Brunch Like a Southerner: Biscuits and Bubbly

Join Chef Brandie Lamb for a delightful southern-inspired Sunday brunch class that combines comforting flavors with effortless hosting. Discover how to make classic dishes with a twist, perfect for gathering friends and family over buttery biscuits, savory bites, and sparkling bubbly. This class will leave you confident and inspired to create a memorable brunch experience any time of year.

Menu

Butter Swim Cast Iron Biscuits with Honey Butter & Brown Sugar Rhubarb Jam
Southern Fried Deviled Egg with Pickled Vegetables & Pecan-Crusted Maple Bacon
Shrimp & Grits with Carolina Stone-Ground Grits & Sharp Cheddar
Cinnamon Toast Bread Pudding Muffins with Ice Cream & Caramel Drizzle
Sparkling Wine Pairing

$90

Upcoming Class Times

October

Sunday, October 19 | 1 p.m. - 3 p.m. | $90

Mason

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About Chef Brandie Lamb

Chef Brandie Lamb is the Executive Chef for Sub-Zero, Wolf, and Cove appliances in Cincinnati, where she shares her passion for culinary excellence through live demonstrations and hands-on instruction. A graduate of The University of Georgia and later, Culinary School in St. Louis, she built her career running a successful catering business and as a private chef in Nashville before bringing her expertise to the showroom kitchen. Now living on a 22-acre farm in Tennessee, she combines professional technique with a love for fresh, seasonal ingredients grown close to home. Her classes blend Southern hospitality with chef-driven skills, making every dish approachable, delicious, and memorable. www.lambsfarmtn.com

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