Biscuit and Gravy Brunch

Participants will make a batch of butermilk biscuits and pan of sausage gravy. Additional brunch sides will be served. Participants will also have the option to enjoy coffee or a mimosa with their brunch. Partipants will take home left overs, recipes and skills to make this delicious meal at home!

ONE TICKET FOR TWO PARTICIPANTS!!! Grab a partner and come make brunch together leave the mess and take it home to enjoy! This is a great date class or grab you friend.

Minors allowed with an adult present.

Chef Bio

Dani Annala found a passion for food early in life while tending gardens and enjoying quality meals with family. Dani attended Oregon State University and graduated with bachelor’s degree in agriculture business management and General Agriculture, A Master of Agriculture with a major in Agriculture Education and minors in Agriculture Resource Economic and Animal Science. Upon graduation Dani Annala began a career with Oregon State University through the Extension Service as a 4-H Youth Development Coordinator. This career allowed Dani to discover a passion for youth hands on education specifically around food.  Dani has worked in a variety of careers including agricultural lending as a relationship manager and the local fruit industry as a Food Safety Coordinator. Dani opened Dani’s Kitchen Shop in 2019 as a creative outlet focused on custom sugar cookies. Dani’s Kitchen Shop has grown into a fulltime custom cookie business and is expanding into kitchen education. Dani looks forward to sharing her passion for food, learning and having fun in the kitchen.

Born and raised in Parkdale, Chef Michelle has always loved helping grandma in the kitchen after school. Those days of flour coated cheeks and steamy pots on the stove inspired her to love all things food. Chef Michelle attended Oregon State University, graduating with a degree in Animal Science and Food Technology. Her focus on animal food products has given her the knowledge and experience of meat, dairy and food science.

After college, Chef Michelle worked at a large food manufacturing company in production, supplier and R&D roles. This experience allowed Chef Michelle to travel the world and experience cuisines and cooking techniques that were previously unknown.

Chef Michelle currently works at a local fruit packing house here in Hood River and has just completed her Master's degree in Food Science from Washington State University.