Miette Culinary Studio

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Cooking Classes

Our cooking classes are small - around 12 students per class - and 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. Our focus is on encouraging enthusiasm for food and love of cooking within the menu structure of a complete meal. All classes are hands-on!

Students work with fresh seasonal farmers’ produce and other healthful ingredients to prepare our own, well-tested recipes in a relaxed setting. Each student receives a recipe packet and all classes end with everyone enjoying a sit-down meal together.

Click here to register for cooking classes. Please read the cancellation policy below. In signing up for class, you acknowlege that you have read the policy.

We do keep a waiting list for sold out classes. Use the form on the "contact us" page to send a message, or call the studio.

Cancellation policy: Think of this as a theater ticket with benefits. Classes are not refundable, but you can reschedule if we are notified at least 5 business days prior to the class you have signed up for. If you find you can not make it to a class at the last minute, please consider finding someone to take your place.

Please Note: Alcoholic beverages may not be brought to regularly scheduled classes.

CLASS SCHEDULE


All our classes are held at 132 Mulberry Street, Suite 2D, unless otherwise noted.

Wednesday, February 20th - Yes, You Can Make Soufflé
(Class location: 132 Mulberry Street, Suite 2D)
6:30pm - 9:00pm
Sold Out
Class: $125

If there is one thing you can rely on a Belgian trained chef to do right, it's soufflé. Bring your fear of failing with you to class and Chef Paul will show you the right materials to use, and teach you how to create three different kinds of soufflé. You can do it!
Baby Kale Salad with Red Wine Vinaigrette
Savory Cheddar Soufflé
Raspberry Soufflé
Chocolate Soufflé with Chocolate Fudge Sauce

Saturday, February 23rd - You Saucy Thing: A Masterclass Menu
(Class location: 132 Mulberry Street, Suite 2D)
12:00pm – 3:00pm
Sold Out
Class: $125

Sauces can be intimidating, but they are so versatile and handy, and easy to make ahead of time. You will learn how to make a different sauce with each dish on this menu, which features chicken, steak, salad, and pasta. Even the dessert has a sauce!
Chicken Legs with Brown Mushroom Sauce
Skirt Steak with Bearnaise Sauce
Baby Kale Salad with Cesar Dressing
Pasta with Ricotta Basil Pesto
Lemon Vodka Sorbet with Blueberry Coulis

Wednesday, February 28th - Winter Italian
(Class location: 132 Mulberry Street, Suite 2D)
6:30pm - 9:00pm
Class: $125

This warming winter Italian menu features greens and mains that you'd eat in any northern Italian home: fennel and radishes, gnocchi, Romesco sauce (of Spanish origin, but let's not be picky), ricotta pesto, and a creamy dolce to follow.
Shaved Fennel, Walnut, Apple, and Radish Salad
Homemade Potato Gnocchi
Romesco Sauce with Wilted Spinach
Slow-roasted Salmon with Ricotta Pesto
Pumpkin Custard

Friday, March 1st - Winter Provençal
(Class location: 132 Mulberry Street, Suite 2D)
6:30pm - 9:00pm 
Class: $125
This winter-warm French menu of a vegetable soup made with pesto, cornish hens, and a warm lentil stew will keep you fueled for the cold weather. You'll learn to prepare a tasty goat cheese spread served on toasted bread or baguette, and rich scalloped potatoes in the French style.
Goat Cheese Salad
Provençal Vegetable Soup with Pesto 
Roasted Cornish Hens
Green Lentil Stew with a Warm Dressing
Potatoes Baked in Milk and Cream
Blueberry Clafoutis with Simple Vanilla Ice Cream

Saturday, March 2nd - At-Home Italian Cooking
(Class location: 132 Mulberry Street, Suite 2D)
12:00pm - 3:00pm
Class: $125

