A Better Brunch: 9 Fail-Proof Dishes & Drinks

These easy weekend recipes from some of the Greenwich Wine + Food Festival’s most celebrated chefs will have you cooking like a pro.

Geoff Lazlo
Mill Street Bar & Table
Greenwich, CT, millstreetct.com

EGG PIZZA
Makes 1 flat bread

½ cup grated mozzarella
2 large farm eggs
5-7 thin slices of cured ham
(Laslo uses Benton’s ham from Tennessee. It is cured in a similar style to prosciutto, for 18 months)
Aleppo pepper
Parsley

For the dough:
4 cups all-purpose flour
½ cup wheat flour
2 tablespoons kosher salt
1 tablespoon and 1 teaspoon of fresh yeast
1 cup water

1. Place all dry ingredients in the bowl of an electric mixer and attach the dough hook. Slowly add the water on slow speed. The dough should come together and create a ball at the bottom of the bowl.  The dough should mix for at least 10 minutes, but it is best if it rests over night, and is even better after 2 to 3 days.
2. In the restaurant we use less water because we use a house sourdough starter. If you have a sourdough starter incorporate it first and add water by eye until the appropriate consistency is reached.
3. After the dough has rested over night portion it into 5 equally sized balls. Roll the dough out with a rolling pin in a football shaped oval. Liberally spread grated mozzarella cheese leaving a ½-inch space at the edge for the crust. Bake the flatbread at 500°F on a pizza stone if you have one.
4. Once the cheese is melted, drop two eggs (pre-cracked in tiny bowls) on the flatbread, close the oven and bake until the whites are set and the yolks are still runny.
5. After the flatbread is cooked drape slices of ham on it and garnish
with a pinch of sea salt, a pinch of aleppo pepper and chopped parsley. (Chef’s tip: This flatbread is perfect as an appetizer for eight or a personal pizza for one. Make sure to cut the yolk first and dip your flatbread in it before each bite!)

COLD BREW NEGRONI
Serves 1

3 tablespoons organic cold
brewed coffee
2 tablespoons Campari
2 tablespoons Carpano Antica Sweet Vermouth

1. Stir with ice cubes until cold and strain into a glass.
2. Add one large ice cube and garnish with an orange peel or coffee beans.

Constantine Kalandranis
273 Kitchen
Harrison, NY, 273kitchen.com

CONNECTICUT BLYE POINT OYSTERS WITH WILD RHUBARB MIGNONETTE
Serves 5-6

For the Mignonette:
(Enough for 36 shucked oysters)

2 cups horseradish
1 cup rhubarb, pulsed in food processor
1 cup sherry vinegar
2 limes, juiced
2 lemons, juiced
Cracked black pepper to taste
1 cup red onions, minced
1 cup scallions, minced
2 tablespoons sumac

1. Combine all ingredients in a bowl and let soften for 1 hour.  Season with salt to taste.
2. Shuck oysters (about six per person)
and put enough mignonette on to balance with the brine of the oyster of choice.
3. Serve with lemon wedges.

Tony Pham
Mecha Noodle Bar
South Norwalk, Fairfield and New Haven, CT, mechanoodlebar.com

VIETNAMESE PORK AND SHRIMO OMELETTE
Serves 1

5 eggs
4 ounces (½ cup) ground pork
2 ounces (¼ cup) rehydrated wood ear mushrooms (or any kind)
2 ounces (¼ cup) vermicelli noodles
8-12 shrimp, peeled, divined and chopped
2 tablespoons fish sauce
Black pepper to taste
1 bunch scallions, chopped
2 shallots, one chopped, one sliced for garnish
Herbs to taste (cilantro, mint)
White rice (¼ cup per person)
Nuoc cham (Vietnamese dipping sauce)

1. Combine all the ingredients in a bowl except for the herbs, rice and nuoc cham.
2. Mix well until ingredients are blended evenly.
3. Add to a sauté pan over medium heat and cover.
4. Once you get color and texture on the bottom, turn off the heat and flip.
5. Serve with white rice, nuoc cham and herbs.

Robin Selden
Marcia Selden Catering
Stamford, CT, marciaselden.com

FALAFEL WAFFLE WITH ISRAELI SALAD
Serves 4

1 16-ounce box of Falafel Mix (Selden likes Casbah Falafel Mix)
8 pita chips
2 cups lettuce, shredded

FOR THE ISRAELI SALAD:
6 cucumbers, diced
4 plum tomatoes, seeded and diced
5 green onions, sliced
1 red bell pepper, seeded and diced
⅓ cup garlic, chopped
1 cup fresh parsley, chopped
½ cup fresh mint leaves, minced
½ cup extra virgin olive oil
2 tablespoons fresh lemon juice
Salt and pepper, to taste

FOR THE TAHINI SAUCE:
2 tablespoons tahini paste
1 tablespoons homemade or store-bought hummus
4 tablespoons lemon juice
1 clove garlic, minced
¼ cup water

1. For the tahini sauce, combine everything in a blender until smooth and slowly pour in water until you have a consistency that is thin enough to drizzle on a plate, (but not too thin).
2. To make the Israeli salad, toss the cucumbers, tomatoes, onions, bell pepper, garlic, parsley and mint together in a bowl. Drizzle on olive oil and lemon juice and toss to coat. Season with salt and pepper.
3. Make the falafel mixture according to package instructions. Fill a hot waffle maker and cook until it is crispy enough to be taken out of the waffle iron, about 4 minutes. Put aside to cool. Cut each waffle into 4 pieces.
4. Put two pieces of waffle on each plate, along with a scoop of Israeli salad and lettuce. Drizzle tahini sauce all over and serve with two pita chips.

