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"A brunch to me is festive but casual," says Mark LoRusso, 39, executive chef of the Wynn Resort's Tableau restaurant, one of the hottest brunch spots in Las Vegas. "You can put everything out on an island if you have one, and people can stand around, talk and nosh."
Start the festivities after 11 a.m. to give invitees time to recuperate from the previous night's revelry (don't let that stop you from offering champagne and mimosas), and plan a menu full of morning favorites. "You can make it fun by getting a nonstick griddle and making the pancakes to order," says LoRusso. "People like breakfast all day long."
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Serrano Ham Omelet
Makes 6 omelets18 eggs
¼ cup half and half
1½ cup Piperade (see below), warm
½-lb. Serrano ham, julienned
½-lb. Manchego cheese, thinly sliced
½ cup clarified butter
Salt and pepper
1. Whisk together eggs and half and half and season with salt and pepper.
2. Heat a non-stick omelet pan and brush with clarified butter. Add enough eggs to make one omelet and cook until they reach the desired consistency.
3. Place ham, cheese and piperade (see below) in the center and fold over onto plate.
Piperade
¼ cup extra virgin olive oil3 cloves garlic, sliced thin
3 red bell peppers, julienned
1 white onion, julienned
3 tomatoes, quartered
1 bay leaf
4 sprigs fresh thyme
1. In a large pot, heat up olive oil with garlic. Once garlic is toasted, add peppers and onion. Reduce heat to a gentle simmer and add the rest of the ingredients.
2. Cover and let cook for 1 hour, stirring occasionally. Be sure to remove bay leaf and thyme sprig when ready to serve.
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