The Magazine for Food Enthusiasts
Issue 12 速
Recipes, Culinary Secrets, and Non-credit Courses from The Culinary Institute of America速
TABLE OF CONTENTS About the CIA Food Enthusiasts Course Calendar Programs and Products CIA Boot Camp CIA Sophisticated Palate Weekends at the CIA Taste of CIA Cookbooks CIA Samplings Wine Explorations CIA Holiday Courses CIA San Antonio—A First Taste CIA Books and DVDs Features Bringing Passion and Skill into Balance Tapas: Taking a Small Bite of Spanish Culture Easy Cocktail Parties Crazy for Cookies Cooking Better, Every Day Meet Your Chefs What’s Cooking at the CIA: Fruit The Greatest Gift
4 5 20 36 42 43 52 54 58 60 64
It’s a Matter of TASTE 3 8 12 16 24 32 34 74
Recipes Chorizo-Stuffed Mushrooms 10 Chicken Chilindron 11 Ginger Mango Sparkler with Spicy Curried Cashews 14 Minted Lemonade with Pork Picadillo Empanadas 15 Chocolate Cherry Chunk Cookies 18 Grilled Beef Fajitas 25 Kir Royale Insert Fruit Salad with Orange-Blossom Syrup Insert Raspberry Muffins with Pecan Streusel Insert Caramelized Onion Quiche Insert Panzanella 39 Milk Chocolate Pudding 40 Shrimp and Chicken Jambalaya 51 Grilled Pizza 53 Grand Marnier-Honey Chocolate Fondue 63 Registration and Class Information 73
When you’re passionate about food and wine and sharing them with others, each change of season brings its own flavor of entertaining excitement. Summer’s backyard barbecues and outdoor cocktail parties evolve into tailgate parties and fall celebrations, which then give way to the pleasures of holiday gatherings, from open houses to grand feasts. Here at the CIA, we’d love to help you become the perfect host, with ways to streamline your entertaining while making it lots of fun—and delicious—for you and your guests. Right here in this issue of TASTE, you’ll find an assortment of tempting recipes to add to your repertoire, along with entertaining tips and techniques in our feature articles on Spanish tapas, cocktail parties, and cookies. You’ll also find a myriad of classes, from Gourmet Meals in Minutes to the quickly emerging South Asian flavors found in Singaporean Cuisine. Comfort your company with recipes from our new Comfort Foods Boot Camp or please gluten-sensitive guests with variations on their favorite treats from our Gluten-Free Holiday Cookies class. And it wouldn’t be a celebration without beverages, so be sure to check out the newest Wine Explorations offerings. CIA cookbooks, like our Breakfasts & Brunches and Grilling, are a top-notch resource for hosting parties, too. So dig in and browse. You’ll find easy and unique entertaining ideas for any occasion, with many ways to expand your knowledge or explore new territory, from quick bites to in-depth immersion on topics you’re fascinated with. I invite you to come and learn with us.
Mark Erickson ’77, CMC, Vice President—Dean of Culinary Education
On the Cover: Fedelini with Broccoli Rabe, Pancetta, Parmigiano-Reggiano, and Toasted Bread Crumbs (see p. 75).
To Enroll or Order Call 1-888-995-1699 or visit www.ciachef.edu/enthusiasts
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Passion & Skill
Bringing
into Balance
For years, I’ve made meals for my family and small groups of friends. Like many home cooks, I have enjoyed the praise and encouragement they offer me. But my passion for cooking always exceeded my skill level. So, I signed up for Culinary Boot Camp—Basic Training in Hyde Park in hopes of fixing that imbalance. While I had taken a knife skills class before, I had never taken a full cooking class. The reputation of the CIA is unmatched, and living just a couple of hours away, I felt it would be a great opportunity to be fully immersed during the course of one week. At first, it was a struggle in my mind, justifying the time away from work and family. But my wife was fully supportive of Boot Camp—unlike Fantasy Baseball Camp, there was some residual value for the family with this one! I was a little nervous the first day, especially after meeting people who had more cooking exposure than I did. But I learned to like the fast pace of Boot Camp and the feeling that I couldn’t relax. Even if I already knew some cooking techniques, I listened closely to make sure I was doing them the right way. It was a real adrenaline rush to simply just go for it. I learned a lot. By Grant T. Winkleblack I have been married almost 20 years and have two small daughters, Lauren, nine and Katie, seven. My wife has never been fond of cooking, so long ago I took over in the kitchen out of necessity. I really enjoy the creativity that cooking affords, especially as it is in such contrast from my day-to-day work as vice president/national account executive at CIGNA, managing the health benefits portfolio of Fortune 500 companies.
www.ciachef.edu/enthusiasts
One day, our team worked on red snapper Veracruz, rice dishes, and tamales. For dessert we made churros (Mexican crullers), which was my first experience with deep-frying. Another day, we learned about broiling and how to build sauces. Everybody on our team agreed that the class got incrementally more challenging each day as new varieties of cooking methods were introduced. As we went through the curriculum, I made mental notes about recipes I’d tackle when I got back home. I learned so much about the science of cooking; that was my best take-away. I felt comfortable in the CIA kitchens, trying things that I haven’t done at home. It was really great and I didn’t regret a single moment away from work or home. Now, when I cook for my family and friends I’ll know more of what I’m doing, and I’ll certainly look more impressive cooking in my CIA chef whites!
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TASTE 3
ABOUT THE CIA
THE WORLD’S PREMIER CULINARY COLLEGE The Culinary Institute of America (CIA) is the recognized leader in culinary education for undergraduate students, foodservice and hospitality professionals, and food enthusiasts. The college awards bachelor’s and associate degrees, as well as certificates and continuing education units, and is accredited by the prestigious Middle States Commission on Higher Education. Founded in 1946 in downtown New Haven, CT to provide culinary training for World War II veterans, the college moved to its present location in Hyde Park, NY in 1972. In 1995, the CIA added a branch campus in the heart of California’s Napa Valley— the CIA at Greystone. The college continued to grow, establishing the CIA, San Antonio branch campus in Texas in 2008.
THE HYDE PARK CAMPUS Our main campus in New York’s scenic Hudson River Valley offers students all the top facilities: 41 professionally equipped kitchens and bakeshops; five award-winning, student-staffed restaurants; culinary demonstration theaters; a dedicated wine lecture hall; a center for the study of Italian food and wine; a storeroom brimming with the finest ingredients (including many sourced from the bounty of the Hudson Valley); herb gardens…the list goes on. In addition, you’ll be inspired by the knowledge, leadership, and energy of our food-centric community of chefs, all helping to shape the future of food.
THE GREYSTONE CAMPUS At the CIA at Greystone, located in St. Helena, CA, you’ll benefit from the opportunity to cook in our professionally equipped kitchens; participate in lectures and demos in our demonstration theaters; and dine in our Ivy Award-winning restaurant. And you can enjoy shopping and tasting at our new campus store, Flavor Bar, and Oleoteca®. As a student at Greystone, you will be invigorated by the energy of a vibrant community of accomplished food and wine professionals who gather at the Napa Valley campus. Over the years, the CIA at Greystone has established itself as a culinary “think tank,” with dedicated on-campus centers for flavor development, professional wine studies, and menu research and development.
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Come Tour Our Campuses! Get a taste of the full CIA experience by taking a tour of our beautiful New York, California, or Texas campuses. On these fun and informative public tours, you’ll learn all about the college, see our students and faculty in action, and feel the passion for food and commitment to excellence that makes the CIA a one-ofa-kind destination. For Reservations: 845-451-1588—Hyde Park, NY; reservations required 707-967-2320—St. Helena, CA; tickets may also be purchased at the campus store 210-554-6400—San Antonio, TX; reservations required If you’re planning a trip to our Greystone campus, plan to take in a demo in addition to your tour. Sign up at www.ciachef.edu/enthusiasts/cookingdemos.
THE CIA SAN ANTONIO CAMPUS Located on the site of the former Pearl Brewery near downtown San Antonio, the CIA’s Texas campus features a continuing education kitchen, Latin cuisines kitchen, skills development kitchen, demo kitchen, bakeshop, and the CIA Bakery Café, as well as an outdoor kitchen. Through its research arm—the Center for Foods of the Americas—the CIA San Antonio explores authentic Latin flavors and culinary traditions by conducting research initiatives and conferences for industry professionals.
EXCEPTIONAL FACULTY No matter which CIA program you choose, one thing is certain— you’ll have the unequaled experience of learning from skilled and passionate instructors who know the food and wine world inside and out. CIA faculty members bring a vast breadth and depth of foodservice industry experience and insight to your culinary learning. They’ve worked in some of the world’s finest establishments, earned industry awards and professional certifications, and emerged victorious from countless international culinary competitions. And while their industry experience is varied, they all share a common passion for food—a passion they’re committed to nurturing in you. Attentive, engaging, expert instruction: that’s what you’ll get from The Culinary Institute of America.
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COURSE CALENDAR JULY Throw something different on the barbecue with Grilled Beef Fajitas (p. 25).
July 2 St. Helena, CA CIA Samplings: The North African Spice Kitchen (p. 52)
July 5 Hyde Park, NY Bistro Boot Camp (p. 22)
July 9 St. Helena, CA CIA Samplings: Tastes of the Napa Valley (p. 52)
July 16 St. Helena, CA CIA Samplings: Glorious Foods of Greece (p. 52) Wine Explorations: Tasting Wine Like a Pro—Getting Started (p. 55)
July 18 St. Helena, CA Culinary Boot Camp—Basic Training (p. 21)
July 23 St. Helena, CA Taste of CIA Cookbooks: Creative Cupcakes (p. 46) Everyday Grilling (p. 47) Seasons in the Wine Country (p. 49) CIA Samplings: Taste of the Wine Country Kitchen (p. 52) Wine Explorations: Tasting Wine Like a Pro—The Classic Grapes (p. 55)
July 25 St. Helena, CA Flavors of Wine Country Boot Camp (p. 26) Sophisticated Palate: A Taste of Northern California (p. 37)
July 30 St. Helena, CA CIA Samplings: Hot Latin Cooking (p. 52)
July 31 St. Helena, CA Wine Explorations: A Journey into Sensory Awareness: Food and Wine Pairing (p. 55)
AUGUST Bring a flavorful Italian bread and tomato salad to your next picnic with Panzanella (p. 39).
JULY 2011–JANUARY 2012 August 6
August 29
St. Helena, CA CIA Samplings: Taste of the Wine Country Kitchen (p. 52) San Antonio, TX Taste of CIA Cookbooks: Everyday Grilling (p. 47)
St. Helena, CA Grilling and BBQ Boot Camp (p. 27)
August 8
SEPTEMBER
St. Helena, CA Culinary Boot Camp—Basic Training (p. 21)
The whole family will love back-to-school time with an after-school snack like Milk Chocolate Pudding (p. 40).
August 9 Hyde Park, NY Grilling and BBQ Boot Camp (p. 27)
August 11 Hyde Park, NY Hors d’Oeuvre Boot Camp (p. 28)
August 13 St. Helena, CA Taste of CIA Cookbooks: Chocolates and Confections at Home (p. 45) CIA Favorites (p. 45) One Dish Meals (p. 49) Wine Explorations: Tasting Wine Like a Pro—Getting Started (p. 55) San Antonio, TX Taste of CIA Cookbooks: Gourmet Meals in Minutes (p. 48)
August 15 Hyde Park, NY Culinary Boot Camp—Basic Training (p. 21) San Antonio, TX Grilling and BBQ Boot Camp (p. 27)
August 18 San Antonio, TX Skill Development Boot Camp (p. 30)
August 20 St. Helena, CA CIA Samplings: Taste of the Wine Country Kitchen (p. 52) San Antonio, TX Taste of CIA Cookbooks: CIA Favorites (p. 45)
August 21 St. Helena, CA Wine Explorations: A Journey into Sensory Awareness—Food and Wine Pairing (p. 55)
August 22
St. Helena, CA Culinary Boot Camp—Basic Training (p. 21)
Hyde Park, NY Mediterranean Cuisine Boot Camp (p. 28) San Antonio, TX Mexican Cuisine Boot Camp—Puebla and Oaxaca (p. 29)
August 2
August 27
August 1
Hyde Park, NY Techniques of Healthy Cooking Boot Camp (p. 30) San Antonio, TX Mexican Cuisine Boot Camp—Appetizers and Hors d’Oeuvre (p. 29)
www.ciachef.edu/enthusiasts
St. Helena, CA Taste of CIA Cookbooks: Cake Decorating (p. 45) Cooking at Home (p. 46) Seasons in the Wine Country (p. 49) Wine Explorations: Tasting Wine Like a Pro—New Kids on the Block (p. 55) San Antonio, TX Taste of CIA Cookbooks: Bistros and Brasseries (p. 44)
August 30 Hyde Park, NY Bistro Boot Camp (p. 22)
September 3 St. Helena, CA CIA Samplings: Bold Flavors from Tuscany (p. 52)
September 6 St. Helena, CA Skill Development Boot Camp (p. 30)
September 8 Hyde Park, NY Grilling and BBQ Boot Camp (p. 27) St. Helena, CA Hors d’Oeuvre Boot Camp (p. 28)
September 10 St. Helena, CA Wine Explorations: Tasting Wine Like a Pro—Getting Started (p. 55) San Antonio, TX Taste of CIA Cookbooks: Spain and the World Table (p. 50)
September 12 St. Helena, CA Culinary Boot Camp—Basic Training (p. 21) On Location: Finger Lakes, NY Culinary Boot Camp—Basic Training (p. 22)
September 17 Hyde Park, NY Taste of CIA Cookbooks: Artisan Breads at Home (p. 43) Baking at Home—The Desserts (p. 43) Behind the Meat Counter (p. 44) Breakfasts and Brunches (p. 44) Cake Decorating (p. 45) Chocolates and Confections at Home (p. 45) CIA Favorites (p. 45) Classic and Contemporary Sauces (p. 45) Cooking for One (p. 46) Creative Cupcakes (p. 46) The Flavors of Asia (p. 47) Gourmet Meals in Minutes (p. 48) Healthy Cooking at Home (p. 48) An Indian Feast (p. 48) Italian Cooking at Home (p. 48) Produce: From Apples to Zucchini (p. 49) Spain and the World Table (p. 50) Wine Explorations: An Introduction to Wine (p. 55) St. Helena, CA CIA Samplings: Bold Flavors from Tuscany (p. 52) San Antonio, TX Taste of CIA Cookbooks: Everyday Grilling (p. 47)
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TASTE 5
September 24
October 8
Hyde Park, NY Taste of CIA Cookbooks: Artisan Breads at Home (p. 43) Baking for Brunch (p. 43) Chocolates and Confections at Home (p. 45) CIA Favorites (p. 45) Everyday Grilling (p. 47) The Flavors of Asia (p. 47) Gluten-Free Baking (p. 47) Gluten-Free Cooking (p. 47) Gourmet Meals in Minutes (p. 48) Healthy Cooking at Home (p. 48) Italian Cooking at Home (p. 48) Produce: From Apples to Zucchini (p. 49) Sharpening Your Knife Skills (p. 49) Soups for All Seasons (p. 50) Spain and the World Table (p. 50) Under the Sea (p. 50) Wine Explorations: Food and Wine Pairing 101 (p. 55) St. Helena, CA Taste of CIA Cookbooks: Gluten-Free Baking (p. 47) Italian Cooking at Home (p. 48) Spain and the World Table (p. 50) Wine Explorations: Tasting Wine Like a Pro—The Winemaker’s Magic (p. 55) San Antonio, TX Taste of CIA Cookbooks: An Indian Feast (p. 48) CIA San Antonio—A First Taste: Tuna— Hors d’Oeuvre, Appetizers, and Entrées (p. 61)
St. Helena, CA Taste of CIA Cookbooks: Artisan Breads at Home (p. 43) Chocolates and Confections at Home (p. 45) CIA Favorites (p. 45) Seasons in the Wine Country (p. 49) Wine Explorations: Tasting Wine Like a Pro—Getting Started (p. 55)
September 25 St. Helena, CA Wine Explorations: A Journey into Sensory Awareness—Food and Wine Pairing (p. 55)
September 29 Hyde Park, NY Skill Development Boot Camp (p. 30)
OCTOBER Make life easier—and tastier—with a meal of Shrimp and Chicken Jambalaya simmered in the slow cooker (p. 51).
October 1 Hyde Park, NY Taste of CIA Cookbooks (Parent/Teen Day): Artisan Breads at Home (p. 43) Baking at Home—The Desserts (p. 43) Baking for Brunch (p. 43) Cake Decorating (p. 45) Chocolates and Confections at Home (p. 45) CIA Favorites (p. 45) Creative Cupcakes (p. 46) Gourmet Meals in Minutes (p. 48) Italian Cooking at Home (p. 48) Spain and the World Table (p. 50) St. Helena, CA CIA Samplings: Tastes of the Napa Valley (p. 52)
October 3 Hyde Park, NY Culinary Boot Camp—Basic Training (p. 21)
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October 11 Hyde Park, NY Italian Cuisine Boot Camp (p. 28)
October 15 St. Helena, CA CIA Samplings: Tastes of the Napa Valley (p. 52) San Antonio, TX Taste of CIA Cookbooks: The Flavors of Asia (p. 47)
October 17
Bistro Boot Camp (p. 22) San Antonio, TX Bistro Boot Camp (p. 22)
October 29 St. Helena, CA CIA Samplings: Tastes of the Napa Valley (p. 52) San Antonio, TX Taste of CIA Cookbooks: Baking at Home—The Desserts (p. 43) Sharpening Your Knife Skills (p. 49)
October 30 St. Helena, CA Wine Explorations: A Journey into Sensory Awareness: Food and Wine Pairing (p. 55)
NOVEMBER Be a hit on game day with an easy tailgating treat: Grilled Pizza (p. 53).
November 1
On Location: Finger Lakes, NY World Cuisine Boot Camp (p. 22)
Hyde Park, NY Butchery Boot Camp (p. 23) Dessert Boot Camp (p. 26)
October 18
November 3
St. Helena, CA Sophisticated Palate: Foods and Flavors from the California Harvest (p. 37)
San Antonio, TX Skill Development Boot Camp (p. 30)
October 20
Hyde Park, NY Taste of CIA Cookbooks: Artisan Breads at Home (p. 43) Baking at Home—The Desserts (p. 43) Cake Decorating (p. 45) Chocolates and Confections at Home (p. 45) CIA Favorites (p. 45) Cooking for One (p. 46) The Flavors of Asia (p. 47) Gourmet Meals in Minutes (p. 48) Healthy Cooking at Home (p. 48) Hors d’Oeuvre for the Holidays (p. 48, 59) An Indian Feast (p. 48) Italian Cooking at Home (p. 48) One Dish Meals (p. 49) Poultry: From Roosters to Roasters (p. 49) Soups for All Seasons (p. 50) Spain and the World Table (p. 50) Under the Sea (p. 50) Wine Explorations: Food and Wine Pairing 101 (p. 55) San Antonio, TX Taste of CIA Cookbooks: Italian Cooking at Home (p. 48) CIA San Antonio—A First Taste: Risotto— Classic Skills & Techniques (p. 61)
Hyde Park, NY Hors d’Oeuvre Boot Camp (p. 28)
October 22 Hyde Park, NY Taste of CIA Cookbooks: Artisan Breads at Home (p. 43) Baking at Home—The Desserts (p. 43) Bistros and Brasseries (p. 44) Breakfasts and Brunches (p. 44) CIA Favorites (p. 45) Classic and Contemporary Sauces (p. 45) Cooking for One (p. 46) Creative Cupcakes (p. 46) Everyday Grilling (p. 47) The Flavors of Asia (p. 47) Gourmet Meals in Minutes (p. 48) Healthy Cooking at Home (p. 48) An Indian Feast (p. 48) Italian Cooking at Home (p. 48) Spain and the World Table (p. 50) Wine Explorations: An Introduction to Wine (p. 55) St. Helena, CA Taste of CIA Cookbooks: Baking for Brunch (p. 43) The Flavors of Asia (p. 47) Healthy Cooking at Home (p. 48) Wine Explorations: Tasting Wine Like a Pro—The Classic Grapes (p. 55) San Antonio, TX Taste of CIA Cookbooks: Singaporean Cuisine (p. 50)
October 24 St. Helena, CA Culinary Boot Camp—Basic Training (p. 21)
October 25 Hyde Park, NY The Art and Science of Cooking Boot Camp (p. 21)
November 5
November 7 Hyde Park, NY Culinary Boot Camp—Basic Training (p. 21) French Cuisine Boot Camp (p. 27) St. Helena, CA Flavors of Wine Country Boot Camp (p. 26) San Antonio, TX Culinary Boot Camp—Basic Training (p. 21)
November 10 Hyde Park, NY Holiday Boot Camp (p. 28, 59)
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November 12 Hyde Park, NY Taste of CIA Cookbooks: Artisan Breads at Home (p. 43) Baking for Brunch (p. 43) Bistros and Brasseries (p. 44) CIA Favorites (p. 45) Creative Cupcakes (p. 46) The Flavors of Asia (p. 47) Gluten-Free Baking (p. 47) Gluten-Free Cooking (p. 47) Gourmet Meals in Minutes (p. 48) Healthy Cooking at Home (p. 48) Hors d’Oeuvre for the Holidays (p. 48, 59) An Indian Feast (p. 48) Italian Cooking at Home (p. 48) Spain and the World Table (p. 50) Wine Explorations: An Introduction to Wine (p. 55) St. Helena, CA CIA Samplings: Flavors of the New Spanish Table (p. 52) Wine Explorations: Tasting Wine Like a Pro: Getting Started (p. 55) San Antonio, TX Taste of CIA Cookbooks: Baking for Brunch (p. 43) One Dish Meals (p. 49)
November 14 St. Helena, CA Skill Development Boot Camp (p. 30)
November 16 St. Helena, CA Grilling and BBQ Boot Camp (p. 27)
November 21 Hyde Park, NY Holiday Pies at the CIA (p. 59)
Behind the Meat Counter (p. 44) Bistros and Brasseries (p. 44) Cake Decorating (p. 45) Chocolates and Confections at Home (p. 45) CIA Favorites (p. 45) Cooking for One (p. 46) Cooking with Cheese (p. 46) Creative Cupcakes (p. 46) The Flavors of Asia (p. 47) Gourmet Meals in Minutes (p. 48) Hors d’Oeuvre for the Holidays (p. 48, 59) Italian Cooking at Home (p. 48) Sharpening Your Knife Skills (p. 49) Soups for All Seasons (p. 50) Spain and the World Table (p. 50) St. Helena, CA CIA Samplings: Festive Holiday Bites (p. 52, 59) Wine Explorations: Tasting Wine Like a Pro—Getting Started (p. 55) San Antonio, TX Taste of CIA Cookbooks: Hors d’Oeuvre for the Holidays (p. 48, 59) CIA San Antonio—A First Taste: Modern and Traditional Roasted Chicken Recipes (p. 61)
December 5 Hyde Park, NY Italian Cuisine Boot Camp (p. 28) San Antonio, TX Hors d’Oeuvre Boot Camp (p. 28)
December 7
November 27 St. Helena, CA Wine Explorations: A Journey into Sensory Awareness: Food and Wine Pairing (p. 55)
November 28 Hyde Park, NY Culinary Boot Camp—Basic Training (p. 21) St. Helena, CA Career Discovery—The Professional World of Wine (p. 56)
DECEMBER Make your holiday parties shine with some sweet and sophisticated Grand Marnier-Honey Chocolate Fondue (page 63).
