CIA Taste Magazine Issue #22

The Magazine for Food and Wine Enthusiasts

Issue 22, July 2016 ®

Recipes, Culinary Secrets, and Non-credit Courses from The Culinary Institute of America®

COOKING SMARTER

TABLE OF CONTENTS Welcome to the CIA Course Calendar Registration and General Information

3 4 67

Programs and Products Boot Camp 24 Saturday Kitchens 36 Holidays Classes 48 Samplings 50 “A First Taste” Demos 52 Wine and Beverage Explorations 54 CIA Books and DVDs 62 Features Living Life to the Fullest Plant-Forward Eating Culinary Intelligence: Choosing the Right Cooking Method Pulses: Healthful, Economical, and Sustainable The Edible Landscape Biodynamic Viticulture The Three-Ingredient Challenge What’s Cooking at the CIA: Smart Talk

9 10 12 16 18 20 22 35

Recipes Red Salad 11 Hue Chicken Salad (Ga Bop) Insert Summer Stew au Pistou Insert Roasted Eggplant Stuffed with Curried Lentils Insert Grilled Halibut with Roasted Red and Yellow Pepper Salad Insert Pangea Roll On the web On the cover: You don’t have to be a culinary brainiac to learn how to cook smarter. Look inside for tips and advice from our chefs!

It’s a Matter of TASTE As it turns out, one of the single most important things that we do in our lives as caregivers for ourselves and others is to prepare a meal and keep the flow of food, nourishment, and delicious goodness coming. Obviously, this is no easy task; yet it’s so critical to our health, well-being, and happiness. Fresh, well-prepared food really is what helps us cope with the overabundant information, hurried pace, and intensity of our everyday lives.

In this issue, you will find many ways to practice responsible, nutritious cooking that tastes great. Our chefs and authors touch on organization, financial soundness, and resource consciousness with the goal of helping you better operate your home kitchen and, ultimately, cook smarter. Of course, you’ll also find some great recipes!

As you head out this weekend to do the food shopping, try something different. Arrange your list by what is best for you and your family: fruits, vegetables, whole grains, good fats, sustainable fish, well-raised animal proteins, and so on, all the way down to the empty calories. Now look at this list as a strategic way to plan what foods will be available for everyone and how you’ll prepare them. Consider new tastes and ingredients to support variety, cook something you’ve never had before, and, mostly, make sure the plants outweigh the animal proteins, at least by a bit.

Once you buy all the right foods, enjoying them should come pretty naturally when you have a bit of information on how to cook them. That’s where our great classes come in. Check out the selection inside, decide what you want to learn most, and then make this the season you do it!

To Enroll or Order Call 1-888-995-1699 or visit enthusiasts.ciachef.edu

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Certified Master Chef Brad Barnes ’87 Director—Food Enthusiast Programs

1-888-995-1699

WELCOME TO THE CIA

WEB EXCLUSIVES

Come Tour Our Campuses!

What’s in Your Pantry?

Get a taste of the full CIA experience. On these fun public tours, you’ll learn all about the college, see our students and faculty in action, and feel the passion for food, wine, and hospitality that makes the CIA a one-ofa-kind destination.

If you’ve wondered what you should always have on hand in the pantry and fridge, then you’ll want to get our guide to A Well-Stocked Kitchen at enthusiasts.ciachef.edu/thewell-stocked-kitchen-list.

A Sushi Roll, Reimagined Did you have the Pangea Roll during the restaurant’s latest pop-up in Hyde Park this spring? Get the recipe for Chef Martin Matysik’s innovative creation at enthusiasts.ciachef. edu/recipes.

For Reservations: 845-451-1588—Hyde Park, NY; reservations required 210-554-6400—San Antonio, TX; reservations required Self-guided—St. Helena, CA; no reservations required

Take in a Demo Fun cooking demos and tastings are happening in California and Texas! Visit enthusiasts.ciachef.edu and click on “Demos & Tastings” to learn more.

NOTICE OF NONDISCRIMINATION Happy Anniversary, CIA! This May 22—Founders Day—marked 70 years that The Culinary Institute of America has provided students with exceptional culinary education. Curious about how the CIA came about, and the influence the college has had on food, beverage, and hospitality in the years since? Check out the Our Story page and video at www.ciachef.edu/our-story.

ABOUT THE COLLEGE Founded in 1946, the not-for-profit CIA is the recognized leader in culinary education. The college awards bachelor’s and associate degrees, as well as certificates and professional certification, and is accredited by the prestigious Middle States Commission on Higher Education. The CIA also offers consulting services in support of innovation for the food industry.

CIA Locations The Culinary Institute of America 1946 Campus Drive Hyde Park, NY 12538-1499

The Culinary Institute of America (CIA) is an Equal Opportunity Employer committed to the principle of equal opportunity in education and employment. The CIA does not discriminate against individuals on the basis of race, color, sex, sexual orientation, gender identity, religion, disability, age, genetic information, marital status, veteran status, ancestry, national or ethnic origin, or any other protected group or classification under federal or state laws. The following Civil Rights Compliance Officers at the CIA have been designated to handle inquiries regarding the nondiscrimination policies: Title IX and Age Discrimination: Joe Morano, Senior Director—Faculty Relations 845-451-1314, j_morano@culinary.edu, Office—Roth Hall, Room S-324 Section 504/ADA: Maura A. King, Director—Compliance 845-451-1429, m_king@culinary.edu, Office—Roth Hall, Room S-351 Mailing address: The Culinary Institute of America, 1946 Campus Drive, Hyde Park, NY 12538 Should you require further information, please visit www.ciachef.edu/non-discrimination-statement.

The Culinary Institute of America at Greystone 2555 Main Street St. Helena, CA 94574 The Culinary Institute of America, San Antonio 312 Pearl Parkway, Building 2, Suite 2102 San Antonio, TX 78215 ciachef.edu/taste

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COURSE CALENDAR

JULY 2016–FEBRUARY 2017

HYDE PARK, NY CAMPUS

JUNE

13 Italian Cuisine Boot

1

Camp (p. 32) Culinary Boot Camp— Basic Training (p. 28)

6

Series—Meats (p. 26)

Grilling and BBQ Boot Camp (p. 32) Culinary Boot Camp— Basic Training (p. 28)

7

Bistro Boot Camp (p. 29)

20

28 Cooking Techniques

AUG

23 Best of Boot Camp (p. 29) 25 Flavors of the Hudson Valley Boot Camp (p. 31) 29 Asian Cuisine Boot Camp (p. 28)

30 Cooking Techniques Series—Seafood (p. 26)

JULY 6 Grilling and BBQ Boot Camp (p. 32) 12 Techniques of Healthy Cooking Boot Camp (p. 33) 18 Culinary Boot Camp—Basic Training (p. 28) 25 The Best of Boot Camp (p. 29) MEET YOUR INSTRUCTOR

Chef Paul DelleRose ’94

My favorite plant-forward meal to cook is…very-well-drained firm tofu, dredged in cornstarch and sautéed until crisp. We top it with an Asian-style sauce and often eat it over a mixed green salad.

Outside the kitchen, I am known for…my devotion to my family. My family is the single most important thing in my life and I wear it on my sleeve. I also have been told that I have a pretty good sense of humor. ;-) My most memorable CIA teaching moments are…when I receive a thank you from students and they really appreciate me and my style of teaching.

The one thing you’ll find on my backyard grill this summer is…all kinds of sausages—chicken, turkey, pork; thin or regular; sweet or hot; fennel, parsley, and cheese, you name it. I grew up the son of a poor butcher in the Bronx and we ate sausage all the time. My family still makes it once a year, about a 120-pound batch.

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SEPT 7 Skill Development Boot Camp (p. 33)

12 Culinary Boot Camp— Basic Training (p. 28)

17 Baking at Home—The

Desserts (p. 37)

Behind the Meat Counter (p. 37)

Bistros and Brasseries (p. 38)

CIA Favorites (p. 38)

Fall in the Hudson Valley (p. 40)

Food and Wine Pairing 101 (p. 56)

Global Street Foods (p. 40)

Italian Cooking at Home (p. 41)

The New Food Entrepreneur—Start and Run a Small Food Business (p. 38)

Mediterranean Cooking (p. 42)

Pies and Tarts (p. 42)

Preparation is Everything (p. 44)

Saturday Sushi (p. 44)

20 Cooking Techniques

Series—Meats (p. 26)

22 Cooking Techniques

Series—Seafood (p. 26) Artisan Breads at Home (p. 37)

Cake Decorating (p. 38)

CIA Favorites (p. 38)

Classic and Contemporary Sauces (p. 39)

Everyday Grilling (p. 39)

Fall in the Hudson Valley (p. 40)

The Flavors of Asia (p. 40)

Healthy Cooking at Home (p. 41)

Hors d’Oeuvre at Home (p. 41)

Preparation is Everything (p. 44)

Sharpening Your Knife Skills (p. 44)

Spain and the World Table (p. 46)

Under the Sea (p. 46) Italian Cuisine Boot Camp (p. 32)

24

27

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OCT 3 Flavors of the Hudson Valley Boot Camp (p. 31)

11 Best of Boot Camp (p. 29) 15 Baking at Home—The

17 Culinary Boot Camp— Basic Training (p. 28)

25 Bistro Boot Camp (p. 29) 29 Artisan Breads at Home

(p. 37)

Baking at Home—The Desserts (p. 37)

CIA Favorites (p. 38)

Classic and Contemporary Sauces (p. 39)

Food and Wine Pairing 101 (p. 56)

Gluten-Free Baking (p. 41)

Healthy Cooking at Home (p. 41)

Preparation is Everything (p. 44)

Saturday Sushi (p. 44)

Sharpening Your Knife Skills (p. 44)

Spain and the World Table (p. 46)

Under the Sea (p. 46)

Desserts (p. 37)

Behind the Meat Counter (p. 37)

Bistros and Brasseries (p. 38)

CIA Favorites (p. 38)

Delicious Vegetables (p. 39)

Fall in the Hudson Valley (p. 40)

Home Baking Skills for Profit or Pleasure (p. 38)

An Indian Feast (p. 41)

Italian Cooking at Home (p. 41)

Mediterranean Cooking (p. 42) Cooking Techniques

Pies and Tarts (p. 42) Series—Poultry (p. 26)

Preparation is Everything Regional Japan—Kanto (p. 44) and Chubu (p. 27)

Soups for All Seasons (p. 46)

31

NOV

12 Baking at Home—The

Desserts (p. 37)

Bistros and Brasseries (p. 38)

CIA Favorites (p. 38)

CIA Holiday Favorites Parent/Teen Day (p. 49)

Baking at Home—The

Everything Chocolate Desserts (p. 37) (p. 39)

Cake Decorating (p. 38)

Hors d’Oeuvre for the

CIA Favorites (p. 38) Holidays (p. 49)

Creative Cupcakes (p. 39) An Introduction to

Healthy Cooking at Wine (p. 56) Home (p. 41)

Italian Cooking at

Italian Cooking at Home Home (p. 41) (p. 41)

Mediterranean Cooking

Mediterranean Cooking (p. 42) (p. 42)

Pies and Tarts (p. 42)

Preparation is Everything Preparation is Everything (p. 44) (p. 44)

Saturday Sushi (p. 44) Cooking Techniques

Soups for All Seasons Series—Sous Vide (p. 46) (p. 26)

2

Mushroom Madness— Wild and Cultivated (p. 27)

5

DEC 3

Artisan Breads at Home (p. 37)

Baking at Home—The Desserts (p. 37)

CIA Favorites (p. 38)

CIA Holiday Favorites (p. 49)

Classic and Contemporary Sauces (p. 39)

Global Street Foods (p. 40)

Holiday Cookies (p. 49)

Hors d’Oeuvre at Home (p. 41)

Italian Cooking at Home (p. 41)

Pies and Tarts (p. 42)

Preparation is Everything (p. 44)

Spain and the World Table (p. 46)

Under the Sea (p. 46)

10 Baking at Home—

The Desserts (p. 37)

Bistros and Brasseries (p. 38)

Bubbles (p. 55)

CIA Favorites (p. 38)

The Flavors of Asia (p. 40)

Gluten-Free Baking (p. 41)

Holiday Cookies (p. 49)

Hors d’Oeuvre for the Holidays (p. 49)

Italian Cooking at Home (p. 41)

Mediterranean Cooking (p. 42)

Pies and Tarts (p. 42)

Preparation is Everything (p. 44)

Soups for All Seasons (p. 46)

JAN 9 Best of Boot Camp (p. 29) 16 Culinary Boot Camp—Basic Training (p. 28) 24 Techniques of Healthy Cooking Boot Camp (p. 33) 31 Handmade—Fresh Cheese (p. 27)

FEB 6 Earth Flavors of Italy—Artisan Pizza and Pasta (p. 27) 13 Culinary Boot Camp—Basic Training (p. 28) 23 Cooking Techniques Series—Seafood (p. 26) 27 Best of Boot Camp (p. 29)

10

15 Hors d’Oeuvre Boot Camp (p. 32)

28 Culinary Boot Camp— Basic Training (p. 28)

hNY ciachef.edu/taste

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ST. HELENA, CA CAMPUS

JUNE 6

Best of Boot Camp (p. 29) Pastry Boot Camp (p. 33)

11 Frying Fearlessly (p. 51) 13 Culinary Boot Camp—

Farm to Table Boot Camp (p. 30) Culinary Boot Camp— Basic Training (p. 28) Techniques of Healthy Cooking Boot Camp (p. 33)

20 28

Basic Training (p. 28)

SEPT

18 All That Sparkles—

Bubbly Wines from Around the World (p. 55) Tasting Wine Like A

The Marriage of Food Pro—The Winemaker’s and Wine with Chef Magic (p. 58) John Ash (p. 56) Wine Lovers Boot Culinary Boot Camp— Camp—Harvest Edition Basic Training (p. 28) (p. 60) Artisan Breads at Home Handmade—Fresh (p. 37) Cheese (p. 27)

Mediterranean Cooking Totally Herbalicious (p. 42) (p. 51)

Napa Valley Harvest Best of Boot Camp (p. 29) Discovery Day (p. 58)

Pasta at Home (p. 42) Bistros and Brasseries Napa Valley Harvest (p. 38) Discovery Day (p. 58)

CIA Favorites (p. 38) Italian Cuisine Boot

Seasons in the Wine Camp (p. 32) Country—The Desserts (p. 44)

Yoga in the Vineyards (p. 60)

4 7

19

8

24

10 12 17

25 27

JULY 2 9

CIA Favorites (p. 38)

Grilling Secrets (p. 51)

Tasting Wine Like A Pro—Getting Started (p. 58)

Yoga in the Vineyards (p. 60) The Marriage of Food and Wine with Chef John Ash (p. 56)

Understanding Coffee— Tasting, Making, and Enjoying (p. 59) Flavors of Wine Country Boot Camp (p. 31)

10

11

16 Baking at Home—

The Desserts (Parent/ Teen) (p. 37)

CIA Favorites (Parent/ Teen) (p. 38)

Italian Cooking at Home (p. 41)

Tasting Wine Like A Pro—Grape Discoveries (p. 58) California Cheeses and the Wines That Love Them (p. 55) Culinary Boot Camp— Basic Training (p. 28)

Farm to Table Boot Camp (p. 30) Napa Valley vs. The World (p. 58)

17

18

23

AUG

20 Tasting Wine Like A

6

21

California Cheeses and the Wines That Love Them (p. 55) Tasting Wine Like A Pro—Getting Started (p. 58) The Marriage of Food and Wine with Chef John Ash (p. 56) California Cheeses and the Wines That Love Them (p. 55)

7

14

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Pro—The Classic Grapes (p. 58) More Marriage of Food and Wine with Chef John Ash—Chocolates, Cheeses, and Desserts (p. 56) Global Street Foods (p. 40)

Healthy Cooking at Home (p. 41) Mediterranean Cuisine Boot Camp (p. 32) Wine Lovers Boot Camp—Harvest Edition (p. 60)

27

29 31

OCT 1

Cooking with Wine (p. 51)

Napa Valley Harvest Discovery Day (p. 58) Napa Valley Harvest Discovery Day (p. 58) Culinary Boot Camp— Basic Training (p. 28) Cooking Techniques Series—Poultry (p. 26) Cooking Techniques Series—Seafood (p. 26) Yoga in the Vineyards (p. 60) Bistro Boot Camp (p. 29)

2 3 4 6 8

11 15 CIA Favorites (p. 38)

Everything Chocolate (p. 39)

Seasons in the Wine Country (p. 44)

Tasting Wine Like A Pro—Getting Started (p. 58)

17 Flavors of Wine Country Boot Camp (p. 31)

22 Cake Decorating (p. 38)

California Cheeses and the Wines That Love Them (p. 55)

Global Street Foods (p. 40)

One Dish Meals (p. 42)

Tasting Wine Like A Pro—The Classic Grapes (p. 58) The Marriage of Food and Wine with Chef John Ash (p. 56)

Understanding Coffee— Tasting, Making, and Enjoying (p. 59) Artisan Breads Boot Camp (p. 28)

23

26

29 Spice It Up! (p. 51) 31 Baking Boot Camp (p. 28)

hCA 1-888-995-1699

NOV

13 The Marriage of Food

JAN

24 Earth Flavors of Italy—

9

14 Best of Boot Camp

7 Spice It Up! (p. 51) 10 Techniques of Healthy

28

Dessert Boot Camp (p. 29) Baking at Home— The Desserts (p. 37)

CIA Favorites (p. 38)

Great Grains (p. 51)

Healthy Cooking at Home (p. 41)

Tasting Wine Like A Pro—Calibrate Your Palate (p. 58)

Tasting Wine Like A Pro—Grape Discoveries (p. 58)

12

and Wine with Chef John Ash (p. 56) (p. 29)

17 Handmade—Fresh

Cheese (p. 27) Napa Valley vs. The World (p. 58) Country Roads—Italy (p. 55)

Country Roads—Spain (p. 55) Entertaining at Home Boot Camp (p. 30)

19

27

30

DEC

7

California Cheeses and the Wines That Love Them (p. 55)

Hors d’Oeuvre for the Holidays (p. 49)

Pies and Tarts (p. 42)

Preparation is Everything (p. 44)

Tasting Wine Like A Pro—Getting Started (p. 58) Country Roads—U.S. (p. 55)

8

3

4

Wine Lovers Boot Camp—Wine and Dine (p. 60) Cooking Techniques Series—Seafood (p. 26) Cooking with Wine (p. 51) The Marriage of Food and Wine with Chef John Ash (p. 56) Tasting Wine Like A Pro—Calibrate Your Palate (p. 58) Country Roads—France (p. 55)

10

Cooking Boot Camp (p. 33) Gluten-Free Baking (p. 41)

Healthy Cooking at Home (p. 41)

Preparation is Everything (p. 44)

Tasting Wine Like A Pro—The Winemaker’s Magic (p. 58) The Marriage of Food and Wine with Chef John Ash (p. 56) Culinary Boot Camp— Basic Training (p. 28) Cooking with Wine (p. 51)

Lessons for Wine Lovers—Learning the Language of Tasting (p. 56)

14

15

Artisan Pizza and Pasta (p. 27) Artisan Breads at Home (p. 37)

Bistros and Brasseries (p. 38)

CIA Favorites (p. 38)

Grain, Water, and Hops—The Basics of Beer (p. 56) California Cheeses and the Wines That Love Them (p. 55) Culinary Boot Camp— Basic Training (p. 28) Skill Development Boot Camp (p. 33)

29

30 31

16

21

11 17

FEB

19 The Marriage of Food

18

2

25

Cooking Techniques Series—Meats (p. 26)

6 Best of Boot Camp (p. 29) 11 Napa Valley vs. The World (p. 58) The Power of Sauces (p. 51)

Tasting Wine Like A Pro—Calibrate Your Palate (p. 58)

18

and Wine with Chef John Ash (p. 56) Cake Decorating (p. 38)

Soups for All Seasons (p. 46)

Spain and the World Table (p. 46) More Marriage of Food and Wine with Chef John Ash—Chocolates, Cheeses, and Desserts (p. 56) Cooking Techniques Series—Poultry (p. 26)

26

28

MEET YOUR INSTRUCTOR

Chef Josh Anderson My favorite plant-forward meal to cook is…corn dogs (just kidding!).

Riced cauliflower tabouleh.

Outside the kitchen, I am known for…rocking out to loud music.

My most memorable CIA teaching moments are when… every time I teach someone my technique to French a chicken breast. It’s an “a-ha” moment.

The one thing you’ll find on my backyard grill this summer is…brisket. No rubs—just salt, pepper, and oak. It’s all about the beef!

ciachef.edu/taste

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7

SAN ANTONIO, TX CAMPUS

JUNE

MEET YOUR INSTRUCTOR

Chef April Goess ’03

13 Cooking Techniques Series—Seafood (p. 26) 20 World Cuisine Boot Camp (p. 33) 28 Best of Boot Camp (p. 29)

JULY

16 An Indian Feast (p. 41)

American Regional Cuisine Boot Camp (p. 28) Summer—Small Plates (p. 53)

18

5

9

AUG

Kids Kitchen—Summer Snacks (p. 53) Dessert Boot Camp (p. 29) Sharpening Your Knife Skills (p. 44)

23

27 Bangkok and Beyond (p. 37)

Summer—Salads and Sides (p. 53) Artisan Breads Boot Camp (p. 28)

My favorite plant-forward meal to cook is…fresh marinara sauce made with garlic, basil, tomatoes, and onions with either pasta or a crusty sourdough baguette. Throw in a fresh pesto and I’m in heaven!

Outside the kitchen, I am known for…spending time in the garden with my four dogs and husband.

One of my most memorable CIA teaching moments was… when I was a CIA student. I happened to make an exceptional pulled sugar penguin for a cake top. I was showing it off to everyone when Chef came by, agreed that it was fine-looking, and said, “Make 100 more just like it.” That’s when I realized that cooking is not about making something great one time, but maintaining high standards each and every time.

