Easter Brunch - Thursday, Apr. 9/20 at 6:30pm
The very essence of spring, this seasonal brunch menu is a feast indeed!
This is complete do-ahead guide that will make your morning entertaining a breeze.
Raspberry Royale Cocktail
A sparkling refresher to kick off your celebration.
Brunch Omelet Torte
Layers of sausage, fried potatoes, cheese, omelet, ham and all wrapped in puff pastry is beautiful to serve and can all be made up to 2 days ahead!
Citrus, Fennel and Avocado Salad
A juicy bright salad of oranges, pink grapefruit, navel and tangerines layered with finely shaved fennel and avocado drizzled with champagne vinaigrette. A delicious way to wake your taste buds!
Balsamic Oven Roasted Tomatoes
Plum tomatoes slow roasted with balsamic and garlic, enhanced with fresh basil and served with creamy buratta. Addictive!
All classes include two glasses of wine, Perrier, or Italian soda, and run approximately 2 1/2 to 3 hours
Sunday gatherings, laden tables, and impromptu dinner guests were a regular part of my upbringing. Ours was a home of farm to table lifestyle long before it became a trend. The Kitchen was the school in which I learned the art of canning, preserving, baking, pastries, stocks and sauces. Because of this rich heritage, I have resolved to pass along my passion for food through entertaining, hosting, catering and teaching others the art of food well-made and loving others through shared tables.
**Workshop Refund Policy**
Please make proper note of your workshop day and time at purchase. Workshop information remains posted online until the day after the class if you need to confirm information.
No refunds - Tickets may be transferred to another workshop with a minimum 3 days' notice (not incl. Sunday) before a workshop date.
After that time, please understand that food has been purchased and preparations have been done on your behalf, so we are unable to give refunds or transfer you to another workshop without the three days' notice, or if you have missed your class all together.