Culinaria Kitchen, S1E6: The Brunch Blueprint

Culinaria CEO Suzanne Taranto-Etheredge, Ladino chef-owner Berty Richter, and SA Living host Shelly Miles pose at the end of our Culinaria Kitchen segment.

On our latest episode of Culinaria Kitchen, we teamed up with Chef Berty from Mediterranean grill house Ladino to celebrate one of our favorite meals: brunch. Equal parts indulgent and effortless (at least, that’s the goal), a great brunch is all about smart prep, bold flavors, and a few simple techniques that make everything feel a little more special.

Kashkaval cheese is an aged semi-hard yellow cheese often compared to cheddar.

Chef walked Suzanne and Shelly through his preparation of sunny-side up eggs with traditional sujuk and kashkaval cheese. Sujuk is a spicy, dry-cured Turkish sausage, typically made from ground beef or lamb mixed with garlic and a blend of spices like fennel, cumin, paprika, and sumac. Kashkaval cheese is an aged semi-hard yellow cheese often compared to cheddar. Chef Berty likes this cheese — made from sheep's, cow's, or goat's milk, or a blend — for brunch dishes because of its meltability. 

If you’re looking to level up your next late-morning spread, here are a few chef-inspired tips to keep in mind:

Keep It Simple, But Thoughtful

Brunch doesn’t need to be complicated to be impressive. Focus on a few well-executed dishes rather than an overwhelming spread. Chef Berty uses eggs in several different applications, pairing them with something fresh, something hearty, and something a little indulgent. Balance is key.

Prep Ahead for a Stress-Free Morning

The best brunch hosts aren’t scrambling when guests arrive. Prep what you can the night before — chop herbs, mix batters, prep spreads, or even partially cook certain elements. That way, you can stay present (and enjoy your guests) instead of being stuck at the stove.

Chef Berty plates up spicy marinated olives.

Let Fresh Ingredients Shine

Brunch is the perfect time to lean into bright, fresh flavors, especially during this time of year. Herbs, citrus, springtime vegetables, and quality olive oil can elevate even the simplest dishes. A sprinkle of fresh herbs or squeeze of lemon at the end goes a long way.

Don’t Forget the Vibe

Brunch is as much about the atmosphere as it is the food. A simple table setup, good music, and a signature drink (hellooo, spritz or mimosa) bring everything together and make the experience feel intentional.

And when that brunch craving hits — but your ambition is firmly in “someone else should handle this” mode — let Ladino (200 E. Grayson St., #100) take it from here. Brunch is served Friday through Sunday, and Chef Berty is rolling out a few new dishes just in time for Mother’s Day. Some will stick around afterward… but he’s playing it coy, so if something catches your eye, consider this your sign not to wait.

For more chef-driven tricks of the trade, be sure to tune in to Culinaria Kitchen each month on SA Living for more chef-driven inspiration, and check back here on the blog for extra tips to keep your kitchen game strong.