The Magazine for Food Enthusiasts
Issue 15 速
Recipes, Culinary Secrets, and Non-credit Courses from The Culinary Institute of America速
Mac & Cheese Moves into the Future, page 67
TABLE OF CONTENTS About the CIA 3 Food Enthusiasts Course Calendar 4 Registration and Class Information 66 Programs and Products CIA Boot Camp CIA Sophisticated Palate Weekends at the CIA Taste of CIA Cookbooks CIA Samplings Wine and Beverage Explorations CIA San Antonio—Demo Courses CIA Books and DVDs Features Exploring Brazilian Street Food Regional Comfort Foods: CIA Chefs Share Their Favorites Building the Perfect Pie Asparagus Meet Your Chefs “This is Who I Am” What’s Cooking at the CIA: Deep Frying Creating Comforting Home-Cooked Meals
22 30 36 37 45 46 50 56 8 10 14 18 21 33 34 52
Recipes Cottage Ham with String Beans and Potatoes 11 Venison Frito Pie 12 APBC Apple Pie 16 Parmesan-Roasted White Asparagus with White Truffle Oil 18 Cream of Tomato Soup insert Grilled Ham and Cheese (Croque Monsieur) insert Buttermilk Fried Chicken insert Chocolate Chip Cookies insert Frisée Salad with Olive Oil-Poached Egg and Lardons 53 Penne with Spicy Garlic-Tomato Sauce 54 Baklava 55 Macaroni & Cheese with Peas and Chanterelles 67
On the cover: The ingredients for the CIA’s twist on a classic comfort food. See our recipe on page 67.
It’s a Matter of TASTE Comfort food. It immediately conjures up an image in your mind, doesn’t it? But if you want to get all food geeky about it, comfort food is actually a culinary classification or genre that refers to dishes that generally: • Remind you of home or another time—“Like mom used to make.” • Indicate regionality or ownership by a specific group (e.g., “American as apple pie,” Mom’s meatloaf, Texas BBQ). • Are based in the traditional cooking of an ethnic group or cuisine style. Comfort food as a culinary movement started to be commercially important in the early ’80s, when places like the Fog City Diner and The Odeon ruled the scene. But what is now a cooking style in the American chef’s toolkit is really a malleable, historical representation of food that reminds us of a time when home cooking was still the norm. Comfort foods will continue to evolve, and as culinary science principles and cooking techniques make their way from the professional kitchen into our home kitchens, tomorrow’s mac and cheese is likely to be quite different from today’s. The charm of this style of cooking is that it is almost always simple, recognizable food built of favorite flavors and textures. Maybe most important, comfort foods were usually first crafted by a mother’s hands to provide sustenance for her kids. What could be better?
Certified Master Chef Brad Barnes ’87, Senior Director— Continuing Education
P.S. If you want to create wonderful food memories for your family, come join us for a class. Whether you take Comfort Foods Boot Camp or expand your repertoire of family favorites by learning a new style of cooking or baking, we’d love to welcome you to the CIA’s home kitchens in New York, California, or Texas.
To Enroll or Order Call 1-888-995-1699 or visit www.ciachef.edu/enthusiasts
2 TASTE
Issue 15
1-888-995-1699
ABOUT THE CIA
THE WORLD’S PREMIER CULINARY COLLEGE The Culinary Institute of America (CIA) is the recognized leader in culinary education for undergraduate students, foodservice and hospitality professionals, and food enthusiasts. The college awards bachelor’s and associate degrees, as well as certificates and continuing education units, and is accredited by the prestigious Middle States Commission on Higher Education. Founded in 1946 in downtown New Haven, CT to provide culinary training for World War II veterans, the college moved to its present location in Hyde Park, NY in 1972. 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
And… See What’s Cooking at Greystone Take in a one-hour demo and tasting featuring the seasonal flavors of wine country. Sign up today at www.ciachef.edu/enthusiasts/cookingdemos.
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
EXCEPTIONAL FACULTY No matter which CIA program you choose, one thing is certain— you’ll have the unequaled experience of learning from skilled and passionate instructors who know the food and wine world inside and out. 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 an outdoor kitchen as well as our new public restaurant and casual bakery café. Through its research arm—the Center for Foods of the Americas—the CIA San Antonio explores authentic Latin flavors and culinary traditions.
NEW WORLD FLAVORS COME TO SAN ANTONIO Introducing Nao Now there’s another great reason to visit the CIA San Antonio—dining at Nao, our newest student-staffed restaurant. A spectacular showcase for flavors of the New World, Nao’s menu features Latin American dishes rooted in tradition and creatively reinterpreted using new perspectives, ingredients, and techniques. Open Tuesday–Saturday; learn more at www.ciarestaurants.com/nao or 210-554-6484.
www.ciachef.edu/enthusiasts
Issue 15
TASTE 3
COURSE CALENDAR
JANUARY–AUGUST 2013 March 5
JANUARY
Hyde Park, NY Italian Cuisine Boot Camp (p. 27)
January 5 St. Helena, CA Tasting Wine Like a Pro—Getting Started (p. 47)
March 9
January 10 St. Helena, CA Wine Lovers Boot Camp—Taste Like a Pro (p. 48)
January 12 St. Helena, CA Chocolates and Confections at Home (p. 39) CIA Favorites (p. 39) One Dish Meals (p. 43) San Antonio, TX Spain and the World Table (p. 44)
January 14 St. Helena, CA Wine Lovers Boot Camp—Become Wine Wise (p. 48)
January 19 St. Helena, CA Hot Latin Cooking (p. 45) Tasting Wine Like a Pro—The Classic Grapes (p. 47) San Antonio, TX Gourmet Meals in Minutes (p. 42)
January 26 San Antonio, TX Everyday Grilling (p. 41)
January 27 St. Helena, CA A Journey Into Sensory Awareness— Food and Wine Pairing (p. 47)
January 28 St. Helena, CA Culinary Boot Camp—Basic Training (p. 23) Gourmet Meals in Minutes Boot Camp (p. 27)
FEBRUARY February 2 St. Helena, CA Seasons in the Wine Country (p. 43) Spain and the World Table (p. 44) Tasting Wine Like a Pro—Getting Started (p. 47) San Antonio, TX Vegetarian Cuisine (p. 44)
February 4 St. Helena, CA World Cuisine Boot Camp (p. 29)
February 6 St. Helena, CA Wine Lovers Boot Camp—Wine and Dine (p. 49)
February 9 St. Helena, CA Glorious Foods of Greece (p. 45) San Antonio, TX Italian Cooking at Home (p. 43)
4 TASTE
Issue 15
February 11 St. Helena, CA Career Discovery—The Professional World of Wine (p. 49) San Antonio, TX Dessert Boot Camp (p. 26) Hors d’Oeuvre Boot Camp (p. 27)
February 14 St. Helena, CA Wine Lovers Boot Camp—Taste Like a Pro (p. 48)
February 16 St. Helena, CA Artisan Breads at Home (p. 37) Bistros and Brasseries (p. 38) Classic and Contemporary Sauces (p. 39) Tasting Wine Like a Pro—The Winemaker’s Magic (p. 48)
February 19 St. Helena, CA The Art and Science of Cooking Boot Camp (p. 24) San Antonio, TX Skill Development Boot Camp (p. 28)
February 23 St. Helena, CA Glorious Foods of Greece (p. 45) San Antonio, TX Chinese Cuisine (p. 39) Classic Comfort Foods, the CIA Way (p. 51)
February 24 St. Helena, CA A Journey Into Sensory Awareness— Food and Wine Pairing (p. 47)
February 25 San Antonio, TX Specialty and Hearth Breads Boot Camp (p. 28)
MARCH March 2 St. Helena, CA Chocolates and Confections at Home (p. 39) CIA Favorites (p. 39) The Flavors of Asia (p. 41) Tasting Wine Like a Pro—Getting Started (p. 47) San Antonio, TX CIA Favorites (p. 39)
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) Classic and Contemporary Sauces (p. 39) Cookies at Home (p. 40) Gluten-Free Baking (p. 41) Gourmet Meals in Minutes (p. 42) An Indian Feast (p. 42) An Introduction to Wine (p. 47) Italian Cooking at Home (p. 43) Sharpening Your Knife Skills (p. 43) South of the Border—Mexican Favorites (p. 44) St. Helena, CA Tasting Wine Like a Pro—Grape Discoveries (p. 47) San Antonio, TX One Dish Meals (p. 43)
March 11 Hyde Park, NY Bistro Boot Camp (p. 25) St. Helena, CA Flavors of Wine Country Boot Camp—3-Day (p. 26)
March 16 San Antonio, TX Classic Comfort Foods—Sweets and Treats (p. 51) Healthy Cooking at Home (p. 42)
March 18 Hyde Park, NY Culinary Boot Camp—Basic Training (p. 23) St. Helena, CA Dessert Boot Camp (p. 26)
March 21 St. Helena, CA Grilling and BBQ Boot Camp (p. 27)
March 23 Hyde Park, NY Artisan Breads at Home (p. 37) Baking at Home—The Desserts (p. 37) CIA Favorites (p. 39) Creative Cupcakes (p. 40) The Diabetes-Friendly Kitchen (p. 41) Everyday Grilling (p. 41) The Flavors of Asia (p. 41) Gluten-Free Cooking (p. 41) Gourmet Meals in Minutes (p. 42) Healthy Cooking at Home (p. 42) Hors d’Oeuvre at Home (p. 42) 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 Eggs-traordinary Cooking (p. 45)
1-888-995-1699
March 24
Flavors of Wine Country Boot Camp—5-Day (p. 26) Pastry Boot Camp (p. 28)
St. Helena, CA A Journey Into Sensory Awareness— Food and Wine Pairing (p. 47)
May 11
March 25 San Antonio, TX Comfort Foods Boot Camp (p. 25)
March 30 St. Helena, CA Tasting Wine Like a Pro—Getting Started (p. 47)
APRIL April 1 San Antonio, TX Baking Boot Camp (p. 24)
April 6 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) Cookies at Home (p. 40) Everyday Grilling (p. 41) Food and Wine Pairing 101 (p. 47) Gourmet Meals in Minutes (p. 42) The New Food Entrepreneur—Start and Run a Small Food Business (p. 38) Sharpening Your Knife Skills (p. 43) Soups for All Seasons (p. 44) South of the Border—Mexican Favorites (p. 44) Spain and the World Table (p. 44) St. Helena, CA Baking at Home—The Desserts (p. 37) Italian Cooking at Home (p. 43) Seasons in the Wine Country (p. 43) San Antonio, TX The Flavors of Asia (p. 41)
April 13 St. Helena, CA Tasting Wine Like a Pro—The Classic Grapes (p. 47) Totally Herbalicious (p. 45) San Antonio, TX Gourmet Meals in Minutes (p. 42)
April 15 St. Helena, CA Culinary Boot Camp—Basic Training (p. 23)
April 20 Hyde Park, NY Artisan Breads at Home (p. 37) Baking at Home—The Desserts (p. 37) Baking for Brunch (p. 37) CIA Favorites (p. 39) Classic and Contemporary Sauces (p. 39) Creative Cupcakes (p. 40) Everyday Grilling (p. 41) Gluten-Free Baking (p. 41) Gourmet Meals in Minutes (p. 42) Healthy Cooking at Home (p. 42) Home Baking Skills for Profit and Pleasure (p. 38) An Introduction to Wine (p. 47) Italian Cooking at Home (p. 43) Spain and the World Table (p. 44) www.ciachef.edu/enthusiasts
Under the Sea (p. 44) Vegetarian Cuisine (p. 44)
April 22 St. Helena, CA Bistro Boot Camp (p. 25)
April 27 Hyde Park, NY (Parent/Teen) Artisan Breads at Home (p. 37) Baking at Home—The Desserts (p. 37) Cake Decorating (p. 39) Chocolates and Confections at Home (p. 39) CIA Favorites (p. 39) Cooking at Home (p. 40) Creative Cupcakes (p. 40) 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) St. Helena, CA Gourmet Meals in Minutes (p. 42) Spain and the World Table (p. 44) Tasting Wine Like a Pro—Getting Started (p. 47) San Antonio, TX Spring Soups and Sides (p. 51)
April 28 St. Helena, CA A Journey Into Sensory Awareness—Food and Wine Pairing (p. 47)
April 29 St. Helena, CA The Art and Science of Cooking Boot Camp (p. 24) Asian Cuisine Boot Camp (p. 24) Italian Cuisine Boot Camp (p. 27)
MAY May 4 St. Helena, CA Great Grains (p. 45) San Antonio, TX Bistros and Brasseries (p. 38)
May 6 St. Helena, CA Career Discovery—The Professional World of Wine (p. 49) Culinary Boot Camp—Basic Training (p. 23)
Hyde Park, NY Artisan Breads at Home (p. 37) Breakfasts and Brunches (p. 38) CIA Favorites (p. 39) Everyday Grilling (p. 41) The Flavors of Asia (p. 41) Gluten-Free Cooking (p. 41) Gourmet Meals in Minutes (p. 42) Healthy Cooking at Home (p. 42) An Introduction to Beer (p. 47) Italian Cooking at Home (p. 43) Sharpening Your Knife Skills (p. 43) South of the Border—Mexican Favorites (p. 44) Spain and the World Table (p. 44) Under the Sea (p. 44) Vegetarian Cuisine (p. 44) St. Helena, CA Tasting Wine Like a Pro—Getting Started (p. 47) San Antonio, TX Vegetarian Cuisine (p. 44)
May 13 St. Helena, CA Baking Boot Camp (p. 24) Gourmet Meals in Minutes Boot Camp (p. 27) San Antonio, TX Specialty and Hearth Breads Boot Camp (p. 28)
May 14 Hyde Park, NY Bistro Boot Camp (p. 25)
May 18 St. Helena, CA Artisan Breads at Home (p. 37) CIA Favorites (p. 39) Spain and the World Table (p. 44) San Antonio, TX Soups for All Seasons (p. 44) Spring Salads and Sandwiches (p. 51)
May 19 St. Helena, CA A Journey Into Sensory Awareness—Food and Wine Pairing (p. 47)
May 20 Hyde Park, NY Grilling and BBQ Boot Camp (p. 27) St. Helena, CA Culinary Boot Camp—Basic Training (p. 23) Dessert Boot Camp (p. 26) Wine Lovers Boot Camp—Become Wine Wise (p. 48)
May 22 Hyde Park, NY Hors d’Oeuvre Boot Camp (p. 27)
May 25 St. Helena, CA Great Grains (p. 45) Tasting Wine Like a Pro—The Winemaker’s Magic (p. 48)
May 28 St. Helena, CA American Regional Cuisine Boot Camp (p. 23) Italian Cuisine Boot Camp (p. 27) Issue 15
TASTE 5
JUNE June 1 Hyde Park, NY Artisan Breads at Home (p. 37) Baking at Home—The Desserts (p. 37) Behind the Meat Counter (p. 38) Cake Decorating (p. 39) Chocolates and Confections at Home (p. 39) CIA Favorites (p. 39) Classic and Contemporary Sauces (p. 39) Cookies at Home (p. 40) Everyday Grilling (p. 41) Gourmet Meals in Minutes (p. 42) Hors d’Oeuvre at Home (p. 42) An Indian Feast (p. 42) Italian Cooking at Home (p. 43) Spain and the World Table (p. 44) St. Helena, CA Tasting Wine Like a Pro—Getting Started (p. 47) San Antonio, TX First of the Summer Season Finds (p. 51) Italian Cooking at Home (p. 43)
June 3 Hyde Park, NY Culinary Boot Camp—Basic Training (p. 23) St. Helena, CA Culinary Boot Camp—Basic Training (p. 23) Mediterranean Cuisine Boot Camp (p. 28)
