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PRODID:-//Eventin//Event Calendar//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
BEGIN:VEVENT
UID:18f8521e9e6fb9709c6f2b2a93af9c0d@misenplacestudio.com
SUMMARY:Under the Mediterranean Sun: An Al Fresco Tapas Party
DESCRIPTION:Escape the summer heat and step onto a sun-drenched terrace ove
 rlooking the sea! In this vibrant\, highly interactive\, hands-on workshop\
 , we are bringing the effortless romance of Mediterranean outdoor dining st
 raight to the studio.\nThe Menu:\nBlistered Tomato & Whipped Ricotta Crosti
 ni\n\nThe Technique: Making fresh\, fluffy Farmhouse Ricotta from scratch u
 sing milk and citrus. Guests will grill rustic bread\, smear it with the ch
 eese\, and top it with vine-ripened tomatoes blistered in garlic oil.\n\nPr
 osciutto-Wrapped Poached Pears with Goat Cheese\n\nThe Technique: Fruit poa
 ching and flavor balancing. Late-summer pears are poached to a tender-crisp
  texture\, stuffed with tangy chèvre\, wrapped in savory prosciutto\, and 
 flash-baked until warm and crisp.\n\nCharred Mediterranean Lamb (or Beef) K
 ofta Skewers\n\nThe Technique: Working with fresh aromatics and ground prot
 eins. Guests will mix ground meat with minced mint\, garlic\, cumin\, and c
 oriander\, mold them onto skewers\, and sear them on high heat to lock in t
 he juices.\n\nCharred Haloumi with Hot Honey & Toasted Pistachios\n\nThe Te
 chnique: Managing high-melting-point cheeses. Guests will sear thick slices
  of Cypriot haloumi cheese directly in a dry skillet until a beautiful brow
 n crust forms\, finishing it with a drizzle of hot honey and crushed pistac
 hios for texture.\n\nCrispy Hand-Folded Spinach & Feta Spanakopita\n\nThe T
 echnique: Working with delicate phyllo pastry. Students will layer\, brush 
 with olive oil\, and fold golden triangle pockets stuffed with a savory\, h
 erbaceous mixture of spinach\, feta\, dill\, and lemon zest.\n\nWhat To Exp
 ect: In our classes you'll work together with other students in a fun\, ha
 nds-on environment led by our professional chef instructors.\n\nYou will wo
 rk with other students in groups of 4\, sharing workstations and equipment.
 \nClasses are 2 hours\, unless otherwise noted above\nHands-on classes are 
 limited to 12-16 students\nYou will be standing\, cooking and working for m
 ost of the class\nPlease wear comfortable\, closed-toe shoes and have long 
 hair tied back\nWe will serve water\, soda or 2 glasses of wine with your m
 eal.\n\nMis En Place recipes are developed using common cooking and baking 
 ingredients that may or may not 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 Studi
 o before attending the class. Adjustments to recipes cannot be made during 
 class.
LOCATION:603 Atlanta Street\, Roswell GA\, 30075
DTSTAMP:20260618T065126Z
DTSTART:20260707T220000Z
DTEND:20260708T003000Z
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