I took a Brunch class at The Dirty Apron Cooking School, and it was intense. You really learn how to “project manage” your meal, like what steps to do first, what to keep an eye on, how far in advance you can cook your food and still abide by food safety standards, etc. There was a lot going on and it took a lot of focus. I loved it. I had visited The Dirty Apron few times in the past as a customer in the shop and as an attendee when the owner, David Robertson, gave a talk about his Christian faith, but this was my first cooking class there and I was very impressed with the organization of the class, the layout of the kitchen and dining area, and how much I learned. If you live in the Greater Vancouver area, I highly recommend you try a class or gift a class for Christmas (it’s on my Foodie Gift Guide). Kids can also take the class as we had a young girl in the Brunch class (around 12 years old I think), who schooled all of us with her skills and ability to remember all of the steps.
Eggs Benedict with Sundried Tomato Hollandaise Sauce on Herb Potato Rosti (Gluten-free)
Brioche French Toast with Grapefruit Riesling Sabayon
Click “more” to see all the photos and try not to get too hungry
From my Instagram page: _stuffilove I started a fire shortly after this photo was taken.
This bourbon maple syrup was drizzled* around the plate, which tasted amazing. *Why does Snoop Dogg carry an umbrella? Fo’ drizzle.
David taught us the economics of plating: an Eggs Benedict goes for around $12 in Vancouver restaurants, but an Eggs Benedict topped with greens immediately goes up in price to$14.
Our mimosa was made with ingredients like saffron, figs, star anise.
Powdered sugar makes everything look better, doesn’t it?
Thanks for reading!