Hallelujah! At least it stopped raining last Saturday while Chef Doug cooked up some fire brunch time favorites at the NUFM. Shoppers were treated to generous samples of farm fresh soft scambled eggs with ramps and herbs plus our irresistible almond stuffed french toast bread pudding with real maple syrup from Snake Hill Farm. Doug cooked and chatted with shoppers revealing our big news. Beginning April 30th, fire will serve brunch on Saturdays in addition to our busy Sunday slot. With uber tasty items like lemon soufflé pancakes, almond stuffed french toast strawberries and real maple syrup, bbq beef crepes, and crispy chicken livers poached egg, house-made bacon and dried fruit compote; chef Doug and the crew will serve up a seasonally rotating roster of brunchy goodness. Diners can also enjoy creative concoctions from the bar like the refreshing “cucumber” composed of hendricks gin, muddled cucumber and simple syrup, or one of the best bloody marys in town (naturally because it’s anchored by a Dr. Katz’s pickle spear).
Abe and Amelia, Doug and Karen’s (adorable!) twins made the event a family affair squeezing just enough space in the booth to sell handmade bookmarks they created themselves to raise money for The Cleveland Clinic Children’s Hospital.
Thanks to all who turned out. You turned our gray Cleveland skies bright with your support.
Brunch is now available Saturdays and Sundays from 10:00 a.m. till 2 p.m. Though not required, reservations are recommended. Call us @ 216/921-3473.
Post and photos by Amy Viny
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