Build a Better Brunch Buffet

Brunch Buffet

BrunchBuffet

We asked a few of Wisconsin’s culinary experts to share their recipes for making brunch more memorable.

Cheese, Apple & Walnut Scones

Cheese-Apple-Walnut-Scones

Jen Barney is a Le Cordon Bleu College of Culinary Arts graduate and a Food Network Baking Champion. Jen’s creativity dazzles customers at her LaCrosse, Wisconsin-based shop, Meringue Bakery. Put her creativity to work for you with this irresistible sweet and savory take on scones.

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Baked Eggs with Spicy Tomato Sauce

Baked Eggs

Heather Terhune earned her culinary chops at top restaurants in Washington D.C., Durham, N.C., San Francisco and Chicago before moving to Milwaukee where she serves as Executive Chef at Tre Rivali and The Outsider. Try her take on baked eggs featuring Roth Cheese’s award-winning Grand Cru® Reserve.

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Carr Valley Cheesy Potatoes

Cheesy Potatoes

Sid Cook, a fourth-generation cheesemaker and a Wisconsin Master Cheesemaker, grew up in his parents’ cheese factory – Carr Valley Cheese. Developed by Sid’s mother, Merna, this recipe for cheesy potatoes is a family favorite guaranteed to bring comfort and satisfaction to any brunch table.

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For more springtime recipes, check out the latest issue of Grate. Pair. Share.

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