There never seems to be enough time during the weekend, but despite the minutes that keep on ticking the day away, we all know one thing, and that is: brunch time is the best time. Whether you like to have it at noon, or consume it at an hour that falls before 4:00PM (any time after that is dinner). Not to say that lunch and dinner aren’t important, the combination of the two just don’t equal brunch. I mean, does anyone want to have dunch or linner later? Okay, maybe not. If there’s a word for meal that happens between lunch and dinner, please enlighten me. I’m all about new terminology! Either way, the weekend is here, or always coming, which means it’s time to prepare your belly and taste buds for what Chef Bret Thompson and his team over at Pez Cantina are getting ready for you.
Every second Sunday of each month from 11:00AM to 3:00PM, Pez Cantina opens their doors for brunch over on Bunker Hill. Where they offer an all-you-can-eat homestyle Mexican brunch buffet that’s the absolute best. Their buffet usually of: french toast, 2 types of pancakes, bread pudding, eggs, a potato dish, rice, and both black beans and chorizo. On Sundays, Chef Bret likes to switch it up by adding horchata french toast, crispy rice, quince marmalade, salted dark rum caramel and sweet corn pancakes with walnut speculoos, and pomegranate. He also likes to present old school dishes like pork and potatoes in chile verde, or stewed lamb albondigas with tomatoes and garbanzos. He can also do either a Posole or menudo for the “crudos,” and of course there’s always lots of mimosas and draft beer to go around! The more the merrier, right?
How many of you have gone to Havana night? If you have yet to experience Havana Nights, this month is the last month to attend until they bring it back next year. If you like live salsa music, Havana-style cocktails, and specialty dishes, then this event is for you, so be sure to save the date for Friday, November 20th.
Looking to host a holiday party? You’ll be stoked to know that they have a gorgeous holiday menu curated for company parties, family holiday parties, and more. They’re really excited to use fall ingredients such as pomegranates, persimmons, kabocha squash, and quince. Now that the weather is getting colder, that means the water along the West Coast is getting cooler, making local shellfish available with amplified flavor since seafood tends to retain more fat for cold water. That’s perfect for those that love seafood!
It’s almost time to say goodbye, but before I go, let’s talk about how this year is quickly coming to an end. It’s hard to believe, but that means it’s time to start thinking of 2016. With that said, come January, Pez Cantina will be having a series of dinners paired with tequila or fine wines. Their first dinner will be a wine dinner featuring wines from California and Mexico paired with a 5 course dinner. These dinners will be called, “MexiCali Winder Dinners at Pez Cantina,” or something along the lines of that, so be sure to keep an eye out come next year! But until then, go grab your friends and head on over to Pez one of these weekends for brunch, so you can eat, drink, be merry! That way we can all say, “I’m in love with my brunch.”