Taste Magazine Issue #20 by The Culinary Institute of America

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

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Programs and Products Boot Camp 22 Samplings 32 Saturday Kitchens 36 Holiday Classes 48 “A First Taste” Demos 50 Wine and Beverage Explorations 52 CIA Books and DVDs 60 Features Finding Balance: How Boot Camp Changed My Cooking… and My Life Handcrafted, Local, Made with Pride: Craft Foods and Beverages The Cocktail Craze Fermented Foods: Alive with Health Benefits The CIA Insider What’s Cooking at the CIA: Fun Food Trends

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Recipes Turnip Kraut 18 Maître d’Hôtel Butter Insert Charmoula Insert Grilled Watermelon and Bourbon Cooler Insert Celeriac and Tart Apple Salad Insert On the cover: The growing popularity of craft foods and beverages means you’ll find them on menu chalkboards and in retail stores across the country.

It’s a Matter of TASTE As we examine where cooking is going over the next 10 years, things are looking very delicious! Floating to the top of the pot is a focus on craft—the way we (chefs and serious cooks) affect food through talent, process, and precise cooking skills. We are after true flavor profiles, clean tastes and preparations, and ingredients presented in a clean and clear way. And we are turning to global flavors and classic American micro regions to find ways to create new dishes or revive classics with an eye towards wellness, sustainability, and today’s values. The evolution of food is a smooth, subtle, and sometimesremarkable process. When you look at how Americans view food today versus 40 years ago, we still love the same types of flavors and styles, but we’re developing a craving for craft food. It’s the kind of food that is handled with care and technique, resulting in a well-thought-out, easy-to-understand dish that’s tasty, attractive, fresh, and interesting. It may even have a fun story to go along with it. Classes at the CIA embrace craft, celebrate creativity, and bring people together to cook and eat great food. This season we bring you many styles and types of food and drink from the U.S. and around the world. We look forward to having you join us to cook, bake, or discover wine, but most of all, to learn and have fun.

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

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

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1-888-995-1699

WELCOME TO THE CIA

HAPPENING ON THE WEB What Do I Do With…Jicama? You’ve probably seen this turnip-like vegetable from Mexico in your supermarket. Now find out how to prep and use jicama in our new video—and make our delicious jicama and red pepper salad. Check out the video and recipe:

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

enthusiasts.ciachef.edu/jicama

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

Take in a Demo Stuck for Dinner or Entertaining Ideas? Then turn to our recipe and techniques libraries at

Fun cooking demos and tastings are happening in California and Texas! Learn more at enthusiasts.ciachef. edu—click on “Demos & Tastings.”

enthusiasts.ciachef.edu. We’re adding new content all the time, so whether you’re looking for appetizers, drinks, entrées, desserts, holiday fare, knife skills, or something else

ABOUT THE COLLEGE

entirely, we’ve got you covered.

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

NOTICE OF NONDISCRIMINATION The Culinary Institute of America (CIA) is an Equal Opportunity Employer committed to the principle of equal opportunity in education and employment. The CIA does not discriminate against individuals on the basis of race, color, sex, sexual orientation, gender identity, religion, disability, age, genetic information, marital status, veteran status, ancestry, national or ethnic origin, or any other protected group or classification under federal or state laws. The following Civil Rights Compliance Officers at the CIA have been designated to handle inquiries regarding the nondiscrimination policies:

CIA Locations The Culinary Institute of America 1946 Campus Drive Hyde Park, NY 12538-1499 The Culinary Institute of America at Greystone 2555 Main Street St. Helena, CA 94574 The Culinary Institute of America, San Antonio 312 Pearl Parkway, Building 2, Suite 2102 San Antonio, TX 78215 enthusiasts.ciachef.edu

Title IX and Age Discrimination: Joe Morano, HR Director—Faculty Relations 845-451-1314, j_morano@culinary.edu, Office—Roth Hall, Room S-324 Section 504/ADA: Maura A. King, Director—Compliance 845-451-1429, m_king@culinary.edu, Office—Roth Hall, Room S-351 Mailing address: The Culinary Institute of America, 1946 Campus Drive, Hyde Park, NY 12538 Should you require further information, please visit www.ciachef.edu/non-discrimination-statement. Issue Issue20 20 TASTE

COURSE CALENDAR

JULY 2015–FEBRUARY 2016

HYDE PARK, NY CAMPUS

OCT

JULY 18 CIA Favorites (p. 39) Everyday Grilling (p. 41) Gourmet Meals in Minutes (p. 42) Healthy Cooking at Home (p. 42)

Mediterranean Cooking (p. 43)

AUG 18 The Best of Boot Camp (p. 25) 24 Culinary Boot Camp—Basic Training (p. 24) 31 Skill Development Boot Camp (p. 30)

Techniques of Healthy Cooking Boot Camp (p. 30)

SEPT 2

Dessert Boot Camp (p. 26) Artisan Breads at Home (p. 37) Baking at Home— The Desserts (p. 37) Bistros and Brasseries (p. 38) CIA Favorites (p. 39) Classic and Contempo rary Sauces (p. 39) Gourmet Meals in Minutes (p. 42) Italian Cooking at Home (p. 43) Mediterranean Cooking (p. 43) The New Food Entrepre neur—Start and Run a Small Food Business (p. 38) Sharpening Your Knife Skills (p. 44) Taste NY—Beer, Wine, Cider, and Spirits (p. 46) Taste NY—Fall in the Empire State (p. 46) Under the Sea (p. 46)

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21 Taste NY Boot Camp

(p. 27) Artisan Breads at Home (p. 37) Behind the Meat Counter (p. 38) Cake Decorating (p. 39) CIA Favorites (p. 39) Everyday Grilling (p. 41) The Flavors of Asia (p. 41) Global Street Foods (p. 41) Gourmet Meals in Minutes (p. 42) Healthy Cooking at Home (p. 42) Italian Cooking at Home (p. 43) Pies and Tarts (p. 44) Spain and the World Table (p. 45) Taste NY—Fall in the Empire State (p. 46) The Best of Boot Camp (p. 25) Culinary Boot Camp— Basic Training (p. 24)

Culinary Boot Camp— Basic Training (p. 24) French Cuisine Boot Baking at Home—The Camp (p. 28) Desserts (p. 37) Mediterranean Cuisine Bistros and Brasseries Boot Camp (p. 28) (p. 38) Artisan Breads at Home CIA Favorites (p. 39) (p. 37) Delicious Vegetables CIA Favorites (p. 39) (p. 40) Classic and Contemporary Gluten-Free Baking Sauces (p. 39) (p. 41) Everyday Grilling (p. 41) Gourmet Meals in Everything Chocolate Minutes (p. 42) (p. 41) Home Baking Skills for Gourmet Meals in Profit or Pleasure Minutes (p. 42) (p. 38) Healthy Cooking at An Introduction to Wine Home (p. 42) (p. 54) Hors d’Oeuvre at Home Italian Cooking at Home (p. 42) (p. 43) An Indian Feast (p. 42) Mediterranean Cooking Italian Cooking at Home (p. 43) (p. 43) Sharpening Your Knife Pies and Tarts (p. 44) Skills (p. 44) Spain and the World Soups for All Seasons (p. 44) Table (p. 45) South of the Border— Taste NY—Beer, Wine, Mexican Favorites Cider, and Spirits (p. 46) (p. 45) Under the Sea (p. 46) Taste NY—Fall in the Bistro Boot Camp (p. 25) Empire State (p. 46) Entertaining at Home Boot Camp (p. 26)

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NOV

14 Artisan Breads at Home

2 The Best of Boot Camp (p. 25) 7 PARENT/TEEN DAY

Baking at Home—The Desserts (p. 37) Cake Decorating (p. 39) CIA Favorites (p. 39) Creative Cupcakes (p. 40) Gourmet Meals in Minutes (p. 42) Healthy Cooking at Home (p. 42) Italian Cooking at Home (p. 43) Mediterranean Cooking (p. 43) Holiday Boot Camp (p. 49) Skill Development Boot Camp (p. 30)

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(p. 37) Behind the Meat Counter (p. 38) CIA Favorites (p. 39) CIA Holiday Favorites (p. 49) Delicious Gifts (p. 49) The Flavors of Asia (p. 41) Gluten-Free Baking (p. 41) Gourmet Meals in Minutes (p. 42) Hors d’Oeuvre for the Holidays (p. 49) An Introduction to Wine (p. 54) Pies and Tarts (p. 44) Soups for All Seasons (p. 44) Under the Sea (p. 46) Hors d’Oeuvre Boot Camp (p. 28)

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MEET YOUR INSTRUCTOR

Chef Martin Matysik The craft food I like working with best is… Any, as long as it is the finest quality, seasonal, and regional! If I hadn’t become a chef, my second choice for a career would be… A food critic—of my own cooking. I always wanted to be a chef, and I always selfevaluate what I am doing. My biggest kitchen disaster ever was… I invited my three young boys to spend time with me baking in my restaurant kitchen. The result was a dropped carrot cake, tons of flour spread over every corner of the kitchen floor, and our clothes and walls decorated with cream cheese frosting. It was a disaster zone and I opted to close the fully booked restaurant for that evening.

DEC 1

Comfort Foods Boot Camp (p. 25) Italian Cuisine Boot Camp (p. 28) The Bird’s the Word (p. 38) Bistros and Brasseries (p. 38) CIA Favorites (p. 39) Classic and Contempo rary Sauces (p. 39) Delicious Gifts (p. 49) Food and Wine Pairing 101 (p. 53) Global Street Foods (p. 41) Gluten-Free Baking (p. 41) Gourmet Meals in Minutes (p. 42) Holiday Cookies (p. 49) Hors d’Oeuvre for the Holidays (p. 49) Italian Cooking at Home (p. 43)

Sharpening Your Knife Skills (p. 44) Spain and the World Table (p. 45)

12 Artisan Breads at Home

(p. 37) Bubbles (p. 53) CIA Favorites (p. 39) CIA Holiday Favorites (p. 49) Gourmet Meals in Minutes (p. 42) Holiday Cookies (p. 49) Hors d’Oeuvre for the Holidays (p. 49) Italian Cooking at Home (p. 43) Mediterranean Cooking (p. 43) Pies and Tarts (p. 44) Soups for All Seasons (p. 44) South of the Border— Mexican Favorites (p. 45) Under the Sea (p. 46)

JAN 6 Skill Development Boot Camp (p. 30) 11 Techniques of Healthy Cooking Boot Camp (p. 30) 26 The Best of Boot Camp (p. 25)

FEB 1 Culinary Boot Camp—Basic Training (p. 24) 9 Baking Boot Camp (p. 25) 17 Skill Development Boot Camp (p. 30) 22 Bistro Boot Camp (p. 25)

Pastry Boot Camp (p. 29)

29 Culinary Boot Camp—Basic Training (p. 24)

I want students to leave my kitchen feeling… Confident, inspired to strive for perfection, and that they have had a valuable learning experience.

enthusiasts.ciachef.edu

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ST. HELENA, CA CAMPUS

JULY

12 The Marriage of Food

SEPT

Techniques of Healthy Cooking Boot Camp (p. 30) Everyday Grilling (p. 41) Mediterranean Cooking (p. 43) Seasons in the Wine Country—The Desserts (p. 44) Tasting Wine Like a Pro— The Classic Grapes (p. 55) Wine Lovers Boot Camp—Taste Like a Pro (p. 58)

and Wine with Chef John Ash (p. 54) Farm to Table Boot Camp (p. 26)

18 The Power of Sauces (p. 33)

20 Culinary Boot Camp— Basic Training (p. 24)

25 Tasting Wine Like a Pro— Getting Started (p. 55)

26 California Cheeses and the Wines That Love Them (p. 53)

Gourmet Meals in Minutes Boot Camp (p. 28) Wine Lovers Boot Camp—Harvest Edition (p. 57) Baking at Home— The Desserts (p. 37) Cooking at Home (p. 39) Global Street Foods (p. 41) Tasting Wine Like a Pro—Grape Discoveries (p. 55) Yoga in the Vineyards with Christie Dufault (p. 56) The Marriage of Food and Wine with Chef John Ash (p. 54) Culinary Boot Camp— Basic Training (p. 24) Spice It Up! (p. 33)

21 Wine Lovers Boot

Camp—Harvest Edition (p. 57) Entertaining at Home Boot Camp (p. 26) California Cheeses and the Wines That Love Them (p. 53) Chocolates and Confec tions at Home (p. 39) CIA Favorites (p. 39) Delicious Vegetables (p. 40) Tasting Wine Like a Pro—Getting Started (p. 55) More Marriage of Food and Wine with John Ash—Chocolates, Cheeses, and Desserts (p. 54) The Best of Boot Camp (p. 25) Pastry Boot Camp (p. 29)

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OCT 5

Farm to Table Boot Camp (p. 26) Artisan Breads Boot Camp (p. 24) Artisan Breads at Home (p. 37) Gourmet Meals in Minutes (p. 42) Italian Cooking at Home (p. 43) Tasting Wine Like a Pro—The Classic Grapes (p. 55) Wine Lovers Boot Camp—Taste Like a Pro (p. 58) Yoga in the Vineyards with Christie Dufault (p. 56) Country Roads—Italy (p. 53)

AUG 15 Cooking with Wine (p. 33)

Tasting Wine Like a Pro—The Winemaker’s Magic (p. 55) The Marriage of Food and Wine with Chef John Ash (p. 54) Wine Lovers Boot Camp—Wine and Dine (p. 58) Dessert Boot Camp (p. 26)

16 17 19

22 Bistros and Brasseries

(p. 38) The Flavors of Asia (p. 41) Pies and Tarts (p. 44) Tasting Wine Like a Pro—Getting Started (p. 55) California Cheeses and the Wines That Love Them (p. 53) Wine Lovers Boot Camp—Harvest Edition (p. 57) Bistro Boot Camp (p. 25)

13 Skill Development Boot

Camp (p. 30)

15 Comfort Foods Boot

Camp (p. 25) All About Thickeners (p. 33) Flavors of Wine Country Boot Camp (p. 27) Bistros and Brasseries (p. 38) Country Roads—France (p. 53) Gluten-Free Baking (p. 41) Mediterranean Cooking (p. 43) The Marriage of Food and Wine with Chef John Ash (p. 54) Culinary Boot Camp— Basic Training (p. 24) Understanding Coffee— Tasting, Making, and Enjoying (p. 55)

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1-888-995-1699

NOV

JAN

Wine Lovers Boot Camp—Become Wine Wise (p. 56) Tasting Wine Like a Pro—Getting Started (p. 55) Tasting Wine Like a Pro—The Winemakers Magic (p. 55) PARENT/TEEN DAY CIA Favorites (p. 39) Cooking at Home (p. 39) Everything Chocolate (p. 41)

DEC 1

and Wine with Chef John Ash (p. 54) Tasting Wine Like a Pro—Getting Started (p. 55) Country Roads—Spain (p. 53)

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Techniques of Healthy Cooking Boot Camp (p. 30) The Power of Sauces (p. 33) Culinary Boot Camp— Basic Training (p. 24) Everything Chocolate (p. 41) Healthy Cooking at Home (p. 42) One Dish Meals (p. 43) Tasting Wine Like a Pro—The Winemaker’s Magic (p. 55) The Marriage of Food and Wine with Chef John Ash (p. 54)

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(p. 25) Wine Lovers Boot Camp—Wine and Dine (p. 58) Artisan Breads at Home (p. 37) Cooking at Home (p. 39) Global Street Foods (p. 41) Grain, Water, and Hops—The Basics of Beer (p. 54) California Cheeses and the Wines That Love Them (p. 53)

Entertaining at Home Boot Camp (p. 26) Gourmet Meals in Minutes (p. 42) Hors d’Oeuvre for the Holidays (p. 49) Pies and Tarts (p. 44) Tasting Wine Like a Pro—The Classic Grapes (p. 55)

15 The Marriage of Food

26 Bistro Boot Camp

The Marriage of Food and Wine with Chef John Ash (p. 54) Wine Lovers Boot Camp—Wine and Dine (p. 58) Frying Fearlessly (p. 33) Tasting Wine Like a Pro—Grape Discoveries (p. 55) Country Roads—U.S. (p. 53)

FEB 1

Comfort Foods Boot Camp (p. 25) Skill Development Boot Camp (p. 30) Wine Lovers Boot Camp—Taste Like a Pro (p. 58) Flavors of Wine Country Boot Camp (p. 27) Bistros and Brasseries (p. 38) Chocolates and Confec tions at Home (p. 39) CIA Favorites (p. 39) Napa Valley vs. The World (p. 54)

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14 The Marriage of Food

and Wine with Chef John Ash (p. 54) The Best of Boot Camp (p. 25) Cooking with Wine (p. 33) More Marriage of Food and Wine with John Ash—Chocolates, Cheeses, and Desserts (p. 54) Artisan Breads Boot Camp (p. 24) Tasting Wine Like a Pro—Getting Started (p. 55)

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MEET YOUR INSTRUCTOR

Chef Stephen Durfee The craft food I like working with best is… The “craft chocolate” industry has taken off in the past few years and the improvement in quality is remarkable. I enjoy discovering new, small “bean-to-bar” chocolatiers and have even made a few bars of my own.

