Cooking Class: American Brunch Classics
Bring your brunch to a whole new level of deliciousness in this hands-on cooking class with Chef Autumn. She'll help you create a spread brimming with fabulous flavor and imaginative touches from start to finish. Your lesson starts with a charming parfait filled with mascerated berries and a crisp biscuit streussel. Then, learn a tempting twist on eggs Benedict and flank steak with chimichurri Hollaindaise sauce in the starring role. You'll also cook up a zesty potato hash loaded with onions and peppers and toss together arugula and pickled strawberries for a refreshing brunch salad.
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Macerated Berry Parfait
With biscuit streusel
Biscuit and Flank Steak Eggs Benedict
With poached eggs and a chimichurri Hollandaise sauce
Potato Hash
With bell peppers, onions, eggs and avocado
Arugula and Pickled Strawberry Salad
With Parmesan, crispy onions and white balsamic vinaigrette
Most dietary restrictions can be accommodated if noted prior to the event. Please mention this in the message field when you submit your booking request as adjustments to recipes cannot be made during class.
- Minimum Guests 2
- Maximum Guests 4
- Event Duration 2.5 hours
- Activity Level
Activity Level
- LabelsCouples, Group, Date Night, Fun, New American, Mother's Day, Holiday
Reviews Guests Left For Other Experiences
Scott
09 Feb 2024
Autumn was amazing. She made an amazing meal, explained to use what she was doing at each step, was very personable, brought all of her won supplies, and cleaned everything up - even though we offered to help clean up. I would definitely hire her again.
Kaitlyn
29 Dec 2023
Great class! Amazing food!
Outside Reviews for Chef Autumn
Silvia G.
25 Jul 2023
Chef Autumn's love for Asian food was obvious, which made the experience so much more enjoyable and fun. It was a flavour sensation and I cannot wait to recreate her dishes.
An obvious passion for food sets Chef Autumn apart from the others. With extensive experience in the kitchen, Chef Autumn has worked at Disney World, was a sous chef under a Michelin star chef and became an executive chef at 23. She has a deep knowledge of Asian flavors and ingredients and loves to experiment with fusion cuisines to create unique dishes with tantalizing flavors.
