A Bloody Good Brunch

I’m going to go out on a limb and say that most people enjoy going to brunch, but at times have been a little too out of sorts to really enjoy it due to a previous night of imbibing. I love brunch, that mystical meal that combines the glories of both breakfast and lunch. Is it going to be a French toast kind of day or shall it be Eggs Benedict? Or should I just throw caution to the wind and get a big-ass, greasy cheeseburger? Whatever the choice, the evening before has helped determine your decision.

Brunch is both mine and Kelly’s favorite meal to cook, so we rarely go out. When we do, it’s usually because we have neither the energy nor the desire to destroy the kitchen. I mean when we start cooking in the morning it soon looks like a bomb went off. There are dirty pans everywhere, the waffle iron is spewing globs of batter, mixing bowls in the sink, a sheet pan of bacon grease teetering on an unstable surface, while both the espresso machine and the French press have been working overtime; it’s general chaos. That’s what happens when it’s only the two us at home. It escalates ten-fold when we have guests! That’s a big reason why going out to brunch is so appealing. Let’s destroy someone else’s kitchen.

Since alcohol can sometimes play a starring role in the decision to go out, we must time our arrival to the brunch destination to allow for our good friend alcohol to make another appearance. In these parts alcohol is not served until noon on Sundays, so arriving too early is a bad call. Sure, you can start drinking again at home, but even that can seem like a chore. If you can stomach the idea of mixing a drink in the morning rather than letting a bartender make it, hats off to you. While I can’t condone the idea of making a “Traveler” for the ride, I’d be a big giant fibber to say it hasn’t been done. Arrive too late and you face a possible mob scene of other late night revelers with same idea as you, families on vacation (I do live in a tourist area.), and the ever present God Squad freshly released from hearing the good word and hungry for some vittles. Timing is everything.

Many places today realize that alcohol is a real player in the success of an establishment’s brunch scene that they often have drink specials upon opening. Bottomless Mimosas or a Bloody Mary bar are two popular choices to lure in the brunch crowd. There’s a place in Charleston called The Macintosh that has a wonderful tomatillo-based Bloody Mary mix on their bar that’s exceptionally good. However enticing a drink menu can be, there are times that you just can’t man-up and restart the inebriation.

Another brunch trend that hasn’t YET made it to Pawleys Island, but is really popular in big cities is the Drag Queen Brunch. Yes, it is what it sounds like, transvestites serving food complete with platforms, teddies, and day-glow afro wigs often breaking into song for meal time entertainment. Nothing helps a hangover like being served hash and eggs by a “Helen Wheels” or a “Wilma Ballsdrop”. It just seems to be a great start to what could be an interesting day. While I haven’t made it to a DQB yet, I will make it a point to do so the next time I’m in a big city.

Alcohol of choice seems to lean towards liquor or Champagne/Sparkling wine. A beer just doesn’t quite seem appropriate unless your food choice is a traditional English breakfast of fried eggs, potatoes, sausages, and beans where a porter or an oatmeal stout would be the ticket. There’s always the option to go the non-alcoholic route and go straight OJ or a virgin Bloody Mary, but that’s just a Bloody Shame. It doesn’t seem like brunch without booze.

Today, take a moment and make a list of your local brunch spots complete with phone numbers and stick it to the refrigerator. This way when the opportunity arises, you have a preliminary game plan and can hopefully beat the masses. And most importantly, be sure to have a bloody good time.

Ciao down,

Penn