Taste of France

3-Part Series In-Person Demonstration Classes

 

Taught by Instructor Paul Young 

Do a deep dive into French cuisine as we survey all the deliciousness that France has to offer, region by region. First, we'll taste the Mediterranean-style Provençal cuisine from the south of France where bouillabaisse and ratatouille were invented. Next, we'll head south to Basque country where savory garlic-infused stews of neighboring Spain is an influence and a comforting braised dish is on the menu. Lastly, we'll head north to Burgundy wine country where we'll learn how to cook with wine.

 

Arguably, French gastronomy is the most influential of European culinary traditions. The French invented haute cuisine, then turned everything upside-down and re-invented itself with nouvelle cuisine — a simpler, lighter approach with an emphasis on fresh ingredients and presentation. All of this tradition and innovation was supported and promoted by another French invention: the highly influential Michelin Guide and its star rating system. Even in our everyday language, French words like cuisine, gourmet, récipé, and bon appétit are universally understood and associated with good food.

 

In all my classes, students will have the opportunity to watch demos and participate in the preparation of our dinner party. Do come hungry and thirsty because we’ll be cooking and tasting at the same time. Each class in this series is also a traditional three-course French dinner including a luscious dessert course, French wine pairings as well as tasting of popular French aperitifs and digestifs.

 

Students will leave each session with easy-to-follow recipes of all the dishes on the menu. These recipes have all been adapted for the typical home cook and contain many tips & tricks to help minimize your time in the kitchen while staying true to the spirit of the original flavor profiles.

 

All menu items below will use locally-sourced ingredients but are subject to change based on availability of fresh ingredients at local markets.

 

Join instructor, Paul Young in this three-part demonstration cooking class series and sign up for one or all three of these classes. Register now, limited seating available.

 

Sign up for one class or all three in this series!

A Taste of Basque Country

Tuesday, June 27th, 6:00-8:30pm in the Flatlander Classroom

France and Spain share both a border and a world-renowned cuisine where grilled meats and stews are featured, often cooked with tomatoes and peppers. This is also the region known for its hams and sausages and where the concept of tapas (small plates) were invented. Tonight's menu is a mix of traditional and nouvelle cuisine that will tickle your taste buds:

  • Regional Charcuterie Board (with Champagne toast)
  • Pintxos (Basque tapas)
  • Braised Lamb Shank
  • Crème Brûlée (baked custard)

 

$65/person with $10 OFF promo code for Co-op Owners. Apply promo code: OWNER

Limited seating available - only 10 seats per class. Ticket includes class plus tasting menu. Must be 21+ to partake in alcoholic beverage tasting. No refunds due to limited space, but a waiting list will be made available once tickets are sold out. Class will be hosted in Common Ground's Flatlander Classroom, located past the registers.

 

SOLD OUT

 


The Mediterranean Flavors of Provençal Cooking

Tuesday, July 25, 6:00-8:30pm in the Flatlander Classroom

Provençal cuisine is where France meets the Mediterranean. Where France borders Italy, the dishes of Provence feature fresh seafood, garlic, olive oil, and fresh herbs like thyme and rosemary. Satisfyingly rich and colorful presentations are the key features of tonight's menu:

  • Regional Charcuterie Board (with Champagne toast)
  • Bouillabaisse (seafood stew)
  • Ratatouille (stewed vegetables)
  • Lemon Tarte

$65/person with $10 OFF promo code for Co-op Owners. Apply promo code: OWNER

Limited seating available - only 10 seats per class. Ticket includes class plus tasting menu. Must be 21+ to partake in alcoholic beverage tasting. No refunds due to limited space, but a waiting list will be made available once tickets are sold out. Class will be hosted in Common Ground's Flatlander Classroom, located past the registers.

 

SOLD OUT


Classic Burgundy Wine Country Cuisine

Tuesday, August 15th, 6:00-8:30pm in the Flatlander Classroom

Located just east of Paris, the Bourgogne region is known for its rich flavored dishes, creamy cheeses, Dijon mustard, and of course its world-class vineyards. When you're fantasizing about dishes like coq au vin or Julia Child's "classic" French cooking, you're deep in Burgundy wine country. Tonight's menu features all French classics made with tradition in mind:

  • Regional Charcuterie Board (with Champagne toast)
  • Boeuf Bourguignon (beef stew)
  • Salade Lyonnaise
  • Crêpes Suzette Flambé

 

$65/person with $10 OFF promo code for Co-op Owners. Apply promo code: OWNER

Limited seating available - only 10 seats per class. Ticket includes class plus tasting menu. Must be 21+ to partake in alcoholic beverage tasting. No refunds due to limited space, but waiting list will be made available once tickets are sold out. Class will be hosted in Common Ground's Flatlander Classroom, located past the registers.

 

SOLD OUT

 
About the instructor:

Paul Young is a self-taught cook, educator and graphic designer with over 30 years of experience in the marketing communications industry. His favorite pastime is trying new dishes in restaurants and then attempting to recreate them at home. He's a curious foodie and an adventurous international culinary explorer who has traveled to 25 different countries (so far). He has also been a regular contributor to Smile Politely since 2007.

 

Since retiring as a graphic design professor at Parkland College in 2019, Paul has been cooking at home a lot more and has found himself reconnecting with his passion for seeking new culinary experiences and exotic flavors from around the world. With these upcoming cooking classes, he hopes to share his experiences and discoveries by recreating some of the best tasting ethnic dishes he's enjoyed from his travels around the world. For printable recipe cards and more information about Paul's cooking classes, please go to www.cooking-with-paul.com