Gather around the table and learn to prepare a southern style three-course brunch from scratch, using local and seasonal lowcountry ingredients, while you eat, drink and learn new skills along the way.
Blackened shrimp on a cornbread waffle, maque choux, lemon & pea tendril salad
Crab cake benedict, sherry mustard hollandaise, wilted swiss chard, cheddar scallion biscuit
Chocolate ganache crepes with macerated berries
Champagne and mimosas served at the beginning of the class. Menu may vary due to seasonality. 6 guest count minimum for class to be confirmed.