One of our most popular menus, combining the classic Italian bruschetta with glistening roasted and stuffed tomatoes, Chef Paul's signature speedy gnocchi, tender pork loin, and creamy polenta.
Tomato and Basil Bruschetta
Stuffed Tomatoes with Rice and Parmesan
Spinach and Ricotta Gnocchi
Roasted Stuffed Pork Tenderloin with Dried Fruit
Polenta with Mushrooms
Raspberry Sorbet

Sunday, March 3rd- Montauk Meets Manhattan: A Surf and Turf Menu
(Class location: 132 Mulberry Street, Suite 2D)
12:00pm – 3:00pm
Class: $125

A classic American menu, with seafood to start and steak to follow. Accompanied by a robust Caesar salad, spinach, and baked potatoes. This lunchtime menu will see you through dinner!
Clams Casino
Caesar Salad with Homemade Croutons
Skirt Steak with Mustard Sauce
Creamed Spinach
Triple Baked Potatoes
Molten Chocolate Cake with Homemade Vanilla Ice Cream

Friday, March 8th - Winter Vegetarian
(Class location: 132 Mulberry Street, Suite 2D)
6:30pm - 9:00pm
Class: $125
Learn to make hearty vegetarian dishes that will see you through the cold months of winter. Whole roasted cauliflower is on menus all over the city - this tender version is poached first, then roasted, and you'll make a creamy cilantro sauce to accompany it. The greenmarket supplies a variety of great root vegetables. Learn which ones to look out for and how to prepare what you find.
Eggplant Caviar with Toasted Crostini
Whole Roasted Cauliflower with Yogurt Cilantro Sauce
Medley of Winter Roasted Root Vegetables with Quinoa
Wilted Kale, Apple, and Walnut Salad
Apple Tart with Pumpkin Sorbet

Sunday, March 10th - Mexican Masterclass
(Class location: 132 Mulberry Street, Suite 2D)
12:00pm - 3:00pm
Class: $125
A classic Mexican menu that will be useful over and over again. The guacamole alone is a great entertaining staple, it stands out from anything store-bought and says "Welcome!" to your friends and guests.
Chef Paul's Killer Guacamole
Green Chicken Enchiladas
Drunken Beans, Yellow Rice with Tomatoes and Onions
Spicy Mexican Chocolate Cake and Homemade Vanilla Ice Cream

Monday, March 11th -Crab Cakes and Risotto
(Class location: 132 Mulberry Street, Suite 2D)
6:30pm - 9:00pm
Class $125

One of Chef Paul's most requested recipes, crab cakes are a natural accompaniment to a robust shrimp risotto. Learn to create this tasty dinner menu, and follow it up with Miette's signature warm chocolate cake, with a gooey, lava-like center.
Crab Cakes with a Fresh Herb Sauce
Shrimp Risotto with Red Wine, Bacon, Rosemary, and Radicchio
Warm Chocolate Cake with Homemade Vanilla Ice Cream

Friday, March 15th -Caesar and the Duck
(Class location: 132 Mulberry Street, Suite 2D)
6:30pm - 9:00pm
Class $125

It's the Ides of March, so we are hailing Caesar with this menu in his honor. Caesar salad, and, more importantly, caesar salad dressing (it's all about the dressing, folks) is a staple that you can prepare to accompany many different menus. You'll learn how to prepare a delicious magret de canard (roast duck), which is served with a tasty and satifying turnip risotto. To top off the meal, a team of students will prepare an airy chocolate soufflé. Bon Appétit!
Caesar Salad
Roasted Duck Breast
Turnip Risotto
Chocolate Soufflé

Saturday, March 16th - The Perfect Houseguest: Saturday Brunch
(Class location: 132 Mulberry Street, Suite 2D)
12:00pm – 3:00pm
Class: $125

Time to start thinking about summer plans, and who you want to spend some prime brunch time with (hopefully out of the city). With this delicious menu of brunch staples, you can go anywhere, and you'll be invited back. Chef Paul spent years perfecting his Hollandaise sauce, a creamy topping to a perfect Eggs Benedict. Roasted potatoes, cream spinach, and a refreshing Caesar salad make this a filling and repeatable (often!) meal.
Roasted potatoes
Poached eggs and muffins
Hollandaise sauce
Creamed spinach
Caesar salad with homemade rosemary croutons
Vodka lemon sorbet
Mimosa

