When: Tue., March 19, 7-9 p.m. 2013
Gather "Around the Southern Table" with chef Rebecca Lang for a memorable Easter morning breakfast. The cooking class will feature a menu to serve on Easter morning. Menu: Sausage and Cheese Souffle, Beignets with Buttermilk, Breakfast in a Skillet, Sweet Candied Bacon. A contributing editor for Southern Living magazine, Lang shows participants how to prepare real Southern food from her latest cookbook, Southern Living: Around the Southern Table.