Taste Issue #14

The Magazine for Food Enthusiasts

Issue 14 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 Holiday Courses CIA Books and DVDs Features Five Women, One Unforgettable Week Glorious Greens Preparation: The Key to Bringing a Meal Together Spoiled Rotten: How to Store Fruits and Vegetables Meet Your Instructors What’s Cooking at the CIA: Tomatoes Healthy Cooking and Easy Entertaining

3 4 20 24 32 36 37 45 48 52 54 60

8 10 15 16 19 34 56

Recipes Chopped Steakhouse Salad 13 Mushrooms, Beets, and Baby Greens 14 Gazpacho insert Crostini with Grilled Tomato and Fontina insert Pizzas with Roasted Tomatoes and Mozzarella insert Pappardelle with Butter Beans and Tomato Ragù insert Yucca Tots with Buttermilk Sauce 57 Halibut and Summer Vegetables with Mushroom-Parmesan Salad 58 Mini Popovers with Peaches and Blueberries 59 Registration and Class Information 70

It’s a Matter of TASTE Now is the time of year when farm stands and gardens are spilling over with an abundance of fresh, seasonal produce. For people who love to cook and bake, it just doesn’t get any better, does it?

It’s “farm-to-fork” at its best, and it’s a way of eating and cooking that we’re committed to here at the CIA. We understand just how important the link is between chefs and growers; at our Hyde Park campus alone, the CIA spends more than $750,000 a year for fruits, vegetables, eggs, dairy, honey, and meat from 30 Hudson Valley farms for our students to use. CIA students also learn about farm-to-fork by using ingredients from our edible landscapes, studying food ecology, and selling the produce they’ve grown.

Around the country, more and more home cooks are connecting to their food as well. It’s not that hard to do, either. Here are some ways to start: • Shop at farmers’ markets and get to know the people who grow your food.

• Eat seasonally: tomatoes in August, butternut squash in the fall.

• Plant a backyard garden or a few pots of culinary herbs.

• Join a CSA (community supported agriculture) organization.

• Try canning and preserving so you can enjoy summer’s harvest year-round.

• Prepare the recipes inside this issue—they highlight some of the tastiest ingredients of the season.

Enjoy the harvest!

Certified Master Chef Brad Barnes ’87, Senior Director— Continuing Education

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

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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. It has since grown to add three more campuses—in California, Texas, and Singapore.

Food enthusiast programs are available at:

THE HYDE PARK CAMPUS Our main campus in New York’s scenic Hudson River Valley offers students all the top facilities: 41 professionally equipped kitchens and bakeshops; award-winning, student-staffed restaurants; culinary demonstration theaters; a dedicated wine lecture hall; a center for the study of Italian food and wine…and the list goes on.

Come Tour Our Campuses!

Get a taste of the full CIA experience by taking a tour of our beautiful 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-of-a-kind destination.

For Reservations: 845-451-1588—Hyde Park, NY; reservations required 707-967-2320—St. Helena, CA; tickets may also be purchased at the campus store 210-554-6400—San Antonio, TX; reservations required

EXCEPTIONAL FACULTY THE ST. HELENA 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. You can also enjoy shopping and tasting at our campus store, Flavor Bar, and Oleoteca®.

THE SAN ANTONIO CAMPUS

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. 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.

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.

SEE WHAT’S COOKING AT GREYSTONE Get a taste of what professional and aspiring chefs learn at the CIA—take in a cooking demonstration! Our talented chef-instructors will treat you to an hour-long demo and tasting featuring the seasonal flavors of California Wine Country.

Consult our online demo calendar at www.ciachef.edu/ enthusiasts/cookingdemos to see what’s cooking and to sign up.

www.ciachef.edu/enthusiasts

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COURSE CALENDAR

JULY 2012–JANUARY 2013 San Antonio, TX Bistros and Brasseries (p. 38) Grilled Tomatoes and Summer Salads (p. 53)

AUGUST August 4 St. Helena, CA Tasting Wine Like a Pro—New Kids on the Block (p. 49) San Antonio, TX Spain and the World Table (p. 44)

September 22 St. Helena, CA Baking for Brunch (p. 37) Italian Cooking at Home (p. 43) Vegetarian Cuisine (p. 44) San Antonio, TX Gourmet Meals in Minutes (p. 42)

August 6 Hyde Park, NY Culinary Boot Camp—Basic Training (p. 21)

September 23

August 11 St. Helena, CA Tastes of the Napa Valley (p. 45) Tasting Wine Like a Pro—Getting Started (p. 49) San Antonio, TX Gazpacho and Summer Soups (p. 53) One Dish Meals (p. 43)

St. Helena, CA A Journey into Sensory Awareness—Food and Wine Pairing (p. 49)

September 27 SEPTEMBER September 1

Hyde Park, NY The Best of Boot Camp (four-day) (p. 22)

St. Helena, CA Regional Italian Cooking (p. 45) Tasting Wine Like a Pro—The Winemaker’s Magic (p. 49)

August 18

September 4

St. Helena, CA Tasting Wine Like a Pro—The Classic Grapes (p. 49) San Antonio, TX CIA Favorites (p. 39)

Hyde Park, NY Italian Cuisine Boot Camp (p. 25) San Antonio, TX Skill Development Boot Camp (p. 27)

August 20

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

August 13

Hyde Park, NY World Cuisine Boot Camp (p. 29) San Antonio, TX Mexican Cuisine Boot Camp—Mexican Favorites (p. 26)

August 21 San Antonio, TX Baking Boot Camp (p. 22)

August 22 St. Helena, CA Wine Lovers Boot Camp—Wine and Dine (p. 29, 50)

August 25 St. Helena, CA Tastes of the Napa Valley (p. 45) Tasting Wine Like a Pro—Getting Started (p. 49) San Antonio, TX The Flavors of Asia (p. 41)

August 26 St. Helena, CA A Journey into Sensory Awareness—Food and Wine Pairing (p. 49)

August 27 St. Helena, CA Career Discovery—The Professional World of Wine (p. 51) San Antonio, TX Specialty and Hearth Breads Boot Camp (p. 28)

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September 6 Hyde Park, NY The Best of Boot Camp (two-day) (p. 23) San Antonio, TX Grilling and BBQ Boot Camp (p. 25)

September 8 San Antonio, TX Cooking at Home (p. 40)

September 13 St. Helena, CA Wine Lovers Boot Camp—Tasting Like a Pro (p. 29, 50)

September 15 Hyde Park, NY Artisan Breads at Home (p. 37) Behind the Meat Counter (p. 38) Bistros and Brasseries (p. 38) Cake Decorating (p. 39) Chocolates and Confections at Home (p. 39) CIA Favorites (p. 39) Everyday Grilling (p. 41) Gourmet Meals in Minutes (p. 42) Healthy Cooking at Home (p. 42) Hors d’Oeuvre at Home (p. 43) An Indian Feast (p. 43) An Introduction to Wine (p. 49) Italian Cooking at Home (p. 43) Poultry: From Roosters to Roasters (p. 43) Sharpening Your Knife Skills (p. 44) Soups for All Seasons (p. 44) Spain and the World Table (p. 44) St. Helena, CA Regional Italian Cooking (p. 45) Tasting Wine Like a Pro—Getting Started (p. 49)

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

September 29 Hyde Park, NY Artisan Breads at Home (p. 37) Baking at Home—The Desserts (p. 37) Bistros and Brasseries (p. 38) CIA Favorites (p. 39) Classic and Contemporary Sauces (p. 40) Cookies at Home (p. 40) Cooking at Home (p. 40) Creative Cupcakes (p. 41) Everyday Grilling (p. 41) The Flavors of Asia (p. 41) Gourmet Meals in Minutes (p. 42) Healthy Cooking at Home (p. 42) Italian Cooking at Home (p. 43) The New Food Entrepreneur—Start and Run a Small Food Business (p. 38) Spain and the World Table (p. 44) Under the Sea (p. 44) Vegetarian Cuisine (p. 44) St. Helena, CA Regional Italian Cooking (p. 45) Tasting Wine Like a Pro—New Kids on the Block (p. 49)

OCTOBER October 1 Hyde Park, NY Culinary Boot Camp—Basic Training (p. 21)

October 9 Hyde Park, NY Bistro Boot Camp (p. 23) St. Helena, CA Skill Development Boot Camp (p. 27)

October 11 St. Helena, CA Grilling and BBQ Boot Camp (p. 25)

October 13 Hyde Park, NY Artisan Breads at Home (p. 37) Behind the Meat Counter (p. 38) Chocolates and Confections at Home (p. 39) CIA Favorites (p. 39) Cooking for One (p. 41) Creative Cupcakes (p. 41) Everyday Grilling (p. 41) The Flavors of Asia (p. 41) Food and Wine Pairing 101 (p. 49) 1-888-995-1699

Gourmet Meals in Minutes (p. 42) Healthy Cooking at Home (p. 42) Hors d’Oeuvre at Home (p. 43) Italian Cooking at Home (p. 43) Sharpening Your Knife Skills (p. 44) Soups for All Seasons (p. 44) Spain and the World Table (p. 44) St. Helena, CA Seasonal French Bistro (p. 45) Tasting Wine Like a Pro—Getting Started (p. 49)

The Splendor of Spain October 27–November 4 Join the CIA and Chef Erik Blauberg for an unforgettable trip.

Sign up at www.ciachef.edu/enthusiasts

October 15 Hyde Park, NY French Cuisine Boot Camp (p. 25) St. Helena, CA Wine Lovers Boot Camp—Basic Training (p. 28, 50) San Antonio, TX Culinary Boot Camp—Basic Training (p. 21) Pastry Boot Camp (p. 27)

October 20

October 29

St. Helena, CA Cooking with Cheese (p. 41) Gluten-Free Baking (p. 42) One Dish Meals (p. 43) San Antonio, TX Everyday Grilling (p. 41) Fall Flatbreads and Pizzas with Roasted Tomatoes and More (p. 53)

Hyde Park, NY Culinary Boot Camp—Basic Training (p. 21) San Antonio, TX Dessert Boot Camp (p. 24) Latin Cuisine Boot Camp—South America (p. 26) Mediterranean Cuisine Boot Camp (p. 26) Mexican Cuisine Boot Camp—Puebla and Oaxaca (p. 27)

October 23 Hyde Park, NY Skill Development Boot Camp (p. 27) San Antonio, TX Baking Boot Camp (p. 22) Italian Cuisine Boot Camp (p. 25)

October 25 Hyde Park, NY Hors d’Oeuvre Boot Camp (p. 25)

October 27 Hyde Park, NY Artisan Breads at Home (p. 37) Baking at Home—The Desserts (p. 37) Bistros and Brasseries (p. 38) Cake Decorating (p. 39) CIA Favorites (p. 39) CIA Holiday Favorites (p. 39, 55) Classic and Contemporary Sauces (p. 40) Cooking at Home (p. 40) Everyday Grilling (p. 41) Gluten-Free Baking (p. 42) Gourmet Meals in Minutes (p. 42) An Indian Feast (p. 43) Italian Cooking at Home (p. 43) Spain and the World Table (p. 44) Under the Sea (p. 44) Vegetarian Cuisine (p. 44) St. Helena, CA Seasonal French Bistro (p. 45) Tasting Wine Like a Pro—The Classic Grapes (p. 49) San Antonio, TX Italian Cooking at Home (p. 43)

October 28 St. Helena, CA A Journey into Sensory Awareness—Food and Wine Pairing (p. 49)

www.ciachef.edu/enthusiasts

NOVEMBER November 1 San Antonio, TX Mexican Cuisine Boot Camp—Appetizers and Hors d’Oeuvre (p. 26)

November 3 Hyde Park, NY (Parent/Teen Day) Baking at Home—The Desserts (p. 37) Baking for Brunch (p. 37) Cake Decorating (p. 39) CIA Favorites (p. 39) Cookies at Home (p. 40) Cooking at Home (p. 40) Creative Cupcakes (p. 41) Gourmet Meals in Minutes (p. 42) Healthy Cooking at Home (p. 42) Italian Cooking at Home (p. 43) Spain and the World Table (p. 44) San Antonio, TX One Dish Meals (p. 43)

November 5 Hyde Park, NY Asian Cuisine Boot Camp (p. 22) San Antonio, TX American Regional Cuisine Boot Camp (p. 21) Mexican Cuisine Boot Camp—Mexican Favorites (p. 26)

November 10 Hyde Park, NY Artisan Breads at Home (p. 37) Baking for Brunch (p. 37) Chocolates and Confections at Home (p. 39) CIA Favorites (p. 39) CIA Holiday Favorites (p. 39, 55) Creative Cupcakes (p. 41) Everyday Grilling (p. 41) The Flavors of Asia (p. 41)

Food and Wine Pairing 101 (p. 49) Gourmet Meals in Minutes (p. 42) Healthy Cooking at Home (p. 42) Home Baking Skills for Profit or Pleasure (p. 38) Hors d’Oeuvre for the Holidays (p. 43, 55) Italian Cooking at Home (p. 43) Sharpening Your Knife Skills (p. 44) Soups for All Seasons (p. 44) Spain and the World Table (p. 44) Under the Sea (p. 44) Vegetarian Cuisine (p. 44) St. Helena, CA Festive Holiday Bites (p. 45, 55) Tasting Wine Like a Pro—Getting Started (p. 49) San Antonio, TX Fall Favorites—Vegetables and Starches (p. 53) Soups for All Seasons (p. 44)

November 12 St. Helena, CA Culinary Boot Camp—Basic Training (p. 21)

November 15 St. Helena, CA Wine Lovers Boot Camp—Tasting Like a Pro (p. 29, 50)

November 18 St. Helena, CA A Journey into Sensory Awareness—Food and Wine Pairing (p. 49)

November 19 San Antonio, TX Hors d’Oeuvre Boot Camp (p. 25)

November 24 St. Helena, CA Tasting Wine Like a Pro—The Winemaker’s Magic (p. 49)

November 27 St. Helena, CA Career Discovery—The Professional World of Wine (p. 51)

November 29 San Antonio, TX Skill Development Boot Camp (p. 27)

DECEMBER December 1 Hyde Park, NY Artisan Breads at Home (p. 37) Baking at Home—The Desserts (p. 37) Behind the Meat Counter (p. 38) Bistros and Brasseries (p. 38) Cake Decorating (p. 39) CIA Favorites (p. 39) CIA Holiday Favorites (p. 39, 55) Classic and Contemporary Sauces (p. 40) Cookies at Home (p. 40) Cooking at Home (p. 40) Everyday Grilling (p. 41) The Flavors of Asia (p. 41) Gourmet Meals in Minutes (p. 42) Italian Cooking at Home (p. 43) Sharpening Your Knife Skills (p. 44) Spain and the World Table (p. 44) Vegetarian Cuisine (p. 44)

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January 19

St. Helena, CA Chocolates and Confections at Home (p. 39) Gourmet Meals in Minutes (p. 42) Hors d’Oeuvre for the Holidays (p. 43, 55) San Antonio, TX Healthy Cooking at Home (p. 42)

St. Helena, CA Hot Latin Cooking (p. 45) Tasting Wine Like a Pro—The Classic Grapes (p. 49) San Antonio, TX Gourmet Meals in Minutes (p. 42)

December 3 St. Helena, CA Dessert Boot Camp (p. 24) San Antonio, TX Culinary Boot Camp—Basic Training (p. 21)

