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Sunday, June 1, 2014, 11:30-1:00pm
view all classes with this chef

As the weather warms and the spring crops come to fruition, incorporating them into a family Sunday brunch can be a simple, fun and elegant affair.

  • Strawberry Rhubarb Spritzer
  • Fresh Asparagus Topped with an Olive Oil Poached Egg and Shaved Parmesan 
  • Sausage and Leek Puff Pastry Parcels with Celery, Young Radish and Fennel Salad
  • Baklava Tarts with Berries and Cream

Cooking School Instructor
Date: Sunday, June 1, 2014 | Time: 11:30-1:00pm | Cost: $50.00 | Max Participants: 36




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