Transport your kitchen to the vibrant streets of Havana! In this hands-on workshop, we explore the soulful, tropical flavors of Cuba. You’ll master the art of the traditional Mojo, learning how to balance sour citrus with toasted garlic to create the perfect marinade and dipping sauce. From the low-and-slow technique of succulent pulled pork to the delicate folding of tropical pastries, this class is a vibrant celebration of Caribbean technique and “Luxury Tier” plating.

The Menu:

1. Zesty Mojo Shrimp Cocktail A bright, tropical spin on the classic appetizer. We’ll poach jumbo shrimp in a fragrant court-bouillon and serve them alongside a vibrant Mojo-infused dipping sauce made with fresh garlic, sour orange, and cilantro.
2. Slow-Roasted Cuban Pulled Pork (Lechón Asado) The chef will demo the centerpiece of the evening. We’ll discuss the “low and slow” roasting method and create a punchy, garlic-heavy Mojo marinade to infuse the pork. Students will learn how to shred the meat while keeping it succulent and flavor-packed.
3. Garlic-Lime Blistered Green Beans (Judías Verdes) Our vegetable-forward side. Instead of traditional starchy sides, we’ll use high-heat searing to blister fresh green beans, finishing them with a zesty garlic-lime “sofrito” and a sprinkle of toasted sliced almonds for a “Rustic” crunch.
4. Guava & Sweet Cream Cheese Pastries (Pastelitos de Guayaba) A beloved Cuban bakery staple. We’ll learn how to work with puff pastry to create light, flaky layers that encase a molten center of tropical guava paste and tangy cream cheese, finished with a shimmering simple syrup glaze.

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
• 2 glasses of red or white wine with dinner

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.