Brunch, But Make It Meaningful

Holiday gatherings don’t have to start at dinnertime. In fact, Suzanne Vizethann believes the most meaningful moments happen earlier—over coffee, shared plates, and a table full of comfort food. The award-winning Southern chef, Food Network Chopped champion, and founder of Buttermilk Kitchen is redefining how families gather with her new cookbook, Brunch Season: A Year of Delicious Mornings from the Buttermilk Kitchen. In this Q&A, Suzanne shares how brunch can become the most joyful (and stress-free) way to host during the holidays—plus the dishes that turn casual mornings into celebrations. —Noa Nichol

Your brunch boards are legendary. What’s the one unexpected ingredient that instantly transforms a holiday brunch from “nice” to “nobody touch this, I’m photographing it”?

Microgreens instantly elevate a holiday brunch, or you can achieve the same effect by drizzling syrup in slow motion.

French Toast Crostini feels like the definition of holiday joy. What was the “aha!” moment behind that dish—and who was the first person you tested it on?

I realized the “aha!” moment came from my love of dipping most things into French toast batter, and I can’t remember specifically, but it was probably my husband, as I test most of my creations on him first.

Brunch Season celebrates a full year of cozy mornings. Which winter recipe in the book gives you that instant warm-and-fuzzy feeling?

The cinnamon rolls or the cozy chicken noodle soup gives me that instant warm-and-fuzzy feeling during the winter season.

If someone is hosting brunch for the first time and is terrified, what’s the easiest holiday brunch dish that will make them look like they’ve been doing this for years?

A salmon board with our beet-cured gravlax salmon, capers, sliced tomatoes, and onions is the perfect choice, and although it may seem intimidating, it is easy to prepare and will make you look like a pro.

Your style blends chef creativity with Southern comfort. What’s one Southern brunch classic you’ll never, ever mess with—and one you love reinventing?

I never mess with biscuits, but I love reinventing eggs Benedict.

The holidays can feel chaotic. What’s your brunch-hosting secret that keeps the kitchen calm, the food delicious, and the guests blissfully unaware of any behind-the-scenes drama?

Good time management, preparing ahead of time, and sticking to recipes you are comfortable with keeps the kitchen calm, the food delicious, and the guests blissfully unaware of any behind-the-scenes drama. This is not the time to try out a new dish.

Every family has that one dish that must appear at every holiday gathering. What’s your non-negotiable brunch item on the table each year?

Banana pancakes are my non-negotiable brunch item at every holiday gathering.

If you could design the ultimate “Holiday Brunch Board Starter Kit,” what three items would absolutely have to be included?

A Holiday Brunch Board Starter Kit must include pimento cheese, jam, and candied bacon.

What’s a brunch mistake you see people make every holiday season—and how do you fix it with one simple chef tip?

A common brunch mistake is cooking bacon incorrectly; the simple fix is to bake it. Another mistake is poor time management, which can be avoided by planning ahead.

You’ve fed crowds on TV, in your restaurants, and now through your cookbook. What moment in your career feels the most “pinch me, this is real”?

Winning Chopped on Food Network is the moment in my career that feels the most “pinch me, this is real.”