Breakfast & Brunch

Breakfast & Brunch, Sunday July 15, 10 a.m.-1 p.m. Fairfax Station, VA Start your day the healthy way. Past classes have included some of the following: Eggless Benedict, Omelettes, French Toast, Whole Grain Waffles & Pancakes, Quiche, Crepes, Hash Brown Casserole, Polenta Fries, Overnight Oatmeal, Homemade Granola, Sticky Buns, Muffins, Scones, Smoothies, plus a variety of organic cereals and dairy-free milks. 

No meat, poultry, fish, eggs, dairy, or honey. $55/person; $100/two people; $50/VSDC, VRG, COK members. Demonstration classes include recipes, organic food samples, manufacturers’ samples and coupons. Gift certificates available.

Make checks payable to Mimi Clark, 9302 Hallston Ct., Fairfax Station, VA 22039. Sorry, no phone or email reservations. Seventy-two hour cancellation policy for refund or credit. Class subject to cancellation if minimum enrollment is not met.

or call 703.643.2713 for space availability.

Coming up: September 9, Beans & Grains; October 14, Meatless Makeovers


3 responses to “Breakfast & Brunch

  1. This was my 3rd class with Mimi. Her classes always inspire me to get back in the kitchen and create. We made lots of great things today. The omelet looked like a real omelet and it was delicious. I can’t wait to make the Egg-less Benedict, the smoothies, omelet, blueberry muffins and the sausage casserole.

  2. I enjoyed this class! All of the recipes were easy to follow and tasted delicious. This weekend I am making the omelet and the sausage casserole. The polenta fries will also become a frequent dish at my table! I’ve never attemped “egg-style” vegan breakfasts before because they looked complicated, but Mimi explained each ingredient and all of the steps. Can definitely do it after this class.

  3. Colleen M. Busher

    Loved this class, my fourth with Mimi. All of the recipes were great, with the “eggless benedict and “veggie omelette” ranking at the top of my list as I have always enjoyed breakfast foods for dinner too! The hash brown casserole is a perfect “make ahead” brunch dish for company, as are the polenta fries. Looking forward to the next class!

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