Let’s take a look at some of the team’s favorite dishes for breakfast and brunch.
Breakfast is tricky. Should it be the biggest meal of the day, or the smallest? Can you skip it altogether? Does it need to include a protein and a carb?
It’s a confusing world out there, and when we tried to uncover some of the biggest myths in breakfast™, we (read: I, the marketing manager) got even more confused. So, instead of trying to decode the biggest myths in breakfast and put myself on the path to egg-victory, I decided to turn to my ever-hungry colleagues to hear what they like to eat for breakfast, and what facts or myths they subscribe to.
Elise, our sales coordinator, describes her breakfast routine as simply, chaos:
“On Monday, I had leftover mushroom barely soup; today I had a banana with peanut butter. Sometimes, I grab a bun from the Chinese bakery down the block or have a bagel with lox. Regardless, I do believe that protein is a great way to start the day!”
Elise’s favorite breakfast place in the world is Polly’s Pancake Parlor in Sugar Hill, NH. Field trip, anyone??
Lauren, one of our partners, opts for the classic avocado toast with everything bagel seasoning. She thinks it’s a myth that coffee alone is a sufficient breakfast, and ponders, “who says you can’t have pizza for breakfast??”
Alex, our director of sales, has quite the combo:
“During the week I have coffee and Cheez-its.” Which is interesting, since she believes, “breakfast is the most important meal of the day.”
Lenae, one of our producers, reminisces of summer camp days when breakfast was, “the best and heaviest meal of the day.” Her preference now? A merguez omelet!
Holly, one of our event sales managers, succinctly declares her allegiance to eggs. Which way? Who knows!
Jon, our director of operations, leans toward a savory start with Migas, a traditional Mexican egg-based dish. On the weekends, he indulges in the unexpected pleasure of leftover pasta for brunch!
Anasia, our staffing manager, loves a full, hearty breakfast. Her go-to morning delight is, “French toast with maple syrup, raspberries, and homemade whipped cream!” In Guyana, where she is from, they eat breakfast items for lunch too. She recalls having saltfish and bake, “which is fish (typically cod) sauteed with onions, tomatoes, and peppers, and placed in homemade bread, (bake).” Yum!
As we take this delightful journey through the diverse breakfast preferences of our team, it’s only fitting to highlight the exceptional offerings on our breakfast and brunch menus at Deborah Miller Catering & Events! Our chefs have crafted menus full classic morning staples such as Wild Mushroom Quiches and Buttermilk Pancakes, to innovative twists on favorites, such as Citrus and Coconut Chia Pudding, and Savory Labneh Toast, sure to satisfy any craving.
So, have a sip of your coffee and explore our breakfast and brunch menus – a testament to our commitment to turning any meal into a truly unforgettable affair.
Bon Appetit!