23 Baking Boot Camp (p. 28) 25 Grilling and BBQ Boot 29

The one thing you’ll find on my backyard grill this summer is…a cast iron skillet, which is great for smaller items like shellfish and vegetables. You can also make a fabulous pizza in it, with a true hearth-style crust.

SEPT

DEC

JAN

3

7

Camp (p. 32)

8

Flavors of Texas Boot Camp (p. 31) Everyday Grilling (p. 39)

10 13 Earth Flavors of Italy—

Artisan Pizza and Pasta (p. 27) South of the Border— Mexican Favorites (p. 46)

17

OCT

1

Preparation is Everything (p. 44) Culinary Boot Camp— Basic Training (p. 28) Fall Flatbreads and Pizza (p. 53)

3

15

19 Cooking Techniques

Series—Meats (p. 26) Cooking Techniques Series—Poultry (p. 26) Italian Cooking at Home (p. 41)

Summer—Late Season Finds (p. 53) Cooking Techniques Series—Seafood (p. 26)

21

24 29

The Many Flavors of Texas (p. 42) Asian Cuisine Boot Camp (p. 28) Bistros and Brasseries (p. 38) Global Street Foods (p. 40)

Wines of South America (p. 59)

17

Everyday Grilling (p. 39)

Food and Wine Pairing 101 (p. 56) CIA Holiday Favorites (p. 49)

Winter Feasts (p. 53) CIA Favorites (p. 38)

10 17

Soups for All Seasons (p. 46) Cooking Techniques Series—Meats (p. 26) Classic Comfort Food, the CIA Way (p. 53)

Cooking at Home (p. 39) Sharpening Your Knife Skills (p. 44)

9

14

28

FEB

23 Cooking Techniques

The Flavors of Asia (p. 40) Classic Comfort Food— Breakfasts and Brunches (p. 53)

Delicious Vegetables (p. 39) Gourmet Meals in Minutes Boot Camp (p. 32)

25

22

4

29

11

Series—Seafood (p. 26) Kids Kitchen—CIA Favorites (p. 53)

Spain and the World Table (p. 46) Best of Boot Camp (p. 29)

27

13

NOV 5

Parent/Teen Day

Breakfasts and Brunches (p. 49) Skill Development Boot Camp (p. 33) Comfort Foods Boot Camp (p. 29)

8

10

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12 Fall Favorites—Sides

and Salads (p. 53)

Hors d’Oeuvre for the Holidays (p. 49) Entertaining at Home Boot Camp (p. 30) Kids Kitchen—Holiday Favorites (p. 53) Hors d’Oeuvre Boot Camp (p. 32)

14

19

29

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Living Life to the Fullest Mise en Place, Food, and Spirituality

Just weeks after taking Culinary Boot Camp—Basic Training, Dr. Norris Chumley was enthusiastically putting what he learned into practice.

“Before Boot Camp, I didn’t feel like I was in control of my cooking,” he says. “In my kitchen, we had only two small areas for prepping and cooking. After I got home from Boot Camp, I set it up like the kitchen at the CIA. My wife thought I was crazy. We now have an area for garde manger, an area for mise en place, and another for cooking and grilling.

“My cooking is so much better than it used to be. Boot Camp stretched me—I had some bad habits, and now I have a set of new, good habits. I study my recipes in advance, time out how long they will take, have all of my tools together, keep my knives sharp and safe, and have an efficient layout. I know a lot of different cooking methods, like poaching, steaming, and sautéing. Plus, now I can make really good fried chicken! I learned why it’s so important to marinate it beforehand.”

A successful film/TV media producer and author, Dr. Chumley loves to cook and dreamed of coming to the CIA for many years. Boot Camp fit the bill. “The idea of five whole days completely immersed in cooking was really appealing, and the actual experience far exceeded my expectations,” he says. “Not only did I get hands-on training, but I also learned about theory, food science, and flavor. And I learned a lot from making mistakes; Chef Bruno made it a comfortable environment to do that. I dared to try new things and experiment.”

Food has great meaning for Dr. Chumley, and he brought that perspective to Boot Camp. “Food and eating, gathering together and sharing, is a spiritual event; food should be treated in a careful and spiritual way.” It’s a hard-won outlook. “I used to weigh 413 pounds, and I’ve gained and lost about 1,500 pounds in my life,” he says. “I’ve been at my current weight for about 26 years, and I did it the right way—I learned to enjoy exercise, got therapy, and learned about nutrition and how to cook for myself. I shared my story as part of the class introductions, and later, Chef Bruno said to me, ‘I’ve learned something over the years.

I taste, I don’t eat.’ I took that home with me: there is so much good food at the CIA, but I don’t need to finish the

ciachef.edu/taste

whole plate to have the culinary experience. I actually lost weight during my week at Boot Camp!”

Dr. Chumley is committed to sharing his message and new culinary knowledge with others. “I’m working on a pilot for a new TV show that I’ll be hosting about getting together, eating, and living life to the fullest, and what I learned in Boot Camp is helping me do that.”

Stay tuned; you’ll likely hear more from this Boot Camper—or meet up with him in the CIA kitchens. He’s already making plans to return for another Boot Camp.

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Plant-Forward Eating Moving Plant Foods to Center Stage

By Katherine Polenz ’73

There’s a lot of buzz these days about something called “plant forward.” What exactly does this term mean?

Simply put, plant-forward or plant-centric cooking and eating means to quite literally put plant foods in the center of or as the foundation of our eating plan. Plant foods include all vegetables; whole grains; legumes such as beans and lentils; roots and tubers; fruits; seeds such as sesame or green pumpkin; nuts, especially almonds, walnuts, and pistachios; fresh and dried herbs; and spices. In the plant-forward way of thinking and eating, meat, fish, eggs, and even dairy play a lesser role—that of the supporting cast.

The Benefits There are numerous reasons why plant-centered eating makes sense. Let’s explore just a couple of them.

Supporting human health For generations in the United States, meat has been the focal point of our daily home/work/school/restaurant eating experience. It has also been a symbol of our prosperity and abundance. As chefs, we were often trained to build the plate around the protein. While vegetables have substantive protein, we thought only of meat as that centerpiece upon which to build the “other” components on the plate. Potatoes, grains such as rice, and vegetables were those things on the side, meant only to embellish or support the meat and sauce at the heart of the plate.

Science has proven that consuming food with the mindset of abundance (or maybe even a sense of entitlement) has positioned our population on the brink of a national health crisis. Adults and children alike are burdened by obesity and obesity-related disease, including inflammatory conditions like coronary artery disease, hypertension, type 2 diabetes, arthritis, and countless food allergies and sensitivities. Consuming a balanced, plant10 TASTE

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forward diet can prevent many of these diseases and in many cases also help reverse some of their symptoms.

Caring for the planet When pondering plant-forward concepts, let’s also remember the impact on Pachamama—our home, planet Earth— and the environment in which we live. The monocrop techniques used by many commercial food growers, along with some of the methods used for raising domesticated meat and fish species, jeopardize our environment by way of air and water pollution, soil erosion and loss of soil biodiversity, and the excessive use of fossil fuels. Fostering a system of food and water security for future generations is upon our shoulders right now. We need to act swiftly.

So What’s a Cook to Do? We’ve all heard the expression, “Think Globally, Act Locally.” How about considering a “Plant-Centric, PlanetForward” way of selecting, acquiring, and preparing food?

It is our duty as stewards of these resources to be conscious and mindful in our practices.

Choose wisely One way we can serve our families and our planet is by putting plants in the center of our creative culinary vision.

A mindfully designed, plant-forward menu or meal would include plant foods that are sustainably and responsibly grown using organic, clean, or green principles.

Select nutrient-dense foods Healthiest choices are foods that are dense in nutrients.

A good food list to use is the Aggregate Nutrient Density Index (ANDI), a system that ranks foods on a scale from 1 to 1,000 based on nutrient content. ANDI scores are calculated by evaluating an extensive range of micronutrients—including vitamins, minerals, phytochemicals, and antioxidant capacities—relative to calorie content (see https://www.drfuhrman.com/library/article17.aspx).

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Foods that rate among the highest on the ANDI scale are dark leafy greens such as kale and watercress, along with many other foods with intense, deep colors such as blueberries, beets, and broccoli. Of course, a plant-forward diet also contains whole grains, healthy fats such as nut and avocado oils, and very modest portions of fatty fishes, lean poultry, meats, and dairy.

Build and enhance flavor You can easily enhance already nutrient-dense foods by using flavor-building cooking techniques such as roasting, limited amounts of grilling and smoking, or cooking in a pressure cooker or sous-vide style, which uses the natural juices of a food item as part of the cooking medium. Making intensely flavored salts, oils, and reductions infused with dehydrated fruits, vegetables, flowers, spices, and herbs packs a lot of flavor into small numbers of calories as well. You can also combine foods that are diverse in texture and color and complementary in flavor, and use fermented foods such as kimchi, sauerkraut, or Asian bean pastes wherever appropriate.

Be creative Above all, be creative. Reimagine some of the classics without the use of meat or fish. As an example, Martin Matysik, chef-instructor for Pangea, the CIA’s first popup restaurant, created a signature dish called the Pangea Roll. Using his savvy know-how of flavors and techniques, Chef Matysik reimagined a tuna sushi roll made with seasoned grated parsnip instead of sushi rice, and delicately flavored, umami-rich tomato concassé petals instead of tuna. With all of the visual appeal and flavor of traditional sushi without the use of fish, you can imagine the delightful surprise when his customers took their first bite!

Red Salad This is an example of a beautiful nutrient-dense, super antioxidant salad from my book Cooking for Special Diets.

Makes 15 portions 8 ounces white balsamic vinegar 1⁄2 ounce light agave syrup 1 pound cooked and peeled red beets 8 ounces red grapes 4 ounces thinly sliced red onions 8 ounces fresh blueberries 4 ounces extra virgin olive oil 1⁄2 teaspoon kosher salt Pinch freshly ground black pepper 1⁄4 ounce opal basil chiffonade 7 ounces fresh goat cheese, crumbled (optional) Combine the balsamic vinegar and agave syrup in a small saucepan, simmer, and reduce over low heat to yield 4 ounces of reduced syrup. Remove from heat and cool to room temperature.

Peel and cut the beets into medium dice. Cut the red grapes in half lengthwise. Thinly slice the red onions. Wash and drain the blueberries.

In a small bowl, combine the vinegar-agave syrup reduction with the oil. Add the salt, pepper, and opal basil. Set the dressing aside.

In a large bowl, combine the cut beets, grapes, blueberries, and red onion. Dress the salad and toss to thoroughly combine. Serve 3 ounces of the salad per portion, topped with 1⁄2 ounce of the crumbled goat cheese if desired.

Chef’s notes: • The salad may be served on a bed of spinach or chiffonade Tuscan kale. For crunch, add a sprinkling of lightly toasted chopped pistachios, hazelnuts, or almonds.

• If you can’t find opal basil, you can substitute any type of sprout, such as pea shoots, broccoli sprouts, or amaranth sprouts.

Recipe Source: Cooking for Special Diets (see page 64)

You can read more about plant-forward concepts and strategies discussed at the Menus of Change conference, co-presented by CIA and the Harvard T.H. Chan School of Public Health, at www.menusofchange.org.

Chef Katherine Polenz is a professor of culinary arts at the New York campus. A 1973 graduate of the college, she is the author of Cooking for Special Diets and Vegetarian Cooking at Home.

Web Exclusive: Pangea Roll Recipe Make Chef Matysik’s innovative dish at home! Get the recipe at enthusiasts.ciachef.edu/recipes.

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CULINARY INTELLIGENCE Choosing the Right Cooking Method for Your Food

By Mark Ainsworth ’86

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One of the most important aspects of cooking delicious food involves understanding the strategies for matching specific types of meats, seafood, and vegetables with the correct cooking method. Braising, stewing, panfrying, roasting, poaching, grilling, and sautéing are the techniques that form the backbone and structure of the kitchen.

Cooking methods can be grouped into three categories: 1. Dry heat methods, with or without fat 2. Moist-heat methods 3. Methods using a combination of dry and moist heat

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Dry-Heat Cooking Methods—Without Fat In grilling and roasting, food is cooked either by direct or indirect application of radiant heat. No liquid is used, and any fat that is added during the cooking process is intended to add flavor, and not to act as a cooking medium. The end result is a highly flavored exterior and moist interior. Grilling and broiling are quick techniques used with portion-size tender pieces of meat, poultry, fish, or vegetables. Roasting requires longer cooking times because this technique is most frequently used with large cuts of meat or whole birds and fish.

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Dry-Heat Cooking Methods—With Fat These cooking techniques rely on fats and oil to act as the cooking medium, with the amount of oil adjusted in relation to the method and quantity of food being cooked.

Stir-frying and sautéing use small amounts of oil, resulting in well-developed flavor. Pan-frying and deep-frying use a proportionately larger amount of oil and a coated product; the result is an interesting combination of flavors and textures. These quick cooking techniques all require high heat and use portion-size or smaller pieces of meat, poultry, fish, or vegetables. They are considered dry-heat because no liquid is added during the cooking time.

Moist-Heat Cooking Methods Once technology advanced enough to produce cooking vessels out of clay or metal, foods could be prepared using methods other than roasting over a fire. Moist-heat techniques have traditionally served as simple and economical ways to prepare foods. Entire meals of meats, vegetables, and grains can be prepared in a single pot over a small fuel source.

Many of the classic dishes of the world are prepared using moist-heat methods because water-soluble nutrients are not drawn out of the food as readily. The result is tender, delicately flavored, and healthful dishes. Steaming cooks tender food by surrounding it with a vapor bath, resulting in very little favor or nutrient loss. Often, food is protected during cooking using a wrapping or coating; for example, fish may be wrapped in lettuce leaves or corn husks. Shallow poaching cooks the food using a combination of steam and a liquid bath that may contain wine, lemon juice, and aromatics such as shallots and herbs that is typically reduced into a sauce. Deep poaching and simmering completely submerge the food in a flavorful liquid that is kept at a constant, moderate temperature. Simmering is generally associated with less-tender foods that are cooked at a slightly higher temperature.

The first step for most combination methods is to sear the main item. Searing develops the proper flavor and color and is done using a small amount of fat in a heavybottomed pot. The item then completes the cooking process in the presence of a liquid, which may be simply the juices released from the food, or a liquid such as stock that is added to the pot. Because the cooking vessel is covered during most of the cooking time, these liquids turn to steam and the food cooks by simmering and steaming.

Braising is considered appropriate for foods that are portion-size or larger, as well as for cuts from more-exercised areas of large animals, mature whole birds, or large fish.

Relatively little liquid (stock or jus) is used in relation to the main item’s volume. A bed of mirepoix (50% carrots, 25% celery, and 25% onion) lifts the main item away from the pot’s bottom, and introduces additional moisture and flavor. One of braising’s benefits is that less-tender cuts of meat become tender as the moist heat gently penetrates the meat and causes tough connective tissues to become tender. Another bonus is that any flavor from the item is released into the cooking liquid, and becomes the accompanying sauce. Stewing, similar to braising, can use the same meat cuts, but the main item is cut into bite-size pieces and the amount of liquid used in relation to the amount of ingredients varies from one style of preparation to another.

Combination Cooking Methods Combination cooking methods apply both dry heat and moist heat to the food being cooked, and are appropriate for foods that are too tough to be successfully prepared by any other method. Tender foods such as fish and vegetables can also be braised or stewed successfully; however, they will require less cooking liquid, a lower temperature, and a shorter cooking time. ciachef.edu/taste

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Matching the Food to the Method The meats, seafood, and plants we eat come in a variety of flavors, colors, and textures. The meat of cows, sheep, and goats is red because these roaming animals need strong muscles to search for food and water. Blood oxygenates these muscles, giving them their distinct colors, texture, and flavor. Domesticated hogs and poultry do not roam and get relatively little exercise, and therefore require far less blood oxygenation, which results in meat that is less flavorful and much lighter in color. So, how does this knowledge help us when purchasing meats and fish at the market or fishmonger?

Shopping for the Perfect Match Identifying specific visual traits in the proteins that we buy is the first step in choosing the proper cooking method: Tender, low-activity meats

True steaks, such as porterhouse, prime rib, filet, sirloin, or T-bone, are cut from large muscles found in the center of the animal. These single muscles do not get much exercise, are low in connective tissue, and are marbled with fat, making them tender. High-heat methods such as grilling, broiling, and sautéing sear these steaks quickly without the need for tenderization.

Tougher, high-activity meats

Also marketed as “steaks” are some high-activity cuts that include chuck, shoulder, and flank. These tougher, lessexpensive cuts have multiple muscle groups, come from well-exercised parts of the animal, and require mechanical tenderization, braising, or long and slow cooking to gelatinize and tenderize the high amounts of connective tissue. Additionally, some of these cuts have a pronounced grain structure that can contribute to toughness if overcooked or not cut against the grain after cooking.

Active, fatty fish

Fish is similar to meat in that the more active the fish, the more blood oxygenation is required, and, unique to fish, the fattier the flesh. Tuna, with top speeds of more than 40 mph, has dark red fatty flesh that is very complex and highly sought-after. Because of this inherent complexity, tuna is best approached with a light hand, or even raw.

High-heat cooking methods, such as grilling, broiling, and sautéing, work together with sweet, sour, or spicy elements to contrast the tuna’s rich flavor.

Lean fish

Poultry and pork

Poultry and pork have similar identifiers as beef. Cuts that have limited exercise such as the breast or loin require quick cooking methods, whereas pork shoulder and leg are braised or cooked long and slow, allowing for time and temperature to break down the connective tissue and tenderize the cut.

Vegetables

Vegetables can also be cooked based on their density, structure, and moisture content.

Tender vegetables that contain a lot of water such as peppers, zucchini, and mushrooms can be sautéed or grilled, whereas drier broccoli or green beans need to be cooked in boiling salted water to tenderize. Braising is used to tenderize leafy greens such as collards, kale, and cabbage.

The Delectable Results The more you know about your ingredients and how cooking methods work, the better your results. You’ll not only be able to make well-informed choices at the market that make the most of your grocery budget, but you can also confidently prepare delicious dishes for yourself and your family.

Chef Mark Ainsworth is a professor of culinary arts at the New York campus.

He is the author of The Young Chef: Recipes and Techniques for Kids Who Love to Cook, available at the CIA bookstore on the New York campus and on Amazon.com.

In contrast, lean fish such as flounder and cod are often deep-fried with tartar sauce or served with rich lemon butter sauce to contrast the lean mild flavor.

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The new Family Hubô refrigerator It has built-in cameras that take a photo every time the doors close, so you always know what you have and what youíre missing.

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See inside from anywhere.

Pulses Healthful, Economical, and Sustainable

By Cindy Yuong

Food trends are ever-evolving, and this year it seems the trend has landed on pulses—dried seeds from the legume family, including varieties of edible beans, dried peas, chickpeas, and lentils. In fact, the Food and Agriculture Organization (FAO) of the United Nations has named 2016 the International Year of Pulses. With the slogan, “nutritious seeds for a sustainable future,” the FAO’s focus is on spreading the use of pulses in food and on farms.

nor need refrigeration to be consumed. The FAO also indicates that pulse particles can be used as animal feed or compost, provide fertility to the soil with their increased biodiversity, and are ideal for crop rotation.

With the broad diversity of pulses, new varieties that are adapted to our changing climate can spring up. As a result, pulses will play an important role in sustaining our earth and people both now and further into the future.

Nutritious for You, Good for the Planet

Essential for Food Security

Pulses are both highly nutritious and critical for sustainable agriculture, a significant contributor to food security.

These dried legumes are a versatile nutrition source, providing many micronutrients, B vitamins, and minerals.

Plus, they serve as a valuable plant-based protein high in fiber, low in fat, and with no cholesterol or gluten.

Producing pulses is very environmentally friendly. First, they require significantly less water usage than other protein sources do—for example, according to the FAO, it takes 10 times as much water to produce a kilogram of beef than it does for certain dried legumes. In addition, the food waste associated with pulses is much lower than for other food sources, and they do not spoil quickly

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As it is now, pulses are a subsistence crop in developing countries, where they are grown to be sold and consumed.

Pulses already serve as an important nutrition source in less-developed nations with smaller farms and where— without the technology and industry to produce other crops or cattle—people have less of an opportunity to get other sources of protein in their diet.

According to the FAO, developed countries currently consume fewer pulses than developing countries. But with their relatively low cost for high yield, these dried legumes can be an important part of food stamp and nutrition programs that help lift families out of hunger.

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Moving Forward into the Future In 2015, we saw the rise of vegetable-centered plates.

Consumers were beginning to be aware of some of the health factors of eating meat and grains and often opted for vegetables instead. This year, the nation may need to move this trend even further, pushing pulses to the center of the plate as a sustainable, nutritious protein source. The FAO is already calling for recipes that highlight numerous ways to use pulses, and as a thriving center of chefs and future chefs, we should be contributing to the cause.

Not only can we create wonderful dishes with these dried legumes, we will be leading others in a cascading promotion of pulses as a lasting food choice.

As the International Year of Pulses goes on and more support is raised, the crops being produced can be kept in continual use. With more people knowing that pulses are an excellent food source, nutrition programs are likely to increasingly include them in food plans, especially those helping the hungry. And since costs are overwhelmingly lower for both production and trade, pulses can help sustain people around the world.

Cindy Yuong is a student in the CIA’s baking and pastry arts degree program and the social media editor for La Papillote, the Hyde Park, NY campus newspaper. After she graduates with her associate degree in 2017, Cindy expects to return to Seattle, WA to expand her culinary knowledge by working in local bakeries and experimenting in her kitchen.

THE VERSATILE CHICKPEA One of the rising stars of this year’s pulse trend is the chickpea, or garbanzo bean. Widely known for its high protein and fiber content, this pulse is found in many Middle Eastern and Indian recipes, including hummus, falafel, salads, pastas, and stews. In addition, garbanzo beans can be eaten roasted and seasoned like nuts for a snack (dry the beans, toss them in your favorite spices, and stick them in the oven until dry and crispy). The dry bean can also be ground up and used in gluten-free goods as a flour alternative.

