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NEW CLASS! Breakfast for Dinner


Eating breakfast for dinner is one of life's great pleasures, it's such a treat!  We think you should treat yourself a little more often, and while you're at it, you might as well make it delicious.  The dishes on this menu transition to dinner perfectly.  We'll start with prosciutto and asparagus eggs benedict over english muffins, complete with poached eggs and homemade hollandaise sauce. It doesn't get any more deluxe than that! But there's more, for dessert, we're making lemon ricotta pancakes!

Making hollandaise from scratch will make you feel like a real chef, and is sure to impress your friends and family. No longer will you be at the mercy of brunch restaurants with hour long lines just to get a half-decent eggs benedict, because you can make it yourself!  

Breakfast for Dinner now comes with dessert! Lemon ricotta pancakes are the perfect balance of decadent, sweet, and tangy lemon flavors.

Guests receive a 20% discount on future classes and 10% discount on any in-store purchase on the day of class!

Menu:
  • Prosciutto & Asparagus Eggs Benedict
  • Homemade Hollandaise Sauce
  • Lemon Ricotta Pancakes
  • Rhinegeist Beer, House and Premium Wines available for purchase
Skills:
  • Egg Poaching
  • Tempering
  • Hollandaise Sauce
  • Pan-frying

Chef Instructor: Samantha Wickham
Chef Sam is a Dayton, Ohio native. She graduated from the Culinary Institute of America in Hyde Park, New York with a degree in Culinary Arts, and got her experience on the line in restaurants in New York and Washington D.C.  While working at Chef Dan Barber’s Blue Hill Restaurant, she fell for the farm to table concept and eventually for the lifestyle and vocation of farming. Sam has now been farming for 9 years with her husband Rich, who together own and run Foxhole Farm in Brookville, Ohio (along with their little girl Marion). They feed the Dayton community via Oakwood and Centerville farmers markets, Dorothy Lane Market, and various restaurants.  Sam also offers private chef services via her second business, Farmer to Table. Her culinary specialties include farm-to-table cooking, and Spanish, Italian, and French cuisine.  Teaching others how to cook is one of Sam’s favorite outlets.


Our recipes use common ingredients that may or may not be specified in the menu, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy or dietary restriction we should be aware of, please call or email before attending the class. We may or may not be able to accommodate.

A minimum 48-hour notice via phone or in-person (not email) is required for class cancellations or rescheduling for reservations of one to three guests.  A minimum 7-day notice via phone or in-person is required for class cancellations or rescheduling for reservation of four or more guests. 
If you are unable to attend a class, you are encouraged to send someone in your place. We cannot make exceptions.

If you have a large group, consider a private party!

Got questions? Call, email, or check our FAQ page.

Classes are two hours, but duration is approximate and may vary by 10-15 minutes, it is best to plan accordingly.

For same-day booking, call us at 513.847.4474

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This class cannot be purchased online. Please contact the store for more information.