Last Course is now offering breakfast.
Every morning they bake fresh sweet rolls and there is also a savory option: breakfast pies. They have ham and cheese and veggie and sausage.
Paul Kuhn, Executive Chef and co-owner, joined us with a look at the new items plus a holiday recipe to share.
Wassail Apple Cider
1 gallon cider
30-40 whole cloves
6 oz OJ concentrate
8 cinnamon sticks
1 tsp. ground ginger
Pour into a pot and begin to heat over medium flare. Push 30-40 whole cloves into oranges then cut in half and place into pot. Bring it all to a low boil, reduce heat to a light simmer for about 30 minutes. Strain and serve.
For more information please visit: lastcourse.com.