January 26

December 5

St. Helena, CA A Journey into Sensory Awareness—Food and Wine Pairing (p. 49)

San Antonio, TX Everyday Grilling (p. 41)

January 27

St. Helena, CA Wine Lovers Boot Camp—Wine and Dine (p. 29, 50)

January 28

December 8 Hyde Park, NY Artisan Breads at Home (p. 37) Baking for Brunch (p. 37) Bistros and Brasseries (p. 38) Cake Decorating (p. 39) CIA Favorites (p. 39) CIA Holiday Favorites (p. 39, 55) Cookies at Home (p. 40) Everyday Grilling (p. 41) Gourmet Meals in Minutes (p. 42) Hors d’Oeuvre for the Holidays (p. 43, 55) An Indian Feast (p. 43) An Introduction to Wine (p. 49) Italian Cooking at Home (p. 43) Soups for All Seasons (p. 44) Spain and the World Table (p. 44) Under the Sea (p. 44) St. Helena, CA Festive Holiday Bites (p. 45, 55) Tasting Wine Like a Pro—Getting Started (p. 49) San Antonio, TX CIA Favorites (p. 39)

December 10 San Antonio, TX Techniques of Healthy Cooking Boot Camp (p. 28)

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

FEBRUARY February 2

December 15 Hyde Park, NY Holiday Cookies (p. 42, 55) Holiday Pies (p. 42, 55) Hyde Park, NY (Special Parent/Teen Session) Holiday Cookies (p. 42, 55) San Antonio, TX Sharpening Your Knife Skills (p. 44) Winter Feasts (p. 53)

St. Helena, CA Baking at Home—The Desserts (p. 37) Seasons in the Wine Country (p. 44) Spain and the World Table (p. 44) San Antonio, TX Vegetarian Cuisine (p. 44)

February 4 St. Helena, CA World Cuisine Boot Camp (p. 29)

February 9

San Antonio, TX Comfort Foods Boot Camp (p. 24)

St. Helena, CA Glorious Foods of Greece (p. 45) San Antonio, TX Italian Cooking at Home (p. 43)

December 22

February 16

December 17

St. Helena, CA Tasting Wine Like a Pro—New Kids on the Block (p. 49)

December 30 St. Helena, CA A Journey into Sensory Awareness—Food and Wine Pairing (p. 49)

JANUARY January 5 St. Helena, CA Tasting Wine Like a Pro—Getting Started (p. 49)

St. Helena, CA Artisan Breads at Home (p. 37) Bistros and Brasseries (p. 38) Classic and Contemporary Sauces (p. 40)

February 19 St. Helena, CA The Art and Science of Cooking Boot Camp (p. 22)

February 23 St. Helena, CA Glorious Foods of Greece (p. 45) San Antonio, TX Chinese Cuisine (p. 39)

January 10 St. Helena, CA Wine Lovers Boot Camp—Tasting Like a Pro (p. 29)

January 12 St. Helena, CA Hot Latin Cooking (p. 45) San Antonio, TX Spain and the World Table (p. 44)

January 14 St. Helena, CA Wine Lovers Boot Camp—Basic Training (p. 28, 50)

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The Crème de la Crème A CIA Gift Card The Food Lover’s Fantasy • Courses in Cooking, Baking, and Wine • Dining in CIA Restaurants • Cookbooks and DVDs

www.ciachef.edu/giftcards 1-866-242-7787 ©2012 The Culinary Institute of America

Five Women, One Unforgettable Week Family Members Reunite at Boot Camp

Once a year, Rebecca Day reunites for a weekend with her sister Rachel, daughters Christina and Melissa, and daughter-in-law Ashley. The five women usually collaborate on a huge dinner and exchange gifts, but this particular year, Rebecca was turning 50 and wanted to plan something extra-special. So when she saw the CIA’s Best of Culinary Boot Camp offered on Rue La La, the members-only online boutique, Rebecca immediately e-mailed the group. Within an hour, all had responded enthusiastically. And before they knew it, they were traveling from California, Arizona, Utah, and Indiana to come together in the CIA’s Hyde Park, NY kitchens. Here, they share a taste of their experience.

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t Camp (left to right): Having a blast at CIA Boo b, Rebecca Day, Her hel Rac Christina Cardon, Jones Ashley Weber, and Melissa

1-888-995-1699

The Anticipation CHRISTINA CARDON: When I first heard about this, I thought

it was an exercise boot camp. I’m very into fitness, and I thought there would be yoga and relaxation in the program, too. So I called Rebecca, all excited about it, and she told me it was a cooking boot camp. I was still excited—but I was a little freaked out. I don’t have a huge background in cooking; I like to bake more.

REBECCA DAY: I come from a family of nine children, and as

the eldest daughter, I cooked a lot. I am adventurous in my kitchen—my husband owns a sporting goods business and runs an annual trade show, so I cook three meals a day for three days for up to 300 attendees.

RACHEL HERB: Rebecca is my sister and we were the only

rina, I had a mushroom risotto and it was delicious. At American Bounty, I had one of the best filets ever, cooked perfectly.

REBECCA: We had all types of people in our Boot Camp— people who were younger, people who were retired. And everybody had fun.

The Takeaways ASHLEY: Boot Camp taught me how to be creative. Chef

DeShetler explained that I don’t have to follow a recipe exactly to the “T” in cooking. I suggest that when you sign up for Boot Camp, don’t go with any expectations. Just do your best and learn.

RACHEL: There were just a lot of pleasant surprises. I would

suggest using the buddy system and attending with a friend or family member; that way, you always have someone who has your back!

girls among seven boys growing up; we did a lot of cooking for everyone else. As an adult, I used to have frequent dinner parties for up to 10 people, but since going back to school, I don’t cook so much. So when Rebecca sent me the e-mail, I was right on it, because CIA Boot Camp is on my bucket list.

CHRISTINA: I surprised myself in Boot Camp by the apple pie I baked; it looked so pretty and I’d never made one on my own before. Now I know I can do it.

ASHLEY WEBER: I was really excited about Boot Camp, but I

MELISSA: Even though Boot Camp is really intense and you

was very nervous, because I have an 11-month old and I’ve never left him before. I’m more into baking like Christina; for Rebecca’s trade show, I made 30 different desserts.

have a lot to do, Chef D was really relaxed. He emphasized that we are here to have fun. He gave us a lot of freedom and didn’t make the cooking as stressful as it could have been. We were able to cook everything at Boot Camp and we learned a tremendous amount of information. So anyone can take a Culinary Boot Camp.

MELISSA JONES: We love to cook and we grew up baking and cooking, but we’ve never had any professional training, ever. So we really thought we would be at the bottom of the totem pole.

The Fun MELISSA: Because there were five of us in Boot Camp class,

REBECCA: My greatest moment at Boot Camp was complet-

ing the class—I realized I was a better cook than I thought I was. I’m definitely going to do it again, next time at the Napa Valley campus.

we split up into different groups. Every day I had someone in my family on my team. It was really fun because we love to hang out and cook together. And by being in separate groups, you could learn what the others made on their team menu and get tips on their recipes.

RACHEL: Making pasta was really fun and I had never made mozzarella before. Our ciabatta bread turned out incredible.

MELISSA: Getting to eat everything was great. At night, we

ate at the Caterina de’ Medici and American Bounty on-campus restaurants. We all ordered different things; it was nice to see the variety on the menu. They used really exotic ingredients and different cuts of meat. At the Cate-

www.ciachef.edu/enthusiasts

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Glorious Greens Preparing Healthy, Flavorful Salads

By Mark Ainsworth ’86, PC III, CEC

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From time immemorial, tender greens and vegetables have been pulled from the earth and eaten with a variety of dressings and accompaniments. The word salad, derived from the Latin word for salt, probably originated to describe a mixture of vegetables preserved through pickling and enjoyed as part of the meal or to stimulate the appetite, much like today’s antipasto. The once-common iceberg lettuce served chilled with thick ranch dressing has been replaced by an assortment of greens that is an essential component of a balanced, nutritious, and flavorful diet.

Varieties Galore A great salad is something to remember—it is crisp and cold and pairs beautifully with a dressing. Whether served first or last, it is a welcome addition to a meal. In today’s global market, there is a myriad of greens to choose from, each with a unique flavor and texture. To simplify the choices, greens can be categorized by flavor and variety: mild greens, bitter and spicy greens, prepared mixes, micro greens, and edible flowers.

Mild Greens

Mild greens are delicate in flavor and have a variety of textures and quality characteristics. Although there are many specific varieties, they fall into several types: butterhead, leaf, and crisphead. Butterhead lettuces, which include Boston and bibb, are round in shape with loose leaves that are tender, soft, and mild in flavor. Leaf lettuce, such as red and green leaf, has long open heads with a mild flavor and crisp texture. Crisphead varieties include both romaine and iceberg and are enjoyed for their very crisp texture and high water content. Iceberg lettuce is thought to have derived its name from the crushed ice used to keep it cold during shipping. Although iceberg fell out of favor for a time, perhaps due to possible overuse throughout the 1960s and 1970s, there has recently been a resurgence in its popularity.

Bitter and Spicy Greens

America is a country that is slow to accept the aggressive flavor associated with certain types of greens. Many bitter varieties are too tough to eat raw and must be braised.

However, types such as escarole, frisée, watercress, radicchio, arugula, and Belgian endive are great additions to balance an overall flavor profile, adding depth when contrasted correctly with the sweet, sour, and salty elements of the dressing.

www.ciachef.edu/enthusiasts

Prepared Mixes

During the past decade, there has been an increase in the use of prepared boxed salad mixes. This is due to many factors, including perceived value and ease of preparation for busy consumers. Unfortunately, too often the lettuce comes out of the box and goes into the salad bowl without a final washing—which all lettuce requires, regardless of claims to prior washing.

Prepared mixes come in many varieties, including spring mix, baby mix, and mesclun (from the French word meslumo or “mixture”). There is little standard of identity for these pre-mixed varieties, but they generally contain an assortment of mild, bitter, and spicy greens. For example, baby mix contains young leaves of varying colors and textures, including red oak, romaine, and lola rosa. Mesclun is composed of similar assortments, as well as delicate herbs such as chervil and dill and, occasionally, edible flowers.

Micro Greens

These are actually the seedlings of vegetables and herbs that are grown hydroponically in greenhouses. Their flavors are mild renditions of their larger counterparts and are used as accompaniments and garnishes to salads and other cold preparations. Arugula, bull’s blood (beet tops), radish, pea shoots, mustard, and red cabbage are examples of what is available at various times of the year. Their high price governs their use; very delicate, they should be handled with great care.

Edible Flowers

Edible flowers are best used with a light hand. Large buds are hard to chew and are sometimes overly aggressive in flavor and often seem out of place. Instead, just add a few petals, or the more delicate herb flowers, for a hint of flavor. Treat flowers with the care and respect accorded all greens, and avoid using any from unknown sources, since they could be contaminated with pesticides and chemicals.

Preparation of the Salad Greens Chefs have strong opinions about whether to cut or pull apart heads of lettuce when preparing salad. In the past, the majority avoided cutting because of the flavor transfer of carbon steel knives. Consequently, pulling the lettuce apart became the norm. With today’s knives, this is no longer a concern and many chefs freely chop lettuce for consistency and speed of preparation. Regardless of your choice, the proper size of your greens is determined by

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Vinaigrettes Preparing vinaigrette is a balancing act that is the true test of a good chef. The difficulty lies in the simple ingredients and their opposite characteristics and flavors. The classical ratio is three parts oil to one part vinegar, with the addition of herbs, garlic, shallots, and mustard. This standard ratio should be a starting point. For a reduced-fat option, part of the oil can be replaced with purĂŠes of fruits and vegetables.

Olive oil, high in monounsaturated fat, is a great choice; when combined with balsamic vinegar, it has great emulsification properties. For the best flavor, use fresh herbs, onions, and garlic rather than dried ones, and limit your quantity to what will be consumed within a day or two.

Dressing the Greens whether they will be eaten with a knife and fork, or just a fork.

Since all salad greens are grown in the dirt or in hydroponic solutions, they must be properly washed, dried, and refrigerated prior to serving. This is best accomplished by filling a clean sink or tub with very cold water and submerging and agitating the greens repeatedly to remove dirt and grit, thus chilling the leaves and allowing them to crisp up.

Once properly cleaned, they should be placed in a clean and sanitized salad spinner until completely dried. This step is critical for the life and quality of your salad. Excess moisture will greatly diminish the shelf life, cause the dressing to run off the leaves onto the plate, and inhibit a crisp texture.

Once properly washed and dried, the greens should be placed in a shallow container, covered with a damp towel, kept cold, and used in a day or two.

Composed Salads Composed salads get their name from the composition and arrangement of ingredients on the plate or bowl. Typically there is a well-balanced selection of greens, vegetables, and protein items such as grilled meat, cheeses, or hard-boiled eggs. A Greek or chef salad would be an example of this.

One important aspect of a composed salad is that each individual item should be seasoned properly to stand alone but still be harmonious with the theme or flavor of the salad as a whole.

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In recent years, the tendency has been to offer a huge variety of dressing, often sacrificing quality for quantity. Clearly, the proper way to serve a salad is to dress it prior to serving.

A large bowl is necessary to properly distribute the dressing without damaging the delicate herbs. Place a portion of dressing into the bottom of the cold bowl and cover it with cold greens. Tossing gently but thoroughly with a pair of tongs will help enrobe each leaf with no residue of dressing evident on the cold plate. Tasting the final combination is often overlooked, but you will find there is often a need for some cracked black pepper or sea salt to finish it off.

I hope these delicious and healthful salads from our kitchens will inspire you to experiment with the wide variety of greens and accompaniments available from your local store, farmers’ market, or garden. The possibilities are endless!

A 1986 graduate of the CIA, Chef Mark Ainsworth is the author of the Kitchen Pro Series: Guide to Fish and Seafood Identification. He is CIA ProChef Level III-certified and an American Culinary Federation-certified executive chef.

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Recipe Chopped salad is a classic steakhouse offering, and Maytag blue cheese gives it a rich, savory appeal. If unavailable, substitute any other goodquality blue cheese.

C

hopped Steakhouse Salad with Maytag Blue Cheese and Red Wine Vinaigrette Makes 6 servings

2 heads Bibb or Boston lettuce, torn into bite-size pieces 1⁄2 red pepper (peeled, seeded, and diced) 1⁄2 cucumber (peeled, seeded, and diced) 1⁄2 tomato (peeled, seeded, and diced) 1⁄2 celery stalk, diced 4 radishes, sliced thin Kernels cut from 1 fresh corn ear, grilled or broiled 2 tablespoons drained capers 3⁄4 cup Red Wine Vinaigrette (recipe follows) 1⁄3 cup crumbled Maytag blue cheese Croutons

For the salad: Combine the lettuce, pepper, cucumber, tomato, celery, radishes, corn, and capers in a large bowl. Add the vinaigrette to the salad ingredients, and toss until the salad is thoroughly coated. Arrange on chilled plates and scatter the crumbled blue cheese over the salad. Top with croutons.

For the vinaigrette: Whisk together the vinegar, mustard, about 1⁄2 teaspoon salt, and a pinch of black pepper. Gradually whisk in the oils until they are all incorporated and the vinaigrette is smooth and lightly thickened (as the vinaigrette sits, it will start to separate).

Season with additional salt and pepper, if needed.

Just before serving, whisk the vinaigrette to recombine the oil and vinegars. Check the seasoning again and add the herbs, if using.

