Mom would enjoy Sunday brunch

Published 12:23 pm Monday, May 7, 2018

British author Guy Beringer coined the word “brunch” when he combined “breakfast” and “lunch” in an 1895 Hunter’s Weekly article entitled “Brunch: A Plea.”

In the article, Beringer refers to “brunch” as a lighter fare after church rather than a heavy meal and according to, Beringer goes on to say “Brunch is cheerful, sociable and inciting.”

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This rings true for most. Sunday brunch is usually a meal where one is more apt to linger and enjoy the company of others while eating a mid-day meal, as opposed to quickly woofing down a piece of toast or grabbing some chips and a sandwich on the go.

Many times, brunch is served in conjunction with celebrations and events.

“Vintage Vicksburg” and “Ambrosia,” cookbooks published by the Junior Auxiliary of Vicksburg, even suggest menus designed specifically for a brunch.

Lynn Abraham, who served as the cookbook chairman of “Vintage Vicksburg,” in 1988, said when the book was first published, serving brunch was very popular.

“Brunches were popular at get-togethers, for officer meetings and small crowds,” Abraham said, “And everybody would bring brunch food.

“When we used to play bridge in the mornings we would have brunch food,” she said. And brunch was also served during meetings, garden club events and JAV gatherings.

Abraham added that many times when people entertained, instead of having a luncheon, they would have a brunch.

Brunch is typically served between 10 a.m. and 2 p.m.  And for those who enjoy a cocktail with their meal, champagne, a mimosa and Bloody Marys are usually offered.

Several local restaurants offer Sunday brunch including Riverwalk Casino, Martin’s At Midtown, Anchuca and Ameristar Casino.

Riverwalk Casino senior director of marketing Mary Beth Wilkes said their Sunday champagne brunch is a popular offering.

Served from 11 a.m. to 3 p.m. and from 5 to 10 p.m., the buffet includes omelets, French toast, prime rib, peel and eat shrimp and a variety of decadent desserts.

Sunday brunch is offered at Martin’s At Midtown from 11 a.m. to 2 p.m.

“We kind of do a New Orleans-style brunch,” owner Lisa Martin said.

Martin said their menu changes weekly, but typically, three varieties of egg benedicts are offered.

“We have a classic egg benedict, creole eggs benedict and we did an Irish benedict for St. Patrick’s Day,” Martin said.

Variations on scrambled eggs include Costa Rican and Mediterranean.

Reservations are recommended, Martin said, for the menu style brunch, which also includes a libation selection.

Ameristar Vicksburg offers a variety of dishes at their Heritage Buffet, but signature items for Sunday brunch that is served from 11 a.m. until 2 p.m. include an omelet station, Eggs Benedict, grilled salmon and freshly baked pastries, director of public relations Kerry Anderson said.

There is also a mimosa and Bloody Mary bar.

About Terri Cowart Frazier

Terri Frazier was born in Cleveland. Shortly afterward, the family moved to Vicksburg. She is a part-time reporter at The Vicksburg Post and is the editor of the Vicksburg Living Magazine, which has been awarded First Place by the Mississippi Press Association. She has also been the recipient of a First Place award in the MPA’s Better Newspaper Contest’s editorial division for the “Best Feature Story.”

Terri graduated from Warren Central High School and Mississippi State University where she received a bachelor’s degree in communications with an emphasis in public relations.

Prior to coming to work at The Post a little more than 10 years ago, she did some freelancing at the Jackson Free Press. But for most of her life, she enjoyed being a full-time stay at home mom.

Terri is a member of the Crawford Street United Methodist Church. She is a lifetime member of the Vicksburg Junior Auxiliary and is a past member of the Sampler Antique Club and Town and Country Garden Club. She is married to Dr. Walter Frazier.

“From staying informed with local governmental issues to hearing the stories of its people, a hometown newspaper is vital to a community. I have felt privileged to be part of a dedicated team at The Post throughout my tenure and hope that with theirs and with local support, I will be able to continue to grow and hone in on my skills as I help share the stories in Vicksburg. When asked what I like most about my job, my answer is always ‘the people.’

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