Cooking Class: Modern Brunch Favorites


Sat, Apr 5th at 10:00AM


Sat, Apr 5th at 12:00PM


Sat, Apr 5th at 12:00PM


Sat, Apr 5th at 10:00AM
Everyone loves brunch, and in this hands-on cooking class with Chef Crys you'll learn how to elevate your brunches to the next level of flavor and style. First, you'll prepare a luscious honey and herbed fruit salad before whipping up a brioche French toast topped in creamy custard. Next, you'll learn how to make buttermilk "chicken 'n pancakes" for an exciting twist on the classic chicken and waffles brunch combination. Finally, Chef Crys will show you how to whip up perfect sweet crêpes, which you'll enjoy with an orange and Grand Marnier sauce.
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Honey and Herb Fruit Salad
Brioche Custard French Toast
With vanilla, cream, cinnamon, sugar, butter and maple syrup
Buttermilk Chicken 'n Pancakes
With smoked paprika, sage, thyme, white pepper, butter and thyme
Crêpes Suzette
With flour, sugar, eggs, milk, sea salt, oranges, butter and Grand Marnier
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 3 hours
- Activity Level
Activity Level
- LabelsCouples, Adult, Gourmet, Beginner, Fun, Mother's Day
Reviews Guests Left For Other Experiences

Ivan
03 Sep 2023
My group had an amazing time with Chef Crys she was really informative and the venue was just as amazing wine and pizza making couldn’t top it

Sheila
05 Aug 2023
It was fun and Chef Crys was a great hostess. However for the cost per person, I was very disappointed that the “homemade pizza” did not include fresh made pizza dough. Even using prepackaged dough would have been better than store bought naan bread for $50/person.

Andrew
30 Jul 2023
Awesome class! Super engaging, fun, and educational. Not to mention great pizza
Meet your chef
Chef Crys is a health and wellness coach, chef and pastry chef who has been in the culinary arts industry for 15 years. She is passionate about creating organic, plant-based foods and desserts, and using pesticide-free produce in her dishes. She has even partnered with school districts to teach students the value of organic cooking and transitional eating, priming her teaching skills for leading cooking classes.
