My friend, Gail, said “Father Time is knocking on my door again“. She wanted to get together with the gals for a birthday brunch on Sunday. Here, in South FL, we have lots of brunch choices from waterfront casual to high-end hotels. We generally tend toward the high-end, like the Four Seasons, for these special celebrations. But, hey, they’re expensive, a little stiff, and you can’t hang out ALL day. Wouldn’t it be more fun to do a brunch at home?
I volunteered to host the brunch at “Casa Nova” and the gals readily agreed.
Since we weren’t getting together until 1:00, I decided to make brunch – stilo Italiano. Here’s the menu along with some food and party photos – and our surprise guest!
We started with some bubbly and a few light and ladylike appetizers. (Well the first two are light and ladylike; the other two are salty and start to set the tone for what follows.)
The scrolls in the back are copies of the menu – we’re all foodies and thrive on those touches.
sweet + savory stuffed mushroom
proscuitto-wrapped grilled shrimp with lemon-parsley sauce
parmesan-crusted baby zucchini
baked mini sweet peppers stuffed with goat cheese with honey + black pepper
fruit, cheeses, crackers, chocolate, nuts with creative centerpiece made by Christine
Lynn, Maude, Christine, Moi, Jenn, April, (seated Patti and Gail)
Regretfully, over the weekend, Gail got word that she’ll be transferring to New Orleans for work so our brunch was twofold: Happy Birthday and Fare-thee-well! We’ll miss you!
A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!
I've always been a culinary improvisor which means I get my kicks out of recipe development. In the FOODalogue kitchen each meal is an adventure and the journey is as exciting as the destination. My favorite kitchen tools are imagination and intuition. I rarely look at a recipe, not even my own!
On these pages, I suggest food pairings and techniques to be experimented with...in your own kitchen...to your own spice levels...and to your preferred portion sizes.