Recipe: Spring Market Hot and Sour Soup
As prepared by Chef Paul at the Green City Market chef demo, May 4, 2019


  • 6 cups broth (vegetable, mushroom or chicken)

  • 1 1/2 cups mushrooms, sliced (crimini or shitake)

  • 2 tablespoons pickled ginger, minced

  • 1/2 cup spring garlic, washed and sliced

  • 1/4 cup rice wine vinegar

  • 1/4 cup soy sauce

  • 1 tablespoon hot sauce

  • 1 teaspoon white pepper

  • 3 tablespoons cornstarch

  • 3 tablespoons cold water

  • 2 eggs, beaten

  • 8 ounces firm tofu, diced (I used Phoenix Bean)

  • 12 ramps, washed and chopped


  • In a large pot, bring broth to a boil.

  • Add mushrooms, ginger, garlic, vinegar, soy sauce, hot sauce and white pepper, and simmer for 5 minutes.

  • Mix the cornstarch and water together; whisk into the soup to thicken, and simmer for 5 minutes.

  • Add the beaten eggs (gently stir while adding the eggs).

  • Add tofu and ramps.

  • Simmer for another minute, serve and enjoy.


Recipe: Classic French Omelette
As prepared by Chef Paul on NBC Chicago, May 2019

Serves 1


  • 3 eggs

  • 1 tablespoon fresh herbs, chopped (chives, tarragon, parsley, chervil or some combination of)

  • 2 tablespoons fresh goat cheese, such as Prairie Fruits Farm

  • 1/2 cup washed/trimmed asparagus, oblique cut

  • 2 tablespoons green garlic, washed and cut on a bias

  • 1 tablespoon olive oil

  • 1 tablespoon butter

  • salt and pepper 


  • Sauté the asparagus in the olive oil for 2 minutes with the green garlic. Season and keep warm.

  • Preheat to medium-high heat a 6" to 8" nonstick pan, and add butter.

  • Crack, season and beat the 3 eggs with the chopped herbs.

  • When the butter melts and foams, add the eggs to the pan.

  • With a heatproof spatula, continue to move the pan and scramble the eggs.

  • Continue cooking until just before the eggs set, but they are still creamy.

  • Remove from heat, and add the goat cheese and asparagus mixture in the middle, forming a line.

  • Using the spatula, fold the omelette over, slide the spatula under and gently place on plate.

  • Enjoy!


Gwen Ihnat of The Takeout talks pickling advice with Chef Paul:
If I can make delicious refrigerator quick pickles, anyone can
March 2019


Genius Desserts / 100 Recipes That Will Change the Way You Bake, September 2018 (details and how to purchase)
Paul Virant’s Pumpkin Butter on Food52


Recipe: Pumpkin, Bacon and Kale Gratin
The Staub Cookbook / Modern Recipes for Classic Cast Iron, September 2018

Easy Chicago Daycation:
A Local’s Guide to Hinsdale, Make It Better, July 2018

"Diverse. Tasty. Beautiful." 
Chef Paul's Guide to Chicago, Patch, June 2018