Taste Issue 13

The Magazine for Food Enthusiasts

Issue 13 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 On Location CIA Sophisticated Palate Weekends at the CIA Taste of CIA Cookbooks CIA Samplings Wine Explorations CIA San Antonio—A First Taste CIA Books and DVDs Features Meet Your Fellow Students What’s Hot Today: Wine and Spicy Food Bringing Authentic World Flavors to Your Kitchen Ceviche: An Iconic Peruvian Dish Meet Your Instructors What’s Cooking at the CIA: Rice Making Dreams Come True

3 4 20 24 32 40 41 50 52 56 60 8 10 14 17 19 38 70

Recipes Ceviche 18 Fried Wontons with Mustard Sauce 30 Amaretti 35 Hearts of Artichoke Salad 36 Coconut Rice with Ginger Insert Risotto with Scallops and Asparagus Insert Seafood and Meat Paella Insert Fried Rice with Chinese Sausage Insert Thai Fresh Pea Soup 49 Shrimp and Avocado Quesadillas 51 Rhubarb Tart 59 Registration and Class Information 69

On the Cover: Vietnamese Salad Rolls, from One Dish Meals (see p. 71).

It’s a Matter of TASTE As a fellow food lover, I think you’ll agree that one of the most pleasurable parts of traveling is having the opportunity to experience the seemingly endless variety of authentic foods and flavors from around the world. Not only do these dishes inspire our taste buds, they also teach us about the rich history, culture, and traditions of the people who prepare them.

If you’re ready to explore world flavors in your own home kitchen, then this is the issue of TASTE® for you. Dip a toe into the world of global cuisines by preparing some of the recipes inside, which highlight foods from “hot” culinary regions like Asia, the Mediterranean, and Latin America. Or, dive right in and join us for a class on campus, from a two-hour North African Spice Kitchen seminar to a five-day World Cuisines Boot Camp.

If you’re more of an armchair traveler, the articles inside will give you insight on what wine pairs best with a Thai beef salad (hint: it’s not a red), explain how to flash-marinate seafood to make a flavorful Peruvian ceviche, and whet your appetite for learning more.

Whether your journey begins with a recipe, a cookbook, or a class, you’ll have some of the most experienced culinary travelers—the CIA faculty—as your guides. Our chef-instructors bring firsthand, experiential knowledge of world flavors into our kitchens and cookbooks. Many were born and educated abroad, and many more have worked in restaurants and bakeshops around the globe. All are intrepid culinary explorers, always on the lookout for exciting new flavors and time-honored cooking techniques to share with you.

And so in celebration of the college’s own global expansion—our fourth campus, the CIA Singapore, opened in late 2010—I invite you to turn the page and venture with us into new worlds of food and cooking.

Mark Erickson ’77, CMC, Vice President—Dean of Culinary Education

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

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Issue 13

1-888-995-1699

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 and its first international campus, the CIA Singapore, in 2010.

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

THE HYDE PARK CAMPUS

210-554-6400—San Antonio, TX; reservations required

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.

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 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 our casual bakery café. And you can enjoy shopping and tasting at our 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.

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.

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.

www.ciachef.edu/enthusiasts

Issue 13

TASTE 3

COURSE CALENDAR

JANUARY–AUGUST 2012 February 13

JANUARY Ring in the Chinese New Year with our Fried Wontons with Mustard Sauce (p. 30).

St. Helena, CA Specialty and Hearth Breads Boot Camp (p. 28) Wine Lovers Boot Camp—Basic Training (p. 28)

January 5 San Antonio, TX Skill Development Boot Camp (p. 27)

February 14 Hyde Park, NY The Art and Science of Cooking Boot Camp (p. 22)

January 7 San Antonio, TX Taste of CIA Cookbooks: One Dish Meals (p. 47) Spain and the World Table (p. 48)

February 18

January 9 Hyde Park, NY Culinary Boot Camp—Basic Training (p. 21) World Cuisine Boot Camp (p. 29) San Antonio, TX Asian Cuisine Boot Camp (p. 22)

January 14 St. Helena, CA Taste of CIA Cookbooks: Cake Decorating (p. 43) Italian Cooking at Home (p. 47) Seasons in the Wine Country (p. 47) Wine Explorations: Tasting Wine Like a Pro—Getting Started (p. 53) San Antonio, TX Taste of CIA Cookbooks: CIA Favorites (p. 43)

January 16 San Antonio, TX Culinary Boot Camp—Basic Training (p. 21)

January 17 Hyde Park, NY Techniques of Healthy Cooking Boot Camp (p. 28)

January 19 Hyde Park, NY Comfort Foods Boot Camp (p. 23)

January 29 St. Helena, CA Wine Explorations: A Journey into Sensory Awareness—Food and Wine Pairing (p. 53)

January 30 Hyde Park, NY Asian Cuisine Boot Camp (p. 22) Italian Cuisine Boot Camp (p. 26) St. Helena, CA Sophisticated Palate: Tastes of Wine Country (p. 33) San Antonio, TX Mediterranean Boot Camp (p. 26)

FEBRUARY Brighten up a dreary winter day with a taste of Italy—our crispy Amaretti (p. 35).

February 2 St. Helena, CA Wine Lovers Boot Camp—Tasting Like a Pro (p. 29)

February 4

St. Helena, CA Culinary Boot Camp—Basic Training (p. 21)

St. Helena, CA Taste of CIA Cookbooks: Chocolates and Confections at Home (p. 43) One Dish Meals (p. 47) Seasons in the Wine Country (p. 47) San Antonio, TX Taste of CIA Cookbooks: Hors d’Oeuvre at Home (p. 46)

January 24

February 6

San Antonio, TX Bistro Boot Camp (p. 23)

San Antonio, TX Gourmet Meals in Minutes Boot Camp (p. 25) Pastry Boot Camp (p. 27)

January 21 San Antonio, TX Taste of CIA Cookbooks: Cooking at Home (p. 44)

January 23

January 25 San Antonio, TX Dessert Boot Camp (p. 24)

January 28 St. Helena, CA CIA Samplings: Taste of the Wine Country Kitchen (p. 50) Wine Explorations: Tasting Wine Like a Pro—The Winemaker’s Magic (p. 53) San Antonio, TX Taste of CIA Cookbooks: The Flavors of Asia (p. 45)

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February 7 Hyde Park, NY Bistro Boot Camp (p. 23)

February 9 Hyde Park, NY Hors d’Oeuvre Boot Camp (p. 26)

February 11 St. Helena, CA CIA Samplings: Hot Latin Cooking (p. 50) Wine Explorations: Tasting Wine Like a Pro—Getting Started (p. 53) San Antonio, TX Taste of CIA Cookbooks: Gourmet Meals in Minutes (p. 46)

St. Helena, CA Taste of CIA Cookbooks: Cooking at Home (p. 44) Gourmet Meals in Minutes (p. 46) Italian Cooking at Home (p. 47) Wine Explorations: Tasting Wine Like a Pro—The Classic Grapes (p. 53)

February 20 Hyde Park, NY Culinary Boot Camp—Basic Training (p. 21) St. Helena, CA Career Discovery—The Professional World of Wine (p. 54)

February 21 St. Helena, CA Italian Cuisine Boot Camp (p. 26)

February 25 St. Helena, CA CIA Samplings: Hot Latin Cooking (p. 50) San Antonio, TX Taste of CIA Cookbooks: Bistros and Brasseries (p. 42) Everyday Grilling (p. 45)

February 26 St. Helena, CA Wine Explorations: A Journey into Sensory Awareness—Food and Wine Pairing (p. 53)

February 27 St. Helena, CA Sophisticated Palate: Tastes of Wine Country (p. 33)

February 28 Hyde Park, NY Skill Development Boot Camp (p. 27)

February 29 St. Helena, CA Wine Lovers Boot Camp—Tasting Like a Pro (p. 29)

MARCH Our Hearts of Artichoke Salad (p. 36) is the perfect way to greet the spring.

March 1 Hyde Park, NY Comfort Foods Boot Camp (p. 23)

March 3 St. Helena, CA Taste of CIA Cookbooks: Artisan Breads at Home (p. 41) Gourmet Meals in Minutes (p. 46) Seasons in the Wine Country (p. 47) Wine Explorations: Tasting Wine Like a Pro—Getting Started (p. 53)

1-888-995-1699

March 5 St. Helena, CA Culinary Boot Camp—Basic Training (p. 21)

March 6 Hyde Park, NY American Regional Cuisine Boot Camp (p. 21) Baking Boot Camp (p. 22) San Antonio, TX Italian Cuisine Boot Camp (p. 26)

Nine Days in Italy!

March 24–April 1 Join the CIA and Chef Erik Blauberg for an unforgettable culinary experience.

Visit www.ciachef.edu/enthusiasts/ italytravel.asp for full itinerary.

APRIL Use your crop of spring peas in a flavorful new way—our delicious Thai Fresh Pea Soup (p. 49).

March 10 Hyde Park, NY Taste of CIA Cookbooks: Artisan Breads at Home (p. 41) Baking at Home—The Desserts (p. 41) Baking for Brunch (p. 41) Behind the Meat Counter (p. 42) Bistros and Brasseries (p. 42) Cake Decorating (p. 43) Chocolates and Confections at Home (p. 43) CIA Favorites (p. 43) Classic and Contemporary Sauces (p. 44) Cookies at Home (p. 44) The Flavors of Asia (p. 45) Gourmet Meals in Minutes (p. 46) An Indian Feast (p. 47) Italian Cooking at Home (p. 47) One Dish Meals (p. 47) Sharpening Your Knife Skills (p. 47) Wine Explorations: An Introduction to Wine (p. 53) San Antonio, TX CIA San Antonio—A First Taste: Peru’s Cocina Criolla (p. 57) Taste of CIA Cookbooks: Italian Cooking at Home (p. 47)

March 12 Hyde Park, NY Culinary Boot Camp—Basic Training (p. 21) San Antonio, TX Culinary Boot Camp—Basic Training (p. 21)

March 17 St. Helena, CA CIA Samplings: The North African Spice Kitchen (p. 50) Wine Explorations: Tasting Wine Like a Pro—New Kids on the Block (p. 53)

March 19 San Antonio, TX Mexican Cuisine Boot Camp—Appetizers and Hors d’Oeuvre (p. 26) Techniques of Healthy Cooking Boot Camp (p. 28) On Location: Georgia Culinary Boot Camp—Basic Training, at the Viking Cooking School (p. 24)

March 20 Hyde Park, NY Italian Cuisine Boot Camp (p. 26)

March 22 Hyde Park, NY Hors d’Oeuvre Boot Camp (p. 26)

www.ciachef.edu/enthusiasts

St. Helena, CA CIA Samplings: The North African Spice Kitchen (p. 50) Wine Explorations: Tasting Wine Like a Pro—Getting Started (p. 53) San Antonio, TX Taste of CIA Cookbooks: Singaporean Cuisine (p. 48)

April 2 St. Helena, CA Italian Cuisine Boot Camp (p. 26) San Antonio, TX Hors d’Oeuvre Boot Camp (p. 26)

April 3 March 24 San Antonio, TX Taste of CIA Cookbooks: One Dish Meals (p. 47)

March 26 Hyde Park, NY French Cuisine Boot Camp (p. 25) Mediterranean Boot Camp (p. 26) St. Helena, CA Wine Lovers Boot Camp—Tasting Like a Pro (p. 29) San Antonio, TX World Cuisine Boot Camp (p. 29) On Location: Illinois Culinary Boot Camp—Basic Training, at the Viking Cooking School (p. 24)

March 28 St. Helena, CA Dessert Boot Camp (p. 24)

March 29 St. Helena, CA Sophisticated Palate: Tastes of Wine Country (p. 33)

March 31 Hyde Park, NY Taste of CIA Cookbooks: Artisan Breads at Home (p. 41) Baking at Home—The Desserts (p. 41) Bistros and Brasseries (p. 42) CIA Favorites (p. 43) Classic and Contemporary Sauces (p. 44) Cooking for One (p. 44) Creative Cupcakes (p. 45) Gluten-Free Baking (p. 45) Gourmet Meals in Minutes (p. 46) Healthy Cooking at Home (p. 46) Hors d’Oeuvre at Home (p. 46) Italian Cooking at Home (p. 47) The New Food Entrepreneur: Start and Run a Small Food Business (p. 42) Spain and the World Table (p. 48) Under the Sea (p. 48) Wine Explorations: Bubbles (p. 53)

Hyde Park, NY Dessert Boot Camp (p. 24)

April 9 Hyde Park, NY Culinary Boot Camp—Basic Training (p. 21) World Cuisine Boot Camp (p. 29)

April 13 St. Helena, CA Wine Lovers Boot Camp—Tasting Like a Pro (p. 29)

April 14 St. Helena, CA Taste of CIA Cookbooks: Cake Decorating (p. 43) One Dish Meals (p. 47) Seasons in the Wine Country (p. 47) Wine Explorations: Tasting Wine Like a Pro—The Winemaker’s Magic (p. 53) San Antonio, TX Taste of CIA Cookbooks: Healthy Cooking at Home (p. 46)

April 16 St. Helena, CA Wine Lovers Boot Camp—Basic Training (p. 28)

April 17 Hyde Park, NY Bistro Boot Camp (p. 23) Techniques of Healthy Cooking Boot Camp (p. 28) San Antonio, TX Skill Development Boot Camp (p. 27)

April 21 Hyde Park, NY Taste of CIA Cookbooks: Artisan Breads at Home (p. 41) Baking at Home—The Desserts (p. 41) Behind the Meat Counter (p. 42) Bistros and Brasseries (p. 42) Cake Decorating (p. 43) Chocolates and Confections at Home (p. 43) CIA Favorites (p. 43) Classic and Contemporary Sauces (p. 44) Cookies at Home (p. 44) Cooking with Cheese (p. 45) Everyday Grilling (p. 45) The Flavors of Asia (p. 45) Issue 13

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Gluten-Free Baking (p. 45) Gluten-Free Cooking (p. 46) Gourmet Meals in Minutes (p. 46) Italian Cooking at Home (p. 47) Poultry: From Roosters to Roasters (p. 47) Sharpening Your Knife Skills (p. 47)

April 23 St. Helena, CA Culinary Boot Camp—Basic Training (p. 21) San Antonio, TX Culinary Boot Camp—Basic Training (p. 21) On Location: Tennessee Culinary Boot Camp—Basic Training, at the Viking Cooking School (p. 24)

April 24 Hyde Park, NY Baking Boot Camp (p. 22) Skill Development Boot Camp (p. 27)

MAY Our Shrimp and Avocado Quesadillas will be the hit of your Cinco de Mayo party (p. 51).

