Spend an exuberant early afternoon in the kitchen creating a rewarding brunch with peachy mimosas. This hands-on class will make Oscar crab-asparagus strata layered with gruyère and whole wheat bread, lemon cream scones with mixed dried fruit sprinkled with lemon zest sugar, farmhouse Benedict with red pepper cornbread and rosemary hollandaise, cinnamon sugar bacon, plus tropical fruit salad with mango-kirsch cream.
Sat, Aug 8, 12 pm to 2:30 pm