Keep On Brunching

Thank you everyone for your follows, likes, and time. This blog was for a journalism class and now that the semester has come to an end, I will no longer be blogging. It was a joy to blog about a favorite topic of mine and share my opinions with you all. But even though the blog is done, the weekend is right around the corner so brunches are in order!

Keep on brunching!

xox So Brunch·y

The Ultimate Brunch: Easter Day

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liveblog of Easter Day in Pittsburgh, PA

2:57 The family brunch has concluded with warm hugs and kisses. Food is great, but nothing is better than spending time with family. Happy Easter everyone!

2:31 Family games continue with Scattergories

2:24 Nothing better than family time with laughs and food

2:15 Time to finish the meal with a glass of white wine… Pinot Grigio to be specific

1:58 Of course the brunch included hard-boiled eggs… pink, blue, green, red eggs!

1:46 The honey baked ham is so sweet and tender!

1:41 Nothing better than a polish feast of kielbasa and pierogis! I always add a hint of sour cream to the plate

1:30 The buttered rolls combined with the egg and potato frittata paired perfectly. Can’t wait for the pierogis and kielbasa

1:23 Jarlsberg and Brick cheese plate with kalamata and green olives next up on the plate

1:18 Starting off with fresh tossed salad. Mixed greens, cherry tomatoes, shredded carrots, diced cucumber, and raw onions tossed with an oil and vinegar dressing

1:14 Fitting 30+ people in my mom’s house… Crazy place!

1:11 The whole family is here… from aunts, uncle, cousins, and family pets.

1:08 The menu for today: buttered rolls, cheese and olive plate, kielbasa, pieorgis, egg and potato frittata, baked ham, tossed salad, and nut roll.

1:07 Brunch has officially started at my mom’s house. Nothing more delicious than a home-cooked brunch

Local Eats Coming Soon!

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Some people ask what makes some brunches better than others. When it comes down to it, aren’t we all cooking eggs into an omelet: adding a few vegetables and pairing it with toast… how can someone make it better than another?

I personally think the quality of the food put into the omelet is what sets it apart from another omelet. With the Market Square Farmers Market coming soon, everyone in the Pittsburgh region will have access to locally grown and produced products that will help make everyone’s brunches a little better. By adding fresh fruit into your pastries or locally harvested bread onto your table, your brunch will be one talked about!

Click below to hear more of the Market Square Farmers Market.

Market Square Farmers Market | May 14-October 29 | Every Thursday | 10am-2pm

Where Art Meets Brunch

What do you do when an art studio has a kitchen and efficient space to feed 20 people, you sell brunch! Studio AM, located in Homestead, is a working art studio, marketing firm, and restaurant ironically. The space was formerly occupied by Smoke BBQ Taqueria, which relocated to Lawrenceville. Now, Studio AM is running full throttle with an amazing brunch spread at a good price.

For this awesome brunch, Studio AM drafted Mr. Morehouse from Caffe Davio in South Side. The brunch is buffet-style with a wide variety of options for every food lover. The buffet includes bacon, sausage, goat cheese and sun-dried tomato stuffed chicken, cheesy potatoes au gratin, green beans and mushrooms, fruit salad, coffee, and juice. The spread also includes one made-to-order item from a specifically-designed menu. Selections could include a western omelet, chocolate and banana pancakes, and the ‘Breakfast Club,’ which is a turkey sandwich with a fried egg.

And don’t forget about dessert! The buffet includes muffins and cupcakes from baker Briana Jackson of Sweet Little Eats. The gourmet muffins and cupcakes are sweet and savory, like strawberry and Nutella muffins and red velvet, Oreo with Kahlua, and bourbon caramel vanilla cupcakes.

What’s even better is that you can get all of this for just $20.00!

Studio AM’s unique decor helps make this place one of its own. There is woodwork throughout the studio as well as couches, stools, a bar, and antique stadium seats.

Brunches: Sunday- 11 a.m. to 3 p.m. Reservations are required. Email studioambrunch@gmail.com; Twitter: @StudioAMpgh

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Biting the Big Apple

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Last weekend I traveled to New York City and of course had to find a good spot for brunch on my short stay. Located on West Houston Street was a bustling restaurant, Jane. With great reviews on Yelp! and a 45 minute wait, it was a definitely something to check out.

Once we were sat, a server welcomed us with warm bread accompanied with strawberry butter. A round of mimosas and were ready to order our appetizer, the pastry basket. The basket included an everything muffin, a glazed donut, chocolate bread, and a cinnamon roll. Simple, yet delicious and filling for a party of 4.

My friends and I ordered our entrees and they turned out better than imagined. I chose the Farm House Popover; scrambled eggs, smoked ham, gruyere, caramelized onions, stuffed inside a warm croissant. My two friends ordered the special, Smoked Salmon Benedict; eggs benedict, smoked salmon, english muffin, rosemary home fries. My other friend chose the Fried Chicken & Waffles; fried chicken, belgian waffle, sunny-up eggs, and black-pepper maple butter.

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The service was great and the food was comforting and savory. It was definitely worth the wait and a must-visit brunch spot in NYC.

Until next time,

So Brunch·y

More Info on Jane

History Lesson: The Bey-Guh•L

Bagels: a bread product, originally from Poland. Bagels nowadays are a simple solution to a busy morning, a treat for the office, something special for the family, and ingenious enough to create sandwiches.

