Jason and Jamie Jimenez of the boutique chef and catering service Homespun take you on a seasonal culinary journey during this elegant brunch in the Edible Garden Outdoor Kitchen. Experience fresh and local ingredients through four delicious tasting courses while you learn from the team and enjoy coffee or tea, or sip on a selection of rosé wines.
Date: Saturday, May 31
Time: 11 a.m. – 1 p.m.
Fee: $75 (Member $70)
Registration Deadline: May 23
Instructors: Jason and Jamie Jimenez of Homespun
About Jamie Jimenez
Jamie grew up in the Great Lakes state of Michigan, where the love for delicious, home-cooked meals was instilled in her from an early age. After graduating from Liberty University with a degree in Business, she pursued her passion for design, honing her skills as a graphic designer. Jamie has always loved the art of bringing people together through food and drink, but it wasn’t until she teamed up with Jason, who shared her passion for hospitality, that Homespun was born. Together, they built a business that brings together all of Jamie’s talents and passions. With her eye for design, Jamie has created a catering experience that is both visually stunning and incredibly delicious (thanks to the culinary team). You will often find her working behind the scenes on operations while caring for their kiddos at home.
About Jason Jimenez
Jason started his career exposed to true Southern cuisine in Charleston, SC while attending culinary school at Johnson and Wales University. The Atlanta native returned home to Georgia to work at several of the acclaimed restaurants around town, including Canoe, Local Three, and Muss & Turner’s. Over the years, Jason developed a desire to bring exceptional seasonal menus to private events–whether celebrations, retreats, or company dinners. In September 2012, he started the Homespun with his wife, Jamie. With a passion for locally sourced foods, Jason has thoroughly enjoyed giving life to the idea of an intentional communal food experience. In 2016 Jason opened the neighborhood eatery, Kitchen Six, where he served as the operating partner and executive chef until the Fall of 2019, when he left the restaurant to focus on Homespun.