Cooking Classes

​Classic bistro-style: a little bit French, a little bit Austrian, a little bit Swiss. Join us in preparing these dishes with recipes created by Chef Paul, and make a hearty 4-course dinner that brings the bistro to you from around the world.

First you’ll whip together Chef Paul’s glorious panzanella salad, made with fresh croutons and a zingy brine dressing. 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 classic spaetzle maker to make perfect, authentic, dumplings. A fruity, palate-pleasing sorbet rounds off this delicious meal.

Panzanella salad
Baked chicken thighs with red wine, bacon, and mushrooms
Traditional spaetzle (dumplings)
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

Chef Paul is the master of fast and easy pasta preparation, and in this hands-on class you’ll learn how to make delicious fresh fettucine, accompanied by a savory mushroom bourguignon. 

This menu starts out with a colorful salad of radicchio salad with quick pickled apples and manchego cheese.  You’ll make fresh fettucine and mushroom bourguignon to follow, and you’ll wrap up this flavorful menu with a chunky apple cake and cinnamon ice cream.

This entirely vegetarian menu will please all palates!

Radicchio salad with quick pickled apples, manchego cheese, and a sherry/balsamic vinaigrette
Fresh fettucine and mushroom bourguignon
Chunky apple cake with cinnamon ice cream

This menu of Italian classics has been transformed into a vegan feast. In this class you will learn how to make vegan 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 fresh and cool raspberry sorbet.

Caesar salad with a tahini-based Caesar dressing
Butternut Squash Risotto
Carrot Cashew Miso Spread
Basil 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

​Classic bistro-style: a little bit French, a little bit Austrian, a little bit Swiss. Join us in preparing these dishes with recipes created by Chef Paul, and make a hearty 4-course dinner that brings the bistro to you from around the world.

First you’ll whip together Chef Paul’s glorious panzanella salad, made with fresh croutons and a zingy brine dressing. 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 classic spaetzle maker to make perfect, authentic, dumplings. A fruity, palate-pleasing sorbet rounds off this delicious meal.

Panzanella salad
Baked chicken thighs with red wine, bacon, and mushrooms
Traditional spaetzle (dumplings)
Raspberry sorbet 

Drawing from traditions of North Africa and the vibrant cuisine of the Mediterranean, 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.  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

Chef Paul is the master of fast and easy pasta preparation, and in this hands-on class you’ll learn how to make delicious fresh fettucine, accompanied by a savory mushroom bourguignon. 

This menu starts out with a colorful radicchio salad with quick pickled apples and a sherry/balsamic vinaigrette. Homemade fettucine and mushroom bourguignon follows, and you’ll wrap up this flavorful menu with a chunky apple cake and cinnamon ice cream.

This entirely vegetarian menu will please all palates!

Radicchio salad with quick pickled apples
Fresh fettucine and mushroom bourguignon
Chunky apple cake with cinnamon ice cream

What could be nicer than a hearty French Coq au Vin on a fall 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

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

Chef Paul spent many holidays of his childhood in Provence, and has a special affinity for the dishes there they made at home. For this delicious French menu, you’ll hone your knife skills with a typically southern vegetable soup made with pesto. Chef Paul will show you the secret of the tastiest cornish hens, and a warm lentil stew that will keep you fueled for the chilly weather. Alongside this you’ll also prepare a dish of rich scalloped potatoes baked in milk and cream (decadent!) in the French style and a yummy blueberry clafouti for dessert.

Provençal vegetable soup with pesto and pasta
Roasted Cornish Hens with green lentils prepared with a red wine vinaigrette and tons of parsley.
Potatoes baked in milk and cream
Blueberry clafoutis with simple vanilla ice cream

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

 It’s the weekend before Thanksgiving, but hey, you’ve got to eat! You just don’t want anything too heavy ahead of the holdiay.

Join us for this hands-on cooking class where Chef Paul will teach you how to create perfectly pillowy gnocchi completely from scratch: you’ll learn how to mix, roll, slice and boil restaurant-quality gnocchi every time. You’ll pair your gnocchi with a delicious tomato vodka sauce with fresh basil, red pepper, and garlic, and you’ll make  a classic Caesar salad and (most importantly) a classic Caesar salad dressing to go with it.  As a final touch, you’ll finish up this hearty Italian meal with a refreshing tart raspberry sorbet for dessert.

Caesar salad (contains eggs and parmesan)
Handmade potato gnocchi (contains flour)
Tomato – Vodka sauce
Raspberry Sorbet