June 8 St. Helena, CA Cooking at Home (p. 40) The Flavors of Asia (p. 41) Seasons in the Wine Country—The Desserts (p. 43) Tasting Wine Like a Pro—Grape Discoveries (p. 47) San Antonio, TX CIA Favorites (p. 39)
June 10 St. Helena, CA The Art and Science of Cooking Boot Camp (p. 24) Asian Cuisine Boot Camp (p. 24) Techniques of Healthy Cooking Boot Camp (p. 29)
June 15 St. Helena, CA Spice It Up! (p. 45) Tasting Wine Like a Pro—Getting Started (p. 47) San Antonio, TX Spain and the World Table (p. 44)
June 17 Hyde Park, NY The Best of Boot Camp—4-Day (p. 24) St. Helena, CA Bistro Boot Camp (p. 25) Flavors of Wine Country Boot Camp—5-Day (p. 26) Healthy Cooking at Home (p. 42) Skill Development Boot Camp (p. 28)
6 TASTE
Issue 15
June 19
July 30
St. Helena, CA Grilling and BBQ Boot Camp (p. 27)
San Antonio, TX American Regional Cuisine Boot Camp (p. 23)
June 20 St. Helena, CA Wine Lovers Boot Camp—Taste Like a Pro (p. 48)
June 22 Hyde Park, NY Artisan Breads at Home (p. 37) Bistros and Brasseries (p. 38) Breakfasts and Brunches (p. 38) CIA Favorites (p. 39) Creative Cupcakes (p. 40) The Diabetes-Friendly Kitchen (p. 41) Everyday Grilling (p. 41) Food and Beer Pairing (p. 47) Gourmet Meals in Minutes (p. 42) Healthy Cooking at Home (p. 42) Italian Cooking at Home (p. 43) Sharpening Your Knife Skills (p. 43) South of the Border—Mexican Favorites (p. 44) Vegetarian Cuisine (p. 44) St. Helena, CA Bistros and Brasseries (p. 38) Chocolates and Confections at Home (p. 39) Tasting Wine Like a Pro—The Classic Grapes (p. 47) San Antonio, TX Everyday Grilling (p. 41)
AUGUST August 3 St. Helena, CA Grilling Secrets (p. 45) Tasting Wine Like a Pro—Getting Started (p. 47) San Antonio, TX Sharpening Your Knife Skills (p. 43)
August 10 St. Helena, CA Gourmet Meals in Minutes (p. 42) Italian Cooking at Home (p. 43) Seasons in the Wine Country—The Desserts (p. 43) Tasting Wine Like a Pro—The Classic Grapes (p. 47) San Antonio, TX Bistros and Brasseries (p. 38)
August 12 St. Helena, CA Culinary Boot Camp—Basic Training (p. 23)
August 17
St. Helena, CA A Journey Into Sensory Awareness— Food and Wine Pairing (p. 47)
St. Helena, CA Grilling Secrets (p. 45) Tasting Wine Like a Pro—Getting Started (p. 47) San Antonio, TX The Flavors of Asia (p. 41)
June 24
August 18
June 23
Hyde Park, NY Culinary Boot Camp—Basic Training (p. 23) St. Helena, CA American Regional Cuisine Boot Camp (p. 23) French Cuisine Boot Camp (p. 26)
June 29 St. Helena, CA Spice It Up! (p. 45) Tasting Wine Like a Pro—Getting Started (p. 47) San Antonio, TX Cooking at Home (p. 40)
JULY July 1 Hyde Park, NY Grilling and BBQ Boot Camp (p. 27) San Antonio, TX Grilling and BBQ Boot Camp (p. 27)
St. Helena, CA A Journey Into Sensory Awareness— Food and Wine Pairing (p. 47)
August 19 St. Helena, CA Flavors of Wine Country Boot Camp—5-Day (p. 26)
August 24 St. Helena, CA Tasting Wine Like a Pro—The Winemaker’s Magic (p. 48) San Antonio, TX CIA Favorites (p. 39)
August 31 St. Helena, CA Grilling Secrets (p. 45) Tasting Wine Like a Pro—Getting Started (p. 47)
July 6 St. Helena, CA Tasting Wine Like a Pro—The Winemaker’s Magic (p. 48)
July 28 St. Helena, CA A Journey Into Sensory Awareness— Food and Wine Pairing (p. 47)
1-888-995-1699
Immeasurable Fun 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
Exploring Brazilian Street Food A Journey Back to College Days via Boot Camp By Jim Peyton
world As a chef, connoisseur, od traveler, and Mexican fo the aficionado, I jumped at azilian opportunity to attend Br at the Street Food Boot Camp they CIA San Antonio, where ican specialize in Latin Amer the CIA cuisine. Experts consider in the the finest culinary college ok world, and no serious co to learn would miss the chance lty. from their talented facu
American street food as Jim Peyton describes Latin eriences I have ever had.� exp ing din “some of the best
8 TASTE
Issue 15
1-888-995-1699
My previous experience with Brazil’s food happened on a college tour when I was 19. I visited top-shelf Brazilian steak houses in São Paulo, where I enjoyed wonderful feijoada (a savory stew with meat and beans) and, unfortunately, too much cachaça, the country’s famous sugar cane liquor.
rim of the pot is lined with dough made with manioc flour and water. This dough effectively seals the pot for the 12hour cooking time over a low flame, after which the pot seal is cracked in a tableside ritual. What a presentation! The savory aroma seduces diners, and the delectable flavor combinations provide a perfect example of “slow food.”
Street food has provided some of the best dining experiences I have ever had. It is delicious, and requires minimal waiting, no quirky servers, and no tip. It also satisfies in a way that expensive meals do not, because it was developed by cooks to nourish their families at reasonable prices. I find that street food has a habit-forming quality that draws me back time after time. I can still remember, decades later, meals on Mexican streets at modest fondas and puestos (small restaurants and stalls) that surpassed meals in upscale restaurants.
Other delicious yet simple dishes included queijo coalho da rua (grilled cheese skewers) and queijo coalho grelhado com melado de cana (grilled cheese with sugar cane syrup).
The CIA Boot Camp experience began in the teaching kitchens, which feature the latest professional equipment. Most of the members of our group were serious amateur cooks, and all of us were clothed in the required uniform: chef’s jacket, pants, and toque. The first day began with an overview of Brazilian cooking. The CIA understands the importance of food history, and we learned that Brazil’s cuisine was developed by the many ethnic groups that settled there. I knew the population consisted of several Indian tribes, Portuguese immigrants, and the descendents of African slaves. But I soon learned that natives from Germany, Japan, Italy, Syria, and Lebanon further influenced the cuisine.
It was fascinating to work with unfamiliar ingredients. Besides the coalho cheese, there was dendé oil (a reddish oil made from palm kernels), yucca, tapioca, manioc, bacalao (dried cod), melado de cana (sugar cane syrup), and fava beans. The name “Boot Camp” is fitting. You work with unfamiliar equipment, ingredients, and recipes against a deadline that requires smooth teamwork under pressure. The reward is sitting down to a full meal created with your new colleagues. If you are a serious cook, you will emerge from Boot Camp with greater culinary skills and many new friends!
Author and food industry consultant Jim Peyton has written four books and numerous articles on Latin cuisine. A version of this article first appeared on Mr. Peyton’s website, Lo Mexicano, at www.lomexicano.com.
After the opening lecture, we were broken into teams and given binders that included lecture material and class recipes. Each team was given several recipes to prepare. As we worked, the chef would periodically hold food demonstrations. The most interesting was the preparation of beiju, which are crêpes. The dough is made by mixing tapioca with water, which then sits for 18 hours. Additional starch is added, and the mealy dough is sifted through a fine mesh sieve. The tiny pieces of dough go into a hot pan, which is shaken until the grains fuse together into ethereal, gluten-free crêpes that can be filled with almost anything imaginable. But the most enchanting dish was barreado. This Azorean beef stew is made in a clay pot with bacon, beef, onion, parsley, garlic, puréed tomatoes, vinegar, and cumin. The
www.ciachef.edu/enthusiasts
Issue 15
TASTE 9
REGIONAL COMFORT FOODS
CIA Chefs Share Their Favorites Everyone’s idea of comfort food is a little different. That may be because our food memories are so personal, so tied to our family traditions and where we grew up. In a country as large and diverse as ours, comfort foods take on a distinctly regional flavor. We asked a few of the chefs at the CIA who hail from different parts of the nation to talk about some of their favorite comfort foods and what these special dishes mean to them.
10 TASTE
Issue 15
1-888-995-1699
Midwest
New England
Jennifer Purcell ’96, Associate Dean—Restaurant Education and Operations
Brendan Walsh, Dean—Culinary Arts
A favorite comfort food dish of mine from Ohio is a onepot meal of cottage ham, green beans, and potatoes. It’s a very Pennsylvania Dutch or Amish country dish that we had only in the heart of summer when green beans—more likely string beans or what we called pole beans—were coming from the garden. As with many Amish and Penn Dutch dishes, it is a very simple, seasonal, farm-style preparation. This is one dish that I always try to make traditionally, as it is naturally a very light meal that’s meant to be eaten in a large bowl with the broth. The only changes I’ve had to make are in sourcing the ham and beans, as the country style of both are not necessarily readily available. To round out this truly traditional Midwestern meal, I like to serve corn on the cob and sliced, just-picked garden tomatoes on the side and finish with a fresh peach dessert. Most Ohioans would pair sun tea with this meal, but I’d opt for sparkling wine! Enjoy my recipe, and celebrate the bounty of any and every region.
Cottage Ham with String Beans and Potatoes 1 cottage ham, smoked pork butt, or smoked picnic ham (21⁄2 to 5 pounds) 8 cups water (depending on size of ham) 2 pounds of fresh Ohio string beans, ends snipped 2 pounds red or Idaho potatoes, cut into 1” cubes Salt and fresh cracked black pepper to taste Place smoked pork product in 8-quart stock pot and just cover with water. Bring to a boil and drop to slow simmer until tender and beginning to pull away from bone. Add the green beans and simmer for nearly 60 minutes. Add potatoes and simmer until fork tender.
One of my favorite comfort foods is New England boiled dinner. I have enjoyed it for supper with my family on snowy winter days, during the holiday season, and just for fun. We serve the broth from the dish as a soup, while all the meats and vegetables become the main meal. The dish has its roots in the Puritan culture. It and other simple, one-pot meals were delicious and filling and reflected the Puritans’ thrift. These dishes were also communal, and this idea of bringing people together is important to me and my family with our modern, often hectic schedules. We experience the Puritans’ spirituality anew at our family table as we appreciate and give thanks for our food. Where a classic boiled dinner may only incorporate one meat, mainly beef, I like to look at it as a blending, similar to a bollito misto, the classic mixed boil from Italy. In my home, we would use brisket, pork shoulder, chicken, and sausage. We also have more root vegetables we can add to the mirepoix, such as celeriac, turnips, cabbage, potatoes, and parsnip. Sides of horseradish and spicy sour cream, hot sauces, and relishes accompany the dish in our home. The seven sweets and sours (the number seven having deep Biblical significance) were typical on the Amish table, signifying the close relationship with God and that same ever-present spirituality and thanksgiving with their food as the Puritans. The slow cooker is a great tool if you want to prepare this dish with minimal fuss and less of a chef-like analysis. When you make it in a large pot, it does take a little bit of practice to time the additions of all the meats and vegetables to all come out with perfect textures and tenderness (something the Puritans may not have been as concerned with!). This practice is part of the fun of the dish for me. The smells of the simmering meats and vegetables throughout the day inspire everyone to leave the video games, TV, and technology behind and come to the table.
Remove pork from the pot. Remove any bones and pull pork apart into large natural chunks. Add pork back to pot and adjust the cooking broth with salt and black pepper to taste.
www.ciachef.edu/enthusiasts
Issue 15
TASTE 11
Venison Frito Pie
Texas Brian West, Chef-Instructor—Culinary Arts Barbecue brisket and smoked pork butt are two of my favorite dishes from Texas. We are big cattle country, so grill steaks are always popular too. I remember my grandfather used to grill up T-bones medium-rare and top them with cheese enchiladas—the combination made it one of the best “beef enchiladas” ever! Mac and cheese, smoked corn on the cob, peach cobblers, Frito pie…there are so many great dishes here. For me, south Texas food is German comfort food mixed with a bold Latin tradition and some cowboy chuck wagon and Southern influences. It has really evolved into its own culinary tradition. Food like this always brings me back to my childhood and our family’s Fourth of July picnics out on the Guadalupe River. Although the summers were hot, there was something soothing about the warm breeze coming off the water. These everyday comfort foods can also be enjoyed at a higher level too. I served Frito pie in my high-end restaurant for one of my wine dinners. I made a venison chili and served it in the Frito bag with ancho crema, smoked corn, and goat cheese. It came out great—we paired it with a pinot noir, and my guests loved it. Here at the San Antonio campus, we are really sinking our teeth into Texas barbecue. We went live this summer with our new barbecue team, which is cooking in the outdoor kitchen I’m heading up. So come take a class, and experience authentic Texas comfort food while you’re here. In the meantime, you can get a taste of our region at home by preparing my Venison Frito Pie for your next get-together.
