HAPPY 30TH BIRTHDAY JT

HAPPY BIRTHDAY TO YOU!

Our Gift to You..........

Wednesday, March 6, 2012 - Mexican Classics
6:30pm - 9:00pm
Saveur Magazine Special Class:  (each student receives a one-year subscription to Saveur Magazine, a canvas tote bag filled with a recipe book and samples).
Guacamole
Salsa roja (tomato chile salsa with tortilla chips)
Red chile enchiladas 
Pescado a la Veracruzana (Veracruzana fish)
Frijoles Borrachos (Drunken Beans)
Sopa de arroz (rice with tomatoes and onions)
Spicy Mexican chocolate cake with Ancho whipped cream

  

Miette Culinary Studio

109 MacDougal Street, Unite 2

New York, NY  10012

212-460-9322

* Cancellation policy: No refunds are given. 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. 

Your registration has been processed and you are confirmed in the class listed below.  Class starts promptly; you do not need to bring anything with you.  Directions to the studio can be found on our web site.  Enjoy!  All our best, Miette

  

AND

SAMPLE CLASS

Classics of the Italian Kitchen - March 2 at 12PM

• Truffled Eggplant & Mushroom Lasagna
• Smoked Pork Chops with Cabbage, Caraway Seeds, & White Wine
• Stuffed Zucchini with Herbs & Parmigiano
• Slow-Roasted Fennel with Sage
• Nonna's Dark Chocolate Cake with Vanilla-Scented Whipped Cream

Homemade lasagna is one of the pinnacles of Italian cuisine, and is only as delicious as its individual components. Learn to make the ultimate lasagna in this brand new class devoted to classic Italian home cooking. Our lasagna today will be made according to a recipe I discovered in Umbria, in the kitchen of an inspiring chef named Mimma... Mimma has quite a way with fresh pasta, and her lasagna manages to be both light and sumptuous at the same time (I'll show you Mimma's trick, promise!). As a main course, we'll cook smoked pork chops with slivered cabbage, caraway seeds, garlic, and white wine, just the way the Italian farmers have done for centuries, so they emerge tender and juicy. We'll stuff baby zucchini with a delicious mix of herbs, cheese, and a secret ingredient that provides a haunting note to the finished dish, and we'll slow-roast fennel with sage until it caramelizes, creating a lovely side for our pork chops. And to complete our feast, we'll bake my grandmother's chocolate cake... Need I say more about dessert?

RUSTICO COOKING

Rustico Cooking 
40 West 39th Street 
Third Floor 
New York, NY 10018