December 1
Hyde Park, NY Taste of CIA Cookbooks: Artisan Breads at Home (p. 43) Baking at Home—The Desserts (p. 43) www.ciachef.edu/enthusiasts
December 18 St. Helena, CA Wine Explorations: A Journey into Sensory Awareness—Food and Wine Pairing (p. 55)
December 19 Hyde Park, NY Holiday Cookies at the CIA (p. 59)
December 20 Hyde Park, NY Holiday Cookies at the CIA (p. 59)
JANUARY Ring in the New Year in style with our Ginger Mango Sparkler (p. 14)
January 9
January 14
December 12
St. Helena, CA CIA Samplings: Flavors of the New Spanish Table (p. 52)
Hyde Park, NY Holiday Cookies at the CIA (p. 59) Holiday Cookies at the CIA (Parent/Teen) (p. 59) Gluten-Free Holiday Cookies (p. 59) St. Helena, CA CIA Samplings: Festive Holiday Bites (p. 52, 59) Wine Explorations: Tasting Wine Like a Pro—New Kids on the Block (p. 55) San Antonio, TX Taste of CIA Cookbooks: Bistros and Brasseries (p. 44)
December 10
December 3
November 26
December 17
Hyde Park, NY Culinary Boot Camp—Basic Training (p. 21) World Cuisine Boot Camp (p. 31)
Hyde Park, NY Holiday Boot Camp (p. 28, 59)
Hyde Park, NY Holiday Pies at the CIA (p. 59)
Hyde Park, NY Holiday Cookies at the CIA (p. 59)
San Antonio, TX Skill Development Boot Camp (p. 30) Hyde Park, NY Taste of CIA Cookbooks: Baking for Brunch (p. 43) Bistros and Brasseries (p. 44) Cake Decorating (p. 45) Chocolates and Confections at Home (p. 45) CIA Favorites (p. 45) Classic and Contemporary Sauces (p. 45) Creative Cupcakes (p. 46) The Flavors of Asia (p. 47) Gourmet Meals in Minutes (p. 48) Healthy Cooking at Home (p. 48) Hors d’Oeuvre for the Holidays (p. 48, 59) An Indian Feast (p. 48) Italian Cooking at Home (p. 48) Spain and the World Table (p. 50) Under the Sea (p. 50) Wine Explorations: Food and Wine Pairing 101 (p. 55) St. Helena, CA Taste of CIA Cookbooks: Baking at Home—The Desserts (p. 43) Seasons in the Wine Country (p. 49) Soups for All Seasons (p. 50) San Antonio, TX Taste of CIA Cookbooks: Soups for All Seasons (p. 50)
November 22
December 16
Hyde Park, NY Culinary Boot Camp—Basic Training (p. 21) San Antonio, TX Culinary Boot Camp—Basic Training (p. 21)
St. Helena, CA Taste of CIA Cookbooks: Chocolates and Confections at Home (p. 45) CIA Favorites (p. 45) Italian Cooking at Home (p. 48) Wine Explorations: Tasting Wine Like a Pro—Getting Started (p. 55)
January 17 Hyde Park, NY Techniques of Healthy Cooking Boot Camp (p. 30)
January 19 Hyde Park, NY Comfort Foods Boot Camp (p. 23)
January 21 St. Helena, CA CIA Samplings: Taste of the Wine Country Kitchen (p. 52)
January 23 St. Helena, CA Culinary Boot Camp—Basic Training (p. 21)
January 28 St. Helena, CA CIA Samplings: Taste of the Wine Country Kitchen (p. 52) Wine Explorations: Tasting Wine Like a Pro—The Winemaker’s Magic (p. 55)
January 30 Hyde Park, NY Asian Cuisine Boot Camp (p. 22) Italian Cuisine Boot Camp (p. 28) Issue 12 TASTE
7
Tapas
Taking a Small Bite of Spanish Culture By Veronica Arcoraci
Easy to eat and quick to serve, tapas have made their way from the bars and restaurants of Spain to capturing the attention of Americans. These tempting tidbits delight the palate with intense flavors and contrasting textures. Whether simple or complex in their preparation, served hot or cold, tapas make a satisfying starter or the perfect addition to any social gathering.
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What are Tapas? Every culture has a version of these “little dishes”—small portions of food that are served before a large meal, or eaten as a snack or mid-day tasting. Italy has the antipasto platter, Turkey its mezze, China its dim sum, and Mexico its antojitos. And Spain is home to tasty tapas. Despite their legendary status in the history and culture of Spain, tapas are a relatively recent phenomenon outside Andalusia, their birthplace. Within the last 30 years, tapas have been popping up in bars and taverns throughout the other Spanish communities, quickly gaining momentum and winning over new audiences abroad. But, you may ask, “Just what are tapas?” Tapas are not a particular type of food and there are no rigid rules defining their taste, design, or structure. In general, they are small portions of appetite teasers designed to accompany one’s sherry or other apéritif. They are intended for instant gratification—served and consumed quickly. As for what specifically constitutes tapas, they are as varied as the chefs who prepare them. Tapas range in scope from simple yet delicious fare—including slices of tangy Manchego cheese or cured Serrano ham—to more complex dishes like fiery potatoes with allioli sauce, sautéed garlic prawns, or stuffed olives featuring any number of fillings. Tapas tend to be salty, as they are often prepared from cured items, or are soaked in salty marinades or brine solutions. While just about any Spanish food can and is served as a tapa, finger foods are the most popular for ease of eating.
Celebrating Small Plates If you decide to throw a tapas party (and why wouldn’t you?), be sure to serve a variety of these little dishes (see sidebar for suggestions). Not only will this make sampling more fun, it will also help keep everyone’s palate fresh and exciting. For instance, if you only offer your guests marinated items, their taste buds will soon grow dull and they will experience sensory fatigue. Also, by balancing your menu to include some items that can be prepared in advance with items requiring last-minute finishes, you will be able to make the most effective use of your preparation time.
What to Drink with Your Tapas Any number of beverages can accompany your tapas selections. They are, after all, bar foods designed to accompany drinks. White and red wine served plain or as Sangria are common, as are mixed drinks and beer. For true Spanish flair though, pair your tapas with dry (fino) sherry, the famed fortified wine of the southwest. While sherry’s alcohol content is a bit too high for a dinner beverage, it is perfectly suited for sipping at leisure while nibbling on tapas and engaging in lengthy conversations.
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Tapas offer the perfect combination of things that Spaniards hold dearest to them—food, drinks, and the opportunity for great conversation. When you bite into tapas, you are sampling not only the foods of Spain, but taking a crash course in Spanish culinary history. Veronica Arcoraci is the curriculum manager at the CIA. She has been designing and developing programs and course content for food enthusiasts, culinary professionals, and industry clients since 2003. Ms. Arcoraci holds an MA in food studies from New York University and a BS in culinary arts from Nicholls State University in Thibodaux, LA.
SO MANY FLAVORS With countless varieties of tapas available, how do you choose? Here are some notable tapas and accompaniments to serve at your next party: Aceitunas (olives)—especially marinated and stuffed varieties Albóndigas (meatballs)—often prepared from pork, veal, beef, or a combination of meats Allioli—Catalan garlic and oil sauce eaten with fish, meat, and vegetables, and served as a dip and accompaniment Banderillas—tidbits of marinated fish, olives, veggies and the like, skewered on toothpicks Calamares—deep-fried battered squid Ceviche—thin-sliced raw fish, marinated and “cooked” in an acidic marinade Chipirones en su Tinta—Squid served in ink sauce Chorizo al vino—chorizo sausage slowly cooked in wine Conservas—what the French call “confits;” preserved foods poached in oil over low heat, then sealed and stored Croquetas—Spanish croquettes/fritters Empanadas—large savory pies Gambas al ajillo—prawns sautéed with garlic Gildas—anchovies, olives, and guindilla chiles skewered on a toothpick; named after Rita Hayworth’s portrayal of Gilda Patatas bravas—fried potato made with salsa brava, a spicy pepper and oil sauce Mejillónes—Steamed mussels Pinchos—lamb, pork, or chicken, marinated and skewered on sticks Puntillitas—battered and fried baby squid Queso—Fresh and marinated cheeses Romesco sauce—peppers, tomatoes, almonds, bread, and onions roasted then puréed into a thick sauce Salsa verde—classic Basque Country green sauce usually served with hake or cod fish Samfaina “sauce”—mixture of stewed eggplant, tomatoes, and zucchini Serrano ham/jamón Serrano—used in any number of tapas, but often just sliced and served on its own Tortilla española—famous potato and onion omelet Tostas—tapas served on toasted bread Issue 12
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Recipe These tasty appetizers can be assembled ahead of time, and then baked just before serving. To make the savory filling, Spanish ham and sausage are added to the chopped mushroom stems, along with onions and garlic. The mushrooms are then topped with breadcrumbs or a combination of grated cheese and crumbs. For even cooking, the mushroom caps are quickly sautéed in olive oil to brown and soften them a bit before stuffing.
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horizo-stuffed Mushrooms Makes 8 Servings
24 large white button or cremini mushrooms, wiped clean with a damp towel or brush 6 tablespoons plus 1 teaspoon extra virgin olive oil, divided 6 tablespoons (3⁄4 stick) butter, plus extra melted butter for basting as needed 3⁄4 cup finely chopped onions 2 tablespoons minced garlic 1⁄2 cup minced Serrano ham 1⁄2 cup chopped dry-cured chorizo sausage 1⁄4 cup chopped fresh parsley, thyme, marjoram, or a combination 1⁄2 cup toasted breadcrumbs 1⁄2 teaspoon freshly ground black pepper, or as needed 2 tablespoons grated Manchego or Parmesan (optional)
Remove the stems from the mushrooms and chop them finely. Reserve the caps and 1 to 11⁄3 cups of the chopped stems separately. Heat 6 tablespoons of the olive oil in a large sauté pan over medium-high heat and brown the mushroom caps, about 8 minutes, turning halfway through. Set aside. Melt the butter in a small sauté pan over medium heat and cook the onions until soft, about 5 minutes. Add the garlic and the mushroom stems and cook until the stems have wilted, about 3 minutes. Add the ham and chorizo and cook for 2 to 3 minutes, or until lightly browned. Stir in the herbs and breadcrumbs. Season to taste with 1⁄8 teaspoon of pepper. Remember that the ham will give off more salt as it heats. Preheat the oven to 400 degrees F (200 degrees C). With remaining 1 teaspoon olive oil, coat interior of a 13 x 9 x 2-inch baking dish. Spoon a scant tablespoon of the stuffing mixture into each of the mushroom caps. Place in the baking dish and bake in the preheated oven for 15 minutes, or until golden brown, basting with a little melted butter, if desired. Sprinkle each cap with 1⁄4 teaspoon of grated cheese, if using. Serve hot or warm. Source: The CIA cookbook Spain and the World Table
Expand your repertoire of small bites—sign up for Hors d’Oeuvre Boot Camp (p. 28), Spain and the World Table (Taste of CIA Cookbooks, p. 50), or Tuna—Hors d’Oeuvre, Appetizers, and Entrées (CIA San Antonio–A First Taste, p. 61).
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Recipes This colorful recipe incorporates a touch of a staple Spanish spice— pimentón—and the cured flavor of Serrano ham. When a dish is prepared al chilindron, it generally includes tomatoes and peppers. Enjoy this moist chicken stew over crunchy toasted bread.
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hicken Chilindron
Makes 8 servings 1⁄4
cup extra virgin olive oil, divided use 1 pound, 2 ounces boneless, skinless chicken thighs, cut into large dice 4 teaspoons salt, divided use 2 tablespoons brandy 1 cup minced Spanish onions 3⁄4 cup small-dice green peppers 1 cup small-dice red peppers 1⁄4 cup Serrano ham, julienne 2 tablespoons minced garlic 4 plum tomatoes, peeled, seeded, and cut into small dice 1 teaspoon Spanish hot paprika (pimentón) 1⁄2 cup chicken stock or broth 1⁄4 teaspoon freshly ground black pepper 1 teaspoon chopped parsley 16 slices toasted bread (optional)
Heat 2 tablespoons of the olive oil in a medium sauté pan over medium-high heat. Add the chicken and season with 2 teaspoons of salt. Sauté the chicken in the oil until the outside is just cooked, about 2 minutes, then add the brandy and flambé it. Remove the chicken and reserve until needed. Put the pan back on the heat and add the remaining 2 tablespoons of oil. Add the onions, peppers, and ham to the pan. Cook, stirring frequently, until browned, 5 to 7 minutes. Add the garlic and cook for another 2 minutes, or until the garlic begins to brown. Stir in the tomatoes, pimentón, chicken stock, and the reserved chicken. Cover and stew over low heat for about 15 minutes. Adjust the seasoning with 2 teaspoons of salt and the pepper, if needed. Garnish with parsley and serve with slices of toasted bread, if desired. Source: The CIA cookbook Spain and the World Table
Join us for Mediterranean Boot Camp (p. 28) and Spain and the World Table (Taste of CIA Cookbooks, p. 50) to learn more Spanish-inspired recipes and cooking techniques.
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Easy Cocktail Parties Tips for Hosting a Successful Gathering By Douglass Miller ’89, CSS, CHE and Cheryl Stanley, CS, CSW
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We both love to entertain. Whether it is a full-blown event that has been planned for weeks or friends coming over on the fly, we really enjoy inviting people over. Having backgrounds in cocktails, wines, and food, we’ve learned quite a few things over the years for hosting nearly any style of cocktail party. Here are some tips and techniques for making your next event a huge success.
Who and What? The first order of business for a successful cocktail party is to create your guest list and theme. When developing a theme, consider the time of day and season. In summer, an afternoon barbecue can be a lot of fun, and during the holidays, you may want to host a formal evening event. Once the “who and what” are in place, it’s time to select the food and beverages.
Your Party Menu So, what to serve? First consider your guest list. Your menu should include items your guests will enjoy, and it should relate to your theme. The amount of food served and the types of ingredients should correlate to the time of day. For example, if you are hosting an afternoon tea/cocktail party, serve fewer items since your guests will later have dinner elsewhere. And for a formal evening reception, ensure that your guests have enough variety and selection to satisfy their appetites. Also, remember to include dishes that meet any dietary restrictions your guests may have. Once you’ve finalized the menu, you may find it helpful to set out the silverware and china (including platters and serving bowls) that you’ll need for the event. On each serving dish, place a sticky note labeled with the menu item it will hold.
Something to Drink? Think variety. It’s always a good idea to offer a selection of drinks (including a non-alcoholic option), but that doesn’t mean that you have to feature a full bar. Again, your guest list and theme should help you create your beverage list. We have groups of friends who only drink wine, and although we could offer them the next big thing in cocktails, they wouldn’t even bat an eye at it. On the other hand, if we’re hosting a small neighborhood gathering, our beverage list may consist of wine, beer, and cocktails. If you know your guests well, you can figure out their drink preferences; if you don’t, be sure to select a few safe options, such as a white and a brown spirit. Vodka or gin can turn into a cocktail, or can be combined with a mixer such as tonic water. A safe brown spirit like Bourbon whiskey can be drunk neat, on the rocks, with a mixer, or in a cocktail.
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Once the base spirits are selected, you can create a special featured cocktail; showcasing it may entice your guests to try it, so plan for a higher consumption of that drink. Figure out how many drinks you’ll need per person, and this will assist you in knowing how much of the ingredients you’ll need to have on hand. Plan ahead when it comes to glassware, too. You should have a selection of glasses associated with each style of beverage. For example, if all the drinks are served in martini glasses, you will need a quantity of that type of glass—clean and on hand. If you vary between a highball for one drink and a martini for another, you will likely not need to worry about quantity or cleaning glassware throughout your party.
Wines, Beers…Cheers! If wine is on the menu, select popular styles. Sparklers will please wine drinkers, and you can create fun cocktails with them, too. The sparkling wine you serve does not necessarily have to be from Champagne. Cava from Spain or sparkling wines from the U.S. are good quality, value-priced for quantity, and, most important, tasty. Instead of a big “meal in a glass” like over-oaked Chardonnay, you should lean towards a moderately oaked Chardonnay or a white wine blend of Sauvignon Blanc and Semillon. The Semillon adds body and richness to the Sauvignon Blanc, which brings out the food-enhancing qualities of the blend. For a red wine, try to choose one in the moderate richness/body level, such as a Pinot Noir or Grenache (or Garnacha, depending on the growing region). As with your wine and cocktails, select a moderate style of beer. The type of beer will affect the pairing with food. A local or regional beer is fun to focus on as a topic of discussion, but you still want to offer a variety that is lighter in body style, such as a lager; or a little heartier, like an ale.
It’s Showtime The day has arrived and it’s party time—time for you to enjoy the fruits of your planning and efforts. You’ve prepared the food and have it beautifully laid out. Your beverages are chilled. One last tip: before your guests arrive, we recommend you open a bottle each of white and red wine to offer, ready to pour. Now, step out of the kitchen and go enjoy your guests! Husband-and-wife team Douglass Miller and Cheryl Stanley teach hospitality and service management at the CIA. Mr. Miller is a 1989 graduate of the college, a Certified Specialist of Spirits, and a Certified Hospitality Educator. Ms. Stanley is a Certified Sommelier and Certified Specialist of Wine.
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Recipe This sparkling wine cocktail is easy to make and complements both spicy and sweet foods, like our delicious curried cashews.
Ginger Mango Sparkler Per serving, place 2 tablespoons mango purée and 1 tablespoon ginger liqueur into a sparkling wine glass. Add 1⁄4 cup sparkling wine and stir. Pour in another 1⁄4 cup sparkling wine to finish.
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inger Mango Sparkler with Spicy Curried Cashews
Spicy Curried Cashews Toss the cashews and melted butter together on a sheet pan until evenly coated. Combine the salt and spices in a small bowl. Reserve. Bake the cashews in an oven preheated to 350 degrees F until golden brown, about 10 minutes. Remove from oven, sprinkle with the combined spices, and toss while still warm until coated. Cool before serving. Source: The CIA cookbook Hors d’Oeuvre at Home with The Culinary Institute of America
Makes 6 Servings 3⁄4
cup mango purée 6 tablespoons ginger liqueur 3 cups dry sparkling wine CASHEWS
Makes 1 pound
1 pound whole raw cashews 2 tablespoons unsalted butter, melted 1⁄2 teaspoon salt 1 tablespoon curry powder 1⁄4 teaspoon garlic powder 1⁄4 teaspoon onion powder Pinch of cayenne
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DID YOU KNOW…? The average guest consumes four to six hors d’oeuvre per hour. Just something to keep in mind the next time you plan a party.
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Recipes Mint-infused lemonade makes a cool pairing for pork empanadas. To add variety, empanadas can also be filled with beef, lamb, or chicken. Minted Lemonade In a saucepan, combine sugar, water, and mint over low heat. Stir until sugar dissolves, remove from heat, and cool. Strain out the mint. Add lemon juice, gin, ice, and serve. You can adjust the sweetness by increasing or decreasing the amount of sugar.
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inted Lemonade with Pork Picadillo Empanadas MINTED LEMONADE Makes 6 servings
2 cups sugar 5 cups water 2 bunches of fresh mint 2 cups lemon juice, fresh squeezed 3⁄4 cup gin*
*Note: To make a non-alcoholic version, simply eliminate the gin. Pork Picadillo Empanadas Purchased or homemade tomato salsa or pico de gallo, to serve Heat the oil in a sauté pan over medium heat. Add the pork and sauté, breaking up the meat, until it is no longer pink, about 10 minutes. Stir in the jalapeño, chili powder, cumin, cinnamon, and allspice. Continue to sauté until most of the liquid evaporates, 5 to 6 minutes more. Transfer to a bowl and fold in the raisins and almonds. Season with the lime juice, salt, and pepper. Fold in the sour cream, adding just enough to gently bind the filling. Cool the filling, cover, and refrigerate until ready to assemble the empanadas, up to 2 days.
Makes 30 Empanadas
To prepare the dough, blend the flour, masa harina, baking powder, and salt in a mixing bowl. Add the lard and mix by hand or on low speed on a handheld or stand mixer until evenly moistened. Blend 1⁄2 cup water and 1 of the eggs and add the mixture gradually to the dough, stirring or blending with a dough hook as you work.
PORK FILLING
Knead the dough until it is pliable, about 3 minutes.
