12 Ideal Arizona Brunches of Valley Chefs and Restaurateurs
Welcome to Chow Bella's Bites & Dishes, where Valley chefs and restaurateurs respond to a question New Times food critic Laura Hahnefeld has on her mind. Have a question you'd like to ask? E-mail email@example.com.
It could be said that no meal makes us feel more sociable, cheery, and worry-free than brunch. Add the current Valley weather and you've got even more reason to get out of bed, park yourself on an outdoor patio, and linger over a Bloody Mary or two.
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What's the ultimate Arizona brunch? I asked Valley chefs and restaurateurs that question and received answers ranging from fantasy brunch trips in the state, to places in town, to dishes described in detail.
Cool outdoor weather on the desert with all local ingredients accented with great friends. Quail eggs on brioche with seared foie gras with lemon-peppered purslane as an example.
Brunch on the North Rim of the Grand Canyon that I cook for my wife and daughter or a small gathering of our friends. Champagne would have to be involved. Maybe sitting out on one of the great resort patios we have in town like the Royal Palms, The Phoenician, Lon's at the Hermosa Inn, or something a little more old school like El Chorro. Lots of roasted pork would be involved. I love roast pork for brunch.
A lazy Sunday morning brunch at home. Eggs Benedict with green chile Hollandaise, bacon, and jalapeño hash on the side (the bacon and Canadian bacon are both homemade, of course) and accompanied by a fresh-squeezed red grapefruit mimosa -- followed by a nap!
A road trip to Sedona when the leaves are changing colors. Maybe a nice spot next to Oak Creek. Picnic blanket, fresh fruits, Nutella, crumpets, real good OJ, and maybe The Most Interesting Man in the World's omelet bar.