In like a Lion, Out like a Lamb

It's been a crazy week.
We are just off the heels of a brunch we threw on Mother's Day, getting ready to head to New Orleans, still managing a day job, and of course now we decide to start up a blog so that it goes from word of mouth to the worldwideweb. But more about Mother's Day later....

Before posting about the present or the future, with a new blog, we'd like to take a brief look to the past and share an earlier event this year. We put together a brunch event for Fair Folks & a Goat in the middle of March. Planned for Sunday March 13th, 2 days before the Ides of March. The reference to the Ides would seem irrelevant except that despite gorgeous sunny warm weather leading up to the event, the sunshine managed to get wiped out by a deluge of rain, wind and cold weather on the weekend of the event, out of nowhere! It seemed cursed.

Luckily we pulled through, albeit with the help of some fabulous friends! The weather reiterated the name of our event "In like a lion, out like a lamb" as March reared its roaring head just before the sun came out as the brunch came to a close.

Here are some pics from the day:

 

It was like a science experiment, testing different ingredients to use with what is typically a plain popover. We ended up settling with a game time experiment that turned out delicious and wonderful!

We love deconstructed bacon, egg, and cheese sandwiches. Here is one in the form of a bake with a layer of sourdough on the bottom. The piece de resistance on this dish really turned out to be the candied bacon strips, that in large quantities such as this, took us slaving over the stove for 5 hrs frying bacon to crunchy sticky goodness! 

The last course arrived beautifully, heart shaped baked french toast soaked in a delicious vanilla bath atop macerated berries and fresh chantilly cream...yum. yum. yum.

As guests were waiting between tastes, they could munch on these delicious madeleines courtesy of "Open Mouth, Insert Cookie"

We were working with a tight space both to prep and cook in and to actually transport the food!

For this brunch the focus was really the food, starting out with a kick with the spicy lamb and ending with a sweet lick-your-lips type dish much like March and the weather. We had live music and a great mix of people....a success!