PORK PICADILLO EMPANADAS
2 teaspoons olive oil or vegetable oil 12 ounces pork loin, coarsely ground 1 tablespoon minced jalapeño pepper 2 teaspoons chili powder 1 teaspoon ground cumin 1 teaspoon ground cinnamon 1⁄4 teaspoon ground allspice 1⁄4 cup golden raisins, plumped in warm water 1⁄4 cup blanched almonds, toasted (See Chef’s Tips below) and chopped 31⁄2 tablespoons lime juice 1 teaspoon salt 1⁄2 teaspoon ground black pepper 2 tablespoons sour cream EMPANADA DOUGH
11⁄2 cups all-purpose flour 1⁄2 cup masa harina 31⁄2 teaspoons baking powder 1 teaspoon salt 4 ounces lard, melted and cooled 3⁄4 cup water 2 large eggs Oil for deep frying
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Whisk together the remaining egg and 1⁄4 cup water to make an egg wash. To assemble the empanadas, roll out the dough very thin (1⁄16-inch thick) and cut into 3-inch rounds to make at least 30 rounds. Place 1 tablespoon filling on each round. Brush the edges with egg wash, fold in half, and seal the seams. Transfer to parchmentlined sheet pans, cover, and refrigerate until ready to fry. Heat the oil in a deep fryer (or to a 2-inch depth in a deep saucepan) to 350 degrees F. Add empanadas to the hot oil and fry, turning if necessary to brown both sides evenly, until golden brown and crisp, 4 to 5 minutes. Drain and blot briefly with paper towels. Serve very hot with a salsa or pico de gallo. Chef’s Tips: To store the empanadas, cover them with plastic wrap and refrigerate for up to 24 hours, or freeze for up to 3 weeks. To toast blanched almonds, place on a single layer on a baking sheet in a 350-degree F oven. Roast about 10 minutes, stirring halfway through, until golden, watching carefully to keep from burning. Source: The CIA cookbook Hors d’Oeuvre at Home with The Culinary Institute of America
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Crazy for Cookies A Favorite for Entertaining or Every Day
From giant chocolate chunk cookies to delicate petits fours, cookies are a universal favorite. No matter what time of year, they make the perfect addition to any occasion. Whip up a batch for your next get-together; all you need is a tasty recipe, basic kitchen equipment, and a craving for some home-baked goodness.
Types of Cookies When the terms drop, icebox, cutout, pressed, piped, bar, twice-baked, and stenciled are used to describe cookies, they refer to the way the cookies got from the bowl onto the baking sheet. Drop cookies are shaped by simply dropping the dough from a spoon onto a baking sheet, while icebox cookies are shaped into a log and chilled, then sliced and baked. The dough for cutout cookies, such as gingerbread and sugar cookies, is rolled out into a thin sheet, and then cut with cookie cutters or a knife.
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If a cookie batter is soft enough, you can press it through a cookie press or pipe it through a pastry bag to give it a special shape; this is the method used for macaroons, madeleines, and spritz cookies. Bar cookies are made from soft batters that are spread in a pan before baking, then cut into individual cookies once baked. Twice-baked cookies are first shaped into a single, large log-shaped cookie, then baked and sliced. Once the cookies are cut into slices, you bake them a second time for a wonderful crisp texture, perfect for enjoying with coffee or tea. Very delicate cookies known as tuiles are made by spreading a batter in a thin layer in a stencil on a baking sheet. They bake quickly, and when they are removed from the oven, they can be rolled, curled, curved, or draped to make edible containers or elegant garnishes.
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BAKER’S TIP
Cookie-mixing Methods Cookies are made using a variety of mixing techniques. Many cookies, like certain quick breads and cakes, are made with the creaming mixing method. The technique, however, varies slightly when applied to cookies rather than muffins. The creaming step is shorter for cookie recipes to keep them from rising too much in the oven. The shorter creaming time also keeps the butter or shortening cooler longer. If the dough becomes too warm as you mix and shape it, the cookies may spread too much and run into each other when they’re baked. The foam mixing method, used to make sponge and angel food cakes, is also used to make some cookies. Whipping eggs and sugar into a thick foam allows you to make a delicate cookie with very little flour. These cookies crumble less than those made by the creaming mixing method and have a delightful resilient texture; fudge brownies and biscotti are two examples of cookies that are made using this technique.
Baking Cookies Not all cookie recipes require you to grease the pan, so read your recipe carefully before you start. Cooking sprays make it simple to apply a very even but light coating of oil. Or, you can substitute parchment paper or heat-resistant and reusable silicone mats. Cookie sheets and baking pans should be at room temperature when you grease and fill them; otherwise, the cookie dough might start to bake before it gets in the oven, which results in cookies’ overspreading and overcooking. If you are baking several batches and don’t want to wait for the sheets to cool down between each batch, portion out the remainder of the cookie batter on additional sheets of parchment paper. Then, you can quickly slide the baked cookies off the baking sheet and slide the parchment filled with unbaked cookies onto the sheet and put it right into the oven.
Keeping Cookies on Hand The most important step in storing cookies is to let them cool completely on racks before you put them away. A good cookie jar or tin with a tight-fitting lid keeps plump cake-like treats like chocolate chunk cookies from becoming stale. If they start to dry out, you can put an apple slice, skin side down, in the cookie jar; take it out after a day or two. Because cookies contain a significant amount of sugar (which attracts moisture from the air), they can turn soggy or stick together. If cookies turn soft, carefully separate them and put them on an ungreased cookie sheet in a warm (300degree F) oven for about five minutes. Very delicate cookies, www.ciachef.edu/enthusiasts
One of the keys to beautiful, evenly baked cookies is making sure that all the cookies on the baking sheet are the same size, shape, and distance apart from each other. Using an ice cream scoop is the best way to ensure evenness in cookies. Scoops are available in many sizes and make portioning cookie dough a snap.
such as tuiles, may need to be stored with a cushion of waxed or parchment paper between layers to prevent them from drying and breaking under their own weight. Once bar cookies are cut into pieces, they keep best if they are individually wrapped; exposing the cut edges to the air dries them out. If you prefer, leave them uncut until you are ready to serve them. Most baked cookies freeze well for up to two or three months, wrapped well in plastic or stored in freezer bags or containers with tight lids. Remember to label the cookies and include the date they went into the freezer. You can also store unbaked cookie dough in the refrigerator or freezer, as long it is made using the creaming mixing method. Form the dough into a log, and then wrap the log well. Cookie dough shaped and wrapped this way stays fresh in the refrigerator for up to two weeks. For longer storage, place the log in the freezer. You can then slice the dough when it is still frozen and transfer it straight to the oven. Dough will last in the freezer for up to four months. For many of us, eating cookies still warm from the oven is one of our fondest childhood taste memories. Having homemade cookies on hand can be a great source of culinary comfort, and the perfect treat for unexpected guests or a spontaneous get-together. Try our chocolate cherry chunk cookies (p. 18) the next time you have a craving for a sweet treat.
DID YOU KNOW…? The Apple Pie Bakery Café at our Hyde Park, NY campus sold more than 30,000 cookies in 2010. Now that’s a lot of dough (cookie dough, that is)! Be sure to try one the next time you stop by for a visit. Flavors range from chocolate chunk to mudslide.
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Recipe Dried cherries pair perfectly with chocolate. Try using very dark chocolate for a richer cookie.
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Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
hocolate Cherry Chunk Cookies Makes about 2 dozen Cookies 1⁄2
pound (2 sticks) unsalted butter, soft cup granulated sugar 1⁄2 cup packed light brown sugar 1 teaspoon salt 2 teaspoons pure vanilla extract 2 large eggs 21⁄2 cups all-purpose flour 2 teaspoons baking soda 11⁄4 cups dried cherries 3 cups semisweet chocolate chunks or very coarsely chopped semisweet chocolate 2⁄3
In the bowl of a stand mixer fitted with a paddle attachment, gently blend the butter, sugars, salt, and vanilla on low speed until combined, about 2 minutes. Gradually add the eggs, scraping down the bowl after each addition. In a medium bowl, combine the flour and baking soda and whisk to combine. Add to the egg-butter mixture and mix on low speed just until combined. Using a rubber spatula, fold in the cherries and chocolate. Scoop about 1⁄4 cup dough onto the prepared baking sheets about 11⁄2 inches apart. Bake until golden around the edges but still light in the center, 15 to 18 minutes. Rotate and switch the baking sheets as necessary for even baking. Allow the cookies to cool for a minute on the baking sheet then transfer, using a spatula, to a cooling rack and allow to cool completely. Store the cookies in an airtight container. Source: Cookies at Home with The Culinary Institute of America
Indulge your love of baking cookies and other treats in Baking at Home—The Desserts (Taste of CIA Cookbooks, p. 43) or Holiday Cookies at the CIA (p. 59).
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Immeasurable Fun! A CIA Gift Card The Food Lover’s Fantasy Courses in Cooking, Baking, and Wine Dining in CIA Restaurants Cookbooks • DVDs
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CIA BOOT CAMP
Experience the Excitement If you thrill to the discovery of a new ingredient, devour every word written about cooking, and feel an incredible sense of satisfaction when you create a new dish, then you’ve got the makings of a CIA Boot Camper. From the moment you don your chef’s uniform in Boot Camp, you’ll be immersed in the exciting world of the professional kitchen. You’ll dice and sift and sauté with our worldfamous chefs at your side. And you’ll experience fabulous flavors and authentic ingredients, whether you’re cooking in the Napa Valley, Hudson Valley, or Southwest. There’s a reason our Boot Campers return again and again, a reason why so many stay in touch after the class is over. Because CIA Boot Camp is more than a course—it’s a life-changing experience.
Spicy Asian Grilled Shrimp and Broccoli with Orange-Sesame Sauce from Gourmet Meals in Minutes
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CIA Boot Camp: Accept
No Imitations!
Boot Camp at the CIA is the original intense experience for serious food enthusiasts. Our five-day Basic Training is where the phenomenon started, way back in 1999, and it’s a great place for you to start, too. (Of course, you can take our Boot Camps in any sequence. There are no drill sergeants in our kitchens—promise!)
CULINARY BOOT CAMP—BASIC TRAINING NY Aug. 15–19, Oct. 3–7, Nov. 7–11, Nov. 28–Dec. 2, Dec. 12–16, or Jan. 9–13, 7 a.m.–4 p.m.*, $2,195 CA July 18–22, Aug. 1–5, Aug. 8–12, Sept. 12–16, Oct. 24–28, or Jan. 23–27, 7 a.m.–1:30 p.m.*, $2,195 TX Nov. 7–11 or Dec. 12–16, 7 a.m.–1:30 p.m., $2,195 So you want to learn to cook…I mean, really cook? Here’s your chance. In this five-day course, you will become well-versed in the fundamentals of cooking. Your assignments will include hands-on training in knife skills, kitchen terminology, dry-heat cooking methods (roasting, grilling, sautéing, pan-frying, and stir-frying), and moistheat cooking methods (braising, shallow poaching, deep poaching, and steaming). As a Basic Training participant, you’ll receive two chef’s uniforms, each with a jacket, pants, and a neckerchief. Paper chef’s hats, side towels, and aprons will be provided in class. *On select class days, you’ll return to campus (Hyde Park or St. Helena) for dinner in the CIA’s on-campus public restaurants.
Boot Camps of Every Flavor No matter what your culinary interest—from specialty breads to world cuisines—there’s a CIA Boot Camp for you. And there’s one that fits your schedule, too, whether you’ve got five days, two days, or somewhere in between.
NEW! THE ART AND SCIENCE OF COOKING BOOT CAMP NY Oct. 25–28, 7 a.m.-4 p.m.*, $1,750 What makes a soufflé rise? How does sugar transform into caramel? Can a vinaigrette be prepared without vinegar? For all you curious culinarians out there who always ask “why” and want to understand the rationale behind the cooking process, we’re going to explore the science behind the artistry. Working at the cooktop, you’ll master new skills and gain confidence and newfound creativity in the kitchen as you learn to think about cooking in a completely different way. You’ll understand not only the “how tos” but also some of the “whys” behind the culinary arts as our chef-instructors demonstrate limitless food options using fundamental cooking techniques and a variety of ingredients. In this in-depth culinary exploration, you will: • Gain insights into food and its preparation. • Produce recipes and conduct experiments using fats, emulsions, vegetables, proteins, starches, and leaveners. • Analyze how ingredients, individually or in combination, affect the cooking process. • Learn tips for selecting the best ingredients and preparing them successfully. As a Boot Camp participant, you will receive two chef’s uniforms, each with a jacket, pants, and neckerchief. Paper chef’s hats, side towels, and aprons will be provided in class. *On select class days, you’ll return to campus for dinner in the CIA’s on-campus public restaurants.
THE RESTAURANT EXPERIENCE Dining in the CIA restaurants during your Boot Camp program is an “extra”—but one well worth taking advantage of. Not only will you enjoy fine food prepared and served by the friendly students in our degree programs, you’ll be helping them prepare for their future careers in the foodservice and hospitality industry.
NY Hyde Park, NY
CA St. Helena, CA
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®
JOIN US ON FACEBOOK ! Stay connected with the CIA and your Boot Camp friends on our Facebook page. Just log in and search for “The Culinary Institute of America Boot Camp.” Facebook is a registered trademark of Facebook, Inc.
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CIA BOOT CAMP (cont.)
ASIAN CUISINE BOOT CAMP
BISTRO BOOT CAMP
NY Jan. 30–Feb. 3, 7 a.m.–4 p.m.*, $2,195
NY July 5–8, Aug. 30–Sept. 2, or Oct. 25–28, 7 a.m.–4 p.m.*, $1,750
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. In this class, you will: • View a sushi demo and participate in sushi tastings. • Participate in a tasting of Asian beverages. • Learn the differences between authentic and adapted Asian dishes. When you enroll, we’ll supply you with two chef’s uniforms, each with a jacket, pants, and neckerchief. Paper chef’s hats, side towels, and aprons will be provided in class. *On select class days, you’ll return to campus for dinner in our on-campus public restaurants.
TX Oct. 25–28, 7 a.m.–1:30 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, savory tarts, and fresh-from-the-oven breads and pastries 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. You will also: • Discuss and prepare classic and contemporary bistro-style dishes. • Explore appropriate beverage pairings. As a Bistro Boot Camp participant, you’ll receive two chef’s uniforms, each with a jacket, pants, and a neckerchief. Paper chef’s hats, side towels, and aprons will be provided in class. *On select class days, you’ll return to campus (Hyde Park) for dinner in the CIA’s on-campus public restaurants.
CIA ON LOCATION: FINGER LAKES Our chefs are hitting the open road…to the renowned New York Wine and Culinary Center! If you’re lucky enough to live close by Canandaigua, NY, great! Or, if you’ve been looking for the perfect excuse to vacation in the gorgeous Finger Lakes region, here’s your chance. The fall foliage will be at its peak, the ingredients will be fresh and plentiful, and the exceptional instruction you’ve come to expect from the CIA will be yours to enjoy.
“The CIA is our premier culinary school in America. People come from all over the world to go to school here.” —Thomas Keller
Culinary Boot Camp—Basic Training September 12–16 World Cuisine Boot Camp October 17–21 Our Boot Camp programs and chef-instructors are the same—only the location is new! For full course descriptions, please see pp. 21 and 31. www.ciachef.edu/enthusiasts | 1-888-995-1699
NY Hyde Park, NY
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CA St. Helena, CA
TX San Antonio, TX 1-888-995-1699
NEW! BUTCHERY BOOT CAMP NY Nov. 1–2, 7 a.m.-4 p.m.*, $895 It may be an ancient craft, but the art of butchery is very much in vogue these days. Although butchering has long been relegated to supermarkets and butcher shops, people have recently discovered the benefits of doing it themselves at home. Being your own butcher allows you to gain a familiarity with the animal and celebrate the source of your food. Plus, it gives you creative freedom to enhance your recipes and is usually more cost effective, too. In this class, you will come behind the meat counter and learn the skills and techniques necessary to cut up various cuts of meat for cooking. By the end, you’ll start thinking like a butcher! You will: • Increase your understanding of meat products and how to cut them into portions ready for cooking. • Learn proper knife handling and techniques such as trimming and tying roasts. • Use tools of the trade as you fabricate a variety of items including beef tenderloin, lamb chops, and steaks. • Discuss proper storage and sanitation.
CELEBRATE YOUR BIRTHDAY AT BOOT CAMP Do something you really love for your next birthday— cooking and baking 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; this offer is good only through January 31, 2012. *Due to extended CIA vacation periods during July 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.
NEW! COMFORT FOODS BOOT CAMP NY Jan. 19–20, 7 a.m.–4 p.m.*, $895
When you enroll in CIA Butchery Boot Camp, we will supply you with a chef’s uniform, which includes a jacket, pants, and a neckerchief. Paper chef’s hats, side towels, and aprons will be provided in class.
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 lip-smacking twists on old favorites.
*On select class days, you’ll return to campus for dinner in the CIA’s on-campus public restaurants.
In this class, our chef-instructors will teach you professional cooking techniques and share their tips for producing the ultimate comfort foods. Using high-quality ingredients, you’ll create a variety of soulsatisfying, feel-good dishes. From soups, stews, entrées, and sides to fun and irresistible desserts, this is comfort food at its finest!
“I had a great experience at Bistro Boot Camp, with lots of diversity in cooking. Our instructor was interesting and knowledgeable and gave many constructive, extremely helpful points. The class size made it feel like a family of cooking buddies sharing ideas and learning from each other. Great fun and enjoyment! Everyone eating in my kitchen will forever benefit from my CIA experience.” —Sherry Smith, Laguna Niguel, CA
www.ciachef.edu/enthusiasts
You will also: • Discuss how taste and flavor elements lead to the creation of food memories. • Learn fundamental techniques for preparing a selection of popular comfort foods including beef pot roast, chicken and dumplings, mashed potatoes, apple pie, and more. • Observe chef demonstrations ranging in topic from proper knife skills to presentation techniques that are sure to enhance your dishes today and in the future. When you enroll in CIA Comfort Foods Boot Camp, we will supply you with a chef’s uniform, which includes a jacket, pants, and a neckerchief. Paper chef’s hats, side towels, and aprons will be provided in class. *On select class days, you’ll return to campus for dinner in the CIA’s on-campus public restaurants.
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Cooking Better Every Day
By Laurie Steuri
fter three decades in the public relations department of a large consumer products company, I am now a semi-retired wife, mom, and dog owner. I stay involved in the workforce as an independent consultant in social media marketing.
A
I am passionate about food. However, my enjoyment in eating far exceeds my skills in the kitchen. So I signed up for Culinary Boot Camp—Basic Training to expand my cooking skills. I wanted to learn how to recreate some of the dishes I enjoy at the many ethnic restaurants in Cincinnati. I also wanted to learn to avoid processed foods and reduce the amount of meat in our diet. Becoming a better, more adventurous cook will help me achieve these goals. Boot Camp was my answer. Since I actually do a lot of cooking, I was concerned that Basic Training would be too easy. But the class covered a lot of cooking techniques that I did not know or did not previously use often.
total of 12 other dishes created by the other teams. One day, we made a dish I never would have attempted on my own—deep-fried okra. Another day, we made an Asian meal, which included some unusual recipes—lettuce wrap, Korean beef, stir-fried glass noodles, green beans, and mango pudding. I even got the opportunity to work with snapper, which I have eaten in restaurants but had never attempted on my own. When I got home, I tried recipes that I hadn’t tried before, and thought about buying new kitchen equipment like a pasta machine and some higher-end cooking paraphernalia. I have much more confidence in my skills now because of Boot Camp.
The five-day class was divided into lectures and actual hands-on cooking. It’s a good combination. Every day, we created four dishes from recipes and we also got to taste a
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July
Recipe
Try a different spin on this year’s barbecue with our beef fajitas. This recipe is easy to adjust for two or for a large party.
G
rilled Beef Fajitas Makes 8 servings
5 pounds flank steak, 3⁄4 inch thick 4 teaspoons salt 21⁄4 teaspoons ground black pepper 11⁄2 cups lime juice 3 tablespoons minced garlic 3⁄4 cup minced yellow onion 2 tablespoons olive oil 2 red bell peppers, cut into thin strips 2 green bell peppers, cut into thin strips 2 yellow bell peppers, cut into thin strips 1⁄2 medium red onion, sliced 16 corn or flour tortillas, 6 inches in diameter Optional: grated cheese, sour cream, guacamole, or salsa to top fajitas
Trim the meat to remove any visible fat. Combine the salt, pepper, lime juice, garlic, and minced onion. Marinate the flank steak for at least 2 hours, but no more than 24. Grill the steaks, either on a gas grill preheated to the high setting, or over a bed of charcoal, coals heated until glowing red with a light coating of ash. Cook 7 to 8 minutes on each side for medium, or to desired doneness. Remove the steaks from the grill and allow them to cool enough to handle. Cut the steaks into 1⁄4-inch thick strips. In a large sauté pan, heat the olive oil over medium heat. Sauté the peppers and red onion for 5 to 7 minutes, or until they just begin to soften. Add the steak and cook until just heated through, about 2 to 3 minutes. Grill the tortillas until softened and warm, about 20 seconds per side. Serve the fajita mixture with the tortillas and a selection of toppings. Source: The CIA cookbook Grilling
Latin flavors are all the rage, so why not add more to your menu? Join us for Mexican Cuisine Boot Camp—Appetizers and Hors d’Oeuvre (p. 29) or Mexican Cuisine Boot Camp—Puebla and Oaxaca (p. 29).
www.ciachef.edu/enthusiasts
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CIA BOOT CAMP (cont.)
DESSERT BOOT CAMP
FLAVORS OF WINE COUNTRY BOOT CAMP
NY Nov. 1–3, 7 a.m.–4 p.m.*, $1,325
CA July 25–29 or Nov. 7–11, 7 a.m.–1:30 p.m.*, $2,195
Few people would deny that dessert is one of life’s greatest pleasures, but most of us leave baking to the professionals, thinking we don’t have the time, equipment, or know-how. Not true! As you will discover, impressive desserts that are perfect for entertaining can be made at home using everyday pantry ingredients, seasonal produce, and ready-prepared items such as puff pastry and phyllo dough.
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 Dessert Boot Camp, you will practice various mixing methods and techniques used to prepare traditional and trendy items alike, from cream puffs to cupcakes. In addition, you’ll learn techniques for making fillings such as custard and mousse, as well as beautiful presentation methods using dessert sauces and impressive garnishes. You will also: • Prepare a selection of flavorful and elegant desserts. • Attend a lecture and tasting featuring dessert wines. When you enlist in CIA Dessert Boot Camp, you will receive a chef’s uniform, which includes a jacket, pants, and neckerchief. Paper hats, side towels, and aprons will be provided in class. *On select days, you’ll return to campus for dinner in the CIA’s on-campus public restaurants.
During this five-day course, you’ll discover and sample the best of Northern California fare. Highlighting the freshest ingredients, you will learn how to prepare dishes that represent a local awareness of flavors that make up wine country cuisine. The region’s world-class wines will be incorporated into the daily lessons. You will: • Discuss seasonal ingredients, local farming, and characteristic foods and wines of the California wine country. • Learn a variety of cooking techniques that best showcase the region’s ingredients. • Use a selection of local products to prepare intensely flavorful dishes. • Spend time in flavor dynamics sessions, including an olive oil tasting, herb tasting, and salt and vinegar tasting. • Learn the fundamentals of wine and food pairing. When you enlist in the Flavors of Wine Country Boot Camp, you will receive two chef’s uniforms, each with a jacket, pants, and a neckerchief. Paper chef’s hats, side towels, and aprons will be provided in class. *On a select class day, you’ll return to campus for dinner in the Wine Spectator Greystone Restaurant to sample the flavors that shape the California wine country dining scene.
