Chef Alyssa Wilen with the Morning Buzz. Kristen Wile/UP

When Chef Alyssa’s Kitchen owners Alyssa and Andrew Wilen decided to move into a large new space at the Bowers complex on Yancey Road, they knew they’d have the ability to do much more than cooking classes. Their interactive classes, where guests cook their own dishes from a menu centered around a theme or occasion, remain the core of the business. Now with a dedicated kitchen, however, they hired former Sea Level executive chef Jonathan Moore and launched office catering, with the signature healthy, local-ingredient focus that made the cooking classes so popular. On Saturday, Dec. 8, they launch their next offering: Saturday brunch.

Brunch will run from 10 a.m. to 3 p.m. each Saturday, with a fast-casual service. The portions are just right — you won’t be taking any home, but won’t leave feeling overstuffed, either — and the flavors are diverse. Tour through the menu with the photos below. —Kristen Wile

Merguez toast, sourdough topped with lamb merguez sausage, wilted arugula, pan sauce, and an over-easy egg. Kristen Wile/UP

Pancake tacos, a breakfast taco filled with bacon and scrambled eggs, wrapped in a pancake. Kristen Wile/UP

Andrew Wilen at the counter where guests order their breakfasts. Kristen Wile/UP

The Modern Southern has a potato, brussels sprouts, and apple hash topped with your choice of bacon or tempeh sausage and a fried egg. Kristen Wile/UP

The grain bowl comes as sweet or savory. Pictured is the savory version, with local mushrooms, kale, sesame, chili oil, and a fried egg. Kristen Wile/UP

The Morning Buzz, coffee rubbed short ribs on top of grits, served with a poached egg and hazelnut hollandaise. Kristen Wile/UP

We’ll be adding Chef Alyssa’s Kitchen to our restaurant finder soon! —Kristen Wile