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Make brunch for dinner
March 8 @ 6:00 pm - 8:00 pm EST$50
The Prepared Table will feature Blu Halo’s head toque, Chef Mikey, who will share his recipes and tips for Angel Biscuits and Bradley’s Sausage Gravy. Chef Mikey will also demonstrate how to make his Cajun Crab Benedict, which includes an English muffin with King Crab, arugula, heirloom tomato and Cajun Hollandaise. Photo credit / The Prepared Table