May 3 Hyde Park, NY Grilling and BBQ Boot Camp (p. 25)

May 5 St. Helena, CA Taste of CIA Cookbooks: Chocolates and Confections at Home (p. 43) Cooking at Home (p. 44) Italian Cooking at Home (p. 47) San Antonio, TX Taste of CIA Cookbooks: Spain and the World Table (p. 48)

May 7

Hyde Park, NY Hors d’Oeuvre Boot Camp (p. 26)

Hyde Park, NY Culinary Boot Camp—Basic Training (p. 21) Specialty and Hearth Breads Boot Camp (p. 28)

April 28

May 12

April 26

Hyde Park, NY Taste of CIA Cookbooks: Artisan Breads at Home (p. 41) Baking at Home—The Desserts (p. 41) Baking for Brunch (p. 41) CIA Favorites (p. 43) Cooking for One (p. 44) Creative Cupcakes (p. 45) Everyday Grilling (p. 45) Gourmet Meals in Minutes (p. 46) Healthy Cooking at Home (p. 46) An Indian Feast (p. 47) Italian Cooking at Home (p. 47) Spain and the World Table (p. 48) Summer Salads (p. 48) Summer Soups (p. 48) Under the Sea (p. 48) Wine Explorations: Food and Wine Pairing 101 (p. 53) St. Helena, CA CIA Samplings: Glorious Foods of Greece (p. 50) Wine Explorations: Tasting Wine Like a Pro—Getting Started (p. 53) San Antonio, TX Taste of CIA Cookbooks: CIA Favorites (p. 43) Sharpening Your Knife Skills (p. 47)

April 29 St. Helena, CA Wine Explorations: A Journey into Sensory Awareness—Food and Wine Pairing (p. 53)

April 30 Hyde Park, NY Asian Cuisine Boot Camp (p. 22) Pastry Boot Camp (p. 27) St. Helena, CA Sophisticated Palate: Tastes of Wine Country (p. 33) San Antonio, TX French Cuisine Boot Camp (p. 25)

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Hyde Park, NY Taste of CIA Cookbooks (Parent/Teen Day): Artisan Breads at Home (p. 41) Baking at Home—The Desserts (p. 41) Baking for Brunch (p. 41) Cake Decorating (p. 43) Chocolates and Confections at Home (p. 43) CIA Favorites (p. 43) Cookies at Home (p. 44) Creative Cupcakes (p. 45) Gourmet Meals in Minutes (p. 46) Healthy Cooking at Home (p. 46) Italian Cooking at Home (p. 47) Spain and the World Table (p. 48) St. Helena, CA CIA Samplings: Regional Italian Cooking (p. 50) Wine Explorations: Tasting Wine Like a Pro—The Classic Grapes (p. 53)

May 14 St. Helena, CA Flavors of Wine Country Boot Camp (p. 24) Specialty and Hearth Breads Boot Camp (p. 28) San Antonio, TX Mexican Cuisine Boot Camp—Puebla and Oaxaca (p. 27) Pastry Boot Camp (p. 27)

Bistros and Brasseries (p. 42) Breakfasts and Brunches (p. 42) CIA Favorites (p. 43) Cookies at Home (p. 44) Everyday Grilling (p. 45) Gluten-Free Baking (p. 45) Gourmet Meals in Minutes (p. 46) Healthy Cooking at Home (p. 46) Hors d’Oeuvre at Home (p. 46) Italian Cooking at Home (p. 47) Sharpening Your Knife Skills (p. 47) Spain and the World Table (p. 48) Summer Salads (p. 48) Summer Soups (p. 48) Under the Sea (p. 48) Wine Explorations: An Introduction to Wine (p. 53) St. Helena, CA Taste of CIA Cookbooks: Artisan Breads at Home (p. 41) Gourmet Meals in Minutes (p. 46) Seasons in the Wine Country (p. 47) San Antonio, TX CIA San Antonio—A First Taste: South American Ceviche (p. 57) Taste of CIA Cookbooks: Everyday Grilling (p. 45) Gourmet Meals in Minutes (p. 46)

May 21 Hyde Park, NY Skill Development Boot Camp (p. 27) St. Helena, CA Wine Lovers Boot Camp—Basic Training (p. 28) San Antonio, TX Dessert Boot Camp (p. 24)

May 23 Hyde Park, NY Grilling and BBQ Boot Camp (p. 25)

May 26 St. Helena, CA CIA Samplings: Regional Italian Cooking (p. 50) Wine Explorations: Tasting Wine Like a Pro—Getting Started (p. 53)

May 15 Hyde Park, NY The Art and Science of Cooking Boot Camp (p. 22) Italian Cuisine Boot Camp (p. 26)

May 17 St. Helena, CA Wine Lovers Boot Camp—Tasting Like a Pro (p. 29)

May 19 Hyde Park, NY Taste of CIA Cookbooks: Artisan Breads at Home (p. 41) Behind the Meat Counter (p. 42)

1-888-995-1699

June 16

May 27 St. Helena, CA Wine Explorations: A Journey into Sensory Awareness—Food and Wine Pairing (p. 53)

May 29 Hyde Park, NY American Regional Cuisine Boot Camp (p. 21) Bistro Boot Camp (p. 23) St. Helena, CA Skill Development Boot Camp (p. 27)

May 31 St. Helena, CA Sophisticated Palate: Tastes of Wine Country (p. 33)

JUNE It’s rhubarb season and there’s no better way to celebrate than with our Rhubarb Tart (p. 59).

June 2 St. Helena, CA Taste of CIA Cookbooks: Cake Decorating (p. 43) Everyday Grilling (p. 45) One Dish Meals (p. 47)

June 4 Hyde Park, NY Mediterranean Boot Camp (p. 26) St. Helena, CA Career Discovery—The Professional World of Wine (p. 54) Culinary Boot Camp—Basic Training (p. 21)

June 9 St. Helena, CA CIA Samplings: Seasonal French Bistro (p. 50) Wine Explorations: Tasting Wine Like a Pro—New Kids on the Block (p. 53) San Antonio, TX Taste of CIA Cookbooks: Vegetarian Cuisine (p. 48)

June 11 Hyde Park, NY French Cuisine Boot Camp (p. 25)

www.ciachef.edu/enthusiasts

Hyde Park, NY Taste of CIA Cookbooks: Artisan Breads at Home (p. 41) Baking at Home—The Desserts (p. 41) Baking for Brunch (p. 41) Chocolates and Confections at Home (p. 43) CIA Favorites (p. 43) Creative Cupcakes (p. 45) Everyday Grilling (p. 45) The Flavors of Asia (p. 45) Gluten-Free Cooking (p. 46) Gourmet Meals in Minutes (p. 46) Healthy Cooking at Home (p. 46) An Indian Feast (p. 47) Italian Cooking at Home (p. 47) Summer Salads (p. 48) Summer Soups (p. 48) Under the Sea (p. 48) St. Helena, CA CIA Samplings: Seasonal French Bistro (p. 50) Wine Explorations: Tasting Wine Like a Pro—Getting Started (p. 53) San Antonio, TX Taste of CIA Cookbooks: Italian Cooking at Home (p. 47)

June 17 St. Helena, CA Wine Explorations: A Journey into Sensory Awareness—Food and Wine Pairing (p. 53)

June 18 Hyde Park, NY Culinary Boot Camp—Basic Training (p. 21) Dessert Boot Camp (p. 24)

June 23 Hyde Park, NY Taste of CIA Cookbooks: Artisan Breads at Home (p. 41) Baking for Brunch (p. 41) Behind the Meat Counter (p. 42) Bistros and Brasseries (p. 42) Cake Decorating (p. 43) CIA Favorites (p. 43) Cookies at Home (p. 44) Cooking for One (p. 44) Everyday Grilling (p. 45) Gourmet Meals in Minutes (p. 46) Home Baking Skills for Profit or Pleasure (p. 42) Italian Cooking at Home (p. 47) Sharpening Your Knife Skills (p. 47) Spain and the World Table (p. 48) Summer Salads (p. 48) Summer Soups (p. 48) Wine Explorations: Food and Wine Pairing 101 (p. 53)

June 25 St. Helena, CA Flavors of Wine Country Boot Camp (p. 24) Grilling and BBQ Boot Camp (p. 25)

June 30

JULY AND AUGUST Rice is nice any time of year, and we’ve got four great dishes to try—check out this issue’s recipe card insert!

July 2 Hyde Park, NY Grilling and BBQ Boot Camp (p. 25)

July 5 Hyde Park, NY Taste of CIA Cookbooks: CIA Favorites (p. 43) Everyday Grilling (p. 45)

July 6 Hyde Park, NY Taste of CIA Cookbooks: Gourmet Meals in Minutes (p. 46) Summer Salads (p. 48)

July 14 St. Helena, CA CIA Samplings: Flavors of the New Spanish Table (p. 50)

July 17 St. Helena, CA Skill Development Boot Camp (p. 27)

July 19 St. Helena, CA Sophisticated Palate: Tastes of Wine Country (p. 33)

July 21 St. Helena, CA Taste of CIA Cookbooks: Artisan Breads at Home (p. 41) Chocolates and Confections at Home (p. 43) Seasons in the Wine Country (p. 47) Wine Explorations: Tasting Wine Like a Pro—The Winemaker’s Magic (p. 53)

July 23 St. Helena, CA Culinary Boot Camp—Basic Training (p. 21)

July 25 St. Helena, CA Dessert Boot Camp (p. 24)

July 28 St. Helena, CA CIA Samplings: Flavors of the New Spanish Table (p. 50) Wine Explorations: Tasting Wine Like a Pro—Getting Started (p. 53)

July 29 St. Helena, CA Wine Explorations: A Journey into Sensory Awareness—Food and Wine Pairing (p. 53)

August 4 St. Helena, CA Taste of CIA Cookbooks: Everyday Grilling (p. 45) Italian Cooking at Home (p. 47) Seasons in the Wine Country (p. 47)

San Antonio, TX Taste of CIA Cookbooks: Chinese Cuisine (p. 43)

Issue 13

TASTE 7

John Zline

Gail Page

Meet Your Fellow Students No matter which of the wide variety of food enthusiast classes you take at the CIA, there’s something you’ll experience in every one: the good company of people who love food and cooking as much as you do. Here are the stories of three such individuals, in their own words.

Going on Eighty (Classes!)

By any standards, John Zline is a culinary fanatic. Since the CIA first established its classes for food enthusiasts, the former IBM employee from South Salem, NY has come to nearly 80 of them— more than any other student.

I’m originally from Detroit. My parents were both from Lithuania, and food was always big in our house. My mother would go to the market to buy chickens and cut their heads off herself. She ground her own beef and made her own bread and sausage and sauerkraut. I loved her sausage best. When I ate over at a classmate’s house, I never liked what was served; I just liked my mother’s cooking.

When I moved to this area 34 years ago, my mother used to mail me her sausages—frozen—because I didn’t know how to make them myself. In 1992, a woman at work told me that the CIA was offering new classes for non-professionals.

The first one I took was a basic skills class, where we learned the fundamentals: roasting, sautéing, braising, and poaching. At the office the next Monday, a co-worker asked me how the class was, and I spent an hour telling him about everything I had learned! I kept coming back for more classes, especially when the CIA started its Boot Camp programs.

The most helpful thing I learned in the food enthusiast classes was knife skills. So many people do not handle knives correctly (there were a couple of people in class with me, who, once they started cutting, you knew to back off!).

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One of the best parts about Boot Camp is the people you meet. They come from all over—Maine and Colorado, Minnesota and Florida. Because you’re with them about 12 hours each day, you really get close to them.

For those who may be a little rusty in the kitchen, I recommend starting with the Culinary Boot Camp—Basic Training program or the Sharpening Your Knife Skills class. I don’t like it when I hear people say, “I can’t enroll in a Boot Camp or a Saturday class because I don’t have enough experience.” My answer is this: The CIA is a school. In high school, you take French because you don’t know French. At the CIA, you take a class because you want to learn to cook. You just have to take that first step!

And I’m pleased to say that after taking a sausage-making class at the CIA, I can now make my own at home.

Growing Her Business with Baking Boot Camp Gail Page runs The Cookie Cottage, a successful business she started in April 2007, from her home in Hilliard, OH. She attended Baking Boot Camp to improve her cookie baking techniques.

I initially discovered CIA Boot Camps a few years ago, when I bought the CIA’s Culinary Boot Camp cookbook.

After watching the Food Network and buying cookbooks, I wanted to become a more adventuresome cook. I had just quit my job and my youngest son was off to college.

So, rather than feel awful over having an empty nest, I launched into cooking. First I decided to make over my old kitchen with two convection ovens and a gas stovetop.

Then came my “aha!” moment. I thought, “Why don’t I take my passion for baking into a new business for people who are too busy to bake?” And The Cookie Cottage was born.

1-888-995-1699

The Doctor Is In…CIA Boot Camp Here, Juan Giachino shares the origins of his passion for cooking and his impressions of French Cuisine Boot Camp—a 40th birthday gift from his wife, Nayomi—on a break from the action in the CIA kitchens. Dr. Giachino can more typically be found in the operating room, where he performs cosmetic and reconstructive surgery.

Juan Giachino The first year or so, much of my work was trial and error. It takes lots of time and energy to make cookies baked from scratch look and taste consistent. What I realized I was lacking was food science knowledge. I decided to attend Baking Boot Camp to fill in the academic background I was missing.

I learned great baking, recipe, and timesaving tips to grow my business. I loved learning about the science behind baking and about specific techniques like the creaming method, the rubbed-in method, and the straight dough method.

The team approach in Baking Boot Camp worked well. We always had someone to bounce ideas off of and share in the baking process. My classmates and I all got along beautifully, and I so enjoyed being in the company of people who loved to talk (in detail) about food! Our instructor, Chef Marc Haymon, had a great teaching style and was always open to take our questions.

I came away from this experience with new skills and knowledge that, hopefully, will bring my baking to a new level. Chef Marc insisted that weighing your ingredients ensures that you always get the same result, since people can pack brown sugar or scoop flour differently. So one of the first things I did when I got home was to buy a scale.

Also following Chef’s advice, I began using better ingredients: butter instead of margarine, pastry flour instead of allpurpose flour. And I applied Baking Boot Camp principles to my best-selling cookie: Chocolate Chip. I brought the results to my local networking group to sample, and received several thumbs up. Later, a nine-year-old neighbor declared it the best cookie she had ever eaten. High praise, indeed!

www.ciachef.edu/enthusiasts

I was never really into cooking until I went to medical school at Howard University in Washington, DC. I made a deal with my two roommates: if they cleaned the house, I would cook. I would shop every day for fresh ingredients. Walking up and down every aisle in the grocery store was relaxation for me, a way to come down from a busy day.

My family comes from Buenos Aires, Argentina and their families originally came from Italy. My grandmother used to make me polenta and noodle soups when I was a kid.

My dad is a big barbecue guy and baker, and my mom loves French cuisine; she sent me off to college with all of her best recipes, and I branched out from there. Today, I do most of the cooking in our house, and make dinners when we entertain guests. Like fellow Argentineans, I do a lot of meats on the grill: organ meats and sausages with a chimichurri sauce. I also make quiches and salads to accompany the barbecue.

Like my dad, I am a plastic surgeon, and we share a practice in Stuart, FL. In one week, I can perform 20 surgeries, operating from your head down to your toe. Being a plastic surgeon helps a lot in Boot Camp. In class today, I filleted a fish and quartered a chicken, and because I know anatomy, it’s easy to know where to cut the joints.

Yesterday I learned about mother sauces for the first time.

From now on, I’m going to make my own stock and keep it frozen. A group effort was the tarte tatin, which was one of my favorite Boot Camp dishes. I never realized how easy it was to make, and now I will prepare it at home.

French Cuisine Boot Camp is not for beginners; if you didn’t know how to chop or sauté, you would have a hard time.

Before taking this class, it might be a good idea to take Culinary Boot Camp—Basic Training.