Source: The CIA Vegetables cookbook

RED WINE VINAIGRETTE Makes 2 cups 1⁄2

cup red wine vinegar 1 teaspoon Dijon-style mustard Salt and pepper as needed 3⁄4 cup extra virgin olive oil 3⁄4 cup corn or safflower oil 2 to 3 tablespoons minced herbs, optional

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Recipe You may be able to find golden or striped beets at your market. They are wonderful in this elegant salad. If you are planning to combine different color beets in your salad, be sure to cook the golden beets separately from the red beets. Otherwise, your golden beets will be dyed by the red ones.

M

ushrooms, Beets, and Baby Greens with Herb & Truffle Vinaigrette and Walnuts Makes 8 servings

4 medium red beets, tops removed Salt, as needed 5 tablespoons olive oil Ground black pepper, as needed 3 cups halved white mushrooms 3 cups assorted exotic mushrooms (portobello, shiitake, porcini, oyster, morel, etc.)

1 cup Herb & Truffle Vinaigrette (recipe follows), divided use 1 head Belgian endive, cut into ribbons 11⁄2 cups baby arugula 3 cups mesclun greens 11⁄3 cups chopped toasted walnuts 4 teaspoons white truffle oil, as needed HERB & TRUFFLE VINAIGRETTE Makes 1 cup 1⁄2

cup minced shallots 2 tablespoons sherry vinegar 2 tablespoons lemon juice 1⁄2 teaspoon minced garlic 1⁄2 teaspoon salt, as needed 1⁄4 teaspoon ground black pepper, as needed 1⁄2 cup extra virgin olive oil 2 tablespoons truffle oil 3 tablespoons chopped marjoram 3 tablespoons chopped parsley 2 tablespoons chopped mint

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For the salad: Place the beets in a saucepot with enough cold water to cover them by about 2 inches. Add salt to taste. Bring the water to a simmer and cook the beets until they are tender enough to pierce easily with the tines of a fork, 30 to 40 minutes. Remove the beets from the water and let them cool until they can be handled easily. Slip the skins from the beets and cut them into medium dice. Place them in a bowl and drizzle 3 tablespoons of the olive oil over them. Add salt and pepper to taste, toss until evenly coated, and reserve.

Heat a large sauté pan over medium-high heat. Add 2 tablespoons of the remaining olive oil to the pan. Add the mushrooms to the pan in a single layer, working in batches to avoid overcrowding the pan. Sauté the mushrooms until golden brown and tender, 4 to 5 minutes. Continue until all of the mushrooms are sautéed. Transfer the mushrooms to a bowl, add 3⁄4 cup of the vinaigrette, and toss until evenly coated.

Toss together the endive, arugula, and mesclun, and toss with the remaining vinaigrette. Make a bed of the mushrooms and top with the greens. Scatter the beets around the greens and garnish with the walnuts. Drizzle with the truffle oil and serve at once.

For the vinaigrette: Combine the shallots, sherry vinegar, lemon juice, garlic, salt, and pepper in a bowl and whisk until blended. Let this mixture rest for 5 minutes to allow the flavors to blend.

Add the oils to the vinegar mixture in a thin stream, whisking as you add it. Whisk in the herbs. Taste the dressing and add a little more salt or pepper if necessary. The vinaigrette is ready to use now or it can be stored in the refrigerator for up to 4 days.

Source: The CIA Breakfasts & Brunches cookbook

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Preparation The Key to Bringing a Meal Together

Understanding the French term mise en place, or “putting in place,” is essential for the professional chef and home cook alike. At its most basic level, it refers to assembling all ingredients, tools, and pans required to prepare a meal. But mise en place is also a state of mind. In a busy restaurant kitchen, careful planning allows a chef to keep many tasks in mind simultaneously, arranging steps and assigning priorities as needed. In your own kitchen, the same methodical approach will make the process of cooking less hectic and more enjoyable.

First, Read the Recipe The initial step is to read through a recipe completely, and then gather or purchase all the necessary ingredients and equipment. When everything is at hand, you can begin washing, trimming, cutting, and measuring raw ingredients as described in the ingredient list. Mise en place also includes the first few tasks mentioned in the recipe method, such as preheating the oven or lining baking sheets. Once everything is washed, cut, and measured, then you’re ready to start following a recipe method.

Make a Plan Every meal that coordinates several dishes is made simpler with some thoughtful planning. When choosing the recipes for a meal, read through the ingredient lists and methods.

Make it easy on yourself; the more courses you want to serve and the shorter their cooking times, the more organized you will need to be. A few tips: • Balance your selections so that not every dish needs lastminute attention. Some dishes, such as soups and stews, taste best when cooked a day or two in advance, then reheated just before serving.

• You can prepare certain simple dishes an hour or two in advance and then reserve them for a final heating before

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serving. On the other hand, you should serve deep-fried, grilled, and sautéed foods immediately after cooking.

• Break your menu down into stages, determining which components can be prepared in advance and which ones might be grouped together to make preparation easier.

When you’re ready to start cooking, it’s time to assemble and prepare your ingredients, from washing greens to dicing onions to seasoning meat. Group together similar steps from different recipes–for example, peel and mince all the garlic at once.

Keep it Simple Need some help in the kitchen? Convenience products can shave valuable time from meal preparation. Canned broths and frozen vegetables, which can be real time-savers, certainly have their places in every cook’s pantry.

Sample different brands until you find ones that best suit your taste. Remember that the goal of mise en place is to prepare good food with ease and efficiency.

Now, let’s get cooking!

It’s a Matter of Taste Salt and pepper should be added before cooking to bring out the inherent flavors in food: if these seasonings are added only after the cooking is complete, the salt and pepper may take on too much significance in the flavor of the finished dish. Generally, it is better to add salt and pepper separately; using your fingertips is a good way to control the amount of salt added and results in a more even coating.

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Spoiled Rotten How to Store Fruits and Vegetables

By Shelley Levitt

Perhaps you do it once a week. Perhaps only when you trace those sulfurous odors to your refrigerator’s crisper drawers. But eventually, you toss out spoiled fruits and vegetables. Lots of them. Researchers at the University of Arizona recently spent a year tracking families’ food-use habits. Working with the United States Department of Agriculture, they interviewed the families about their eating habits, collected their grocery receipts, watched them prepare meals, and then sifted through every last discarded lettuce leaf, slice of bread, burger, and bean.

The results, reported in 2002, were pretty shocking. The families tossed out an average of 470 pounds of food per year—about 14 percent of all food brought into the home—at an annual cost of $600. Every day, they discarded more than half a pound of fruits and veggies. In total, Americans chuck a fourth of all the produce they buy, mostly because it’s gone bad, says Timothy Jones, PhD, contemporary archaeologist at the University of Arizona. Nationally, we dump $43 billion worth of food every year.

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Wasting produce is, well, a waste—bad for our wallets and bad for the environment. Plus, who wants to make a salad when confronted with a bin of rotting sludge? All this led us to ask: How can we keep produce fresh longer?

• If your produce rots after just a few days, you might be storing incompatible fruits and veggies together. Those that give off high levels of ethylene gas—a ripening agent— will speed the decay of ethylene-sensitive foods. Keep the two separate.

• Use trapped ethylene to your advantage: To speed-ripen a peach, put it in a closed paper bag with a ripe banana.

• One bad apple really can spoil the whole bunch. Mold proliferates rapidly and contaminates everything nearby, so toss any spoiled produce immediately.

• For longer life, keep your produce whole—don’t even rip the stem out of an apple until you eat it. “As soon as you start pulling fruits and vegetables apart,” says Barry Swanson, a food scientist at Washington State University, “you’ve broken cells, and microorganisms start to grow.”

• Cold-sensitive fruits and veggies lose flavor and moisture at low temperatures. Store them on the counter, not in the fridge. Once they’re fully ripe, you can refrigerate them to help them last, but for best flavor, return them to room temp.

• Never refrigerate potatoes, onions, winter squash, or garlic.

Keep them in a cool, dark, dry cabinet, and they can last up to a month or more. But separate them so their flavors and smells don’t migrate.

The ABCs of Fresh “The main way to lengthen shelf life is by using cold temperatures to slow food’s respiration, or ‘breathing’ process,” explains Marita Cantwell, PhD, a postharvest specialist at the University of California, Davis. In general, the warmer the temperature, the faster the rate of respiration, which is why refrigeration is critical for most produce. But while you want to slow it down, you don’t want to stop the breathing altogether. “The worst thing to do is seal fruits and vegetables in an airtight bag,” says Barry Swanson, a food scientist at Washington State University. “You’ll suffocate them and speed up decay.”

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Some fruits emit ethylene, an odorless, colorless gas that speeds ripening and can lead to the premature decay of nearby ethylene-sensitive vegetables. Put spinach or kale in the same bin as peaches or apples, and the greens will turn yellow and limp in just a couple of days. So the first trick is to separate produce that emits ethylene from produce that’s sensitive to it. (See “Gas Wars” on page 18.)

There are also some innovations to help extend the life of your fruits and veggies. Some products actually absorb ethylene and can be dropped into a crisper, such as the E.G.G. (for ethylene gas guardian), which is shaped like, you guessed it, an egg, and ExtraLife, a hockey puck-like disk. A variety of produce bags are also on the market, such as those by Evert-Fresh and BioFresh, which both absorb ethylene and create an atmosphere that inhibits respiration.

At least as important as how you store produce is when you buy it. Do all your other shopping first so that your berries and broccoli don’t get warm—and respire rapidly—while you’re picking up nonperishable items. Get the produce home and into the fridge as soon as possible. If you’ll be making several stops between the market and kitchen, put a cooler in the car. Shop farmers’ markets soon after they open: Just-harvested greens wilt rapidly once they’ve been in the sun for a few hours.

Even under optimal conditions, fragile raspberries will never last as long as thick-skinned oranges. Eat more perishable items first (see “Fastest to Slowest Spoilers” on page 18). And if you still find yourself with a bushel of ripe produce—and a business trip around the bend—improvise.

Make a fruit pie, a potful of soup, or a great big vat of tomato sauce, and throw it in the freezer. You’ll relish your foresight when you get home.

Article by Shelley Levitt from Vegetarian Times (April 2006).

Copyright ©Vegetarian Times. Reprinted with permission.

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GAS WARS REFRIGERATE THESE GAS REL Apples • Apric EASERS ots • Cantalou pe • Figs • Ho neydew DON’T REFRIG ERATE THESE GAS RELEASE Avocados • Ba RS nanas, unripe • Nectarines • Pe ac hes Pears • Plum • Tomatoes KEEP THESE A WAY FROM A LL GAS RELEA Bananas, ripe • SERS Broccoli • Brus se ls sprouts • Ca Carrots • Caul bbage iflower • Cucu mbers • Eggpla Lettuce and othe nt r leafy greens • Parsley • Peas Squash • Swee • Peppers t potatoes • W atermelon

Fastest to Slowest Spoilers: What to Eat First You can enjoy fresh fruits and vegetables with just a single weekly trip to the supermarket, with proper storage and a little planning.

EAT FIRST: SUNDAY TO TUESDAY Artichokes • Asparagus • Avocados • Bananas Basil • Broccoli • Cherries • Corn Dill • Green beans • Mushrooms • Mustard greens Strawberries • Watercress EAT NEXT: WEDNESDAY TO FRIDAY Arugula • Cucumbers • Eggplant • Grapes Lettuce • Lime • Mesclun Pineapple • Zucchini

The key is eating the more perishable produce early on.

Use this guide—created with the help of Marita Cantwell, PhD, postharvest specialist at the University of California, Davis—based on a Sunday shopping trip. The timing suggestions are for ready-to-eat produce, so allow extra days for ripening if you’re buying, say, green bananas or notquite-ripe pears.

EAT LAST: WEEKEND Apricots • Bell peppers • Blueberries • Brussels sprouts Cauliflower • Grapefruit • Leeks • Lemons Mint • Oranges • Oregano • Parsley Peaches • Pears • Plums • Spinach Tomatoes • Watermelon

And remember, looks count. Appearance—vivid green spinach; smooth, unbruised peaches; plump oranges—is the best clue to whether fruits and veggies are fresh to begin with.

AND BEYOND Apples • Beets • Cabbage • Carrots Celery • Garlic • Onions • Potatoes Winter squash

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At the Head of Your Class: Meet Your Instructors CIA instructors have interesting career and teaching experiences that enrich your education. Here’s a chance to learn a little bit about some of the talented individuals you’ll meet.

Rebecca Peizer Based at the CIA at Greystone in California’s Napa Valley, Chef Rebecca Peizer is surrounded by wine estates, farms, and ranches, which provide her students with fresh, seasonal ingredients—and invaluable culinary lessons.

“I am fortunate to teach classes like Flavors of Wine Country Boot Camp, where locally sourced food items like meats, cheeses, and vegetables are of utmost importance,” the New York City-born-and-raised chef says. “In addition to leading field trips to farmers’ markets, I exclusively order local produce, meats, and cheeses for students to work with.

That’s what makes the Napa Valley so special.”

A 2000 graduate of The Culinary Institute of America, Chef Peizer first began placing an emphasis on locally sourced cooking years ago, as a culinary teacher in Boulder, CO. During a five-week tour of Avignon, France, she brought her students on daily trips to outdoor markets in the Rhône Valley and Provence to purchase their ingredients for the evening meals. “In the south of France, farm-to-table is a way of life,” she notes.

It’s a philosophy that informs her teaching, a profession she finds deeply satisfying. “I love when food enthusiasts have that ‘a-ha!’ moment where a certain cooking technique finally makes sense to them.”

www.ciachef.edu/enthusiasts

Brian West A new face on the CIA San Antonio campus is native Texan Brian West. Among his teaching assignments is a full array of courses for food lovers in which he shares the fundamentals of Latin cuisine. The former executive chef and owner of Café Paladar in San Antonio, Chef West emphasizes the rich bounty of local and regional foods in his classes. He does this through everything from inviting area farmers to speak with students to taking his classes on field trips to meet area food purveyors, produce growers, and livestock owners.

Chef West continues to be amazed by the variety of backgrounds and skill levels of the people he teaches. “The best thing about working with food enthusiasts is seeing the level of excitement they have for cooking as a hobby,” he says. “That energy allows them to have more fun and explore new foods, with the goal of entertaining at home more efficiently and more successfully.”

When he’s not sharing his culinary expertise with students, Chef West enjoys making meals at home, and he is famous for a huge annual Fourth of July feast for family and friends.

“I cook a lot of things, but I guess pork barbecue—St. Louis and baby back ribs—is what I enjoy the most,” he says. “My Texas roots run deep.”

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CIA BOOT CAMP

For the Culinary Adventurer in You You’re a serious food lover, and you’re not afraid to take a few risks in the kitchen. You love to cook, bake, and entertain, and you’re ready to take your skills to new heights. Guess what—you sound exactly like CIA Boot Camp material.

Culinary thrill seekers like you travel from all over the world to gather at the CIA for these popular multi-day culinary immersions. Learn from the CIA’s exceptional faculty and enjoy fabulous food. Experience the thrill of cooking in the CIA kitchens. Come to Boot Camp, and let the adventure begin!

Beef Churrasco from Kitchen Pro Series: Guide to Meat Identification, Fabrication, and Utilization

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CIA Boot Camp: Accept

No Imitations!

