The Inside Source

April 2011

How to Host a Sweet Easter Brunch
by Beth Whiffen

If confectioner Valerie Gordon could only eat one thing for the rest of her life, it wouldn’t be truffle-dusted Wagyu beef, deep dish Chicago pizza or even mom’s chicken potpie. It would be shortbread. “I was drawn to sweets over savory foods because of the response a cake or a box of chocolate inspires,” she says. “It’s pure joy.” And that feeling of unadulterated delight clearly hasn’t dissipated for Valerie Gordon in the seven years since she founded her eponymous confectionery shop in the Silverlake section of Los Angeles. Like a disobedient child, she eats dessert for breakfast—every morning. “I start every day with a cookie,” admits Valerie Gordon.

Beyond her a.m. sugar rush, this innovative and design-savvy baking sensation draws her inspiration from vintage cookbooks, not surprisingly, but also from design books, current issues of Vogue, World of Interiors magazine and The New York Times’ T Magazine. And while Valerie Gordon routinely deals with situations more harrowing than throwing a springtime brunch (baking for Chez Panisse chef Alice Waters, for one), she readily admits how daunting hosting duties can be. So, she agreed to share her ultimate brunch menu ideas for the perfect midday meal—from the shopping list to the brunch table setting ideas—with eBay's The Inside Source. Try it for your Easter brunch menu or any springtime Sunday with friends.

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