In addition there are three types of French toast and five kinds of omelets. Yet he is particularly enchanted with his lingonberry hollandaise sauce served over a cream cheese-filled crepe. Brandt often experiments in the kitchen after his staff has gone home, and he recently was intrigued by a curried lingonberry sauce he'd just created and wanted to pair it with breakfast fare. It was the most delicious thing I had ever eaten, but just a bit too bizarre for the menu. Every six months, the menu changes to reflect the seasons as well as new breakfast specials.
Nutrition is balanced with nouveau cuisine to offer a menu that is filled with surprises.
Customer favorites will always remain, however, such as his morning glory muffins and pancakes, made with a cinnamon-based batter filled with coconut, raisins, pineapple, carrots, pecans and granny smith apples. The result is a moist, chunky confection with enough power-packed nutrition to fuel a body all day. Brandt's wife, Minna, is the trained chef in the family, with a culinary degree earned in her native Finland. They met in New York, when she worked at the Finnish consulate and he worked in a restaurant kitchen and bused tables. After they married, they moved to South Carolina and opened their first restaurant, yet soon yearned to live in Vermont.