Cheerio mate, and full steam ahead to Britain, the next stop on our World Cuisine series, showcasing breakfasts from all over the world. British food can certainly have a bad rap, but we are here to show you that with a little thought, this breakfast can be just as delicious as any other. The Full Monty breakfast of Brittan is often called the “Full English,” has all the best components of a great breakfast: the sweetest and most full flavored tea, a perfect scrambled egg, and interesting sausage (I’m lookin’ at you Brooklyn!), perfectly crunchy herbed potatoes, and creamy butter and thick marmalade on a slab of fresh bread. With the Ger-Nis touch in your skill set, you’ll forget entirely about those accidental boiled tomatoes and runny beans, and show your friends and family what a real English breakfast can and should be!
Recipes: English Breakfast Tea & Milk, Herbed Scrambled Eggs, Sausage Black Pudding, Sautéed Onions & Hash browns, Tomato Salad, Bread, Butter & Marmalade
Class Type: World Cuisine Series, hands-on cooking class
Class Notes: Come learn how the Brits do breakfast!
Emily Casey developed a love of cooking at an early age, baking her way though Betty Crocker at the age of 10 and subjecting her friends to homemade sushi as a teenager. She was lucky enough to grow up in a town in Southwestern Virginia that has enjoyed a daily farmer's market continuously since 1882, and to have parents who are excellent home cooks. The bounty of the Blue Ridge brought to her family's table much trout, venison, local game birds, and farm-fresh local vegetables like pole beans and sweet potatoes. Emily has also been fortunate enough to travel around the world, expanding her palate on the exotic cuisines of such far-flung locales as Indonesia, China, and the Middle East. She has lived all over the country, but especially harbors a soft spot for the American South. Her husband's family resides on the Gulf Coast of Alabama, where the array and freshness of local seafood is simply outstanding.
When she found herself visiting the shrimp boats and farmers' markets of New Orleans in order to avoid her graduate work at Tulane University, Emily realized perhaps it was time for a career change. She graduated from the Natural Gourmet Institute in New York City in 2005, returning briefly to Chapel Hill, North Carolina, to cook at the historic Carolina Inn. Emily returned to the kitchens of NYC in 2006, cooking at such restaurants as Tabla, Irving Mill, and the New French. She is currently employed as a private chef and chef instructor, and is looking forward to opening her own restaurant sometime in the future. Contact Emily