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Adult Classes:
For those with a passion for food and a desire to learn, Miette Culinary
Studio offers cooking classes with an emphasis on French technique, as well as
Indian cooking and baking classes taught by professional chefs in these areas.
Recently added specialized classes include Saveur, American Classics, Cooking In Less
Than Thirty Minutes, Thanksgiving Favorites, and other seasonally themed
menus.
Groups are small – under 12 students per class - with varying knowledge
of cooking. Classes are designed for anyone who wants to cook – from the
beginner to the more experienced home chef. Students will expand skills and
knowledge, learn new techniques, and gain confidence in the
kitchen.
Students work with fresh seasonal farmers’ produce as well as other organic and
healthful ingredients to prepare gourmet meals in a relaxed setting. Each
student receives a recipe packet and all classes culminate with a sit-down
dinner. We serve one glass of wine per person at each class.
Please check our class dates and menus:
Sunday
, February 7, 2010 –Saveur Cooking class--5:00pm – 8:00pm
Saveur Magazine “Italian Classics” Recipes Special Class:
$110 (each student receives a one year subscription to Saveur Magazine, a
canvas tote bag filled with a recipe book and samples).
Bruschetta (grilled bread with olive oil and garlic)
Pomodora A Riso (Tomatoes stuffed with Rice)
Gnocchi Di Spinaci Con Ricotta (Spinach and Ricotta Gnocchi)
Arista Di Maiale (Roasted herb-stuffed pork loin)
Polenta
Piselli Freschi (Fresh peas with prosciutto)
Raspberry Sorbet of the day
Thursday, February 11, 2010
– Valentine Food & Wine
Pairing Class-6:30 pm – 9:00 pm-Sold
Out
Sommelier on hand, tasting of three wines with the meal
and dessert $145
For
people who wants to celebrate Valentine’s Day
Crab cake with fresh
herb sauce
Shrimp Risotto with red
wine, bacon, rosemary, and radicchio
Warm chocolate cake
with homemade vanilla ice cream
Friday, February 12, 2010
– Valentine Class-6:30 pm – 9:00 pm-Sold Out
Adult Class $95
For
people who wants to celebrate Valentine’s Day
Crab cake with fresh
herb sauce
Shrimp Risotto with red
wine, bacon, rosemary, and radicchio
Warm chocolate cake
with homemade vanilla ice cream
Sunday, February 14, 2010– Valentine Sunday
Brunch Adult Class -12:00pm – 3:00pm-Sold
Out
Adult
Cooking Class $80
Roasted
potatoes
Poached
egg and muffins
Hollandaise
sauce
Creamed
spinach
Caesar
salad with homemade rosemary croutons
Mimosa
Vodka
lemon sorbet
Sunday, February 14, 2010
– Valentine Food & Wine
Pairing Class-5:00 pm – 8:00 pm
Sommelier on hand, tasting of three wines with the meal
and dessert $145
For
people who wants to celebrate Valentine’s Day
Crab cake with fresh
herb sauce
Shrimp Risotto with red
wine, bacon, rosemary, and radicchio
Warm chocolate cake
with homemade vanilla ice cream
Monday, February 15, 2010
– Valentine Food & Wine
Pairing Class-6:30 pm – 9:00 pm
Sommelier on hand, tasting of three wines with the meal
and dessert $145
For
people who wants to celebrate Valentine’s Day
Gougeres
Cabbage and Turnip
risotto with duck confit
Roasted pears in apple
cider, ginger, honey, and cranberry
Homemade vanilla ice
cream
Wednesday,
February 17, 2010–Saveur Cooking class-6:30 pm – 9:00 pm-Sold
Out
Saveur Magazine “Italian Classics” Recipes Special Class:
$110 (each student receives a one year subscription to Saveur Magazine, a
canvas tote bag filled with a recipe book and samples).
Bruschetta (grilled bread with olive oil and garlic)
Pomodora A Riso (Tomatoes stuffed with Rice)
Gnocchi Di Spinaci Con Ricotta (Spinach and Ricotta Gnocchi)
Arista Di Maiale (Roasted herb-stuffed pork loin)
Polenta
Piselli Freschi (Fresh peas with prosciutto)
Raspberry Sorbet of the day
Thursday, February 18, 2010 – Food & Wine Pairing Class 6:30 pm – 9:00 pm
Sommelier on hand, tasting of three wines with the meal and dessert $140
Black bean soup with guacamole
Classic chicken Pot Pie with baby arugula salad with red wine vinegar
Crème Brulee
Friday,
February 19, 2010 – Saveur Class-
6:30 pm – 9:00 pm-Sold Out
Saveur Magazine
“French Classics” Recipes Special Class: $110 (each student receives a one-year
subscription to Saveur Magazine, a canvas tote bag filled with a recipe book and
samples).