My biggest kitchen disaster ever was… I once “enrobed” some shallots in dark chocolate and dusted them with cocoa powder. They looked like really big truffles and I meant to give them to guys in the kitchen as a joke. Regrettably, they got sent to out to some VIP guests…yeah. I want students to leave my kitchen feeling… Invigorated, like they can’t wait to learn more.

If I hadn’t become a chef, my second choice for a career would be… Teacher…so I guess I wound up in the right place.

enthusiasts.ciachef.edu

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SAN ANTONIO, TX CAMPUS

JULY

NOV

11 Summer Small Plates (p. 51)

AUG

26 Artisan Breads Boot

22 Bangkok and Beyond (p. 37) Summer: Late-Season Finds (p. 51)

Camp (p. 24) Classic and Contempo rary Sauces (p. 39)

Winter Soups, Stews, and Chowders (p. 51) PARENT/TEEN DAY Cooking at Home (p. 39) Culinary Boot Camp— Basic Training (p. 24)

DEC

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Holiday Boot Camp (p. 49)

CIA Holiday Favorites (p. 49) Baking for Brunch (p. 37) Hors d’Oeuvre for the Holidays (p. 49)

hTX SEPT

12 Fall Flatbreads and

Techniques of Healthy Cooking Boot Camp (p. 30)

OCT 10

17 Bistros and Brasseries

Fall Favorites— Sides and Salads (p. 51) The Many Flavors of Texas (p. 43) American Regional Cuisine Boot Camp (p. 24)

Pizzas (p. 51) Pasta at Home (p. 44) Restaurant Kitchen Boot Camp (p. 29) Spain and the World Table (p. 45)

(p. 38) Tasting Wine Like a Pro—The Classic Grapes (p. 55) Breakfasts and Brunches (p. 39)

JAN

Comfort Foods Boot Camp (p. 25) Everyday Grilling (p. 41)

14 Food and Wine Pairing

101 (p. 53) PARENT/TEEN DAY Creative Cupcakes (p. 40) Gourmet Meals in Minutes (p. 42) Entertaining at Home Boot Camp (p. 26) Hors d’Oeuvre Boot Camp (p. 28)

Tasting Wine Like a Pro—The Winemaker’s Magic (p. 55) Winter Feasts (p. 51) World Cuisine Boot Camp (p. 30)

16 Classic Comfort Food, the

CIA Way (p. 51) Global Street Foods (p. 41) Dessert Boot Camp (p. 26) Restaurant Kitchen Boot Camp (p. 29) Delicious Vegetables (p. 40)

18 9 11 Pastry Boot Camp (p. 29)

Skill Development Boot Camp (p. 30) Flavors of Texas Boot Camp (p. 27)

FEB 6

Classic Comfort Food— Sweets and Treats (p. 51) Soups for All Seasons (p. 44) Mediterranean Cooking (p. 43)

Tasting Wine Like a Pro—Getting Started (p. 55) The Best of Boot Camp (p. 25) Sharpening Your Knife Skills (p. 44) Culinary Boot Camp— Basic Training (p. 24)

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MEET YOUR INSTRUCTOR

Chef Brannon Soileau The craft food I like working with best is… Cajun cooking, because that is where my heart lies! If I hadn’t become a chef, my second choice for a career would be… A doctor or a surgeon, because I am damn good with a knife and I love helping people. My biggest kitchen disaster ever was… Catering the blackand-gold Rose Bowl party for the booster club at Purdue University. On the way out to the 50-yard line, one of the

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cooks tipped over the entire hot box of prime ribs. Thank God we hurricane-wrapped the hotel pans, so we only lost the precious sauce, not the meat! It did turn out OK, but at the moment the hot box hit the ground and I saw sauce pouring out, I just wanted to disappear.

I want students to leave my kitchen feeling… Confident, and understanding the preparation and discipline that this business takes. And that if they are going to do something, then do it all the way!

1-888-995-1699

Finding Balance How Boot Camp Changed My Cooking…and My Life By Tracy Antonioli

From a young age, I always wanted more. I recall sitting at the dinner table as a child, mournfully looking down at the plate of food my mother lovingly prepared for me. Lovingly, sure—but not creatively. In our house, it was spaghetti on Mondays, pork chops on Tuesdays, meatloaf on Wednesdays. The one thing that all of our meals shared, aside from predictability? Flavorlessness. And I remember thinking: Why can’t she just add more flavor? In college, I rebelled. While all of my friends were playing beer pong and engaging in various other risk-taking behaviors, I was alone in my studio apartment watching cooking shows and making margin notes in cookbooks. There was no recipe I could not improve upon with the addition of more—more salt, more spice, more…bacon. More was always better. For years, I applied this outlook to my other passion: travel. Throughout my 20s and early 30s, I cultivated a travel style that was as different from Pork Chop Tuesdays as is my super-spicy shrimp and andouille gumbo. Why visit one destination when you can visit two? I mean, Paris is right there across the channel from London. A weeklong trip expands far too easily into a month-long trip, and I eventually found myself changing careers to allow for full-time travel. I seasoned all parts of my life very liberally. More was always better. When I arrived at Boot Camp, I could not wait to dive in and learn the complexities of real cooking. I imagined them to be rather, well, complex. I was excited to learn more. The first dish I made? Braised greens. The total number of ingredients? Six. Kale, bacon, onions, garlic, and stock, with an optional ham hock. I’d made this same dish at home dozens of times. Sure, I never removed the stems and I never blanched the greens. But I did always add vinegar and hot pepper flakes and, occasionally, beer. And, OK, I’ll admit it: bacon. At the CIA, I was committed to following the recipe to the letter; I did everything that was required and nothing more. And those greens? Those greens were amazing. They tasted surprisingly like greens, and not like the almost-pickled, overly-spicy green mush I had previously and proudly served at home. enthusiasts.ciachef.edu

In the time since my Boot Camp experience, my travel style has shifted. My last trip was a reasonable seven days in Spain, split between Madrid and Barcelona. No side trips, no last-minute bonus destinations. I added nothing but some acorn-fed Iberian ham and some Rioja Reserva. It was a lovely, perfectly balanced trip. My cooking style has changed in the same manner. Gone is the girl madly shaking spices and salt into every dish. I’m now the one strolling the market with a basket, not a cart, selecting the best single piece of produce, the most perfect cut of meat. My life, as well as my cooking, has become more about quality than quantity. Because sometimes more isn’t better. Sometimes better is better. Tracy Antonioli is a freelance writer, travel blogger, and professional development specialist for a large educational media company working to transform teaching and learning in schools across the country. Visit her at www.suitcasescholar.com.

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Handcrafted, Local, Made with Pride Craft Foods and Beverages

Maybe it’s a reaction to the prevalence of technology, or to our fast-paced lives in general, but there’s no denying that interest in handcrafted foods and beverages is huge. So what makes a food a “craft” food? It’s definitely about great taste, but it’s even more about the time-honored process by which it is made, the care with which ingredients are selected and grown, and the pride the craftsperson takes in the quality of the finished product. In the three articles that follow, we explore craft products in the regions surrounding our U.S. campuses: the Hudson Valley, Northern California, and San Antonio, TX. Why not include time in your visit to campus to sample a few? 10 TASTE

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The Hudson Valley: Talkin’ Bout a Revolution By Howie Velie, CEC, CHE and Marissa Sertich Velie ’10, CPC

From bean-to-bar chocolate and maple syrup to handmade cheeses and whiskey, the Hudson Valley food community has gained serious momentum as towns like Poughkeepsie, Beacon, Hudson, Millerton, and Kingston have become home to more artists, craftsmen, and agricultural enthusiasts. Drawing on its own rich bounty and New York City’s thriving food scene, the Valley is fostering a local artisanal revolution.

Cheeses and Other Artisanal Foods While companies like Hudson Valley Foie Gras and Coach Farm goat cheese have helped put the region on the culinary map, there are hundreds of Hudson Valley producers and farms focused on creating artisanal food products. Sprout Creek Farm, Old Chatham Sheepherding Company, Nettle Meadow Farm, and Twin Maple Farm all create award-winning cheeses that local restaurants and grocery stores proudly feature. Not only do these producers have a commitment to the local community, but many also share an educational goal, regularly hosting farm tours and encouraging customers to become engaged, knowledgeable consumers. Some even offer hands-on cheese-making classes. This type of transparency—understanding how the products are made; what kind of cows, goats, or sheep the milk came from; and the producer’s farming practices—is one aspect of Hudson Valley artisanal products that make them so appealing. Hand-tapped Maple Syrup Crown Maple at Madava Farms in Dutchess County offers maple tours every weekend and opens up the farm to the public for tastings and tapping demonstrations during maple season. The 1,500-acre farm has more than 25,000 maple trees that are tapped individually, by hand. All of the sap is processed and boiled down into syrup within 18 hours of collection to ensure that the product is as fresh as possible. This attention to integrity and quality is common among the producers of artisan products. Spirits Infused with Regional Spirit Connecting to the region’s history and reintroducing oldworld traditions is also popular among artisans. Before Prohibition, more than 1,000 farm distillers produced alcohol from New York grains and fruits. In 2005, Tuthilltown Spirits brought the tradition of small-batch spirit production back to the Hudson Valley. Not only are all of their spirits made by hand, one batch at a time, but their ingredients are sourced locally. The vodka is made from apples grown fewer than five miles away, their Half-Moon enthusiasts.ciachef.edu

Gin uses New York State wheat, and the distillery’s Hudson Whiskey line uses grain harvested by farmers from less than 10 miles away. Other producers like Hillrock Estate Distillery, Denning’s Point Distillery, and Dutch’s Spirits have followed Tuthilltown’s lead. Many are located on historic properties that the owners have brought back to life with tributes to their histories. Dutch’s Spirits is named for iconic bootlegger Dutch Schultz and is located at the mobster’s Prohibition–era complex (now known as Harvest Homestead Farm) of tunnels, bunkers, and hidden stills. Its line of signature bitters reflects the land and tells stories of particular time periods. The Colonial Cocktail Bitters incorporate flavors introduced to early settlers by Native Americans, including American spicebush and kinnikinnick, a smoking product made from a mixture of various leaves and bark. Its ProhiBitters include flavors inspired by bathtub gin (licorice, hibiscus, and ginger root) and its Boomtown Bitters have notes of sarsaparilla, wintergreen, coconut, and oak to reflect the flavors of the whiskies of nineteenthcentury mining boomtowns.

Craft, Connection, and Community Artisan products and producers are unique and interesting for so many reasons—the interaction with the community, the use of local ingredients, and the respect for the area’s history are just a few. Whether it’s wine from Millbrook Winery or Whitecliff Vineyard embodying the regional terroir or handcrafted caramels from Fruition Chocolate made with bourbon from Tuthilltown Spirits, the artisans who make these products reconnect all of us to local ingredients and remind us to take pride in our crafts.

Award-winning Certified Executive Chef Howie Velie is associate dean of culinary specializations at the CIA. CIA graduate Marissa Sertich Velie has a master’s degree in food studies from New York University. She is a food writer and Certified Pastry Culinarian.

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The Other Beverages of Northern California’s Wine Country By Traci Dutton

It’s a given that Northern California is the home of countless great vineyards and wineries. But if you need to expand your artisan horizons, there’s no need to go anyplace else to get your fill of the best coffees, beers, and spirits. It’s certainly possible that the development and culture of world-class wines in the area has played a big part in encouraging the growth of these other beverage businesses. The land that radiates from the CIA campus in St. Helena, CA includes the major wine-producing counties of Napa, Sonoma, Mendocino, and Lake, and accounts for more than 100,000 acres of wine grapevines. Using our landmark building as a starting point, let’s review the best of the region within a 75ish-mile radius.

Coffee In 1966, Peet’s Coffee and Tea began a whole new era in the world of American coffee right here in Berkeley, CA. Focusing on freshness, origin, and small-batch roasting, Peet’s introduced its customers to a richer, darker roast of bean and is easily credited as one of the first specialty coffee houses in the U.S. Decades later, they have had only three roast masters, all obsessive about quality and flavor—traits that allow Peet’s to remain one of the leaders in the field and ensure that no coffee bean used in its shops is more than three weeks from the roaster. Further away in San Francisco are three coffee roasters who have changed the way we consume our caffeine: Blue Bottle, Four Barrel, and Ritual. Terms like micro-roasting, single origin, and pour-over make up the everyday language of these companies, where precision technique in the preparation of their cups is the crucial final step in ensuring the most pleasurable experience. For a complete immersion into local character, three roasters to search out are The Flying Goat in Healdsburg, Taylor Maid Farms in Sebastopol, and Calistoga Roastery. With shared tenets of sustainability, supporting fair-trade standards, and community building, they all provide unique, exemplary products in warm, inviting atmospheres. Here you’ll find owners, regular customers, and visitors from all over the globe comfortably discussing the harvest, world politics, and British soccer with equal gusto and respect, all over a mug of superb coffee.

Brandy A fortuitous offspring of any wine region is the opportunity to distill wine—either leftover or by design—into brandy. Nearby, two such stills exist: Korbel in the 12 TASTE

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Russian River Valley and Germain-Robin in Ukiah (perhaps a smidge out of range by road, but I know a crow...). • T he 125-year-old Korbel produces brandies and sparkling wines. It was started by a gentleman who noticed the similarities between the valley’s cool temperatures and distinct soils and those of the Champagne region of France. Controlling every step of the process and having more than a century of reserves has made all levels of their brandy American classics. • I n 1982, Hubert Germain-Robin and Ansley Coale bought an antique copper pot still from Cognac, installed it in a redwood shed, and started distilling brandy from the best Mendocino varietal grapes available, beginning with Pinot Noir and Sauvignon Blanc. They produced supple, elegant, game-changing brandy to rival the best of Cognac and Armagnac, and have since expanded their offerings to include grappa and other fruit brandies.

Other Distilled Spirits At the Spirits Works Distillery in Sebastopol, the philosophy is “grain to glass.” Starting with organic wheat and rye, they hand-mill, mash, ferment, and distill the grains after choosing their path to vodka, gin, or whiskey. So careful is this process and so dedicated are the owners that the first batches of bourbon and rye are not yet ready, despite their opportunity to speed up the production with less-authentic measures. You can learn about and see their painstaking artistry at the distillery and taste an unusual barrel-aged gin, rich with butterscotch flavor and amber color while never losing its complex botanical profile, in their public facility. (Perhaps while you’re there, you can find out when the bourbon will be ready.) The adventure of American Craft distillates continues throughout the region, with several newer artisan labels joining the ever-competitive market of vodka, gin, whiskey, and liqueurs. Look for: •2 09 Gin, a top-quality project from Napa Valley winery owner Leslie Rudd, • The Napa Valley Distillery’s 100% Napa Valley appellation Sauvignon Blanc vodka and audacious handcrafted bitters like “fleur de sel” and “Tamarind lime chili,” •H ello Cello’s Limoncello di Sonoma made from California lemons and a neutral base made from Muscat grapes, and •B ourbons made by Prohibition Spirits that are aged in Pinot Noir barrels and rectified with Carneros spring water.

