Mise en Place 1011 Upper Middle Rd E., Oakville, Ontario, L6H 4L2
Tel: 905-844-5707
Open: Monday - Saturday,
Sunday: By appointment

Our services:

 

Hands-on Cooking classes

You cannot substitute hands on experience under the guidance of a Certified Chef de Cuisine. Classes are technique oriented, informative and intensive. Grill, slice and dice and enjoy the fruits of your labour.

Adult Cooking Classes (7:00 pm - 9:30 pm)

  • $60.00 per class, per person

Kids Cooking Classes (by request)

  • $35.00 per class (young chef)
  • $55.00 per class (parent and young chef)

Store Policy

  • All classes require advance registration and full payment.
  • Cancellation must be made at least two (2) business days in advance of the class date in order to receive a full refund.
  • Cancellations made one (1) business day in advance of the class are eligible to receive a credit towards another class.
  • Cancellations made less than 24 hours in advance of the class are not eligible for a credit, but you can have another person of your choosing replace you.
  • If Mise en Place Culinary Boutique has to cancel a class for any particular reason, you will receive a full refund or credit towards a further class.
  • For safety considerations, it is mandatory to wear pants as well as closed and comfortable shoes during the cooking class.

Coming classes:

COOKING TECHNIQUES & KNIVE SKILLS

Date: Wednesday, September 22, 2010
  • Sautee Mushrooms with Asparagus
  • Pan-Roasted Chicken breast
  • Poached Salmon with Dill-Butter Sauce

COOKING with SPICES & FRESH HERBS

Date: Wednesday, September 29, 2010
  • Fresh dill-garlic potato salad
  • Pan-seared beef strip loin, brandy peppercorn cream sauce
  • Grilled pineapple carpaccio with vanilla ice cream

PASTA

Date: Wednesday, October 6, 2010
  • Learn how to make fresh pasta from scratch: spaghetti, gnocchi, ravioli, tortellini; with different sauces and stuffing.

FISH BASICS

Date: Wednesday, October 13, 2010
  • Trout baked in parchment paper
  • Pan-seared fish with stir fry vegetables
  • Shrimps in a Pernod-cream sauce

POULTRY BASICS

Date: Wednesday, October 20, 2010
  • The chef will teach you how to cut & prepare a whole chicken for braising, searing, and roasting

THE GREAT CANADIAN BEEF

Date: Wednesday, October 27, 2010
  • Learn everything about buying, storing and cooking your favourite cut of the meat, rib steak, tenderloin, strip loin.

MASTERING PAN-SAUCES

Date: Wednesday, November 3, 2010
  • Learn how to make an excellent sauce in no time using fresh ingredients and wine.

COOKING WITH BLUES: CREOLE & CAJUN

Date: Wednesday, November 10, 2010
  • Crab cakes
  • Jambalaya
  • Peach & Amoretto pudding

ITALIAN COOKING

Date: Wednesday, November 17,2010
  • Roasted red pepper bruschetta
  • Mushroom risotto
  • Potato Gnocchi

SPANISH COOKING

Date: Wednesday, November 24,2010
  • World of Tapas
  • Paella Valenciana
  • Crema Catalana

PASTA

Date: Wednesday, December 1, 2010
  • Learn how to make fresh pasta from scratch: spaghetti, gnocchi, ravioli, tortellini; with different sauces and stuffing.

CANAPES & HORS D’OEUVRES

Date: Wednesday, December 8, 2010
  • Sautee shrimps, English cucumber, mango salsa
  • Italian prosciutto, basil butter, melon, French baguette
  • Smoked sturgeon with salmon roe, toasted baguette
  • And more...

Register for the classes and have a chance to win Free Cooking class and Professional Chefs Knife.


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