The Perfect Brunch.
Fluffy and creamy, or watery and tight – how do your eggs cook up? What’s the perfect temperature, why must I add fat, and when to salt? Learn these scrambled secrets and the science behind preparing eggs-cellent eggs in this cooking class with Chef Laura Stec. We’ll also discuss best bacon, vegetables for breakfast, EZ healthy options, morning orange creamsicles, and the only pancake you’ll ever eat from this day forward.
Class included Crunchy Pancakes with Sauteed Persimmon
Kabocha Squash Toasts
And Breakfast Veggies with Buckwheat (use eggs and bacon as a condiment)