Boot Camp at the CIA is the original intense experience for serious food enthusiasts. Our five-day Basic Training is where the phenomenon started, way back in 1999, and it’s a great place for you to start, too. (Of course, you can take our Boot Camps in any sequence. There are no drill sergeants in our kitchens—promise!)

CULINARY BOOT CAMP—BASIC TRAINING NY Aug. 6–10, Oct. 1–5, or Oct. 29–Nov. 2; 7 a.m.–4 p.m.,* $2,195 CA Nov. 12–16 or Jan. 28–Feb. 1, 2–8:30 p.m.,* $2,195 TX Oct. 15–19, 2–8:30 p.m.,;* or Dec. 3–7, 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.

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.

AMERICAN REGIONAL CUISINE BOOT CAMP TX Nov. 5–8, 2–8:30 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. *Your CIA Boot Camp program includes a dining experience in one of our on-campus restaurants.

*Your CIA Boot Camp program includes a dining experience in one of our on-campus restaurants.

THE RESTAURANT EXPERIENCE Dining in the CIA restaurants during your Boot Camp program is an “extra”—but one well worth taking advantage of. Not only will you enjoy fine food prepared and served by the friendly students in our degree programs, you’ll be helping them prepare for their future careers in the foodservice and hospitality industry.

NY Hyde Park, NY

CA St. Helena, CA

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“Culinary Boot Camp—Basic Training was great! The chef made it fun, mixing humor with practical instructions. Our 12 members worked very well together and became friends from our time in the kitchen. I look forward to my next CIA experience.”

—Frank Nisenfeld, Frederick, MD

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CIA BOOT CAMP (cont.)

THE ART AND SCIENCE OF COOKING BOOT CAMP

BAKING BOOT CAMP

CA Feb. 19–22, 2–8:30 p.m.,* $1,750

TX Aug. 21–24 or Oct. 23–26, 7 a.m.–1:30 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. *Your CIA Boot Camp program includes a dining experience in one of our on-campus 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. *Your CIA Boot Camp program includes a dining experience in one of our on-campus restaurants.

THE BEST OF BOOT CAMP (FOUR-DAY)

ASIAN CUISINE BOOT CAMP

NY Aug. 13–16, 7 a.m.–4 p.m.,* $1,750

NY Nov. 5–9, 7 a.m.–4 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.

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. *Your CIA Boot Camp program includes a dining experience in one of our on-campus restaurants.

Prepare to experience the very best of CIA Boot Camp! Each day of this exciting program will give you a taste of one of our Boot Camps, highlighting the fundamentals of cooking and baking while introducing you to new techniques and flavors.

The theme of day one is culinary basic training. You’ll focus on knife skills, kitchen terminology, and both dry- and moist-heat cooking methods. The second day, you’ll tackle Italian cuisine, exploring the different regions of Italy and their diverse flavor profiles, tasting indigenous ingredients, and preparing regional specialties. Day three is all about bistro cuisine. You’ll practice the fundamental techniques common to American-style and French bistro cooking, from roasting to braising to baking. And we’ll wrap up the program with—what else?—dessert! On baking and pastry day, you will learn the fundamentals of baking bread and creating simple-yet-elegant plated desserts. It’s the perfect ending to a fantastic Boot Camp!

As a participant in the four-day Best of 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. *Your CIA Boot Camp program includes a dining experience in one of our on-campus restaurants.

NY Hyde Park, NY

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

THE BEST OF BOOT CAMP (TWO-DAY) NY Sept. 6–7, 7 a.m.–4 p.m.,* $895 If you want to sample the best of CIA Boot Camp but only have two days, this is the program for you. You’ll get right down to business on day one, focusing on the fundamentals of cooking— the foundation that all chefs must master for their craft. You will practice knife skills, learn kitchen terminology, and get an expert overview of dry-heat (roasting, grilling, and sautéing) and moistheat (braising, poaching, and steaming) cooking methods.

On day two, we’ll switch gears to concentrate on baking and pastry, where you can let your artistic side shine. You’ll learn the fundamentals of basic bread baking and tips and techniques for making simple, elegant plated desserts.

As a participant in the two-day Best of Boot Camp, 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. *Your CIA Boot Camp program includes a dining experience in one of our on-campus 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.

Call 1-888-995-1699 and use code “BCBIRTHDAY” to receive your special pricing. *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.

BISTRO BOOT CAMP NY Oct. 9–12, 7 a.m.–4 p.m.,* $1,750

DID YOU KNOW…?

The CIA uses 12,500 heads of broccoli, 1,879 cases of lettuce, and 1,487 cases of peppers every year? See for yourself how we put these tasty veggies to use—make plans to join us in the kitchen soon!

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. *Your CIA Boot Camp program includes a dining experience in one of our on-campus restaurants.

BUT WAIT…THERE’S MORE! Our Boot Camp programs are so popular that we often add more dates as well as new courses. Visit www.ciachef.edu/bootcamps for the very latest.

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CIA BOOT CAMP (cont.)

COMFORT FOODS BOOT CAMP

DESSERT BOOT CAMP

TX Dec. 17–18, 7 a.m.–1:30 p.m.,* $895

CA Dec. 3–5, 2–8:30 p.m.,* $1,325

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.

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. *Your CIA Boot Camp program includes a dining experience in one of our on-campus restaurants.

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—Basic Training 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.

These special sessions will be held in cities around the U.S. Please check the CIA website for upcoming dates and locations.

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

TX Sept. 5–7 or Oct. 29–31, 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. *Your CIA Boot Camp program includes a dining experience in one of our on-campus restaurants.

LINDT EXCELLENCE: OUR PROUD PARTNER Lindt is pleased to sponsor Dessert Boot Camps at the CIA through March 2013. In addition, throughout this year, Lindt will be giving EXCELLENCE premium chocolate bars to attendees of food enthusiast classes on all three CIA campuses. To learn more about the exceptionally crafted premium chocolate

by Lindt EXCELLENCE, visit www.lindtEXCELLENCE.com.

“Grilling and BBQ Boot Camp was tremendous! I absolutely loved the class and want to do more as I mature as an inspired home chef. Maybe one day I’ll be the chef of my own restaurant.”

—Gerald Chip Cook, Jr., Springfield, MO

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FRENCH CUISINE BOOT CAMP

HORS D’OEUVRE BOOT CAMP

NY Oct. 15–19, 7 a.m.–4 p.m.*, $2,195

NY Oct. 25–26, 7 a.m.–4 p.m.*, $895

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 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. *Your CIA Boot Camp program includes a dining experience in one of our on-campus restaurants.

GRILLING AND BBQ BOOT CAMP (FORMERLY BBQ BOOT CAMP)

CA Oct. 11–12, 2–8:30 p.m.,* $895 TX Sept. 6–7, 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. *Your CIA Boot Camp program includes a dining experience in one of our on-campus restaurants.

www.ciachef.edu/enthusiasts

TX Nov. 19–20, 7 a.m.–1:30 p.m.,* $895 Small bites can make a big impression, and you’ll be sure to “wow” guests with your ability to prepare and present some truly tantalizing treats. Stuffed or skewered, filled or topped, the perfect bite-sized hors d’oeuvre are packed with flavor and lend beautifully to parties and social gatherings.

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

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. *Your CIA Boot Camp program includes a dining experience in one of our on-campus restaurants.

ITALIAN CUISINE BOOT CAMP NY Sept. 4–7, 7 a.m.–4 p.m.*, $1,750 TX Oct. 23–26, 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. *Your CIA Boot Camp program includes a dining experience in one of our on-campus restaurants.

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CIA BOOT CAMP (cont.)

NEW! LATIN CUISINE BOOT CAMP—SOUTH AMERICA TX Oct. 29–Nov. 2, 7 a.m.–1:30 p.m.,* $2,195 Embark on a culinary tour of South America, from the western coast of Peru, Ecuador, and Chile, across the Andes and Amazon, and ending in Argentina and Brazil. In this course, you will discover the rich diversity that defines this great continent gastronomically and culturally—knowledge that is central to learning about its culinary traditions.

We’ll begin with an overview of the foods and ingredients that make up the core pantry items for South America’s distinct cuisines. You will then learn about preparing ceviches and using similar cooking methods, as you explore the region’s flavor profiles and seasonings. You’ll also practice the pit roasting and grilling traditions used throughout Peru, Chile, Argentina, and Brazil; familiarize yourself with the cuisines from Brazil’s five principal culinary and geographic regions; and prepare a variety of authentic South American dishes.

As a participant in Latin Cuisine Boot Camp—South America, 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. *Your CIA Boot Camp program includes a dining experience in one of our on-campus restaurants.

MEDITERRANEAN CUISINE BOOT CAMP

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 up-and-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. *Your CIA Boot Camp program includes a dining experience in one of our on-campus restaurants.

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TX Aug. 20–24 or Nov. 5–9, 7 a.m.–1:30 p.m.,* $2,195 Mexico is a land of beautiful beaches, colorful colonial cities, ancient archeological sites—and some of the world’s most beloved flavors. In this course, you will explore the diverse cuisines, ingredients, and culinary techniques of this wonderful country, from the coastal regions to the mountains.

Among Mexico’s many gifts to the world are chiles, tomatoes, avocado, corn, and vanilla. With the guidance of your chef-instructor, you will discover how these essential ingredients are used in their place of origin, and develop an understanding of the vibrant flavor profile of Mexican cuisines. You will also learn the secrets for making flavorful and complex salsas, the perfect tortilla, and a myriad of different small bites using corn.

As a participant in Mexican Cuisine Boot Camp—Mexican Favorites, 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. *Your CIA Boot Camp program includes a dining experience in one of our on-campus restaurants.

MEXICAN CUISINE BOOT CAMP—APPETIZERS AND HORS D’OEUVRE TX Nov. 1–2, 2–8:30 p.m.,* $895

TX Oct. 29–Nov. 2, 7 a.m.–1:30 p.m.,* $2,195

NY Hyde Park, NY

NEW! MEXICAN CUISINE BOOT CAMP— MEXICAN FAVORITES

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. *Your CIA Boot Camp program includes a dining experience in one of our on-campus restaurants.

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

PASTRY BOOT CAMP TX Oct. 15–19, 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. *Your CIA Boot Camp program includes a dining experience in one of our on-campus restaurants.

SKILL DEVELOPMENT BOOT CAMP NY Sept. 27–28 or Oct. 23–24, 7 a.m.–4 p.m.,* $895 CA Oct. 9–10, 2–8:30 p.m.,* $895

MEXICAN CUISINE BOOT CAMP— PUEBLA AND OAXACA TX Oct. 29–31, 2–8:30 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.

TX Sept. 4–5 or Nov. 29–30, 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. *Your CIA Boot Camp program includes a dining experience in one of our on-campus restaurants.

*Your CIA Boot Camp program includes a dining experience in one of our on-campus restaurants. ®

JOIN US ON FACEBOOK !

Stay connected with the CIA and your Boot Camp friends on our Facebook page. Just log in and search for “The Culinary Institute of America Boot Camp.”

Facebook is a registered trademark of Facebook, Inc.

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BOOT CAMP (cont.)

SPECIALTY AND HEARTH BREADS BOOT CAMP

WINE LOVERS BOOT CAMP—BASIC TRAINING

TX Aug. 27–30, 7 a.m.–1:30 p.m.,* $1,750

CA Oct. 15–19 or Jan. 14–18, 9 a.m.–4 p.m.,* $2,195

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.

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!

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. *Your CIA Boot Camp program includes a dining experience in one of our on-campus restaurants.

TECHNIQUES OF HEALTHY COOKING BOOT CAMP TX Dec. 10–13, 7 a.m.–1:30 p.m.,* $1,750

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 and the wines made from them. 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! *Your CIA Boot Camp program includes a dining experience in one of our on-campus restaurants.

Please note: Wine Lovers Boot Camp is open to students 21 years and older. Please see page 51 for dress code.

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. *Your CIA Boot Camp program includes a dining experience in one of our on-campus restaurants.

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!

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NEW! WINE LOVERS’ BOOT CAMP—WINE AND DINE CA Aug. 22–24 or Dec. 5–7, 9 a.m.–4 p.m.,* $1,325 Which wine with tonight’s appetizers? Which one with the cheese? With tonight’s dessert? Don’t fret—wine and food pairing is fun! All you need for success is a basic road map, a bit of common sense, and an adventurous spirit.

While artful wine and food pairing is, in many respects, a matter of personal taste and experience, there are certain principles, techniques, and physiological realities upon which a meaningful foundation for great pairing decisions is built. Through lecture, discussion, and a broad set of interactive tasting exercises, you will build that understanding in a practical and meaningful way.

You’ll learn how to identify, evaluate, and take advantage of key flavors, textures, and aromas of both wine and food. You’ll also discover how to employ your own personal tastes and experiences to deliver satisfying matches to the table, whether at the beginning of the meal or the end of the evening. *Your CIA Boot Camp program includes a dining experience in one of our on-campus restaurants.

Please note: Wine Lovers Boot Camp is open to students 21 years and older. Please see page 51 for dress code.

WINE LOVERS BOOT CAMP—TASTING LIKE A PRO CA Sept. 13–14, Nov. 15–16, or Jan. 10–11; 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 various styles of wine. 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. Along the way, you’ll gain an understanding of how flavor is impacted by decisions made by the winemaker, such as the method of fermentation and the various ways to use oak barrels. When things don’t go right, professionals can identify flaws in wines…and you will, too. In no time flat, you’ll be tasting wine like a pro! *Your CIA Boot Camp program includes a dining experience in one of our on-campus restaurants.

Please note: Wine Lovers Boot Camp is open to students 21 years and older. Please see page 51 for dress code.

www.ciachef.edu/enthusiasts

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 • 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.

WORLD CUISINE BOOT CAMP NY Aug. 20–24, 7 a.m.–4 p.m.,* $2,195 CA Feb. 4–8, 2–8:30 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.

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. *Your CIA Boot Camp program includes a dining experience in one of our on-campus restaurants.

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St. Helena, CA

Hyde Park, NY

x3

San Antonio, TX

A SWEET EXPERIENCE x 3 Come visit our popular bakery cafés! Each one offers its own unique twist on café lunch favorites, crusty breads, and decadent desserts—all with the exceptional quality the CIA is known for around the world.

Apple Pie Bakery Café (New York Campus) The Bakery Café by illy (California Campus) CIA Bakery Café (Texas Campus)

No reservations needed…sweet!

For café hours and menus, visit www.ciarestaurants.com.

The Complete Culinary Shopping Experience

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 ©2012 The Culinary Institute of America

CIA SOPHISTICATED PALATE

Experience Napa as Only Insiders Do Imagine it for a moment. You, strolling through sunlit vineyards during an afternoon at a world-famous winery...cooking in a bright, spacious professional kitchen under the watchful eye of some of America’s top chefs...experiencing the magic of food paired perfectly with wine.

We imagined it, too—and created CIA Sophisticated Palate. This incredible custom program combines expert instruction at our California campus with exclusive excursions and behind-the-scenes tours that let you experience the Napa Valley in ways that only a very few people have.

Carpaccio of Beef with Fresh Artichoke and Tomato Salad from Healthy Cooking at Home

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CIA SOPHISTICATED PALATE CA Dates based on availability; $600 per day per person for a private group of a minimum of six participants and a maximum of 12.

Gather your friends, family, or colleagues together and experience CIA Sophisticated Palate. While each program is tailored to your group’s specific interests, skills, and schedules, in every Sophisticated Palate program, you can expect to: • Explore cuisines, flavors, and culinary techniques through tastings and attentive, hands-on cooking instruction.

