FRENCH SUMMER BRUNCH PROVENCAL w/ CHEF EVAN WATERS, JULY 12TH at 11AM, $65 PER PERSON, BYOB

Welcome Chef Evan Waters to the SKF teaching staff! Use the perfect techniques to prepare the perfect summer brunch dishes for your family and friends. We will conquer Hollandaise Sauce and the perfect poached egg for classic Eggs Benedict. Salmon Salad Niçoise, we’ll skip the standard tuna but keep in place the jammy eggs, briny olives, crisp-tender green beans, and boiled potatoes, which soak up the zippy vinaigrette. We’ll finish with Summer Berries with Crème Chantilly (next-level whipped cream).