Cooking Classes

What could be nicer than a hearty French Coq au Vin on a winter evening? Not much!

You’ll start this class by sharpening your knife skills with Chef Paul’s divinely delicious butternut squash and green apple soup. Then you will gather round to learn the classic method of preparing coq au vin, an aromatic chicken dish cooked in wine sauce. The secret, as with many French recipes, is in the sauce (there will be bacon). We serve it the traditional way, with a French baguette (who knew?).  To round out this meal, you’ll prepare a did-I-do-that? perfectly yummy French soufflé with chocolate sauce. Vive la France!

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

In this class, Chef Paul will explain how to choose the best knives and how to take care of the ones you already have, along with teaching you slicing, dicing and chopping techniques you’ll utilize from appetizer to dessert.

As you prepare dishes like fresh tomato bruschetta, roasted chicken with vegetables and apple tarte fine together, Chef Paul will teach you the proper techniques for chopping and slicing vegetables, mincing herbs and supreming citrus. You’ll get firsthand experience using what you’ve learned to prepare a great meal!

Tomato Bruschetta
Roasted chicken with carrots and parsnips
Roasted potatoes with caramelized onions and charred peppers
Apple Tarte Fine

Bring a bit of France to your kitchen with four authentic French recipes designed by Chef Paul. 

You’ll start off by making a mesclun salad with a blend of arugula, leafy lettuces and endive topped with Chef Paul’s No-Fail vinaigrette (you will use this recipe forever, je vous assure). For the main course you’ll prepare a classic Cornish hen – a great substitue for a whole roasted chicken, and with a shorter cooking time – with a versatile paprika rub. To accompany this, you’ll prepare Chef Paul’s favorite French scalloped potatoes. For dessert, whip up a dreamy raspberry soufflé (Oui, mon ami, you can) completely from scratch.

Mesclun salad with Chef Paul’s no-fail French vinaigrette dressing
Roasted Cornish hen with garlic paprika rub
Scalloped potatoes made with milk, cream, and fresh nutmeg
Raspberry soufflé

In this class, Chef Paul will explain how to choose the best knives and how to take care of the ones you already have, along with teaching you slicing, dicing and chopping techniques you’ll utilize from appetizer to dessert.

As you prepare dishes like fresh tomato bruschetta, roasted chicken with vegetables and apple tarte fine together, Chef Paul will teach you the proper techniques for chopping and slicing vegetables, mincing herbs and supreming citrus. You’ll get firsthand experience using what you’ve learned to prepare a great meal!

Tomato Bruschetta
Roasted chicken with carrots and parsnips
Roasted potatoes with caramelized onions and charred peppers
Apple Tarte Fine

Fresh fettucine combines beautifully in this Northern Italian menu with a savory mushroom bourguignon. 

Leading off the preparation will be a colorful radicchio salad with quick-pickled apples and a sherry/balsamic vinaigrette. Next, you’ll prepare your fettucine and practice knife skills while preparing a creamy mushroom bourguignon that combines beautifully with the fettucine.  You’ll wrap up this flavorful menu with a fruity, deeply flavorful, homemade sorbet.

This umami-rich (and vegetarian!) menu of texture and flavor will please all palates!

Radicchio salad with quick-pickled apples
Fresh fettucine and mushroom bourguignon
Seasonal fruit sorbet

​Drawing from the vibrant cuisine of the Mediterranean, with a little bit of New York sass, this menu bursts with flavor and color.

First, you’ll toss a wilted kale salad and quick-pickled apples with a honey and lemon vinaigrette. Have you avoided kale because it’s too tough? Chef Paul will show you how to tenderize it and make it a fast favorite. For the main course you will learn how to prepare Moroccan chicken, made with preserved lemons and green olives. To accompany this, you’ll put together a medley of vegetables (knife skills!) served over couscous. For dessert, a palate-pleasing lemon-cider sorbet.

Wilted kale salad with quick pickled apples and honey lemon vinaigrette
Moroccan chicken with preserved lemons and green olives
Vegetable medley over couscous
Lemon-cider sorbet

In this class, Chef Paul will explain how to choose the best knives and how to take care of the ones you already have, along with teaching you slicing, dicing and chopping techniques you’ll utilize from appetizer to dessert.

As you prepare dishes like fresh tomato bruschetta, roasted chicken with vegetables and apple tarte fine together, Chef Paul will teach you the proper techniques for chopping and slicing vegetables, mincing herbs and supreming citrus. You’ll get firsthand experience using what you’ve learned to prepare a great meal!

