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:

Holiday Entertainment

Date: Wednesday, December 2, 2009
  • Baked beets with walnut vinaigrette & goat cheese
  • Roasted Cornish hen with glazed root vegetables
  • Crepes Susette

Canapes and Hors D'Oeuvres

Date: Wednesday, December 9, 2009
  • Sautee shrimps, English cucumber, mango salsa
  • Italian prosciutto, basil butter, melon, French baguette
  • Smoked sturgeon with salmon roe, toasted baguette
  • And More…

Cooking Techniques & Knife Skills

Date: Wednesday, January 20, 2010
  • Sautee Mushrooms with Asparagus
  • Pan-Roasted Chicken breast
  • Poached Salmon with Dill-Butter Sauce

Soups

Date: Wednesday, January 27, 2010
  • Cream of Mushrooms
  • Bouillabaisse
  • Lentil & Potato Chowder

Poultry Basics

Date: Wednesday, February 3, 2010
  • The chef will teach you how to cut & prepare a whole chicken for braising, searing, and roasting

Cooking for Two

Date: Wednesday, February 10, 2010
  • Warm Asparagus & Mushroom Salad
  • Poached salmon with Mango-Papaya Salsa
  • Crepe Susette

Hand Made Pasta

Date: Wednesday, February 17, 2010
  • Learn how to make fresh pasta from scratch: spaghetti, gnocchi, ravioli, tortellini; with different sauces and stuffing

Mastering Pan Sauces

Date: Wednesday, February 24, 2010
  • Chicken with wild mushroom sauce
  • Pan-seared steak with Red Wine Sauce
  • Flank steak with Soy Ginger Sauce

Italian Cooking

Date: Wednesday, March 3, 2010
  • Grilled Antipasto
  • Veal Marsalla
  • Spinach & Ricotta gnocchi

Fish Basics

Date: Wednesday, March 10, 2010
  • Trout baked in parchment paper
  • Grilled fish with stir fry vegetables
  • Shrimps in a Pernod-cream sauce

Creole & Cajun

Date: Wednesday, March 17, 2010
  • Crab cakes
  • Jambalaya
  • Peach & Amoretto pudding

Thai Cooking

Date: Wednesday, March 24, 2010
  • Green Mango Salad with Chicken Satay and Peanut Sauce
  • Classic Pad Thai
  • Coconut milk rice pudding

Hand Made Pasta

Date: Wednesday, March 31, 2010
  • Learn how to make fresh pasta from scratch: spaghetti, gnocchi, ravioli, tortellini; with different sauces and stuffing

Easter Dinner

Date: Wednesday, April 7, 2010
  • Asparagus with Hollandaise sauce
  • Lamb Chops with green peas and mint Risotto
  • Nectarine & Blueberry Crisp w/ Amaretti Cookie topping

Tapas Party

Date: Wednesday, April 14, 2010
  • Cherry Tomatoes stuffed with Olive Tapenade
  • Potato Saffron Omelet
  • Spicy peppers with Goat Cheese
  • Chorizo-filled Dates wrapped in Bacon
  • Mussels on a half shell with peperonchino

The Basics of Vegetarian Cooking and Food Combining

Date: Wednesday, April 21, 2010
  • Grilled Portobello mushrooms with Herbs Aioli and Red Onion Marmelade
  • Moroccan Eggplant Salad
  • Vegetable Paella

The Great Canadian Beef

Date: Wednesday, April 28, 2010
  • Learn everything about buying, storing and cooking your favourite cut of the meat, rib steak, tenderloin, strip loin

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