Midnight Brunch: Cooks for the Cure Edition with KitchenAid brought a completely lovely, intimate group of bloggers together for celebration last Thursday. We welcomed 20 food writers and bloggers of other sorts to an airy loft in midtown.
Midnight Brunch was sponsored by KitchenAid as a thank you to writers for promoting or participating in their 1,000 Cooks for the Cure Initiative. 1,000 Cooks for the Cure kicked off Friday, and brings folks across the country together to host potlucks to raise money to fund breast cancer research. The Midnight Brunch menu was centered around a French-inspired brunch theme featuring approachable dishes and cocktails that could be recreated by our guests as they host their own 1,000 Cooks for the Cure party this week.
Pink has long been the color associated with breast cancer causes, so that color was reflected everywhere from the amuse bouche to the linens to the napkins. The party featured four creative tipples (two of them pink, matching our color scheme) by house bartenders Hal Wolin and Pamela Wiznitzer.
The creative cocktails featured Atlantico Rum, a homemade hibiscus-infused Tito's Vodka, Tequila Avion, Cedilla Acai Liqueur, St. Germain and Primaterra Prosecco. Pictured above is the Low Tide by Pamela Wiznitzer with hibiscus-infused Tito’s Vodka, homemade lemongrass syrup, fresh lime juice and tonic. As guests sampled the festive drinks, servers passed smoked salmon and cream cheese deviled eggs and pissaladiere nicoises (mini caramelized onion tarts with nicoise olives).
After a few words of thanks from KitchenAid, guests meandered around, enjoying the scenery (a food-bloggers' dream come true) and made their way to their seats for Midnight Brunch. As an amuse bouche, guests nibbled on mini parfaits with organic French Vanilla yogurt, granola and strawberry jam.
The main course was one of my personal favorite brunch dishes, a go-to that I whip up frequently (especially for the holidays): French Toast Bread Pudding with Spiced Pear Sauce. I served this up with a side spinach salad garnished with strawberries and a homemade pomegranate vinaigrette.
For dessert, I made my friend Cathy Erway's Lemon Thyme bars.
Feel the Rhythm – by Pamela Wiznitzer: Atlantico Rum, Lillet Blanc, homemade fig purée, fresh lemon juice, egg white.
Check out the rest of the photos from Midnight Brunch: 1,000 Cooks for the Cure edition here. See our original post about this Midnight Brunch collaboration here. *** I love sharing details about upcoming tasty trips and adventures, so you won't want to miss a bite. As always, please feel free to chat with me on Twitter, join our group on Facebook and keep up with new posts here by subscribing. Request an invite to future Midnight Brunch events here. ***