Cooking Classes

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

It’s Father’s Day! Join us for a Francophile brunch class, 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 entrée 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). This is why the French look so together when they entertain: they’ve prepared it all in advance.

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

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. The tomato-vodka sauce is  one of our freezer favorites: we keep it on hand at all times. You’ll also prepare a crispy Caesar salad (the key to greatness is in the dressing), with a light and fruity sorbet to round out a beautiful brunch menu.

Caesar salad
Chef Paul’s speedy potato gnocchi 
Hearty tomato-vodka sauce
Raspberry sorbet

Chef Paul will teach you the fundamentals of basic knife cuts that make cooking at home easy and fast. He’ll explain how to choose the best knives, and how to take care of the ones you already have.  You’ll become familiar with everything from chopping and slicing vegetables to mincing herbs with a professional technique. 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

Sauces can be intimidating, but they are so versatile and easy to make ahead of time. You’ll learn to make a different sauce with each recipe on this menu, starting with a warm buttermilk dressing, followed by a braised tomato sauce served with cornish hens and then a roasted red pepper sauce served with pasta. Even the dessert has a sauce!

Warm escarole salad with buttermilk dressing
Roasted cornish hen with braised tomato, rosemary, and kale sauce
Pasta with roasted pepper, almond, and tomato sauce
Raspberry sorbet with  summer fruit coulis

This classic Mexican menu offers a tasty introduction to some great Mexican staples. Chef Paul loves arepas, and here you’ll learn to make them from scratch and you’ll make a mildly spicy salsa verde to go with them. For the main course you’ll prepare pork tenderloin with chipotle marinade, followed by beans cooked with beer and spices, and yellow rice. 

Arepas with salsa verde
Pork tenderloin prepared with a chipotle marinade
Drunken beans with yellow rice cooked with tomatoes and onions 

Chef Paul will teach you the fundamentals of basic knife cuts that make cooking at home easy and fast. He’ll explain how to choose the best knives, and how to take care of the ones you already have.  You’ll become familiar with everything from chopping and slicing vegetables to mincing herbs with a professional technique. 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

Chef Paul spent his childhood summers in Provence, and has vivid memories of slow family lunches made with the freshest ingredients and eaten outdoors. In this class you’ll learn some of his favorite recipes, and share some of the pleasure of these typically French gatherings. To start you’ll prepare a goat cheese spread that gets slathered on toasted baguette crostinis. You’ll make a tasty cornish hen with a paprika rub, followed by a green lentil stew with a warm, no-fail vinaigrette. To round off this meal and get you in fighting form for your afternoon sieste, you’ll make scalloped potatoes baked in milk and cream, with fresh nutmeg.

Goat cheese crostini
Roasted cornish hen with paprika rub
Green lentil stew with a warm vinaigrette
Scalloped potatoes with milk, cream, and nutmeg