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. 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.

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: 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. Classes are not refundable.

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

CLASS SCHEDULE


All our classes are held at our 132 Mulberry Street location, unless otherwise noted.

Wednesday, July 18th – Chef's Choice: Ivan Beacco. Super-Fresh Sous-Vide.
(Class location: 132 Mulberry Street, Suite 2D)
6:30pm - 9:00pm
Class: $125

If you ever wondered what a professional chef would cook on his day off (no, it's not hot dogs), join professional Italian chef Ivan Beacco as he demonstrates how sous-vide preparation keeps the freshest ingredients fresh, and creates a delicious warm weather menu.
Zucchini Noodle Salad with Avocado Cream, Pine Nuts, Oven-Roasted Cherry Tomatoes
Sous Vide Breast of Chicken with Prosciutto and Pecorino chips, Brown Butter and Sage Sauce
Apple Fennel Salad and Purple Potatoes
Apricot and Cream Cheese Empanadas with Nutella sauce

Sunday, July 22nd – Summer at the Grill
(Class location: 132 Mulberry Street, Suite 2D)
12:00pm - 3:30pm
Class: $125
On Miette’s outdoor grills you’ll learn a number of different techniques and recipes for making the most of the summer grilling season, including dry marinade and wet marinade preparation, a refreshing tomato based cold soup, an easy to prepare in advance side dish, and a palate-pleasing dessert.

Gazpacho
Chicken prepared with garlic marinade
Pork Tenderloin prepared with chipotle marinade
Butterflied Leg of Lamb with chimichurri sauce
Ratatouille and Quinoa
Blueberry Almond Clafoutis with Frozen Honey Yogurt

Friday, July 27th - Roasted Duck and Risotto
(Class location: 132 Mulberry Street, Suite 2D)
6:30pm - 9:00pm 
Class: $125

In this class you'll learn how to make a seafood gazpacho, and the classic technique for preparing a summery asparagus risotto. You'll also learn how to properly turn a duck breast for the perfect result (there's a method).
Crabmeat and Shrimp Gazpacho Homemade Croutons
Asparagus Risotto with Garlic and Sage
Roast Duck Breast
Vodka Lemon Sorbet

Sunday, July 29th - At-Home Italian Cooking
(Class location: 132 Mulberry Street, Suite 2D)
12:00 - 3:00pm  
Class: $125
Tomato and Basil Bruschetta
Stuffed Tomatoes with Rice and Parmesan
Spinach and Ricotta Gnocchi
Stuffed Chicken Breast with Mushroom Sauce
Polenta with Mushrooms
Brownies and Homemade Vanilla Ice Cream

Wednesday, August 1st – Tangy Salmon Basquaise
(Class location: 132 Mulberry Street, Suite 2D)

6:30pm - 9:00pm
Class: $125
This cool, refreshing menu shouts "Summer!". You'll put together a fruity summer salad and cold soup, and learn to make a hot-weather staple, Salmon Basquaise, which combines a lemon-y dressing with finely chopped vegetables.
Grapefruit, Avocado and Escarole salad
Cold Cucumber Soup
Salmon Steak with a Citrus and Tomato Basquaise
Hazelnut cake with orange syrup and frozen yogurt ice cream

Friday, August 3rd – Dinner in Italy, Dessert in France
(Class location: 132 Mulberry Street, Suite 2D)
6:30pm - 9:00pm
Class: $125
If we could fly on a magic carpet, this is what we would do: have a delicious dinner in Italy, and hop over to France for dessert. Well, voilà!
Chef Paul combines his speedy gnocchi recipe (a dinner party favorite) with an add-this-to-your-repertoire chicken main course. Dessert made with French brioche will round out the menu:

Spinach Gnocchi with Sage Butter
Baby Kale Caesar Salad
Parmesan-Crusted Stuffed Chicken Breast with Vegetables
Chocolate Brioche Bread Pudding with Homemade Vanilla Ice Cream

Sunday, August 5th - Provençal: Country Cooking
(Class location: 132 Mulberry Street, Suite 2D)
12:00 - 3:00pm  
Class: $125
Chef Paul spent his childhood summers in Provence, and has vivid memories of slow family meals eaten outdoors, made with freshest ingredients. This class introduces some of his favorite recipes, and will share the pleasure of those typically French gatherings.
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

Monday, August 6th - 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, August 10th - Martha's Vineyard Meets Milan
(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 accompaniement to a robust shrimp risotto. Learn to create this tasty seafood 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

