While I've been slowly checking off all the restaurants at Oglebay, I have never attended one of their specialty holiday buffets. Rather than being set in a restaurant, these buffets are set in an auditorium. And for good reason: We were joined by no less than 200 other attendees for the Easter brunch. I treated my mom and grandma to a tasty meal to celebrate family with good food. The first station consisted of all the salad options: Traditional Caesar Salad with Romaine, Shaved Parmesan, Croutons & Caesar Dressing; Garden Salad with Spring Greens, Carrots, Spring Onions, Tomatoes, Cucumbers, Ranch Dressing or White Balsamic Vinaigrette; and Spring Salad with Spring Greens, Strawberries, Portobello Mushrooms, Red Onions & Raspberry Vinaigrette. Afterward, there was a carving station that featured Slow-Roasted Prime Rib with Au Jus or Horseradish Cream Sauce, as well as Oven-Roasted Bone-In Ham. The next station consisted of Shrimp Cocktail with Eastern Shore Steamed Shrimp, Classic Cocktail Sauce and Lemon, in addition to Smoked Salmon Tartare Toast Points. The Easter-Style Deviled Eggs were dyed vibrant blues, purples, pinks, yellows and greens. They were topped with shrimp or mustard or cheese crisps. I looped back around to dig into the Charcuterie boards, which had Artisan Meats and Cheeses, Assorted Breads and Crackers. There was a huge variety, and I loved fishing for unique bites. Finally, the main entrees and sides consisted of farmer-style green beans with onions. Rosemary & Garlic Fingerling Potatoes. Tuscan Chicken with Sun-Dried Tomatoes, Spinach, Onions, Artichokes & Light Herb Cream Sauce. Garlic Roasted Lamb Chops with Root Vegetables and Pan Jus. Potato Crusted Salmon with Julienne Vegetables and Carrot Ginger Broth. Hearty Vegetable Soup with Parsley Gremolata. Dessert consisted of the Chef's Pastry Table - A Rotating Selection of Chef-Prepared Desserts. There was everything from carrot cake and eclairs to chocolate silk pie and cakes. It was all lovely. Have you been?