We have organized two special events on back-to-back Sundays. Mother’s Day Sunday Brunch, on May 10th, features the best-of-the-best of our café brunch with with the addition of some very special treats for mom. Reserve a spot for our seatings at 10:00am – 11:30am or 12:00pm – 2:00pm or get more details below.
And the following Sunday, May 17th, we are hosting our first-ever Friends of the Café | Makeshift Brunch titled Pies + Casseroles: A Celebration of the Southern Oven, a fundraiser for Jones Valley Teaching Farm and hosted in collaboration with friends and acclaimed chefs (photographers, writers, and superwomen too) Lisa Donovan and Angie Mosier.
Both of these inaugural events call for preregistration. All of this talk about Brunch made us start wondering how this meal came about. Read on to discover (what we believe to be) the origin of this most delicious meal:
Brunch has become such a widely adopted part of the American culinary experience and like so many food traditions, its existence cannot be nailed down to one exact moment. There was no year B.B. (before brunch) and no A.B. (after brunch) but food historians and brunch experts believe that the meal originated in Great Britain’s hunting culture. Large, multi-course breakfasts were prepared for sizeable hunting parties and included pork, eggs, fruit, pastries, and other hearty foods. However, it is possible to pin down the origin of the word “brunch”, which is obviously a combination of the words “breakfast” and “lunch.” It was first printed in an 1895 Hunter’s Weekly article by Guy Beringer titled, “Brunch: A Plea.” In the article, Beringer argued against heavy, post-church Sunday meals, in favor of a lighter meal during the late morning hours—one that encouraged a cocktail or two. ”Brunch is cheerful, sociable and inciting,” Beringer wrote. ”It is talk-compelling. It puts you in a good temper, it makes you satisfied with yourself and your fellow beings, it sweeps away the worries and cobwebs of the week.”