Looking for a gift that’s thoughtful, unique, and guaranteed to delight? Custom gift certificates for my cooking classes and private chef services are now available—beautifully printed on card stock and tucked into a ready-to-gift envelope. You can even add a personalized message to make your present truly meaningful. For the foodie who has everything: Give an adventurous eater the unforgettable treat of a private dinner party cooked right in their own home. Whether it’s an intimate celebration or a special surprise, I bring the experience to you—no trip to Chicago or flight to Paris required. My private chef services are just $50 per hour, backed by more than 200 kitchen-tested recipes and the option to design brand-new dishes to match any theme or fantasy. Learn more here: www.cooking-with-paul.com/private-chef.html For the curious home cook: A hands-on cooking class at Urbana Park District’s Phillips Recreation Center might be the perfect present. With only 12 students per sessio...

As part of my Russian cooking class series at Common Ground Food Co-op, I developed this gourmet version of the infamous Moscow Mule cocktail. Traditionally made with vodka and ginger beer, this refreshing drink is my go-to cocktail during the hot summer months. Although there's nothing wrong with the traditional recipe (which doesn't have anything to do with Moscow or Russia), I thought the drink could be cleaner. So I invented my own version. The "gourmet" version replaces ginger beer with real ginger juice. The unique "zing" of ginger is what makes mule drinks special and using the real thing makes all the difference. Without ginger beer, there is also no sweetener to balance out the lime juice. So I use agave nectar instead -- it's so much better for you than the corn syrup usually used to sweeten ginger beer. But what about the bubbles, you say? No problem, let's use seltzer water instead.  Now the big question: what kind of vodka s...

In another life as a Parkland College professor, I had several Russian students in my classes. One of them invited me and my partner to Russia for a visit and we said "yes." The result was a trip of a lifetime and a cultural immersion experience like no other. I can vouch personally that the Russian people are the warmest and most welcoming of people. And their food culture and zest for life is definitely something to admire. 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.  So let's 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 bubbly.   In this "double feature" cooking class se...

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 vegetabl...

I started the "deep-dive" cooking classes at the Common Ground Food Co-op last fall with a series called "A Taste of China." This series of three classes was designed for serious foodies who want to explore ethnic cuisines in depth, so traveled through China region by region and cooked up a variety of Cantonese, Sichuan, and Shanghai dishes. This series sold out quickly, so we scheduled another one right away. In spring 2023, we offered a series called "A Taste of Japan." This time, we explored three different categories of Japanese cuisine -- one at a time. First, we did a deep dive into noodles and cooked up my favorite ramen, udon, and soba dishes. Next, we explored Japanese-style barbecue and made yakitori, kushiyaki, and shioyaki. Finally, we hosted a make-your-own omakase feast with sushi, sashimi, chirashi, and makizushi. French food is hard to find in our town, so we had to offer "A Taste of France" next. Like the Chinese "deep...

On October 19, 2023, Terri & Carly from Explore Champaign-Urbana invited me to chat about food, cooking, international travel and more on their weekly podcast. To listen to this episode, head over to Podbean or listen on Spotify, Apple, Amazon, or wherever you get your podcasts (search for "Chambana Proud").  The Chambana Proud podcast is a weekly show about all things Champaign-Urbana, Illinois, otherwise known as Chambana. These self-proclaimed Chambana gurus highlight everything from local businesses and events to people and must-know stories. Brought to you by Experience Champaign-Urbana and the Champaign County Economic Development Corporation, these are the same people who run the Chambana Welcome Crew ambassador program for newcomers to our little community. 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 .  

I have to admit that I have a soft spot in my tummy for octopus. Of all the different ways to prepare octopus, the grilled Greek version is my absolutely favorite way to eat this delightful sea creature. Every reputable Greek eatery worth eating at has this dish on their menu, and ever since discovering this dish in Chicago's Greektown restaurants decades ago, I have been religiously ordering it as a starter for every Greek meal. Deceptively simple to prepare, this dish delights all the senses -- from its smokey aroma to its garlicky tongue tickling zing, to the refreshing lemony acid infused dressing to the crispy charred crunch to the irresistible chewy texture -- I could go on. All I can say is that if you've never tasted this dish, you haven't really lived.  In the coming weeks, I'll be making this dish twice: once at our upcoming " Greek Sunset in Santorini " pop-up experience on September 17, and then again at Common Ground's Greek Meze Dinner co...

