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.

October 2019 Class Schedule

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 

November 2019 Class Schedule

Sunday, November 2nd

Montauk Meets Manhattan: A Surf ‘n’ 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

Tuesday, November 12th

The Perfect Papillote

6:30pm – 9:00pm
Class: $125

Learn to make the perfect papillote, a versatile technique that can be used with many kinds of fish, as well as chicken or tofu. In this menu, you’ll create a salmon papillote with light and fluffy cauliflower rice, alongside a great grain salad using nutrient-rich barley cooked with vegetables. Incorporating yet more vegetables, you’ll learn a fabulous sheet-tray roasted mushroom crostini (thinking ahead to Thanksgiving!)  and a fall-friendly pear and cranberry crisp. 

Barley salad with seasonal vegetables, red wine vinaigrette, and fresh herbs
Salmon papillote with butternut squash, cauliflower rice, and tomato za’ater sauce
Sheet-tray roasted mushroom crostini
Pear cranberry crisp made with almond flour, accompanied by homemade vanilla ice cream

Saturday, November 16th

  Provençal: French Country Cooking

12:00pm – 3:00pm
Class: $125

This late-autumn French menu of a vegetable soup made with pesto, cornish hens, and a warm lentil stew will keep you fueled for the cold weather to come (or is it already here?). In addition to learning the ins and outs of preparing cornish hens, you’ll prepare a tasty goat cheese spread, and rich scalloped potatoes in the French style (milk and cream, oh, yeah). Did we mention dessert? A delicious blueberry clafoutis, easy to cook while the rest of dinner is on the table. 

Goat cheese spread
Provençal vegetable soup with pesto 
Roasted Cornish hens
Green lentil stew with a warm vinaigrette dressing
Scalloped potatoes baked with milk, cream, and fresh nutmeg
Blueberry clafoutis with homemade vanilla ice cream

Monday, November 18th

  At-Home Italian Dinner

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 chicken breast
Polenta with green peas
Homemade raspberry sorbet

Saturday, November 23rd

  Now You’re Talkin’ Turkey: On the Runway to T-day (Take Out Containers Provided!)

12:00pm – 3:00pm
Class: $125

Turkey Day comes but once a year…no wait! You can get up to turkey- trotting speed with our annual pre-Thanksgiving class. Need to contribute a dish to the festivities? Or is T-day for family, and you’d like to celebrate with friends? There’s so much deliciousness on this menu, you’ll look forward to whipping something up for the big day.  

Green Apple and butternut squash soup (can I just say, this soup rocks)
Roasted turkey breast with garlic and lemon
Sautéed brussel sprouts with ginger and garlic
Scalloped potatoes with milk, cream, and fresh nutmeg
Fennel and tomato gratin
Apple tart with pumpkin sorbet

December 2019 Class Schedule

Tuesday, December 3rd

  Mexican Masterclass

6:30pm – 9:00pm
Class: $125

A classic Mexican menu of all-time favorite dishes that will be useful over and over again. The guacamole alone is a great entertaining staple, it stands out from anything store-bought and says “Welcome!” to your friends and guests. The warm, molten chocolate cake is prepared in individual servings, but we always make extra because it’s hard to eat just one.

Chef Paul’s killer guacamole served with corn chips
Green chicken enchiladas
Drunken beans (cooked in beer)
Rice cooked with tomatoes, onions, and red peppers
Spicy Mexican chocolate cake and homemade vanilla ice cream

Sunday, December 8th

  Stay Warm! A Winter Produce Menu

12:00pm – 3:00pm
Class: $125

What will you see at the Greenmarket in these cold months? Root vegetables, brassica, chicory, meat. This menu is a hearty homage to winter produce, with a fabulous root vegetable soup, potatoes, endive, cabbage, and apples. A delicious pork tenderloin will anchor this healthy and local-sourced menu.

Rutabaga (a root vegetable, in season through February) soup with sizzling spicy oil
Potato, beet, and Belgian endive salad with toasted hazelnuts
Stuffed pork tenderloin with dried fruit
Apple, red cabbage, and ginger medley
Pear cranberry crisp with homemade vanilla ice cream