Cooking Classes

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

Bring a bit of France to your kitchen with four fantastique French recipes taught 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 do this) 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

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

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

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

Bring a bit of France to your kitchen with four fantastique French recipes taught 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 do this) 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

Welcome to Little Italy! In this class you’ll go all-Italian with a delicious menu of Caesar salad, gnocchi, and sorbetto. Come enjoy the great vibe of this neighborhood, and make a great Italian meal to remember it by.

The joy of the Caesar salad is all in this divine dressing, which is both creamy and piquant. Working in groups, Chef Paul will show you how to create perfectly pillowy gnocchi completely from scratch.  You’ll learn how to mix, roll, slice and boil restaurant-style gnocchi, which you’ll prepare alongside a tasty tomato vodka sauce that pairs with it beautifully. As a final touch, you’ll make a refreshing fruit (sometimes raspberry, sometimes strawberry basil) sorbet for dessert.

Caesar salad and dressing
Potato gnocchi
Tomato vodka sauce
Seasonal fruit sorbet

Join us for our first bistro class of the season! This class is offered once a month from October to March.

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

First, you’ll construct a tasty panzanella salad with bread, tomatoes and Chef Paul’s signature no-fail vinaigrette (you will use this recipe forever). Then you’ll work on the main course; a stroganoff of crispy chicken thighs served over a medley of vegetables cooked in red wine sauce. Love dumplings? In this class you’ll learn to make spaetzle, a specialty of Alsace and Switzerland. Using a classic spaetzle maker, Chef Paul will teach you this authentic dumpling recipe, which pairs beautifully with the vino-infused stroganoff.  A fruity, palate-pleasing sorbet rounds off this delicious meal.

Panzanella salad with no-fail vinaigrette
Stroganoff of baked chicken thighs with red wine, bacon, and mushrooms
Traditional spaetzle (dumplings)
Raspberry sorbet 

On this Columbus Day weekend, join us in creating a no-meat, no dairy Italian meal. 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 sorbet.

Caesar salad with a tahini-based Caesar dressing
Butternut Squash Risotto
Carrot Cashew Miso Spread
Basil Raspberry Sorbet

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

Bring a bit of France to your kitchen with four fantastique French recipes taught 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 do this) 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

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

Welcome to Little Italy! In this class you’ll go all-Italian with a delicious menu of Caesar salad, gnocchi, and sorbetto. Come enjoy the great vibe of this neighborhood, and make a great Italian meal to remember it by.

The joy of the Caesar salad is all in this divine dressing, which is both creamy and piquant. Working in groups, Chef Paul will show you how to create perfectly pillowy gnocchi completely from scratch.  You’ll learn how to mix, roll, slice and boil restaurant-style gnocchi, which you’ll prepare alongside a tasty tomato vodka sauce that pairs with it beautifully. As a final touch, you’ll make a refreshing fruit (sometimes raspberry, sometimes strawberry basil) sorbet for dessert.

Caesar salad and dressing
Potato gnocchi
Tomato vodka sauce
Seasonal fruit sorbet

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 us for our first Coq au Vin class of the season! We will offer this class once a month through February.

We’ll start off this wonderful, aromatic French menu with a classic Caesar salad (the dressing will knock your chausettes off). Then you’ll gather round to learn the classic method of preparing coq au vin, a flavorful chicken dish cooked in wine sauce. The secret, as with many French recipes, is in the sauce (hint: there will be bacon). We serve it the traditional way, with a baguette (who knew?).  To round out this meal, you’ll prepare a did-I-do-that? perfectly yummy French soufflé with chocolate sauce. Vive la France!

Caesar salad with Chef Paul’s no-fail Caesar dressing
Classic coq au vin with homemade garlic croutons
Raspberry soufflé with chocolate sauce

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 sorbet.

Caesar salad with a tahini-based Caesar dressing
Butternut Squash Risotto
Carrot Cashew Miso Spread
Basil Raspberry Sorbet

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

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

First, you’ll construct a tasty panzanella salad with bread, tomatoes and Chef Paul’s signature no-fail vinaigrette (you will use this recipe forever). Then you’ll work on the main course; a stroganoff of crispy chicken thighs served over a medley of vegetables cooked in red wine sauce. Love dumplings? In this class you’ll learn to make spaetzle, a specialty of Alsace and Switzerland. Using a classic spaetzle maker, Chef Paul will teach you this authentic dumpling recipe, which pairs beautifully with the vino-infused stroganoff.  A fruity, palate-pleasing sorbet rounds off this delicious meal.

Panzanella salad with no-fail vinaigrette
Stroganoff of baked chicken thighs with red wine, bacon, and mushrooms
Traditional spaetzle (dumplings)
Raspberry sorbet 

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

Can’t look at a turkey leftover but can’t bring yourself to go grocery shopping, either? Come to Miette and bring a bit of France to your kitchen with four fantastique French recipes taught 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 do this) 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

Time to start thinking of Christmas! Will you be gifting your foodie friend or partner a new knife this season? 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 a fresh tomato bruschetta, roasted chicken with vegetables and apple tarte fine, 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 fabulous meal!

Tomato Bruschetta
Roasted chicken with carrots and parsnips
Roasted potatoes with caramelized onions and charred peppers
Apple Tarte Fine