Gougères
Salade des Moines
Poussin Vallée
d’Auge
Gratin
Dauphinois
Soufflé au Chocolate
Sunday,
February 21, 2010
–Special Dim Sum Brunch Class-
12:00pm-3:00pm
-
Led by Sui Lon Chan-Sold
Out
Adult Class $95
Char Siu Bao (steamed roast pork bun)
Har Gau (crystal shrimp dumplings)
Sticky rice with black mushrooms, Chinese sausage, and dried shrimp Vegetable spring roll
Steamed Spare ribs with black bean sauce
Sunday
February 21, 2010–Saveur Cooking class-5:00 pm – 8:00 pm-Sold Out
Saveur Magazine “Italian Classics” Recipes Special Class:
$110 (each student receives a one year subscription to Saveur Magazine, a
canvas tote bag filled with a recipe book and samples).
Bruschetta (grilled bread with olive oil and garlic)
Pomodora A Riso (Tomatoes stuffed with Rice)
Gnocchi Di Spinaci Con Ricotta (Spinach and Ricotta Gnocchi)
Arista Di Maiale (Roasted herb-stuffed pork loin)
Polenta
Piselli Freschi (Fresh peas with prosciutto)
Raspberry Sorbet of the day
Monday,
February 22, 2010– Indian Street Food-6:30pm – 9:00pm- Led by Chef Rati & Chef
Paul-Sold Out
Adult Cooking Class $95
Cold or hot, sweet or savory, who can resist these fresh tastes of authentic
Indian fare and spice combinations? Chef Rati shares how to make these street-vendor
style favorites – The menu includes:
Chicken Kathi Rolls, (flavorful
chicken tikka wraps served with cilantro chutney)
Bhel Puri Chaat (rice
crispies with cilantro and tamarind chutney)
Vegetable Samosas (Crisp
pastries filled with spiced potatoes)
Gol Gappas (puffed Crispy Pooris
stuffed with tamarind sauce)
and Cilantro Chutney, Tamarind Chutney, hot and flavorful
condiments
Tuesday, February
23, 2010 – Learn to make Fresh Pasta and Ice Cream -6:30pm – 8:30pm-Sold
Out
Adult Cooking Class $80
Homemade fettuccini with spinach pesto and fresh noodles with lemon sauce
Garlic soup with homemade croutons
Homemade Lemon Vodka Sorbet and ice cream
Wednesday, February 24, 2010– Saveur Class-6:30 pm – 9:00 pm
Saveur Magazine “French Classics” Recipes Special Class: $110 (each student receives a one-year subscription to Saveur Magazine, a canvas tote bag filled with a recipe book and samples).
Gougères
Salade des Moines
Poussin Vallée d’Auge
Gratin Dauphinois
Soufflé au Chocolate
Friday,
February 26, 2010 – Gnocchi class-6:30pm – 8:30pm-Sold
Out
Adult Cooking Class $80
Cheese Gougeres
Spinach Gnocchi with
sage butter
Potato Gnocchi with
vodka sauce
Profiterole with
homemade vanilla ice cream and chocolate sauce
Sunday, February 28, 2010 –Special Dim Sum Brunch Class-
12:00pm-3:00pm - Led by Sui Lon Chan
Adult Class $95
Char Siu Bao (steamed roast pork bun)
Har Gau (crystal shrimp dumplings)
Sticky rice with black mushrooms, Chinese sausage, and dried shrimp Vegetable spring roll
Steamed Spare ribs with black bean sauce
Sunday,
February 28 , 2010
– All you want to know Soufflé class -5:00pm – 8:00pm-Sold
Out
Adult
Cooking Class $80
Savory cheddar
Soufflé with crisp lettuce and red wine vinegar dressing
Raspberry soufflé
Chocolate soufflé
with chocolate fudge sauce
Monday, March 1, 2010 – Adult Class 6:30pm – 8:30pm – Cooking with cheese
Adult Cooking Class $80
Chili pickled oranges, feta cheese, and olive arugula salad
Cannellini bean soup with fontina and gremolata
Ricotta and Spinach gnocchi with sage butter
Lemon ricotta cake with fruit coulis
Friday, March 5, 2010 – New French Country Classics Saveur Class 6:30pm – 9:00pm
Saveur Magazine “French Country Classics” Recipes Special Class: $110 (each student receives a one-year subscription to Saveur Magazine, a canvas tote bag filled with a recipe book and samples).
