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VERSION:2.0
PRODID:-//Eventin//Event Calendar//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
BEGIN:VEVENT
UID:2ad3e171d491d25d358540578f6b3e7a@misenplacestudio.com
SUMMARY:Noche de Cazuela: Cozy Spanish Tapas & Winter Comforts
DESCRIPTION:Trade the winter chill for the warmth of the Spanish table. In 
 this hands-on class\, you’ll master the art of the cazuela—the traditio
 nal terracotta earthenware vessel made for sizzling garlic\, bubbling broth
 s\, and rustic\, braised favorites. Grab a glass\, fire up the clay pots\, 
 and learn how to assemble a vibrant spread of authentic\, comforting tapas 
 built for sharing all season long.\nOn the Menu:\nAlbóndigas en Salsa Espa
 ñola: Plump beef and pork meatballs simmered in a warm spiced tomato-papri
 ka reduction.Pan con Tomate y Manchego: Toasted rustic bread rubbed with fr
 esh garlic and grated winter tomatoes\, crowned with aged Manchego.z\nChori
 zo al Infierno: Fresh cooking chorizo blistered and flambéed table-side in
  Spanish brandyQueso de Cabra al Horno: Tangy goat cheese baked in a mini c
 azuela with warm tomato jam\, served with grilled toast.Dátiles con Valde
 ón y Bacon or Proscutio: Medjool dates stuffed with tangy Spanish blue che
 ese (Valdeón or Cabrales)\, wrapped in bacon\, and baked until bubbling an
 d crisp.\nCalabaza Asada con Romero y Queso de Cabra: Roasted butternut or 
 acorn squash wedges tossed in olive oil\, garlic\, and fresh rosemary\, top
 ped with melted goat cheese crumbles and pumpkin seeds.\nWhat To Expect: I
 n our classes you'll work together with other students in a fun\, hands-on 
 environment led by our professional chef instructors.\n\nYou will work with
  other students in groups of 4\, sharing workstations and equipment.\nClass
 es 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 ti
 ed back\nChef will make a special Sangria for this event\n\nMis En Place re
 cipes are developed using common cooking and baking ingredients that may or
  may not be specified in the menu titles\, including various fruits and veg
 etables\, nuts\, meats\, spices\, wheat flours\, etc. If you have a food al
 lergy\, 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:20261010T045107Z
DTSTART:20261111T230000Z
DTEND:20261112T011500Z
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