Overview
BRUNCH & BUBBLES: MEDITERRANEAN SPRING
Sunday, April 12th, 11 am - 2 pm
We like to keep things classic in our Brunch & Bubbles series—but every now and then, at the turn of the season, some new flavors are called for. This class celebrates the savory, the satisfying, and the slightly mediterranean side of brunch, with a menu that’s bold, comforting, and full of interest.
Grab a friend or partner and learn how to make a decadent shakshuka-filled brioche bun, perfect for breakfast on the go during the week. The ultimate potato hash with creamy spring potatoes and kicky lamb sausage. And a flavorful, herb-packed fritatta that will instantly upgrade your brunch game. Plus, we'll finish with tender muffins packed with complex flavors — all paired with sparkling wine cocktails, of course.
Because sometimes the best way to welcome the warm weatehr is with a little butter and a whole lot of flavor.
MENU
- Persian Herbed Fritatta (Kuku Sabzi)
- Shakshuka Brioche Buns
- Merguez Sausage, New Potato and Leek Hash with Lebneh
- Earl Gray Tea, Rose and Poppyseed Muffins
Highlights
YOU WILL LEARN
- Baking eggs without overcooking
- Grinding and flavoring sausage at home
- Mixing techniques for tender baked goods
Our cooking classes are immersive hands-on experiences. You are welcome to do as much or as little as you want in class!
- You will be greeted with a welcome beverage and snacks will be provided.
- Classes culminate in a family style meal around our barn wood tables towards the end of class.
- You’ll have access to a packet of recipes from the class so you can repeat them at home.
Location
The Kitchen at Middleground Farms