Whiskey Cake Debuts New Brunch Ideas

WC The Cure2.jpg

Whiskey Cake Kitchen & Bar, the neighborhood restaurant known for its farm-to-kitchen menu, has unveiled four new brunch items paying homage to hearty weekend breakfasts, but with a distinctive Whiskey Cake twist.

“In developing these new menu items, I really tried to find the balance between creating something new while maintaining a touchstone back to the country-style weekend breakfasts that I grew up with,” said Aaron Staudenmaier, Whiskey Cake Kitchen and Bar concept chef. “Like so much of Whiskey Cake, the idea isn’t to design new foods from scratch, it’s about finding ways to recreate the dishes that people are deeply connected to in a new, fun and interesting way.”

The new brunch dishes include:

  • Sausage Egg “WcMuffin”– A slow cooked version of the fast-food favorite made with a hot, fresh English muffin, a sunny side up local egg and grilled sausage topped with American cheese and avocado slices and served with a side of fresh fruit
  • The Local Board  – A dinner menu favorite now available for brunch, this ever-changing, ultra-fresh dish is a bountiful offering of in-season bites and housemade favorites such as candied bacon, artisan cheeses, avocado, jam varieties, English Muffins and local eggs.
  • Turkey Chili  – Farm-raised turkey simmered with flavorful spices, topped with shredded white cheddar and paprika sour cream and finished with fresh avocado and corn chips.
  • The Cure  – This brunch dish delivers the best of all food groups with generous portions of Mesquite-flour waffles, house-made sausage, Duroc pit ham, bacon, American cheese and maple syrup.

Brunch menu items are available now and brunch is served every weekend from 9 a.m. to 3 p.m.

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Filed under Crave, Steven Doyle

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