Sunday 10:00-11:30 AM PT/ 1:00-2:30 PM ET
February 14, 2021
Instructors: Lisa Lavagetto and Julie Steinfeld
Make Valentines special for your loved ones with this delish and easy brunch! Julie and Lisa will walk you through a no fail blender hollandaise sauce and show you how to poach the perfect egg. They will finish off with heart shaped dried cherry and chocolate chip scones that will woo that special someone!
- Crab Eggs Benedict
- Apple Cranberry Crostada
- Heart-shaped dried cherry and chocolate chip scones
$25 per person (Equity Scholarships Available – CLICK HERE)
After marrying into a first generation Italian family, Lisa Lavagetto began her love affair with Italian cuisine at the hands of her husband’s grandmother who was a resort chef on Lake Como in Italy. After refining her craft in the family restaurants Lisa came to Ramekins in 1998. Over the years, she has had the opportunity to work with such luminaries as Mark Miller, Ming Tsai, Rick Bayless, Jacques Pepin, and Paula Wolfert. While working at Ramekins Culinary School, Lisa won five gold medals and the Best in Show at the Professional Food competition at the Sonoma Harvest Fair. In her position, most recently she was on an episode of Guy’s Grocery Games on the Food Network.
Julie Steinfeld fell in love with food and cooking right out of college at Tulane University. She honed her skills as a chef and pastry expert in the New York restaurant scene. She consulted on, tested and implemented recipes for cookbooks and magazines including Gourmet and Chocolatier, to name a few. She also accepted an invitation to prepare desserts for the James Beard Foundation. In the early 1990s, Julie brought her skills to the West coast. She brings 15 years of catering experience and most recently served as kitchen manager and a lead instructor at Ramekins Culinary School in Sonoma, CA,