Sonoma Valley chef offers recipes for a seasonal, local Black Friday Brunch
Learn about a Sonoma Valley chef who is offering recipes for a seasonal and local Black Friday brunch. The chef strives to bring the community together and support local agriculture. Find out how to make a delicious frittata, an escarole parsley kale pesto, and Belgian speculoos pancakes
Sonoma Valley Grange Breakfast
Join the Sonoma Valley Grange for a special breakfast event on Sunday, December 3rd. The event takes place at the Sonoma Valley Grange Hall and tickets can be purchased at the door. Enjoy a delicious and community-building breakfast during the holiday season.
At the Sonoma Valley Grange Breakfast, you won't find bottomless mimosas or fancy brunch dishes. Instead, the focus is on creating a back-to-basics breakfast with a hyper-local, seasonal twist. Chef Sean Paxton and his team of volunteers go above and beyond to source ingredients from local farmers and producers.
The breakfasts are a fundraiser for the Grange, an organization founded to support local agriculture. Paxton takes this mission seriously and ensures that every ingredient used in the breakfasts comes from local sources. From freshly milled California wheat to dairy from Strauss, every bite is a testament to the amazing flavors of local, seasonal food.
Frittata and Escarole Parsley Kale Pesto
Paxton's breakfast menu provides inspiration for home cooks who want to create a memorable Black Friday brunch. One of the main attractions is the frittata, which highlights whatever vegetables are in season. Paxton adds a drizzle of escarole parsley kale pesto to elevate the flavors of the frittata.
The homemade pesto is a unique twist on the traditional basil pesto. Paxton combines Italian escarole, flat-leaf parsley, kale, and pumpkin seeds to create a nutrient-dense pesto. The pesto can be used in various dishes, from tossed pasta to scrambled eggs, adding a burst of flavor and freshness.
Both the frittata and escarole parsley kale pesto showcase the bounty of local produce available during the holiday season. By using seasonal vegetables and herbs, you can create a brunch dish that is not only delicious but also supports local farmers and highlights the flavors of the season.
Belgian Speculoos Pancakes
For a sweet treat during your Black Friday brunch, try Paxton's Belgian speculoos pancakes. These pancakes capture the flavors of a spiced cookie traditionally baked in Belgium. Paxton uses a homemade spice blend that includes cloves, grains of paradise, ginger, cinnamon, and nutmeg to add depth and warmth to the pancakes.
To make the pancakes extra special, Paxton suggests making your own "buttermilk" using whole milk, Greek yogurt, sour cream, and apple cider vinegar. This homemade version adds more fat and flavor to the pancakes than store-bought buttermilk. Top the pancakes with tangerine-infused maple syrup and homemade applesauce for a seasonal twist.
By trying Paxton's Belgian speculoos pancakes, you can bring a taste of Belgium to your Black Friday brunch while still supporting local artisans and using seasonal ingredients.