Tomato Bruschetta
Roasted chicken with carrots and parsnips
Roasted potatoes with caramelized onions and charred peppers
Apple Tarte Fine

Missed Veganuary? Not too late to catch up! Join us in preparing this  menu of Italian classics, which has been transformed into a vegan feast. In this class you will learn how to make vegan counterparts to these well-loved Italian dishes, without losing the flavors and textures that make them so popular.

You will start out by building a new kind of Caesar salad, one that uses tahini and garlic, cider vinegar and a touch of nutritional yeast to make a creamy and delicious dressing. Then you will make the risotto, and Chef Paul will share his tips for creating a fabulous vegetable stock, a staple of many vegan dishes. This menu includes a tasty carrot miso spread, served over toasted and sliced baguette, and fresh and cool raspberry sorbet.

Caesar salad with a creamy vegan Caesar dressing
Butternut Squash Risotto
Carrot Cashew Miso Spread
Raspberry Sorbet

In this class, Chef Paul will explain how to choose the best knives and how to take care of the ones you already have, along with teaching you slicing, dicing and chopping techniques you’ll utilize from appetizer to dessert.

As you prepare dishes like fresh tomato bruschetta, roasted chicken with vegetables and apple tarte fine together, Chef Paul will teach you the proper techniques for chopping and slicing vegetables, mincing herbs and supreming citrus. You’ll get firsthand experience using what you’ve learned to prepare a great meal!

Tomato Bruschetta
Roasted chicken with carrots and parsnips
Roasted potatoes with caramelized onions and charred peppers
Apple Tarte Fine

Bring a bit of France to your kitchen with four authentic French recipes designed by Chef Paul. 

You’ll start off by making a mesclun salad with a blend of arugula, leafy lettuces and endive topped with Chef Paul’s No-Fail vinaigrette (you will use this recipe forever, je vous assure). For the main course you’ll prepare a classic Cornish hen – a great substitue for a whole roasted chicken, and with a shorter cooking time – with a versatile paprika rub. To accompany this, you’ll prepare Chef Paul’s favorite French scalloped potatoes. For dessert, whip up a dreamy raspberry soufflé (Oui, mon ami, you can) completely from scratch.

Mesclun salad with Chef Paul’s no-fail French vinaigrette dressing
Roasted Cornish hen with garlic paprika rub
Scalloped potatoes made with milk, cream, and fresh nutmeg
Raspberry soufflé

We’re starting off this wonderfully French meal with a classic Caesar salad (the dressing will knock your chausettes off). Then you’ll gather round to learn the classic method of preparing coq au vin, an aromatic chicken dish cooked in wine sauce. The secret, as with many French recipes, is in the sauce (there will be bacon). We serve it the traditional way, with a baguette (who knew?).  To round out this meal, you’ll prepare a did-I-do-that? perfectly yummy French soufflé with chocolate sauce. Vive la France!

Caesar salad with Chef Paul’s no-fail Caesar dressing
Classic coq au vin with homemade garlic croutons
Raspberry soufflé with chocolate sauce

In this next level Knife skills class, Chef Paul will highlight French knife skill techniques, including dicing, julienne, segments, spatchcocking (butterflying), brunoise, chiffonade, ribbons, mincing. This is a more advanced class focused on skills, so it’s helpful to have taken Knife Skills Fundamentals first. 

For this menu, Chef Paul has chosen a wilted kale salad (ribbons, chiffonade, mincing, julienne, sticks), followed by a lesson in how to spatchcock a cornish hen (so removing the backbone) and preparing a rub before roasting. Alongside a vegetable couscous, you’ll create a fresh chermoula sauce (brunoise of different shaped vegetables, deseeding, deveining). In preparing the couscous and chermoula, Chef Paul will give a mini lesson in how to choose the right olive oil, and how to taste the difference in olive oils. Dessert will be a super fresh apple sorbet (segmenting fruit, a difficult technique). 

Wilted kale salad with apples, nuts, dates and fresh lemon vingaigrette
Spatchcocked cornish hens prepared with a paprika rub
Vegetable couscous with chermoula sauce (a mixture of green herbs)
Apple sorbet with fresh citrus fruit and fruit wedges

Bonjour, Provence! This hands-on French-themed cooking class will teach you to create some of the region’s most iconic dishes. You’ll learn techniques to turn fresh, market ingredients into a great meal.