• Engage in lively discussions and seminars on current issues and developing culinary trends with Chef John Ash and CIA faculty.

• Use authentic, top-quality foods and ingredients.

• Enjoy exclusive tours and visits to local vineyards and purveyors of artisanal products.

• Deepen your understanding of food and wine in an intimate learning environment.

Sample themes for these one- to three-day custom programs include: • Tastes of Wine Country • Savoring the Flavors of Spain and Portugal • Tastes of Tuscany • Exploring the Flavors of Asia • Live Fire Grilling To create your custom CIA Sophisticated Palate experience, call 707-967-2328.

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 (IACP).

America’s “Hot New 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.

—Jennifer Lee and Eric Bodnar, Santa Cruz, CA

More Custom Programs We offer custom programs for food enthusiasts at our New York and Texas campuses too! To learn more, call Lorrie Hafner, consulting services manager, at 845-451-1669.

Chef Ash first burst onto the national culinary scene in 1985, when he was named one of NY Hyde Park, NY

CA St. Helena, CA

www.ciachef.edu/enthusiasts

“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.”

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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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Gazpacho

Crostini with Grilled Tomato and Fontina

Pizzas with Roasted Tomatoes and Mozzarella

Pappardelle with Butter Beans and Tomato Rag첫

Crostini with Grilled Tomato and Fontina The smoky flavor from the grill gives these appetizers an added dimension.

MAKES 8 SERVINGS 4 plum tomatoes 5 tablespoons olive oil 11⁄2 tablespoons balsamic vinegar 11⁄4 teaspoons chopped marjoram 11⁄4 teaspoons salt 1 ⁄2 teaspoon ground black pepper 1 ⁄2 baguette 11⁄2 cups grated Fontina 2 tablespoons marjoram or basil, thinly sliced Preheat a gas grill to high; leave one burner off. For a charcoal grill, let the fire burn down until coals are glowing red with a coat of white ash.

Spread coals evenly on one side of the grill.

Grill tomatoes over direct heat, turning to char all sides, until skin blisters and cracks, about 3 minutes. Remove from grill and cool.

Cut tomatoes into quarters and remove core and seeds. Toss with 3 tablespoons of the olive oil and the balsamic vinegar, marjoram, salt, and pepper; marinate 10 minutes.

Cut baguette on diagonal into 24 thin slices. Brush each side with olive oil and grill over direct heat until toasted on one side, 1 to 2 minutes.

Top the grilled side of each slice with 1 tablespoon Fontina and 1 tomato quarter. Grill over indirect heat, covered, until cheese melts. Garnish with marjoram or basil and serve immediately.

Gazpacho This tangy marriage of fresh tomato, cucumber, pepper, and onion is a summer favorite. It is best prepared no more than a day or two in advance.

MAKES 8 SERVINGS 3 cups diced tomato (peeled, seeded, and juices reserved) 2 cups diced cucumber (peeled and seeded) 11⁄4 cups minced onion 1 cup minced bell pepper 2 garlic cloves, minced 2 tablespoons tomato paste 2 tablespoons extra virgin olive oil

2 tablespoons minced fresh herbs such as tarragon, thyme, or parsley 3 cups canned tomato juice 1 ⁄4 cup red wine vinegar Juice of 1⁄2 lemon 1 ⁄4 teaspoon salt 1 ⁄4 teaspoon cayenne pepper 1 ⁄2 cup sliced chives

Reserve 2 tablespoons each of the tomato, cucumber, onion, and pepper for the garnish.

Purée remaining tomato, cucumber, onion, and pepper in a food processor or blender with the garlic, tomato paste, olive oil, and herbs until fairly smooth with some texture remaining.

Transfer to a mixing bowl and stir in tomato juice, red wine vinegar, lemon juice, salt, and cayenne to taste. Cover and chill thoroughly, at least 3 hours.

Recheck seasoning after chilling and adjust if needed. Serve in chilled bowls garnished with reserved vegetables and chives.

Source: The CIA cookbook The New Book of Soups

Source: The CIA Grilling cookbook

Pappardelle with Butter Beans and Tomato Ragù Fresh green lima beans brighten this flavorful dish.

MAKES 4 SERVINGS 12 ounces fresh or dry pappardelle Salt, as needed 11⁄2 cups halved grape tomatoes 3 tablespoons olive oil 1 medium yellow onion, minced 2 garlic cloves, minced 3 tablespoons tomato paste

1 cup cooked butter or lima beans 1 ⁄4 cup vegetable broth 1 tablespoon chopped fresh thyme 1 teaspoon chopped fresh rosemary 1 tablespoon chopped fresh basil Ground black pepper, as needed 1 ⁄2 cup grated ricotta salata cheese

Cook pappardelle in boiling, salted water until tender (2 to 3 minutes fresh, 7 to 9 minutes dry). Drain; reserve 1 cup plus 3 tablespoons pasta water.

In food processor or blender, blend 3⁄4 cup of the tomatoes until smooth; reserve.

In large sauté pan, heat olive oil over medium heat. Add onion and cook until translucent, 4 to 5 minutes. Add garlic and sauté about 1 minute.

Add 3 tablespoons reserved pasta water, tomato paste, puréed tomatoes, beans, broth, and the fresh herbs. Reduce heat and simmer until thick and chunky, 10 to 15 minutes.

Add remaining tomato halves. Season with salt and pepper. Add pappardelle and toss with remaining pasta water. Serve with grated cheese.

Source: The CIA Vegetarian at Home cookbook

Pizzas with Roasted Tomatoes and Mozzarella This classic combination is amplified by using roasted tomatoes for a rich, smoky flavor.

MAKES 4 SERVINGS 2 teaspoons olive oil 2 tablespoons chopped basil 1 teaspoon chopped oregano 3 garlic cloves, minced 1 pound store-bought pizza dough 31⁄4 cups sliced roasted plum tomatoes 101⁄2 ounces mozzarella, thinly sliced

⁄4 cup finely diced tomato ⁄4 cup grated Parmigiano-Reggiano 1 teaspoon ground black pepper 3 cups loosely packed mixed greens 1 ⁄4 cup vinaigrette of choice 3 1

Preheat oven to 500 degrees F. Combine oil, 1 tablespoon of the basil, the oregano, and the garlic.

Divide dough into 4 equal portions and roll each piece into a 7 to 8 inch round on a lightly floured surface. Transfer to a baking sheet. Spread about 2 teaspoons of the basil-oregano mixture over each piece of dough. Overlap the tomatoes and the mozzarella slices around the outer edge of the pizzas. Spoon some of the diced tomato in the center of each. Sprinkle pizzas with a small amount of Parmigiano-Reggiano and a pinch of the remaining basil and the pepper.

Bake pizzas until the crust is golden and crisp, about 10 minutes. Toss greens with vinaigrette. Serve pizzas topped with some dressed greens.

Source: The CIA Healthy Cooking at Home cookbook

TOMATOES Tomatoes lend a special flavor to dishes, whether they have been simply chopped and added to a salad, simmered in a sauce, or cooked on the grill. There are a number of preparation techniques for this versatile ingredient, including tomato concassé and oven-roasted tomatoes.

Score the blossom end (step 1)

Tomato Concassé

Tomatoes may be peeled before they are used in cooked sauces or other dishes, such as gazpacho. To remove the peel easily, tomatoes are dipped in boiling water to blanch them. Once peeled, tomatoes can be seeded and then chopped—a preparation known as tomato concassé—or cut into neat dice or julienne.

1. Prepare the tomatoes by cutting a shallow X in the blossom end (the bottom of the tomato). You can also cut out the core at this point if you wish.

2. Put a few tomatoes at a time in a pot of boiling water.

After 30 seconds, remove from pot and plunge them into ice water.

Peel away the skin (step 3)

3. When the tomatoes feel cool to the touch, take them out of the water and pull away the skin, starting at the X at the bottom.

4. To remove the seeds, cut round tomatoes in half at their widest point. Plum tomatoes are more easily seeded by cutting lengthwise. Gently squeeze out the seeds in a bowl. Cut or chop the tomato to the desired size and shape.

Oven-Roasted Tomatoes

Choose ripe, flavorful tomatoes for oven roasting. Plum tomatoes are a great choice since they have more flesh and less “water” than other varieties, but you will get excellent results from virtually any variety, including cherry or grape tomatoes.

1. Wash the tomatoes well. Cut the core out of larger tomatoes before slicing them or cutting them into wedges.

Smaller varieties, like cherry tomatoes, need only be cut in half.

Roast tomatoes until they darken in color (step 2)

2. Lightly coat the tomatoes in oil and arrange them on a rack over a baking sheet. For added flavor, season the tomatoes with salt, pepper, minced garlic, or chopped herbs. Put them into a 350-degree F oven until they darken in color and have a sweet, rich aroma (30 minutes for large tomatoes, 5 to 20 minutes for smaller sizes).

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WEEKENDS AT THE CIA

It’s the Weekend!

So what are you doing for fun on Saturday? If you’re a food lover, then the answer is clear…you need to be at the CIA! From a two-hour CIA Samplings program to a one-day Taste of CIA Cookbooks class, you’ll be in your element—enjoying delicious food, picking up tips from our chef-instructors, and delighting in the company of fellow foodies.

Have fun at the cooktop or pastry board with family and friends, or come solo and meet new people who share your love of cooking and baking.

Gain newfound confidence in the kitchen and take home a repertoire of new recipes. Now that sounds like a great weekend.

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Taste of CIA Cookbooks When it comes to cooking, we wrote the book—and then some! Our wide variety of cookbooks cover just about every culinary niche, from brunch and breads to butchery and braising. In these handson classes, you’ll chop and cook and bake from our pages and then take the book home to do it all again in your own kitchen.

ARTISAN BREADS AT HOME NY Sept. 15, Sept. 29, Oct. 13, Oct. 27, Nov. 10, Dec. 1, or Dec. 8; 9:30 a.m.–2:30 p.m., $250 CA Feb. 16, 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 a CIA cookbook to take back to your own kitchen.

BAKING AT HOME—THE DESSERTS

Parent and Teen Day—Nov. 3 Spend time together with your teen in our kitchens and bakeshops, nurturing a budding interest in culinary arts or just plain having fun. All of the November 3 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 Nov. 3 (Parent/Teen), Nov. 10, or Dec. 8; 9:30 a.m.–2:30 p.m., $250 CA Sept. 22, 9:30 a.m.–2:30 p.m., $250

NY Sept. 29, Oct. 27, Nov. 3 (Parent/Teen), or Dec. 1; 9:30 a.m.– 2:30 p.m., $250 CA Feb. 2, 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!

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 a CIA 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 a CIA cookbook to take home.

“We had a great time in Baking at Home— The Desserts; it definitely exceeded our expectations. Since I live in Napa, this will definitely be something that I consider when guests visit.”

—Jennifer Malarek, Napa, CA

NY Hyde Park, NY

CA St. Helena, CA

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BEHIND THE MEAT COUNTER NY Sept. 15, Oct. 13, or Dec. 1; 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.

THE NEW FOOD ENTREPRENEUR: START AND RUN A SMALL FOOD BUSINESS NY Sept. 29, 9:30 a.m.–3:30 p.m., $250

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.

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.

*Cost of this course includes $250 for tuition and $75 for meat items fabricated in class.

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.

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

BISTROS AND BRASSERIES NY Sept. 15, Sept. 29, Oct. 27, Dec. 1, or Dec. 8; 9:30 a.m.–2:30 p.m., $250 CA Feb. 16, 9:30 a.m.–2:30 p.m., $250

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.

HOME BAKING SKILLS FOR PROFIT OR PLEASURE NY Nov. 10, 9:30 a.m.–3:30 p.m., $250

TX Sept. 15, 9:30 a.m.–2:30 p.m., $250 Bistro and brasserie cuisine is essentially casual food; seasonal and regional favorites that have evolved over many generations with necessity as their driving force. These dishes are not only about sustenance but also comfort. In this course, you’ll prepare simple yet delicious bistro classics such as beef stew with red wine 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.

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

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CAKE DECORATING

CHOCOLATES AND CONFECTIONS AT HOME

NY Sept. 15, Oct. 27, Nov. 3 (Parent/Teen), Dec. 1, or Dec. 8; 9:30 a.m.–2:30 p.m., $250

NY Sept. 15, Oct. 13, or Nov. 10; 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.

CA Dec. 1, 9:30 a.m.–2:30 p.m., $250

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

CHINESE CUISINE

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 a CIA cookbook to take back to your own kitchen.

TX Feb. 23, 9:30 a.m.–2:30 p.m., $250

CIA FAVORITES

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.

NY Sept. 15, Sept. 29, Oct. 13, Oct. 27, Nov. 3 (Parent/Teen), Nov. 10, Dec. 1, or Dec. 8; 9:30 a.m.–2:30 p.m., $250

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

TX Aug. 18 or Dec. 8, 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 a CIA cookbook to take home.

NEW! CIA HOLIDAY FAVORITES

“I had a great time in class; the chef and student helpers couldn’t have been more friendly and the food was fantastic…I would definitely go to another!”

—Jessica Yubas, Rye, NY

NY Oct. 27, Nov. 10, Dec. 1, or Dec. 8; 9:30 a.m.–2:30 p.m., $250 Does the thought of cooking an entire holiday meal from scratch make you want to turn the calendar to January? The CIA is here to help! Join us for CIA Holiday Favorites and you’ll come away with the cooking skills and recipes you need to tackle the most anticipated meals of the year. From classic dishes like roast turkey breast with gravy to non-traditional items such as sautéed duck breast with Pinot Noir sauce, you’ll learn to create mouthwatering appetizers, sides, entrées, and desserts. Along the way, you’ll discover professional techniques for carving meats, making homestyle pan gravy, and presenting food that is as attractive as it is flavorful.

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

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CLASSIC AND CONTEMPORARY SAUCES NY Sept. 29, Oct. 27, or Dec. 1; 9:30 a.m.–2:30 p.m., $250 CA Feb. 16, 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 a CIA cookbook, along with a CIA logo apron to take home.

COOKIES AT HOME NY Sept. 29, Nov. 3 (Parent/Teen), Dec. 1, or Dec. 8; 9:30 a.m.–2:30 p.m., $250 From sweet and buttery palmiers to crisp brandy snaps and creamy cheesecake-swirled brownies, cookies are a universal favorite. In this hands-on class, you’ll learn everything you need to make delicious, home-baked cookies for every occasion. You will discover basic cookie-making techniques, along with helpful tips on equipment and ingredients. Then it’s time to get busy preparing a variety of goodies, including macaroons (French, coconut, and amaretti) and other regional specialties such as rugelach, florentines, and biscotti. You’ll also learn the art of decorating with royal icing. No matter what kind of cookies you favor, this class will help you take them to new and delicious heights.

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

COOKING AT HOME NY Sept. 29, Oct. 27, Nov. 3 (Parent/Teen), or Dec. 1; 9:30 a.m.–2:30 p.m., $250 TX Sept. 8, 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 a CIA cookbook, along with a CIA logo apron to take home.

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COOKING FOR ONE NY Oct. 13, 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 a CIA cookbook, along with a CIA logo apron to take home.

COOKING WITH CHEESE CA Oct. 20, 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 a CIA cookbook to take home.