“I wish I had taken Boot Camp 30 years ago. It would have made my culinary voyage over the past years more meaningful, circumvented a lot of expensive (in time and money) learning, and pushed my curiosity further. This was the best ‘camp for grownups’ who love cooking.” —Francine Gingras, Larchmont, NY
NY Hyde Park, NY
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CA St. Helena, CA
TX San Antonio, TX 1-888-995-1699
GRILLING AND BBQ BOOT CAMP (FORMERLY BBQ BOOT CAMP)
NY Aug. 9–10 or Sept. 8–9, 7 a.m.–4 p.m.*, $895 CA Aug. 29–30 or Nov. 16–17, 7 a.m.–1:30 p.m.*, $895 TX Aug. 15–16, 7 a.m.–1:30 p.m., $895 As the warm weather beckons us outside, it is once again time to 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, side dishes, and even desserts. You’ll also prepare traditional BBQ side dishes such as potato salad and macaroni and cheese.
FRENCH CUISINE BOOT CAMP NY Nov. 7–11, 7 a.m.–4 p.m.*, $2,195 In the western world, French cuisine has long been considered the standard by which all others are compared. From its provincial roots to the high cuisines created by great chefs like Carême and Escoffier, French food is rich in culinary tradition. In each day of this five-day Boot Camp, you’ll explore the ingredients, flavor profiles, and cooking techniques of a different region of the country. You and your classmates will prepare sumptuous French dishes both familiar and new, such as bouillabaisse, crème brûlée, and truite de ruisseau aux chanterelles. You will also: • Explore mother or grand sauces and their derivatives. • Discuss and prepare regional and classical dishes. • Taste French wines and cheeses. When you enlist in CIA French Cuisine Boot Camp, you will receive two chef’s uniforms, each with a jacket, pants, and a neckerchief. Paper chef’s hats, side towels, and aprons will be provided in class. *On select class days, you’ll return to campus for dinner in the CIA’s on-campus public restaurants.
www.ciachef.edu/enthusiasts
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. When you enlist in CIA Grilling and BBQ Boot Camp, you’ll receive a chef’s uniform, which includes a jacket, pants, and a neckerchief. Paper chef’s hats, side towels, and aprons will be provided in class. *On select class days, you’ll return to campus for dinner in the CIA’s on-campus public restaurants (Hyde Park and St. Helena). You’ll also be treated to a tour of the CIA campus during regular class hours.
DID YOU KNOW…? Barbecue styles vary around the U.S. Kansas City likes it sweet and spicy, North Carolina prefers it vinegary, and Texas likes a little kick. You can try your hand at the different styles in our Grilling and BBQ Boot Camp.
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CIA BOOT CAMP (cont.)
HOLIDAY BOOT CAMP
ITALIAN CUISINE BOOT CAMP
NY Nov. 10–11 or Dec. 1–2, 7 a.m.–4 p.m., $895
NY Oct. 11–14, Dec. 5–8, or Jan. 30–Feb. 2, 7 a.m.–4 p.m.*, $1,750
The rush of holiday entertaining will be here before you know it, and Holiday Boot Camp will give you the game plans, recipes, and confidence to cook for all the season’s gatherings. You’ll learn to roast poultry and meats to perfection, make home-style pan gravy, and prepare traditional side dishes and tempting desserts. You’ll also discover new twists on old favorites, as you learn to create delicious and beautifully presented appetizers, vegetables, entrées, soups, and desserts that will wow your guests. You will also taste a variety of holiday beverages and tour the CIA campus.
The tradition and culture…the sauces and spices…the aromas and flavors…a gastronomic tour of Italy will unleash your passion for food and your zest for life. Each day, you will explore the different regions of the country, improving your knowledge of Italian geography while learning about the flavor profiles that distinguish Italian cuisine. You’ll expand your Italian and culinary vocabulary as you taste indigenous ingredients and prepare regional specialties under the direction of our renowned faculty. Viva Italia!
As a Holiday Boot Camp participant, you’ll receive a chef’s uniform, which includes a jacket, pants, and a neckerchief. Paper chef’s hats, side towels, and aprons will be provided in class. *On select class days, you’ll return to campus for dinner in the CIA’s on-campus public restaurants.
HORS D’OEUVRE BOOT CAMP NY Aug. 11–12 or Oct. 20–21, 7 a.m.–4 p.m.*, $895
During this four-day course, you will become acquainted with the culture, traditions, and customs that contribute to regional Italian cuisine. Be prepared for an exhilarating, fun-filled adventure. You will: • Learn to navigate an Italian menu. • Taste Italian wine. When you enlist in Italian Cuisine Boot Camp, you’ll receive two chef’s uniforms, each with a jacket, pants, and a neckerchief. Paper chef’s hats, side towels, and aprons will be provided in class.
CA Sept. 8–9, 7 a.m.–1:30 p.m.*, $895
*On select class days, you’ll return to campus for dinner in the CIA’s on-campus public restaurants.
TX Dec. 5–6, 7 a.m.–1:30 p.m., $895
MEDITERRANEAN CUISINE BOOT CAMP
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.
NY Aug. 22–26, 7 a.m.–4 p.m.*, $2,195
In this two-day course, you will learn the basic principles necessary to create both hot and cold hors d’oeuvre and pick up a few trade secrets that will enable you to confidently prepare an impressive assortment of small bites. You will also: • Learn how to select the best hors d’oeuvre for your party and how much to prepare. • Discuss the basic components of canapés and hot and cold hors d’oeuvre. • Practice creative garnishing, plating, and presentation techniques. In this Boot Camp program, you’ll receive a chef’s uniform that includes a jacket, pants, and a neckerchief. Paper chef’s hats, side towels, and aprons will be provided in class. *On select class days, you’ll return to campus for dinner in the CIA’s on-campus public restaurants (Hyde Park and St. Helena).
Mediterranean cuisine, with its vivid flavors and wide-ranging taste sensations, transports you to the blue skies, warm sun, and sparkling waves of one of the world’s richest culinary regions. This five-day gastronomic excursion highlights the renowned cuisines of the northern Mediterranean, including Provence, Southern Italy, and Spain, and explores many of the lesser-known but upand-coming dishes of Greece, Turkey, and North Africa. From pasta and phyllo to tapas and tagines, you’ll study the ingredients and dishes associated with the bountiful Mediterranean table. You’ll also get an introduction to cooking methods and equipment common to the various cuisines of the region. Along the way, you’ll discover the history, culture, and geographical influences that have shaped the unique Mediterranean landscape. You will also: • Participate in tastings of Spanish tapas and regional cheeses. • Enjoy a lecture about and tasting of Mediterranean wines. As a Mediterranean Boot Camp participant, you’ll receive two chef’s uniforms, each with a jacket, pants, and a neckerchief. Paper chef’s hats, side towels, and aprons will be provided in class. *On select class days, you’ll return to campus for dinner in the CIA’s on-campus public restaurants.
NY Hyde Park, NY
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TX San Antonio, TX 1-888-995-1699
MEXICAN CUISINE BOOT CAMP— PUEBLA AND OAXACA TX Aug. 22–24, 7 a.m.–1:30 p.m., $1,325 Intrigued by the unique flavors and textures of authentic Mexican food? You’re not alone. Anyone who has tasted the genuine regional dishes of Mexico is struck by their rich complexity. Join us for a culinary tour of Puebla and Oaxaca as we explore Mexican cuisine’s wide variety of regional dishes, cooking methods, and indigenous ingredients. In this stimulating three-day course, you will discover the rich history, classic preparation techniques, and flavor profiles of authentic Mexican specialties.
MEXICAN CUISINE BOOT CAMP—APPETIZERS AND HORS D’OEUVRE TX Aug. 2–3, 7 a.m.–1:30 p.m., $895 Mexican cuisine is one of the most dynamic around. From complex, sophisticated dishes to deliciously informal antojitos—Mexico’s version of small plates—this distinctive fare offers tremendous versatility and culinary excitement. Now you can bring the vibrant flavors and colors of Mexico to your table with the skills and recipes you’ll learn in this course. With a focus on corn—the quintessential ingredient in Mexican cuisine—you’ll examine the intricacies of traditional small bites, including tortillas, tamales, tacos, sopes, and salsas. You will also: • Explore various regions of Mexico through the different ways corn is prepared and used in each cuisine. • Study the history of corn and learn about the mysterious huitlacoche. • Prepare and sample a variety of small bites made from fresh and dried corn as well as complementary items to enhance these dishes. • Discover ideas for new hors d’oeuvre and appetizers that you can add to your repertoire.
Be prepared for a flavor-packed journey as you: • Unravel the mystery of traditional cooking from the heart of Mexico. • Identify, taste, and learn about different chiles and study their many uses. • Prepare and sample unique, complex dishes from Central (Puebla) and Southern (Oaxaca) Mexico using indigenous ingredients. • Explore ancient and modern techniques for preparing salsas, moles, and many other recipes. • Learn a variety of delicious recipes to prepare in your kitchen at home. As a participant in Mexican Cuisine Boot Camp: Puebla and Oaxaca, you will receive a chef’s uniform, which includes a jacket, pants, and neckerchief. Paper chef’s hats, side towels, and aprons will be provided in class.
“I came to the CIA because cooking has always been a passion of mine…I just was having a great time around like-minded people and the instructors and everyone here at the school…It is a fascinating education.” —Steve Ells ’90
As a participant in Mexican Cuisine Boot Camp: Appetizers and Hors d’Oeuvre, you will receive a chef’s uniform, which includes a jacket, pants, and neckerchief. Paper chef’s hats, side towels, and aprons will be provided in class.
www.ciachef.edu/enthusiasts
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BOOT CAMP (cont.)
TECHNIQUES OF HEALTHY COOKING BOOT CAMP NY Aug. 2–5 or Jan. 17–20, 7 a.m.–4 p.m.*, $1,750 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 four-day 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. As a CIA Techniques of Healthy Cooking Boot Camp participant, you’ll receive two chef’s uniforms, each with a jacket, pants, and a neckerchief. Paper chef’s hats, side towels, and aprons will be provided in class. *On select class days, you’ll return to campus for dinner in the CIA’s on-campus public restaurants.
SKILL DEVELOPMENT BOOT CAMP NY Sept. 29–30; 7 a.m.–4 p.m.*, $895
CIA Boot Camp “K-Ration”
CA Sept. 6–7 or Nov. 14–15, 7 a.m.–1:30 p.m.*, $895 TX Aug. 18–19, Nov. 3–4, or Dec. 7–8, 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 two-day 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 cooking as you work in our kitchens and enjoy illuminating discussions. You will also: • Learn new knife skills. • Examine the principles of product identification. • Study basic cooking methods. When you enroll in CIA Skill Development Boot Camp, we will supply you with a chef’s uniform, which includes a jacket, pants, and a neckerchief. Paper chef’s hats, side towels, and aprons will be provided in class.
Introduced during the second World War, the K-ration was an individual daily food ration provided to mobile combat troops. To honor our loyal CIA Boot Camp recruits, Associate Professor in Hospitality and Service Management John Fischer ’88 has created this special cocktail.
1 ounce fresh lemon juice 1⁄2 ounce Cointreau 1⁄2 ounce Creme de Cassis 11⁄2 to 2 ounces Ketel One vodka Shake with ice and strain into a chilled cocktail glass, or over rocks.
*On select class days, you’ll return to campus (Hyde Park and St. Helena) for dinner in the CIA’s on-campus public restaurants.
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WORLD CUISINE BOOT CAMP NY Jan. 9–13, 7 a.m.–4 p.m., $2,195 Take a taste of the world! In this Boot Camp, you’ll embark on an exciting exploration of flavors, ingredients, and dishes from around the globe, from the Old World and the Mediterranean to Asia and Latin America. On the final day, you’ll revisit each of these regions, this time focusing on flavorful street foods—one of today’s hottest trends. In this class, you will also: • Discuss the ingredients and flavor profiles of select cuisines. • Identify special equipment (such as woks and tagines) used in the preparation of various cuisines. • Apply appropriate cooking methods when creating featured dishes. • Participate in a tasting and lecture featuring global small dishes. • Sample cheeses from around the world. • Enjoy a wine tasting showcasing select wines of the world. As a Boot Camp participant, you will receive two chef’s uniforms, each with a jacket, pants, and neckerchief. Paper chef’s hats, side towels, and aprons will be provided in class. *On select days, you’ll return to campus for dinner in the CIA’s on-campus public restaurants.
CIA Boot Camp Tool Kits A tool kit is optional for the Boot Camp programs. You may purchase one from the CIA Masters Collection® at a special price. The Premier Package • 8-inch Chef’s Knife • 10-inch Slicing Knife • 31⁄2-inch Paring Knife • Sharpening Steel • Chef’s Spatula • Peeler • Bench Scraper • Locking Tongs • 14-inch Wooden Stirring Spoon • 12-inch Flexible Balloon Whisk • 10-inch Offset Metal Spatula • 6-piece Measuring Spoon Set • Analog Thermometer • Cutlery Use and Care Booklet • Backpack with Travel Cutlery Roll Retail Price: $507
Your Price: $425
The Starter Package • 7-inch Santoku Knife • 31⁄2-inch Paring Knife
• 6-inch Boning Knife
Retail Price: $195
Your Price: $155
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 knife kit when you arrive.
BOOT CAMP: ONE OF “AMERICA’S TOP 10 DESTINATIONS” The word is out! In its September 2010 issue, Food Network Magazine named CIA Boot Camp one of the country’s 10 best destinations for food lovers. Calling the program the “Best Basic Training,” the editors declared that “the chef-instructors at the prestigious CIA will have you baking, broiling, and boiling like a pro.” We couldn’t agree more!
“It was a delight well beyond my wildest dreams to attend Culinary Boot Camp— Basic Training. The facility was excellent, my fellow classmates were passionate and warm, and the teacher had an encyclopedic knowledge of technique, method, and food. The restaurants were exquisite and the dishes we created were the best I have ever prepared. Wow!” —James Spica, Lagrangevillle, NY
www.ciachef.edu/enthusiasts
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Meet Your Chefs Your CIA chef-instructors have interesting career experiences and culinary philosophies that inform their teaching and enrich your classes. Here’s a chance to learn more about a few of the talented individuals among the celebrated CIA faculty.
Phil Crispo The exuberant Phil Crispo conveys his love for food both in his Boot Camp classes and in his many media interviews for the college. An assistant professor in culinary arts and CIA ProChef Level III certified, the Hudson Valley native came to his craft at age 16 in Scotland, where he was raised. “I thought I’d be a soccer player and played semi-pro for a bit,” he says, “But cooking turned out to be easier. So I went with it.” The chef eventually opened his own eponymous restaurant, Crispo’s, in Dunkeld, Scotland, where he served an eclectic menu for four years before coming to the CIA in 2005. Chef Crispo finds teaching the culinary arts rewarding. “Our students are so dynamic, coming from all walks of life to take these Boot Camp classes,” he says. “Since they come here with many different skill levels, it can be challenging to teach them. But when someone has a culinary breakthrough in our teaching kitchens, that is very gratifying for me.”
Elizabeth JohnsonKossick When Chef-Instructor Elizabeth Johnson-Kossick sees food on a plate, she sees living history. As a culinary anthropologist, Chef Johnson-Kossick travels to remote Mexican mountain villages to gather centuries-old recipes that are in danger of being lost. “Food is one of the strongest cultural components of any people,” she says. “These are the things that survive cultures. I am honored to have the opportunity to work with food.” Yet Chef Johnson-Kossick was late to the culinary arts, majoring in anthropology before heading to law school. Until then, cooking was a mere hobby. But she had a realization. “After much soul-searching, I gave up on becoming an attorney and dove into cooking.” Chef Johnson-Kossick subsequently joined the CIA family in 2008. The CIA classes she teaches on South American cuisine— including Peruvian and Brazilian—feature authentic ingredients, thanks to the Latin Seed Research Project and botanical garden at the CIA San Antonio. And they are popular with food enthusiasts. “The people who come to these classes are very passionate about South American food,” she says. “They’re intent on learning as much as they can.”
Despite his Scottish background, Chef Crispo’s choice of cuisine at home is Indian food, notably from the Goa region of the country. “The spicier, the better,” he says.
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California Dreamin’
Innovative cuisine…sun-ripened ingredients…sweeping vineyard views…there’s no denying the lure of California. And there’s no better way to experience it than at CIA Sophisticated Palate™. With the region’s riches at your disposal, you’ll indulge your passion for food and wine up close and hands-on. Prepare sublime California cuisine with fresh local ingredients. Take part in exclusive visits with area growers and vintners. Enjoy inspired instruction in the company of fellow connoisseurs. The dream awaits, in the heart of the Napa Valley.
CIA Sophisticated Palate Programs You’ve never experienced food and wine like this. 1-888-995-1699 www.ciachef.edu/enthusiasts The Culinary Institute of America at Greystone Napa Valley, California The CIA at Greystone is a branch of the CIA, Hyde Park, NY. ©2011 The Culinary Institute of America
What’s Cooking at the CIA? Enjoy a selection of recipes from our award-winning cookbooks. These tear-out cards offer a convenient sampling of the many dishes you’ll make in our Taste of CIA Cookbook classes.
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Kir Royale
Fruit Salad with Orange-Blossom Syrup
Raspberry Muffins with Pecan Streusel
Caramelized Onion Quiche
Fruit Salad with Orange-Blossom Syrup Orange-blossom water, generally available from health food stores and wholesalers, adds a fragrant touch to the delicious syrup. MAKES 8 SERVINGS 2⁄3
cup orange-blossom water 2 Tbsp sugar 1 orange 11⁄4 cups cantaloupe, diced 2 cups pineapple, diced 11⁄4 cups red grapes, seeded
11⁄4 cups strawberries, quartered 1 cup blueberries 2⁄3 cup kiwi, diced 1⁄4 cup fresh mint, chiffonade (thinly sliced)
To make the syrup, combine the orange-blossom water and the sugar in a small saucepan. Heat, stirring occasionally, until the sugar completely dissolves. Set aside until needed. Zest the orange using the smallest holes on a grater. Reserve the orange for another use.
Kir Royale Crème de cassis, a deep-red liqueur made from black currants, was first made by French monks in the 16th century as a cure for snakebites and jaundice. Try other fruit-flavored liqueurs (peach, orange, or raspberry) instead of cassis if you like. MAKES 8 SERVINGS 1 cup crème de cassis Two 750-ml bottles champagne or sparkling wine 16 blackberries Add 2 tablespoons of crème de cassis to each glass. Pour in enough champagne to fill the glasses one-quarter of the way with champagne; allow the bubbles to settle. Add more champagne to fill the glasses threequarters full. Garnish each glass with two blackberries. Serve at once. Source: The Culinary Institute of America Breakfast & Brunches cookbook
Combine all of the fruits except the kiwi in a large bowl. Serve immediately or refrigerate until needed. For individual servings, place 1 cup of the fruit salad in a glass or serving dish. Top with 1 tablespoon of the syrup. Spoon 1 tablespoon of the diced kiwi on top of the fruit and garnish with the orange zest and mint. Alternately, the fruit salad can be garnished and served in a large bowl. Source: The Culinary Institute of America Gourmet Meals in Minutes cookbook
Caramelized Onion Quiche Using store-bought pie crust makes this dish a snap to prepare. MAKES ONE 9-INCH QUICHE 2 Tbsp extra virgin olive oil 21⁄2 cups thinly sliced yellow onions 3⁄4 cup heavy cream 3⁄4 cup milk 3 large eggs 1⁄2 tsp salt
1⁄4
tsp freshly ground black pepper cups grated provolone cheese, divided One prepared 9-inch pie crust, pre-baked
11⁄4
Raspberry Muffins with Pecan Streusel This recipe works with either fresh or frozen berries. MAKES 12 MUFFINS 1⁄3
cup chopped toasted pecans cup packed brown sugar 1⁄3 cup flour 21⁄2 Tbsp butter, melted 11⁄2 cups flour 1⁄2 cup sugar 2 tsp baking powder 1⁄3
1⁄2
tsp salt cup milk 1⁄2 cup butter (1 stick), melted and cooled 1 large egg, beaten 1 cup raspberries 1⁄2
Preheat oven to 350 degrees F. Heat olive oil in a sauté pan over medium heat. Add onions and sauté, stirring frequently, until golden and very soft (caramelized), about 15 minutes. Remove and reserve. Whisk together heavy cream, milk, eggs, salt, and pepper in medium bowl. Add caramelized onions and 1 cup of the cheese. Pour egg mixture into the pie crust. Sprinkle remaining cheese over the top. Set the quiche pan on a baking sheet and bake until a knife blade inserted in the center comes out clean, 40 to 45 minutes. If the pie crust begins to over brown, cover edges with strips of aluminum foil. Remove the quiche from the oven and cool on a wire rack. Let the quiche rest at least 20 minutes before cutting in pieces. Serve hot, warm, or at room temperature. Source: The Culinary Institute of America Breakfasts & Brunches cookbook
Preheat oven to 375 degrees F. Spray muffin tins lightly with cooking spray. Make streusel: Combine first three ingredients in a bowl. Stir in the melted butter with a fork until mixture resembles moist crumbs; set aside. Sift the flour, sugar, baking powder, and salt into a bowl. Make a well in center of flour mixture. In a separate bowl, blend milk, butter, and egg. Add milk mixture to flour mixture and stir just until batter is evenly moistened. Fold in 1⁄2 cup of the raspberries. Fill muffin tins about three quarters full. Top with remaining raspberries and sprinkle with streusel. Bake until a skewer inserted into center of a muffin comes out clean, 25 to 30 minutes. Cool muffins in pan for 10 minutes before removing from pan. Serve warm, or store cooled muffins in airtight container. Source: The Culinary Institute of America Breakfasts & Brunches cookbook
FRUIT: it’s sweet, delicious, and just the thing to make your brunch complete. Here are a few tips and techniques for getting the most out of your fresh produce, from peeling to cutting to zesting. PINEAPPLE When cutting a pineapple, the first step is to remove its thick, prickly outer skin. Start by putting the pineapple on its side on a cutting board. With a chef’s knife, slice off the pineapple top and a slice from the base. Stand the pineapple on the base and slice away the skin, following the natural curve of the sides. Make sure that the cuts are deep enough to remove the eyes, but not so deep that a great deal of edible flesh is removed. Once the pineapple is peeled, you can cut it into slices, chunks, etc. MELON Melons can be peeled before or after cutting. To make the melon more stable as you work, cut a slice from both ends. After cutting the top and the bottom off of the melon, cut the rind away. Use a chef’s knife to follow the curve of the melon. Cut the melon in half and scoop out the seeds. Be careful not to gouge the flesh of the fruit. The melon can now be made into melon balls, cut into slices, or cut into cubes or diced.
www.ciachef.edu/enthusiasts
KIWI Although the fuzzy kiwi peel is edible, it is almost always removed before serving. Cut the top and bottom off the kiwi to create a flat surface. Using a sharp paring knife, carefully cut away the remaining peel from top to bottom. Another method is to use a spoon. Carefully wedge a spoon between the peel and the flesh of the fruit and rotate it around the fruit to remove the peel. The curved bowl of the spoon should remove very little of the fruit’s flesh.
