Brunch-ed In The Face!

Back out on location at Binding Agents cookbook store, Brunch-ed in the Face had the pleasure of sitting down with Chef Jacquie Kelly of StrEATS of Philly Food Tours. We went all the way back to the 1980s to discuss High-End and High Fashion Hotel Brunches and how they differ from today's weekend restaurant brunches. We also discussed her favorite brunch spots in Philly (shoutout to Panorama, Amin...

Tackling the tough questions of Late Arrivals, Deal Breakers and Building Your Own Perfect Brunch Plate - Chef Tim, Jaime, and Adam dive deep into brunch étiquette and rules for making the best of your brunch. This episode unofficially sponsored by the Oregon Diner😁☕️🥞🍳🥓 (302 Oregon Ave Philadelphia, PA 19148) open 7am - 10am daily

Brunch-ed In The Face: Season 2 - Episode 2 --- Fall-ing in Love, with Cookbooks Pleasure to sit down with the crew and interview Catie Gainor, owner and proprietor of Binding Agents Cookbook store (908 Christian St.) at her store in the Italian Market in Philadelphia. She tells us about her one-of-a-kind shop and shares some of the best brunch cookbooks that she features at Binding Agents in the...

Brunch-ed in the face is back for Season 2! For our first episode of Season 2 we sat down with Chef Adam Diltz at his restaurant Elwood in Fishtown, Philadelphia. Chef discusses how he doesn't even like brunch! - he provides a PA Dutch influenced Tea service instead. Hear all about his classic cuisine featuring traditional foods of Pennsylvania, and the hottest take on brunch and brunch foods! We...

It's the last day of school!! We still managed to knock out a podcast episode before Summer vacation! Talking go-to teacher breakfasts and other items on a brunch menu you may not have considered... including rating some Faculty brunch foods. *Featuring special guests Mrs. Benedetto and Ms. Friel, in to tell us a little bit about their favorite beverages and a few complaints they have about Brunch...

Episode 2 brings us to a more structured format, where we go behind the kitchen door to hear a bit about how Chefs and Cooks really feel about Brunch service. The gang weighs in on best and worst brunches they've experienced.

Exploration of the history behind brunch, and a random generator of topics helps us to start off our very first show. We also learn that we need better editing. * Bacon was not consumed during the recording of this episode... However if we had some - it would have been 🐖🥓