MsIndependent got such rave reviews when I hosted our first ever Pop Up Summer Brunch in July, so I decided to do it again for the fall. You know what also happened this fall? #GirlsNightOut! The biggest most labor intensive event on our social calendar happened just 2 weeks before our brunch. Time got away from me, and so did a lot of sanity, but the show did go on, and here is how it went.

The new District at Memorial luxury apartment was the perfect place for us to host our fall pop up brunch. Located in the Energy Corridor, the apartment has gorgeous modern designs, plenty of natural lighting, and an open concept perfect for hosting get-togethers. 

I love their wine wall! I think if I had kept the wine bottles I've polished off this year it would look a little something like this. 

We sourced the majority of items for the brunch from Whole Foods. We fell in love with the wholesome grocery store at our last Tour, Tasting and Brunch event. We raffled off a gift basket filled with wine, dark chocolate, almonds, and rice crackers. Our brunch cocktails were made with Dry Sparkling beverage for a fresh, natural flavors.

Four Potato Hashbrown- Red Potatoes, Gold Potatoes, Purple Potatoes, Sweet Potatoes

Root Veggie Hashbrown- Carrots, Gold Potatoes, Rutabaga, Taro, Yuca, Celery, Beets, Sweet Potatoes

Muffin Omelet- Red Bell Pepper, Green Onion and Apple Maple Chicken Sausage with a Salsa, Ketchup, and Sriracha Sauce.

Made with pureed pumpkin, eggs, and pumpkin spice. Served with candied pecans, whipped creme, and maple syrup.

 Served with Raspberries, Blueberries, Vanilla Granola, Vanilla Greek Yogurt, and 42% Dark Chocolate Chips.

The Summer Pop Up Brunch  although delicious and creative offered soooo much food that much of it went to waste. This time around I tried to ensure than guests left feeling satisfied rather than stuffed and sleepy. I also played with textures offering soft, firm, gritty,  smooth, chewy, and fluffy options for contrast. My favorite item is actually the simplest - the breakfast banana split. It is now my favorite snack and a fun way to spice up breakfast. You can use pumpkin seeds, pumpkin spice granola, and maple flavored yogurt to stick with the fall theme, any variation of berries, flavor of yogurt, and even smear nutella on the bananas. The pumpkin spice french toast was not surprisingly a crowd favorite and cooked perfectly if I do say so myself.

Pop Ups are not easy. If you think of how hard it can be to decide what to cook for dinner, imagine how hard it would be to come up with several courses, and then actually executing each plate uniformly and perfectly. I'm not hanging up my apron yet, but I could use a little help. I'll be reaching out to local female chefs to make our 2017 Pop Up Brunches bigger and better, and also be taking notes to expand my own culinary knowledge. We'll be offeringmore chefs, more ideas, menus, fun host locations, and creating an overall experience that'll make you ladies proud...and hungry.