Mothers Day Brunch

Treat Mom and come learn, cook and feast together, with our Mother Brunch class Its a sweet and savory feast complete with a bright and fizzy cocktail. On the savory side you let Chef Jennifer teach you an easy overnight
No-Knead English Muffin technique, tricks for a perfectly poached egg everytime and simple blender hollandaise infused with tarragon. To cure your sweet tooth, you’ll  learn the basics of making lemon curd, that will be sweeten up some springtime strawberries, demerara sugar with hints of lavender, which will be served with French crepes, buckwheat. Then combine the sweet and savory with a homemade Maple-Brown Sugar Glazed Bacon. Yum!


  • Cocktail: Birds Again: White Wine Sour Spritz with Cucumber
  • Florentine Eggs Benedict with No-Knead English Muffins & Tarragon Blender Hollandaise
  • Buckwheat Crepes with Lemon Curd and Lavender Macerated Strawberries
  • Maple-Brown Sugar Glazed Bacon

The Weekend Brunch

Brunch is one of the most exciting meals of the weekend! Treat yourself and join Chef Jennifer Berry in this hands-on class where she will explain why and how to build the perfect brunch at home. Sip on a café au lait as you learn the ins-and-outs of the basics of yeast dough and some of the most traditional brunch classics.

In this class you will make:

Cinnamon Rolls with Apricot Cream Cheese Frosting – soft and fluffy dough smothered in rich, tart and sweet frosting

Learn the basics of yeast doughs, overnight proofing, rolling, cutting and baking.

You will enjoy the finished rolls in class and take home dough, filling and frosting for 6 more rolls to bake at home.

Florentine Eggs Benedict – homemade griddled English muffins, a bed of creamed spinach, blistered tomatoes, and a perfectly poached egg topped with a quick and easy blender hollandaise

You will enjoy your finished Benedict in class and take home English muffins to share.