Salade de Fromage de Chevre (Goat cheese salad)
Soupe au Pistou (Vegetable soup with pesto)
Poulet Rotai (Roasted Cornish hen with sage and garlic)
Lentilles du Puy (French green lentils)
Gratin Dauphinois (Potatoes Gratin)
Clafoutis (Rustic cherry tart)
Sunday, March 7, 2010 – Saveur Cooking Class 5:00 pm – 8:00 pm-Sold
Out
Saveur Magazine “Italian Classics” Recipes Special Class: $110 (each student receives a one year subscription to Saveur Magazine, a canvas tote bag filled with a recipe book and samples).
Bruschetta (grilled bread with olive oil and garlic)
Pomodora A Riso (Tomatoes stuffed with Rice)
Gnocchi Di Spinaci Con Ricotta (Spinach and Ricotta Gnocchi)
Arista Di Maiale (Roasted herb-stuffed pork loin)
Polenta
Piselli Freschi (Fresh peas with prosciutto)
Raspberry Sorbet of the day
Monday, March 8, 2010 –
Authentic Flavors from South India-6:30 pm – 9:00 pm – Led by Chef Rati & Chef Paul
Adult Cooking Class $95
A colorful region of spices and coconut palms, the southern states of India are
home to some of the most vibrant and flavorful cooking. South Indian cuisine is
influenced by its abundance of fresh ingredients including fish, coconut,
ginger, green chilies, black pepper, tamarind, and curry leaves. On the menu:
Upma (Indian-style couscous), Tangy Shrimp Curry tossed with brown onions,
tomatoes, curry leaves and ground spices; Stir Fried Green Beans with Coconut
and Lime Rice.
Thursday, March 11, 2010 – Food & Wine Pairing Class 6:30 pm – 9:00 pm
Sommelier on hand, tasting of three wines with the meal and dessert $140
Beet and goat cheese salad with hazelnut dressing
Duck Confit Risotto with turnips and savory cabbage
Pears and almond tart with homemade vanilla ice cream
Sunday, March 14, 2010 – Learn to make Fresh Pasta and Ice Cream - 12:00pm – 3:00pm
Adult Cooking Class $80
Homemade fettuccini with spinach pesto and fresh noodles with lemon sauce
Garlic soup with homemade croutons
Homemade Lemon Vodka Sorbet and ice cream
Sunday, March 14, 2010 – Saveur Class- 5:00 pm – 8:00 pm
Saveur Magazine “French Classics” Recipes Special Class: $110 (each student receives a one-year subscription to Saveur Magazine, a canvas tote bag filled with a recipe book and samples).
Gougères
Salade des Moines
Poussin Vallée d’Auge
Gratin Dauphinois
Soufflé au Chocolate
Monday, March 15, 2010 – New Steak House Favorite Classics Saveur Cooking Class-6:30pm – 9:00pm
Saveur Magazine “Steak House Favorites Classics” Recipes Special Class: $110 (each student receives a one-year subscription to Saveur Magazine, a canvas tote bag filled with a recipe book and samples).
Clams Casino
Caesar Salad
Entrecotes au Poivre Vert (Strip steaks with green peppercorn sauce)
Creamed Spinach
Twice Baked Potatoes
Molten Chocolate Cake
Wednesday, March 17, 2010 – Saveur Cooking Class-6:30 pm – 9:00 pm
Saveur Magazine “Italian Classics” Recipes Special Class: $110 (each student receives a one year subscription to Saveur Magazine, a canvas tote bag filled with a recipe book and samples).