It's going to be a busy fall season at both Common Ground Food Co-op and Urbana Park District's Phillips Recreation Center as we've scheduled a full season of six cooking classes starting in September.  The first class will be "A Taste of Palestine" on September 21 at the Phillips Recreation Center's James Room Kitchen . For the first time, I will step back and assist Fairouz AbuGhazaleh who be the chef du jour and cook up several of her family recipes. According to Fairouz, "Palestinian food begins at home with recipes that evoke feelings of homesickness, happiness and nostalgia that have been passed down by generations." This class is part of my continuing series called "Flavor Principles of Ethnic Cooking" where we travel around and sample the best tasting ethnic cuisines available ( see full menus and details ). If you want to attend this class or the other classes in this series, please register today . From past experience, we know...

If you're going to have a dinner party, the ultimate starter course could be a well-designed charcuterie board which requires no cooking -- just assembly. These days charcuterie boards are all the rage and there are no more rules as to what you can or can't add to your own special creations. But if you're going to respect tradition and give credit where credit is due, perhaps the most authentic charcuterie spread should be of French origin.  Not surprisingly, it was the French who coined the word  charcuterie  in the 1400s to describe a butcher shop specializing in dressed and cured meats (the original French term chair cuite simply means "cooked flesh"). So it makes sense that the first course in each of my upcoming "A Taste of France" cooking classes will feature a different regional charcuterie board. If you're attending all three of these classes, you'll get to taste a wide variety of delicacies from the Basque country (June 27), the Medi...

French deserts are world-renown for their decadence, elegance, and creativity. Therefore, it goes without saying that a dessert course is required for each of the three classes. If you attend all three sessions, you'll learn how make a lemon tart, a flambéed Crêpe Suzette, and a baked custard called Crème Brûlée (shown above). Yes, making Crème Brûlée involves using a blow torch, but kitchen-size butane torches are only about $10 these days on Amazon and the investment is well worth it. My recipe is the easiest, most efficient, and fastest way to make this dish.  Learn how to make this dessert at the "A Taste of Basque Country" class on June 27 at the Common Ground Food Co-op. This class is the first of a series of three classes called "A Taste of France" which is part of my ongoing "deep dive" cooking series. Later this summer, we'll be tasting the Mediterranean flavors of Provençal cooking (July 25) and cooking up classic dishes from the Burg...

Due to a recent knee injury, there's a date change for one of the French "Deep Dive" cooking classes. The new schedule for this summer series is as follows: June 27: A Taste of Basque Country July 25: The Mediterranean Flavors of Provençal Cooking Aug 15: Classic Burgundy Wine Country Cuisine (note new date) All classes are on Tuesday evenings from 6 to 8:30pm and will take place at the Common Ground Food Co-op in Urbana. These unique dinner party-style cooking classes are part demonstration and part hands-on participation. Like a Food Network cooking show, you get to see how each dish is made but with one major difference -- you also get to eat it when it's done! In each class, you get to make at least one dish yourself as well. So come hungry and be prepared to feast on a three-course dinner before class is over. Since we'll be immersing ourselves in French culture this summer, each dinner party will start with a regional charcuterie board and a champagne toas...

We'll be serving this classic wilted salad on two upcoming occasions: the upcoming French pop-up dinner experience on April 16 and the first French cooking class on May 30 at the Common Ground Food Co-op.  This simple "brunch salad" was invented in the city Lyon (a.k.a. "the gastronomic capital of the world") and our version is based on Paul Bocuse's recipe, but updated and streamlined with a "secret" method for poaching egg found on Youtube.  Here's the recipe . The April 16 pop-up dinner event is called "Dinner + A Movie: France" and will feature a four-course classic French dinner with Boeuf Bourguignon as the main course, followed by Salade Lyonnaise as the salad course (yes, the French like to eat their salads after the main course), and Crêpes Suzette for dessert. The dinner experience will also include champagne toast, wine pairings, aperitifs, and digestifs. Only eight people will be invited to join us. Details are here:  c...

Boeuf Bourguignon (Beef Burgundy) will be the main course on two upcoming occasions: the upcoming French pop-up dinner experience on April 16 and the first French cooking class on May 30 at the Common Ground Food Co-op. This infamous classic French stew is based on Julia Child's recipe, but has been updated and streamlined to reflect today's home kitchen. But the ingredients remain the same -- tender beef is soaked in a rich red sauce and finished with a touch of cognac. Here's the recipe . The April 16 pop-up dinner event is called "Dinner + A Movie: France" and will feature a four-course classic French dinner with champagne toast, wine pairings, aperitifs, digestifs, and of course -- Boeuf Bourguignon and Crêpes Suzette. Only eight people will be invited to join us. Details are here:  cooking-with-paul.com/popups-france.html . The May 30 cooking class is the first of a series of three classes that is part of my "deep dive" series at the Common Groun...

