BRUNCH: The New Party Meal
By Cindy O. Herman
IF YOU’VE GOT WEEKEND GUESTS, OR IF YOU’RE FINDING it hard to squeeze in one more evening event, Chef Paul recommends an alternative party time: brunch. “We don’t think of getting together at that time of the day during the weekend, and I think we should,” said the Pennsylvania College of Technology chef and instructor, adding with a grin, “And, of course, a glass of champagne? Why not?!” The beauty of brunch is combining leftovers with fresh ingredients – and plenty of conversation. “If I’m at somebody’s house,” said Chef Paul, “I say, ‘What leftovers from the weekend have we got? Let’s take and make it!’”
Visiting his friend Tony in New York one time, he did just that, creating an original dish. “Ah, giambotta,” Tony exclaimed. “To me, it’s ‘Grandma’s Stew,’” Chef Paul said, using the Anglicized name for Tony’s giambotta. The recipe is everchanging because it depends on whatever ingredients are on hand. “Brunch is something you really make to order. It’s fun to get up in the morning and have a cup of coffee or a glass of champagne and cook and visit.” Add potatoes, vegetables, eggs and cheese to yesterday’s baked ham or roast pork, call it hash or call it giambotta and you’ve got brunch.
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