Brunch it Up

Effortless Spring Chic

Let’s be honest—Dinner parties are a lot. They require planning, timing, multiple courses, and the kind of mental stamina that usually disappears sometime in February. But brunch?

Brunch is the effortlessly chic cousin of the dinner party. It shows up in linen, pours something sparkling before noon, and somehow makes toast and eggs feel like an event.

Spring is when brunch truly shines. The light is brighter, the ingredients are fresher, and people are finally ready to leave their houses again. Windows open, farmers markets return, and suddenly everyone wants to sit around a table and linger.

And the secret to making brunch feel special without making it complicated? A few ridiculously good oils and vinegars from vomFASS!

Think of them as your brunch fairy godmothers — turning ordinary dishes into something guests will talk about all week.

Secret: Finish, Don’t Fuss

The best brunch hosts know a little secret: You don’t need complicated recipes. You just need great finishing touches.

• A drizzle of traditional, pure Extra Virgin Olive Oil can make eggs taste richer.
• A splash of vinegar can make fruit taste sweeter.
• A flavored oil can turn toast into something that feels downright luxurious.

In other words, oils and vinegars are the accessories of the brunch table. The scarf. The statement earrings. The thing that makes people say, “Wait… what is that flavor?”

Easy Brunch That Looks Fancy

The Toast Bar (Your New Best Friend)

Nothing makes guests happier than a little DIY situation.

Slice up a loaf of good rustic bread and... toast it lightly. Then set out small bowls of:

• Fruity San Gimignano Extra Virgin Olive
• Garlic, Rosemary, and Truffle Extra Virgin Olive Oil
• Date Balsamic Star Vinegar
• Forest Raspberry Balsamic Star Vinegar
• Whipped ricotta or goat cheese
• Honey, berries, sliced avocado

Now people get to build their own masterpieces.

• Ricotta + honey + date balsamic.
• Avocado + olive oil + flaky salt.
• Mascarpone + raspberries + raspberry balsamic.

Suddenly toast is no longer toast. It’s brunch theater.

Fruit Salad So Good…Trick?

Fruit salad is lovely. But fruit salad with a tiny splash of vinegar? That’s when people start asking questions.

Try this: toss strawberries, melon, citrus, and berries with...

• a drizzle of Forest Blossom Honey Balsamic
• a touch of honey
• fresh mint

The vinegar brightens the fruit and amplifies the sweetness. It’s subtle, unexpected, and wildly addictive.

Fancy Café Eggs

Butter is lovely. But olive oil scrambled eggs are next level. They taste like they came from a fancy bistro.

Heat a generous swirl of good olive oil... in a pan before adding your eggs. The oil creates silky, rich eggs with a delicate fruity note that butter just doesn’t have.

Finish them with:

• fresh chives or herbs
• flaky sea salt
• one last confident drizzle of olive oil

Serve alongside roasted asparagus (drizzled with Pistachio Oil!) and suddenly you look like someone who absolutely has their life together.

THAT Salad Balance

Brunch tables need a little brightness to keep things from drifting into pastry overload. Enter the simple spring salad. It takes three minutes and instantly makes the table feel balanced and fresh. 

Whisk together...

• 3 parts San Gimignano Extra Virgin Olive Oil
• 1 part Maletti Bianco
• a spoonful of Dijon
• salt and pepper

Toss with peppery arugula, shaved fennel, radishes, or whatever greens are looking lively.

Brunch Cocktails Plot Twist

Brunch cocktails are where vinegars really get to show off. Just a tiny splash of fruit balsamic adds brightness and complexity that citrus alone can’t deliver. Try a quick spring spritz:

Balsamic Spritz Bar

• sparkling wine
• splash of soda or orange juice
• some blueberries and Blueberry Balsamic Star Vinegar or
• a small drizzle of Passion Fruit Balsamic Star to your mimosas

It’s bubbly, refreshing, and tastes like you planned the whole menu around it (even if you absolutely did not).

The Real Beauty of Brunch

It isn’t the recipes…it’s the pace. No one is in a hurry.

Coffee turns into cocktails. People wander in and out of the kitchen. Someone cuts another slice of bread. Someone else pours more bubbles.

With good ingredients, a few incredible oils and vinegars, and a table full of people you like, brunch becomes exactly what spring entertaining should be: simple, joyful, and just a little bit indulgent.

And honestly? We deserve that after winter!

Wine Vibes

Whether you're lingering over pastries, slicing into a quiche, or tearing warm bread for a generous dip in good olive oil, these wines are bright, fresh, and perfectly suited to a

Spring Brunch Vibe:

Cordero con Piel de Lobo Extra Brut Sparkling—Pop this first—it’s the “pour something bubbly while the coffee’s still brewing” wine.

Borsao Rosé 2023 Selección Garnacha—The “lingering at the table” rosé—perfect once the pastries disappear and the conversation takes over.

Freixenet Pinot Grigio—The “sun on the patio” wine—cool, relaxed, and dangerously easy to keep refilling.

Select wine tastings available daily at our store.

(Wines are available for purchase at store, but cannot be shipped.)