CITRUS FRUITS Citrus zest is the outer portion of the fruit’s peel or rind. The zest includes only the skin’s brightly colored part, not the underlying white pith, which has a bitter taste. For long, fine, thin strips, use a citrus zester. This specialized tool does not peel deeply enough to cut away the pith. Alternately, use a vegetable peeler to cut thin layers of peel and then cut into fine shreds, or use a Microplane or box grater to produce fine shavings.
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CIA SOPHISTICATED PALATE
Epicurean Adventures in the Napa Valley Awaken your senses. Indulge your passion for food and wine with the Napa Valley’s legendary vineyards, farms, and chefs as your inspiration. Our exclusive CIA Sophisticated Palate™ programs were designed by Chef John Ash and CIA faculty for people like you—connoisseurs with an appreciation for fine living and a desire to expand their horizons. You’ll learn to prepare bold cuisines and explore the subtleties of food and wine pairing. You’ll stretch your cooking skills, grow your understanding of flavor, and enjoy the camaraderie of fellow food aficionados in a region that’s home to a vibrant community of chefs and bursting with fresh, flavorful ingredients. From hands-on cooking instruction and exhilarating discussions to visits with local purveyors and the shared pleasures of the table, CIA Sophisticated Palate is an unforgettable experience.
Mushrooms, Walnuts, Beets, and Baby Greens with Herb and Truffle Vinaigrette from Breakfasts & Brunches
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Just the Way
FOODS AND FLAVORS FROM THE CALIFORNIA HARVEST
You Like It
CA Oct. 18, 8 a.m.–3:30 p.m., $495
• • • •
Napa and Sonoma epitomize what living and eating in Northern California is all about. In this one-day program, you will: Prepare contemporary dishes that exemplify current culinary trends in Northern California. Focus on local products and producers that have helped define the cooking of this region. Discover and enjoy special wines of the area and learn a bit about how to pair them with food. Discuss Northern California’s commitment to sustainability and how you can incorporate these principles into your cooking.
A TASTE OF NORTHERN CALIFORNIA CA July 25–26, 8 a.m.–9 p.m., $1,195
•
• • • •
Over two days, you’ll have the chance to intimately explore the now-legendary foods and wines of California’s Wine Country: Utilize the bounty of California’s ingredients, including the produce, cheeses, meats, and seafood that have helped define “California cuisine.” Prepare signature dishes using a variety of cooking techniques, including grilling, slow roasting, braising, and more. Study in depth some of the special wines from California that have helped shape the region’s cuisine. Learn more about the fundamentals of food and wine pairing. Visit artisan purveyors and wineries to gain a deeper insight into the special people who help make California such a beloved culinary destination.
CREATE A CUSTOM SOPHISTICATED PALATE EXPERIENCE If you’re looking for the perfect way to mark a milestone birthday, bring far-flung friends or family together, or build teamwork with colleagues, consider CIA Sophisticated Palate. By advance arrangement, we can create a custom program for your private group of 6 to 12 guests tailored to fit your interests and skills—and your busy schedules. You tell us the type of cuisine you’d like to explore, the topics you want to delve into, and every other ingredient of your fantasy epicurean getaway. We’ll create a custom program that gives you all the personal, hands-on kitchen instruction; invigorating discussions; and behind-the-scenes insights into the Napa Valley food and wine scene that CIA Sophisticated Palate is known for. Call our hospitality and guest programs manager at 707-967-2328 today!
Please note that course time covers morning hands-on sessions and afternoon and evening excursions and activities.
“What an amazing experience, to not only be immersed in a specific cuisine, learning the nuances of both technique and indigenous ingredients, but to do so in such a spectacular facility under the caring, hands-on tutelage of a worldrenowned chef. Kudos to the CIA’s Sophisticated Palate program!” —Ron Bennett, Philadelphia, PA
NY Hyde Park, NY
CA St. Helena, CA
www.ciachef.edu/enthusiasts
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CIA SOPHISTICATED PALATE (cont.)
PRICING AND CONFIRMATION CIA Sophisticated Palate prices include all instruction and scheduled off-campus sessions, along with breakfasts, lunches, and selected dinners. Once registered, you will receive a confirmation package in the mail. This package will include everything you need to know regarding your schedule of events and the Greystone campus.
GUEST SERVICES Providing guests with exceptional hospitality comes as second nature to The Culinary Institute of America, so you can rest assured that every detail during your stay at Greystone will be attended to. Call on our guest services manager for assistance with just about anything you might need—whether you’re looking for restaurant recommendations, directions, or interesting places to visit on your free time, we’ve got you covered.
REGISTER NOW—SPACE IS LIMITED To give you the best, most in-depth experience possible, all CIA Sophisticated Palate classes are limited to just 12 participants. Reserve your spot today!
Tool Kit—CIA Sophisticated Palate A knife kit is optional for the Sophisticated Palate programs. However, you may purchase one from the CIA Masters Collection® at a special price exclusively for CIA continuing education students. The kit includes: • 8-inch Chef’s Knife • 31⁄2-inch Paring Knife • 3-inch Bird’s Beak Parer • 9-inch Bread Knife • Cutlery Drawer Storage • 51⁄2-inch Utility Knife • 5-inch Cook’s Knife • 7-inch Santoku Knife • Sharpening Steel • Black Knife Roll Bag Retail Price: $430 Your CIA Sophisticated Palate Price: $387 To order, contact the CIA at Greystone’s guest services manager at 707-967-2328 at least three weeks prior to your program date. You will receive your knife kit when you arrive.
John Ash: The Chef Behind the Program CIA Sophisticated Palate is a one-of-a-kind learning experience, so naturally there’s a truly unique chef at the center of it all—acclaimed restaurateur, educator, and author John Ash. Together with the CIA faculty, he has conceived and delivered an innovative and inspiring program for culinary connoisseurs. Chef Ash’s talent for sharing his longtime passion for food and wine led to his being named “Cooking Teacher of the Year” in 2008 by the International Association of Culinary Professionals.
Chefs” by Food & Wine. His restaurant, John Ash & Company, has earned critical acclaim since opening in 1980. He also served as culinary director for Fetzer Vineyards and is a member of the CIA at Greystone’s Professional Wine Studies faculty.
A SPECIAL OFFER FOR YOUR GUESTS After the hands-on cooking portion of the day is complete, guests of CIA Sophisticated Palate attendees are welcome to join the group in such afternoon indulgences as: • A gourmet lunch created by your travel companion • Select off-campus excursions • Dinner at the CIA’s acclaimed Wine Spectator Greystone Restaurant (available only for the two-day program) In addition, concierge services will be available to help guests make the most of their mornings in the Valley. The cost for guest participation in the afternoon indulgences is $250 for the one-day program and $500 for the two-day program. Please call our customer service associates at 1-888-995-1699 for more information about this special opportunity.
Chef Ash first burst onto the national culinary scene in 1985, when he was named one of America’s “Hot New
NY Hyde Park, NY
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August
Recipe
This Italian bread salad with fresh tomatoes and basil is perfect for a summer picnic. You can prepare it ahead of time and store it in the refrigerator for several hours before serving. The flavors are best at room temperature, so be sure to remove it from the refrigerator an hour or so before serving.
P
anzanella (Tomato-Bread Salad) Makes 6 servings
1 loaf day-old Tuscan bread (about 1 pound) 1 small red onion 1 seedless cucumber 4 ripe tomatoes (about 12 ounces) 1â „2 cup basil leaves, plus more for garnish Salt and freshly ground black pepper, as needed 1â „2 cup extra virgin olive oil 3 tablespoons red wine vinegar
Put the bread, in one large piece, into a bowl that can hold it comfortably. Add enough cold water to cover the bread almost completely. Let it soak until the bread is very moist. Drain away the water and squeeze the bread and break it up with your fingertips. It should look like a very thick soup. Slice the onion and cucumber very thinly and add them to the bread. Cut the tomatoes into small wedges and add them to the bread, reserving a few to top the salad when serving it. Tear the basil in small pieces directly into the bowl. Season the salad with salt and pepper and dress it with olive oil, tossing gently to blend. Keep the salad at room temperature if you will be serving it within an hour or so; otherwise, cover the salad and store it in the refrigerator. Just before serving the panzanella, add the vinegar and blend it into the salad. Serve the panzanella with additional fresh basil and the reserved tomato wedges on top. Source: The CIA cookbook Italian Cooking at Home
Gain a deeper understanding of the regional cuisine of Italy in our Italian Cuisine Boot Camp (p. 28) or Italian Cooking at Home (Taste of CIA Cookbooks, p. 48).
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September
Recipe
Looking for the ultimate after-school snack? Here it is: creamy milk chocolate pudding topped with whipped cream and chocolate curls. Use good-quality chocolate for a smooth texture. Chips can be difficult to melt, so opt for bar chocolate if it is available.
M
ilk Chocolate Pudding Makes 8 servings
4 ounces milk chocolate, finely chopped 3⁄4 cup sugar, divided 1⁄3 cup cornstarch 1⁄4 cup unsweetened cocoa powder 3 cups whole or low-fat milk, divided 2 large eggs 2 large egg yolks 2 tablespoons unsalted butter 1 teaspoon vanilla extract Whipped cream and chocolate curls for garnish (optional)
Place the chocolate in a nonmetal bowl. Microwave on low in 15- to 20-second increments until the chocolate appears slightly glossy but still holds its original shape. Stir chocolate to evenly distribute the heat. If necessary, continue to melt in the microwave, but remember that the chocolate’s residual heat will melt smaller pieces even after removal from the oven. In a large bowl, blend 1⁄4 cup of the sugar with the cornstarch and cocoa powder, whisking to break up any lumps. Stir in 1⁄2 cup of the milk, the eggs, and the egg yolks, and whisk together until smooth. Set aside. Combine remaining 21⁄2 cups milk with remaining 1⁄2 cup sugar in a non-reactive saucepan and bring to a boil over medium heat. Temper eggs by gradually adding about one-third of the hot milk mixture, whisking constantly. Return tempered egg mixture to the pan with the remaining milk mixture. Return pan to medium heat and stir constantly with a wooden spoon until it reaches a boil and is quite thick and very smooth, 4 to 5 minutes. Temper melted chocolate by adding about 1⁄2 cup of the hot egg mixture and stirring until very smooth. Return tempered chocolate to the pan, add the butter and vanilla extract, and stir until well blended. Pour pudding into eight 6-ounce glasses. Place a piece of parchment or waxed paper on the surface of each pudding to prevent a skin from forming; pierce it in several places to let the heat escape. Chill at least 2 hours before serving. Garnish as desired. Source: Baking at Home with The Culinary Institute of America
Dessert! Explore the wonderful world of perfect endings in Dessert Boot Camp (p. 26) or Baking at Home—The Desserts (Taste of CIA Cookbooks, p. 43).
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Here’s to a Great Meal! Every day is worth celebrating, so why not do it in style? Enjoy award-winning cuisine skillfully prepared and served by CIA students in our seven unique dining options. HYDE PARK CAMPUS: American Bounty Restaurant Apple Pie Bakery Café Escoffier Restaurant Ristorante Caterina de’ Medici St. Andrew’s Café ST. HELENA CAMPUS: Wine Spectator Greystone Restaurant SAN ANTONIO CAMPUS: CIA Bakery Café
Reservations suggested for all but the bakery cafés
www.ciachef.edu/restaurants 845-471-6608 | HYDE PARK, NY 707-967-1010 | ST. HELENA, CA 210-554-6464 | SAN ANTONIO, TX
©2011 The Culinary Institute of America
WEEKENDS AT THE CIA
Weekends Are About You And after spending a few hours with us on a Saturday or Sunday, you may just discover a new passion or hidden talent. In our Wine Explorations, CIA Samplings, and Taste of CIA Cookbook classes, we’ll unravel the mysteries of the grape, introduce you to the flavors and cuisines of the world, and get you cooking and baking recipes from the pages of our popular books. In all of our Weekend at the CIA classes, you’ll learn from our expert chefs and instructors, get a taste of all the CIA has to offer, and share the experience with other culinary devotees. Forget the obligations of Monday through Friday—just for a little while, anyway. Come indulge your senses and explore the wonderful world of food and wine at the CIA this weekend.
Grilled Chicken and Pecan Salad from Gourmet Meals in Minutes
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Taste of CIA Cookbooks When it comes to cooking, we wrote the book—and then some! Our wide variety of cookbooks cover just about every culinary niche, from brunch and breads to butchery and braising. In these handson classes, you’ll chop and cook and bake from our pages and then take the book home to do it all again in your own kitchen.
ARTISAN BREADS AT HOME NY Sept. 17, Sept. 24, Oct. 1 (Parent/Teen), Oct. 22, Nov. 5, Nov. 12, or Dec. 3; 9:30 a.m.–2:30 p.m., $250 CA Oct. 8, 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 hands-on class, we’ll uncover the mysteries of artisan bread baking and show you how to prepare a perfect loaf in your kitchen. We’ll discuss 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 the chance to get down to business, preparing and sampling a variety of delicious breads. As a participant in this class, you will receive a CIA logo apron and a copy of Artisan Breads at Home to take back to your own kitchen.
Parent and Teen Day— October 1 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 October 1 Taste of CIA Cookbook classes at our Hyde Park, NY campus 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).
BAKING FOR BRUNCH NY Sept. 24, Oct. 1 (Parent/Teen), Nov. 12, or Dec. 10; 9:30 a.m.–2:30 p.m., $250 CA Oct. 22, 9:30 a.m.–2:30 p.m., $250
BAKING AT HOME—THE DESSERTS NY Sept. 17, Oct. 1 (Parent/Teen), Oct. 22, Nov. 5, or Dec. 3; 9:30 a.m.–2:30 p.m., $250 CA Dec. 10, 9:30 a.m.–2:30 p.m., $250 TX Oct. 29, 9:30 a.m.–2:30 p.m., $250 Impress your family and friends with the delectable desserts featured in Baking at Home. During this class, you’ll learn fundamental techniques and simple recipes for preparing a selection of irresistible favorites. Through chef demonstrations, informative lectures, and kitchen production, you’ll discover how easy it can be to create impressive, professional-quality desserts in your own kitchen. Improve your baking skills today and astonish your loved ones tomorrow!
TX Nov. 12, 9:30 a.m.–2:30 p.m., $250 Freshly baked breads, muffins, scones, and pastries make a truly remarkable addition to brunch. In this class, you’ll learn techniques, tips, and tricks to make the first meal of the day the most memorable one. Following detailed chef demonstrations, we’ll prepare an assortment of sweet and savory breads and pastries perfect for your weekend gatherings. You’ll even see how quick and simple it is to produce fresh and delicious baked goods using convenience items such as store-bought puff pastry. As a participant in this class, you will receive a copy of our Breakfasts & Brunches cookbook, along with a CIA logo apron to take home.
As a student in this class, you will receive a CIA logo apron and a copy of Baking at Home with The Culinary Institute of America to take home.
“My daughter and I recently attended a weekend class at the CIA. I felt as if I stepped into one of the many cooking shows I devour on TV! I can honestly say I have a new appreciation for a chef’s daily life—hectic and ever-changing. It was a delicious experience. We are planning for our next class and are so looking forward to it.” —Barbara Nurick, Victoria, TX NY Hyde Park, NY
CA St. Helena, CA
www.ciachef.edu/enthusiasts
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WEEKENDS AT THE CIA (cont.)
BEHIND THE MEAT COUNTER NY Sept. 17 or Dec. 3; 9:30 a.m.–2:30 p.m., $325* 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 hands-on course. You will learn a variety of meat-cutting skills, 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. As a participant in this class, you will receive a copy of Kitchen Pro Series: Guide to Meat Identification, Fabrication, and Utilization, along with a CIA logo apron to take home. 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 medium-size cooler for transport. A cooler is required. *Cost of this course includes $250 for tuition and $75 for meat items fabricated in class.
BISTROS AND BRASSERIES NY Oct. 22, Nov. 12, Dec. 3, or Dec. 10; 9:30 a.m.–2:30 p.m., $250 TX Aug. 27 or Dec. 17, 9:30 a.m.–2:30 p.m., $250 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 simple yet delicious bistro classics such as beef stew with red wine, a creamy leek and cheese tart, and chocolate mousse. You’ll also enjoy chef demonstrations of omelets, crêpes, and sandwiches such as the croque monsieur, all from the pages of the CIA’s Bistros and Brasseries.
But Wait… There’s More! Check our Web site for the very latest. Our Taste of CIA Cookbook classes are so popular that we often add more dates as well as new courses. Visit www.ciachef.edu/enthusiasts/ weekends/taste.asp.
As a student in this class, you will receive a CIA logo apron and a copy of Bistros and Brasseries to take home.
BREAKFASTS AND BRUNCHES NY Sept. 17 or Oct. 22, 9:30 a.m.–2:30 p.m., $250 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 from the CIA Breakfasts & Brunches cookbook. You’ll also find out how to prepare everything from classic favorites such as buttermilk pancakes to sumptuous brunch fare like eggs Benedict. As a participant in this class, you will receive a copy of our Breakfasts & Brunches cookbook, along with a CIA logo apron to take home.
NY Hyde Park, NY
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CAKE DECORATING
CIA FAVORITES
NY Sept. 17, Oct. 1 (Parent/Teen), Nov. 5, Dec. 3, or Dec. 10; 9:30 a.m.–2:30 p.m., $250
NY Sept. 17, Sept. 24, Oct. 1 (Parent/Teen), Oct. 22, Nov. 5, Nov. 12, Dec. 3, or Dec. 10; 9:30 a.m.–2:30 p.m., $250
CA Aug. 27, 9:30 a.m.–2:30 p.m., $250
CA Aug. 13, Oct. 8, or Jan. 14, 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 enjoyable 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.
TX Aug. 20, 9:30 a.m.–2:30 p.m., $250
As a participant in this class, you will receive a CIA logo apron and a copy of the CIA Cake Art cookbook to take home.
CHOCOLATES AND CONFECTIONS AT HOME NY Sept. 17, Sept. 24, Oct. 1 (Parent/Teen), Nov. 5, Dec. 3, or Dec. 10; 9:30 a.m.–2:30 p.m., $250 CA Aug. 13, Oct. 8, or Jan. 14, 9:30 a.m.–2:30 p.m., $250 Ah, chocolate! Everyone loves it, and some even claim to be addicted to it. And who can blame them? In this hands-on class designed especially for chocoholics, you’ll learn how to prepare impressive and incredibly delicious chocolates at home. Whether your weakness is white, milk, or dark chocolate, you will prepare a selection of confections using the finest ingredients. You’ll also discuss equipment information, packaging and storage practices, and important tips for chocolate-making success. At the end of class, you’ll sample your handmade creations and take home the rest to share with family and friends. As a participant in this class, you will receive a CIA logo apron and a copy of Chocolates at Home to take back to your own kitchen.
Sample some of the CIA’s all-time favorite recipes in this class, which features dishes straight from the pages of The Culinary Institute of America Cookbook. From savory starters and hearty entrées to decadent desserts, you’ll explore it all. Through chef demonstrations and kitchen production, 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. As a participant in this class, you will receive a CIA logo apron and a copy of The Culinary Institute of America Cookbook to take home.
CLASSIC AND CONTEMPORARY SAUCES NY Sept. 17, Oct. 22, or Dec. 10; 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 perfectly balanced vinaigrette, a creamy and subtly flavored mayonnaise sauce, and 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. As a participant in this class, you will receive a copy of our Culinary Boot Camp cookbook, along with a CIA logo apron to take home.
“My class was excellent. The chef offered complete and simple instructions, and the student helpers made everything readily available and had terrific personalities; they bridged the gap between observation and hands-on success. The best thing were the tips on garnishing, prep work, and use of kitchen gadgets. I will apply what I learned and plan on returning.” —Mary Ann Monahan, Farmington, CT www.ciachef.edu/enthusiasts
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WEEKENDS AT THE CIA (cont.)
COOKING AT HOME CA Aug. 27, 9:30 a.m.–2:30 p.m., $250 In search of delicious recipes that offer everyday ease in the kitchen? If you’re new to cooking or interested in building your culinary skills, this is the class for you. From menu planning to ingredient selection to kitchen organization, you’ll learn all the fundamental techniques needed to breeze through meal preparation with speed and confidence. You’ll also enjoy chef demonstrations that guide you through a variety of cooking methods as you create simple, everyday meals. As a participant in this class, you receive a copy of Cooking at Home with The Culinary Institute of America, along with a CIA logo apron to take home.
COOKING WITH CHEESE
COOKING FOR ONE NY Sept. 17, Oct. 22, Nov. 5, or Dec. 3; 9:30 a.m.–2:30 p.m., $250 Good cooking shouldn’t be reserved just for company. During Cooking for One, you will discover the pleasures of creating delicious meals to enjoy solo. We’ll start by discussing menu planning and strategies for a delicious, healthful diet and then use basic cooking techniques to prepare a variety of dishes. This class will open your eyes to a whole new way of cooking for yourself, as you learn to prepare meals that are flavorful, interesting, and satisfying. As a participant in this class, you will receive a copy of our Cooking for One cookbook, along with a CIA logo apron to take home.
