Cooking Classes

Chef Mike’s Future Classes

Classes are 6-8pm.

Regular classes are $50 per person
Gourmet Evenings are $80 per person

If classes are full, you can be added to the waitlist by using our online sign up form.

Cooking Class Policies:

  • You must pay upon signing up to hold your spot (7-day window for online/phone sign up). Otherwise, you will be placed on a waitlist until payment is complete.
  • All cancellations must be made 72 hours prior to a class for a full refund.
  • Limit 2 future class reservations per person, per chef at a time.
  • Payments for classes are cash or check only.


Chef Mike also offers private classes at Le Petite. To book, contact Chef Mike directly to plan your date and discuss prcing.


Taste of Germany - Monday, March 6 (Waitlist)
  • $50
  • Warm salad of chicken Livers and chilled grapes
  • Wiener schnitzel
  • Warm Potato and Bacon Salad
  • Braised Red Cabbage with Vermouth and Carraway
  • German Apple Cake with cinnamon cream
Gourmet Evening - Thursday, March 16 (Waitlist)
  • $80
  • Marinated Mozzarella and Tomato salad
  • Delice of Cod with mussels in a saffron cream
  • Flash roasted New York Strip with a Claret reduction
  • Buttered baby vegetables
  • Dauphinoise Potatoes
  • Orange and Lemon Tart topped with meringue and a compote of black cherries
Taste of France - Monday, April 10 (Waitlist)
  • $50
  • Oeuf Dur Indienne (hard-boiled egg on rice with a rich curry sauce)
  • Supreme of Chicken Forestier Style
  • Sable potatoes
  • Brown butter roasted asparagus
  • Chocolate and Raspberry Torte
Gourmet Evening - Thursday, April 20 (Waitlist)
  • $80
  • Asparagus Velouté with butter poached Shrimp
  • Poached egg tartlet with crab and Bearnaise sauce
  • Fillet of Salmon “en croute” on a dill beurre blanc sauce
  • Garlic and chive Potatoes
  • Stuffed Zucchini
  • Roasted cherry tomatoes
  • A trio of miniature desserts
Taste of France - Monday, April 24
  • $50
  • Oeuf Dur Indienne (hard-boiled egg on rice with a rich curry sauce)
  • Supreme of Chicken Forestier Style
  • Sable potatoes
  • Brown butter roasted asparagus
  • Chocolate and Raspberry Torte
Taste of Spain - Monday, May 8 (Waitlist)
  • $50
  • Gazpacho Andaluz
  • Delice of Cod with Shrimp and Romesco Sauce
  • Peppernata
  • Spanish Style Potatoes
  • Raspberry and Orange Cheesecake
Gourmet Evening - Thursday, May 25 (Waitlist)
  • $80
  • Old English Potted Shrimp
  • Mousseline of Salmon on wilted lettuce and a dill butter sauce
  • Herb Crusted roast Rack of Lamb with mint jelly tart and a Claret reduction
  • Anna Potatoes
  • Ratatouille
  • Strawberry Vacherin and Chocolate Marquise
Taste of Scandinavia - Monday, June 12 (Waitlist)
  • $50
  • Cabbage, bacon, and potato soup
  • Seared Salmon Supreme on a Pickled Cucumber salad
  • Hasselback Potatoes
  • Roasted cherry tomatoes with garlic
  • Braised Lettuce
  • Strawberry tart with toasted meringue
Gourmet Evening - Thursday, June 22 (Waitlist)
  • $80
  • Chicken Liver Parfait with melba toasts and chilled grapes
  • Fricassee of Shrimp and baby Bella mushrooms in a chardonnay reduction
  • Individual Beef Wellington on a Madeira Glaze
  • Butter Braised Potatoes with garlic
  • Asparagus with brown butter
  • Roasted Cherry Tomatoes
  • Trio of Miniature Desserts
Taste of France - Monday, July 10


