The egg is one of the kitchen’s marvels, and one of nature’s. If you are a seasoned home cook or Chef, you know that eggs are one of the most versatile ingredients in the kitchen. They can be light and airy, dense and rich, add shine, nutrients, flavor and even offer clarity. In this class Chef Richard will share his knowledge & mastery of the many nuances of cooking with the incredible edible egg. We’ll learn to make: Asparagus Custard with Mushrooms & Chives, “Egg Blossom” with Braised Pork, Twice Poached Egg and a traditional homemade Hollandaise with Seasoned Vegetables. We'll also taste wines from Newport Wine Cellar to compliment the menu.