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Beer Some say American craft beer, defined by the Brewers Association as “small, independent, and traditional,” began in Sonoma County in 1976. That’s when Jack McAuliffe started the New Albion Brewing Company as an alternative to the other American beers on the market and to honor the beers he enjoyed while stationed in Scotland. The craft beer movement, which includes brewpubs, regional craft breweries, and micro (even nano) breweries, is one of the fastest-growing phenomena in American beer history since 1867, when there were 3,200 breweries in the U.S.

2003, the Cilurzos purchased the brand and opened up a brewpub, followed by a larger brewery. The Russian River Brewing Company’s range of beer styles today includes its signature, once-a-year brew, Pliny the Younger, which draws thousands of people who line up around the block every February to taste it. (A 2013 economic impact report for Sonoma County credited this event for generating 2.4 million dollars in tourism-related revenue.)

Northern California is home to many brewers now, some of whom happily cross over into the wine business through their natural ingredients, use of wine barrels, experiments in flavor dynamics, and overall love of fermentation science. This connection started as early as 1965, when legendary brewer and, later, vintner and distiller Fritz Maytag restored the Anchor Brewery, originally founded in San Francisco in 1896. He applied their tradition of cooling the fermenting beer by using nothing but the brisk, foggy, City-by-the-Bay air. Fritz pioneered the use of state-of-the-art quality controls and freshness labeling while preserving the use of antique copper equipment from the original brewhouse.

•T he Mendocino Brewing Company and Anderson Valley Brewing (both, no doubt, inspired by their proximity to the town of Hopland),

One of the biggest success stories is that of Vinnie and Natalie Cilurzo. Working for a local winery that also made and sold beer, Vinnie had the opportunity to grow his own hops and develop his brewing skills and ideas. When the winery wanted to get out of the beer business in

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Great beers abound throughout the region, including: •T he fun and often irreverent Lagunitas Brewing Company from Petaluma, which is now the fifth-largest-selling craft brewery in the country,

•T he über-authentic Trumer Brauerei in Berkeley, known for its single, immaculately conceived and produced Pils, and •N apa Smith, a small brewery with a big history thanks to the extensive experience of brew master Don Barkley. So on your next visit to California wine country, be ready to experience the coffee, spirits, and beers made with the same love that brings us all the better things in life. Traci Dutton is a sommelier, a wine judge, and the manager of public wine and beverage studies at the CIA at Greystone. In 2011, she was named one of the top wine country sommeliers by Tasting Panel magazine.

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The Spirit of San Antonio Perhaps there’s no one as well-versed in quintessential San Antonio craft foods and beverages and their Mexican influence than CIA alumnus Johnny Hernandez ’89. The culinary style of the award-winning chef and owner of La Gloria, The Frutería, True Flavors, and El Machito has been profoundly influenced by his culture and his travels throughout Mexico. We asked Chef Hernandez to tell us about three craft products that reflect the spirit of San Antonio cuisine:

Aguas Frescas These refreshing non-alcoholic drinks are most commonly found from street vendors—but that’s changing, and not necessarily for the better. “The drink has gotten so popular that it has become commercialized; it’s available as a concentrate,” Chef Hernandez says. “At The Frutería, we are trying to preserve the traditions, the true craft of making aguas frescas. It’s about selecting seasonal fruits like mango, papaya, and tamarind when they’re ripe, along with hibiscus and other flowers, and puréeing them. It’s a simple but very direct example of a culinary tradition that is Mexican by influence.” Fresh, Stone-Ground Corn Chef Hernandez is passionate about producing fresh corn tortillas and other corn products in the traditional way. “We have a molino, which is a dedicated, stand-alone corn kitchen; it’s the size of a restaurant, and it supplies all of our locations,” he says. “We take fresh corn, cook it overnight, and stone grind it for use in making tamales, tortillas, everything. It’s a lot of work, but it is a true artisan craft. One of the motivations for opening our own molino was that commercially produced corn flour has become the standard, and no one was producing traditionally made products. “There’s absolutely no comparison when it comes to the layers of flavor, the aroma, and the mouthfeel of freshground corn. Commercial corn flour is milled and smells like a piece of paper if you put it up to your nose. We’ve been stone grinding our corn for a year and a half, and the reason we do it is because we have great control over the freshness and quality.”

Cacao His newest location of La Gloria will have a small chocolate coffee shop on the property called Pakal. “Cacao is an ingredient indigenous to the Americas, and I just started importing it from Central and South America,” he says. “Pakal will feature chocolate beverages made in the traditional way—in Mexico, many people drink hot chocolate with water and sugar even more so than coffee. I’m also experimenting with presenting it in the ancient way, the way the Mayans drank it. I want people to connect with the ingredients in a meaningful way.” Bringing the Traditions Home So how can you create San Antonio-inspired flavors at home using traditional methods? Chef Hernandez has a suggestion. “An easy way to get these flavors in your kitchen is by buying dried chiles, such as ancho chiles, from a Latin market or the Latin section of a large supermarket, and making a dried chile paste or adobo. “You can think of it as a Mexican pesto that you can use in the same ways you would an Italian pesto, except that you use chiles in place of the basil leaves. You can rub it on chicken, use it to marinate meat, mix it with cream and butter for a pasta sauce, use it as a base for dressing, or even put it in a chocolate brownie recipe. If you want to lighten it up for a fresh fish filet, you can thin it a little with some fresh-squeezed orange juice. “To make the chile paste, take the dried chile pods of about two dozen chiles, and remove the seeds and cut the stems off. Lightly toast the chiles in the oven, and then hydrate them. Purée the chiles with a small amount of water, roasted garlic and onions, and toasted almonds. The flavor is intense and smoky; it’s a lot better than using a dried chili powder. And it’s easy to make once you’ve done it the first time.” Be sure to visit La Gloria when you’re at the CIA San Antonio—it’s conveniently located at the Pearl complex near our campus. Learn more about Chef Hernandez at www.chefjohnnyhernandez.com.

Recounting a recent visit from author and Mexican food expert Diana Kennedy to one of his restaurants, he says, “She was blown away that we were doing it the traditional way. There’s a photo of her smelling our tortillas!”

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The Cocktail Craze And How to Get In On It By John Fischer ’88

You might have noticed something in the restaurants you’ve been dining at recently—all (or most) of them have a cocktail menu now. And I’m not just talking about Screwdrivers and Brandy Alexanders…we are in the midst of a cocktail renaissance that has Americans drinking better cocktails than they have since the beginning of Prohibition.

Why Now? Why this is happening now is complicated, but one factor involves the Rainbow Room in Rockefeller Center. Head bartender Dale DeGroff used to serve Cosmopolitan cocktails (and others) to Candace Bushnell, writer of Sex and the City. When the characters on the show started drinking cocktails like the ‘Cosmo,’ so did many other American women. (By the way, I was working at the Rainbow Room when this was happening). Many other factors have led to the current explosion of cocktail popularity, and include Americans’ expanding interest in food, wine, and craft beer, as well as their fascination with shows like Top Chef.

The Elements of a Perfect Cocktail As for the cocktails themselves, there are a few things that are virtually required for them to be taken seriously (well, as seriously as you can take a cocktail). Look for: Fresh Juices Gone are the days of the “sour mix” that comes out of a corrugated metal hose. Good bars are all squeezing their own

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citrus now, sometimes to order. There is no comparison between fresh juice and mixers filled with preservatives and stabilizing chemicals.

Good Ice You might never have thought of it, but ice is an ingredient in a cocktail, and an important one. Bigger ice cubes will chill a drink more with less dilution because of surface area—oh, and the water should be filtered and taste good by itself. There still is a place for other forms of ice, especially crushed if you want a proper Mint Julep on Derby Day. Recipes Whether for a classic cocktail or a newfangled invention, all great bartenders are measuring their drinks against a recipe. On the business side, it controls costs, and for you, it promises a cocktail that tastes the same every time. So do your best to seek out great cocktails in your neighborhood’s restaurants. If you don’t know where to start, come to one of our restaurants at the CIA. You’ll find excellent, well-crafted, balanced cocktail lists. Do this and you will be helping me to fulfill my personal motto: helping people to drink better, not more. John Fischer is a professor of hospitality and service management at the CIA. He is the author of At Your Service and the awardwinning Bistros and Brasseries.

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Fermented Foods Alive With Health Benefits By Allison Righter, MSPH, RD

Fermentation is in—though the process of fermenting food isn’t exactly a new one. Cultures around the world have crafted unique traditions and flavors around fermented foods for thousands of years, from Korean kimchi to German sauerkraut to Indian chutneys and everything in between. Many of our favorite everyday foods like bread, cheese, beer, wine, and yogurt are also the result of fermentation. While many fermented foods have been largely lost with the industrialization of our food system, there is a growing movement to resurrect this ancient practice. So whether you’re interested in preserving culinary tradition, gaining purported health benefits, or simply trying new foods and flavors, here’s a primer of everything you need to know to jump on the fermentation bandwagon.

What, Exactly, are Fermented Foods? Simply put, according to Sandor Katz, James Beard-award winning author of The Art of Fermentation, fermented foods are “the flavorful space between fresh and rotten.” While this may not sound too appealing, it beautifully captures the essence of fermented foods. Fermentation occurs when microscopic organisms, namely bacteria or yeast, feed on the sugar and starch present in foods to create alcohol, acids, and/or gases. For instance, yeast fermentation turns grapes into wine and grains into beer or into carbon dioxide to leaven bread.

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Not as obvious, but vitally important and beneficial, are the products of bacterial fermentation, a process whereby lactic acid bacteria convert the sugar in vegetables, fruits, and dairy products into lactic acid and carbon dioxide without the need for oxygen. Known as “lacto-fermentation,” this process creates conditions that prevent the growth of pathogenic microorganisms and breaks down the food into a more digestible form, while preserving and enhancing its nutritional quality. According to the Food and Agriculture Organization of the United Nations, fermentation is one of the oldest forms of food preservation technologies in the world, and fermented foods are critically important in meeting the nutritional requirements of a large portion of the world’s population.

Health Benefits In addition to increasing the shelf life of foods and protecting against foodborne illness by inhibiting growth of certain pathogens, naturally fermented foods have been shown to support human health in various ways. Compared to many factory-processed staples of the standard American diet, fermented foods are literally alive and teeming with “good” bacteria and enzymes that aid in digestion and the growth of beneficial microorganisms in our guts, i.e., probiotics, probiotics, probiotics. An exciting and growing body of scientific research indicates that probiotic powerhouses such as fermented foods may help heal a multitude of gastrointestinal health issues and can 1-888-995-1699

even lead to weight loss and improved immunity. The National Institutes of Health-sponsored Human Microbiome Project, in its quest to characterize all the microorganisms living within the human body, is telling us more about how our unique strains of bacteria may impact our individual health and disease risk. Or, as Sandor Katz explains, “Our bacteria perform all sorts of essential functions for us, and because we are continually attacking them effectively with all of these chemicals in our lives, simply replenishing and diversifying these populations has a benefit for us.” One of the main theories of integrative medicine is that digestive dysfunction is at the root of most health issues, so a common strategy used by physicians and dietitians in this field is to rebalance one’s intestinal flora using a “food-first” approach that includes naturally fermented foods. While the emerging body of evidence on the health benefits of probiotics is promising, specific benefits of probiotic foods depend on the particular strain of bacteria or yeasts, so exactly which strains and appropriate dosages are still being studied. Adding to the complexity of studying fermented foods—especially those traditionally produced on a small scale—is the enormous variation in microbial profiles across different sources. But this is why making fermented foods is a truly artisanal craft, and one that can contribute to improving our microbial biodiversity if we consume a variety of these foods. Here are a few common fermented foods, along with tips for incorporating more of them into your diet.

Dairy Products: Yogurt and Kefir You probably already recognize yogurt as a fermented milk product, but one of the fastest-rising stars on the scene is kefir. Usually sold as a plain or flavored drink, kefir has a similar tartness but a thinner consistency compared to yogurt. It also has as much as three times more live active cultures than yogurt since it is fermented with both bacteria and yeasts (the latter gives kefir a unique carbonation and small amount of alcohol, which is usually removed in commercial kefir). Both yogurt and kefir are good sources of probiotics, calcium, and protein, and can usually be well-tolerated by people with lactose intolerance. But kefir has the nutritional edge, with more live cultures, B vitamins, phosphorus, and other functional properties that are increasingly being linked to improved health outcomes.

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Beverages: Kombucha Wine and beer may be the most classic examples of fermented beverages, but there are many others that people around the world have been making and drinking for centuries. Kombucha is gaining popularity as the mother of fermented drinks for many health-conscious people. The process of fermenting sweet tea with a symbiotic culture of bacteria and yeasts (a.k.a., a “SCOBY” or “mother”) yields a slightly carbonated, acidic, and refreshing probiotic beverage that is relatively low in calories and sugar and contains high levels of B vitamins. While clinical studies of the health effects on humans are lacking, anecdotal evidence and animal studies suggest that kombucha may have powerful immune- and energy-boosting effects and digestive health benefits. Vegetables: Pickles, Sauerkraut, and Kimchi If soured milk products or kombucha scoby don’t strike your fancy, perhaps you would be more inclined to stick with the humble pickle or other traditional fermented vegetable dishes such as sauerkraut and its spicy Korean counterpart, kimchi. An important clarification: not all fermented foods are pickled and not all pickles are fermented. Keep this in mind when you’re shopping and seeing manufactured versions of traditionally fermented foods that are heat processed and pasteurized—and devoid of virtually all nutrients and health-promoting properties. Ketchup, for example, a formerly fermented and universal condiment of the ancient world, lost any of its original benefits with large-scale production and the addition of high fructose corn syrup. Homemade or carefully selected fermented vegetables offer a far superior probiotic, enzymatic, and nutritional bang for your buck.

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Soy Products: Miso and Tempeh Fermented soy products, such as miso, tempeh, natto, and soy sauce, are all foods used regularly in Asian cuisines. Miso, a umami-packed paste that can be added to soups or stir-fries, contains many essential minerals and phytonutrients for an added health boost. Tempeh is another fermented soy product that is becoming increasingly popular in the U.S. market as an inexpensive meat alternative since it is a complete protein and texturally comparable. Fermentation increases the digestibility of and nutrient absorption from soy, and it’s best to choose certified organic soy products when possible. Adding More Fermented Foods to Your Diet Hopefully you have been convinced that fermented foods are quite literally alive with compelling health benefits. Ready to get them into your tummy? The key is to eat a small portion of them on a regular basis so you’re constantly feeding your system with all those beneficial bacteria. Here are a few suggestions to get you started: • Pour kefir over cereal instead of milk, or add it to fruit smoothies. • Try swapping meat for tempeh in a dish each week, such as tempeh tacos or in an Asian stir-fry with veggies. • Look for naturally fermented vegetables and condiments in the refrigerated section of your grocery store or at your local farmers’ market. • Make your own! Find recipes online or in books like The Art of Fermentation or Wild Fermentation by Sandor Katz, or Nourishing Traditions by Sally Fallon. Registered Dietitian Allison Righter is an adjunct professor of nutrition at the CIA and the project coordinator for the CIAHarvard School of Public Health-Samueli Institute “Teaching Kitchen” pilot study.

TURNIP KRAUT A different take on the traditional sauerkraut, this kraut can be used in all the same ways.

MAKES 11⁄2 QUARTS 61⁄4 pounds turnips, peeled and thinly sliced 1⁄4 cup kosher salt 1 tablespoon coriander seed, coarsely ground In a large bowl, toss the turnips with the salt and coriander until evenly dispersed. Line a large bowl, bucket, or fermenting jar with cheesecloth. Place the salted turnips into the container and cover with cheesecloth. Press the turnips down to obtain a firm, even layer. Weigh the turnips down with plates, and cover the container loosely with plastic wrap. Allow the turnip kraut to sit at room temperature for 5 to 6 days. At this point, remove the weights and cloth and make sure the turnips are fully submerged in the liquid they produce. Continue to ferment for 5 weeks total, occasionally skimming the foam that appears on the surface of the kraut. The turnips will become slightly translucent. Transfer the finished turnip kraut to storage containers and refrigerate until ready to use. Lightly rinse the turnip kraut before using to remove excess salt. Note: The turnip kraut will keep in an airtight container, refrigerated, for up to 6 months. Recipe Source: Preserving (Buy the book! See page 63.)

