Who doesn’t love brunch?! Join Chef Mary Schowe for a brunch cooking class. Look at this menu? Mimosas
SOUEGA Style Eggs Benedict: Canewater Farms Grits, Deviled Blue Crab, Four Minute Egg and Hollandaise
Buttered cathead biscuits with Savannah Bee Co. Honey
Grand Marnier fruit salad with fresh mint & honey. Link to@sign up in bio.