b'1 | BRING ON THE ADVENTUREAs noted, were witnessing big-time cravings for novel and global flavors today. In 2019, for example, the Prepared Foods InfoCenter reported morning diners hankering after things like Japanese-style breakfast sandwiches, African breakfast grains and shakshuka (a North African/Middle Eastern dish featuring eggs simmered in tomato sauce, onions and spices).For caterers, if so much choice feels a bit bewildering, its helpful to break it down, to think of this in terms of balance, curiosity and building on your strengths. Smith-Sullivan, for example, who has Mississippi roots, says she developed a love of Mediterranean flavors through travel and now weaves it into recipeslike her Italian Baked Eggs and Sausage in Marinara Sauce. I love that Mediterranean profile, she says. Its simple, elegant, full of herbs and citrus, so thats what Ive done with the book. Smith-Sullivan says culinary friends are invariably pleasantly surprised by herBelinda Smith-Sullivan incorporates Mediterranean innovative twists on Southern dishes.flavors in such brunch recipes as Italian Baked Eggs and Sausage in Marinara Sauce (above). Her Mississippi roots come through in such dishes as Southern-Style Succotash (below left). For caterers, if so much choice feels a bit bewildering, its helpful to break it down, to think of this in terms of balance, curiosity and building on your strengths. Photos reprinted with permission from:LETS BRUNCH: 100 Recipes for the Best Meal of the WeekBy Belinda Smith-SullivanPhotographs by Susan Barnson HaywardGibbs Smith / September 202034 CATERING MAGAZINE cateringmagazine.com'