One of the most elegant restaurants in town is right on Michigan State University's Kellogg Conference Center. If you are looking for a really elegant Sunday brunch, it often fills up ahead of time, according to Executive Sous Chef, Rajeev Patgaonkar CEC, AAC. Patgoankar is a world class award winning chef and he knows better than anyone how popular the State Room menu items like French toast with peaches and cream and maple syrup sausage, Mandarin grilled quail breast, eggs benedict with crab, roast leg of New Zealand lamb, chicken and veal with pistachios, and white bean and duck confit, are to diners. That's just to name a few. But its no surprise when you find out that he has been on the cooking staff of the Saudi Royal Family and the Sultan of Oman. He also has a great lamb recipe right on line.
Click here to read the MSU State Room article as it appeared in the Lansing City Pulse newspaper on March 19, 2008.
About Me
- Lynne Crandall
- Okemos, Michigan, United States
- Lynne Crandall is a newspaper columnist in the East Lansing, Michigan,area and is currently a contributing writer for Lansing Area Capital Gains on-line magazine. (www.capitalgainsmedia.com). Her food and restaurant newspaper column has morphed and will now appear on this blog. She is also the press person for the Michigan Association of Acupuncture and Oriental Medicine. She has a passion for exotic cooking, champagne with gold leaf flakes, art, Middle Eastern food and she blends artisan botanical perfumes from exotic essential oils. She has an Abyssinian tortoise shell cat, Tigerlily, who manages the household, and she lives in Okemos, a suburb of East Lansing, Michigan.