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

September 2022

Saturday, September 24th

  Classic Bistro Fare

4:00pm – 7:00pm

Sold Out: We are offering this class again on October 14th

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 the spaetzle maker to make perfect, authentic, dumplings. A fruity, palate-pleasing sorbet rounds off this delicious meal.

Gougères 
Crispy chicken in a red wine and mushroom sauce
Spaetzle (homemade dumplings)
Fruit sorbet

 

Sunday, September 25th

  An Italian Classic: Speedy Gnocchi

4:00pm – 7:00pm

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

Friday, September 30th 

    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

October 2022

Saturday, October 1st 

    Classic Italian for the Modern Vegan

4:00pm – 7:00pm

Sold Out: we are offering this class again on October 29th and November 20th

This menu of Italian classics has been transformed into a vegan feast that will appeal to vegans and non-vegans alike. In this class you will learn how to make no-meat, no-dairy 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 a fresh and cool raspberry sorbet.

Caesar salad with a tahini miso dressing
Asparagus and green pea risotto
Carrot cashew miso spread over crostini
Raspberry sorbet 

Sunday, October 2nd 

    The Joy of French (Country) Cooking

4:00pm -7:00pm
$125.00

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

Saturday, October 8th

  An Italian Classic: Speedy Gnocchi

4:00pm – 7:00pm

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, October 9th 

    Knife Skills: The Fundamentals

4:00pm – 7:00pm

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

Friday, October 14th

  Classic Bistro Fare

6:00pm – 9:00pm
$125.00

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 the spaetzle maker to make perfect, authentic, dumplings. A fruity, palate-pleasing sorbet rounds off this delicious meal.

Gougères
Crispy chicken in a red wine and mushroom sauce
Spaetzle (homemade dumplings)
Fruit sorbet 

Saturday, October 15th

  An Italian Classic: Speedy Gnocchi

12:00pm – 3:00pm
$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

Sunday, October 16th 

    Provençal: Flavors from the South of France

4:00pm -7:00pm

A classic French menu of slow roasted salmon and ratatouille, full of the flavors of Provence. You’ll start this class off with a refreshing salad of cooked beets and oranges over lettuce, sprinkled liberally with feta cheese. Then you will create a delicious roasted salmon, topped with an olive tapanade that gives a hint of umami, savory flavor to your tender salmon steak. Cue up your knife skills with the ratatouille, chopping zucchini, onions, yellow squash, and peppers. Follow this with a refreshing homemade raspberry sorbet.

Beet and orange salad with feta cheese
Slow cooked salmon coated with olive tapenade
Classic French ratatouille
Raspberry sorbet

Saturday, October 22nd 

    Knife Skills: The Fundamentals

12:00pm – 3:00pm
$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, October 23rd

  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, October 29th 

    Classic Italian for the Modern Vegan

12:00pm – 3:00pm
$125.00

This menu of Italian classics has been transformed into a vegan feast that will appeal to vegans and non-vegans alike. In this class you will learn how to make no-meat, no-dairy 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 a fresh and cool raspberry sorbet.

Caesar salad with a tahini miso dressing
Asparagus and green pea risotto
Carrot cashew miso spread over crostini
Raspberry sorbet 

Sunday, October 30th 

    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

November 2022

Saturday, November 5th

  An Italian Classic: Speedy Gnocchi

12:00pm – 3:00pm
$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

Sunday, November 6th 

    The Joy of French (Country) Cooking

4:00pm -7:00pm
$125.00

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

Saturday, November 12th 

    Knife Skills: The Fundamentals

12:00pm – 3:00pm
$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, November 13th

  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

Sunday, November 20th 

    Classic Italian for the Modern Vegan

4:00pm – 7:00pm
$125.00

This menu of Italian classics has been transformed into a vegan feast that will appeal to vegans and non-vegans alike. In this class you will learn how to make no-meat, no-dairy 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 a fresh and cool raspberry sorbet.

Caesar salad with a tahini miso dressing
Asparagus and green pea risotto
Carrot cashew miso spread over crostini
Raspberry sorbet 

December 2022

Saturday, December 3rd 

    Knife Skills: The Fundamentals

12:00pm -3:00pm
$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