Social Notes
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Farm + Vine Class: Holiday Brunch
December 23, 2011 | 09:32 AM
On Thursday, December 22nd, our Farm + Vine Class took on the holidays with a class focused on Holiday Brunch. Guests sat at the Chef's Counter in Seasons, as Food Forager Jan Faust Dane demonstrated how to make Eggs Benedict with Johnnycakes, eggs from Pat's Pastured (for the poached egg and the brown butter hollandaise), and Ocean House-cured ham. Sommelier Jonathan Feiler mixed up the following cocktails for guests: Brandy Milk Punch, Poinsettia Cocktail and Bellini. Guests left with new holiday recipes, and a full stomach!
