What You'll Get
$38 for a hands-on tasting-menu cooking class ($70 value)
Choose from one of the following classes:
Rustic French Tasting Class (January 5–7): Students sample the rustic cuisine of the French countryside with a menu that includes a dried fruit compote with chevre, Salad Niçoise, poulet à la moutarde, and crepes. Class is led by Chef Nate Marcus.
Very Vegetarian Tasting Class (January 19–21): Students explore the meatless realm of cooking with dishes that can be used as sides or even main courses. Selections include honey mustard Brussels sprouts, cannellini beans with tomatoes and capers, lemony lentil and thyme salad, green beans with parsley walnut pesto, and more. Class is led by Chef Nate Marcus.
A Taste of the Mediterranean (January 12–14): Students transport their taste buds through the culinary culture of Spain, France, Italy, and other Mediterranean countries with paella, greek meatballs, stuffed eggplant, and polenta and olive oil cake. Class is led by Chef Jenny Tremblay West.
New American Cuisine (January 26–28): Students create a variety of dishes that build on the entrees that made America’s restaurant scene famous. Selections include roasted red pepper soup, crusted pork tenderloin with turnip puree, mushroom ragu, and honey-spiced poached pears. Class is led by Chef Jenny Tremblay West.
The Fine Print
Promotional value expires Jan 28, 2015. Amount paid never expires. Must be 16 or older. Reservation required. Limit 1 per person, may buy 3 additional as gifts. Limit 1 per visit. Valid only for option purchased. Expiration varies. Must use promotional value in 1 visit. Class sizes limited; subject to availability. Valid for one 2.5hr class. Limit 1 per class. Last class is 01/28/2015. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Mise En Place Cooking School
At Mise En Place Cooking School, a staff of culinary artists and sommeliers teach visitors how to navigate the kitchen during an array of cooking classes. Aspiring foodsmiths follow their instructor’s lead as they get their hands messy slicing, dicing, and mixing fresh ingredients to build tasty meals in a variety of disciplines. The culinary wizards demonstrate easy, straight-forward approaches to fixing dishes and robust sauces, teaching students that knives are best used for chopping, instead of throwing at people strapped to spinning wheels. The crew also hosts parties for both adults and kids, during which participants craft meals to share in the school's bright, airy studio, or at an off-site location, such as the celebrant’s home.