Miette offers cooking classes that focus on teaching students about food and cooking and proper preparation techniques.
7 classes have spots left
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!)....
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...
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...
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Miette @ 132 Mulberry St, New York, NY
Learn how to make classic French winter dishes with time-tested recipes from Chef Paul’s kitchen. This Provençal menu will introduce you to a typically French vegetable soup made with pesto, one of our favorite cold (and colder) weather dishes. Make it at the weekend and heat it up as you go along! Learn how to prepare a paprika rub that will spice up cornish hens (or other meats), rich scalloped potatoes in the French style, and blueberry...
Miette @ 132 Mulberry St, New York, NY
Learn to cook the following: Summer Roll with Shrimp and peanut sauce Cucumber and Squid Salad Pad Thai with shrimp Massaman Curry with chicken Mango sorbet Students below 18 years old should be accompanied by a parent/guardian.
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.
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
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.
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...
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...
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.
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,...
Miette @ 132 Mulberry St, New York, NY
Join Chef Sui Lon Chan and learn how to buy, clean, and fillet fish. Different cooking methods are demonstrated, including pan-searing, roasting, an steaming. Fish may vary according to market availablity. Learn to cook the following: Steamed Flounder with Ginger, Garlic, and Mushrooms Filleted Sea Bass with White Wine Herb Sauce Grilled Salmon Kebabs with Asian Pesto Grilled or Roasted Fresh Market Vegetables Sautéed Baby Choy with...
Miette @ 132 Mulberry St, New York, NY
Learn to cook the following: Kale Caesar Salad with Chickpea Croutons Shakshuka with Poached Eggs and Yogurt Flatbread Crepes with Homemade Chocolate Hazelnut Butter Butternut Mac n' Cheese Superfood Granola Students below 18 years old should be accompanied by a parent/guardian.
Miette @ 132 Mulberry St, New York, NY
Learn to make the following: Shrimp and Chorizo Paella Baccala Marinated Chickpea Salad with Capers and Red Pepper Sautéed Swiss Chard with Cumin Vanilla Ice Cream with Banana Sauce Student below 18 years old should be accompanied by a parent/guardian.
Miette @ 132 Mulberry St, New York, NY
Learn to cook the following: Grilled Ginger Prawns on Sugar Cane with Chili and Garlic dipping sauce Steamed Chilean Sea Bass with Rice Noodles and Shiitake Mixed Asian Vegetable Stir Fry with Crispy Noodles Homemade Coconut Ice Cream Students below 18 years old should be accompanied by a parent/guardian.
Miette @ 132 Mulberry St, New York, NY
Learn to cook the following: Chaud Froi Salad with 65 Degrees Egg Sous-vide Chicken Breast with Caramelized Carrots Sous-vide Tri Tip Steak with Cilantro Butter Sous-vide Champagne Sabayon Students below 18 years old should be accompanied by a parent/guardian.
Miette @ 132 Mulberry St, New York, NY
Learn to cook the following: Spicy Tuna Roll California Roll Oshinko Roll Miso Soup Shrimp/Vegetable Tempura Green Tea Ice Cream Students below 18 years old should be accompanied by a parent/guardian.
Miette @ 132 Mulberry St, New York, NY
Join Italian chef Ivan Beacco as he teaches the art of making fresh pasta. He'll show you how to make 3 fresh pastas, and 3 accompanying sauces. Pastas: Black Tagliolini Spinach and Ricotta Ravioli Strozzapreti Sauces: Pesto alla Genovese Lamb Stracotto Smoked Salmon and Vodka Students below 18 years old should be accompanied by a parent/guardian.
Miette @ 132 Mulberry St, New York, NY
Get to know different styles of beer with a local NYC brewery tasting of three different kinds of beer, then cook a meal, learning about different ways to add your favorite brews to dinner. On the menu: Beer Battered Shrimp Tempura Brown Ale Mac n' Cheese Brats Sandwich with Carmelized Onions and Spicy Beer Mustard Fudgy Stout Brownies with Chocolate Porter Ice Cream
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