The popularization of brunch can be attributed to Guy Beringer, who first introduced the concept in a Hunter's Weekly post titled “Brunch: A Plea.” Beringer's aim was to promote a lighter meal that could be enjoyed on a Sunday, combining elements of both breakfast and lunch. He believed that brunch would not only satisfy the appetite but also promote good tempers and compelling conversation in a cheerful and social atmosphere.
In his article, Beringer passionately advocated for the adoption of brunch as a regular meal, particularly on Sundays. He argued that the traditional heavy Sunday meal, which consisted of a large breakfast followed by a late lunch, was too cumbersome and often left individuals feeling lethargic. Beringer proposed that brunch, a mid-morning meal, could provide a welcome alternative.
Beringer's plea for brunch was driven by his desire to accommodate those who enjoyed sleeping in on Sundays. He understood that many people preferred to have a relaxed start to their day, rather than waking up early to prepare a substantial breakfast. Brunch, according to Beringer, would allow individuals to enjoy a leisurely morning while still indulging in a satisfying meal.
The concept of brunch quickly gained traction and became increasingly popular, particularly among the upper classes. It provided an opportunity for socializing and gathering with friends and family. Brunch was seen as a more casual and laid-back meal, creating a welcoming atmosphere for conversation and relaxation.
As brunch grew in popularity, restaurants and hotels began to offer specialized brunch menus and buffets. These establishments recognized the demand for a late-morning meal that combined the best elements of breakfast and lunch. Brunch became an event, with various dishes and beverages being served, ranging from traditional breakfast items like eggs and bacon to lunch favorites such as sandwiches and salads.
Today, brunch has become a cultural phenomenon, embraced by people of all backgrounds and social classes. It has become a weekend tradition for many, whether they choose to dine out at a trendy brunch spot or create their own brunch experience at home. Brunch menus have evolved to include a wide range of options, catering to different dietary preferences and culinary trends.
In my personal experience as a sommelier and brewer, I have witnessed the growing popularity of brunch firsthand. I have seen the emergence of brunch-specific beverages, such as the classic mimosa (champagne and orange juice) or the trendy brunch cocktail, the Bloody Mary. These drinks have become synonymous with brunch and are often enjoyed alongside a variety of food options.
Brunch has also become a way for people to showcase their culinary creativity and experiment with unique flavor combinations. It is not uncommon to see brunch menus featuring innovative dishes such as avocado toast, breakfast tacos, or waffle sandwiches. The brunch culture has encouraged chefs and home cooks alike to think outside the box and create exciting and delicious brunch offerings.
The popularization of brunch can be credited to Guy Beringer and his persuasive plea in “Brunch: A Plea.” His vision of a lighter, more social meal that combined breakfast and lunch struck a chord with many, leading to the widespread adoption of brunch as a beloved weekend tradition.