No more boring brunches.

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Byline: Barbara M. Houle COLUMN: TABLE HOPPIN' I f you've grown bored with the standard breakfast foods served at Sunday brunch - and who hasn't? - head out to the Crowne Plaza Worcester at 10 Lincoln Square for a change of pace. Every Sunday, executive chef Richard E. Bourke offers a chef's special to keep brunch fans happy. He also changes entrees. Brunch, $18.95, is served from 10 a.m. to 2 p.m. in the hotel restaurant. The serve-yourself buffet includes hot and cold stations featuring popular brunch items such as French toast, bacon, ham, waffles, fresh fruits, pastas, vegetable and potato dishes, smoked seafood, roast beef, poultry, salads, and assorted breads and pastries. There also are omelet and carving stations. Have no fear. Bourke doesn't plan to give up on dishes that diners crave. What he wants is to "surprise" diners with a "happy mix of old and new items." He also will not cut back the menu during summer months as some restaurants do. "I never liked the idea of shutting down and then starting up again in the fall," he said. Bourke has been at the Crowne Plaza since October, having previously worked at Leicester Country Club for six years. He also has worked the local restaurant and hotel scene. He and his wife, Shirley, have four children and seven grandchildren. This is a chef who admits he enjoys spending more time in the kitchen than in his office. "I'm an old-timer with new ideas," he said. "I like to keep busy." Shakers and movers who want to eat in 30 minutes or less will be introduced to an "express lunch" menu at the Crowne Plaza sometime this summer. Cool! "Summer Beer and Wine Fest" is set for 5:30 to 8:30 p.m. June 8 at Friendly Discount Liquors, 1167 Providence Road, Whitinsville. In-store tasting of beers and wines perfect for summer entertaining. Special discount offers; catering by Brian's. Free to the public. Call (508) 234-7951 to reserve. One Eleven Chop House in Worcester recently dished out 124 plates of tiramisu to the tune of $866.76, which benefited the Eva Brownman Breast Cancer Fund for breast cancer research, education and treatment initiatives in the Breast Oncology Center at the Gillette Center for Women's Cancers at Dana-Farber Cancer Institute. The restaurant was a first-time participant in the "Boston Bakes for Breast Cancer" fundraiser held the week of Mother's Day. Chop House executive chef Stefano Zimei previously helped raise funds for the organization when he worked in Boston restaurants. The chef said he...

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