Brunch Buffet

Whenever Bri of Design Love Fest asks us to cook for one of her events we know that there is always some kind of a theme and design direction which is exciting for us to incorporate into the style of food we create.

Bri just moved her studio downtown to The Unique Space so she hosted her Blog Shop Class there for the first time a couple of weeks ago. The Unique Space is a building downtown that has been coverted into a bunch of modern loft studios with many creative, girly accents throughout. We used this theme to guide us.

Although Blogshop took place downstairs in the expansive lobby of The Unique Space, lunch was set up in Bri's studio upstairs which was perfect, completely light and airy with our buffet in one corner and a little bohemian sitting area in the other.

Matt made individual Cobb Salads with Chicken Roulade, Humbolt Fog Cheese, Marinated Cherry Tomatoes, Egg Salad, House Cured Bacon, Watermelon Radishes and the typical greens you see in a more traditional Cobb. We had our Ranch Dressing on the side. Remember when we featured the recipe here?

Our Mixed Grain Beet Salad is always a vibrant edition to any buffet, especially since it is completely vegan and gluten-free and delicious. Whole Roasted Alaskan Salmon was presented with various accompaniments like whole grain mustard, creamy herb sauce and house made beet cream cheese.

On the left is a Seasonal Vegetable Tartine which is a popular item we serve on our For Truck. This one had a candied fennel béchamel, crispy kale, roasted dijon endive, and roasted purple cauliflower and parmesan.

On the right is our Savory Pumpkin and Sage Hand Pie. Recipe to come.

Photos: Angela Koehler

And to end, a little sweet bite of Lemon Polenta Bread Pudding on Shortbread with Raspberry Jam and Meringue.