Archived Zoom Classes


​Recorded Zoom sessions of previous classes are available for purchase.  Classes are generally 1 1/2 to 2 hours in length.  When you purchase an archived class you will receive a link to the Zoom recording and a Word file of the recipes.  Please provide a valid email at check out and allow 24 hours for processing.
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Dinner South of the Border

This class features a menu of South of the Border inspired favorites that will make a perfect feast to share with your friends...whether you're celebrating the last blast of summer...or gathered for a vicarious trip via your tastebuds to warmer and sunnier places. 

  • Queso Fundido
  • Salmon Veracruz with Tomatoes, Capers & Olives
  • Piña Colada Cupcakes with Malibu Cream Cheese Frosting

Ways with Zucchini

Sometime in July or August, the prolific members of the summer squash family hit critical mass.  Suddenly it becomes difficult to keep up.  This class features some great ways to use up some of that abundance.  As always, in addition to the recipes, class will feature loads of tips and tricks for choosing, storing and cooking Zucchini and Summer Squash. 

  • Savory Zucchini Pancakes/Fritters
  • Zucchini Stuffed and Roasted with a Medley of Mushrooms & Sweet Corn
  • Summer Orzo Salad with Grilled Summer Squash & Corn with Cherry Tomatoes
  • Fettuccine with Cream, Walnuts & Summer Squash

Favorite Summer Pasta Sauces

This class features some of Chef Paige's favorite ways to enjoy the market abundance of summer.  Whether your market basket is overflowing with tomatoes, corn, zucchini, potatoes, or green beans…this class has you covered.  These are recipes you will make again and again:
 
  • Fettuccine with Corn, Pancetta & Sage
  • Linguine with Pesto, Green Beans & Potatoes
  • Penne with Green & Gold Zucchini & Ricotta
  • Spaghetti with Quick Summer Tomato Sauce
 

Provençal Summer Feast

This class features the simple and delicious foods of summer from the South of France.  Class includes classic recipes…as well as those inspired by the flavors/ingredients of Provence:

  • Pissaladière (Flatbread/pizza with summer onions, thyme, olives and anchovy)
  • Chicken Breasts stuffed with Prosciutto & Goat Cheese
  • Tian Provençal (Gratin of tomato, summer squash/zucchini, and eggplant)
  • Honey Ice Cream with Roasted Summer Fruit Compote & Almond Praline
 

Traditional Potato Gnocchi
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In this foundational class on how to make traditional potato gnocchi, you’ll learn all the tricks for making your gnocchi perfectly light and fluffy…as well as fool-proof methods for preparing ahead and freezing (hint…the trick is in the thawing…).  Class includes recipes for three simple sauces.  

  • Potato Gnocchi (how to make, cook, and freeze)
  • Asparagus & Sage Browned Butter
  • Classic Tomato Sauce
  • Spring Pesto

Hands on Cinnamon Rolls
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Make cinnamon rolls from start to finish with Chef Paige!  Since you'll be watching via recording, you will be able to stop the recording as necessary to accommodate the multiple hour rhythm of the dough (make...rise...chill overnight...form...rise...bake).  You'll make the dough on the first day...and have warm, freshly baked cinnamon rolls the next day for  breakfast or brunch.  What could be a better?

Class will include a thorough discussion of yeast dough basics.  Paige will also discuss different shapes (rolls and loaves) and alternate filling ideas.  

Ways with Brussels Sprouts
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Brussels sprouts elicit strong reactions:  people either love them or hate them.  As a one-time hater turned into a super fan, Chef Paige is on a mission to get others to love them too!  So whether you’re already a fan…or are feeling like maybe you could be convinced to expand your food horizons…you should join Paige for this class where she’ll take a deep dive into Brussels sprouts…how to purchase, store, and cook this oft maligned little vegetable. 

