BRUNCH CLASSICS COOKING CLASS
James Beard award-winning Chef Tony Mantuano and Executive Chef John Hogan take on Brunch and Bloody Mary's. Learn from these two experts as they demonstrate their favorite brunch dish.
Smoked trout soft scramble, trout roe and pumpernickel (Chef John Hogan)
Toasted focaccia, fresh ricotta, mushrooms, garlic, honey and pickled shallots (Chef Tony Mantuano)
Dessert in a jar (Chef John Hogan)
Class will also include Bloody Mary's and brunch themed cocktails.
Saturday, March 4 | 12-2PM
75 per person