February Sunday School: Brunch 101

Sunday School: Brunch Edition 

Objective: Learn how to prepare a variety of brunch dishes with a focus on seasonal ingredients and versatile techniques. 

What to Expect: 

• Discussion of ingredient selection and meal presentation. 

• Food allergens may be present. Please notify us in advance of any allergies. 

• Cutting boards, knives, aprons, pans, and cooking utensils will be provided. 

Class Syllabus: 

1. Introduction to Brunch Classics: 

• Overview of key brunch dishes. 

• Seasonal ingredient choices and flavor profiles. 

1. Dish 1: Sheet Pan Omelet and Variations 

• Learn the basics of making a fluffy, large-batch omelet using a sheet pan. 

• Customize with different fillings, such as: 

• Vegetarian: Spinach, mushrooms, bell peppers, onions, and cheese. 

• Meat Lover's: Sausage, bacon, ham, and cheese. 

• Mediterranean: Feta cheese, olives, sun-dried tomatoes, and spinach. 

• Tips for slicing and serving the sheet pan omelet for large groups. 

1. Dish 2: Classic Eggs Benedict 

• How to poach eggs perfectly. 

• Making hollandaise sauce from scratch. 

• Variations with different toppings (e.g., smoked salmon, sautéed spinach). 

1. Dish 3: Stuffed French Toast with Seasonal Compote 

• Preparing French toast batter and assembling stuffed French toast. 

• Making a seasonal fruit compote to accompany the dish. 

1. Dish 4: Savory Crepes 

• Making thin, tender crepes. 

• Savory fillings like ham, cheese, mushrooms, and greens. 

1. Dish 5: Brunch Salad 

• A fresh, seasonal salad (e.g., citrus, avocado, and greens) with a light vinaigrette. 

1. Brunch Beverages: 

• Introduction to simple brunch cocktails or mocktails (Mimosa, Bloody Mary, and non-alcoholic options)