Blogger Wins Brunch Big Time

You eat this every Sunday morning, right? Great Performances’ amazing 100-Mile Menu Brunch, as captured by Francesca Ferenczi for

Last week Edible Manhattan raffled off tickets for Great Performances New York Food & Wine Fest Sunday brunch–wanna win our next one? Sign up for our enewsletter right here–and our winner just happened to be Francesca “Frenchie” Ferenczi, the food blogger extraordinaire behind (Yes, she of course blogged about the brunch, including a photo of bacon-tastic eggs Bennie far too racy for these pages.) So we’d thought we’d share a little about Frenchie, who started TBD, which stands for both To Be Determined and The Best Dishes, while she was studying (read: eating and cooking) in Italy last year. A native Upper East Sider, she’s currently at University in Montreal–hence the To Be Determined side of things–and happily home for the brunchtastic weekend.

As for the other half of TBD–the food, we mean–“like the best things in life,” Frenchie says, they “happen by accident.” Wise words from a university student! Plus, she also said Edible Manhattan takes “the time to research and focus, that way I know that I am always getting the best information.” Word! Thusly, we have no doubts both sides of TBD will be just fine for Frenchie. Meanwhile, we love Manhattan and all, but thoughts of her chowing down on all that smoked meat, poutine and fine Canadian cheese do make us awfully jealous. Frenchie! Send us all a care package when you’re back at school, please!




Rachel Wharton is the former deputy editor of Edible Brooklyn and Edible Manhattan. She won a 2010 James Beard food journalism award, holds a master’s degree in Food Studies from New York University, and has more than 15 years of experience as a writer, editor and reporter. A North Carolina native and a former features food reporter for the New York Daily News, she edited the Edible Brooklyn cookbook and was the co-author of both Handheld Pies and DiPalo's Guide to the Essential Foods of Italy. Her work also appears in publications such as The New York Times, the Wall Street Journal and Saveur.