The Starter: Zesty Shrimp Remoulade over Crisp Bibb Lettuce

• A great chilled dish to start the night

The Main: Chicken, Shrimp and Kale Étouffée over Buttery Rice

• This is the ultimate “Roux 101” lesson. You can teach the “Holy Trinity” (onions, celery, and bell peppers) and the art of the perfect blonde-to-copper roux.

The Side: Cornbread with Honey-Tabasco Butter

• A soul food staple! Guests will bake a golden, crusty cornbread and learn to emulsify a sweet and spicy compound butter.

The Dessert: Traditional Bananas Foster Flambé

• Talk about a showstopper! Learn how the flambe technique while sautéing bananas in a rich brown sugar and rum sauce.

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.