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Brunch Break

Photography Peter Frank EdwardsPhotos 8Issue February 2018
Brunch BreakKaralee Nielsen Fallert brunches with her husband, Chris, and son, Harley.Crusty, cheesy toasts are perfect for dipping into the savory mushroom and egg bake, while a bright apple salad delivers satisfying crunch.For cocktails, the restaurateur riffs on The Park Cafe’s classic Aperol breakfast beverage, trading orange juice for grapefruit juice.Karalee’s husband, Chris, lends a hand in chopping chives to garnish the baked eggs.Using a spiralizer can be a secret time saver, as it produces thin apple strips in a snap—but if you don’t have one, slicing the fruit works fine.Apples, almonds, and buttery Manchego cheese combine for a simple and sweet brunch salad.The bright grapefruit cocktails get topped off with bubbly.

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Brunch Break
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