References: • Fallon, S. (2003): Nourishing Traditions. • Food and Agriculture Organization: “Fermented Fruits and Vegetables: A Global Perspective.” http://www.fao. org/docrep/x0560e/x0560e00.htm#con • Foroutan, R. (February 2012): “The history and health benefits of fermented food.” Food & Nutrition. Accessed online March 9, 2015. • Guzel-Saydim, et al. (2011): “Kefir: Functional properties of kefir.” http://www.ncbi.nlm.nih.gov/pubmed/21390946 • Katz, S. (2012): The Art of Fermentation. 18 TASTE

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• Lewin, A. (2012): Real Food Fermentation. • Memorial Sloan Kettering Cancer Center: “Kombucha.” Accessed March 9, 2015. http://www.mskcc.org/ cancer-care/herb/kombucha • T he World’s Healthiest Foods: “Miso.” Accessed March 9, 2015. http://www.whfoods.com/genpage. php?tname=foodspice&dbid=114 • T he World’s Healthiest Foods: “Tempeh.” Accessed March 9, 2015. http://www.whfoods.com/genpage. php?tname=foodspice&dbid=126

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Unforgettable Events

Combine sophisticated California cuisine, warm hospitality, and a spectacular Napa Valley venue, and you have all the makings of an event that your guests will be talking about long after it’s over. Our culinary and hospitality professionals will create your one-of-a-kind: • Wedding and bridal celebration • Meeting or conference • Hands-on cooking experience, chef demo, or food and wine tasting

THE CIA INSIDER There’s always something new and exciting happening at the CIA campuses! Here’s a taste: Proud Partners

Restaurants Have Been Popping Up…

The CIA is a longtime supporter of local growers, currently purchasing ingredients from more than two dozen New York State farms. Now the college has taken its commitment a step further, by signing on as a culinary education partner for the Taste NY and Pride of NY programs. Launched by Governor Andrew Cuomo, these initiatives are designed to raise awareness and use of the wide variety of incredible foods and beverages made and grown in New York.

Nothing gets foodies lining up around the block quite like a pop-up. These limited-run restaurants are often used by chefs to test out a new culinary concept. Here at the CIA, the popup is ideal for dynamically accommodating the needs of our degree programs.

So how can you enjoy the fruits of this partnership? • Take Taste NY Boot Camp. This five-day program (page 27) will introduce you to the best of New York State. You’ll enjoy field trips to area farms and purveyors and cook with a variety of New York ingredients. And check out our Taste NYbranded Saturday classes, too (page 46)! • Dine at our Hyde Park restaurants. In March, the CIA joined nearly 300 restaurants in taking the Pride of NY Pledge, promising to increase its use of New York products by 10 percent or more. • Join us for three special Taste NY-themed Farmers Dinners in the American Bounty Restaurant during August– October. For reservations, visit www.ciarestaurantgroup.com. For more information about the Taste NY program, visit taste.ny.gov.

Dream Big this Winter or Spring Do you, or someone you know, dream of making a living pursuing your passion for cooking? That’s what our culinary arts degree program is all about—preparing you for a wide variety of exciting careers in food. And there’s no better time to start than in the winter or spring, when the CIA offers special seasonal grants to eligible students. Learn more at www.ciachef. edu/special-grants-and-scholarships.

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• With the concept “Earth’s Flavors Reimagined,” Pangea delighted diners at the Hyde Park campus from January to June 2015. In just three months, a student dining room was transformed into a gorgeous public restaurant that helped accommodate the large number of culinary arts degree students who would be taking their restaurant courses during that time period. • The CIA Bakery Café opened at the San Antonio campus for five weeks in spring 2015, when baking and pastry arts degree students entered the capstone courses of their program. They gained invaluable front- and back-ofthe-house experience in the public bakery café—as will the next group of almost-graduates when it’s their turn next spring. • A pop-up concept developed and operated by CIA bachelor’s degree students in the Intrapreneurship concentration will be a key component of their education. The restaurant, along with other curriculum-supported dining options, will reside in The Egg, a brand-new facility for CIA students located in the Student Commons in Hyde Park.

…and “Crop”ping Up Affectionately known as the CIA’s “crop-up” venue, The Conservatory Restaurant brings innovative, farm-fresh cuisine to diners at the California campus. Led by culinary director and legendary chef Larry Forgione ’74, CIA bachelor’s degree students in the Farm-to-Table Cooking concentration open the restaurant each Friday and Saturday. The rest of the week, they plant, tend, and harvest ingredients from the college’s three farms and develop a menu that makes the most of them. Reservations: www.ciarestaurantgroup.com/the-conservatory-atgreystone 1-888-995-1699

Let us open a world of flavors for you. NEW YORK American Bounty

The Bounty of the Hudson Valley

The Bocuse Restaurant Modern French Cuisine

Ristorante Caterina de’ Medici Authentic Regional Italian

Apple Pie Bakery Café Café Fare with Flair

CALIFORNIA Wine Spectator Greystone Restaurant Honoring the Harvest

The Conservatory

Farm Fresh Direct to the Table

The Bakery Café by illy

Sweet and Savory Café Treats

TEXAS Nao: New World Flavors Cuisines of Latin America

Come dine with us.

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

BOOT CAMP (cont.)

Get Ready for an Unforgettable Culinary Vacation

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Yes,Chef! I’m Ready for Boot Camp. Imagine yourself standing at the stove in the CIA kitchens with Chef right next to you, tasting your cooking and showing you how to bring out its full flavor. Does it get any better than this for people who are wild about food? At CIA Boot Camp, you learn by doing, by cooking and baking with all of your senses, and by working with the best in the business. And because community is at the heart of food and cooking, you’ll experience an instant connection with like-minded Boot Campers who come from all around the world. Simply put, CIA Boot Camp is crazy-good fun and amazing learning all wrapped up in one unforgettable culinary vacation.

WHAT TO EXPECT No matter which Boot Camp you choose, be ready for full and exciting days in the CIA kitchens. The variety of ingredients, flavors, and dishes you will be exposed to is extensive, and allows you to see and taste much more than you personally prepare. •G enerally, in cooking-themed Boot Camps, four teams of three to four people will each make a portion of a broad selection of dishes that comprise the menu. Your chef-instructor works independently with each team to help prepare their dishes. In this way, you’ll be exposed to a mix of dishes that helps to create a full and rich experience. • I f you’re taking one of our baking and pastry-themed Boot Camps, you’ll also work in teams to prepare a wide array of items. Since you won’t be preparing your own lunch or dinner menu, you will enjoy meals prepared by CIA degree program students, sometimes using some of the products you’ve produced in class.

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

TELL ME MORE!

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

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CA St. Helena, CA

If you’d like to buy an optional CIA Boot Camp Tool Kit, you can get one at a special price. The Kit • 8-inch Chef’s Knife • 10-inch Slicing Knife 1 • 3 ⁄2-inch Paring Knife • Sharpening Steel • Rubber Spatula • Peeler • Bench Scraper • Locking Tongs • 12-inch Piano Wire Whip • Apple Corer • Pocket Thermometer • Digital Thermometer • Plastic Bowl Scraper • Fish Spatula • 12-inch Plastic Ruler • 11-inch Serrated Bread Knife • 10-inch Offset Metal Spatula • 4-piece Measuring Spoon Set • 12-inch Wooden Stirring Spoon • Backpack with Travel Knife Case Your Price: $425 The Starter Package • 7-inch Santoku Knife • 5-inch Utility Knife • 31⁄2-inch Paring Knife • Knife Roll with CIATaste logo Your Price: $175

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

NY Hyde Park, NY

Gimme Extras!

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

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BOOT CAMP (cont.)

CULINARY BOOT CAMP—BASIC TRAINING

ARTISAN BREADS BOOT CAMP

NY Aug. 24–28, Sept. 28–Oct. 2, Oct. 5–9, or Feb. 1–5; 7 a.m.– 1:30 p.m.; or Feb. 29–Mar. 4, 2–8:30 p.m., $2,195

CA Oct. 7–9, 7 a.m.–1:30 p.m. or Feb. 22–24, 2–8:30 p.m., $1,325

CA July 20–24 or Sept. 14–18, 2–8:30 p.m.; or Oct. 26–30,

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

7 a.m.–1:30 p.m.; or Jan. 11–15, 2–8:30 p.m., $2,195

TX Nov. 9–13, 7 a.m.–1:30 p.m.; or Feb. 29–Mar. 4, 2–8:30 p.m., $2,195 The prerequisite for every skilled at-home chef, Basic Training Boot Camp gives you the hands-on foundation of knowledge and skill to take you to a higher level of cooking. In this course, you’ll develop a command of classic culinary methods and techniques, including mise en place, station organization, knife skills, soup and stock production, and sauce making. You will also learn and use a variety of dry- and moist-heat cooking methods such as roasting, grilling, sautéing, pan-frying, stir-frying, braising, poaching, and steaming. Basic Training Boot Camp is a “must-take” class if you want to master the basics of cooking, and gain the confidence to experiment with your own creations and grow as a

TX Aug. 26–28, 7 a.m.–1:30 p.m., $1,325

home cook.

AMERICAN REGIONAL CUISINE BOOT CAMP TX Oct. 13–16, 7 a.m.–1:30 p.m., $1,750 With a country as geographically, historically, and culturally diverse as the United States, it only makes sense that its ingredients, cuisines, and cooking methods would be just as varied and vibrant. Come experience the delicious flavor profiles and dishes of American Regional cuisine. Using cooking methods like sautéing, grilling, frying, and braising, you’ll prepare iconic dishes and American street food from all over the country, like Hoppin’ John salad, Cuban-style pork loin, chicken and andouille gumbo, crawfish étouffée, Texas chili, Carolina pulled pork, Kansas City ribs, roasted corn succotash, New England lobster rolls, Maryland crab cakes, and Wisconsin cheddar and beer soup. And let’s not forget the breads and desserts—classics like key lime pie, chipotlecheddar cornbread, and three-berry cobbler are all on the menu for this course that will give you a new appreciation for our country’s culinary heritage.

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BAKING BOOT CAMP

BISTRO BOOT CAMP

NY Feb. 9–12, 7 a.m.–1:30 p.m., $1,750

NY Oct. 26–29 or Feb. 22–25, 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.

CA Aug. 31–Sept. 3 or Jan. 26–29, 2–8:30 p.m., $1,750

During Baking Boot Camp, you will learn the fundamentals of baking as well as those specific to bread baking. You’ll discover the techniques used to create basic items such as cookies and brownies, muffins, quick breads, scones, and pies. After this basic training course, you’ll return home ready to dazzle your family and friends with your newfound confidence, skills, and baked goods!

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

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.

NY Aug. 18–21, 7 a.m.–1:30 p.m.; or Sept. 28–Oct. 1, 2–8:30 p.m.; or Nov. 2–6 or Jan. 26–29, 7 a.m.–1:30 p.m., $2,195

COMFORT FOODS BOOT CAMP

CA Sept. 28–Oct. 2, 2–8:30 p.m., $2,195 or Feb. 16–19,

CA Oct. 15–16 or Feb. 1–2, 2–8:30 p.m., $895

2–8:30 p.m., $1,750

TX Jan. 7–8, 7 a.m.–1:30 p.m., $895

TX Feb. 22–25, 2–8:30 p.m., $1,750 Get ready for an unforgettable culinary vacation in the CIA kitchens. This program is a great way to experience highlights from some of our most popular CIA Boot Camps. On each themed day, you’ll learn and practice culinary skills and experience exciting new flavors, all with the helpful guidance of our famed chefinstructors. In the four-day version of the class, you will: • Practice knife cuts, learn kitchen terminology, and cover cooking methods such as roasting, grilling, sautéing, braising, poaching, and steaming. • Tackle Italian cuisine, exploring the different regions of Italy and their diverse flavor profiles, indigenous ingredients, and regional specialties. • Explore bistro cuisine, practicing the fundamental techniques common to casual American- and French-style bistro cooking, from roasting to braising to baking. • Learn the fundamentals of baking bread and creating beautiful plated desserts. In the five-day version of the class, you will: • Do everything listed for the four-day class, plus •F ocus on the flavors of Asia, as each group of Boot Campers prepares dishes from a different country, such as China, Japan, Thailand, Vietnam, and Korea.

enthusiasts.ciachef.edu

NY Dec. 1–2, 2–8:30 p.m., $895

Macaroni and cheese. Meatloaf. Chicken noodle soup. There are certain foods that just make you feel good. Join us for a walk down memory lane as we prepare a variety of traditional recipes and innovative twists on old favorites. In this Boot Camp, our chef-instructors will teach you professional cooking techniques and tips for producing the ultimate comfort foods. Using high-quality ingredients, you’ll create a variety of soul-satisfying dishes such as beef pot roast, chicken and dumplings, and mashed potatoes. From soups and stews to entrées and sides, this is comfort food at its finest!

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

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BOOT CAMP (cont.)

DESSERT BOOT CAMP NY Sept. 2–4, 2–8:30 p.m., $1,325

CA Aug. 19–21, 7 a.m.–1:30 p.m., $1,325 TX Jan. 18–20, 2–8:30 p.m., $1,325 Extraordinary desserts that are perfect for entertaining can be yours for the creating, by using everyday pantry ingredients, seasonal produce, and ready-prepared items such as puff pastry and phyllo dough. In this Boot Camp, you’ll practice mixing methods and techniques you can use to prepare traditional and trendy desserts alike, including cream puffs, churros, flans, cupcakes, crème brûlée, and tiramisu. You’ll also learn techniques for making fillings such as custard and mousse, as well as beautiful presentation methods using dessert sauces and impressive garnishes.

ENTERTAINING AT HOME BOOT CAMP NY Oct. 27–30, 7 a.m.–1:30 p.m., $1,750

CELEBRATE YOUR BIRTHDAY AT BOOT CAMP

CA Sept. 22–25, 7 a.m.–1:30 p.m.; or Dec. 1–4, 2–8:30 p.m., $1,750

Do something you really love for your next birthday—cooking, baking, or studying wines and beverages at the CIA, and saving money too! When you take any Boot Camp program during your birthday month*, you’ll receive 10% off the class, along with a special present. Make your plans now! Call 1-888-995-1699 and use code “BCBIRTHDAY” to receive your special pricing. *Due to extended CIA vacation periods during August and December, if your birthday falls in either of these months, you may take your birthday discount during either the month prior or the month following your birthday. No other exceptions apply.

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TX Nov. 16–19, 7 a.m.–1:30 p.m., $1,750 True foodies know it’s the food that makes the party—and that leaves a lasting impression. With so much riding on the menu, hosting the “perfect” gathering can be a seemingly daunting task. Worry no more. During Entertaining at Home Boot Camp, you’ll gain the tools, knowledge, and planning know-how to put on a memorable event, whether you’re throwing a casual cocktail hour or hosting an elegant dinner party at home. Our experts will share their secrets for success, including party-planning strategies (timing, mise en place, and organization), crowd-pleasing recipes, simple techniques for hosting a variety of parties, and impressive plate and platter presentations. You’ll even enjoy a wine and mixology lecture and tasting.

FARM TO TABLE BOOT CAMP CA July 13–17, 7 a.m.–1:30 p.m.; or Oct. 5–9, 2–8:30 p.m., $2,195 Seasonal, local, and sustainable. They’re not just buzzwords, but a healthy and environmentally friendly way of cooking and eating. In this Boot Camp, you’ll gain an in-depth look into the world of cooking sustainably and seasonally, using ingredients sourced as locally as possible. You’ll learn to recognize when produce is at its peak and how to handle just-picked ingredients from the farm all the way to the dinner table. Along with enjoying plenty of cooking in our kitchens, you will visit the CIA Student Farms and other area farms. You’ll harvest some of your ingredients and use others sourced from local California farmers. In addition to hearing all about sustainable meat and seafood practices, organics, and preservation techniques, you will learn how to develop your own seasonal recipes and menus based on a planting and harvest schedule.

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

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

FLAVORS OF WINE COUNTRY BOOT CAMP

TASTE NY BOOT CAMP

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.

