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.

Tuesday, April 9th –Dinner in Italy, Dessert in France
(Class location: 132 Mulberry Street, Suite 2D)
6:30pm - 9:00pm
Class: $125
If we had a flying carpet, this is how we would eat dinner: a delicious gnocchi and chicken entrée in Milan, followed by a brioche and chocolate dessert in Nice. Overlooking the sea. With wine. We'll handle the menu, you can bring your imagination. Chef Paul combines his speedy gnocchi recipe (a dinner party favorite) with an add-this-to-your-repertoire chicken main course and an oh-la-la dessert. These recipes are among our favorites, and we think you will use them for years to come.
Spinach Gnocchi with Sage Butter 
Parmesan-crusted Stuffed Chicken Breast with Market Vegetables
Chocolate Brioche Bread Pudding with Homemade Vanilla Ice Cream

Thursday, April 11th - Mexican Masterclass
(Class location: 132 Mulberry Street, Suite 2D)
6:30pm - 9:00pm
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

Friday, April 19th - Knife Skills Foundation Class: A New Menu
(Class location: 132 Mulberry Street, Suite 2D)
6:30pm - 9:00pm
Class: $125

You'll become familiar with julienne techniques, chopping and slicing vegetables, mincing herbs and supreming citrus with a clean and safe technique. Get firsthand experience by using what you've learned to prepare a delicious meal!

Young carrot soup with ginger
Free range roasted Cornish hens
Roasted medly of peppers, onions, and potatoes
Wilted kale, apples, and walnut salad
Orange mango sorbet with citrus wedges

Sunday, April 21st - 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

Monday, April 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

Wednesday, April 24th - Yes, You Can Make Soufflé
6:30pm - 9:00pm
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

Monday, April, 29th – 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

Thursday, May 2nd - Springtime Surf 'n Turf
(Class location: 132 Mulberry Street, Suite 2D)
6:30pm - 9:00pm 
Class: $125

There is an art to making succulent crab cakes, and you will master it in this class. Learn to make delicious crab cakes and a seasonal asparagus risotto, creamy and elegant every time. Roasted chicken and a tangy citrus sorbet round out this lighter, flavorful, spring surf 'n turf menu.
Crab Cakes with Fresh Herb Sauce
Asparagus Risotto
Roasted Chicken Breast
Citrus Sorbet

Saturday, May 4th – You Saucy Thing: A Sauce-Making Masterclass
(Class location: 132 Mulberry Street, Suite 2D)

12:00pm - 3:00pm 
Class: $125

Chef Paul has brainstormed another menu of great sauce-based dishes. 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 a vegetable dish, chicken, and pasta. Even the dessert has a sauce!
Warm Escarole salad with a Buttermilk dressing
Roast Chicken with a braised tomato, rosemary, and kale sauce
Pasta with a Roasted Pepper, almonds, and tomato sauce
Marinated strawberries with a Marsala sabayon

Monday, May 6th – 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

Wednesday, May 8th – At-Home Indian
(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 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 lime and cilantro
Chickpeas cooked with tangy spices
Cilantro Chutney
Raita (shredded cucumber with yogurt and spices)
Basmati rice pilaf with pistachio nuts
Mango or Coconut sorbet

Sunday, May 12th – Summer Vegetarian
(Class location: 132 Mulberry Street, Suite 2D)

12:00pm - 3:00pm 
Class: $125
A new vegetarian menu, with spring and summer flavors and lighter ingredients.
 You’ll prepare a guacamole with sweet diced poblano, served over a crunchy toasted bread.  Cauliflower is on the menu all over the city, this tasty preparation is baked with rice and cheese and served with fresh baby greens. At this time of year, the greenmarket is full of vegetables. These recipes will help you to learn how to prepare the bounty you'll find there.
Avocado, Poblano, and Baby Kale Crostini
Baked Cauliflower Paella with Gruyere and Baby Greens
Sautéed Chicory or Escarole with Chili Oil
Wine-poached Strawberries and Apricots with Yogurt Honey Ice Cream

Tuesday, May 14th - A Table! A French Dinner Party with Chef Paul Vandewoude and Culinary Historian Alexandra Leaf
(Class location: 132 Mulberry Street, Suite 2D)
6:30pm - 9:00pm 
Class: $125

In this class you'll prepare a sumptuous French dinner and learn how the French dinner party evolved. Join us for an evening with Chef Paul and French culinary historian Alexandra Leaf.
The menu is forthcoming!

Thursday, May 16th – At-Home Italian
(Class location: 132 Mulberry Street, Suite 2D)

6:30pm - 9:00pm 
Class: $125

At-Home Italian Cooking
One of our most popular menus, combining the classic Italian bruschetta Chef Paul's signature speedy gnocchi and super delicious vodka sauce, with a tender stuffed chicken breast
, and a fruity sorbet
Tomato and Basil Bruschetta
Stuffed Tomatoes with Rice and Parmesan
Potato Gnocchi with Vodka Sauce
Breaded Chicken Breast Stuffed with Mozzarella
Homemade Raspberry Sorbet

Sunday, May 19th - Be the Perfect Memorial Day Houseguest: A Sunday Brunch Primer
(Class location: 132 Mulberry Street, Suite 2D)
12:00pm - 3:00pm 
Class: $125

Just in time for the long weekend, when you'll be spending some prime brunch time with friends (hopefully out of the city). With this delicious menu of brunch staples, you can go anywhere, and be invited back. Chef Paul spent years perfecting his Hollandaise sauce, a creamy topping to a perfect Eggs Benedict. Roasted potatoes, a refreshing Caesar salad, and creamed spinach make this a filling and repeatable (often!) meal.

Roasted Potatoes
Eggs Benedict (poached eggs, English muffins, and chef Paul's famous Hollandaise sauce)
Creamed Spinach
Caesar Salad with Homemade Rosemary Croutons
Vodka Lemon Sorbet
Mimosa

Tuesday, May 21st – Mexican Masterclass
(Class location: 132 Mulberry Street, Suite 2D)

6:30pm - 9:00pm 
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

Thursday, May 30th – Fear not the Fish!
(Class location: 132 Mulberry Street, Suite 2D)
6:30pm - 9:00pm 
Class: $125

Fish can be intimidating, even for an accomplished home chef. Learn to prepare several kinds of fish with recipes that you will be comfortable recreating in your own kitchen. Coleslaw and Couscous will round out this tasty pescatarian menu.  
Salted Codfish Gratin (Baccala)
Tilapia Filet, Vera Cruz Style (a tomato, lemon, cilantro salsa)
Creamy Coleslaw
Vegetable Couscous
Strawberry Sorbet

 

 

 

 

 

 

 

 

 





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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