YIELD: ABOUT 2 GALLONS OR 40 SERVINGS
5 pounds venison chili meat 1 quart Red Chili Paste (recipe follows) 31⁄2 red onions, coarsely chopped 1⁄4 cup garlic 1⁄4 cup chili powder Tabasco sauce, to taste 11⁄4 tablespoons Mexican oregano 11⁄4 tablespoons cumin 11⁄2 quarts chicken stock Salt and pepper, to taste 1⁄2 cup molasses, or to taste RED CHILI PASTE 6 ancho chilies 6 New Mexico chiles* 5 cups chicken stock 1 onion, diced 5 garlic cloves, minced 1 chipotle pepper FOR PLATING Individual-size bags of Fritos Roasted corn, as needed Diced red onions, as needed Sour cream, as needed Smoked Gouda cheese, as needed In a large pot, add the chili meat and in batches, cook it until it is browned (do not steam). Add the chili paste, onion, garlic, chili powder, Tabasco, oregano, and cumin. Cook for 5 minutes, or until the onion is wilted. Add the chicken stock and simmer for 45 minutes to an hour until meat is tender (do not boil). Season to taste and add molasses; you may need more to balance flavor. To make the Red Chili Paste: Remove all seeds and stems from the chilies. Place chilies in large saucepan and cover with stock. Add onion and garlic. Bring to a boil over high heat, then reduce heat and simmer for 15 minutes or until the peppers have become soft. Place mixture and chipotle into blender and purée. To plate: Spoon chili into individual bags of Fritos. Garnish with corn, onions, sour cream, and cheese. *Chef’s note: New Mexico chiles, or dried Hatch chiles, are a smooth, less spicy variety with an earthy finish. If you can’t find them in your store, you can substitute ancho chiles.
12 TASTE
Issue 15
1-888-995-1699
Pacific Northwest Aaron Brown, Chef-Instructor—Baking and Pastry Arts I feel like so much of Northwestern cuisine is all about what can be gathered. The pine forests offer an amazing bounty, spring through fall. The protected waters of the Puget Sound provide a variety of fish, shellfish, and sea vegetables. Blackberries grow everywhere and are there for the taking. The relatively mild weather provides a unique environment for the yeast and bacteria responsible for sourdough to flourish; they just need to be coaxed with a little flour and water. Being a baker from the Puget Sound, my two favorite comfort food bakery items are sourdough bread and blackberry pie. And one of my greatest food memories is eating fresh Dungeness crab with sourdough bread and drawn butter, always with the smell of the beach and salt water in the background. In August and September, when the salmon are heading towards fresh water, there are lots of salmon bakes on the beach. Alder-grilled salmon—usually served with new potatoes, corn, and tangy, chewy, crusty sourdough bread with an unhealthy amount of cold butter—is something I remember very fondly. At the same time, blackberries are ripening everywhere. For someone who hasn’t been to the Puget Sound, it’s hard to imagine what it’s like. The huge blackberry brambles, with their dark green leaves, sharp thorns, and dark purple fruit, take over roadsides and trails, edge pastures and home sites, and even encroach onto the beach. As a kid, my family and friends all had their favorite blackberry recipes—pie, cobbler, jam, and ice cream. My grandmother used to make blackberry wine in such large batches that she eventually bought a cedar hot tub for the fermenting vat. But my favorite was my mother’s pie. The berries were always so ripe and sweet, and she put a little whole wheat flour into the crust that made it even more homey. Once the blackberries were gone, she wouldn’t make it for another 11 months.
www.ciachef.edu/enthusiasts
One of the things that growing up in the Northwest taught me is to really be aware of what is growing around you no matter where you live. If you are interested in baking sourdough bread, then make sourdough starter yourself with flour, fruits, or vegetables that grow where you live. The yeast and bacteria that will eventually leaven your bread will be more vital and provide a significantly more unique flavor than if you purchase a commercially produced starter or one that has been imported. Every region in the U.S. has such distinct qualities that translate to the food we can grow or buy. If we focus on these local, seasonal ingredients in our own cuisine, every dish can be special.
Issue 15
TASTE 13
Building the Perfect Pie (Hint: The Crust is Key)
What makes the perfect pie…the crust or the filling? When it comes to judging the ideal slice, the deciding vote often hinges on the crust. Is it light, flaky, and buttery? Does it hold up well to the filling? It’s no wonder novice pie makers often crumble under the pressure of producing a noteworthy crust. Here at the CIA, we make more than 2,000 pounds of pie dough every year in the Apple Pie Bakery Café at our Hyde Park, NY campus—so you could say that we know our dough! Just follow our steps below and you too can build the perfect pie.
14 TASTE
Issue 15
Cut the Fat into the Flour If you’ve made biscuits, scones, or quick breads, you know that the method for combining ingredients can significantly affect the end result. Over-mixing frequently leads to a tough product. Pie dough is no different—the less you handle it, the better the result. Recipes for pie dough use the “rubbing” mixing method to combine the fat into the dry ingredients. Whether you use a food processor, a pastry blender, or two table knives, the goal is to cut the chilled fats—butter or shortening—into small bits and disperse them throughout the flour, rather than blending the fat and flour into a smooth mixture.
1-888-995-1699
Add Cold Water After the fat is added to the dry ingredients, the next step is adding water. Like the fat, the water should be ice cold. Before you start making the dough, fill a glass with ice and water. Add the ice water gradually to the dough, about one tablespoon or so at a time, and stop when the dough is just moist enough to hold together when a handful is squeezed. Instead of stirring the dough, use a table fork to push and smear the dough, rubbing it against the side of the bowl, to keep it tender.
Roll the Dough Before rolling the dough, place it in the refrigerator for at least one hour to rest. This allows the dough enough time for the fat to firm up slightly and the gluten to relax. Chilled dough is also easier to roll out and is less likely to stick when rolling. To keep the dough extra cool and easy to handle, you can use marble pastry boards and rolling pins. Be sure to dust the work surface, rolling pin, and top of the dough very lightly with flour before rolling the dough. Roll in all directions with even, steady pressure to make a large circle. Periodically give the dough a quarter turn to keep it even and to prevent sticking.
Transfer the Dough to the Pan When moving rolled-out dough to a pie pan, avoid stretching or tearing it. One way to do this is to fold the dough loosely in half. Lift the folded dough with both hands, position it over one side of the pan, and then carefully unfold the dough. An alternative method is to roll the dough loosely around the rolling pin. Position the loose edge of the dough at the edge of the pan and unroll the dough directly into the pan.
www.ciachef.edu/enthusiasts
Fit the Dough into the Pan Gently lift the edges of the dough just enough to ease it into the corners of the pan. Adjust the position of the dough if you need to so that the overhang extends evenly around the rim. Use the pads of your fingertips or a small ball of scrap dough to gently push the dough into position. For a single-crust pie, trim away any excess dough, leaving a one-inch overhang around the pie and tuck the overhang back under the crust. Place the lined pan in the refrigerator for at least 20 minutes for one more rest before baking or topping with filling. Whenever you work with pie dough, always give the gluten time to relax before moving to the next step.
Finish the Pies Pinching or pressing a decorative border into the rim of a single-crust pie keeps the dough from slipping down into the pan as it bakes. A classic way to “flute” the pie is to press the dough between the index finger and thumb of one hand on the inside rim and the index finger of the other hand on the outer edge to make a scalloped edge. When making a double crust pie, it’s important to seal the edge to keep the top and bottom crusts from separating as the pie bakes. Simply brush the edge of the bottom crust with water, milk, or egg wash before setting the top crust in place. Trim the excess dough from the top and bottom layers and seal the crusts together by pressing the dough with the tines of a fork or flute the edges together using your fingertips. The final step for a double-crust pie is to brush the dough with egg wash for a deep golden color and shine. You can also sprinkle a washed crust with sugar before baking. The sugar will caramelize as the pies bakes, making the crust shiny and crunchy. Remember to always check the dough’s temperature before you put it into the oven. If it doesn’t feel cool to the touch, refrigerate the pie 10 to 15 minutes.
Issue 15
TASTE 15
Recipe “This namesake apple pie recipe has been served for many years to thousands of guests visiting the Apple Pie Bakery Café at the CIA. Sharing the café’s recipe with our TASTE readers is a pleasure. Now you can capture and savor the aromas and taste of this simple American classic.” —Tom Vaccaro ’85, Certified Master Baker and Dean— Baking and Pastry Arts, CIA
APBC Apple Pie Yield: One 9-inch pie
APPLE PIE FILLING 1 cup apple cider 1⁄3 cup light brown sugar 2 teaspoons cinnamon 1⁄4 teaspoon cloves 1⁄4 teaspoon ground ginger 1⁄8 teaspoon salt 2 tablespoons lemon juice 2 tablespoons water 3 tablespoons cornstarch 8 cups Granny Smith apples*, peeled, cored, and sliced into 1⁄4-inch slices PIE DOUGH 1 cup (2 sticks) cold unsalted butter 22⁄3 cups all-purpose flour, plus extra for dusting 1 teaspoon salt 1 teaspoon sugar 1⁄2 cup ice water, or as needed GARNISH 3 tablespoons unsalted butter, diced Egg wash (1 egg whisked well) Turbinado sugar (coarse sugar), as needed Making the apple filling In a large saucepan on medium-high heat, bring apple cider, brown sugar, spices, salt, and lemon juice to a boil. In a small mixing bowl, combine water and cornstarch and mix it into the boiling liquid using a whisk. The sauce should be very thick and caramel-like in consistency. Add apples, tossing occasionally to coat with the sauce. Cook until slightly tender, about 5 to 7 minutes. Spread apples onto a cookie sheet and cool at room temperature. Making the dough Cut butter into small cubes (about 1⁄2 to 1 inch). Combine flour, salt, and sugar. Toss butter with the flour mixture. Cut the fat into the flour using a food
16 TASTE
Issue 15
processor, pastry blender, or two knives. Leave some butter in larger pieces, about the size of a pea. Drizzle a few tablespoons of the ice water over the surface of the flour mixture. Use a fork to push and smear the dough, rubbing it against the side of the bowl. Continue to add the water, a tablespoon or so at time, just until it holds together when you press a handful of it into a ball. It should be evenly moist, not wet, and shaggy or rough in appearance. Turn the dough out onto a lightly floured work surface. Gather and press the dough into a ball. Divide the dough into 2 equal portions. Pat each into an even disk, wrap well, and chill in the refrigerator at least 20 minutes and up to overnight. Lining the pie plate Preheat oven to 425 degrees F. Unwrap one disk of dough (keep the other in the refrigerator), place it on a lightly floured work surface, and scatter a little flour over the top. Roll out dough into an even round about 13 inches in diameter. It should be about 1⁄8-inch thick. Fold dough in half and gently lift and position it over the pan. Unfold dough, easing it into the pan without stretching it. Press the dough gently against the sides and bottom. Trim the overhang to 1 inch. Chill the dough-lined pan for 20 minutes. Filling the pie Mound apples in the dough-lined pan, making the center higher than the sides. Dot the top evenly with the remaining pieces of butter. Brush the rim of the pie shell with egg wash. Roll out second piece of dough into an 11-inch round and place over the filling. Cut vents into the dough round. Press together the top and bottom edges to seal, trim the excess dough so that the edges of the dough are almost even with the edges of the pan, and then crimp or flute the edges. Brush top with egg wash and sprinkle liberally with turbinado sugar. Baking the pie Place pie on a baking sheet, transfer to oven, and bake for 15 minutes. Lower temperature to 350 degrees F and bake, rotating pan as necessary for even browning, until the top crust is golden brown and the apples are tender, 35 to 40 minutes. Remove pie from oven and cool on a wire rack. Let pie rest for 20 minutes before slicing. Special thanks to CIA alumna Casey Platt ’12, manager-in-training, Continuing Education Department, for sharing her expertise in testing this recipe.
1-888-995-1699
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.
Asparagus Heralding the Arrival of Spring It’ll be here before you know it—spring! And right along with the season comes an abundant selection of asparagus at your local farm stand. This highly prized vegetable is one of the earliest to appear each year. Though it is available almost year-round in today’s marketplace, truly tender and delicious asparagus is found only in the spring. The season generally begins in California in February and lasts in the Northeast into July.
A Rainbow of Possibilities Asparagus comes in three varieties: green, white, and purple. Green is far and away the most beloved variety in this country. White asparagus is preferred primarily in Europe but has grown more popular in the U.S. in recent years. Its flavor is milder, a bit sweeter, and nuttier than the green variety; some consider it more akin to salsify or hearts of palm. The purple variety is scarce, although it has made an appearance at some farm stands. Its texture is less fibrous and it has a rich, sweet flavor. Although each variety of asparagus has subtle variances, all of them can be used interchangeably in most recipes.
Selecting and Preparing When you’re at the market, look for plump stalks with tightly closed “buds” on the tip. Although the bottom of the spear may appear dry and woody, it shouldn’t be split or shriveled. Asparagus is best cooked the same day it’s purchased but will keep, tightly wrapped in a plastic bag, three to five days in the refrigerator. To trim asparagus, simply cut away the bottom few inches of the spears, or bend the spear and let it snap into two pieces; fresh asparagus will snap and not bend. Try it steamed and served with hollandaise, grilled, marinated cold in salad, as a base for a creamy spring soup, or roasted, as in our recipe here.
Parmesan-Roasted White Asparagus with White Truffle Oil The arrival of asparagus is one of the most welcome signs of Spring. This simple recipe makes the most of the harvest. MAKES 4 SERVINGS 2 bunches asparagus, trimmed 2 tablespoons extra virgin olive oil 1 tablespoon grated Parmesan cheese 1 ⁄2 teaspoon chopped thyme Salt and pepper, as needed Truffle oil, as needed (optional) Preheat oven to 425 degrees F. Place the asparagus on a baking sheet and drizzle with the oil, Parmesan, thyme, salt, and pepper. Roast, turning the asparagus once or twice as it roasts, until the asparagus is tender with a crisp coating of Parmesan, 12 to 15 minutes. Serve warm or at room temperature. Drizzle with a little truffle oil just before serving if desired.
Source: The CIA Vegetables cookbook
18 TASTE
Issue 15
1-888-995-1699
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
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
Meet Your Chefs The chef-instructors of the CIA have a wealth of career and personal experiences that shape every course they teach. Here are two members of our celebrated faculty who you may be learning from in your next class.
