Brunch Part Duex

Thu, 08/28/2014 -
6:30pm to 9:00pm
Class Type: 

This event has been cancelled

Brunch is the meal that means you don’t have to get up early. It is congenial, relaxing and always a visual feast. Gain some tips to keep it easy for the cook as well as the guests. On the menu: Smoked Salmon Canapés with Herbed Cream Cheese, Shaved Red Onion, Capers and Dill; Herbed Ricotta Filled Crepes with Banana Maple Syrup and Chopped Hazelnuts; Portuguese Baked Eggs. Hands on and optional wine.

This event has been cancelled

Instructor: Chef Braden Hitt

Braden Hitt is a passionate spokesperson in our community for sustainable, organic food and farming. He originally moved to Southern Oregon to help Neil Clooney open the nose to tail, meat-centric restaurant, Smithfields, and has since found himself teaching and working at various venues throughout the valley. From Executive Chef at Elements Tapas Bar, feeding the masses at Farm to Fork events, and performing live cooking demos at the farmers markets, Chef Hitt now cooks for the new Lark’s restaurant in Medford. With over 20 years in the food industry, he has taught at the OCI in Portland, and will be teaching a series of hands on classes in our classroom Summer and Fall of 2014.