Spring Brunch

Just in time for Easter and Mother's Day, learn classic brunch techniques and dishes such as poaching eggs and making homemade pie crust.

Our menu includes Lemon Blueberry Scones, Caramelized Onion Tart, Individual Potato Pancakes, Eggs Benedict and a Spring Pea and Radish Salad.

This class is taught by Maureen Luchejko, a French Culinary Institute trained chef, instructor and food stylist.  Maureen has worked on many Food Network shows and has taught in many arenas, including as a private instructor, at Warren Kitchen and Cutlery, and at Sur la Table.