When you open a can of chickpeas, what do you typically do—drain the liquid? No. Do not do that. The cooking liquid from a can or pot of beans is called aquafaba, and it works wonders. It turns out that aquafaba at the right viscosity can substitute for eggs in a recipe. In general, three tablespoons of the liquid is equivalent to one egg. Granted, it is not a perfect replacement in every recipe, but it does what it is supposed to in most.

Even more intriguing is that aquafaba can be a vegan substitute for egg whites. According to aquafaba.com, through the individual efforts and experiments of U.S. software engineer Goose Wohlt and French tenor singer Joël Roessel, it was discovered that aquafaba whipped with sugar makes the perfect meringue. Mr. Wohlt posted his meringue findings online, and the community at the Facebook group Vegan Meringue—Hits and Misses tested the results. From there blossomed a new set of aquafaba recipes, including marshmallows, French macarons, cakes, cheese, mousse, and ice cream.

TRY IT YOURSELF: Drain the aquafaba from a 15-ounce can of chickpeas into a container (you should have about 1⁄2 to 3⁄4 cup of aquafaba). Place it in a clean mixing bowl and whip on high. Once you get soft peaks, slowly add in 3⁄4 to 1 cup of granulated sugar. In about 10 minutes, you will have stiffpeaked meringue. For softer peaks, or a nice marshmallow fluff, stop the mixing earlier.

Aquafaba freezes well and can even be portioned into oneegg servings so you can have some on hand any time you want. To learn more, visit www.aquafaba.com.

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The Edible Landscape Making the CIA Grounds Beautiful and Delicious If you’ve visited the CIA’s New York campus in recent years, you may have noticed white eggplants, lacinato kale, and hot peppers sprouting from planters and tucked into corners of the landscape. For that, you can thank Andra Sramek and her team of “green guerillas,” who make the most of every available space on campus to nurture an edible landscape that is a feast for the eyes and the palate.

The supervisor of grounds, recycling, and horticulture for the campus, Andra puts her love for the earth and degree in ornamental horticulture to work in beautifying the campus in a way that also serves the degree program curriculum, CIA students, and restaurant patrons. Here are a few highlights of what’s growing on campus, and where:

Anton Plaza Anton Plaza “opened” in October 2005, and the original plantings were changed out three times during the growing season. As the plaza evolved and Andra joined the CIA, the plantings were done just once in the spring with plant materials that would last to the first frost of November. “We began mixing herbs with flowers, cascading tomatoes, and eggplants.” Andra says. “The pots on Anton are now a mishmash of vegetables and herbs, including specific ones that the chefs have requested.”

The Colavita Herb Garden The challenge Andra’s team has in maintaining this garden, which used to be filled with irises, boxwood, and roses, is one home gardeners know all too well—hungry woodchucks. “Unfortunately, changes within the original garden design do not include a fence,” she says. “But over time, we’ve learned which plants fare better—we keep records of what the woodchucks do and don’t like. We have 20 varieties of peppers, as well as thyme, oregano, okra, anise, leeks, parsley, onions, rhubarb, sweet basil, and horseradish. And this year, we’ll be planting sorrel, summer savory, and lemon balm to be used in The Bocuse Restaurant.” The garden’s proximity to the Ristorante Caterina de’ Medici means that, along with the woodchucks, you may spy students cutting sprigs of rosemary to cook with in class.

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Beverage Garden Plaza Located just outside the entrance to the Marriott Pavilion, the Beverage Garden is filled with the makings of teas, beers, and other beverages. The garden is in just its third growing season, so a few of its plants, like juniper (found in gin), are still maturing. Others, like hibiscus, mint, lemongrass, chamomile, and hops are being used by students in Professor Doug Miller’s Spirits and Principles of Mixology class, and also in teas at the pop-up restaurant, Pangea.

The Road to Beverage Garden Plaza Groundskeeper Byron Giff is in charge of planting and maintaining the edible gardens on campus. “Byron is a farmer at heart,” Andra says. “He can make rocks grow.”

In a relatively small space, he tends to 15 varieties of sunflowers, along with okra, corn, carrots, beets, cucumbers, potatoes, Brussels sprouts, callaloo, asparagus, kale, chard, tomatillos, squash, and more.

“The chefs will see a vegetable and ask Byron for the quantity they need for their class,” she adds. “He’ll harvest it and take it to the storeroom, where it is weighed, inventoried, and sent to the kitchen. The chefs like to be able to say that the dish you may be eating in the American Bounty was prepared with vegetables that were harvested two hours ago.”

The Teaching Garden CIA students earning their bachelor’s degree in applied food studies are responsible for the design and care of this fenced garden overlooking the Hudson River. This spring, the capstone Project in Applied Food Studies class divided into three teams to develop and present plans for redesigning, building, and planting the garden beds. Following a review by the associate dean and the vice president for academic affairs, the students moved forward with a ciachef.edu/taste

hybrid version of the three plans. Campus garden watchers are eagerly awaiting the fruits of their labors.

All You Need is Love As any gardener will tell you, respect for the earth and lots of tender loving care are key ingredients for a thriving garden. With its dedicated students, instructors, and green guerillas, the CIA has both in abundance. “I love my job and I love the people I work with,” Andra says.

“I feel very blessed.

Andra’s Container Gardening Tips Ready to create your own edible landscape at home? A great place to start is container gardening, and Andra’s here to help.

1. Pick a spot that gets at least six hours of full sun.

2. C hoose clay pots. “They work much better than plastic. The porousness of the terracotta means the plant’s roots are always able to breathe.”

3. F ertilize throughout the season, not just at the beginning. “I like to use Neptune’s Harvest fish fertilizer, which is organic.”

4. U se a potting mix in combination with topsoil, which can get too heavy on its own. Or, using only potting mix works well also. “I like Miracle-Gro Moisture Control potting mix, which protects from over- and underwatering.”

5. W ater, water, water until you see excess water freely coming out of the bottom drainage hole.

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Biodynamic Viticulture Growing Wines Sustainably and Holistically

By Christie Dufault, ACWP, CHE

Wine is an agricultural product; this we know. Some people also believe that wine is a gift from nature. Because of the close relationship of wine with earth and climate, many people carefully consider how the grapes were farmed and how the wine was produced when choosing a bottle to drink.

There is a parallel with food. More and more, people select naturally or organically farmed foods and minimize the use of processed foods. Today, biodynamic wine farming is one of the practices that some wine drinkers value highly and many enthusiasts are eager to learn more about.

Everything in the Vineyard Matters Biodynamics is not new. It has been practiced in many countries since its promotion in the first part of the 20th century by Austrian scholar, philosopher, and social reformer Rudolph Steiner. Mr. Steiner didn’t exactly create a new way of farming; rather, he defined an already existing one and helped solidify biodynamics’ legitimacy.

Biodynamic agriculture takes long-term, sustainable approaches to farming. It is a method of organic farming that emphasizes the holistic development of and interrelationships between the soil, plants, and animals as a self-sustaining system. In other words, biodynamics views every part of the whole—in the case of viticulture, every part of a vineyard—as essential. So the vines are as

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important as the soil and the climate and the water and the animals and the microorganisms, as are all of their relationships to one another.

Biodynamic vs. Conventional Farming This approach to agriculture is different from conventional farming. In a conventionally farmed, non-organic vineyard, a farmer may see crop yield as the priority. The farmer may do everything, including using herbicides and pesticides, to maximize yield at the risk of the health of other elements like the plants and the soil. Biodynamic agriculture, on the other hand, employs an approach that works to promote the health of all of the elements that affect the vineyard. At the heart of the biodynamic principle is integration.

Mike Benziger and his family own the Demeter-certified (more on that later) Benziger Vineyards. Mike further explains the approach: “Biodynamics is, at its core, an energy management system. When practiced rightly, it brings a dynamic balance to the land, enabling the winegrower to realize the maximum potential for that vintage,” he says. “This is because a vine tended under these conditions becomes more than a plant responding to stimuli; it becomes a super-sensitive life form with the ability to order and organize energies that manifest themselves as varietal character, place, vintage, and even intentionality.”

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This may sound relatively advanced for a grapevine, but those who farm adhering to biodynamic principles tend to agree. The grapevine plant, they maintain, grows better and healthier, and produces more delicious grapes for wine than a vine that is farmed conventionally. Based on experience, the Benzigers would know; they have been farming wine grapes in California’s Sonoma County for nearly 50 years and have been leaders in the organic and biodynamic wine movement.

Biodynamic Farming Practices To better understand the principles behind biodynamics, you need to know some of the primary guidelines. Viticultural farming practices used in biodynamics include: • Utilizing fully organic applications • Eschewing all unnatural chemicals • Composting • Planting symbiotic cover crops • Integrating beneficial animals, birds, and insects in the vineyard • Using recycled and recovered water • Managing the vineyard with the cycles of the seasons and solar system, and with the phases of the moon In biodynamics, every day of the year aligns with a fruit, root, leaf, or flower day. This calendar represents how all plants grow according to their relationship to the earth and the entire constellation. Again, more than anything, it demonstrates how the components of the natural world always have been—and will be—deeply connected.

Becoming Certified Biodynamic There are specific wine regions where biodynamic viticulture is common. Regions like Alsace in France and the Wachau in Austria have higher numbers of certified biodynamic vineyards, although this is gradually changing around the globe as more and more wine producers recognize the benefits and positive results of biodynamic wines.

The organization that regulates and certifies biodynamics in commercial industries is Demeter. Interestingly, in addition to vineyards, Demeter certifies many agricultural products, including coffee, tea, dairy, fruits, vegetables, nuts, grains, and livestock. Not surprisingly, the standards for Demeter certification are very high—in the case of viticulture, the proposed vineyard must already meet the standards for USDA Organic certification. This process can often take years; after all, changes to most farming practices typically take considerable time to implement.

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Certified Biodynamic Producers of Note Beckmen Vineyards, Santa Ynez Valley, CA Benziger Vineyards and Winery, Sonoma County, CA Bergström Vineyards, Willamette Valley, OR Bonterra Vineyards, Mendocino County, CA Ceágo Vinegarden, Lake County, CA Domaine Marc Kreydenweiss, Alsace, France Nikolaihof, Wachau, Austria Quivira Vineyards, Dry Creek Valley, CA Qupe Vineyards, Santa Maria Valley, CA

Yet more and more grape growers around the globe are taking the time and making the effort to learn these practices and transition into biodynamic viticulture. Bob Lindquist, founder and winemaker of Qupe Vineyards, instinctively knew that his vineyard would thrive with biodynamics. Indeed, he has been making wines for over three decades, and has seen vineyards and tasted wines produced with both conventional farming methods and full organics and biodynamics. Bob understood his land, was familiar with biodynamics, and believed it was the right thing to do for the future. After years of farming organically, he converted to full biodynamics gradually and was certified by Demeter in 2009.

Grown with a Generous Spirit The wines of Qupe Vineyards are always full-flavored, balanced, and delicious. They also benefit from a spirit of generosity among biodynamic wine growers around the world, many who have shared their expertise with the Lindquist family. For example, Bob remains grateful to Steve Beckmen of Beckmen Vineyards for encouraging him to go biodynamic and for teaching him best practices.

After all, committing to biodynamics is just that—a longterm commitment. It is simply easier to grow grapes through unnatural manipulation. But grape growers who see and taste the beauty in biodynamic viticulture are generous types; they care to share, and aspire for all to live in harmony.

Christie Dufault is an associate professor of wine and beverage studies at the CIA’s California campus. She holds an Advanced Certified Wine Professional credential from the CIA, and was named Best Wine Director by San Francisco magazine while working at Quince restaurant.

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The Three-Ingredient Challenge Delicious Meals with What You Have On Hand

It’s been a long day. And now you’ve got to get dinner on the table. What can you make without going to the store, using just the things you already have in the fridge and pantry?

onions and ginger on hand in their home kitchens—and so should you. Because when you have all the supporting characters at the ready, you can make a meal from just about any three main ingredients.

That’s the challenge we put to three of our chefs. But before we reveal what they would make from our mystery basket of ingredients, let’s talk about one of the keys to cooking creatively and without a recipe. And that’s a well-stocked kitchen. Professional chefs always have basics like spices, fresh and dried herbs, condiments, rice, pasta, beans, bread, flour, stock, canned or fresh tomatoes, carrots, celery, salad greens, and aromatics like

THE CHALLENGE Now, back to the challenge. “Imagine you are in the home of an intermediate-level home cook. Assume he or she has a well-stocked kitchen with all of the usual ingredients, herbs, spices, and condiments. Then, choose three of the 10 ingredients below and explain what you would do with them to make a meal with the help of that well-stocked kitchen.”

BACON A BOTTLE OF BEER BROCCOLI CAULIFLOWER CHICKEN CUTLETS FROZEN SHRIMP AN ORANGE RAMEN NOODLES A RED BELL PEPPER STRING BEANS 22 TASTE

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THE RESULTS CHEF BRAD BARNES So here is my dish. I would wrap the unpeeled orange in foil and cook it at 325 degrees F until it is very soft. I would then emulsify the cooked orange with some basil and olive oil. This is the sauce.

Split the broccoli into lengthwise quarters, slice the cauliflower into 1⁄ 2” slices, and marinate both in olive oil, sea salt, and cracked pepper. Marinate the chicken in a mix of lemon juice, olive oil, paprika, sea salt, and black pepper.

Grill all of the above on a very hot grill, place over bitter greens or arugula, and dress the whole thing with the orange purée.

Top it with some Italian parsley leaves and cracked toasted nuts.

CHEF DAVE KAMEN

CHEF DAVE BRUNO

I see a bottle of beer and right away I think tempura.

My dish is a shrimp and chicken curry salad-stuffed tomato.

I would make a quick beer batter with the beer, flour, and baking powder, then take the shrimp, beans, cauliflower, and broccoli (OK, I used more than three ingredients), batter them, and fry into a nice vegetable fritto misto. Some lemon juice or orange juice is all you need to finish it off.

Marinate the shrimp and chicken in chopped ginger, a touch of soy sauce, and olive oil for 20 minutes. Grill on a hot grill until cooked and cool.

Chop the chicken and shrimp to a medium size, add some mayonnaise, curry powder, chopped green onions, chopped cilantro, fresh lemon juice, and salt and fresh black pepper to taste.

Cut a large tomato in half and remove some of the seeds.

Fill each half with shrimp and chicken curry salad, and serve on a bed of greens simply dressed with olive oil, salt, and pepper.

NOW IT’S YOUR TURN 1. D ownload our guide to A Well-Stocked Kitchen from enthusiasts. ciachef.edu/the-well-stocked-kitchen-list and go shopping to fill in any gaps in your pantry.

2. Another key to being able to cook confidently without a recipe is hands-on training. That’s exactly what our Boot Camp programs give you. Turn to page 25 to learn more.

SAY WHAT? Not familiar with fritto misto, emulsification, or aromatics?

Check out our Did You Know? tips on pages 29, 39, and 49.

3. T ake our challenge with what you have on hand, go to your culinary happy place, and start cooking! ciachef.edu/taste

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BOOT CAMP (cont.)

Culinary Adventurers Wanted

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1-888-995-1699

Yes,Chef!

I’m Ready for Boot Camp.

Imagine yourself standing at the stove in the CIA kitchens with Chef right next to you, tasting your cooking and showing you how to bring out its full flavor. Does it get any better than this for people who are wild about food? At CIA Boot Camp, you learn by doing, by cooking and baking with all of your senses, and by working with the best in the business.

And because community is at the heart of food and cooking, you’ll experience an instant connection with like-minded Boot Campers who come from all around the world. Simply put, CIA Boot Camp is crazy-good fun and amazing learning all wrapped up in one unforgettable culinary vacation.

WHAT TO EXPECT No matter which Boot Camp you choose, be ready for full and exciting days in the CIA kitchens. The variety of ingredients, flavors, and dishes you will be exposed to is extensive, and allows you to see and taste much more than you personally prepare.

•G enerally, in cooking-themed Boot Camps, four teams of three to four people will each make a portion of a broad selection of dishes that comprise the menu. Your chef-instructor works independently with each team to help prepare their dishes. In this way, you’ll be exposed to a mix of dishes that helps to create a full and rich experience.

• I f you’re taking one of our baking and pastry-themed Boot Camps, you’ll also work in teams to prepare a wide array of items. Since you won’t be preparing your own lunch or dinner menu, you will enjoy meals prepared by CIA degree program students, sometimes using some of the products you’ve produced in class.

WHAT’S INCLUDED? • Top-notch instruction, fun, and great food • A dining experience in one of our on-campus restaurants, or at a local restaurant when ours are closed • A CIA Taste duffel bag filled with your chef’s uniform, course guide, Food Is Life® T-shirt, and travel mug

TELL ME MORE!

Everything You Need to Know About Your Stay guide: www2.ciachef.edu/pdf/fe_bootcampguide.pdf.

ciachef.edu/taste

CA St. Helena, CA

If you’d like to buy an optional CIA Boot Camp Tool Kit, you can get one at a special price.

The Kit • 8-inch Chef’s Knife • 10-inch Slicing Knife 1 • 3 ⁄2-inch Paring Knife • Sharpening Steel • Rubber Spatula • Peeler • Bench Scraper • Locking Tongs • 12-inch Piano Wire Whip • Apple Corer • Pocket Thermometer • Digital Thermometer • Plastic Bowl Scraper • Fish Spatula • 12-inch Plastic Ruler • 11-inch Serrated Bread Knife • 10-inch Offset Metal Spatula • 4-piece Measuring Spoon Set • 12-inch Wooden Stirring Spoon • Backpack with Travel Knife Case Your Price: $425 The Starter Package • 7-inch Santoku Knife • 5-inch Utility Knife • 31⁄2-inch Paring Knife • Knife Roll with CIATaste logo Your Price: $175

Sample Boot Camp schedules and FAQs: enthusiasts.ciachef.edu/boot-camp-faqs

NY Hyde Park, NY

Gimme Extras!

To order either tool kit, contact customer service at 1-888-995-1699 at least three weeks prior to your program date. You will receive your kit when you arrive.

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TASTE 25

BOOT CAMP (cont.)

COOKING TECHNIQUES SERIES These exciting classes, which expand on the competencies covered in our signature Culinary Boot Camp—Basic Training, are for serious food enthusiasts and culinary professionals alike. The classes focus closely on specific dishes and ingredients and the cooking methods attached to them. Students will enjoy the results of their work each day with selected wines in a relaxing mealcritique setting.

While the classes center around animal proteins, they also weave in the concepts of “plant-forward” menus and preparations. Portion and plate construction is discussed in a way that clearly demonstrates how proper ratios of plants, good fats, and animal proteins can lead to a healthier way of eating. In addition, the class offers a stronger attention to using seasonings, herbs, rubs, and marinades to develop true global flavor profiles.

Please note: It is suggested that students interested in Cooking Techniques Series classes have previously attended Basic Training Boot Camp. However, there is no tie between any of these series classes, so they may be taken in any order.

COOKING TECHNIQUES SERIES—MEATS NY June 28–29 or Sept. 20–21, 7 a.m.–1:30 p.m.,$895

COOKING TECHNIQUES SERIES—SEAFOOD

CA Feb. 2–3, 2–8:30 p.m., $895

NY June 30–July 1, Sept. 22–23, or Feb. 23–24; 7 a.m.–1:30 p.m., $895

TX Sept. 19–20 or Jan. 9–10, 7 a.m.–1:30 p.m., $895 Premium pork and beef are the stars of this class, which focuses on the flavors of Italy, Mexico, and the Southeastern U.S., and explores the traditions and ingredients that make these regions’ foods some of the best there are. For each of the proteins, you’ll employ grilling, roasting, smoking, and braising to create balanced dishes that take plant-forward menu construction into account.

The menus will also focus on how global flavoring methods can make these items tastier, as well as more interesting to prepare and enjoy.

COOKING TECHNIQUES SERIES—POULTRY

CA Oct. 6–7, 2–8:30 p.m.; or Dec. 8–9, 7 a.m.–1:30 p.m.; $895 TX June 13–14, Sept. 29–30, or Feb. 23–24; 7 a.m.–1:30 p.m., $895 This class explores the seafood varieties that support a healthier, more sustainable lifestyle, such as salmon, scallops, mussels, crab, monkfish, and cod. Our seafood methods will incorporate both dry- and moist-heat cooking methods as appropriate to create dishes that are flavorful, memorable, and based on global traditions. You will explore preparations that come from Spain, France, and China, including serious traditional preparations of the accompaniments that make these cuisines delicious.

NY Oct. 31–Nov. 1, 2–8:30 p.m., $895

COOKING TECHNIQUES SERIES—SOUS VIDE

CA Oct. 4–5 or Feb. 28–Mar. 1, 2–8:30 p.m., $895

NY Nov. 10–11, 2–8:30 p.m., $895

TX Sept. 21–22, 7 a.m.–1:30 p.m., $895

Sous vide as a cooking method is the most cutting edge tool in the cook’s toolkit. Let our chef-instructor help take the mystery out of this incredibly simple and fascinating technique. In this class, you will explore the fundamental ways to employ sous vide, taking advantage of the method’s unique attributes and effects on foods. You’ll also use sous vide to prepare a variety of ingredients, from animal proteins to fruits and vegetables, even employing some techniques that simply demonstrate the value of vacuum sealing. This class is a critical primer for anyone who wants to begin using this technique to create healthful and delicious dishes.

Explore how to make a variety of birds—chicken, duck, the classic American turkey (and some eggs, too!)—delicious and craveable, through techniques that are global in nature and healthful in style. Your dishes will emanate from France, China, and the U.S. Midwest and Southwest, and the preparations will be matched up with plant-forward presentations that support a healthy lifestyle.

Frying, grilling, sautéing, and roasting, along with supporting flavoring techniques, will all be examined and used to create a set of incredible preparations.

