Ignite the sparks and sharpen your skills in our most requested date night experience. In this hands-on class, we bring the sophisticated atmosphere and bold flavors of a premier American steakhouse right to the Mise en Place studio. You and your partner will master the professional techniques behind the perfect sear, the art of the pan-sauce, and the secrets to those decadent, over-the-top sides that define a classic steakhouse dinner. From managing high-heat cast iron to whisking a perfect emulsion, you’ll learn everything you need to recreate a five-star dining experience in your own home.

The Menu: 4 Steakhouse Classics

1. Jumbo Lump Crab Cakes with Meyer Lemon Aioli We start the evening with a true coastal luxury. You’ll learn to fold together jumbo lump crab with minimal filler to keep the focus on the seafood, then pan-fry them to golden perfection and top with a bright, scratch-made Meyer lemon aioli.
2. Cast-Iron Seared Ribeye with Garlic-Herb Compound Butter The centerpiece of the night. Master the “Butter Basting” technique used by professional chefs to achieve a mahogany-colored crust and a tender, melt-in-your-mouth interior. We’ll finish each steak with a signature Mise en Place compound butter.
3. Truffle-Infused Macaroni & Cheese with Gruyère and Fontina (Chef to do in advance and will talk students on how to achieve this dish at home) Elevating a comfort classic into a gourmet side dish. Students will learn to make a traditional French Béchamel sauce, infusing it with white truffle oil and a blend of sharp, nutty European cheeses for a rich, silky finish.
4. Molten Chocolate Lava Cakes with Chantilly Cream A dramatic and decadent end to the evening. We’ll focus on the science of “under-baking” to achieve that iconic liquid center, served warm with a hand-whisked vanilla bean Chantilly cream.

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
• 2 glasses of red or white wine with dinner

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.