Bruschetta (grilled bread with olive oil and garlic)
Pomodora A Riso (Tomatoes stuffed with Rice)
Gnocchi Di Spinaci Con Ricotta (Spinach and Ricotta Gnocchi)
Arista Di Maiale (Roasted herb-stuffed pork loin)
Polenta
Piselli Freschi (Fresh peas with prosciutto)
Raspberry Sorbet of the day
Friday, March 19, 2010 – Adult Class-6:30pm – 8:30pm
Adult Cooking Class $80
Gougeres au fromage
Satueed Tilapia in hot cilantro sauce with Parmesan couscous
Homemade raspberry sorbet
Sunday, March 21, 2010 – Special Dim Sum Brunch Class Led by Sui Lon Chan-12:00pm–3:00pm
Adult Class $95
Char Siu Bao (steamed roast pork bun)
Har Gau (crystal shrimp dumplings)
Sticky rice with black mushrooms, Chinese sausage, and dried shrimp
Vegetable spring roll
Steamed Spare ribs with black bean sauce
Sunday, March 21, 2010 – All you want to know Souffle class-5:00pm – 8:00pm
Adult Cooking Class $80
Savory cheddar Soufflé with crisp lettuce and red wine vinegar dressing
Raspberry soufflé
Chocolate soufflé with chocolate fudge sauce
Monday, March 22, 2010 – Adult Class-6:30pm – 8:30pm – Vegetarian class
Adult Cooking Class $80
Vegetarian curried lentil soup
Butternut squash and vegetable curry served with Pistachio basmati rice and raita
Raspberry soufflé with chocolate sauce
Friday, March 26, 2010 – Adult Class-6:30pm – 8:30pm
Adult Cooking Class $80
Butternut squash and green apple soup
Bacala dried Cod fish gratin served with Toast and salad
Roasted pear in ginger and apple cider
Homemade vanilla ice cream
Sunday, March 28, 2010 – Sunday Brunch Adult Class-12:00pm – 3:00pm
Adult Cooking Class $80
Roasted potatoes
Poached egg and muffins
Hollandaise sauce
Creamed spinach
Caesar salad with homemade rosemary croutons
Mimosa
Vodka lemon sorbet
Sunday, March 28, 2010 – Saveur Cooking Class 5:00 pm – 8:00 pm
Saveur Magazine “Italian Classics” Recipes Special Class: $110 (each student receives a one year subscription to Saveur Magazine, a canvas tote bag filled with a recipe book and samples).
Bruschetta (grilled bread with olive oil and garlic)
Pomodora A Riso (Tomatoes stuffed with Rice)
Gnocchi Di Spinaci Con Ricotta (Spinach and Ricotta Gnocchi)
Arista Di Maiale (Roasted herb-stuffed pork loin)
Polenta
Piselli Freschi (Fresh peas with prosciutto)
Raspberry Sorbet of the day
Monday, March 29, 2010 – Saveur Class 6:30 pm – 9:00 pm
Saveur Magazine “French Classics” Recipes Special Class: $110 (each student receives a one-year subscription to Saveur Magazine, a canvas tote bag filled with a recipe book and samples).
Gougères
Salade des Moines
Poussin Vallée d’Auge
Gratin Dauphinois
Soufflé au Chocolate
Friday, April 2, 2010 – New Steak House Favorite Classics Saveur Cooking Class 6:30pm – 9:00pm
Saveur Magazine “Steak House Favorites Classics” Recipes Special Class: $110 (each student receives a one-year subscription to Saveur Magazine, a canvas tote bag filled with a recipe book and samples).
Clams Casino
Caesar Salad
Entrecotes au Poivre Vert (Strip steaks with green peppercorn sauce)
Creamed Spinach
Twice Baked Potatoes
Molten Chocolate cake
Sunday, April 4, 2010 – Adult Class 12:00pm – 3:00pm - Cooking with Shrimps
Adult Cooking Class $95
Shrimp skewer marinated in green chutney
Shrimp chowder
Pasta with Romescu sauce, shrimps and spinach
Lemon vodka sorbet
Sunday, April 4, 2010 – Saveur Cooking Class
5:00 pm – 8:00 pm
Saveur Magazine “Italian Classics” Recipes Special Class: $110 (each student receives a one year subscription to Saveur Magazine, a canvas tote bag filled with a recipe book and samples).
Bruschetta (grilled bread with olive oil and garlic)
Pomodora A Riso (Tomatoes stuffed with Rice)
Gnocchi Di Spinaci Con Ricotta (Spinach and Ricotta Gnocchi)
Arista Di Maiale (Roasted herb-stuffed pork loin)
Polenta
Piselli Freschi (Fresh peas with prosciutto)
Raspberry Sorbet of the day
Monday, April 5, 2010 – Saveur Cooking Class 6:30 pm – 9:00 pm
Saveur Magazine “Italian Classics” Recipes Special Class: $110 (each student receives a one year subscription to Saveur Magazine, a canvas tote bag filled with a recipe book and samples).
Bruschetta (grilled bread with olive oil and garlic)
Pomodora A Riso (Tomatoes stuffed with Rice)
Gnocchi Di Spinaci Con Ricotta (Spinach and Ricotta Gnocchi)
Arista Di Maiale (Roasted herb-stuffed pork loin)
Polenta
Piselli Freschi (Fresh peas with prosciutto)
Raspberry Sorbet of the day
Wednesday, April 7, 2010 –
Fabulous Curries of India-6:30 pm – 9:00 pm –
Led by Chef Rati & Chef Paul
Adult Cooking Class $95
Fabulous Curries of India
TBA
Sunday, April 11, 2010 – Saveur Class 5:00 pm – 8:00 pm
Saveur Magazine “French Classics” Recipes Special Class: $110 (each student receives a one-year subscription to Saveur Magazine, a canvas tote bag filled with a recipe book and samples).
