Morning Buzz: Millennials Take Brunch From Restaurants To The Home

Food-loving Millennials are turning to their local brunch hotspot for delicious bites, brunch cocktails and a laid back way to gather with friends.

“Everyone loves an excuse to indulge. It’s the grand finale of the weekend,” said Chef Richard Hales of Bird & Bone at The Confidante Miami Beach, located in Miami, FL.

But home entertainers and those who love to cook have gained inspiration from all of the latest brunch trends and are bringing brunch to their home tables. While some home entertainers will tap interesting recipes taken from their neighborhood spots to create their brunch menu (Hales said that fried chicken is a sought-after brunch item at eateries throughout the country), it may not be feasible to create dishes featuring the time-consuming delicacy. However, hosts can take their brunch game up a level without having to go overboard.

“Always make cheesy eggs, crispy hash browns, plenty of bacon and a stack of hot steamy waffles. Elevate the experience by infusing maple syrup with bourbon. And for dessert, get a bunch of pies,” he said.

And, he noted, no brunch is complete without a selection of cocktails. But, said Hales, traditional mimosas, Bloody Mary’s and spiked coffee drinks have given way to a more unique selection of adult brunch beverages, including the Moscow mule.

“Moscow mules are a popular brunch cocktail right now. They are cold, frosty and boozy. Bird & Bone at The Confidante has three versions and they’re our best sellers,” he said.

Moscow mules have the ability to play up a variety of flavors, from light and fruity to spicy, like clove and cinnamon tasting notes. Fresh and seasonal fruits, as well, blend nicely with the vodka and ginger beer mixture, allowing for an elevated cocktail experience or the creation of a signature brunch cocktail.

Hales also noted the key to the perfect brunch party is the planning. He said that home entertainers need to be well-versed in the recipes they plan on using (a test run is a good idea, he said) and also need to be aware of what items can be cooked and stored and for how long, This is where the independent gourmet segment comes in to play, as he said that educating the customer about how to plan and execute the meal will add value to their experience in the store.

“People need to give themselves time to create a nice spread. My advice would be to create a plan and know which items can be made ahead of time and held warm while other things cook. And plenty of Moscow mules for when your guests arrive never hurt,” he said.