Cooking Class: Make a Sweet and Savory Sunday Brunch

Create the perfect sweet and savory breakfast at this hands-on cooking class with Chef Linda. You'll learn inspiring new recipes and some valuable new kitchen skills from an expert!

Learn to master the crunch of an almond-crusted French toast drizzled in a sweet syrup. Then, discover how to create a two-ingredient compote so simple it doubles as the perfect topping for any breakfast bar! Finally, come to know the ins and outs of making homemade sausage for an ultra-fresh savory side dish you'll want to recreate at home all the time.


Almond Crunch French Toast

With bread, eggs, cream, vanilla and almonds

Warm Fruit Compote

With seasonal fruit and sugar

Homemade Sausage

With ground pork, fennel, garlic and onion

  • Minimum Guests 4
  • Maximum Guests 25
  • Event Duration 2 hours
  • Activity Level
    Activity Level
  • Restrictions Must be 21 years of age or older to attend.
  • LabelsCouples, Group, Beginner, Fun, Holiday

Guest reviews for Chef Linda

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Katherine E.

18 Nov 2021

Chef Linda was fantastic- organized, knowledgeable and friendly. I got purchased this experience as a gift for my partner because we have a special connection to New Orleans. We had so much fun cooking and eating delicious food (some recipes were from restaurants we had been to!) and learning. Would definitely recommend to a friend and want to take more classes from Chef Linda in the future!

$99 $ 55 Per person

all-inclusive: 2-hour class, meal and taxes.

This class does not have any dates.

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Meet your chef

Chef Linda
Chef Linda Verified chef

New chef

Chef Linda brings a long and varied list of experiences to the table, from teaching to penning a book on food history. She has extensive experience in cooking instruction with adults and children, and enjoys showing others how to recreate traditional dishes for those with food allergies or special diets. Chef Linda brings great flavors, accessible techniques and interesting stories together for delightful culinary experiences.

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