NY Sept. 21–25, 2–8:30 p.m., $2,195

NEW

From foie gras to apples to artisan cheese, the flavors of New York State abound. Seasonal products, harvested and crafted by regional and local purveyors, provide the foundation for the satisfying dishes prepared with the best ingredients the state has to offer. During this flavorful culinary tour, you will discover and sample the best of New York State. You’ll discuss seasonal ingredients, farming, and characteristic New York foods. Then you’ll put that knowledge to work, as you learn cooking techniques that best showcase the ingredients and use a selection of regional and local products to prepare an assortment of intensely flavorful dishes. You will also enjoy an exciting off-site excursion to experience local Hudson Valley, NY goodness, right from the source.

FLAVORS OF TEXAS BOOT CAMP TX Jan. 14–15, 7 a.m.–1:30 p.m., $895 Texas, with its wide-open spaces and room to roam, is like a whole other country. This Boot Camp explores five regional, big-and-bold cuisine styles and flavors—barbecue, cowboy chic, Southern comfort, Gulf Coast, and Tex-Mex. As a participant, you will prepare a variety of the Lone Star State’s greatest hits, including Texas brisket, grilled T-bone steak, rabbit jambalaya, Texas fried chicken, and the San Antonio classic puffy taco. You will also explore the history of Texas food, discovering how it evolved into the melting pot it is today, and learn a selection of cooking techniques such as managing a wood-fire smoker, grilling, and cooking with cast iron.

New York

enthusiasts.ciachef.edu

CA Oct. 20–23, 7 a.m.–1:30 p.m.; or Feb. 9–12, 2–8:30 p.m., $1,750

During this course, you’ll discover and sample the best of the cuisines of Northern California. Our chef-instructors will lead discussions on seasonal ingredients, local farming, and characteristic foods and wines of the area. In addition, the region’s world-class wines will be incorporated into the daily lessons. In this class, you will: •E xplore, demystify, and gain key insights into food and wine pairing, whether you’re a beginner or have more advanced knowledge. •U nderstand 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. •P articipate in comparative tastings of oils, vinegars, and herbs to hone your palate. • Take to the grills and tame the flame while creating the healthy flavors to bring wine country lifestyle home with you.

California

Texas

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BOOT CAMP (cont.)

FRENCH CUISINE BOOT CAMP

HORS D’OEUVRE BOOT CAMP

NY Oct. 13–16, 7 a.m.–1:30 p.m., $1,750

NY Nov. 17–18, 7 a.m.–1:30 p.m.; $895

French food is rich in culinary tradition. In each day of this Boot Camp, you’ll prepare dishes from the different regions of France while learning about the ingredients, flavor profiles, and cooking techniques that distinguish each one. Your chef-instructor will lay the foundation of your French cuisine education by teaching you how to prepare the five classical grand sauces (a.k.a., mother sauces). You’ll then prepare classic and contemporary dishes from regions throughout the country, such as coq au vin, canard à l’orange, tarte flambé, boeuf Bourguignon, sole beurre blanc, choucroute garnie, bistro and brasserie fare, and more. Prepare for a grand tour of sumptuous French food!

TX Nov. 23–24, 7 a.m.–1:30 p.m., $895

GOURMET MEALS IN MINUTES BOOT CAMP CA Sept. 8–11, 7 a.m.–1:30 p.m., $1,750 In today’s busy world, time is our most precious resource. How can we maintain our full lifestyles and still enjoy quality, healthful meal choices? The CIA has the perfect solution. Whether you’re interested in adding variety to your everyday meals or hosting a stress-free dinner party, this Boot Camp program will teach you how to prepare delicious food in a matter of minutes rather than hours. During this course, you will learn strategies for budgeting your time when preparing meals; produce a variety of appetizers, entrées, and side dishes; and presentation techniques for serving these items. Your meals at home will never be the same!

IS WINE YOUR PASSION? ARE YOU READY FOR THE HOLIDAYS? Then flip to the back and discover our Wine Lovers Boot Camps (pages 56–58) and our perennially popular Holiday Boot Camp (page 49).

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Small bites can make a big impression, and you’ll be sure to “wow” guests with your ability to prepare and present some truly tantalizing treats. Stuffed or skewered, filled or topped, the perfect bite-sized hors d’oeuvre are packed with flavor and lend beautifully to parties and social gatherings. In this course, you will learn the basic principles necessary to create both hot and cold hors d’oeuvre, and practice creative garnishing, plating, and presentation techniques. Along the way, you’ll pick up a few trade secrets that will enable you to confidently prepare an impressive assortment of small bites, including how to select the best hors d’oeuvre for your party and how much to prepare.

ITALIAN CUISINE BOOT CAMP NY Dec. 1–4, 7 a.m.–1:30 p.m., $1,750 The tradition and culture…the aromas and flavors…the sauces and fresh herbs… On each day of this gastronomic tour, you will explore Italy’s many different regions and the flavor profiles that distinguish each one. You’ll cook with indigenous ingredients and create specialties from areas like Piemonte, Lombardia, and Veneto in the north (think Milanese-style saffron risotto or Genoa-style stuffed pork); Apulia, Calabria, and Sicily in the south (linguine with puttanesca sauce, sea bass with vegetables); or Emilia-Romagna, Toscana, and Umbria in central Italy (chicken stuffed with sopressato, tortellini en brodo, and more). Plus, you’ll work with fresh Italian cheeses, prepare antipasti dishes, and even learn to make handmade pizza dough.

MEDITERRANEAN CUISINE BOOT CAMP NY Oct. 20–23, 7 a.m.–1:30 p.m., $1,750 With its emphasis on healthful ingredients and vivid flavors, Mediterranean cooking has become a favorite among Americans. In this Boot Camp, you’ll utilize the unique pantries and flavor profiles of Provence, Southern Italy, Spain, Greece, Turkey, and North Africa, and discover the four ingredients that unify the dishes from these diverse regions. You’ll also get an introduction to the specific cooking methods and equipment commonly used in the region. From pissaladière, patatas a la Riojana, and pane Sardo to tapas and tagine of lamb, you’ll prepare and savor the best of the Mediterranean table—and bring your newfound skills to your own kitchen.

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

PASTRY BOOT CAMP NY Feb. 22–26, 2–8:30 p.m., $2,195 CA Sept. 28–Oct. 2, 7 a.m.–1:30 p.m., $2,195 TX Jan. 11–15, 2–8:30 p.m., $2,195 Bring your passion for pastry and your artistic eye to our bakeshops. Pastry Boot Camp is all about understanding and mastering the fundamental techniques and tools you need to prepare all of those amazing pastries and desserts you find at the pâtisserie. In this course, you’ll build your understanding of the functions of baking ingredients and create basic preparations such as laminated dough, pastry cream, meringues, buttercreams, ganaches, and mousses. You’ll also develop professional pastry-making skills like tempering and working with chocolate, making and piping pâte à choux for éclairs and cream puffs, preparing a soufflé, foaming and creaming, assembling sponge cakes and tarts, and plating desserts.

RESTAURANT KITCHEN BOOT CAMP TX Sept. 14–17 or Jan. 18–21, 7 a.m.–1:30 p.m., $1,750 Get ready for the high energy of a real restaurant kitchen! You’ll start by learning the importance of ingredient selection, with a chef-led visit to the local garden and a discussion of farm-totable cooking. Next, you’ll learn how to develop a menu concept and then head into the kitchen, where you’ll be working under the classic kitchen brigade system as you prepare and execute your menu. You’ll hone your cooking skills and become fluid in kitchen logistics. And when your chef-instructor calls out “Fire!” you’ll feel the intensity and excitement cooking for real customers in your own pop-up restaurant inside our on-campus.

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BOOT CAMP (cont.)

SKILL DEVELOPMENT BOOT CAMP

WORLD CUISINE BOOT CAMP

NY Aug. 31–Sept. 1, 2–8:30 p.m.; or Nov. 12–13, Jan. 6–7, or Feb. 17–18; 7 a.m.–1:30 p.m., $895 CA Oct. 13–14 or Feb. 3–4, 2–8:30 p.m., $895 TX Jan. 11–12, 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.

TX Dec. 14–18, 7 a.m.–1:30 p.m., $2,195 This is your chance to cook and taste contemporary foods from around the world, from the Mediterranean to Asia to Latin America. Our chefs will introduce you to the diverse cooking methods, ingredients, and flavor profiles of these regions as you prepare items like arepas con queso from South America, stuffed roti bread from the Caribbean, udon noodle pot from Japan, spanakopita from Greece, and more. You’ll learn classic foundational techniques, too, like how to roll sushi, make fresh pasta and mozzarella, prepare tostones, and shape naan. On the final day, you’ll wrap up your world tour by cooking up some fun and flavorful global street foods.

TECHNIQUES OF HEALTHY COOKING BOOT CAMP NY Aug. 31–Sept. 3, 2–8:30 p.m.; or Jan. 11–14, 7 a.m.–1:30 p.m., $1,750 CA July 7–10, 7 a.m.–1:30 p.m.; or Jan. 5–8, 2–8:30 p.m., $1,750 TX Sept. 8–11, 7 a.m.–1:30 p.m., $1,750 Health and wellness—it’s on people’s minds a lot these days, and more and more it’s reflected on their dinner tables, too. Now you can learn to create healthful cuisine that tastes every bit as good as the “sinful” stuff; food you can enjoy with all the health benefits and none of the guilt! In this 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.

DID YOU KNOW…? You can keep fresh herbs longer by rinsing and drying them thoroughly, then rolling them tightly in plastic wrap, pushing out as much air as possible. Keep the rolled herbs in your freezer and use as needed, making sure to re-roll tightly after each use.

CIA ON LOCATION: FINGER LAKES Ahhhh…fresh ingredients, beautiful scenery, CIA chefs—summer in the Finger Lakes will be extra-special this year, because Boot Camp is coming! Please join us:

CULINARY BOOT CAMP—BASIC TRAINING July 13–17 New York Wine and Culinary Center, Canandaigua, NY For full course description, please see page 24. To register: enthusiasts.ciachef.edu or 1-888-995-1699

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S G N I L P SAM

Savory Small Bites

Aracini di Riso (Rice Balls) from Italian Cooking at Home (Buy the book! See page 63.)

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THE POWER OF SAUCES

SAMPLINGS CLASSES

CA July 18 or Jan. 9, 10:30 a.m.–12:30 p.m., $95

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

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

SPICE IT UP! CA Sept. 19, 10:30 a.m.–12:30 p.m., $95

ALL ABOUT THICKENERS CA Oct. 17, 10:30 a.m.–12:30 p.m., $95 Why does gravy get lumps? What’s the difference between a roux, slurry, liaison, and reduction, and how do you know when to use one as opposed to the others? Find out all this and more, as you explore the mysterious world of thickening agents.

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.

COOKING WITH WINE CA Aug. 15 or Feb. 20, 10:30 a.m.–12:30 p.m., $95 In this class, we’re not talking about enjoying a glass of wine while you cook…we mean reserving some for your recipes! That’s because wine is more than just an accompaniment with dinner; as an ingredient, it can add complex flavor to your dish. Find out how, as your instructor guides you through some of the many delicious ways you can add a little more wine to your meals—and your life.

FRYING FEARLESSLY CA Dec. 12, 10:30 a.m.–12:30 p.m., $95 Frying. It sounds easy enough…until you do it for the first time. The truth is, the frying process can be messy and daunting. But all you need to get your frying just right is a little finesse, and our chefs can help get you get there. Come learn helpful tips and the proper procedure for frying a variety of foods. Before you know it, you’ll be creating perfect, crispy deliciousness—fearlessly!

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Whatâ&#x20AC;&#x2122;s Cooking at the CIA? Enjoy this selection of on-trend recipes from the CIA Kitchens

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Charmoula MAKES 4 SERVINGS This North African vinaigrette-like condiment is the perfect accompaniment for grilled vegetables. 1⁄2

3⁄4

1⁄2

cup chopped parsley cup chopped cilantro 1⁄2 cup olive oil 1 tbsp lemon juice 1 heaping tsp preserved lemon, chopped (optional) 1 tsp minced garlic

1⁄2

tsp paprika tsp ground cumin Pinch of cayenne pepper Kosher salt, to taste if you don’t use preserved lemon Black pepper, as needed

Combine the chopped parsley and cilantro in a medium-sized bowl. Add the olive oil, lemon juice, preserved lemon (if using), garlic, paprika, cumin, and cayenne and stir to combine. Add additional olive oil if needed. Season to taste with salt and black pepper.

Maître d’Hôtel Butter MAKES 1 POUND 1 lb (4 sticks) butter at room temperature 13⁄4 cups chopped parsley (about 1 bunch) Juice of 1⁄2 lemon Salt, as needed Ground black pepper, as needed Work the butter by hand or with an electric mixer fitted with the paddle attachment until it is soft. Add the parsley and lemon juice and blend well. Taste and adjust seasoning with salt and pepper. The compound butter is ready to use, or it may be rolled into a log for slicing, or piped into shapes and chilled for later use. Variations Tarragon Butter: Replace the parsley with an equal amount of minced tarragon. Pimiento Butter: Replace the parsley with an equal amount of minced pimiento.

Drizzle the charmoula over grilled vegetables and serve either hot or at room temperature.

Green Onion Butter: Add 1 tbsp soy sauce and 1⁄2 tsp minced garlic, and replace the parsley with an equal amount of minced green onions.

Chef’s tip: Preserved lemon is an iconic ingredient of the region and has a very different flavor profile than lemon peel or lemon juice due to the salting and curing of the lemons.

Dill Butter: Replace the parsley with an equal amount of minced dill.

Sun-dried Tomato and Oregano Butter: Add 1 tbsp minced oregano and about 7 sun-dried tomatoes, minced. Basil Butter: Replace the parsley with an equal amount of minced basil. Recipe adapted from The Professional Chef® (Buy the book! See page 62.) ©2015 The Culinary Institute of America

Watch the video! enthusiasts.ciachef.edu/charmoula

Celeriac and Tart Apple Salad SERVES 4 1⁄2 lb celeriac (celery root) Lemon juice, for cooking the celeriac Dressing: 3 tbsp crème fraîche 3 tbsp mayonnaise 1 tbsp Dijon mustard 1 tbsp fresh lemon juice 1 tsp sugar Salt and pepper, to taste 1 Granny Smith apple Cut away the outer rind of the celeriac and cut into matchsticks about 11⁄2 inches long. Bring a large pot of water to a boil, to which 2 tbsp lemon juice has been added for each 4 cups water. For the dressing: Whisk together the crème fraîche, mayonnaise, mustard, lemon juice, sugar, and salt and pepper to taste in a serving bowl. Rinse the celeriac, then add to the boiling water and cook until tender. Drain, plunge into a bowl of cold water, and drain again on absorbent towels. Peel, core, and dice the apple. Fold the apple and celeriac into the dressing. Taste and season with salt and pepper before serving. Recipe Source: The Diabetes-Friendly Kitchen (Buy the book! See page 62.)

Watch the video! enthusiasts.ciachef.edu/compound-butter

Grilled Watermelon and Bourbon Cooler MAKES 1 SERVING 1⁄4 cup Grilled Watermelon (recipe follows) 2 ounces bourbon 1 ounce agave nectar 1 ounce lime juice 2 dashes rhubarb bitters 3⁄4 cup ice cubes For the Grilled Watermelon: Take a ripe, seedless whole watermelon and cut it into 1⁄4-inch-thick round slices. Take the 1⁄4-inch slices and cut each into four pieces, quartering them. Place the watermelon pieces on a hot grill and cook on each side until you have dark grill marks, about 5 minutes per side. The watermelon will not stick to a hot grill, so do not rub any oil on the watermelon or on the grill. Remove the watermelon from the grill and allow it to cool completely. Remove the rind of the watermelon and cut the flesh into small pieces. Place the watermelon pieces in a cocktail shaker and add the bourbon, agave, lime juice, rhubarb bitters, and ice. Shake for about 20 seconds. Pour the entire contents into a glass of your choice or into a Mason jar, and garnish the cocktail by adding a piece of grilled watermelon on top. Recipe Source: The Diabetes-Friendly Kitchen (Buy the book! See page 62.) ©2015 The Culinary Institute of America

Watch the video! enthusiasts.ciachef.edu/celery-root

Watch the video! enthusiasts.ciachef.edu/watermelon

What’s Cooking at the CIA?

