Armed with baked goods from local bakeries and fresh, locally farmed produce, SuperChef Darnell Ferguson sets out to "make breakfast and lunch fun." Once served only at funerals, breakfast has become a lively and appetizing event with novel dishes such as Darnell's red-velvet pancakes. A graduate of Sullivan University, one of the country's top culinary institutes, Darnell was a chef for the 2008 U.S. Olympic team and has broken eggs in the service of a former president.
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