Only 4 seats left for the February 20 "French Classics" cooking class

I've been cooking a lot of French dishes since our trip to France last year. I've been busy fine-tuning new recipes in my home kitchen, and now I'm ready to share a new dessert recipe for FRESH BERRIES IN COULIS SAUCE.

Perhaps the simplest of French sauces, coulis is simply pureed fruit or vegetables. For our dessert dish, we'll be blending fresh strawberries with something sweet, then adding a splash of cognac to make it really French. Serve the sauce with fresh berries and a scoop of ice cream, and you've got a beautifully simple dessert that can be made in minutes without cooking.

Arguably, French gastronomy is the most influential of European culinary traditions. Tonight's menu also features a classic Julia Child-inspired Boeuf Bourguignon (beef stew) and a fabulous roasted beet salad with goat cheese. Come hungry and thirsty because we will be making and eating a classic three-course French dinner tonight. Our cooking party starts at 6pm on Thursday, February 20. Reserve your seat today!

The FRENCH CLASSICS cooking class is part of my long-running FLAVOR PRINCIPLES OF ETHIC COOKING series at Urbana Park District. Since spring 2022, we have traveled around the world and sampled cuisines from Greece to India to Jamaica. Later this spring we're going to Vietnam (March 6), and Palestine (March 27) to taste what each country has to offer. 

Our classes are hands-on sessions where we'll be eating everything you cook that evening. We'll also share stories and notes about the cultural traditions of each country. We'll also give you lots of tips & tricks on how to get from A to B to Z quickly and efficiently. Preview the full menu and recipes here: www.cooking-with-paul.com/upd-2025-spring.html

Registration is now open for the entire series. The "early bird" tuition is only $40 per class (but goes up to $50 two weeks before the class). So be sure to reserve your seats early.

More information about my cooking classes and pop-up events can always be found on my website, where you'll also find over 200 recipes from my classes (no ads!). You can also subscribe to my email newsletter or follow me on Instagram or Facebook and like my posts. Bon appétit!