Unlock the secrets of culinary creativity and learn to think like a chef! Inspired by Karen Page and Andrew Dornenburg’s award-winning culinary reference The Flavor Bible, this interactive cooking lab explores the art and science behind building incredible flavor profiles. In this hands-on workshop, you’ll discover how to balance sweet, savory, salty, and acidic elements to elevate everyday dishes. We’ll practice pan-searing meats to perfection, reducing glossy pan sauces, grilled flatbread assembly, and balancing rich chocolate with sea salt. Grab an apron, pour a drink, and get ready to experiment, pair, and taste your way to culinary confidence!

The Menu

• Appetizer:  Peach, Burrata & Aged Balsamic Flatbread

Charred sweet peaches, creamy burrata cheese, and peppery arugula layered over grilled dough, finished with a rich, aged balsamic reduction.

• Main Course: Pan-Seared Pork Chops with Spiced Apple-Bourbon Reduction

Juicy, pan-seared pork chops paired with a warm, savory-sweet pan sauce infused with fresh apples, warm spices, and bourbon.

• Dessert: Dark Chocolate Skillet Cake with Flaky Sea Salt

A rich, warm dark chocolate cake baked right in a cast-iron skillet, finished with a sprinkle of Maldon sea salt to highlight the deep cocoa notes.

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

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.