If you missed last month's Persian pop-up dinner at Harvest Market, don't fret. There's another pop-up coming on September 1 that you might enjoy when we visit Spain to celebrate the annual Paella Festival in Valencià . But if it's Persian food that you desire, you're in luck! I'll be making the same lamb shank dish again along with the world-famous "Jeweled Rice" recipe at my Persian Classics cooking class on the on September 19. Since this a cooking class, I'll be providing recipes and demonstrating how to make these two dishes plus a luscious Persian eggplant stew. Persia (as Iran was called until the 1930s) is located at the crossroads of the East and the West. Perhaps the most ancient of Middle Eastern cuisines, the Persians like to combine herbs and spices like saffron with nuts and dried fruit to make elaborate stews and rice dishes. Join us as we cook up classic "silk road" inspired dishes that are both sophisticated and sim

Located just east of Paris, the  Bourgogne  region is known for its rich and full-flavored dishes, creamy cheeses, Dijon mustard, and of course its world-class vineyards. Join us as we do a deep dive into French cuisine and survey all the deliciousness that France has to offer, region by region. At our first stop on Wednesday, September 11, we'll cook up a multi-course French dinner featuring all French classics made famous in Burgundy wine country. Of course, each course will also be paired with imported French wines from the region. Here's what's on the menu: Escargots à la Bourguignonne (snails in butter) Coq au Vin (chicken braised with red wine) Selection of cheeses Crème Brûlée (baked custard) This  Classic Burgundy Wine Country Cuisine  class is the first in a series of three "deep dive" French cooking classes in Harvest Market's modern demonstration kitchen. A couple of months ago, we ate our way through France and I'm now a huge

You may have met Brittany Heyen at one of our pop-up dinners in the past year. Brittany was the server and all-around helper who made sure the food arrived hot, your wine glasses were never empty, and your needs in the dining room were met. So when Brittany said she wanted to be the chef du jour and cook up some German dishes inspired by her grandmother's recipes, we absolutely said yes. And since the annual Oktoberfest season is upon us, we thought she should do it twice. First up is our  Oktoberfest Feast in Munich pop-up dinner on  Sunday, September 22 . As is our tradition, we'll be serving up a multi-course dinner complete with imported German beers and wines for one fixed price (unlike at restaurants, all taxes and tip are included as well). This time, 16 guests will be invited to celebrate Oktoberfest in a private party room in downtown Urbana where we'll create a Bavarian beer hall atmosphere with communal-style dining. Brittany's grandmother Elona will als

Mark your calendars! August 7 is only 3 weeks away, and that is when you can start registering for the 9th season of my long-running "Flavor Principles of Ethnic Cooking" classes. In this series, we travel around the globe to taste all the diversity that our wonderful world has to offer. Learn how to make anything taste ethnic by following a few master recipes and utilizing simple flavor principles. By the end of the series, you will be able to customize flavor profiles and adjust recipes like a pro. Here's what's on the menu: •  Persian Classics  (September 19): Dive deep into this ancient Middle Eastern cuisine inspired by the courts of ancient Persia (as Iran was called until the 1930s). Learn how to combine herbs and spices (like saffron) with nuts and dried fruit to make elaborate stews and rice dishes. Enjoy a silk road-inspired royal banquet that's both sophisticated and simple.  •  German Oktoberfest Feast  (October 10): Originating in the Bav

Arguably, French gastronomy is the most influential of European culinary traditions. The French invented haute cuisine, then turned everything upside-down and re-invented itself with nouvelle cuisine — a simpler, lighter approach with an emphasis on fresh ingredients and presentation. All of this tradition and innovation was supported and promoted by another French invention: the highly influential Michelin Guide and its star-rating system. Even in our everyday language, French words like  cuisine ,  gourmet ,  récipé , and  bon appétit  are universally understood and associated with good food. This fall, join us as we do a deep dive into French cuisine and survey all the deliciousness that France has to offer, region by region. We'll start in Burgundy wine country where we'll learn how to cook with wine. Next, we'll taste the Mediterranean-style Provençal cuisine from the south of France where bouillabaisse and ratatouille were invented. Lastly, we'll head to the g

