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.

If you see a class that you like but it’s not offered on a date when you are available, private classes for 2 or more people can be organized at a date that works for you.  The price for a private class is an extra $35 per person.  Email us for more information at: info@mietteculinarystudio.com

July 2021

Welcome to July! We will be keeping our classes small, with a maximum of 12 people. Masks are now optional  during food preparation. We have a wall of windows and a private outdoor terrace in the dining area, so there is plenty of air circulation. Our long dining tables are ideal for social distancing. 

 Saturday, July 24th 

     Knife Skills: The Fundamentals

 12:00pm – 3:00pm
Class: $125

Chef Paul will teach you the fundamentals of basic knife cuts that make cooking at home easy and fast. He’ll explain how to choose the best knives, and how to take care of the ones you already have.  You’ll become familiar with everything from chopping and slicing vegetables to mincing herbs with a professional technique. Get firsthand experience by using what you’ve learned to prepare a delicious meal! 

Tomato and basil bruschetta
Roasted cornish hen with a paprika rub, carrots and parsnips
Roasted potatoes with caramelized onions and charred peppers
Apple Tarte Fine

 

 Sunday, July 25th 

     Provençal: Lunch in the French Countryside

 12:00pm – 3:00pm
Class: $125

Chef Paul spent his childhood summers in Provence, and has vivid memories of slow family lunches made with the freshest ingredients and eaten outdoors. In this class you’ll learn some of his favorite recipes, and share some of the pleasure of these typically French gatherings. To start you’ll prepare a goat cheese spread that gets slathered on toasted baguette crostinis. You’ll make a tasty cornish hen with a paprika rub, followed by a green lentil stew with a warm, no-fail vinaigrette. To round off this meal and get you in fighting form for your afternoon sieste, you’ll make scalloped potatoes baked in milk and cream, with fresh nutmeg.

Goat cheese crostini
Roasted cornish hen with paprika rub
Green lentil stew with a warm vinaigrette
Scalloped potatoes with milk, cream, and nutmeg

 

Saturday, July 31st 

     Summer Grilling Techniques

5:30 pm – 8:30 pm
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.  Chef Paul’s chipotle marinade is both tasty and versatile, you’ll use it here on a pork tenderloin and on a cornish hen, and  you’ll learn how to judge the proper cooking time for different kinds of meat on the grill. Learning how to make a grilled quesadilla expands your grill repertoire. A great Caesar salad (it’s all about the dressing!) and a palate-cleansing fruit sorbet will round out this summer menu.

Caesar salad
Grilled pork tenderloin with a chipotle lemon marinade
Grilled cornish hen with a garlic paprika rub
Grilled quesadilla with vegetables
Summer fruit sorbet
 

August 2021

Tuesday, August 3rd

     Knife Skills: The Fundamentals

6:30pm – 9:30pm
Class: $125

Chef Paul will teach you the fundamentals of basic knife cuts that make cooking at home easy and fast. He’ll explain how to choose the best knives, and how to take care of the ones you already have.  You’ll become familiar with everything from chopping and slicing vegetables to mincing herbs with a professional technique. Get firsthand experience by using what you’ve learned to prepare a delicious meal! 

Tomato and basil bruschetta
Roasted cornish hen with a paprika rub, carrots and parsnips
Roasted potatoes with caramelized onions and charred peppers
Apple Tarte Fine 

Thursday, August 5th 

    French Country Cooking

 6:30pm – 9:30pm
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.

Mesclun salad with blue cheese dressing
Roasted Cornish hen with garlic paprika rub
Scalloped potatoes made with milk, cream, and fresh nutmeg
Raspberry soufflé 

Sunday, August 8th 

     Summer Grilling Techniques

12:00 pm – 3:00 pm
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.  Chef Paul’s chipotle marinade is both tasty and versatile, you’ll use it here on a pork tenderloin and on a cornish hen, and  you’ll learn how to judge the proper cooking time for different kinds of meat on the grill. Learning how to make a grilled quesadilla expands your grill repertoire. A great Caesar salad (it’s all about the dressing!) and a palate-cleansing fruit sorbet will round out this summer menu.

Caesar salad
Grilled pork tenderloin with a chipotle lemon marinade
Grilled cornish hen with a garlic paprika rub
Grilled quesadilla with vegetables
Summer fruit sorbet
 

Wednesday August 11th 

  Weekday Mediterranean 

 6:30pm – 9:30pm
Class: $125

In this Mediterrean inspired class, you’ll learn how to pull together a healthy and delicious meal from scratch that you can prepare easily at home during the week. You’ll learn what you can make in advance and what you’ll prepare à la minute, and how to balance a meal with grains, greens, and fish.

Spinach salad with lemon parmesan dressing and homemade croutons
Roasted salmon steak
Classic ratatouille
Garlic and parsley couscous 

Sunday, August 15th

  Speedy Gnocchi

 12:00pm-3:00pm
Class: $125

This recipe for delicious 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  show-stopping Caesar salad (hint: it’s all about the dressing) and end the meal with a palate-pleasing raspberry sorbet.

Caesar salad
Potato gnocchi
Tomato Vodka Sauce
Raspberry Sorbet

Thursday, August 19th

  At-Home Italian: Risotto

 6:30pm – 9:30pm
Class: $125

One of our most popular menus, combining the classic Italian bruschetta with a crunchy/creamy asparagus risotto and a super fresh spinach salad. You’ll learn how to time your risotto to perfection, how and to blend the ingredients properly. The tangy green spinach is offset by a cool parmesan and lemon dressing that you’ll use to dress many a salad. And you’ll learn to make your own croutons…

Tomato basil bruschetta
Asparagus risotto
Spinach salad with lemon parmesan dressing and homemade croutons 

Sunday, August 22nd 

     Knife Skills: The Fundamentals

12:00-3:00pm
Class: $125

Chef Paul will teach you the fundamentals of basic knife cuts that make cooking at home easy and fast. He’ll explain how to choose the best knives, and how to take care of the ones you already have.  You’ll become familiar with everything from chopping and slicing vegetables to mincing herbs with a professional technique. Get firsthand experience by using what you’ve learned to prepare a delicious meal! 

Tomato and basil bruschetta
Roasted cornish hen with a paprika rub, carrots and parsnips
Roasted potatoes with caramelized onions and charred peppers
Apple Tarte Fine 

Friday, August 27th 

     Knife Skills: The Fundamentals

6:30pm – 9:30pm
Class: $125

Chef Paul will teach you the fundamentals of basic knife cuts that make cooking at home easy and fast. He’ll explain how to choose the best knives, and how to take care of the ones you already have.  You’ll become familiar with everything from chopping and slicing vegetables to mincing herbs with a professional technique. Get firsthand experience by using what you’ve learned to prepare a delicious meal! 

Tomato and basil bruschetta
Roasted cornish hen with a paprika rub, carrots and parsnips
Roasted potatoes with caramelized onions and charred peppers
Apple Tarte Fine