Everyday Kitchen, which was profiled in the most recent print edition of Food & Dining Magazine, will present a pop-up “Holiday Harvest Brunch” on Saturday 11 December, hosted by Chef Mike Wajda.
There will be two seatings: 10:00 a.m. and 1:00 p.m. Everyday Kitchen is located at 552 East Market Street in the Gateway to NuLu Building.
Tickets for this three-course, farm-to-table brunch (including a welcome cocktail) are $55 per person and must be purchased in advance; seating is limited.
The bill of fare is detailed in an information release:
Course 1: Snacks for the Table
Grainwright tartine
Apple brandy foie parfait
Roasted Barr Farms squash salad with triple cream brie and sorghum vinaigrette
Course 2: Savory Harvest
3D Valley Farm truffled soft scramble
Roast beast hash with charred onion and Morita chile hollandaise
Moroccan chickpea stew
Course 3: Sweets Finale
Sweet potato chai bread pudding
Pretzel doughnuts with sumac Mandarin frosting
Takeaway house-baked cookies
