Thanks to @JerryJamesStone for this photo from the very first Brunched in the Face pop-up with ChefRoulette at A Temporary Offering. It was a crazy day that went very well… and I learned a ton. Talk about a crash course in managing, operating, and working in a restaurant. It helped me understand and assess my next steps in being able to successfully own and operate a food truck. It’s all very exciting and I want to thank everyone for coming out and supporting Brunched in the Face yesterday— you ROCK! And an extra special thanks and my undying gratitude to my awesome friends for helping me out. We had some speed bumps, but we made it!
Sneak peek at the first ever Brunched in the Face pop-up menu for this Sunday in San Francisco. If you’re in the Bay Area come over to ATO in the Renoir Hotel at 7th and Market between 11-2 for some delicious brunch. FREE champagne= cheap mimosas!
Check out @JerryJamesStone’s recipe for lavender-honey cream cheese filled strawberries. Looks like a perfect brunch dessert that would pair well with mimosas!
A great infographic on the realities of starting a food truck.
Pork Shortage?
Perhaps you have heard some things about a possible pork shortage looming for 2013. If not, you can read about it here. Now that you’re up to date on this horrific turn of events, you should also know that many U.S. pork sources as well as the USDA claim that this alleged shortage will not affect the U.S. Phew. Read about these claims here and here. Yes, pork prices will undoubtedly continue to rise in the coming year, but that doesn’t mean will have to go without our favorite salty, fatty, crispy, and delicious bacon— among other pork products.
Obviously, when I first heard about the possibility of a pork shortage for 2013, my mind was instantly brought to the implications for Brunched in the Face. Bacon is a pretty important part of the menu, but don’t you worry, Brunchers, we will make it work. Even with increasing prices, I am hoping to develop good relations with local sources so that the global state of pork should not affect my menu. Either way, there will be delicious options and I am incredibly prepared in the case of a pork shortage.
Breakfast vs. Brunch: Are you the ‘Fuel to-go-go’ Breakfast or the ‘Indulgent’ and Decadent Brunch? A great look into the differences between breakfast and brunch.
Though I promise you we won’t all be fat and slovenly if we’re the type of brunch people that I envision.
Local Food Lab Fall Accelerator Official Announcement
Yesterday Local Food Lab published their official press release announcing the 12 food and farm startups they will be working with this fall. Check us out on top! Can’t wait to start so soon. This is going to be an incredible 6 weeks.
Brunch for dinner!
Aidell’s chicken apple sausage with goat’s milk gouda cheese and balsamic onions… laying atop a rolled out sweet potato waffle. It’s like a waffle sandwich taco.
Chicken Apple Sausage
