I’ve been to loads of cooking classes that focus on night-time entertaining menus, so it was with pleasure that I discovered Apron’s Cooking School’s brunch-making class: Peach Mimosa, Asparagus and Gruyère Tart, Scallion Soup Garnished with Creamed Goat Cheese, Crab Benedict with Field Green Salad and Lemon Bar Cheesecake. My companion and I were wowed by…