Serving brunch to guests the day after a barn wedding wedding is a classy way to end in 
style. Recently, I got the chance to get back in the kitchen and make some goodies for some guests we were having at the Estate, including one of Maine's premier wedding and design experts Laurie Andrews and was able to snap some picutres of the meal. I have always loved brunch. When I was younger, it usually meant I was going to be able to sleep in and take my time waking up. I have always had an appreciation for alarm clocks getting me up in the morning, but under no circumstances are we friends. The day after a wedding, guests will be waking up at different hours depending on how much fun they had the night before.
The most influential part of most occasions is the food. Regardless of the event, as simple as breakfast, as elaborate as a gala dinner, it's always about the food. When it comes to Brunch it's the combination of the different meals, breakfast and lunch. Perfection! There are so many amazing options to choose from, mix around, get creative with. I have a few personal, and professional, favorites not only to have for myself but what I would make for others to enjoy. Here are a few must haves:
1. Fresh Fruit
Utilizing local farms when the certain fruits are in season, is a great way to take advantage of fresh 
ingredients as well as helping the local community. If a berry or fruit is out of season, make a jam or jelly with the fresh berries while they are in season, so that you can have a local treat all year round!
2. Specialty Cheese
A variety of cheeses from local vendors if possible, which is much easier to access now, is quintessential, especially in European-style breakfast, and is a really nice addition to the sweetness or tartness of the fruits. Three or four varieties is sufficient; unless you have a much larger brunch you are preparing for. You'll always want the basics; a soft cheese such as Camembert or Brie, a hard cheese such as sharp Cheddar or Parmesan, a soft, crumbly cheese such as Goat cheese or Feta and lastly, a blue cheese such as Stilton or Roquefort.
3. A Variety of Baked Goods
This part can get really exciting! You have options like muffins, quick breads such as banana bread or pumpkin chocolate chip bread, quiche varieties such as one with meat and cheese and one with vegetables only, scones which can be slightly sweet or more savory to pair with the sweet fruit or jams. Be aware and cautious if your guests have allergies or sensitivities to anything. Gluten, 
nuts and dairy are three main components in almost all baked goods. These ingredients are three of the most common food allergy triggers. Have options for the guests who have these needs.
4. Coffee and Tea
Have different varieties of teas on hand. There are a variety of tea brands you can purchase at the grocery store that have good flavors and varieties, or you can purchase online through sites like serendipitea.com, a NY-based specialty tea company. We always have a large variety of specialty teas and coffee avalible at Granite Ridge.
5. A Bellini Station
Bellini stations are optional, depending on the crowd. I like them because there are so many flavors to make your Bellini with. I prefer a peach or mango flavor; others can include mixed berry, lychee, pear, citrus, etc. Purees can be made a head of time. Mix with Prosecco vualah. You will really impress your guests with a special twist from the normal mimosa. More to come about the Bellini Bar in future posts.
And now I leave you with my freshly baked quiche.
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