Sunday Brunch

There is no better way to start your Sunday than with Brunch. Chef Brittany Cassidy will teach you to prepare the main dishes for a perfect Brunch. Perfect to share with family and friends. Did you know that Brunch originated in England in the late 19th century and became popular in the United States in the 1930s? Breakfast + Lunch = "Brunch"

Click on Read More to find out the Ingredients. 

Pair a good wine with your dish! Check out Stanley's in Los Angeles.

Here is the link for the Ingredeints 

Ingredients 

Eggs Benedict with Avocado

2 english muffins

2 large eggs, room temperature (not included in kit)

1 large avocado

1 tablespoon distilled white vinegar

2 qts water

½ cup hollandaise sauce*

maldon salt

black pepper

Hollandaise Sauce*

2 large egg yolks (not included in kit)

¾ cup clarified butter (not included in kit)

1 tablespoon lemon juice

1 teaspoon Dijon mustard

a few dashes Tabasco or hot sauce (optional)

½ teaspoon salt

Buttermilk Pancakes

2 cups all purpose flour

1 ½ teaspoon baking powder

1 ½ teaspoon baking soda

1 ¼ teaspoon salt

2 ½ cup buttermilk (not included in kit)

2 large eggs (not included in kit)

3 tablespoon melted butter, unsalted (not included in kit)

3 tablespoons butter, unsalted (not included in kit)

Fruit Compote

1 basket of seedless citrus fruit

1 cup sugar

1 teaspoon salt

Tools 

1 small sauce pot

1 small mixing bowl

1 whisk

1 large sauté pan

1 flat spatula

2 mixing bowls

1 wooden spoon

About Chef Brittany Cassidy

Born and raised in San Diego, Brittany Cassidy joined a large family of home cooks at age 7, baking holiday pies and rolling tamales. After 16 years of dance training, teaching, and performing, it was a natural transition from performing arts to culinary arts. Following her graduation from Hollywood’s Le Cordon Bleu in 2008, Brittany worked her way through LA’s top kitchens, from Josie’s to Momed to the Hollywood Roosevelt and Ink, landing in 2013 at Santa Monica’s Rustic Canyon, where her longtime collaboration and friendship with Chef Jeremy Fox began. Brittany earned Zagat’s “30 Under 30” in 2015, traveled in 2017 with Chef Fox on his “On Vegetables” cookbook tour, and was eventually promoted to Chef de Cuisine. After leaving Los Angeles to travel, cook and eat through Spain and the States, Brittany took the helm at Birdie G’s, honing her skills in leadership and Midwestern Jewish cuisine. As Head Chef at Violet Bistro, Brittany shares with owner Dana Slatkin her affinity for crave-worthy comfort food, farmers market bounties and transportive French Bistro fare.

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