Gougères
Salade des Moines
Poussin Vallée d’Auge
Gratin Dauphinois
Soufflé au Chocolate
Monday, April 12, 2010 – Adult Class 6:30pm – 8:30pm
Adult Cooking Class $80
Roast carrot and parsnip soup
Leg of lamb with Irish cabbage and horse radish and mashed potatoes
Baked apple with walnuts and dates
Ricotta ice cream
Friday, April 16, 2010 – New French Country Classics Saveur Class 6:30pm – 9:00pm
Saveur Magazine “French Country Classics” Recipes Special Class: $110 (each student receives a one-year subscription to Saveur Magazine, a canvas tote bag filled with a recipe book and samples).
Salade de Fromage de Chevre (Goat cheese salad)
Soupe au Pistou (Vegetable soup with pesto)
Poulet Rotai (Roasted Cornish hen with sage and garlic)
Lentilles du Puy (French green lentils)
Gratin Dauphinois (Potatoes Gratin)
Clafoutis (Rustic cherry tart)
Sunday, April 18, 2010 – Dim Sums -12:00pm–3:00pm
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Special Dim Sum Brunch Class Led by Sui Lon Chan
Adult Class $95
Char Siu Bao (steamed roast pork bun)
Har Gau (crystal shrimp dumplings)
Sticky rice with black mushrooms, Chinese sausage, and dried shrimp
Vegetable spring roll
Steamed Spare ribs with black bean sauce
Sunday, April 18, 2010 –
New Steak House Favorite Classics Saveur
Cooking Class 5:00pm –
8:00pm
Saveur Magazine “Steak House Favorites Classics” Recipes Special Class: $110 (each student receives a one-year subscription to Saveur Magazine, a canvas tote bag filled with a recipe book and samples).
Clams Casino
Caesar Salad
Entrecotes au Poivre Vert (Strip steaks with green peppercorn sauce)
Creamed Spinach
Twice Baked Potatoes
Molten Chocolate cake
Monday, April 19, 2010 – Food & Wine Pairing Class 6:30 pm – 9:00 pm
Sommelier on hand, tasting of three wines with the meal and dessert $140
Curried Lentil soup with homemade croutons
Roasted quails with Pancetta, yellow turnips, grapes and sage
Chestnut mousse Parfait
Thursday, April 22, 2010 – Adult Class 6:30pm – 8:30pm
Adult Cooking Class $80
Gougeres au fromage
Duck Confit Risotto with turnips and savory cabbage
Lemon vodka sorbet
Sunday, April 25, 2010 –
Sunday Brunch Adult Class 12:00pm – 3:00pm
Adult Cooking Class $80
Roasted potatoes
Poached egg and muffins
Hollandaise sauce
Creamed spinach
Caesar salad with homemade rosemary croutons
Mimosa
Vodka lemon sorbet
Sunday, April 25, 2010 –
New French Country Classics Saveur
Class 5:00pm – 8:00pm
Saveur Magazine “French Country Classics” Recipes Special Class: $110 (each student receives a one-year subscription to Saveur Magazine, a canvas tote bag filled with a recipe book and samples).
Salade de Fromage de Chevre (Goat cheese salad)
Soupe au Pistou (Vegetable soup with pesto)
Poulet Rotai (Roasted Cornish hen with sage and garlic)
Lentilles du Puy (French green lentils)
Gratin Dauphinois (Potatoes Gratin)
Clafoutis (Rustic cherry tart)
Monday, April 26, 2010 – Adult Class 6:30pm – 8:30pm – Vegetarian class
Adult Cooking Class $80
Aragula, fennel, and orange salad with spiced nuts
Vegetable paella with red pepper aioli
Red wine sangria sorbet
Friday, April 30, 2010 – Adult Class 6:30pm – 8:30pm
Adult Cooking Class $80
Tomato goat cheese strata
Spicy coconut sweet potato soup with collard greens
Pistachio basmati rice
Warm chocolate cake with homemade vanilla ice cream
* Cancellation
policy: Classes may be rescheduled, if we are notified one week prior to the class,
other wise a class may not be rescheduled. No refunds are given.
109 MacDougal Street, Suite 2, New York, NY 10012
Telephone (212)
460-9322 Fax (212) 460-9579
Copyright 2005, Miette Culinary. All rights reserved.
info@mietteculinarystudio.com
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