NY Dec. 3, 9:30 a.m.–2:30 p.m., $250 With countless varieties of cheese available—fresh, rind-ripened, semi-soft, blue, pasta filata, hard—how do you choose the best one for your dish? You’ll find out after participating in this trek around the world of cheese. In this course, you will learn about various cheese types and families, ripening and aging techniques, and the most popular source milks. You will also discover the simplicity of making fresh cheese at home, enjoy a cheese tasting, and learn to prepare a selection of cheese-based dishes, from a fresh mozzarella appetizer to a savory cheese soufflé. Participants in this class will receive a CIA logo apron and a copy of the CIA’s Kitchen Pro Series: Guide to Cheese Identification, Classification, and Utilization to take home.
CREATIVE CUPCAKES (FORMERLY SIMPLY CUPCAKES)
NY Sept. 17, Oct. 1 (Parent/Teen), Oct. 22, Nov. 12, Dec. 3, or Dec. 10; 9:30 a.m.–2:30 p.m., $250 CA July 23, 9:30 a.m.–2:30 p.m., $250 What’s playfully sweet and utterly delightful? Cupcakes! It’s no wonder these little charmers are all the rage—they’re just about everyone’s favorite treat and they 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. As a participant in this class, you will receive a copy of our Cake Art cookbook, along with a CIA logo apron to take home.
NY Hyde Park, NY
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CA St. Helena, CA
TX San Antonio, TX 1-888-995-1699
EVERYDAY GRILLING
GLUTEN-FREE BAKING
(FORMERLY GRILLING)
NY Sept. 24 or Oct. 22; 9:30 a.m.–2:30 p.m., $250 CA July 23, 9:30 a.m.–2:30 p.m., $250
NY Sept. 24 or Nov. 12; 9:30 a.m.–2:30 p.m., $250 CA Sept. 24, 9:30 a.m.–2:30 p.m., $250
Grilling isn’t just for steaks and burgers—this popular cooking technique can be used to produce a variety of foods with exotic flavors. Focusing on the lessons and recipes from the CIA Grilling cookbook, you’ll learn the tips and tricks for preparing nearly any food on the grill. From zesty appetizers to mouth-watering entrées to luscious desserts, there’s no limit to what you can prepare over the flame. Join us for this introductory class and we’ll satisfy your passion for outdoor grilling and culinary adventure.
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 hands-on course, you’ll discover how to create sweet and savory recipes straight from the pages of Gluten-Free Baking. 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-to-master baking techniques.
Participants in this class will receive a CIA logo apron and a copy of The Culinary Institute of America’s Grilling cookbook to take home.
As a participant in this class, you will receive a copy of Gluten-Free Baking and a CIA logo apron to take home.
THE FLAVORS OF ASIA
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.
TX Aug. 6 or Sept. 17, 9:30 a.m.–2:30 p.m., $250
NY Sept. 17, Sept. 24, Oct. 22, Nov. 5, Nov. 12, Dec. 3, or Dec. 10; 9:30 a.m.–2:30 p.m., $250 CA Oct. 22, 9:30 a.m.–2:30 p.m., $250
NEW! GLUTEN-FREE COOKING NY Sept. 24 or Nov. 12, 9:30 a.m.–2:30 p.m., $250
TX Oct. 15, 9:30 a.m.–2:30 p.m., $250 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 one-day exploration of the intricacies of Asian cookery, you’ll learn about the cuisines of Vietnam, Thailand, China, Japan, Korea, and India. 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. Then, using the cooking methods, ingredients, and flavor profiles discussed in class, you’ll prepare a variety of authentic Asian dishes. As a participant in this class, you will receive a CIA logo apron and a copy of the CIA Flavors of Asia cookbook to take home.
Pizza, pasta, stew, and pot pie! This may sound like a litany of foods you have to avoid on a gluten-free diet, but it’s really just a small sample of the terrific savory gluten-free recipes you’ll enjoy in this hands-on class. Just imagine having the freedom to make your own custom pizza; a soft, chewy pretzel; or a stick-to-yourribs quiche with a creamy filling and a flaky crust. We’ll show you how to make nearly any meal gluten-free. You’ll learn about what ingredients you can and can’t use in gluten-free cooking, how to spot the hidden gluten in food, and where to shop for gluten-free products. You can also look forward to gluten-free versions of dumplings and flour-based sauces such as béchamel and brown sauce. As a participant in this class, you will receive a CIA logo apron and a copy of Gluten-Free Baking to keep. Please note that this class is not taught in a gluten-free facility. In addition, the emphasis of this class is gluten-free cooking; other dietary needs will not be addressed.
www.ciachef.edu/enthusiasts
Issue 12
TASTE 47
WEEKENDS AT THE CIA (cont.)
GOURMET MEALS IN MINUTES
AN INDIAN FEAST
NY Sept. 17, Sept. 24, Oct. 1 (Parent/Teen), Oct. 22, Nov. 5, Nov. 12, Dec. 3, or Dec. 10; 9:30 a.m.–2:30 p.m., $250
NY Sept. 17, Oct. 22, Nov. 5, Nov. 12, or Dec. 10; 9:30–2:30 a.m., $250
TX Aug. 13, 9:30 a.m.–2:30 p.m., $250
TX Sept. 24, 9:30 a.m.–2:30 p.m., $250
With today’s hectic pace, there doesn’t seem to be enough time to prepare creative and flavorful meals. But it is possible. Inspired by the CIA Gourmet Meals in Minutes cookbook, this course focuses on culinary foundation techniques that will help enhance your kitchen knowledge, hone your skills, and increase your speed and efficiency. You’ll learn to prepare a variety of foolproof recipes that save precious minutes at mealtime without sacrificing flavor. Forget takeout—get ready to cook at home!
Explore the mystique and lore of one of the most colorful and exciting culinary regions of Asia. As a nation of 28 states, India contains a dramatic range of cuisines showcasing seasonal ingredients and unique cooking techniques. During this rich and informative culinary expedition, the distinct preferences of India’s most influential states will be unveiled as you prepare authentic dishes from Kerala, Gujarat, Goa, West Bengal, Tamil, and Punjab. Featured dishes include lamb with vinegar and garlic, cashew nuts with coconut, mixed vegetable curry, chicken with mustard seeds, black pepper rice, Goan bread, and naan bread.
As a participant in this class, you will receive a CIA logo apron and a copy of The Culinary Institute of America’s Gourmet Meals in Minutes to take home.
HEALTHY COOKING AT HOME NY Sept. 17, Sept. 24, Oct. 22, Nov. 5, Nov. 12, or Dec. 10; 9:30 a.m.–2:30 p.m., $250 CA Oct. 22, 9:30 a.m.–2:30 p.m., $250 Who says food can’t be nutritious and delicious? This class will show you how to create mouthwatering dishes with sophisticated appeal sure to satisfy health-conscious folks and skeptics alike. You will learn about current health and wellness issues as well as ingredients and cooking techniques you can use to build a healthier you. After reviewing the menu of our flavorful seasonal recipes, you’ll be eager to head right into the CIA kitchen to prepare them. Healthy cooking never tasted so good! As a participant in this class, you will receive a copy of our Healthy Cooking at Home cookbook, along with a CIA logo apron to take home.
HORS D’ OEUVRE FOR THE HOLIDAYS NY Nov. 5, Nov. 12, Dec. 3, or Dec. 10, 9:30 a.m.–2:30 p.m., $250
As a participant in this class, you will receive a CIA logo apron and a copy of The Flavors of Asia to take home.
NEW! ITALIAN COOKING AT HOME NY Sept. 17, Sept. 24, Oct. 1 (Parent/Teen), Oct. 22, Nov. 5, Nov. 12, Dec. 3, or Dec. 10; 9:30 a.m.–2:30 p.m., $250 CA Sept. 24 or Jan. 14, 9:30 a.m.–2:30 p.m., $250 TX Nov. 5, 9:30 a.m.–2:30 p.m., $250 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), from fresh pastas and crespelle (sfoglie) to sweets (dolci). We’ll explore traditional favorites like creamy risotto and tiramisu, and also sample a selection of lesser-known—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. As a participant in this class, you will receive a CIA logo apron and a copy of Italian Cooking at Home to keep.
TX Dec. 3, 9:30 a.m.–2:30 p.m., $250 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.
“I couldn’t have won Top Chef without the training in basic techniques that I received at the CIA.” —Hung Huynh ’02
As a participant in this class, you will receive a CIA logo apron and a copy of the CIA Hors d’Oeuvre at Home cookbook to keep.
NY Hyde Park, NY
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CA St. Helena, CA
TX San Antonio, TX 1-888-995-1699
ONE DISH MEALS
PRODUCE: FROM APPLES TO ZUCCHINI
NY Nov. 5; 9:30 a.m.–2:30 p.m., $250
NY Sept. 17 or Sept. 24, 9:30 a.m.–2:30 p.m., $250
CA Aug. 13, 9:30 a.m.–2:30 p.m., $250 TX Nov. 12, 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 hands-on class, you will discover easy-to-master cooking techniques and flavorful recipes for an exciting assortment of delicious, everyday selections. From slowcooked braises to simple pasta dishes that can be assembled in minutes, you’re sure to enjoy the globally inspired cuisine featured in this class. As a participant in this class, you will receive a CIA logo apron and a copy of the CIA’s One Dish Meals to take home.
POULTRY: FROM ROOSTERS TO ROASTERS NY Nov. 5, 9:30 a.m.–2:30 p.m., $250 Whether it’s served for a casual weekday meal or at a sophisticated dinner party, poultry can add both versatility and elegance to your menu. In this class, you will discover an exciting variety of ways to prepare everything from chicken and turkey to goose and duck. Through chef demonstrations and hands-on cooking, you will learn how to fabricate, grill, sauté, roast, brine, and carve the perfect bird. Featured recipes include Frenched chicken breast with fresh basil sauce, apple-walnut-stuffed Cornish game hen, Columbian chicken sancocho, chicken paprikash, turkey pastrami, roast goose Grand Marnier, and duck magret with sauce cassis. Participants in this class will receive a CIA logo apron and a copy of the CIA’s Kitchen Pro Series: Guide to Poultry Identification, Fabrication, and Utilization to take home.
Store-bought or straight from the garden, fruits and vegetables provide limitless options for mealtimes. Whether it’s a spicy stirfry loaded with fresh veggies or a hot fruit cobbler, seasonal produce makes recipes extra-special. In this class, you will prepare a variety of dishes incorporating items from the year’s harvest. You will also learn how to choose a broad assortment of produce at the supermarket, along with the best cooking methods for your selection. Come join us as we take full advantage of what’s at the peak of season. As a participant in this class, you will receive a CIA logo apron and a copy of the CIA Vegetables cookbook to take home. Please note that this is not a vegetarian class.
SEASONS IN THE WINE COUNTRY CA July 23, Aug. 27, Oct. 8, or Dec. 10; 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. As a participant in this class, you will receive a CIA logo apron and a copy of Seasons in the Wine Country: Recipes from The Culinary Institute of America at Greystone.
SHARPENING YOUR KNIFE SKILLS NY Sept. 24 or Dec. 3; 9:30 a.m.–2:30 p.m., $250 TX Oct. 29, 9:30 a.m.–2:30 p.m., $250
“Loved it! It was a lot of fun to work with a funny and down-to-earth culinary expert like Chef Hinnerk, and having the student helper around to assist us really added to our experience. The best part was meeting and working with other food enthusiasts who shared my passion for food. Plus, it was wonderful to work in such a nice, large kitchen and take a tour of the CIA premises. I would love to return.”
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. As a participant in this class, you will receive a copy of the CIA textbook In the Hands of a Chef, along with a CIA logo apron to take home.
—Rashda Khan, San Angelo, TX www.ciachef.edu/enthusiasts
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WEEKENDS AT THE CIA (cont.)
NEW! SINGAPOREAN CUISINE
SPAIN AND THE WORLD TABLE
TX Oct. 22, 9:30 a.m.–2:30 p.m., $250
NY Sept. 17, Sept. 24, Oct. 1 (Parent/Teen), Oct. 22, Nov. 5, Nov. 12, Dec. 3, or Dec. 10; 9:30 a.m.–2:30 p.m., $250
Explore one of the most vibrant cuisines on the planet with a menu that features Hainanese chicken rice, beef rendang, char kway teow, and many other iconic street foods and home-style dishes. Steeped in ethnic and cultural diversity, the people of Singapore have created a distinct way of life with an unparalleled love for food. Through classroom discussions, chef demonstrations, and hands-on cooking, this class will introduce you to the fresh, exciting flavors of the country. You will discover new ingredients, practice authentic cooking techniques, and prepare and sample a variety of classic Singaporean dishes. As a participant in this class, you will receive a CIA logo apron and a copy of The Flavors of Asia to keep.
CA Sept. 24, 9:30 a.m.–2:30 p.m., $250 TX Sept. 10, 9:30 a.m.–2:30 p.m., $250 Experience one of Spain’s greatest culinary inventions—tapas! These incredibly satisfying small bites have become popular throughout the world, and now you can discover for yourself why they’re all the rage. In this hands-on course, you’ll explore the excitement, passion, and innovation of Spanish cooking and gain the culinary know-how and appetizing recipes to make tapas any time you have the urge. From simple finger foods to complex, hearty dishes, get ready to fall in love with Spain’s “little plates.”
(FORMERLY SOUPS)
As a participant in this class, you will receive a CIA logo apron and a copy of the CIA Spain and the World Table cookbook to take home.
NY Sept. 24, Nov. 5, or Dec. 3; 9:30 a.m.–2:30 p.m., $250
UNDER THE SEA
SOUPS FOR ALL SEASONS
NY Sept. 24, Nov. 5, or Dec. 10; 9:30 a.m.–2:30 p.m., $325*
CA Dec. 10, 9:30 a.m.–2:30 p.m., $250 TX Dec. 10, 9:30 a.m.–2:30 p.m., $250 What could be more comforting than a bowl of homemade soup? Whether it’s a clear broth, creamy purée, chunky gumbo, or ribsticking chowder, 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. By the end of the day, you’ll realize just how versatile soups can be! As a participant in this class, you will receive a CIA logo apron and a copy of The Culinary Institute of America’s Book of Soups to take home.
“Spain and the World Table was the best CIA class we have taken, filled with lots of tips and laughs. The instructor and staff were knowledgeable and very helpful. We’d consider making the trip again.”
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 hands-on 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 using the information discussed in class as your guide, you will then prepare a variety of “local” shellfish and finfish. As a participant in this class, you will receive a CIA logo apron and a copy of Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication, and Utilization to take home. 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 medium-size cooler for transport. A cooler is required. *Cost of this course includes $250 for tuition and $75 for fish and seafood items fabricated in class.
—Kathy Yerger and Brad Hahn, Forestville, CA
NY Hyde Park, NY
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CA St. Helena, CA
TX San Antonio, TX 1-888-995-1699
October
Recipe
Who says you have to spend a lot of time in the kitchen when you’re entertaining? Minimal fuss and quick cleanup make this one-pot meal perfect for a casual get-together. Just put your ingredients in a slow cooker and come back to a warm, hearty dish ready to enjoy with family and friends.
S
hrimp and Chicken Jambalaya Makes 8 servings
11⁄2 pounds boneless chicken thighs, cubed 1 pound andouille sausage, sliced 1⁄2-inch thick (see Chef’s Tip at right) 2 cups finely chopped yellow onion 2 cups diced green bell pepper 11⁄2 cups diced celery 2 cups chopped plum tomatoes, peeled and seeded, juices reserved (about 1⁄2 cup) 2 cups chicken broth 2 teaspoons minced garlic 2 tablespoons paprika 1⁄4 teaspoon ground cayenne 1⁄4 teaspoon ground black pepper 1 bay leaf 1⁄4 cup fresh basil leaves, rolled and sliced thin 2 teaspoons chopped fresh thyme 1 teaspoon Tabasco sauce 11⁄4 pounds jumbo (21 to 25 count) shrimp, peeled and deveined 4 cups cooked short-grain rice 1 cup sliced scallions, both white and green parts
In a slow cooker, combine chicken, sausage, onion, green bell pepper, celery, tomatoes, and broth. Stir in garlic, paprika, cayenne, black pepper, and bay leaf. Cover and cook on LOW for 6 hours or on HIGH for 3 hours. Stir in the basil, thyme, Tabasco, and shrimp; cover and cook on HIGH until the shrimp are cooked through, about 5 to 7 minutes. Discard bay leaf and serve over cooked rice. Top with the sliced scallions. Chef’s Tip: Andouille sausage is an important part of this jambalaya because it adds a rich, smoky flavor along with plenty of garlic and spice. If andouille sausage isn’t easy to find in your area, substitute other available spicy sausages such as chorizo or linguica. For easy preparation, place the sausage in the freezer for about 1 hour before slicing. Sausage that is very cold or slightly frozen is easier to cut and will maintain its shape better. Source: Adapted from the CIA cookbook One Dish Meals
Ready to try more exciting dishes like this one? Sign up for World Cuisine Boot Camp (p. 31) or One Dish Meals (Taste of CIA Cookbooks, p. 49). And get more familiar with preparing seafood in Under the Sea (Taste of CIA Cookbooks, p. 50).
www.ciachef.edu/enthusiasts
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WEEKENDS AT THE CIA (cont.)
CIA Samplings
HOT LATIN COOKING
Just as the title suggests, in these courses you’ll get a sampling of the CIA education experience. Through demonstrations, tastings, and some hands-on cooking, you’ll expand your knowledge, explore new flavor profiles, and watch two hours fly by in the CIA kitchens.
CA July 30; 10:30 a.m.–12:30 p.m. or 2:30–4:30 p.m.; $95
BOLD FLAVORS FROM TUSCANY CA Sept. 3 or Sept. 17; 10:30 a.m.–12:30 p.m. or 2:30–4:30 p.m.; $95 The hearty flavors of Tuscan cuisine rely on fresh, quality ingredients. Just like in the Napa Valley, Tuscan food is tied to the agriculture of the area: the olive tree, the vineyard, and the garden. Favorites such as pappardelle and tacconi pastas are topped with a rich sauce made with game, wild mushrooms, or rabbit and sage. In this class, we will relish in keeping the tradition of simplicity and create comfort food, Tuscan-style.
NEW! FESTIVE HOLIDAY BITES CA Dec. 3 or Dec. 17, 10:30 a.m.–12:30 p.m. or 2:30–4:30 p.m., $95 From an intimate family gathering to an elegant affair, stress need not be a main ingredient this holiday season. Join us for a handson holiday cooking class, where you will rediscover some old traditions and try some exciting new creations. You’re sure to take home the inspiration to pull off that perfect holiday party to wow your family and friends!
FLAVORS OF THE NEW SPANISH TABLE CA Nov. 12 or Nov. 26; 10:30 a.m.–12:30 p.m. or 2:30–4:30 p.m., $95 Exquisite in their simplicity and representative of the casual entertaining of Spain, tapas are all the rage. These incredibly satisfying “little plates” have become popular throughout the world, and in this class you’ll get an introduction to the recipes and techniques for preparing everything from light finger foods to heartier small bites. You’ll work with classic ingredients such as olive oil, almonds, hazelnuts, piquillo peppers, saffron, anchovies, coarse sea salt, and smoky paprika as you enjoy a taste of the Spanish table. Olé!
GLORIOUS FOODS OF GREECE CA July 16; 10:30 a.m.–12:30 p.m. or 2:30–4:30 p.m.; $95 Perhaps the most important thing to know about Greek food is that eating out and sharing the meal is as important as the food itself. While the main ingredients of Greek cooking are basic and few— olive oil, honey, yogurt, fresh fruits and vegetables, lamb, and fish— the manner in which they are prepared is virtually endless. Join us and discover the wide variety of delicious and healthy Greek dishes. From recipes showcasing meat and seafood to vegetarian delights, you are sure to enjoy the pleasures of the Greek table. NY Hyde Park, NY
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This is the class for you if you’ve vacationed in Latin America and want to recreate its lively salsas and dishes, if you trace your roots back to the region and yearn for long-remembered treats, or if you simply want to know how to prepare Latin dishes at home. Cuban salsas, various rice and bean concoctions, and Brazilian cazuelas are just a few of the dishes from our Southern neighbors that you may explore in this class.
THE NORTH AFRICAN SPICE KITCHEN CA July 2; 10:30 a.m.–12:30 p.m. or 2:30–4:30 p.m.; $95 Exotic delights and complex layers of flavor are characteristic of North African cuisine. In this class, you’ll explore some of the common ingredients and pantry items shared by North African countries bordering the Mediterranean, such as Morocco and Tunisia. You’ll also examine the characteristics that differentiate North African cuisine, with an emphasis on its use of spices and spice blends. From saffron and turmeric to cinnamon, ginger, and hot peppers, you’ll create dishes with maximum flavor in minimum time.
TASTES OF THE NAPA VALLEY CA July 9, Oct. 1, Oct. 15, or Oct. 29; 10:30 a.m–12:30 p.m. or 2:30–4:30 p.m., $95 Born of the flavors of wine, the small bites of the Napa Valley speak of sun-soaked days and sensual flavors from local farms and regional food producers. Using stellar ingredients and keeping things simple is the mantra of seasonal cooking, and in this class, you’ll discover ways to bring a little bit of wine country to your next casual gathering of friends and family. This class will feature recipes and wine pairing suggestions from Seasons in the Wine Country: A Year at CIA Greystone.
TASTE OF THE WINE COUNTRY KITCHEN CA July 23, Aug. 6, Aug. 20, Jan. 21, Jan. 28; 10:30 a.m.–12:30 p.m. or 2:30–4:30 p.m., $95 Enjoy preparing seasonal temptations from the CIA’s Wine Spectator Greystone Restaurant—an array of small bites with a bold interpretation of world flavors. Working side by side in our teaching kitchens, you and your classmates will create some of our favorite dishes. And when you’re done, you’ll be ready to make these recipes at home, creating a bit of wine country wherever you go!
TX San Antonio, TX 1-888-995-1699
November
Recipe
Take your next tailgating party up a notch with something unexpected. Our easy grilled pizza is sure to be a hit. Make the dough ahead of time and have all your ingredients chopped and ready to go, so all you have to do on game day is assemble and grill the pizza. If making individual pizzas, have your friends create their own.
