Come enjoy this beloved combination of sweet and savory in this Sunday Brunch demonstration class. Learn how to make cast iron fry pan cinnamon rolls along with a hearty chili in this cooking demonstration.

You’ll have to decide if you are a dunker – using parts of the cinnamon roll to dip into the chili; or maybe you’ll eat the cinnamon roll after finishing your bowl of chili; or maybe take a bite of chili then alternate with a bite of cinnamon roll and repeat. Just don’t put the cinnamon roll into your bowl first and pour the chili over the top, that’s just gross, despite what Alton Brown says.

Class Type: Demonstration with full meal and a drink included. Recipes will be provided.

Date & Time: Sunday, February 26 10:30am–12pm
Seating Available: 6 counter seats

Menu

• Cinnamon Rolls
• Chili
• Choice of Drink: Sunrise Mimosa, Hot Morning Bell Coffee (Pour Over), or Davidson’s Organic Tea (Steeped)

All food and drink is prepared and served in a kitchen that contains animal products, gluten, nuts, and other potential allergens. Items on class menus can not be made-to-order, so substitutions are not available. 

About the instructor

PKS Co-Owner Kevin Felker is a native Iowan and grew up eating cinnamon rolls and chili at school lunch. Kevin is a recently retired lecturer for the Department of Business Analytics in the Tippie College of Business at the University of Iowa, He has many years’ experience as “head chef” for the Felker family household, and his ancho chili and maple glazed pork chops won the 2009 Tippie faculty grill-off competition.