Mother's Day with Mermosa

 

UPCOMING EVENTS

Mother's Day Brunch Virtual Cooking Class featuring Chef Melanie Cuartelon!

THIS EVENT IS LIMITED TO THE RECIPIENTS OF THE MOTHER'S DAY BRUNCH BOX OR MOTHER'S DAY COMPANION BOX ONLY
(Zoom invites will be included in the boxes)
Join us Saturday May 8 from 11am-12p EST for our Virtual Mother's Day Brunch Cooking Class featuring Chef Melanie Cuartelon (and her MOM!) as we cook up some classics infused with our family secret ingredients that honor Chef Mel's Filipino heritage (Ube Extract) and Mermosa’s Haitian roots (Smoked Bird Pepper Sauce).  If you joined our GALentine’s Day Virtual Brunch then you know we come to have fun, pop bottles, share stories and cook WITH you.  
 
We are featuring two SIMPLE dishes: one sweet - Ube Scone with Coconut Glaze - and one savory - Crab Cake Benedict with Bird Pepper Hollandaise.  All ingredients and recipes are provided ahead of time in the box so you can prep and join along + we will walk through an alternative should you not be a fan of shellfish in the crab cake.  This is going to be a memorable event!
  
Zoom Details: We use the zoom platform for the Brunch, but we do not turn your cameras on so you’ve got privacy.  We have an interactive chat throughout with a moderator so send in your comments, questions!  Last time we also gave away some Noisette Roses!  

 

Mother's Day Box & Virtual Brunch Cooking Class

LEARN MORE

 

Mother's Day Box & Virtual Brunch Cooking Class - the COMPANION BOX so you can join in with Mom

LEARN MORE

 

 About Chef Mel - 

ABOUT CHEF MELANIE CUARTELON -

Chef Melanie Cuartelon is a second generation Filipino American born and raised in North Florida (Orange Park). Her passion for the kitchen stems from her mother and her grandmother. Seeing them cook and bring joy to others through food brightened Melanie’s eyes, knowing that in her future, she would be no more than 10 feet away from a kitchen!

She is a graduate of Johnson and Wales University in Providence, Rhode Island for Baking and Pastry in 2007, finishing her schooling at the Rosen School for Hospitality at UCF with a Bachelor of Science in Restaurant/Food Service Management in Orlando, Florida in 2009.

Since graduating, Melanie has worked in a variety of kitchens and bakeries, having landed her currently at the Sawgrass Marriott Golf Resort and Spa. Since 2012, Melanie has been developing the hotel's pastry program. In 2018, she took the role of Banquet Sous Chef and has been able to incorporate her heritage into her menus. For Melanie, having the chance to make people smile through her food is the most gratifying feeling she could have.