Sunday, August 12th - At-Home Italian Cooking
(Class location: 132 Mulberry Street, Suite 2D)
12:00 - 3:00pm  
Class: $125
Learn to create a classic homecooking Italian menu, from the right sized tomato cubes for the bruschetta to simple and fast (super fast!) gnocchi. These dishes will remain favorites in your repertoire.
Tomato and Basil Bruschetta
Stuffed Tomatoes with Rice and Parmesan
Spinach and Ricotta Gnocchi
Stuffed Chicken Breast with Mushroom Sauce
Polenta with Mushrooms
Brownies and Homemade Vanilla Ice Cream

Monday, August 13th - Italian Summer Seafood
(Class location: 132 Mulberry Street, Suite 2D)
6:30pm - 9:00pm
Class: $125
Join guest chef Ivan Beacco in creating this summer menu that combines the sophistication of the city with the healthy eating habits of the Mediterranean.
Crab Cakes with Zucchini and Carrot Ribbons with an aioli sauce
Salmon with a Honey Dijon Glaze
Couscous prepared with roasted vegetables
Banana Crepe and Caramel Sauce

Wednesday, August 15th – Super-Fresh Sous-Vide
(Class location: 132 Mulberry Street, Suite 2D)
6:30pm - 9:00pm
Class: $125

If you ever wondered what a professional chef would cook on his day off (no, it's not hot dogs), join professional Italian chef Ivan Beacco as he demonstrates how sous-vide preparation keeps the freshest ingredients fresh, and creates a delicious warm weather menu. This class relies more on demonstration than usual, necessitated by some familiarity with the sous-vide equipment.
Chaud-Froid Salad with 65 Degree Eggs
Chicken Breast with Caramelized Carrots
Tri-tip Steak with Cilantro Butter
Champage Sabayon

Friday, August 17th - Yes, You Can Make Soufflé
(Class location: 132 Mulberry Street, Suite 2D)

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 how to create three different kinds of soufflé. You can do it!
Savory Cheddar Soufflé
Crispy Lettuce Salad with Chef Paul's You-Can-Do-It-Blindfolded Red Wine Vinegar Dressing
Raspberry Soufflé
Chocolate Soufflé with Chocolate Fudge Sauce

Saturday, August 18th – Summer at the Grill
(Class location: 132 Mulberry Street, Suite 2D)
12:00pm - 3:30pm
Class: $125
On Miette’s outdoor grills you’ll learn a number of different techniques and recipes for making the most of the summer grilling season, including dry marinade and wet marinade preparation, a refreshing tomato based cold soup, an easy to prepare in advance side dish, and a palate-pleasing dessert.

Gazpacho
Chicken prepared with garlic marinade
Pork Tenderloin prepared with chipotle marinade
Butterflied Leg of Lamb with chimichurri sauce
Ratatouille and Quinoa
Blueberry Almond Clafoutis with Frozen Honey Yogurt

Sunday, August 19th - Montauk Meets Manhattan: A Surf and Turf Menu
(Class location: 132 Mulberry Street, Suite 2D)
12:00pm – 3:00pm
Class: $125
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

Monday, August 20th – Bombay Summer
(Class location: 132 Mulberry Street, Suite 2D)

6:30pm - 9:00pm
Class: $125
Learn to use whole spices to create these authentic Indian dishes.
Curried Lentil Soup
Indian Spiced Chicken with Lime and Cilantro
Basmati Rice Pilaf with Pistachios
Mango or Coconut sorbet

Wednesday, August 22nd - At Home Italian Cooking
(Class location: 132 Mulberry Street, Suite 2D)
 6:30pm - 9:00pm - Class: $125
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, August 27th - Gnocchi Fest!
(Class location: 132 Mulberry Street, Suite 2D)
6:30pm - 9:00pm
Class: $125
Caesar Salad with Homemade Croutons
Spinach Gnocchi with Sage Butter
Potato Gnocchi with Vodka Sauce
Chocolate Brownies with Homemade Vanilla Ice Cream

Thursday, August 30th - Yes, You Can Make Soufflé
(Class location: 132 Mulberry Street, Suite 2D)

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 how to create three different kinds of soufflé. You can do it! 
Savory Cheddar Soufflé
Crispy Lettuce Salad with Chef Paul's You-Can-Do-It-Blindfolded Red Wine Vinegar Dressing
Raspberry Soufflé
Chocolate Soufflé with Chocolate Fudge Sauce

 

 

 

 

 

 

 


 


 

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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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