CREATIVE CUPCAKES (FORMERLY SIMPLY CUPCAKES)

NY Sept. 29, Oct. 13, Nov. 3 (Parent/Teen), or Nov. 10; 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 a CIA cookbook, along with a CIA logo apron to take home.

EVERYDAY GRILLING (FORMERLY GRILLING)

NY Sept. 15, Sept. 29, Oct. 13, Oct. 27, Nov. 10, Dec. 1, or Dec. 8; 9:30 a.m.–2:30 p.m., $250 TX Oct. 20 or Jan. 26, 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 a CIA cookbook to take home.

THE FLAVORS OF ASIA NY Sept. 29, Oct. 13, Nov. 10, or Dec. 1; 9:30 a.m.–2:30 p.m., $250 TX Aug. 25, 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 a CIA cookbook to take home.

“I thought I was a pretty good soup-maker, but I really did get some good insights in Soups for All Seasons. I thoroughly enjoyed the class and our instructor. The most impressive part had to be the awesome kitchen at the CIA; that alone was worth the price of the class.”

—Laurie Bishopp, Mountain Ranch, CA

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WEEKENDS AT THE CIA (cont.)

GLUTEN-FREE BAKING

HEALTHY COOKING AT HOME

NY Oct. 27, 9:30 a.m.–2:30 p.m., $250

NY Sept. 15, Sept. 29, Oct. 13, Nov. 3 (Parent/Teen), or Nov. 10; 9:30 a.m.–2:30 p.m., $250

CA Oct. 20, 9:30 a.m.–2:30 p.m., $250

TX Dec. 1, 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 one of our cookbooks 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.

GOURMET MEALS IN MINUTES NY Sept. 15, Sept. 29, Oct. 13, Oct. 27, Nov. 3 (Parent/Teen), Nov. 10, Dec. 1, or Dec. 8; 9:30 a.m.–2:30 p.m., $250 CA Dec. 1, 9:30 a.m.–2:30 p.m., $250 TX Sept. 22 or Jan. 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 a CIA cookbook to take home.

HOLIDAY COOKIES— IN TWO FLAVORS!

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 a CIA cookbook, along with a CIA logo apron to take home.

HOLIDAY COOKIES NY Dec. 15 (Adults only or Parent/Teen), 9:30 a.m.–2:30 p.m., $250 Get in the spirit and bake your holiday cookies at the CIA! We’re providing the chef-instructors, equipment, ingredients, and recipes for all your holiday cookie-making needs. From cutouts and piped cookies to slice-and-bake varieties, you’ll discover the simplicity and versatility of cookies in this one-day class. Almond spritz, rugelach, gingerbread, and sugar cookies are a sample of what you’ll make and take home to share with family and friends.

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

HOLIDAY PIES NY Dec. 15, 9:30 a.m.–2:30 p.m., $250 Discover how simple it can be to make delicious, professionalquality pies, just in time for the holidays. In this class, you’ll learn the secrets to creating showstopping slices, beginning with a chef demonstration of the step-by-step techniques for making a flaky, buttery crust. You will then prepare a variety of pies to take home—from pumpkin to pecan to apple, we’ve got the traditional holiday favorites covered. You’ll leave with expert tips, tasty recipes, and newfound pie-making skills that you can use at the holidays and all year round.

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

You can choose from two different sessions of Holiday Cookies on December 15—adults only, or parent and teen.

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HORS D’OEUVRE AT HOME

ITALIAN COOKING AT HOME

NY Sept. 15 or Oct. 13, 9:30 a.m.–2:30 p.m., $250

NY Sept. 15, Sept. 29, Oct. 13, Oct. 27, Nov. 3 (Parent/Teen), Nov. 10, Dec. 1, or Dec. 8; 9:30 a.m.–2:30 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.

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.

HORS D’OEUVRE FOR THE HOLIDAYS NY Nov. 10 or Dec. 8, 9:30 a.m.–2:30 p.m., $250 CA Dec. 1, 9:30 a.m.–2:30 p.m., $250 Served formally or casually, hors d’oeuvre are always a crowd favorite, especially during the holidays. Join us as we create a broad range of stylish small bites, from informal starters to elegant appetizers. Through chef demonstrations and hands-on activities, you will learn the techniques and recipes for preparing a selection of bite-sized treats perfect for holiday entertaining.

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

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

AN INDIAN FEAST NY Sept. 15, Oct. 27, or Dec. 8; 9:30–2:30 a.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.

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

CA Sept. 22, 9:30 a.m.–2:30 p.m., $250 TX Oct. 27 or Feb. 9, 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 CIA cookbook to keep.

ONE DISH MEALS CA Oct. 20, 9:30 a.m.–2:30 p.m., $250 TX Aug. 11 or Nov. 3, 9:30 a.m.–2:30 p.m., $250 What could be more simple and convenient than preparing a one dish meal? Whether it’s a fresh, crispy salad on a hot summer day or a hearty baked casserole served in the middle of winter, one dish meals fit the bill. In this hands-on class, you will discover easy-to-master cooking techniques and flavorful recipes for an exciting assortment of delicious, everyday selections. From slowcooked braises to simple pasta dishes that can be assembled in minutes, you’re sure to enjoy the globally inspired cuisine featured in this class.

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

POULTRY: FROM ROOSTERS TO ROASTERS NY Sept. 15, 9:30 a.m.–2:30 p.m., $250 Whether it’s served for a casual weekday meal or at a sophisticated dinner party, poultry can add both versatility and elegance to your menu. In this class, you will discover an exciting variety of ways to prepare everything from chicken and turkey to goose and duck. Through chef demonstrations and hands-on cooking, you will learn how to fabricate, grill, sauté, roast, brine, and carve the perfect bird. Featured recipes include Frenched chicken breast with fresh basil sauce, apple-walnut-stuffed Cornish game hen, Columbian chicken sancocho, chicken paprikash, turkey pastrami, roast goose Grand Marnier, and duck magret with sauce cassis.

Participants in this class will receive a CIA logo apron and a copy of a CIA cookbook to take home.

www.ciachef.edu/enthusiasts

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WEEKENDS AT THE CIA (cont.)

SEASONS IN THE WINE COUNTRY

SPAIN AND THE WORLD TABLE

CA Feb. 2, 9:30 a.m.–2:30 p.m., $250

NY Sept. 15, Sept. 29, Oct. 13, Oct. 27, Nov. 3 (Parent/Teen), Nov. 10, Dec. 1, or Dec. 8; 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 a CIA cookbook to enjoy at home.

SHARPENING YOUR KNIFE SKILLS NY Sept. 15, Oct. 13, Nov. 10, or Dec. 1; 9:30 a.m.–2:30 p.m., $250 TX Dec. 15, 9:30 a.m.–2:30 p.m., $250

CA Feb. 2, 9:30 a.m.–2:30 p.m., $250 TX Aug. 4 or Jan. 12, 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.

UNDER THE SEA

Professional chefs agree…the number one tool in the kitchen is a quality knife. And since knives provide the foundation for good food, it’s essential for every cook to understand how to get the most from this indispensable implement. In this all-important class, you’ll learn all about knife selection, maintenance, and usage. You’ll also discuss and practice proper knife care, knife handling and safety, and knife cuts. From creating a dice to producing a chiffonade, you’ll gain the skills you need to take your cooking to the next level.

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

SOUPS FOR ALL SEASONS (FORMERLY SOUPS)

NY Sept. 15, Oct. 13, Nov. 10, or Dec. 8; 9:30 a.m.–2:30 p.m., $250 TX Nov. 10, 9:30 a.m.–2:30 p.m., $250

NY Sept. 29, Oct. 27, Nov. 10, or Dec. 8; 9:30 a.m.–2:30 p.m., $325* Versatile, flavorful, healthy, and fast-cooking, seafood is the perfect centerpiece of any meal. It’s also deceptively simple to prepare, making it an ideal ingredient for cooks at all levels of experience. In this 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 you’ll use this information to 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 a CIA cookbook 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.

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

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

VEGETARIAN CUISINE

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

TX Feb. 2, 9:30 a.m.–2:30 p.m., $250

NY Hyde Park, NY

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TX San Antonio, TX

*Cost of this course includes $250 for tuition and $75 for fish and seafood items fabricated in class.

NY Sept. 29, Oct. 27, Nov. 10, or Dec. 1; 9:30 a.m.–2:30 p.m., $250 CA Sept. 22, 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. 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 CIA cookbook to take home.

1-888-995-1699

CIA Samplings

REGIONAL ITALIAN COOKING

Just as the title suggests, in these courses you’ll get a sampling of the CIA education experience. Through demonstrations, tastings, and some hands-on cooking, you’ll expand your knowledge, explore new flavor profiles, and watch two hours fly by in the CIA kitchens.

CA Sept. 1, Sept. 15, or Sept. 29; 10:30 a.m.–12:30 p.m., $95

FESTIVE HOLIDAY BITES CA Nov. 10 or Dec. 8, 10:30 a.m.–12:30 p.m., $95 From an intimate family gathering to an elegant affair, stress need not be a main ingredient this holiday season. Join us for a handson holiday cooking class, where you will rediscover some old traditions and try some exciting new creations. You’re sure to take home the inspiration to pull off that perfect holiday party to wow your family and friends!

GLORIOUS FOODS OF GREECE CA Feb. 9 or Feb. 23, 10:30 a.m.–12:30 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 Jan. 12 or Jan. 19, 10:30 a.m.–12:30 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.

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.

SEASONAL FRENCH BISTRO CA Oct. 13 or Oct. 27, 10:30 a.m.–12:30 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!

TASTES OF THE NAPA VALLEY CA Aug. 11 or Aug. 25, 10:30 a.m.–12:30 p.m., $95 Born of the flavors of wine, the small bites of the Napa Valley speak of sun-soaked days and sensual flavors from local farms and regional food producers. Using stellar ingredients and keeping things simple is the mantra of seasonal cooking, and in this class, you’ll discover ways to bring a little bit of wine country to your next casual gathering of friends and family.

This class will feature recipes and wine pairing suggestions from the CIA’s Seasons in the Wine Country.

DID YOU KNOW…?

There are more than 125 tons of tomatoes grown in the world today?

China is the largest producer, followed by the United States, Turkey, India, and Egypt. See the insert for a variety of recipes featuring tomatoes.

www.ciachef.edu/enthusiasts

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Here’s to a Great Meal!

Every day is worth celebrating, so why not do it in style? No matter which restaurant or café you choose, you’ll enjoy award-winning cuisine skillfully prepared and served by CIA students and staff.

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 NAO

Reservations suggested for all but the bakery cafés

www.ciachef.edu/restaurants 845-471-6608 | HYDE PARK, NY 707-967-1010 | ST. HELENA, CA 210-554-6484 | SAN ANTONIO, TX

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.

707-967-2328 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. ©2012 The Culinary Institute of America

WINE EXPLORATIONS

The Secrets of Wine, Revealed There’s something magical and mysterious about wine. Maybe it’s the complexity of flavor, how it transforms a meal when paired correctly with food, or its unbreakable link to the terroir from which its grapes are grown. A fabulous wine can take you on a journey in a glass—to California, France, Chile, Washington, New Zealand, South Africa…almost anywhere in the world.

Because the world of wine is so diverse, we know it can sometimes seem a little intimidating. Well, that’s what the wine experts at the CIA are here for. In a week or just a few hours at our Napa Valley or Hudson Valley campus, we’ll help you understand and enjoy wine even more.

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FOOD AND WINE PAIRING 101

TASTING WINE LIKE A PRO—THE CLASSIC GRAPES

NY Oct. 13 or Nov. 10, 3–5:30 p.m., $125

CA Aug. 18, Oct. 27, or Jan. 19; 10:30 a.m.–12:30 p.m., $95

Join us as we explore the fundamentals of marrying wine with food. Whether the goal is to complement or contrast flavors, you will learn how to select the best wine for a meal. The day begins with a lecture on food and wine pairing basics and concludes with a wine and cheese tasting where you can practice the principles learned in class.

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!

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

TASTING WINE LIKE A PRO—NEW KIDS ON THE BLOCK

AN INTRODUCTION TO WINE

CA Aug. 4, Sept. 29, or Dec. 22; 10:30 a.m.–12:30 p.m., $95

NY Sept. 15 or Dec. 8, 3–5:30 p.m., $125

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.”

The complex world of wine can be intimidating—even overwhelming—but after completing this course, you will feel much more knowledgeable about and comfortable with this fascinating subject. Through discussions and guided tastings, you will explore wine topics ranging from the grape varietals of the world to the type of vessel used to ferment wine.

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

TASTING WINE LIKE A PRO—THE WINEMAKER’S MAGIC

A JOURNEY INTO SENSORY AWARENESS— FOOD AND WINE PAIRING

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!

CA Aug. 26, Sept. 23, Oct. 28, Nov. 18, Dec. 30, or Jan. 27; 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.

TASTING WINE LIKE A PRO—GETTING STARTED CA Aug. 11, Aug. 25, Sept. 15, Oct. 13, Nov. 10, Dec. 8, or Jan. 5; 10:30 a.m.–12:30 p.m., $95 How do wine professionals approach a glass of wine? Winemakers, restaurant sommeliers, merchants, critics, judges, and other professionals all use common techniques when tasting wine.

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

CA Sept. 1 or Nov. 24, 10:30 a.m.–12:30 p.m., $95

“I thoroughly enjoyed Food and Wine Pairing 101. I learned basics that I have applied to my work in front-of-thehouse food and beverage.”

—Jonathan Chamberlain, Brooklyn, NY

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

NY Hyde Park, NY

CA St. Helena, CA

www.ciachef.edu/enthusiasts

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WINE EXPLORATIONS (cont.)

WINE LOVERS BOOT CAMP—BASIC TRAINING

WINE LOVERS BOOT CAMP—TASTING LIKE A PRO

CA Oct. 15–19 or Jan. 14–18, 9 a.m.–4 p.m.,* $2,195

CA Sept. 13–14, Nov. 15–16, or Jan. 10–11; 9 a.m.–4 p.m.,* $895

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!

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.

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 and the wines made from them. 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!

You will begin by learning a systematic process for tasting and evaluating wines efficiently and how to apply that process to various styles of wine. 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. Along the way, you’ll gain an understanding of how flavor is impacted by decisions made by the winemaker, such as the method of fermentation and the various ways to use oak barrels. When things don’t go right, professionals can identify flaws in wines…and you will, too. In no time flat, you’ll be tasting wine like a pro!

*Your CIA Boot Camp program includes a dining experience in one of our on-campus restaurants.

*Your CIA Boot Camp program includes a dining experience in one of our on-campus restaurants.

Please note: Wine Lovers Boot Camp is open to students 21 years and older. Please see page 51 for dress code.

Please note: Wine Lovers Boot Camp is open to students 21 years and older. Please see page 51 for dress code.

NEW! WINE LOVERS’ BOOT CAMP—WINE AND DINE CA Aug. 22–24 or Dec. 5–7, 9 a.m.–4 p.m.,* $1,325 Which wine with tonight’s appetizers? Which one with the cheese? With tonight’s dessert? Don’t fret—wine and food pairing is fun! All you need for success is a basic road map, a bit of common sense, and an adventurous spirit.

While artful wine and food pairing is, in many respects, a matter of personal taste and experience, there are certain principles, techniques, and physiological realities upon which a meaningful foundation for great pairing decisions is built. Through lecture, discussion, and a broad set of interactive tasting exercises, you will build that understanding in a practical and meaningful way.