You’ll begin by tossing together a crispy salad combining bright beets and fresh oranges with rich feta cheese and mint. Then, you’ll roast salmon to perfection (Chef Paul will show you how to time it so you get it right every time) which you’ll slather with a zingy olive tapenade. Then, you’ll sharpen your knife skills while preparing a traditional ratatouille with eggplant, mushrooms and zucchini. Round out the experience by making a raspberry sorbet for a wonderfully refreshing finish.

Beet and fresh orange salad
Roasted salmon with an olive tapenade
Traditional vegetable ratatouille
Raspberry sorbet 

In this class, Chef Paul will explain how to choose the best knives and how to take care of the ones you already have, along with teaching you slicing, dicing and chopping techniques you’ll utilize from appetizer to dessert.

As you prepare dishes like fresh tomato bruschetta, roasted chicken with vegetables and apple tarte fine together, Chef Paul will teach you the proper techniques for chopping and slicing vegetables, mincing herbs and supreming citrus. You’ll get firsthand experience using what you’ve learned to prepare a great meal!

Tomato Bruschetta
Roasted chicken with carrots and parsnips
Roasted potatoes with caramelized onions and charred peppers
Apple Tarte Fine

In this hands-on class you’ll create the best of brunch, with Chef Paul teaching restaurant-worthy, professional style brunch dishes. Easy to order, but they take some skill to prepare! 

First, you’ll make Miette’s divine Caesar salad. Knowing how to throw together a great Caesar dressing is a skill that can travel with you down the road. Then, you’ll learn how to prepare Eggs Benedict Florentine (made with Canadian ham) and a to-die-for hollandaise dressing. When you pair this with Chef Paul’s no-oil crispy roasted potatoes, you know you’re in brunch heaven. Holding up the dessert banner will be a chocolate lava cake with vanilla ice cream. 

Caesar salad
Eggs Benedict Florentine with hollandaise sauce and roasted potatoes
Chocolate lava cake with vanilla ice cream

Learn how to make pillowy gnocchi from scratch with professional tips from Chef Paul’s many years of restaurant experience.

To start the meal, you’ll prepare a classic Caesar salad dressing and cheesy fresh croutons, which you’ll serve on a salad of crunchy romaine lettuce. Then, you’ll create perfectly delicious potato gnocchi from scratch (yes, from scratch. You start by boiling the potatoes). With tips on the best professional techniques, you’ll learn how to mix, roll, slice and boil restaurant-quality gnocchi every time. To pair with the gnocchi, you’ll make an incredible tomato vodka sauce with basil, red pepper and garlic. As a final touch, you’ll prepare a refreshing and tart raspberry sorbet for dessert.​

Caesar salad
Potato gnocchi with tomato vodka sauce
Raspberry sorbet 

​Drawing from the vibrant cuisine of the Mediterranean, with a little bit of New York sass, this menu bursts with flavor and color.

First, you’ll toss a wilted kale salad and quick-pickled apples with a honey and lemon vinaigrette. Have you avoided kale because it’s too tough? Chef Paul will show you how to tenderize it and make it a fast favorite. For the main course you will learn how to prepare Moroccan chicken, made with preserved lemons and green olives. To accompany this, you’ll put together a medley of vegetables (knife skills!) served over couscous. For dessert, a palate-pleasing lemon-cider sorbet.

Wilted kale salad with quick pickled apples and honey lemon vinaigrette
Moroccan chicken with preserved lemons and green olives
Vegetable medley over couscous
Lemon-cider sorbet

Missed Veganuary? Not too late to catch up! Join us in preparing this  menu of Italian classics, which has been transformed into a vegan feast. In this class you will learn how to make vegan counterparts to these well-loved Italian dishes, without losing the flavors and textures that make them so popular.

You will start out by building a new kind of Caesar salad, one that uses tahini and garlic, cider vinegar and a touch of nutritional yeast to make a creamy and delicious dressing. Then you will make the risotto, and Chef Paul will share his tips for creating a fabulous vegetable stock, a staple of many vegan dishes. This menu includes a tasty carrot miso spread, served over toasted and sliced baguette, and fresh and cool raspberry sorbet.

Caesar salad with a creamy vegan Caesar dressing
Butternut Squash Risotto
Carrot Cashew Miso Spread
Raspberry Sorbet

In this class, Chef Paul will explain how to choose the best knives and how to take care of the ones you already have, along with teaching you slicing, dicing and chopping techniques you’ll utilize from appetizer to dessert.

