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.
If you see a class that you like but it’s not offered on a date when you are available, private classes for 2 or more people can be organized at a date that works for you. In addition, custom menus can be created in consultation with the chef. Email us for more information at: info@mietteculinarystudio.com
March 2023
Friday, March 3rd
Knife Skills: The Fundamentals
6:00pm -9:00pm
Sold Out
While making this tasty menu of bruschetta, roast chicken, vegetables, and potatoes, learn the fundamentals of basic knife skills that make cooking at home simple.
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
Saturday, March 4th
Knife Skills: The Fundamentals
12:00pm -3:00pm
$125.00
While making this tasty menu of bruschetta, roast chicken, vegetables, and potatoes, learn the fundamentals of basic knife skills that make cooking at home simple.
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
Sunday, March 5th
An Italian Classic: Speedy Gnocchi
12:00pm – 3:00pm
Sold Out
Join us for this popular pasta class, where you will learn to make delicious, speedy gnocchi with a recipe will be useful well into the future (if not forever!). Chef Paul will show you how to make them fast and how to make them light, a perfect meal at home with family or with friends. You’ll learn the secret to making a show-stopping Caesar salad (hint: it’s all about the dressing) and you’ll round off your meal with a palate-pleasing raspberry sorbet.
Caesar salad
Potato gnocchi
Tomato Vodka Sauce
Raspberry Sorbet
Sunday, March 5th
An Italian Classic: Speedy Gnocchi
4:00pm – 7:00pm
Sold Out
Join us for this popular pasta class, where you will learn to make delicious, speedy gnocchi with a recipe will be useful well into the future (if not forever!). Chef Paul will show you how to make them fast and how to make them light, a perfect meal at home with family or with friends. You’ll learn the secret to making a show-stopping Caesar salad (hint: it’s all about the dressing) and you’ll round off your meal with a palate-pleasing raspberry sorbet.
Caesar salad
Potato gnocchi
Tomato Vodka Sauce
Raspberry Sorbet
This menu of Italian classics has been transformed into a vegan feast that will appeal to vegans and non-vegans alike. In this class you will learn how to make no-meat, no-dairy counterparts to these well-loved 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 a fresh and cool raspberry sorbet.
Caesar salad with a tahini miso dressing
Butternut squash risotto
Carrot cashew miso spread over crostini
Raspberry sorbet
This menu of Italian classics has been transformed into a vegan feast that will appeal to vegans and non-vegans alike. In this class you will learn how to make no-meat, no-dairy counterparts to these well-loved 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 a fresh and cool raspberry sorbet.
Caesar salad with a tahini miso dressing
Butternut squash risotto
Carrot cashew miso spread over crostini
Raspberry sorbet
Sunday, March 12th
Knife Skills: The Fundamentals
12:00pm -3:00pm
$125.00
While making this tasty menu of bruschetta, roast chicken, vegetables, and potatoes, learn the fundamentals of basic knife skills that make cooking at home simple.
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
While making this tasty menu of bruschetta, roast chicken, vegetables, and potatoes, learn the fundamentals of basic knife skills that make cooking at home simple.
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
Saturday, March 18th
Classic Bistro Dishes from Around the World
12:00pm – 3:00pm
Sold Out
Waiting List
International bistro-style: a little bit Italian, a little bit French, a pinch of Alsace. These classic bistro dishes, with recipes created by Chef Paul, bring the bistros of the world to you. First you’ll whip together Chef Paul’s signature panzanella salad, then you’ll work on the main course; crispy chicken thighs served over a medley of vegetables cooked in red wine sauce. You will learn to make spaetzle, a specialty of Alsace and Switzerland, to accompany the main course, using the spaetzle maker to make perfect, authentic, dumplings. A fruity, palate-pleasing sorbet rounds off this delicious meal.
Panzanella salad
Spaetzle (homemade dumplings)
Crispy chicken in a red wine and mushroom sauce
Fruit sorbet
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 paprika rub. To accompany this, you’ll prepare Chef Paul’s favorite nutmeg-spiced 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
Friday, March 24th
An Italian Classic: Speedy Gnocchi
6:00pm – 9:00pm
$125.00
Join us for this popular pasta class, where you will learn to make delicious, speedy gnocchi with a recipe will be useful well into the future (if not forever!). Chef Paul will show you how to make them fast and how to make them light, a perfect meal at home with family or with friends. You’ll learn the secret to making a show-stopping Caesar salad (hint: it’s all about the dressing) and you’ll round off your meal with a palate-pleasing raspberry sorbet.
