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: firstname.lastname@example.org
Kindly bring proof of vaccination (Excelsior Pass, NYC Covid Safe Pass, Vaccination card, or proof of a negative test within 72 hours) to classes. Thank you!
Saturday, October 2nd
From Bean to Bar: A Passion for Chocolate
Join chocolate expert Alexandra Leaf and Chef Paul for an afternoon of all things chocolate. You’ll be tasting different chocolates from around the world with Alexandra, learning how to compare different flavor profiles and about what goes into creating an artisanal chocolate. With Chef Paul you’ll prepare a delicious meal featuring chocolate in its savory as well as sweet form. Learn about the culture of cacao—from bean to bar—as well as what is currently trending in the world of chocolate.
A tasting of 6-8 different chocolates from around the world
With Chef Paul:
Skirt steak with a chocolate/chipotle rub
Individual chocolate lava cakes
Friday, October 8th
Montauk Meets Manhattan: A Surf and Turf Menu
A classic American menu, with seafood to start and a fruit-stuffed filet of pork to follow. You’ll prepare clams casino the traditional way and you’ll learn a great technique for stuffing any kind of meat or fish with dried fruit. You’ll make a kale salad (knife skills!) and learn the secret to Chef Paul’s triple baked potatoes (hint: cheese) that are crispy outside and moist inside every time. A light and fruity dessert will follow. The recipes and skills you’ll learn in this class will contribute to many memorable dinners!
Tender filet of pork stuffed with dried fruit
Wilted kale salad with apples and walnuts Triple-baked potatoes
Tuesday, October 12th
Knife Skills: The Fundamentals
In this class, Chef Paul will teach you the fundamental knife skills that make prepping recipes at home easy and fast. You’ll become familiar with everything from chopping tomatoes and onions and slicing vegetables to mincing herbs. He’ll explain how to choose the best knives, and how to take care of the ones you already have. Get firsthand experience by using what you’ve learned to prepare a delicious meal!
Tomato and basil bruschetta
Roasted cornish hen with a paprika rub, carrots and parsnips
Roasted potatoes with caramelized onions and charred peppers
Apple Tarte Fine
Friday, October 15th
An Italian Classic: Speedy Gnocchi
Join us for this 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.
Tomato Vodka Sauce
Sunday, October 17th
Ola! An Afternoon in Mexico
Do you really want take-out enchiladas with who knows what ingredients they use? No, you do not! Join us for this Mexican lunch class where you’ll learn to make these great traditional recipes at home. Chef Paul’s signature guacamole is a great entertaining staple, it stands out from anything store-bought and says “Welcome!” to your friends and guests. You’ll learn how to make a smoky tomatillo sauce for the enchiladas by grilling the tomatillos, burning them (yes, the chef says burn them) and blending them with spices and fresh herbs. You’ll make traditional drunken beans, and then top off this great meal with a chili-infused chocolate cake.
Chef Paul’s killer guacamole
Green chicken enchiladas with tomatillo sauce
Drunken beans, yellow rice with tomatoes and onions
Spicy Mexican chocolate cake
Saturday, October 23rd
French Country Cooking
12:00 – 3:00pm
This weekend, bring a bit of Provence to your kitchen with four authentic French recipes designed by Chef Paul. We start off by building a mesclun salad with a blend of arugula, leafy lettuces and endive topped with Chef Paul’s No-Fail vinaigrette. For the main course, you’ll prepare Cornish hens with a paprika rub (which can be applied in advance and refrigerated) served with nutmeg-spiced scalloped potatoes. For dessert, whip up a dreamy raspberry soufflé completely from scratch.
Mesclun salad with blue cheese dressing
Roasted Cornish hen with garlic paprika rub
Scalloped potatoes made with milk, cream, and fresh nutmeg