Take your palate on a tour of Southeast Asian night markets. In this highly interactive, hands-on workshop, you will learn the art of balancing sweet, salty, sour, and spicy flavors from scratch. Students will master techniques for making delicate wrappers, folding and shaping street food favorites, and balancing aromatic dipping sauces.

Menu:

1. Fresh Summer Rolls with Prawns and Herbs

• Technique Focus: Hydrating and rolling rice paper without tearing; balancing fresh herbs.
• The Dish: Crisp, refreshing rolls packed with delicate rice vermicelli, poached prawns, fresh mint, cilantro, and crisp cucumber. Served with a rich, house-made peanut-hoisin dipping sauce.
• Flavor Profile: Fresh and herbaceous with a savory, nutty finish.

2. Hand-Pleated Chicken and Cabbage Gyoza

• Technique Focus: Dough hydration, rolling thin wrappers, and the pan-fry/steam method for a perfect crispy “skirt.”
• The Dish: Classic Japanese-style pan-fried dumplings filled with a savory seasoned ground chicken and vegetable mixture. Students will learn the classic technique for pleating and sealing dumplings.
• Flavor Profile: Savory and aromatic, served with a sharp soy-ginger dipping sauce.

3. Thai Chicken Satay with Peanut Sauce

• Technique Focus: Skewering, marinating, and achieving the perfect char on proteins.
• The Dish: Thinly sliced chicken breast marinated in coconut milk, lemongrass, turmeric, and coriander, grilled over high heat until tender and slightly caramelized.
• Flavor Profile: Fragrant, sweet, and nutty with a subtle citrus undertone.

4. Coconut Mango Tapioca Pearl Parfait

• Technique Focus: Gentle simmering, starch hydration, and tropical plating presentation.
• The Dish: A refreshing Southeast Asian street-side dessert made by gently simmering small tapioca pearls in coconut milk until tender, then layering them with fresh, sweet seasonal mango cubes.
• Flavor Profile: Creamy, sweet, and tropical.

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
• 2 glasses of wine with dinner
• Please wear comfortable, closed-toe shoes and have long hair tied back

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.