Cooking Class: A Plant-Based Brunch

A gorgeous three-course plant-based brunch awaits you!

Brunch has become the new breakfast, and Chef Dominique teaches you how to create a hearty, health-minded version in this hands-on culinary experience. You’ll learn several new cooking techniques as you create French toast topped with seasonal fruit, coconut whipped cream and real maple syrup, and homemade drop biscuits with vegetarian sausage gravy. No brunch is complete without savory roasted potatoes, made with olive oil and an array of spices. And to keep things sweet and cool as afternoon approaches, you’ll prepare the ever-popular brunch smoothie, made with pea protein, coconut milk, pineapple and kale (ingredients may vary by season).

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French Toast 

 With seasonal fruit, coconut whipped cream and maple syrup

Homemade Drop Biscuits 

 With vegetarian sausage gravy

Roasted Breakfast Potatoes 

With savory spices, nutritional yeast and olive oil

Seasonal Smoothie 

Ingredients may include coconut milk, pineapple, kale and pea protein