Cooking Classes

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

Did you get some new knives at the holidays and want to know how to use them and keep them in top condition? In this class, Chef Paul will explain how to take care of your knives, and will teach 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

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

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

Leading off the preparation will be a  a colorful radicchio salad with quick-pickled apples and a sherry/balsamic vinaigrette. Homemade fettucine and mushroom bourguignon follows.  You’ll wrap up this flavorful menu with a delicious chunky apple cake and cinnamon ice cream, only offered for private parties and this menu.

This hearty (and vegetarian!) menu will please all palates.

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

​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. 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

​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 

​It’s Veganuary! 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

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 

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

Join Chef Paul in prepaing some of the Provençal region’s most iconic dishes. These recipes turn fresh ingredients into mouth-watering texture and flavor combinations.

You’ll begin by tossing together a crispy mint salad combining bright beets and oranges with rich feta cheese. Then, you’ll roast salmon to perfection (no undercooked salmon here! Chef Paul will explain the timing for perfectly cooked salmon every time) and pair it with a zingy olive tapenade before creating a traditional ratatouille with eggplant, mushrooms and zucchini. Round out the experience by making a raspberry sorbet for a wonderfully refreshing finish.

Beet and orange salad with fresh mint and feta cheese
Roasted salmon with an olive tapenade crust
Classic French ratatouille
Raspberry sorbet

​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 meal 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

Join us on Valentine’s Day and prepare this delicious meal with someone you love, or just because you love to cook. Chef Paul will lead the class in creating tender crab cakes (the only day of the year he teaches this recipe!), a red wine risotto, and our popular chocolate lava cake. A complimentary glass of prosecco will welcome you to the evening.

Crab Cakes with Fresh Herb Sauce
Shrimp Risotto with red wine, bacon, rosemary, and radicchio
Warm chocolate cake with homemade 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 

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 

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. Homemade fettucine and mushroom bourguignon follows.  You’ll wrap up this flavorful menu with a delicious chunky apple cake and cinnamon ice cream, only offered for private parties and this menu.

This hearty (and vegetarian!) menu will please all palates.

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

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