Kris Serviss of The Blue Duck stopped by COOK this Sunday to show us all how brunch is done. Kris is no stranger to the COOK kitchen. A graduate of our Masters Program, Kris competed in our popular Open Stove Night…and won! We were proud to see fly solo at COOK! Check out what he whipped up for brunch.

Ah, pork roll – a local staple! Chris prepared a fried pork roll with cheese and egg served with a spicy Sriracha ketchup. Now that’s what I call a breakfast sandwich!

Next up was chilaquiles. This dish included fried corn tortilla strips, shredded chicken, sunny side up egg, salsa morita, and strawberry crema. Needless to say, these were devoured within seconds.

For the third course, we enjoyed country duck sausage served on a biscuit with smoked Gouda. This was a perfect savory dish to precede the fourth course finale- Fruity Pebbles French Toast!

This colorful brunch dessert was topped with fresh berries and whipped cream. Yum!