Two years ago, I hosted a brunch. It was right around the time that I started seriously getting into cooking, and it was probably the first time I entertained for a group of more than 4. I remember making Paula’s French Toast Casserole and Ina’s Smoked Salmon Spread. I also did a beautiful tomato and mozzarella salad, an egg white frittata with mushrooms and spinach, and chocolate-covered strawberries for dessert. But what made my brunch so infamous was the mimosa bar. I got all sorts of mixers, like peach nectar, orange juice, and pink lemonade – and each guest brought a bottle of champagne. Seven hours later… We were still going, to say the least.
I think that brunch impacted me in a big way – I learned that not only did I love entertaining, I *loved* the process of putting together a great menu. I’m proud to say that my cooking has come a long way, and I’ve really come into my own in terms of what I like and what I’m about in the kitchen. And what I’m about is creating a truly special experience for my friends and loved ones – and even though the food must be nothing-short-of-fabulous, I like for everything else about the day or evening to be super-relaxed.
The following year, I let life get in the way as it has a habit of doing and I missed my opportunity to host a second annual brunch. This year, the end of August rolled around and I was determined not to let that happen again. And so, I hosted my second annual brunch a year late…
And I’m not sorry about it. Because it was perfect. I made a spread of beautiful food, and shared it with a group of even more beautiful – inside and out – friends. Most of the group from my first brunch came, and I was thrilled to add some more very dear friends I’ve made since then to the guest list, as well.
Below, you’ll find the menu. I wanted to create something that really took advantage of all of the lovely produce summer has to offer, and I developed everything else around that. The mimosa bar, of course, had to make an appearance – but this time, all of the juices were fresh-squeezed and homemade. I guess I’ve gotten a little crazier since the first round
As always, stay tuned for the recipes!