Miette Culinary Studio

A great afternoon of all things cheese ! Thank you to everyone who joined us for this first hands-on soufflé, salad and cheese tasting class. Next one is December 2nd.

Chef Paul testing out a breakfast pan soufflé for the new soufflé class on April 1st. Yum!

Red wine tasting class , a delightful Saturday afternoon with wine expert and a great group of tasters.

Welcoming wine expert Mary John Baumann to Miette Culinary Studio on January 14th at 2pm for a tasting of hand-picked red wines that are perfect to pair with cold weather dishes. Chef Paul will demo his famous gougere recipe.

New at Miette! We are expanding our repertoire with wine tasting classes and food and wine pairing parties led by the inspiring Mary John Baumann, a certified wine instructor and ace sommelier. Mary John has traveled the world for wine. She teaches diploma-level classes at the International Wine Center in New York, and works privately as a wine expert. In addition to private food and wine pairing parties, she will be leading a sparkling wine class on December 4th (get ready for New Year's!) and a stay-warm red wine class on January 14th.

Father’s Day is coming up on June 19th! is celebrating the guys with a Surf ‘n’ Turf class: Clams Casino, skirt steak, triple baked potatoes, salad (gotta have something green, folks!)

Father's Day is in a few short weeks, and at Miette Culinary Studio we are ready with a fab Surf 'n' Turf menu!
Join us on Sunday, June 19th at 4pm and celebrate the guys with a menu of traditional Clams Casino, salad, skirt steak with mustard sauce, triple-baked potatoes, and dessert.

Looking to create a great party experience?
We welcome private birthday and special occasion cooking parties for up to 30 people. Combine your passions with a food and wine tasting, and create a truly memorable event!

It's Mother's Day on Sunday, May 8th, and Chef Paul is teaching his Valentine's (its all about LOVE) menu to celebrate Moms. So... crab cakes, eggplant caviar on toasted crostini, and raspberry sorbet.

April starts out with a get-ready-for-Easter chocolate tasting (Saturday, April 2nd at 4pm) with chocolate expert Alexandra Leaf and Chef Paul. This class will bring you up to speed on your chocolate vocabulary (this goes way beyond chocolate eggs, folks) and will introduce you to an inspired selection of artisanal chocolates. With Chef Paul you'll make a delicious chocolate-centric lunch. We benefit from the support, as always, of our amazing up-the-street neighbor, The Meadow. Hope to see you there!

Chef Paul takes a break from the kitchen and tries the meatballs in the West Village. Just...wow.

Another great chocolate class with Alexandra Leaf and Chef Paul at Miette this afternoon, thank you all for coming! Thank you to the wonderful chocolate emporium, The Meadow, for your support! We tried chocolates from around the world and learned the many ways to describe them. Followed by a great class where we made chipotle-chocolate rub skirt steak, sautéed mushrooms, Caesar salad, and chocolate lava cakes. What a great afternoon!

A yummy Mexican class last night chicken enchiladas with salsa verde, yellow rice, drunken beans, and chef Paul’s killer guacamole (recipe on the website). Next Mexican class is December 4th.

arket for the upcoming Montauk Meets Manhattan class (Friday, October 8th at 6:30pm) with Chef Paul . A great way to start the holiday weekend! On the menu: Wilted Kale Salad with Apples and Almonds.
Ingredients:
3 tbs fresh lemon juice
2 tbs nice olive oil
1/4 tsp kosher salt
1 bunch washed dinosaur kale, ribs removed and leaves thinly sliced
1 Honeycrisp apple, cut into matchsticks
1/4 cup slivered almonds, toasted (toasting is optional)
1 oz pecorino cheese, finely grated (optional)
Salt and pepper

Preparation:
Whisk together the lemon juice, olive oil, and salt in a large bowl.
Add the kale to the bowl and gently massage with your hands (yes, get up close and personal) till the kale is wilted (around 2 minutes). The idea is to break down the fibers, but not to the point where the kale is mushy.
Let stand for 10 minutes.
Add the slivered dates, apple, almonds, and cheese (if using) to the kale.
Season with salt and pepper to taste and toss well.

