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

January 2022

Kindly bring proof of vaccination (Excelsior Pass, NYC Covid Safe Pass, vaccination card, or proof of a negative test within 72 hours) to classes.  Please note that at this time we are asking that masks be worn during the food prep part of class.  During this period, we are limiting classe sizes so that everyone has plenty of space for prep and for dining. 

Saturday, January 15th 

    The Art of French Country Cooking

4:00pm -7:00pm

This class is sold out: we will be  running it again on February 20th

This weekend, bring a bit of France to your kitchen with four authentic French recipes designed by Chef Paul.  We start off by building 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 Cornish hens with a paprika rub (which can be applied in advance and refrigerated) served with nutmeg-spiced scalloped potatoes. For dessert, whip up a dreamy raspberry soufflé (yes, you can) completely from scratch.

Mesclun salad with vinaigrette dressing
Roasted Cornish hen with garlic paprika rub
Scalloped potatoes made with milk, cream, and fresh nutmeg
Raspberry soufflé

Sunday, January 16th

  An Italian Classic: Speedy Gnocchi

4:00pm -7:00pm
Class: $125.00

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

Monday, January 17th

    Knife Skills: The Fundamentals

4:00pm – 7:00pm
Class: $125

                                                     

​Learn the fundamentals of basic knife cuts and make cooking at home simple.
In this knife skills cooking 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

Friday, January 21st 

    Montauk Meets Manhattan: A Surf and Turf Menu

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

This class is sold out: we are offering a special surf and turf menu on February 27th

A classic American menu, with seafood to start and a filet of pork tenderloin to follow. Clams Casino is a steak house favorite, learn how to make it yourself the traditional way. You’ll learn how to stuff pork with dried fruit, a skill that can be applied to any kind of meat you want to serve. Along with the surf and the turf is a wilted kale salad with walnuts and apples (knife skills!), and delicious baked potatoes with crispy outsides and a moist insides. Dessert is a palate-pleasing sorbet. The recipes and skills you’ll learn in this class will contribute to many memorable dinners!

Clams Casino
Wilted kale salad with apples and walnuts
Filet of pork tenderloin stuffed with dried apricots and dried cherries
Triple-baked potatoes
Blueberry sorbet

 

Saturday, January 22nd

  An Italian Classic: Speedy Gnocchi

4:00pm -7:00pm
Class: $125.00

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, January 23rd

  An Italian Classic: Speedy Gnocchi

4:00pm -7:00pm
Class: $125.00

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

Tuesday, January 25th

  An Italian Classic: Speedy Gnocchi

6:00pm -9:00pm
Class: $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

Wednesday, January 26th 

    Knife Skills: The Fundamentals

6:00pm – 9:00pm

Sold Out

​Learn the fundamentals of basic knife cuts and make cooking at home simple.
In this knife skills cooking 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

Friday, January 28th

 Traditional French Coq au Vin

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

This class is sold out: we offering  it again on February 18th

What could be nicer than a hearty French Coq au Vin on a cold winter evening? Not much! In creating this delicious 3-course meal, you’ll learn the classic method of cooking 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 (did you know that?).  You’ll also be sharpening your knife skills with Chef Paul’s signature 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

Saturday, January 29th 

    Knife Skills: The Fundamentals

4:00pm – 7:00pm
Class: $125

Sold Out

​Learn the fundamentals of basic knife cuts and make cooking at home simple.
In this knife skills cooking 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, January 30th

  An Italian Classic: Speedy Gnocchi

4:00pm -7:00pm
Class: $125.00

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

February 2022

Kindly bring proof of vaccination (Excelsior Pass, NYC Covid Safe Pass, vaccination card, or proof of a negative test within 72 hours) to classes.  Please note that at this time we are asking that masks be worn during the food prep part of class.  During this period, we are limiting classe sizes so that everyone has plenty of space for prep and for dining. 

Tuesday, February 1st 

    Knife Skills: The Fundamentals

6:00pm – 9:00pm
Class: $125

​Learn the fundamentals of basic knife cuts and make cooking at home simple.
In this knife skills cooking 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

Friday, February 4th  

   Pesto Soup and Cornish Hens:  A South of France Menu

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

Learn how to make these classic French winter dishes with time-tested recipes from Chef Paul’s kitchen. This Provençal menu will introduce you to a typically French vegetable soup made with pesto, one of our favorite chilly (ok, cold) weather dishes. Make it at the weekend and heat it up as the week goes along! Learn how to prepare a paprika rub that will spice up cornish hens (or other meats), rich scalloped potatoes in the French style, and blueberry clafoutis for dessert.

