Catch a culinary wave and join us for an evening inspired by the sun-drenched coastlines of California, Oregon, and Washington! From the seafood shacks of the Pacific Northwest to the vibrant fusion kitchens of SoCal, we’re shrinking down the boldest flavors of the West into sophisticated, shareable platters.

This is a fast-paced, fully hands-on session where you’ll master the art of “The Platter”—perfect for your next cocktail party or a light spring dinner. Grab a glass of your favorite coastal white wine and let’s get cooking!

🍴 The “West Coast” Tasting Menu

1. Crab “Cakes” with Lemon-Chive Aioli

A tribute to the Pacific Northwest! We’ll create mini, pan-seared crab cakes packed with sweet lump crab and very little filler, finished with a bright, zesty herb mayo.

• Skill: Proper seafood binding and temperature-controlled pan-searing.

2. Santa Barbara Avocado Toast “Points” with Pickled Radish

This isn’t your basic breakfast! We’re elevating this California classic with artisanal sourdough, whipped avocado, “everything” seed crunch, and quick-pickled neon radishes for a pop of acid.

• Skill: Quick-pickling techniques and balancing textures.

3. Sauted Shrimp with Cilantro-Lime Crema

Substituting the heavy beef for something light and snappy! Succulent shrimp marinated in garlic and citrus, grilled to perfection, and served with a cooling, velvety crema.

• Skill: Marinade science and achieving a perfect “char” on delicate proteins.

4. Roasted Beet & Goat Cheese Crostini with Honey-Balsamic Drizzle

Celebrating the incredible produce of the Central Valley. Earthy roasted beets paired with tangy goat cheese on a toasted baguette, finished with a touch of sweetness.

• Skill: Root vegetable roasting and flavor layering.

5. Napa Valley Grape & Brie Flatbread Bites

A sweet and savory finish! We’ll stretch fresh dough and top it with creamy Brie, halved red grapes, and fresh rosemary for a sophisticated bite that tastes like a stroll through a vineyard.

• Skill: Dough handling and fruit-and-cheese flavor pairings.

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 or sake 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.