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CALSCALE:GREGORIAN
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UID:3eab4c9a5e69b3d96d2081ea5e2e52f7@misenplacestudio.com
SUMMARY:A Practical Magic-Movie Inspired Feast: The New England Witch’s T
 able
DESCRIPTION:Step into the kitchen and step back in time into the cozy\, her
 b-filled New England home of the Owens family for an enchanting\, 100% hand
 s-on Halloween-season dinner! Inspired by the cult-classic film Practical M
 agic\, this class celebrates the art of botanical cooking\, fresh garden ar
 omatics\, cozy harvest flavors\, and iconic film moments—including a deli
 cious nod to late-night margaritas.\nGuided step-by-step by our professiona
 l chef instructor\, you’ll roll up your sleeves to sear\, reduce\, whisk\
 , infuse\, and bake your way through an elegant\, four-course autumn meal. 
 You'll master essential line-cook and pastry techniques that bring big flav
 or and kitchen confidence home.\nWhat You’ll Learn & Cook:\n\nCourse 1: "
 Apothecary's Garden" Warm Goat Cheese Crostini with Herb-Garlic Oil\n\nExpl
 ore botanical oil and honey infusions. You’ll slice artisan baguettes\, b
 rush with homemade garlic-rosemary oil\, broil until golden\, and top with 
 warm goat cheese\, toasted pine nuts\, and a drizzle of thyme-and-lavender-
 infused honey.\n\nCourse 2: "Amaryllis & Autumn Greens" Roasted Pear & Burr
 ata Salad\n\nMaster the art of dressing emulsification\, flavor balance\, a
 nd elegant plating. You’ll learn the secrets of low-and-slow fruit roasti
 ng from the chef (who will have tender\, wine-roasted pears prepared for yo
 u)\, while you whisk together a bright elderberry-balsamic reduction from s
 cratch\, toss crisp baby arugula and radicchio\, and layer creamy torn burr
 ata with candied walnuts for a restaurant-quality presentation.\n\nCourse 3
 : Cider-Braised Pork Tenderloin with Blackberry-Sage Glaze & Herb-Roasted R
 oot Vegetables\n\nLearn precision protein searing and pan-sauce balance. Yo
 u’ll sear spice-rubbed pork tenderloin to juicy perfection\, craft a glos
 sy blackberry-sage cider reduction\, and roast an assortment of sweet potat
 oes\, parsnips\, and carrots tossed in browned butter and thyme.\n\nCourse 
 4: Lavender & Honey Blackberry Tartlets with "Midnight Margarita" Whipped C
 ream\n\nChannel your inner pastry chef in our dessert station! You’ll wor
 k with buttery shortcrust pastry\, blind-bake individual tart shells\, fill
  them with honey-sweetened blackberries and culinary lavender\, and finish 
 with fresh whipped cream spiked with lime zest and a splash of tequila or t
 riple sec.\nWhat To Expect: In our classes you'll work together with other
  students in a fun\, hands-on environment led by our professional chef inst
 ructors.\n\nYou will work with other students in groups of 4\, sharing work
 stations and equipment.\nClasses are 2 hours\, unless otherwise noted above
 \nHands-on classes are limited to 12-16 students\nYou will be standing\, co
 oking and working for most of the class\nPlease wear comfortable\, closed-t
 oe shoes and have long hair tied back\nWe will serve water\, soda or 2 glas
 ses of wine with your meal.\n\nMis En Place recipes are developed using com
 mon cooking and baking ingredients that may or may not be specified in the 
 menu titles\, including various fruits and vegetables\, nuts\, meats\, spic
 es\, 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:20260920T134740Z
DTSTART:20261001T220000Z
DTEND:20261002T003000Z
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