When I was a kid, going to Sunday brunch and dinner buffets was a big deal. Despite having to get dressed in formal garb to please my grandparents, this small inconvenience was made up for by the culinary delights served at the Jack Tar, Palace, and Claremont Hotels.
I remember the elaborate salads, pastries, and the carving station where whole turkey, ham, and of course, prime rib were served. One could partake in as much and whatever they desired.
Unfortunately, this style of hotel fare no longer exists for me. A few breakfast buffets and $125.00 plus/plus “High Tea” offerings just don’t cut it. Fancy finger foods and pastries, elaborately decorated by culinary school graduates, lack the feel of a complete dining experience for me.
Much to my delight, a similar gourmet experience can still be found. To enjoy a “Back to the Future” virtuoso meal, one can venture to the Lone Tree Golf Course for their Sunday brunch. The drive out to Antioch might seem a bit long, but this place is worth it.
With five seatings, up to 300 diners can partake in this culinary adventure served each Sunday from 10 a.m. to 2 p.m. Formally attired Mormon missionaries to those dressed in shorts and T-shirts feel comfortable in this informal atmosphere.
Restaurant and banquet operations are managed by Abdon Aguilar.
His brother, Jose, is head chef. Without a culinary school background, the pair gained experience at such notable restaurants as Danville’s Bay Leaf Cafe and Norm’s Place. There was also a stint working for celebrity chef Guy Fieri’s Johnny Garlic’s.
The brothers came over to Lone Tree with famous restaurateur Jonathan Hork, for whom they apprenticed in Danville.
Abdon, a graduate of Ygnacio Valley High School in Concord, came up the ranks from sous chef to his present position. He recalls, “The first buffets at Lone Tree started with only 25 customers. Over the years, the quality and value of the food has evolved to its present level of popularity.”
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Things start with a salad bar featuring pear-Gorgonzola-pecan, Caesar, and a Greek spinach salad with artichokes.
There is also an extensive selection of fresh fruits and berries. My favorite is the lox and bagels station with all the trimmings.
Next in line is a display of shucked Pacific oysters, PEI mussels, and boiled prawns. All were served with lemons and cocktail sauce. This rivals brunches of yesteryear.
My third trip to the buffet table led to sampling thick bacon, sausage, and half an Eggs Benedict (the yolk was still runny).
I wasn’t going to waste my caloric intake on hash browns or some 14 dishes served in frequently changed chafing dishes.
These included steak noodles, salmon, baked coconut fish, and ribs, to name a few.
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There was also a cooked-to-order nacho appetizer with green hot sauce, Mexican cheese, and chilies served with tortilla chips. Yum!
If one prefers waffles, pancakes, and custom-prepared omelets, the friendly Lone Tree staff is pleased to provide these brunch staples.
By the time I reached the prime rib carving station, being full did not deter me from partaking in Lone Tree’s specialty. Between Sunday brunch and Friday and Saturday meals at the restaurant, they prepare approximately 200 lbs of this delicacy each weekend.
Seasoning their roasts with garlic, salt, pepper, and rosemary, the meat is cooked for 45 minutes at 450 degrees and slow-cooked until the inside temperature reaches 110 degrees. Served with creamy horseradish, this is the real deal to be savored.
Lastly on the Lone Tree adventure is their dessert station.
It features small ramekins of crème brûlée, flan, dark chocolate-dipped strawberries, bread pudding, and strawberry mousse. I had to take one for the team and try everything! Each dessert was great.
All of this for $38.95 (children $17.95), plus tax and tip. Reservations are recommended by calling 925-757-5200 several days in advance.
How is Lone Tree able to operate a profitable business and serve high-quality food at such a reasonable price? Abdon says, “Our team of over 60 employees provides the energy that makes this place so great. Having high volume generated by regular customers also helps.”
In addition to Sunday brunch, Lone Tree offers food service to golfers seven days a week. They put on several holiday events along with special three-course plated lunches and dinners.
Along with providing gourmet dining, the Event Center can accommodate parties of up to 380 guests for weddings, corporate meetings, and other functions. Recently, they hosted the Sports Legends Hall of Fame dinner.
More information for booking special events can be provided by calling 925-708-4232. Their website is: https://www.lonetreegolfcourse.com/dining
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