Easter is just a few days away and here at Kitchit we’re on an ‘egg hunt’ of our own to see which of our chefs can cook up the most egg-ceptional Easter dish. We sat down with Kitchit chefs Deborah DalFovo, Joseph Cuccia, and Kathy Blake to pick their brains, and along the way, we learned what this brunch-centric holiday means to each of them.
RECIPES FEATURED IN THIS POST:
- San Francisco based Kitchit Chef Deborah DalFovo’s Savory Italian Easter Tart
- New York based Kitchit Chef Joseph Cuccia’s Eggs in Purgatory with Lardo Crostini
- New York based Kitchit Chef Kathy Blake’s Smoked Salmon Hash and Sunrise Mimosas