Cooking Classes

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 thyme sorbet.

Caesar salad with a creamy vegan dressing
Butternut squash risotto
Carrot Cashew Miso Spread on crostini
Raspberry Thyme Sorbet

Join us for this tasty menu of bruschetta, roast chicken, vegetables, potatoes, and apple tart, and 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

Coming to Little Italy for the San Gennaro Festival this weekend? While you are here, come make a great Italian meal! This recipe for fast and glorious gnocchi will be useful well into the future (if not forever!). Chef Paul will show you how to make them quickly, and how to make them light, a perfect meal at home with family or with friends.

In this hands-on cooking class, 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 sorbetto for dessert.

Caesar salad – romaine lettuce, Caesar salad dressing (contains eggs and parmesan)
Handmade potato gnocchi (contains flour)
Tomato – Vodka sauce
Raspberry Sorbetto

Join us for this tasty menu of bruschetta, roast chicken, vegetables, potatoes, and apple tart, and 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

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 thyme sorbet.

Caesar salad with a creamy vegan dressing
Butternut squash risotto
Carrot Cashew Miso Spread on crostini
Raspberry Thyme Sorbet 

​International Bistro-style: a little bit French, a little bit Austrian, a little bit Swiss. Learn these classic bistro dishes with recipes created by Chef Paul, and make a hearty 4-course dinner that brings the bistro to you from around the world.

First you’ll whip together Chef Paul’s signature flaky cheese puffs, (gougères, in French), an airy and popular hors d’oeuvre that disappear as fast as you can make them. 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 a classic spaetzle maker to make perfect, authentic, dumplings. A fruity, palate-pleasing sorbet rounds off this delicious meal.

Gougeres 
Baked chicken thighs with red wine, bacon, and mushrooms
Traditional spaetzle (dumplings)
Raspberry sorbet 

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 

Join us for this tasty menu of bruschetta, roast chicken, vegetables, potatoes, and apple tart, and 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

Join chef Rati Lohtia on this North Indian cooking adventure, and learn to create a delicious meal of classic Indian dishes.

During the course of the evening, you’ll be introduced to the wonderful array of herbs and spices that flavor the Indian table, and you’ll gain the confidence and experience to recreate some of your favorite restaurant dishes at home.  On the menu is the world’s most popular Indian dish, Chicken Tikka Masala, which you will prepare alongside a Cauliflower Masala, Moong Dal salad, Dhanya Aloo, and Pulao rice.  This hands-on class will give you the skills to bring some of these Indian classics into your repertoire.

Moong Dal salad (sprouted green lentils drizzled with fresh lime juice, onions, and chillies)
Chicken Tikka Masala (boneless chicken cooked in a creamy tomato sauce)
Gobi Masala (cauliflower braised with ginger, tomato, and spices)
Dhanya Aloo (new potatoes seasoned with coriander)
Pulao (basmati rice pilaf with onions)
Yogurt salad with mint
Homemade mango sorbet

This recipe for fast and glorious gnocchi will be useful well into the future (if not forever!). Chef Paul will show you how to make them quickly, and how to make them light, a perfect meal at home with family or with friends.

In this hands-on cooking class, 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 sorbetto for dessert.

Caesar salad – romaine lettuce, Caesar salad dressing (contains eggs and parmesan)
Handmade potato gnocchi (contains flour)
Tomato – Vodka sauce
Raspberry Sorbetto

Sunday in the city? 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

Join us for this tasty menu of bruschetta, roast chicken, vegetables, potatoes, and apple tart, and 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

From American farmstead cheddars to French triple cream, the world of cheese is vast and delicious. Join Chef Paul Vandewoude and culinary educator Alexandra Leaf for an afternoon that combines a hands-on cooking class with a fabulous cheese tasting experience.

To begin, you’ll whip up a main course cheese and orzo soufflé. Then you’ll toss together a salad with Chef Paul dressed with a surprisingly great (really!) blue cheese dressing. While the soufflé is in the oven, you’ll sit down for a cheese tasting led by Alexandra, where you’ll learn about the four exceptional cheeses she has chosen, including a special dessert cheese, which will be served with quince, and a glass of port, for an elegant and illuminating end to the meal.

Orzo and cheddar soufflé
Crunchy mixed salad with citrus and a blue cheese dressing
Tasting of 4 cheeses, led by Alexandra Leaf

Class is limited to 10 people  

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 

Join us for this tasty menu of bruschetta, roast chicken, vegetables, potatoes, and apple tart, and 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

This recipe for fast and glorious gnocchi will be useful well into the future (if not forever!). Chef Paul will show you how to make them quickly, and how to make them light, a perfect meal at home with family or with friends.

In this hands-on cooking class, 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 sorbetto for dessert.

Caesar salad – romaine lettuce, Caesar salad dressing (contains eggs and parmesan)
Handmade potato gnocchi (contains flour)
Tomato – Vodka sauce
Raspberry Sorbetto

Sunday in the city? 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

Learn the secrets to creating fluffy and delicious soufflés that can be served for breakfast, lunch (or dinner), and dessert.

To start, you’ll create a refreshing salad with a sunflower and sundried tomato topping, dressed with Chef Paul’s famous no-fail French vinaigrette. Then Chef Paul will lead you in preparing three different kinds of soufflé: a breakfast pan soufflé seasoned with fines herbes, a main course soufflé made with cheese and orzo served with a red pepper rouille sauce, and a  raspberry and chocolate soufflé for dessert. Bring your fear of failing to class and conquer it!

Romaine salad with sunflower and sundried tomato topping, French vinaigrette dressing
Breakfast pan soufflé with fines herbes
Orzo and parmesan soufflé with red pepper rouille
Raspberry and chocolate soufflé

​International Bistro-style: a little bit French, a little bit Austrian, a little bit Swiss. Learn these classic bistro dishes with recipes created by Chef Paul, and make a hearty 4-course dinner that brings the bistro to you from around the world.

First you’ll whip together Chef Paul’s signature flaky cheese puffs, (gougères, in French), an airy and popular hors d’oeuvre that disappear as fast as you can make them. 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 a classic spaetzle maker to make perfect, authentic, dumplings. A fruity, palate-pleasing sorbet rounds off this delicious meal.

Gougeres 
Baked chicken thighs with red wine, bacon, and mushrooms
Traditional spaetzle (dumplings)
Raspberry sorbet