Cooking Classes

In this hands-on cooking class, Chef Paul will teach you how to create perfectly pillowy gnocchi completely from scratch. With handy tips and easy to master techniques, you’ll learn how to mix, roll, slice and boil restaurant-quality gnocchi every time.
To start, you’ll prepare a classic Caesar salad with romaine lettuce and a classic Caesar dressing. You’ll roll out your gnocchi, and learn how to make an incredible tomato vodka sauce with basil, red pepper and garlic that will pair wonderfully with your handmade gnocchi. As a final touch, you’ll make a refreshing and tart raspberry sorbet for dessert.

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

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
Asparagus and green pea risotto
Carrot cashew miso spread over crostini
Raspberry sorbet

Learn the secrets to creating fluffy and delicious soufflés that can be served for breakfast, daytime, and dessert.

To start, you’ll create a refreshing salad with a sunflower and sundried tomato topping, dressed with Chef Paul’s famous no-fail French vinaigrette. Then Chef Paul will lead you in preparing 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. Bring your fear of failing to class and conquer it!

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

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

Join us on Father’s Day to prepare 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

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

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For this new plant-based menu, Chef Paul has created vegan variations of traditional Italian dishes that will have a wide appeal for both vegans and non-vegans. He has experimented, tested, and tweaked these recipes, coming up with out- of- the- box ideas for preparing delicious food that is dairy and meat-free.

You’ll start this class by making a seasonal asparagus salad, dressed with a bright and versatile lemon-tahini dressing. The main course is a vegan gnocchi, cooked two ways: pan roasted and boiled. To accompany them, you’ll prepare two delicious sauces, a superb vegan kale and walnut pesto, and a zingy marinara. For dessert, Chef Paul has created a super tasty strawberry basil sorbet recipe that brings a refreshing close to the meal.

Asparagus salad with lemon-tahini dressing
Vegan gnocchi, cooked two ways
Kale and walnut pesto
Spicy marinara sauce
Strawberry and basil sorbet

Join us for this tasty menu of bruschetta, roast chicken, vegetables, potatoes, and apple tart, and 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 in the city? 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

Learn the secrets to creating fluffy and delicious soufflés that can be served for breakfast, daytime, and dessert.

To start, you’ll create a refreshing salad with a sunflower and sundried tomato topping, dressed with Chef Paul’s famous no-fail French vinaigrette. Then Chef Paul will lead you in preparing 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. Bring your fear of failing to class and conquer it!

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