Boot Camp has been a great experience, opening my eyes to new recipes and techniques. But mostly it’s been great to open my palate to new flavors. I have a whole new repertoire of recipes to bring back home—and I already have people ready to come over and try them out.

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What’s Hot Today Wine and Spicy Food

By Steven Kolpan, CWE, CHE

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One of the most compelling trends in today’s restaurants is the sea change in the palates of both chefs and guests.

Spicy food, from a reasonably mild mole of Mexico to a fiery hot chili sauce of China, has taken center stage in many restaurants, and customers are “eating it up.” Spicy foods add visceral excitement to dining, and cry out for a beverage that will cool down the heat while simultaneously highlighting background flavors and textures. That’s where wine comes into play. While chefs and restaurateurs want to offer great food and wine pairings with spicy dishes, creating the ideal marriage of wine and spice can be challenging. But the results can be sublime.

Breaking the Rules I am a great believer in rules, except when it comes to food and wine pairing. Unlike many of my fellow wine professionals, I believe that: • Wine is a food that just happens to be in a glass.

• Just as anyone can choose anything he/she wants to eat, the same person should be able to choose anything that he/she wants to drink.

• Although I believe in absolute freedom where wine and food are concerned, there are some helpful guidelines that may lead us to highly successful wine and food pairings.

Where spicy food is concerned, I can’t emphasize enough that the traditional “rules” should be trashed, while attention must still be paid to some pretty simple guidelines.

In general when pairing food and wine, the intensity of the food and the intensity of the wine should be nearly equivalent—meet power with power. Light dishes with light-bodied wines, red meats and rich sauces with reds. When it comes to spicy food, forget that. A Thai beef salad, redolent of fresh lime juice and chilies, is not going to work with most red wines, even though the protein in the dish is beef.

Think of the rare beef as a condiment to the salad—a lovely, rich texture, but with the sweet/sour lime juice and the spice of the chilies as the “center of the plate.” Did someone say “off-dry Riesling” or “Cava,” that great affordable sparkling wine from the Catalan region of Spain? Congratulations! You “get” it.

The fiery spice of chilies or other spice-laden ingredients can be a problem for many wines because of relatively high levels of alcohol in the wine, the tannins in red wines and oak-driven whites, and the relatively low acidity in popular wines from warm climates.

www.ciachef.edu/enthusiasts

Alcohol

Every sip of wine, every bite of food amplifies both the alcohol in the wine and the heat of the dish. So unless you like to sweat while eating, high alcohol does not work with spicy food.

Tannins

The astringent, near-bitter elements of wine make the heat of the dish “pop” while overwhelming every delicate nuance of flavor and texture in that dish.

Acidity

Low levels of acidity don’t refresh or cleanse the palate of heat and spice, and don’t encourage another bite of food or another sip of wine.

Let’s look at a semi-dry Riesling paired with that Thai beef salad. The very slight sweetness in this relatively low-alcohol wine actually will neutralize some of the heat of the chilies, making for a milder palate sensation. And the high acidity of a Riesling wine from a cool climate will refresh and “scrape” the heat from the palate, while matching the refreshing sweet/sour flavors of the fresh lime juice. The beauty of this pairing is that the rare beef stands out as a silky, sexy texture, but because it is a small, thinly sliced portion bathed in spice and lime, its power is ameliorated by its condiments. With the Riesling, the spicy beef becomes an earthy but delicate component of the dish, contrasting with the citrus of the lime juice and the refreshing acidity of the wine.

If we pair the same dish with a sparkling wine, all of the Riesling-Thai beef salad interactions occur, plus one big contrasting interaction. The bubbles in the wine, coupled with fruit and acidity, really cleanse the palate efficiently— cooling off the heat, matching the acidity of the lime, and creating a bit of an instant marinade for the beef, rendering it richer and smoother as a background texture to the dish.

Contrast Not Complement The key to pairing spicy food with wine is to create a contrasting relationship between the two flavor elements, not a complement. Fruity and/or off-dry white wines, a bubbly, or a dry to semi-dry still or sparkling rosé are the ideal choices for pairing with spicy food. Light fruit-driven reds, such as Beaujolais or Valpolicella, as well as lighter Pinot Noir, Merlot, and Zinfandel can work well with moderately spicy food, especially if you chill the wines for about a half hour before drinking to bring out their essential fruit. A robust red, such as a Cabernet Sauvignon or Syrah, would Issue 13

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Pinot Gris/Pinot Grigio: Pinot Gris from Alsace might be too powerful with spicy food while the fruity, nutty Pinot Gris from Oregon is ideal. Don’t forget the easy-drinking Pinot Grigio from Northeast Italy—it’s terrific.

Other wonderful whites to consider: Viognier from the U.S.; Chenin Blanc, including Vouvray or Saumur from France’s Loire Valley as well as wines from South Africa and India; Torrontes from Argentina; Verdejo from Rueda, Spain; and Moschofilero from Mantinia, Greece.

Sparkling Wines

end up tasting bitter because of the tannins. Instead, try a Sauvignon Blanc or Vinho Verde, a fruit-driven rosé, a chilled Fleurie from the Beaujolais region of France, or a festive bubbly.

Hot Recommendations Whether you’re enjoying spicy dishes from the Americas, Asia, the Mediterranean, or beyond, here are some wines that will almost always create a slam-dunk pairing with spicy food. Experiment with these and inevitably you will find a union that will lead to a lifelong and happy marriage in the glass and on the plate.

White Wines

Riesling: Dry to semi-dry wines from the Mosel region of Germany, the Columbia Valley of Washington State, or the Finger Lakes of New York State.

Sauvignon Blanc: New World Sauvignon Blanc, with its “fruit salad in a glass” flavors, shines in wines from Marlborough, New Zealand, as well as in wines from California, South Africa, and Chile.

Vinho Verde: This fruit-driven, off-dry, ultra-light-bodied, highly affordable white from Minho, Portugal is the ideal foil for seriously spicy food.

Gewürztraminer: “Gewürz” means spicy in German, a good choice to enhance the spice in a moderately spicy dish. Traditionally from Alsace, France and bone dry, this wine has off-dry versions—actually more appropriate with a heavier dose of spice—found in California and Washington State.

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Just about any good sparkling wine from a cool climate—the lighter and fruitier the better—will work well with heat and spice. Try Cava from Spain or Prosecco from Italy. Fine sparklers from California, Washington State, Oregon, New Mexico, and New York State, as well as Asti (white bubbly) or Brachetto d’Acqui (light red bubbly), both from Piedmont, Italy, are great and low in alcohol.

Rosé/Blush Wines

Thirst-quenching, dry- to off-dry rosés from Spain, France, Italy, California, or Australia will create another fruit-driven “sauce” for spicy dishes. The strawberry/cranberry/ raspberry notes pop right out of the wine.

Red Wines

When it comes to reds, look for simpler wines that don’t have much more body than a rosé. That means Beaujolais, or any Gamay-based wine; Valpolicella; simple Chianti; a lighter Côtes-du-Rhône; and inexpensive examples of Pinot Noir, Zinfandel, or Merlot.

So, when it comes to hot and spicy food, go with cool and fruity wine. Think about the perfect wine to put out the fire of the dish while highlighting background flavors and textures, and don’t be afraid to go off the beaten path in your wine choices. Forget the oaky Chardonnays and the tannic Cabernets, and instead try something new, different, and memorable. Fruit and spice living in perfect harmony—let the music play.

Certified Wine Educator Steven Kolpan is The Charmer Sunbelt Group Endowed Chair in Wine and Spirits and a professor in wine studies at the CIA. Mr. Kolpan (along with co-authors Brian Smith and Michael Weiss) is the recipient of the 2009 James Beard Foundation Award for Best Beverage Book and the 2009 Georges Duboeuf Wine Book of the Year for WineWise.

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Makes the Cut CIA Gift Cards— At the Top of a Food Lover’s Wish List Courses in Cooking, Baking, and Wine Dining in CIA Restaurants Cookbooks • DVDs

www.ciachef.edu/giftcards 1-866-242-7787 ©2011 The Culinary Institute of America

Bringing Authentic World Flavors to Your Kitchen

Top row: Iliana de la Vega, Mark Ainsworth Bottom row: Hinnerk von Bargen, Alain Dubernard

CIA Faculty Talk Global Cuisine Lemongrass, ancho chiles, harissa…a trip to the market or a glance at a menu isn’t what it used to be. Interest in world cuisines and ingredients in the United States is arguably at an all-time high—and continuing to grow.

Here, four members of the college’s international faculty share their insights on some of the authentic world cuisines that Americans are beginning to explore in restaurants and their own home kitchens.

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Mexican Cuisine—Iliana de la Vega Connection to the cuisine: I am Mexican, I have lived almost

all my life in Mexico, and I have dedicated my professional career as a chef to the study and preparation of Mexican cuisine. Since I was a child, I cooked with my mother, aunts, and cooks at home; later, I expanded my horizons and studied with many different cooks, chefs, and growers from different parts of Mexico. I used to have a small catering business and cooking school in Mexico City and then my husband (who is Chilean) and I ran an internationally known restaurant/cooking school in Oaxaca, Mexico called El Naranjo. We were featured many times in The New York Times and other publications around the world.

Key ingredients and flavor profiles: Corn, beans, chiles, and

squash are the key ingredients in Mexican cooking. Our core ingredient is corn masa, and its rich homey flavor in a freshly made tortilla. Mexican cuisines are regional, so it is hard to say that we have just one flavor profile, but overall it will be mildly spicy (we have so many varieties of chiles that we use them mostly for the different flavors they provide, along with giving a kick to the food) and mildly acidic, as lime juice or vinegar is a repeated flavor.

The growing interest in the United States: Latin American cuisines are little-known outside their native area. Many people are beginning to realize that the cuisine south of the border is not only Mexican; there are many other countries that do not cook Mexican food. These cuisines are comforting, soul-warming, vibrant, colorful, fresh, and delicious; plus, each country’s cuisine is unique and different. People who are traveling, the Travel Channel, and the Food Network have been spreading the word!

Hot trends: The trend is to present all the Latin American

cuisines as they are in their country of origin—real, fresh, colorful, beautiful, and delicious. Part of that is clearing up the misunderstandings. People used to think that Mexican cuisine was greasy, spicy, and covered with sour cream and cheese. Authentic Mexican food and other cuisines such as Peruvian, Argentinean, and Brazilian are also trendy—and there are many more to be discovered.

Mediterranean Cuisine— Mark Ainsworth ’86 Connection to the cuisine: I first traveled to the region in the

mid 1980s and have visited a majority of the countries bordering the Mediterranean Sea. In addition, I have been fortunate enough to go on a study/culinary tour of Tunisia and Sicily, and recently attended sous-vide training in Venice.

I’ve taught Mediterranean cooking for the past 12 years and have contributed to the study guide we use at the CIA. Key ingredients and flavor profiles: Key ingredients vary from

country to country; however, the dishes all share a love of vegetables, lean meats, and seafood, flavored with fresh herbs and spices. Because the geography of the region is hilly, rocky, and often dry, the olive is a staple crop. Used for centuries to produce food and oil, it grows well in the dry climate. Salt is another important ingredient, since it is evaporated from the sea and is used in preserving meats and seafood.

The growing interest in the United States: Well, first of all, it

tastes great and happens to be healthy. In addition, many Americans travel and experience Mediterranean food and culture firsthand and want those flavors when they return home. Immigrants to the United States have also spread these cuisines to large and small cities, giving people in this country an opportunity to taste them.

Hot trends: What we’re seeing in terms of trends is regional

cuisines within each Mediterranean country, fast-casual renditions of the individual cuisines, and even food trucks dedicated to things like falafel and pita bread.

Tips for the home cook: First, go out to eat in Turkish, Greek,

and Moroccan restaurants to understand the style of service, the flavor profiles, and how to execute the dishes. Then start simple, using just a few great ingredients and asking questions of your local ethnic grocer.

Tips for the home cook: Use the freshest ingredients available

and prepare the dishes from scratch. At first, some recipes might seem difficult, but that is because the techniques might not be familiar. Some are labor-intensive but are not complicated; you just need some time. And for learning an easy approach to the cuisines, we offer classes for enthusiasts at the CIA San Antonio.

www.ciachef.edu/enthusiasts

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Southeast Asian Cuisine— Hinnerk von Bargen

Baking and Pastry—Alain Dubernard Connection to world breads and desserts: My professional

gapore for an extended period, as well as to travel to the region on numerous occasions. I am still in lively contact with quite a few friends who decided to settle there or who are originally from the area. In addition, I have frequently taught Asian and Southeast Asian cuisines at the CIA.

connection has been built over time, after more than 32 years in this field. I have friends in the same or a related profession all over the world. We share information and discuss trends and techniques as much as we can. We often joke among us, “We are planning dinner while we’re having lunch…”

Key ingredients and flavor profiles: The food of Southeast

Key ingredients and flavor profiles: I don’t think there are spe-

Asia varies tremendously from region to region; the cuisine of the Philippines is quite different from the cuisine of Malaysia, for example. And it is difficult to compare South Chinese and Indonesian food.

cific flavors or ingredients. I can see floral flavors, like violets and jasmine, coming back. Flavors of dark and white chocolate with exotic hints are definitely in. Seasonality is always something that chefs take into consideration. For example, this last winter, citrus fruits were frequently paired with caramel and verbena, and tropical/exotic fruits like pineapple, litchi, and mango were combined with ginger or pepper.

Connection to the cuisine: I was lucky enough to live in Sin-

However, long coastlines are a common feature of most Southeast Asian countries; hence, seafood is very popular not only as a main item, but also as a flavoring in the form of fish sauce, shrimp paste, dried shrimps, and so on. Limes, most commonly the smaller calamansi limes, are a very popular way to provide an acidic flavor; together with lemongrass and lime leaves, lime juice provides a vibrantly fresh flavor approach. Other common ingredients include shallots, galangal (a.k.a., Thai ginger), hot peppers, and garlic.

Most Southeast Asian dishes stimulate the taste buds in all directions by being distinctly spicy, salty, sour, and sweet. As with many other things, the goal is to find a good balance.

The growing interest in the United States: Pastry and baked goods in the U.S. have been constantly evolving and growing for a few decades now. People’s interest is getting deeper and they want to know more about other places.

I think it’s due to globalization and immigration that the food professionals in this country are being able to deliver global flavors with a better response and understanding from consumers.

The growing interest in the United States: I think Southeast

Hot trends: Sustainable cuisine is definitely here and this

Asian cuisine is so popular because of its health halo. Commonly quite low in fat, shouting freshness, it is very lively food to be enjoyed in a relaxed atmosphere with friends and family. It also provides many opportunities for self-assembled food, such as the Malaysian Poh Pia and Vietnamese spring roll. These types of dishes have the potential to provide an entertaining and well-rounded dining experience.

involves pastries as well. The use of local ingredients such as fruits and wines and spirits…it’s in. The classics are being revisited and are back in a more contemporary way, like pâte à choux items such as éclairs, Paris-Brest, religieuses, and Swedish choux. The same is true for puff pastry items like Napoleons and Pithivier. Macaroons are still cascading down to a larger market and are here to stay. Textures and mouthfeel are a fundamental part of today’s trends in this field; crunchy and sandy as well as smooth and moist. The use of jellifying agents is also becoming more apparent.

Hot trends: The trends depend on where you are in the U.S.