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TX San Antonio, TX 1-888-995-1699

DEEP DIVES

MUSHROOM MADNESS—WILD AND CULTIVATED

Are you ready to dive deep into exploring a food, ingredient, or culinary region? These Boot Camps will take you through a detailed examination of the traditions, variations, and influences behind some of the world’s best. Each day, your learning begins with chef demos of all the dishes you and your classmates will prepare, immediately followed by extended kitchen production.

Each of the two student teams will produce a set of dishes on one day, and then swap dishes the following day, allowing both teams to experience the preparation of all recipes.

NY Nov. 2–3, 2–8:30 p.m., $895

EARTH FLAVORS OF ITALY—ARTISAN PIZZA AND PASTA NY Feb. 6–10, 2–8:30 p.m., $2,195

Together with your chef-instructor, you will spend time identifying the wide variety of wild and cultivated mushrooms available. In this unique course, you will also create an extensive, mushroomcentric tasting menu that utilizes a variety of cooking methods— from pickling to smoking to roasting—to bring your flavors to the peak of perfection. You’ll even create a sweet mushroom dessert!

With the great menu suggestions you’ll learn in this class, you will be able to easily recreate and enjoy all the recipes at home with any guests you may wish to surprise.

CA Jan. 24–27, 2–8:30 p.m., $1,750

REGIONAL JAPAN—KANTO AND CHUBU (2- AND 4-DAY)

TX Sept. 13–16, 7 a.m.–1:30 p.m., $1,750

NY Oct. 31–Nov. 1, 7 a.m.–1:30 p.m., $895

In this class, we’ll zero in on the region of Naples—its specialty pizzas, handmade pasta dishes of all shapes and sizes, and their many adaptations and variations. You’ll sample seasonal sweet and savory pizzas, create a pizza buffet and individual plated pasta dishes, and prepare an antipasto and salad buffet to accompany production. Along with chef demonstrations, you will experience a variety of artisan Italian dishes that will expand your ability to confidently prepare any flavor combinations to suit your current cravings.

Take a cultural journey to the other side of the world, where traditions meet modern times. In this class, you will experience the authentic cuisines and flavors of two distinct regions of Japan— Kanto and Chubu—and explore each one’s culture, influences, culinary styles, and recipes. You will prepare items like sashimi and sushi, tempura, noodle bowls, and Japanese curry with condiments. Each day will feature chef demos, hands-on cooking, sake and green tea tastings, and a meal consisting of a seasonal variety of regional Japanese specialties.

HANDMADE—FRESH CHEESE

In the two-day version of this class, you will spend one day on each region, and in the four-day, you’ll undertake a deeper examination of the cuisines of Kanto and Chubu, with two days spent on each.

NY Jan. 31–Feb. 1, 7 a.m.–1:30 p.m., $895

CA Sept. 8–9, 2–8:30 p.m.; or Nov. 17–18, 7 a.m.–1:30 p.m., $895 This specialty class will ensure you feel comfortable creating one of life’s true pleasures: fresh cheese! There is nothing like making cheese from scratch, and nothing as helpful as understanding the food chemistry principles behind the process. Following chef demos, you will prepare a variety of fresh cheeses, such as queso fresco, ricotta, goat cheese, mozzarella, and feta. You’ll even make hand-churned butter! And you’ll finish by using the delicious results of your hands-on cheese production to create irresistible specialty recipes for everyone to sample.

ciachef.edu/taste

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BOOT CAMP (cont.)

CULINARY BOOT CAMP—BASIC TRAINING

ARTISAN BREADS BOOT CAMP

NY June 6–10, 2–8:30 p.m.; June 20–24, July 18–22, or Sept. 12–16, 7 a.m.–1:30 p.m.; Oct. 17–21 or Nov. 28–Dec. 2, 2–8:30 p.m.; Jan. 16–20, 7 a.m.–1:30 p.m.; or Feb. 13–17, 2–8:30 p.m.; $2,195

CA Oct. 26–28, 2–8:30 p.m., $1,325

CA June 13–17, 2–8:30 p.m.; June 20–24, July 18–22, Sept. 19–23, Oct. 3–7, Jan. 16–20, or Jan. 30–Feb. 3, 2–8:30 p.m.; $2,195

TX Oct. 3–7, 7 a.m.–1:30 p.m, $2,195 The prerequisite for every skilled at-home chef, Basic Training Boot Camp gives you the hands-on foundation of knowledge and skill to take you to a higher level of cooking. In this course, you’ll develop a command of classic culinary methods and techniques, including mise en place, station organization, knife skills, soup and stock production, and sauce making. You will also learn and use a variety of dry- and moist-heat cooking methods such as roasting, grilling, sautéing, pan-frying, stir-frying, braising, poaching, and steaming. Basic Training Boot Camp is a “must-take” class if you want to master the basics of cooking, and gain the confidence to experiment with your own creations and grow as a home cook.

AMERICAN REGIONAL CUISINE BOOT CAMP TX July 5–8, 2–8:30 p.m., $1,750 With a country as geographically, historically, and culturally diverse as the United States, it only makes sense that its ingredients, cuisines, and cooking methods would be just as varied and vibrant. Come experience the delicious flavor profiles and dishes of American Regional cuisine. Using cooking methods like sautéing, grilling, frying, and braising, you’ll prepare iconic dishes and American street food from all over the country, like Hoppin’ John salad, Cuban-style pork loin, chicken and andouille gumbo, crawfish étouffée, Texas chili, Carolina pulled pork, Kansas City ribs, roasted corn succotash, New England lobster rolls, Maryland crab cakes, and Wisconsin cheddar and beer soup. And let’s not forget the breads and desserts—classics like key lime pie, chipotle cheddar cornbread, and three-berry cobbler are all on the menu for this course that will give you a new appreciation for our country’s culinary heritage.

JOIN US! Stay connected with the CIA on our Pinterest and Facebook pages. Follow us at facebook.com/ciafoodenthusiasts.

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CA St. Helena, CA

TX Aug. 29–31, 7 a.m.–1:30 p.m., $1,325 A crisp crust. A chewy crumb. An unmistakable, heavenly aroma.

Nothing is more captivating than a French baguette straight from the oven. But it doesn’t stop there. From the flatbreads of the Middle East to the renowned enriched breads of Europe, bakers around the world have been seducing our senses for thousands of years with their specialty breads. Now it’s your chance to join the ranks and learn the art of bread baking. Beginning with an ingredient function and equipment review, and progressing to shaping techniques and methods, you’ll learn how you can prepare a variety of breads right from the comfort of your own home. Along the way, you’ll study weights and measures, learn the 12 steps of bread making, uncover the mysteries of pre-ferments and sours, and prepare a variety of fresh-baked artisan breads.

ASIAN CUISINE BOOT CAMP NY Aug. 29–Sept. 2, 7 a.m.–1:30 p.m., $2,195 TX Oct. 17–21, 7 a.m.–1:30 p.m., $2,195 The history, cultures, and regions of the eastern world come together in this gastronomic tour of Asia, home of some of the world’s most diverse, flavorful cuisines. You’ll embark on a fascinating culinary journey blending traditional and contemporary aspects of Asian cooking. During each intensive day, you’ll experience the cuisines of different Asian countries—from India, China, and Japan, to Korea, Thailand, and Vietnam. You’ll soon become familiar with the common bonds these cuisines share as well as the ingredients, flavor profiles, and cooking techniques that make each one distinct.

BAKING BOOT CAMP CA Oct. 31–Nov. 3, 2–8:30 p.m., $1,750 TX Aug. 23–26, 7 a.m.–1:30 p.m., $1,750 Bread and baked goods are staples of any meal, whether it’s a savory breakfast scone, a hearty sandwich rye, or a melt-in-yourmouth dessert cookie straight out of the oven. Expanding your baking repertoire opens up a whole new world of possibilities for your menus.

During Baking Boot Camp, you will learn the fundamentals of baking as well as those specific to bread baking. You’ll discover the techniques used to create basic items such as cookies and brownies, muffins, quick breads, scones, and pies.

After this basic training course, you’ll return home ready to dazzle your family and friends with your newfound confidence, skills, and baked goods!

TX San Antonio, TX 1-888-995-1699

THE BEST OF BOOT CAMP (3-, 4- OR 5-DAY)

BISTRO BOOT CAMP

NY July 25–28 or Aug. 23–26, 7 a.m.–1:30 p.m.; Oct. 11–14, 2–8:30 p.m.; or Jan. 9–12, 7 a.m.–1:30 p.m., $1,750; or Feb. 27– Mar. 3, 7 a.m.–1:30 p.m., $2,195

NY June 7–10, 7 a.m.–1:30 p.m.; or Oct. 25–28, 2–8:30 p.m., $1,750

CA June 6–10 or Sept. 12–16, 2–8:30 p.m., $2,195; Nov. 14–16, 7 a.m.–1:30 p.m., $1,325; or Feb. 6–8, 2–8:30 p.m., $1,325

TX June 28–July 1, 2–8:30 p.m.; or Feb. 27–Mar. 2, 7 a.m.–1:30 p.m., $1,750 Get ready for an unforgettable culinary vacation in the CIA kitchens. This program is a great way to experience highlights from some of our most popular CIA Boot Camps. On each themed day, you’ll learn and practice culinary skills and experience exciting new flavors, all with the helpful guidance of our famed chefinstructors.

In the three-day version of the class, you will: • Practice knife cuts, learn kitchen terminology, and cover cooking methods such as roasting, grilling, sautéing, braising, poaching, and steaming.

• Tackle Italian cuisine, exploring the different regions of Italy and their diverse flavor profiles, indigenous ingredients, and regional specialties.

• Explore bistro cuisine, practicing the fundamental techniques common to casual American- and French-style bistro cooking, from roasting to braising to baking.

In the four-day version of the class, you will: • Do everything listed for the three-day class, plus • Learn the fundamentals of baking bread and creating beautiful plated desserts.

In the five-day version of the class, you will: • Do everything listed for the four-day class, plus • Focus on the flavors of Asia, as each group of Boot Campers prepares dishes from a different country, such as China, Japan, Thailand, Vietnam, and Korea.

DID YOU KNOW…?

CA Oct. 11–14, 2–8:30 p.m., $1,750 Simple, sophisticated, casual, elegant…the word “bistro” evokes so many pleasantly alluring images and experiences, many of them related to classic French cuisine—and all of them satisfying.

With aromatic soups and stews, rustic omelets, robust gratins, and savory tarts topping the menu, bistro cuisine is something that’s sure to please even the most discriminating of palates.

Featuring the best of casual American-style and French bistro cooking, the four-day Bistro Boot Camp will show you what it takes to prepare this irresistible food with ease. You’ll discover traditional and innovative recipes to add to your repertoire, along with fundamental techniques common to bistro cuisine, from roasting to braising to baking.

COMFORT FOODS BOOT CAMP TX Nov. 10–11, 7 a.m.–1:30 p.m., $895 Macaroni and cheese. Meatloaf. Chicken noodle soup. There are certain foods that just make you feel good. Join us for a walk down memory lane as we prepare a variety of traditional recipes and innovative twists on old favorites.

In this Boot Camp, our chef-instructors will teach you professional cooking techniques and tips for producing the ultimate comfort foods. Using high-quality ingredients, you’ll create a variety of soul-satisfying dishes such as beef pot roast, chicken and dumplings, and mashed potatoes. From soups and stews to entrées and sides, this is comfort food at its finest!

DESSERT BOOT CAMP CA Nov. 9–11, 2–8:30 p.m., $1,325 TX July 18–20, 7 a.m.–1:30 p.m., $1,325 Extraordinary desserts that are perfect for entertaining can be yours for the creating, by using everyday pantry ingredients, seasonal produce, and ready-prepared items such as puff pastry and phyllo dough. In this Boot Camp, you’ll practice mixing methods and techniques you can use to prepare traditional and trendy desserts alike, including cream puffs, churros, flans, cupcakes, crème brûlée, and tiramisu. You’ll also learn techniques for making fillings such as custard and mousse, as well as beautiful presentation methods using dessert sauces and impressive garnishes.

Fritto misto means “mixed fry” in Italian and is comprised of a variety of fried foods. In Venice, fritto misto is served as a first course and always includes “frutti di mare,” or fruits of the (Adriatic) sea.

ciachef.edu/taste

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BOOT CAMP (cont.)

ENTERTAINING AT HOME BOOT CAMP (3- OR 4-DAY) CA Nov. 30–Dec. 2, 7 a.m.–1:30 p.m., $1,325 TX Nov. 14–17, 7 a.m.–1:30 p.m., $1,750 True foodies know it’s the food that makes the party—and that leaves a lasting impression. With so much riding on the menu, hosting the “perfect” gathering can be a seemingly daunting task.

Worry no more. During the three-day version of Entertaining at Home Boot Camp, you will: • Gain the planning know-how to put on a memorable event, whether you’re throwing a casual cocktail hour or hosting an elegant dinner party at home.

• Learn the secrets for success when it comes to party-planning strategies and techniques for hosting a variety of parties.

• Produce crowd-pleasing recipes while learning impressive plate and platter presentations.

In the four-day class, you will: • Do everything listed for the three-day class, plus • Learn the secrets for setting up the perfect bar, buffet, and dinner party.

• Enjoy a cheese tasting, mixology lecture, and instructional food and wine pairing.

FARM TO TABLE BOOT CAMP CA June 13–17 or July 18–22, 2–8:30 p.m., $2,195 Seasonal, local, and sustainable. They’re not just buzzwords, but a healthy and environmentally friendly way of cooking and eating.

In this Boot Camp, you’ll gain an in-depth look into the world of cooking sustainably and seasonally, using ingredients sourced as locally as possible. You’ll learn to recognize when produce is at its peak and how to handle just-picked ingredients from the farm all the way to the dinner table. Along with enjoying plenty of cooking in our kitchens, you will visit the CIA Student Farms and other area farms. You’ll harvest some of your ingredients and use others sourced from local California farmers. In addition to hearing all about sustainable meat and seafood practices, organics, and preservation techniques, you will learn how to develop your own seasonal recipes and menus based on a planting and harvest schedule.

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CELEBRATE YOUR BIRTHDAY AT BOOT CAMP Do something you really love for your next birthday—cooking, baking, or studying wines and beverages at the CIA, and saving money too! When you take any Boot Camp program during your birthday month*, you’ll receive 10% off the class, along with a special present. Make your plans now!

Call 1-888-995-1699 and use code “BCBIRTHDAY” to receive your special pricing. *Due to extended CIA vacation periods during August and December, if your birthday falls in either of these months, you may take your birthday discount during either the month prior or the month following your birthday. No other exceptions apply.

TX San Antonio, TX 1-888-995-1699

Sample the regional flavors unique to each of our campus locations in these special Boot Camps!

FLAVORS OF THE HUDSON VALLEY BOOT CAMP (2- OR 5-DAY)

food, discovering how it evolved into the melting pot it is today, and learn a selection of cooking techniques such as managing a wood-fire smoker, grilling, and cooking with cast iron.

FLAVORS OF WINE COUNTRY BOOT CAMP

NY Aug. 25–26, 2–8:30 p.m., $895; or Oct. 3–7, 2–8:30 p.m., $2,195

CA July 11–15 or Oct. 17–21, 2–8:30 p.m., $2,195

From foie gras to apples to artisan cheese, the flavors of the Hudson Valley abound. Come experience this food lover’s paradise.

In the two-day version of this flavorful culinary tour, you will: • Discover the best of the Valley and practice cooking techniques that showcase its ingredients.

• Discuss seasonal ingredients, local farming, and characteristic foods of the region.

• Create an assortment of flavorful dishes.

From fresh produce to wine to artisan cheese and bread, the distinctive flavors of California’s wine country abound. Seasonal products, harvested and crafted by local purveyors, provide the foundation for the satisfying dishes prepared in this celebrated region.

In the five-day class, you will: • Do everything listed for the two-day class, plus • Enjoy an exciting off-site excursion to experience and sample Hudson Valley products—harvested and crafted by local purveyors—right from the source.

• Put the ingredients and your newfound knowledge from the field trip to work back in the CIA kitchens.

FLAVORS OF TEXAS BOOT CAMP TX Sept. 8–9, 2–8:30 p.m., $895 Texas, with its wide-open spaces and room to roam, is like a whole other country. This Boot Camp explores five regional, big-and-bold cuisine styles and flavors—barbecue, cowboy chic, Southern comfort, Gulf Coast, and Tex-Mex.

During this course, you’ll discover and sample the best of the cuisines of Northern California. Our chef-instructors will lead discussions on seasonal ingredients, local farming, and characteristic foods and wines of the area. In addition, the region’s world-class wines will be incorporated into the daily lessons.

In this class, you will: • Explore, demystify, and gain key insights into food and wine pairing, whether you’re a beginner or have more advanced knowledge.

• Understand and experience the importance of seasonality in creating the flavors and cuisines of wine country.

• Taste and cook with the bounty of artisan cheeses from California.

• Participate in comparative tastings of oils, vinegars, and herbs to hone your palate.

• Take to the grills and tame the flame while creating the healthy flavors to bring wine country lifestyle home with you.

As a participant, you will prepare a variety of the Lone Star State’s greatest hits, including Texas brisket, grilled T-bone steak, rabbit jambalaya, Texas fried chicken, and the San Antonio classic puffy taco. You will also explore the history of Texas

New York ciachef.edu/taste

California

Texas Issue 22

TASTE 31

BOOT CAMP (cont.)

GOURMET MEALS IN MINUTES BOOT CAMP

HORS D’OEUVRE BOOT CAMP NY Nov. 15–16, 2–8:30 p.m., $895

TX Feb. 13–16, 7 a.m.–1:30 p.m., $1,750 In today’s busy world, time is our most precious resource. How can we maintain our full lifestyles and still enjoy quality, healthful meal choices? The CIA has the perfect solution. Whether you’re interested in adding variety to your everyday meals or hosting a stress-free dinner party, this Boot Camp program will teach you how to prepare delicious food in a matter of minutes rather than hours. During this course, you will learn strategies for budgeting your time when preparing meals; produce a variety of appetizers, entrées, and side dishes; and presentation techniques for serving these items. Your meals at home will never be the same!

GRILLING AND BBQ BOOT CAMP NY June 1–2, 7 a.m.–1:30 p.m.; or July 6–7, 2–8:30 pm., $895 TX Aug. 25–26, 2–8:30 p.m., $895 Fire up the grills and barbecues and fill the air with the scent of hardwood and charcoal! In this two-day grilling and barbecuing extravaganza, you will rediscover the joys of America’s favorite kind of backyard entertaining. Not only will you learn to grill the perfect steak, you will also hot smoke and barbecue everything from seafood, meat, and poultry to vegetables and side dishes.

You’ll also prepare traditional BBQ side dishes such as potato salad and macaroni and cheese.

From North Carolina pulled pork to Kansas City ribs, you will BBQ your way across the United States. You’ll also explore the fundamentals of food and grilling safety, discuss equipment needs (and wants), and learn about brines, rubs, marinades, and sauces.

After this intensive Boot Camp experience, you will have a newfound comfort wielding the tools of the grill.

TX Nov. 29–30, 7 a.m.–1:30 p.m., $895 Small bites can make a big impression, and you’ll be sure to “wow” guests with your ability to prepare and present some truly tantalizing treats. Stuffed or skewered, filled or topped, the perfect bite-sized hors d’oeuvre are packed with flavor and lend beautifully to parties and social gatherings.

In this course, you will learn the basic principles necessary to create both hot and cold hors d’oeuvre, and practice creative garnishing, plating, and presentation techniques. Along the way, you’ll pick up a few trade secrets that will enable you to confidently prepare an impressive assortment of small bites, including how to select the best hors d’oeuvre for your party and how much to prepare.

ITALIAN CUISINE BOOT CAMP NY June 13–16, 2–8:30 p.m.; or Sept. 27–30, 7 a.m.–1:30 p.m., $1,750 CA Sept. 27–30, 2–8:30 p.m., $1,750 The tradition and culture…the aromas and flavors…the sauces and fresh herbs… On each day of this gastronomic tour, you will explore Italy’s many different regions and the flavor profiles that distinguish each one. You’ll cook with indigenous ingredients and create specialties from areas like Piemonte, Lombardia, and Veneto in the north (think Milanese-style saffron risotto or Genoa-style stuffed pork); Apulia, Calabria, and Sicily in the south (linguine with puttanesca sauce, sea bass with vegetables); or Emilia-Romagna, Toscana, and Umbria in central Italy (chicken stuffed with sopressato, tortellini en brodo, and more). Plus, you’ll work with fresh Italian cheeses, prepare antipasti dishes, and even learn to make handmade pizza dough.

MEDITERRANEAN CUISINE BOOT CAMP CA Aug. 29–Sept. 2, 2–8:30 p.m., $2,195

IS WINE YOUR PASSION? Then flip to the back and discover our Wine Lovers Boot Camps (page 60).

NY Hyde Park, NY

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CA St. Helena, CA

With its emphasis on healthful ingredients and vivid flavors, Mediterranean cooking has become a favorite among Americans.

In this Boot Camp, you’ll utilize the unique pantries and flavor profiles of Provence, Southern Italy, Spain, Greece, Turkey, and North Africa, and discover the four ingredients that unify the dishes from these diverse regions. You’ll also get an introduction to the specific cooking methods and equipment commonly used in the region. From pissaladière, patatas a la Riojana, and pane Sardo to tapas and tagine of lamb, you’ll prepare and savor the best of the Mediterranean table—and bring your newfound skills to your own kitchen.

TX San Antonio, TX 1-888-995-1699

PASTRY BOOT CAMP

TECHNIQUES OF HEALTHY COOKING BOOT CAMP

CA June 6–10, 2–8:30 p.m., $2,195

NY July 12–15, 2–8:30 p.m.; or Jan. 24–27, 7 a.m.–1:30 p.m.; $1,750

Bring your passion for pastry and your artistic eye to our bakeshops. Pastry Boot Camp is all about understanding and mastering the fundamental techniques and tools you need to prepare all of those amazing pastries and desserts you find at the pâtisserie.

