The Art of Brunch

February 16, 2016

IMG_1155.jpgWe should all be raising our glasses to Guy Beringer. This English writer fashioned the genius idea of Brunch in an article in 1895 titled, “Brunch: A Plea”. Beringer wrote, "Brunch is cheerful, sociable and inciting. It is talk-compelling. It puts you in a good temper, it makes you satisfied with yourself and your fellow beings and it sweeps away the worries and cobwebs of the week." The jolly ol’ Englishman had a love for socializing, drinking and of course, good food. He decided that after a long Saturday evening soiree, we all deserved to sleep in a bit. When we awake with an uneasy stomach and sometimes an even cloudier memory, we should gather to enjoy a hybrid of light breakfast flavors and meaty lunch fares all while partaking in a few creative cocktails to ease our morning slog (a little hair of the dog, if you will). What else would make champagne acceptable on a Sunday morning? Just add a little breakfast blend of freshly squeezed orange juice and VOILA!

Brunch didn’t catch on in America until a little over 30 years later and was initially only available at hotels, since restaurants were typically closed on Sundays. Seeing the boom that hotel’s were experiencing during the late morning hours, restaurants began to open their doors to the idea of Brunch, too. Since then, we have seen menus evolve and chefs continuing to push the envelope for new ways to combine these two meals into flavors and cocktails that complement one another to make your Sunday truly divine. From dishes like a Hangover Cure, combining hamburger steak, fried egg, stone ground grits, whiskey onion gravy, scallions and a biscuit for sopping, to pleasing and light cocktails like the Peach Mule made from Titos vodka, peach puree, lime ginger beer and basil, this meal will certainly be one you can anticipate all week long.

Now a days, Brunch isn’t necessarily a means to brushing off a hangover with friends - although still possibly true for some. Brunch has become a tradition that allows us to spend quality time with the people we love and what better way to do this than over some tenaciously unique flavors and equally creative cocktails. There are lots of options for brunch in pretty much any city you visit, some more traditional, while others push the boundaries for some more exciting combinations that are sure to please the palate. Whatever your preference, it’s time to call some friends and family to make your next brunch reservation and enjoy some good old fashioned food and companionship. So, cheers to Beringer. We couldn’t be more thankful for a drunken Englishman and the brilliance behind Brunch.


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