Michael Katz Based at the San Antonio, TX campus, Chef Katz brings nearly two decades of industry experience to the CIA teaching kitchens. Among his many previous positions, Chef Katz has a favorite: chef/owner of Rosemary Lane Café in Naples, FL. “It was there that I developed a true passion for the industry,” he says, adding that he also discovered the formula for culinary career success. “Organization, experience, and knowing the guest in order to plan the menu; these lessons have guided me through my entire career.” Chef Katz now shares his expansive knowledge with passionate foodies enrolled at the CIA—and emphasizes that non-professionals can achieve great culinary results. “You don’t need the best equipment, pots, pans, and knives to create great food,” he says. “You can still create the same flavors as in the finest commercial kitchens as long as technique reigns supreme. For example, if you know how to cut julienne or small dice, you can use practically any sharp knife; if you understand the principle of searing, most pans will do. You will learn all of this at CIA Boot Camp.” While Chef Katz has prepared elegant meals in fine restaurants, he also appreciates the importance of simpler dishes. “Comfort food should remind you of soothing childhood food or bring you back to some of the happiest food moments in your life,” he says. In fact, he’s helping to create those happy memories for his three children with comforting fare like fresh pasta, tamales, homemade pizza, fried rice dishes, and potstickers.
www.ciachef.edu/enthusiasts
Howie Velie If your idea of the quintessential chef is fire-and-brimstone Gordon Ramsey, you’ll find Howie Velie to be a delightful surprise. Soft-spoken and unflappable, Chef Velie communicates his love of cooking through a teaching style that conveys his more than quarter-century as an enthusiastic and accomplished chef. While he has prepared the finest meals for hotels, corporations, and independent restaurants, Chef Velie is also a believer in comfort food. “Having travelled a bit across the world, I know that comfort food means something different to different people,” he says. “But the thread that runs through all comfort food is that it is simple and satisfying— and it should make you happy.” When he kicks back at home, Chef Velie favors stews and braised dishes such as goulash, chilis, curries, and pot roasts. “I enjoy braising because it is complex and requires a great deal of attention to be really good,” he says. “I have held the title of chef for well over 25 years, but really I see myself as a cook. I just love to cook, plain and simple.” And Chef Velie especially loves to cook with locally grown ingredients, as he did when he had his own restaurant, Magnolia, in central Virginia. It’s a philosphy and practice he is eager to share with his students, whom he is quick to say he learns from as well. “I enjoy teaching the food enthusiast classes because wherever people are from, we all speak the same language—food,” he says. “I love the passion our food enthusiasts bring into each and every class.”
Issue 15
TASTE 21
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!
Spicy Szechuan Chicken Stir-Fry from Gourmet Meals in Minutes
22 TASTE
Issue 15
1-888-995-1699
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 Mar. 18–22, June 3–7, or June 24–28; 2–8:30 p.m.;* $2,195 CA Jan. 28–Feb. 1, Apr. 15–19, May 6–10, May 20–24, June 3–7, or Aug. 12–16; 2–8:30 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. *Your CIA Boot Camp program includes a dining experience in one of our on-campus restaurants.
Boot Camps of Every Flavor No matter what your culinary interest—from specialty breads to world cuisines—there’s a CIA Boot Camp for you. And there’s one that fits your schedule, too, whether you’ve got five days, two days, or somewhere in between.
AMERICAN REGIONAL CUISINE BOOT CAMP CA May 28–31, 2–8:30 p.m.;* or June 24–27, 7 a.m.–1:30 p.m.;* $1,750 TX July 30–Aug. 2, 7 a.m.–1:30 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.
THE RESTAURANT EXPERIENCE Dining in the CIA restaurants during your Boot Camp program is an “extra”—but one well worth taking advantage of. Not only will you enjoy fine food prepared and served by the friendly students in our degree programs, you’ll be helping them prepare for their future careers in the foodservice and hospitality industry.
NY Hyde Park, NY
CA St. Helena, CA
www.ciachef.edu/enthusiasts
TX San Antonio, TX Issue 15
TASTE 23
CIA BOOT CAMP (cont.)
THE ART AND SCIENCE OF COOKING BOOT CAMP
BAKING BOOT CAMP
CA Feb. 19–22, Apr. 29–May 2, or June 10–13; 2–8:30 p.m.,* $1,750
CA May 13–16, 2–8:30 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. 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. 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.
ASIAN CUISINE BOOT CAMP
TX Apr. 1–4, 7 a.m.–1:30 p.m.,* $1,750 Bread and baked goods are staples of any meal, whether it’s a savory breakfast scone, a hearty sandwich rye, or a melt-in-yourmouth dessert cookie straight out of the oven. Expanding your baking repertoire opens up a whole new world of possibilities for your menus. During Baking Boot Camp, you will learn the fundamentals of baking as well as those specific to bread baking. You’ll discover the techniques used to create basic items such as cookies and brownies, muffins, quick breads, scones, and pies. After 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.
CA Apr. 29–May 3, 2–8:30 p.m.,;* or June 10–14, 7 a.m.–1:30 p.m.;* $2,195
THE BEST OF BOOT CAMP (4-DAY)
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.
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.
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.
®
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.”
NY June 17–20, 2–8:30 p.m.,* $1,750
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.
Facebook is a registered trademark of Facebook, Inc.
NY Hyde Park, NY
24 TASTE
Issue 15
CA St. Helena, CA
TX San Antonio, TX 1-888-995-1699
BISTRO BOOT CAMP NY Mar. 11–14 or May 14–17, 2–8:30 p.m.,* $1,750 CA Apr. 22–25 or June 17–20, 2–8:30 p.m.,* $1,750 Simple, sophisticated, casual, elegant…the word “bistro” evokes so many pleasantly alluring images and experiences, many of them related to classic French cuisine—and all of them satisfying. With aromatic soups and stews, rustic omelets, robust gratins, and savory tarts topping the menu, bistro cuisine is something that’s sure to please even the most discriminating of palates. Featuring the best of casual American-style and French bistro cooking, the four-day Bistro Boot Camp will show you what it takes to prepare this irresistible food with ease. You’ll discover traditional and innovative recipes to add to your repertoire, along with fundamental techniques common to bistro cuisine, from roasting to braising to baking. 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.
“I took Bistro Boot Camp in San Antonio. The chef was amazing! His fantastic teaching ability, vast kitchen experience, unparalleled culinary knowledge, and witty, patient attitude were simply wonderful. The class was informative, fun, and impressive.” —Tina Fusco, Atlanta, GA COMFORT FOODS BOOT CAMP TX Mar. 25–26, 7 a.m.–1:30 p.m.,* $895 Macaroni and cheese. Meatloaf. Chicken noodle soup. There are certain foods that just make you feel good. Join us for a walk down memory lane as we prepare a variety of traditional recipes and 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.
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 has been extended by popular demand and is good only through January 31, 2014. 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.
www.ciachef.edu/enthusiasts
Issue 15
TASTE 25
CIA BOOT CAMP (cont.)
DESSERT BOOT CAMP CA Mar. 18–20 or May 20–22, 7 a.m.–1:30 p.m.,* $1,325
FLAVORS OF WINE COUNTRY BOOT CAMP (3-DAY OR 5-DAY)
TX Feb. 11–13, 7 a.m.–1:30 p.m.,* $1,325
CA Mar. 11–13, 7 a.m.–1:30 p.m.,* $1,325 or May 6–10, June 17–21, or Aug. 19–23; 2–8:30 p.m.,* $2,195
Few people would deny that dessert is one of life’s greatest pleasures, but most of us leave baking to the professionals, thinking we don’t have the time, equipment, or know-how. Not true! As you will discover, impressive desserts that are perfect for entertaining can be made at home using everyday pantry ingredients, seasonal produce, and ready-prepared items such as puff pastry and phyllo dough. 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.
FRENCH CUISINE BOOT CAMP CA June 24–28, 2–8:30 p.m.,* $2,195 In the western world, French cuisine has long been considered the standard by which all others are compared. From its provincial roots to the high cuisines created by great chefs like Carême and Escoffier, French food is rich in culinary tradition. In each day of this Boot Camp, you’ll explore the ingredients, flavor profiles, and cooking techniques of a different region of the country. You and your classmates will discuss and create regional and classical dishes such as bouillabaisse and quiche Lorraine. Prepare for a grand tour of sumptuous French fare! When you enroll in French Cuisine Boot Camp, you 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.
From fresh produce to wine to artisan cheese and bread, the distinctive flavors of California’s wine country abound. Seasonal products, harvested and crafted by local purveyors, provide the foundation for the satisfying dishes prepared in this celebrated region. During this course, you’ll discover and sample the best of the cuisines of Northern California. Our chef-instructors will lead discussions on seasonal ingredients, local farming, and characteristic foods and wines of the area. In addition, the region’s world-class wines will be incorporated into the daily lessons. In the three-day version of this class, you will: • Explore, demystify, and gain key insights into food and wine pairing, whether you’re a beginner or have more advanced knowledge. • Understand and experience the importance of seasonality in creating the flavors and cuisines of wine country. • Taste and cook with the bounty of artisan cheeses from California. • Participate in comparative tastings of oils, vinegars, and herbs to hone your palate. In the five-day version of this class, you will: • Do everything in the three-day class, plus • Take to the grills and tame the flame while creating the healthy flavors to bring wine country lifestyle home with you. • Learn how the careful use of fresh herbs distinguishes wine country cuisine in a variety of delicious and surprising applications. When you enlist in the Flavors of Wine Country Boot Camp, you will receive two chef’s uniforms, each with a jacket, pants, and a neckerchief. Paper chef’s hats, side towels, and aprons will be provided in class. *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.
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.
NY Hyde Park, NY
26 TASTE
Issue 15
CA St. Helena, CA
TX San Antonio, TX 1-888-995-1699
GOURMET MEALS IN MINUTES BOOT CAMP CA Jan. 28–Feb. 1 or May 13–17, 2–8:30 p.m.*, $2,195
IS WINE YOUR PASSION?
In today’s busy world, time is our most precious resource. How can we maintain our full lifestyles and still enjoy quality, healthful meal choices? The CIA has the perfect solution. Whether you’re interested in adding variety to your everyday meals or hosting a stressfree dinner party, this Boot Camp program will teach you how to prepare delicious food in a matter of minutes rather than hours.
Then come to the Napa Valley for one of our Wine Lovers Boot Camps. See pages 48–49.
During this course, you will learn strategies for budgeting your time when preparing meals, along with presentation techniques for serving these items. You will also produce a variety of appetizers, entrées, and side dishes featured in the CIA’s cookbook, Gourmet Meals in Minutes. Your meals at home will never be the same! When you enlist in CIA Gourmet Meals in Minutes 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 Boot Camp program includes a dining experience in one of our on-campus restaurants.
GRILLING AND BBQ BOOT CAMP (FORMERLY BBQ BOOT CAMP)
NY May 20–21 or July 1–2, 2–8:30 p.m.,* $895 CA Mar. 21–22, 7 a.m.–1:30 p.m.,* or June 19–20, 2–8:30 p.m.,* $895 TX July 1–2, 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.
HORS D’OEUVRE BOOT CAMP NY May 22–23, 2–8:30 p.m.,* $895 TX Feb. 11–12, 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 Mar. 5–8, 2–8:30 p.m.,* $1,750 CA Apr. 29–May 2 or May 28–31, 2–8:30 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.
www.ciachef.edu/enthusiasts
Issue 15
TASTE 27
CIA BOOT CAMP (cont.)
MEDITERRANEAN CUISINE BOOT CAMP
SKILL DEVELOPMENT BOOT CAMP
CA June 3–7, 2–8:30 p.m.,* $2,195
CA June 17–18, 2–8:30 p.m.,* $895
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.
TX Feb. 19–20, 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.
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.
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.
PASTRY BOOT CAMP
SPECIALTY AND HEARTH BREADS BOOT CAMP
CA May 6–10, 2–8:30 p.m.,* $2,195
TX Feb. 25–Mar. 1 or May 13–17, 7 a.m.–1:30 p.m.,* $1,750
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.
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.
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.
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 preferments 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.
NY Hyde Park, NY
28 TASTE
Issue 15
CA St. Helena, CA
TX San Antonio, TX 1-888-995-1699
TECHNIQUES OF HEALTHY COOKING BOOT CAMP CA June 10–13, 2–8:30 p.m.,* $1,750
CIA Boot Camp Tool Kits
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!
A tool kit is optional for the Boot Camp programs. You may purchase one from the CIA Masters Collection® at a special price.
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.
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 kit when you arrive.
WORLD CUISINE BOOT CAMP 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 Boot Camp program includes a dining experience in one of our on-campus restaurants.
www.ciachef.edu/enthusiasts
Issue 15
TASTE 29
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.
Asparagus with Lump Crabmeat and Sherry Vinaigrette from Healthy Cooking at Home
30 TASTE
Issue 15
1-888-995-1699
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.”
TX San Antonio, TX Issue 15
TASTE 31
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 The Bocuse Restaurant (opening 2013) 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
“This is Who I Am” Students at the not-for-profit CIA are so passionate about the culinary arts that it’s a core part of their identity. And they oftentimes rely on the generosity of similarly passionate scholarship supporters like you to help them become who they were meant to be—successful food professionals. One such student is Josh Painter. A business school graduate on the fast track to a career in finance, Josh decided to change gears after his roommate, a CIA student, encouraged him to take a kitchen position at a nearby Asian fusion restaurant. Within months, Josh’s desire was sparked and he applied to the world’s premier culinary college. “It was one of the best decisions I ever made,” the 27-year-old says. ”I really take the role of CIA student seriously and I push myself every day to be the best and do my best. You’re putting your stamp on it, saying, ‘This is who I am and this is what I cook.’” Josh’s transformation would have been impossible without the assistance of others committed to the future of the culinary arts. “My resources are very limited and the CIA scholarship will decrease my financial burden when I graduate,” he says. “I’m honored to receive it.”
www.ciachef.edu/enthusiasts
If you would like to support the dreams of a student like Josh, consider making a gift to the A Taste of the CIA Endowed Scholarship. You may give online at www.ciagiving.org or contact Advancement Officer James Clark at 845-451-1603 or ja_clark@culinary.edu. Thank you!
Issue 15
TASTE 33
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.