In this course, you’ll build your understanding of the functions of baking ingredients and create basic preparations such as laminated dough, pastry cream, meringues, buttercreams, ganaches, and mousses. You’ll also develop professional pastry-making skills like tempering and working with chocolate, making and piping pâte à choux for éclairs and cream puffs, preparing a soufflé, foaming and creaming, assembling sponge cakes and tarts, and plating desserts.

CA June 28–July 1 or Jan. 10–13, 2–8:30 p.m., $1,750

SKILL DEVELOPMENT BOOT CAMP NY Sept. 7–8, 7 a.m.–1:30 p.m., $895 CA Jan. 31–Feb. 1, 2–8:30 p.m., $895 TX Nov. 8–9, 7 a.m.–1:30 p.m., $895 It’s in you. Somewhere just below the surface is a talented culinarian just waiting to create some magic in the kitchen, and our Skill Development Boot Camp will help you make it happen.

This amazing program offers an accelerated, comprehensive lesson in the culinary arts that gives you the confidence and dexterity to shine.

Come to the CIA, and release your inner chef! You’ll explore the fundamentals of the culinary arts as you work in our kitchens studying basic cooking methods, learning knife skills, and enjoying culinary discussions with our renowned chef-instructors.

ciachef.edu/taste

Health and wellness—it’s on people’s minds a lot these days, and more and more it’s reflected on their dinner tables, too. Now you can learn to create healthful cuisine that tastes every bit as good as the “sinful” stuff; food you can enjoy with all the health benefits and none of the guilt!

In this course, you will discover ways to apply sound nutritional principles to the foods you prepare, examine alternative seasoning and flavoring techniques that allow you to cut the fat content of your dishes, and plan a menu that emphasizes nutrition through a variety of foods.

WORLD CUISINE BOOT CAMP TX June 20–24, 2–8:30 p.m., $2,195 This is your chance to cook and taste contemporary foods from around the world, from the Mediterranean to Asia to Latin America. Our chefs will introduce you to the diverse cooking methods, ingredients, and flavor profiles of these regions as you prepare items like arepas con queso from South America, stuffed roti bread from the Caribbean, udon noodle pot from Japan, spanakopita from Greece, and more. You’ll learn classic foundational techniques, too, like how to roll sushi, make fresh pasta and mozzarella, prepare tostones, and shape naan. On the final day, you’ll wrap up your world tour by cooking up some fun and flavorful global street foods.

Issue 22

TASTE 33

What’s Cooking at the CIA?

All the elements for our delicious Grilled Halibut with Roasted Red and Yellow Pepper Salad await.

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What’s Cooking at the CIA?

W

Smart Talk hat makes the recipes in this issue such great

SUSTAINABLE FISH

examples of cooking smarter? From healthful

As a food lover and home cook, you probably hear the

seasonings to sustainably sourced proteins, it

word “sustainable” over and over again in reference

all starts with ingredient selection.

FISH SAUCE The first time you open a bottle of fish sauce, you may be struck by its pungent, fishy odor. However, once you’ve made a few Southeast Asian recipes you’ll appreciate it for its depth of umami flavor. Our recipe for Vietnamese Hue Chicken Salad calls for only one tablespoon of fish sauce, but the richness it imparts would be sorely missed if omitted. (A bowl of Vietnamese pho without fish sauce is like Italian tomato sauce without basil!) Southeast Asian fish sauce is usually made from anchovies that are fermented with salt and water in wooden barrels and then slowly pressed to extract the fishy liquid. To ensure you’re buying a quality product, choose a brand that doesn’t list additives like sugar, hydrolyzed protein, or preservatives. A good fish sauce should be a deep golden amber but still transparent, and the odor should be

to our shared passion. But what does sustainable mean when it comes to fish and seafood? Our recipe for Grilled Halibut with Roasted Red and Yellow Pepper Salad calls specifically for Pacific halibut because not only is it a firm, mild, white fish, it’s also considered to be a better choice than the overfished Atlantic variety. A sustainable fish species is one with a healthy and well-managed population. The method of fishery is also important because some commercial fishing gear can have a negative effect on the ecosystem; specifically, the sea floor. Fish species low on the food chain such as mussels and catfish require fewer resources and are generally healthier than larger, predatory species like swordfish or tuna, which often rate high for mercury. Fast-growing fish like mahi-mahi and barramundi are usually a better choice than slow growers like grouper or Chilean sea bass. To learn more, visit www.seafoodwatch.org.

robust, but not offensive. The words “first press” on the

TURMERIC

label is also an indicator of quality.

A mainstay of Asian, Middle Eastern, and Indian cuisines,

PISTOU Pistou is a cold sauce from Provence, made from fresh garlic, basil, and olive oil. It was originally adapted from its Italian first cousin, pesto, but with one key difference—pistou does not contain pine nuts. As in Italy, some regions of France include cheese such as Gruyère, pecorino, or even Parmesan in their pistou. Since pistou is often stirred into a hot liquid, any cheese to be included should not melt into long strands; therefore, hard cheeses are always preferred. You can find many uses for pistou in your cooking. Try it as a spread on sandwiches, or use it as a rub for meat or fish. The best-known use of pistou is as a key ingredient in the Provençal soupe au pistou, which is very similar to our recipe for Summer Stew au Pistou. In both variations, the pistou is stirred into the dish just before serving.

turmeric has long been considered one of the world’s healthiest ingredients. Derived from the Curcuma longa plant, turmeric is a rhizome related to ginger. It has been used to fight a variety of conditions in Eastern medicine for ages, and has a growing reputation in the United States for its health benefits—specifically, the anti-inflammatory properties attributed to its main component, curcumin. Culinarily speaking, you can find turmeric in the spice aisle of your supermarket, or in its pure root form in the produce section of some grocery and specialty stores. One of the main ingredients in curry powder, turmeric has a deep yellow-orange hue and a warm, peppery, slightly bitter flavor that lends itself well to rice, potatoes—and our recipe for Roasted Eggplant Stuffed with Curried Lentils. Turmeric does have an intense flavor, so when using it in your cooking, start off with a small amount and then taste and add more as needed to achieve the right balance.

ciachef.edu/taste

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35

Summer Stew au Pistou Pistou is a mixture of tomatoes, basil, and garlic that is beloved in some parts of France as a final flavoring for soups and stews. Letting the stew rest briefly before serving gives the pistou’s flavors a chance to open up.

MAKES 4 SERVINGS 4 cups water, or as needed 2 slices pancetta 1 large carrot, cut into medium dice 1 Idaho potato, cut into medium dice 3 small yellow onions, cut into medium dice 1 cup cooked or canned cannellini beans, drained 1 cup green beans 1 cup medium-dice zucchini

2 scallions, green and white portions, cut into 1/3-inch lengths 3/4 cup small dried pasta (shells, bow ties, or orecchiette) Salt, as needed Freshly ground black pepper, as needed 1/2 cup diced plum tomatoes 1/3 cup chopped basil 2 tsp minced garlic 1 tbsp extra virgin olive oil

Combine the water and pancetta in a large soup pot. Bring to a boil, reduce heat to a low simmer, and add the carrot, potato, onions, and cannellini beans.

Simmer slowly over low heat until the potatoes are tender, 30 to 35 minutes.

Add the green beans, zucchini, scallions, and pasta; simmer until all the vegetables are flavorful and the pasta is tender, 20 to 25 minutes. Season to taste with salt and pepper.

While the stew cooks, make the pistou: Chop together the tomatoes, basil, and garlic with a chef’s knife or in a food processor to make a relatively smooth paste. Transfer to a bowl and stir in the extra virgin olive oil.

Stir the pistou into the stew and let rest off the heat, covered, for a few minutes before serving. Serve immediately in warmed soup plates.

Hue Chicken Salad (Ga Bop) You can use either poached or roasted chicken to make this Vietnamese chicken salad. If you can’t find rau ram, substitute an equal quantity of basil and mint. If you can’t find sambal, a fiery hot chile paste, swap in a good-quality hot sauce.

MAKES 4 SERVINGS 1/2

medium onion, sliced thin 11/2 lbs shredded cooked chicken meat 1/4 cup rau ram leaves, torn 1/4 cup mint leaves, torn 1/4 cup minced cilantro leaves and stems 2 Thai bird chiles, thinly sliced 2 tbsp lime juice 1 tbsp peanut oil 1 tbsp fish sauce

1 tbsp Vietnamese sambal 2 tsp sugar or as needed Salt, as needed Freshly ground black pepper, as needed 4 banana leaves, cut into large triangles 4 Boston lettuce leaves 2 cups steamed jasmine rice 1/2 cup crispy fried shallots 1 red Fresno chile, sliced paper thin

Combine the onion slices with enough cold water to cover and refrigerate for at least 30 minutes and up to 2 hours.

Combine the chicken, rau ram, mint, cilantro, and Thai bird chiles in a large bowl. Drain the onion slices and add them to the chicken. Add the lime juice, peanut oil, fish sauce, and sambal to the salad and toss gently until combined.

Season to taste with sugar, salt, and pepper.

Arrange the banana leaves and Boston lettuce on chilled plates. Top with the salad and serve with steamed rice, crispy shallots, and the Fresno chile.

Source: One Dish Meals (Buy the book! See page 65). ©2016 The Culinary Institute of America

Source: One Dish Meals (Buy the book! See page 65). ©2016 The Culinary Institute of America

Grilled Halibut with Roasted Red and Yellow Pepper Salad At certain times of the year you may find peppers at a great price. Take advantage by preparing double or triple batches of the pepper salad, which is perfect for omelets, salads, sandwiches, stews, and soups.

MAKES 8 SERVINGS 2 red bell peppers, or 1 cup of prepared roasted peppers 2 yellow bell peppers, or 1 cup of prepared roasted peppers 1/4 cup olive oil 1/2 onion, thinly sliced 3 tbsp garlic, thinly sliced 2 tbsp capers, chopped

1 tbsp sherry vinegar 1/2 tsp ground cumin 1/4 tsp red pepper flakes 1/8 tsp ground coriander 1 tsp salt, or to taste 1/2 tsp freshly ground black pepper, or to taste 3 lbs Alaskan/Pacific halibut fillet

Preheat the oven to 350 degrees F. Rub the peppers with 2 tablespoons of the olive oil and roast them in the oven for 25 to 30 minutes, or until the skins start to fall off. Place the peppers in a bowl, cover with a piece of plastic wrap, and allow them to steam for 5 minutes.

Peel off the skins, remove the stems and seeds, and slice into thin strips.

Heat the remaining olive oil in a large sauté pan over medium-high heat. Add the onion and cook until lightly caramelized, about 8 to 10 minutes. Add the garlic and cook until aromatic, about 30 seconds.

Add the capers, vinegar, cumin, red pepper flakes, and coriander. Season with about 1/4 teaspoon salt and a pinch of pepper. Add the onion mixture and keep warm.

Roasted Eggplant Stuffed with Curried Lentils Small globe eggplants are perfect for this dish, but you can use a larger one, cooking for up to 10 minutes longer and then cutting into serving portions.

SERVES 4 1/2 cup brown lentils 2 cups vegetable broth or water 2 small globe eggplants 1 tbsp olive oil, plus more for greasing pan 1/4 cup minced yellow onion 2 tsp minced garlic

1/2

tsp grated ginger cup minced white mushrooms 1/2 tsp lemon zest 1/2 tsp curry powder 1/4 tsp ground cinnamon 1/4 tsp ground turmeric Salt and pepper, as needed 1/2

Bring the lentils and broth or water to a boil in a small pot. Cover and reduce the heat to low. Simmer until the lentils are tender to the bite, 25 to 30 minutes.

Remove from the heat and set the lentils aside, still in their cooking liquid.

Preheat the oven to 350 degrees F. Grease an 8- x 11-inch baking pan. Halve the eggplants lengthwise and scoop out some of the flesh, leaving a 1/2- to 3/4-inch wall. Mince the scooped flesh and set aside. Transfer the eggplant halves to the prepared baking pan, skin side down.

Heat a large skillet over medium heat. Add the oil and heat until it shimmers.

Add the onion, garlic, and ginger. Sauté, stirring occasionally, until the onion is golden brown, 6 to 8 minutes. Add the eggplant, mushrooms, zest, curry, cinnamon, turmeric, salt, and pepper. Sauté over medium heat, stirring occasionally, until the mushrooms begin to release some moisture, about 5 minutes.

Drain the lentils, reserving the cooking liquid, and add the lentils to the eggplant and mushroom mixture. Add enough of the cooking liquid (about 1/4 cup) to moisten the vegetables well, and then simmer until the liquid is reduced, 6 to 8 minutes.

Preheat a grill to medium-high. Cut the halibut into eight 6-ounce portions and season with salt and pepper. Grill until just cooked through, about 2 to 3 minutes per side. Serve each portion with 1/4 cup of the pepper salad.

Fill the eggplant halves with the lentil mixture. Cover with foil and bake until the eggplants are tender, 35 to 40 minutes. Serve immediately.

Source: Vegetables (Buy the book! See page 66).

©2016 The Culinary Institute of America

©2016 The Culinary Institute of America

Source: Vegetables (Buy the book! See page 66).

BOOT CAMP (cont.)

One Day, Endless Fun

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BANGKOK AND BEYOND

SATURDAY KITCHENS CLASSES Your weekend just got even better! Come spend a Saturday with CIA chefs and fellow food lovers in a hands-on class. You’ll quickly discover how much fun it is to learn new skills, work with global flavors and ingredients, and cook and bake beautiful, delicious food in our famous kitchens.

Your class includes continental breakfast. In addition, all students (except those in Mimi Fix classroom classes) will receive a CIATaste logo apron to take home.

TX Aug. 27, 9:30 a.m.–2:30 p.m., $185 Spicy, sweet, and tangy—Thai food is an intriguing balance of extremes. This vibrantly flavored food features generous helpings of fresh herbs, spices, and Thai bird’s eye chili peppers with a pleasant balance of sweet, salty, and sour characteristics. In this class, you’ll be introduced to the traditional (sometimes unfamiliar) ingredients of the region. To illustrate the fundamental principles of Thai cuisine, you’ll prepare and taste a variety of dishes such as pad Thai, tom yum goong, Thai curries, and many other iconic dishes from the region.

BEHIND THE MEAT COUNTER NY Sept. 17 or Oct. 15, 9:30 a.m.–2:30 p.m., $325*

ARTISAN BREADS AT HOME NY Sept. 24, Oct. 29, or Dec. 3; 9:30 a.m.–2:30 p.m., $250 CA Sept. 24 or Jan. 28, 9:30 a.m.–2:30 p.m., $250 Making artisan bread at home is now within your reach. With the right tools, techniques, and ingredients, you’ll find it’s much easier than you might think. In this class, we’ll uncover the mysteries of artisan bread baking and show you how to prepare a perfect loaf in your kitchen. We’ll review flours and yeast products, preferred equipment, and professional techniques, including proper mixing methods, gluten development, and the 12 steps of bread making.

You will then get down to business, preparing and sampling a variety of delicious breads. (Buy the book! See page 63.)

Whether shopping at the farmers’ market or the discount wholesale store, purchasing large cuts of meat and portioning them at home can really save you money. Get a comprehensive lesson in meat butchery in this course, including frenching a rack of lamb, dividing a pork loin into chops and roasts, cutting individual sirloin steaks, preparing fresh ground beef, and fabricating chicken into smaller portions. You’ll also cover proper knife handling, knot tying, hand saw skills, storage and food safety tips, and how to assess meats for quality. Knives and tools will be provided in class.

Please note that all meats will be available for you to take home.

Portions will be vacuum packaged using the CIA’s industry-style vacuum system. Ice packs will be provided for travel. Please bring a large, sturdy cooler for transport. A cooler is required. * Cost of this course includes $250 for tuition and $75 for meat items fabricated in class.

BAKING AT HOME—THE DESSERTS NY Sept. 17, Oct. 15, Oct. 29, Nov. 5 (Parent/Teen), Nov. 12, Dec. 3, or Dec. 10; 9:30 a.m.–2:30 p.m., $250

Parent and Teen Days

CA July 16 (Parent/Teen) or Nov. 12, 9:30 a.m.–2:30 p.m., $250

Spend time together with your teen in our kitchens and bakeshops, nurturing a budding interest in culinary arts or just plain having fun. All of the November 5 Saturday Kitchens classes in New York and Texas and some of the July 16 Saturday Kitchens in California are devoted to parents and teens, so you’ll be in great company. Reserve your spots now—these classes are sure to fill up fast! Teens participating in these classes must be at least 12 years old. Cost is $500 for one parent and one teen ($250 per person).

There’s nothing like a beautiful dessert to put the perfect finish on a wonderful meal, and in this class, you’ll discover how easy it can be to make impressive, professional-quality creations in your own kitchen. Come learn the fundamental techniques for creating irresistible, so-good-you’ll-sigh-with-pleasure desserts selected by our accomplished pastry chef-instructors. (Buy the book! See page 63.)

NY Hyde Park, NY ciachef.edu/taste

CA St. Helena, CA

TX San Antonio, TX Issue 22

TASTE 37

BOOT CAMPKITCHENS SATURDAY (cont.) (cont.)

BISTROS AND BRASSERIES

HOME BAKING SKILLS FOR PROFIT OR PLEASURE

NY Sept. 17, Oct. 15, Nov. 12, or Dec. 10; 9:30 a.m.–2:30 p.m., $250

NY Oct. 15, 9:30 a.m.–2:30 p.m., $250

CA Sept. 17 or Jan. 28, 9:30 a.m.–2:30 p.m., $250 TX Oct. 22, 9:30 a.m.–2:30 p.m., $185

Whether you’re baking for profit or simply want to learn tips and tricks from a professional, this class is for you. In just a few hours, you will find out how to turn your kitchen into a well-run production area, using shortcuts and tricks for recipe and product development, quantity production (including scaling up recipes and using the assembly line method), shelf-life testing, packaging, storage, food safety, and more. You’ll learn everything you didn’t know to ask about equipment and appliances, and how oven heat affects baked goods. And you will discover the art of maximizing baked goods for visual and sales appeal and discuss how to adapt traditional recipes for healthier baking with whole grains.

Bistro and brasserie cuisine is essentially casual food; seasonal and regional favorites that have evolved over many generations with necessity as their driving force. These dishes are not only about sustenance but also comfort. In this course, you’ll prepare delicious bistro classics such as hearty stews, rustic tarts, and simple-yet-elegant desserts that are sure to please hungry family and friends. (Buy the book! See page 63.)

BREAKFASTS AND BRUNCHES TX Nov. 5 (Parent/Teen), 9:30 a.m.–2:30 p.m, $185 Breakfasts and brunches can be as simple or elaborate as your time and appetite dictate. All you need are fresh ingredients, a few culinary techniques, and some hungry guests. In this class, you’ll learn the ins and outs of breakfast breads and egg cookery and be introduced to a wide range of easy recipes. You’ll also find out how to prepare everything from classic favorites such as buttermilk pancakes to sumptuous brunch fare like eggs Benedict.

CAKE DECORATING NY Sept. 24 or Nov. 5 (Parent/Teen); 9:30 a.m.–2:30 p.m., $250 CA Oct. 22 or Feb. 25, 9:30 a.m.–2:30 p.m., $250 Cake decorating is much more than piping out “Happy Birthday” on top of your creation—it’s a real art! In this class, you’ll learn the secrets of the decorating process, from assembling the cake to adding the finishing touches. You’ll start with simple step-by-step lessons in cutting, filling, and icing, and finish by making your very own cake creation. Along the way, you’ll learn how to prepare icing, use food coloring, and make basic leaves, flowers, and borders. By the end of class, you will have covered everything you need to know to create unique cakes for all your special occasions.

CIA FAVORITES NY Sept. 17, Sept. 24, Oct. 15, Oct. 29, Nov. 5 (Parent/Teen), Nov. 12, Dec. 3, or Dec. 10; 9:30 a.m.–2:30 p.m., $250 CA July 2, July 16 (Parent/Teen), Sept. 17, Oct. 15, Nov. 12, or Jan. 28; 9:30 a.m.–2:30 p.m., $250

TX Dec. 17, 9:30 a.m.–2:30 p.m., $185 Come sample some of the CIA’s all-time favorite recipes. From savory starters to hearty entrées, you’ll explore it all. In this class, you’ll learn a variety of cooking skills and helpful tips and discuss basic cooking methods, ingredient selection, and plating techniques. Prepare to take a deeper look into the fundamentals of cooking as you taste some of our most popular creations.

NY Hyde Park, NY

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CA St. Helena, CA

As a participant in this class, you will enjoy lunch and receive a copy of Home Baking for Profit to take home.

THE NEW FOOD ENTREPRENEUR—START AND RUN A SMALL FOOD BUSINESS NY Sept. 17, 9:30 a.m.–3:30 p.m., $250 Do you have a passion for food? Would you like to earn money doing what you love? Find out how to turn your dream into a part- or full-time business. Whether you have always envisioned yourself with a small food business, would like a second source of income, or seek to own a small business that fits your lifestyle, this class will guide you through the entire process. You will learn how to implement market research; price, label, and package products; find wholesale and retail customers; set up a simple bookkeeping system; and begin the process of obtaining legal permits. You’ll leave class with a business plan and a checklist for moving ahead.

As a participant in this class, you will enjoy lunch and receive a copy of Start & Run a Home-Based Food Business to take home.

Please note: About a week prior to class, Ms. Fix wil send you a business plan. Please complete the form and bring it to class with you, along with any product you may want us to evaluate.

ABOUT THE INSTRUCTOR: Mimi Shotland Fix, author of Start & Run a Home-Based Food Business and Home Baking for Profit, began a licensed home kitchen business in 1979. She has since owned and operated several successful retail bakeries, worked as head baker and pastry chef, developed products for corporate food companies, and tested ovens for a major appliance company. Ms. Fix owns a culinary consulting firm and teaches business and hands-on baking classes.

