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Miette
Upcoming Classes in NYC
Miette offers cooking classes that focus on teaching students about food and cooking and proper preparation techniques.
7 classes have spots left
We Love Valentine's Day
Miette @ 132 Mulberry St, New York, NY
Chef Paul teaches this menu once a year, a special event for Valentine’s Day. He will lead the class in preparing tender crab cakes with a bright, fresh green herb sauce, a tasty red wine risotto made with bacon and radicchio, and a gooey chocolate lava cake served with homemade ice cream. You’ll toast your partner with a glass of Prosecco and enjoy this delicious meal together! Crab cakes with fresh herb sauce Shrimp risotto with red wine,...
$160
Farm-to-Table All Year Long
Miette @ 132 Mulberry St, New York, NY
Join Chef Lany as she teaches you how to preserve your favorite summer vegetables and fruits so you can benefit from their freshness year round. In this class, students will not only learn how to can fresh ingredients found at the Union Square Greenmarket, but will also cook farm-to-table dishes that will include your made-from-scratch preserves. Additionally, students will get to take home their canned items! On the menu: Seared Tuna Nicoise...
$125
‘Tis the Season to Sparkle! Sparkling Wine Tasting
Miette @ 132 Mulberry St, New York, NY
Join us for a pre-holiday season immersion into the world of sparkling wines! During this 90 minute tasting class, Mary John Baumann, DipWSET, will guide you through the different styles of sparkling wines, how to enjoy them, and how to gift them. You will taste a Prosecco, a Cava, a Cremant de Alsace, and a complex Champagne. Just in time for holiday celebrations, this tasting is a great way to figure out what serve, and what to gift, this holiday...
$125
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From Top to Toe: An All-Italian Wine Tasting Class
Miette @ 132 Mulberry St, New York, NY
Italy is world famous for its inimitable selection of wines and indigenous grapes. Join us as we set off on a tasting journey of Italian wines, beginning in the far north and concluding in the very popular southernmost island of Sicily. Mary John Baumann, DipWSET, will lead you on this vinous adventure, where you’ll learn about the wonderful wines of Italy, and how to pair them with your favorite Italian food. Here is our itinerary: Alto Adige...
$125
An Argentinian Vacation
Miette @ 132 Mulberry St, New York, NY
Entrada: Assorted empanadas Beef tongue "a la vinagreta" Plato fuerte: Argentinian parillada (mixed barbecue) with chimichurri Acompanamiento: Ensalada rusa (assorted vegetable salad with mayonnaise) Stuffed tomatoes Postre: Dulce de leche flan
$125
At-Home Italian Cooking
Miette @ 132 Mulberry St, New York, NY
This recipe for delicious potato gnocchi will be useful well into the future (if not forever!). Chef Paul will show you how to make them fast and how to make them light, a perfect meal at home with family or with friends. You’ll learn the secret to making a perfect breaded chicken breast and a yummy tomato and basil bruschetta (the Italian way). A light and fruity sorbet rounds out a beautiful brunch menu. Tomato and basil bruschetta Potato...
$125
Yes, You Can Make Soufflé
Miette @ 132 Mulberry St, New York, NY
Get ready to start the holiday season with a new talent for soufflé. Bring your fear of failing with you to this Sunday afternoon class and Chef Paul will show you the right materials to use, and teach you how to create three different kinds of soufflé; a main course savory, a breakfast fruity, and a decadent dessert. A refreshing salad (with a fail-proof French vinaigrette) will clear your palate. You can do it! Learn to cook the following:...
$125
Classic French Provençal
Miette @ 132 Mulberry St, New York, NY
In the south of France, pesto (or pistou, as they say locally) is mixed into this vibrant vegetable soup, a classic home-made dish if your home happens to be in Provence. Along with this, you’ll learn to prepare a tasty cornish hen with Chef Paul’s signature rub mixture, and you’ll sharpen your knife skills to cut it properly. A warm lentil stew and rich scalloped potatoes made in the French style round out this delicious menu. Provençal...
$125
Classic French Countryside Lunch
Miette @ 132 Mulberry St, New York, NY
You’ll learn how to prepare delicious Cornish hens for this classically French lunch, 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! Learn to cook the following: Classic French gougères Mesclun salad with fennel and orange Roasted cornish hens Potatoes baked in milk and cream Raspberry soufflé...
