Brinner for the Winner

Serving breakfast for dinner is always a winning idea with dishes normally saved for leisurely weekend fare. Lydia Gwin does all the preparations as the class enjoys a savory Dutch baby with smoked salmon and asparagus topped with crème fraîche and scallions, carbonara frittata, caramelized citrus salad with prosecco on salted coconut granola and yogurt topped with pistachios, sweet potato pancakes with cinnamon cream, plus a strawberry mimosa.