34 TASTE
Issue 15
1-888-995-1699
Cream of Tomato Soup
Grilled Ham and Cheese (Croque Monsieur)
Buttermilk Fried Chicken
Chocolate Chip Cookies
Grilled Ham and Cheese (Croque Monsieur) You’ll need a fork and knife for this rich French-style ham and cheese sandwich. MAKES 8 SERVINGS 16 slices Gruyère, 1⁄8-inchBéchamel Sauce 1⁄4 cup unsalted butter thick slices 1⁄4 cup all-purpose flour 16 ounces ham, sliced thin 12 tablespoons unsalted butter, 4 cups whole milk Sandwiches softened 16 slices rustic white bread 1 cup grated Gruyère 8 tablespoons spicy mustard To make the sauce: Melt butter in small saucepan over medium heat and whisk in flour. Cook flour until raw smell is gone, about 2 minutes. Whisk in milk and cook, stirring over low heat until sauce is thickened, about 5 minutes. Remove from heat and cool to room temperature. Preheat broiler and place a rack at the highest position in the oven. Coat one side of each bread slice with mustard and top with cheese slice and one ounce of ham. Close sandwiches and butter outsides with softened butter. Cook in a skillet over medium heat until bread is browned on both sides and cheese is melting. Spread about 1⁄2 cup sauce on top of the sandwiches and sprinkle with grated cheese. Place under the broiler until browned on top. Source: Adapted from the Kitchen Pro Series: Guide to Cheese Identification, Classification, and Utilization
Cream of Tomato Soup If you have really flavorful, ripe tomatoes, use them in place of canned tomatoes. Otherwise, the canned ones offer the best flavor and consistency. MAKES 8 SERVINGS 3 tablespoons vegetable oil cup diced carrots 2⁄3 cup diced celery 1 cup diced onion 1 garlic clove, minced 1⁄2 cup all-purpose flour 1 quart chicken broth 21⁄3 cups diced plum tomatoes (peeled and seeded) 2⁄3
2 cups tomato purée 1⁄4 teaspoon black pepper 2 parsley stems 1⁄2 bay leaf 1 cup heavy cream, hot Salt to taste Croutons, as needed for garnish
Heat oil in a soup pot over medium heat. Add carrots, celery, onion, and garlic. Cook, stirring occasionally, until softened, 6 to 8 minutes. Add flour and blend well. Continue to cook, stirring frequently, for 3 to 4 minutes. Add the broth and blend well. Add tomatoes, tomato purée, and pepper. Bring to a simmer and cook for 30 minutes. Add parsley stems and bay leaf and continue to simmer another 30 minutes. Pass soup through a strainer, pressing hard on the solids to recover as much liquid as possible. Discard the solids. Blend hot cream into strained soup. Adjust consistency with more broth, if necessary. Season to taste with salt and more pepper if desired. Top with croutons. Source: The CIA’s The New Book of Soups
Chocolate Chip Cookies What keeps these classic cookies soft and chewy is blending the ingredients without “creaming” to incorporate air. MAKES ABOUT 2 DOZEN COOKIES
Buttermilk Fried Chicken The presence of buttermilk in the marinade adds a special velvety tenderness to this classic Southern dish. MAKES 6 SERVINGS
11⁄2 cups unsalted butter (3 sticks) 1 cup granulated sugar 3⁄4 cup packed light brown sugar 11⁄2 teaspoons salt 2 teaspoons pure vanilla extract
11⁄4 cups buttermilk 21⁄2 tablespoons tarragon, minced 1⁄3 cup Dijon mustard 1 tablespoon salt 1 teaspoon poultry seasoning 2 chickens, cut into 10 pieces each
3 eggs 1 tablespoon baking soda 33⁄4 cups all-purpose flour 3 cups chocolate chips (18 ounces)
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. In bowl of a stand mixer fitted with a paddle attachment, blend butter, sugars, salt, and vanilla on low speed until combined, 2 minutes. Gradually add eggs, scraping down bowl after each addition. Sift baking soda and flour together. Add to creamed mixture all at once and mix on low speed just until combined. Scrape down bowl as needed. Using a rubber spatula, fold in chocolate chips, mixing just until combined. Scoop 11⁄2 tablespoons of dough onto baking sheets and place about 11⁄2 inches apart. Bake until golden brown, 12 to 15 minutes. Rotate and switch baking sheets as necessary for even baking. Allow cookies to cool for a minute on baking sheets, then transfer to a cooling rack and cool completely. Store cookies in an airtight container. Source: The CIA’s Cookies at Home
31⁄2 cups all-purpose flour 1 teaspoon cayenne 11⁄2 tablespoons Old Bay seasoning 2 quarts vegetable oil for frying, as needed
Place buttermilk, tarragon, mustard, salt, and poultry seasoning in a bowl and whisk to combine. Add chicken pieces and turn to coat evenly. Cover and marinate refrigerated overnight. Preheat oven to 350 degrees F. Combine flour, cayenne, and Old Bay in a bowl and mix well. Drain chicken from the buttermilk mixture. Dredge (coat) chicken in the flour mixture and let sit for several minutes. Pour oil into a 5-quart pot and heat it to a temperature of 350 degrees F. Just before frying, dredge chicken in the flour mixture again. Working in batches as necessary (4 to 5 pieces at a time), deep-fry chicken until golden brown. Drain chicken on paper towels. Transfer chicken to baking sheets. Finish cooking chicken in preheated oven until it reaches an internal temperature of 165 degrees F and the juices run clear. Source: The CIA’s The Professional Chef, 9th edition
DEEP FRYING It’s hard to beat the distinctive texture and flavor of fried food…the crisp, browned exterior and moist, tasty interior. Just bite into a juicy piece of fried chicken, crunchy French fry, or light and airy doughnut and you’ll see. Deep-fried foods are simply irresistible!
Be sure to select a deep pan for frying.
Here are a few tips to get you started with this straightforward cooking technique: Setting Up
Choose a pan deep enough to hold the amount of oil specified in a recipe and allow at least 3 inches above the level of the oil to the top of the pan, since the oil will expand as it heats and foam up when the food is added. Have at the ready a plate or platter lined with paper towels for draining the fried food. To cook rapidly, the food must be cut into a uniform size and shape. Be sure to season all the pieces before coating them, and batter or bread them as directed in the recipe.
Use a deep-fat frying thermometer for accuracy.
Heating the Oil
Heat the oil over medium to medium-high heat to the specified temperature. Generally, foods are deep-fried at 350 degrees F, but check the recipe you are using; some foods are cooked at lower temperatures for longer periods, others at higher temperatures for shorter periods. Use a deep-fat frying thermometer to check the temperature. The temperature may decrease for a short time as food is added, but it should return to the correct temperature within a few seconds. Cooking and Draining
Use tongs or a skimmer to lift battered foods carefully in and out of the oil. Breaded items can be conveniently deep-fried in a wire basket. Work in small batches to prevent the food from sticking together, and let the fat return to the proper frying temperature between batches. Skim the oil of debris between batches. Let excess oil drip back into the pan, then drain and blot the food on the towels. Do not hold the food too long, or its crust will become soggy.
www.ciachef.edu/enthusiasts
Best Oils for Deep Frying Canola Corn Peanut Safflower Vegetable
Issue 15
TASTE 35
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 chefinstructors, 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.
Cinnamon Bun Cookies from Cookies at Home
36 TASTE
Issue 15
1-888-995-1699
Taste of CIA Cookbooks When it comes to cooking, we wrote the book—and then some! Our wide variety of cookbooks cover just about every culinary niche, from brunch and breads to butchery and braising. In these handson classes, you’ll chop and cook and bake from our pages and then take the book home to do it all again in your own kitchen.
ARTISAN BREADS AT HOME NY Mar. 9, Mar. 23, Apr. 6, Apr. 20, Apr. 27, May 11, June 1, or June 22; 9:30 a.m.–2:30 p.m., $250 CA Feb. 16 or May 18, 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 NY Mar. 23, Apr. 20, Apr. 27 (Parent/Teen), or June 1; 9:30 a.m.–2:30 p.m., $250 CA Apr. 6, 9:30 a.m.–2:30 p.m., $250 Impress your family and friends with the delectable desserts featured in Baking at Home. During this class, you’ll learn fundamental techniques and simple recipes for preparing a selection of irresistible favorites. Through chef demonstrations, informative lectures, and kitchen production, you’ll discover how easy it can be to create impressive, professional-quality desserts in your own kitchen. Improve your baking skills today and astonish your loved ones tomorrow!
Parent and Teen Day—Apr. 27 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 April 27 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 Apr. 20, 9:30 a.m.–2:30 p.m., $250 Freshly baked breads, muffins, scones, and pastries make a truly remarkable addition to brunch. In this class, you’ll learn techniques, tips, and tricks to make the first meal of the day the most memorable one. Following detailed chef demonstrations, we’ll prepare an assortment of sweet and savory breads and pastries perfect for your weekend gatherings. You’ll even see how quick and simple it is to produce fresh and delicious baked goods using convenience items such as store-bought puff pastry. As a participant in this class, you will receive a copy of 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.
“I had a wonderful experience; the class was so much fun and so informative. I enjoyed the way we all cooked different recipes and were able to taste so many different dishes. I can’t wait to choose another class to try!” —Debbie Kirk, Spring Branch, TX
NY Hyde Park, NY
CA St. Helena, CA
www.ciachef.edu/enthusiasts
TX San Antonio, TX Issue 15
TASTE 37
WEEKENDS AT THE CIA (cont.)
BEHIND THE MEAT COUNTER NY Mar. 9, Apr. 6, or June 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 Apr. 6, 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.
NY Mar. 9, Apr. 6, or June 22; 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.
CA Feb. 16 or June 22, 9:30 a.m.–2:30 p.m., $250
HOME BAKING SKILLS FOR PROFIT OR PLEASURE
BISTROS AND BRASSERIES
NY Apr. 20, 9:30 a.m.–3:30 p.m., $250 TX May 4 or Aug. 10, 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 delicious bistro classics such as hearty stews, rustic tarts, and simple-yet-elegant desserts. You’ll also enjoy step-by-step chef demonstrations of cooking techniques and recipes 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 a CIA cookbook to take home.
BREAKFASTS AND BRUNCHES NY May 11 or June 22, 9:30 a.m.–2:30 p.m., $250 Breakfasts and brunches can be as simple or elaborate as your time and appetite dictate. All you need are fresh ingredients, a few culinary techniques, and some hungry guests. In this class, you’ll learn the ins and outs of breakfast breads and egg cookery and be introduced to a wide range of easy recipes from the CIA Breakfasts & Brunches cookbook. You’ll also find out how to prepare everything from classic favorites such as buttermilk pancakes to sumptuous brunch fare like eggs Benedict. As a student in this class, you will receive a CIA logo apron and a copy of a CIA cookbook to take home. NY Hyde Park, NY
38 TASTE
Issue 15
CA St. Helena, CA
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.
TX San Antonio, TX 1-888-995-1699
CAKE DECORATING
CHOCOLATES AND CONFECTIONS AT HOME
NY Mar. 9, Apr. 6, Apr. 27 (Parent/Teen), or June 1; 9:30 a.m.– 2:30 p.m., $250
NY Mar. 9, Apr. 6, Apr. 27 (Parent/Teen), or June 1; 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. As a participant in this class, you will receive a CIA logo apron and a copy of a CIA cookbook to take home.
CA Jan. 12, Mar. 2, or June 22; 9:30 a.m.–2:30 p.m., $250 Ah, chocolate! Everyone loves it, and some even claim to be addicted to it. And who can blame them? In this hands-on class designed especially for chocoholics, you’ll learn how to prepare impressive and incredibly delicious chocolates at home. Whether your weakness is white, milk, or dark chocolate, you will prepare a selection of confections using the finest ingredients. You’ll also discuss equipment information, packaging and storage practices, and important tips for chocolate-making success. At the end of class, you’ll sample your handmade creations and take home the rest to share with family and friends. As a participant in this class, you will receive a CIA logo apron and a copy of a CIA cookbook to take back to your own kitchen.
CHINESE CUISINE TX Feb. 23, 9:30 a.m.–2:30 p.m., $250 Ethnically and culturally diverse, the people of China possess a love of food found only in a very few places. Chinese cuisine features unique foods and techniques, and this class will help you gain an understanding of its traditional—and sometimes unfamiliar—ingredients. You will explore the fundamental principles of Chinese cooking by discussing, preparing, and tasting a variety of iconic dishes such as wonton soup, pot stickers, and spring rolls, as well as such lesser-known specialties as red cooked pork belly, stewed chicken with shiitake and potatoes, and stir-fried shredded pancake. At the end of the class, you will enjoy a fantastic meal and discuss options and alternative preparations. As a participant in this class, you will receive a CIA logo apron and a copy of a CIA cookbook to keep.
“I absolutely loved CIA Favorites! I felt like I was on one of the new food shows. My favorite part was the homemade mozzarella, which I never would have thought I could make.” —Kym Duncan, Winnipeg, Canada
CIA FAVORITES NY Mar. 9, Mar. 23, Apr. 6, Apr. 20, Apr. 27 (Parent/Teen), May 11, June 1, or June 22; 9:30 a.m.–2:30 p.m., $250 CA Jan. 12, Mar. 2, or May 18; 9:30 a.m.–2:30 p.m., $250 TX Mar. 2, June 8, or Aug. 24; 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.
CLASSIC AND CONTEMPORARY SAUCES NY Mar. 9, Apr. 20, or June 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.
www.ciachef.edu/enthusiasts
Issue 15
TASTE 39
WEEKENDS AT THE CIA (cont.)
COOKIES AT HOME NY Mar. 9, Apr. 6, Apr. 27 (Parent/Teen), or June 1; 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 Apr. 27 (Parent/Teen), 9:30 a.m.–2:30 p.m., $250 CA June 8, 9:30 a.m.–2:30 p.m., $250 TX June 29, 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.
DID YOU KNOW…?
CREATIVE CUPCAKES (FORMERLY SIMPLY CUPCAKES)
NY Mar. 23, Apr. 20, Apr. 27 (Parent/Teen), or June 22; 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.
Gently blending—rather than “creaming”—your ingredients yields a soft and chewy cookie? Give this mixing technique a try with our classic chocolate chip cookie recipe, located on the insert.
NY Hyde Park, NY
40 TASTE
Issue 15
CA St. Helena, CA
TX San Antonio, TX 1-888-995-1699
NEW! THE DIABETES-FRIENDLY KITCHEN
GLUTEN-FREE BAKING
NY Mar. 23 or June 22, 9:30 a.m.–2:30 p.m., $250
NY Mar. 9 or Apr. 20, 9:30 a.m.–2:30 p.m., $250
If you have pre-diabetes or diabetes—or cook for others who do— now you’ll no longer have to choose between what’s good for you and what’s just plain good. In this class, you will get cooking tips and recipes that will improve your blood glucose control and reduce your risk for heart disease while still honoring your love of food. You will also learn how to set up a diabetes-friendly kitchen and make delicious and satisfying meals that meet the standards of both the American Diabetes Association and the chefs at The Culinary Institute of America!
