Paul Young

Educator, Designer, Culinary Explorer

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Taste of Taiwan

 

Tom Yum Soup

 

Taiwanese cuisine is a vibrant and diverse culinary tradition influenced by Chinese, Japanese, and indigenous flavors. It’s known for its use of fresh ingredients, bold flavors, and unique combinations, making it a delicious and exciting culinary experience. Tonight's special session will be presented by guest chef James Yang and assisted by Paul Young.

 

Our "dinner party-style" cooking class will feature popular Taiwanese dishes using tofu, scallion, cilantro, taro, mushrooms, pumpkin, shrimp and, of course, rice. James would like to share three of his favorite recipes. His mother Jane and his daughter Joyce will also help with the cooking. These dishes will be cooked "home style" using the family's own special spicy herbal sauce.

 

Students will leave this 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.

 

About James Yang: James is a visiting scholar from Taiwan, who obtained his PhD in Linguistics from the University of Illinois at Urbana-Champaign. As an amateur digital painter, he has returned to our community to host an eco-art exhibit starting July 20 at Urbana Park District's Anita Purves Nature Center. Everyone is invited to enjoy a free exhibition of 17 of his illustrations showcasing butterfly nectar plants (see video).

 

All the planned menu items below will use ingredients available at Harvest Market, but are subject to change based on availability:

 





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