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UID:13848b2a863b32f3335305f04ed18f75@misenplacestudio.com
SUMMARY:Pacific Coast Platters: Small Bites\, Big West Coast Flavor
DESCRIPTION:Catch a culinary wave and join us for an evening inspired by th
 e sun-drenched coastlines of California\, Oregon\, and Washington! From the
  seafood shacks of the Pacific Northwest to the vibrant fusion kitchens of 
 SoCal\, we’re shrinking down the boldest flavors of the West into sophist
 icated\, shareable platters.\nThis is a fast-paced\, fully hands-on session
  where you'll master the art of "The Platter"—perfect for your next cockt
 ail party or a light spring dinner. Grab a glass of your favorite coastal w
 hite wine and let’s get cooking!\n🍴 The "West Coast" Tasting Menu\n\n 
 Crab "Cakes" with Lemon-Chive Aioli\n\nA tribute to the Pacific Northwest! 
 We’ll create mini\, pan-seared crab cakes packed with sweet lump crab and
  very little filler\, finished with a bright\, zesty herb mayo.\n\nSkill: P
 roper seafood binding and temperature-controlled pan-searing.\n\n\n Santa B
 arbara Avocado Toast "Points" with Pickled Radish\n\nThis isn’t your basi
 c breakfast! We’re elevating this California classic with artisanal sourd
 ough\, whipped avocado\, "everything" seed crunch\, and quick-pickled neon 
 radishes for a pop of acid.\n\nSkill: Quick-pickling techniques and balanci
 ng textures.\n\n\n Sauted Shrimp with Cilantro-Lime Crema\n\nSubstituting t
 he heavy beef for something light and snappy! Succulent shrimp marinated in
  garlic and citrus\, grilled to perfection\, and served with a cooling\, ve
 lvety crema.\n\nSkill: Marinade science and achieving a perfect "char" on d
 elicate proteins.\n\n\n Roasted Beet & Goat Cheese Crostini with Honey-Bals
 amic Drizzle\n\nCelebrating the incredible produce of the Central Valley. E
 arthy roasted beets paired with tangy goat cheese on a toasted baguette\, f
 inished with a touch of sweetness.\n\nSkill: Root vegetable roasting and fl
 avor layering.\n\n\n Napa Valley Grape & Brie Flatbread Bites\n\nA sweet an
 d savory finish! We’ll stretch fresh dough and top it with creamy Brie\, 
 halved red grapes\, and fresh rosemary for a sophisticated bite that tastes
  like a stroll through a vineyard.\n\nSkill: Dough handling and fruit-and-c
 heese flavor pairings.\n\nWhat To Expect: In our classes you'll work toget
 her with other students in a fun\, hands-on environment led by our professi
 onal chef instructors.\n\nYou will work with other students in groups of 4\
 , sharing workstations and equipment.\nClasses are 2 hours\, unless otherwi
 se noted above\nHands-on classes are limited to 12-16 students\nYou will be
  standing\, cooking and working for most of the class\nPlease wear comforta
 ble\, closed-toe shoes and have long hair tied back\nWe will serve water\, 
 soda or 2 glasses of wine or sake with your meal.\n\nMis En Place recipes a
 re developed using common cooking and baking ingredients that may or may no
 t be specified in the menu titles\, including various fruits and vegetables
 \, nuts\, meats\, spices\, wheat flours\, etc. If you have a food allergy\,
  please check with Mis En Place Cooking Studio before attending the class. 
 Adjustments to recipes cannot be made during class.
LOCATION:603 Atlanta Street\, Roswell GA\, 30075
DTSTAMP:20260501T091939Z
DTSTART:20260522T220000Z
DTEND:20260523T003000Z
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