Shake off the winter chill and wake up your palate! As the farmer’s markets burst back to life, it’s time to move away from heavy comfort foods and embrace the crisp, vibrant flavors of spring.

In this hands-on culinary session, we’ll celebrate the “greenest” season of the year by crafting elegant, bite-sized starters that highlight the best of the spring harvest. Whether you’re hosting a garden party, a bridal shower, or just want to elevate your Friday night snacks, these recipes are designed to impress without keeping you stuck in the kitchen.

What’s on the Menu?

We’ll focus on bright acids, fresh herbs, and the fleeting stars of the season:

• Sweet Pea & Mint Crostini: A bright green mash with lemon zest and whipped ricotta on toasted sourdough.
• Prosciutto-Wrapped Asparagus: Finished with a balsamic glaze and shaved Parmigiano-Reggiano.
• Radish & Herbed Butter Tartines: The ultimate French classic—crisp, peppery, and deceptively simple.
• Spring Berry & Goat Cheese Phyllo Cups: A touch of sweetness paired with creamy tang and a drizzle of hot honey.

What You’ll Learn

• The Art of Seasonality: How to select the best ramps, asparagus, and snap peas.
• Plating & Aesthetics: Tips for using edible flowers and microgreens to make your platters “Instagram-ready.”
• Make-Ahead Magic: Strategies for prepping components in advance so you can actually enjoy your own party.
• Flavor Balancing: Mastering the intersection of salty, sweet, and herbaceous.

Note: This class is beginner-friendly! All tools, ingredients, and a glass of crisp refreshment are included. Just bring your appetite and a love for all things fresh.

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.