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 student in this class, you will receive a CIA logo apron and a copy of a CIA cookbook to take home.
EVERYDAY GRILLING (FORMERLY GRILLING)
NY Mar. 23, Apr. 6, Apr. 20, May 11, June 1, or June 22; 9:30 a.m.–2:30 p.m., $250
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.
GLUTEN-FREE COOKING
TX Jan. 26 or June 22, 9:30 a.m.–2:30 p.m., $250
NY Mar. 23 or May 11, 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.
Pizza, pasta, stew, and pot pie! This may sound like a litany of foods you have to avoid on a gluten-free diet, but it’s really just a small sample of the terrific savory gluten-free recipes you’ll enjoy in this hands-on class. Just imagine having the freedom to make your own custom pizza; a soft, chewy pretzel; or a stick-to-yourribs quiche with a creamy filling and a flaky crust. We’ll show you how to make nearly any meal gluten-free. You’ll learn about what ingredients you can and can’t use in gluten-free cooking, how to spot the hidden gluten in food, and where to shop for gluten-free products. You can also look forward to gluten-free versions of dumplings and flour-based sauces such as béchamel and brown sauce.
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 Mar. 23 or May 11, 9:30 a.m.–2:30 p.m., $250 CA Mar. 2 or June 8; 9:30 a.m.–2:30 p.m., $250 TX Apr. 6 or Aug. 17, 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 student in this class, you will receive a CIA logo apron and a copy of a CIA cookbook 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 cooking; other dietary needs will not be addressed.
As a participant in this class, you will receive a CIA logo apron and a copy of a CIA cookbook to take home.
www.ciachef.edu/enthusiasts
Issue 15
TASTE 41
WEEKENDS AT THE CIA (cont.)
GOURMET MEALS IN MINUTES
HORS D’OEUVRE AT HOME
NY Mar. 9, Mar. 23, Apr. 6, Apr. 20, Apr. 27 (Parent/Teen), May 11, June 1, or June 22; 9:30 a.m.–2:30 p.m., $250
NY Mar. 23 or June 1, 9:30 a.m.–2:30 p.m., $250
CA Apr. 27 or Aug. 10, 9:30 a.m.–2:30 p.m., $250 TX Jan. 19 or Apr. 13, 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.
HEALTHY COOKING AT HOME NY Mar. 23, Apr. 20, Apr. 27 (Parent/Teen), May 11, or June 22; 9:30 a.m.–2:30 p.m., $250 CA June 17, 9:30 a.m.–2:30 p.m., $250 TX Mar. 16, 9:30 a.m.–2:30 p.m., $250 Who says food can’t be nutritious and delicious? This class will show you how to create mouthwatering dishes with sophisticated appeal sure to satisfy health-conscious folks and skeptics alike. You will learn about current health and wellness issues as well as ingredients and cooking techniques you can use to build a healthier you. After reviewing the menu of our flavorful seasonal recipes, you’ll be eager to head right into the CIA kitchen to prepare them. Healthy cooking never tasted so good!
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.
AN INDIAN FEAST NY Mar. 9 or June 1, 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.
As a participant in this class, you will receive a copy of a CIA cookbook, along with a CIA logo apron to take home.
NY Hyde Park, NY
42 TASTE
Issue 15
CA St. Helena, CA
TX San Antonio, TX 1-888-995-1699
ITALIAN COOKING AT HOME
SEASONS IN THE WINE COUNTRY
NY Mar. 9, Mar. 23, Apr. 20, Apr. 27 (Parent/Teen), May 11, June 1, or June 22; 9:30 a.m.–2:30 p.m., $250
CA Feb. 2 or Apr. 6, 9:30 a.m.–2:30 p.m., $250
CA Apr. 6 or Aug. 10, 9:30 a.m.–2:30 p.m., $250 TX Feb. 9 or June 1, 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 Jan. 12, 9:30 a.m.–2:30 p.m., $250 TX Mar. 9, 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.
“I really enjoyed Italian Cooking at Home. I plan on attending more classes and have told several of my friends about the CIA. Thank you for providing a great opportunity for food enthusiasts.”
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.
NEW! SEASONS IN THE WINE COUNTRY—THE DESSERTS CA June 8 or Aug. 10; 9:30 a.m.–2:30 p.m., $250 What makes the desserts of California wine country so special? Maybe it’s the fresh, seasonal ingredients and innovative variations on classic dishes. Consider a lemon-glazed pound cake enhanced with rose water strawberries. Or, a flourless chocolate cake served with dried cherry-cabernet reduction sauce. These are just two examples of the unique desserts you can make in this class showcasing the fresh, seasonal flavors of the Napa Valley. Through step-by-step chef demonstrations and hands-on learning, you’ll discover how to create these elegant specialties in your own home kitchen.
SHARPENING YOUR KNIFE SKILLS NY Mar. 9, Apr. 6, May 11, or June 22; 9:30 a.m.–2:30 p.m., $250 TX Aug. 3, 9:30 a.m.–2:30 p.m., $250 Professional chefs agree…the number one tool in the kitchen is a quality knife. And since knives provide the foundation for good food, it’s essential for every cook to understand how to get the most from this indispensable implement. In this all-important class, you’ll learn all about knife selection, maintenance, and usage. You’ll also discuss and practice proper knife care, knife handling and safety, and knife cuts. From creating a dice to producing a chiffonade, you’ll gain the skills you need to take your cooking to the next level. As a participant in this class, you will receive a copy of a CIA cookbook, along with a CIA logo apron to take home.
—Patricia A. Sargent, Corpus Christi, TX
www.ciachef.edu/enthusiasts
Issue 15
TASTE 43
WEEKENDS AT THE CIA (cont.)
SOUPS FOR ALL SEASONS
UNDER THE SEA
(FORMERLY SOUPS)
NY Mar. 23, Apr. 20, or May 11; 9:30 a.m.–2:30 p.m., $325*
NY Apr. 6, 9:30 a.m.–2:30 p.m., $250 TX May 18, 9:30 a.m.–2:30 p.m., $250 What could be more comforting than a bowl of homemade soup? Whether it’s a clear broth, creamy purée, chunky gumbo, or ribsticking chowder, there’s a soup to suit every season and nearly every occasion. Plus, soup preparation provides essential culinary lessons, from flavor development to seasoning. In this class, you’ll learn the fundamental techniques and characteristics of various soup categories as you prepare a selection of satisfying bowls based on a variety of meats, legumes, and seasonal vegetables. As a participant in this class, you will receive a CIA logo apron and a copy of a CIA cookbook to take home.
NEW! SOUTH OF THE BORDER—MEXICAN FAVORITES NY Mar. 9, Apr. 6, May 11, or June 22; 9:30 a.m.–2:30 p.m., $250 Take a culinary tour of Oaxaca, Yucatán, Bajío, and the Gulf of Mexico in this one-day exploration of Mexican cuisine, one of the most dynamic and flavorful in the world. With an easy and fun approach, our chef will introduce you to the authentic cooking techniques, ingredients, and flavor profiles of Mexico. You’ll learn how to cook with chiles and other native ingredients while preparing traditional dishes such as enchiladas, pollo pibil, fish Veracruzana-style, salsas, guacamole, handmade tortillas, and other Mexican comfort foods. As a participant in this class, you will receive a CIA logo apron and a copy of a CIA cookbook to take home.
SPAIN AND THE WORLD TABLE NY Mar. 23, Apr. 6, Apr. 20, Apr. 27 (Parent/Teen), May 11, or June 1; 9:30 a.m.–2:30 p.m., $250 CA Feb. 2, Apr. 27, or May 18; 9:30 a.m.–2:30 p.m., $250
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. *Cost of this course includes $250 for tuition and $75 for fish and seafood items fabricated in class.
VEGETARIAN CUISINE NY Mar. 23, Apr. 20, May 11, or June 22; 9:30 a.m.–2:30 p.m., $250 TX Feb. 2 or May 11, 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.
TX Jan. 12 or June 15, 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 a CIA cookbook to take home.
NY Hyde Park, NY
44 TASTE
Issue 15
CA St. Helena, CA
DID YOU KNOW…? White asparagus is more costly than green due to the laborintensive method of farming? To prevent photosynthesis and the resulting green color from occurring, it must be kept covered in dirt as it grows. Learn more on page 18.
TX San Antonio, TX 1-888-995-1699
CIA SAMPLINGS Experience Our All-New Format! In these new, interactive demonstration-style classes, your CIA chef-instructor will focus on a specific culinary subject and show you different applications by producing several dishes. You’ll learn new techniques as you watch tasty dishes come together right before your eyes—and you may even be invited to jump in to help! And at the conclusion of class, you’ll enjoy a tasting of the delectable dishes prepared.
NEW! EGGS-TRAORDINARY COOKING CA Mar. 23, 10:30 a.m.–12:30 p.m., $95 Experience the versatility of an ingredient that has inspired chefs the world over—the humble egg. In this class, you’ll learn techniques for poaching and beyond as we discover the unique capabilities eggs have to offer. Be prepared to break out of the eggs-for-breakfast-only rut and take them into prime time!
NEW! GREAT GRAINS CA May 4 or May 25, 10:30 a.m.–12:30 p.m., $95 You’ve probably heard how beneficial it is to fill your diet with whole grains, but how do you go about preparing them? Our chef will demonstrate how you can creatively use a few of the more than 8,000 different species of grains in your everyday life. With so many grains to choose from, you’ll never run out of exciting new ways to round out your plate with goodness.
NEW! GRILLING SECRETS CA Aug. 3, Aug. 17, or Aug. 31; 10:30 a.m.–12:30 p.m., $95 Have you ever put a beautiful piece of food on the backyard barbecue only to have a good portion stick to the grill? Leave those days behind, and come learn the simple yet crucial techniques every grill master knows. Our chef-instructor will show you how to create perfect crosshatch marks; a crisp, flavorful exterior; and a moist, delicious interior on all your favorite grilled foods.
NEW! SPICE IT UP! CA June 15 or June 29, 10:30 a.m.–12:30 p.m., $95 There are so many different spices out there, from so many different countries, that it can sometimes feel a bit overwhelming. Not to worry; this class will introduce you to the wonderful world of flavor that lies right at your fingertips! In just a few hours with our chef, you’ll discover fun and creative ways to use spices to add zest and interest to any dish.
NEW! TOTALLY HERBALICIOUS CA Apr. 13, 10:30 a.m.–12:30 p.m., $95
THE LAST OF THE HANDS-ON SAMPLINGS… We’re finishing up the former demonstration-with-hands-oncooking format of CIA Samplings with these three offerings: • Hot Latin Cooking (January 19) • Glorious Foods of Greece (February 9 or February 23) View the courses at www.ciachef.edu/enthusiasts and register today!
www.ciachef.edu/enthusiasts
If you’ve been thinking of growing your own herbs, or have ever wondered when to use dried herbs versus fresh, this is the class for you! Herbs are a wonderful way to add new dimensions of flavor to your cooking and baking. And they’re invaluable if you want to reduce the salt or fat in your favorite recipes without sacrificing flavor. Let our chef show you how to make the most of these fragrant, tasty culinary plants.
Issue 15
TASTE 45
WINE AND BEVERAGE EXPLORATIONS
Decisions, Decisions… A rich Pinot Noir…an easy-drinking craft beer…whatever you choose, beverages can take a meal from everyday to something truly special. But because the world of wines and beverages is so diverse, questions abound. Red or white? California or New Zealand? Beers can really be paired with food? Gaining an understanding of the basics and the nuances—yes, glassware does make a difference—can elevate your enjoyment of the dining experience. That’s what the 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 introduce you to wines and beverages from around the world and give you the foundation of knowledge to choose the right ones for any occasion.
46 TASTE
Issue 15
1-888-995-1699
NEW! FOOD AND BEER PAIRING
A JOURNEY INTO SENSORY AWARENESS—FOOD AND WINE PAIRING
NY June 22, 3–5:30 p.m., $125 Move over wine…beer can pair with food just as well! In this class, you will explore the different styles of beer and how to choose a beer to pair with what you are eating. The class will start with a discussion of why and how beer pairs with various dishes. Then, you’ll take part in a sensory evaluation of beer and a tasting of cheese and other foods that will allow you to discover your favorite food and beer pairings.
FOOD AND WINE PAIRING 101 NY Apr. 6, 3–5:30 p.m., $125 Join us as we explore the fundamentals of marrying wine with food. Whether the goal is to complement or contrast flavors, you will learn how to select the best wine for a meal. The day begins with a lecture on food and wine pairing basics and concludes with a wine and cheese tasting where you can practice the principles learned in class. As a participant in this class, you will receive a copy of the CIA’s WineWise.
NEW! AN INTRODUCTION TO BEER NY May 11, 3–5:30 p.m., $125 With more than 1,900 breweries in the United States, the beer world is more complex than ever before. Ale, lager, Porter, lambic, and black IPA are some of the styles of beer that people are enjoying. In this class, you will explore how beer is made, discuss the different styles of beer, and learn about craft brewers and imported beer. You’ll also enjoy a guided sensory evaluation of beers from around the world, along with some light snacks.
AN INTRODUCTION TO WINE NY Mar. 9 or Apr. 20, 3–5:30 p.m., $125 The complex world of wine can be intimidating—even overwhelming—but after completing this course, you will feel much more knowledgeable about and comfortable with this fascinating subject. Through discussions and guided tastings, you will explore wine topics ranging from the grape varietals of the world to the type of vessel used to ferment wine. As a participant in this class, you will receive a copy of the CIA’s WineWise.
CA Jan. 27, Feb. 24, Mar. 24, Apr. 28, May 19, June 23, July 28, or Aug. 18; 1:30–4 p.m., $95 Finding the best food and wine combinations seems like a mysterious process that intimidates many of us. In this class, award-winning chef/educator John Ash (see page 31) will start you off with the basics of food and wine pairing and talk about personal taste. You’ll then discuss some simple and effective formats for how to bring food and wine together harmoniously. Chef Ash likes to say that “It’s not rocket science,” and, in fact, having a simple framework to use to evaluate flavor makes it pretty easy. This is an interactive class for beginners as well as worldly wine aficionados in which you’ll taste food and wine and discover the dynamics of their interaction.
