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.

Our space is ideally suited for social distancing, with numerous prep stations and long dining tables next to open windows that look out on a private terrace. Masks are required during food preparation. 

January 2021

Monday, January 11th – Friday, January 15th

Winter American

Daytime: 11:00am – 2:30 pm
Evening: 6:30pm – 9:00pm
Class: $125
To see all available dates, click on Register to go to the pull-down menu

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 vegetable medley (knife skills!).  

Wilted kale salad with apples and walnuts
Roasted stuffed pork tenderloin with julienned vegetables
Celery root purée

Saturday, January 16th and Sunday, January 17th

Knife Skills: The Funamentals

12:00pm – 3:00pm
Class: $125
To see all available dates, click on Register to go to the pull-down menu

Learn the fundamentals of basic knife cuts and make cooking at home easy and fast. 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
Wilted kale salad with apples and walnuts
Roasted lemon free-range chicken
Roasted potatoes with caramelized onions and charred peppers.

Monday, January 18th – Friday, January 22nd

Knife Skills: The Fundamentals

Daytime: 11:00am – 2:30pm
Evening: 6:30pm – 9:00pm
Class: $125
To see all available dates, click on Register to go to the pull-down menu

In this weeknight knife skills class, you’ll learn the fundamentals of basic knife cuts that make cooking at home easy and fast. 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! 

Creamy leek and potato soup
Wilted kale salad with apples and walnuts
Roasted carrots and parsnips with fresh thyme
Roasted lemon free-range chicken 

Saturday, January 23rd and Sunday, January 24th

Hello Again, Saucy Thing

12:00pm – 3:00pm
Class: $125
To see all available dates, click on Register to go to the pull-down menu

Chef Paul has brainstormed another menu of sauce-based dishes. Sauces can be intimidating, but they are so versatile and handy, easy to make ahead of time and great to freeze. You’ll learn how to make a different sauce with each dish on this delicious menu. 

Baby kale with a Caesar dressing
Skirt steak with a hearty mushroom sauce
Roasted potatoes
Raspberry soufflé with chocolate sauce

  Monday, January 25th – Friday, January 29th

      Montauk Meets Manhattan:
A Surf and Turf Menu

Daytime: 11:00am – 2:00pm
Evening: 6:30pm – 9:00 pm
Class: $125
To see all available dates, click on Register to go to the pull-down menu

A classic American menu, with seafood to start and steak to follow. You’ll learn where the skirt steak comes from, and how to cook it to have the most flavor. Along with the surf and the turf is a robust Caesar salad (Chef Paul will impart the secrets of his signature Caesar salad dressing), sautéed kale, and delicious baked potatoes with crispy outsides and a moist insides.  The recipes and skills you’ll learn in this class will contribute to many memorable dinners!

Clams Casino
Caesar salad with homemade croutons
Skirt steak with mustard sauce
Sautéed kale
Triple-baked potatoes

Saturday, January 30th and Sunday, January 31st

The Perfect Weekend Brunch

12:00pm – 3:00pm
Class: $125
To see all available dates, click on Register to go to the pull-down menu

With this delicious menu of brunch staples, you can go anywhere, and be invited back. Or, you may find people inviting themselves over. Chef Paul spent years perfecting his Hollandaise sauce, a creamy topping to a perfect Eggs Benedict and Eggs Florentine. Roasted potatoes and Caesar salad make this a filling and repeatable (often!) meal.

Caesar salad
Roasted potatoes
Eggs Benedict (poached eggs over an English muffin with Canadian bacon and Hollandaise sauce)
Eggs Florentine (poached eggs over an English muffin with creamed spinach)

February 2021

Beginning in February we will be doing regular classes again, with a minimum of 4 people and a maximum of 10. Masks are required during food preparation.  If you would like to reserve a private class (2 person minimum), there is $50 per person surcharge. Our weekday classes are at 11am and at 6:30 pm. Weekend classes are at noon. All available dates are on the pull-down menu on the registration page, just sign in as usual. 

Want to make a change or a substitution to the menu? No problem! Contact the office with any requests as these are charged separately.