Anne Segal from Drawn Together NYC (https://www.drawntogethernyc.com/) was busy sketching guests at a party at Miette yesterday but found time to make one of Chef Paul! We love this, thank you Anne!

Sitting down to a great lunch at today’s chocolate tasting class with Alexandra Leaf and Chef Paul.

Late tomatoes from the garden, soon on the table at Miette.

Food of the gods or superfood of the health conscious? Alexandra Leaf will tell us all about it, and teach us how chocolate experts interpret the chocolate experience. on Saturday, October 2nd!

Miette Culinary Studio updated their business hours.

Miette is delighted to host chocolate expert Alexandra Leaf for our third Bean-to-Bar tasting event and cooking class (with Chef Paul) on October 2nd, from 12-3pm. A big welcome The Meadow (chocolate, salt, flowers, bitters shop) to the neighborhood after their move from Hudson Street earlier this month. We're delighted to have their expertise, and an amazing selection of artisanal chocolates, on our doorstep.

Learn to Cook with Miette Culinary Studio Miette Culinary Studio welcomes the amateur enthusiast and home chef with hands-on classes, parties, and corporate events that make all aspects of cooking accessible, fun, and engaging. Our classically trained, professional chefs have decades of experience both in the kitchen and teaching. We struct...

Join us for a Francophile brunch class on Father's Day, June 20th, starting with a getting-ready-for-summer gazpacho that is easy to prepare ahead of time when guests are expected. Paired with a roasted cornish hen that can marinate overnight for fast and flavorful entrée the next day, and a yummy ratatouille that you hope will become leftovers for the week (but probably won’t, because it’s so darn good). This is why the French look so together when they entertain: they’ve prepared it all in advance.

Gazpacho with homemade croutons
Roasted cornish hen with a paprika and garlic rub
Ratatouille
Raspberry sorbet

Four places remaining! We’re coming together to celebrate Mother’s Day at Miette on Sunday, May 9th at noon with a delicious Italian / French menu. In this class you’ll learn to make a creamy green pea and asparagus risotto and a tasty Cornish hen with a paprika rub (also divine with chicken). To round out the class, you’ll prepare a you-can-do-it, no-fail raspberry soufflé. The perfect way to celebrate the day!

Green pea and asparagus risotto
Roasted cornish hen with a paprika dry rub
Raspberry soufflé

This coming Friday, April 23rd from 6:30 - 9:00pm, Chef Paul will be teaching his fab speedy gnocchi recipe in-person at Miette Culinary Studio, with a tomato-vodka sauce that is great on Day 1, and just as good when it comes out of the freezer. The class will prepare a delicious Caesar salad (folks, it's all in the dressing), and a tender roasted chicken breast.

This is prime asparagus season, and on Saturday, April 24th from 12pm - 3pm, he'll be teaching an asparagus-centered menu, including his divinely tasty asparagus soup, and a fresh-as-spring asparagus risotto. Looking forward to seeing you there!
www.mietteculinarystudio.com

Hello everyone! Can’t get to the cooking school but want to expand your culinary repertoire with guidance from a professional chef? Starting this month, Chef Paul is making house calls in Manhattan for knife skills private lessons. He’ll review your at-home materials, and advise you on how to use them, maintain them, or get replacements for them. Then you’ll prepare a delicious meal in your own kitchen. The price for a private visit (two people) is $350 (including food). Email us for more information at: [email protected]

Miette Culinary Studio updated their information in their About section.

Greetings, all! Happy New Year from Miette! Wishing everyone a 2021 with great food and great friends to share it with.