Her website, BakingFix.com, provides continued support for small food businesses.

TX San Antonio, TX 1-888-995-1699

CLASSIC AND CONTEMPORARY SAUCES

CREATIVE CUPCAKES

NY Sept. 24, Oct. 29, or Dec. 3; 9:30 a.m.–2:30 p.m., $250

NY Nov. 5 (Parent/Teen), 9:30 a.m.–2:30 p.m., $250

Sauces are among the first true test of a cook’s skill. The ability to produce a creamy and subtly flavored mayonnaise sauce or a silky, full-bodied pan gravy is a skill that can be learned and honed throughout years of experience. In this class, you will learn the basic characteristics and techniques for preparing a range of classic and contemporary sauces such as emulsions, coulis, and more. You’ll also discover the ideal foods to pair with these sauces, along with presentation techniques.

What’s playfully sweet and utterly delightful? Cupcakes! It’s no wonder these little charmers are just about everyone’s favorite treat and make any occasion a little more special. In this beginner’s class, you will use simple recipes to make irresistible creations for sharing with family and friends. You’ll get practical advice about ingredients and equipment, tips for baking and cupcake making, and insights on a variety of easy and imaginative decorating techniques. Our easy, go-to recipes for batters, fillings, and icings are sure to support continued inspiration in your home kitchen.

COOKING AT HOME TX Jan. 14, 9:30 a.m.–2:30 p.m., $185 Inspired by our award-winning cookbook, this class demystifies the cooking process and sets you on the path toward more creativity in the kitchen. Come learn how to assess the flavors, aromas, and textures of your ingredients, as you develop an understanding of fundamental cooking methods and how to choose the ones that will make your ingredients sing. You’ll return home with newfound knowledge and confidence, along with easyto-prepare recipes to make in your kitchen. (Buy the book! See page 63.)

DELICIOUS VEGETABLES NY Oct. 15, 9:30 a.m.–2:30 p.m., $250 TX Feb. 11, 9:30 a.m.–2:30 p.m., $185 Expand your food palette—healthful, plant-based cooking is for everyone who loves great healthful food. In this class, you will learn how to prepare impressive global-inspired dishes in which vegetables are the star. In addition to working with familiar favorites, you’ll discover some lesser-known veggies. A highlight of the class is creating and enjoying a colorful, flavorful vegetarian feast with your classmates. (Buy the books! See page 66.)

EVERYDAY GRILLING NY Sept. 24; 9:30 a.m.–2:30 p.m., $250 TX Sept. 10 or Dec. 3, 9:30 a.m.–2:30 p.m., $185

DID YOU KNOW…?

An emulsification is a stable mixture of two liquids that don’t naturally combine, such as oil and vinegar. The emulsifier is the binding agent such as mustard, egg yolk, or puréed fruit. To emulsify a dressing or sauce, the oil is added last, in a steady stream while whisking or blending.

ciachef.edu/taste

Grilling isn’t just for steaks and burgers—this popular cooking technique can be used to produce a variety of foods with exotic flavors. In this class, you’ll learn the tips and tricks for preparing nearly any food on the grill. From zesty appetizers to mouthwatering entrées, there’s no limit to what you can prepare over the flame. Join us and we’ll satisfy your passion for grilling and culinary adventure. (Buy the book! See page 64.)

EVERYTHING CHOCOLATE NY Nov. 12, 9:30 a.m.–2:30 p.m., $250 CA Oct. 15, 9:30 a.m.–2:30 p.m., $250 Macarons, cake, éclairs…when chocolate is in the ingredients list, the result is bound to be rich, smooth, and irresistible! In this baking class for chocolate lovers, you will make a variety of delicious creations, all the while learning the essential techniques you need to know to make the most of this age-old “food of the gods.”

Plus, you’ll take home even more chocolate-centric recipes from the CIA bakeshops to make in your own kitchen, from biscotti and beignets to scones and ice cream sandwiches.

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TASTE 39

BOOT CAMPKITCHENS SATURDAY (cont.) (cont.)

Best. Gift. Ever.

The gift of experiencing the CIA!

3A fun class in cooking, baking, or wine 3A delicious meal 3A gastronomic shopping spree Perfect for friends, loved ones, or everyone at the office enthusiasts.ciachef.edu/cia-gift-cards 1-866-242-7787

FALL IN THE HUDSON VALLEY

GLOBAL STREET FOODS

NY Sept. 17, Sept. 24, or Oct. 15; 9:30 a.m.–2:30 p.m., $250

NY Sept. 17 or Dec. 3, 9:30 a.m.–2:30 p.m., $250

Farm-fresh produce…bountiful meat, fish, and dairy…outstanding wines…they’re all available right in the CIA’s own Hudson Valley backyard. Come experience fall in this food lover’s paradise.

You’ll sample seasonal products harvested and crafted by regional purveyors, practice cooking techniques that best showcase the Valley’s ingredients, and use local products to create an assortment of flavorful dishes, from classic to innovative.

CA Aug. 27 or Oct. 22, 9:30 a.m.–2:30 p.m., $250

THE FLAVORS OF ASIA NY Sept. 24 or Dec. 10, 9:30 a.m.–2:30 p.m., $250 TX Feb. 4, 9:30 a.m.–2:30 p.m., $185

TX Oct. 29, 9:30 a.m.–2:30 p.m., $185 Small, shareable, portable foods are all the rage—and here to stay!

Food trucks are omnipresent in many cities and have devoted followers, and outdoor farmers’ markets are hot gathering places.

In this course, you will look at street food from a different perspective. Instead of exploring dishes by their origin, you’ll focus on how they’re served—in a bowl, on a stick, as a sandwich, or as finger food. You’ll also prepare a variety of condiments suitable for many different dishes.

Discover the treasures of the Asian kitchen. The styles, culinary traditions, and flavors that encompass Asian cuisine are as vast as the continent itself. In this exploration of the intricacies of Asian cookery, you’ll learn about the cuisines of Vietnam, Thailand, China, Japan, Korea, and India, and prepare a variety of authentic Asian dishes. You’ll discover intriguing new ingredients and techniques unique to the Eastern world, and also learn how to incorporate everyday food items into your Asian-inspired dishes.

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GLUTEN-FREE BAKING NY Oct. 29 or Dec. 10, 9:30 a.m.–2:30 p.m., $250 CA Jan. 14, 9:30 a.m.–2:30 p.m., $250 If you or someone you know has been dreaming of fresh-baked, gluten-free treats that don’t sacrifice flavor or texture, we’ve got good news. Thanks to the CIA, you can enjoy delicious favorites such as yeast-raised breads and pastries, cookies, brownies, cakes, pies, quiche, and pizza. In this course, you’ll discover how to prepare sweet and savory recipes. You will discuss and use unique gluten-free flour blends, learn tips for working with and storing gluten-free baked goods, and practice comprehensive, easy-tomaster baking techniques. You’ll also receive a copy of the CIA’s Gluten-Free Baking book.

Please note that this class is not taught in a gluten-free facility.

In addition, the emphasis of this class is gluten-free baking; other dietary needs will not be addressed.

HEALTHY COOKING AT HOME NY Sept. 24, Oct. 29, or Nov. 5 (Parent/Teen); 9:30 a.m.–2:30 p.m., $250

CA Aug. 27, Nov. 12, or Jan. 14; 9:30 a.m.–2:30 p.m., $250

AN INDIAN FEAST

In this class, global flavors and fresh, whole foods are your inspiration. You’ll learn healthy cooking techniques to use in preparing a diverse menu of delicious and naturally good-for-you dishes that feature fish, meat, vegetables, grains, dairy, herbs, and spices. Plus, many of the items you’ll make are gluten-free. With tempting items like Chinese long bean salad, farro with vegetable ragoût, or cocoa-rubbed pork tenderloin in your repertoire, you’ll quickly discover that healthy food has never tasted so good! (Buy the book! See page 64.)

NY Oct. 15, 9:30 a.m.–2:30 p.m., $250

HORS D’OEUVRE AT HOME NY Sept. 24 or Dec. 3, 9:30 a.m.–2:30 p.m., $250 Whatever you want to call them—hors d’oeuvre, appetizers, tapas— small bites are true partygoer favorites. Join us in the kitchen and learn the techniques and recipes for preparing a varied selection of impressive bite-sized treats that are just as perfect for your next get-together with friends as they are for a dinner party with family or coworkers. Entertaining really can be easy, fun, and delicious!

(Buy the book! See page 65.)

ciachef.edu/taste

TX July 16, 9:30 a.m.–2:30 p.m., $185 As a nation of 28 states, India contains a dramatic range of flavors and cuisines to tempt your taste buds. In this class, you’ll learn all about Indian spice combinations and the cooking techniques used to develop the flavor of these spices. And you’ll use unique ingredients like ghee, garam masala, asafetida powder, and curry leaves to prepare authentic dishes such as lamb with vinegar and garlic, Goan shrimp curry, mixed vegetables with coconut, samosas, and naan bread.

ITALIAN COOKING AT HOME NY Sept. 17, Oct. 15, Nov. 5 (Parent/Teen), Nov. 12, Dec. 3, or Dec. 10; 9:30 a.m.–2:30 p.m., $250

CA July 16, 9:30 a.m.–2:30 p.m., $250 TX Sept. 24, 9:30 a.m.–2:30 p.m., $185 Pasta may be Italy’s most popular contribution to world food, but Italian cuisine is far more diverse than just pastas and sauces.

Italian Cooking at Home explores the amazing variety of foods and flavors across every region of Italy, from little snacks and tidbits (spuntini) to the glories of a true Italian brodo (soup broth) to fresh pastas and crespelle (sfoglie). We’ll explore traditional favorites like creamy risotto, and also sample a selection of lesserknown—but equally delicious—dishes. You’ll learn about authentic Italian ingredients and practice cooking techniques so that you can prepare wonderful Italian meals at home with ease. (Buy the book! See page 65.)

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BOOT CAMPKITCHENS SATURDAY (cont.) (cont.)

THE MANY FLAVORS OF TEXAS TX Oct. 15, 9:30 a.m.–2:30 p.m., $185 Big Texas means big flavor, especially at the CIA San Antonio, where we showcase the area’s distinctive cuisines. In this class, you’ll be introduced to the five unique cultures that make up the many flavors of Texas—from BBQ and flavors of the Gulf to cowboy chic, Tex-Mex, and the comfort foods of the South. You’ll prepare a variety of specialty dishes that best represent each style of cuisine, so bring a Texas-size appetite to class!

MEDITERRANEAN COOKING NY Sept. 17, Oct. 15, Nov. 5 (Parent/Teen), Nov. 12, or Dec. 10; 9:30 a.m.–2:30 p.m., $250

CA Sept. 24, 9:30 a.m.–2:30 p.m., $250 From the spice markets and couscous traditions of North Africa to the tapas bars of Spain and the irresistible vegetable dishes of Turkey, the rich imagery of Mediterranean cuisine has captured the imagination of the American dining public. In this introduction to Mediterranean cooking, you’ll learn the tools you need to make this healthful and flavorful culinary tradition a part of your everyday meals. You’ll also explore ingredients, flavor profiles, and a variety of exciting dishes representative of Mediterranean cuisine. (Buy the book! See page 65.)

ONE DISH MEALS CA Oct. 22, 9:30 a.m.–2:30 p.m., $250 What could be more simple and convenient than preparing a one dish meal? Whether it’s a fresh, crispy salad on a hot summer day or a hearty baked casserole served in the middle of winter, one dish meals fit the bill. In this class, you will discover easy-tomaster cooking techniques and flavorful recipes for an exciting assortment of delicious, everyday selections. From slow-cooked braises to simple pasta dishes that can be assembled in minutes, you’re sure to enjoy the globally inspired cuisine featured in this class. (Buy the book! See page 65.)

NY Sept. 17, Oct. 15, Nov. 12, Dec. 3, or Dec. 10, 9:30 a.m.–

PASTA AT HOME

2:30 p.m., $250

CA Sept. 24, 9:30 a.m.–2:30 p.m., $250 Quick to cook, easy to customize, and always flavorful…it’s no wonder so many people love pasta! From basic comfort food to elegant dishes, pasta offers nearly endless possibilities. Through the use of authentic, fundamental techniques, you’ll get step-bystep guidance for making your own fresh pasta and inventive recipes. This class will explore a range of traditional and contemporary dishes such as seasonal pasta salads, hearty meat sauces, lasagna, risotto, gnocchi, polenta, and more. (Buy the book! See page 65.)

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PIES AND TARTS

CA St. Helena, CA

CA Dec. 3, 9:30 a.m.–2:30 p.m., $250 It doesn’t really matter how you like your pie: warm or cold, plain or topped. What’s important is how it tastes. Spend an afternoon in our kitchen learning to make tender, flaky pies and tarts. From fruit-laden and cream-style pies to sweet and savory tarts, you’ll prepare a variety of homemade specialties that will spark your creativity in the kitchen and satisfy your sweet tooth. You’ll discover the secrets of dough mixing, essential baking methods, and individual serving ideas. It’s a fun day in the kitchen, no matter how you slice it! (Buy the book! See page 65.)

TX San Antonio, TX 1-888-995-1699

A PORTION OF THE PROCEEDS SUPPORTS STUDENT SCHOLARSHIPS AT THE CIA.

BOOT CAMPKITCHENS SATURDAY (cont.) (cont.)

PREPARATION IS EVERYTHING (Formerly Gourmet Meals in Minutes)

SEASONS IN THE WINE COUNTRY—THE DESSERTS

NY Sept. 17, Sept. 24, Oct. 15, Oct. 29, Nov. 5 (Parent/Teen), Nov. 12, Dec. 3, or Dec. 10; 9:30 a.m.–2:30 p.m., $250

CA Dec. 3 or Jan. 14, 9:30 a.m.–2:30 p.m., $250 TX Oct. 1, 9:30 a.m.–2:30 p.m., $185 Does it seem that there’s never enough time to prepare delicious home-cooked meals? This class will help you create great food in a more streamlined way. In this class, you will focus on culinary foundation techniques that will give you a better understanding of your kitchen. You’ll also hone your skills, increase speed and efficiency, and be prepared to take on a wide array of recipes that will surely please your family’s palate—any day of the week!

SATURDAY SUSHI NY Sept. 17, Oct. 29, or Nov. 12; 9:30 a.m.–2:30 p.m., $250 Learn how to produce nigiri sushi, sashmi, maki, and hand rolls at home! In this class, you will prepare these items, present and serve them in traditional fashion, and enjoy them accompanied with a special sake tasting. You will explore slicing and rolling methods, learn to cut fish properly, and make pickled ginger and wasabi. In addition, you’ll discover the secrets of perfect rice cookery as well as taste and discuss a variety of soy sauces.

CA Sept. 17, 9:30 a.m.–2:30 p.m., $250 What makes the desserts of California wine country so special?

Maybe it’s the fresh, seasonal ingredients and innovative variations on classic creations. Consider a lemon-glazed pound cake enhanced with rose water strawberries. Or, a flourless chocolate cake served with dried cherry-cabernet reduction sauce. These are just two examples of the unique desserts you can make in this class showcasing the fresh, seasonal flavors of the Napa Valley.

SHARPENING YOUR KNIFE SKILLS NY Sept. 24 or Oct. 29, 9:30 a.m.–2:30 p.m., $250 TX July 23 or Jan. 28, 9:30 a.m.–2:30 p.m., $185 Professional chefs agree…the number one tool in the kitchen is a quality knife. And since knives provide the foundation for good food, it’s essential for every cook to understand how to get the most from this indispensable implement. In this all-important class, you’ll learn all about knife selection, maintenance, and usage. You’ll also discuss and practice proper knife care, knife handling and safety, and knife cuts. From creating a dice to producing a chiffonade, you’ll gain the skills you need to take your cooking to the next level.

SEASONS IN THE WINE COUNTRY CA Oct. 15, 9:30 a.m.–2:30 p.m., $250 For decades, California’s fertile Napa Valley has been home to people who craft food and wine, from farmers and artisans to winemakers and chefs. In this class, the flavors of the Napa Valley and the expertise of chefs and wine professionals from the CIA at Greystone will bring the spirit of wine country into your kitchen.

You’ll learn cooking techniques, wine pairings, and how to create dishes born of the seasons of the vineyard, bringing the spirit of wine country cooking to your table no matter where you live.

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The Complete Culinary Shopping Experience

Spice Islands Marketplace at Greystone ®

2555 Main Street, St. Helena, CA 94574 • 10:30 a.m.–6 p.m., Every Day ©2016 The Culinary Institute of America

BOOT CAMPKITCHENS SATURDAY (cont.) (cont.)

SOUPS FOR ALL SEASONS

SPAIN AND THE WORLD TABLE

NY Oct. 15, Nov. 12, or Dec. 10; 9:30 a.m.–2:30 p.m., $250

NY Sept. 24, Oct. 29, or Dec. 3; 9:30 a.m.–2:30 p.m., $250

CA Feb. 25, 9:30 a.m.–2:30 p.m., $250

CA Feb. 25, 9:30 a.m.–2:30 p.m., $250

TX Jan. 7, 9:30 a.m.–2:30 p.m., $185

TX Feb. 25, 9:30 a.m.–2:30 p.m., $185

What could be more comforting than a bowl of homemade soup?

Whether it’s a clear broth, a creamy purée, a chunky gumbo, ribsticking chowder, or an Asian noodle bowl, there’s a soup to suit every season and nearly every occasion. Plus, soup preparation provides essential culinary lessons, from flavor development to seasoning. In this class, you’ll learn the fundamental techniques and characteristics of various soup categories as you prepare a selection of satisfying bowls based on a variety of meats, legumes, and seasonal vegetables.

SOUTH OF THE BORDER—MEXICAN FAVORITES TX Sept. 17, 9:30 a.m.–2:30 p.m., $185 Mexican cuisine is one of the most flavorful and diverse in the world, and in this class, you will explore the authentic cooking techniques and regional flavor profiles of our neighbor to the south. You’ll learn how to cook with chiles and other indigenous ingredients while preparing a menu created by one of our chefs (who happens to be a native of Mexico) that includes items such as enchiladas and gorditas, Veracruz-style blue crab turnovers, roasted tomato and chipotle salsa, and Oaxacan masa torpedos.

Get ready to fall in love with Spanish cuisine! Inspired by the CIA professional conference by the same name, this class is an exploration of the best of the culinary traditions and innovations from Spain. You’ll learn all about the iconic ingredients, cooking techniques, and dishes that the country is known for, as you prepare mouthwatering creations like hazelnut-crusted halibut with spicy Romesco and aioli, chorizo-stuffed mushrooms, or classic paella with vegetables. (Buy the book! See page 66.)

UNDER THE SEA NY Sept. 24, Oct. 29, or Dec. 3; 9:30 a.m.–2:30 p.m., $325* Versatile, flavorful, healthy, and fast-cooking, seafood is the perfect centerpiece of any meal. It’s also deceptively simple to prepare, making it an ideal ingredient for cooks at all levels of experience.

In this class, you will learn invaluable tips about selecting seafood and preparing delicious dishes at home. You’ll explore topics such as freshness indicators, handling and storage, fabrication techniques, appropriate cooking methods, sustainability, and nutrition.

And you’ll use this information to prepare a variety of “local” shellfish and finfish.

Please note that all fish and seafood items fabricated in class will be available for you to take home. Portions will be vacuum packaged using the CIA’s industry-style vacuum system. Ice packs will be provided for travel. Please bring a large, sturdy cooler for transport. A cooler is required. *Cost of this class includes $250 for tuition and $75 for fish and seafood items fabricated in class.

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Unforgettable Events

Combine sophisticated California cuisine, warm hospitality, and a spectacular Napa Valley venue, and you have all the makings of an event that your guests will be talking about long after it’s over.

Our culinary and hospitality professionals will create your one-of-a-kind: • Wedding and bridal celebration • Meeting or conference • Hands-on cooking experience, chef demo, or food and wine tasting

Contact the CIA Special Events team 707-967-2307 The Culinary Institute of America | 2555 Main Street | St. Helena, CA ©2016 The Culinary Institute of America

Home for the Holidays

Y A D I L HO S E S S A L C

Decorated cookies from Cookies at Home.

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HOLIDAY CLASSES Whether you’re entertaining, searching for the perfect gift, or enjoying some quiet time by the fire, food is synonymous with the holidays. Come cook, bake, and have fun in our kitchens this season, with this festive mix of handson classes.

CIA HOLIDAY FAVORITES NY Nov. 12 or Dec. 3, 9:30 a.m.–2:30 p.m, $250 TX Dec. 10, 9:30 a.m.–2:30 p.m., $185 Does the thought of cooking an entire holiday meal from scratch make you want to turn the calendar to January? The CIA is here to help! Join us for CIA Holiday Favorites and you’ll come away with the cooking skills and recipes you need to tackle the most anticipated meals of the year. From classic dishes like roast turkey breast with gravy to non-traditional items such as sautéed duck breast with Pinot Noir sauce, you’ll learn to create mouthwatering appetizers, sides, entrées, and desserts. Along the way, you’ll discover professional techniques for carving meats, making homestyle pan gravy, and presenting food that is as attractive as it is flavorful.

HOLIDAY COOKIES NY Dec. 3 or Dec. 10, 9:30 a.m.–2:30 p.m., $250 Get in the spirit and bake your holiday cookies at the CIA! We’re providing the chef-instructors, equipment, ingredients, and recipes for all your holiday cookie-making needs. From cutouts and piped cookies to slice-and-bake varieties, you’ll discover the simplicity and versatility of cookies in this one-day class. Almond spritz, rugelach, gingerbread, and sugar cookies are a sample of what you’ll make and take home to share with family and friends.

HORS D’OEUVRE FOR THE HOLIDAYS

DID YOU KNOW…?

