Ma­gleby’s buffets: Many fa­vorites to choose from

Serve Daily - - BUILDING COMMUNITY - By Amy Baird

Nor­mal­ly­when I eat some­where, I pick out a few fa­vorites. The prob­lem with Ma­gleby’s is that I loved ev­ery­thing. I had the priv­i­lege of re­view­ing Ma­gleby’s buffets. Wait! You’re say­ing, “Ma­gleby’s has a buf­fet?” I know, right? How did I miss this? The Wed­nes­day lunch buf­fet is from 11 a.m. to 1:30 p.m. and the evening buf­fet is held the last Fri­day of the month from 4 to 9 p.m. The evening buf­fet is a life-chang­ing ex­pe­ri­ence. We are talk­ing 16 items in­clud­ing ap­pe­tiz­ers: ev­ery­thing from prime rib to crab legs to grilled ro­maine let­tuce to al­mond-en­crusted salmon to cho­co­late cake. Ev­ery­thing I green beans, fin­ger­ling pota­toes and the tasted was its own utopian world of fla­vor por­to­bello mush­room ravi­o­lis. Oh, those com­bi­na­tions. Yes, I just went there. ravi­o­lis with the rich, nutty fla­vor paired

Let’s start with the ap­pe­tiz­ers, shall with the creamy sauce. we? How about wa­ter­melon and pro­sciutto, Okay, by now you’ve prob­a­bly no­ticed chicken cor­don bleu bites and arancini that this isn’t your av­er­age menu. Part of (fried risotto in a honey-al­mond mar­malade)? what makes Ma­gleby’s amaz­ing is the My per­sonal fa­vorite was the grilled chef, Kuldeep Singh. Chef Kuldeep is a ro­maine BLT. So they GRILL the ro­maine bril­liant, tal­ented chef, and he’s a gen­uinely let­tuce and top it with ba­con, fresh tomato nice guy. When he talks about his dishes, and parme­san. It was di­vine, crunchy and you can tell he loves cre­at­ing ex­tra­or­di­nary crisp with smoky ba­con fla­vor. food. His cre­ativ­ity re­ally shines at

Next up, en­trees. The star of the show is the evening buffets where he can try out the seafood ta­ble. Peo­ple were go­ing crazy new dishes. for the snow crab legs served with melted Ok. Desserts. When I looked at the dessert but­ter. Then there is the shrimp with ta­ble, I swear that I heard the “Hal­lelu­jah cock­tail sauce, AND they had co­conut-en­crusted Cho­rus.” So, you know about the red snap­per, tequila lime mahi and Ma­gleby’s cake, right? Ok. If you don’t, salmon en croute. I be­came ad­dicted to you need to go to Ma­gleby’s im­me­di­ately the al­mond crusted salmon. It had a gen­tle and get a slice. It is the best cho­co­late cake sweet­ness from the mango and basil chut­ney on the planet made from scratch ev­ery day. com­bined with the salmon and then The cho­co­late cake is deca­dent and rich, the crunch of the al­monds. I could have yet light. Don’t know how they do that, but eaten it all day long. they do. Then they add on this thick, rich,

Then they have your tra­di­tional carv­ing fudgy frost­ing. I got to meet the wo­man sta­tion with prime rib. But there is noth­ing who cre­ated the fa­mous cho­co­late cake, nor­mal or tra­di­tional about this ten­der Lenora Parkin­son. She is a leg­end and just prime rib served with au jus. Wow. The as de­light­ful as her sig­na­ture cake. fla­vors were as­tound­ing, and then you add The dessert ta­ble also had car­rot cake, some of the gar­lic mashed pota­toes and lemon cake, Ger­man cho­co­late cake, you’re in culi­nary heaven. Plus you have cook­ies and more. The cob­bler was a Har­vey slic­ing up the meat for you and al­ways sweet vanilla cake with a nice sug­ary try­ing to talk you into tak­ing more. I crust that you top with peaches straight love that man. from the or­chard and whipped cream. Is

And we haven’t even touched on the this sound­ing un­real to you? It was amaz­ing. stuffed chicken with apri­cot and pis­ta­chios But the star of the dessert ta­ble was and cap­sicum sauce (red pep­per sauce). the triple cho­co­late bread pud­ding. Bread So ten­der, yet sweet and de­li­cious. Fresh pud­ding - noth­ing spe­cial, right? Oh wait, the “bread” for this pud­ding is left­over cho­co­late cake. Get your at­ten­tion? Then they add in three kinds of cho­co­late chips and bake it un­til it has a sug­ary, de­li­cious crust. Then, and only then, do you add on a gen­er­ous help­ing of rasp­berry sauce, and par­adise is yours.

So that is the Fri­day evening buf­fet. Forty dol­lars a per­son and worth ev­ery penny. Per­fect for an an­niver­sary, birth­day or monthly splurge. You must go. How­ever, if you want to start at a be­gin­ner’s level, you can go for the Wed­nes­day lunch buf­fet. The Wed­nes­day lunch buf­fet is a lit­tle more ap­proach­able with six to eight items. It’s still de­li­cious and just a lit­tle less in­tim­i­dat­ing. When I went, they had top round sir­loin with au jus, Por­to­bello ravi­oli, salmon, gar­lic mashed pota­toes, parme­san chicken with pro­sciutto, baked salmon with lob­ster sauce and chicken pi­catta. Plus the dessert buf­fet. All of this for the eco­nom­i­cal price tag of $14.

So ba­si­cally, you need to treat your­self to Ma­gleby’s. Reser­va­tions are rec­om­mended and large par­ties are wel­come. Ma­gleby’s is lo­cated at 198 S. Main in Springville. They are open Mon­day to Thurs­day from 11 a.m. to 9 p.m. and Fri­day and Sat­ur­day from 11 a.m. to 10 p.m.

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