Red-hot food trends in San Francisco or New York might still be unknown elsewhere. I do think, however, that Vietnamese food is pretty high up on the trendy scale. It appears very fresh and healthy, it provides interesting and delicious ways to eat more vegetables, and it is relatively inexpensive.

Tips for the home cook: I recommend reading magazines and

taking courses; basically, get out of your comfort zone by using different techniques and trying new ingredients that are available. It can really be a fantastic experience.

Tips for the home cook: I would strongly suggest getting a

good introduction to the ingredients and cuisine; a good way to do that is to take a class at the CIA, of course. Or go to a restaurant with a native person from that region. And don’t hesitate to ask the server to explain the food and how to eat it.

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Ceviche An Iconic Peruvian Dish

By Howie Velie, CEC, CHE

It’s funny in the food world how trends come and go yet some dishes fly just under the radar. Ceviche is a dish that continues to be interesting but has yet to reach the cross-cultural influence that sushi has. The origins of both are not as far-flung as you might think; ceviche is a blend of the Asian and Spanish influence that came together in Peru.

time while the proteins become de-natured and essentially “cook� the item, rendering the seafood reasonably free of dangerous bacteria. While this may be an oversimplification, it is in a nutshell how it happens, and the myriad of recipes within just the country of Peru is indicative of the many possible ways to prepare the dish.

The popularity of sushi in this country over the last few years is nothing short of amazing; you can find it in virtually every supermarket and college meal plan. Sushi has even crossed over to being readily available on Chinese restaurant buffet menus. Ceviche, although similar in so many ways, is currently still relegated to South American menus available in and around larger U.S. cities that have South American and/or well-traveled populations. I have seen ceviche on some Mexican restaurant menus as well, although I find this as confusing as sushi on the Chinese buffet.

The most common way to prepare ceviche is to cut a fish and/or shellfish into small, evenly sized pieces. You would then typically coat the seafood in lime juice, add salt and red onions, and from there, take it in pretty much any direction you can think of. In the northern part of Peru, people usually add chopped celery. In Lima, they use local aji peppers and often a large-kernel local corn that is very sweet.

Despite its origins in Peru, ceviche has truly become representative of Latin American cuisine as a whole. Peruvian cuisine is itself an amalgam of the foods consumed by Asian, Spanish, Creole, and indigenous populations of the region. (This is also keeping in mind that many cultures have a history of eating some type of raw fish or food and have also marinated their foods with citrus. Carpaccio is one such item and escabeche is popular in Spanish cuisine but most likely hails from Persia).

Preparing Ceviche Ceviche is by definition a seafood item that has been marinated with a citrus juice and then allowed to sit for a short www.ciachef.edu/enthusiasts

Traditional or To Your Taste I love all the different types of ceviche, but my absolute favorite is tiradito, usually a white fish or octopus sliced in the same manner as sashimi. The fish or octopus is cut into extremely thin slices, seasoned with salt, and lightly coated with lime juice in the same manner as traditional ceviche.

It almost never involves onions as ceviche does. I once had a version of tiradito on the Costa Verde in Lima that had a light coating of fresh heavy cream in addition to the lime and salt, and it was amazing. This just shows that ceviche, when made using some basic fundamentals, can be adapted in many ways according to your personal taste.

Howie Velie is a lecturing instructor in culinary arts at the CIA and is a certified executive chef and certified hospitality educator.

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Recipe No visit to Peru is complete without ceviche, but you can experience it close to home. Try our recipe and invite your friends over to experience this iconic fusion dish. Because ceviche is “cooked” by acidity and not with heat, be sure to use very fresh seafood.

C

eviche Makes 4 to 6 appetizer portions 1⁄2

pound scallops, sliced very thin pound flounder, sliced very thin 1⁄4 pound shrimp, sliced very thin 1 plum tomato, peeled, seeded, small dice 1⁄4 cucumber, peeled, seeded, small dice 1 teaspoon minced chives 11⁄2 teaspoons chopped cilantro 1⁄2 teaspoon chopped oregano 1 teaspoon minced garlic 1⁄4 poblano pepper, small dice 1⁄4 yellow bell pepper, small dice 1⁄4 jalapeño, minced 2 tablespoons olive oil 1⁄4 teaspoon ground coriander seed 1⁄4 teaspoon ground cumin seed Pinch of sugar 2–3 drops of hot sauce 1⁄2 cup lime juice, or as needed Salt, as needed Crusty bread, thinly sliced

Combine the scallops, flounder, shrimp, tomato, cucumber, herbs, garlic, peppers, oil, spices, sugar, and hot sauce in a large mixing bowl.

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Add enough lime juice to cover the seafood. Season with salt as needed.

Refrigerate and marinate until the fish is opaque, about 8 hours.

Arrange attractively on an appetizer plate or in a martini glass, and garnish with the crusty bread.

Source: The CIA’s Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication, and Utilization.

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Meet Your Instructors CIA instructors have interesting career and teaching experiences that enrich your educational experience. Here’s a chance to learn a little bit about some of the talented individuals you may find at the head of your classroom or tasting theater.

Traci Dutton Over the course of 28 years in the wine world, CIA Wine Explorations instructor Traci Dutton has worked in a variety of high-end establishments and learned restaurant hospitality from Drew Nieporent at Montrachet in New York City. She has served luminaries as varied as Oprah Winfrey, Kevin Bacon, and Chef Paul Bocuse. Still, Ms. Dutton, the sommelier for the Wine Spectator Greystone Restaurant, believes that wine should be accessible and enjoyed by everyone.

“Early in my career, I decided that I wanted to make the subject of wine interesting and enjoyable for ‘normal’ people,” she says. “The bottom line is to get good wine in the glass. I am not a fancy wine drinker.”

Committed to lifelong learning, Ms. Dutton has visited and tasted great wines at vineyards across the world, from Portugal, Argentina, and Austria to upstate New York, and, of course, her own backyard, the lush Napa Valley. “I feel truly lucky to be able to drive by great vineyards every day of my life,” she says. Ms. Dutton’s dedication to her own wine education has paid off; this past summer, she was named one of the top wine country sommeliers by Tasting Panel magazine.

During her Wine Explorations classes, Ms. Dutton lives for that special moment when a student awakens to the joys of wine. “I love the reaction, ‘I taste the sugar! I taste the acid!

I taste the tannin!’ when the students get it,” she says. “You can see it’s a huge relief for them. One of the big lessons in my class is that wine need not be intimidating if you break it down to its basics. Everyone can learn to do that with practice.

John Fischer Since his first job at age 18 as a bartender, CIA Associate Professor in Hospitality and Service Management John Fischer ’88 has made wine his life’s mission. Now at the helm of the college’s Wine Explorations program, Mr. Fischer is able to pass on the extensive knowledge he has accrued over the years in the field, notably as the cellar master at the celebrated Rainbow Room in Manhattan’s Rockefeller Center, where he sold $6 million in wine to guests every year.

“My goal in Wine Explorations is simple: Teach people to drink better,” he says. “It’s about quality, not quantity.” During class, students learn how to properly analyze the terroir properties of wine as they apply to their personal tastes, as well as how to buy wine intelligently and to successfully pair wines with food.

John Fischer’s classes are all about demystifying wine and the aura around its enjoyment. He is quick to knock down some long-standing myths like sniffing the cork as a precursor to enjoying wine or having to serve reds with meat and whites with fish. (He breaks that particular rule frequently, pairing a Falanghina white Italian wine with carpaccio or a Côte du Rhône with striped bass Provençal.) At home, he likes to relax with a dry rosé or a sparkling wine, joined by his wife Nathalie, the director of intellectual property in the CIA’s Continuing Education Department.

Mr. Fischer feels the love of wine should be an inclusive experience, not an elitist one. To those who engage in wine snobbery, he is quick to say, “Wine is just old grape juice; get over yourself!”

“When the students laugh and relax and have fun, I know I’m doing it right.” www.ciachef.edu/enthusiasts

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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 world-famous 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.

Broiled Red Snapper with Lime-Cilantro Vinaigrette and Black Bean Cakes from Techniques of Healthy Cooking

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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 Jan. 9–13, Feb. 20–24, Mar. 12–16, Apr. 9–13, May 7–11, or June 18–22; 7 a.m.–4 p.m.*, $2,195 CA Jan. 23–27, Mar. 5–9, Apr. 23–27, June 4–8, or July 23–27; 7 a.m.–1:30 p.m.*, $2,195 TX

Jan. 16–20, Mar. 12–16, or Apr. 23–27; 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 wellversed 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 moist-heat 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! AMERICAN REGIONAL CUISINE BOOT CAMP NY Mar. 6–9 or May 29–June 1, 7 a.m.–4 p.m.*, $1,750 Apple pie might be the symbolic American dish, but there’s much more to the cuisine of the United States. With 50 states that span a range of climates and are home to citizens of virtually every nationality, the U.S. is a true melting pot of culture and cuisine. Even regionally, the repertoire of ingredients and dishes varies greatly.

From New England to the Gulf Coast to the Pacific Rim, this course is a celebration of the diversity and distinction of American cooking. During this culinary exploration, you will examine the history, flavor profiles, and ingredients that make each region unique. And along the way, you’ll practice the cooking methods and techniques common to regional American cuisine as you prepare iconic American dishes such as New England clam chowder, Maryland crab cakes, Southern fried chicken, Texas brisket, and more. Bring your appetite, because we’re serving up a feast!

As a Boot Camp participant, you’ll 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 a select class day, you’ll return to campus for dinner in one of our on-campus public restaurants.

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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

www.ciachef.edu/enthusiasts

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CIA BOOT CAMP (cont.)

THE ART AND SCIENCE OF COOKING BOOT CAMP

BAKING BOOT CAMP

NY Feb. 14–17 or May 15–18, 7 a.m.–4 p.m.*, $1,750

NY Mar. 6–9 or Apr. 24–27, 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.

Bread and baked goods are staples of any meal, whether it’s a savory breakfast scone, a hearty sandwich rye, or a melt-in-yourmouth dessert cookie straight out of the oven. Expanding your baking repertoire opens up a whole new world of possibilities for your menus.

Working at the cooktop, you’ll master new skills and gain confidence and newfound creativity in the kitchen. In this in-depth culinary exploration, you will produce a variety of recipes and conduct experiments using fats, emulsions, vegetables, proteins, starches, and leaveners to analyze how ingredients affect the cooking process. You will also learn tips for selecting the best ingredients and preparing them successfully. By the end of this class, you’ll understand not only the “how-tos” but also some of the “whys” behind the culinary arts.

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

As a Boot Camp participant, 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 one of the CIA’s on-campus public restaurants.

After the lectures, demonstrations, and hands-on bakeshop production in this basic training course, you’ll return home ready to dazzle your family and friends with your newfound confidence and skills.

When you enlist in CIA Baking 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 one of the CIA’s on-campus public restaurants.

ASIAN CUISINE BOOT CAMP NY Jan. 30–Feb. 3 or Apr. 30–May 4, 7 a.m.–4 p.m.*, $2,195 TX Jan. 9–13, 7 a.m.–1:30 p.m., $2,195 The history, cultures, and regions of the eastern world come together in this gastronomic tour of Asia, home of some of the world’s most diverse, flavorful cuisines. You’ll embark on a fascinating culinary journey blending traditional and contemporary aspects of Asian cooking.

During each intensive day, you’ll experience the cuisines of different Asian countries—from India, China, and Japan to Korea, Thailand, and Vietnam. You’ll soon become familiar with the common bonds these cuisines share as well as the ingredients, flavor profiles, and cooking techniques that make each one distinct.

“The CIA gave me confidence in the right way to do things. It had the credibility; you’d say, ‘So that’s how it’s really done.’ It gave me a baseline of knowledge that I count on.”

—Dan Coudreaut ’95, director of culinary innovation, McDonald’s Corporation

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 (Hyde Park) for dinner in our on-campus public restaurants.

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BISTRO BOOT CAMP NY Feb. 7–10, Apr. 17–20, or May 29–June 1, 7 a.m.–4 p.m.*, $1,750 TX Jan. 24–27, 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, and savory tarts topping the menu, bistro cuisine is something that’s sure to please even the most discriminating of palates.

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

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 a select class day, you’ll return to campus (Hyde Park) for dinner in one of the CIA’s on-campus public restaurants.

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, 2013. *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.

COMFORT FOODS BOOT CAMP NY Jan. 19–20 or Mar. 1–2, 7 a.m.–4 p.m.*, $895 Macaroni and cheese. Meatloaf. Chicken noodle soup. There are certain foods that just make you feel good. Join us for a walk down memory lane as we prepare a variety of traditional recipes and lip-smacking-good twists on old favorites.

DID YOU KNOW…?

Puff pastry puffs because of the steam generated by melting butter trapped in between the layers of dough? Learn more about puff pastry and how to use it—come to the CIA for Dessert Boot Camp, Bistro Boot Camp, or Pastry Boot Camp.

Through demonstrations and hands-on production, our chefinstructors will teach you professional cooking techniques and tips for producing the ultimate comfort foods. Using high-quality ingredients, you’ll create a variety of soul-satisfying dishes such as beef pot roast, chicken and dumplings, and mashed potatoes.

From soups and stews to entrées and sides, this is comfort food at its finest!

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 a select class day, you’ll return to campus for dinner in one of the CIA’s on-campus public restaurants.

“Being immersed in the wonders of the techniques behind cooking good food, understanding the nuances of different flavor profiles, and learning how to work amongst others in a timely fashion to prepare dishes was hard work, but a joy to experience in the Napa Valley. CIA Boot Camp has given me a new source of inspiration in my kitchen.”

—Neil Maharaj, Saskatoon, Canada

www.ciachef.edu/enthusiasts

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CIA BOOT CAMP (cont.)

DESSERT BOOT CAMP

FLAVORS OF WINE COUNTRY BOOT CAMP

NY Apr. 3–5 or June 18–20, 7 a.m.–4 p.m.*, $1,325

CA May 14–18, 2–8:30 p.m.*; or June 25–29, 7 a.m.–1:30 p.m.*; $2,195

CA Mar. 28–30 or July 25–27, 2–8:30 p.m.*, $1,325 TX Jan. 25–27 or May 21–23, 7 a.m.–1:30 p.m., $1,325 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.

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.

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 a select class day, you’ll enjoy lunch before class (St. Helena) or return to campus for dinner (Hyde Park) in one of the CIA’s on-campus public restaurants.

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.

During this course, you’ll discover and sample the best of the cuisines of Northern California. Highlighting the freshest ingredients, you will learn how to prepare dishes that represent a local awareness of flavors that make up wine country cuisine. Our chefinstructors will lead discussions on seasonal ingredients, local farming, and characteristic foods and wines of the area. The region’s world-class wines will be incorporated into the daily lessons as you explore the fundamentals of food and wine 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 enjoy lunch before class (May 14–18 session) or return to campus for dinner ( June 25–29 session) in the Wine Spectator Greystone Restaurant to sample the flavors that shape the California wine country dining scene.

CIA ON LOCATION: COMING TO A REGION NEAR YOU Our chefs are hitting the open road! Now’s your chance to experience Culinary Boot Camp close to home, or to meet up with us at an exciting new vacation destination. No matter where you take Boot Camp, the ingredients will be plentiful, the instruction exceptional, and the cuisine divine.