As of right now, there's only one seat left for this Sunday's " Persian Royal Feast " pop-up dinner ( reserve now if you've got Sunday night open). We're taking August off, but starting in September, we will be back on schedule with our monthly Sunday night pop-ups. On September 25, we'll be going to Spain to celebrate the annual Paella Festival in Valencià . Traditionally cooked outdoors over an open fire, paella is a Mediterranean rice dish that's especially popular during holidays and celebrations all over the world. At our Sunday night banquet, we will be cooking up a big batch of seafood paella along with a few other popular Spanish side dishes. Kilya, our mixologist will also be creating a variety of sangria for your tasting pleasure. On October 27, we will be going to Oaxaca, Mexico, to celebrate Día de los Muertos (Day of the Dead), an ancestral festival with deep roots in ancient civilizations like the Aztecs. A special menu of unusual

Stuffed grape leaves are a popular summer treat all around the Mediterranean Sea and wherever wine or grapes are grown. Although the origin of this popular treat is unknown, they can be found in Iran, Armenia, Syria, Egypt, Lebanon, as well as Greece. Of course, each country has its own local variations, but this version is all-vegetarian (see full recipe) . The stuffing is simply rice seasoned with lemon, parsley, and dill. These days, grape leaves come pre-brined in a jar and are ready to use. Making these luscious little bite-sized bundles is a simple folding action that takes less than 10 seconds per roll. Baking the rolled dolmades tenderizes the grape leaves and melds all the flavors. Chill and enjoy this snack with a garlic-yogurt dip on any hot summer day. Or come to my Greek cuisine cooking class this Thursday and see how easy they are to make.  I'll be making a big batch of Dolmades and 3 other Greek favorites including spanakopita (spinach pie) on July 11 in my

A couple of months ago, we visited France for the first time. Of course we spent some time in Paris, but we also visited the Alsace region and the city of Lyon -- also known as the gastronomic capital of France. But the highlight of the trip was a week-long riverboat cruise with a French company called  CroisiEurope  where we ate amazing French food for breakfast, lunch, and dinner every day. Hanging out with French people meant that we also indulged in wine for lunch  and  dinner. And since this was a French boat, all the champagne and cognac we could drink was also included. This was indeed foodie heaven! One of my favorite pastimes is to recreate dishes I've enjoyed when traveling and eating out, and this trip was no exception. I've already started experimenting and testing recipes, and by this fall, I will be ready to share the results of my research. So join us as we go on a deep dive into French cuisine at Harvest Market's demo kitchen . and survey all that Fr

It's July, which means basil harvest season is already here. If we were in Genoa, Italy, it would be time to take our bountiful basil harvest and make a big batch of fresh pesto sauce right now. Genoa is a major trading port on the coast of the Mediterranean Sea in northwestern Italy. Located next to Tuscany, Genoa is also where pesto was invented. Harkening back to ancient Roman times, garlic, cheese, and herbs have been pounded into a paste that eventually evolved into the modern version of pesto — a raw sauce that demands the freshest of ingredients. At tonight's Taste of Genoa  cooking class, we'll learn how to make fresh pesto using just-harvested local basil, fresh garlic, and Italian extra virgin olive oil. We'll use our raw pesto sauce in every dish on tonight's special Mediterranean menu which includes the world-famous Pizza Pesto Genovese. Register here: www.goharvestmarket.com/event/cooking-with-paul-young-taste-of-genoa . All my Harvest Market

Last week, Heather Roberts  invited me back to do another cooking demo on her locally produced lifestyle show called  ciLiving  on WCIA. I chose to showcase a new French recipe I developed based on a dish we ate on our recent trip to France (also see my France travel blog ).  On this trip, we booked a 6-day riverboat cruise with a French company called CroisiEurope and they had a great chef onboard. We ate the best gourmet French food for breakfast, lunch, and dinner every day for a week. And we wine for lunch and dinner. And all the champagne and cognac we could drink. It was foodie heaven! Our onboard chef was a big fan of nouvelle cuisine,  which has been all the rage in France since the 1970s. Popularized by Chef Paul Bocuse of Lyon, this cuisine is more of a philosophy than a style of cooking. Using high quality ingredients, simple cooking methods, and beautiful presentations, every dish we ate on the cruise was artistically plated, creatively garnished, and ta

