Cooking Class - Weekend Brunch

COVID-19 protocols this chef will implement are:
Icon indicating the chef will be wearing a mask Chef Wearing a Mask

Forget the restaurant — have brunch-worthy dishes at home instead!

Brunch is the in-between meal that brings everyone together, and Chef Mike has the perfect four-course menu that ranges from salty to sweet and from French fare to Mexican cuisine.

First, you'll mix a batter for pancakes infused with lemon and ricotta, and cook cheesy grits topped with shrimp and asparagus. Chef Mike will then show you how to make crunchy challah french toast topped with sweet berry compote, and chilaquiles: Corn tortillas topped with black beans, roasted tomatillo sauce and perfectly fried eggs.

Guests are welcome to bring beer, wine or sparkling wine for mimosas.

  • Minimum Guests 2
  • Maximum Guests 8
  • Meal Courses 4
  • Event Duration 2.5 hours
  • Labels Beginner, Fun, Gourmet, Group, Pescatarian

Cozymeal guest reviews for this experience

Nammi V.


03 Jun 2022

Fun And delicious!

Jordan P.


14 Feb 2019

This was an amazing brunch class! Chef Mike was extremely kind and we learned tons of tricks for the kicthen.

Taylor H.


10 Feb 2019

Chef mike was so caring, organized and ready to go. The food was AMAZING! His setting created such a nice atmosphere and a wonderful Sunday brunch! Thank you for making my moms Christmas gift a memorable one!

$ 119 Per person

all-inclusive: 2.5-hour class, 4-course meal and taxes.

Looking for another date or time or need to book for a larger group? Message us

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Meet your chef

Chef Mike
Chef Mike Verified chef
Food safety certified

Over the last 20 years, Chef Mike has acquired a wide range of talents working in recipe development, food styling and instruction at some of the nation's most reputable culinary programs. With a degree in Food and Nutrition as well as Culinary Arts, he is passionate about sharing knowledge of cooking healthfully without sacrificing taste. A world traveler, Chef Mike's range of cuisine knows no bounds and he delights in sharing the stories and technique behind each dish.

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