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CALSCALE:GREGORIAN
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UID:e5806e7a9784be059f37a5f27d4c7477@misenplacestudio.com
SUMMARY:Pura Vida on a Plate: A Costa Rican Culinary Escape
DESCRIPTION:Pack your bags and leave your passport behind! In this vibrant\
 , highly interactive\, hands-on workshop\, we are escaping to the lush\, su
 n-drenched shores of Central America to embrace the true spirit of Pura Vid
 a—the Costa Rican philosophy of living life fully\, gratefully\, and deli
 ciously.\nThe Menu:\nCoastal Mango & Shrimp Ceviche\n\nThe Skill: Light and
  refreshing summer cooking. You’ll learn the art of balancing acids by "c
 ooking" tender shrimp in fresh lime juice\, then tossing it with sweet dice
 d mango\, crisp red onion\, and a splash of cilantro-infused oil.\n\n Parg
 o Frito (Crispy Costa Rican Fried Snapper)\nThe Skill: Whole or fillet fish
  fabrication and high-heat frying techniques. Students will score and seaso
 n fresh snapper with garlic\, lime\, and sea salt\, then fry it to achieve 
 an ultra-crispy skin while keeping the meat perfectly flaky and tender. It'
 s served with a side of bright\, tangy salsa criolla.\nCilantro Lime Rice: 
 Learn how to make Fluffy and Zesty Rice to go along with you r meal (Chef t
 o demo and make)\nCinnamon-Sugar Palmiers with Tropical Fruit Compote\n\nTh
 e Skill: Lamination and pastry presentation. For a sweet finale\, you'll ro
 ll and bake buttery puff pastry into crispy\, caramelized "elephant ear" co
 okies\, served alongside a warm\, scratch-made pineapple and passionfruit c
 ompote.\n\nWhat To Expect: In our classes you'll work together with other 
 students in a fun\, hands-on environment led by our professional chef instr
 uctors.\n\nYou will work with other students in groups of 4\, sharing works
 tations and equipment.\nClasses are 2 hours\, unless otherwise noted above\
 nHands-on classes are limited to 12-16 students\nYou will be standing\, coo
 king and working for most of the class\nPlease wear comfortable\, closed-to
 e shoes and have long hair tied back\nWe will serve water\, soda or 2 glass
 es of wine with your meal.\n\nMis En Place recipes are developed using comm
 on cooking and baking ingredients that may or may not be specified in the m
 enu titles\, including various fruits and vegetables\, nuts\, meats\, spice
 s\, 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:20260618T065638Z
DTSTART:20260708T220000Z
DTEND:20260709T003000Z
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