The eighth season of the "Flavor Principles of Ethnic Cooking" classes is in full swing, and Greek cuisine is next. On July 11, we will be cooking up a 4-course meze dinner of all vegetarian dishes. If you love garlic, then this wonderful Mediterranean cuisine is for you. What makes Greek food so tasty is the heavenly combination of olive oil, fresh lemon juice, fresh garlic, and lots of herbs. Our master recipe this evening is an extremely versatile Greek vinaigrette dressing which we will use in all of our dishes. By the end of the class, you will be able to make almost anything taste Greek. Here's our menu for the evening: Ladolemono (Lemon-Garlic Vinaigrette) (Master Recipe) Horiatiki (Greek Village Salad) Melitzanosalata (Eggplant Dip) Spanikopita (Spinach Pie) Dolmades (Stuffed Grape Leaves) Wine, beer, and Ouzo sampling  All my cooking classes are for adults and the tuition includes a multi-course dinner complete with wine, beer, and/or

Our monthly Sunday night pop-up dinners continue in July at a new venue -- the Harvest Market upstairs demo kitchen. Affectionately named "The Nook," this ultramodern space has a giant kitchen counter island that is perfect for both cooking and eating. With this pop-up event, we are inaugurating a new series called "Chef's Table" where 10 special guests are invited to a front-row seat right at the kitchen counter, where you can watch your dinner being prepared in front of your eyes. Each dish will be presented by the chef with notes on ingredients, preparation, and flavor profiles, as well as background information about its cultural history. Cooking techniques and modern shortcuts will also be discussed, and all your questions will be answered. Persian cuisine is steeped in thousand-year-old traditions from an ancient empire that connected India and China with the West along the silk road. Famous for its creative use of spices like saffron, cardamom, and dr

A couple of weeks ago, Heather Roberts , the co-host and producer of  WCIA's ciLiving invited me to do a cooking demo on her show. I chose to showcase one of my favorite recipes -- a restaurant-quality ramen noodle soup that is so easy to make at home.  Good soup always starts with a good broth, and this broth is made from a combination of miso paste (fermented soy beans), chicken base, and vegetable base. As with all soups, the more garlic and onions you use, the better the broth. Add some noodles, some protein, and your favorite veggies, and now you have a one-bowl meal that's both satisfying and delicious. You can taste this soup on August 1 when I will be teaching how to make this exact recipe at one of my "Flavor Principles of Ethnic Cooking" classes at Phillips Recreation Center . Also on the menu for the evening is Tuna Tataki with Ponzu Sauce, Yakitori (Chicken on Skewers), and Ohitashi (Sesame Spinach). As with all my dinner party-style cookin

  The eighth season of the "Flavor Principles of Ethnic Cooking" classes starts on June 13, and this summer we'll be going to Jamaica, Greece, and Japan. In each of these classes, we'll be deconstructing the recipes of each cuisine and breaking down the flavor principles of these culinary traditions. By following a few master recipes and utilizing simple flavor profiles, you will be able to customize and adjust your own favorite recipes and make tasty ethnic dishes every night for dinner. Here's our summer schedule: June 13: Jamaican Cooking July 11: Greek Classics August 1: A Taste of Japan  Due to a last minute cancellation, we now have one seat open for the June 13 Jamaican class ( grab it here before it's gone ). As of today, there are still a few seats left for the July 11 Greek class and the August 1 Japanese class. Register soon before these classes sell out! All my cooking classes are for adults and the tuition includes a multi-course