TASTING WINE LIKE A PRO—GETTING STARTED CA Jan. 5, Feb. 2, Mar. 2, Mar. 30, Apr. 27, May 11, June 1, June 15, June 29, Aug. 3, Aug. 17, or Aug. 31; 10 a.m.–12:30 p.m., $95 How do wine professionals approach a glass of wine? Winemakers, restaurant sommeliers, merchants, critics, judges, and other professionals all use common techniques when tasting wine. Learn firsthand how you can do the same! During this class, you’ll learn proper tasting techniques, important wine attributes to note, and fundamental aromas and tastes that determine quality in wine. You’ll be tasting like a pro in no time flat!
TASTING WINE LIKE A PRO—THE CLASSIC GRAPES CA Jan. 19, Apr. 13, June 22, or Aug. 10; 10 a.m.–12:30 p.m., $95 It’s estimated that there are more than 5,000 different wine grape varieties growing around the world, but only about a dozen have risen to a status of being considered great. During this class, you’ll explore the basic profile of some of the world’s finest grapes. You’ll taste and understand the terms and vocabulary commonly used to describe these varieties loved around the world. Some grapes make better wine than others…come discover why!
TASTING WINE LIKE A PRO—GRAPE DISCOVERIES (FORMERLY NEW KIDS ON THE BLOCK)
CA Mar. 9 or June 8, 10 a.m.–12:30 p.m., $95 Many great wines around the world have only been known to the locals who grow the fruit and make the wines. But times are changing! Quality winemaking is at an all-time high, and there are dozens upon dozens of grape varieties that are capturing the imagination of winemakers, sommeliers, importers, and consumers alike. Join us to taste and discover some of our favorite and trendsetting “new kids on the block.”
PLEASE NOTE: Wine and Beverage Explorations classes are open to students 21 years or older. NY Hyde Park, NY
CA St. Helena, CA
www.ciachef.edu/enthusiasts
TX San Antonio, TX Issue 15
TASTE 47
WINE AND BEVERAGE EXPLORATIONS (cont.)
TASTING WINE LIKE A PRO—THE WINEMAKER’S MAGIC
WINE LOVERS BOOT CAMP—TASTE LIKE A PRO
CA Feb. 16, May 25, July 6, or Aug. 24; 10 a.m.–12:30 p.m., $95
CA Jan. 10–11, Feb. 14–15, or June 20–21; 9 a.m.–4 p.m.,* $895
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!
Brawny or delicate? Buttery or spicy? Grassy or oaky? If you’ve always been a little mystified by how professionals describe and compare wines, you’re not alone. This class is all about showing you how to put wine into words, by applying the same systematic process for tasting, evaluating, and remembering wines that the pros use.
WINE LOVERS BOOT CAMP—BECOME WINE WISE (FORMERLY BASIC TRAINING)
CA Jan. 14–18 or May 20–24, 9 a.m.–4 p.m.,* $2,195 Get ready for five fun-filled days that will take your wine knowledge to new heights and kick-start your exploration of the fascinating world of grape varieties, terroir, winemakers, and, above all, flavor. In the company of fellow wine aficionados and with the expert guidance of the CIA’s wine faculty, you will elevate your enjoyment of wine as a regular part of your lifestyle. You will get to know the personalities of the wines made from the world’s major white and red wine grapes. You’ll also walk in the vineyards and visit a winery to understand the impact of “place” on a wine and discover how winemakers influence a wine’s style, flavor, and price. And through guided professional-style tastings, you will learn how to evaluate a wine and explore the basic principles of successful wine and food pairing.
You will learn everything from tasting techniques to the quality characteristics of wine, whether it’s one of the world’s classic grape varieties or “the next big thing.” Engaging all of your senses, you’ll taste and experience the personalities and profiles of the world’s classic white and red grape varieties and learn how to describe the wines made from them. Along the way, you’ll discover how the choices made by winemakers—such as the fermentation method and the way the oak barrels are used—impact a wine’s flavor. You’ll come away from this Boot Camp with the tools you need to purchase, taste, and enjoy wine as you never have before. *Your CIA Boot Camp program includes a dining experience in one of our on-campus restaurants Please note: This class is open to students 21 years and older. Please see page 49 for dress code.
To wrap up your adventure, you and your fellow Boot Campers will even prepare a delicious meal and pair each course with wines to enjoy together and celebrate your newfound knowledge and achievement. *Your CIA Boot Camp program includes a dining experience in one of our on-campus restaurants Please note: This class is open to students 21 years and older. Please see page 49 for dress code.
“I thoroughly enjoyed Tasting Wine Like a Pro. The instructor was able to make something complicated like wine easy to understand. He definitely helped me learn how to taste all different wines and sound like I know what I’m talking about. It was well worth it!” —Meredith Bledsoe, Seattle, WA
NY Hyde Park, NY
48 TASTE
Issue 15
CA St. Helena, CA
TX San Antonio, TX 1-888-995-1699
WINE LOVERS BOOT CAMP—WINE AND DINE CA Feb. 6–8, 9 a.m.–4 p.m.,* $1,325 Is wine and food pairing an art or a science? It’s both! While successful pairings are in part a matter of personal taste and experience (the art), there are also principles, techniques, and physiological realities behind them (the science). Wine and food are meant for each other, and in this interactive course, you’ll discover why some marriages are magical and others…not so much. You will learn how to identify, evaluate, and make the most of the unique flavors, textures, and aromas of a variety of wines and foods. And you’ll hear how variables such as cooking methods, flavor profiles (for example, which wines go best with Mexican/Thai/Mediterranean food?), and tastes like saltiness, sweetness, and bitterness affect the success of a pairing. Most important, you’ll return home with the skills and confidence you need to create satisfying—and oftentimes surprising—matches, whether for dinner, your next party, a picnic, or just your own pure enjoyment. *Your CIA Boot Camp program includes a dining experience in one of our on-campus restaurants Please note: This class is open to students 21 years and older. Please see below for dress code.
CAREER DISCOVERY—THE PROFESSIONAL WORLD OF WINE CA Feb. 11–14 or May 6–9, 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.
“We enjoyed Wine Lovers Boot Camp tremendously. The class was well-organized and informative, the instructors were very knowledgeable, and other members of the class were fun to get to know.” —Mike and Pam Waldron, Dallas, TX
www.ciachef.edu/enthusiasts
Dress Code for Wine Lovers Boot Camps and Career Discovery 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.
Issue 15
TASTE 49
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 world-famous 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.
Rissole (Stuffed Crispy “Ravioli” Snacks) from A Tavola! Recipes and Reflections on Traditional Italian Home Cooking
50 TASTE
Issue 15
1-888-995-1699
NEW! CLASSIC COMFORT FOODS— SWEETS AND TREATS TX Mar. 16, 10 a.m.–noon, $39.95 When it comes to comfort food, you can’t forget all those tasty desserts! From chewy chocolate chip cookies and moist cupcakes to fruit-laden cobblers and buttery baklava, you’re sure to enjoy our assortment of yummy treats from your youth.
NEW! CLASSIC COMFORT FOOD, THE CIA WAY TX Feb. 23, 10 a.m.–noon, $39.95 Comfort food has never tasted better! Come explore favorite memory-evoking dishes from your childhood like crispy buttermilk fried chicken, hearty meat loaf, and decadent macaroni and cheese—all with a CIA twist. Of course, you’ll pair our recipes with classic side dishes like mashed potatoes and gravy.
NEW! FIRST OF THE SUMMER SEASON FINDS TX June 1, 10 a.m.–noon, $39.95 You’ve foraged the summer farmers’ market in search of flavorful ingredients; now you want to know what to do with your tasty finds. Come watch this chef demonstration to learn some simple recipes and techniques perfect for your ripe summer goodies. Since it’s outdoor cooking season, expect to see grilled items such as tomatoes, flatbreads, and kebabs.
NEW! SPRING SALADS AND SANDWICHES TX May 18, 10 a.m.–noon, $39.95 It may just be the perfect springtime lunch—a salad and sandwich! Our chefs are ready to show you how to make the most of spring’s bounty of greens in a delicious demonstration of classic and contemporary salads such as frisée with olive oil-poached egg and lardons. You’ll also discover the crowd-pleasing Croque Monsieur (a.k.a., grilled ham and cheese sandwich).
NEW! SPRING SOUPS AND SIDES TX Apr. 27, 10 a.m.–noon, $39.95 Each spring, nature gives us a fresh bounty of ingredients to use to enhance our recipes. In this spring-inspired demonstration, you’ll experience some of the best the season has to offer. From roasted asparagus with truffle oil to cream of tomato soup, you’ll sample first-of-the-season dishes that create wonderful sides for any meal.
“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.” —Sharon Andrews, San Antonio, TX
NY Hyde Park, NY
CA St. Helena, CA
www.ciachef.edu/enthusiasts
TX San Antonio, TX Issue 15
TASTE 51
Creating Comforting Home-Cooked Meals
Our New Mediterranean Cookbooks Show You How! If you ask any group of Americans to name their favorite comfort foods, you just know pasta and Italian food are going to be on the list. What’s not to love? Here at the CIA, we’re also huge fans of the other cuisines hailing from the Mediterranean, and that’s why we’re bringing you Mediterranean Cooking and Pasta: Classic and Contemporary Pasta, Risotto, Crespelle, and Polenta Recipes. Throughout their pages, you’ll find authentic, flavorful dishes from the region that you can prepare in the comfort of your own home kitchen for years to come.
52 TASTE
Issue 15
1-888-995-1699
Recipe This is a classic bistro salad that you will love from the first bite. The slightly bitter frisée pairs really well with the smoky, salty bacon, and the crunchy texture of both components is set off by the unctuous soft yolk of the olive oil-poached egg. The egg can be cooked to your liking, but the salad is at its best when the yolk is runny.
Frisée Salad with Olive Oil-Poached Egg and Lardons Makes 6 servings
6 ounces pancetta or smoked bacon, cut into lardons (about 1⁄4 inch by 1⁄4 inch by 2 inch pieces) 3 shallots, thinly sliced 2 tablespoons champagne vinegar 1⁄2 cup olive oil 6 large eggs 3 heads frisée, washed and thoroughly dried Salt, to taste Freshly ground black pepper, to taste 1⁄2 cup diced tomato 1 tablespoon finely chopped chives
In a small sauté pan over medium heat, cook the pancetta until crispy, about 3 minutes. Transfer the pancetta to paper towels to drain, and reserve. Add the shallots to the pan and cook until translucent and tender, about 4 minutes. Remove the shallots and reserve. Add the champagne vinegar to the pan and increase the heat to high. Bring the vinegar to a boil and immediately remove the pan from the heat. Add the shallots back to the pan of hot vinegar. In another sauté pan, heat the olive oil over medium heat until hot but not smoking. Break one egg into the oil and constantly spoon the hot oil over the top of the egg to poach it. Cook each egg until the white is opaque but the yolk is still soft, about 2 minutes. Reserve the cooking oil and hold the eggs in warm water while you dress the salad. Place the frisée in a bowl and toss with the shallot-vinegar mixture. Add the lardons and season with salt and pepper. Divide the salad among six plates, top each with a warm egg, and drizzle with some of the warm cooking oil. Sprinkle some diced tomatoes and chives on top. Source: The CIA’s Mediterranean Cooking
www.ciachef.edu/enthusiasts
Issue 15
TASTE 53
Recipe This pasta sauce is meant to be quite spicy, so feel free to adjust the quantity of chiles to suit your taste.
Penne with Spicy GarlicTomato Sauce Makes 6 servings
1 pound dried penne 6 tablespoons extra virgin olive oil 4 small dried red chiles, crushed 3 garlic cloves, minced or thinly sliced 1 can (28 ounces) whole San Marzano tomatoes*
Bring a large pot of salted water to a boil over high heat. Add the penne and stir to submerge and separate the pasta. Cook uncovered until just tender (al dente), 8 to 9 minutes (check the cooking time for your pasta). While the pasta is cooking, heat the oil in a 4-quart Dutch oven over medium heat. Add the dried chiles and garlic and stir to coat them with oil. Sauté over low heat, stirring often, until the garlic is just starting to turn color, about 3 minutes. Add the tomatoes with their juices and simmer the sauce, uncovered, until it is very flavorful and the tomatoes are “sweet,” about 25 to 30 minutes. Use a wooden spoon or a potato masher to break up the tomatoes while the sauce simmers. Drain the pasta in a colander. Shake well to remove any water clinging to the pasta. Add the drained pasta to the sauce and toss them together until the pasta is evenly coated. Serve at once on warmed pasta plates. *Chef’s note: If San Marzano tomatoes are not available, you can substitute with any whole tomatoes. Source: The CIA’s Pasta: Classic and Contemporary Pasta, Risotto, Crespelle, and Polenta Recipes
54 TASTE
Issue 15
1-888-995-1699
Recipe Popular in Greece and Turkey, this sweet and crispy dessert is traditionally made with buttery phyllo dough, nuts, spices, and honey. This delicious adaptation uses agave nectar instead of honey to cut down on the sweetness, and gets an extra boost of flavor from dried cherries, apricots, pears, hazelnuts, and pistachios. To keep the phyllo dough from drying out while you prepare the baklava, spread a sheet of plastic wrap on the countertop and place the phyllo on top of the sheet. Then, cover it with another sheet of plastic wrap. You can just pull the top sheet of plastic wrap aside when you’re working with it. Keep in mind that the edges of the dough typically dry out first, so it’s best to butter from the outside in.
Preheat the oven to 325 degrees F.
Baklava Makes approximately 120 1-inch pieces 1⁄4
cup pistachios, toasted and chopped cup hazelnuts, toasted and chopped 1⁄4 cup sun-dried cherries, cut into rough dice 1⁄4 cup sun-dried pears, cut into rough dice 1⁄4 cup dried apricots, cut into rough diced 12 sheets phyllo dough 1 cup clarified unsalted butter* 1 cup agave nectar 1⁄4 cup rose water 1⁄4
In a bowl, mix together the pistachios, hazelnuts, cherries, pears, and apricots. Lay a sheet of phyllo on your countertop and brush it with clarified butter. Place another layer of phyllo on top and brush it with clarified butter. Place the phyllo in the bottom of a halfsheet pan (13" x 18"). Sprinkle with a light layer of the nut and fruit mixture and then drizzle with about 1⁄4 cup of the agave nectar. Repeat this layering until all of the ingredients are used and the phyllo is the finishing layer. Press down on the baklava using a sheet of plastic wrap so that it doesn’t stick to your hands, and then refrigerate for 30 minutes. Using a sharp knife, lightly score the phyllo into square- or diamond-shaped pieces approximately 1 inch across so that when it is baked it will be easier to cut. Combine the remaining 3⁄4 cup agave nectar and the rose water and drizzle the baklava with 1⁄2 cup of the mixture. Bake in the oven until golden and crisp, about 20 minutes. Cool, cut, and serve. If desired, drizzle additional syrup on top. *Chef’s note: Although it is extra work to make clarified butter, it is important to use clarified butter in this recipe so that the dough doesn’t get soggy from the milk solids. Melt 11⁄4 cups unsalted butter over medium heat and allow the butter to come to a gentle simmer. Soon the milk solids will start to float to the top of the butter. Scoop off as much of the milk solids as possible so that you are just left with the butterfat. Allow the butter to cool to room temperature before using. Source: The CIA’s Mediterranean Cooking
www.ciachef.edu/enthusiasts
Issue 15
TASTE 55
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.
