Cooking Classes

 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

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 hands-on French-themed cooking class will teach you to create some of the region’s most iconic dishes. You’ll learn the finest Provençal techniques to turn fresh ingredients into delightful textures and flavor combinations.

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 celebration of the Italian holiday Ferragosto, please 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

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

With Chef Paul you’ll create some of the Provençal region’s most iconic dishes. You’ll learn the techniques you need to turn fresh ingredients into delightful texture and flavor combinations. And then you get to eat it!

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

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

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

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