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Quote by James Gregor

“Bunch was always a rescue of sorts...whether from the confusion and regret of a hangover, the intolerable presence of a roommate, or just the general despair of Saturdays.”

Quote by James Gregor

Book:Going Dutch
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Going Dutch

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James Gregor

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“Aurora's Sunday brunch buffet is world-class, desserts or no desserts. Your mouth starts to water the moment you enter and spot the seafood bar on your right- lobsters the color of blood oranges reclining on hillocks of shaved ice, oysters split open, their salty innards on show. Around the corner is an area devoted to cheese, huge rounds of fragrant, fresh Parmesan and a soft cheese with a gray-white rind, oozing and pungent. Behind the cheeses is a magnificent honeycomb hung on a metal frame and dripping down a silver gutter into a small bowl. The entire place smells like heaven- copper pots of hot, fresh bread being carried to tables, aged ham sliced from the bone, the chocolatier dipping soft pralines.”

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Book:The Color of Tea
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“Sunday brunch is an easy, pleasant way to entertain a largish group, especially in the country. Americans who overslept invented the word brunch, but the ingredients and the casual atmosphere bear a strong resemblance to breakfast in an English country house or to a French midnight supper. The choice of menu can be as wide as the imagination. Practically anything goes — from hearty breakfast dishes such as filled omelettes, kidneys, chicken livers and bacon, sausages, and eggs Benedict. Something pretty in aspic, or a salmon mousse in a fish-shaped mold, makes a lovely centerpiece. Best of all, most of the meal can be prepared way ahead of time and it can be managed without outside help — if, that is, the hostess puts in a lot of work the day before and early that morning. People can wander in when they feel like it, so there’s no need to tint this one. Drinks are no problem. A big punch bowl with chunks of fresh fruit makes a nice starter, and mixings for bloody Marys, screwdrivers, or bullshots can be left on a table for guests to serve themselves. Of course there should be a big pot of very good coffee.”

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Book:My Way of Life
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“To be fair, no one yet had complained of the dinner. Since the uncommon hour made it too late for breakfast and still a few hours too early for dinner, it had been a scramble for Violet to make them a meal on short notice. She'd curdled some cream with sweet wine and a grating of cinnamon, serving it warm to the table, and thickened the porridge of Indian meal they had eaten at breakfast and fried it in cakes drizzled thick with molasses, brought pickle and cheese from the cellar and rounded it off with two pies of the first apples picked from their orchard, still fresh from her baking of yesterday.”

VioletLast MinuteBrunch
Book:Bellewether
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“I obviously love Jack the Horse Tavern in Brooklyn Heights. The smoked trout salad is what lures me back again and again; it's indicative of the offbeat menu that also includes baked eggs, buckwheat pancakes, and a shrimp club sandwich. Everything at the Farm on Adderly is fresh and tasty. This Ditmas Park pioneer keeps it simple and refined: a smoked pollock cake with harissa mayonnaise, french toast with apple compote, and a kale salad with dried cherries and hazelnuts. Yes, please! Tucked away in the north of ever-popular DUMBO, Vinegar Hill House feels like you've actually trekked to Vermont. In the rustic ambiance, you can indulge in fancy cocktails along with the oversized sourdough pancake, tarragon-accented omelet, or eggs Benedict topped with pickled onion. Buttermilk Channel is the ultimate indulgence- pecan pie french toast, Provençal bean stew, a house-cured lox platter. Because of the over-the-top menu and portions, this Carroll Gardens bistro hops all day, every Sunday.”

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Book:Brooklyn in Love: A Delicious Memoir of Food, Family, and Finding Yourself
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“And I've never been all that passionate about brunch food in general." My mouth dropped open. "Then clearly you've never had good brunch food." He raised an eyebrow, obviously amused. That tiny gesture made something hot tweak below my stomach. Down, girl. "I've eaten brunch at some of the best restaurants in the world." "But not from my kitchen," I countered. Now it wasn't so much about caring about how he felt: it was about proving I was right. "Come on. We're going to make a full Ashkenazi breakfast spread. I'm talking blintzes. I'm talking challah French toast. I'm talking bagels and lox and shakshuka. I'm talking matzah brei." "I've never heard of that last one." "See? You have never had a good brunch.”

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Book:Sadie on a Plate
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