You’ll learn how to identify, evaluate, and take advantage of key flavors, textures, and aromas of both wine and food. You’ll also discover how to employ your own personal tastes and experiences to deliver satisfying matches to the table, whether at the beginning of the meal or the end of the evening. *Your CIA Boot Camp program includes a dining experience in one of our on-campus restaurants.

Please note: Wine Lovers Boot Camp is open to students 21 years and older. Please see page 51 for dress code.

NY Hyde Park, NY

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

CAREER DISCOVERY—THE PROFESSIONAL WORLD OF WINE CA Aug. 27–30 or Nov. 27–30, 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.

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

Please see sidebar below for dress code.

Dress Code for Wine Lovers Boot Camps and Career Discovery

“Taking Career Discovery—The Professional World of Wine has given me new confidence in talking about and marketing wine. It has given me a great bridge into my new career.”

—Annamarie Kostura, Santa Barbara, CA

www.ciachef.edu/enthusiasts

The dress code for these courses is business casual. Blue jeans, shorts, tank tops, and open-toed sandals are not permitted. When visiting vineyards and wineries, sturdy, flatsoled shoes are required. Please refrain from wearing strong fragrances or cologne, as they will interfere with your learning experience as well as that of your fellow students.

Additional items such as sunscreen, sunglasses, and hats are suggested during the summer months as well as warm jackets during winter months.

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SAN ANTONIO DEMO COURSES

Watch, Taste and Get Inspired The sizzle of the skillet…the aroma of sautéed garlic…a feeling of excitement…you’ll experience it all when you take in a live “CIA San Antonio: A First Taste” cooking demo. Sit back, relax, and watch the CIA’s worldfamous chef-instructors in action. Then, enjoy a tasting of the dishes prepared and take the recipes home to try out yourself.

And when you’re ready for more culinary fun, we have good news! You can apply the $39.95 “First Taste” fee towards any future CIA Boot Camp or Taste of CIA Cookbooks class you take.

Tomato Salsa from Vegetables

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NEW! GAZPACHO AND SUMMER SOUPS TX Aug. 11, 10 a.m.–noon, $39.95 Cool off this summer with a refreshing bowl of chilled soup. In this flavor-filled demo, our chef will prepare a variety of summer soups featured in the CIA’s “At Home” cookbook series. You will learn soup-making techniques as you enjoy refreshing preparations such as a zesty gazpacho made from vine-ripened tomatoes and garden-fresh vegetables.

NEW! GRILLED TOMATOES AND SUMMER SALADS TX Sept. 15, 10 a.m.–noon, $39.95 Summer isn’t over yet! We’re firing up the grill to enjoy some of the last of the season’s bounty. Come enjoy a taste of delicious late-summer recipes such as chopped steakhouse salad with Maytag blue cheese and red wine vinaigrette, and crostini with grilled tomato and Fontina. Along the way, you will discover how to grill and fire-roast vegetables and fruits to create wonderful salads.

NEW! FALL FLATBREADS AND PIZZAS WITH ROASTED TOMATOES AND MORE TX Oct. 20, 10 a.m.–noon, $39.95 Looking for savory items that are perfect for appetizers and full meals? Discover the art of making pizza and flatbreads! From dough making to picking the best ingredients, you will learn how to prepare pizzas and flatbreads that feature a selection of seasonal vegetables. Then you’ll sample a few of them, including our take on pizza with roasted tomatoes and mozzarella.

NEW! FALL FAVORITES—VEGETABLES AND STARCHES TX Nov. 10, 10 a.m.–noon, $39.95 The cooler weather brings a bounty of fall vegetables to market.

In this exciting chef demonstration, you will learn how to make hearty fall dishes that use the best produce of the season. Featured recipes include pappardelle with butter beans and tomato ragù, and mushrooms, beets, and baby greens with herb and truffle vinaigrette and walnuts.

NEW! WINTER FEASTS TX Dec. 15, 10 a.m.–noon, $39.95 Take the chill off this winter with a savory feast. Whether you are making a meal for a few guests or a big crowd, you’re sure to impress with the cooking techniques you’ll learn during this chef demonstration. Then, prepare to feel comforted, as you enjoy tastings of hearty, flavorful items such as tenderloin of beef with blue cheese and herb crust.

“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

NY Hyde Park, NY

CA St. Helena, CA

www.ciachef.edu/enthusiasts

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CIA HOLIDAY COURSES

The Foods That Memories Are Made of Some of our fondest memories of the holidays involve food, and we all have special dishes and treats that are integral to our celebrations. No wonder expectations are so high during the holiday season!

Whether you want to feel more confident when it’s your turn to entertain, add some festive new dishes to your family’s holiday table, or get a jump on your holiday baking, there’s a CIA Holiday Course for you. Bake up some sweet treats for the kids. Create a variety of savory small bites and invite the neighbors over. With the skills you’ll learn and the recipes you’ll take home, you’ll be making delicious new memories this year and for many more to come.

Snowman cookies from Cookies at Home

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NEW! CIA HOLIDAY FAVORITES

HOLIDAY PIES

NY Oct. 27, Nov. 10, Dec. 1, or Dec. 8; 9:30 a.m.–2:30 p.m., $250

NY Dec. 15, 9:30 a.m.–2:30 p.m., $250

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

Discover how simple it can be to make delicious, professionalquality pies, just in time for the holidays. In this class, you’ll learn the secrets to creating showstopping slices, beginning with a chef demonstration of the step-by-step techniques for making a flaky, buttery crust. You will then prepare a variety of pies to take home—from pumpkin to pecan to apple, we’ve got the traditional holiday favorites covered. You’ll leave with expert tips, tasty recipes, and newfound pie-making skills that you can use at the holidays and all year round.

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

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

HORS D’OEUVRE FOR THE HOLIDAYS NY Nov. 10 or Dec. 8, 9:30 a.m.–2:30 p.m., $250

FESTIVE HOLIDAY BITES CA Nov. 10 or Dec. 8, 10:30 a.m.–12:30 p.m., $95

CA Dec. 1, 9:30 a.m.–2:30 p.m., $250

From an intimate family gathering to an elegant affair, stress need not be a main ingredient this holiday season. Join us for a handson holiday cooking class, where you will rediscover some old traditions and try some exciting new creations. You’re sure to take home the inspiration to pull off that perfect holiday party to wow your family and friends!

Served formally or casually, hors d’oeuvre are always a crowd favorite, especially during the holidays. Join us as we create a broad range of stylish small bites, from informal starters to elegant appetizers. Through chef demonstrations and hands-on activities, you will learn the techniques and recipes for preparing a selection of bite-sized treats perfect for holiday entertaining.

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

HOLIDAY COOKIES NY Dec. 15 (Adults only or Parent/Teen), 9:30 a.m.–2:30 p.m., $250 Get in the spirit and bake your holiday cookies at the CIA! We’re providing the chef-instructors, equipment, ingredients, and recipes for all your holiday cookie-making needs. From cutouts and piped cookies to slice-and-bake varieties, you’ll discover the simplicity and versatility of cookies in this one-day class. Almond spritz, rugelach, gingerbread, and sugar cookies are a sample of what you’ll make and take home to share with family and friends.

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

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

HOLIDAY COOKIES— IN TWO FLAVORS! You can choose from two different sessions of Holiday Cookies on December 15—adults only, or parent and teen.

“Our chef for Holiday Cookies kept us moving, rocking and rolling, and laughing. Some of the recipes we did were ones I have always wanted to make, but shied away from…he took the ‘fear factor’ away.

It was a super lift just before the holidays.”

—Karla Phillips, Stony Point, NY

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Healthy, Delicious Cooking

Try Our Newest Specialty Titles!

If you’re like us, you’re always eager to try new recipes and new ways of eating. And if you’re cooking and baking for special diets, you want dishes that are both healthful and delicious.

As always, the CIA is here to help, with two new books brimming with tips and recipes for parties and for every day. Enjoy this sampling from Vegetarian Cooking at Home and The Diabetes-Friendly Kitchen.

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Recipe These creamy, crispy bites are a childhood favorite, all grown up.

The tots can be frozen and will be even crispier when fried frozen.

Y

ucca Tots with Buttermilk Sauce Makes 4 servings

21⁄2 to 3 pounds yucca, peeled and diced, woody core removed (about 6 cups) Salt, as needed 1⁄4 cup grated dry Jack cheese 2 tablespoons unsalted butter, cubed 1⁄4 cup buttermilk powder 2 teaspoons onion powder 2 teaspoons garlic powder 1⁄2 teaspoon sugar Ground black pepper, as needed Peanut oil, as needed for frying

Cook the yucca in a large pot of salted water until tender, 15 to 20 minutes. Drain very well and allow steam to dissipate; the yucca will cool slightly. Use a food mill with a coarse screen to mash the yucca into a large bowl.

Mix the cheese, butter, buttermilk powder, onion and garlic powders, and sugar into the warm yucca. Season with salt and pepper.

Form into balls approximately 1 inch in diameter. Cover and refrigerate until well-chilled, at least 3 hours or up to overnight.

Combine all the sauce ingredients in a small bowl. Cover and refrigerate until needed.

Pour oil to a depth of 4 inches into a medium pot that is taller than it is wide. Heat the oil to 360 degrees F. Working in batches if necessary, fry the tots until they are golden brown on all sides and have risen to the surface, 4 to 6 minutes. Drain on paper towels. Serve immediately with the sauce.

Source: The CIA cookbook Vegetarian Cooking at Home

BUTTERMILK DIPPING SAUCE 2 tablespoons sour cream 2 tablespoons buttermilk 1⁄2 cup mayonnaise 1⁄3 cup chopped chives 1⁄4 cup thinly sliced green onion (white and green parts) 1⁄4 cup chopped flat leaf parsley

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Recipe The fresh summer flavors of the vegetables blend nicely with the earthiness of the Mushroom-Parmesan Salad. Raw mushrooms are sliced super thin, providing a refreshing change from sautéed mushrooms.

H

alibut and Summer Vegetables with MushroomParmesan Salad

To make the halibut and vegetables: Preheat the oven to 375 degrees F. Toss the zucchini, squash, tomatoes, onion, garlic, basil, oregano, and 1 tablespoon of the olive oil. Spread in a thin, even layer in a 9- by 13-inch baking dish. Place in the oven while preparing the fish.

Season the fish with the salt and pepper. Heat the remaining 2 teaspoons olive oil in a large skillet over high heat. Add the fillets and sear until golden brown, 1 to 2 minutes per side.

Squeeze the lemon half over the fish.

Place the fillets and their juices on top of the vegetables, pouring their juices over all. Continue to roast until the fish is cooked through, 5 to 10 minutes. Serve each fillet over a bed of the vegetables.

To make the salad: Combine the vinegar, shallots, salt, and pepper. Whisk in the olive oil. Toss the dressing with the mushrooms, parsley, and Parmesan.

Makes 4 servings

HALIBUT AND SUMMER VEGETABLES 1 medium zucchini, sliced into 1⁄4-inch rounds 1 yellow summer squash, sliced into 1⁄4-inch rounds 3 plum tomatoes, peeled, seeded, and cut into large dice 1⁄2 yellow onion, diced 2 garlic cloves, sliced 1 tablespoon minced basil 1⁄2 teaspoon minced oregano 1 tablespoon plus 2 teaspoons olive oil 4 halibut fillets (about 6 ounces each) 1⁄4 teaspoon kosher salt 1⁄4 teaspoon freshly ground black pepper 1⁄2 lemon MUSHROOM-PARMESAN SALAD 4 teaspoons sherry vinegar 2 tablespoons minced shallots 1⁄2 teaspoon kosher salt 1⁄4 teaspoon freshly ground black pepper 3 tablespoons olive oil 12 large white mushrooms, thinly sliced 8 parsley sprigs, leaves removed and chopped 11⁄2 ounces Parmesan, grated

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Source: The Diabetes-Friendly Kitchen cookbook from the CIA. Nutritional information is available in the book.

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Recipe When peaches and blueberries are abundant and sweet during the summer, buy extra and freeze them in one-cup portions for the off-season. Peel and cut the peaches into cubes and place in a single layer on a baking sheet to freeze them. Layer the blueberries the same way after washing them and drying with paper towels. Once the fruit is frozen you can transfer it to small freezer bags.

Preheat the oven to 450 degrees F.

M

ini Popovers with Peaches and Blueberries Makes 12 servings

1 cup all-purpose flour 1⁄2 teaspoon ground cinnamon 1⁄2 teaspoon kosher salt 2 large eggs, at room temperature 11⁄4 cups 1% milk, at room temperature 1 teaspoon vanilla extract 2 tablespoons unsalted butter, melted 3 cups unsweetened frozen peach slices 2 cups unsweetened frozen blueberries 2 tablespoons brown sugar, packed 1 teaspoon fresh lemon juice

Grease a standard, 12-cup muffin tin with cooking spray, or grease a nonstick, mini-popover pan for even easier removal.

Whisk together the flour, cinnamon, and salt.

Whisk together the eggs, milk, 1⁄2 teaspoon of the vanilla, and 1 tablespoon of the melted butter.

Pour the egg mixture over the flour mixture and fold just until blended. A few small lumps may remain.

Fill the muffin cups 2⁄3 full. Bake for 15 minutes in the center of the oven, then lower the heat to 350 degrees F and bake until well-browned and crusty, about 20 minutes more. Do not open the oven until the last 5 minutes of baking to avoid deflating the popovers.

Meanwhile, chop the peaches into 1⁄2-inch pieces and mix with the frozen blueberries.

Toss the fruit mixture with the brown sugar and the remaining 1⁄2 teaspoon vanilla. Allow to defrost until the last 5 minutes of cooking.

Sauté the fruit in the remaining melted butter until warm and the syrup is reduced. Toss with the lemon juice and keep warm until popovers are done.

Remove popovers from the oven, unmold onto a rack, and puncture the tops with a sharp knife to allow steam to release.

Serve popover upside down, filling the hollow with fruit and syrup.

Source: The Diabetes-Friendly Kitchen cookbook from the CIA. Nutritional information is available in the book.

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BOOKS AND DVDs

Bring the CIA Experience Home What could be better than having the experience and encouragement of the chef-instructors of The Culinary Institute of America in your own home kitchen? Well, that’s exactly what you’ll get in every book and DVD from the CIA. More than just recipes, more than invaluable culinary advice, more than a convenient way to reinforce the skills you’ve learned at the CIA, these materials inspire. In their pages, you’ll explore new worlds, new cuisines, and new techniques—and build the foundation for creative culinary expression.

Savory Rugelah with Arugula from Cookies at Home

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BOOKS ARTISAN BREADS AT HOME $34.95 Learn to master the art of baking delicious artisan breads at home.

This addition to the CIA’s “At Home” series is perfect for home bakers who want to go beyond the basics to create delectable artisan breads. Backed by the expertise of the CIA, in this book Chef Eric Kastel leads readers through simple and challenging recipes, including baguettes, peasant bread, ciabatta, cheddar onion rye rolls, coffee cake, and even sourdough.

Featuring troubleshooting tips and nearly 170 full-color photos of techniques and finished breads, the book covers the basics of bread making as well as advanced techniques—from lean dough breads and rolls to flat breads and enriched doughs. Additional features include ingredient details, easy-to-understand terminology and definitions, and a comprehensive equipment guide.

Artisan Breads at Home is a must-have for home bakers who want to take their baking to the next level of complexity and taste.

