Vegetables Deserve Better

Vegetables are often treated as sides or substitutes — in this class, they’re the main event.

This hands-on cooking class focuses on classic culinary techniques applied to vegetables, teaching students how to build depth, structure, and flavor through proper heat management, seasoning, and timing. Instead of relying on recipes alone, students will learn why techniques work and how to apply them confidently at home.

Through three composed dishes, students will practice methods traditionally used for meat and fish — braising, searing, roasting, basting, and pan-roasting — and apply them thoughtfully to vegetables.

Menu & Techniques Covered

Braised Cabbage with Romesco Sauce

Students will learn how to cut vegetables for structure, develop deep flavor through searing, and finish with controlled braising and oven-roasting. Techniques include building fond, basting with fat, and balancing richness with a bold, nutty sauce.

Eggplant Braciole with Cauliflower Rice & Salsa Verde

This dish focuses on preparation and assembly. Students will salt and roast eggplant to manage moisture and bitterness, then wrap it around a savory cauliflower rice filling. Emphasis is placed on texture, balance, and thoughtful use of herbs and acidity.

Pan-Roasted Mushrooms with Sherry Vinegar & ramp Herbs

A deceptively simple dish that teaches restraint and precision. Students will learn proper pan-roasting without crowding, creating fond and deglazing, oven-finishing, and how to use acid and herbs to sharpen and elevate flavor.

What Students Will Learn

 How to apply classic cooking techniques to vegetables

 Proper vegetable butchery and moisture management

When and how to sear, braise, roast, and pan-roast

 How fat, acid, and heat work together

How to create vegetable dishes with depth and intention

This class is ideal for home cooks looking to expand their skills, vegetarians seeking more satisfying dishes, and anyone who wants to cook vegetables with confidence, purpose, and real flavor.

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
• You will get with your meal:2 glasses of wine or water/soda

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.