Caesar salad
Potato gnocchi
Tomato Vodka Sauce
Raspberry Sorbet
While making this tasty menu of bruschetta, roast chicken, vegetables, and potatoes, learn the fundamentals of basic knife skills that make cooking at home simple.
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
Sunday, March 26th
Italian Classics for the Modern Vegan
12:00pm – 3:00pm
$125.00
This menu of Italian classics has been transformed into a vegan feast that will appeal to vegans and non-vegans alike. In this class you will learn how to make no-meat, no-dairy counterparts to these well-loved 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 a fresh and cool raspberry sorbet.
Caesar salad with a tahini miso dressing
Butternut squash risotto
Carrot cashew miso spread over crostini
Raspberry sorbet
Friday, March 31st
Provençal: Classic Dishes from the South of France
6:00pm – 9:00pm
$125.00
This hands-on French cooking class will teach you some of the region’s most iconic dishes. You’ll learn authentic Provençal techniques to turn fresh ingredients into delightful textures and flavor combinations.
You’ll begin by tossing together a crispy mint salad combining bright beets and oranges with rich feta cheese. You’ll learn Chef Paul’s signature no-fail vinaigrette to accompany the salad. Then, you’ll roast salmon with a zingy olive tapenade to perfection (most common question people get wrong: how many minutes?) and pair it with a traditional ratatouille with eggplant, mushrooms and zucchini from scratch (knife skills!). Round out the experience by making a raspberry sorbet for a wonderfully refreshing finish.
Beet and orange salad with fresh mint and feta cheese, Chef Paul’s no-fail French vinaigrette
Roasted salmon with an olive-crusted tapenade
Classic French ratatouille (Knife Skills!)
Raspberry sorbet
April 2023
Saturday, April 1st
NEW! Soufflé! An All-Soufflé Masterclass
12:00pm – 3:00pm
$125.00
Bring your fear of failing with you to class! Chef Paul will show you the right materials to use, and will teach you how to create three different kinds of soufflé: a breakfast pan soufflé seasoned with fines herbes, a main course soufflé made with cheese and orzo served with a red pepper rouille sauce, and a raspberry and chocolate soufflé for dessert. To start, you’ll create a refreshing salad (with a fail-proof French vinaigrette) with a sunflower and sundried tomato topping.
Romaine salad with sunflower and sundried tomato topping, French vinaigrette dressing
Breakfast pan soufflé with fines herbes
Orzo and parmesan soufflé with red pepper rouille
Raspberry and chocolate soufflé
While making this tasty menu of bruschetta, roast chicken, vegetables, and potatoes, learn the fundamentals of basic knife skills that make cooking at home simple.
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
Saturday, April 8th
The Joy of French (Country) Cooking
12:00pm -3:00pm
$125.00
This Easter weekend, 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 nutmeg-spiced 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
Friday, April 14th
Knife Skills: The Fundamentals
6:00pm -9:00pm
$125.00
While making this tasty menu of bruschetta, roast chicken, vegetables, and potatoes, learn the fundamentals of basic knife skills that make cooking at home simple.
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
Saturday, April 15th
New! North to South Along the Boot of Italy: An All-Italian Wine Tasting Class
12:00pm – 2:00pm
$125.00
Italy is world famous for its inimitable selection of wines and indigenous grapes.
Join us as we set off on a tasting journey of Italian wines, beginning in the far north and concluding in the very popular southernmost island of Sicily.
Mary John Baumann, DipWSET, will lead you on this vinous adventure, where you’ll learn about the wonderful wines of Italy, and how to pair them with your favorite Italian food. Here is our itinerary:
Alto Adige – Northernmost region famous for outstanding traditional method sparkling wine
Piedmont – Cool climate wine from the noble Nebbiolo grape
Tuscany – Home of Sangiovese and the wonderful, food friendly Chianti
Campania – Home of the volcanic soils which allow Aglianico to express the ripeness of the south
Sicily – the legendary port where grape vines are believed to have made their way to continental Europe. The delicate and aromatic Frappato grape will wow you with its elegance and finesse.
Extra! Chef Paul will demo his dynamite crostini, which you’ll enjoy during the tasting.
Sunday, April 16th
An Italian Classic: Speedy Gnocchi
12:00pm – 3:00pm
$125.00
Join us for this popular pasta class, where you will learn to make delicious, speedy gnocchi with a recipe will be useful well into the future (if not forever!). Chef Paul will show you how to make them fast and how to make them light, a perfect meal at home with family or with friends. You’ll learn the secret to making a show-stopping Caesar salad (hint: it’s all about the dressing) and you’ll round off your meal with a palate-pleasing raspberry sorbet.
