"Mise en Place" means everything in its place, and is as much a philosophy as it is a practice in the kitchen. We'll cover the tried and true system of setting yourself up for success by prepping, setting up a station, and cooking a variety of fritters. Students will learn about balancing flavor and pairing by making accompanying sauces.
Mixed Vegetable Tempura
Ginger Garlic Sauce
Market Salad Green Tahini Dressing
To learn more about The Haven's Kitchen Teaching School, click here.
Classes can be purchased individually or as a series.
Lesson in Mise en Place & Balance: Fritters and Sauce – Tue, Apr 18 at 7pm
Lesson in Composition & Layering Flavors: Soups and Salads – Tue, Apr 25 at 7pm
Lesson in Timing & Purpose: Eggs & Grains – Tue, May 2 at 7pm
Lesson in Heat and Seasonality: Vegetable and Protein – Tue, May 9 at 7pm
Final Chapter: Dinner Party – Tues, May 16 at 7pm
Curriculum is subject to revision. We do our best to accommodate dietary restrictions. Please contact us at firstname.lastname@example.org or at 212.929.7900 x4 to confirm if the curriculum can be revised to your diet. All class sales are final. Students must cancel at least 72 hours before the scheduled class to receive a Haven’s Kitchen credit of the full purchase value. More information on our class policy can be found here.
All classes are hands-on and end with a seated meal unless otherwise stated. Wine is served in class.