The Sidecar Inn hosted brunch for a local Crafting Group back in February. They all live in the vicinity of The Sidecar Inn and have been eager to see the inside. I thought this would be a great way to cook for a larger group than I have been, as well as for possible referrals.
I decided to showcase my home made baked goods along with the usual brunch fare. Over the two days prior to the brunch, I made two loaves each of sourdough, country white, and a whole what, along with a fruit and nut free granola. For dessert I made cinnamon sugar doughnut muffins, using a King Arthur recipe, that were a hit with the crowd!
There were two main courses, with one being vegetarian to accommodate a dietary need. The bacon, gruyere, and leek quiche has been well received by guests. For the crust I use Deb’s grandmother’s “never fail” pie crust recipe. The vegetarian option was a French Onion Strata, that I found on Epicurious, a source of many good recipes. Instead of a commercial off-the-shelf mix, I also made the French Onion seasoning linked in the strata recipe. I served a simple salad of mixed greens with a lemon & oil dressing recipe from Epicurious, with just three ingredients.
The Crafting Group also received a tour, along with the history that I have been able to learn, with the help of a couple of folks from the Friends of Seymour Library.
Overall a great experience for myself in cooking for a larger group, and talking about the history of the house along with the tour. We’d be happy to host other groups for a brunch meeting!
