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!
Prosciutto & Asparagus Eggs Benedict
Homemade Hollandaise Sauce
Lemon Ricotta Pancakes
Local Craft Beer, House and Premium Wines available for purchase
Chef Instructor: James Hanser Chef James grew up in rural northwest Ohio, moved to Cincy in 1998 and started working in the restaurant industry. He fell in love with the craft. Mostly self-taught, he has honed his skills over the years working for nearly every restaurant group in town... Jeff Ruby's Steakhouses, Boca Restaurant Group, Orchids at Netherland Plaza, Whole Foods Market, Hyatt Regency Cincinnati, and many independently owned restaurants along the way. In 2018, James started his own company called "Have Knives. Will Travel." as a personal chef, caterer, and in home instructor. He loves all types of food, but he is totally obsessed with braising, curing, and smoking meats and pickling. Inspired by his mother, a lifelong teacher, he began teaching at The Learning Kitchen and is loving every minute of it!
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.