A TAVOLA! RECIPES AND REFLECTIONS ON TRADITIONAL ITALIAN HOME COOKING $29.95 Life unfolds around an Italian table. It is no accident that some of the most exciting changes to the culinary scene in this country owe a debt of gratitude to the Italian influence: respect for seasonal foods; a passion for handcrafted, high-quality ingredients from olive oil to wine and cured meats to cheeses; and delight in the flavors and textures of a well-planned and perfectly cooked meal.

While Italian cooks don’t always agree on the finer points, there is a lot of common ground (and common sense) to discover in Chef Giovanni Scappin’s recipes for the quintessential Italian dishes featured in this exciting book. Throughout its pages you will find both treasured family recipes and “new” dishes inspired

by New World foods handled with an Old World sensibility.

From a broad assortment of antipasti and satisfying breads to hearty stews, braises, and simple one-pot dishes—as well as memorable desserts—you’re sure to enjoy A Tavola!

www.ciachef.edu/enthusiasts

BAKING AT HOME WITH THE CULINARY INSTITUTE OF AMERICA $40 Baking at Home allows curious home bakers to follow in the footsteps of the graduates of the country’s leading culinary college. The chefs of the CIA have distilled the best of their teaching into these pages, offering clear explanations of essential baking methods that will broaden your understanding of how baking really works.

The streamlined recipes and dozens of how-to photographs enable you to dive in and gain the hands-on practice that is an essential part of the baking and pastry arts. You’ll begin to understand how all the pieces fit together, whether you’re creaming butter to make citrus shortbread or a multilayered chocolate sabayon torte, or cooking sugar into caramel for an elegant coffee pot de crème or a crunchy nut brittle.

BAKING BOOT CAMP: FIVE DAYS OF BASIC TRAINING $29.95 The tremendously popular CIA Boot Camp courses help food enthusiasts take their skills to a whole new level, offering hands-on, intensive instruction with some of the world’s most talented chef-instructors.

In Baking Boot Camp, Julia Child Award-winning cookbook author Darra Goldstein takes you along as she makes her way through two demanding Boot Camp courses—where the fatigues are chef’s whites and the weapons of choice are whisks, piping bags, and a bench scraper. Ms. Goldstein chronicles her progress through each day of the baking and pastry courses, bringing to life the intensity, rigor, and camaraderie that set Boot Camps apart from other cooking classes.

Along the way, she reveals the tips and tricks of baking and pastry pros, sharing their fascinating insights on everything from the importance of weighing all ingredients to the secrets of perfect puff pastry. To help you put these lessons to work in your own kitchen, the book includes nearly 80 delicious Boot Camp recipes—everything you need to start using professional techniques and embark on a lifetime of baking success.

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BOOKS AND DVDs (cont.)

BISTROS AND BRASSERIES: RECIPES AND REFLECTIONS ON CLASSIC CAFÉ COOKING

CHOCOLATES AND CONFECTIONS AT HOME

$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.

$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.

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.

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.

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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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.

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COOKING AT HOME WITH THE CULINARY INSTITUTE OF AMERICA $40 Now everyone can learn from the best, thanks to Cooking at Home. This complete—and completely approachable—reference brings professional culinary knowledge into your own kitchen. From mastering the art of the soufflé to thickening soups with roux and slurry, you’ll learn insider tips and essential techniques, including dozens of step-by-steps with detailed instructions and photographs that clearly show both what to do and how to do it.

Cooking at Home is a treasury of more than 200 delicious and easyto-make recipes, including such tempting fare as beef satay with peanut sauce, roasted stuffed swordfish, pasta primavera with basil cream sauce, lobster tortellini in a coconut curry broth, a Grand Marnier parfait, fresh ginger granita…the list goes on. You’ll delight in preparing and presenting these and many other elegant, delectable recipes.

COOKING FOR ONE $24.95 Cooking for one can be simple and easy.

Chefs Mark and Lisa Erickson apply their passion for food and their professional experience to create the satisfying, healthy, flavorful meals shared in this book. Simple shopping, advance cooking, and menu planning strategies make it easy to cut down on waste and simplify busy nights.

You’ll find recipes for things you might not expect, including cookies, chocolate fondue, pizza, and a savory soufflé, as well as global dishes such as Asian-inspired fish and noodle recipes, Indian curry, and Vietnamese salad rolls. Use their simple strategies and techniques for shopping to get the most from the ingredients you buy. Delivered in a give-and-take, his-and-hers style, Mark and Lisa have plenty of practical advice about changing the prospect of cooking for one into something you will look forward to at the end of a busy day.

www.ciachef.edu/enthusiasts

CULINARY BOOT CAMP: FIVE DAYS OF BASIC TRAINING $29.95 In Culinary Boot Camp, Julia Child Award-winning cookbook author Martha Rose Shulman shares the secrets of The Culinary Institute of America’s popular week-long Boot Camp course— five days of dynamic, hands-on instruction in cooking basics that helps teach the 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.

THE CULINARY INSTITUTE OF AMERICA COOKBOOK $39.95 No matter what the culinary occasion— planning a Sunday brunch, adding some gourmet glamour to weekday dinners, doing a little backyard grilling, or gathering together for a comforting, familyfriendly, one-dish meal—The Culinary Institute of America Cookbook has just what you’re looking for.

We’ve selected more than 300 recipes from among our all-time favorites and organized them into chapters devoted to soups, salads and starters, light fare, entrées, side dishes, breakfasts and brunches, and baked goods and desserts. And this exciting cookbook is more than just a collection of our favorite recipes. With an array of illustrated techniques, you’ll learn to cook the way the professionals do, whether you want to master the finer points of creamy risotto or learn to build a perfect coal fire. Look through our tables to find cooking times for grains and legumes, the ideal cooking method for your favorite cut of meat, or grilling times for everything from beef to bananas.

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NEW! THE DIABETES-FRIENDLY KITCHEN $29.99 While most diabetes cookbooks are just collections of basic and uninspired recipes that merely get the job done, this new cookbook takes cooking for diabetes to new and delicious heights. With highquality, wholesome ingredients and chefinspired cooking techniques, these satisfying recipes meet the needs of diabetics without giving up flavor or fun.

Though managing blood glucose levels requires giving up some ingredients, even the most discerning foodie will love these delicious recipes. Written by the CIA’s top nutrition and diabetes expert, the book offers more than just recipes—it also features nutritional guidelines, healthy cooking techniques, and smart lifestyle choices.

GLUTEN-FREE BAKING WITH THE CULINARY INSTITUTE OF AMERICA $18.95 In past years, people with gluten sensitivities had to give up their favorite wheatbased 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.

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.

DID YOU KNOW…?

Nearly 26 million children and adults in the United States suffer from diabetes? Check out our new cookbook, The Diabetes-Friendly Kitchen (above), for tips on preparing delicious and nutritious meals perfect for diabetic diets.

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HEALTHY COOKING AT HOME $34.95 Flavor is the key to great-tasting food, and modern healthful cooking never skimps on it. Healthy Cooking at Home explores the global pantry to include a wide variety of flavorful ingredients, from aromatic lemongrass and zesty roasted tomatoes to savory wild mushrooms and smoky ancho chiles. Delicious, healthy home cooking is within your grasp with this gorgeously illustrated cookbook.

Packed with detailed cooking techniques, up-to-date information on healthy ingredients, more than 200 expert-tested recipes, and even guidance on how to stock your pantry, Healthy Cooking at Home makes fantastic, nutritious daily meals accessible for home cooks of any skill level. Whether you want something quick and simple like Black Bean Burgers, or an extravagant dinner of Grilled Quail Wrapped in Prosciutto with Figs and Wild Mushrooms, Healthy Cooking at Home has the right recipe for the occasion. This book will forever change the way you eat and how you cook.

HORS D’OEUVRE AT HOME WITH THE CULINARY INSTITUTE OF AMERICA $29.95 Hors d’Oeuvre at Home applies a thorough, comprehensive approach to hors d’oeuvre, giving you all the information, inspiration, and recipes you need to prepare a dazzling array of bite-sized treats for any occasion.

The book includes more than 150 recipes for an ample selection of stylish hors d’oeuvre, along with background information, serving suggestions, ideas for recipe variations, and advice on selecting high-quality store-bought items. Throughout, 40 vibrant full-color photos illustrate techniques and capture the appeal of the finished dishes.

With the professional-caliber guidance and recipes in this text, you can prepare an enticing array of hors d’oeuvre that will impress your guests and rival that of any caterer.

www.ciachef.edu/enthusiasts

ITALIAN COOKING AT HOME $34.95 This is authentic Italian cooking made easy. A sumptuously photographed guide to cooking all things Italian in the home kitchen, this book will win over both beginning and experienced cooks with its inventive recipes and detailed guidance from the experts at the CIA. Covering a variety of dishes, from snacks to pickles to pasta to dessert, Italian Cooking at Home is the perfect primer for preparing fresh and flavorful Italian cuisine. Whether it’s rustic focaccias, long-simmered soups, or entrées with aromatic herbs, the recipes—accompanied by wine suggestions and mouthwatering photographs—are irresistible. More than 150 amazing, approachable Italian dishes are included, along with step-by-step cooking techniques and plenty of inspiration.

Italian Cooking at Home offers a grand tour through Italian cuisine, exploring regional cuisines, wines, and history along the way.

THE NEW BOOK OF SOUPS $35 With more than 160 new and improved recipes, The New Book of Soups is the home cook’s ultimate guide for the preparation of delicious soups and stews. This latest edition contains all the recipes you’ve come to enjoy from the original Book of Soups, plus 30 brand-new recipes and more than 130 new fullcolor photographs. Chapters on stews as well as shopping for soup ingredients (a valuable resource for planning your trip to the market) have also been added.

In addition to the broad assortment of recipes, additional details include the fundamentals of soup-making and helpful guidelines for preparing broths, hearty soups, stews, cream soups, puréed soups, bisques and chowders, and even cold soups. The New Book of Soups also offers serving suggestions and recipes for the perfect soup accompaniments such as focaccia, breadsticks, popovers, olive bread, buttermilk biscuits, sage dumplings, and vegetable chips. The recipes in this book are perfect for bringing back the familiar foods of childhood (cream of tomato) or introducing you to an unexplored cuisine (leblebi or soto ayam).

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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.

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.

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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.

SPAIN AND THE WORLD TABLE $35 Spain and the World Table brings the excitement, passion, and innovation of Spanish cooking right into your home kitchen.

Award-winning cookbook author Martha Rose Schulman joins the CIA in presenting 125 accessible recipes, from Manchego cheese and potato croquettes with quince sauce to escabeche of halibut with a “salsa” of Marcona almonds, raisins, and Serrano ham.

With stunning full-color photography, lively explorations of the country’s distinct culinary regions, and chefs’ techniques for cooking with classic Spanish ingredients such as wine and sherry, cheese, olives, olive oil, and salt cod, Spain and the World Table is an essential addition to any cook’s library.

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VEGETABLES

WINEWISE

$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.

$29.95 WineWise gives you the knowledge and confidence you need to get more enjoyment out of wine. It shows you how to get past conventional wisdom and wine snobbery, broaden your wine horizons, and find delicious, affordably priced bottles that make everyday meals more pleasurable.

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.

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.

NEW! VEGETARIAN COOKING AT HOME WITH THE CULINARY INSTITUTE OF AMERICA $34.99 Whether for environmental, political, or health reasons, millions of Americans now follow a vegetarian or vegan lifestyle. But giving up meat doesn’t mean having to give up delicious food.

Vegetarian Cooking at Home provides 200 satisfying meat-free recipes of the quality and sophistication that the CIA is known for.

In this must-have cookbook, you’ll find everything you need to create incredibly flavorful starters and sides; soups, salads, and sandwiches; breads and baked goods; grain, pasta, and noodle dishes; and main dishes featuring beans, eggs, and meat substitutes. Its pages also include helpful information on health and nutrition, seasonality, and essential ingredients and equipment.

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BOOKS AND DVDs (cont.)

DVDs

GLUTEN-FREE BAKING $24.95

BEST OF CULINARY BOOT CAMP $19.95 Whether you’re just thinking about taking your first Boot Camp program or you’re a seasoned veteran eager to revisit the excitement and camaraderie of the CIA kitchens, you’ll want to own Best of Culinary Boot Camp. It’s a must-have for the hard-core food enthusiast.

Join Chefs John DeShetler, Hinnerk von Bargen, and David Kamen in the CIA kitchens as they teach the fundamental techniques students learn in our popular Culinary Boot Camp program. The DVD includes step-by-step, demonstration-based learning modules for everything from braising osso buco to creating the perfect consommé. Plus, “Chef D” takes you on a behind-the-scenes tour of the CIA storeroom!

Following the successful release of his Gluten-Free Baking book (page 64), Chef Richard Coppedge now offers step-bystep advice in this companion DVD. Employing Chef Coppedge’s five flour blends, you will learn to make delicious baked goods using alternatives to gluten.

You’ll also learn to prepare molten lava cakes, 1-2-3 cookie dough, pizza crust, pancakes, pie dough, and bagels. And you will even discover the secret to thickening soups and sauces using gluten-free roux. Highlights of the DVD include in-depth explanations of gluten-free flour blends, hands-on demonstrations of selected recipes, and tips on flour-blend handling and storage.

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, including a giftwrapped 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 Chef Just Desserts judge Johnny Iuzzini, the Food Network’s Anne Burrell, 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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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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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) or cancel classes 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: Darren Abate, Roger Ball, John Barkley, Keith Ferris, Ben Fink, Kristen Loken, Terrence McCarthy, Chas McGrath, Nicola Shayer, Francesco Tonelli, David Wakely, and Michael White ©2012 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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Share the Love …the love of cooking, that is!

If you’ve ever taken a course at the CIA, you know the thrill of cooking in our kitchens…the inspiration you get from our chef-instructors…the satisfaction of seeing your skills grow.

So why not share these good feelings with a few aspiring chefs? By supporting the A Taste of the CIA Endowed Scholarship, you can help students in our bachelor’s and associate degree programs realize their dream of a culinary career.

Because The Culinary Institute of America is an independent, not-for-profit college, we rely on the generosity of members of the CIA family to support the future of foodservice and hospitality.

Learn more and share the love by contacting Brad Whitmore, advancement officer, at 845-451-1460 or b_whitmo@culinary.edu, or by visiting www.ciagiving.org.

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

For Your Information FOOD ENTHUSIAST PROGRAMS 1-888-995-1699 DEGREE AND CERTIFICATE PROGRAMS 1-800-CULINARY (285-4627) 845-452-9430 RESTAURANTS Hyde Park 845-471-6608 St. Helena 707-967-1010 San Antonio 210-554-6484 CAMPUS STORES Hyde Park 1-800-677-6266 St. Helena 707-967-2309 WEBSITE www.ciachef.edu/ enthusiasts

Feel Your Senses Come Alive Hyde Park

Stroll the vineyards...assess a wine’s color and clarity... taste the world’s classic reds and whites. Come to the Napa Valley for a fun and educational wine and food vacation.

Wine Lovers Boot Camp—Basic Training Take your understanding of wine to new heights.

St. Helena

Wine Lovers Boot Camp—Tasting Like a Pro Learn how to systematically taste, evaluate, and describe wines.

Wine Lovers Boot Camp—Wine and Dine Explore the principles of food and wine pairing.

Check out the dates and register today!

San Antonio

www.ciachef.edu/enthusiasts 1-888-995-1699