Aromatics are the foundation of a dish and include a combination of herbs and vegetables. Usually sautéed in oil at the start of a recipe, aromatics impart flavor and aroma. Different cuisines rely on different aromatics to give dishes their signature flavor.

ciachef.edu/taste

NY Nov. 12 or Dec. 10, 9:30 a.m.–2:30 p.m., $250 CA Dec. 3, 9:30 a.m.–2:30 p.m., $250 TX Nov. 12, 9:30 a.m.–2:30 p.m., $185 Served formally or casually, hors d’oeuvre are always a crowd favorite, especially during the holidays. Join us as we create a broad range of stylish small bites, from informal starters to elegant appetizers. Through chef demonstrations and hands-on activities, you will learn the techniques and recipes for preparing a selection of bite-sized treats perfect for holiday entertaining.

Whether you’re hosting a party for two or 20, you will have the confidence and culinary know-how you need to cater your own gathering and impress your guests.

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S G N I L SAMP

Take a Taste!

Artichoke Caponata and Roasted Eggplant Caponata, from Cooking for Special Diets

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THE POWER OF SAUCES

SAMPLINGS CLASSES

CA Feb. 18, 10:30 a.m.–12:30 p.m., $95

Learn new techniques from our chefs as they work their magic right before your eyes. In these two-hour interactive demo-style classes, you’ll learn about a single culinary subject. You’ll also enjoy a tasting of the dishes prepared—and you may even be invited to jump in to help the chef!

There’s nothing quite like a sauce to transform dinner into a true dining experience. Whether your sauce is simple or ambitious, and no matter which ingredients or method you use, the purpose of this culinary mainstay is to contribute flavor, color, and texture and enhance the food it’s paired with. Come discover the power of sauces, as you learn how to artfully and thoughtfully apply a few basic sauce-making skills.

SPICE IT UP! CA Oct. 29 or Jan. 7, 10:30 a.m.–12:30 p.m., $95

COOKING WITH WINE CA Oct. 1, Dec. 10, or Jan. 21; 10:30 a.m.–12:30 p.m., $95 In this class, we’re not talking about enjoying a glass of wine while you cook…we mean reserving some for your recipes! That’s because wine is more than just an accompaniment with dinner; as an ingredient, it can add complex flavor to your dish. Find out how, as your instructor guides you through some of the many delicious ways you can add a little more wine to your meals—and your life.

FRYING FEARLESSLY CA June 11, 10:30 a.m.–12:30 p.m., $95 Frying. It sounds easy enough…until you do it for the first time.

The truth is, the frying process can be messy and daunting. But all you need to get your frying just right is a little finesse, and our chefs can help get you get there. Come learn helpful tips and the proper procedure for frying a variety of foods. Before you know it, you’ll be creating perfect, crispy deliciousness—fearlessly!

There are so many different spices out there, from so many different countries, that it can sometimes feel a bit overwhelming.

Not to worry; this class will introduce you to the wonderful world of flavor that lies right at your fingertips! In just a few hours with our chef, you’ll discover fun and creative ways to use spices to add zest and interest to any dish.

TOTALLY HERBALICIOUS CA Sept. 10, 10:30 a.m.–12:30 p.m., $95 If you’ve been thinking of growing your own herbs, or have ever wondered when to use dried herbs versus fresh, this is the class for you. Herbs are a wonderful way to add new dimensions of flavor to your cooking and baking. And they’re invaluable if you want to reduce the salt or fat in your favorite recipes without sacrificing flavor. Let our chef show you how to make the most of these fragrant, tasty culinary plants.

GREAT GRAINS CA Nov. 12, 10:30 a.m.–12:30 p.m., $95 You’ve probably heard how beneficial it is to fill your diet with versatile, healthful whole grains, but how do you go about preparing them? Our chef will demonstrate how you can creatively use a few of the more than 8,000 different species of grains in your everyday cooking, from main dishes to beverages to desserts.

GRILLING SECRETS CA July 9 10:30 a.m.–12:30 p.m., $95 Have you ever put a beautiful piece of food on the backyard barbecue only to have a good portion stick to the grill? Leave those days behind, and come learn the simple yet crucial techniques every grill master knows. Our chef-instructor will show you how to create perfect crosshatch marks; a crisp, flavorful exterior; and a moist, delicious interior on all your favorite grilled foods.

ciachef.edu/taste

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E T S A T T S R I AF

Short and Sweet… or Savory

Huevos con Barbacoa, from Cooking for Special Diets

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KIDS KITCHEN—HOLIDAY FAVORITES

“A FIRST TASTE” DEMOS These fun demonstration classes are a great place to start if you’re interested in sampling CIA education—and great food, too. But watch out: once you’ve had a taste of the CIA, you can’t help but want more!

Do you crave home-style buttermilk biscuits and gravy, stuffed French toast with maple syrup and pecan butter, or Belgian waffles topped with Grand Marnier-infused strawberries? Come explore the comfort foods that will take breakfast in bed to the next level.

CLASSIC COMFORT FOOD, THE CIA WAY TX Jan. 14, 10 a.m.–noon, $39.95 Comfort food has never tasted better! Come explore favorite memory-evoking dishes from your childhood like crispy buttermilk fried chicken, hearty meat loaf, and decadent macaroni and cheese—all with a CIA twist. Of course, you’ll pair our recipes with classic side dishes like mashed potatoes and gravy.

FALL FLATBREADS AND PIZZA

Go beyond the basic boxed snacks this summer and impress your friends with these amped-up versions of kid-friendly recipes like guacamole, fire-roasted salsa fresca, and fresh corn tortilla chips.

You will also learn how to make perfectly grilled chicken skewers with a spicy Latin flair!

SUMMER—LATE SEASON FINDS TX Sept. 24, 10 a.m.–noon, $39.95 This time of year, the farmers’ market is offering up its late-season selections of heat-loving vegetables and fruits. Find out how to use these items in seasonal favorites such as ratatouille, gazpacho, grilled meats, and summer-friendly salads and sides. As the summer draws to a close, come explore the many ways to capture the rich flavors of these late-season finds.

SUMMER—SALADS AND SIDES

TX Oct. 15, 10 a.m.–noon, $39.95 Master the art of making pizza and flatbreads. These versatile savory items make great appetizers as well as full meals. From dough making to picking the best ingredients, you will learn how to prepare pizzas and flatbreads featuring a selection of seasonal vegetables. You will also enjoy a sample of the items prepared.

FALL FAVORITES—SIDES AND SALADS

TX Aug. 27, 10 a.m.–noon, $39.95 Small plates are made for summer parties! All you need are fresh ingredients, a few culinary techniques, and some hungry guests.

This class is the perfect starter for learning to create flavorful and visually appealing small dishes you can serve as first courses or full meals.

SUMMER—SMALL PLATES

TX Nov. 12, 10 a.m.–noon, $39.95 The cooler weather brings a bounty of fall vegetables to market.

In this exciting chef demonstration, you will learn how to make hearty fall dishes utilizing the best produce of the season. Featured recipes include pappardelle with tomato ragù; roasted beets, citrus, and baby greens; and creamy mushroom risotto, a seasonal favorite.

TX July 9, 10 a.m.–noon, $39.95 Small plates are made for summer parties! All you need are fresh ingredients, a few culinary techniques, and some hungry guests.

This class is the perfect starter for learning to create flavorful and visually appealing small dishes you can serve as first courses or full meals.

WINTER FEASTS

KIDS KITCHEN—CIA FAVORITES TX Feb. 25, 10–11 a.m., $40 (for one parent and one child) Parents and kids are invited to learn how to make kid-friendly CIA classics like mac and cheese, tomato soup, and Croque Monsieur (grilled ham and cheese sandwich). Recipes and a tasting will be provided.

ciachef.edu/taste

NEW

TX July 16, 10–11 a.m., $40 (for one parent and one child)

TX Feb. 11, 10 a.m.–noon, $39.95

CA St. Helena, CA

The perfect holiday gift is a homemade meal! Using kid-friendly techniques, parents and kids will learn how to make roasted turkey with pan gravy (lump-free!), mashed potatoes, and savory stuffing.

KIDS KITCHEN—SUMMER SNACKS

CLASSIC COMFORT FOOD— BREAKFASTS AND BRUNCHES

NY Hyde Park, NY

NEW

TX Nov. 19, 10–11 a.m., $40 (for one parent and one child)

TX San Antonio, TX

TX Dec. 10, 10 a.m.–noon, $39.95 When the weather turns chilly, there’s no better way to warm up than with a steaming bowl of soup. In this demo, we will explore the fundamentals of soup making, as well as discuss helpful guidelines for preparing stocks and broths, hearty seasonal soups and stews, and classic chowders. We will even explore perfect accompaniments that elevate soup to a complete meal.

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BOOT CAMP (cont.)

D N A E WIN GE A R E V BE ATIONS R O L P EX Learn It. Love it.

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WINE AND BEVERAGE CLASSES The best way to really understand wines and beverages is by tasting them. But that’s hard to do on your own. Let our expert instructors guide you through the process of getting to know the wines and beers of the world in these fun and informative hands-on courses.

ALL THAT SPARKLES—BUBBLY WINES FROM AROUND THE WORLD CA Sept. 18, 10 a.m.–12:30 p.m., $95 Add a little fizz to your weekend! This interactive class takes you around the globe to explore how sparkling wine is made, what grapes make each one so special, and keys to enjoying your spritz—glassware, temperature, aging, service, and food pairing—all without having to break the bank. Brut, Extra Dry, Rosé, Cava, Prosecco, and Champagne…we’ll do a blind taste of them all, and let you decide which ones you like best. Pop on in to class to learn what professionals look for when evaluating a glass of sparkling wine, explore both history and trends, and, most important, discover how easy it is to celebrate every day by “tasting the stars!”

BUBBLES NY Dec. 10, 3–5:30 p.m., $125 Tasting and learning about wines with bubbles is an amazing way to start off the holiday season. Those gentle bubbles that are so much fun to consume are produced using several different methods, and we’ll discuss them all, as well as discover the flavors and characteristics of sparkling wines from around the world.

As a participant in this class, you will receive a copy of the CIA’s WineWise.

CALIFORNIA CHEESES AND THE WINES THAT LOVE THEM CA July 17, Aug. 6, Aug. 14, Oct. 22, Dec. 3, or Jan. 29; 1:30–4 p.m., $95 The artisan cheese makers of California have set a new pace in the United States for incredible quality and selection. Learn about different styles of cheese available here, the basics of how cheese is made, key producers, and the best ways to buy, age, store, serve, and cook with cheese. In this class, we will taste a broad selection of California cheeses and California wines, systematically evaluate each for flavor and texture, and experiment with the best (and worst!) pairings.

COUNTRY ROADS CA Nov. 27 (Spain), 10 a.m.–12:30 p.m.; or Nov. 27 (Italy), Dec. 4 (U.S.), or Dec. 18 (France); 1:30–4 p.m., $95 This series of classes lets you explore some of the best of four countries—France, Italy, Spain, and the U.S.—each profiled in an individual class. You’ll learn how to taste delicious country wines off the beaten path; discover the history and development of exquisite regional cheeses; explore the flavors and uses of the best pâtés, cured meats, and sausages; and find out why breads have unique flavors and preparation techniques that depend on where they originate. You’ll also get recipes and entertainingat-home suggestions for everything from an intimate picnic to a themed party.

PLEASE NOTE: Wine and Beverage Explorations classes are open only to participants 21 years or older.

NY Hyde Park, NY ciachef.edu/taste

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BOOT AND WINE CAMPBEVERAGE (cont.)

EXPLORATIONS (cont.)

FOOD AND WINE PAIRING 101 NY Sept. 17 or Oct. 29, 3–5:30 p.m., $125 TX Dec. 3, 11 a.m.–1:30 p.m., $95 Join us as we explore the fundamentals of marrying wine with food. Whether the goal is to complement or contrast flavors, you will learn how to select the best wine for a meal. The day begins with a lecture on food and wine pairing basics and concludes with a wine and cheese tasting where you can practice the principles learned in class.

As a participant in this class, you will receive a copy of the CIA’s WineWise.

GRAIN, WATER, AND HOPS—THE BASICS OF BEER CA Jan. 28, 1:30–4 p.m., $95 With the upsurge of craft breweries in America has come a newfound respect for the “working man’s drink.” Artisan beer is a complex beverage that, much like wine, may be evaluated in terms of color, aroma, mouthfeel, and finish. In this introduction to beer, we’ll explore a selection of beer types, from lighter tasting to heavier, “hoppier” varieties. We’ll also discuss how beer is made, sample a range of domestic and imported brews, learn beer tasting techniques, and gain an appreciation of beer and food pairing.

AN INTRODUCTION TO WINE NY Nov. 12, 3–5:30 p.m., $125 The complex world of wine can be intimidating—even overwhelming—but after completing this course, you will feel much more knowledgeable about and comfortable with this fascinating subject. Through discussions and guided tastings, you will explore wine topics ranging from the grape varietals of the world to the type of vessel used to ferment wine.

As a participant in this class, you will receive a copy of the CIA’s WineWise.

LESSONS FOR WINE LOVERS— LEARNING THE LANGUAGE OF TASTING

NEW

CA Jan. 21–22, 9 a.m.–3:30 p.m., $595 When you love wine, you want to be able to share what you experience with those around you. You also want to be able to communicate with the experts to make sure that you get more of what you love and avoid the stuff you don’t! But how do you learn to express yourself? (Brawny or delicate? Buttery or spicy? Grassy or oaky?) If you’ve always been a little mystified by how professionals describe and compare wines, you’re not alone. This class is all about showing you how to put wine into words, by applying the same systematic process that the pros use for tasting, evaluating, and remembering wines.

NY Hyde Park, NY

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CA St. Helena, CA

THE MARRIAGE OF FOOD AND WINE WITH CHEF JOHN ASH CA July 10, Aug. 7, Sept. 18, Oct. 23, Nov. 13, Dec. 11, Jan. 15, or Feb. 19; 1:30–4 p.m., $95 Spend a fun afternoon exploring and refining your culinary sensory abilities. During this class, award-winning chef and educator John Ash will review the dynamics of how we taste, and then dive into an interactive exploration of how food and wine work with each other. You’ll come away with some basic templates to operate from to help you put food and wine together successfully. And you’ll gain a much better understanding of how to make positive matches happen, whether you’re dining at a restaurant or in your own home.

MORE MARRIAGE OF FOOD AND WINE WITH JOHN ASH—CHOCOLATES, CHEESES, AND DESSERTS CA Aug. 21 or Feb. 26, 1:30–4 p.m., $95 Join James Beard Award-winning chef and wine expert John Ash for the sequel to his best-selling class, The Marriage of Food and Wine. In this decadent class, you’ll learn all about sweet and fortified wines and the best way to use them at the table. You’ll also hear his tips on balancing bitterness, sweetness, and intensity in wines to provide the perfect ending to your meal. Cooking advice, recipes, elaborate samples, and a range of wines are also included. We’re confident that you’ll know how to make a lasting impression on your dinner guests after taking this class!

ABOUT YOUR INSTRUCTOR Acclaimed restaurateur, educator, author, and sustainable food advocate John Ash is widely known as the “Father of Wine Country Cuisine.” His pioneering restaurant, John Ash & Company, opened in 1980 with the focus on dishes prepared with local, seasonal ingredients that complemented the wines made in the region. Named Cooking Teacher of the Year in 2008 by the International Association of Culinary Professionals, Chef Ash travels the world sharing his food and wine expertise with enthusiasts and professionals. His most recent book, Culinary Birds, garnered a prestigious 2014 James Beard Award.

TX San Antonio, TX 1-888-995-1699

Napa Valley is celebrated for consistently producing wines of the highest quality.

We are committed to a culture of excellence, providing environmental leadership and caring for our extraordinary valley.

napavintners.com

BOOT AND WINE CAMPBEVERAGE (cont.)

EXPLORATIONS (cont.)

NAPA VALLEY HARVEST DISCOVERY DAY CA Sept. 24, Sept. 25, Oct. 1, or Oct. 2;

NEW

TASTING WINE LIKE A PRO— CALIBRATE YOUR PALATE

NEW

10 a.m.–8 p.m., $250

CA Nov. 12, Dec. 17, or Feb. 18, 10 a.m.–12:30 p.m., $95

Spend a day in wine country tasting, smelling, and seeing what really happens during this magical time of year. Learn about regions, grapes, producers, and traditions of the Napa Valley alongside the CIA’s wine instructors and special guest vintners.

Your day includes wine tasting, a field trip to a local winery, boxed lunches, strolls and a tasting in the vineyard, and a threecourse sunset meal with wines provided by our best Napa Valley neighbors. You’ll finish the day with a greater sense of the place we call home, new favorite wines, and maybe some new friends too. Please note: in order to optimize the harvest experience, winery visits will be scheduled as the vintage conditions allow.

Please check the website for more information and updates.

Sweet, tannic, acidic, high-alcohol—these are terms professionals frequently use when tasting, but only after tasting a lot of wine.

What makes us evaluate a characteristic as high, medium, or low? What is good, bad, and acceptable in each area? How do the components work together to provide balance (and what is balance, anyway)? What is meant by structure in wine? In this class, you’ll taste examples of varying levels of each of these basic wine building blocks—and learn how the wines get that way in the first place—to begin to train your palate to identify and accurately describe the presence of sugar, tannin, acid, and alcohol in any wine you taste.

TASTING WINE LIKE A PRO—THE CLASSIC GRAPES

NAPA VALLEY VS. THE WORLD CA July 23, 10 a.m.–12:30 p.m.; Nov. 19, 1:30–4 p.m.; or Feb. 11, 10 a.m.–12:30 p.m., $95 How do wines like New Zealand Sauvignon Blanc, Italian Sangiovese, and French Bordeaux compare with the wines we make in California? What are the key factors that determine a grape’s characteristics, and how might those factors change when exploring a wine from Europe or North America? How can we understand our preferences for one wine or another, and are those preferences strictly based on flavor? Join us for a series of comparative tastings of the wines of Napa Valley and their counterparts around the world, as we attempt to answer these and other questions.

TASTING WINE LIKE A PRO—GETTING STARTED CA July 9, Aug. 6, Oct. 15, or Dec. 3; 10 a.m.–12:30 p.m., $95 How do wine professionals approach a glass of wine? Winemakers, restaurant sommeliers, merchants, critics, judges, and other professionals all use common techniques when tasting wine.

Learn firsthand how you can do the same! During this class, you’ll learn proper tasting techniques, important wine attributes to note, and fundamental aromas and tastes that determine quality in wine. You’ll be tasting like a pro in no time flat!

NY Hyde Park, NY

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CA St. Helena, CA

CA Aug. 20 or Oct. 22, 10 a.m.–12:30 p.m., $95 It’s estimated that there are more than 5,000 different wine grape varieties growing around the world, but only about a dozen have risen to a status of being considered great. During this class, you’ll explore the basic profile of some of the world’s finest grapes.

You’ll taste and understand the terms and vocabulary commonly used to describe these varieties loved around the world. Some grapes make better wine than others…come discover why!

TASTING WINE LIKE A PRO—GRAPE DISCOVERIES CA July 16 or Nov. 12, 10 a.m.–12:30 p.m., $95 Many great wines around the world have only been known to the locals who grow the fruit and make the wines. But times are changing! Quality winemaking is at an all-time high, and there are dozens upon dozens of grape varieties that are capturing the imagination of winemakers, sommeliers, importers, and consumers alike. Join us to taste and discover some of our favorite and trendsetting “new kids on the block.”

TASTING WINE LIKE A PRO—THE WINEMAKER’S MAGIC CA Sept. 4 or Jan. 14, 10 a.m.–12:30 p.m., $95 Great grapes make great wine…but the winemaker has a few tricks up his sleeve as well! As a wine lover, understanding the methods used to produce wines of various styles is half the fun.

How did that wine become so rich and smooth? How did those bubbles get in that bottle? Sweet and strong at the same time… how’d that happen? During this class you’ll taste and learn why you enjoy your favorites, while discovering an “ah-ha” or two along the way!

TX San Antonio, TX 1-888-995-1699

Get Smart…

Get CIA ProChef SmartBrief Industry news for culinary professionals

Get your food and beverage news where professional chefs get theirs.

UNDERSTANDING COFFEE— TASTING, MAKING, AND ENJOYING

CIA Wine &

CA July 10 or Oct. 23, 10 a.m.–12:30 p.m., $95

Beverage SmartBrief

Have you ever wondered where coffee comes from and how it is grown? Do you know which factors can affect the quality of coffee? More important, do you know how to enjoy coffee? There are many similarities between wine and coffee, but unlike wine, the art of transforming the coffee bean into the perfect coffee beverage in your own home can be mastered.

Join us to discover the seemingly complex world of coffee, from seed to drink, and learn the best practices for achieving the most enjoyable cup. We’ll learn how to taste coffee and gain insight into the nuances of different preparation methods, from simple filter coffee to siphon and espresso and more. We’ll even dispel some common myths about coffee. Presented with illy Università del Caffè North America.

ProChef SmartBrief Sign up to receive one or both at www2.ciachef.edu/enews/subscribe.html

WINES OF SOUTH AMERICA TX Oct. 29, 11 a.m.–1:30 p.m., $95 Did you know that South America is one of the most important wine-producing continents in the world? Join us as we explore Argentina, Chile, Uruguay, and Brazil, discussing how each country’s history, climate, and geography impact their wines. Though South America’s wines have been influenced by European immigrants, they are uniquely theirs. This class will culminate in a tasting of South American wines.

ciachef.edu/taste

Issue 22

TASTE 59

WINE AND BEVERAGE EXPLORATIONS (cont.)

YOGA IN THE VINEYARDS WITH CHRISTIE DUFAULT

WINE LOVERS BOOT CAMP—WINE AND DINE

CA July 9, Sept. 17, or Oct. 8; 10 a.m.–12:30 p.m., $95 Renowned sommelier and longtime yoga practitioner Christie Dufault, who also happens to be one of the CIA at Greystone’s founding wine instructors, leads you on a morning of gentle stretching and the simple understanding of the mindfulness needed to be an expert wine taster. Breathe and relax into the poses that lead to a more centered life and a lifetime of focused enjoyment of wine and the spirit, all amidst the vineyards of Napa Valley. This class includes a healthy lunch and a few special wines to begin your exploration of the joys of the day and the region.

