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Cooking Class - Elegant Easter Brunch - San Francisco
Cooking Class - Elegant Easter Brunch - San Francisco
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Discover techniques to making a festive three-course Easter brunch.
Rather than dining out on Easter, learn how to make your very own Easter feast. Chef Lamia is dedicated to using fresh, seasonal ingredients that are certain to expand your palette.
The menu includes delicately prepared asparagus accompanied by a soft and light mousseline, yolky and elegant eggs in cocotte, and concludes with seasonal strawberries nestled in rich chocolate. Chef Lamia welcomes you to bring your own beverages to accompany the meal.
Entree
bouquet of spring asparagus with mousseline sauce
Main
eggs en cocotte with morels mushrooms, shredded potatoes and leek galette
Dessert
nest chocolate with organic strawberries
Drinks
guests are welcome to bring their own beverages
Most dietary restrictions can be accommodated if noted prior to the event. Please mention this in the message field when you submit your booking request as adjustments to recipes cannot be made during class.
- Minimum Guests 4
- Maximum Guests 10
- Meal Courses 3
- Event Duration 3 hours
- Labels French, Gourmet
Meet your chef
Chef Lamia is a private chef, pastry chef manager, and cooking instructor in San Francisco. She enjoys sharing her passion of food with her students, learning the science behind food, and the importance of eating healthy. Using only organic and fresh ingredients, Chef Lamia challenges you to discover new flavors and to expand your palate.
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Event location:
Discover techniques to making a festive three-course Easter brunch.
Rather than dining out on Easter, learn how to make your very own Easter feast. Chef Lamia is dedicated to using fresh, seasonal ingredients that are certain to expand your palette.
The menu includes delicately prepared asparagus accompanied by a soft and light mousseline, yolky and elegant eggs in cocotte, and concludes with seasonal strawberries nestled in rich chocolate. Chef Lamia welcomes you to bring your own beverages to accompany the meal.
Entree
bouquet of spring asparagus with mousseline sauce
Main
eggs en cocotte with morels mushrooms, shredded potatoes and leek galette
Dessert
nest chocolate with organic strawberries
Drinks
guests are welcome to bring their own beverages
Most dietary restrictions can be accommodated if noted prior to the event. Please mention this in the message field when you submit your booking request as adjustments to recipes cannot be made during class.
- Minimum Guests 4
- Maximum Guests 10
- Meal Courses 3
- Event Duration 3 hours
- Labels French, Gourmet
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