Brunch and Learn

Friday, January 21
Brunch and Learn
Time: 10:30a to 11:30a
Cost: $30/person
Chef: April Boeke with Culinary Innovations by April

 

This is a great way to serve eggs benedict without all the work of poaching eggs. Add a refreshing fruit salad and frozen hot chocolate and your taste buds will be satisfied all day!

Menu: eggs Benedict quiche, fruit salad and frozen hot chocolate
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