This class was a organized for a group of 10 women on a weekend getaway to Hudson. Working with Chef Michael Freeman, we designed a breakfast menu for a hands-on class. Chef Freeman started by preparing a fruit smoothy to energize everyone for knife work—peeling and chopping fruit for their crepes. The prep continued with learning the distinct seasoning for breakfast sausages, the proper way to poach an egg, and how to make a hollandaise sauce from scratch. Everyone took a spin around the crepe pan before sitting down to a sweet and savory breakfast.

The full menu for the morning class
– Champagne shrub cocktail
– Fruit smoothies
– Eggs Benedict/Florentine
– Home-made sausage patties, vegetarian patties
– Fruit-filled Crepes

About Chef Michael Freeman
Chef Freeman is a New York native and a Culinary Institute of America graduate. With his Savory Food Truck, he brings “real” deli to Hudson. The Savory menu consists of family recipes and deli staples like pastrami on rye. He refines these classics using his culinary background in the homemade preparation of the meats—cured, brined, smoked, and prepared over days—to hand cut chips. Chef Freeman incorporates culinary flavors profiles and cooking techniques from across the globe.