Lots of fancy things at the Bazaar Bizarre

Brunch will be served at Vine & Bean on Friday, Saturday and Sunday this weekend, both in honor of the feasting holiday and to share some positive presence with our kin in authenticity and handcraftedness, Bazaar Bizarre.

Brunch at Vine and Bean

• Friday, November 26, 11AM to 2PM
• Saturday, November 27, 10AM to 2PM (like always)
• Sunday, November 28, 10AM to 2PM ( you missed the BB but you won’t go hungry)

Bazaar Bizarre Cleveland (east)

13010 Larchmere Blvd

Cleveland, OH 44120
Friday, November 26 noon-8:00 p.m.
Saturday, November 27 noon-8:00 p.m.

And remember this is all part of the Larchmere Holiday Stroll

Friday, November 26, 10am-8pm
Saturday, November 27, 10am-8pm

http://larchmere.com/events.html

It begins as Chef Heather Haviland makes her way down to the North Union Farmer’s Market. Chef Heather will dance among the booths, gathering vegetables, greens, fresh meat and cheese – greeting the farmers along the way.  Then she will begin the trek back to Vine and Bean, laden with the bounty of Ohio’s Harvest. While she is transforming her load into brunch, the farmers will slowly join the march. Each in turn, their stomach will growl and their senses will heighten. Before the morning is through, nature, instinct, hunger and a keen sense of yummy will lead them to the Victorian house where Chef Heather performs her culinary magic.

There's a lot of great stuff at the market.

Even if you miss all that, you can still enjoy Chef Heather’s special brunch items this weekend.

Heather is making a special farm-to-plate omelette this weekend comprised of spicy arugula, goat cheese, and summer squash.  A slice of one of Heather’s sweet breads, hash brown potatoes and fresh fruit will complete the plate. Arugula has been gracing plates since Roman times is is perfect for these cooler nights as it is rich in Vitamin C and potassium and has long been considered an aphrodisiac.

We are also still serving our special brunch beverage: Mimosa (Fresh-squeezed OJ plus champagne). What a great combination!

Thanks to David Farkas and the Plain Dealer for the lovely article.

Love you, Mom!

http://www.clevescene.com/cleveland/next-best-thing-to-bean-there/Content?oid=1565387

Breakfast Burrito

Mimosa is made from Champagne and orange juice.

Acclaimed Chef Ky-Wai Wong has joined the Sweet Mosaic team and will be making the traditional brunch in Tremont at Lucky’s Cafe.

Added this week for brunch:

Biscuits and Gravy:  Cheddar scallion biscuits topped with soft scrambled eggs and sausage gravy. Served with hashbrowns and grapes.

Breakfast Burritos: Veggie scrambled eggs rolled in flour tortillas, covered with a guajillo pepper sauce & cheddar cheese, baked in a casserole. Served with hashbrowns.

Shipwreck: A blissful blend of hash browns, eggs, seasonal veggies, bacon, and cheddar cheese, served with house-baked como toast & fresh fruit.

Canoewreck: Curried Tofu, hash browns, seasonal veggies, and Brewers yeast, served with Como toast and fresh fruit. (Vegetarian)

Omelette: Spinach, mushrooms, zucchini and white cheddar cheese, served w/ hash browns & banana bread.

All of our regular brunch items will still be available, including the waffles, granola, and egg pies.