We will be making Eggs Benedict with asparagus. The class will cover sous vide poaching for the eggs, asparagus, and even the hollandaise sauce. The English muffins and Canadian bacon will be baked in the oven. Each guest will have the opportunity to assemble their own Eggs Benedict.
About Chef George von Waltsleben:
Originally from South Africa, Chef Georges’ love for food and culture was shaped by a life of exploration and adventure. At just 8 years old, he began traveling the world, and by 11, his family of five embarked on a transformative journey, sailing across the Atlantic Ocean on a 43-foot sailboat before arriving in the United States for the first time. This experience profoundly influenced his culinary path.
In 2006, after moving back to the U.S., he and his family opened award-winning, Primi Urban Café in downtown St. Petersburg, where his culinary career began. He also studied Culinary Arts at the Art Institute of Tampa to further refine his skills. Later, him and his wife Sara embarked on an extraordinary chapter, spending seven years aboard mega-yachts as Head Chef and Chief Stewardess. Traveling the globe, he cooked for world-class athletes, celebrities, and royalty, mastering his craft while working with the finest ingredients available.
After time at sea, he started a family and worked as a private chef at an estate near Palm Beach Gardens, FL. Today, he is the proud owner of St. Pete Microgreens, cultivating fresh, nutrient-dense microgreens and sharing his passion for sustainable, high-quality food with the St. Petersburg community.
In 2025, he is thrilled to be reopening his schedule as a private chef, offering unique dining experiences through private parties, corporate events, and pop-up gatherings.
*Ticket sales will close 48 hours prior to events, due to nature of our events we are unable to accept walk-ins, tickets are non-refundable 72 hours before events, tickets can be transferred at any time, please contact lauren@15thstfarm.com for questions*