How to Throw a Champagne Brunch
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How to Throw a Champagne Brunch. It’s time to celebrate! What better way than with a
bubbly brunch? You will need Champagne Orange juice Peach nectar Coffee Tea Food Tables
Champagne flutes and juice glasses Plates Flatware A coffee pot A teapot Coffee and
tea cups Chairs Invitations and flowers. Step 1. Invite your guests a month in advance.
Spare yourself from being inundated with calls by marking the invitation “Regrets Only.”
Step 2. Plan your menu. Because brunch is a meal that serves as both breakfast and lunch,
it can be anything from a simple selection of breads and pastries to steak and eggs.
Step 3. Pick wines that go with your menu. As long as you have enough champagne for a
toast, you needn’t be a slave to champagne if other kinds of wine would better complement
your meal. Your local wine merchant can advise you. Plan on one bottle of wine or champagne
for every two or three people. Step 4. Have orange juice on hand for Mimosas; peach nectar
to make Bellinis; and tomato juice and *** for guests who might like Bloody Marys or
*** Marys. Sparkling wine, which is less expensive than the wine that gets its name
from the Champagne region of France, works fine. Step 5. Keep dessert light, especially
if your brunch includes lots of breads and pastries. Consider putting out bowls of berries
and arranging fine chocolates on a tiered platter. Step 6. Whip some fresh cream to
serve with coffee. Offer rock candy stirrers and chocolate spoons. Have a variety of teas
on hand. Decorate plates with edible flowers and vegetable garnishes, like radish roses.
Step 7. Do as much food preparation as you can ahead of time. Don’t forget to chill
the champagne! Step 8. Give yourself plenty of time to get ready before your guests arrive.
Careful planning will let you relax when your guests arrive. Cheers! Did you know Brunches
first started in Britain around the 1890s but didn’t catch on in the U.S. until the
1930s.