Chunky vegetable soup made with pesto
Roasted Cornish hen with garlic paprika rub
Scalloped potatoes made with milk, cream, and fresh nutmeg
Blueberry clafoutis

Saturday, February 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

Sunday, February 6th

 Traditional French Coq au Vin

4:00pm-7:00pm
Class: $125

This class is sold out: we will be running it again on February 18th and March 6th

What could be nicer than a hearty French Coq au Vin on a cold winter evening? Not much! In creating this delicious 3-course meal, you’ll learn the classic method of cooking 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 (did you know that?).  You’ll also be sharpening your knife skills with Chef Paul’s signature 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

Tuesday, February 8th

    Knife Skills: The Fundamentals

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

                                                     

​Learn the fundamentals of basic knife cuts and make cooking at home simple.
In this knife skills cooking 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

Wednesday, Feburary 9th

  An Italian Classic: Speedy Gnocchi

6:00pm -9:00pm
Class: $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

Friday, February 11th

    Knife Skills: The Fundamentals

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

Sold Out

                                                     

​Learn the fundamentals of basic knife cuts and make cooking at home simple.
In this knife skills cooking 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, February 12th 

    Valentine’s Day Weekend: A Passion for Chocolate

12:00pm – 3:00pm
Class: $125

Tasting chocolates from around the world and making a chocolate-lovers lunch: what a great way to celebrate Valentine’s Day weekend! Join chocolate expert Alexandra Leaf  and Chef Paul for an afternoon of all things chocolate. You’ll be tasting different chocolates from around the world with Alexandra, learning how to compare different flavor profiles and about what goes into creating an artisanal chocolate. With Chef Paul you’ll prepare a delicious meal featuring chocolate in its savory as well as sweet form.  Learn about the culture of cacao—from bean to bar—as well as what is currently trending in the world of chocolate. 

With Alexandra:
A tasting of 6-8 different chocolates from around the world
With Chef Paul:
Caesar salad
Skirt steak with a chocolate/chipotle rub
Individual chocolate lava cakes

Sunday, February 13th

  An Italian Classic: Speedy Gnocchi

4:00pm -7:00pm
Class: $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

Monday, February 14th 

    We Love Valentine’s Day! A Special Valentine’s Event

6:00pm -9:00pm
Class: $160

Chef Paul teaches this menu once a year, a special event for Valentine’s Day. He will lead the class in preparing tender crab cakes with a bright, fresh green herb sauce, a tasty red wine risotto made with bacon and radicchio, and a gooey chocolate lava cake served with homemade ice cream. You’ll toast your partner with a glass of Prosecco and enjoy this delicious meal together!

Crab cakes with fresh herb sauce
Shrimp risotto with red wine, bacon, rosemary, and radicchio
Warm chocolate cake with homemade vanilla ice cream

Friday, February 18th

 Traditional French Coq au Vin

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

What could be nicer than a hearty French Coq au Vin on a cold winter evening? Not much! In creating this delicious 3-course meal, you’ll learn the classic method of cooking 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 (did you know that?).  You’ll also be sharpening your knife skills with Chef Paul’s signature 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

Sunday, February 20th 

    The Art of French Country Cooking

4:00pm -7:00pm
Class: $125

This weekend, bring a bit of France to your kitchen with four authentic French recipes designed by Chef Paul.  We start off by building 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 Cornish hens with a paprika rub (which can be applied in advance and refrigerated) served with nutmeg-spiced scalloped potatoes. For dessert, whip up a dreamy raspberry soufflé (yes, you can) completely from scratch.

Mesclun salad with vinaigrette dressing
Roasted Cornish hen with garlic paprika rub
Scalloped potatoes made with milk, cream, and fresh nutmeg
Raspberry soufflé

Monday, February 21st

  An Italian Classic: Speedy Gnocchi

5:00pm -8:00pm
Class: $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

Wednesday, February 23rd 

    Knife Skills: The Fundamentals

6:00pm – 9:00pm
Class: $125

​Learn the fundamentals of basic knife cuts and make cooking at home simple.
In this knife skills cooking 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

Thursday, February 24th

  An Italian Classic: Speedy Gnocchi

6:00pm -9:00pm
Class: $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, February 26th  

 New! Classic American Bistro

4:00pm-7:00pm
Class: $125

Bistro-style: a little bit American, a little bit French. Learn these classic bistro dishes with recipes created by Chef Paul, and make a hearty 4-course dinner that brings the bistro to you. First you’ll whip together Chef Paul’s signature flaky cheese puffs, (gougères, in French), an airy and popular hors d’oeuvre that disappear as fast as you can make them. 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 a spaetzle maker to make perfect, authentic, dumplings. A fruity, palate-pleasing sorbet rounds off this delicious meal.

