Paul Young

Educator, Designer, Culinary Explorer




Flavor Principles of Ethnic Cooking


Travel the globe with self-taught home cook Paul Young as he deconstructs the flavor principles of ethnic culinary traditions from around the world. This spring, learn the secrets of how to make anything taste French, Thai, or Russian by following simple streamlined recipes. By the end of the series you will be able to adjust flavor profiles and customize recipes like a pro. 


In this series of dinner party "classes," guests will have the opportunity to watch demos and/or participate in the preparation of our feast. Do come hungry and thirsty because the tuition includes a full two-course dinner complete with beer and/or wine tastings. 


Students will leave each dinner party 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 ethnic flavors.


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

Ratatouille (stewed vegetables)

French Classics (February 16)

Learn how to make the classic French mother sauces and how to utilize time-honored cooking techniques to bring out the flavors of any ingredient. Enjoy a classic French dinner complete with French wines, apéritifs and digestifs.

Steamed Fish with Garlic Chili Sauce

Thai Cooking (March 9)

Learn the secrets of using tamarind and fish sauce as a delightful seasoning to make almost any dish taste Thai. Enjoy a selection of Thai classics complete with beers imported from Southeast Asia.

Borscht (beet soup)

A Taste of Russia (March 30)

Tonight we'll recreate four classic Russian dishes from scratch and add them to a smorgasboard of imported Russian delights. Yes, there will be caviar (salmon roe) and vodka shots as well.