How to make some spectacular sides for Easter brunch

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 If you don't feel like cooking a big meal on Easter Sunday, there are plenty of restaurants around town offering delicious Easter brunches.

Tap House Kitchen at the Shops at Hilton Village is putting on a great spread this Sunday. The brunch will include some fantastic main dishes as well as some spectacular sides. And on Thursday's Good Morning Arizona.

Executive Chef Patrick Karvis showed us how to make some simple sides that look and taste great. Those ideas include Shrimp Mac and Cheese, and the Taphouse Spring Salad.

Tap house salad w/ Papago orange blossom vinaigrette and grilled chicken

Serves 4

4 ea. 6oz. red bird chicken breast trimmed and cleaned

1 lb. mixed greens

1 ea. Orange (segmented)

1 ea. Grapefruit (segmented)

1 ea. hot house cucumber, sliced thin

1 cup feta cheese

1 cup candied walnuts

1 ea. Red onion, grilled and sliced

For the vinaigrette

12oz. Papago orange blossom beer

1 tsp. Dijon mustard

1 tsp. minced garlic

1 tsp shallot, chopped

1 cup orange juice

1 cup honey

. 5 cups rice wine vinegar

3 cups olive oil

Salt and pepper

To begin place all the ingredients for the vinaigrette into a blender and puree until smooth and emulsified.

Season the chicken breast with salt and pepper and then grill on medium heat until 165 in the middle. Set aside. Slice the chicken.

Mix all the ingredients together for the salad and toss with the vinaigrette. Season with salt and pepper. Top the salad with the chicken.

Shrimp Mac n. cheese

Serves 4

12oz. rock shrimp

1 tbsp. diced shallots

1 tbsp. minced garlic

1 tbsp. chopped mixed herbs (tarragon, chives, chervil)

1 oz. white wine

1 tbsp. olive oil

For the cheese sauce

16 oz. heavy cream

1 cup shredded fontina cheese

1 cup shredded manchego cheese

1.5 cup shredded parmesan

.5 cups goat cheese

Corn starch for slurry

.5 cups panko bread crumb

Salt and pepper

To begin place the cream into a sauce pot and bring to a boil. Add the cheeses except for a half of cup of the parmesan. Thicken with the corn starch slurry which is equal parts water and corn starch. Should be just thick enough to coat the back of a spoon. Season this with salt and pepper and set aside.

Combine the bread crumb and the half cup of parmesan together in a food processor.

Sauté the shrimp in a large pan with the olive oil. Season with salt and pepper and then add the shallots and garlic. Cook this for a minute and then deglaze with the wine. Add the cheese sauce and herbs. Cook this until well mixed. Pour the Mac n' cheese into a pan and the top with the bread crumb mixture. Bake in the oven at 400 degrees for about ten minutes or until golden brown top.

Tap House Kitchen

The Shops at Hilton Village

6137 N. Scottsdale Rd.

Scottsdale, AZ 85253