  • Oeuf Chimay (egg stuffed with mushroom puree and topped with cheese sauce)
  • Medallions of Pork Chasseur (pork steaks in a wine, mushroom, tomato, and tarragon sauce)
  • Pommes Sable
  • French style peas
  • Classic Pear and Almond Tart with Amaretto cream
Gourmet Evening - Thursday, July 20


  • Avocado and Crab tower with a pink Grapefruit dressing
  • Delice of Cod with a parsley, herb, and lemon crust
  • served with a lime beurre blanc
  • Flash roasted New York strip with a Dijon mustard sauce
  • Anna Potatoes
  • Mélange of Baby Vegetables
  • Chocolate Pot au Creme and Raspberry Meringue
Taste of Spain - Monday, August 14


  • Gambas Al Ajillo (Seared shrimps with a creamy garlic sauce and herbs)
  • Breast of Chicken with a mushroom and almond cream
  • Paprika and red pepper pilaf
  • French beans with smoked bacon
  • Raspberry and Orange Cheesecake
Gourmet Evening - Thursday, August 24 (Waitlist)


  • Lentil and Bacon Cappuccino
  • Shrimp and scallop mousseline on wilted lettuce and lemon butter sauce
  • Slow poached stuffed breast of chicken with a spinach cream
  • Glazed baby carrots
  • Buttered French Beans and bacon
  • Saffron pilaf

Two Flavors of Chocolate and Caramel

Taste of Germany - Monday, September 18


  • Spinach and Potato soup with beer
  • Jagerschnitzel (pork escalopes topped with a rich mushroom red wine sauce)
  • Warm German potato salad
  • Braised Red Cabbage with carraway and bacon
  • Roasted cherry tomatoes

Chocolate Bavarian Cream Torte with a compote of black cherries

Gourmet Evening - Thursday, September 28 (Waitlist)


  • Asparagus Veloute topped with a glazed sabayon
  • Mussels in a cream garlic sauce
  • Pan seared filet mignon with a Claret reduction
  • Butter braised potato
  • Stuffed Zucchini
  • Cherry tomatoes

Trio of Miniature desserts

Taste of the Caribbean - Monday, October 9


  • Baked Fish with West Indian Creole Sauce
  • Sugar Mill Orange Roast Pork with Black Bean Sauce
  • Curried Citrus Rice with Peas
  • Baby carrots with smashed garlic and cilantro
  • Banana Rum Cheesecake
Gourmet Evening - Thursday, October 26


  • Old English Potted Shrimp
  • Asparagus topped with a poached egg and Hollandaise sauce
  • Filet of Salmon “en croute” (topped with a mousseline and baked in puff pastry)
  • French beans wrapped in bacon
  • Stuffed tomatoes
  • Dauphinoise Potatoes

Trio of Miniature Desserts

Taste of Japan - Monday, November 13


  • Shrimp and mushrooms with Sake and pickled ginger
  • Miso Salmon on a bed of soy noodles
  • Braised rice with scallions
  • Cucumber Sumnomono
  • Mago and Raspberry Torte with jelly cubes
Gourmet Evening - Thursday, November 30


  • Toasted Goats Cheese Salad with a chocolate olive oil dressing
  • Salmon mousseline with shrimp and beurre blanc sauce
  • Caramelized pork Tenderloin Wellington
  • Thyme infused baby carrots
  • Butter creamed potato
  • Garlic roasted cherry tomatoes
  • Duo of Raspberry and Coffee Desserts
Traditional English Christmas Dinner - Monday, December 11


  • Smoked Salmon and Shrimp
  • Roast Turkey with all the trimmings and homemade cranberry sauce
  • Sea salt roast potatoes
  • Brussels sprouts with bacon
  • Buttered baby carrots
  • Old English Sherry Trifle
Christmas Gourmet - Thursday, December 21


  • Melon with Parma Ham
  • Shrimp and scallops in a Chardonnay cream
  • Individual Beef Wellington
  • Asparagus wrapped in bacon
  • Herb buttered carrots
  • Butter braised potatoes
  • Two flavors of Chocolate and Strawberry