Flaky cheddar cheese puffs 
Crispy chicken over a red wine, bacon, and mushroom medley
Homemade egg dumplings (spaetzle)
Raspberry sorbet

Sunday, February 27th

  Montauk Meets Manhattan: An All-American Surf and Turf Menu

4:00pm -7:00pm
Class: $145.00

Please join us for a blow-out tribute to the all-American steak house, where you’ll prepare a classic surf and turf menu along with savory side dishes.   You’ll learn how to prepare clams casino the traditional way,  you’ll learn where the skirt steak comes from and how to cook it to have the most flavor.
You’ll start by making clams casino cooked with white wine and bacon, then prepare the entrée and sides:  skirt steak with a zingy mustard sauce, triple-baked potatoes topped with cheese and scallions, and a kale salad featuring the satisfying crunch of apples and walnuts. For dessert, you’ll whip up a homemade blueberry sorbet. 

Clams Casino
Skirt steak with mustard sauce
Triple-baked potatoes
Wilted kale salad with apples and walnuts
Blueberry sorbet

March 2022

Kindly bring proof of vaccination (Excelsior Pass, NYC Covid Safe Pass, vaccination card, or proof of a negative test within 72 hours) to classes.  Please note that at this time we are asking that masks be worn during the food prep part of class.  During this period, we are limiting classe sizes so that everyone has plenty of space for prep and for dining. 

Friday, March 4th 

    Knife Skills: The Fundamentals

6:00pm – 9:00pm
Class: $125

​Learn the fundamentals of basic knife cuts and make cooking at home simple.
In this knife skills cooking 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 5th

  An Italian Classic: Speedy Gnocchi

4:00pm -7:00pm
Class: $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

Sunday, March 6th

 Traditional French Coq au Vin

4:00pm-7:00pm
Class: $125

What could be nicer than a hearty French Coq au Vin on a chilly day? Not much! In creating this delicious 3-course meal, you’ll learn the classic method of cooking 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 (did you know that?).  You’ll also be sharpening your knife skills with Chef Paul’s signature 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

Friday, March 11th

  An Italian Classic: Speedy Gnocchi

6:00pm -9:00pm
Class: $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, March 12th 

    Knife Skills: The Fundamentals

4:00pm – 7:00pm
Class: $125

​Learn the fundamentals of basic knife cuts and make cooking at home simple.
In this knife skills cooking 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 13th 

    The Art of French Country Cooking

4:00pm -7:00pm
Class: $125

This weekend, bring a bit of France to your kitchen with four authentic French recipes designed by Chef Paul.  You’ll start off by building 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 Cornish hens with a paprika rub (which can be applied in advance and refrigerated) served with nutmeg-spiced scalloped potatoes. For dessert, whip up a dreamy raspberry soufflé (yes, you can) completely from scratch.

Mesclun salad with vinaigrette dressing
Roasted Cornish hen with garlic paprika rub
Scalloped potatoes made with milk, cream, and fresh nutmeg
Raspberry soufflé

Saturday, March 19th  

   Pesto Soup and Cornish Hens:  A South of France Menu

4:00pm-7:00pm
Class: $125

Learn how to make these classic French winter dishes with time-tested recipes from Chef Paul’s kitchen. This Provençal menu will introduce you to a typically French vegetable soup made with pesto, one of our favorite chilly (ok, cold) weather dishes. Make it at the weekend and heat it up as the week goes along! Learn how to prepare a paprika rub that will spice up cornish hens (or other meats), rich scalloped potatoes in the French style, and blueberry clafoutis for dessert.

Chunky vegetable soup made with pesto
Roasted Cornish hen with garlic paprika rub
Scalloped potatoes made with milk, cream, and fresh nutmeg
Blueberry clafoutis

Sunday, March 20th

  An Italian Classic: Speedy Gnocchi

4:00pm -7:00pm
Class: $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