Bagels have an interesting history of where they started, and how they came to America. Click the image below to discover more of the history of Bagels.

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Brunch Into Numbers

After some recent thought, it was time to figure out what other people thought of brunch. After a short online survey, interesting information was discovered of where brunch stood compared to other meals, where people brunch, when people brunch, reasons for brunching, and people’s favorite brunch food. To look at the results, click below.

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Thanks for reading,

So Brunch·y 

The Bacon Chronicles

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Getting ready for your weekend brunch yet?! Due to the low temps in Pittsburgh, most people will be staying inside and making a home-cooked brunch. And what is more important than mastering perfectly crisp bacon. Follow these 5 tips to have some of the best bacon ever:

1) Cook in a Cold Skillet

Hot skillet vs. cold skillet… the winner seems to be cold. When tossing bacon into a hot skillet, the bacon browned and crisped before the fat really fell off. With a hot skillet, you have two options: cook the bacon all the way through but it burns, or have brown, crispy, fatty bacon. When cooking with a cold skillet, the fat has plenty of time to melt away leaving the bacon crispy and crunchy.

2) Cast-Iron Skillet Cooks Bacon Faster

Cast-iron vs. stainless-steel… cast-iron took the victory on this matchup. When cooking with a cast-iron and a stainless steel skillet, both allowed the bacon to crisp, brown, and musk up a smoky flavor; however, the cast-iron skillet got the job done in 8 minutes. The stainless-steel took 11 minutes. Womp, womp.

3) Add Water for Crumbly Bacon

Sometimes bacon is better in the crumble form, for instance on top of a salad or pizza. To make a good crumble, adding a bit of cold water to the skillet will create thinner, crisper bacon. It does take a little longer to cook because the water needs to evaporate entirely before removing the bacon. The bacon also loses some salt by using this method.

4) Use Oven for Big Servings

When having a big brunch party, it will be best to cook your bacon in the oven. Baking your bacon on a wire rack set over a rimmed baking sheet allows the rendered fat to drip away. This helps make the bacon crunchier and crisper. When cooking in the oven, a good temperature is 450°F, which gives the same smoky depth as the stovetop. You can fit 10 to 12 slices on a rack and needs no attention (flipping or rotating.)

5) Don’t Microwave

Although the microwave is the most convenient, only taking 3 1/2 minutes, it also leaves less flavorful bacon. The bacon will look up to par: crinkly and golden-brown, but the truth is told when biting into a strip. The bacon isn’t as crisp and lacks the smoky flavor. The pan or oven wins over the microwave any day.

Hopefully these tips will leave your bacon crispy, crunchy, and delicious for your next brunch party.

For more information on cooking bacon, click here.

Brunch·y Expertise

Meet Erica Roney. Expert in brunching as she works for the Urbanist Pittsburgh.

“The Urbanist guide aims to produce the best printed city guides in the nation. Since 2009 Urbanist has made it easy for both tourists and locals to pinpoint the outstanding local businesses in San Diego. With the addition of two more cities in 2013, Urbanist looks to create an expanded network of some of the best small businesses in the country. We are continually inspired by the entrepreneurs who have risked so much to create a unique experience for locals and visitors. They deserve your support. Restaurants that spark conversation. Shopping that encourages individuality. Nightlife that favors authenticity. Salons that understand you. Art that excites you. We believe the businesses listed here represent the best our select cities have to offer.”

After a short interview, here’s an expert’s point of view.

Q) What are your opinions of brunch? Are you a frequent brunch-goer?

A) Definitely a frequent brunch-goer, I think going to brunch is more about the entire experience. Having the right atmosphere, the right friends, and the right food make for a perfect experience. It’s more of a social outing on the weekend mornings!

Q) What is the relationship between Pittsburgh and brunch?

A) The relationship is a building one for sure but with tons of possibility. The food industry is coming to life and the best part is that with every different neighborhood you are guaranteed a different experience. When going through Downtown, you experience more embellished dishes with rare and expensive ingredients, while brunch in Lawrenceville is more casual and friendly to alternative options like vegan and gluten-free.

Q) Any special secrets of Pittsburgh brunch you would like to share?

A) Of course I do! The Urbanist has recently been teaming up with Round Corner Cantina (located in Lawrenceville) for the ‘Urbanist X Cantina Brunch Parties.’ Every month, there will be one brunch party celebrated which includes: a guest DJ, dancing, champagne, confetti canons, and of course food! It takes place in Round Corner’s new upstairs ballroom. The next one will be March 1st so mark your calendars.

Q) What is your favorite brunch spot?

A) One of my all time favorites is Coca Cafe. I love their breakfast in general, but every Sunday they hold brunch from 9am-2pm which includes some breakfast items and 5-6 seasonal dishes that change every week. I love going there and being surprised! I also love their fresh juices and specialty lattes… Nutella latte! Yum!

Q) What is your favorite brunch food?

A) My favorite part of brunch food is that I can never ceased to be amazed. No matter where I go, each restaurant does their own take of a dish that is completely different than the next. I simply cannot pick a favorite… mostly because my favorite part is finding a new one.

Find more information of the Urbanist Pittsburgh and follow @UrbanistPGH

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