On  September 11 , we will be introducing Champaign-Urbana to the unique cuisine of Georgia, a former Soviet state nestled between Europe and Asia. Georgian cuisine is beloved by Russians as well as curious and adventurous foodies all over the world. This is your last chance to register for this class at the discounted price of $40 per seat. Urbana Park District's "early bird" tuition ends two weeks before the start of each class, so please reserve your seat by Wednesday, August 27 at midnight because prices will increase by $10 on August 28. My first taste of Georgian cuisine was in a restaurant in Moscow. Our Russian friends took us to their favorite Georgian restaurant, and what we ate was like nothing else we've tried before. Almost like a mashup of Middle Eastern, Persian, and Asian traditions, Georgian dishes are complex, full of flavor, and mouthwateringly good. Since that first experience, we have sought out Georgian cuisine wherever we trav...

Ceviche is a Latin American raw seafood dish that has been marinated in citrus juice. This centuries-old tradition of “cooking” seafood without heat originated in Peru but is common all along the Pacific coast up to Mexico. Fish and shrimp ceviche are most common, but the first time I had the scallop version was in Oaxaca, the southernmost state of Mexico. Most ceviche is made with lime juice, onion, jalapeno peppers, and cilantro, but the Oaxacan version also had mangos, which adds a lovely sweet note to the flavor profile. Usually served as a cold appetizer, ceviche is deceptively simple to make, full of potent flavors, and a refreshing summer treat that's also good anytime of the year. Here's the recipe:  www.cooking-with-paul.com/recipes/mexican-scallop-ceviche.html   We'll be making this dish and two other unique dishes at our Oaxacan Flavors cooking class on October 2 . There are only 3 seats left for this class, so register soon. Full m...

On Saturday, October 4, we will be hosting our first-ever cooking workshop and feast to celebrate Oktoberfest. Originating in the Bavarian city of Munich in 1810, Oktoberfest is now celebrated all over the world. In Urbana, we will celebrate this festival season with a traditional German banquet and cooking class featuring traditional German recipes, and of course, German beer. German cuisine is known for its hearty and savory dishes and a long tradition of sausage-making as well as fermentation of vegetables like cabbage. But the highlight of this cooking workshop will be guest chef Kayla Lammy's Deer Bratwurst, modified from a recipe from her father. We will be making this sausage from scratch along with a feast of traditional German favorites. This is a four-hour hands-on cooking workshop for adults where all students will participate in the preparation of all the dishes on the menu. Do come hungry and thirsty because the tuition includes a full festival menu, and you w...