In October I spent a week teaching low stress brunch recipes and hosting a supper club in California. I started my business teaching cooking classes in California when we were living there. We lived in Silicon Valley for four and a half years from 2011-2015 and since we left to move back to England, I’ve returned every year for a jam-packed week of teaching. Usually I teach in my clients’ homes but this time, I was asked to be in residence at a brand new event studio, The Branch.
Over the week I cooked for 90 people – a mixture of corporate groups and my clients. It was a lovely new experience to be based in one spot for the whole week and to have some of my long-term clients come along for classes and supper clubs. What’s so fab about these trips is that not only do I get to see some of the people who have been coming to my classes since the start, but every class has new people who I’ve never cooked with.
Stress free brunch recipes
The menu I created for the classes on this trip tied into the start of the holiday season when people are looking for low stress ways to entertain friends and family at home. I used loads of seasonal ingredients in a range of make ahead brunch recipes. So many people have asked me for a copy of the recipes that I’ve made it available to buy as an online booklet, scroll down to buy your copy.
You’ll receive an email with the PDF booklet to the email address you use for your Paypal account. I send these during UK office hours so you’ll have your email within a few hours of making your purchase.
The recipes included are:
- Sea Breeze brunch punch
- Orange blossom apricots with labneh and pistachios
- Baked eggs with roast butternut, feta, sage and brown butter sourdough croutons
- Dishoom bacon naan wraps
- Chocolate orange croissant bake
Buy a copy of the stress free brunch recipe booklet now
Click the link below to pay in Dollars.
Click on the link below to pay in Pounds.
On the final night I cooked a 3 course supper club for a group of special guests. Adreanne, the owner of the studio worked her magic on the tables and hosted everyone while I cooked. After so long hosting supper clubs back in England it was a treat to cook for some old friends and to take advantage of some of the wonderful seasonal ingredients from California.
Massive thank yous to everyone who came, to the village who held the fort in England while I was gone; to Adreanne for inviting me, creating such a beautiful space and for mucking in all week and to Linda and Rachel for making dirty dishes disappear.