Carl Carrion
Cask Republic
Stamford, South Norwalk, New Haven, CT, caskrepublic.com

VANILLA BOURBON FRENCH TOAST
Serves 2

4 slices brioche bread
12 whole eggs
½ cup confectioner sugar
½ teaspoon ground cinnamon
1 cup Kahlua
2 cup whole milk
1 tablespoon vanilla extract
4 tablespoon bourbon

1. To make the batter, combine all ingredients except the bread in a bowl and whisk.
2. Take four slices of brioche bread and dip both sides in the batter. Add to a hot pan with 1 teaspoon of butter. Grill on both sides for a few minutes and serve. Top with fresh cream and maple syrup.

Gregori Peña
The National
Greenwich, CT, thenational-ct.com

THE NATIONAL BLOODY MARY BAR
Lime and Lemon wedges
Castelvetrano olives
Celery sticks
Pickled carrots, beets, tomatoes and radishes
Curry and cumin pickled cauliflower
Skewers of crispy, thick-cut bacon
Cornichons
Hot sauce of your choice (Pena likes Tabasco)
Ketchup
Lime juice and sesame seeds (For the rim of the glass)
Vodka of your choice

House-Made Bloody Mary Mix
Serves 6-8

3 ¾ cups tomato juice
½ cup lemon juice
4 tablespoons coarse grain mustard
4 tablespoons ground black pepper
4 tablespoons kosher salt
8 tablespoons horseradish
4 tablespoons worcestershire sauce
4 tablespoons Tabasco sauce

1. Combine ingredients (amounts can be adjusted based on preference) in a pitcher and let sit for 30 minutes.
2. Stir well before pouring. Add vodka to taste and serve over ice in a highball glass.
3. Garnish as desired.

FRITTATA WITH ASPARAGUS, BLISTERED TOMATOES & FETA CHEESE 
Serves 6

½ stick butter, cold
1 bunch asparagus, blanched and cut into 1-inch pieces
12 eggs, scrambled
20 cherry tomatoes, oven roasted
¼ cup feta cheese, crumbled
6 sprigs parsley, chopped
¼ cup arugula leaves
Fleur de sel
Kosher salt
Fresh cracked pepper
6 pieces country bread, toasted and rubbed with garlic and olive oil

1. Preheat oven to 425°F. In a 12-inch nonstick oven-safe pan, combine the asparagus, eggs, butter and cherry tomatoes. Stir with a spatula over medium high heat until the egg whites start to cook. Once half cooked, season with kosher salt and fresh cracked pepper.
2. Stir in the parsley and top with the crumbled feta cheese. Finish in the oven until top is golden and center is set, about 5 to 10 minutes. Serve in the pan or on a plate, drizzled with olive oil and topped with arugula.
3. Serve with grilled country toast.

Brian Lewis
The Cottage
Westport, CT, thecottagewestport.com

SPINACH AND STRAWBERRY SALAD WITH ICE WINE VINAIGRETTE AND GOAT CHEESE MOUSSE
Serves 8

FOR THE SALAD
3 quarts baby spinach (Lewis uses Hollbrook Farms), washed and dried
1 cup assorted edible flowers (nasturtium, marigolds, garlic blossoms)
20 strawberries (Lewis uses Hollbrook Farms), hulled and sliced ½-inch thick lengthwise
½ cup riesling wine
¼ cup extra virgin olive oil
1 teaspoon fresh coarsely ground black pepper
1 teaspoon fennel pollen
Maldon salt to taste

FOR THE VINAIGRETTE
6 shallots, finely diced
1 cup ice wine vinegar (Lewis likes Minus 8)
½ cup almond oil (Lewis likes Le Blanc)
Salt and black pepper to taste

FOR THE MOUSSE
1 cup soft chevre-style goat cheese
¼ cup milk
¼ cup extra virgin olive oil
1 teaspoon kosher salt

1. To make the vinaigrette, place the sliced strawberries in a bowl, drizzle with the olive oil and riesling, and season with salt, pepper and fennel pollen.
2. Transfer to a sealable bag and refrigerate. Allow to marinate for up to 24 hours.
3. Remove strawberries from the bag and set aside, straining the juices.
4. Place the diced shallots in a small mixing bowl, season with salt and pepper, cover with the ice wine vinegar and let marinate at room temperature for 30 minutes.
5. Pour the almond oil over the mixture to cover it, and stir gently. Cover and refrigerate for up to 2 days. Let sit at room temperature for one hour before serving.
6. For the mousse, place the goat cheese, milk, olive oil and salt in the bowl of a food processor and blend quickly until smooth.
7. Refrigerate up to 3 days.
8. To assemble the salad, place a large spoonful of the goat cheese mousse in the center of each plate and put a dollop of the goat cheese over the center of each plate.
9. Arrange the strawberries around the plate in a random pattern.
10. Top the strawberries with the spinach and drizzle a few spoonfuls of the ice wine vinaigrette over the spinach.
11. Sprinkle with maldon salt, fennel pollen and lots of flowers.