The Ultimate Brunch Menu with David Groff
October 27 @ 9:00 am - 1:00 pm
The weekends are all about relaxing, and those Sunday brunch lines are daunting. Reclaim your weekend with Chef David’s game plan and make-ahead tips, and enjoy the best meal of the week in your pajamas, and in the comfort of your own home. Learn beloved baked goods, classic breakfast dishes, and your new go-to favorites. Come join the brunch bash, but please change out of those PJs.
In this class, students will work in four teams of 3 to create the following dishes for a delicious family-style brunch feast:
- Biscuits + Gravy w/ homemade sausage
- Buckwheat Crepes with eggs, ham, and gruyère
- Custard French Toast
- Smoked Salmon Benedicts
- Salad Lyonnaise
- Cinnamon Crumble Coffee Cake
- Millionaire’s bacon
- Seasonal Scones
A coffee station with light snacks will be provided in the morning, and students will enjoy a seated lunch of their finished dishes.
Health & Safety Protocol
Incidents of Covid-19 are currently on the rise, and we would like to encourage everyone to take an abundance of caution in regards to exposure of any communicable disease or illness.
Although masks and proof of vaccination are not currently required to participate in any courses at the Artisan Baking Center, masks are encouraged for any participants who wish to use them in order to stop the spread of infectious illness. Please stay home if you’re experiencing any symptoms of illness. Email us at [email protected] if this occurs to speak with a class coordinator.
The Artisan Baking Center and Keith Giusto Bakery Supply are subject to the current COVID-19 Health Orders and Guidance as set forth by the County of Sonoma in regards to face covering requirements or proof of vaccination. If there are any changes in this policy, all students will be notified immediately.
After graduating from both the California Culinary Academy and Tante Marie’s Cooking School, David Groff cooked at Zuni Cafe, and Gioia in San Francisco. He developed meal plans as a personal chef, volunteered with the Bay Area’s largest fish supplier, and was the head of instruction for recreational classes at San Francisco Cooking School for seven years.