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