Breakfast, Brunch, Lunch and Egg Cookery Menus!
More Lunch and Café Menus in French Casual Fare
All classes below are available
for Private Group Classes of 6 or more.
-No Mix and Match-
Classes are 3 hours/ price per person as indicated/ inclusive
CLICK HERE: Payment and Class Registration Form
Let’s Do Brunch! New Orleans Style/ (115.) per person/ 3-hour class
Popular Pick!
An homage to New Orleans’ famous Commander’s Palace, Brennan’s, Café Du Monde and Antoine’s Restaurant where brunch and friends take center stage!
French Press Coffee and Chicory
Freshly brewed French press Coffee with chicory, whipped cream and accompaniments.
Creamy Cheesy Hominy Grits with Cajun Spiced Shrimp
Hominy grits cooked with green onions, cheddar cheese and spices topped with sautéed Cajun spiced shrimp.
Eggs Sardou/ org. Antoine’s Restaurant
Poached Eggs, served over creamed spinach and artichoke hearts topped with hollandaise sauce and crumpled bacon. From the famous Antoine’s Restaurant in New Orleans.
Grapefruit Brûlée
Grapefruit halves broiled with brown sugar topping.
The Breakfast Club/ (115.) per person/ 3-hour class
In this scrumptiously delicious breakfast-bruncheon class we’ll make the perfect poached eggs for eggs Florentine, creamed spinach in béchamel sauce, a delicious buttery-lemon hollandaise sauce, the best scratch made crunchy granola, souffléed pancakes and more!
Blueberry “Soufflé” Pancakes
Fluffy-mouthwatering souffléed blueberry-buttermilk pancakes with butter and real maple syrup.
Eggs Florentine with Hollandaise Sauce
Poached eggs on English muffins w/creamed spinach, shallots and hollandaise sauce.
The Best! Super Granola with Rolled Oats, Walnuts and Currants
Homemade toasted granola with rolled oats, honey, walnuts, currants, cardamom and cinnamon.
Citrus Fruit Mélange with Mint Chiffonade
Suprême of orange and grapefruit with mint chiffonade.
Adventures in Egg Cookery! (115.) per person/ 3-hour class
A fun, palate pleasing adventure through the techniques and versatility of egg cookery! This tantalizing repertoire of egg cookery dishes are great for Breakfast, Brunch, Lunch and Dinner!
Poached Eggs on Avocado Toast with Green Onions
Fresh free-range poached eggs served atop herbed avocado and multi grain toast with a sprinkling of green onions. Learn the secrets to the “do ahead” poaching method.
Breakfast Egg Strata
Delicious all in one breakfast casserole with layered French bread slices, egg custard, asparagus, sausage and cheddar cheese.
Classic French Omelette aux fines herbes
Master the techniques in making these sublime, French rolled omelets with fresh chives, parsley and chervil.
Eggs in Purgatory
Eggs poached atop a simmering compote of spicy stewed tomatoes, onions, garlic, garbanzo beans and fresh herbs, served with grilled flatbread or crusty bread.
The Uptown Brunch (115.) per person/ 3-hour class
In this class we'll make 3 types of batter/ doughs (crêpe batter, Alsace style thin pizza dough and perfectly flaky scone dough) In turn, fashion them into these amazing upscale bruncheon menu items you see below, along with fresh fruit brochettes and cured salmon morsels! This menu is great for parties!
Alsace Onion Tart with Watercress Salad
Caramelized onions, bacon and crème fraîche baked on thin-crisp pizza style crust topped off with refreshing watercress salad.
Lemon Ricotta Blintzes Lemon-ricotta filled crepes, folded into stuffed rectangle shapes, lightly browned in foamy butter and topped w/ jam or marmalade.
Cured Salmon Morsels
Quick cured salmon bites, rolled up in fresh herbs.
Mini Currant-Orange Scones
Delicious, perfectly flaky, fresh baked mini scones with currants and orange zest
Fresh Fruit Brochettes
Fresh fruit skewers with seasonal fruit.
