The Origins of Brunch
Brunch. The perfect blend of breakfast and lunch. More substantial than a piece of toast and coffee but not so filling that you’ll spend the rest of the afternoon sleeping off a food hangover. Brunch may not get the attention of the other three meals, but its popularity continues to grow and in fact, brunch has actually been around for longer than you may have thought.
No one is exactly sure when brunch began. Arguments have been made for its beginning in several different culinary traditions such as English hunt breakfasts, which, with their multiple courses were more like dinners. Another suggestion is that the meal began with Catholics, who fasted before mass on Sunday and afterward enjoyed a midday meal. What is known is that the word brunch first appeared in print in 1895 in an article in Hunter’s Weekly entitled “Brunch: A Plea,” in which the author expressed his preference for brunch as a lighter late morning meal which was easier on the digestion than the traditional mid-afternoon heavy post-church meal.
Brunch seemed to catch on as a fad in the 1930’s, when transcontinental train travelers on their way from the east coast to the west would make a stop in Chicago for a late morning meal. In addition, church attendance began to diminish post-WWII, which led people to look for another Sunday morning social activity. Cue brunch. Hotels were the original purveyors of brunch, because restaurants were closed on Sunday mornings. The rest, as they say, is history.
Regions Restaurant is the on going creation of restauranteur Craig Rinkerman (Owner) & Chef/Owner Rob Rehmert. We focus on offering diners a variety of Small and Big plates from several different regions of cuisine. These Regions of focus include Maryland, Asian, Cajun, Italian, French, Southwest & Classic American comfort food. Each night, diners can choose from Small & Big plates from a variety of cuisines, along with seasonal specials. This allows diners to sample the menu “Tapas” style with small plates & appetizers. Enjoy a burger or salad off the lite fare menu, or choose a “Big Plate” entrée or special. Whatever plate or cuisine you choose, it is our goal to use the freshest, local ingredients to produce the highest quality product!
Regions also servces Brunch on Sunday’s from 10 till 3 p.m., featuring items such as Crab Eggs Benedict, Cinnamon French Toast crunch and our famous Scrapple Apple Sandwich. Burgers, sandwiches and salads are also offered to complete your mid day meal.
If you have any questions about Maryland Cuisine at Regions Restaurant, or if you are interested in booking Regions, please use the “Contact Us” form on RegionsRestaurant.com or call (410) 788-0075. You can also find Regions Restaurant on Facebook and Twitter.
Location: 803-805 Frederick Rd. Catonsville, MD. 21228
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