A Stir The Pots Post


by | May 14, 2016 | cooking, Food

Instead of England's early Sunday dinner, a post-church ordeal of heavy meats and savory pies, why not a new meal, served around noon, that starts with tea or coffee, marmalade and other breakfast fixtures before moving along to the heavier fare? By eliminating the need to get up early on Sunday, brunch would make life brighter for Saturday-night carousers. It would promote human happiness in other ways as well. "Brunch is cheerful, sociable and inciting." Beringer wrote. "It is talk-compelling. It puts you in a good temper, it makes you satisfied with yourself and your fellow beings, it sweeps away the worries and cobwebs of the week.  — from At Brunch, The More Bizarre The Better, by William Grimes, New York Times, 1998

I hated making brunch when working as a hotel chef. It meant endless service and never-satisfied customers, even after many poached foods off the buffet. Regardless, last weekend I made brunch for some friends. Whatta'ya know, it was fun!  What's not to like? Bellini's, eggs benedict, quiche, and some unusual additions; taralli, gluten free crackers, hummus with bottarga, and alfajores to fill out the more traditional fare.





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