The Brunch Issue

Chef Wes Noguiera puts perfection on a plate, and shares his recipe for readers to enjoy, in the Brunch Issue.

One of my first jobs in St. Augustine was at a popular local restaurant, where Saturday nights saw packed tables and copious amounts of adult beverages. Sunday mid-morning brought the brunch crowd, seeking filled-to-the-brim omelets, manna from heaven cinnamon rolls and a community setting to catch up on the previous evening’s escapades.

Over time this hybrid meal has grown in popularity, though good food and companionship are still hallmarks of the experience we call brunch. In an informal survey on social media, we collected some of the essential ingredients for a successful brunch: friends with whom to eat, a stellar wait staff and a chef who knows how to poach eggs, gal pals, a good coffee program and freshly squeezed orange juice, eggs (without them, it is just lunch), the quality of the hash browns, a Bloody Mary that doesn’t suck, migas and amigas (still looking for a local offering of migas, hint, hint) and mimosas. Correction: bottomless mimosas.

Like the meal itself, our Brunch Issue offers a little something for everyone. We explore why we love this weekend ritual (could it be the daytime drinking it encourages?). Speaking of cocktails, find out why some of your favorite brunch foods hit the spot after a night on the town. We go on an egg hunt for local sources of the incredible edible egg — it just may be in your own backyard. Wonder where you can find an egg-free brunch? We found some spots pleasing to both vegans and omnivores. If you prefer brunching in your pajamas, we suggest you do so at home and offer some recipes to try on lazy Sunday mornings. Adding some mimosas to the mix? Check our guide to sparkling wines and decide which goes best with your menu. Finally, what’s a celebration of brunch without an ode to bacon — did you know it has a patron saint?

Whether you dine at one of the many local establishments offering variations on the brunch theme or prefer to gather at home, we hope you take time to share meals and connect as a community over food. We love hearing from you, so be sure to tag us on social media @edibleneflorida.

Lauren Titus, Editor

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STORIES & RECIPES FROM THE BRUNCH ISSUE