$125
Adult Cooking
Miette @ 132 Mulberry St, New York, NY
Learn to cook the following: For January 8, 2018: Crab cake with basil sauce Roasted pork tenderloin on celery root puree and vegetable julienne and sage sauce Raspberry soufflé For January 10, February 1 and March 16, 2018: Crab cake with fresh herb sauce Shrimp Risotto with red wine, bacon, rosemary, and radicchio Warm chocolate cake with homemade vanilla ice cream For January 19, 2018: Asparagus...
$125
Autumn American
Chef Paul is a master soup maker, and butternut squash and green apple soup is one of his all-time favorites. You’ll learn to make this sweet/tart fall classic, followed by a tender roast pork tenderloin. This is accompanied by another signature dish, celery root purée. You will have a hard time going back to mashed potatoes after you taste this healthy and fluffy vegetable purée. Heaped on top of this is a tasty vegetable medley (knife skills!)....
Winter American
Chef Paul has a soft spot for pork tenderloin. He has prepared it in every restaurant he ever worked in. Here he’ll teach you how to finess the stuffing and create a crowd-pleasing (not to mention impressive) and hearty version. This is accompanied by another signature dish, celery root purée. You will have a hard time going back to mashed potatoes after you taste this healthy and fluffy vegetable purée. Heaped on top of all this is a tasty...
A Saucy Masterclass
Sauces can be intimidating, but they are so versatile and easy to make ahead of time. You’ll learn to make a different sauce with each recipe on this menu, starting with a warm buttermilk dressing, followed by a braised tomato sauce served with cornish hens and then a roasted red pepper sauce served with pasta. Even the dessert has a sauce! Warm escarole salad with buttermilk dressing Roasted cornish hen with braised tomato, rosemary, and kale...
New French Country Cooking
Goat cheese salad Provençale vegetable soup with pesto Roasted cornish hen Green lentil stew with warm dressing Potatoes baked in milk and cream Blueberry Clafoutis Homemade vanilla Ice Cream Students work with fresh seasonal farmers’ produce and other healthful ingredients to prepare gourmet meals in a relaxed setting. Each student receives a recipe packet and all classes end with a sit-down dinner.
xSunday Lunch, French Style
Learn to cook the: Mesclun Salad with Fruit, Nuts, and Blue Cheese Provençal Vegetable Soup with Pesto Roasted Cornish Hens Potatoes Baked in Milk and Cream Blueberry Clafoutis with Homemade Vanilla Ice Cream
Winter in Brussels
Chef Paul brings an authentic Belgian sensibility to this winter menu of favorites from his home country. Learn to make a typically Belgian hearty vinaigrette, celery root purée, and roasted pork. Learn to cook the following: Endive Salad with a Goat Cheese Vinaigrette Roasted Pork Tenderloin with Celery Root Purée Roasted Pears in Honey and Apple Cider Students below 18 years old should be accompanied by a parent/guardian.
It’s Getting Cold Out There… Vegetarian
Miette @ 132 Mulberry St, New York, NY
Learn to make hearty vegetarian dishes that will see you through the cold months that are on the way. We guarantee that eggplant caviar will go into your make and repeat repertoire. 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 now, and throughout the winter. Learn...
$125
One-Pot Indian Cooking
The best time you’ll ever spend cooking authentic and delectable Indian one-pot meals. Learn to rustle up the following delicious dishes: Chicken Biryani (basmati rice cooked with chicken, flavored with saffron and whole spices) Pao Bhaji (a street food favorite - tangy, spicy medley of vegetables served garnished with lime and cilantro) Upma (a popular, Indian style couscous flavored with onion and cilantro) Cilantro Chutney (a...
Adult Indian Cooking
Miette @ 132 Mulberry St, New York, NY
Learn to Cook the following: Curried Lentil Soup Indian Spiced Chicken with Lime and Cilantro Basmati Rice Pilaf with Pistachios Mango or Coconut Sorbet Student below 18 years old should be accompanied by a parent/guardian.
$125
Plant-based Gnocchi: More Classic Dishes
Plant-based Gnocchi: More Classic Dishes for the Modern Vegan For this new plant-based menu, Chef Paul has created vegan variations of traditional Italian dishes that will have a wide appeal for both vegans and non-vegans. He has experimented, tested, and tweaked these recipes, coming up with out- of- the- box ideas for preparing delicious food that is dairy and meat-free. You’ll start this class by making a seasonal asparagus salad,...
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