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

May 2022

Sunday, May 1st 

 New! Classic American Bistro with Handmade Dumplings

4:00pm-7:00pm

Sold out: we will offer this class again in June

Bistro-style: a little bit American, a little bit French. Learn these classic bistro dishes with recipes created by Chef Paul, and make a hearty 4-course dinner that brings the bistro to you. 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 spaetzle maker to make perfect, authentic, dumplings. A fruity, palate-pleasing sorbet rounds off this delicious meal.

Flaky cheddar cheese puffs 
Crispy chicken over a red wine, bacon, and mushroom medley
Homemade egg dumplings (spaetzle)
Raspberry sorbet

Saturday, May 14th 

    Knife Skills: The Fundamentals

4:00pm – 7:00pm

Sold out: we are offering this class again on May 26th 

​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, May 20th

  An Italian Classic: Speedy Gnocchi

6:00pm – 9:00pm
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, May 22nd

  New! All Plants: A Spring Risotto No-Meat, No-Dairy Menu

4:00pm – 7:00pm
$125.00

Chef Paul’s vegan versions of his classic dishes have proven so popular that we’ve decided to create a class especially for them. For this delicious no-meat, no-dairy menu you’ll whip up a vegan Caesar Salad dressing and pour it over crispy romaine lettuce. Instead of croutons, you’ll make toasted crostini with a tasty carrot miso spread. How does vegan risotto work? With a vegetable broth, finished with Chef Paul’s creamy cashew sauce – an incredibly versatile addition to your repertoire that can be used over vegetables or any kind of pasta or potatoes. For dessert you’ll made a super refreshing raspberry thyme sorbet. Join us for this delectable new class, and learn to make these classic dishes for you and your vegan family and friends.

Caesar salad made with a vegan Caesar dressing
Carrot miso spread on toasted crostini
Asparagus risotto with cashew cream sauce
Raspberry thyme sorbet

Monday, May 23rd

  An Italian Classic: Speedy Gnocchi

6:00pm – 9:00pm
$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

Thursday, May 26th 

    Knife Skills: The Fundamentals

6:00pm – 9:00pm
Sold Out

​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, May 28th

  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

June 2022

Saturday, June 4th 

    Knife Skills: The Fundamentals

4:00pm – 7:00pm
$125.00

​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

Sunday, June 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

Saturday, June 11th 

    The Joy of French (Country) Cooking

4:00pm -7:00pm
Class: $125

This weekend, 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

Friday, June 24th

Risotto: At-Home Italian Classic Cooking 

6:00pm -9:00pm
Class $125.00

In this hands-on cooking class, Chef Paul will teach you how to create a creamy, perfectly cooked asparagus and green pea 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. Keeping with the Italian green theme,  you’ll make a wilted kale salad with a zingy lemon juice vinaigrette, and you’ll finish the meal with a palate-pleasing raspberry sorbet.

Goat cheese crostini
Asparagus and green pea risotto
Wilted kale salade with apples and walnuts
Raspberry sorbet

Saturday, June 25th

  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