Calling all brunch babes - here’s your chance to learn the secrets to the most beloved brunch dish of all: eggs benedict. You’ll learn how to perfectly poach eggs to achieve a runny yolk and silky whites, then whip up a velvety smooth hollandaise. With those techniques in tow, we’ll get creative to make a classic eggs benedict with Canadian bacon, smoked salmon eggs benedict with mustard dill hollandaise, mushroom and spinach eggs benedict with red pepper hollandaise, and crispy prosciutto eggs benedict with herbed hollandaise

This class can accommodate vegetarian students. Please leave a note at checkout if this applies to you or anyone in your group.

Classes are BYOB, but if you bring a bottle of bubbly to this class, we’ll provide the OJ for a brunch mimosa!

Note that some classes can be adapted to meet dietary needs, but not all. Please contact us if you have any questions about dietary restrictions.