Brunch Three Ways

Thu, 05/22/2014 -
6:30pm to 9:00pm
Class Type: 

Sip a Mimosa and see how easy it can be to create a beautiful brunch spread. Start with Quiche Lorraine with Bacon and Gruyere Cheese accompanied by a spring salad with Red Vinaigrette. Next on the menu is Monte Cristo Sourdough French Toast with Prosciutto, Swiss Cheese and a Cranberry Mustard Topping. Finally tackle Eggs Benedict with a different twist, Homemade Sage Breakfast Sausage, Arugula, Poached Eggs and Hollandaise Sauce. Chef Braden will show you the secret to perfect sauce every time!

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.