Baking eggs is a simple technique that results in a beautiful presentation, sure to impress brunch guests.
Tutorials in this course: 16
Total viewing time: 1 hour 35 minutes
Total course time (including prep and cooking): 74 hours
Easter is a holiday of religious and cultural significance, of family ritual, and of seasonal celebration. For many, sharing an Easter morning meal with loved ones is a highlight of the holiday. As Easter time also marks the beginning of spring, Easter holiday meals often feature fresh, colorful early spring eats.
This course features bright, breakfast and brunch-friendly, ingredient-driven recipes and techniques that make the most of the seasonal bounty. From homemade croissants to light, savory salads, this course will help you honor traditions by inspiring a fresh approach to them. So put the plastic eggs aside and pull out some free-range ones - the following tutorials will equip you with sophisticated, seasonal, sharable dishes for a tasteful and impressive Easter morning meal.
Daniel Oseas is the chef at Broder Café’s Clinton street location. Broder Café specializes in Scandinavian cuisine.
Chef Jason Fullilove is currently the chef and owner of Ethereal Plate, and formerly the executive chef of Malibu Pier Restaurant & Bar in Malibu, California. Chef Jason specializes in fresh and innovative New American cuisine, placing an emphasis on sustainability through locally-sourced ingredients.
Brynn Smith is the bar director at Sotto in Los Angeles. She is also the creative force behind Bartending Pretty, a website where she shares original recipes and professional tips and tricks for cocktail masters-in-the-making.
Corina Weibel is the chef and co-owner of Canelé, a French-American bistro in Southern California. At Canelé, Corina crafts Mediterranean-inspired comfort cuisine, lauded by Bon Appetite Magazine, The Los Angeles Times, LA Weekly, Zagat, Eater, and many other online publications.
Filippo Gozzoli has demonstrated his expertise in sophisticated, seasonal Italian cuisine all around the world. He most recently dazzled diners at the Michelin-starred Italian restaurant, A Voce Columbus, which New York Magazine lauded for “[taking] simple Italian basics and elevating them to a different plane.”
Chef Sandy Gendel is the owner and head chef at the Los Angeles restaurant, Pace ("peace" in Italian), where he presents the best of rustic Italian cuisine with local and organic ingredients.
Mixologist Neal Bodenheimer is a co-founder of Cure, Belloq, and Cane & Table in New Orleans. These bars have received numerous awards; Cane & Table was named among the 8 Best Southern Cocktail Bars by Conde Nast Traveler, and both Cure and Cane & Table were featured as Top Bars in New Orleans by Travel + Leisure. In addition, Bodenheimer is currently a 2015 James Beard Foundation Award semifinalist.
Susana Querejazu is the pastry chef at the James Beard nominated Odd Duck restaurant in Austin, Texas. Her talent and passion for pastry were recently recognized by Zagat, where she was featured on their Austin’s 30 under 30 list.
Chef Zoe Nathan is a founder and co-owner of the famous Huckleberry Bakery in Santa Monica, California. Chef Zoe first began professionally baking at the Tartine Bakery in San Francisco, and now strives to make residents of Los Angeles feel welcomed and nourished with her widely acclaimed sweet treats and baked goods.
Marjorie Meek-bradley is the executive chef at the casual upscale DC restaurant, Ripple, and acclaimed gastropub, Roofer's Union. In addition to many other industry accolades, Marjorie was also a semifinalist for the James Beard Foundation Rising Star and the Food & Wine Best New Chef awards in 2014.
Joe Henderek is the chef at JM Curley, a Boston restaurant that serves American cuisine with a focus on the intersection of innovation and comfort. Joe is recognized in the Boston restaurant scene for his ability to pull small inspirations from a variety of sources and synthesize them into a delicious dish that is uniquely his own.
Luke Reyes is is currently the chef and co-owner of a soon-to-be-opened Japanese-American fusion restaurant, Oh Man! Ramen. He is also the former executive chef at Butchers & Barbers in Hollywood, and in 2013, was a victorious contestant on Food Network’s “Chopped”.
Taylor Hall is the chef and owner of Apis Restaurant & Apiary, located outside of Austin, Texas. Taylor specializes in making elegant seasonal fare, inspired by a deep appreciation for the natural food cycle.
What You Need
- Chef’s knife
- Cutting board
- Large pot
- Sauté pan
- 4 inch cast iron pans
- Sheet pan
- Food processor
- Stand mixer
- Dough hook
- Paddle attachment
- Mixing bowls
- Small bowls or ramekins
- Pastry brush
- Rolling pin
- Round cake pan
- Digital scale
- Candy thermometer
- Silicon baking sheet
- Slotted spoon
- Wire rack
- Julep cup
- Wine glass
- Bar spoon
- Ingredients are listed within each respective tutorial
This iconic French sandwich has rich flavor and a luxurious mouth-feel from layers of savory ham, melted cheese, and creamy béchamel.
This light and refreshing salad is perfect for a summer evening.
Sweet persimmons are paired with roasted squash, balanced with creamy burrata, brightened with tart lemon, and enhanced with smoky trout roe for a salad worthy of main-course attention.