Easter Made Easy
Saturday, April 12 | 10:00 AM – 12:30 PM
Demonstration Class, Taught by Laura DePalma Isabella
Simply your Easter celebration with a crowd-pleasing menu, time-saving tips, and easy ways to create a colorful tablescape and stunning brunch buffet! First, we’ll make a Grapefruit Rosé Sparkler with edible-flower ice – a large-batch cocktail-for-a-crowd that is as equally stunning as it is delicious. Then we’ll move on to Spring Deviled Eggs; a vibrant Spring Radish Salad; Smoked Salmon & Cream Cheese “Petals” with Toast Points; a Ricotta, Ham & Scallion Tart; and a make-ahead Lemon-Blueberry Baked French Toast. This class covers a variety of techniques and is perfect for busy hosts and anyone who wants an impressive, hassle-free Easter! Guests are welcome to bring their own beverages, including wine and beer.
Saturday, April 12 | 10:00 AM – 12:30 PM
Demonstration Class, Taught by Laura DePalma Isabella
Simply your Easter celebration with a crowd-pleasing menu, time-saving tips, and easy ways to create a colorful tablescape and stunning brunch buffet! First, we’ll make a Grapefruit Rosé Sparkler with edible-flower ice – a large-batch cocktail-for-a-crowd that is as equally stunning as it is delicious. Then we’ll move on to Spring Deviled Eggs; a vibrant Spring Radish Salad; Smoked Salmon & Cream Cheese “Petals” with Toast Points; a Ricotta, Ham & Scallion Tart; and a make-ahead Lemon-Blueberry Baked French Toast. This class covers a variety of techniques and is perfect for busy hosts and anyone who wants an impressive, hassle-free Easter! Guests are welcome to bring their own beverages, including wine and beer.
Saturday, April 12 | 10:00 AM – 12:30 PM
Demonstration Class, Taught by Laura DePalma Isabella
Simply your Easter celebration with a crowd-pleasing menu, time-saving tips, and easy ways to create a colorful tablescape and stunning brunch buffet! First, we’ll make a Grapefruit Rosé Sparkler with edible-flower ice – a large-batch cocktail-for-a-crowd that is as equally stunning as it is delicious. Then we’ll move on to Spring Deviled Eggs; a vibrant Spring Radish Salad; Smoked Salmon & Cream Cheese “Petals” with Toast Points; a Ricotta, Ham & Scallion Tart; and a make-ahead Lemon-Blueberry Baked French Toast. This class covers a variety of techniques and is perfect for busy hosts and anyone who wants an impressive, hassle-free Easter! Guests are welcome to bring their own beverages, including wine and beer.