Caesar salad
Potato gnocchi
Tomato Vodka Sauce
Raspberry Sorbet
While making this tasty menu of bruschetta, roast chicken, vegetables, and potatoes, learn the fundamentals of basic knife skills that make cooking at home simple.
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
Sunday, April 23rd
Classic Bistro Dishes from Around the World
12:00pm – 3:00pm
$125.00
International bistro-style: a little bit Italian, a little bit French, a pinch of Alsace. These classic bistro dishes, with recipes created by Chef Paul, bring the bistros of the world to you. First you’ll whip together Chef Paul’s signature panzanella salad, then you’ll work on the main course; crispy chicken thighs served over a medley of vegetables cooked in red wine sauce. You will learn to make spaetzle, a specialty of Alsace and Switzerland, to accompany the main course, using the spaetzle maker to make perfect, authentic, dumplings. A fruity, palate-pleasing sorbet rounds off this delicious meal.
Panzanella salad
Spaetzle (homemade dumplings)
Crispy chicken in a red wine and mushroom sauce
Fruit sorbet
Saturday, April 29th
Italian Classics for the Modern Vegan
12:00pm – 3:00pm
$125.00
This menu of Italian classics has been transformed into a vegan feast that will appeal to vegans and non-vegans alike. In this class you will learn how to make no-meat, no-dairy counterparts to these well-loved 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 a fresh and cool raspberry sorbet.
Caesar salad with a tahini miso dressing
Butternut squash risotto
Carrot cashew miso spread over crostini
Raspberry sorbet
Sunday, April 30th
Knife Skills: The Fundamentals
12:00pm -3:00pm
$125.00
While making this tasty menu of bruschetta, roast chicken, vegetables, and potatoes, learn the fundamentals of basic knife skills that make cooking at home simple.
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
May 2023
Friday, May 5th
Knife Skills: The Fundamentals
6:00pm -9:00pm
$125.00
While making this tasty menu of bruschetta, roast chicken, vegetables, and potatoes, learn the fundamentals of basic knife skills that make cooking at home simple.
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
Sunday May 7th
The Joy of French (Country) Cooking
12:00pm -3:00pm
$125.00
This Easter weekend, 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 nutmeg-spiced 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
Friday, May 12th
An Italian Classic: Speedy Gnocchi
6:00pm – 9:00pm
$125.00
Join us for this popular pasta class, where you will learn to make delicious, speedy gnocchi with a recipe will be useful well into the future (if not forever!). Chef Paul will show you how to make them fast and how to make them light, a perfect meal at home with family or with friends. You’ll learn the secret to making a show-stopping Caesar salad (hint: it’s all about the dressing) and you’ll round off your meal with a palate-pleasing raspberry sorbet.
Caesar salad
Potato gnocchi
Tomato Vodka Sauce
Raspberry Sorbet
Saturday, May 13th
NEW! Soufflé! An All-Soufflé Masterclass
12:00pm – 3:00pm
$125.00
Bring your fear of failing with you to class! Chef Paul will show you the right materials to use, and will teach you how to create three different kinds of soufflé: a breakfast pan soufflé seasoned with fines herbes, a main course soufflé made with cheese and orzo served with a red pepper rouille sauce, and a raspberry and chocolate soufflé for dessert. To start, you’ll create a refreshing salad (with a fail-proof French vinaigrette) with a sunflower and sundried tomato topping.
Romaine salad with sunflower and sundried tomato topping, French vinaigrette dressing
Breakfast pan soufflé with fines herbes
Orzo and parmesan soufflé with red pepper rouille
Raspberry and chocolate soufflé
Saturday, May 20th
Knife Skills: The Fundamentals
12:00pm -3:00pm
$125.00
While making this tasty menu of bruschetta, roast chicken, vegetables, and potatoes, learn the fundamentals of basic knife skills that make cooking at home simple.
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
Sunday, May 21st
Italian Classics for the Modern Vegan
12:00pm – 3:00pm
$125.00
This menu of Italian classics has been transformed into a vegan feast that will appeal to vegans and non-vegans alike. In this class you will learn how to make no-meat, no-dairy counterparts to these well-loved 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 a fresh and cool raspberry sorbet.
Caesar salad with a tahini miso dressing
Butternut squash risotto
Carrot cashew miso spread over crostini
Raspberry sorbet