Posted by: Josey | March 22, 2009

Ask Josey: How to Serve a Continental Breakfast

If you’re looking for tips on serving a continental breakfast like the ones you often see at hotels and motels, well… you’ve come to the wrong place. But if you arrived here on my Web site with the hope of finding them (as many of you do!), this post is for you anyway.

Dear Josey,

I told people I’d serve them a continental breakfast, but I have no idea what that even means. Tips please!

—Many Unidentified, Lost Web Surfers

Dear Many Unidentified, Lost Web Surfers,

You got it. If you’re the type of person who’d rather order in Chinese food than throw a casserole in the oven, you’re well-suited for serving a continental breakfast. Cooks need not apply. Simply run to your local bagel shop, bakery or supermarket and load up on pastries, bagels and cream cheeses (preferably plain, low-fat plain, veggie… and low-fat salmon cream cheese if I’m invited). Lay them all out nicely on a serving platter alongside sliced fresh tomato and onion (lox optional). Pour orange juice and water into glass carafes and brew fresh regular and decaf coffee to be served, of course, with sugar, sweeteners, cream and skim milk. And you’re all set! Continental breakfast.

Josey Miller of the Continental Breakfast travel blog

Want to check out the “Ask Josey” feature about NYC bachelorette party ideas? Click here now. Want to check out the “Ask Josey” feature about NYC dive bars and jazz brunch spots? Click here now. Please keep your questions coming, everyone!


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