Chef Suzanne Vizethann has two cookbooks, with the latest featuring brunch recipes, and two restaurants cover art

Chef Suzanne Vizethann has two cookbooks, with the latest featuring brunch recipes, and two restaurants

Chef Suzanne Vizethann has two cookbooks, with the latest featuring brunch recipes, and two restaurants

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 Besides having a new baby, two restaurants and two cookbooks @chefsuzannevizethann made time to chat with me on the podcast about her beautiful brunch cookbook.Stephanie Hansen:Hello, everybody. Welcome to the Dishing with Stephanie's Dish podcast. We are here today with Chef Suzanne VizethannChef Suzanne has written a book called Brunch Season, and the subtitle is A Year of Delicious Mornings from the Buttermilk Kitchen. And I love a book that takes, like, a single subject but really, like, elaborates on it, because I think when you think of brunch dishes, you have, like, you know, the top five in your mind, and you really have done a comprehensive guide here of how to explore brunch from not just like, egg dishes, but all the way through seasonality. So for me, I love books that either give you seasonal guidance because, like, I'm in summer right now, so how do I make a brunch for friends and what ingredients do I use? I love the way you organize this book. Did you. Is this your first book?Suzanne Vizethann :It's our second book. You know, the first book, “Welcome to Buttermilk Kitchen” Was more of a restaurant focused book, like 100 recipes from the restaurant. So this. This book is, you know, more of a standalone book. It's definitely recipes that you would find maybe as specials in the restaurant, but more as me as a chef, like, my voice as a chef.“Welcome to Buttermilk Kitchen” Stephanie Hansen:So let's talk about that for just a second, because I think a friend of mine, Gavin Kaysen from the Twin Cities, he has, like, a book called At Home that's more of his, like, personality and style. And then he has the restaurant books, which are highly stylized. Obviously, it's a beautiful restaurant. What, after writing the restaurant book, made you want to kind of bring that home into your point of view?Suzanne Vizethann :I think that I love. Well, first of all, I love cooking, and I love sharing recipes with people. And, you know, like you said kind of, you brought up a really good point that chef recipes and restaurant recipes are just that. They're restaurant recipes, and they're sometimes really difficult to pare down to something small and make them accessible in the home kitchen. And so while we attempted to do that in the first book, I think that this was more of an opportunity to say, okay, hey, this is something that I might cook at home, or, you know, this is something that I like to cook in the summer or in the fall, and kind of really bringing that, like, you in my home with me.Stephanie Hansen:So can you tell me a little bit more about your restaurant?Suzanne Vizethann :Sure, yeah. So we actually have two the original restaurants in Atlanta, Georgia. It's been open almost 13 years. You know, brunch focused restaurant, open in the morning, you know, breakfast and lunch primarily. And then I actually just opened a restaurant up in Maine. I live here full time up on the mid coast in a town called Camden. And we have, we took over an 81 year old diner and opened another Buttermilk Kitchen here. And that one's called Buttermilk Kitchen at Mariners to honor the old name.Suzanne Vizethann :So, yeah, same, same style, you know, still a breast brunch driven restaurant, but a little bit more of a coastal flair since we are right on the water.Stephanie Hansen:And did you have a, did you have a move that precipitated opening in another location? Because I'm fascinated by how people can run restaurants. A one and then two, like in two different states. I just don't.📸 Angie MosierSuzanne Vizethann and her restaurant Buttermilk Kitchen serve up some of the tastiest biscuits in the south. Yields 12-14 biscuitsINGREDIENTS4 Cups of all-purpose flour2 Tablespoons sugar2 Tablespoons baking powder2 ½ Teaspoons salt½ lb of cold unsalted butter, grated2 ½ Cups Banner Butter buttermilkINSTRUCTIONS* Mix together all dry ingredients (everything from flour through salt) into a mixing bowl.* Add grated butter and mix into dry ingredients until crumbly and fully incorporated.* Slowly add buttermilk until a sticky dough consistency is achieved (start with 2 cups and add a ½ cup more if needed).* Scoop biscuits onto a pre-greased cookie sheet. Bake at 350 in a convection oven for 10 min (you might need to add time if using conventional oven).* Rotate and continue to cook another 10-12 min until golden brown and ready to eat.Suzanne Vizethann :It's challenging, I'm not gonna lie to you. It is hard and. But I'm very, you know, blessed that I have great people working for me. And I think that because I waited so long to open the second one, I was able to really establish a great team under me that can handle a lot of the heavy lifting when I'm gone. And, you know, I come back, I try to travel back like six to eight times a year to check on them. But I am primarily in Maine and this restaurant's very new, so it requires more of my attention and time. But, you know, I really just am a firm believer that if you ...
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