Crêpes Suzette will be the dessert course on two upcoming occasions: the upcoming French pop-up dinner experience on April 16 and the first French cooking class on May 30 at the Common Ground Food Co-op. This infamous French dessert is flambéed (flamed) at the end with Cointreau, an orange-fused French liqueur which magically transforms all the flavors in an alchemical reaction. Here's the recipe . The April 16 pop-up dinner event is called "Dinner + A Movie: France" and will feature a four-course classic French dinner with champagne toast, wine pairings, aperitifs, digestifs, and of course -- Crêpes Suzette. We're using this pop-up dinner experience as an excuse to practice cooking up some new dishes and eight people are invited to join us. Details about this very limited seating event is available here:  cooking-with-paul.com/popups-france.html . The May 30 cooking class is the first of a series of three classes that is part of my "deep dive" series at...

Here's an exclusive presale offer for subscribers of my monthly email newsletters: Starting today, you can be the first to register for my new summer French cooking class series. This secret registration link will be made public on Monday, March 27, 2023, so act fast. These classes sell out fast, so if you have any interest in French cooking, don't delay (psst: you have my permission to share this link with your friends). For those who have attended my cooking classes before, you already know that all my classes are "dinner party" style events. For new students, please come hungry and thirsty because you will be served a two-course dinner complete with wine pairings. Because we are doing French this summer, you can also expect tastings of imported French wines and a dessert course at the end of each class.   Arguably, French gastronomy is the most influential of European culinary traditions. The French invented haute cuisine , then turned everything upside-down ...

Ever since I took that riverboat cruise in Czechia last spring, French food has been on my mind. This was a CroisiEurope cruise with an itinerary designed by a French company that claimed to be the world leader in river cruises. The week-long cruise featured an all-you-can-eat French gourmet meal plan -- that's French food three times a day, every day, plus champagne, wine, and any cocktail you desired. If there was a foodie heaven, this surely must be it ( see pics from the cruise ).  When I returned home, I found myself cooking more French dishes than ever before. Then my intern Kat and I planned and taught a French cooking class a few weeks ago at Urbana Park District's Phillips Recreation Center. So now it's time to start thinking about a new French "deep dive series" for this summer at the Common Ground Food Co-op. This will be a series of three classes where we will survey all the deliciousness that France has to offer, region by region. We'll start in...

I've never been to Japan, but if I were to ever go, Tokyo's " Yakitori Alley " would be at the top of my list of culinary destinations. There are over 7,000 yakitori restaurants in Tokyo, but the most "authentic" ones are all located in one alley near Tokyo's very busy Shinjuku station. Also affectionately called "memory lane," this strip of 81 tiny stalls sits in a narrow alley that hasn't changed much since World War II. Most of these "mom and pop" shops are so small that they seat only six or seven people. What would it be like to take a tasting tour of this alley? Well, I'm going to try to recreate that fantasy experience at the Common Ground Food Co-op on Tuesday, March 7, 2023. Sorry, but this cooking class is already sold out. But since we are doing regular pop-up events, perhaps a Japanese yakitori dinner experience might be in the cards soon (send me an email if you're interested). Technically, yakitori is transla...

Just about every culinary tradition in the world includes some kind of dumpling dish. This very popular Japanese version of "pot stickers" is called gyoza ( see recipe ), and it is another example of Japanese simplicity and elegance. We will be making this traditional appetizer dish from scratch at my upcoming  Japanese Noodle Cuisine  class on February 7, 2023 at Common Ground Food Co-op. This is a sold out class, but the March 7 Yakitori class still has a few seats open.  More recipes and information about my classes can always be found on my website . For the latest news, feel free to subscribe to my monthly email newsletter. 

Soba noodle making in Japan is an art. In high-end specialty soba restaurants, the noodles are made by hand in humidity-controlled rooms with 100% buckwheat flour. Typically served chilled in the summer with a simple dipping sauce, this homemade version can be assembled in about 15 minutes.  My simplified recipe tries to adhere to the Japanese aesthetic of striving for simplicity and balance. We'll be making this dish in my upcoming  Japanese Noodle Cuisine  class on February 7, 2023 at Common Ground Food Co-op. This is a sold out class, but the March 7 Yakitori class still has a few seats open.  More recipes and information about my classes can always be found on my website . For the latest news, feel free to subscribe to my monthly email newsletter. 

My first spring cooking class is coming up at the Common Ground Food Co-op. So it's recipe test time again! Udon noodle soup is a great winter treat and  this version  is seafood-based, but also chocked full of veggies. I think this subtle soup with delicate flavors and healthy ingredients is clean and soul-satisfying at the same time. It's now on the Japanese Noodle Cuisine class on February 7, 2023. This is a sold out class, but the March 7 Yakitori class still has a few seats open.  More recipes and information about my classes can always be found on my website . For the latest news, feel free to subscribe to my monthly email newsletter.