The Sanctuary’s Easter Displays at Kiawah Island

Sanctuary Banquets

The Sanctuary’s Banquet and Pastry team has been well into their heavy group and wedding season here at Kiawah Island. Now, gears have quickly shifted since last week as the team prepares for the big Easter Weekend!

The Grand Easter Buffet is known for its lavished displays of holiday favorites and of course the beautiful pastry and confection creations! After recently joining the pastry team, Executive Pastry Chef Remy Funfrock brings new concepts and direction for this year’s Easter displays.

Chef Remy
Executive Pastry Chef Remy and Sous Pastry Chef Robert with a beautifully crafted wedding cake.

Chef Remy joined the team back in February where he has brought a ton of knowledge and experience to the hotel. When you think of pastry, the French artisan concept comes to mind which has been a guiding passion in Chef Remy’s family. A native of Lyon, France, Chef Remy gained professional experience working alongside a number of renowned professionals such as Pierre Herme of Fauchon and master chocolate maker, Pascal Brunstein. “I have really enjoyed getting to know the team here at The Sanctuary during our very busy first quarter and now I get the pleasure of seeing how everyone will be coming together for our big showcase over Easter weekend. This year we are creating an Easter Village molded out of chocolate. Throughout the Easter displays we’ll have your traditional confections, cake pops, sweet treats, cupcakes…etc.”

Easter Village
Pieces of this year’s Easter Displays


Chef Tourant, Matthew Fitgerald gave me a little insight on what to look forward to on the main buffet throughout the afternoon on Sunday! “We are utilizing the wonderful bounty and abundance of fresh fruits and vegetables Mother Nature is supplying us with. After this long winter we have had we felt a need to re-energize our look so we are adding a lot of fresh wheat grass to give our buffet a ‘new growth’ look.” Sunday’s menu will feature a number of fresh salads and soups, chilled seafood presentation and the main entrees will speak to traditional Easter entrees with a lowcountry spin… such as Sumac Salmon, Spring Lamb, Deep Fried Chicken and Waffles, and of course Brown Sugar Glazed Ham and potatoes. We’ll have a chef’s omelet table available for those who are looking for a brunch feel to their meal! “Of course the pastry Easter displays are what you don’t want to miss,” remarks Chef Matthew. “We are all really excited to have Chef Remy with us. His attention to detail and experience brings our pastry team a great leader to look upon.”

Charcuterie cart from 2013 Easter Buffet

To keep up on what the team has put together, come visit us at the Grand Oaks Ballroom at The Sanctuary or follow us on facebook and twitter! Check out what else is happening on the island by visiting us here!