Meez ahn Plahs

Everything in  Place

Each class is limited to 12 students

Starter Class $29

Thursday, July 9   7:00pm – 8:30pm
In the starter classes you will be receiving a lesson on food safety, Cross contamination, sanitation, temperature control, knife handling & technique.  

                                                                    Order Class

The Starter Class is required in order to participate in any of the following cooking classes.


Poultry and Stock Class $39

Thursday , July 23    7:00pm – 9:30pm

Menu:  Pan seared airline cut chicken breast in a herb infused ajus served with Sautéed broccolinni.

Pairing wine: Santa Rita / Cabernet Sauvignon Blanc.

Subjects studied: Preparation & Procedures:  Preparation begins by rough chopping mirepoix. Then produce chicken stock using the carcass removed from whole chicken. After cutting out the airline chicken breast we’ll precede searing, sautéing, deglazing & blanching cooking procedures.   Using the chicken stock that was prepared to make the herb infused ajus.

                                                                     Order Class


Poultry Stuffing & Reduction Class $39

Saturday – July 25   7:00pm – 9:30pm

Menu: Leek and Potato Soup

Pan roasted sausage & goat cheese stuffed deboned chicken topped with a white wine cream sauce.  Served with chilled asparagus drizzled with a balsamic reduction.
Paring wine    Santa Margheritta /  Pinot Grigio

Preparation & Procedures: Using different knife cutting techniques- dice, julienne, rough chop, brunoise, & chiffonade we’ll prepare the mise en place to perform soup cooking procedures using the Leek & Potato soup recipe.

For the main course we begin with removing the bone from chicken thigh to prepare it for the sausage & goat cheese stuffing, followed by various cooking methods to complete menu.- Searing, roasting, deglazing, blanching, & reducing

                                                                    Order Class