Tomato Harvest Fest! (115.) per person/ 3-hour class/ summer months and early fall
Celebrate the heart of the season with these sensational market fresh tomato creations!
Insalata di Pomodoro e Mozzarella (Insalata Caprese)
From Capri: A variety of fresh tomatoes, sliced and layered with Fior di latte (cow’s milk mozzarella), fresh oregano, basil, salt, pepper and drizzle of olive oil.
Heirloom Tomato Puff Pastry Tart
Heirloom tomato-puff pastry tart with sundried tomato pesto, goat cheese and fresh herbs.
Sunburst Tomato-Cheddar Biscuit Cobbler
Mixed starburst-cherry tomato cobbler baked with a cheddar cheese-herb-green onion drop biscuit topping.
Shakshuka-Poached Eggs- in Spicy Stewed Tomato Compote
Tunisian/ Middle Eastern in origin: Poached eggs atop stewed tomato, chilies, bell pepper and cumin compote, served with grilled flatbread. Great for breakfast, brunch, lunch or dinner!
Pot Pie Party! (115.) per person/ 3-hour class
Fun to make, delicious and perfect for casual dinners, lunches or stockpiling your freezer! Along with all the sensational fillings we'll make the ultimate flaky pie doughs.
Classic Chicken Pot Pie
Savory chicken and fresh vegetable bound in a Velouté sauce baked with a flaky pastry crust.
Deluxe Vegetarian Pot Pie
Turnips, carrots, onions, celery and peas in a creamy mushroom sauce baked with a puff pastry lid.
Beef Bourguignon Pot Pie
Beef stew simmered in a rich red wine sauce with mushrooms and pearl onions enrobed in a flaky pastry crust.
Grilled Cheese Please! (115.) per person/ 3-hour class
Crusty, melty, fabulously fun, mouthwatering, ultimate grilled cheese sandwich extravaganza!
Cheddar-Bacon-Chutney-Jack Melt
Cheddar and Jack cheese in buttered country white bread, grilled to a golden brown- w/ additional personal options: bacon, onion, tomato, chutney...yum!
Camembert-Apple-Pepper Jam Crusty
Grilled crusty French bread–Camembert, apple and pepper jam melt.
Parmesan Crusted Grilled Cheese
Sliced country white bread coated in a Parmesan cheese crust and grilled with melted Gruyere cheese on the inside.
Nutella-Banana-Mascarpone Brioche Grill
Hazelnut chocolate spread, Mascarpone cheese and bananas grilled up in buttery brioche.
Bonus Recipe: Tomato-Basil Soup
Sandwich Shop Favorites/ (115.) per person/ 3-hour class
What fun we'll have making these amazingly delicious sandwich shop favorites! Perfect for parties, team buildings and luncheons!
The Muffuletta Special-from the famed N'awlins Italian-American-Central Grocery
Large, round, seeded, Italian loaf, split in half, layered sky high with coppa, mortadella, salami, provolone and mozzarella, topped of with homemade chopped marinated olive-giardiniera mixture, crowned off with the bread dome and then cut into generous wedges.
The Best Grilled Veggie Sandwich!
Char-grilled zucchini, peppers, red onion, Portobello, balsamic-honey glazed eggplant, watercress and spicy-herbed mayo, sandwiched between crusty slices of peasant bread.
Asian Style Five Spice Chicken-Daikon-Cucumber Sandwich (Vietnamese banh mi)
Broiled five-spice chicken w/ marinated daikon-carrot salad, fresh cucumber, cilantro and jalapeños in a toasted torpedo roll.
“The Elvis” Griddled Peanut-Butter, Banana and Bacon Sandwich (oh yeah)
Thick slices of country white bread, slathered with peanut butter, bacon, sliced banana, a drizzle of honey, buttered and griddled off to perfection!
One Dish Wonders/ (115.) per person/ 3-hour class
Fantastic one dish meals that are delicious, great for a group and easy to make!
