Celebrate the flavors of classic American summer entertaining with a modern, elevated twist. In this hands-on workshop, you will learn how to balance sweet, smoky, and fresh seasonal ingredients to create the ultimate backyard get-together. From mastering the grill to crafting sweet-tart seasonal desserts from scratch, you will leave with the confidence to host memorable summer gatherings.

Menu American Summer Selection

1. Sweet Tea-Brined Chicken Skewers with Peach Glaze

• Technique Focus: Brining for moisture retention and making a sticky, caramelized glaze.
• The Dish: Tender chicken skewers infused with a classic Southern sweet tea brine, grilled to perfection, and brushed with a vibrant, scratch-made summer peach glaze.
• Flavor Profile: Sweet, smoky, tangy, and juicy.

2. Heirloom Tomato, Grilled Corn, and Avocado Panzanella

• Technique Focus: Toasting artisan bread, making an emulsified vinaigrette, and charring summer corn.
• The Dish: A bright, refreshing summer salad featuring sweet grilled corn, creamy avocado, heirloom tomatoes, and crisp, garlicky sourdough croutons tossed in a light herb vinaigrette.
• Flavor Profile: Fresh, vibrant, and rich with textural contrast.

3. Mini Bacon-Cheddar Smash Burgers with Secret Sauce

• Technique Focus: Achieving the perfect crust (maillard reaction) on a smash burger and homemade aioli integration.
• The Dish: Hand-smashed, perfectly seared patties loaded with crisp bacon and melted sharp cheddar on toasted brioche, finished with a zesty, scratch-made secret burger sauce.
• Flavor Profile: Savory, salty, umami-rich, and creamy.

4. Cast-Iron Skillet Triple Berry Cobbler

• Technique Focus: Making a scratch biscuit topping and baking with cast-iron.
• The Dish: A rustic, bubbly summer dessert packed with peak-season blueberries, raspberries, and blackberries, topped with a buttery, golden-brown biscuit crust.
• Flavor Profile: Sweet, tart, and buttery, best served warm.

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.