G
rilled Pizza
Makes one 12-inch pizza or four individual pizzas
21⁄2 teaspoons active dry yeast 2 cups warm water 2 cups all-purpose flour 1 cup semolina flour, plus extra for dusting 1 tablespoon salt 1⁄4 cup olive oil 11⁄2 cups prepared tomato sauce 2 cups grated mozzarella 1⁄4 cup sautéed diced onions 2 tablespoons fresh basil, rolled and sliced thin
Combine yeast and water in a medium mixing bowl and stir to dissolve. Let the mixture sit until a thick foam forms. Add the flours and salt to the yeast and stir by hand, or mix on medium speed in an electric mixer, using the dough hook attachment, until the dough is smooth and elastic, about 5 minutes. Transfer dough to a lightly oiled bowl. Cover with a clean kitchen towel and let rest at room temperature until doubled in size, about 11⁄2 hours. Gently fold dough over and let it rise for another 45 minutes. The dough is ready for use now or can be covered and refrigerated for up to 2 days. Preheat a gas grill to high. If using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash. Spread the coals in an even bed. Clean the cooking grate. Roll or stretch the dough into a 12-inch round. If preparing individual pizzas, divide dough into four pieces and stretch into rounds. Lay the dough round(s) on a lightly floured surface. Brush olive oil over the entire dough round(s). Place dough directly on grill with the oiled side face-down. Brush dough with remaining olive oil. Grill until dough is marked and puffs slightly, 3 to 4 minutes. Flip over with tongs and top with tomato sauce, cheese, and onions. Cover grill. Cook until crust is golden and cheese is melted, about 2 to 3 minutes. Remove pizza from grill and sprinkle with basil.
Everything tastes better when it’s prepared on the grill, doesn’t it? Sharpen your skills at Grilling and BBQ Boot Camp (p. 27) or Everyday Grilling (Taste of CIA Cookbooks, p. 47).
www.ciachef.edu/enthusiasts
Source: The CIA cookbook Grilling
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WINE EXPLORATIONS
Discover the World of Wine Whether you’re an aficionado seeking to round out your wine knowledge or are looking for a delicious introduction to a fascinating beverage, wine education from the CIA will get you there. Our Wine Explorations classes can run from a two-hour sampling to a four-day immersion. We’ll show you how to taste like the pros do, share the secrets of pairing wines with food, and introduce you to bold reds and bubbly sparklers. And if you’re thinking about making a living in the wine field, our Career Discovery course in the heart of the Napa Valley offers an insiders’ look at the wine business. Taste a variety of wines and learn what makes great wines great. Hear winemakers’ tricks for crafting great wines. Discover the world’s best classic grapes and the “new kids on the block.” Join us for Wine Explorations and satisfy your passion for learning more about the extraordinary world of wine.
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1-888-995-1699
FOOD AND WINE PAIRING 101
NEW! TASTING WINE LIKE A PRO—GETTING STARTED
NY Sept. 24, Nov. 5, or Dec. 10, 3–5:30 p.m., $125
CA July 16, Aug. 13, Sept. 10, Oct. 8, Nov. 12, Dec. 3, or Jan. 14; 10:30 a.m.–12:30 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.
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!
NEW! TASTING WINE LIKE A PRO—THE CLASSIC GRAPES
AN INTRODUCTION TO WINE NY Sept. 17, Oct. 22, or 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.
A JOURNEY INTO SENSORY AWARENESS: FOOD AND WINE PAIRING CA July 31, Aug. 21, Sept. 25, Oct. 30, Nov. 27, or Dec. 18; 1:30–4 p.m., $95 Spend an afternoon exploring and refining your culinary sensory awareness. During this class, Chef John Ash will review the dynamics of how we taste and then dive into an exploration of how food and wine interact with each other. You’ll come away with some basic templates to help you put food and wine together. You’ll also have a much better understanding of how to make positive matches happen, whether you’re dining at a restaurant or in your own home.
“A group of six of us attended Tasting Like a Pro and had a fabulous time! The classroom setting was very professional and made me feel like I was a true wine pro. Thanks for such a wonderful and affirming experience.”
CA July 23 or Oct. 22, 10:30 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!
NEW! TASTING WINE LIKE A PRO— NEW KIDS ON THE BLOCK CA Aug. 27 or Dec. 17, 10:30 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.”
NEW! TASTING WINE LIKE A PRO— THE WINEMAKER’S MAGIC CA Sept. 24 or Jan. 28, 10:30 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!
—Monica Kirk, Manahawkin, NJ
NY Hyde Park, NY
CA St. Helena, CA
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WINE EXPLORATIONS (cont.)
CAREER DISCOVERY—THE PROFESSIONAL WORLD OF WINE CA Nov. 28–Dec. 1, 9 a.m.–3:30 p.m., $895 If you love wine and have always wanted to be in the wine business, this exciting, information-packed course is for you. You’ll experience sensational in-depth wine tastings with our renowned wine instructors and talented Napa Valley winemakers, and get the inside scoop about what goes on in the wine business. You’ll build your wine knowledge and explore many aspects of this fascinating field. And you will: • Taste and evaluate wines as professionals do. • Explore a Napa Valley vineyard and learn how viticultural techniques shape a wine’s flavor. • Tour a working Napa Valley winery to taste and discuss current winemaking techniques. • Analyze the philosophies behind successful wine and food pairing, and participate in tastings to illustrate such pairings. • Visit a wine retail merchant and discover how the business of wine works, including wholesale and retail price structuring, basic media and promotional concepts, and wine’s path from the vineyard to the table. • Understand proper wine service and etiquette. Dress code: The dress code for this course is business casual. Blue jeans, shorts, tank tops, and open-toed sandals are not permitted. When visiting vineyards and wineries, sturdy, flat-soled 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. Please note: this class is open to students 21 years and older.
Caught the Wine Bug? You’ve taken Career Discovery—The Professional World of Wine, and you now know for sure—a career in wine is definitely for you. Prepare for that career by enrolling in the Accelerated Wine and Beverage Certificate Program. CIA Wine Studies 1-800-CULINARY (285-4627) www.ciaprochef.com/winestudies
NY Hyde Park, NY
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TX San Antonio, TX 1-888-995-1699
Eat, Taste, Think, Shop, and Cook Like a Chef
Spice Islands Marketplace at Greystone ®
2555 Main Street, St. Helena, CA 94574 • 10 a.m.–6 p.m., Every Day 707-967-2309 or 1-888-424-2433 • www.ciastore.com ©2011 The Culinary Institute of America
CIA HOLIDAY COURSES
Add a New Twist to Your Holiday Traditions Join us this November or December for a CIA “Holidays” course and get into the spirit of the season. What could be more fun and easy than cooking and baking your holiday treats in our kitchens? You can even learn all about sparkling wines so you’re ready to host the best New Year’s celebration ever. From luscious pies and cookies to festive main dishes, the recipes you’ll prepare in our special themed classes will set you up for a season of exceptional entertaining.
Ginger Cake from Baking Boot Camp
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NEW! FESTIVE HOLIDAY BITES
HOLIDAY COOKIES AT THE CIA
CA Dec. 3 or Dec. 17, 10:30 a.m.–12:30 p.m. or 2:30–4:30 p.m., $95
NY Dec. 16, Dec. 17, Dec. 17 (Parent/Teen), Dec. 19, or Dec. 20, 8:30 a.m.–1:30 p.m., $185
From an intimate family gathering to an elegant affair, stress need not be a main ingredient this holiday season. Join us for a handson holiday cooking class, where you will rediscover some old traditions and try some exciting new creations. You’re sure to take home the inspiration to pull off that perfect holiday party to wow your family and friends!
NEW! GLUTEN-FREE HOLIDAY COOKIES NY Dec. 17, 8:30 a.m.–1:30 p.m., $185 Cookies hold a special place in many hearts, especially during the holidays. If you’ve ever tried converting your favorite family recipes into gluten-free versions and had mixed results, you can look forward to starting some new traditions with the cookies you’ll prepare in this class. How about some cream cheese rugelach, pecan diamonds, shortbread, spritz cookies, and macaroons? You’ll learn the proper mixing, baking, and shaping techniques for preparing these sweet treats. We will also discuss substitute ingredients used to make gluten-free cookies with the flavor and texture of bakery varieties. Your guests are in for a treat this holiday season—especially when you take all of your cookies home to share. As a participant in this class, you’ll enjoy lunch and receive a CIA logo apron to take home.
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. As a participant in Holiday Cookies at the CIA, you’ll enjoy lunch and receive a CIA logo apron.
HOLIDAY PIES AT THE CIA NY Nov. 21 or Nov. 22, 8:30 a.m.–1:30 p.m., $185 This year, do your holiday pie baking in our bakeshops! During this one-day class, you’ll discover the secrets to creating showstopping slices. Beginning with a lesson on pie dough basics, you’ll learn the step-by-step techniques for making flakey, buttery crust. You will then prepare a variety of pies to take home. You’re sure to impress your holiday guests when you present them with these creations. From pumpkin and pecan to apple, we’re featuring everyone’s favorite flavors. As a participant in Holiday Pies at the CIA, you’ll receive a CIA logo apron and also enjoy lunch.
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.
HORS D’ OEUVRE FOR THE HOLIDAYS
HOLIDAY BOOT CAMP
TX Dec. 3, 9:30 a.m.–2:30 p.m., $250
NY Nov. 10–11 or Dec. 1–2, 7 a.m.–4 p.m., $895
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.
The rush of holiday entertaining will be here before you know it, and Holiday Boot Camp will give you the game plans, recipes, and confidence to cook for all the season’s gatherings. You’ll learn to roast poultry and meats to perfection, make home-style pan gravy, and prepare traditional side dishes and tempting desserts. You’ll also discover new twists on old favorites, as you learn to create delicious and beautifully presented appetizers, vegetables, entrées, soups, and desserts that will wow your guests. You will also taste a variety of holiday beverages and tour the CIA campus. As a Holiday Boot Camp participant, you’ll receive a chef’s uniform, which includes a jacket, pants, and a neckerchief. Paper chef’s hats, side towels, and aprons will be provided in class.
NY Nov. 5, Nov. 12, Dec. 3, or Dec. 10, 9:30 a.m.–2:30 p.m., $250
As a participant in this class, you will receive a CIA logo apron and a copy of the CIA Hors d’Oeuvre at Home cookbook to keep.
*On select class days, you’ll return to campus for dinner in the CIA’s on-campus public restaurants. You’ll also be treated to a tour of the CIA campus during regular class hours.
NY Hyde Park, NY
CA St. Helena, CA
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SAN ANTONIO DEMO COURSES
CIA San Antonio: A First Taste Come to the CIA San Antonio campus and see what all the excitement is about! During each of these interactive programs, you’ll watch a culinary demonstration by our chefinstructors, enjoy tastings of the items prepared, and take the recipes home. As an added bonus, you can apply the $39.95 “First Taste” demo fee to any future class for food enthusiasts you take at the CIA.
Seared Tuna and Salsa Verde with Black Bean Salad and Cornbread from Gourmet Meals in Minutes
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MODERN AND TRADITIONAL ROASTED CHICKEN RECIPES TX Dec. 3, 10 a.m.–12:30 p.m., $39.95 Learn the principles of preparing the perfect roasted chicken. In this demonstration class, our chef will prepare a variety of both classic and modern dishes and discuss tips for complete utilization of the bird. As part the session, you will taste and explore dishes such as traditional roasted chicken with pan gravy; pan-roasted semi-boneless half chicken with sage, roasted garlic whipped potatoes, and pan reduction sauce; and pancetta-wrapped and briestuffed roasted chicken breast.
RISOTTO—CLASSIC SKILLS AND TECHNIQUES TX Nov. 5, 10 a.m.–12:30 p.m., $39.95 Explore the principles of risotto cookery. In addition to covering the essential components of the perfect risotto, you will learn how to use seasonal and regional ingredients to prepare dishes beyond the classic risotto Milanese. As part of this demonstration class, you will taste and explore a variety of risottos and discuss preparation and ingredient options.
TUNA—HORS D’OEUVRE, APPETIZERS, AND ENTRÉES TX Sept. 24, 10 a.m.–12:30 p.m., $39.95 Discover the versatility of tuna! In this demo class, you’ll not only learn new culinary techniques and sample each of the delicious items prepared, you will also receive a copy of the recipes to take home. Our menu of the day features dishes such as sesame tuna tartare with smashed avocado and arugula salad with Meyer lemon vinaigrette; marinated seared ahi tuna and edamame “hummus” with micro mint, cilantro, Key lime, sambal, and citrus ponzu; open-faced seared ahi tuna “Niçoise” salad; and tempura ahi tuna and blue crab sushi rolls.
“What an asset the CIA is to San Antonio, especially to the foodies among us who appreciate the finer points of taste and technique. The risotto workshop/demonstration class was fabulous: instructive, informative, and fun. I would definitely welcome more such user-friendly workshops on specific topics and dishes. Thank you for a lovely experience.” —Stephanie Dahl, Garden Ridge, TX
NY Hyde Park, NY
CA St. Helena, CA
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December
Recipe
Create a memorable finale for your holiday parties this year—serve fondue! Your guests will enjoy gathering around the fondue pot with a variety of goodies to dip into the chocolate. Don’t just stick with the usual pound cake bites and marshmallows; have fun with the dippers. Try mini cookies and brownies, pretzels, macaroons, rice crispy treats, and bananas.
G
rand MarnierHoney Chocolate Fondue Makes 6 servings
1 cup bittersweet chocolate, melted 1 cup semi-sweet chocolate, melted 1⁄2 cup heavy cream 2 teaspoons orange zest Pinch salt 2 tablespoons honey 1⁄4 cup Grand Marnier (optional) Assorted fresh fruit, cut into bite-sized pieces, as needed Assorted cakes, brownies, etc., cut into bite-sized pieces, as needed
Combine the melted chocolates and keep warm. Bring the heavy cream, orange zest, salt, and honey to a simmer. Remove from heat and allow to steep for 5 minutes. Strain the mixture into the chocolate and whisk together. Add the Grand Marnier and mix thoroughly. Serve warm in a fondue pot with a variety of foods to dip (e.g., strawberries with the stems on, pitted cherries, pound cake pieces, apricots, ladyfingers, orange segments, etc.). Note: If omitting the Grand Marnier, substitute an additional 1⁄4 cup of heavy cream. Variation: For white chocolate fondue, substitute 21⁄2 cups of melted white chocolate for the two chocolates. Source: The CIA cookbook Gourmet Meals in Minutes
Before you know it, the holidays will be upon us. Get ready, with one of our wide selection of CIA Holiday classes (p. 59). From two hours to two days, there’s one that fits your busy schedule.
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BOOKS AND DVDs
Books & DVDs that Instruct and Inspire The key to successful gourmet cooking, whether preparing food for two or 20, is a mastery of the basics. Regardless of skill level, every home cook needs a few great guides to refer to for ingredient information, culinary tips and techniques, recipes, and, perhaps most important, inspiration. Let the world’s premier culinary college be your guide. Liven up your next dinner party‌experiment with the hottest new culinary concepts...create restaurant-quality meals and desserts in the comfort of your own home. The exciting and information-packed CIA cookbooks and DVDs will help you expand your skills and your culinary horizons.
Fall Harvest Pasta Salad from Healthy Cooking at Home
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BOOKS ARTISAN BREADS AT HOME $34.95 Learn to master the art of baking delicious artisan breads at home. This addition to the CIA’s “At Home” series is perfect for home bakers who want to go beyond the basics to create delectable artisan breads. Backed by the expertise of the CIA, in this book Chef Eric Kastel leads readers through simple and challenging recipes, including baguettes, peasant bread, ciabatta, cheddar onion rye rolls, coffee cake, and even sourdough. Featuring troubleshooting tips and nearly 170 full-color photos of techniques and finished breads, the book covers the basics of bread making as well as advanced techniques—from lean dough breads and rolls to flat breads and enriched doughs. Additional features include ingredient details, easy-to-understand terminology and definitions, and a comprehensive equipment guide. Artisan Breads at Home is a must-have for home bakers who want to take their baking to the next level of complexity and taste.
A TAVOLA! RECIPES AND REFLECTIONS ON TRADITIONAL ITALIAN HOME COOKING $29.95 Life unfolds around an Italian table. It is no accident that some of the most exciting changes to the culinary scene in this country owe a debt of gratitude to the Italian influence: respect for seasonal foods; a passion for handcrafted, high-quality ingredients from olive oil to wine and cured meats to cheeses; and delight in the flavors and textures of a well-planned and perfectly cooked meal. While Italian cooks don’t always agree on the finer points, there is a lot of common ground (and common sense) to discover in Chef Giovanni Scappin’s recipes for the quintessential Italian dishes featured in this exciting book. Throughout its pages you will find both treasured family recipes and “new” dishes inspired by New World foods handled with an Old World sensibility. From a broad assortment of antipasti and satisfying breads to hearty stews, braises, and simple one-pot dishes—as well as memorable desserts—you’re sure to enjoy A Tavola!
www.ciachef.edu/enthusiasts
BAKING AT HOME WITH THE CULINARY INSTITUTE OF AMERICA $40 Baking at Home allows curious home bakers to follow in the footsteps of the graduates of the country’s leading culinary college. The chefs of the CIA have distilled the best of their teaching into these pages, offering clear explanations of essential baking methods that will broaden your understanding of how baking really works. The streamlined recipes and dozens of how-to photographs enable you to dive in and gain the hands-on practice that is an essential part of the baking and pastry arts. You’ll begin to understand how all the pieces fit together, whether you’re creaming butter to make citrus shortbread or a multilayered chocolate sabayon torte, or cooking sugar into caramel for an elegant coffee pot de crème or a crunchy nut brittle.
BAKING BOOT CAMP: FIVE DAYS OF BASIC TRAINING $29.95 The tremendously popular CIA Boot Camp courses help food enthusiasts take their skills to a whole new level, offering hands-on, intensive instruction with some of the world’s most talented chef-instructors. In Baking Boot Camp, Julia Child Award-winning cookbook author Darra Goldstein takes you along as she makes her way through two demanding Boot Camp courses—where the fatigues are chef’s whites and the weapons of choice are whisks, piping bags, and a bench scraper. Ms. Goldstein chronicles her progress through each day of the baking and pastry courses, bringing to life the intensity, rigor, and camaraderie that set Boot Camps apart from other cooking classes. Along the way, she reveals the tips and tricks of baking and pastry pros, sharing their fascinating insights on everything from the importance of weighing all ingredients to the secrets of perfect puff pastry. To help you put these lessons to work in your own kitchen, the book includes nearly 80 delicious Boot Camp recipes—everything you need to start using professional techniques and embark on a lifetime of baking success.
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BOOKS AND DVDs (cont.)
BISTROS AND BRASSERIES: RECIPES AND REFLECTIONS ON CLASSIC CAFÉ COOKING $29.95 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. 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 Bistros and Brasseries. Enjoy, in your own dining room, such quintessential bistro dishes as plateau fruits de mer and raclette, as well as a host of other appetizers. Fill your home with the aroma of the great French stews, including blanquette de veau, carbonnades de flamande, and boeuf bourguignon. Transform fresh cream, eggs, seasonal fruit, and other staples of the French larder into clafouti, tarte à la rhubarbe, merveilles, and beignets—the kitchen desserts for which bistros and brasseries are famous. No matter which recipe you choose, Bistros and Brasseries helps you capture the essence of the authentic French bistro experience.
BREAKFASTS & BRUNCHES $35 It’s often said that breakfast is the most important meal of the day. Yet, for many people, breakfast consists of a cup of coffee and a donut on the way out the door. Breakfasts & Brunches from The Culinary Institute of America shows you how to do the morning meal right, with recipes ranging from classic favorites such as buttermilk pancakes, banana bread, and biscuits with sausage gravy to sumptuous brunch fare like smoked cheddar and thyme muffins or grilled quail with avocado, tomato, and corn salad. We’ve selected and tested more than 175 recipes from our kitchens and included over 100 photographs to help you prepare satisfying, nutritious, and wholesome selections for breakfast and brunch. Breakfasts & Brunches will help you handle any meal situation, whether it’s a family breakfast on a busy weekday morning or an elaborate Sunday brunch.
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CAKE ART $29.95 Do you marvel at the beautifully decorated cakes displayed in bakery windows or created during decorating competitions and television shows, and wonder if you could do it yourself? Well, wonder no more—Cake Art has everything you need to create masterpieces of your very own! This beautifully illustrated book from The Culinary Institute of America provides step-by-step instructions and photos to help you produce captivating decorations for cakes and cupcakes. Learn to create designs and decorations using buttercream, royal icing, fondant, ganache, modeling chocolate, gum paste, marzipan, pastillage, stencils, stamps, molds, and more. Explore your creativity and let your children be part of the process, too. Cake decorating can be a fun activity for everyone, and in these pages, you’ll find a number of projects for kids of all ages. Cake Art details the techniques you need to create amazing designs that will wow your family and friends. And be sure to check out our new companion Cake Art DVD (page 71).
CHOCOLATES AND CONFECTIONS AT HOME $34.95 The home candy maker’s guide to creating stunning chocolates and confections, Chocolates and Confections at Home offers detailed expertise for anyone who wants to make truly amazing homemade confections and candies. The CIA and baking and pastry arts professor Peter Greweling provide recipes and techniques for making even the most ambitious treats. Richly illustrated with more than 150 full-color photos, this inspiring book offers details on chocolates, truffles, toffees and taffies, fudge and pralines, marshmallow, jellies, nuts, and much more. In addition, Chocolates and Confections at Home includes ingredient and equipment information, packaging and storage practices, and troubleshooting tips for common preparation issues. This is the ideal resource for anyone who wants to graduate from chocolate chip cookies to more decadent delights.
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COOKING AT HOME WITH THE CULINARY INSTITUTE OF AMERICA $40 Now everyone can learn from the best, thanks to Cooking at Home. This complete—and completely approachable— reference brings professional culinary knowledge into your own kitchen. From mastering the art of the soufflé to thickening soups with roux and slurry, you’ll learn insider tips and essential techniques, including dozens of step-by-steps with detailed instructions and photographs that clearly show both what to do and how to do it. Cooking at Home is a treasury of more than 200 delicious and easyto-make recipes, including such tempting fare as beef satay with peanut sauce, roasted stuffed swordfish, pasta primavera with basil cream sauce, lobster tortellini in a coconut curry broth, a Grand Marnier parfait, fresh ginger granita…the list goes on. You’ll delight in preparing and presenting these and many other elegant, delectable recipes.
