Bring the Brunch – Door County Pulse
Local restaurants offer various lunch menus
Ah, brunch: that late-morning meal that blurs the lines between breakfast and lunch with a variety of food options, and the meal that makes it socially acceptable to raise a drink with friends before the sun is even at noon .
Many local restaurants offer brunches featuring sweet and savory dishes, as well as house favorite cocktails. So they offer hungry diners plenty of options, as well as inspiration to whip up the perfect brunch menu at home.
As with any good recipe, it starts with the ingredients.
Chives Door County, 8041 Hwy 57 in Baileys Harbor, serves an enjoyable variety of farm-to-table dishes inspired by American and French cuisine and using local ingredients whenever possible.
“Most of the dishes we select for our menu come from local fishermen, like the Baileys Harbor Fish Company; and farmers, like About Thyme Farm and South Side Farm,” said Sara Newcomer, chief executive of Chives.
Brunch at home provides the perfect opportunity to visit local farmers markets and farm stands and find new ways to showcase seasonal ingredients.
“Seasonal features showcasing local fisheries and farms add variety to our daily offerings, creating a whole new experience,” Newcomer said.
Besides the ingredients, having distinctive recipes is another key part of putting together a standout brunch menu, whether at a restaurant or at home. At Chives, some of the recipes are favorites of owner JR Schoenfeld; and Executive Chef, Brady Miner.
Preparing the perfect brunch menu also means including enough variety, said Robert Rupp, executive chef of Scaturo’s Baking Co. & Cafe, 19 Green Bay Road in Sturgeon Bay.
Scaturo’s brunch menu, served on Saturdays and Sundays, offers a wide range of options, including fresh baked goods, lunch staples, and some house favorites such as his BLT Benedict.
Another hallmark of a solid brunch experience is the drink menu. Including a medley of boozy classics – Bloody Marys, sangrias and mimosas – plus refreshing mocktails ensure everyone has something to sip.
Cherry sangria and cherry mimosas are popular choices at Scaturo’s. At Chives, the Bloody Mary – topped with an awe-inspiring assortment of house-cured meats, cheeses and pickled vegetables – is a must.
The great thing about a brunch menu is that it can take the form of a traditional plated or buffet dining experience, or you can make it an interactive activity for your guests.
Brunch at Kitchen Barons Public House, 23 W. Oak St. in Sturgeon Bay, combines the best of both worlds: favorite brunch foods and drinks with a buildable Bloody Mary bar and bottomless mimosa bar.
“It allows for interaction between our customers and their family and friends,” said owner Brad Hunsader.
A do-it-yourself omelet station, rotary carving station and guest pianist round out the dining and entertainment offerings.
“We think going to brunch should be an event that’s not just for the holidays,” Hunsader said, and he’s right. Although many will use Mother’s Day weekend as the perfect reason for a late-morning dinner, it seems brunch is always a good idea.
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