by whit on January 2, 2012
My friend Bisquite PowerPoppin is to thank for the title of this post. If you don’t speak Bizzy, let me translate: 2012 Breakfast! I ate one with a bunch of amazing people. And my dear friend Joy did all the cookin’! I sure do love me some Joy Food.
There were instant photos, gemstones and wooden eggs.
There was a waffle bar.
A bloody mary station.
A mimosa situation. Eggs and breakfast potatoes cooked TOGETHER.
Momofuku cereal milk. For general sipping, coffee additions or waffle palate cleanser.
There was bacon, of course. And this foxy little wine.
I’ve mentioned Philipe Bornard on the blog before. This Jura winemaker is one you need to know about! Drink his wine. Just do it. This delicious 100% chardonnay bubbly is now maybe in my top 10 wines perfectly suited for daytime wine consumption/brunch. ‘Cause that’s a list I keep, best believe.
And look- another sunset! It’ll be 2013 before we know it…
by whit on January 24, 2010
Every month, Foodbuzz.com chooses 24 bloggers from their Featured Publisher network (see that ad in the right column of the screen?) to cook/prepare drinks/organize an event and write a blog post about it in 24 hours on the 24th day of the month. I decided to submit a proposal and I was one of the lucky 24 chosen. What was that proposal, you ask? Brunch. Not only brunch- possibly the best category of meal- but, brunch 2 ways; a traditional version and its modern twist counterpart. Along with two of my dearest friends and business partners, Joy and Rachel, we set out to make 3 courses with 2 versions of each course both paired with drinks. So…3 square(d) brunch.
After a week of rain, every. single. day. in Los Angeles (writing that sentence is even difficult), I woke up to hear birds chirping and to see- wait, what was that?- oh right… sunshine. Hallelujah. I don’t know about you, but a gorgeous day on a weekend screams eggs, toast, crispy pork products and a slight afternoon buzz. With a gaggle of friends and nothing but time, I think you’ve got yourself one perfect brunch. And by one perfect brunch, I mean this one.
For the classics, we decided to tackle potato latke with smoked salmon, french eggs en cocotte and doughnuts. The fun task was deciding how to reinvent these dishes and what “brunch” beverages would best complement all of them side by side.
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