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 2024
Saturday, March 2nd
Italian Classics for the Modern Vegan
12:00pm -3:00pm
$135.00
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
Sunday, March 3rd
The Joy of French (Country) Cooking
12:00pm -3:00pm
$135.00
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
Friday, March 8th
Knife Skills: The Fundamentals
6:00pm -9:00pm
Sold Out
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 9th
Vive la France! Coq Au Vin
12:00pm – 3:00pm
$135.00
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 22nd
Knife Skills: The Fundamentals
6:00pm -9:00pm
Sold Out
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 24th
Italian Classics for the Modern Vegan
12:00pm -3:00pm
$135.00
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
Friday, March 29th
The Joy of French (Country) Cooking
6:00pm -9:00pm
$135.00
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
April 2024
Sunday, April 7th
The Joy of French (Country) Cooking
12:00pm -3:00pm
$135.00
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
Friday, April 12th
Italian Classics for the Modern Vegan
6:00pm -9:00pm
$135.00
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
Saturday, April 13th
Knife Skills: The Fundamentals
12:00pm -3:00pm
$135.00
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
Friday, April 19th
Homemade Gnocchi: Fast and Fresh
6:00pm – 9:00pm
$125.00
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
Saturday, April 20th
Modern Mediterranean
12:00pm -3:00pm
$135.00
Drawing from traditions of North Africa, and the vibrant cuisine of the Mediterranean, this menu bursts with flavor and color.
First, you’ll create a salad with watermelon, cucumber, celery, and radish and a bright apple cider vinaigrette. Alongside this, you’ll prepare a creamy goat cheese spread which will be slathered over toasted crostini. 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!) poached in a spiced broth, served over couscous. For dessert, a palate-pleasing lemon-cider sorbet.
Watermelon salad with apple cider vinaigrette
Moroccan chicken with preserved lemons and green olives
Vegetable medley over couscous
Lemon-cider sorbet
Sunday, April 21st
Knife Skills: The Fundamentals
12:00pm -3:00pm
$135.00
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
Friday, April 26th
Knife Skills: The Fundamentals
6:00pm -9:00pm
$135.00
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 27th
Best of Bistro from Around the World
12:00pm – 3:00pm
$135.00
We’re going to welcome daylight savings time today with some favorite European dishes. Bistro-style: a little bit French, a little bit Austrian, a little bit Swiss. Learn to prepare these classic bistro dishes with recipes created by Chef Paul, and make a yummy 4-course dinner that brings the bistro to you from around the world.
First, you’ll construct a tasty panzanella salad with bread, tomatoes and a zingy, brined lettuce. This sets up your palate for the main course: crispy chicken thighs served over a medley of vegetables cooked in red wine sauce. 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 with crispy, brined lettuce
Baked chicken thighs with red wine, bacon, and mushrooms
Traditional spaetzle (dumplings)
Raspberry sorbet
Sunday, April 28th
Vive la France! Classic Coq Au Vin
12:00pm – 3:00pm
$135.00
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