Method Brunch – Running A Kitchen WORK!

If you have never run a kitchen before…you can only imagine how much work and prep goes into it. If you have or currently do run a kitchen…my heart goes out to you.

Let me start by saying that I can barely even move my fingers to type this post.

So, yesterday was my first attempt ever…yes EVER…to be in charge of a kitchen. At Method Coffee, we decided to attempt a Sunday brunch. After all..brunch is a cult in Dallas. If you do brunch you have to go big or go home. And, you have to be different. So, after hours of planning and recipe testing, I came up with this menu…which inevitably changed the day of but that story follows..


Here are a few food shots that I took while recipe testing: the Frittata, Beer Bread, Rock N’ Roll French Toast and Veggie Sandwich

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Looks good right? Remember…I have to prep and cook ALL of this. And, it’s pretty much all made to order…yikes! PS..the kitchen is TINY

So, Saturday, Louie (owner of Method) and I started prep around 4pm. After we made the Panna Cotta, BBQ Sauce, Basil Pesto, Maple Syrup, Bacon Bourbon Jam, Salad Dressing, Jalapeno Dressing, shredded the Brussels Sprouts and Radicchio, and took one attempt at the cake (I had to re make it later), we called it a night at 7:30pm. I think we definitely lost it during those 3.5 hours


When I got home, I had to bake the mocha cake again (something happened to the first one and that is that) then, I mixed my espresso rub and set the pork shoulder in to roast all night. Around 3:30am, I woke up, smelled the pork, and could not for the life of me go back to sleep. So, I got up. I originally was going to be up and going by 4:30 in order to be at Method by 6:30…what’s one hour earlier right? I chugged some coffee, loaded up my cart with all my pans and kitchen gear, and made my way to Method. We unloaded and began prepping everything else: slicing grapes, tomatoes, radishes, strawberries, watermelon, mixing the glaze for the cake, baked 4 loaves of Beer Bread, mixed the Avocado Butter, the frittata (now an omelette) mixture, toasted walnuts, candied the walnuts and the bacon…whew!!! Oh…and minced Parsley, Basil, Mint, and shredded parmesan…

Side Story: My Frittata turned into an omelette because there was no way I could do frittata’s to order…the end.

For seating, we set up one long community table outside (BTW totally lucked out on weather…it was BEAUTIFUL).


Sometime mid morning, we got a “rush” of about 5 people at once. I know…that doesn’t seem like a lot. But, with the kitchen space one person helping me in the kitchen…5 people feels like 15. Then, we got another rush of about 8 all at once and at some point the entire table was full (it seated 12). Most of those people were my friends and family who came to support!


Check out some of the pics my friend, Becky took! (Pulled Pork, Brussels Sprout Salad, and Beer Bread)


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Here is a shot of my Rock N’ Roll French Toast from wjnphotos on Instagram!


In total we probably did about 25 covers…not bad! Of course we were anticipating a lot more. So, we had a lot of food left over. But, it was a definite learning experience and a lot of fun!! Every plate came back licked clean. The crows favorites? Rock N’ Roll French Toast, Fruit Salad, Coffee Candied Bacon, Beer Bread, and Avocado Butter. And no, you can not have the recipes 😉

I know what you’re wondering…when is the next brunch?? Well, we have not decided if it will be every week yet or not. But, follow me on Facebook, Twitter, and Instagram for all the updates!

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