As the crisp autumn air rolls in, it’s time to level up your game-day game! In this high-energy, hands-on masterclass, we’re ditching standard stadium fare and taking tailgate favorite flavors to a whole new level. You’ll practice an incredible lineup of chef-driven techniques—from flash-searing marinated steak on high heat and blistering summer produce to whipping artisanal cheeses and building vibrant, fresh sauces. Grab an apron, pour a glass of wine or beer, and learn how to host the ultimate fall kickoff party that will make you the MVP of game day!

The Menu

• Welcome Bite: Whipped Ricotta & Roasted Tomato Crostini

Garlic-rubbed grilled bread topped with honey-whipped ricotta cheese, blistered cherry tomatoes, and fresh basil.

• Dip & Flatbread: Charred Street Corn (Esquites) Dip with Tortilla Chips

Smoky roasted corn tossed with cotija cheese, lime, jalapeño, and fresh cilantro, served warm with tortilla chips.

•  Peach & Burrata Flatbread

Sweet Georgia peaches, creamy burrata, and peppery baby arugula over flatbread dough, finished with a rich balsamic glaze reduction.

• The Main: Bulgogi Steak Sliders

Thinly sliced steak marinated in a sweet soy, pear, and garlic glaze, seared over high heat, and topped with spicy gochujang mayo and a crunchy sesame-cucumber slaw on soft rolls.

• The Sweet Finish: Whipped Mascarpone & Fresh Berry Parfaits

An easy, elegant no-bake dessert featuring fluffy vanilla-bean whipped mascarpone layered with soft angle cake and fresh seasonal berries.

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.