In this class you will learn to prepare some of the most beloved brunch delights. Best of all almost all of these can easily be prepared days or hours ahead so you can be a visible part of your party and not stress over last minute preparation. We will also explore the culinary technique of poaching and the many benefits from this simple cooking method. In addition you will learn clarified butter and the advantages of using this to create some restaurant like dishes!
Menu:
- Eggs Benedict – Seriously, who can resist this fantastic brunch classic? The key is perfectly poached eggs served over a lightly buttered English muffin, a slice of Canadian Bacon, and finished with a drizzle of glossy Hollandaise sauce – eggs benny are a well-worth treat! (Yes! This can be done in advance of service) Served over our fresh Spring aspargus!
- Crepes w/ fresh berries and crème Chantilly - Thin pancakes of French origin can be sweet or savory and easily frozen - especially yummy with our local delicous Spring strawberries!
- Poached Salmon with Beurre Blanc – delicate stove top poached salmon served with a buttery classic sauce - perfect balance!
-Classic Salad Nicoise - a composed salad featuring tuna, red potatoes, haricots verts, sweet tomatoes dressed with a tangy vinagrette - based on this favorite from Nice in France.
- Classic French Omelette- Smooth, silky and custardy inside, this prepartion showcases eggs with the ultimate degree of finesse. Different than the American versions, French omelettes will only have a few fresh herbs and maybe a bit of cheese. Comforting yet sophisticated way to start a day off right!
