Calling all foodies and cookbook lovers! Step inside the studio for a cozy, flavor-packed evening as we dive into the world of legendary chef Yotam Ottolenghi. Known for his game-changing, vegetable-forward dishes, bold Middle Eastern aromatics, and gorgeous visual plating, Ottolenghi’s recipes are a celebration of color, texture, and taste.

In this special Fall Edition of our Cook the Book series, we’re bringing his most iconic autumn recipes off the pages and onto your plate! Under the guidance of our professional chef instructor, you’ll learn how to transform fresh, seasonal fall produce into vibrant, restaurant-grade dishes bursting with sumac, za’atar, tahini, pomegranates, and roasted citrus.

🍽️ What We’re Cooking & Learning:

• Warm Autumn Aromatics: Master the art of spice-blooming and layering bold flavors that define Ottolenghi’s signature style.
• Roasting & Caramelization: Learn how high-heat roasting brings out the natural sweetness in fall roots, squash, and brassicas.
• Dressings & Drizzles: Whip up rich tahini emulsions, herb-infused oils, and zesty yogurt sauces that tie complex salad and grain bowls together.

What we will be making:

The Fall Menu

• Starter: Roasted Sweet Potatoes with Tangy Lime-Cardamom Butter & Cilantro

Thick wedges of sweet potato roasted until caramelized and tender, topped with a bright, whipped lime butter infused with warm cardamom and fresh cilantro.

• Salad / Side: Roasted Cauliflower with Salted Lemon, Tahini & Pomegranate

Golden-charred cauliflower florets drizzled with a creamy garlic-tahini dressing, tossed with finely diced salted lemons, toasted pine nuts, and a pop of sweet pomegranate seeds.

• Main: Pan-Seared Chicken Thighs with Roasted Figs, Za’atar & Clementine

Juicy, crispy-skinned chicken thighs marinated in za’atar, garlic, and citrus, pan-seared and baked alongside jammy autumn figs and caramelized clementine slices.

• Dessert: Warm Spiced Plum & Almond Galette with Rose-Honey Drizzle

A rustic, free-form tart featuring sliced fall plums nestled over a sweet almond frangipane paste, baked in a flaky crust and finished with a warm rose-water honey drizzle.

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.