"THE BREAKFAST CLUB"

Southern Comfort: Sold Out
Saturday, November 6, 2010 (11am - 2pm)

Baked Creamy-Cheesy Grits
  (classic slow-cooked grits with cheddar cheese)
Biscuits and Gravy
  (flaky biscuits with country gravy)
Corned Beef Hash and Poached Eggs
  (golden-brown potatoes, onions, and corned beef with poached eggs)
Collard Greens
  (braised collard greens finished in cider vinegar)
Broiled Grapefruit
  (grapefruit halves broiled with brown sugar topping)

Let’s Do Brunch: Sold Out
Saturday, November 20, 2010 (11am - 2pm)

Lemon Ricotta Blintzes
  (crepes filled with lemon, ricotta and vanilla, browned in butter and topped with berry jam)
Alsace Onion Tart with Watercress Salad
  (sautéed onions, bacon and crème fraîche baked in a flaky tart shell)
Gravlax
  (homemade cured salmon with dill)
Flaky Cranberry Scones
  (delicious fresh baked scones with dried cranberries and hint of orange zest)
Fresh Fruit Brochettes
  (fresh fruit skewers with melon and strawberry)

Made to Order: Sold Out
Saturday, December 4, 2010 (11am - 2pm)

Blueberry "Soufflé" Pancakes
  (fluffy, mouth-watering blueberry pancakes with maple syrup)
Eggs Florentine
  (poached eggs on a muffin w/ creamed spinach, napped with hollandaise sauce)
Homemade Granola with Oats, Almonds and Currants
  (crunchy granola with toasted oats, almonds and currants laced with cinnamon)
Roast Rosemary-Garlic Red Potatoes
  (red potatoes tossed in olive oil, rosemary and garlic roasted to a golden brown)
Citrus Fruit Mélange with Mint Chiffonade
  (refreshing supremes of grapefruit and oranges with mint chiffonade)

Buffet Style:
Saturday, December 18, 2010 (11am - 2pm)
 
Crêpe Suzette Station
  (hand-made crepes, done to order at the buffet station, flambéed in an orange brandy sauce)
Breakfast Strata with Asparagus, Chicken-Apple Sausage and Gruyère
  (egg custard, cubed bread, asparagus, gruyère cheese and sausage baked in a gratin dish)
Mixed Organic Green Salad
  (mixed organic baby lettuces in sauce vinaigrette)
New York-Style Crumb Cake
  (golden, buttery coffee cake with a brown sugar-cinnamon crumb topping)
Fresh Fruit Platter
  (beautifully arranged seasonal fresh fruit platter)

• Individuals, groups, couples and kids welcome!
• Classes are limited in size - Call or e-mail to reserve a space:
  415.626.4379, joe@theculinarysalon.com
• Pay by check made out to Joe Wittenbrook (sole proprietor), cash or billed through Pay Pal