Ep 11. Out to Brunch

Out to Brunch, the eleventh episode of the seventeenth season of Food Paradise, takes viewers on a journey across the United States to explore the best brunch spots the country has to offer. From classic breakfast dishes to unique spins on brunch favorites, this episode showcases a variety of delicious and satisfying options for a mid-morning meal.

Viewers are first introduced to the concept of brunch, a hybrid meal between breakfast and lunch that has become a staple of weekend leisure across America. Hosted by narrator Mason Pettit, Out to Brunch features interviews with chefs and restaurant owners, as well as satisfied customers enjoying their meals.

The first segment of the show takes viewers to San Francisco, California, where the popular brunch spot Mama's on Washington Square is located. Mama's is known for their fresh, homemade breakfast items such as pancakes, omelets, and French toast. The episode showcases Mama's famous Dungeness Crab Benedict, a decadent dish featuring two perfectly poached eggs on top of crab meat and English muffins, smothered in hollandaise sauce.

Next, the show heads to Nashville, Tennessee, where the retro diner-style Loveless Cafe has been serving up Southern-style breakfasts since 1951. Known for their made-from-scratch biscuits, the Loveless Cafe offers a variety of biscuit sandwiches, including the classic pork tenderloin and the inventive BLTE - a BLT sandwich with a fried egg on top. Out to Brunch also highlights the cafe's homemade jams, made with fresh fruit and served alongside every meal.

Moving on from the South, the episode visits Long Beach, California, where The Breakfast Bar has become a local hot spot for creative brunch cocktails and unique menu items. One of their most popular dishes, the Mac and Cheetos Benedict, swaps out the traditional English muffin for a bed of crispy Cheetos, smothered in mac and cheese and topped with poached eggs and hollandaise. The Breakfast Bar also offers a variety of signature cocktails, including a bacon-infused Bloody Mary and a sweet and spicy Sriracha Mimosa.

Continuing the tour of America's best brunch spots, Out to Brunch heads to Milwaukee, Wisconsin, where Blue's Egg is known for their farm-to-table approach to breakfast. Using locally-sourced ingredients, Blue's Egg creates dishes such as the Smoked Salmon Omelet, featuring smoked salmon, goat cheese, and asparagus, served with a side of hash browns and toast. The episode also highlights the restaurant's commitment to sustainability, with Chef Joe Muench discussing their efforts to reduce waste and minimize their environmental impact.

Finally, the episode ends its journey in Newport, Rhode Island, at the Clarke Cooke House. Known for their waterfront views and elegant atmosphere, the Clarke Cooke House offers a luxurious brunch experience with upscale menu items such as Lobster Benedict and Champagne Risotto with truffles. The episode also features interviews with Chef Ted Gidley and General Manager Brook Moye, who discuss the restaurant's history and their dedication to providing exceptional service to their customers.

Overall, Out to Brunch offers a mouth-watering look at some of the best brunch spots in America, with each segment showcasing a different style of brunch and unique menu items. Whether you prefer classic breakfast dishes, Southern comfort food, or innovative twists on old favorites, this episode of Food Paradise has something for everyone.