 

Monday, February 1st – Sunday, February 7th

Traditional Coq au Vin

Weekday Afternoon: 11:00am – 2:00pm
Weekday Evening: 6:30pm – 9:30pm
Weekend: 12:00pm – 3:00pm
Class: $125
To see all available dates, click on Register to go to the pull-down menu

In creating this delicious 3-course meal, you’ll learn the classic method of cooking coq au vin, an aromatic chicken cooked in wine sauce. The secret, as with many French recipes, is in the sauce (there will be bacon). It will be served the traditional way, with a French baguette.  You’ll also be sharpening your knife skills with butternut squash and green apple soup, and get insider’s tips for the secret of the no-fail French soufflé. 


Butternut squash and green apple soup
Classic coq au vin with homemade garlic croutons 
Raspberry soufflé with chocolate sauce

Monday, February 8th – Saturday, February 13th

Gnocchi Fest!

Weekday Afternoon: 11:00am – 2:00pm
Weekday Evening: 6:30pm – 9:30pm
Weekend: 12:00pm – 3:00pm
Class: $125
To see all available dates, click on Register to go to the pull-down menu

This recipe for delicious gnocchi will be useful well into the future, if not forever! Chef Paul will show you his tricks for making them fast and light, a perfect meal to throw together at home with family or friends. The vodka tomato sauce recipe is classic Miette, and freezes like a dream.  In making this 3-course meal (plus dessert) you’ll also learn the secret to preparing a perfect breaded chicken breast, and a yummy Caesar salad (hint: it’s all about the dressing).

Caesar salad with homemade croutons
Potato gnocchi with vodka sauce
Oven-roasted breaded chicken breast
Raspberry sorbet

Sunday, February 14th

We Love Valentine’s Day!

6:30 pm – 9:30pm
Class: $125

Join us for this yummy Valentine’s Day cooking class! Chef Paul will teach you how to create tender crab cakes, and you will prepare a delicious shrimp risotto with radicchio and bacon. For dessert you’ll learn how to make our most requested chocolate lava cake. BYOB!

We’ll be welcoming up to 6 couples, or 12 people, to this class.

 

Crab cakes with fresh herb sauce
Shrimp risotto with red wine, bacon, rosemary, and radicchio
Individual warm chocolate lava cakes with vanilla ice cream

  Monday, February 15th – Sunday, February 21st

      Montauk Meets Manhattan:
A Surf and Turf Menu

Weekday Afternoon: 11:00am – 2:00pm
Weekday Evening: 6:30pm – 9:30 pm
Weekend: 12:00pm – 3:00pm
Class: $125
To see all available dates, click on Register to go to the pull-down menu

A classic American menu, with seafood to start and steak to follow. You’ll learn where the skirt steak comes from, and how to cook it to have the most flavor. Along with the surf and the turf is a robust Caesar salad (Chef Paul will impart the secrets of his signature Caesar salad dressing), delicious baked potatoes with crispy outsides and a moist insides, and a delicious chocolate bread pudding.  The recipes and skills you’ll learn in this class will contribute to many memorable dinners!

Clams Casino
Caesar salad with homemade croutons
Skirt steak with mustard sauce
Triple-baked potatoes
Chocolate bread pudding

Monday, February 22nd – Friday, February 26th 

Knife Skills: The Fundamentals

Weekday Afternoon: 11:00am – 2:00pm
Weekday Evening: 6:30pm – 9:30pm
Class: $125
To see all available dates, click on Register to go to the pull-down menu

Learn the fundamentals of basic knife cuts with this elegant and tasty menu, and make cooking at home easy and fast. You’ll learn from a professional chef what kinds of knives to use, how to keep them sharp, how to hold vegetables as you cut them, and how to properly cut a cooked chicken. Get firsthand experience by using what you’ve learned to prepare a delicious meal! 

Tomato and basil bruschetta
Wilted kale salad with apples and walnuts
Roasted lemon free-range chicken
Roasted potatoes with caramelized onions and charred peppers.

Saturday, February 27th – Sunday, February 28th 

More Knife Skills: The Fundamentals

12:00pm – 3:00pm
Class: $125
To see all available dates, click on Register to go to the pull-down menu

In this weekend knife skills class, you’ll learn the fundamentals of basic knife cuts that make cooking at home easy and fast. You’ll become familiar with everything from chopping and slicing vegetables to mincing herbs and cutting a chicken. Chef Paul will tell you what kinds of knives you need, how to maintain them, and how to use them properly. Get firsthand experience by using what you’ve learned to prepare a delicious meal! 

Creamy leek and potato soup
Wilted kale salad with apples and walnuts
Roasted carrots and parsnips with fresh thyme
Roasted lemon free-range chicken