Skillet Lasagna
Skillet lasagna, layered w/ pasta sheets, ricotta cheese, parmesan, fresh basil, garlic and tomato sauce.
Paella with Chicken and Linguiça
Paella w/Arborio rice, chicken, linguiça, bell peppers, olives, saffron and peas.
Vegetarian Chili w/ Cornbread
One pot, hearty vegetarian chili with red beans, chickpeas, root veggies and herbs.
Main Course Salads/ (115.) per person/ 3-hour class
Healthy, hearty, delicious and bountiful market fresh main course salads!
Cobb Salad (origin Hollywood Brown Derby circa mid 1930’s)
An updated version of this Brown Derby classic! Artistically arranged salad platter of avocado, poached chicken, tomato, eggs, bacon, blue cheese, crisp greens and red wine vinaigrette.
Thai-Style Beef Cucumber and Fresh Mint Salad (Chef’s Favorite!)
A flavorful explosion of marinated grilled flank steak, cucumber, mint, lime, napa cabbage, red onions, peanuts and Thai lime dressing.
Salade Niçoise (A favorite from the heart of Provence)
Beautifully arranged salad of leafy greens, tomato, haricot vert, potato, tuna, olives, capers and French vinaigrette.
Super Power Salads w/ Zesty Dressings! All four (115.) per person/ 3-hour class. Gluten Free/ Vegetarian/ High Protein Grains
Delicious, fresh and healthy, protein packed salads made with dynamic combinations of fresh greens, veggies, grains, seeds, nuts, beans, legumes and delectable dressings! Great for pack and go lunches, heart healthy dinners or anytime meals. The ingredients listed in this class can also be used interchangeably to create your own special super salad. Complete recipes packets received in class also include suggestions for additions and substitutions.
The Genesis Salad: Quinoa-Kale-Fennel-Orange
Made with quinoa, kale, baby chard, shaved fennel, orange segments, fava or edamame beans and sunflower seeds. Tossed in a tangy dressing of balsamic vinegar, orange juice/zest, garlic and avocado oil. Other nice additions or substitutions: Teff instead of quinoa, roasted butternut squash, avocado, chickpeas, fresh basil leaves, dried cherries, apple wedges, baby spinach, shaved asiago cheese, goat cheese and toasted almonds.
The Apollo Salad:
Aptly inspired by Apollo the mythical god of light, healing, truth, music, poetry and more! This healthy Greek/ Mediterranean salad is made with protein rich millet, fresh cucumbers, mint, parsley, toasted pine nuts, Kalamata olives, tomatoes, bell peppers, red onions and feta (or marinated tofu option for vegans) Tossed in a dressing of extra virgin olive oil, wine vinegar, garlic, honey or brown sugar, lemon juice and oregano. Other nice additions or substitutions: chickpeas, freekeh grain (from durum wheat) instead of millet, toasted pistachios and chopped romaine lettuce.
The Earthly Delights: Roast Beets-French Lentils and Brussels Sprouts Salad with Toasted Walnuts
This delectable salad is composed of roasted red beets, French lentils, julienne carrots, blanched brussels sprout leaves, curly greens, dried cranberries and toasted walnuts. Tossed in a walnut-olive oil, Dijon mustard, smoked paprika, cumin, shallot, sherry vinegar dressing. Other nice additions or substitutions: pomegranate seeds, fava beans, arugula, roasted cauliflower, blanched green beans, pecans, a little crumpled blue cheese, feta or goat cheese. (Omit chesses for vegan diet) Serve warm or cold.
The “Aztec Sun Salad” w/ Creamy Avocado-Citrus-Dressing
This amazing salad is comprised of the ultimate blend of black beans, chickpeas, fresh corn, spinach, tomatoes, cilantro, red onion, bell pepper and toasted pepitas all with a creamy avocado-citrus-dressing. Other nice additions or substitutions: fried tortilla strips, avocado, jicama and sliced radishes.