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The Perfect Mother's Day Brunch with Chef Aaron Wright

Yesterday I spent three educational hours in the beautiful Kentfield home of Janet and Bob (Robert) Findlay watching chef Aaron Wright of Tavern at Lark Creek prepare and serve a gorgeous and tasty Mother’s Day Brunch for our May issue. Jennifer Martine was there to take the photos and PR pro Catherine Hunter roped her parents into the shoot along with friends of the chef and the Findlays ended up hanging out — I’m pretty sure they weren’t planning to.

What I learned…
1. The addresses on Laurel Grove are divided at the border between Ross/Kentfield. This can be very confusing …
2. You can poach eggs up to a day ahead of time. But to be on the safe side, do it a few hours before serving.
3. Sur La Table sells extra large ice cube makers, which chef Wright used w/ blood orange juice (wow!) and with small wheels of lemons and limes crisscross crossed (photos to come in the article). These worked great for champagne (instant mimosa) and were beautiful in a glass pitcher with water.
3. Walking in with a platter of pastries from Emporio Rulli (Larkspur) is a sure way to make friends.
4. When you finish pouring champagne it helps to twist the bottle.

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