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’llĀ  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