CIA Boot Camp—Basic Training Held at the Viking Cooking School in these cities: Atlanta, GA—March 19–23 Glenview, IL—March 26–30 Franklin, TN—April 23–27 Our Boot Camp programs and chef-instructors are the same as at our campuses—only the location is different!

For the full course description, please see p. 21. www.ciachef.edu/enthusiasts | 1-888-995-1699

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

GOURMET MEALS IN MINUTES BOOT CAMP TX Feb. 6–10, 7 a.m.–1:30 p.m., $2,195 In today’s busy world, time is our most precious resource. How can we maintain our full lifestyles and still enjoy quality, healthful meal choices? The CIA has the perfect solution. Whether you’re interested in adding variety to your everyday meals or hosting a stressfree dinner party, this Boot Camp program will teach you how to prepare delicious food in a matter of minutes rather than hours.

During this course, you will learn strategies for budgeting your time when preparing meals, along with presentation techniques for serving these items. You will also produce a variety of appetizers, entrées, and side dishes featured in the CIA’s cookbook, Gourmet Meals in Minutes. Your meals at home will never be the same!

When you enlist in the CIA Gourmet Meals in Minutes 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.

GRILLING AND BBQ BOOT CAMP (FORMERLY BBQ BOOT CAMP)

FRENCH CUISINE BOOT CAMP NY Mar. 26–30 or June 11–15, 7 a.m.–4 p.m.*, $2,195 TX Apr. 30–May 4, 7 a.m.–1:30 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 Boot Camp, you’ll explore the ingredients, flavor profiles, and cooking techniques of a different region of the country. You and your classmates will discuss and create regional and classical dishes such as bouillabaisse and quiche Lorraine.

Prepare for a grand tour of sumptuous French fare!

When you enroll in French 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. *On select class days, you’ll return to campus (Hyde Park) for dinner in the CIA’s on-campus public restaurants.

NY May 3–4, May 23–24, or July 2–3, 7 a.m.–4 p.m.*, $895 CA June 25–26, 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 and side dishes.

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

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

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

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 a select class day, you’ll return to campus for dinner in one of the CIA’s on-campus public restaurants.

www.ciachef.edu/enthusiasts

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CIA BOOT CAMP (cont.)

HORS D’OEUVRE BOOT CAMP

MEDITERRANEAN CUISINE BOOT CAMP

NY Feb. 9–10, Mar. 22–23, or Apr. 26–27, 7 a.m.–4 p.m.*, $895

NY Mar. 26–30 or June 4–8, 7 a.m.–4 p.m.*, $2,195

TX Apr. 2–3, 7 a.m.–1:30 p.m., $895

TX Jan. 30–Feb. 3, 7 a.m.–1:30 p.m., $2,195

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

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

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 a select class day, you’ll return to campus (Hyde Park) for dinner in one of the CIA’s on-campus public restaurants.

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.

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 (Hyde Park) for dinner in the CIA’s on-campus public restaurants.

ITALIAN CUISINE BOOT CAMP NY Jan. 30–Feb. 2, Mar. 20–23, or May 15–18, 7 a.m.–4 p.m.*, $1,750 CA Feb. 21–24, 7 a.m.–1:30 p.m.*; or Apr. 2–5, 2–8:30 p.m.*, $1,750 TX Mar. 6–9, 7 a.m.–1:30 p.m., $1,750 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!

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.

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.

MEXICAN CUISINE BOOT CAMP—APPETIZERS AND HORS D’OEUVRE TX Mar. 19–20, 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. Join us and discover ideas for new hors d’oeuvre and appetizers that you can add to your repertoire.

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.

*On a select class day, you’ll enjoy lunch before class (St. Helena, Apr. 2–5 session) or return to campus for dinner (Hyde Park sessions and St. Helena, Feb. 21–24 session) in one of the CIA’s oncampus public restaurants.

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PASTRY BOOT CAMP NY Apr. 30–May 4, 7 a.m.–4 p.m.*, $2,195 TX Feb. 6–10 or May 14–18, 7 a.m.–1:30 p.m., $2,195 Let your artistic talent and passion for food come together. Success in pastry making depends on both a mastery of techniques and a highly creative mind. After this course, you’ll be able to prepare all those amazing fresh hot pastries and desserts you find at the patisserie right in your own home.

At Pastry Boot Camp, you will learn the fundamentals of pastry and the techniques used in creating basic preparations such as laminated dough, pastry creams, crème anglaise, pâte à choux (éclairs and profiteroles), mousses and Bavarians, sponge cakes, buttercreams, and tarts.

When you enlist in CIA Pastry 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 (Hyde Park) for dinner in the CIA’s on-campus public restaurants.

SKILL DEVELOPMENT BOOT CAMP NY Feb. 28–29, Apr. 24–25, or May 21–22, 7 a.m.–4 p.m.*, $895

MEXICAN CUISINE BOOT CAMP— PUEBLA AND OAXACA TX May 14–16, 7 a.m.–1:30 p.m., $1,325 Intrigued by the unique flavors and textures of authentic Mexican food? 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, the heart of Mexican cuisine.

In this stimulating course, you will explore a wide variety of regional dishes, classic preparation techniques, and indigenous ingredients steeped in history. You will prepare and sample unique, complex dishes from Central (Puebla) and Southern (Oaxaca) Mexico. From salsas to moles, you’ll learn a variety of delicious recipes to prepare in your kitchen at home.

As a participant of Mexican Boot Camp: Puebla and Oaxaca, you will 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.

www.ciachef.edu/enthusiasts

CA May 29–30 or July 17–18, 7 a.m.–1:30 p.m.*, $895 TX Jan. 5–6 or Apr. 17–18, 7 a.m.–1:30 p.m., $895 It’s in you. Somewhere just below the surface is a talented culinarian just waiting to create some magic in the kitchen, and our Skill Development Boot Camp will help you make it happen.

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

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

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. *On a select class day, you’ll return to campus (Hyde Park and St. Helena) for dinner in one of the CIA’s on-campus public restaurants.

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BOOT CAMP (cont.)

SPECIALTY AND HEARTH BREADS BOOT CAMP

NEW! WINE LOVERS BOOT CAMP—BASIC TRAINING

NY May 7–10, 7 a.m.–4 p.m.*, $1,750

CA Feb, 13–17, Apr. 16–20, or May 21–25; 9 a.m.–4 p.m.*, $2,195

CA Feb. 13–16 or May 14–18, 2–8:30 p.m.*, $1,750 A crisp crust. A chewy crumb. An unmistakable, heavenly aroma.

Nothing is more captivating than a French baguette straight from the oven. But it doesn’t stop there. From the flatbreads of the Middle East to the renowned enriched breads of Europe, bakers around the world have been seducing our senses for thousands of years with their specialty breads. Now it’s your chance to join the ranks and learn the art of bread baking.

Beginning with an ingredient function and equipment review, and progressing to shaping techniques and methods, you’ll learn how you can prepare a variety of breads right from the comfort of your own home. Along the way, you’ll study weights and measures, learn the 12 steps of bread making, uncover the mysteries of pre-ferments and sours, and prepare a variety of fresh-baked artisan breads.

As a participant in Specialty and Hearth Breads 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. *On a select class day, you’ll enjoy lunch before class (St. Helena) or return to campus (Hyde Park) for dinner in one of the CIA’s on-campus public restaurants.

TECHNIQUES OF HEALTHY COOKING BOOT CAMP

Do you love wine and wish you knew more about it? Whether you are planning a dinner party and don’t know which wines to serve, long to be able to choose wine with confidence at a restaurant, or simply want to try something new but are not really sure where to start, this Boot Camp is for you!

This course is about knowing and enjoying wine as a fundamental part of your lifestyle, whether you are at home, dining out, or hosting a get-together with friends. In just a few days, you’ll take your understanding of wine to new heights and develop a roadmap for exploring the wonderful world of wine to its fullest.

With the expert guidance of the CIA, you will get to know the personality of the world’s major white and red wine grapes as you learn how to decipher wine labels from anywhere on the planet.

You’ll visit a vineyard and a winery to understand the impact of “place” on a wine and discover how winemakers influence a wine’s flavor, style, and, ultimately, price. Through tastings, you will learn how to evaluate a wine and explore the basic principles of wine and food pairing. You’ll even prepare and pair a fabulous multi-course meal to enjoy with your fellow Boot Campers! *On select class days, you’ll return to campus for dinner at the Wine Spectator Greystone Restaurant.

Please note: This class follows the same dress code as Career Discovery—The Professional World of Wine. Please see page 54.

Wine Lovers Boot Camp is open to students 21 years and older.

NY Jan. 17–20 or Apr. 17–20, 7 a.m.–4 p.m.*, $1,750 TX Mar. 19–22, 7 a.m.–1:30 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 a select class day, you’ll return to campus (Hyde Park) for dinner in one of the CIA’s on-campus public restaurants.

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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!

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

NEW! WINE LOVERS BOOT CAMP—TASTING LIKE A PRO CA Feb. 2–3, Feb. 29–Mar. 1, Mar. 26–27, Apr. 13–14, or May 17–18; 9 a.m.–4 p.m.*, $895 If you’ve ever wondered how professionals approach a glass of wine or you want more confidence when tasting a wine presented to you by the restaurant sommelier, you need to attend this Boot Camp! There are common techniques and language all the pros use when tasting wine, and our talented and experienced wine faculty will share them with you. Whether it’s one of the classic grape varieties of the world or an “up-and-comer,” you’ll learn the proper tasting techniques, important wine attributes to note, and fundamental characteristics that determine quality in wine.

You will begin by learning a systematic process for tasting and evaluating wines efficiently and how to apply that process to still, sparkling, and sweet wines. You’ll taste the basic profile of the world’s classic white and red grape varieties and review the terms commonly used to describe the wines made from them. And you’ll gain an understanding of the impact of winemaking techniques—including the fermentation method, oak barrel use, and fortification—on the flavor of wine, as you identify the most common faults found in wines. To add to the fun, you will participate in blind tasting “challenges” with your classmates and compete for the coveted “Camp Champ” medal. In no time flat, you’ll be tasting wine like a pro! *On a select class day, you’ll return to campus for dinner in the Wine Spectator Greystone Restaurant.

Please note: This class follows the same dress code as Career Discovery—The Professional World of Wine. Please see page 54.

Wine Lovers Boot Camp is open to students 21 years and older.

WORLD CUISINE BOOT CAMP NY Jan. 9–13 or Apr. 9–13, 7 a.m.–4 p.m.*, $2,195 TX Mar. 26–30, 7 a.m.–1:30 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.

During this exciting culinary journey, our chefs will introduce you to the cooking methods, exotic ingredients, flavor profiles, and special equipment used in the preparation of various cuisines.

Then it’s off to the kitchens, where you’ll prepare a variety of dishes highlighting unique global flavors. On the final day, you’ll revisit each of these regions, this time focusing on flavorful street foods—one of today’s hottest trends.

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.

“I thank the CIA for giving me something I can take with me anywhere I go—a culinary education. But, more important, the knowledge that I can do anything I want and the confidence to do so.”

—Todd English ’82, owner and executive chef, The Olive Group

As a Boot Camp participant, 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 (Hyde Park) for dinner in the CIA’s on-campus public restaurants.

www.ciachef.edu/enthusiasts

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January

Recipe

Chinese New Year is January 23, and you can celebrate this special holiday in style, with our delicious pork wontons. When making them, be sure you don’t use too much filling, or they will be difficult to seal and may break open during frying.

F

ried Wontons with Mustard Sauce Makes 20 wontons

MUSTARD SAUCE 3⁄4 cup Dijon mustard 1⁄4 cup water 11⁄2 teaspoons sugar 11⁄2 teaspoons soy sauce 11⁄2 teaspoons vinegar FILLING 4 ounces ground pork 2 ounces Chinese cabbage, thinly sliced 2 green onions, thinly sliced 1 teaspoon minced ginger 1 teaspoon soy sauce 1 teaspoon salt 1⁄4 teaspoon ground black pepper 1⁄2 teaspoon dark sesame oil

Combine the ingredients for the mustard sauce in a small bowl and mix well. Set aside.

Mix filling ingredients together in a medium bowl. Beat the egg with the water in a small bowl. To assemble the wontons, brush the edges of each wrapper with the egg wash. Place 2 teaspoons of the filling into each wrapper. Fold the wonton in half to make a triangle. Press to seal the edges securely. Bring the two corners along the base of the triangle in toward each other, overlap them, and press to seal securely. Transfer to a parchment-lined sheet pan and refrigerate until ready to fry.

Fry the wontons in a deep saucepan of hot oil until golden brown. Remove to a sheet pan lined with paper towels to drain.

Serve hot with the mustard sauce.

Source: Hors d’Oeuvre at Home with The Culinary Institute of America

1 large egg 2 tablespoons cold water 20 wonton skins Oil for deep frying

Join us for Asian Cuisine Boot Camp (p. 22) and The Flavors of Asia (Taste of CIA Cookbooks, p. 45) to learn more Asian-inspired recipes and cooking techniques.

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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 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

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™ program was 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.

Portobello with Tuscan Bean Salad and Celery Juice from Techniques of Healthy Cooking

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Just the Way

TASTES OF WINE COUNTRY (FORMERLY A TASTE OF NORTHERN CALIFORNIA)

CA Jan. 30–31, Feb. 27–28, Mar. 29–30, Apr. 30–May 1, May 31–June 1, or July 19–20; 8 a.m.–9 p.m., $1,195

You Like It

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.

Please note that course time covers morning hands-on sessions and afternoon and evening excursions and activities.

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.

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.

Call our hospitality and guest programs manager at 707-967-2328 today!

“Sophisticated Palate was an incredible two days of learning, cooking, eating, drinking, and special outings. John Ash is a simply amazing master chef and educator, and you all are amazing as well—we don’t know how you made two jam-packed days run so seamlessly! We have been raving to friends and family about the class.”

—Jennifer Lee and Eric Bodnar, Santa Cruz, CA

NY Hyde Park, NY

CA St. Helena, CA

www.ciachef.edu/enthusiasts

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CIA SOPHISTICATED PALATE (cont.)

PRICING AND CONFIRMATION The price for CIA Sophisticated Palate includes 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, CIA Sophisticated Palate is limited to just 12 participants. Reserve your spot today!

Tool Kit—CIA Sophisticated Palate A knife kit is optional for Sophisticated Palate. 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 $500. 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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CA St. Helena, CA

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

February

Recipe

These crispy almond cookies are common to the Piedmont region of Italy. The name itself translates to “little bitter ones.” Bitter almonds, the traditional flavoring for these delicate cookies, cannot be sold legally in the United States, so we’ve substituted almond extract.

A

maretti Makes about 3 dozen cookies

21⁄2 cups sliced blanched almonds 11⁄3 cups granulated sugar 1⁄3 cup plus 1 tablespoon confectioners’ sugar 1 tablespoon grated lemon zest 1⁄4 teaspoon salt 1⁄2 teaspoon pure vanilla extract 3⁄4 teaspoon almond extract 1⁄2 cup egg whites Coarsely chopped blanched almonds, as needed, for garnish Confectioners’ sugar, as needed, for garnish

Line two baking sheets with parchment paper.

In a food processor fitted with the steel blade, process the sliced almonds, sugars, lemon zest, salt, and extracts until they form a coarse paste, 1 to 2 minutes.

