Bring the vibrant, sun-drenched flavors of the Eastern Mediterranean into your kitchen with a fresh, contemporary twist. In this hands-on workshop, you will explore the aromatic world of modern Levantine cuisine, balancing rich, warm spices with bright acids and fresh herbs. Perfect for weeknight inspiration or high-end entertaining, this class re-engineers traditional street foods and classic mezze into fast, elegant, and texturized masterpieces.

From mastering open-flame techniques to the art of perfect meat-binding, you will learn how to build deep flavors efficiently using accessible, everyday kitchen tools.

What You’ll Learn & Cook:

• Deconstructed Baba Ganoush: Discover the secret to charring eggplants directly over an open flame to capture that signature smoky essence, served as a rustic, texturized mash topped with ruby pomegranate arils and fresh mint.
• Spiced Beef & Lamb Arayes: Learn the technique behind protein-binding and warm spice profiling (Baharat) as we stuff seasoned meat into pita pockets and pan-sear them to ultra-crispy perfection.
• Quick-Charred Halloumi: Master high-heat, dry-pan searing to achieve a gorgeous, caramelized crust on this famous “squeaky” cheese, beautifully plated over a bed of sweet fig jam and hot honey.
• Sheet-Pan Chicken Shawarma: Streamline traditional street-food flavors into an efficient, high-heat sheet-pan roast, paired with a quick, creamy garlic-yogurt sauce.

No prior culinary experience required. Come hungry and ready to cook!

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.