The different brunches and dinners that we prepare can be found right here.

But let me take a minute to tell you about how we approach brunch…

Much of my inspiration for preparing brunch comes from working with Amaryll Schwertner, chef of Boulette’s Larder.  She was a Chez Panisse alumni who pioneered so much of what cooks in San Francisco now take for granted.  She was instrumental in bringing the farmers market to the historic Ferry Building, introduced composting to restaurants, and was one of the early chefs that forged great relationships with local farmers.  She with Alice Waters and Judy Rodgers of Zuni Cafe were some of the early pioneer female chefs in a competitive male-dominated industry.
Name-dropping local farms is something that every restaurant writes on their menu now, but she was considered eccentric for doing it when it wasn’t in vogue.
She would silently work every morning in her beautiful kitchen adorned with copper pots, fresh cut flowers, and farmers constantly bringing fantastic produce into the kitchen to show her from the market directly outside her restaurant.  The menu would change when someone brought her some stinging nettles, or zucchini blossoms that she liked.
This wasn’t the usual bacon and eggs that people usually associate with breakfast.  Each dish was a composition of whole grains, perfectly cooked vegetables, fresh picked fruits, eggs, sashimi, and inspiration from her Hungarian upbringing.  Sometimes a Japanese or Korean flavor will work it’s way into the menu to reflect her sous-chefs upbringing.
Always with canelé de Bordeaux and other rare French pastries.
She is a great source of my inspiration for brunch.
The other inspiration is to provide a delicious meal for people without using any animal products.

brunch dessert

When my ethics shifted, and I left her guidance to work on my own, she was extremely appreciative of the challenge to cook plant-based i.e. vegan cuisine.  Hopefully, I can do it justice.

Brunch is one of the more technically challenging meals to cook vegan, having this inspiration as a standard of integrity.  I love going to the Chicago Diner for brunch; for the atmosphere, for the satisfaction it brings, and for the price tag!  For about $15 at the Chicago Diner, you can have a satiating breakfast with coffee.
Our brunch is all-inclusive (no tax, no tip!), and with unlimited Big Shoulders french press coffee.
My hope, is that the experience of dining (brunching?) at our 10 foot farmers table, while you are served 3 courses that maintain the integrity of fresh fruit and vegetable forward cuisine makes the difference.

cutting board

Our benedict uses Phoenix Bean tofu, smoked fingerling potatoes, 2 hour tomato confit, and a warm, rich hollandaise sauce.  Some of my molecular gastromony training helped create that hollandaise, as well as the spherified carrot yolk that oozes and runs when you cut into it.
Fresh fruit will always be a part of our brunches, as well as a variety of baked goods.
Expect vegan croissants later in the year.  I was trained by the vegan French chef Noé Tissot in making his signature vegan croissants.
The meals at the Humboldt House are always a social event as well, and you’ll be sitting with and breaking bread (figuratively, and sometimes literally) with other brunchers, while our staff tops off your coffee.
Here’s a sample menu from one of our brunches.  We’d love to have your company, and see you in the morning!

If you are interested in joining us, tickets can be purchased for brunches here.


Sample Brunch Menu

Brunch includes unlimited french press Big Shoulders coffee.  Cheers!

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