A couple of weeks ago, Heather Roberts , the co-host and producer of  WCIA's ciLiving invited me to do a cooking demo on her show. I chose to showcase one of my favorite recipes -- a restaurant-quality ramen noodle soup that is so easy to make at home.  Good soup always starts with a good broth, and this broth is made from a combination of miso paste (fermented soy beans), chicken base, and vegetable base. As with all soups, the more garlic and onions you use, the better the broth. Add some noodles, some protein, and your favorite veggies, and now you have a one-bowl meal that's both satisfying and delicious. You can taste this soup on August 1 when I will be teaching how to make this exact recipe at one of my "Flavor Principles of Ethnic Cooking" classes at Phillips Recreation Center . Also on the menu for the evening is Tuna Tataki with Ponzu Sauce, Yakitori (Chicken on Skewers), and Ohitashi (Sesame Spinach). As with all my dinn...

  The eighth season of the "Flavor Principles of Ethnic Cooking" classes starts on June 13, and this summer we'll be going to Jamaica, Greece, and Japan. In each of these classes, we'll be deconstructing the recipes of each cuisine and breaking down the flavor principles of these culinary traditions. By following a few master recipes and utilizing simple flavor profiles, you will be able to customize and adjust your own favorite recipes and make tasty ethnic dishes every night for dinner. Here's our summer schedule: June 13: Jamaican Cooking July 11: Greek Classics August 1: A Taste of Japan  Due to a last minute cancellation, we now have one seat open for the June 13 Jamaican class ( grab it here before it's gone ). As of today, there are still a few seats left for the July 11 Greek class and the August 1 Japanese class. Register soon before these classes sell out! All my cooking classes are for adults and the tuition includes a multi-cou...

  This is the sequel to last year's BULLET TRAIN TO OSAKA event that all of you have been asking for. Like last time, we'll take a fantasy foodie safari from Tokyo on the Tokaido Shinkansen bullet train line while tasting everything Japan has to offer en route to Kyoto. Before we board the train at the Tokyo station, we'll grab some sakana (small bites). As our train leaves Tokyo station, we'll indulge in some tasty appetizers as the train departs and accelerates up to 200 mph. Soon food carts will come down the aisle and we'll grab anything that looks tasty. Once we arrive in Kyoto, we'll head directly to our ryokan (Japanese style inn) in the Gion dstrict where we might spy a geisha walking the alleys. When we arrive at our ryokan, we'll be directed to a private dining room where a kaiseki-style dinner has been prepared for us. Like last time, we'll have sake, wine, highball, and beer pairings all evening long, plus a few surprises!...

  The eighth season of the "Flavor Principles of Ethnic Cooking" classes starts on June 13, but the Jamaican class is already sold out. Fortunately, there are still seats available for the July 11 Greek class and the August 1 Japanese class. Grab these seats before they're gone! In each of these classes, we'll be deconstructing the recipes of an ethnic cuisine and breaking down the flavor principles of these culinary traditions. By following a few master recipes and utilizing simple flavor profiles, you will be able to customize and adjust your own favorite recipes and make tasty ethnic dishes every night for dinner. All my cooking classes are for adults and the tuition includes a multi-course dinner complete with wine, beer, and/or cocktails. Do come hungry and thirsty because these classes are "dinner party-style" events where we'll be tasting and eating everything that will be made that night. Whenever possible, students will also ge...

Reminder: Registration for all Urbana Park District summer 2024 programs starts on Wednesday, April 3  at 8am. This includes the next edition of the "Flavor Principles of Ethnic Cooking" series. From past experience, we know that this series sells out fast. Even though we've increased the seating to 12 people per class, we anticipate this series selling out within days. Don't delay, register now to reserve your seat. This summer, we'll be going to Jamaica, Greece, and Japan. In each of these classes, we'll be deconstructing the recipes of each cuisine and breaking down the flavor principles of these culinary traditions. By following a few master recipes and utilizing simple flavor profiles, you will be able to customize and adjust your own favorite recipes and make tasty ethnic dishes every night for dinner. Here's our summer schedule: June 13: Jamaican Cooking July 11: Greek Classics August 1: A Taste of Japan  Do come hungry and thirsty...

