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UID:b0ed3faf9325f1da9769b400a8b3d463@misenplacestudio.com
SUMMARY:Cook The Book: Ottolenghi - Fall Edition
DESCRIPTION:Calling all foodies and cookbook lovers! Step inside the studio
  for a cozy\, flavor-packed evening as we dive into the world of legendary 
 chef Yotam Ottolenghi. Known for his game-changing\, vegetable-forward dish
 es\, bold Middle Eastern aromatics\, and gorgeous visual plating\, Ottoleng
 hi’s recipes are a celebration of color\, texture\, and taste.\nIn this s
 pecial Fall Edition of our Cook the Book series\, we’re bringing his most
  iconic autumn recipes off the pages and onto your plate! Under the guidanc
 e of our professional chef instructor\, you’ll learn how to transform fre
 sh\, seasonal fall produce into vibrant\, restaurant-grade dishes bursting 
 with sumac\, za'atar\, tahini\, pomegranates\, and roasted citrus.\n🍽️
  What We’re Cooking & Learning:\n\nWarm Autumn Aromatics: Master the art 
 of spice-blooming and layering bold flavors that define Ottolenghi’s sign
 ature style.\nRoasting & Caramelization: Learn how high-heat roasting bring
 s out the natural sweetness in fall roots\, squash\, and brassicas.\nDressi
 ngs & Drizzles: Whip up rich tahini emulsions\, herb-infused oils\, and zes
 ty yogurt sauces that tie complex salad and grain bowls together.\n\nWhat w
 e will be making:\nThe Fall Menu\n\nStarter: Roasted Sweet Potatoes with Ta
 ngy Lime-Cardamom Butter & Cilantro\n\nThick wedges of sweet potato roasted
  until caramelized and tender\, topped with a bright\, whipped lime butter 
 infused with warm cardamom and fresh cilantro.\n\nSalad / Side: Roasted Cau
 liflower with Salted Lemon\, Tahini & Pomegranate\n\nGolden-charred caulifl
 ower florets drizzled with a creamy garlic-tahini dressing\, tossed with fi
 nely diced salted lemons\, toasted pine nuts\, and a pop of sweet pomegrana
 te seeds.\n\nMain: Pan-Seared Chicken Thighs with Roasted Figs\, Za'atar & 
 Clementine\n\nJuicy\, crispy-skinned chicken thighs marinated in za'atar\, 
 garlic\, and citrus\, pan-seared and baked alongside jammy autumn figs and 
 caramelized clementine slices.\n\nDessert: Warm Spiced Plum & Almond Galett
 e with Rose-Honey Drizzle\n\nA rustic\, free-form tart featuring sliced fal
 l plums nestled over a sweet almond frangipane paste\, baked in a flaky cru
 st and finished with a warm rose-water honey drizzle.\nWhat To Expect: In o
 ur classes you'll work together with other students in a fun\, hands-on env
 ironment led by our professional chef instructors.\n\nYou will work with ot
 her 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 most 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 meal.\n\nMi
 s En Place recipes are developed using common cooking and baking ingredient
 s that may or may not be specified in the menu titles\, including various f
 ruits and vegetables\, nuts\, meats\, spices\, wheat flours\, etc. If you h
 ave a food allergy\, please check with Mis En Place Cooking Studio before a
 ttending the class. Adjustments to recipes cannot be made during class.
LOCATION:603 Atlanta Street\, Roswell GA\, 30075
DTSTAMP:20260920T203607Z
DTSTART:20261007T220000Z
DTEND:20261008T001500Z
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