Cooking Classes

Our cooking classes 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, which everyone enjoys together at the end of class.

Cancellation policy: 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. In signing up for class, you acknowledge that you have read this policy.

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

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

September 2019 Class Schedule

Friday, September 20th

Crab Cakes and Risotto

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

Sunday, September 22nd

You Saucy Thing: A New Make-Mine Saucy Menu

12:00pm – 3:00pm
Class: $125

This new make-mine-saucy menu pairs some new and inventive sauces with meat, fish, and fruit. Come and learn how to prepare wonderful sauces that you’ll use for a variety of dishes. Easy to prepare in advance, these sauces will become go-to favorites.

Chicken legs with cucumber dressing
Salmon steak with chimichurri sauce Caponata (an Italian version of ratatouille)
Baby kale salad with vegan Caesar dressing
Roasted pears with honey and ginger and vanilla ice cream

Tuesday, September 24th

At-Home Italian Cooking

6:30pm – 9:00pm
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 chicken breast, and creamy polenta.

Tomato and Basil Bruschetta
Stuffed Tomatoes with Rice and Parmesan
Spinach Gnocchi with Ricotta
Roasted Stuffed Pork Tenderloin with Dried Fruit
Polenta with Green Peas
Homemade raspberry sorbet

Thursday, September 26th

Montauk Meets Manhattan: A Surf and Turf Menu

6:30pm – 9:00pm
Class: $125

A classic American menu, with seafood to start and a tasty skirt steak to follow. It’s accompanied by a robust Caesar salad, spinach, and baked potatoes. This hearty meal is one that our clients tell us they prepare over and over!

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

October 2019 Class Schedule

Sunday, October 6th

Classic French Countryside Lunch

12:00pm – 3:00pm
Class: $125

Cornish hens are on the menu in this  classic French country 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!

Gougères with bacon and parmesan
Mesclun salad with fennel and orange
Roasted Cornish Hens
Potatoes baked in milk and cream
Triple-baked potatoes
Raspberry soufflé

Thursday, October 10th

Ikaria: A Cooking and Longevity Workshop with George and Eleni Karimalis

6:30pm – 9:30pm
Class: $125

We are delighted to welcome George and Eleni Karimalis back to Miette, where they’ll lead us in preparing a delicious family-style Ikarian menu promoting vibrant health and longevity. This vegetarian menu is bursting with color and vibrant flavor, bringing Blue Zone culinary traditions to the table. Join us for a lively evening of great food and great company.

Yemistastuffed vegetables prepared in the oven, with tomatoes, eggplant, paprika and zucchini, herbs, organic whole rice, and potatoes
Spanakopita, Ikaria style: some of the spinach is replaced with different herbs and some spicy feta cheese
Tzatziki with carrots: made from strained yogurt, carrots, olive oil, garlic, and lemon.  
Foinikia: Ikarian biscuits made from hard organic wheat flour, olive oil, fresh orange juice, lemon juice, cinnamon, cloves, and honey or unrefined brown sugar.

Saturday, October 19th

Bean-to-Bar: A Passion for Chocolate

12:00pm – 3:00pm
Class: $125

Chef Paul is teaming up with culinary educator and chocolate expert Alexandra Leaf for an afternoon of all things chocolate. We’ll be tasting chocolates from around the world, comparing different flavor profiles and learning what goes into creating a premium chocolate. We’ll prepare a meal featuring chocolate in its savory as well as sweet form, and craft a chocolate-based cocktail to enjoy during the chocolate tasting portion of the class. Learn about the culture of cacao—from bean to bar—as well as what is currently trending in the world of chocolate. You’ll be ready to taste with the experts at the Salon du Chocolat in mid-November!

Chocolate tasting and chocolate cocktail preparation with Alexandra
With Chef Paul, you’ll prepare:
Skirt steak with a chipotle/chocolate rub
Caesar salad
Chocolate lava cake 

Friday, October 25th

At-home and Easy Mediterranean

6:30pm – 9:00pm
Class: $125

This flavorful and easy Mediterannean menu is perfect for week nights when prep time is at a premium.  The soup and the couscous can be preped in advance, and salmon steaks cook up without too much fancy footwork or interference. Add a glass of wine and you have a delightful Mediterranean-style meal.

Crostini with a carrot, cashew, miso spread Red lentil soup
Oven-roasted salmon steak with vegetable couscous
Cucumber and cherry tomato salsa
Roasted pears with apple cider, honey and ginger
Homemade vanilla ice cream 

Sunday, October 27th

Montauk Meets Manhattan: A Surf and Turf Menu

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