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UID:31c6f15dfcbefdf0efc640f367e60df4@misenplacestudio.com
SUMMARY:The Summer Patisserie: Stone Fruit & Citrus
DESCRIPTION:Dive into the sweet side of summer! In this hands-on workshop\,
  we’ll master the art of working with delicate seasonal fruits and light 
 creams. You’ll learn the professional techniques behind the perfect "shor
 t-crust\," the science of fruit maceration\, and how to create elegant\, pl
 ated desserts that are as beautiful as they are delicious. We’ll focus on
  balancing natural sweetness with bright acidity to create desserts that ar
 e refreshing even on the warmest Georgia afternoon. Dinner will be provided
  as the chef will make cheese and peperoni pizza so you can focus on desser
 t making!\nThe Menu: 4 Seasonal Sweets\n\n Peach & Blackberry Galette with 
 Lavender Honey We’re kicking off with a rustic\, free-form tart that cele
 brates Georgia’s most famous fruit. You’ll master a flaky\, buttery pas
 try crust and learn how to infuse honey with dried lavender for a floral fi
 nish that elevates the entire dish.\n Lemon-Limoncello Tiramisu A bright\, 
 citrusy twist on the Italian classic. Instead of coffee and cocoa\, we’ll
  use a scratch-made lemon curd and a Limoncello-soaked sponge\, layered wit
 h a lightened mascarpone cream. It’s the ultimate "no-bake" summer luxury
 .\n Mini Key Lime Pies with Toasted Coconut Crust A study in zest and textu
 re. We’ll learn the art of the "press-in" crust using toasted coconut and
  graham crackers\, paired with a silky\, tart key lime filling. This is a p
 erfect lesson in achieving the ideal balance between pucker-inducing citrus
  and sweet\, creamy meringue.\n Individual Strawberry Shortcakes with Basil
 -Infused Cream We’re finishing with a sophisticated version of an America
 n staple. You’ll learn to bake "cathead" style sweet biscuits and whisk a
  delicate Chantilly cream infused with fresh garden basil for a surprising\
 , savory-sweet depth.\n\nWhat To Expect: In our classes you'll work togeth
 er with other students in a fun\, hands-on environment led by our professio
 nal chef instructors.\n\nYou will work with other students in groups of 4\,
  sharing workstations and equipment.\nClasses are 2 hours\, unless otherwis
 e 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 comfortab
 le\, closed-toe shoes and have long hair tied back\n2 glasses of red or whi
 te wine with dinner\n\nMis En Place recipes are developed using common cook
 ing and baking ingredients that may or may not be specified in the menu tit
 les\, including various fruits and vegetables\, nuts\, meats\, spices\, whe
 at flours\, etc. If you have a food allergy\, please check with Mis En Plac
 e Cooking Studio before attending the class. Adjustments to recipes cannot 
 be made during class.
LOCATION:603 Atlanta Street\, Roswell GA\, 30075
DTSTAMP:20260501T234941Z
DTSTART:20260625T220000Z
DTEND:20260626T003000Z
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