Brunch is having a moment, particularly among Millennials that can’t get enough avocado toast and mimosas. Named for the meal that takes place between breakfast and lunch, this weekend-only event serves up a unique combination of fare suitable for both morning and early afternoon, along with the notion that drinking alcohol before noon is completely acceptable.
How did we get here?
Here’s a look back at the history of brunch and what’s making it so popular right now.
The Birth of Brunch
Like many food origins, brunch beginnings are a little fuzzy. Some food historians believe the meal sprang from English hunt breakfasts, which were lavish, multi-course meals of eggs, meats, sweets, and fresh fruits. Others believe that it came from Catholics that would fast before mass and eat a large lunch after church.
The word itself is newer than the meal, coined in 1895 by British author Guy Beringer in an issue of Hunter’s Weekly (another sign the meal developed from hunting).
Regardless of where it originated, New York City helped to bring brunch into its current popularity. In the early days, diners across the city were serving up dishes like Eggs Benedict or bagels and lox that are now classic brunch staples.
Breakfast at Brennan’s
Folks in New Orleans might be quick to disagree on New York’s claim on brunch. Many locals credit Brennan’s for creating the brunch we know today, which began about 70 years ago.
During a game of poker between bar owner Owen Brennan and several top restaurant owners on Bourbon Street, Brennan was challenged that he couldn’t open a successful restaurant. To compete, he launched a four-course breakfast, complete with cocktails, and it became an immediate hit.
Tasty meals like Bananas Foster, which was invented at Brennan’s, crepes, and scrambled eggs were common hits. Back then, they cooked almost everything tableside, which is now considered a lost art in most of the country but remains a symbol of culture in New Orleans.
Jazz Brunch for the Win
It is impossible to dish about New Orleans brunch without giving a cue to jazz music. After a Brennan family feud, Ella and Dick Brennan left Brennan’s (restaurant) to open their own restaurant, called Commander’s Palace and wanted to create a new tradition that would be every bit as popular as Breakfast at Brennan’s.
And there is nothing that New Orleans people love more than good food and good jazz music.
The first Jazz Brunch was announced via flyers in the French Quarter. The chefs worked to come up with some new dishes and Alvin Acorn and his jazz trio agreed to play. Business tripled that Sunday and only grew from there.
The Jazz Brunch tradition continues today at Palace Cafe and restaurants throughout the country. And many of the iconic brunch dishes like the Creole Bloody Mary’s and Pork Grillades and Grits are still delighting visitors to the Palace just as they always have.
