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
February 2023
Saturday, February 4th
Classic Bistro Dishes from Around the World
12:00pm – 3:00pm
Sold Out
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
Sunday, February 5th
Knife Skills: The Fundamentals
12:00pm -3:00pm
Sold Out
Did you get new knives for the holidays? 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 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, February 10th
Knife Skills: The Fundamentals
6:00pm -9:00pm
Sold Out
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
Saturday, February 11th
Bean to Bar: A Pre-Valentine’s Day Chocolate Tasting with Alexandra Leaf
12:00pm -2:00pm
$125.00
Is chocolate an aphrodisiac or modern-day superfood? Perhaps a bit of both!
On this run-up to Valentine’s day, join chocolate expert and Salon du Chocolat judge Alexandra Leaf for an exploration of one of our favorite foods: chocolate.
You’ll learn about the culture of chocolate – from bean to bar – and discover how this New World food is helping to reshape the economies of countries worldwide. Alexandra will share her tasting expertise with a handy checklist of flavors and textures that articulate the vocabulary of chocolate. You’ll get to taste and rate chocolate like an expert through a sampling of top-rated, international artisanal chocolate bars.
This lover-ly afternoon will conclude with homemade chocolate sorbet and a chilled glass of Prosecco!
Saturday, February 11th
Knife Skills: The Fundamentals
4:00pm -7:00pm
Sold Out
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
Sunday, February 12th
Italian Classics for the Modern Vegan
Sold Out: We are offering this class again next Sunday, February 19th
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
Butternut squash risotto
Carrot cashew miso spread over crostini
Raspberry sorbet
Tuesday, February 14th
Be My Valentine: A Valentine’s Day Dinner Class
6:00pm -9:00pm
Sold Out
Love makes the world go round, or is it food? How about both? Join us for this Valentine’s Day dinner and cook this delicious meal together. Chef Paul will lead the class in creating tender crab cakes (his specialty, and he only teaches them a few times a year), a shrimp and red wine risotto, and our most requested chocolate lava cake with homemade ice cream. A complimentary glass of prosecco will be served with dinner.
Crab cakes with fresh herb sauce
Shrimp risotto with red wine, bacon, rosemary, and radicchio
Warm chocolate cake with homemade vanilla ice cream
Friday, February 17th
Knife Skills: The Fundamentals
6:00pm -9:00pm
Sold Out
Did you get new knives for the holidays? 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 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, February 18th
The Joy of French (Country) Cooking
12:00pm -3:00pm
Sold Out
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 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
Sunday, February 19th
Italian Classics for the Modern Vegan
12:00pm – 3:00pm
Sold Out
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
Butternut squash risotto
Carrot cashew miso spread over crostini
Raspberry sorbet
Thursday February 23rd
Knife Skills: The Fundamentals
6:00pm -9:00pm
Sold Out
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
Friday, February 24th
Classic Bistro Dishes from Around the World
6:00pm – 9:00pm
$125.00
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
Saturday, February 25th
An Italian Classic: Speedy Gnocchi
12:00pm – 3:00pm
Sold Out
Join us for this popular pasta 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
Sunday, February 26th
Knife Skills: The Fundamentals
12:00pm -3:00pm
Sold Out
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
March 2023
Friday, March 3rd
Knife Skills: The Fundamentals
6:00pm -9:00pm
$125.00
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
Saturday, March 4th
Knife Skills: The Fundamentals
12:00pm -3:00pm
Sold Out
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
Sunday, March 5th
An Italian Classic: Speedy Gnocchi
12:00pm – 3:00pm
$125.00
Join us for this popular pasta 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
Sunday, March 5th
An Italian Classic: Speedy Gnocchi
4:00pm – 7:00pm
$125.00
Join us for this popular pasta 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
Friday, March 10th
Italian Classics for the Modern Vegan
6:00pm – 9:00pm
$125.00
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
Butternut squash risotto
Carrot cashew miso spread over crostini
Raspberry sorbet
Saturday, March 11th
Italian Classics for the Modern Vegan
12:00pm – 3:00pm
Sold Out
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
Butternut squash risotto
Carrot cashew miso spread over crostini
Raspberry sorbet
Sunday, March 12th
Knife Skills: The Fundamentals
12:00pm -3:00pm
$125.00
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
Thursday, March 16th
Knife Skills: The Fundamentals
6:00pm -9:00pm
$125.00
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
Saturday, March 18th
Classic Bistro Dishes from Around the World
12:00pm – 3:00pm
$125.00
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
Sunday, March 19th
The Joy of French (Country) Cooking
12:00pm -3:00pm
$125.00
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 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
Saturday, March 25th
Knife Skills: The Fundamentals
12:00pm -3:00pm
$125.00
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
Sunday, March 26th
Italian Classics for the Modern Vegan
12:00pm – 3:00pm
$125.00
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
Butternut squash risotto
Carrot cashew miso spread over crostini
Raspberry sorbet
April 2023
Saturday, April 1st
NEW! Soufflé! An All-Soufflé Masterclass
12:00pm – 3:00pm
$125.00
Bring your fear of failing with you to class! Chef Paul will show you the right materials to use to make a perfect soufflé, and teach you how to create two different kinds of soufflé: a main course soufflé made with cheese and orzo and a red pepper rouille sauce, and a raspberry and chocolate soufflé for dessert. To start, you’ll create a refreshing salad (with a fail-proof French vinaigrette) with a sunflower and sundried tomato topping.
Romaine salad with sunflower and sundried tomato topping, French vinaigrette dressing
Orzo and parmesan soufflé with red pepper rouille
Raspberry and chocolate soufflé
Sunday, April 2nd
Knife Skills: The Fundamentals
12:00pm -3:00pm
$125.00
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