Wednesday, March 20th - You Saucy Thing: A Masterclass Menu
(Class location: 132 Mulberry Street, Suite 2D)
6:30pm - 9:00pm
Class: $125

Sauces can be intimidating, but they are so versatile and handy, and easy to make ahead of time. You will learn how to make a different sauce with each dish on this menu, which features chicken, steak, salad, and pasta. Even the dessert has a sauce!
Chicken Legs with Brown Mushroom Sauce
Skirt Steak with Bearnaise Sauce
Baby Kale Salad with Cesar Dressing
Pasta with Ricotta Basil Pesto
Lemon Vodka Sorbet with Blueberry Coulis

Friday, March 22nd - Gnocchi Fest!
(Class location: 132 Mulberry Street, Suite 2D)
6:30pm - 9:00pm
Class: $125

This speedy recipe for delicious gnocchi will be useful well into the future (if not forever!). Chef Paul will show you how to make two different kinds of gnocchi, with two different sauces. He'll teach you how to make them light and how to make them fast, a perfect dinner at home with family or with friends.
Caesar Salad with Homemade Croutons
Spinach Gnocchi with Sage Butter
Potato Gnocchi with Vodka Sauce
Chocolate Brownies with Homemade Vanilla Ice Cream

Monday, March 25th– At-Home Indian Cooking
(Class location: 132 Mulberry Street, Suite 2D)

6:30pm - 9:00pm
Class: $125

In this class you'll learn to put an Indian spin on your at-home soup and chicken meals with an understanding of how to use whole spices. Chef Paul teaches you how to use the most unadulterated form of these Indian spices for the most authentic taste. In this class you'll make a traditional Indian spiced chicken, accompanied by a palate-pleasing chutney, and a traditional Indian condiment.
Curried Lentil soup
Tandoori Chicken with fresh Indian spices, lime and cilantro
Chickpeas cooked in tangy spices
Cilantro chutney
Raita (a condiment made with shredded cucumber, yogurt and spices)
Basmati Rice Pilaf with pistachio nuts
Mango or Coconut Sorbet

Friday, March 29th  - Happy Birthday, Vincent Van Gogh!
(Class location: 132 Mulberry Street, Suite 2D)
6:30pm - 9:30pm
Class: $140
French culinary historian Alexandra Leaf, author of the award-winning Van Gogh's Table at the Augerge Ravoux, teams up with Chef Paul to celebrate Van Gogh's life and legacy. Discover the important role that cafés served in Van Gogh’s life, learn about the colorful history of Absinthe, and enjoy a taste of the notorious liquor (including the sugar cube ritual!) as we prepare a multi-course dinner, served with French bubbly.
Asparagus with Hollandaise sauce
Roast Leg of lamb,
Vegetable couscous with a warm lentil vinaigrette
Dark chocolate cake with vanilla ice cream.

Sunday, March 31st - Classic French Countryside Sunday Lunch
(Class location: 132 Mulberry Street, Suite 2D)
12:00pm – 3:00pm
Class: $125

Cornish Hens are on the menu in this classically French Sunday dinner, starting out with cheesy puff pastry balls, followed by a refreshing salad, and a French double whammy milk and cream potato recipe. Topped off with a yes-you-can-make-it soufflé. Vive la France!
Gougères with Bacon and Parmesan
Mesclun Salad with Fennel and Orange
Roasted Cornish Hens
Potatoes Baked in Milk and Cream
Raspberry Soufflé




 

 

 

 

 

 

 

 

 

 


 

 


 


 

Click here to register for cooking classes.*

* Cancellation policy: You can reschedule if we are notified at least 5 business days prior to the class you have signed up for. If you find you can not make it to a class at the last minute, please consider finding someone to take your place.  No refunds are given.



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