Brunch is already an event in itself, with champagne flowing and decadent entrees to choose from. Throw in another element, and things get even more fabulous. And that's exactly what the fine folks at Scott's opted to do for the next four weekends.
We can't explain what it is about jazz that makes it so brunch-worthy. Maybe it's because you can still have a conversation without raising your voice, or because it's not a controversial genre of music. Does it really matter? Nah.
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First seating will be at 11 a.m., and performances kickoff at 11:30. Each group will conduct one hour sets, with short breaks in between. Your hosts are KJAZZ's Bubba Jackson and Scott's General Manager Robert Redaelli. On the schedule are a quartet of trios to slide you into the end of the week. This Sunday is the Luther Hughes Trio. Subsequent weekends have the Dan St. Marseille Trio, Doug MacDonald Trio and Jennifer Leitham Trio.
Your three-course meal is filled with non-traditional savory and sweet specialties. Chef Mike Doctulero is making the $39 price tag worth your while with beginnings that include skillet baked sticky buns, shigoku oyster quartets on the half shell and braised pork belly. Main events feature a shrimp cake Benedict, Maine half lobster tail and pulled pork pancakes (pictured). For a happy ending, trust us when we suggest those cheesecake stuffed beignets; they are perfect for not sharing. Excuse us while we wipe the drool off our keyboard.
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A contributing writer for OC Weekly, Anne Marie freelances for multiple online and print publications, and guest judges for culinary competitions. A Bay Area transplant, she graduated with a degree in Hospitality Management from Cal Poly Pomona. Find her on Instagram as brekkiefan.