davenport Hotel Sunday brunch features a bountiful shrimp cocktail, hors doeuvres and even bagels with lox and salmon, Sunday, April 9, 2017.
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At the Historic Davenport Hotel’s Sunday bloody mary bar, you can build, or have built for you, the ultimate drink.
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At the Davenport Hotel, during Sunday brunch, you can build, or have bartender Terrie Cramer build, the ultimate Bloody Mary drink, with spices, favorings, vegetables, bacon and other decorations.
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At the Sunday brunch at the Davenport Hotel, the extensive Bloody Mary bar, an added charge to the brunch, features many store-bought and house-made additives to spice up the perfect drink.
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From left, Heather Grover, Ashley McGowan and Samantha Johnson, out to celebrate McGowan’s birthday, watch as Candida Pethers, right, prepares fruit crepes for them Sunday, April 9, 2017 at the Davenport Hotel during brunch.
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Candida Pethers serves made-to-order fruit crepes, Sunday, April 9, 2017 at brunch at the omelet/crepe/waffle bar at the Davenport Hotel.
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