Remember life before brunch in Augusta? When dressing up and heading to the Partridge Inn was your best-and only-option?
Little did we know there was more out there than a slog through an upscale Shoney’s buffet.
The PI had the roast beef carving station. The tugboat-sized mound o’ boiled shrimp next to the ubiquitous smoked salmon and lox.
The cheese depot. And who can forget the pastry and baked goods table, which held enough carbohydrates to ruin a keto diet simply through osmosis.
But really, the star of the show was the septuagenarian equipped with a skillet and can of sterno dutifully tending the omelette bar. The backed-up, one-man “you gonna wish you had gone someplace else this will take FOR-ever omelette bar.”
You saved this for last, putting off the wait as long as you could. Furtive glances towards your table revealed sweat cascading down the side of your lonely, watered-down vodka and tomato juice.
But really, the star of the show was the septuagenarian equipped with a skillet and can of sterno dutifully tending the omelette bar. The backed-up, one-man “you gonna wish you had gone someplace else this will take FOR-ever omelette bar.”
You saved this for last, putting off the wait as long as you could.
Furtive glances towards your table revealed sweat cascading down the side of your lonely, watered-down vodka and tomato juice.
It was okay, no expected, for one to strap on their feed bag…if done with this magnitude of class.
Not only can you pair crab legs, eggs benedict, and cinnamon rolls on one plate, brunch offers an acceptable day drinking option that hand to heaven makes day drinking not only socially acceptable, but down right sophisticated.
A cocktail in a champagne flute or a tumbler of Clamato and Popov stirred (not shaken) by a celery stalk whilst having breakfast and/or lunch – fancy AF.
With Augusta now spoiled by a plethora of brunch options, we decided to ask one of Augusta’s experts to give a little advice to those who would like to perhaps bring some friends together late one Saturday morning for a meal at su casa.
Thanks to Mike Duncan from the Flying Biscuit in Evans for accepting our challenge and providing you, our loyal readers, Hizzey Brunch 101.
Metro Spirit
The Birth of Brunch: A How to Guide (with a touch of history)
I was asked by the Metro Spirit to come up with a guide to Brunch that everyone could rock with at their own pace.
At their houses, friend’s houses, or anywhere.
While I do run the Flying Biscuit which is known for all day Breakfast Brunch and Lunch, I had to put some thought into a guide for Brunch.
I used the all powerful Google and did some research about the supposed history of brunch and what it means to people.
According to one article I read, the earliest reference was in an essay by Guy Beringer called “Brunch: A Plea” written in 1895.
Unsurprisingly this popular idea for a meal was birthed by alcohol.
Beringer insisted that for a hangover, from a much too rowdy Saturday night, people shouldn’t encourage themselves to eat very heavy or meaty dishes Sunday morning.
In fact Beringer suggested skipping breakfast (which I believe the younger generations are calling intermittent fasting) and enjoy a hybrid meal around midday.
The modern day brunch can be as simple and creative as your imagination. We will cover in the guide what is often considered the socially acceptable reason to break the no drinking before noon guideline.
Setting your brunch: When thinking about brunch in a non restaurant environment I think of a social event.
When choosing the setting think about movement and flow. Your guests should stop by a main table pick up their food and then be social.
The best example to compare to would be a backyard BBQ set up.
Food: this is where it can be both as complicated or as simple as you want.
When thinking about a great brunch stick to a few food groups. Prioritize taste and appearance over complexity. Classic brunch meals will usually be a great hybrid of breakfast and lunch. Recommended menu could include:
Bacon (because, you know, its bacon)
Some carb/ bread dish like waffles or pancakes (remember this was invented for hungover people)
Fruit (bright colorful and screams fresh to your guests)
Any other dish you want. Remember Brunch is supposed to be light, refreshing, and vibrant
Or you could always just order catering from Flying Biscuit (that’s right I am plugging my business)
Drinks: I know this is the fun part. While some people think that only Mimosas and Bloody Marys should be served at brunch, why close your self off.
Do Mimosas but don’t offer only orange juice. We have experimented with every juice we can find and honestly they all offer interesting and fun takes on the classic drink.
You haven’t lived until you had a powerade mimosa or a V8 green juice mimosa. One of my favorite brunch drinks is the following:
Summer Beer-
1 container of frozen pink lemonade
2 light beers
Vodka
In a mixing/ punch bowl combine the frozen pink lemonade and two of the lemonade container’s worth of the vodka (in place of the water mentioned on the instructions. Add the two light beers. Mix. Drink. (mandatory disclaimer intended for 21 and over, drink responsibly)
Decoration: this is actually easy. Go for bright and vibrant. Like, go almost to tacky. Your guests will feel the bright and sunny vibes you want to pull off.
Music: Honestly this is kind of dealers choice on music. You know your guests better than I do. But if you are looking for recommendations from me I have a couple.
At Flying Biscuit, I will often rotate the music on Pandora between a few types:
Hipster BBQ- I’m not sure I could name a single band I hear but it sets a great atmosphere for hanging out and being social.
Indie Pop- Full of bands like The Black Keys, The Strokes, MGMT, Artic Monkeys, and more for that upbeat and head bouncing feel.
90’s Pop- this is for the nostalgia factor, nothing beats the smiles you see on people when their favorite song from many moons ago comes on, or that one friend that suddenly remembers that he knows the dance to “Bye Bye Bye” by N’Sync
I believe that all aspects are covered for your starter to brunch guide. If you ever need recipes feel free to stop by the Flying Biscuit and ask for myself or head chef Xavier.
Happy Brunching, and don’t forget the ratio of One Drink to One Water is your friend
See you at the Biscuit,
Mike Duncan
General Manager
The Flying Biscuit
3118 William Few Pkwy, Evans