  • Pizza with Brussels Sprouts, Butternut Squash & Garlic Cream
  • Sautéed Brussels Sprouts & Cauliflower and Bacon (equally at home as a vegetable side…or tossed with some bow tie pasta)
  • Warm Salad of Roasted Brussels Sprouts with Apples & Walnuts

Hands-on Knife Skills


​Learning how to use your knife safely and efficiently is ground zero for a cook.  In this class you will learn—through side by side repetition with Chef Paige—to use your knife for beautiful and professional looking results in a soup that requires tiny diced and finely shredded vegetables.  In addition to dicing and shredding, you’ll get to practice your slicing techniques to make a gorgeous fresh pineapple upside-down cake.  Come to class armed with your ingredients, a cutting board, your knives…and your questions!  At the end, you’ll have a simple, delicious, and beautiful meal ready to serve your family or friends. 

  • Winter Root Vegetable & Farro Soup
  • Fresh Pineapple Upside-Down Cake
  • Irish Soda Bread

​Bûche de Noël
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​In this special holiday class Chef Paige will show you how to make the traditional French Yule Log Christmas cake:  the Bûche de Noël.  You will learn how to make the cake, the filling, the frosting, the meringue mushrooms…as well as several different ways to make “berries” and greenery.
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Autumn Breakfast Breads


​Even if you don’t often indulge in sweet baked goods for breakfast, there is something about the change of the season—from the heat of summer to the crisp, cool mornings of Autumn—that can bring on a craving for a warm, sweet scone…or a slice of jam & cheese Danish… to go with your morning (or afternoon!) cup of coffee or tea. In this class Chef Paige demonstrates two of her fall favorites. (Both can be mixed/assembled ahead so that all you have to do is pull them out of the refrigerator or freezer and bake….making them perfect for fall/holiday houseguests.)
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• Jam & Cheese-Filled Coffee Braid
• Pumpkin Spice Scones with Maple Drizzle

An Autumn Menu for Entertaining


​​Autumn jump starts the season of braises and stews.  What better way to mark the occasion than an easy entertaining menu…designed around a delicious Belgian stew of Beef Braised in Beer and Onions.  If you have never successfully prepared a braise…this class is for you.  And if you just need to brush up on your technique…this class is for you too!  Class also includes a crisp and refreshing fall salad…and a not-to-be-missed streusel topped tart filed with “Tatin-style” apples (apples cooked in caramelized sugar and butter until they are tender and translucent…creating an apple-infused caramel sauce in the process).

  • Autumn Greens with Pears, Fennel & Blue Cheese
  • Carbonnade à la Flamande (Belgian Style Beef Braised in Beer & Onions)
  • Caramel Apple Tart with Pecan Streusel
 

Cooking for a Small Household:  Late Summer Dinners


​This class focuses on delicious late summer dinners that rely on a handful of basic “building block” recipes.  Learning to cook from a set of well-honed sub-recipes will increase your creativity and efficiency in the kitchen…all while helping you reduce food waste (especially important if you are cooking in a small household).   Chef Paige teaches Marinated Zucchini...Grilled/Broiled Eggplant...a Basic Grain Pilaf...a quick Summer Tomato Sauce....a versatile sauté of corn and mushrooms...and her favorite quick summer salsa…all while teaching three great summer dinners:

  • Steak Bites with a Marinated Sauté of Zucchini & Cherry Tomatoes
  • Bulgur Pilaf with Tomatoes, Eggplant, & Mint.
  • Sweet Corn, Mushroom & Goat Cheese Quesadillas
 

Mediterranean Appetizers


​Whether you call them Appetizers, Mezze, or Tapas, most people agree that some of the most delicious “small bites”-style foods in the world come from the countries that border on the Mediterranean Sea.  In this class Chef Paige teaches three of her favorite “nibbles” from the Mediterranean:

  • Spanish Patatas Bravas (Fried Potatoes with Spicy Tomato Sauce & Allioli)
  • Moroccan Chicken B’stilla Cigars (crisp phyllo pastry filled with spiced minced chicken)
  • Greek Inspired Meatballs with Tzatziki
 

Picnic Salads


​This class is a primer for the kinds of summer salads that are perfect for picnics & potlucks.  Chef Paige demonstrates three great salads...with loads of ideas for variations on each…plus a fun picnic dessert.