April 3 is only two weeks away! Please mark your calendars because that is the first day to register for the next season's cooking classes at Urbana Park District's Phillips Recreation Center. The eighth season of the "Flavor Principles of Ethnic Cooking" classes starts on June 13, but we know from past experience that this series sells out fast! This summer, we'll be going to Jamaica, Greece, and Japan. In each of these classes, we'll be deconstructing the recipes of each cuisine and breaking down the flavor principles of these culinary traditions. By following a few master recipes and utilizing simple flavor profiles, you will be able to customize and adjust your own favorite recipes and make tasty ethnic dishes every night for dinner. This is our summer schedule: June 13: Jamaican Cooking July 11: Greek Classics August 1: A Taste of Japan  All my cooking classes are for adults and the tuition includes a multi-course dinner co...

It's only March, but summer is coming! The eighth season of the "Flavor Principles of Ethnic Cooking" classes at Phillips Recreation Center starts on June 13, 2024, but we know from past experience that this series sells out fast! So mark your calendars for April 3 because that is the first day that registration opens for all Urbana Park District summer events.  All my cooking classes are for adults and the tuition includes a multi-course dinner complete with wine, beer, and/or cocktails. Do come hungry and thirsty because these classes are "dinner party-style" events where we'll be tasting and eating everything that will be made that night. Whenever possible, students will also get to participate by helping me make a dish or two. I'll also share all the tips and tricks I know on how to get from A to B to Z quickly and efficiently. This summer, we'll be going to Jamaica, Greece, and Japan. In each of these classes, we'll be deconstructing...

In July 2023, we launched a series of Sunday night pop-up dinners featuring gourmet meals from exotic destinations around the world. We are happy to announce that these special themed dinner parties will continue in 2024 with a brand new season of exciting new culinary adventures. We're lucky that Champaign-Urbana is home to an amazing variety of restaurants serving a broad range of international cuisines. Despite this abundance, we’re still missing a few important culinary traditions. Our goal is to fill in that gap with unique dining experiences not typically available locally. Here's what we've planned so far for this upcoming year: February 11 - Valentine's Dinner in Napa : A romantic five-course gourmet meal with wine pairings for every course March 17 - An Evening in Český Krumlov : An authentic five-course traditional Czech meal with wine and beer pairings April 14 - Mumbai Street Food Tour : A guided survey of all the best eats available in this vibrant India...

The spring 2024 edition of the "Flavor Principles of Ethnic Cooking" series starts on February 15. This series always sells out fast and as of today, two out of the three classes have already sold out. However, there is still one seat left for the Mexican cooking class on Thursday, March 14 at 6pm.  Although the Chinese and Ethiopian classes are full, Urbana Park District does have a wait list and you can still add your name to this list. Full menus and registration links are on my  website . Tuition starts at $40 per class for in-district residents of Champaign County. All my cooking classes are for adults and the tuition includes a two-course dinner complete with wine, beer, and/or cocktails. Do come hungry and thirsty because these classes are "dinner party-style" events where we'll be tasting and eating everything that will be made that night. Whenever possible, students will get to participate by helping me make a dish or two. I'll also share all the ...

Okonomiyaki is a savory pancake similar to the Korean pajun. Made with eggs and flour, this giant omelet is similar to a French quiche or an Italian frittata, but it's all made in a pan. In fact, flipping this pancake is the most challenging part of making this dish because of its sheer size.  Like an omelet, you can pretty much put anything you want in an okonomiyaki pancake. Although traditional ingredients might include seafood, ginger, and scallion, the most common choice of vegetable to add to this pancake is shredded cabbage. Surprisingly, Worcestershire sauce is favored as a seasoning instead of the traditional soy. But everyone's favorite condiment for this dish is Japanese Kewpie mayo which is generously squirted on top. Kewpie mayo is the top-selling brand of mayo in Japan and it's a little sweeter than the American version -- and a little thicker because it is made with egg yolks (instead of whole eggs).   Often served as a street food snack in Jap...

Poke bowls are all the rage these days. Based on the Hawaiian dish called Ahi Poke, this marinated raw tuna treat was inspired by the authentic Japanese version called Maguro Zuke Don ( see recipe ). This one of the many Japanese "small plates" that we will serving on July 16, 2023 at the "Bullet Train to Osaka" pop-up dinner.  This easy-to-make dish looks beautiful and tastes wonderful. The marinade is pretty typical Asian soy-ginger-garlic based. Add some lemon juice and a little spiciness and you've got a perfect complement to raw tuna. Throw in some red and green onions for some zing. Garnish with avocado for a Californian twist and you've got a great summertime treat. Where do you get fresh raw tuna in the Midwest? Trust me, you don't want to eat "fresh" raw tuna that's been traveling many days and thousands of miles on boats, planes, and trucks. What you really want is tuna that has been processed and cryogenically frozen on...

