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Little Italy Classes NYC, New York
7 classes have spots left
‘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
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
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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...
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
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
Fresh Market Brunch
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.
$95
Paella, Por Favor
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.
$125
Glazed: A Perfect Salmon Lunch
Miette @ 132 Mulberry St, New York, NY
Salmon is such a staple, but we often don’t expend much energy on making it an elegant staple. In this class, you’ll learn to glaze that everyday salmon and make it something beautiful. You’ll also make a refreshing salad, delicious vegetables, and a feel-good desert. Beet and orange mint salad with feta cheese and citrus dressing Soy-glazed salmon with ginger red cabbage and sautéed spinach Spicy warm chocolate cake with homemade...
$125
Hello, You Saucy Thing
Miette @ 132 Mulberry St, New York, NY
Sauces can be intimidating, but they are so versatile and handy, and easy to make ahead of time. They are also easy to freeze. You’ll learn how to make a different sauce with each dish on this menu, which features a warm salad (our favorite kind), tender chicken, and a tasty pasta. Learn to cook the following: Warm escarole salad with a buttermilk dressing Oven roasted chicken with a braised tomato, rosemary, and kale sauce Pasta with...
$125
Springtime Risotto: Italian Favorites
Welcome, springtime! Asparagus is in season. In this hands-on cooking class, Chef Paul will teach you how to create a creamy, perfectly cooked asparagus risotto completely from scratch. You’ll learn how to add, stir, and time your risotto for a restaurant-quality dish every time. To start off the class, you’ll prepare a delicious goat cheese spread that you will slather over sliced bread. Bringing some green into the menu, you’ll make...
Homemade Fettucine and Chicken Picata
We are deeply into green at this time of year, and one way to celebrate greenness is with a fresh pesto, prepared to accompany handmade, fresh fettucine. Join Chef Paul in making this freezer-friendly pesto, and learn how to make fettucine the traditional Italian way. To round out the meal, you’ll prepare a zingy chicken picata, a stovetop dish made with lemon, garlic, capers, and parsley. The perfect meal! Homemade fettucine Pesto...
Going Green: Asparagus
We’re deeply into asparagus this month, taking advantage of the earliest and tenderest shoots. Chef Paul is teaching this menu of his favorite asparagus dishes, starting off with a creamy, blended asparagus soup, followed by a super-fresh asparagus risotto with fresh green peas, and a slow roasted salmon steak. Asparagus soup Asparagus and green pea risotto Slow roasted salmon steaks Students below 18 years old should be accompanied...
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