Appetizers-Hands On
Specialty Drinks-Demo

This class is for 21+

Shake, stir, and muddle your way to delicious fall-inspired cocktails! Learn mixology techniques and create seasonal drinks featuring apple cider, pumpkin spice, and warm spirits. We will also be making autumn inspired appetizers to round out the night!

You’ll be learning to make (Demo):
 Spiced Apple Whiskey Smash, Pumpkin Pie Martini, Cranberry Rosemary Gin Fizz.

For our bites, you’ll be making:

Maple-Glazed Bacon Wrapped Dates: Sweet dates, smoky bacon, and a hint of maple syrup offer a perfect balance to the whiskey’s warmth

Spiced Pecan & Cranberry Goat Cheese Bites: Creamy, tangy goat cheese rolled in crushed pecans and dried cranberries offers a textural and flavor contrast.

Crispy Sage & Prosciutto Crostini: The salty prosciutto and aromatic sage provide a savory counterpoint to the martini’s sweetness, while the toasted crostini adds a satisfying crunch.

Lemon-Herb Shrimp Skewers: The bright citrus and fresh herbs on the shrimp will mirror the gin fizz’s botanical notes and acidity.

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

For this class you will be greeted with a light breakfast spread along with coffee or espresso drinks as well as soda and water. We will also offer a glass of wine or sparkling wine during brunch.

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.