FUN FOOD TRENDS In this issue of TASTE, we’re showcasing recipes to pair with some of this year’s prominent food trends. Why are butter, spicy sauces, bourbon cocktails, and “ugly” vegetables a topic of conversation in 2015? Find out here, and then try them out in your kitchen!

Butter Butter is making a comeback. After years of moving away from butter (for fear of its saturated fat and cholesterol) in favor of butter substitutes, professional and home cooks alike are returning to traditional ingredients such as butter thanks to culinary discourse about “real” food. Butter is made by churning fresh or fermented cream or milk until the butterfat and buttermilk separate. You can make butter at home with a stand mixer or even a hand mixer. All it takes is the time and patience to process good-quality cream until the liquid transforms and separates into solid (butterfat) and liquid (buttermilk). Once you’ve drained off the buttermilk and kneaded the butterfat into a solid mass, you can create a delicious compound butter with our recipe for Maître d’Hôtel Butter.

Spicy Sauces Last year, sriracha found its way into American refrigerators and all manner of foods. The spicy Thai chili sauce has become popular for adding flavor to everything from scrambled eggs to potato chips. Now that sriracha has become ubiquitous, chefs and food lovers are looking for the next big thing in spicy sauces. Some are going the route of the sweet and spicy, such as hot sauce paired with honey, while others are delving into the sauces of other cuisines apart from Asian. One such sauce is charmoula. Traditionally used as a fish marinade in North Africa, classic charmoula is made with cilantro, garlic, lemon, and spices, and can be used to top everything from vegetables to fish. Try our recipe for Charmoula with Grilled Vegetables and let us know how you like it!

enthusiasts.ciachef.edu

Bourbon Cocktails Cocktails rise and fall in popularity due in no small part to American pop culture. In the ’60s, the vodka martini was made famous by Sean Connery’s James Bond with the line, “shaken, not stirred.” The White Russian saw a marked revival as the signature drink of “The Dude,” played by Jeff Bridges in the 1998 cult classic The Big Lebowski. And at the dawn of this century, the cosmopolitan craze sprung from Sarah Jessica Parker’s Carrie Bradshaw in Sex and the City. Which brings us to bourbon, a drink that has enjoyed a resurgence thanks to Mad Men’s Don Draper, played by Jon Hamm and arguably the biggest drinker television viewers have ever seen. First created 200 years ago, the distilled spirit may only be called bourbon if it’s made from at least 51 percent corn and aged in charred oak barrels, a technique that imparts a sweeter and smokier taste. Bar chefs around the country are experimenting with the marriage of bourbon and other flavors such as maple, pine, and bacon to create innovative and delicious cocktails. For a lively, summery take on a bourbon cocktail, try our refreshing Grilled Watermelon and Bourbon Cooler.

Ugly Vegetables If you were to search the web for “ugly vegetables,” you would surely read about a trend in Europe where supermarkets are selling misshapen fruits and vegetables at a deep discount in an effort to combat food waste. While this is a noble initiative to be commended, it’s not the one we’re talking about here. For our purpose, ugly vegetables refer to unusual root veggies such as celeriac (a.k.a., celery root) and kohlrabi. While these culinary diamonds in the rough may not be runway-ready off the supermarket shelf, they can be prepared in a myriad of ways and are a wonderful addition to daily meals, especially in the winter, when summer vegetables are less available and more expensive. Delicious ways to enjoy ugly vegetables are raw or blanched; for example, raw kohlrabi is fantastic in a crudité platter. For something with a bit more pizazz, try our recipe for Celeriac and Tart Apple Salad.

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Parent and Teen Days

SATURDAY KITCHENS CLASSES Your weekend just got even better! Come spend a Saturday with CIA chefs and fellow food lovers in a hands-on class. You’ll quickly discover how much fun it is to learn new skills, work with global flavors and ingredients, and cook and bake beautiful, delicious food in our famous kitchens. Your class includes continental breakfast. In addition, all students (except those in Mimi Fix classroom classes) will receive a CIATaste logo apron and a CIA Masters Collection® kitchen utensil to take home.

Spend time together with your teen in our kitchens and bakeshops, nurturing a budding interest in culinary arts or just plain having fun. All of the November 7 Saturday Kitchens classes in New York and Texas and November 14 Saturday Kitchens in California and Texas 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).

ARTISAN BREADS AT HOME

BAKING FOR BRUNCH

NY Sept. 19, Sept. 26, Oct. 24, Nov. 14, or Dec. 12; 9:30 a.m.–

TX Dec. 12, 9:30 a.m.–2:30 p.m., $250

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. 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.

CA Oct. 10 or Jan. 30, 9:30 a.m.–2:30 p.m., $250 Making artisan bread at home is now within your reach. With the right tools, techniques, and ingredients, you’ll find it’s much easier than you might think. In this class, we’ll uncover the mysteries of artisan bread baking and show you how to prepare a perfect loaf in your kitchen. We’ll review flours and yeast products, preferred equipment, and professional techniques, including proper mixing methods, gluten development, and the 12 steps of bread making. You will then get down to business, preparing and sampling a variety of delicious breads. (Buy the book! See page 61.)

BAKING AT HOME—THE DESSERTS NY Sept. 19, Oct. 3, or Nov. 7 (Parent/Teen); 9:30 a.m.–2:30 p.m., $250

CA Sept. 12, 9:30 a.m.–2:30 p.m., $250 There’s nothing like a beautiful dessert to put the perfect finish on a wonderful meal, and in this class, you’ll discover how easy it can be to make impressive, professional-quality creations in your own kitchen. Come learn the fundamental techniques for creating irresistible, so-good-you’ll-sigh-with-pleasure desserts selected by our accomplished pastry chef-instructors. (Buy the book! See page 61.)

NY Hyde Park, NY enthusiasts.ciachef.edu

CA St. Helena, CA

BANGKOK AND BEYOND TX Aug. 22, 9:30 a.m.–2:30 p.m., $250 Spicy, sweet, and tangy—Thai food is an intriguing balance of extremes. This vibrantly flavored food features generous helpings of fresh herbs, spices, and Thai bird’s eye chili peppers with a pleasant balance of sweet, salty, and sour characteristics. In this class, you’ll be introduced to the traditional (sometimes unfamiliar) ingredients of the region. To illustrate the fundamental principles of Thai cuisine, you’ll prepare and taste a variety of dishes such as pad Thai, tom yum goong, Thai curries, and many other iconic dishes from the region.

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BEHIND THE MEAT COUNTER

HOME BAKING SKILLS FOR PROFIT OR PLEASURE

NY Sept. 26 or Nov. 14, 9:30 a.m.–2:30 p.m., $325*

NY Oct. 3, 9:30 a.m.–3:30 p.m., $250

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

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

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

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

THE NEW FOOD ENTREPRENEUR—START AND RUN A SMALL FOOD BUSINESS NY Sept. 19, 9:30 a.m.–3:30 p.m., $250

THE BIRD’S THE WORD Nutritious, delicious, and ultra-versatile, poultry is one popular protein! Most culinary cultures pride themselves on their countless traditional preparations of this go-to ingredient, from simple to complex. In this course, you’ll focus on cooking methods as you discover how to to turn a variety of birds into mouthwatering meals. You’ll also explore suitable side dishes and condiments, and learn how to use bones and trim to make stock, the perfect foundation for nourishing soups and great sauces.

Do you have a passion for food? Would you like to earn money doing what you love? Find out how to turn your dream into a part- or full-time business. Whether you have always envisioned yourself with a small food business, would like a second source of income, or seek to own a small business that fits your lifestyle, this class will guide you through the entire process. You will learn how to implement market research; price, label, and package products; find wholesale and retail customers; set up a simple bookkeeping system; and begin the process of obtaining legal permits. You’ll leave class with a business plan and a checklist for moving ahead.

BISTROS AND BRASSERIES

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.

NY Dec. 5, 9:30 a.m.–2:30 p.m., $250

NY Sept. 19, Oct. 3, or Dec. 5; 9:30 a.m.–2:30 p.m., $250 CA Aug. 22, Oct. 24, or Feb. 13; 9:30 a.m.–2:30 p.m., $250 TX Oct. 17, 9:30 a.m.–2:30 p.m., $250 Bistro and brasserie cuisine is essentially casual food; seasonal and regional favorites that have evolved over many generations with necessity as their driving force. These dishes are not only about sustenance but also comfort. In this course, you’ll prepare delicious bistro classics such as hearty stews, rustic tarts, and simple-yet-elegant desserts that are sure to please hungry family and friends. (Buy the book! See page 61.)

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

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

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

BREAKFASTS AND BRUNCHES

CHOCOLATES AND CONFECTIONS AT HOME

TX Oct. 24, 9:30 a.m.–2:30 p.m., $250

CA Sept. 26 or Feb. 13, 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. You’ll also find out how to prepare everything from classic favorites such as buttermilk pancakes to sumptuous brunch fare like eggs Benedict.

This class is all about indulging your sweet tooth. Using fine chocolate, nuts, cream, butter, and sugar, you’ll create a variety of delicious confections, from chocolate truffles to pecan buttercrunch to dragées and more. You’ll also learn best practices for packaging and storing and get equipment pointers and insider confectionery-making tips from our pastry chef. It’s OK to sample your handmade creations—just be sure to save a few to take home and share! (Buy the book! See page 61.)

CAKE DECORATING NY Sept. 26 or Nov. 7 (Parent/Teen), 9:30 a.m.–2:30 p.m., $250 Cake decorating is much more than piping out “Happy Birthday” on top of your creation—it’s a real art! In this class, you’ll learn the secrets of the decorating process, from assembling the cake to adding the finishing touches. You’ll start with simple step-by-step lessons in cutting, filling, and icing, and finish by making your very own cake creation. Along the way, you’ll learn how to prepare icing, use food coloring, and make basic leaves, flowers, and borders. By the end of class, you will have covered everything you need to know to create unique cakes for all your special occasions.

CIA FAVORITES NY July 18, Sept. 19, Sept. 26, Oct. 3, Oct. 24, Nov. 7 (Parent/Teen), Nov. 14, Dec. 5, or Dec. 12; 9:30 a.m.–2:30 p.m., $250

CA Sept. 26, Nov. 14 (Parent/Teen), or Feb. 13; 9:30 a.m.–2:30 p.m., $250 Come sample some of the CIA’s all-time favorite recipes. From savory starters to hearty entrées, you’ll explore it all. In this class, you’ll learn a variety of cooking skills and helpful tips and discuss basic cooking methods, ingredient selection, and plating techniques. Prepare to take a deeper look into the fundamentals of cooking as you taste some of our most popular creations.

CLASSIC AND CONTEMPORARY SAUCES NY Sept. 19, Oct. 24, or Dec. 5; 9:30 a.m.–2:30 p.m., $250

DID YOU KNOW…? Kohlrabi, a member of the cabbage family with a flavor somewhere between a mild radish and a sweet turnip, makes a great no-cook snack. Peel and cut into matchsticks for a fresh addition to salads or crudité.

TX Aug. 29 9:30 a.m.–2:30 p.m., $250 Sauces are among the first true test of a cook’s skill. The ability to produce a creamy and subtly flavored mayonnaise sauce or a silky, full-bodied pan gravy is a skill that can be learned and honed throughout years of experience. In this class, you will learn the basic characteristics and techniques for preparing a range of classic and contemporary sauces such as emulsions, coulis, and more. You’ll also discover the ideal foods to pair with these sauces, along with presentation techniques.

COOKING AT HOME CA Sept. 12, Nov. 14 (Parent/Teen), or Jan. 30; 9:30 a.m.–2:30 p.m., $250

TX Nov. 7 (Parent/Teen), 9:30 a.m.–2:30 p.m., $250 Inspired by our award-winning cookbook, this class demystifies the cooking process and sets you on the path toward more creativity in the kitchen. Come learn how to assess the flavors, aromas, and textures of your ingredients, as you develop an understanding of fundamental cooking methods and how to choose the ones that will make your ingredients sing. You’ll return home with newfound knowledge and confidence, along with easyto-prepare recipes to make in your kitchen. (Buy the book! See page 61.)

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Best. Gift. Ever. The gift of experiencing the CIA!

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

CREATIVE CUPCAKES NY Nov. 7 (Parent/Teen), 9:30 a.m.–2:30 p.m., $250

DELICIOUS VEGETABLES (FORMERLY VEGETARIAN CUISINE)

TX Nov. 14, (Parent/Teen) 9:30 a.m.–2:30 p.m., $250

NY Oct. 3, 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 just about everyone’s favorite treat and make any occasion a little more special. In this beginner’s class, you will use simple recipes to make irresistible creations for sharing with family and friends. You’ll get practical advice about ingredients and equipment, tips for baking and cupcake making, and insights on a variety of easy and imaginative decorating techniques. Our easy, go-to recipes for batters, fillings, and icings are sure to support continued inspiration in your home kitchen.

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CA Sept. 26, 9:30 a.m.–2:30 p.m., $250

TX Jan. 30, 9:30 a.m.–2:30 p.m., $250 Expand your food palette—healthful, plant-based cooking is for everyone who loves great healthful food. In this class, you will learn how to prepare impressive global-inspired dishes in which vegetables are the star. In addition to working with familiar favorites, you’ll discover some lesser-known veggies. A highlight of the class is creating and enjoying a colorful, flavorful vegetarian feast with your classmates. (Buy the books! See page 64.)

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

EVERYDAY GRILLING NY July 18, Sept. 26, or Oct. 24; 9:30 a.m.–2:30 p.m., $250 CA July 11, 9:30 a.m.–2:30 p.m., $250

TX Jan. 9, 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. In this class, you’ll learn the tips and tricks for preparing nearly any food on the grill. From zesty appetizers to mouthwatering entrées, there’s no limit to what you can prepare over the flame. Join us and we’ll satisfy your passion for grilling and culinary adventure. (Buy the book! See page 62.)

EVERYTHING CHOCOLATE NY Oct. 24, 9:30 a.m.–2:30 p.m., $250 CA Nov. 14 (Parent/Teen) or Jan. 16, 9:30 a.m.–2:30 p.m., $250 Macarons, cake, éclairs…when chocolate is in the ingredients list, the result is bound to be rich, smooth, and irresistible! In this baking class for chocolate lovers, you will make a variety of delicious creations, all the while learning the essential techniques you need to know to make the most of this age-old “food of the gods.” Plus, you’ll take home even more chocolate-centric recipes from the CIA bakeshops to make in your own kitchen, from biscotti and beignets to scones and ice cream sandwiches.

GLOBAL STREET FOODS NY Sept. 26 or Dec. 5, 9:30 a.m.–2:30 p.m., $250 CA Sept. 12 or Jan. 30, 9:30 a.m.–2:30 p.m., $250

THE FLAVORS OF ASIA

TX Jan. 16, 9:30 a.m.–2:30 p.m., $250

NY Sept. 26 or Nov. 14, 9:30 a.m.–2:30 p.m., $250

Small, shareable, portable foods are all the rage—and here to stay! Food trucks are omnipresent in many cities and have devoted followers, and outdoor farmers’ markets are hot gathering places. In this course, you will look at street food from a different perspective. Instead of exploring dishes by their origin, you’ll focus on how they’re served—in a bowl, on a stick, as a sandwich, or as finger food. You’ll also prepare a variety of condiments suitable for many different dishes.

CA Aug. 22, 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 exploration of the intricacies of Asian cookery, you’ll learn about the cuisines of Vietnam, Thailand, China, Japan, Korea, and India, and prepare a variety of authentic Asian dishes. You’ll discover intriguing new ingredients and techniques unique to the Eastern world, and also learn how to incorporate everyday food items into your Asian-inspired dishes.

