Saturday Brunch

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A brunch of Panfried Seitan with Onions and Peas, Blanched Salad, Tofu French Toast, followed by Orange Pecan Pancakes, from Melanie Waxman’s Spring Seasonal Kitchen programme at the Concord Institute.

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This entry was posted on Monday, May 3rd, 2010 at 11:16 am and is filed under concord institute, courses, spring. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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