Escape the summer heat and step onto a sun-drenched terrace overlooking the sea! In this vibrant, highly interactive, hands-on workshop, we are bringing the effortless romance of Mediterranean outdoor dining straight to the studio.

The Menu:

Blistered Tomato & Whipped Ricotta Crostini

• The Technique: Making fresh, fluffy Farmhouse Ricotta from scratch using milk and citrus. Guests will grill rustic bread, smear it with the cheese, and top it with vine-ripened tomatoes blistered in garlic oil.

Prosciutto-Wrapped Poached Pears with Goat Cheese

• The Technique: Fruit poaching and flavor balancing. Late-summer pears are poached to a tender-crisp texture, stuffed with tangy chèvre, wrapped in savory prosciutto, and flash-baked until warm and crisp.

Charred Mediterranean Lamb (or Beef) Kofta Skewers

• The Technique: Working with fresh aromatics and ground proteins. Guests will mix ground meat with minced mint, garlic, cumin, and coriander, mold them onto skewers, and sear them on high heat to lock in the juices.

Charred Haloumi with Hot Honey & Toasted Pistachios

• The Technique: Managing high-melting-point cheeses. Guests will sear thick slices of Cypriot haloumi cheese directly in a dry skillet until a beautiful brown crust forms, finishing it with a drizzle of hot honey and crushed pistachios for texture.

Crispy Hand-Folded Spinach & Feta Spanakopita

• The Technique: Working with delicate phyllo pastry. Students will layer, brush with olive oil, and fold golden triangle pockets stuffed with a savory, herbaceous mixture of spinach, feta, dill, and lemon zest.

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.