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.

December 2019 Class Schedule

Sunday, December 15th

 Winter Provençal

12:00pm – 3:00pm
Class: $125

In the lead-up to the holidays, this warming menu of Cornish hens, soup, and lentil salad makes for a satisfying winter menu. If you are bringing something to a holiday gathering, this delicious plant-based soup, without any dairy, will suit all guests.

Mesclun salad with goat cheese and a red wine vinaigrette
Butternut squash and green apple soup
Roasted Cornish hens
French green lentil stew with a warm vinaigrette dressing
Potatoes baked in milk and cream
Blueberry or cherry clafoutis with simple vanilla ice cream

January 2020 Class Schedule

Sunday, January 5th

 Montauk Meets Manhattan

12:00pm – 3:00pm
Class: $125

We’re welcoming the new year with this classic American menu. You’ll start by learning how to make perfect clams casino, followed by a supremely tasty skirt steak. These are 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
Dry-rub marinated skirt steak 
Creamed spinach
Triple baked potatoes
Molten chocolate cake with homemade vanilla ice cream

Wednesday, January 8th

 Caesar and the Duck

6:30pm – 9:00pm
Class: $125

Caesar salad, and, more importantly, caesar salad dressing (it’s all about the dressing, folks) is a staple that you can prepare to accompany many different menus. You’ll learn how to prepare a delicious magret de canard (roast duck), which is served with a tasty and satifying turnip risotto. To top off the meal, a team of students will prepare an airy raspberry soufflé. Bon Appétit!

Caesar salad
Roasted duck breast
Turnip risotto
Raspberry soufflé

 Tuesday, January 14th

          Knife Skills Fundamentals: The Winter Menu

6:30pm – 9:00pm
Class: $125

Here’s a Greenmarket-friendly winter menu that will help you become familiar with julienne techniques, chopping and slicing vegetables, mincing herbs and supreming citrus. Get firsthand experience by using what you’ve learned to prepare a delicious meal! The soup, vegetable dish, salad and dessert are all vegetarian. 

Creamy Potato and Scallion Soup 
Roasted Lemon Free-Range Organic Chicken
Roasted Carrots and Parsnips with Parsley and Thyme 
Wilted Kale, Apple, and Walnut Salad 
Coconut Sorbet with Citrus Wedges

Saturday, January 18th

 You Saucy Thing: A Winter
Weekend Class

 

                               

12:00pm – 3:00pm
Class: $125

Chef Paul has brainstormed this menu of great sauce-based dishes, perfect for a winter weekend meal. Sauces can be intimidating, but they are so versatile and handy, and easy to make ahead of time. You will learn how to make a different sauce with each dish on this menu, which features a warm vegetable dish, roast chicken, and pasta. Even the dessert has a sauce!


Warm escarole salad with a creamy buttermilk dressing
Roast chicken with a braised tomato, rosemary, and kale sauce
Pasta with a roasted pepper, almond, and tomato sauce
Raspberry sorbet with fruit coulis

                                                   Wednesday, January 22nd

                   New! Eating with the Seasons: A

                           Greenmarket Produce Menu

                          

                                                                    6:00pm – 9:00pm
                                                                               Class: $125

With an eye on what’s at the Greenmarket in the cold weather months, you’ll prepare delicious dishes of root vegetables, brassica, chicory, and meat. This class is a hearty homage to winter produce, with a fabulous root vegetable soup, potatoes, nutritious endive, cabbage, and apples. A delicious pork tenderloin will anchor this healthy and local-sourced menu. 

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

Sunday, January 26th

 At-Home Italian Cooking

12:00pm – 3:00pm
Sold Out

One of our most popular menus, combining a classic Italian bruschetta with glistening roasted and stuffed tomatoes, Chef Paul’s signature speedy gnocchi, tender chicken breast, and creamy polenta.  You can recreate this entire meal next weekend for Super Bowl Sunday! 

Tomato and basil bruschetta
Stuffed tomatoes with rice and parmesan
Spinach and ricotta gnocchi 
Stuffed chicken breast with creamy mushroom sauce
Polenta with mushrooms
Brownies with homemade vanilla ice cream