Aloha! Leave your passport behind and join us at Mise en Place for a deep dive into the true flavors of the Hawaiian Islands. This isn’t just a meal; it’s a celebration of Ohana (family) and Ono (delicious) traditions. We’re exploring the rustic, soul-warming dishes found at a traditional family luau, balanced with the fresh, coastal flavors of a modern island poke shop.

You’ll learn the secrets of the “Huli Huli”, the art of sourcing and slicing sushi-grade fish, and how to work with traditional island staples like taro and Okinawan sweet potato. Grab a lei and get ready to cook—it’s time to bring the spirit of the islands to Roswell!

The Traditional Island Menu:

• Huli Huli BBQ Chicken: The undisputed king of the island grill! Master a scratch-made glaze of pineapple, ginger, and “shoyu” (soy sauce) to create that perfectly sticky, charred finish.
• Signature Ahi Poke Bowls: Master the art of the raw bar! We’ll slice fresh, sushi-grade tuna and toss it in a traditional marinade of sesame oil, shoyu, and scallions, served over seasoned rice with toasted seaweed.
• Purple Sweet Potato Mash with Coconut: A vibrant and traditional side! We’ll roast Okinawan purple sweet potatoes and whip them with coconut milk and a hint of sea salt for a creamy, tropical delight.
• Warm Haupia (Coconut Pudding) Squares: We’ll finish the night by whisking up this classic Hawaiian coconut milk dessert, topped with toasted coconut flakes and fresh lime zest.

What To Expect: In our classes you’ll work together with other students in a fun, hands-on environment led by our professional chef instructors.

• You will work with other students in groups of 4, sharing workstations and equipment.
• Classes are 2 hours, unless otherwise noted above
• Hands-on classes are limited to 12-16 students
• You will be standing, cooking and working for most of the class
• Please wear comfortable, closed-toe shoes and have long hair tied back
• We will serve water, soda or 2 glasses of wine or sake with your meal.

Mis En Place recipes are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, 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.