  I'm happy to announce that Harvest Market has invited me to teach a series of classes in their demo kitchen located in the upstairs mezzanine of Champaign flagship store. Affectionately called "The Nook," their instructional and educational kitchen has a new director and she is planning a full calendar of events in the upcoming months. Sirisha Bhandaru is up first with an Easy Indian Cooking class on June 6, then Sue Tiger is up next with  Canning 101  on June 13. My Thai cooking class follows on June 27.  Thai cuisine is a harmonious blend of flavors, textures, and aromas that always taste fresh. Sweet, sour, salty, and spicy flavors are combined to create unbelievably mouth-watering taste experiences that come alive when properly balanced. Our tasting menu for the evening will consist of three easy-to-make Thai favorites. Do come hungry and thirsty because the tuition includes Thai beer tastings a special welcome cocktail. Here's what's on the menu: 

  This is the sequel to last year's BULLET TRAIN TO OSAKA event that all of you have been asking for. Like last time, we'll take a fantasy foodie safari from Tokyo on the Tokaido Shinkansen bullet train line while tasting everything Japan has to offer en route to Kyoto. Before we board the train at the Tokyo station, we'll grab some sakana (small bites). As our train leaves Tokyo station, we'll indulge in some tasty appetizers as the train departs and accelerates up to 200 mph. Soon food carts will come down the aisle and we'll grab anything that looks tasty. Once we arrive in Kyoto, we'll head directly to our ryokan (Japanese style inn) in the Gion dstrict where we might spy a geisha walking the alleys. When we arrive at our ryokan, we'll be directed to a private dining room where a kaiseki-style dinner has been prepared for us. Like last time, we'll have sake, wine, highball, and beer pairings all evening long, plus a few surprises! Full menus

  Plans are already in the works for our fall season of the "Flavor Principles of Ethnic Cooking" classes. We've got plans for two new classes and I'll be introducing a new guest instructor. Here's a preview of what's being planned: •  Persian Classics (September 19): Dive deep into this ancient Middle Eastern cuisine inspired by the courts of ancient Persia (as Iran was called until the 1930s). Learn how to combine herbs and spices like saffron with nuts and dried fruit to make elaborate stews and rice dishes. Enjoy a silk road-inspired royal banquet that's both sophisticated and simple.   •  German Oktoberfest Feast (October 10): Originating in the Bavarian city of Munich, Oktoberfest is the largest folk festival in the world. At this dinner party celebration, we'll be making festival favorites that are rich, hearty and robust, often balancing savory and tangy flavors. This session will be co-presented with Brittany Heyen ( @highinfiber.rugs )

  The eighth season of the "Flavor Principles of Ethnic Cooking" classes starts on June 13, but the Jamaican class is already sold out. Fortunately, there are still seats available for the July 11 Greek class and the August 1 Japanese class. Grab these seats before they're gone! In each of these classes, we'll be deconstructing the recipes of an ethnic cuisine and breaking down the flavor principles of these culinary traditions. By following a few master recipes and utilizing simple flavor profiles, you will be able to customize and adjust your own favorite recipes and make tasty ethnic dishes every night for dinner. All my cooking classes are for adults and the tuition includes a multi-course dinner complete with wine, beer, and/or cocktails. Do come hungry and thirsty because these classes are "dinner party-style" events where we'll be tasting and eating everything that will be made that night. Whenever possible, students will also get to part

  To label Singapore as the Asian food capital would be an understatement. Sure, this city-state has Michelin-starred restaurants, but only tourists eat there. The locals prefer to eat at hawker centers and food courts instead -- where the food is abundant, cheap, and really good. From "food opera" to "food republic" to "food village" to "food square," these eating palaces offer an endless variety of pan-Asian fare. From authentic traditional bites to exotic ingredients to creative fusion inventions, if you can dream it, you can find it here. Join us for an authentic Singapore hawker center feast with an all-vegetarian menu : Wood Ear Mushroom Salad : crunchy Chinese mushroom salad dressed with garlic, soy, and sesame Vada Sambar Chutney : popular south Indian savory donut snack served with lentil stew and coconut chutney Green Papaya Salad : zingy and spicy Thai salad dressed with a savory garlic-lime sauce Okonomiyaki : a savory