  • Pasta Salad with Pesto & Roasted Chicken and Vegetables
  • Melon Salad with Cucumber, Feta & Mint
  • Mediterranean Chickpea Salad with Roasted Red Peppers & Olives
  • Individual Coconut Cream Pie Parfaits

Summer Desserts


​Summer Desserts should either be loaded with fruit…or cool and refreshing.  In this class you learn to make both!  …stone fruits in a warm and juicy free form galette…tropical fruits in a cool and suave panna cotta…and summer berries adorning a frosty semifreddo.  As always, in addition to the basic recipes, Chef Paige offers ideas for variations and shares tips and tricks for getting each preparation just right.

  • Peach Streusel Crostata
  • Coconut Panna Cotta with Mango Gelée
  • White Chocolate Semifreddo with Raspberries
 

French-Style Fresh Fruit & Pastry Cream Tart


If you have always wondered how to create the beautiful fresh fruit and pastry cream tarts found in French pastry shops…this class is for you!  Chef Paige teaches all the components: the tender, sweet crust….a perfectly silky, vanilla bean flecked pastry cream filling… and the apricot glaze to make the fresh fruit sparkle.  Paige also shares tips on choosing, preparing and arranging the fruit to produce tarts and tartlets that will impress your friends and family.   

Greens, Greens & More Greens...


Anyone who has ever had a CSA share knows that the first few deliveries of the year are filled to overflowing with greens of all kinds.  In this class Chef Paige teaches some creative ways to use the tsunami of greens that flood the CSA shares, Farmers Market stalls, and produce departments in the Spring months.

  • Swiss Chard Fritters
  • Bulgur Pilaf with Mushrooms, Greens & Labneh
  • Gratinéed Polenta with Ricotta and a Spring Medley of Spinach, Mushrooms & Peas
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Tarts & Turnovers for Spring


One of Chef Paige’s favorite things to teach is short crust pastry (or pie dough).  With one simple recipe…and an understanding of the process…anyone can make a good pie crust.  And once you have mastered the dough, there are so many delicious things you can make.  In this class Paige teaches the dough…and then shows how to form it into empanadas and two styles of tarts.  For this class, all of the fillings will feature Spring  produce.   
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  • Asparagus & Gruyère Tart
  • Swiss Chard Crostata with Goat Cheese, Currants & Pine Nuts
  • Spinach Pea & Ricotta Empanadas

Asparagus...Italian Style


Asparagus marks the true beginning of the “eating with the seasons” calendar.  This class incorporates “The Queen of Spring” into three classic (and versatile) Italian dishes.

  • Spaghetti alla Carbonara with Asparagus & Peas
  • Asparagus & Mushroom Frittata
  • Asparagus Risotto with Prosciutto & Lemon

Cooking for a Small Household:  Spring Brunch for Two


​Most of the time brunch recipes focus on buffet style foods for a crowd.  But what if there are just two of you…and you want something a bit more elegant?  If that’s you, then this is the class for you.  In this class Chef Paige shows you how to create a special brunch that has all the components of a brunch…without being over the top:  Salmon, eggs, potatoes, spring vegetables, a sweet quick bread…and fresh fruit.  Class will include tips for working ahead so you don’t have to spend your whole morning cooking.   This is brunch Goldilocks’ style…it’s just right.

