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It's time for brunch

March/April 2019 California Bountiful magazine

Catering duo shares tips—and enthusiasm—for midday meal




Caterers Rod Hansen, left, and Jeromie Hansen show two favorite brunch dishes. Photo: © 2019 Tomas Ovalle

Rod and Jeromie Hansen aren't shy about professing their enthusiasm for brunch.

"We love brunch," Jeromie said, before adding with a laugh, "I'm sure you can't tell."

The owners of The Painted Table, a full-event catering company in Fresno, are in the middle of an animated discussion about the merits of the midday meal when Jeromie offers the comment. The two point out that brunch is in a category of its own, providing opportunities the other three meals don't.

"Brunch is a time for people to reconnect," said Jeromie, who specializes in the social/entertaining side of the business. "It's a time to get your cameras out and take pictures of some beautiful brunch items, put them on Instagram, brag to your friends that you're out having a fun cocktail with your loved ones. It's a time to really celebrate life."

And it's a time for the cook to go all-out.

"It's fun to be creative and try to push boundaries of combining breakfast and lunch, and come up with new items that aren't really like breakfast or lunch," said Rod, who manages the culinary side of the business. "You want to incorporate a couple of sweet items, a couple of savory items and a couple of fresh items, and then you're good. There really are no rules to brunch."

However, the pair does strongly suggest that the host prepare as much food ahead of time as possible, so all can savor the meal together.

"With brunch, you're not in a hurry," Jeromie said. "It's your time to sit and enjoy…"

"…and graze," Rod inserts.

"…and graze—yeah!" Jeromie concludes.

With that, the owners of The Painted Table offer six recipes for hosting a spring brunch.

Barbara Arciero

Recipes

Cherry tomato and thyme puff pizza

St. Germain mule

Candied rosemary bacon

Curried cauliflower and watercress salad

Lemon almond cream scones

Asparagus, feta and chive quiche


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