ABOUT THIS EVENT
Food & Drink
Already tried many restaurants in town for the brunch ? It's time to change! Come with friends and family in this fun and hands-on class!
With 2 hours in our professional kitchen, you will learn the technics of the fruit glaze, egg benedict and crepe making. Brunch will be served at the end of the class with coffee and fresh orange juice.
- French toast with homemade red fruit glaze
- Egg benedict with hollandaise sauce
- Buckwheat savory crepe (galette), lox and cream
- Coffee and Orange Juice
Duration: 2 hours
12 year old and up please
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MORE ABOUT YOUR HOST
Ask Chef Vincent what inspired him to become a chef, and he will tell you it was the countless hours spent with his Alsacian grandmother in her tiny kitchen, learning his family's secret recipes. He and his cousins hand-picked mountainside blueberries for her pies; they ate meat and cheeses from neighboring farms; and by age 18, he was preparing elaborate meals for his family with only their wood-burning, cast-iron stove.
Having spent his formative years in Paris, Chef Vincent yearned for experiences abroad and moved to Chicago in 2004. His passion for creating traditional French, family-style meals and one-bite appetizers with an artistic flair gave way to him opening Cook Au Vin the following year. Since opening his store he has also become locally recognized for his savory crepes, pastries, and bread.
Vincent's passion for organic ingredients drives him to deliver dining experiences that transport diners to his native French countryside or to the finest restaurants in Paris.