‘Tis the season for brunches—to celebrate Easter, Mother’s Day, showers, weddings, and graduations! Let Cortney show you how to make a spectacular spread for any occasion. She’ll start with a lively Escarole Caesar Salad with Homemade Toasted Breadcrumbs, followed by Citrus Mayo-Slathered Salmon accompanied by a Smashed Cucumber Salad, with garlic and ginger, and Herb-Stuffed Tomatoes. Every brunch needs something sweet, and Cortney’s Cherry, Pistachio and Coconut Cake is the perfect finale!
Complementary sparkling wine pairing.
