Cooking Classes

This weekend, bring a bit of Provence to your kitchen with four authentic French recipes designed by Chef Paul.  We start off by building a mesclun salad with a blend of arugula, leafy lettuces and endive topped with Chef Paul’s No-Fail vinaigrette. For the main course, you’ll prepare Cornish hens with a paprika rub (which can be applied in advance and refrigerated) served with nutmeg-spiced scalloped potatoes. For dessert, whip up a dreamy raspberry soufflé completely from scratch.

Mesclun salad with blue cheese dressing
Roasted Cornish hen with garlic paprika rub
Scalloped potatoes made with milk, cream, and fresh nutmeg
Raspberry soufflé

​Learn the fundamentals of basic knife cuts and make cooking at home simple.
In this knife skills cooking 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 refined 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 for a classic American menu, with seafood to start and skirt steak to follow. You’ll learn where the skirt steak comes from, and how to cook it to have the most flavor. Along with the surf and the turf you’ll prepare a wilted kale salad, and delicious triple – baked potatoes with crispy outsides and a moist insides. You’ll end the meal with a refreshing sorbet. The recipes and skills you’ll learn in this class will contribute to many memorable meals!

Clams Casino
Skirt steak with mustard sauce
Wilted kale salad salad with apples and walnuts
Triple-baked potatoes
Blueberry sorbet

Join us for this class, where you will learn to make delicious, speedy gnocchi with a recipe will be useful well into the future (if not forever!). Chef Paul will show you how to make them fast and how to make them light, a perfect meal at home with family or with friends. You’ll learn the secret to making a  show-stopping Caesar salad (hint: it’s all about the dressing) and you’ll round off your meal with a palate-pleasing raspberry sorbet.

Caesar salad
Potato gnocchi
Tomato Vodka Sauce
Raspberry Sorbet

This Provençal menu will introduce you to a typically French vegetable soup made with pesto, one of our favorite cold (and colder) weather dishes. Make it at the weekend and heat it up as you go along! Learn how to prepare a paprika rub that will spice up cornish hens (or other meats), rich scalloped potatoes in the French style, and blueberry clafoutis for dessert.

Chunky vegetable soup made with pesto
Roasted Cornish hen with garlic paprika rub
Scalloped potatoes made with milk, cream, and fresh nutmeg
Blueberry clafoutis

T-Day comes but once a year…but wait! What are you bringing to the big meal? Will you be celebrating at home this year and doing all the cooking, or gathering with a smaller group of family and friends? You can get up to speed with our annual Thanksgiving brush-up-on-the-classics menu. This year, we are focusing on fabulous side dishes. Join us for this class where you’ll master some Thanksgiving classics (and maybe discover some new favorites) that you can serve or bring to the T-day feast.

Green apple and butternut squash soup
Sautéed Brussels sprouts with ginger and garlic
Scalloped potatoes with nutmeg milk and cream
Fennel and tomato gratin
Apple tart with pumpkin sorbet

Join us for this class, where you will learn to make delicious, speedy gnocchi with a recipe will be useful well into the future (if not forever!). Chef Paul will show you how to make them fast and how to make them light, a perfect meal at home with family or with friends. You’ll learn the secret to making a  show-stopping Caesar salad (hint: it’s all about the dressing) and you’ll round off your meal with a palate-pleasing raspberry sorbet.

Caesar salad
Potato gnocchi
Tomato Vodka Sauce
Raspberry Sorbet

Learn how to make a creamy risotto from scratch with tips from a professional chef.

In this hands-on cooking class, Chef Paul will teach you how to create perfectly cooked butternut squash risotto completely from scratch.  You’ll learn how to add, stir, and time your risotto for a restaurant-quality dish every time.

To start off the class, you’ll prepare a delicious goat cheese spread that you will slather over sliced bread. Bringing some green into the menu, you’ll make a wilted kale salad (when the fibers are broken up you get a more digestible result), and you’ll finish the meal with delectible roasted pears served with honey and apple cider. 

Goat cheese crostini
Butternut squash risotto
Wilted kale salad with apples and walnuts
Roasted pears with honey and fresh apple cider

​Learn the fundamentals of basic knife cuts and make cooking at home simple.
In this knife skills cooking 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 refined 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

Do you really want take-out enchiladas with who knows what ingredients they use?  No, you do not! Join us for this Mexican lunch class where you’ll learn to make these great traditional recipes at home. Chef Paul’s signature guacamole is a great entertaining staple, it stands out from anything store-bought and says “Welcome!” to your friends and guests.  You’ll learn how to make a smoky tomatillo sauce for the enchiladas by grilling the tomatillos, burning them (yes, the chef says burn them) and blending them with spices and fresh herbs. You’ll make traditional drunken beans, and then top off this great meal with a chili-infused chocolate cake.

Chef Paul’s killer guacamole
Green chicken enchiladas with tomatillo sauce
Drunken beans, yellow rice with tomatoes and onions
Spicy Mexican chocolate cake

What could be nicer than a hearty French Coq au Vin on a winter afternoon? 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

​The perfect way to start the holiday season! Join chocolate expert Alexandra Leaf  and Chef Paul for an afternoon of all things chocolate. You’ll be tasting different chocolates from around the world with Alexandra, learning how to compare different flavor profiles and about what goes into creating an artisanal chocolate. With Chef Paul you’ll prepare a delicious meal featuring chocolate in its savory as well as sweet form.  Learn about the culture of cacao—from bean to bar—as well as what is currently trending in the world of chocolate. 

With Alexandra:
A tasting of 6-8 different chocolates from around the world
With Chef Paul:
Caesar salad
Skirt steak with a chocolate/chipotle rub
Individual chocolate lava cakes

Join us for this Sunday afternoon class, where you will learn to make delicious, speedy gnocchi with a recipe will be useful well into the future (if not forever!). Chef Paul will show you how to make them fast and how to make them light, a perfect meal at home with family or with friends. You’ll learn the secret to making a  show-stopping Caesar salad (hint: it’s all about the dressing) and you’ll round off your meal with a palate-pleasing raspberry sorbet.

Caesar salad
Potato gnocchi
Tomato Vodka Sauce
Raspberry Sorbet

Learn how to make a creamy risotto from scratch with tips from a professional chef.

In this hands-on cooking class, Chef Paul will teach you how to create perfectly cooked butternut squash risotto completely from scratch.  You’ll learn how to add, stir, and time your risotto for a restaurant-quality dish every time.

To start off the class, you’ll prepare a delicious goat cheese spread that you will slather over sliced bread. Bringing some green into the menu, you’ll make a wilted kale salad (when the fibers are broken up you get a more digestible result), and you’ll finish the meal with delectible roasted pears served with honey and apple cider. 

Goat cheese crostini
Butternut squash risotto
Wilted kale salad with apples and walnuts
Roasted pears with honey and fresh apple cider

​Learn the fundamentals of basic knife cuts and make cooking at home simple.
In this knife skills cooking 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 refined 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