As you prepare dishes like fresh tomato bruschetta, roasted chicken with vegetables and apple tarte fine together, Chef Paul will teach you the proper techniques for chopping and slicing vegetables, mincing herbs and supreming citrus. You’ll get firsthand experience using what you’ve learned to prepare a great meal!

Tomato Bruschetta
Roasted chicken with carrots and parsnips
Roasted potatoes with caramelized onions and charred peppers
Apple Tarte Fine

Bonjour, Provence! This hands-on French-themed cooking class will teach you to create some of the region’s most iconic dishes. You’ll learn techniques to turn fresh, market ingredients into a great meal.

You’ll begin by tossing together a crispy salad combining bright beets and fresh oranges with rich feta cheese and mint. Then, you’ll roast salmon to perfection (Chef Paul will show you how to time it so you get it right every time) which you’ll slather with a zingy olive tapenade. Then, you’ll sharpen your knife skills while preparing a traditional ratatouille with eggplant, mushrooms and zucchini. Round out the experience by making a raspberry sorbet for a wonderfully refreshing finish.

Beet and fresh orange salad
Roasted salmon with an olive tapenade
Traditional vegetable ratatouille
Raspberry sorbet 

We’re starting off this wonderfully French meal with a classic Caesar salad (the dressing will knock your chausettes off). Then you’ll gather round to learn the classic method of preparing coq au vin, an aromatic chicken dish cooked in wine sauce. The secret, as with many French recipes, is in the sauce (there will be bacon). We serve it the traditional way, with a French baguette (who knew?).  To round out this meal, you’ll prepare a did-I-do-that? perfectly yummy French soufflé with chocolate sauce. Vive la France!

Caesar salad with Chef Paul’s no-fail Caesar dressing
Classic coq au vin with homemade garlic croutons
Raspberry soufflé with chocolate sauce

Bring a bit of France to your kitchen with four authentic French recipes designed by Chef Paul. 

You’ll start off by making a mesclun salad with a blend of arugula, leafy lettuces and endive topped with Chef Paul’s No-Fail vinaigrette (you will use this recipe forever, je vous assure). For the main course you’ll prepare a classic Cornish hen – a great substitue for a whole roasted chicken, and with a shorter cooking time – with a versatile paprika rub. To accompany this, you’ll prepare Chef Paul’s favorite French scalloped potatoes. For dessert, whip up a dreamy raspberry soufflé (Oui, mon ami, you can) completely from scratch.

Mesclun salad with Chef Paul’s no-fail French vinaigrette dressing
Roasted Cornish hen with garlic paprika rub
Scalloped potatoes made with milk, cream, and fresh nutmeg
Raspberry soufflé

Bonjour, Provence! This hands-on French-themed cooking class will teach you to create some of the region’s most iconic dishes. You’ll learn techniques to turn fresh, market ingredients into a great meal.

You’ll begin by tossing together a crispy salad combining bright beets and fresh oranges with rich feta cheese and mint. Then, you’ll roast salmon to perfection (Chef Paul will show you how to time it so you get it right every time) which you’ll slather with a zingy olive tapenade. Then, you’ll sharpen your knife skills while preparing a traditional ratatouille with eggplant, mushrooms and zucchini. Round out the experience by making a raspberry sorbet for a wonderfully refreshing finish.

Beet and fresh orange salad
Roasted salmon with an olive tapenade
Traditional vegetable ratatouille
Raspberry sorbet 

In this next level Knife skills class, Chef Paul will highlight French knife skill techniques, including dicing, julienne, segments, spatchcocking (butterflying), brunoise, chiffonade, ribbons, mincing. This is a more advanced class focused on skills, so it’s helpful to have taken Knife Skills Fundamentals first. 

For this menu, Chef Paul has chosen a wilted kale salad (ribbons, chiffonade, mincing, julienne, sticks), followed by a lesson in how to spatchcock a cornish hen (so removing the backbone) and preparing a rub before roasting. Alongside a vegetable couscous, you’ll create a fresh chermoula sauce (brunoise of different shaped vegetables, deseeding, deveining). In preparing the couscous and chermoula, Chef Paul will give a mini lesson in how to choose the right olive oil, and how to taste the difference in olive oils. Dessert will be a super fresh apple sorbet (segmenting fruit, a difficult technique). 