Slowly add the egg whites and continue to process until the mixture forms a smooth paste. (It should be scoopable, not spreadable.)

Scoop the dough onto the prepared baking sheets with a #100 scoop (small ice cream scoop) about 11⁄2 inches apart. Top with a sprinkling of chopped almonds. Let the cookies dry at room temperature for 1 hour (this gives the cookies their crisp crust).

When you are ready to bake, preheat the oven to 400 degrees F. Dust the cookies with confectioners’ sugar.

Bake until evenly golden brown, 12 to 15 minutes. Rotate and switch the baking sheets as necessary for even baking.

Allow the cookies to cool for a minute on the baking sheets and then transfer, using a spatula, to a cooling rack and allow to cool completely. Store the cookies in an airtight container.

VARIATIONS Cinnamon Amaretti: Replace the lemon zest with 1 teaspoon ground cinnamon.

Chocolate Chip Amaretti: Fold 1⁄2 cup mini chocolate chips into the finished batter.

Orange Amaretti: Replace the lemon zest with 1 tablespoon grated orange zest.

Indulge your love of baking cookies and other sweet treats during Cookies at Home (Taste of CIA Cookbooks, p. 44), Creative Cupcakes (Taste of CIA Cookbooks, p. 45), and Baking Boot Camp (p. 22).

www.ciachef.edu/enthusiasts

Candied Ginger Amaretti: Fold 1⁄4 cup finely diced candied ginger into the finished batter.

Source: The CIA Cookies at Home cookbook

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March

Recipe

As fresh artichokes make an appearance at farm stands and grocery stores, don’t miss your opportunity to enjoy them in a variety of dishes.

Here, we’re showcasing artichoke hearts in a flavorful Mediterraneanstyle salad.

H

earts of Artichoke Salad Makes 8 servings

3 quarts water 3 tablespoons lemon juice 3 garlic cloves, peeled and left whole 3 parsley stems 1 sprig thyme 1 bay leaf One 2-inch piece of celery 1 leek leaf 2 teaspoons salt, divided use 8 large artichokes 1⁄2 cup extra virgin olive oil 3 tablespoons balsamic vinegar 1⁄8 teaspoon black pepper 3 tablespoons parsley leaves 18 kalamata olives, pitted 4 plum tomatoes, peeled, seeded, and quartered 1 medium onion, sliced into thin rings

Place the water, lemon juice, garlic, parsley stems, thyme, bay leaf, celery, leek leaf, and 11⁄2 teaspoons salt in a large pot.

Trim and clean the artichokes as directed below (leave about 1⁄2 inch of the stem attached). Add each artichoke to the pot as you finish with it so that it doesn’t turn brown.

Set the pot over medium heat and bring the water to a simmer.

Simmer until a knife pierces the base of an artichoke easily, 8 to 12 minutes. Remove the artichokes and set aside to cool.

In a bowl, whisk together the olive oil, vinegar, the remaining salt, and the pepper. Add the artichoke hearts, parsley leaves, olives, tomatoes, and onion to the bowl and stir to combine.

Cover the salad and marinate in the refrigerator for at least 30 minutes and up to 3 days before serving.

PREPARING ARTICHOKES: 1. Cut away the tough tips of the leaves by slicing off the top half of the artichoke, just above the widest point. Make a cut into the artichoke that stops just outside of the yellow center.

Roll the artichoke away from the knife as you cut around the center to trim away all of the outer leaves.

2. If using the stem, cut away the fibrous outside.

3. The center, or “choke,” should be completely removed from mature artichokes. Scoop out all of the spiny purple-tipped hairs with a spoon.

Source: The CIA cookbook Breakfasts & Brunches

Expand your repertoire of Mediterranean dishes – sign up for Mediterranean Boot Camp (p. 26), Italian Cooking at Home (Taste of CIA Cookbooks, p. 47), and Spain and the World Table (Taste of CIA Cookbooks, p. 48).

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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: The Bakery Café by illy 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

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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Coconut Rice with Ginger

Risotto with Scallops and Asparagus

Seafood and Meat Paella

Fried Rice with Chinese Sausage

Risotto with Scallops and Asparagus You may substitute bay scallops for sea scallops, if desired.

MAKES 8 SERVINGS 4 cups chicken broth 1⁄4 cup olive oil 1 cup finely chopped onion 2 cups uncooked Arborio rice 2 cups white wine 1⁄4 tsp pepper, or to taste 2 tbsp butter

1⁄2

cup grated Asiago cheese 24 asparagus spears, cut into pieces 21⁄2 lbs sea scallops, muscle tabs removed Salt, to taste

Bring broth to boil in medium saucepan; reduce heat and simmer.

Heat 2 tablespoons of oil in a large saucepan. Add onion, reduce heat, and sauté for 1 minute. Add rice and cook, stirring to coat, about 2 minutes.

Add half of simmered chicken broth to rice and cook, stirring constantly, until rice absorbs broth, 6 to 8 minutes. Add remaining broth and simmer, stirring, until broth is absorbed, 6 to 8 minutes. Add wine and simmer, stirring, until risotto is creamy and rice is tender. Add pepper, butter, and Asiago cheese.

Coconut Rice with Ginger This dish can be made with many different variations. At the point when you fluff the rice prior to serving, try adding one or more of the following: raisins, sliced almonds, pistachios, seeded and chopped jalapeños, and shredded coconut.

MAKES 8 SERVINGS 1⁄4

cup butter 4 minced garlic cloves 21⁄2 tbsp minced ginger 11⁄2 cups long-grain white rice 1 cup coconut milk 2 cups water 1 tsp salt, or to taste 1 tsp pepper, or to taste Heat butter in a 2-quart saucepan over medium heat. Add garlic and ginger and sauté until aromatic, about 2 to 3 minutes. Add rice and sauté, stirring constantly, until grains are well-coated with butter, about 1 minute.

Steam asparagus until tender, about 4 minutes; add to risotto.

Add coconut milk, water, salt, and pepper, and bring mixture to a boil.

Reduce heat, cover, and cook rice until tender, about 25 minutes.

Meanwhile, pat scallops dry with paper towels and season with salt and pepper. Sauté scallops in remaining olive oil over very high heat until golden. Serve scallops on top of risotto.

Let rice stand for 5 minutes, then fluff with a fork to separate the grains and release steam before serving.

Source: The CIA Gourmet Meals in Minutes cookbook

Source: The CIA Gourmet Meals in Minutes cookbook

Fried Rice with Chinese Sausage Fried rice calls for cold, cooked rice. Steam the rice and chill it overnight.

Before using it, break up the clumps of rice into individual grains.

MAKES 6 SERVINGS 2 tbsp peanut oil lb Chinese sausage, thinly sliced 11⁄2 cups minced onion 2⁄3 cup medium-dice carrot 1⁄2 cup sliced shiitake mushroom caps 3⁄4 cup red bell pepper, cut in strips 1⁄2

2 cups shredded Napa cabbage 6 cups steamed long-grain rice, cold Salt and pepper, to taste 11⁄2 cups snow peas, sliced diagonally 3 large eggs, lightly beaten 2 tbsp mushroom soy sauce

Heat oil in wok over medium heat. Add sausage and stir-fry until the fat is released and the sausage is hot. Add onion and stir-fry until golden.

Add the following ingredients in order, and stir-fry each until tender before adding the next: carrots, mushrooms, peppers, and cabbage.

Add rice and stir-fry until it begins to brown. Season with salt and pepper.

Add snow peas and stir-fry until bright green.

Pour eggs into wok around the edge of the rice. Leave eggs undisturbed until they turn opaque, then fold them into rice and cook until eggs are set. Season with mushroom soy sauce, salt, and pepper.

Source: The CIA One Dish Meals cookbook

Seafood and Meat Paella MAKES 6 SERVINGS 1⁄4

cup olive oil 3 whole chicken breasts, halved 3 chicken drumsticks and 3 thighs 2 lbs boneless pork roast, 2-inch cubes Salt and pepper, to taste 1⁄2 lb squid, body sliced in rings, and tentacles coarsely chopped 1 cup chopped green bell pepper 1 cup chopped tomato 2 tsp minced garlic

21⁄2 cups medium-grain rice 1⁄2 tsp saffron threads 5 cups chicken broth 1⁄2 cup white wine 1⁄2 cup fresh/frozen peas 5 piquillo peppers, thin strips 2 dozen mussels 2 dozen littleneck clams 12 jumbo shrimp, shell on 2 tsp lemon juice

Preheat oven to 350 degrees F. Heat oil in paella pan/deep skillet on medium-high heat. Season chicken and pork with salt and pepper. Sear meat in pan until browned on all sides, about 12 minutes.

Add squid, green pepper, tomato, and garlic. Cook until squid becomes opaque. Add rice and saffron; sauté until rice begins to change color. Add broth and wine; bring to a simmer.

Add peas and piquillo peppers; top paella with seafood. Sprinkle with lemon juice. Cover pan; cook in oven until rice has absorbed broth and clams/mussels open, 15 to 20 minutes. Discard any shells that do not open. Rest paella for 5 minutes before serving.

Source: The CIA One Dish Meals cookbook

RICE A staple food to at least half of the world’s communities, rice is an invaluable and versatile ingredient. This starchy whole grain complements nearly any flavor component with which it’s paired. Rice is commercially classified by size (long, medium, and short grain). The two main types of rice are white and brown. White rice is milled, while brown rice is unmilled, resulting in a more nutritious and fiber-packed grain.

TYPE

DESCRIPTION

COMMON CULINARY USES

Brown

Light brown whole grain, with the inedible husk removed. Chewy texture, nutty flavor. Available as short,medium, or long grain.

Pilaf, salads

White/Polished

White grain with mild flavor. Husk, bran, and germ removed. Available as short, medium, or long grain.

Pilaf, salads; short grain used to make rice pudding

Converted/Parboiled

Unhulled grain soaked and steamed before the husk, bran, and germ are removed. Very light brown color.

Fluffy, separate grains when cooked.

Pilaf, salads

Basmati

Extra-long grain. Fine, delicate texture. Aromatic, nutty flavor. Aged to reduce moisture content. Available as brown or white rice.

Pilaf, salads

Jasmine

Long, white grain. Aromatic, delicate flavor.

Pilaf, steamed, rice pudding

Arborio/Italian

Very short, very fat off-white grain with high starch content; creamy when cooked. Varieties include Carnaroli, Piedmontese, and Vialone Nano.

Risotto, pudding

Calaspara

Very short, very fat off-white grain. High starch content; creamy when cooked.

Paella

Wild

Marsh grass, unrelated to regular rice. Long, thin grain.

Dark brown. Chewy texture, nutty flavor.

Salads, stuffing, pancakes, forcemeats; often combined with brown rice

Sticky/Pearl/Glutinous/Sushi

Round, short grain with sweet, mild flavor. Very starchy; sticky when cooked.

Sushi, desserts, and other culinary uses

Rice flour

White rice that has been very finely milled. Powdery, white with a mild flavor.

Thickening agent; used in baked goods

Heirloom

Length, color, and flavor vary. Varieties include Bhutanese Red, Forbidden Black, and Kalijira rice.

Salads, stuffing; often combined with brown rice

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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.

Tempeh Cashew Noodles from The Professional Chef, Ninth Edition

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1-888-995-1699

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 Mar. 10, Mar. 31, Apr. 21, Apr. 28, May 12 (Parent/Teen), May 19, June 16, or June 23; 9:30 a.m.–2:30 p.m., $250 CA Mar. 3, May 19, or July 21; 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.

BAKING AT HOME—THE DESSERTS NY Mar. 10, Mar. 31, Apr. 21, Apr. 28, May 12 (Parent/Teen), or June 16; 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!

Parent and Teen Day—May 12 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 May 12 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 Mar. 10, Apr. 28, May 12 (Parent/Teen), June 16, or June 23; 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.

“The best way to sum up my experience: the food enthusiasts classes at the CIA make a novice feel like a pro!

I look forward to returning.”

—Charles Metz, Maumee, OH

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 Mar. 10, Apr. 21, May 19, or June 23; 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.

NEW! THE NEW FOOD ENTREPRENEUR: START AND RUN A SMALL FOOD BUSINESS NY Mar. 31, 9:30 a.m.–3:30 p.m., $250 Do you have a passion for food? Would you like to earn money doing what you love? With minimal start-up money, anyone can turn his or her dream into a part- or full-time business. Whether you have always envisioned yourself with a small food business, would like a second source of income, want to stay at home and be your own boss, or seek to own a small business that fits your lifestyle, this class will guide you step-by-step through the entire process from your initial business plan through delivery of products to your customers. You will learn how to implement market research; price, label, and package products; find wholesale and retail customers; and set up a simple bookkeeping system. Most important, you’ll learn how to begin the process of obtaining the necessary legal permits. And you’ll leave class with a business plan, a checklist for moving ahead, and a resource list for further exploration.

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

BISTROS AND BRASSERIES

Please note: After you register, we’ll send you a business plan.

Please complete the form and bring it to class with you, along with any product you may want us to evaluate.

NY Mar. 10, Mar. 31, Apr. 21, May 19, or June 23; 9:30 a.m.–2:30 p.m., $250

NEW! HOME BAKING SKILLS FOR PROFIT OR PLEASURE

TX Feb. 25, 9:30 a.m.–2:30 p.m., $250

NY June 23, 9:30 a.m.–3:30 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 and a creamy leek and cheese tart. 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.

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

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

NY May 19, 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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CA St. Helena, CA

Gain the confidence of a professional and turn your kitchen into a well-run production area by adapting commercial baking techniques. In this class, you’ll learn shortcuts and tricks for recipe development, product development, quantity production (including scaling up recipes and using the assembly line method), shelflife testing, packaging, storage, food safety, and more. We’ll cover everything you didn’t know to ask about equipment and appliances, and how oven heat affects baked goods. You’ll also learn the art of maximizing baked goods for visual and sales appeal, plus how to adapt traditional recipes for healthier baking with whole grains. Whether you’re baking for profit or simply want to learn tips and tricks from a professional, this class is for you.

ABOUT THE INSTRUCTOR: Mimi Shotland Fix, author of Start & Run a Home-Based Food Business and Home Baking for Profit, began a licensed home kitchen business in 1979. She has since owned and operated several successful retail bakeries, worked as head baker and pastry chef for multiple restaurants, was featured in Cooking Light magazine, developed products for corporate food companies, and tested ovens for a major appliance company. Later, she returned to school for an MA in writing and food studies. Ms. Fix owns a culinary consulting firm and teaches business and hands-on baking classes in several local colleges. Her website, BakingFix.com, provides continued support for small food businesses.

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

CAKE DECORATING

CHOCOLATES AND CONFECTIONS AT HOME

NY Mar. 10, Apr. 21, May 12 (Parent/Teen), or June 23; 9:30 a.m.–2:30 p.m., $250

NY Mar. 10, Apr. 21, May 12 (Parent/Teen), or June 16; 9:30 a.m.–2:30 p.m., $250

CA Jan. 14, Apr. 14, or June 2; 9:30 a.m.–2:30 p.m., $250

CA Feb. 4, May 5, or July 21; 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.

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 the CIA Cake Art cookbook to take home.

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.

