Yvonne Kress & Irene Schultz of Manhattan, in post-feasting repose.
He's always giving: Suvir Saran of American Masala Farm in Hebron and Devi Restaurant in Manhattan. Giving and Talented, I LOVE that in a guy!
Sally "Aunt Sally's Catering" Longo and DeWitt Jenks oversee the creation of omelets made with American Masala Eggs. Get a load of their golden color
Suvir Saran and Charlie Burd: Proud parents of the Heritage Chickens who lay the adored eggs at American Masala Farm in Hebron.
Halfway to making Max London's Inspiration a reality: Grilled Peaches Stuffed with Mascarpone & Duck Confit
I told Mr. Saran these should be sold at Yankee Stadium. Who's with me?
The American Masala Table: Suvir Saran's Opulent Corn Chowder and Spicy Peanuts
Isn't Edible Art Divine? Savory Cardamom & Chevre Cannoli from Chef William Scully of Pangaea Restaurant in Bennington, Vt.
Jaime Diaz from Hattie's Restaurant in Saratoga Springs and his Summer Squash Salad
I think these photos say more than I can about the annual Al Fresco Brunch in Salem, N.Y. Every morsel was grown or prepared locally by area chefs and their tireless assistants. From Brian Molino's spicy shots of Gazpacho (74 State in Albany) to Hattie's lemony Summer Squash Salad to Suvir Saran's luxuriously smooth and spicy Corn Chowder, it's clear why brunch attendance grows exponentially each year.
It's not to early to reserve tickets for Al Fresco Brunch 2010: (518) 854-7053, www.SalemCourthouse.org, or email@example.com .