At Inspired Occasions we are constantly searching for new and innovative dishes to wow and amaze our client's and their guests.
This website is designed to take you on a journey by bringing you into our kitchens to observe our culinary creative process from conception to final presentation.
As we create each new dish we will define our inspiration, discuss challenges, present our solutions and post some great pictures along the way.
So join us in the Inspired Occasions Research and Development Test Kitchen for some amazing new dishes! I guarantee an amazing journey!

Monday, June 20, 2016

Brunch of the future

Brunch has always been my favorite meal.  It doesn't matter if it's a full spread with omelet bars and carved roast beef, or as simple as breakfast tacos, I love brunch.  Brunch is the most casual meal of the week and it can last as long as a cup of coffee or until its time to find a spot for dinner.  But what about hosting brunch at home?  Sometimes the complexity of executing the perfect brunch can become overwhelming, and that is where science can lend a hand!

When I develop a brunch menu for guests at my house I want to keep things simple, but still have a wow factor.  Maybe start with some fruit salad, home made granola and yogurt, slide right over to a creme brulee french toast casserole and load up your plate.  But I like something that sets the experience apart from every other brunch my guests have ever had.  This is where technology comes in handy.

Lets take a look at the sous vide Eggs Benedict bar!  Perfectly poached eggs cooked in their shell using immersion circulators, english muffin croutons, fresh tomatoes and crispy bacon, all topped off with a spoonful of velvety hollandaise sauce.  Guests walk up and choose their own eggs, like a lobster tank, crack them open and slide out a perfectly poached egg with a yolk that runs like thick custard.

You can amend this for your own parties at home; use halved toasted english muffins, whole grain bread, or even some local hearth breads, add protein with grilled salmon, canadian bacon, crispy bacon, even sliced steak, a few extra add ons like sliced heirloom tomatoes, sauteed spinach and avocados, then finish the buffet with the sous vide eggs and a warm bowl of hollandaise sauce.  Its a visually appealing station and it will keep your guests talking!

With warm summer weather, and more beautiful days ahead, why not call your friends and host a brunch.  There is nothing better than relaxing on a beautiful day with a tall bloody mary, or mimosa, in your hand, and a perfectly poached egg on an toast.

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