COOKING FOR ONE $24.95 Cooking for one can be simple and easy. Chefs Mark and Lisa Erickson apply their passion for food and their professional experience to create the satisfying, healthy, flavorful meals shared in this book. Simple shopping, advance cooking, and menu planning strategies make it easy to cut down on waste and simplify busy nights. You’ll find recipes for things you might not expect, including cookies, chocolate fondue, pizza, and a savory soufflé, as well as global dishes such as Asian-inspired fish and noodle recipes, Indian curry, and Vietnamese salad rolls. Use their simple strategies and techniques for shopping to get the most from the ingredients you buy. Delivered in a give-and-take, his-and-hers style, Mark and Lisa have plenty of practical advice about changing the prospect of cooking for one into something you will look forward to at the end of a busy day.
www.ciachef.edu/enthusiasts
CULINARY BOOT CAMP: FIVE DAYS OF BASIC TRAINING $29.95 In Culinary Boot Camp, Julia Child Award-winning cookbook author Martha Rose Shulman shares the secrets of The Culinary Institute of America’s popular week-long Boot Camp course—five days of dynamic, hands-on instruction in cooking basics that helps teach the nonprofessional cook to think like a chef. Culinary Boot Camp takes readers through the essentials of kitchen terms, knife skills, and cooking techniques (including sautéing, roasting, broiling, grilling, braising, stewing, poaching, and steaming), plus plate and platter presentation, wine and food pairings, and more. Ms. Shulman’s entertaining and compelling narrative of the Boot Camp experience, coupled with 75+ recipes and a wealth of invaluable culinary information, will give readers a “step up” in the kitchen as they embark on a vicarious basic training adventure at one of the nation’s finest professional cooking colleges.
THE CULINARY INSTITUTE OF AMERICA COOKBOOK $39.95 No matter what the culinary occasion— planning a Sunday brunch, adding some gourmet glamour to weekday dinners, doing a little backyard grilling, or gathering together for a comforting, familyfriendly, one-dish meal—The Culinary Institute of America Cookbook has just what you’re looking for. We’ve selected more than 300 recipes from among our all-time favorites and organized them into chapters devoted to soups, salads and starters, light fare, entrées, side dishes, breakfasts and brunches, and baked goods and desserts. And this exciting cookbook is more than just a collection of our favorite recipes. With an array of illustrated techniques, you’ll learn to cook the way the professionals do, whether you want to master the finer points of creamy risotto or learn to build a perfect coal fire. Look through our tables to find cooking times for grains and legumes, the ideal cooking method for your favorite cut of meat, or grilling times for everything from beef to bananas.
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BOOKS AND DVDs (cont.)
THE FLAVORS OF ASIA $35 The second book in a series covering the CIA’s annual Worlds of Flavor® International Conference and Festival, The Flavors of Asia culls recipes from 40 leading chefs of India, Asia, and the U.S. Highlighting the very best flavors of Vietnam, Thailand, China, Japan, Korea, India, and Singapore, this book is a must-have for anyone interested in creating Asian-inspired dishes. Chapters begin with culinary highlights from each country and include special ingredients and cooking techniques in feature spreads throughout the book. Award-winning restaurateur, chef, and author Mai Pham joins the CIA in presenting 125 accessible recipes—a virtual “Top 10” of each country designed to acquaint you with what the CIA considers the best takes from each cuisine. From Ammini Ramachandran’s spicy tuvar fritters served with coconut chutney to Fuchsia Dunlop’s quick Hong Kong noodle soup with roast duck, The Flavors of Asia will entice you with the fresh, vibrant flavors of the region, and also inspire confidence and encourage you to further explore more of the intriguing treasures from the Asian kitchen.
GLUTEN-FREE BAKING WITH THE CULINARY INSTITUTE OF AMERICA $18.95 In past years, people with gluten sensitivities had to give up their favorite wheat-based treats like gooey cinnamon buns, crusty French bread, savory pizza, and smear-worthy bagels. But thanks to Chef Richard Coppedge of The Culinary Institute of America, that is no longer the case. In Gluten-Free Baking and the companion DVD (page 71), Chef Coppedge shows people with celiac disease and gluten sensitivities—as well as those simply interested in living a gluten-free lifestyle—how they can bake their delicious favorites using alternatives to gluten.
GOURMET MEALS IN MINUTES $40 The CIA text Gourmet Meals in Minutes teaches you how to prepare a wide variety of dishes the same way our graduates did—by mastering the fundamentals. Step-by-step instructions guide you through techniques for preparing all kinds of dishes, from soups, salads, and appetizers to meats, poultry, seafood, vegetarian fare, and desserts. Learn the secrets of how to streamline your work in the kitchen, keep your pantry well-stocked, organize your tasks and equipment, reduce cleanup, and enhance the flavor of any meal. With more than 200 recipes and over 125 full-color photographs, this cookbook will show you how to present food that is as attractive as it is flavorful—in a matter of minutes.
GRILLING $40 The pages of The Culinary Institute of America Grilling book will transport you around the culinary globe. Head to Mexico for Baja-style fish tacos, Jamaica for jerked pork chops, and Greece for spicy lamb kebabs. Next, you’re on to Morocco for grilled honey-spiced chicken roast and Pakistan for Pakistani-style lamb patties. Your grilling journey continues to the Far East with tandoori-style chicken with yogurt masala, grilled shrimp paste on sugar cane, and beef teriyaki. And of course, there are plenty of recipes emanating from backyards all across the United States. Grilling is packed with more than 175 tantalizing recipes highlighting exotic flavors from many different regions of the world, along with nearly 100 full-color photographs and helpful step-by-step instructions and preparation tips from the world-famous kitchens of the CIA.
Features of Gluten-Free Baking include Chef Coppedge’s five unique gluten-free flour blends, tips on working with and storing gluten-free baked goods, and more than 125 mouthwatering recipes easy enough for any home baker to create. Following these techniques and recipes, everyone from the first-time baker to the professional chef will be able to create pies and tarts, cookies and brownies, and savories and pastries to tempt any palate, gluten-sensitive or not!
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HEALTHY COOKING AT HOME $34.95 Flavor is the key to great-tasting food, and modern healthful cooking never skimps on it. Healthy Cooking at Home explores the global pantry to include a wide variety of flavorful ingredients, from aromatic lemongrass and zesty roasted tomatoes to savory wild mushrooms and smoky ancho chiles. Delicious, healthy home cooking is within your grasp with this gorgeously illustrated cookbook. Packed with detailed cooking techniques, up-to-date information on healthy ingredients, more than 200 expert-tested recipes, and even guidance on how to stock your pantry, Healthy Cooking at Home makes fantastic, nutritious daily meals accessible for home cooks of any skill level. Whether you want something quick and simple like Black Bean Burgers, or an extravagant dinner of Grilled Quail Wrapped in Prosciutto with Figs and Wild Mushrooms, Healthy Cooking at Home has the right recipe for the occasion. This book will forever change the way you eat and how you cook.
HORS D’OEUVRE AT HOME WITH THE CULINARY INSTITUTE OF AMERICA $29.95 Hors d’Oeuvre at Home applies a thorough, comprehensive approach to hors d’oeuvre, giving you all the information, inspiration, and recipes you need to prepare a dazzling array of bite-sized treats for any occasion. The book includes more than 150 recipes for an ample selection of stylish hors d’oeuvre, along with background information, serving suggestions, ideas for recipe variations, and advice on selecting high-quality store-bought items. Throughout, 40 vibrant full-color photos illustrate techniques and capture the appeal of the finished dishes. With the professional-caliber guidance and recipes in this text, you can prepare an enticing array of hors d’oeuvre that will impress your guests and rival that of any caterer.
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ITALIAN COOKING AT HOME $34.95 This is authentic Italian cooking made easy. A sumptuously photographed guide to cooking all things Italian in the home kitchen, this book will win over both beginning and experienced cooks with its inventive recipes and detailed guidance from the experts at the CIA. Covering a variety of dishes, from snacks to pickles to pasta to dessert, Italian Cooking at Home is the perfect primer for preparing fresh and flavorful Italian cuisine. Whether it’s rustic focaccias, long-simmered soups, or entrées with aromatic herbs, the recipes—accompanied by wine suggestions and mouthwatering photographs—are irresistible. More than 150 amazing, approachable Italian dishes are included, along with step-by-step cooking techniques and plenty of inspiration. Italian Cooking at Home offers a grand tour through Italian cuisine, exploring regional cuisines, wines, and history along the way.
THE NEW BOOK OF SOUPS $35 With more than 160 new and improved recipes, The New Book of Soups is the home cook’s ultimate guide for the preparation of delicious soups and stews. This latest edition contains all the recipes you’ve come to enjoy from the original Book of Soups, plus 30 brand-new recipes and more than 130 new fullcolor photographs. Chapters on stews as well as shopping for soup ingredients (a valuable resource for planning your trip to the market) have also been added. In addition to the broad assortment of recipes, additional details include the fundamentals of soup-making and helpful guidelines for preparing broths, hearty soups, stews, cream soups, puréed soups, bisques and chowders, and even cold soups. The New Book of Soups also offers serving suggestions and recipes for the perfect soup accompaniments such as focaccia, breadsticks, popovers, olive bread, buttermilk biscuits, sage dumplings, and vegetable chips. The recipes in this book are perfect for bringing back the familiar foods of childhood (cream of tomato) or introducing you to an unexplored cuisine (leblebi or soto ayam).
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BOOKS AND DVDs (cont.)
ONE DISH MEALS $35 One Dish Meals is an invitation to cook simply and cook well all year round. This book will take you on a culinary journey to sample the hearty and filling fare enjoyed at family tables around the world, including traditional favorites like curries, noodle pots, egg dishes, moussaka, and pizzas. Simmer a soup at the back of your stove as a way to try your hand at the relaxed pace of one dish cooking…or try simple suppers made in the skillet or wok when your schedule is more hectic. Then, compose rich and savory braises and stews meant for taking the chill out of winter’s bite…or choose one of the sandwiches or salads bursting with bold flavors when the weather turns balmy. With more than 150 kitchen-tested recipes to choose from, you’ll always find the perfect one dish meal.
SPAIN AND THE WORLD TABLE $35 Spain and the World Table brings the excitement, passion, and innovation of Spanish cooking right into your home kitchen. Award-winning cookbook author Martha Rose Schulman joins the CIA in presenting 125 accessible recipes, from Manchego cheese and potato croquettes with quince sauce to escabeche of halibut with a “salsa” of Marcona almonds, raisins, and Serrano ham. With stunning full-color photography, lively explorations of the country’s distinct culinary regions, and chefs’ techniques for cooking with classic Spanish ingredients such as wine and sherry, cheese, olives, olive oil, and salt cod, Spain and the World Table is an essential addition to any cook’s library.
VEGETABLES $40 The award-winning CIA Vegetables book is a compilation of comfortable favorites and intriguing new presentations that will appeal to everyone from the seasoned vegetable aficionado to someone who is just beginning to explore the vegetable
SEASONS IN THE WINE COUNTRY $27.50 Let the expert chefs of the CIA lead you through the unique seasonal flavors of California wine country. Taste the freshness of spring in lemon-glazed pound cake with rose water strawberries. Sweet white corn soup with crab and chive oil is summer’s color and heat in a bowl, and Cabernet-braised short ribs with Swiss chard and orecchiette is the perfect slow-cooker, stick-to-your-ribs supper for a chilly winter Sunday.
kingdom.
With simple step-by-step instructions from the world’s foremost culinary authorities, you’ll soon be cooking like a seasoned chef. Seasons in the Wine Country includes primers on culinary techniques and equipment, information on wine varieties from rosé to Cabernet, and suggestions for pairing each meal with a complementary wine. Eat, drink, and cook the good life with this exciting release.
With the more than 170 recipes you’ll find in Vegetables, you’re sure to find just the right dish for the occasion—a simple supper for a busy weeknight, slow-simmered braises for chilly autumn weather, or elegant appetizers and sautés for a special dinner.
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You’ll learn how to select vegetables like a professional, whether you’re buying a daily staple like onions or broccoli, or trying something new like collards or okra. Vegetables will get you off to a good start with a comprehensive chapter filled with information about specific vegetables arranged from A to Z, as well as charts, tips, and tricks you can use to add a personal touch to every dish.
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WINEWISE
CAKE ART
$29.95 WineWise gives you the knowledge and confidence you need to get more enjoyment out of wine. It shows you how to get past conventional wisdom and wine snobbery, broaden your wine horizons, and find delicious, affordably priced bottles that make everyday meals more pleasurable.
$24.95 Cake decorating isn’t just for professionals. You too can create spectacularlooking cakes and cupcakes with guidance from the chef-instructors of the CIA. From buttercream roses and fondant-wrapped cakes to colorful cupcakes, the Cake Art DVD provides stepby-step instructions to produce show-stopping creations.
The book is peppered with tips and advice that you’ll find nowhere else—surprising insights that encourage you to step off the beaten path and explore all that the world of wine has to offer. To help you in your journey, the authors offer their own personal lists of great “WineWise” bargains—more than 650 mostly $15-and-under bottles from around the world. With this cornucopia of terrific choices and savvy guidance, WineWise gives you everything you need to boost your wine IQ and get more pleasure out of every bottle you drink.
DVDs BEST OF CULINARY BOOT CAMP $19.95 Whether you’re just thinking about taking your first Boot Camp program or you’re a seasoned veteran eager to revisit the excitement and camaraderie of the CIA kitchens, you’ll want to own Best of Culinary Boot Camp. It’s a musthave for the hard-core food enthusiast. Join Chefs John DeShetler, Hinnerk von Bargen, and David Kamen in the CIA kitchens as they teach the fundamental techniques students learn in our popular Culinary Boot Camp program. The DVD includes step-by-step, demonstration-based learning modules for everything from braising osso buco to creating the perfect consommé. Plus, “Chef D” takes you on a behind-the-scenes tour of the CIA storeroom!
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With a focus on decorating mediums, techniques, and equipment, Cake Art shows you how to prepare several items featured in the CIA Cake Art cookbook (page 66), including the gift-wrapped cake, buttercream roses cake, and buttercream flowers cupcakes. Demonstration-based lessons offer detailed video featuring the following techniques: • Preparing buttercream, with tips for delicious and attractive results. • Creating single and multicolored buttercream designs using different piping tips. • Covering a cake with decorative fondant. • Making a selection of fondant decorations. • Writing and painting fun and simple images using food coloring. Featuring the decorating insights of Chefs Kate Cavotti and Alison McLoughlin of the prestigious CIA baking and pastry arts faculty, the Cake Art DVD will give you the skills you need to create amazing cakes and cupcakes for all your special events.
GLUTEN-FREE BAKING $24.95 Following the successful release of his Gluten-Free Baking book (page 68), Chef Richard Coppedge now offers step-bystep advice in this companion DVD. Employing Chef Coppedge’s five flour blends, you will learn to make delicious baked goods using alternatives to gluten. You’ll also learn to prepare molten lava cakes, 1-2-3 cookie dough, pizza crust, pancakes, pie dough, and bagels. And you will even discover the secret to thickening soups and sauces using gluten-free roux. Highlights of the DVD include in-depth explanations of gluten-free flour blends, hands-on demonstrations of selected recipes, and tips on flour-blend handling and storage.
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1-888-995-1699
REGISTRATION AND CLASS INFORMATION HOW TO REGISTER
AGE REQUIREMENTS
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 Culinary Institute of America.
Please note that all programs have a minimum age requirement of 21 unless otherwise noted.
BY PHONE: Call 1-888-995-1699 during business hours (Monday– Friday, 7 a.m.–11 p.m. EST and Saturday–Sunday, 9 a.m–9 p.m. EST). Please have your course and credit card information ready when you call. We accept Visa, MasterCard, American Express, and Discover. VIA THE INTERNET: Log on to the college’s website at www.ciachef.edu/enthusiasts to register for any of our programs using your Visa, MasterCard, American Express, or Discover card.
COURSE CANCELLATIONS/CHANGES 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) up to three weeks before the class start date.
“I don’t often compliment customer service departments, but the friendliness of the CIA staff and the service I received was commendable. Thank you again for all of your help in assisting me; your knowledge and experience was greatly appreciated.”
TUITION REFUND POLICY—ALL PROGRAMS At least 15 days prior to start date—Full refund 14 days or fewer prior to start date—We’d be happy to transfer you to another date; however, no refunds will be available.
TRAVEL DIRECTIONS For detailed travel directions, please visit the CIA website: • Hyde Park, NY campus—www.ciachef.edu/visitors/hp/directions • St. Helena, CA campus—www.ciachef.edu/visitors/gs/directions • San Antonio, TX campus— www.ciachef.edu/visitors/sanantonio/directions.asp
WHERE TO STAY Hotels, inns, and resorts fill up quickly, particularly in California’s Wine Country, so please make your reservation early. Some hotels offer CIA preferred pricing; be sure to mention that you will be attending a CIA program when you reserve your room. Visit our website for listings of accommodations: • Hyde Park, NY campus—www.ciachef.edu/visitors/hp/stay.asp • St. Helena, CA campus—www.ciachef.edu/visitors/gs/stay • San Antonio, TX campus— www.ciachef.edu/visitors/sanantonio/stay.asp
Photography: Quentin Bacon, Roger Ball, Søren Block, Faith Echtermeyer, Keith Ferris, Ben Fink, Food Network, Chas McGrath, Anne Rettig, Francesco Tonelli, David Wakely, and Michael White ©2011 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.
—Larry Miller, Chestnut Grove, NC DOWNLOAD YOUR FAVORITE CELEBRITY CHEF
CIA Locations
Have you ever wondered what it takes to make it to the top of the culinary world? Let some of the CIA’s most famous graduates tell you in their own words. In our podcast series “Insight from the Inside,” Iron Chefs Cat Cora and Michael Symon, Top Chefs Ilan Hall and Hung Huynh, Ace of Cakes Duff Goldman, and others share their secrets for success in the professional kitchen.
The Culinary Institute of America 1946 Campus Drive Hyde Park, NY 12538-1499
Give your cooking a dash of inspiration—visit www.ciachef.edu/podcasts.
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
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The Greatest Gift
As a not-for-profit college, the CIA is able to nurture future culinary leaders through the generosity of its supporters. Students, alumni, and industry leaders give back to the college, building scholarship resources that fuel the dream of a new generation of students. One such beneficiary is associate degree student Rebecca Shea. A self-taught pastry chef, Becky had won several awards and worked at the highprofile Delano in Miami Beach, FL. But she felt she needed to hone her skills with a formal education. “Being self-taught is one thing, but it’s better to say you’re a graduate of the world’s premier
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culinary college,” Becky says. “If I didn’t have the CIA scholarship, I would have been forced to put off enrolling and return to the workplace to earn my tuition. Both the CIA scholarship and education have been the greatest gifts to my career.” If you would like to support the dreams of a student like Becky, consider making a gift to the A Taste of the CIA Endowed Scholarship. You may give online at www.ciagiving.org or by contacting Mame Dimock, advancement officer, individual and planned giving, at 845-451-1460 or m_dimock@culinary.edu.
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Cover
Recipe
Topped with toasted bread crumbs, this vibrant pasta dish is perfect for a quick weeknight meal. Sautéing the broccoli rabe softens its bitterness and infuses it with some of the flavor of the pancetta. Use a paring knife to peel the broccoli rabe stems, and sauté until bright green.
F
edelini
with Broccoli Rabe, Pancetta, ParmigianoReggiano, and Toasted Bread Crumbs Makes 6 servings
11⁄4 ounces pancetta, cut into matchsticks 1 cup diced onion 3 garlic cloves, minced 1 tablespoon chopped thyme 1 teaspoon red pepper flakes 1 bunch broccoli rabe, trimmed and chopped 13⁄4 cups chicken broth 1 tablespoon lemon juice 13⁄4 pound dried fedelini GARNISHES cup toasted bread crumbs (see Chef’s Note) 1⁄3 cup grated Parmigiano-Reggiano 2 tablespoons chopped parsley 3⁄4
Cook the pancetta in a large sauté pan over medium heat until the pancetta bits are crisp and the fat has rendered, about 2 minutes. Add the onion and garlic and sauté, stirring frequently, until the onions are golden brown, about 4 minutes. Add the thyme and red pepper flakes and cook just long enough to heat them, about 1 minute. Add the broccoli rabe and sauté, stirring frequently, until it is bright green and hot, about 3 minutes. Add the broth and simmer over low heat until the broccoli rabe is tender and the broth has nearly cooked away, about 5 minutes. Taste and season with lemon juice. Keep the broccoli rabe warm while you cook the pasta. Bring a large pot of lightly salted water to a rolling boil over high heat. Add the fedelini and boil until tender to the bite, 7 to 9 minutes. Drain the fedelini through a colander, reserving about 1⁄2 cup of the pasta water. Add the fedelini to the broccoli rabe and lift and toss to combine the ingredients over low heat. Add enough of the reserved pasta water to evenly and lightly coat the fedelini if needed (the pasta should look creamy, not oily or dry). Serve the pasta in a heated bowl or individual plates. Top with the toasted bread crumbs, Parmesan, and parsley. Chef’s note: To prepare the toasted bread crumbs, remove the crust from 4 or 5 slices of peasant-style bread and let the slices air-dry for 1 day. Cut the bread into large dice and process in a food processor until medium-size crumbs form. Spread the crumbs on a baking sheet and spray with oil. Bake in a 350degree F oven, turning frequently, until golden brown, about 10 minutes. Source: Healthy Cooking at Home with The Culinary Institute of America
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The Culinary Institute of America Continuing Education 1946 Campus Drive Hyde Park, NY 12538-1499
For Your Information FOOD ENTHUSIAST PROGRAMS 1-888-995-1699 DEGREE AND CERTIFICATE PROGRAMS 1-800-CULINARY (285-4627) 845-452-9430 RESTAURANTS Hyde Park 845-471-6608 Greystone 707-967-1010 San Antonio 210-554-6464 CAMPUS STORES Hyde Park 1-800-677-6266 Greystone 707-967-2309 WEBSITE www.ciachef.edu/ enthusiasts
Hyde Park
Exciting New CIA Boot Camps! Conquer new culinary territory—join fellow food enthusiasts at the CIA Hyde Park, NY campus for: The Art and Science of Cooking Boot Camp • October 25–29, 2011 Gain versatility and creativity in the kitchen as you explore some of the “whys” behind food and cooking.
Greystone
Butchery Boot Camp • November 1–2, 2011 Learn knife skills and techniques for handling and fabricating meats, from beef to lamb to chicken. Comfort Foods Boot Camp • January 19–20, 2012 Take classic favorites like beef pot roast, chicken and dumplings, and apple pie to dazzling new heights.
San Antonio
Learn More and Register! www.ciachef.edu/enthusiasts | 1-888-995-1699