Wilted kale salad with apples, nuts, dates and fresh lemon vingaigrette
Spatchcocked cornish hens prepared with a paprika rub
Vegetable couscous with chermoula sauce (a mixture of green herbs)
Apple sorbet with fresh citrus fruit and fruit wedges

In this class, Chef Paul will explain how to choose the best knives and how to take care of the ones you already have, along with teaching you slicing, dicing and chopping techniques you’ll utilize from appetizer to dessert.

As you prepare dishes like fresh tomato bruschetta, roasted chicken with vegetables and apple tarte fine together, Chef Paul will teach you the proper techniques for chopping and slicing vegetables, mincing herbs and supreming citrus. You’ll get firsthand experience using what you’ve learned to prepare a great meal!

Tomato Bruschetta
Roasted chicken with carrots and parsnips
Roasted potatoes with caramelized onions and charred peppers
Apple Tarte Fine

Bring a bit of France to your kitchen with four authentic French recipes designed by Chef Paul. 

You’ll start off by making a mesclun salad with a blend of arugula, leafy lettuces and endive topped with Chef Paul’s No-Fail vinaigrette (you will use this recipe forever, je vous assure). For the main course you’ll prepare a classic Cornish hen – a great substitue for a whole roasted chicken, and with a shorter cooking time – with a versatile paprika rub. To accompany this, you’ll prepare Chef Paul’s favorite French scalloped potatoes. For dessert, whip up a dreamy raspberry soufflé (Oui, mon ami, you can) completely from scratch.

Mesclun salad with Chef Paul’s no-fail French vinaigrette dressing
Roasted Cornish hen with garlic paprika rub
Scalloped potatoes made with milk, cream, and fresh nutmeg
Raspberry soufflé

Missed Veganuary? Not too late to catch up! Join us in preparing this  menu of Italian classics, which has been transformed into a vegan feast. In this class you will learn how to make vegan counterparts to these well-loved Italian dishes, without losing the flavors and textures that make them so popular.

You will start out by building a new kind of Caesar salad, one that uses tahini and garlic, cider vinegar and a touch of nutritional yeast to make a creamy and delicious dressing. Then you will make the risotto, and Chef Paul will share his tips for creating a fabulous vegetable stock, a staple of many vegan dishes. This menu includes a tasty carrot miso spread, served over toasted and sliced baguette, and fresh and cool raspberry sorbet.

Caesar salad with a creamy vegan Caesar dressing
Butternut Squash Risotto
Carrot Cashew Miso Spread
Raspberry Sorbet

Learn how to make pillowy gnocchi from scratch with professional tips from Chef Paul’s many years of restaurant experience.

To start the meal, you’ll prepare a classic Caesar salad dressing and cheesy fresh croutons, which you’ll serve on a salad of crunchy romaine lettuce. Then, you’ll create perfectly delicious potato gnocchi from scratch (yes, from scratch. You start by boiling the potatoes). With tips on the best professional techniques, you’ll learn how to mix, roll, slice and boil restaurant-quality gnocchi every time. To pair with the gnocchi, you’ll make an incredible tomato vodka sauce with basil, red pepper and garlic. As a final touch, you’ll prepare a refreshing and tart raspberry sorbet for dessert.​

Caesar salad
Potato gnocchi with tomato vodka sauce
Raspberry sorbet 

​Drawing from the vibrant cuisine of the Mediterranean, with a little bit of New York sass, this menu bursts with flavor and color.

First, you’ll toss a wilted kale salad and quick-pickled apples with a honey and lemon vinaigrette. Have you avoided kale because it’s too tough? Chef Paul will show you how to tenderize it and make it a fast favorite. For the main course you will learn how to prepare Moroccan chicken, made with preserved lemons and green olives. To accompany this, you’ll put together a medley of vegetables (knife skills!) served over couscous. For dessert, a palate-pleasing lemon-cider sorbet.

Wilted kale salad with quick pickled apples and honey lemon vinaigrette
Moroccan chicken with preserved lemons and green olives
Vegetable medley over couscous
Lemon-cider sorbet

In this class, Chef Paul will explain how to choose the best knives and how to take care of the ones you already have, along with teaching you slicing, dicing and chopping techniques you’ll utilize from appetizer to dessert.

As you prepare dishes like fresh tomato bruschetta, roasted chicken with vegetables and apple tarte fine together, Chef Paul will teach you the proper techniques for chopping and slicing vegetables, mincing herbs and supreming citrus. You’ll get firsthand experience using what you’ve learned to prepare a great meal!

Tomato Bruschetta
Roasted chicken with carrots and parsnips
Roasted potatoes with caramelized onions and charred peppers
Apple Tarte Fine