Bloody Mary Brunch

Calling all savory spirits out there, we’ve laid out the groundwork for producing a heartier, more savory brunch in the name of the Bloody Mary. Kick that sweet, fluffy stuff some brunches are made of to the curb because this Sunday we’ll be turning up the heat. We’ll show you how to make a Bloody Mary from scratch, and ways by which to alter them to suit your individual tastes as well as the tastes of any guests you invite to your own brunches. Together we’ll prepare some simple and delicious dishes that complement our sultrier taste buds and each other, using whole ingredients and fresh foods. Come get your bloody brunch on, and learn to serve up a brunch fiesta for your friends like no other!
Recipes:
Bloody Mary’s: The Spicy Bloody Mary, The Gentle Bloody Mary, The Beet Bloody Mary, served up with Pickled Green Beans, Spicy Pickle Spears, Spicy Lime Tabasco, & Smoky Citrus Salt
Brunch items: Huevos Rancheros, Smashed Beans, Spicy Tomato Salad, Grilled Tortillas, Fresh Lime Orange Juice
Class Type: Brunch Series
Class Notes: Learn to make a brunch that suits your savory side and wet your whistle with a variety of bloody mary’s!
Emily Casey
Emily Casey developed a love of cooking at an early age, baking her way though Betty Crocker at the age of 10 and subjecting her friends to homemade sushi as a teenager. She was lucky enough to grow up in a town in Southwestern Virginia that has enjoyed a daily farmer's market continuously since 1882, and to have parents who are excellent home cooks. The bounty of the Blue Ridge brought to her family's table much trout, venison, local game birds, and farm-fresh local vegetables like pole beans and sweet potatoes. Emily has also been fortunate enough to travel around the world, expanding her palate on the exotic cuisines of such far-flung locales as Indonesia, China, and the Middle East. She has lived all over the country, but especially harbors a soft spot for the American South. Her husband's family resides on the Gulf Coast of Alabama, where the array and freshness of local seafood is simply outstanding.
When she found herself visiting the shrimp boats and farmers' markets of New Orleans in order to avoid her graduate work at Tulane University, Emily realized perhaps it was time for a career change. She graduated from the Natural Gourmet Institute in New York City in 2005, returning briefly to Chapel Hill, North Carolina, to cook at the historic Carolina Inn. Emily returned to the kitchens of NYC in 2006, cooking at such restaurants as Tabla, Irving Mill, and the New French. She is currently employed as a private chef and chef instructor, and is looking forward to opening her own restaurant sometime in the future. Contact Emily