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UID:ec2f400246455f5982dcfeb32bbda509@misenplacestudio.com
SUMMARY:Cook the Book: The Flavor Bible &amp\; Sweet-Savory Pairings by Kar
 en Page and Andrew Dornenburg
DESCRIPTION:Unlock the secrets of culinary creativity and learn to think li
 ke a chef! Inspired by Karen Page and Andrew Dornenburg’s award-winning c
 ulinary reference The Flavor Bible\, this interactive cooking lab explores 
 the art and science behind building incredible flavor profiles. In this han
 ds-on workshop\, you’ll discover how to balance sweet\, savory\, salty\, 
 and acidic elements to elevate everyday dishes. We’ll practice pan-searin
 g meats to perfection\, reducing glossy pan sauces\, grilled flatbread asse
 mbly\, and balancing rich chocolate with sea salt. Grab an apron\, pour a d
 rink\, and get ready to experiment\, pair\, and taste your way to culinary 
 confidence!\nThe Menu\n\nAppetizer:  Peach\, Burrata & Aged Balsamic Flatb
 read\n\nCharred sweet peaches\, creamy burrata cheese\, and peppery arugula
  layered over grilled dough\, finished with a rich\, aged balsamic reductio
 n.\n\nMain Course: Pan-Seared Pork Chops with Spiced Apple-Bourbon Reductio
 n\n\nJuicy\, pan-seared pork chops paired with a warm\, savory-sweet pan sa
 uce infused with fresh apples\, warm spices\, and bourbon.\n\nDessert: Dark
  Chocolate Skillet Cake with Flaky Sea Salt\n\nA rich\, warm dark chocolate
  cake baked right in a cast-iron skillet\, finished with a sprinkle of Mald
 on sea salt to highlight the deep cocoa notes.\nWhat To Expect: In our cla
 sses you'll work together with other students in a fun\, hands-on environme
 nt led by our professional chef instructors.\n\nYou will work with other st
 udents 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 most of the class
 \nPlease wear comfortable\, closed-toe shoes and have long hair tied back\n
 \nMis En Place recipes are developed using common cooking and baking ingred
 ients that may or may not be specified in the menu titles\, including vario
 us fruits and vegetables\, nuts\, meats\, spices\, wheat flours\, etc. If y
 ou have a food allergy\, please check with Mis En Place Cooking Studio befo
 re attending the class. Adjustments to recipes cannot be made during class.
LOCATION:603 Atlanta Street\, Roswell GA\, 30075
DTSTAMP:20260823T150546Z
DTSTART:20260930T220000Z
DTEND:20261001T003000Z
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