This is from the last Cooking Class of our marathon Valentine Day themed classes. This time brunch and the menu was: Roasted Piquillo Pepper and Tomato Soup, Baked Farm Fresh Eggs atop Grits with Bacon “bits” and wilted Greens, Poached Pears with Creme Anglaise. The soup was a real hit: 2 Tbl olive oil 2 […]