Chef Jack MacMurray, of Boathouse, likes to add his own rockstar twist to a spectacular brunch by amping up the flavors. Join him for a fun hands-on class making grilled shrimp-asparagus salad with prosciutto and cipollini balsamic vinaigrette, Mediterranean blue crab quiche with mango relish, poached eggs and serrano ham on cheddar-chive biscuits with saffron hollandaise, tapenade-crusted roasted salmon with za'atar Israeli couscous with dried fruits and Pinot Grigio beurre blanc, plus lemon-raspberry tart.
Tue, May 7, 6:30 pm to 9 pm