January 27, 2017. 6:30-9:00 pm
If brunch is truly a bridge between breakfast and lunch, why settle for the same old bacon, eggs, and toast? In this class, we will focus on the breadth of this meal by highlighting savory ingredients and flavors (but sweets won't be avoided!). Come to the Farm hungry and add some variety to your weekend.
Chicory Salad with Anchovy Dressing
Cast-Iron Vegetable Fritatta
Sashuka with Shirred Eggs and Grilled Bread
Homemade Coffee Cake