# 8 An Eggs-traordinary Brunch
hands-on
Wow your guests with a beautiful and unusual brunch. Learn how to
make kuku, a Persian-style vegetable frittata that is light, delicious
and perfect for entertaining. There's no last minute frenzy with
kuku. The same is true for Myra's do-ahead crepes. This tried and
true menu is sure to impress your guests and make entertaining a
breeze. Cauliflower, Green Bean and Mushroom Kuku; Crispy Potato
and Broccoli Kuku; Orange Walnut Crepes with Citrus Compote Supreme;
Mujadarrah (Lentils and Rice with Caramelized Onions) and Middle
Eastern Salad; Turkish Shredded Romaine Salad with Scallions and
Dill; and Triple Ginger Cakes with Lemon Pudding. (Organic eggs
and optional dairy will be used.)
1 Wednesday, October 11, 6:30 - 10:00 p.m.
Instructor: Myra Kornfeld
Fee: $85; Two People: $160
# 9 A Mediterranean Brunch Buffet
partial participation
It's high time to shake things up with the traditional brunch. Pete
Solomita will show you how to make a stunning, healthy, and unique
brunch fusing elements of several Mediterranean cuisines. Taking
the familiar brunch basics, such as eggs, salmon, vegetables, and
bread, you'll use techniques, fresh ingredients, and culinary ideas
from other cultures to make an elaborate, fresh brunch buffet. Highlights
of this new multi-ethnic banquet include Artichoke and Roasted Pepper
Tortilla; Slow-Roasted Salmon with Toasted Hazelnut Romesco Sauce;
Grilled Flatbread Served with Sage-Garlic White Bean Dip and Marinated
Olives; Frisée Salad with Blood Orange, Roasted Beets and
Toasted Almonds with Pomegranate Vinaigrette; and Chocolate Dipped
Calimyrna Figs Stuffed with Pistachio Nuts and Goat Cheese. (Some
organic eggs, fish and dairy will be used.)
1 Saturday, February 3, 11:00 a.m. - 2:30 p.m.
Instructor: Pete Solomita
Fee: $90; Two People: $170
