top of page

Sip Into Spring Brunch

Sat, March 21st at 11-1 PM

75 US dollars
Texas Culinary Institute

Service Description

Sip Into Spring Brunch Welcome the season with a hands-on brunch experience full of fresh flavors and bright, springtime vibes. Learn classic techniques, craft delicious bites, and sip on perfectly paired mimosas for a delightful, festive morning. 🥂✨ Menu: Garden Cheddar Frittata French Crêpes Mimosas Important Information for Your Cooking Class • BYOB – Bring Your Own Bottle Guests are welcome to bring their own wine or beer to enjoy during class. • Alcohol Policy Only guests 21 years and older may consume alcoholic beverages on the premises. • Class Fee The cost is $98 per person. • Leftovers & Sustainability We encourage guests to bring a reusable container to take home leftovers and help reduce waste. • Age Requirements Students under 18 must be accompanied by an adult. Children under 6 are not permitted in the kitchen for safety reasons. • Gratuities While tips are not required, they are greatly appreciated and shared equally among all staff. • Cancellation Policy We do not offer refunds; however, with at least 48 hours’ notice, we’re happy to help you reschedule your class. • Dietary Restrictions Please note that we are unable to accommodate dietary restrictions or allergies for these classes. • Reservations Seating is limited and available on a first-come, first-served basis. • What to Wear Please wear comfortable clothing and closed-toed shoes. Long hair should be tied back for safety and hygiene.


Upcoming Sessions


Cancellation Policy

PLEASE NOTE THAT WE DO NOT OFFER REFUNDS BUT HONOR A 48 HOUR CANCELLATION POLICY IN ORDER TO RESCHEDULE YOUR RESERVATION. WE LOOK FORWARD TO COOKING WITH YOU.


Contact Details

  • Texas Culinary Institute, Texas Avenue, El Paso, TX, USA

    9155438923

    info@txculinary.com


STAY UP TO DATE

Thanks for subscribing!

  • Grey Facebook Icon
  • Grey Instagram Icon

2101 Texas Ave. El Paso TX 79901 |  info@txculinary.com  |  Tel. 915-543-8923

© 2021 by TEXAS CULINARY INSTITUTE

bottom of page