Corn Chowder with Green Chiles and Monterey Jack from The Culinary Institute of America Cookbook
56 TASTE
Issue 15
1-888-995-1699
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.
Issue 15
TASTE 57
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.
58 TASTE
Issue 15
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.
1-888-995-1699
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 64.
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.
Issue 15
TASTE 59
BOOKS AND DVDs (cont.)
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 64), 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 The Diabetes-Friendly Kitchen cookbook (above) and class (page 41) for tips on preparing delicious and nutritious meals perfect for diabetic diets.
60 TASTE
Issue 15
1-888-995-1699
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.
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.
COMING MAY 2012! MEDITERRANEAN COOKING $34.99 Mediterranean Cooking embraces the region’s most well-known ingredients, cooking methods, and flavor profiles, “puts them in a big stock pot,” and stirs. The book features more than 100 all-new, beautiful full-color photographs and 175 mouthwatering recipes that combine the Mediterranean flavor profile in delicious ways. The recipes also feature detailed information to educate readers in an approachable way about the variety of techniques and flavors in the book so they can incorporate them into their home menus.
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
Issue 15
TASTE 61
BOOKS AND DVDs (cont.)
THE NEW BOOK OF SOUPS $35 With more than 160 new and improved recipes, The New Book of Soups is the home cook’s ultimate guide for the preparation of delicious soups and stews. This latest edition contains all the recipes you’ve come to enjoy from the original Book of Soups, plus 30 brand-new recipes and more than 130 new fullcolor photographs. Chapters on stews as well as shopping for soup ingredients (a valuable resource for planning your trip to the market) have also been added. In addition to the broad assortment of recipes, additional details include the fundamentals of soup-making and helpful guidelines for preparing broths, hearty soups, stews, cream soups, puréed soups, bisques and chowders, and even cold soups. The New Book of Soups also offers serving suggestions and recipes for the perfect soup accompaniments such as focaccia, breadsticks, popovers, olive bread, buttermilk biscuits, sage dumplings, and vegetable chips. The recipes in this book are perfect for bringing back the familiar foods of childhood (cream of tomato) or introducing you to an unexplored cuisine (leblebi or soto ayam).
ONE DISH MEALS $35 One Dish Meals is an invitation to cook simply and cook well all year round. This book will take you on a culinary journey to sample the hearty and filling fare enjoyed at family tables around the world, including traditional favorites like curries, noodle pots, egg dishes, moussaka, and pizzas. Simmer a soup at the back of your stove as a way to try your hand at the relaxed pace of one dish cooking…or try simple suppers made in the skillet or wok when your schedule is more hectic. Then, compose rich and savory braises and stews meant for taking the chill out of winter’s bite…or choose one of the sandwiches or salads bursting with bold flavors when the weather turns balmy. With more than 150 kitchen-tested recipes to choose from, you’ll always find the perfect one dish meal.
62 TASTE
Issue 15
NEW! PASTA: CLASSIC AND CONTEMPORARY PASTA, RISOTTO, CRESPELLE, AND POLENTA RECIPES $29.99 The ultimate resource for pasta lovers is here! In this collection of irresistible recipes, you’ll find a huge variety of pasta dishes from real born-and-bred Italian chefs. Pasta covers the basics and beyond with master recipes for making your own fresh egg pasta by hand or machine, as well as reliable guidance on getting the most out of storebought fresh and dried pastas. Throughout the book, stunning full-color photography offers both inspiration and visual guidance. The recipes include innovative pasta dishes for every season and occasion, from light and summery pasta salads to hearty meat sauces, lasagnas, and more. But there’s more than just pasta here. The book also includes recipes for crespelle (Italian crêpes), risotto, gnocchi, and polenta dishes, offering a wide range of both traditional and contemporary Italian dishes. Organized by season, the book is jam-packed with inventive, foolproof recipes perfect for any time of year.
COMING MARCH 2012! PRESERVING $19.99 Preserving the harvest has been a proud tradition of home cooks across America. Now you can practice the craft in your own kitchen using tools and techniques from the experts at The Culinary Institute of America. Preserving provides detailed, fully illustrated explanations that help beginners understand all the basic techniques and offers experienced preservers inspiring new recipes and expert advice on harvesting produce, shopping seasonally, and other essential topics. This go-to resource is illustrated with full-color photography throughout; includes approximately 65 recipes for pickles, jams, marmalades, condiments, and dried foods; and features storage information for every type of preserved food.
1-888-995-1699
THE PROFESSIONAL CHEF, NINTH EDITION $75 $49.95 iPad edition (available on iTunes or https://www.inkling.com/store/professionalchef-cia-9th/) Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef® is the classic kitchen reference for many of America’s top chefs. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques. The new edition also offers a global perspective and includes essential information on nutrition, food and kitchen safety, equipment, and product identification. Basic recipe formulas illustrate fundamental techniques and guide cooks clearly through every step, from mise en place to finished dishes. Covering the full range of modern techniques and classic and contemporary recipes (nearly 900 total), this is the essential reference for every serious cook.
SEASONS IN THE WINE COUNTRY $27.50 Let the expert chefs of the CIA lead you through the unique seasonal flavors of California wine country. Taste the freshness of spring in lemon-glazed pound cake with rose water strawberries. Sweet white corn soup with crab and chive oil is summer’s color and heat in a bowl, and Cabernet-braised short ribs with Swiss chard and orecchiette is the perfect slow-cooker, stick-to-your-ribs supper for a chilly winter Sunday. With simple step-by-step instructions from the world’s foremost culinary authorities, you’ll soon be cooking like a seasoned chef. Seasons in the Wine Country includes primers on culinary techniques and equipment, information on wine varieties from rosé to Cabernet, and suggestions for pairing each meal with a complementary wine. Eat, drink, and cook the good life with this exciting release.
SPAIN AND THE WORLD TABLE $35 Spain and the World Table brings the excitement, passion, and innovation of Spanish cooking right into your home kitchen. Award-winning cookbook author Martha Rose Schulman joins the CIA in presenting 125 accessible recipes, from Manchego cheese and potato croquettes with quince sauce to escabeche of halibut with a “salsa” of Marcona almonds, raisins, and Serrano ham. With stunning full-color photography, lively explorations of the country’s distinct culinary regions, and chefs’ techniques for cooking with classic Spanish ingredients such as wine and sherry, cheese, olives, olive oil, and salt cod, Spain and the World Table is an essential addition to any cook’s library.
VEGETABLES $40 The award-winning CIA Vegetables book is a compilation of comfortable favorites and intriguing new presentations that will appeal to everyone from the seasoned vegetable aficionado to someone who is just beginning to explore the vegetable kingdom. You’ll learn how to select vegetables like a professional, whether you’re buying a daily staple like onions or broccoli, or trying something new like collards or okra. Vegetables will get you off to a good start with a comprehensive chapter filled with information about specific vegetables arranged from A to Z, as well as charts, tips, and tricks you can use to add a personal touch to every dish. With the more than 170 recipes you’ll find in Vegetables, you’re sure to find just the right dish for the occasion—a simple supper for a busy weeknight, slow-simmered braises for chilly autumn weather, or elegant appetizers and sautés for a special dinner.
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.
www.ciachef.edu/enthusiasts
Issue 15
TASTE 63
BOOKS AND DVDs (cont.)
WINEWISE
CAKE ART
$29.95 WineWise gives you the knowledge and confidence you need to get more enjoyment out of wine. It shows you how to get past conventional wisdom and wine snobbery, broaden your wine horizons, and find delicious, affordably priced bottles that make everyday meals more pleasurable.
$24.95 Cake decorating isn’t just for professionals. You too can create 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.
The book is peppered with tips and advice that you’ll find nowhere else—surprising insights that encourage you to step off the beaten path and explore all that the world of wine has to offer. To help you in your journey, the authors offer their own personal lists of great “WineWise” bargains—more than 650 mostly $15-and-under bottles from around the world. With this cornucopia of terrific choices and savvy guidance, WineWise gives you everything you need to boost your wine IQ and get more pleasure out of every bottle you drink.
DVDs BEST OF CULINARY BOOT CAMP $19.95 Whether you’re just thinking about taking your first Boot Camp program or you’re a seasoned veteran eager to revisit the excitement and camaraderie of the CIA kitchens, you’ll want to own Best of Culinary Boot Camp. It’s a 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! Haven’t had enough of the Boot Camp experience? Check out our cookbook on page 59!
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. Featuring the decorating insights of Chefs Kate Cavotti and Alison McLoughlin of the prestigious CIA baking and pastry arts faculty, the Cake Art DVD will give you the skills you need to create amazing cakes and cupcakes for all your special events.
GLUTEN-FREE BAKING $24.95 Following the successful release of his Gluten-Free Baking book (page 60), Chef Richard Coppedge now offers step-bystep advice in this companion DVD. Employing Chef Coppedge’s five flour blends, you will learn to make delicious baked goods using alternatives to gluten. You’ll also learn to prepare molten lava cakes, 1-2-3 cookie dough, pizza crust, pancakes, pie dough, and bagels. And you will even discover the secret to thickening soups and sauces using gluten-free roux. Highlights of the DVD include in-depth explanations of gluten-free flour blends, hands-on demonstrations of selected recipes, and tips on flour-blend handling and storage.
DOWNLOAD YOUR FAVORITE CELEBRITY CHEF Have you ever wondered what it takes to make it to the top of the culinary world? Let some of the CIA’s most famous graduates tell you in their own words. In our podcast series “Insight from the Inside,” Iron Chefs Cat Cora and Michael Symon, Top Chef Just Desserts judge Johnny Iuzzini, the Food Network’s Anne Burrell, and others share their secrets for success in the professional kitchen. Give your cooking a dash of inspiration—visit www.ciachef.edu/podcasts.
64 TASTE
Issue 15
1-888-995-1699
State of the art.
Through eight editions and with more than a million copies sold, The Professional Chef is a classic and essential kitchen reference for both professionals and serious home cooks. On sale now, this completely revised and updated spectacular new edition includes nearly 900 recipes, more than 800 photos, plus new sections on seasonality and sustainability, barbecuing, sous-vide cooking, and plated desserts, to name a few. For the ďŹ rst time ever, The Professional Chef is also available for the iPad as a revolutionary digital cookbook that sets the standard for high-end consumer, professional and educational culinary products.
Some of the features for the digital edition include: s TECHNIQUE VIDEOS s 2ECIPE SLIDESHOWS s 0RODUCT )$ 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
Issue 15
TASTE 65
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.
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—www.ciachef.edu/visitors/hp/stay.asp • St. Helena, CA—www.ciachef.edu/visitors/gs/stay • San Antonio, TX—www.ciachef.edu/visitors/sanantonio/stay.asp Photography: Roger Ball, Keith Ferris, Ben Fink, Kristen Loken, Phil Mansfield, Chas McGrath, Anne Rettig, Francesco Tonelli, David Wakely, Weldon Owen Publishing, 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.
CIA Locations
The Perfect Blend Cook like the professionals do—add a Vitamix from the CIA™ Professional Series to your home kitchen.
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
www.vitamix.com/Home
Printed in the USA on environmentally responsible and sustainable paper with fiber originating from well-managed forests meeting SFI wood-procurement standards. Please help reduce waste and support the Earth’s precious resources by recycling this publication and sharing it with others.
66 TASTE
Issue 15
1-888-995-1699
Cover
Recipe
Warm, creamy, and soul-satisfying, macaroni and cheese may just be the ultimate comfort food. In our version, the delicate, nutty flavor of chanterelles adds an unexpected modern twist to a beloved tradition.
Macaroni & Cheese with Peas and Chanterelles
For the sauce: Heat milk on a double boiler while roux is being prepared. Blend flour and butter and heat to simmer for three minutes. Add to the hot milk, add the spices, and stir briskly. Increase the double-boiler heat to medium high and cook for 15 minutes. Add the Gruyère and stir until melted. Reserve the sauce. Mix the macaroni, chanterelles, peas, 1 cup Gruyère, and parsley with the reserved sauce and portion into baking vessels.
Makes ten 8-ounce servings
1 quart 2% milk 11⁄2 ounces flour 1 ounce butter, melted 1⁄2 teaspoon dry mustard 1⁄2 teaspoon cayenne pepper 1⁄4 teaspoon nutmeg 1⁄2 teaspoon paprika 1⁄2 teaspoon kosher salt 21⁄2 cups Gruyère, grated
Sprinkle the 1⁄2 cup of cheese over the casserole. Mix the butter with the bread crumbs and sprinkle evenly over the casserole. Pour the cream over all. Bake at 375 degrees F for 35 minutes, or until golden brown and bubbly. Source: Certified Master Chef Brad Barnes ’87, CIA senior director—continuing education
3 pounds macaroni, cooked 2 cups chanterelles (or other mushrooms), chopped and sautéed 1 cup fresh peas, cooked 1 cup Gruyère, grated Italian (flat-leaf) parsley, rough chopped 1⁄2
cup Gruyère, grated 3 tablespoons melted butter 2 cups fresh bread crumbs, dried a bit 4 ounces cream
www.ciachef.edu/enthusiasts
Issue 15
TASTE 67
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
Culinary Vacations, Three Great Destinations
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
The Hudson Valley…the Napa Valley… the American Southwest. Experience the flavors of some of the country’s most influential culinary regions and make this year’s vacation one to remember.
No matter which CIA campus you choose, you’ll indulge in fabulous food, make new friends, and learn to cook like a professional. Hyde Park
St. Helena
San Antonio
Book Your Culinary Vacation Today! Hyde Park, NY St. Helena, CA San Antonio, TX 1-888-995-1699 www.ciachef.edu/enthusiasts