TSB and I are renting a gorgeous house in wine country with two other couples this weekend, with the intent of getting out of the city, spending Saturday tasting wine and spending a few days just having fun. The girls snatched up menu responsibilities for Friday and Saturday dinners before I had a chance to interject, but I love to cook for a crowd and I don’t suffer from hangovers, so I’m taking on post wine-tasting Sunday brunch.
I’ll be serving duck hash with poached eggs, a perennial winner, which can be prepped ahead and quickly sauteed in the morning. In the news lately, science supports bacon’s hangover healing powers, but I’ve already covered savory/crispy, so I’m making a braised pork belly, which I butchered myself in class over the weekend. I still have a ton of marmalade, so I think I will feature it by offering crepes, toast and yogurt with kumquat marmalade along with mimosas and spicy bloody marys.