NEW! CHINESE CUISINE

CIA FAVORITES

TX June 30, 9:30 a.m.–2:30 p.m., $250

NY Mar. 10, Mar. 31, Apr. 21, Apr. 28, May 12 (Parent/Teen), May 19, June 16, or June 23; 9:30 a.m.–2:30 p.m., $250; also, Thursday, July 5, 8:30 a.m.–1:30 p.m., $250

Ethnically and culturally diverse, the people of China possess a love of food found only in a very few places. Chinese cuisine features unique foods and techniques, and this class will help you gain an understanding of its traditional—and sometimes unfamiliar—ingredients. You will explore the fundamental principles of Chinese cooking by discussing, preparing, and tasting a variety of iconic dishes such as wonton soup, pot stickers, and spring rolls, as well as such lesser-known specialties as red cooked pork belly, stewed chicken with shiitake and potatoes, and stir-fried shredded pancake. At the end of the class, you will enjoy a fantastic meal and discuss options and alternative preparations.

As a participant in this class, you will receive a CIA logo apron and a copy of The Flavors of Asia to keep.

TX Jan. 14 or Apr. 28, 9:30 a.m.–2:30 p.m., $250 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 to hearty entrées, 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.

DID YOU KNOW…?

Rhubarb was originally cultivated for medicinal purposes? Today, it boasts boundless culinary applications. Stewed slowly in a sauce, paired with richly flavored game or oily fish, or used as a cherished filling for tarts or pies, rhubarb has many devoted fans around the world and even a few festivals held in its honor. Try our Rhubarb Tart on page 59 and you’ll join the legions of rhubarb devotees.

www.ciachef.edu/enthusiasts

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WEEKENDS AT THE CIA (cont.)

CLASSIC AND CONTEMPORARY SAUCES NY Mar. 10, Mar. 31, or Apr. 21; 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.

COOKING AT HOME CA Feb. 18 or May 5, 9:30 a.m.–2:30 p.m., $250 TX Jan. 21, 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.

NEW! COOKIES AT HOME NY Mar. 10, Apr. 21, May 12 (Parent/Teen), May 19, or June 23; 9:30 a.m.–2:30 p.m., $250 A fresh, home-baked cookie…what’s not to love? From chewy chocolate chunk cookies dunked in cold milk to crunchy biscotti served with cappuccino, cookies are a universal favorite. In this hands-on class, you’ll have the opportunity to learn all about these irresistible treats. You and other cookie-craving enthusiasts will discover how to properly mix, form, and bake a variety of goodies, including quick and easy favorites like bar and drop cookies and tasty piped and cutout creations. Along the way, you’ll learn about basic cookie-making techniques, equipment, and ingredients.

As a participant in this class, you will receive a copy of Cookies at Home, along with a CIA logo apron to take home.

COOKING FOR ONE NY Mar. 31, Apr. 28, June 23; 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 Hyde Park, NY

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CA St. Helena, CA

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

COOKING WITH CHEESE

THE FLAVORS OF ASIA

NY Apr. 21, 9:30 a.m.–2:30 p.m., $250

NY Mar. 10, Apr. 21, or June 16; 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 Mar. 31, Apr. 28, May 12 (Parent/Teen), or June 16; 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.

EVERYDAY GRILLING (FORMERLY GRILLING)

NY Apr. 21, Apr. 28, May 19, June 16, or June 23; 9:30 a.m.–2:30 p.m., $250; also, Thursday, July 5, 8:30 a.m.–1:30 p.m., $250 CA June 2 or Aug. 4, 9:30 a.m.–2:30 p.m., $250 TX Feb. 25 or May 19, 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, 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.

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.

www.ciachef.edu/enthusiasts

TX Jan. 28, 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.

GLUTEN-FREE BAKING NY Mar. 31, Apr. 21, or May 19; 9:30 a.m.–2:30 p.m., $250 If you or someone you know has been dreaming of fresh-baked, gluten-free treats that don’t sacrifice flavor or texture, we’ve got good news. Thanks to the CIA, you can enjoy delicious favorites such as yeast-raised breads and pastries, cookies, brownies, cakes, pies, quiche, and pizza. In this 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.

As a participant in this class, you will receive a copy of Gluten-Free Baking and a CIA logo apron to take home.

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.

“I thoroughly enjoyed the Everyday Grilling class. I grill often, but I wanted to get new ideas on styles and ingredients I can use to add variety—plus, I simply enjoy taking CIA classes for pure personal entertainment.

This was the second class I’ve done, and I’m scheduled to take Bistro Boot Camp next. I’m looking forward to more fun in your very friendly kitchens!”

—Jeff Hinger, San Antonio, TX

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WEEKENDS AT THE CIA (cont.)

GLUTEN-FREE COOKING

HEALTHY COOKING AT HOME

NY Apr. 21 or June 16, 9:30 a.m.–2:30 p.m., $250

NY Mar. 31, Apr. 28, May 12 (Parent/Teen), May 19, or June 16; 9:30 a.m.–2:30 p.m., $250

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.

TX Apr. 14, 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 AT HOME NY Mar. 31 or May 19, 9:30 a.m.–2:30 p.m., $250

GOURMET MEALS IN MINUTES

TX Feb. 4, 9:30 a.m.–2:30 p.m., $250

NY Mar. 10, Mar. 31, Apr. 21, Apr. 28, May 12 (Parent/Teen), May 19, June 16, or June 23; 9:30 a.m.–2:30 p.m., $250; also, Friday, July 6, 8:30 a.m.–1:30 p.m., $250

Served formally or casually, hors d’oeuvre are always a crowd favorite. 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. 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.

CA Feb. 18, Mar. 3, or May 19; 9:30 a.m.–2:30 p.m., $250 TX Feb. 11 or May 19, 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!

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.

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.

HOT FUN IN THE SUMMERTIME Here’s a great opportunity to try some of our most popular weekend Taste of CIA Cookbook classes— during the week! Join us at the Hyde Park, NY campus this summer for: CIA Favorites—Thursday, July 5 (p. 43) Everyday Grilling—Thursday, July 5 (p. 45) Gourmet Meals in Minutes—Friday, July 6 (p. 46) Summer Salads—Friday, July 6 (p. 48) Please note that these special mid-week classes run from 8:30 a.m.–1:30 p.m.

NY Hyde Park, NY

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CA St. Helena, CA

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

AN INDIAN FEAST

POULTRY: FROM ROOSTERS TO ROASTERS

NY Mar. 10, Apr. 28, or June 16; 9:30–2:30 a.m., $250

NY Apr. 21, 9:30 a.m.–2:30 p.m., $250

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.

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.

As a participant in this class, you will receive a CIA logo apron and a copy of The Flavors of Asia to take home.

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.

ITALIAN COOKING AT HOME NY Mar. 10, Mar. 31, Apr. 21, Apr. 28, May 12 (Parent/Teen), May 19, June 16, or June 23; 9:30 a.m.–2:30 p.m., $250 CA Jan 14, Feb. 18, May 5, or Aug. 4; 9:30 a.m.–2:30 p.m., $250 TX Mar. 10 or June 16, 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) to fresh pastas and crespelle (sfoglie). We’ll explore traditional favorites like creamy risotto, and also sample a selection of lesserknown—but equally delicious—dishes. You’ll learn about authentic Italian ingredients and practice cooking techniques so that you can prepare wonderful Italian meals at home with ease.

As a participant in this class, you will receive a CIA logo apron and a copy of Italian Cooking at Home to keep.

SEASONS IN THE WINE COUNTRY CA Jan. 14, Feb. 4, Mar. 3, Apr. 14, May 19, July 21, or Aug. 4; 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 Mar. 10, Apr. 21, May 19, or June 23; 9:30 a.m.–2:30 p.m., $250

ONE DISH MEALS

TX Apr. 28, 9:30 a.m.–2:30 p.m., $250

NY Mar. 10; 9:30 a.m.–2:30 p.m., $250

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.

CA Feb. 4, Apr. 14, or June 2; 9:30 a.m.–2:30 p.m., $250 TX Jan. 7 or Mar. 24, 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 copy of the CIA textbook In the Hands of a Chef, along with a CIA logo apron to take home.

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.

www.ciachef.edu/enthusiasts

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WEEKENDS AT THE CIA (cont.)

SINGAPOREAN CUISINE

NEW! SUMMER SOUPS

TX Mar. 31, 9:30 a.m.–2:30 p.m., $250

NY Apr. 28, May 19, June 16, or June 23; 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.

Just as a steaming bowl of soup can warm you on a cold winter’s day, a chilled soup can cool you in the heat of summer. These soups are versatile, too—they can be served as appetizers, palate cleansers in a multi-course meal, a drink, or even dessert! From rich vichyssoise to bold and robust cold carrot bisque, you will learn to prepare a range of delicious summer soups in this flavorfilled class. You’ll enjoy chef demonstrations and hands-on cooking as you discover the fundamentals and step-by-step techniques of soup making.

As a participant in this class, you will receive a CIA logo apron and a copy of The Flavors of Asia to keep.

As a participant in this class, you will receive a CIA logo apron and a copy of The New Book of Soups to take home.

UNDER THE SEA SPAIN AND THE WORLD TABLE

NY Mar. 31, Apr. 28, May 19, or June 16; 9:30 a.m.–2:30 p.m., $325*

NY Mar. 31, Apr. 28, May 12 (Parent/Teen), May 19, or June 23; 9:30 a.m.–2:30 p.m., $250 TX Jan. 7 or May 5, 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.”

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.

NEW! SUMMER SALADS NY Apr. 28, May 19, June 16, or June 23; 9:30 a.m.–2:30 p.m., $250; also, Friday, July 6, 8:30 a.m.–1:30 p.m., $250 Tired of serving the same old salads at summer parties? This class for novice and seasoned cooks will show you that there is far more to salad than just lettuce. You will learn how to create a variety of unique salads using fresh, uncooked vegetables as well as ingredients that have been roasted, grilled, steamed, and boiled. You’ll also discuss dressings and presentation options.

With a focus on fresh, seasonal produce, our easy-to-follow recipes and innovative salads will tempt both vegetarians and non-vegetarians alike at all your summer gatherings.

As a participant in this class, you will receive a CIA logo apron and a copy of Vegetables to take home.

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.

NEW! VEGETARIAN CUISINE TX June 9, 9:30 a.m.–2:30 p.m., $250 In this class, produce rules! Through discussions, product identification, tasting, and hands-on production, you will learn to prepare a range of dishes where vegetables are at the center of the plate.

You’ll create delicious classical and contemporary vegetarian preparations that ensure a healthier meal—without sacrificing flavor. And you will also discover a variety of lesser-known vegetables that will take you beyond your comfort zone into the innovative world of meatless cookery. The highlight of the class is a collaborative meal you will prepare with fellow students.

As a participant in this class, you will receive a CIA logo apron and a copy of Vegetables to take home.

NY Hyde Park, NY

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CA St. Helena, CA

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

April

Recipe

This delicate soup captures the essence of fresh peas. It’s a great recipe to try if you have a bumper crop of peas—either from your own garden or at your local farm stand—or if you’re looking for an easy starter course for an evening of Thai cuisine.

T

hai Fresh Pea Soup Makes 6 to 8 servings

6 cups vegetable broth, plus as needed 1 cup chopped onions 4 garlic cloves, finely minced 2 teaspoons green curry paste 8 cups shelled peas (thawed if frozen) Salt and pepper as needed 1 teaspoon lightly toasted mustard seeds 1⁄4 cup chopped mint

Add about 1⁄2 cup of the broth to a soup pot and bring to a simmer over medium heat. Add onions, garlic, and curry paste.

Sauté, stirring frequently, until onions are softened and translucent, about 5 minutes. Add remaining broth to the pot and bring to a boil. Add peas, cover the soup, and simmer over low heat for 10 minutes.

Remove the pot from the heat and let the soup cool for at least 10 minutes. Strain the soup through a sieve, reserving the liquid. Add the solids to a countertop blender or food processor; do not overfill. Add a little of the liquid, cover (without the vent from the lid or feed tube), and purée until smooth. Add more liquid if necessary to help purée the solids. Transfer the puréed soup to a clean pot.

Return the soup to a simmer over low heat. Add additional liquid as necessary to achieve the desired consistency. Adjust seasonings to taste with salt and pepper.

Serve the soup garnished with toasted mustard seeds and chopped mint.

Source: The CIA Vegetables cookbook

For more unique recipes and soup-making techniques, attend Summer Soups (Taste of CIA Cookbooks, p. 48). To try new soup recipes in your home kitchen, find inspiration in The New Book of Soups (p. 66).

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WEEKENDS AT THE CIA (cont.)

CIA Samplings

THE NORTH AFRICAN SPICE KITCHEN

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 Mar. 17 or Mar. 31, 10:30 a.m.–12:30 p.m. or 2:30–4:30 p.m.; $95

FLAVORS OF THE NEW SPANISH TABLE CA July 14 or July 28, 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 Apr. 28, 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.

HOT LATIN COOKING CA Feb. 11 or Feb. 25, 10:30 a.m.–12:30 p.m. or 2:30–4:30 p.m.; $95 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.

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.

NEW! REGIONAL ITALIAN COOKING CA May 12 or May 26, 10:30 a.m.–12:30 p.m. or 2:30–4:30 p.m., $95 Venture beyond spaghetti and meatballs to discover and sample some of the diverse culinary delights found in the many regions of Italy. You will explore the bold, rich risotto, polenta, and salumi of the north and the Parmigiano-Reggiano cheese, prosciutto di Parma, and fabulous pasta dishes prized in the central regions. And we haven’t forgotten the world-class olive oils, fresh vegetables (especially tomatoes), and citrus hailing from the rich landscape of southern Italy! Join us and explore the diverse bounty that is Italian cuisine.

NEW! SEASONAL FRENCH BISTRO CA June 9 or June 16, 10:30 a.m.–12:30 p.m. or 2:30–4:30 p.m., $95 From a light frisée salad with poached egg and pancetta to steak frites, this style of cooking is both classic and simple. Step into our kitchen and you’ll be virtually transported to France, where beautiful farmers’ markets are prized and taken advantage of for the best the season has to offer. Using classic techniques and the freshest ingredients, we’ll create a bounty of delicious bistro fare that would make Escoffier proud!

TASTE OF THE WINE COUNTRY KITCHEN CA 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!

“My daughter and I attended Flavors of the New Spanish Table. ¡FANTÁSTICO! We made so many recipes and thoroughly enjoyed them afterwards with the entire class. Our instructor was wonderful, caring, informative, and so accommodating to each of us!”

—Ramona Burks, Redding, CA NY Hyde Park, NY

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May

Recipe

Cinco de Mayo is the perfect occasion to enjoy these festive starters.

Tomatillos lend a bright, almost citrusy flavor. Charring them in an open gas flame or over a hot grill gives them a rich, smoky taste.

S

hrimp and Avocado Quesadillas Makes 8 servings 1⁄4

cup olive oil, divided use 11⁄2 cups diced onion 7 medium tomatillos, charred, husks removed 2 cups diced avocado 3 tablespoons chopped cilantro 1 tablespoon cumin seeds, toasted 1⁄2 teaspoon salt, or as needed 1⁄8 teaspoon black pepper, or as needed Eight 6-inch flour tortillas 2 cups shredded Monterey Jack cheese, divided use 11⁄2 teaspoons minced garlic 1 teaspoon minced chipotles 24 extra-large shrimp, peeled and deveined

Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add onion and sauté, stirring frequently, until tender, 5 to 7 minutes. Transfer sautéed onion to a mixing bowl and let cool.

