I think brunch is the best meal of the day and I love nothing better than waking up to a good weekend brunch. Nothing compares to the pure bliss waking up (not early but at a leisure hour of your preference), get ready (not rushed like on workdays, but at your own pace), then head to a brunch restaurant and enjoy a hearty meal filled with both sweet and savory elements.
The word “brunch” is a portmanteau made from the words “breakfast” and “lunch.” While the origins of brunch aren’t exactly clear, we do know that a British writer named Guy Beringer first used the word in an 1895 essay, “Brunch: A Plea” (Punch Magazine). In it, Beringer argues that instead of a heavy, midday post-church meal of meat pies and other delicacies, people should opt for a lighter meal. By eating common breakfast foods like toasts, Beringer argues that brunch “puts you in a good temper, it makes you satisfied with yourself and your fellow beings”.
America may not have invented the concept of brunch, but the immensely popular meal has become an integral part of the American cultural institution. Here’s one of my personal favorite: Mission Beach Cafe. Continue reading
Situated on top of Berkeley Hill, the Claremont Hotel Club and Spa offers a breath-taking view of the Golden Gate Bridge—I personally think it’s best at sunset. Complimenting the view is the resort’s restaurant, Meritage, and its introduction of a brand new chef and menu! Dining Columnist Sherry H. joins fellow media to enjoy a feast to remember.
Scott Quinn, the new Chef de Cuisine, joined Meritage in October 2012. Prior to this position, Quinn was Chef de Cuisine at Bagatelle in Los Angeles. With more than 15 years of kitchen experience, Quinn presented an impressive menu that masterfully combined contemporary Californian cuisine with an extensive selection of wines.
At Claremont Hotel’s press event, Sherry (center) and chef Scott Quinn (right)
NOTE: All of the courses tasted are available on Meritage’s current menu. Estimated spending for a 3-course dinner for two with a bottle of wine is $193. Also available: a prix fixe 4-course wine pairing menu (tasting menu) for $85/person without tax or gratuity
Join me and taste your way through an 8-course dinner (okay, more like 1 canapé, 6 courses, 1 dessert, and lots and lots of wine).
Winter is reserved for the following pleasures:
- Layering —bundle up and embrace your marshmallow identity
- Festivities – Thanksgiving, Christmas, New Year, CNY
- FOOD FOOD FOOD
If you cook or like to cook and/or eat, I highly recommend The Science of Good Cooking (Cook’s Illustrated Cookbook).