Cooking Classes

This recipe for delicious gnocchi will be useful well into the future, if not forever! Chef Paul will show you his tricks for making them fast and light, a perfect meal to throw together at home with family or friends. The vodka tomato sauce recipe is classic Miette, and freezes like a dream.  In making this meal  you’ll also learn the secret to preparing a perfect breaded chicken breast, and a yummy Caesar salad (hint: it’s all about the dressing).

Caesar salad
Potato gnocchi with vodka sauce
Oven-roasted breaded chicken breast

This menu offers a South American (mostly) menu prepared with French techniques. You’ll learn to make arepas with a tomatillo salsa (spicy or not, you can adjust to your taste), and learn the proper technique for sauteing shrimp (there’s a trick to it). For the tilapia, you’ll prepare a cilantro lemon marinade that you’ll use for any number of other dishes (tofu, chicken). A fluffy vegetable couscous will give you the chance to practice some knife skills. 

Arepas with salsa verde and shrimp
Baked Tilapia with a cilantro sauce
Vegetable couscous

If we had a flying carpet, this is how we would eat dinner: a delicious gnocchi and chicken entrée in Milan, followed by a delicious sorbet in Nice. Overlooking the sea. We’ll handle the menu, you can bring your imagination. These recipes are among our favorites, and we think you will keep them in your repertoire for years to come.
Chef Paul combines his speedy gnocchi recipe (a dinner party favorite) with an add-this-to-your-repertoire chicken main course.

Potato Gnocchi with tomato-vodka sauce
Parmesan-crusted stuffed chicken breast
Sautéed market vegetables
Cherry sorbet

This recipe for delicious potato gnocchi 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 perfect breaded chicken breast and a yummy tomato and basil bruschetta (the Italian way). A light and fruity sorbet rounds out a beautiful brunch menu.

Tomato and basil bruschetta
Potato gnocchi with tomato-vodka sauce
Oven-roasted breaded chicken breast
Mango sorbet

A classic American menu, with seafood to start and 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 is a robust Caesar salad (Chef Paul will impart the secrets of his signature Caesar salad dressing), delicious baked potatoes with crispy outsides and moist insides.  The recipes and skills you’ll learn in this class will contribute to many memorable dinners!

Clams Casino
Caesar salad with homemade croutons
Skirt steak with mustard sauce
Triple-baked potatoes

Staying in town this weekend? Join us and learn how to make this classic NoHo brunch menu. Chef Paul has tried out many shaksucka recipes, and this is the one he thinks will be the keeper. You’ll learn how to properly cook the eggs and the secret of that yummy tomato sauce that makes the dish so irresistable. You’ll practice your knife skills on a cucumber and tomato salad, and for dessert a palate pleasing cherry sorbet.

Shakshuka with roasted potatoes
Mediterranean salad with cucumbers and tomatoes
Cherry sorbet

Chef Paul has a soft spot for this tender cut of pork tenderloin. He has prepared it in every restaurant he has ever worked in. Here he’ll teach you how to finesse the stuffing and create a crowd-pleasing (not to mention impressive) version.  This is accompanied by a super-green kale salad (hello SoHo!) and traditional American favorites, roasted potatoes and sautéed spinach.

Wilted kale salad with apples and almonds
Stuffed pork tenderloin with dried fruit
Roasted potatoes
Sautéed spinach

A late spring brunch menu, starting with a getting-ready-for-summer gazpacho that is easy to prepare ahead of time when guests are expected. Paired with a roasted cornish hen that can marinate overnight for fast and flavorful entré the next day, and a yummy ratatouille that you hope will become leftovers for the week (but probably won’t, because it’s so darn good).

Gazpacho with homemade croutons
Roasted cornish hen with a paprika and garlic rub
Ratatouille