Lend a little Southern hospitality to your brunch menu with approximately 85 flavor-packed recipes for breakfast and brunch, including front porch-worthy libations, from Chef Belinda Smith-Sullivan in her newest cookbook Let's Brunch.
Brunch, a meal designed for leisure and good times spent with family and friends, is the perfect target for Belinda Smith-Sullivan’s Southern flavors and hospitality. Smith-Sullivan grew up at her grandmother’s elbow, learning how to cook from scratch long before she had any professional training.
This down-home connection to food is the base for her more sophisticated ingredient and spice combinations. Chef Belinda offers up some of her tastiest dishes yet with brunch menu ideas like Collard Green and Rice Casserole served with Sugared Peppered Bacon, a side of Rosemary Biscuits smeared with Meyer Lemon Marmalade, and a Pomegranate Mimosa to toast a great start to the day.
With more than 85 satisfying recipes, the cookbook is divided up into chapters that focus on starters, soups, and salads; eggs dishes; casseroles; breakfast meats; pastas; grits; sandwiches; breads; jams and syrups; desserts; and beverages that include hot drinks, juices, and alcohol libations.
A native Chicagoan, Belinda spent all her summers growing up in Mississippi on her grandparents' farm, where she developed her love for peaches, Belinda has also lived in France, Kenya, and South Africa and travelled the world enjoying and learning about the foods of many cultures.
As a personal chef in the early days of her culinary career, Belinda developed an interest in flavor profiling. That led to the creation of Chef Belinda Spices, her signature line of artisan all-natural spice blends.
Belinda lives in Trenton, South Carolina, located in Edgefield County, in the heart of South Carolina's peach region. South Carolina is the second largest producer of peaches in the United States, making it the ideal place for Belinda to grow her love of peaches and develop peach recipes over the past 14 years.
Belinda is the monthly contributing food columnist to Aiken's Bella Magazine in Aiken, S.C., and the statewide South Carolina Living Magazine. She is publisher of The Flying Foodie blog and has written food-related articles for regional publications. Additionally, in her current role with South Carolina Living, she is featured on its website in monthly how-to videos designed to help readers improve their cooking skills and general food knowledge.
Belinda is a member of the International Association of Culinary Professionals, International Food, Wine and Travel Writers Association, American Culinary Federation, and Southern Foodways Alliance).
In 2015, she was inducted into Les Dames d'Escoffier International, a philanthropic society of women engaged in the food, fine beverage and hospitality fields.