GLUTEN-FREE BAKING NY Oct. 3, Nov. 14, or Dec. 5; 9:30 a.m.–2:30 p.m., $250 CA Oct. 24, 9:30 a.m.–2:30 p.m., $250 If you or someone you know has been dreaming of fresh-baked, gluten-free treats that don’t sacrifice flavor or texture, we’ve got good news. Thanks to the CIA, you can enjoy delicious favorites such as yeast-raised breads and pastries, cookies, brownies, cakes, pies, quiche, and pizza. In this course, you’ll discover how to prepare sweet and savory recipes. You will discuss and use unique gluten-free flour blends, learn tips for working with and storing gluten-free baked goods, and practice comprehensive, easy-tomaster baking techniques. (Buy the book and DVD! See pages 62 and 64.) 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.

enthusiasts.ciachef.edu

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GOURMET MEALS IN MINUTES NY July 18, Sept. 19, Sept. 26, Oct. 3, Oct. 24, Nov. 7 (Parent/Teen), Nov. 14, Dec. 5, or Dec. 12; 9:30 a.m.–2:30 p.m., $250

CA Oct. 10 or Dec. 5, 9:30 a.m.–2:30 p.m., $250 TX Nov. 14 (Parent/Teen), 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 class 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!

HEALTHY COOKING AT HOME NY July 18, Sept. 26, Oct. 24, or Nov. 7 (Parent/Teen); 9:30 a.m.– 2:30 p.m., $250 CA Jan. 16, 9:30 a.m.–2:30 p.m., $250 In this class, global flavors and fresh, whole foods are your inspiration. You’ll learn healthy cooking techniques to use in preparing a diverse menu of delicious and naturally good-for-you dishes that feature fish, meat, vegetables, grains, dairy, herbs, and spices. Plus, many of the items you’ll make are gluten-free. With tempting items like Chinese long bean salad, farro with vegetable ragoût, or cocoa-rubbed pork tenderloin in your repertoire, you’ll quickly discover that healthy food has never tasted so good! (Buy the book! See page 62.)

HORS D’OEUVRE AT HOME NY Oct. 24, 9:30 a.m.–2:30 p.m., $250 Whatever you want to call them—hors d’oeuvre, appetizers, tapas— small bites are true partygoer favorites. Join us in the kitchen and learn the techniques and recipes for preparing a varied selection of impressive bite-sized treats that are just as perfect for your next get-together with friends as they are for a dinner party with family or coworkers. Entertaining really can be easy, fun, and delicious! (Buy the book! See page 62.)

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AN INDIAN FEAST NY Oct. 24, 9:30 a.m.–2:30 p.m., $250 As a nation of 28 states, India contains a dramatic range of flavors and cuisines to tempt your taste buds. In this class, you’ll learn all about Indian spice combinations and the cooking techniques used to develop the flavor of these spices. And you’ll use unique ingredients like ghee, garam masala, asafetida powder, and curry leaves to prepare authentic dishes such as lamb with vinegar and garlic, Goan shrimp curry, mixed vegetables with coconut, samosas, and naan bread.

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

ITALIAN COOKING AT HOME NY Sept. 19, Sept. 26, Oct. 3, Oct. 24, Nov. 7 (Parent/Teen), Dec. 5, or Dec. 12; 9:30 a.m.–2:30 p.m., $250

CA Oct. 10, 9:30 a.m.–2:30 p.m., $250 TX July 18, 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. (Buy the book! See page 63.)

THE MANY FLAVORS OF TEXAS TX Oct. 10, 9:30 a.m.–2:30 p.m., $250 Big Texas means big flavor, especially at the CIA San Antonio, where we showcase the area’s distinctive cuisines. In this class, you’ll be introduced to the five unique cultures that make up the many flavors of Texas—from BBQ and flavors of the Gulf to cowboy chic, Tex-Mex, and the comfort foods of the South. You’ll prepare a variety of specialty dishes that best represent each style of cuisine, so bring a Texas-size appetite to class!

DID YOU KNOW…? When poaching eggs, add lemon juice instead of vinegar to your poaching liquid. Added when the liquid reaches poaching temperature, the acid in lemon juice not only keeps the whites intact, but also adds flavor. You can also impart flavor to your eggs by adding other ingredients to the water, such as butter, olive oil, fresh herbs, and salt and pepper.

enthusiasts.ciachef.edu

MEDITERRANEAN COOKING NY July 18, Sept. 19, Oct. 3, Nov. 7 (Parent/Teen), or Dec. 12; 9:30 a.m.–2:30 p.m., $250

CA July 11 or Oct. 24, 9:30 a.m.–2:30 p.m., $250 TX Feb. 20, 9:30 a.m.–2:30 p.m., $250 From the spice markets and couscous traditions of North Africa to the tapas bars of Spain and the irresistible vegetable dishes of Turkey, the rich imagery of Mediterranean cuisine has captured the imagination of the American dining public. In this introduction to Mediterranean cooking, you’ll learn the tools you need to make this healthful and flavorful culinary tradition a part of your everyday meals. You’ll also explore ingredients, flavor profiles, and a variety of exciting dishes representative of Mediterranean cuisine. (Buy the book! See page 63.)

ONE DISH MEALS CA Jan. 16, 9:30 a.m.–2:30 p.m., $250 What could be more simple and convenient than preparing a one dish meal? Whether it’s a fresh, crispy salad on a hot summer day or a hearty baked casserole served in the middle of winter, one dish meals fit the bill. In this class, you will discover easy-tomaster cooking techniques and flavorful recipes for an exciting assortment of delicious, everyday selections. From slow-cooked braises to simple pasta dishes that can be assembled in minutes, you’re sure to enjoy the globally inspired cuisine featured in this class. (Buy the book! See page 63.)

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BOOT CAMPKITCHENS SATURDAY (cont.) (cont.)

PASTA AT HOME

SHARPENING YOUR KNIFE SKILLS

TX Sept. 12, 9:30 a.m.–2:30 p.m., $250

NY Sept. 19, Oct. 3, or Dec. 5; 9:30 a.m.–2:30 p.m., $250

Quick to cook, easy to customize, and always flavorful…it’s no wonder so many people love pasta! From basic comfort food to elegant dishes, pasta offers nearly endless possibilities. Through the use of authentic, fundamental techniques, you’ll get step-bystep guidance for making your own fresh pasta and inventive recipes. This class will explore a range of traditional and contemporary dishes such as seasonal pasta salads, hearty meat sauces, lasagna, risotto, gnocchi, polenta, and more. (Buy the book! See page 63.)

TX Feb. 27, 9:30 a.m.–2:30 p.m., $250

PIES AND TARTS

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.

NY Sept. 26, Oct. 24, Nov. 14, or Dec. 12; 9:30 a.m.–2:30 p.m., $250

SOUPS FOR ALL SEASONS

CA Aug. 22 or Dec. 5, 9:30 a.m.–2:30 p.m., $250

NY Oct. 3, Nov. 14, or Dec. 12; 9:30 a.m.–2:30 p.m., $250

It doesn’t really matter how you like your pie: warm or cold, plain or topped. What’s important is how it tastes. Spend an afternoon in our kitchen learning to make tender, flaky pies and tarts. From fruit-laden and cream-style pies to sweet and savory tarts, you’ll prepare a variety of homemade specialties that will spark your creativity in the kitchen and satisfy your sweet tooth. You’ll discover the secrets of dough mixing, essential baking methods, and individual serving ideas. It’s a fun day in the kitchen, no matter how you slice it! (Buy the book! See page 63.)

TX Feb. 6, 9:30 a.m.–2:30 p.m., $250

SEASONS IN THE WINE COUNTRY—THE DESSERTS

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

CA July 11, 9:30 a.m.–2:30 p.m., $250 What makes the desserts of California wine country so special? Maybe it’s the fresh, seasonal ingredients and innovative variations on classic creations. Consider a lemon-glazed pound cake enhanced with rose water strawberries. Or, a flourless chocolate cake served with dried cherry-cabernet reduction sauce. These are just two examples of the unique desserts you can make in this class showcasing the fresh, seasonal flavors of the Napa Valley. (Buy the book! See page 64.)

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SOUTH OF THE BORDER—MEXICAN FAVORITES NY Oct. 3 or Dec. 12; 9:30 a.m.–2:30 p.m., $250 Mexican cuisine is one of the most flavorful and diverse in the world, and in this class, you will explore the authentic cooking techniques and regional flavor profiles of our neighbor to the south. You’ll learn how to cook with chiles and other indigenous ingredients while preparing a menu created by one of our chefs (who happens to be a native of Mexico) that includes items such as enchiladas and gorditas, Veracruz-style blue crab turnovers, roasted tomato and chipotle salsa, and Oaxacan masa torpedos.

SPAIN AND THE WORLD TABLE NY Sept. 26, Oct. 24, or Dec. 5; 9:30 a.m.–2:30 p.m., $250

TX Sept. 19, 9:30 a.m.–2:30 p.m., $250 Get ready to fall in love with Spanish cuisine! Inspired by the CIA professional conference by the same name, this class is an exploration of the best of the culinary traditions and innovations from Spain. You’ll learn all about the iconic ingredients, cooking techniques, and dishes that the country is known for, as you prepare mouthwatering creations like hazelnut-crusted halibut with spicy Romesco and aioli, chorizo-stuffed mushrooms, or classic paella with vegetables. (Buy the book! See page 64.)

DID YOU KNOW…? The color of your bakeware really matters. Shiny metal pans reflect heat away from the pan and slow down bake time, which can result in a soggy, underbaked crust. However, dark-colored metal pans absorb heat and brown crusts faster. Choose wisely!

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UNDER THE SEA NY Sept. 19, Oct. 24, Nov. 14, or Dec. 12; 9:30 a.m.–2:30 p.m., $325*

TASTE NY—BEER, WINE, CIDER, AND SPIRITS

NEW

NY Sept. 19 or Oct. 24, 3–5:30 p.m., $250 Did you know that New York has some of the best wineries, breweries, cideries, and distilleries in the country? It’s true! The word must be out, because alcoholic beverages from the Empire State are served, enjoyed, and highly regarded by people all over the world. In this class, you’ll definitely be in a New York State of mind as you taste and learn about a wide array of beverages produced all around the state, from Long Island to the Finger Lakes to the Hudson Valley.

TASTE NY—FALL IN THE EMPIRE STATE NY Sept. 19, Sept. 26, or Oct. 3; 9:30 a.m.–

Versatile, flavorful, healthy, and fast-cooking, seafood is the perfect centerpiece of any meal. It’s also deceptively simple to prepare, making it an ideal ingredient for cooks at all levels of experience. In this class, you will learn invaluable tips about selecting seafood and preparing delicious dishes at home. You’ll explore topics such as freshness indicators, handling and storage, fabrication techniques, appropriate cooking methods, sustainability, and nutrition. And you’ll use this information to prepare a variety of “local” shellfish and finfish. Please note that all fish and seafood items fabricated in class will be available for you to take home. Portions will be vacuum packaged using the CIA’s industry-style vacuum system. Ice packs will be provided for travel. Please bring a medium-size cooler for transport. A cooler is required. *Cost of this class includes $250 for tuition and $75 for fish and seafood items fabricated in class.

NEW

2:30 p.m., $250 Farm-fresh produce…bountiful meat, fish, and dairy… outstanding wines…they’re all available in abundance in New York State. Come experience the bounty of the fall season in this food lover’s paradise. You’ll sample seasonal products harvested and crafted by regional purveyors throughout New York, practice cooking techniques that best showcase the state’s ingredients, and use local products to create an assortment of flavorful dishes.

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? e

in W e

v o L

Then come explore it with us, in fun, multi-day classes designed exclusively for wine enthusiasts. •W ine Lovers Boot Camp— Become Wine Wise •W ine Lovers Boot Camp— Harvest Edition •W ine Lovers Boot Camp— Taste Like a Pro •W ine Lovers Boot Camp— Wine and Dine

Register Today! ciawine.com 1-800-888-7850 Rudd Center for Professional Wine Studies at The Culinary Institute of America Napa Valley, CA

Bring On the Holidays!

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

Pecan Pie from the CIA’s Apple Pie Bakery Café.

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HOLIDAY BOOT CAMP NY Nov. 10–11, 7 a.m.–1:30 p.m., $895

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

TX Dec. 3–4, 7 a.m.–1:30 p.m., $895

CIA HOLIDAY FAVORITES

The rush of holiday entertaining will be here before you know it, and Holiday Boot Camp will give you the game plans, recipes, and confidence to cook for all the season’s gatherings. You’ll learn to roast poultry and meats to perfection, make home-style pan gravy, and prepare traditional side dishes and tempting desserts. You’ll also discover new twists on old favorites, as you learn to create delicious and beautifully presented appetizers, vegetables, entrées, soups, and desserts that will wow your guests. And, you will taste a variety of holiday beverages.

NY Nov. 14 or Dec. 12, 9:30 a.m.–2:30 p.m., $250

HOLIDAY COOKIES

TX Dec. 5, 9:30 a.m.–2:30 p.m., $250

NY Dec. 5 or Dec. 12, 9:30 a.m.–2:30 p.m., $250

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

Get in the spirit and bake your holiday cookies at the CIA! We’re providing the chef-instructors, equipment, ingredients, and recipes for all your holiday cookie-making needs. From cutouts and piped cookies to slice-and-bake varieties, you’ll discover the simplicity and versatility of cookies in this one-day class. Almond spritz, rugelach, gingerbread, and sugar cookies are a sample of what you’ll make and take home to share with family and friends.

HORS D’OEUVRE FOR THE HOLIDAYS NY Nov. 14, Dec. 5, or Dec. 12; 9:30 a.m.–2:30 p.m., $250 CA Dec. 5, 9:30 a.m.–2:30 p.m., $250

DELICIOUS GIFTS NY Nov. 14 or Dec. 5, 9:30 a.m.–2:30 p.m., $325* Cookies, candies, spice mixes, pickles, and more—that’s what you’ll find in the basket full of goodies you’ll be making in this new class. Get ready to dive in and create homemade gifts for the holidays—or any time of year! You’ll join our chef in the kitchen and make a variety of treats your lucky recipients are sure to love. Every detail for making yummy gift packages will be covered, from purchasing the best ingredients and supplies to preparing delicious edibles perfect for any gift-giving occasion. Come to this class and go home with an exciting selection of homemade presents for family and friends.

TX Dec. 12, 9:30 a.m.–2:30 p.m., $250 Served formally or casually, hors d’oeuvre are always a crowd favorite, especially during the holidays. Join us as we create a broad range of stylish small bites, from informal starters to elegant appetizers. Through chef demonstrations and hands-on activities, you will learn the techniques and recipes for preparing a selection of bite-sized treats perfect for holiday entertaining. Whether you’re hosting a party for two or 20, you will have the confidence and culinary know-how you need to cater your own gathering and impress your guests.

*Cost of this class includes $250 for tuition and $75 for materials.

Company Coming? Put all the perfect touches on your holiday entertaining—sign up for Entertaining at Home Boot Camp! Turn to page 26 to learn more.

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One Taste and You’ll Be Hooked

E T S A T T S R I AF

Brodetto di Pesce from the CIA’s Italian Cooking at Home (Buy the book! See page 63.)

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FALL FLATBREADS AND PIZZAS TX Sept. 12, 10 a.m.–noon, $39.95

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

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

SUMMER: LATE-SEASON FINDS CLASSIC COMFORT FOOD, THE CIA WAY TX Jan. 16, 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.

CLASSIC COMFORT FOOD—SWEETS AND TREATS TX Feb. 6, 10 a.m.–noon, $39.95

TX Aug. 22, 10 a.m.–noon, $39.95 This time of year, the farmers’ market is offering up its late-season selections of heat-loving vegetables and fruits. Find out how to use these items in seasonal favorites such as ratatouille, gazpacho, grilled meats, and summer-friendly salads and sides. As the summer draws to a close, come explore the many ways to capture the rich flavors of these late-season finds.

SUMMER SMALL PLATES TX July 11, 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 rich brownies to crème brûlée and fruit-laden cobblers, you’re sure to enjoy our assortment of yummy treats.

Small plates are made for summer parties! All you need are fresh ingredients, a few culinary techniques, and some hungry guests. This class is the perfect starter for learning to create flavorful and visually appealing small dishes you can serve as first courses or full meals.

