With Chef Rebecca Meyer

Brunch and Beyond

Embrace the best that brunch has to offer.


  • Date: Sunday, September 24th, 2017
  • Time: 11:30am — 1pm
  • Instructor: Chef Rebecca Meyer
  • Cost:

Save 10% on products at the Cooking School Store the day of your class!

All fees are refundable and/or transferable up to 48 hours prior to the scheduled class. No refunds will be given for cancellations with less than 48 hours notice. Seating is first-come, first-served. For group reservations of 5+ seats, five business days must be provided in order to receive a full refund. If we must cancel a class, those signed up will be contacted by phone and a full refund will be issued. If you require handicapped seating arrangements, please call our Guest Services team Monday-Friday, 8am-5pm.

Your card will be charged on the day of your cooking class. [DETAILS]
You will see a credit card authorization appear on your statement or in your banking records prior to your cooking class. This is standard procedure to verify that your credit card is in good standing and that funds are available. Since your credit card will not be charged until the day of the class, you will not be charged twice, as this pre-authorization will automatically expire in accordance to the timeframe set by your financial institution and no action is required on your part.

Class Menu

  • Citrus Salad (with chicory and a honey balsamic vinaigrette)
  • Shirred Eggs (simple yet hearty baked eggs with parmesan and thyme, served with a wedge of sweet tomato)
  • Housemade Country Style Sausage Patties paired with Sautéed Cinnamon Apples
  • Swiss Hash Browns (potatoes coarsely grated, pressed and fried)
  • Apple Cider Doughnut Bread Pudding (with roasted apples, topped with a scoop of vanilla bean ice cream)

Brunch and Beyond

Add to cart options

Seats available

Is the class you wanted sold out?

Enter your email below to be put on the list of people we'll be notifying as soon as the next course catalog drops.