(No special clothes or mats needed.)

WINE LOVERS BOOT CAMP—HARVEST EDITION CA Aug. 31–Sept. 2 or Sept. 7–9; 9 a.m.–3:30 p.m.,* $1,325 This is a special class we can only run during the few crucial weeks of the year when Napa Valley kicks into high gear: vintners measure brix, vineyard managers check the early morning picking temperatures, and winery owners imagine that this will be the best harvest ever.

At the same time that you’re learning to taste wines “like a pro” from our expert wine faculty, you’ll be getting an insider’s view into what makes the Napa Valley one of the most important wine regions in the world. You’ll see the process of turning grapes to juice to wine with the very winemakers who make our region so famous. It’s a once-in-a-lifetime chance to fully understand what makes this year’s vintage in Napa Valley unique.

You’ll learn through a combination of instruction and tasting exercises in our sensory classrooms and field trips to wineries that are in the midst of producing wines from the grapes that have just been harvested. You may see and taste sparkling, white, red, and/or dessert wines in the making while they’re being crushed, pressed, and fermented, depending on the weather during the days of your class. You’ll leave with a new appreciation of the science, common sense, and superb instinct that goes into producing the very best of what nature gives us each year. *Your CIA Boot Camp program includes a dining experience in one of our on-campus restaurant or at a local restaurant, along with a CIA Taste duffle bag, Food is Life® T-shirt, and travel mug.

Please note: This class is open to students 21 years and older.

Please see dress code at right.

NY Hyde Park, NY

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CA St. Helena, CA

CA Dec. 7–9, 9 a.m.–3:30 p.m.,* $1,325 Is wine and food pairing an art or a science? It’s both! While successful pairings are in part a matter of personal taste and experience (the art), there are also principles, techniques, and physiological realities behind them (the science).

Wine and food are meant for each other, and in this interactive course, you’ll discover why some marriages are magical and others…not so much. You will learn how to identify, evaluate, and make the most of the unique flavors, textures, and aromas of a variety of wines and foods. And you’ll hear how variables such as cooking methods, flavor profiles (for example, which wines go best with Mexican/Thai/Mediterranean food?), and tastes like saltiness, sweetness, and bitterness affect the success of a pairing.

Most important, you’ll return home with the skills and confidence you need to create satisfying—and oftentimes surprising—matches, whether for dinner, your next party, a picnic, or just your own pure enjoyment. *Your CIA Boot Camp program includes a dining experience in one of our on-campus restaurants or at a local restaurant, along with a CIA Taste duffel bag, Food is Life® T-shirt, and travel mug.

Please note: This class is open to students 21 years and older.

Please see dress code information below.

Dress Code for Wine Lovers Boot Camps The dress code for these courses is business casual. Blue jeans, shorts, tank tops, and open-toed sandals are not permitted. When visiting vineyards and wineries, sturdy, flatsoled shoes are required. Please refrain from wearing strong fragrances or cologne, as they will interfere with your learning experience as well as that of your fellow students. Additional items such as sunscreen, sunglasses, and hats are suggested during the summer months as well as warm jackets during winter months.

TX San Antonio, TX 1-888-995-1699

The Everyday Gourmet: Rediscovering the Lost Art of Cooking THE CULINARY INSTITUTE OF AMERICA

TIME O F

LECTURE TITLES

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25

70%

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Taught by Chef-Instructor Bill Briwa

SEPTEM

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1.

Cooking—Ingredients, Technique, and Flavor

2. Your Most Essential Tool—Knives 3. More Essential Tools—From Pots to Shears 4. Sauté—Dry-Heat Cooking with Fat 5. Roasting—Dry-Heat Cooking without Fat 6. Frying—Dry-Heat Cooking with Fat 7.

From Poach to Steam—Moist-Heat Cooking

8. Braising and Stewing—Combination Cooking 9. Grilling and Broiling—Dry-Heat Cooking without Fat 10. Stocks and Broths—The Foundation 11. The Stir-Fry Dance—Dry-Heat Cooking with Fat 12. Herbs and Spices—Flavor on Demand 13. Sauces—From Beurre Blanc to Béchamel 14. Grains and Legumes—Cooking for Great Flavor 15. Salads from the Cold Kitchen 16. Eggs—From the Classic to the Contemporary 17. Soups from around the World 18. From Fettuccine to Orecchiette—Fresh and Dry Pastas 19. Meat—From Spatchcocked Chicken to Brined Pork Chops 20. Seafood—From Market to Plate 21. Vegetables in Glorious Variety 22. A Few Great Desserts for Grown-Ups 23. Thirst—The New Frontier of Flavor 24. Crafting a Meal, Engaging the Senses

Master the Art of Cooking with The Culinary Institute of America Have you ever wished you could skip the restaurant and make your favorite gourmet dishes at home? You can—regardless of your level of expertise. All it takes is a clear understanding of the fundamentals and the right teacher to show you how.

The Everyday Gourmet: Rediscovering the Lost Art of Cooking offers you both with 24 methodical, hands-on lessons delivered by a chefinstructor at the world-renowned Culinary Institute of America. A veteran of professional kitchens, Chef Bill Briwa has devoted his career to educating audiences around the globe about the craft of cooking, gastronomy, and flavor dynamics. In this course, he reveals the culinary secrets of CIA-trained chefs and arms you with the major techniques all good cooks must know. It’s a must-have for anyone who loves to cook— or eat.

Offer expires 09/25/16

THEGREATCOURSES.COM/4 COOK 1-800-832-2412

The Everyday Gourmet: Rediscovering the Lost Art of Cooking Course no. 9231 | 24 lectures (30 minutes/lecture)

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For over 25 years, The Great Courses has brought the world’s foremost educators to millions who want to go deeper into the subjects that matter most. No exams. No homework. Just a world of knowledge available anytime, anywhere. Download or stream to your laptop or PC, or use our free mobile apps for iPad, iPhone, or Android. Over 550 courses available at www.TheGreatCourses.com.

S D V D & S K O BO

BOOT CAMP (cont.)

Recipes and Know-How

Seared Scallops with Beet Vinaigrette, from The Diabetes-Friendly Kitchen

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BISTROS AND BRASSERIES

RECIPES AND TECHNIQUES FROM OUR KITCHENS A CIA cookbook or DVD is like having our chefs right there with you in your home kitchen. Bursting with knowledge, insider’s tips, and fabulous recipes, a CIA cookbook is a reliable friend you’ll turn to again and again.

BOOKS

$21 Bistro cuisine takes its inspiration from the classic repertoire of every self-respecting French home cook, from simple soups and salads to apéritifs and fromages to stews and kitchen desserts. Whether you’re looking for a bit of French flair or a serious bistro experience, you’ll find the recipes—and your own inspiration—within these pages.

CHOCOLATES AND CONFECTIONS AT HOME

ARTISAN BREADS AT HOME $25

$25

Learn the art of baking delicious artisan breads, including baguettes, peasant bread, ciabatta, cheddar onion rye rolls, coffee cake, and even sourdough. This book covers the basics— as well as advanced techniques—of bread making, along with ingredients, equipment, and terminology.

A TAVOLA! $21 Respect for seasonal foods, a passion for high-quality ingredients, and delight in the flavors and textures of a wellplanned meal...all are hallmarks of the Italian table. This exciting book features recipes for quintessential Italian dishes, from a broad assortment of antipasti and satisfying breads and desserts to hearty stews, braises, and simple one-pot dishes.

The ultimate guide to creating amazing homemade confections and candies at home, this book offers recipes and step-by-step techniques for making chocolates, truffles, toffees, fudge, pralines, jellies, and much more.

COOKIES AT HOME $25 Chewy, crispy, rich, crunchy…no matter what kind of cookies you love, this book will help you take them to new and delicious heights. Filled with information about cookiemaking techniques, equipment, and ingredients, this book features nearly 100 recipes ranging from easy chocolate chip cookies and fudge brownies to creative treats like lemon meringues and French macaroons.

COOKING AT HOME

BAKING AT HOME $28 Curious home bakers looking for clear explanations of essential baking methods and an understanding of how baking really works will find them here. The streamlined recipes and how-to photographs let you dive right in, whether you’re creaming butter to make a chocolate sabayon torte or cooking sugar into caramel for a crunchy nut brittle.

$28 This completely approachable reference brings professional culinary knowledge into your own kitchen.

From its pages, you’ll learn insider tips and essential techniques through detailed instructions and photographs that clearly show what to do and how to do it. Cooking at Home is also a treasury of more than 200 delicious, easy-to-make recipes that you’ll delight in serving.

For full book descriptions and to order: ciaprochef.com/shop or 1-888-995-1699

Issue 22

TASTE 63

BOOKS AND DVDs (cont.)

COOKING FOR ONE

ENTERTAINING

$18

$25

Cooking for one can be easy—and even something you look forward to at the end of a busy day. This book is filled with the recipes you need to create satisfying, healthy, flavorful meals, along with simple shopping, advance cooking, and menu planning strategies that make it easy to get the most from the ingredients you buy.

COOKING FOR SPECIAL DIETS

GLUTEN-FREE BAKING

$42 From cooking for gluten sensitivity, Celiac disease, and diabetes to crafting delicious, on-trend dishes void of nuts, shellfish, eggs, and other food allergens, this book provides readers with comprehensive information on all of the most common dietary restrictions. This invaluable reference includes more than 225 recipes, along with guidance on converting standard recipes for cherished dishes to better suit every type of special dietary need.

THE CULINARY INSTITUTE OF AMERICA COOKBOOK

If you have celiac disease or gluten sensitivities—or just want to live a glutenfree lifestyle—this book and companion DVD (page 66) are for you. In its pages, our chef shows you how to bake delicious pies, cookies, breads, and more.

Features include his five gluten-free flour blends, tips on working with and storing gluten-free baked goods, and more than 125 recipes.

$25

The CIA has selected more than 300 recipes from among its all-time favorites, so no matter what the culinary occasion is, you’ll find just what you’re looking for in this book, from salads to entrées to desserts. And with its array of illustrated techniques, you’ll learn to cook the way the professionals do.

THE DIABETES-FRIENDLY KITCHEN $21 Packed with high-quality, wholesome ingredients and chef-inspired cooking techniques, the satisfying recipes in this book meet the needs of diabetics without giving up flavor or fun. Written by the CIA’s top nutrition and diabetes expert, this invaluable reference also features nutritional guidelines, healthy cooking techniques, and smart lifestyle choices.

Issue 22

$14

GRILLING

$28

64 TASTE

This fun and informative guide provides everything you need to plan and pull off unforgettable get-togethers—from important formal events to simple, casual affairs with friends. Packed with plenty of recipes for perfect party foods, as well as helpful advice on planning, decorating, and serving, Entertaining features tips and techniques for virtually any occasion.

Get the most from your grill this year.

The pages of this favorite from the CIA are packed with step-by-step instructions, helpful tips, and more than 175 recipes highlighting flavors from around the world—as well as from backyards all across the United States. There’s even a chapter devoted to making sweet creations on the grill!

HEALTHY COOKING AT HOME $25 Flavor is the key to great-tasting food, and modern healthful cooking never skimps on it. This book explores the global pantry to include a wide variety of flavorful ingredients you can use for nutritious daily meals. Bursting with detailed cooking techniques and more than 200 recipes, Healthy Cooking at Home will change the way you eat and how you cook.

For full book descriptions and to order: ciaprochef.com/shop or 1-888-995-1699

HORS D’OEUVRE AT HOME

ONE DISH MEALS

$21

$25

Here are all the recipes, information, and inspiration you need to prepare a dazzling array of stylish, bite-sized treats for any occasion that will rival that of any caterer. Along with more than 150 recipes, the book offers serving suggestions, ideas for recipe variations, and advice on selecting high-quality store-bought items.

ITALIAN COOKING AT HOME

Take a culinary journey to sample the hearty fare enjoyed at family tables around the world, including curries, noodle pots, egg dishes, moussaka, soups, pizzas, and simple suppers made in the skillet or wok. Or, try your hand at delicious braises, stews, sandwiches, or salads. With more than 150 recipes to choose from, you’ll always find the perfect one dish meal.

PASTA

$25 This is authentic Italian cooking made easy. Whether it’s rustic focaccias, long-simmered soups, or entrées with aromatic herbs, the dishes in this book—accompanied by wine suggestions—are irresistible. More than 150 amazing, approachable Italian recipes are included, along with step-by-step cooking techniques and plenty of inspiration.

LOW & SLOW

$21 The ultimate resource for pasta lovers is here! In this collection of irresistible recipes from real born-and-bred Italian chefs, you’ll find a huge variety of pasta dishes, from light and summery pasta salads to hearty meat sauces, lasagnas, and more. Organized by season, the book also includes recipes for crespelle (Italian crêpes), risotto, gnocchi, and polenta dishes.

PIES AND TARTS

$14 This is the book for anyone who’s ready to master the craft of traditional barbecue, braising, and slow roasting.

In its pages, you’ll learn to apply the magic of low heat and long cooking times to transform tough cuts of meat into juicy, flavorful finished dishes.

You’ll also enjoy chapters on homemade rubs and sauces as well as sides to accompany every meal.

MEDITERRANEAN COOKING

$21 Pies and Tarts features more than 150 recipes for beloved classics and sophisticated new twists on old favorites. Mix and match the versatile crust recipes, and follow the suggested variations to play around with favorite ingredients or seasonal flavors. And savory preparations such as pot pies, empanadas, and quiches offer new options for entertaining or family dinners.

$25 Embrace the Mediterranean’s most well-known ingredients and flavor profiles. In addition to 175 mouthwatering recipes, this book features thorough instruction on stocking a pantry and mastering the region’s cooking techniques. It’s a complete guide for everyone who wants to eat healthier or incorporate the classic flavors of the Mediterranean into their home menus.

For full book descriptions and to order: ciaprochef.com/shop or 1-888-995-1699

PRESERVING $14 This go-to resource helps beginners understand the basics of preserving, and offers experienced preservers inspiring new recipes and expert advice on harvesting produce and shopping seasonally. Preserving includes recipes for pickles, jams, marmalades, condiments, and dried foods, and features storage information for every type of preserved food.

Issue 22 TASTE

65

BOOKS AND DVDs (cont.)

THE PROFESSIONAL CHEF

WINEWISE

$45

$25

Covering the full range of modern techniques and nearly 900 classic, contemporary, and global recipes, this is the essential reference for every serious cook. “Pro Chef” guides you through each cooking technique, starting with a basic formula, taking you through the method step by step, and finishing with recipes that use it. The book also includes essentials on nutrition, food and kitchen safety, and equipment.

SPAIN AND THE WORLD TABLE

DVDs

$18 Bring the excitement, passion, and innovation of Spanish cooking into your home kitchen! With 125 recipes, lively explorations of the country’s distinct culinary regions, and techniques for cooking with classic Spanish ingredients such as wine, sherry, cheese, olives, olive oil, and salt cod, this book is an essential for any cook’s library.

VEGETABLES $28 This award-winning cookbook offers 170 recipes for favorite vegetable preparations and intriguing new presentations everyone will love. In its pages, you’ll learn specifics about each vegetable (arranged from A to Z), discover how to select produce like a professional, and benefit from helpful charts, tips, and tricks you can use to add a personal touch to every dish.

VEGETARIAN COOKING AT HOME $25 Whether you’re following a vegetarian lifestyle or just want to add more veggie dishes to your repertoire, this book delivers, with 200 satisfying recipes of the quality and sophistication the CIA is known for. You’ll find everything you need to create incredibly flavorful vegetarian fare, along with helpful information on nutrition and seasonality.

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Issue 22

With a practical, anti-snob attitude, this award-winning guide is all about enjoying wine to the fullest and getting the best value for your dollar. All the basics are covered, including major wine grapes, flavor profiles, up-and-coming regions, label-decoding tips, advice on pairing wine, and opinions on wine gadgets. This third edition also includes new picks for the best regional producers, off-the-beatenpath finds, and bargain bottles.

BEST OF CULINARY BOOT CAMP $19.95 If you’re thinking about taking your first Boot Camp or are a veteran who’d like to relive the excitement and camaraderie of the CIA kitchens, this DVD satisfies.

Join our chefs as they show you some of the fundamental techniques taught in our popular Culinary Boot Camp—Basic Training class. They’ll even take you on a behind-the-scenes tour of the CIA storeroom!

CAKE ART $24.95 Get the skills to create amazing cakes and cupcakes for all of your special events! The detailed, demonstrationbased lessons in this DVD feature a variety of techniques, from preparing buttercream to making fondant decorations. You’ll also learn all about decorating mediums and equipment.

GLUTEN-FREE BAKING $24.95 In this companion to the book by the same name (page 64), you’ll discover how to make delicious gluten-free items like molten lava cakes, 1-2-3 cookie dough, pizza crust, pancakes, pie dough, and bagels. Highlights include in-depth explanations of gluten-free flour blends, demonstrations of selected recipes, and the secret to thickening soups and sauces using gluten-free roux.

For full book descriptions and to order: ciaprochef.com/shop or 1-888-995-1699

REGISTRATION AND GENERAL INFORMATION HOW TO REGISTER

TUITION REFUND POLICY—ALL PROGRAMS

Classes fill up quickly, so register early! In-person registration is not required. Please note that enrollment is guaranteed only upon written confirmation from the CIA.

A full refund or a transfer will be given if you cancel 15 days or more prior to your class start date.

BY PHONE: Call 1-888-995-1699 during business hours (Monday– Friday, 7 a.m.–11 p.m. EST). Please have your course and credit card information ready when you call. We accept Visa, MasterCard, American Express, and Discover.

If you cancel 14 to 8 days in advance, we’ll be happy to transfer you to another date; however, no refund will be available.

No refund or transfer is available if you cancel 7 or fewer days prior to your class start date.

VIA THE INTERNET: Register at enthusiasts.ciachef.edu using your Visa, MasterCard, American Express, or Discover card.

TRAVEL DIRECTIONS

COURSE CANCELLATIONS/CHANGES

WHERE TO STAY

The Culinary Institute of America reserves the right to cancel or limit the size of any class and to alter its curriculum, instructor assignments, tuition, fees, and policies. As a full-time culinary college, occasionally we will need to postpone a class due to facility and/or faculty changes. We apologize for any inconvenience a postponement may cause and will make every effort to reschedule the course or make other arrangements for you. We suggest you make travel arrangements after you have received your course confirmation. In addition, the CIA reserves the right to alter course times (from a.m. to p.m. or vice versa) or cancel classes up to three weeks before the class start date.

Visit enthusiasts.ciachef.edu/directions-to-campus.

Hotels, inns, and resorts fill up quickly, particularly in California’s Wine Country, so please make your reservation early.

Some offer preferred pricing; be sure to mention that you will be attending a CIA program when you reserve your room.

Visit enthusiasts.ciachef.edu/where-to-stay for more information.

PHOTOGRAPHY AND FILMING

Students 18 years of age or older may attend CIA Taste classes.

Students aged 16–17 will be considered on a case-by-case basis and must be accompanied by a parent or guardian enrolled in the same class. Students attending classes are governed by all federal, state, and local age requirement laws.

The CIA limits photography and filming in and around its campuses to protect the college’s educational operations and reputation.

Guests may take photos or short film segments for their personal, non-commercial use in the common areas of public buildings and grounds, including the restaurant dining rooms. Photos or short films may also be taken in a kitchen class for non-commercial use after first requesting permission from the faculty member and other participants. Please note that the faculty member may restrict photography and filming, and that the use of such images must be appropriate for the CIA’s reputation and community.

Parents and guardians are responsible for the supervision and behavior of minors while on a CIA campus or in attendance at a CIA-sponsored event.

The photography or filming of CIA employees, students, and/or facilities for commercial purposes must be specifically requested of and pre-approved by the CIA Marketing Department.

AGE REQUIREMENTS

Photography: Darren Abate, Roger Ball, Keith Ferris, Ben Fink, Cherie Flores, Kristen Loken, Phil Mansfield, Jennifer May, Chas McGrath, Kevin Paige, Francesco Tonelli, and Michael White ©2016 The Culinary Institute of America The Culinary Institute of America at Greystone and The Culinary Institute of America, San Antonio are branches of the CIA, Hyde Park, NY.

The Perfect Blend Cook like the professionals do—add a Vitamix from the CIA™ Professional Series to your home kitchen. www.vitamix.com/Home Printed in the USA on environmentally responsible and sustainable paper with fiber originating from well-managed forests meeting SFI wood-procurement standards. Please help reduce waste and support the Earth’s precious resources by recycling this publication and sharing it with others.

ciachef.edu/taste enthusiasts.ciachef.edu

Issue 22 22TASTE Issue TASTE6767

The Culinary Institute of America 1946 Campus Drive Hyde Park, NY 12538-1499

For Your Information FOOD AND WINE ENTHUSIAST PROGRAMS 1-888-995-1699 DEGREE AND CERTIFICATE PROGRAMS 1-800-CULINARY (285-4627) 845-452-9430 RESTAURANTS New York 845-471-6608 California 707-967-1010 Texas 210-554-6484 CAMPUS STORES New York 1-800-677-6266 California 707-967-2309 WEBSITES enthusiasts.ciachef.edu ciarestaurantgroup.com ciawine.com

Let us open a world of flavors for you.

NEW YORK American Bounty

The Bounty of the Hudson Valley

The Bocuse Restaurant Modern French Cuisine

Ristorante Caterina de’ Medici Authentic Regional Italian

Apple Pie Bakery Café Café Fare with Flair

CALIFORNIA Wine Spectator Greystone Restaurant Honoring the Harvest

The Bakery Café by illy

Sweet and Savory Café Treats

TEXAS Nao Latin Gastro Bar A Taste of Latin America

New York

Come dine with us.

California

To learn more about the delicious fare that awaits you, visit ciarestaurantgroup.com

Texas

©2016 The Culinary Institute of America