Cooking Classes

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 fantastique French recipes taught 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 do this) 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

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

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

Welcome to Little Italy! In this class you’ll go all-Italian with a delicious menu of Caesar salad, gnocchi, and sorbetto. Come enjoy the great vibe of this neighborhood, and make a great Italian meal to remember it by.

The joy of the Caesar salad is all in this divine dressing, which is both creamy and piquant. Working in groups, Chef Paul will show you how to create perfectly pillowy gnocchi completely from scratch.  You’ll learn how to mix, roll, slice and boil restaurant-style gnocchi, which you’ll prepare alongside a tasty tomato vodka sauce that pairs with it beautifully. As a final touch, you’ll make a refreshing fruit (sometimes raspberry, sometimes strawberry basil) sorbet for dessert.

Caesar salad and dressing
Potato gnocchi
Tomato vodka sauce
Seasonal fruit sorbet

Summer is coming right up, so we are bringing back our warm weather menus starting this month. Join us for this hands-on French cooking class where you’ll prepare some of the Provençal region’s most iconic dishes. With it’s open air markets, fishing boats, and blue skies, the cuisine of Provence is simple, yet elegant, and always fresh. In this class Chef Paul will teach you the tips and techniques to turn these ingredients into a meal worthy of the Côte d’Azur. 

You’ll begin by tossing together a crispy salad combining bright beets and fresh oranges with rich feta cheese and mint. Then, you’ll roast salmon to perfection (Chef Paul will show you how to time it so you get it right every time) which you’ll slather with a zingy olive tapenade. Then, you’ll sharpen your knife skills while preparing a traditional ratatouille with eggplant, mushrooms and zucchini. Round out the experience by making a raspberry sorbet for a wonderfully refreshing finish.

Beet and fresh orange salad
Roasted salmon with an olive tapenade
Traditional vegetable ratatouille
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 fantastique French recipes taught 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 do this) 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

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 a fresh and cool basil raspberry sorbet to round out this delicious and healthy meal.

Caesar salad with a tahini-based Caesar dressing
Asparagus risotto
Carrot Cashew Miso Spread
Basil Raspberry Sorbet

Drawing from the culinary traditions of North Africa, with a bit of Manhattan green added in (kale! pickles!), this menu pops with color and flavor. 

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

Summer is coming right up, so we are bringing back our warm weather menus starting this month. Join us for this hands-on French cooking class where you’ll prepare some of the Provençal region’s most iconic dishes. With it’s open air markets, fishing boats, and blue skies, the cuisine of Provence is simple, yet elegant, and always fresh. In this class Chef Paul will teach you the tips and techniques to turn these ingredients into a meal worthy of the Côte d’Azur. 

You’ll begin by tossing together a crispy salad combining bright beets and fresh oranges with rich feta cheese and mint. Then, you’ll roast salmon to perfection (Chef Paul will show you how to time it so you get it right every time) which you’ll slather with a zingy olive tapenade. Then, you’ll sharpen your knife skills while preparing a traditional ratatouille with eggplant, mushrooms and zucchini. Round out the experience by making a raspberry sorbet for a wonderfully refreshing finish.

Beet and fresh orange salad
Roasted salmon with an olive tapenade
Traditional vegetable ratatouille
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 fantastique French recipes taught 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 do this) 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

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 a fresh and cool basil raspberry sorbet to round out this delicious and healthy meal.

Caesar salad with a tahini-based Caesar dressing
Asparagus risotto
Carrot Cashew Miso Spread
Basil Raspberry Sorbet

Drawing from the culinary traditions of North Africa, with a bit of Manhattan green added in (kale! pickles!), this menu pops with color and flavor. 

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

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