In Japan, sakana are traditionally small snacks served in drinking establishments known as izakaya. Sakana dishes were originally designed to be paired with shochu or sake, but these days modern sakana can also be considered beer snacks. Often quite salty, sakana is similar to Spanish tapas and can be anything from fish to seafood to fried foods to pizza. At our upcoming "Bullet Train to Oasaka" pop-up dinner event on July 16, we'll be serving a selection of sakana as a first course paired carefully with specific sake tastings. Pan seared scallops (shown above) will be one of the featured small plates we'll be serving. Our version is derived from a classic French recipe, but translated to Japanese with the addition of spicy mayo, rice wine, and a touch of soy ( see recipe ). Our two-hour six-course tasting itinerary will also include a wide range of other Japanese delights all served with sake, highball, beer, and sochu pairings ( see the entire menu ). Seating is ext...

Osaka is considered by many as the food capital of the world. At this private invitation-only pop-up dinner experience, we'll take a fantasy foodie safari from Tokyo to Osaka on the Tokaido Shinkansen bullet train line while tasting everything Japan has to offer en route. Our six-course itinerary will include a a wide range of Japanese delights including Oshizushi (Pressed Sushi), Tsukemono (Sunomono and other pickled things), Maguro Zuke Don (a marinated tuna sashimi bowl), hand-made Gyoza (pot stickers), Okonomiyaki (a grilled savory pancake), and more. Along the way, we'll also enjoy sake, highball, beer, and sochu pairings ( see the entire menu ). Seating is extremely limited. For more information about how to score a seat at this event, please join the popup_dinners_cu Facebook group, follow @popup_dinners_cu on Instagram, or subscribe to my email newsletter . More information about upcoming pop-up events and cooking classes can always be found at www.cooking-with-p...

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. 

I was amazed that the spring Urbana Park District series sold out within 24 hours. Then I found out that two of the three Common Ground Japanese "deep dive" classes have also sold out. The only class that still has a few seats left is the March 7  Yakitori cooking class . If you're interested in learning how the Japanese make amazing barbecue skewers, do register soon. This one's for adventurous eaters! We now have all the details worked out for the next Ethnic Cooking series at Urbana Park District. You can look forward to tasting some great dishes from  Morocco, Hawaii, and Vietnam  this summer. I've also started experimenting with some retro tiki cocktail recipes for the Hawaiian cooking class on June 29, 2023. I know that's a long time away, but do mark your calendars because registration for summer classes starts on April 5, 2023. And they do sell out fast. Thanks for all your support as we embark on our second year of international culinary e...

It's been a long time since I've had an omakase sushi experience and I have forgotten how special they are. Since I will be teaching a sushi making class this spring at the Common Ground Food Co-op, I thought it was high time to revisit this big-city experience. But this time, we didn't have to travel very far because Champaign-Urbana now has a sushi bar that specializes in offering a unique and informal prix fixe sushi feast that may be better than what you can get in a big cities like Chicago. The name of this unique local sushi joint is  ISHI  and it is run by Ken and Kaori Ishibashi, a husband-and-wife team of entrepreneurs who saw an opportunity and jumped right in. Japan is well known for small mom-and-pop restaurants who focus on only one thing and strive for perfection in their chosen craft. It is in this tradition that Ken and Kaori opened ISHI and Kaori's Oven about a year ago. While other restaurants offer daily specials, Japanese sushi ch...

Starting February 7, 2023, Common Ground Food Co-op will host the first of three Japanese "deep dive" cooking classes scheduled for the spring season. The Japanese have elevated noodle cuisine to new heights with a wide range of broths and dipping sauces as well as an infinite variety of soup ingredients and toppings. In this first session, we'll examine three different approaches to eating noodles the Japanese way by cooking up some miso ramen, a seafood udon noodle soup, and a cold soba noodle appetizer dish. We'll also be making some gyoza (potstickers) from scratch. In this hands-on series, students will participate in the cooking of their own dinner under the guidance of the instructor. Later in the season, we'll be focusing on yakitori, kushiyaki, shioyaki, sushi, sashimi, and chirashi. We'll also be tasting a variety of Japanese sake and beers during each class. Detailed descriptions and menus are posted on  my website  and you can register now on...