  •  Medley of Spring Vegetables and Slow Roasted Salmon…topped with a Poached egg
  • Rösti (Swiss Potato Cake) for two
  • Ricotta Pancakes with a Berry Compote 

Sweet Favorites from the British Isles


Chef Paige fell in love with the traditional sweets of the British Isles while attending cooking school in London over 30 years ago.  Soda Bread…cream scones…shortbread biscuits…mince pies…regularly appear on her table.  In this fun and special class you'll learn how to make a couple of the lesser known (in America, at least) British sweets…as well as a decadent chocolate Guinness cake.

  • Bread & Butter Pudding
  • Bakewell Tart (a sweet cookie crust filled with jam and almond cream)
  • Chocolate Guinness Cupcakes with Irish Cream
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Cooking for a Small Household:  a Head of Cauliflower & a Can of Chickpeas


This class was the first in an informal series of classes that focus on the needs of the person who is cooking for just themselves…or for a household of two.  The food world (from the way foods are packaged and sold… to the way recipes are written) often seems mostly concerned with those who are cooking for four or more.  Trying to figure out how to feed one or two people on a regular basis can sometimes feel daunting.  But you don’t have to resign yourself to take out…or cereal for dinner.  Cooking for one is in many ways easier…and more interesting…than cooking for a large group.   
 
In this first class—using a head of cauliflower and a can of chickpeas—Chef Paige explores how to take two ingredients that come in large “packages” and use them up without waste…and without feeling like your meals are repetitive or boring.

  • Cauliflower & Chickpea Pasta Piccata
  • Harissa Roasted Cauliflower & Sweet Potatoes with Chickpeas & Yogurt
  • Curried Cauliflower & Chickpea Soup
 
If you happen to be someone cooking for a larger household…this class is still for you!  The recipes can all be expanded for larger groups.  And the discussion of how to add variety to your meals is useful for any cook who finds themselves falling into the same cooking ruts.

Perfect Pizza at Home


​Pizza ovens have become common additions to the arsenal of specialized equipment in the avid cook’s home kitchen…and while they may be great to have, you really don’t need one to produce fantastic pizza at home.   Armed with a pizza stone, your hot oven, and a little know how, you can create perfectly delicious pizzas in your own kitchen.  In this class you will learn the basics you need to set you on your way (no matter what kind of oven you are using)—dough, three sauces and a variety of seasonal toppings.    

  • Zucchini & Potato Pizza with Garlic Cream
  • Leek, Mushroom & Goat Cheese Pizza
  • Italian Sausage & Black Olive Pizza with Ricotta

A Winter Braising Menu


Braising is one of the most founational techniques of good cooking (and delicious eating!).  In this "basics" class, Chef Paige will will walk you through the steps of a perfect braise.  
 
  • Braised Beef Short Ribs in a Grainy Mustard Sauce with Winter Root Vegetables & Creamy Polenta
  • Salad of Winter Greens with Citrus, Dates & Goat Cheese

One Dish Entrées for Winter


In this class Chef Paige will show you how to make two of her tried and true winter dinner favorites.  Both can be on the table in about an hour…and are made in one pan…minimizing the time spent in the kitchen at night during the short and dark days of winter.  They are both amenable to all kinds of variations and can be simple, stand alone meals or provide the foundation of a larger meal with the addition of a starch or a salad.  And since they are both nice enough to serve guests, the class will include a fantastic (and easy!) dessert.
 
  • Chicken Roasted with Root Vegetables, Lemon, Olives & Shallots
  • Chickpeas & Greens in Spicy Pomodoro Sauce
  • Dark Chocolate Truffle Squares
 

Filled Holiday Breads


​This class is a primer on how to create show-stopping holiday breads.  Whether you want to make a savory filled twist…or a sweet breakfast wreath…or classic cinnamon rolls—this class covers it all (using one basic dough!). You’ll see the whole process:  from making, raising and manipulating the dough…to how to know when it’s perfectly proved before you pop it in the oven…to the final touches to make it table ready.  And because the holidays are busy…and always full of surprises…Paige will share her recipe for no-yeast cinnamon rolls too!

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