My guest this week is Suzanne Vizethann with her new book “Brunch Season.”
From the Buttermilk Kitchen, a beautiful, year-round, go-to cookbook highlighting more than 60 made-from-scratch brunch recipes incorporating fresh fruits and vegetables at their peak times of year.
“Straightforward yet elegant and full of inspiration, this will become a go-to for home cooks looking for an excuse to make brunch for any occasion.”―Publishers Weekly, Starred Review
“The flavors of Atlanta’s Buttermilk Kitchen―famed for its dazzling breakfasts and lunches―shift to coastal Maine in Suzanne Vizethann’s Brunch Season, an inviting cookbook.”―Foreword Reviews
Brunch is a lovely way to celebrate a meal with friends and family, and a great way to make any midday or mid-week dining special. The recipes in Brunch Season: A Year of Delicious Mornings from the Buttermilk Kitchen include both sweet and savory dishes, drawing ideas from Buttermilk Kitchen breakfast favorites, and adding seasonal soups and salads, as well as drinks. Chef Suzanne Vizethann’s fresh farm-to-table approach to this cookbook, divided into 
spring, summer, fall, and winter chapters, reflects her commitment to providing high-quality meals made with ripe, flavorful ingredients.
All of the recipes are simple yet refined, and the seasonal section openers include a list of peak ingredients for that season. For spring, you will find recipes such as Young Garlic and Radish Focaccia and Rhubarb Cobbler; for summer, Heirloom Tomato Toasts and Watermelon Mimosas; for fall, Roasted Squash Oatmeal with Crispy Rosemary Seeds and Chocolate Hazelnut Sticky Cake; for winter, Coddled Egg with Creamed Kale and Winter Citrus with Whipped Ricotta and Honey. The home cook can expect balanced dishes that are as beautiful as they are delicious. Get a copy NOW!
Suzanne Vizethann earned a degree in hospitality from the University of South Carolina. She won the Chopped competition on the Food Network cooking competition show, owned the small restaurant The Hungry Peach, and now is the chef and co-owner of the award-winning Buttermilk Kitchen in Atlanta, Georgia, and Buttermilk Kitchen at Marriner’s in Camden, Maine. She lives in Camden, Maine, with trips back to Atlanta, Georgia.
With a passion for breakfast and tired of working night shifts, owner and executive chef, Suzanne Vizethann opened her first Buttermilk location in 2012. After years of running her business in the Buckhead neighborhood of Atlanta, she craved for simpler life away from the city. She and her husband immediately fell in love with Midcoast Maine, and quickly made Rockport their new home base. The stars aligned with purchase of Marriner’s, and the Buttermilk breakfast legend began a new chapter. The newly renovated Buttermilk Kitchen at Marriner’s officially opened its doors in spring of 2024.
Kelly Berry, known for her wedding photography and storytelling via pictures, has a Bachelor’s of Fine Art degree in photography from Georgia Southern University. She lives on a small farm in Northern Georgia near Atlanta.
Beth and the Kneble’s, dinner at Chateau Bower
Joining me to talk about the wine of the week is my great friend and house guest this week, Bob Kneble, President and CEO of Rombauer Vineyards. You may think of Rombauer as the producer of one of the most popular chardonnays, and you’d be correct. But if you haven’t had this splendid Zinfandel…you are out where the busses don’t run. Yes, great chardonnay indeed, but red wine is also one of the top draws of this legendary family producer.
Good Life Guy’s Wine of the Week:
A blend of 92% Zinfandel and 8% Petite Sirah, aged for 14 months in American oak (10% new), with the remainder in neutral French and American oak. The winery’s purchase of a facility in Plymouth, CA, in the Sierra Foothills has given them access to these 120–130-year-old Zinfandel vines, yielding incredible depth and complexity. The wine leads with blackberry, dried cherry and black currant fruit, layered with pie spice aromatics. Medium- to full-bodied, the mouth-feel is structured with gentle, grippy tannins and expressive, bright acidity balancing. The palate shows dark plums, dried cherries, blackberry jamtrawberry and brown spice nuances emerge on the lingering finish. ABV15.9%
- James Suckling: Smooth, ripe and easygoing, full-bodied but rather light in tannins. Made from some old vines, largely in the Sierra Foothills, Napa and Lake counties. Dark plums, dried cherries, blackberry jam. Contains 8% petite sirah. Aged in 10% new American oak.
- 91 Wine Enthusiast: Juicy, fresh red fruits lift out the glass and sachet across the nose. Flavors of bramble and boysenberry are speckled with allspice and Tahitian vanilla, then glide into silky tannins and a mouthwatering finish. Decant and pair with braised Oxtail with Dominican spices.
Learn more here, order some at Jacob Liquor Exchange