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):...

  Plans are already in the works for our fall season of the "Flavor Principles of Ethnic Cooking" classes. We've got plans for two new classes and I'll be introducing a new guest instructor. Here's a preview of what's being planned: •  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 Bavarian city of Munich, Oktoberfest is the largest folk festival in the world. At this dinner party celebration, we'll be making festival favorites that are rich, hearty and robust, often balancing savory and tangy flavors. This session will be co-presented with Brittany Heyen ( @highinfi...

  This fall, I taught a total of seven ethnic cooking classes around town (three at Urbana Park District and four at Common Ground Food Co-op). Every class was filled and we had some great dinner parties, ate a lot of good food and drank a lot of wine, beer, sake, soju, and even grappa. We traveled the world and tasted delightful treats from China, Greece, India, Japan, Korea, Thailand, and Vietnam. We cooked up classic dishes like Sichuan-style Kung Pao Chicken, Korean bibimbap, Indian tandoori chicken as well as more challenging delights like Greek-style grilled octopus, pig ears in hot oil, and braised pork belly (see more pictures on  Instagram  or  Facebook ). But there's more to come: In the spring, we've planned six more classes with all new menu items. I've also committed to teaching 18 classes per year with six brand new classes planned for the summer and six more coming next fall. In each season, my "deep dive" series will continue at the Common Gr...

  Season 3 of the "Flavor Principles of Ethnic Cooking" series will start on September 22, but seats are selling fast. Register now to claim your space as we continue our exploration of great eats from around the world. This fall, we will be making stops in Greece, India, and Korea. This fun dinner-party-style demo class includes a two-curse dinner complete with wine and beer tastings.  More info is available here .