The New Years Chef Paul made a fab classic Coq au Vin, which he'll be teaching for a week starting in February. Back in May we posted his yummy crab cake recipe, he'll be teaching that in person for Valentine's Day. This year we'll be limiting the V-day class to 12 people.

Starting in February we'll be going back to open enrollment for classes, so if you want to take advantage of a private class for an open class price, now's the time!

Greetings, friends! Happy holidays to all. The season is upon us. We are planning for lots of cooking here at Miette in December and January and hope you are, too.

ALL PRIVATE CLASSES
It's cold outside, so come on in! We are doing all private classes now, so with 2-6 people, you have the loft to yourselves. Our long tables give everyone plenty of room, and with our wall of open windows you have all the advantages of outdoors. You can find the December and January schedules on our website, check out the new daytime AND evening classes.

VIRTUAL EVENTS
Starting this month, Chef Paul, along with Chef Ivan Beacco, are doing virtual classes for corporations and large groups. You can find the information for this on our private events page. Our virtual events are relaxed but well-structured, and are a memorable way to foster a sense of shared experience.

Hello, friends! This week Chef Paul has shared his fab and much requested recipe for crab cakes in our weekly Cooking at Home with Miette email. If you are not getting these emails, you can join our mailing list via the homepage, and you can also access the recipes from the last 10 weeks. We are looking forward to cooking together again soon!

Greetings, Miette's Cooking-at-Home Community!
We're finding lots of fresh produce at the grocery store so we are sharing this easy ratatouille recipe that cooks up like a dream and can be stored in the fridge in an airtight container for a week. Stay well, friends!

Chef Paul's Ratatouille

Ingredients:
1 medium zucchini (either green or yellow)
1 red pepper
1 orange pepper
1 small eggplant
2 cloves garlic
1 medium onion
4 plum tomatoes, chopped (or 1 15 oz can diced tomatoes)
3 tbs olive oil
6-8 basil leaves, chopped (optional)

Preparation:
Cut the zucchini, red pepper, and eggplant in medium sized cubes
Peel and chop the garlic
Peel and cut the onions in cubes
Cut the tomatoes in cubes, or open can of tomatoes - reserve for the end
Put olive oil to heat in a pan or pot
Add garlic and onions and stir on a medium flame till the onions are translucent (around 4 to 5 minutes)
Add zucchini, peppers, and eggplant. Stir for 5 minutes.
Add chopped tomatoes (or the can of diced tomatoes), chopped basil, salt and pepper to taste.
Cook for a few minutes over low flame

We have been eating this over rice, and the meat eaters can serve this as a side dish with chicken cutlets, sausages, meatballs, whatever you have handy.

Is chocolate an aphrodisiac or a modern-day superfood? On Saturday, February 16th from 12pm - 3pm culinary historian Alexandra Leaf teams up with Chef Paul for a Valentine's Day weekend chocolate tasting/cooking class. With Alexandra you'll taste artisanal chocolates from around the world, and learn the vocabulary of judging each one. With Chef Paul, you'll create a delicious chocolate-centric meal. Please join us!

December has been party central here at Miette, we've had a great time celebrating the end of the year: cooking a lot, eating well, and sharing our love of food with all of you.

Classes will be back on the front burner starting in January. If you are still looking for something special for the holidays, a gift certificate to a cooking class is a wonderful experience to offer!

Here are some of January's highlights:

KNIFE SKILLS has been a highly requested class, so we are including a number of them in January and in February. We'll be cooking with what's in season, so the winter knife skills class includes lots of leeks, carrots, parsnips, and kale. It's a yummy menu, no matter which way you cut it.

We're so delighted with things saucy, we've scheduled a super tasty SAUCY THING class on January 18th.

We'll be EATING WITH THE SEASONS on January 22nd. This is a new winter menu and where else would you learn how to make rutabaga soup?? And we bet you'll like it.

All of us at Miette wish you a very happy holiday and a joyous New Year. See you in 2020!