My F&W
quick save (...)

Brunch Redeemed

Food snobs might call brunch passé, but even they couldn't resist recipes a delicious and easy as these.

Remember brunch? You know, that meal with the cloying name that chefs would like to forget if only the eggs-benedict-loving populace would let them? Seven years ago, when husband-and-wife restaurant consultants Gayle Pirie and John Clark were working as chefs at San Francisco's Zuni Cafe, they resolved to rescue what they saw as an unloved meal from its second-class status. They accomplished this feat in part by moving beyond eggs.

Brunch, they believe, has become so predictable that simple statements seem delightfully bold. "You get to charm and seduce people where they least expect it," Pirie says. Halibut with herb sauce, for instance, dares to bring fish that's not smoked to the table. Semolina sage gnocchi, though not the usual weekend-afternoon meal, is definitely a crowd-pleasing one. For die-hard bacon-and-egg lovers (among them Pirie and Clark, coauthors of Country Egg, City Egg), there's roasted pancetta-wrapped radicchio with baked eggs. While these dishes don't shout Christmas any more than they do brunch, they're ideal for the holidays: easy to prepare, perfect to serve to large groups and crafted to make the most of comforting seasonal ingredients.

Published December 2000
YOU MIGHT ALSO LIKE

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.