Tuesday, April 3, 7pm
Spring Brunch Ideas
Becky Ringsby, Savor Chef Services
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For many, the start of Spring means eggs…mainly the chocolate kind from a certain long-eared friend. But it can also mean brunch with friends and grown up egg dishes. Becky will share two distinctly different brunch-type dishes that can really be enjoyed at any time of day. Come learn two fool-proof ways to “poach” your eggs in “Poached Eggs with Asparagus, Prosciutto and Lemon-Caper Vinaigrette” and “Poached Eggs in Tomato Sauce with Chickpeas and Feta”.
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