Registeration now open for the next Common Ground "Deep Dive" series

In February 2024, we're going on another "deep dive" into another tasty ethnic cuisine. This time, we'll be visiting Russia! Now might be the best time to celebrate Russian culture just to remind us that the people and its government are not one and the same. Just as not all Americans are fans of Trump, not all Russians follow Putin. 

In this deep dive "double feature," we'll do as the Russians do – make some great food, indulge in a celebration of good company, and make a feast of traditional Russian favorites. Of course, we'll start the evening with caviar and vodka shots, but we'll also indulge in another Russian favorite – French champagne.  You can book one or both of the classes in this series: 

Summer Picnic at the Dasha (February 27): Dashas are summer homes for city dwellers in Moscow or St. Petersburg. Because Russian summers are relatively short, many people spend most of the warmer months in the country growing their own vegetables and dining outdoors. Even though it's still winter here, we'll imagine that it's the summer solstice and prepare an evening picnic under the midnight sun with imported French wines. 

Winter Festival Feast (March 5): Maslenitsa (a.k.a. Russian Mardi Gras) is a pre-Lent festival with pagan roots that celebrate the end of winter while ushering the spring. In Russia, this means sleigh rides, organized fistfights, dancing bears, and of course feasting. Sometimes called "pancake week," blinis (Russian crêpes) are the main item on the menu. At this dinner event, we'll be preparing a smorgasbord of traditional Russian festival foods paired with vodka shots, wines from Georgia, and cocktails like Moscow Mules. 

Full menu and registration links are available on my website. Gift certificates are also available for this series. The cost is $65 for one class or $130 for both. Info: gift@cooking-with-paul.com

More information about upcoming pop-up events and cooking classes can always be found at www.cooking-with-paul.com. For the latest news, feel free to subscribe to my monthly email newsletter.