  Join us on Sunday, April 14 for a culinary ride through the heart and soul of Mumbai's street food scene. For the first time, we'll be featuring a meat-free menu made by  Sirisha Bhandaru , our guest chef for the evening. Sirisha grew up in Andhra Pradesh and in Mumbai, India but spent many summers with her grandmother, who taught her how to cook authentic dishes from scratch using homegrown ingredients. Since 2016, Sirisha has taught dozens of cooking classes in Urbana featuring regional Indian cuisines. Sirisha also manages her popular Instagram food blog page  @mycravesandraves , known for food styling, photography, food storytelling, and recipes. In the tradition of featuring good eats from exotic destinations around the world, we'll be recreating a multi-course vegetarian Indian foodie safari experience like no other. We've got comfort foods, playful flavor bombs, and indulgent treats – buttery, spicy, sweet – you name it! Full menu and details:  www.cooking-

Reminder: Registration for all Urbana Park District summer 2024 programs starts on Wednesday, April 3  at 8am. This includes the next edition of the "Flavor Principles of Ethnic Cooking" series. From past experience, we know that this series sells out fast. Even though we've increased the seating to 12 people per class, we anticipate this series selling out within days. Don't delay, register now to reserve your seat. This summer, we'll be going to Jamaica, Greece, and Japan. In each of these classes, we'll be deconstructing the recipes of each cuisine and breaking down the flavor principles of these culinary traditions. By following a few master recipes and utilizing simple flavor profiles, you will be able to customize and adjust your own favorite recipes and make tasty ethnic dishes every night for dinner. Here's our summer schedule: June 13: Jamaican Cooking July 11: Greek Classics August 1: A Taste of Japan  Do come hungry and thirsty

April 3 is only two weeks away! Please mark your calendars because that is the first day to register for the next season's cooking classes at Urbana Park District's Phillips Recreation Center. The eighth season of the "Flavor Principles of Ethnic Cooking" classes starts on June 13, but we know from past experience that this series sells out fast! This summer, we'll be going to Jamaica, Greece, and Japan. In each of these classes, we'll be deconstructing the recipes of each cuisine and breaking down the flavor principles of these culinary traditions. By following a few master recipes and utilizing simple flavor profiles, you will be able to customize and adjust your own favorite recipes and make tasty ethnic dishes every night for dinner. This is our summer schedule: June 13: Jamaican Cooking July 11: Greek Classics August 1: A Taste of Japan  All my cooking classes are for adults and the tuition includes a multi-course dinner complete with wi

Our monthly Sunday night pop-up dinners continue next month with a MUMBAI STREET FOOD TOUR special event on April 14, 2024. In the tradition of featuring good eats from exotic destinations around the world, we'll be recreating a multi-course vegetarian Indian foodie safari experience like no other. We've got comfort foods, playful flavor bombs, and indulgent treats – buttery, spicy, sweet – you name it! Join us for a vegetarian culinary ride through the heart and soul of Mumbai's street food scene: Chaat: Pani Puri  • Playful little flavor explosions that packs a punch Sev Puri  • Light, crisp canapes topped with potatoes, onions, flavorful sauces and thin crispy fried chickpea noodles Idli Sambar Chutney  • Savory steamed lentil and rice cakes with a lentil tamarind stew and coconut chutney Paneer Frankie  • A favorite among college kids, a soft wrap encasing a spicy paneer filling Pav Bhaji  • A flavor-packed spicy vegetable mash served with a buttered

As part of our Czech pop-up dinner event next week, I made this delicious honey cake for dessert. A throwback to the Soviet era, this very popular treat is available at almost all Czech restaurants and coffee shops during the Christmas season. Although this cake is fairly easy to make, the process does take three days. So plan ahead! On day 1, you'll want to make the caramel cream filling. Because you're boiling a can of condensed milk, it is recommended that you chill the unopened can in the refrigerator overnight. This way, you won't risk burning yourself when you open the can the next day. On day 2, you'll make the cake itself, but you should let it sit overnight in the refrigerator so that the flavors meld together as the wet cream filling moistens the sponge cake layers. It'll be so much better the next day! You can serve the cake on day 3, but be sure to let it sit out for an hour or so before dessert time. Since there is a lot of butter in the cream f