Reserve your tickets now for a bubbly brunch with Gramercy Tavern pastry chef, Saturday

A mix of sweet and savory delicacies paired with five different sparkling wines will make for a lively brunch on Saturday, Feb. 29, at the Fourth Estate restaurant with former Gramercy Tavern pastry chef Claudia Fleming.

Fleming turned the dessert world upside down with her groundbreaking treats at the famed New York restaurant. She shares her sugary secrets in her recently re-released iconic cookbook,  "The Last Course." Your ticket purchase includes a signed copy of the book, which Bon Appetit called "the greatest dessert book in the history of the world." 

Brunch begins at 10 a.m. with passed hors d'oeuvres. The program and seated, five-course meal with paired wines begins at 11 a.m.

Tickets cost $75 per person and include a copy of the book, "The Last Course". Couples tickets cost $140 and include one copy of the book. Club members receive a 15% discount ($63.75 per person/$119 per couple). Members must be signed in to the website to receive the discount. To reserve your seat, click here.

"The Last Course" was first published in 2001 as Fleming set the dessert world ablaze with her James Beard Award-winning desserts at Gramercy Tavern in New York. A renewed version of the "The Last Course was reissued in November."

Her work has been featured in The New York Times, Bon Appétit, Food & Wine, Vogue and Time.

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Hors d'oeuvres

Dates roasted with sherry and spices, wrapped in bacon

Cornmeal mini-cakes with ham and mango chutney

Lavender-lemon pound cake with grilled lamb sirloin

Served with MAN Vintners, Brut Sparking Chenin Blanc, Western Cape, South Africa N/V

First Course

Ginger Port poached pear with arugula salad

Served with Ginger Port Bellini with Zardetto, Prosecco Brut, Veneto, Italy N/V

Second Course

Roasted pineapple with pink peppercorns, lobster salad and roast pineapple-champagne gastrique

Served with Szigeti, Sekt Brut, Grüner Veltliner, Burgenland, Austria N/V 

Entree

Light-as-air blini Florentine with Virginia ham, spinach and egg, with rosemary hollandaise

Served with Juvé & Camps, Cava Brut Rosé, Catalonia, Spain N/V

Dessert

Chocolate caramel tart with caramel Ice cream and sip of black and white chocolate bourbon malted

Served with Charles Bove, Brut Sparking Wine, Loire Valley, France, N/V