Saturday, April 9, 2016

Appetizing Aperture

Although Cotton Calf Kitchen’s strawberry-stuffed French toast would be comfy on a dessert menu, this sweetheart woos Sunday brunch guests at the Braselton restaurant. Chef Javier Viera stuffs challah bread with sweet strawberries and creamy mascarpone cheese then adds a drift of powdered sugar, a smatter of maple syrup and colorful fresh fruit ($13). Cotton Calf Kitchen serves Sunday brunch from 11 a.m.-3 p.m. See you there.

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