Demonstration
Celebrating Women Who Changed the Kitchen
Alice Waters pioneered the Farm to Table movement. Her cooking celebrates fresh, local, and organic ingredients.
Tender greens, shaved radish, cherry tomatoes, a perfectly poached egg drizzled with a Champagne vinaigrette.
Julia brought French cuisine into home kitchens, always with warmth and humour.
Crab and gruyere omelette with herb butter sauce served with mini croissants, crispy brown sugar bacon and roasted asparagus.
Known as the Grande Dame of Southern cooking, Edna elevated Southern cuisine to an art form. Celebrating simplicity with seasonal products.
Lemon buttermilk pound cake with macerated berries and Chantilly cream.
COMMON ALLERGEN/DIETARY NOTICE:
– Eggs, Dairy, Shellfish, Gluten, Alcohol
Please note: As this is a demonstration menu, we are not able to offer substitutions.
Please contact us at [email protected] with any questions.
taxes not included, wine, beer and spirits available, gratuities welcomed on site
$125.00
10 places left
Linda is a wellness chef who specializes in creating healthy and inclusive cuisine. She understands the importance of catering to different dietary needs and preferences.
As a catering business owner, Linda has successfully organized and executed over 100+ events, ensuring that every guest is satisfied with the food. Overall, Linda is a highly experienced and talented professional in the food industry.
With her expertise in healthy and inclusive cuisine, as well as her passion for teaching and sharing her knowledge, she continues to make a positive impact at Brix daily. Linda has also added her love for baking to Brix and fills our Cafe with sweet and healthy treats on a daily basis.
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