BRUNCH IS ONE OF OUR FAVORITE MEALS—it feels special on a day when you have some time to knock around the kitchen, enjoying the late morning hours cooking something new.

Chef Frances Wilson shares another delightful menu, in which Farro Vegetable Hash with eggs is buoyed to next level deliciousness with Homemade Chili Crisp. Ricotta & Feta Pancakes will be topped with fragrant roasted apples, while Chorizo Scrambled Eggs are served with the best Sour Cream Scallion Biscuits you can possibly imagine! Pear Gingerbread Muffins will get you started daydreaming of menus for the coming cool-weather holidays.

The techniques learned in class will fit right into your home cooking rotation. Soon you’ll be making tender biscuits to serve with chicken for dinner, and chili crisp to serve with...practically everything!

As our class concludes around the dining table, we’ll raise glasses of bubbly (or other beverages of your choice) to toast our beautiful Sunday brunch!

Menu | Recipes

Farro Vegetable Hash
with Chili Crisp and Fried Eggs

Homemade Chile Crisp

Ricotta & Feta Pancakes
with Roasted Apples & Honey

Sour Cream Scallion Biscuits
with Chorizo Scrambled Eggs

Pear Gingerbread Muffins

$160 per person