Technically, spring doesn't start until March, but we can't wait to get back into the kitchen. So we're going to start the 4th season of "Flavor Principles of Ethnic Cooking" series on February 16, 2023 with a classic French dinner party. On the menu is my easy streamlined coq au vin recipe served with ratatouille and potatoes au gratin. We'll start the evening with a bowl of French onion soup, a selection of imported cheeses, and a tasting of imported French wines. After dinner, we'll enjoy a few digestifs. This series sells out fast, so mark your calendars and register here as soon as the link becomes available on December 7 (or check my website for a direct registration link). Later this spring, we will also be eating our way through Thailand and Russia. Each session of this fun dinner-party-style demo series will include a two-course dinner complete with wine, beer, and/or special cocktails. All classes in this series will take place at Urban
Showing posts from November, 2022
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In spring 2023, Common Ground Food Co-op will host my second "deep dive" series and we're going to Japan next. In this hands-on series, students will participate in the cooking of their own dinner under the guidance of the instructor. Each session in this three-class series will focus on a different Japanese specialty: noodles, soups, and sushi. By the end of the season, we will have covered ramen, udon, soba, gyoza, yakitori, kushiyaki, shioyaki, edamame, sushi, sashimi, chirashi, chawanmushi, and more. We'll also be tasting a variety of Japanese sake and beers during each class. Detailed descriptions and menus are posted on my website and you can register now on the Common Ground website .
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This fall, I taught a total of seven ethnic cooking classes around town (three at Urbana Park District and four at Common Ground Food Co-op). Every class was filled and we had some great dinner parties, ate a lot of good food and drank a lot of wine, beer, sake, soju, and even grappa. We traveled the world and tasted delightful treats from China, Greece, India, Japan, Korea, Thailand, and Vietnam. We cooked up classic dishes like Sichuan-style Kung Pao Chicken, Korean bibimbap, Indian tandoori chicken as well as more challenging delights like Greek-style grilled octopus, pig ears in hot oil, and braised pork belly (see more pictures on Instagram or Facebook ). But there's more to come: In the spring, we've planned six more classes with all new menu items. I've also committed to teaching 18 classes per year with six brand new classes planned for the summer and six more coming next fall. In each season, my "deep dive" series will continue at the Common Gr