Los Angeles, Ca – Brunch is always a good time filled with good food and drinks filled with fruit, vegetables and bubbles. This month’s Traditional Home Magazine I worked with Krissa Rossbund and Stephen Exel to create a vegetarian brunch that would satisfy even the biggest meat eater. The menu includes Carrot-Orange Cocktail, Mango and Raisin Chutney over Goat Cheese, Asparagus Soup, Spring Frittata, Wilted Baby Swiss Chard and Heirloom Carrots, Raspberry Shortcakes with Creamy Lemon Curd
The key to a great brunch is to treat it like lunch or dinner and provide three courses- appetizer, main course and dessert. How can you create three courses with brunch?
First course – Include small one to two-bite foods, cold salads or even a simple soup
Second course – Include savory salty foods like eggs, bacon, smoked salmon
Third course – Include sweet things like waffles, pancakes and desserts
Check out our article on how to make delicious eggs. Deviled eggs Fried eggs
