Forget the delivery app and the heavy deep-fryer. In this flavor-packed evening workshop, we’re deconstructing your favorite takeout staples and recreating them with fresh ingredients and authentic techniques—all without the splattering oil.

Join us for a hands-on journey through the wok as we master the balance of salty, sweet, sour, and umami. You’ll learn how to achieve that signature “takeout taste” using high-heat searing, aromatic layering, and the secret to perfectly tender proteins. By the end of the night, you’ll have the skills to whip up a multi-course feast that’s faster, fresher, and arguably better than the original.

The Menu: A Fresh Take on Classics

We’ve curated four user-friendly dishes that focus on bold flavors and accessible techniques:

• Hand-Folded Pork & Chive Dumplings: The ultimate crowd-pleaser. You’ll learn the art of filling and pleating, plus the “steam-fry” method for a golden, crispy bottom without deep frying.
• Velvet Ginger-Soy Beef with Broccoli: Skip the fried chicken for this silky, tender beef stir-fry. We’ll teach you the “velveting” technique to keep the meat incredibly juicy and tender.
• Garlic Butter Bok Choy & Mushrooms: A vibrant, nutrient-dense side dish that brings a hit of earthy garlic and crunch to your plate.
• Classic Vegetable Lo Mein: Master the sauce-to-noodle ratio and learn how to toss noodles like a pro for that perfect, smoky “wok hei” finish.

What You’ll Master

• The “Velveting” Secret: Learn the professional Chinese technique to make lean meats melt-in-your-mouth tender without frying.
• Dumpling Architecture: From the perfect filling consistency to three different folding styles.
• The Essential Pantry: A guide to the five “must-have” sauces and spices that make any dish taste like authentic takeout.
• High-Heat Success: How to manage your home stove to get the best results for quick-fire stir-frys.

Note: This class is designed to be interactive and social. We’ll wrap up the session by sitting down together to enjoy our handmade feast!

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 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.