Finely chop the tomatillos and add to the cooled onion along with the diced avocado. Use a wooden spoon or a potato masher to work the mixture into a coarse paste. Stir in cilantro and cumin and season with salt and pepper.

Spread the avocado mixture on one side of each tortilla, top with 2 tablespoons cheese, and fold the tortilla in half, pressing lightly to close them. Continue until all 8 quesadillas are filled. This may be done up to 1 hour in advance.

Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add garlic and chipotles and sauté until golden, about 2 minutes. Increase the heat to medium-high.

Add the shrimp and sauté until opaque and cooked through, 4 to 5 minutes. Keep warm.

Brush both sides of the quesadillas with the remaining olive oil. Cook in batches in a large sauté pan over medium heat until golden brown on both sides, about 2 to 3 minutes per side.

Cut the quesadillas in half and serve each with 3 shrimp.

Source: The CIA cookbook Breakfasts & Brunches

Sample more Latin flavors in our kitchens!

Join us for one of our Mexican Cuisine Boot Camps (p. 26–27), World Cuisine Boot Camp (p. 29), and Hot Latin Cooking (CIA Samplings, p. 50).

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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 twohour 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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BUBBLES

TASTING WINE LIKE A PRO—GETTING STARTED

NY Mar. 31, 3–5:30 p.m., $125

CA Jan 14, Feb. 11, Mar. 3, Mar. 31, Apr. 28, May 26, June 16, or July 28; 10:30 a.m.–12:30 p.m., $95

Tasting and learning about wines with bubbles is an amazing way to start off the holiday season. Those gentle bubbles that are so much fun to consume are produced using several different methods, and we’ll discuss them all, as well as discover the flavors and characteristics of sparkling wines from around the world.

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

FOOD AND WINE PAIRING 101

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!

TASTING WINE LIKE A PRO—THE CLASSIC GRAPES

NY Apr. 28 or June 23, 3–5:30 p.m., $125 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.

CA Feb. 18 or May 12, 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!

TASTING WINE LIKE A PRO—NEW KIDS ON THE BLOCK

AN INTRODUCTION TO WINE

CA Mar. 17 or June 9, 10:30 a.m.–12:30 p.m., $95

NY Mar. 10 or May 19, 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.

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.”

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

TASTING WINE LIKE A PRO—THE WINEMAKER’S MAGIC

A JOURNEY INTO SENSORY AWARENESS— FOOD AND WINE PAIRING CA Jan. 29, Feb. 26, Apr. 29, May 27, June 17, or July 29; 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.

NY Hyde Park, NY

CA St. Helena, CA

www.ciachef.edu/enthusiasts

CA Jan. 28, Apr. 14, or July 21; 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!

PLEASE NOTE: Wine Explorations classes are open to students 21 years or older.

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WINE EXPLORATIONS (cont.)

CAREER DISCOVERY—THE PROFESSIONAL WORLD OF WINE CA Feb. 20–23 or June 4–7, 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.

Enlist in Wine Lovers Boot Camp!

You love wine, so why not explore it in more depth in one—or both—of our two new programs: • Wine Lovers Boot Camp—Basic Training (page 28) • Wine Lovers Boot Camp—Tasting Like a Pro (page 29)

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“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.”

—Monica Kirk, Manahawkin, NJ

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

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 chef-instructors, 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 CIA Boot Camp or Taste of CIA Cookbooks class.

Scallop Ceviche in Cucumber Cups from Techniques of Healthy Cooking

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NEW! PERU’S COCINA CRIOLLA TX Mar. 10, 10 a.m.–12:30 p.m., $39.95 Join us on an exploration of some of the dishes that define cocina criolla, the diverse cooking style of Peru. Perhaps no dish better represents the influence of the country’s Asian heritage than lomo saltado, a beef stir-fry considered one of the country’s national dishes. As part of this demo session, you will enjoy a tasting along with a discussion of the cultural significance of this iconic dish.

You’ll also sample chicha morada, a tasty purple corn refreshment infused with spices and fruits.

SOUTH AMERICAN CEVICHE TX May 19, 10 a.m.–12:30 p.m., $39.95 South America’s western coast is the “birthplace” of ceviche, fresh fish that’s flash-marinated in lime juice or other acidic preparation. In this exciting demo, you’ll watch our chef-instructor practice the art of preparing ceviche, from slicing to seasoning. You’ll also learn new culinary techniques and sample such delicious items as Columbian fish ceviche, Ecuadorian shrimp ceviche, and Peruvian ceviche, as well as tiradito, a cross between sashimi and ceviche.

“What a delicious class!

The chef’s presentation was entertaining as well as educational. Beyond the nuts and bolts of efficient meal preparation, his tidbits of information were most enlightening.

I eagerly await the next class.”

—Sharon Andrews, San Antonio, TX

“Absolutely loved the demo. The chef was informative, clear, full of small tips (that I really liked and have put to good use), and downright fun. I will definitely be back for another one. A really great campus, too.”

—Beverly Gibson, Houston, TX

NY Hyde Park, NY

CA St. Helena, CA

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State of the art.

Through eight editions and with more than a million copies sold, The Professional Chef is a classic and essential kitchen reference for both professionals and serious home cooks. On sale now, this completely revised and updated spectacular new edition includes nearly 900 recipes, more than 800 photos, plus new sections on seasonality and sustainability, barbecuing, sous-vide cooking, and plated desserts, to name a few.

For the ďŹ rst time ever, The Professional Chef is also available for the iPad as a revolutionary digital cookbook that sets the standard for high-end consumer, professional and educational culinary products.

Some of the features for the digital edition include: s TECHNIQUE VIDEOS s 2ECIPE SLIDESHOWS s 0RODUCT )$ GUIDED TOURS s 3ELF ASSESSMENT TOOLS s .OTE SHARING

7ILEY AND THE 7ILEY LOGO ARE REGISTERED TRADEMARKS OF *OHN 7ILEY SONS )NC !LL OTHER TRADEMARKS ARE PROPERTY OF THEIR RESPECTIVE OWNERS

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June

Recipe

Tarte à la rhubarbe is a popular dessert in the Lorraine region of France. The temperature of the area and the soil type support the growth of this delicious vegetable, often mistaken for fruit. This recipe, prepared with store-bought puff pastry, is a snap to prepare.

R

hubarb Tart Makes 6 servings

1 sheet frozen puff pastry (1⁄2 pound) 31⁄2 cups sliced rhubarb (about 6 or 7 stalks) 3⁄4 cup unsalted butter, melted 1 cup sugar 1-inch piece fresh ginger, peeled 1 cup crème fraîche

Preheat oven to 375 degrees F. Roll out the puffy pastry into a circle 11 inches in diameter and about 1⁄8-inch thick, and transfer to a baking sheet. Form a border in the pastry by roll-pleating the edge of the dough.

Arrange the rhubarb neatly on the pastry, in shingled layers in circles very close together. Brush them with melted butter and sprinkle them with the sugar.

Bake the tart for 45 minutes to 1 hour, or until the rhubarb is soft.

Finely grate the ginger and add it to the crème fraîche. Allow to steep in the refrigerator for at least 1 hour. Pass the cream through a cheesecloth to remove the ginger.

Allow the tart to cool for 30 minutes. Cut it into wedges and serve with the ginger cream.

Source: The CIA cookbook Bistros and Brasseries

Join us for Dessert Boot Camp (p. 24), Pastry Boot Camp (p. 27), and Baking at Home—The Desserts (Taste of CIA Cookbooks, p. 41) to learn more tasty recipes and dessert-making techniques.

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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.

Caramelized Pineapple with Black Peppercorns from Cooking for One

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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 68).

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.

1-888-995-1699

NEW! COOKIES AT HOME $34.99 In the tradition of Chocolates and Confections at Home comes Cookies at Home, featuring chewy, crispy, rich, and crunchy cookies and offering information about basic cookie-making techniques, equipment, and ingredients. The recipes range from quick and easy chocolate chip cookies and fudge brownies to creative cookies that will delight and inspire your guests, such as lemon meringues and French macaroons.

With beautiful full-color photography throughout, Cookies at Home offers easy instructions and features nearly 100 recipes with stepby-step techniques. No matter what kind of cookies you love, from Triple Chocolate Cookies to a festive gingerbread house, this book will help you take these home-baked favorites to new and delicious heights.

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.

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 non-professional 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.

For more Boot Camp, see our DVD on page 68.

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BOOKS AND DVDs (cont.)

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.

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.

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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 68), 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.

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!

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.

1-888-995-1699

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.

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.

www.ciachef.edu/enthusiasts

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.

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.

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BOOKS AND DVDs (cont.)

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).

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.

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NEW! THE PROFESSIONAL CHEF, NINTH EDITION $75 $49.95 iPad edition (available on iTunes or https://www.inkling.com/store/professionalchef-cia-9th/) Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef® is the classic kitchen reference for many of America’s top chefs. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques.

The new edition also offers a global perspective and includes essential information on nutrition, food and kitchen safety, equipment, and product identification. Basic recipe formulas illustrate fundamental techniques and guide cooks clearly through every step, from mise en place to finished dishes. Covering the full range of modern techniques and classic and contemporary recipes (nearly 900 total), this is the essential reference for every serious cook.

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.

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.

1-888-995-1699

SPAIN AND THE WORLD TABLE

WINEWISE $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

$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 kingdom.

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.

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.

www.ciachef.edu/enthusiasts

pleasurable.

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.

DID YOU KNOW…?

An artichoke plant can grow up to nine feet in diameter, stand five feet tall, and produce over 20 artichokes a year? Enjoy artichokes CIA-style by whipping up our March recipe, Hearts of Artichoke Salad (page 36).

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DVDs

GLUTEN-FREE BAKING BEST OF CULINARY BOOT CAMP

$24.95

$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 must-have for the hard-core food enthusiast.

Following the successful release of his Gluten-Free Baking book (page 64), Chef Richard Coppedge now offers step-bystep advice in this companion DVD.

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!

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.

Haven’t had enough of the Boot Camp experience? Check out our cookbook on page 63!

CAKE ART $24.95 Cake decorating isn’t just for professionals. You too can create spectacular-looking cakes and cupcakes with guidance from the chef-instructors of the CIA. From buttercream roses and fondantwrapped cakes to colorful cupcakes, the Cake Art DVD provides step-by-step instructions to produce show-stopping creations.

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 62), including the gift-wrapped cake, buttercream roses cake, and buttercream flowers cupcakes.

Demonstration-based lessons offer detailed video featuring a variety of techniques, from preparing buttercream to making fondant decorations.

DOWNLOAD YOUR FAVORITE CELEBRITY CHEF 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.

Give your cooking a dash of inspiration—visit www.ciachef.edu/podcasts.

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.

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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: Roger Ball, Keith Ferris, Ben Fink, Ron Manville, Chas McGrath, Anne Rettig, Francesco Tonelli, and David Wakely ©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

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

Printed in the USA on environmentally responsible and sustainable paper with fiber originating from well-managed forests meeting SFI wood-procurement standards. Please help reduce waste and support the Earth’s precious resources by recycling this publication and sharing it with others.

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Making Dreams Come True

Remember Cinderella and how a wave of a wand made her dreams come true?

Well, it’s possible to help grant wishes here at The Culinary Institute of America, too. As a not-for-profit college, the CIA is able to prepare the world’s next great chefs only through the support of caring donors.

While the economy continues on the path to recovery, many aspiring chefs find they lack the resources to enroll at the world’s premier culinary college. Happily, special people have stepped up to support the A Taste of the CIA Endowed Scholarship, making a huge difference in the lives of our students.

You, too, can know the satisfaction of making the dream of a culinary career a reality. To make a gift to the A Taste of the CIA Endowed Scholarship, please contact Mame Dimock, advancement officer for individual and planned giving, at 845-451-1460 or m_dimock@culinary.edu. You may also give online at www.ciagiving.org.

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Cover

Recipe

Despite its common name of Vietnamese mint (or hot mint), rau ram is not related to the mint family, but is actually a member of the buckwheat family. Rau ram has long, smooth green leaves on a purpletinged stem. Its aroma is described as a combination of lemon and coriander-cilantro and it has a bitter, peppery flavor. If you cannot locate rau ram, you can substitute ordinary mint.

V

ietnamese Salad Rolls Makes 8 servings

DIPPING SAUCE 1⁄4 cup fish sauce 1⁄4 cup sugar 1⁄4 cup water 3 tablespoons rice vinegar 4 teaspoons chili sauce 2 teaspoons minced garlic Juice of 1 lime SALAD FILLING 4 ounces rice noodles 2 cups carrot julienne (thin matchsticks about 2 inches long and 1⁄8-inch thick) 2 teaspoons salt, plus as needed 1⁄2 bunch green-leaf lettuce, cut into thin strips 1⁄2 cup mint leaves (or rau ram), torn in thin strips 4 cups warm water 2 tablespoons sugar 8 rice paper rounds, 12-inch diameter 8 small cooked shrimp (30/35 count), peeled, de-veined, and halved lengthwise 1⁄4 bunch cilantro leaves

To make the dipping sauce: Combine all dipping sauce ingredients. Mix well and chill if made ahead of time. The sauce may be held for up to 24 hours.

To make the salad filling: Bring a large pot of salted water to a boil. Add the rice noodles, stir once or twice, and cook until tender, about 3 minutes. Drain the noodles and then rinse with cool water until they are chilled. Drain well and set aside.

Toss the carrot julienne together with 2 teaspoons of salt and let sit for 10 minutes. Rinse in cool water to remove the salt and squeeze out the juice from the carrots. Set aside.

Combine rice noodles, marinated carrots, lettuce, and mint to make the salad filling. Set aside.

To assemble the salad rolls: Combine the warm water with the sugar in a bowl. Place the rice papers, one at a time, in the water until they soften, about 10 seconds. Remove the rice paper, blot on paper toweling, and transfer to a work surface.

Spoon 1/2 cup of the salad filling in the center of each rice paper. Roll the rice paper around the filling halfway. Put two pieces of shrimp and two or three cilantro leaves on the inside of the unrolled part of the wrapper and finish rolling. Repeat with the remaining wrappers and filling.

Cut each roll in half and serve on chilled platters or plates with the dipping sauce.

Source: The CIA cookbook One Dish Meals

Join us for Asian Cuisine Boot Camp (p. 22) and The Flavors of Asia (Taste of CIA Cookbooks, p. 45) to learn more Asianinspired recipes and cooking techniques.

www.ciachef.edu/enthusiasts

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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

A Food and Wine Journey of a Lifetime Culinary Italy: From Milan to Rome March 24–April 1, 2012

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

Greystone

Hunting for truffles in the unspoiled forests of Umbria…lingering over a fabulous dinner in an ancient Roman castle…tasting fresh cheeses in a quiet mountain village in Piedmont…it’s a culinary connoisseur’s dream vacation.

Travel to Italy with the CIA and renowned chef Erik Blauberg for an unforgettable exploration of one of the world’s most celebrated cuisines.

San Antonio

Watch Chef Erik’s video. Scan this code with your smartphone or visit ciachef.edu/enthusiasts/ italytravel.asp

View your itinerary: www.ciachef.edu/enthusiasts/italytravel.asp Call to register: 845-905-4417