FALL FAVORITES—SIDES AND SALADS

WINTER FEASTS

TX Oct. 10, 10 a.m.–noon, $39.95

TX Dec. 12, 10 a.m.–noon, $39.95

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

Take the chill off this winter with a savory feast. Whether you are making a meal for a few guests or a big crowd, you’re sure to impress with the cooking techniques you’ll learn during this chef demonstration. Our flavorful feast will include Cabernet-braised short ribs with Swiss chard and orecchiette. Because these dishes are not only about sustenance, but also comfort, you’ll explore hearty braises and stews meant to warm you up on cold nights.

WINTER SOUPS, STEWS, AND CHOWDERS TX Nov. 7, 10 a.m.–noon, $39.95

SAVE $39.95!

Apply your demo fee to any future Boot Camp or Saturday Kitchens class.

NY Hyde Park, NY enthusiasts.ciachef.edu

CA St. Helena, CA

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

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D N A E WIN GE A R E V BE ATIONS R O L P EX

Learn by Tasting

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

BUBBLES NY Dec. 12, 3–5:30, $125 Tasting and learning about wines with bubbles is an amazing way to start off the holiday season. Those gentle bubbles that are so much fun to consume are produced using several different methods, and we’ll discuss them all, as well as discover the flavors and characteristics of sparkling wines from around the world. As a participant in this class, you will receive a copy of the CIA’s WineWise.

CALIFORNIA CHEESES AND THE WINES THAT LOVE THEM CA July 26 or Aug. 23, 1:30–4 p.m.; or Sept. 26, 10 a.m.–12:30 p.m.; or Jan. 31, 1:30–4 p.m., $95 The artisan cheese makers of California have set a new pace in the United States for incredible quality and selection. Learn about different styles of cheese available here, the basics of how cheese is made, key producers, and the best ways to buy, age, store, serve, and cook with cheese. In this class, we will taste a broad selection of California cheeses and California wines, systematically evaluate each for flavor and texture, and experiment with the best (and worst!) pairings.

FOOD AND WINE PAIRING 101

COUNTRY ROADS CA Oct. 11 (Italy), Oct. 24 (France), Nov. 29 (Spain), or Dec. 13 (U.S.), 1:30–4 p.m., $95

NEW

This series of classes lets you explore some of the best of four countries—France, Italy, Spain, and the U.S.—each profiled in an individual class. You’ll learn how to taste delicious country wines off the beaten path; discover the history and development of exquisite regional cheeses; explore the flavors and uses of the best pâtés, cured meats, and sausages; and find out why breads have unique flavors and preparation techniques that depend on where they originate. You’ll also get recipes and entertainingat-home suggestions for everything from an intimate picnic to a themed party.

NY Dec. 5, 3–5:30 p.m., $125 TX Nov. 14, 11 a.m.–1:30 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.

PLEASE NOTE: Wine and Beverage Explorations classes are open only to participants 21 years or older. NY Hyde Park, NY enthusiasts.ciachef.edu

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GRAIN, WATER, AND HOPS—THE BASICS OF BEER CA Jan. 30, 10 a.m.–12:30 p.m., $95 With the upsurge of craft breweries in America has come a newfound respect for the “working man’s drink.” Artisan beer is a complex beverage that, much like wine, may be evaluated in terms of color, aroma, mouthfeel, and finish. In this introduction to beer, we’ll explore a selection of beer types, from lighter tasting to heavier, “hoppier” varieties. We’ll also discuss how beer is made, sample a range of domestic and imported brews, learn beer tasting techniques, and gain an appreciation of beer and food pairing.

AN INTRODUCTION TO WINE NY Oct. 3 or Nov. 14, 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.

NAPA VALLEY VS. THE WORLD CA Feb. 13, 10 a.m.–12:30 p.m., $95 How do wines like New Zealand Sauvignon Blanc, Italian Sangiovese, and French Bordeaux compare with the wines we make in California? What are the key factors that determine a grape’s characteristics, and how might those factors change when exploring a wine from Europe or North America? How can we understand our preferences for one wine or another, and are those preferences strictly based on flavor? Join us for a series of comparative tastings of the wines of Napa Valley and their counterparts around the world, as we attempt to answer these and other questions.

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THE MARRIAGE OF FOOD AND WINE WITH CHEF JOHN ASH CA July 12, Aug. 16, Sept. 13, Oct. 25, Nov. 15, Dec. 6, Jan. 17, or Feb. 14; 1:30–4 p.m., $95 Spend a fun afternoon exploring and refining your culinary sensory abilities. During this class, award-winning chef and educator John Ash will review the dynamics of how we taste, and then dive into an interactive exploration of how food and wine work with each other. You’ll come away with some basic templates to operate from to help you put food and wine together successfully. And you’ll gain a much better understanding of how to make positive matches happen, whether you’re dining at a restaurant or in your own home.

MORE MARRIAGE OF FOOD AND WINE WITH JOHN ASH—CHOCOLATES, CHEESES, AND DESSERTS

NEW

CA Sept. 27 or Feb. 21, 1:30–4 p.m., $95 Join James Beard Award-winning chef and wine expert John Ash for the sequel to his best-selling class, The Marriage of Food and Wine. In this decadent class, you’ll learn all about sweet and fortified wines and the best way to use them at the table. You’ll also hear his tips on balancing bitterness, sweetness, and intensity in wines to provide the perfect ending to your meal. Cooking advice, recipes, elaborate samples, and a range of wines are also included. We’re confident that you’ll know how to make a lasting impression on your dinner guests after taking this class!

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

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TASTING WINE LIKE A PRO—GETTING STARTED

TASTING WINE LIKE A PRO—THE WINEMAKER’S MAGIC

CA July 25, Aug. 22, Sept. 26, Nov. 14, Nov. 28, or Feb. 27;

CA Aug. 15, Nov. 14, or Jan. 16; 10 a.m.–12:30 p.m., $95

10 a.m.–12:30 p.m., $95

TX Dec. 12, 11 a.m.–1:30 p.m., $95

TX Feb. 20, 11 a.m.–1:30 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

Great grapes make great wine…but the winemaker has a few tricks up his sleeve as well! As a wine lover, understanding the methods used to produce wines of various styles is half the fun. How did that wine become so rich and smooth? How did those bubbles get in that bottle? Sweet and strong at the same time… how’d that happen? During this class you’ll taste and learn why you enjoy your favorites, while discovering an “ah-ha” or two along the way!

CA July 11, Oct. 10, or Dec. 5; 10 a.m.–12:30 p.m., $95

UNDERSTANDING COFFEE— TASTING, MAKING, AND ENJOYING

TX Oct. 17, 11 a.m.–1:30 p.m., $95

CA Oct. 31, 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!

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

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

NEW

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

Delve a Little Deeper into the World of Beverages Build your tasting skills, learn how beverages are made, take field trips into the Napa Valley, and much more in fun, multi-day advanced classes. Coffee: From the Plant to the Cup Mastering Wine with Karen MacNeil Sensory Analysis of Wine with John Buechsenstein Learn more and register: ciawine.com

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YOGA IN THE VINEYARDS WITH CHRISTIE DUFAULT

NEW

CA Sept. 12 or Oct. 10, 10 a.m.–12:30 p.m., $95 Renowned sommelier and longtime yoga practitioner Christie Dufault, who also happens to be one of the CIA at Greystone’s founding wine instructors, leads you on a morning of gentle stretching and the simple understanding of the mindfulness needed to be an expert wine taster. Breathe and relax into the poses that lead to a more centered life and a lifetime of focused enjoyment of wine and the spirit, all amidst the vineyards of Napa Valley. This class includes a healthy lunch and a few special wines to begin your exploration of the joys of the day and the region. (No special clothes or mats needed.)

WINE LOVERS BOOT CAMP—BECOME WINE WISE CA Nov. 2–6, 9 a.m.–3:30 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. 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 or at a local restaurant, along with a CIA Taste duffel bag, Food is Life® T-shirt, and travel mug. Please note: This class is open to students 21 years and older. Please see dress code below.

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

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Get Smart… Get CIA ProChef SmartBrief Industry news for culinary professionals

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

WINE LOVERS BOOT CAMP—HARVEST EDITION CA Aug. 26–28, Sept. 11–13, or Sept. 21–23, 9 a.m.–3:30 p.m.,* $1,325 This is a special class we can only run during the few crucial weeks of the year when Napa Valley kicks into high gear: vintners measure brix, vineyard managers check the early morning picking temperatures, and winery owners imagine that this will be the best harvest ever. At the same time that you’re learning to taste wines “like a pro” from our expert wine faculty, you’ll be getting an insider’s view into what makes the Napa Valley one of the most important wine regions in the world. You’ll see the process of turning grapes to juice to wine with the very winemakers who make our region so famous. It’s a once-in-a-lifetime chance to fully understand what makes this year’s vintage in Napa Valley unique.

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

You’ll learn through a combination of instruction and tasting exercises in our sensory classrooms and field trips to wineries that are in the midst of producing wines from the grapes that have just been harvested. You may see and taste sparkling, white, red, and/or dessert wines in the making while they’re being crushed, pressed, and fermented, depending on the weather during the days of your class. You’ll leave with a new appreciation of the science, common sense, and superb instinct that goes into producing the very best of what nature gives us each year. *Your CIA Boot Camp program includes a dining experience in one of our on-campus restaurant or at a local restaurant, along with a CIA Taste duffle bag, Food is Life® T-shirt, and travel mug. Please note: This class is open to students 21 years and older. Please see dress code on page 56. enthusiasts.ciachef.edu

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WINE LOVERS BOOT CAMP—TASTE LIKE A PRO

WINE LOVERS BOOT CAMP—WINE AND DINE

CA July 11–12, Oct. 10–11, or Feb. 6–7; 9 a.m.–3:30 p.m.,* $895

CA Aug. 17–19, Dec. 7–9, or Jan. 27–29; 9 a.m.–3:30 p.m.,* $1,325

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.

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).

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 or at at a local restaurant, along with a CIA Taste duffel bag, Food is Life® T-shirt, and travel mug. Please note: This class is open to students 21 years and older. Please see page 56 for dress code.

Wine and food are meant for each other, and in this interactive course, you’ll discover why some marriages are magical and others…not so much. You will learn how to identify, evaluate, and make the most of the unique flavors, textures, and aromas of a variety of wines and foods. And you’ll hear how variables such as cooking methods, flavor profiles (for example, which wines go best with Mexican/Thai/Mediterranean food?), and tastes like saltiness, sweetness, and bitterness affect the success of a pairing. Most important, you’ll return home with the skills and confidence you need to create satisfying—and oftentimes surprising—matches, whether for dinner, your next party, a picnic, or just your own pure enjoyment. *Your CIA Boot Camp program includes a dining experience in one of our on-campus restaurants or at a local restaurant, along with a CIA Taste duffel bag, Food is Life® T-shirt, and travel mug. Please note: This class is open to students 21 years and older. Please see dress code information on page 56.

EAT. DRINK. LEARN Come raise your wine IQ during a fun and informative hour in the Rudd Center with some of our favorite vintners and beverage experts. Then, continue the conversation and tasting over a three-course dinner served al fresco, overlooking the beautiful vineyards of Napa Valley. Reserve now! Call 707-967-2568.

NY Hyde Park, NY

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CA St. Helena, CA

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

The Complete Culinary Shopping Experience

Spice Islands Marketplace at Greystone ®

S D V D & S K O BO

BOOT CAMP (cont.)

Bring the Learning Home

Sausage and Barley Stuffed Peppers from The Diabetes-Friendly Kitchen (Buy the book! See page 62.)

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Issue 20

For full book descriptions and to order: ciaprochef.com/fbi/enthusiasts.html or 1-800-995-1699

BISTROS AND BRASSERIES

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

BOOKS

$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 to stews and kitchen desserts. Whether you’re looking for a bit of French flair or a serious bistro experience, you’ll find the recipes—and your own inspiration—within these pages.

CHOCOLATES AND CONFECTIONS AT HOME

ARTISAN BREADS AT HOME $34.95

$34.95

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

A TAVOLA! $29.95 Respect for seasonal foods, a passion for high-quality ingredients, and delight in the flavors and textures of a wellplanned meal...all are hallmarks of the Italian table. This exciting book features recipes for quintessential Italian dishes, from a broad assortment of antipasti and satisfying breads and desserts to hearty stews, braises, and simple one-pot dishes.

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

COOKIES AT HOME $34.99 Chewy, crispy, rich, crunchy…no matter what kind of cookies you love, this book will help you take them to new and delicious heights. Filled with information about cookiemaking techniques, equipment, and ingredients, this book features nearly 100 recipes ranging from easy chocolate chip cookies and fudge brownies to creative treats like lemon meringues and French macaroons.

COOKING AT HOME

BAKING AT HOME $40 Curious home bakers looking for clear explanations of essential baking methods and an understanding of how baking really works will find them here. The streamlined recipes and how-to photographs let you dive right in, whether you’re creaming butter to make a chocolate sabayon torte or cooking sugar into caramel for a crunchy nut brittle.

$40 This completely approachable reference brings professional culinary knowledge into your own kitchen. From its pages, you’ll learn insider tips and essential techniques through detailed instructions and photographs that clearly show what to do and how to do it. Cooking at Home is also a treasury of more than 200 delicious, easy-to-make recipes that you’ll delight in serving.

For full book descriptions and to order: ciaprochef.com/fbi/enthusiasts.html or 1-800-995-1699

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BOOKS AND DVDs (cont.)

COOKING FOR ONE

GLUTEN-FREE BAKING

$24.95

$18.95

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

THE CULINARY INSTITUTE OF AMERICA COOKBOOK $39.95 The CIA has selected more than 300 recipes from among its all-time favorites, so no matter what the culinary occasion is, you’ll find just what you’re looking for in this book, from salads to entrées to desserts. And with its array of illustrated techniques, you’ll learn to cook the way the professionals do.

THE DIABETES-FRIENDLY KITCHEN $29.99 Packed with high-quality, wholesome ingredients and chef-inspired cooking techniques, the satisfying recipes in this book meet the needs of diabetics without giving up flavor or fun. Written by the CIA’s top nutrition and diabetes expert, this invaluable reference also features nutritional guidelines, healthy cooking techniques, and smart lifestyle choices.

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

Issue 20

GRILLING $40 Get the most from your grill this year. The pages of this favorite from the CIA are packed with step-by-step instructions, helpful tips, and more than 175 recipes highlighting flavors from around the world—as well as from backyards all across the United States. There’s even a chapter devoted to making sweet creations on the grill!

HEALTHY COOKING AT HOME $34.95 Flavor is the key to great-tasting food, and modern healthful cooking never skimps on it. This book explores the global pantry to include a wide variety of flavorful ingredients you can use for nutritious daily meals. Bursting with detailed cooking techniques and more than 200 recipes, Healthy Cooking at Home will change the way you eat and how you cook.

HORS D’OEUVRE AT HOME

$34.99

62 TASTE

If you have celiac disease or gluten sensitivities—or just want to live a glutenfree lifestyle—this book and companion DVD (page 64) are for you. In its pages, our chef shows you how to bake delicious pies, cookies, breads, and more. Features include his five gluten-free flour blends, tips on working with and storing gluten-free baked goods, and more than 125 recipes.

$29.95 Here are all the recipes, information, and inspiration you need to prepare a dazzling array of stylish, bite-sized treats for any occasion that will rival that of any caterer. Along with more than 150 recipes, the book offers serving suggestions, ideas for recipe variations, and advice on selecting high-quality store-bought items.

For full book descriptions and to order: ciaprochef.com/fbi/enthusiasts.html or 1-800-995-1699

ITALIAN COOKING AT HOME

PASTA

$34.95

$29.99

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

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

LOW & SLOW

PIES AND TARTS

$19.99

$29.99

This is the book for anyone who’s ready to master the craft of traditional barbecue, braising, and slow roasting. In its pages, you’ll learn to apply the magic of low heat and long cooking times to transform tough cuts of meat into juicy, flavorful finished dishes. You’ll also enjoy chapters on homemade rubs and sauces as well as sides to accompany every meal.

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

MEDITERRANEAN COOKING

PRESERVING

$34.99

$19.99

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

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

ONE DISH MEALS

THE PROFESSIONAL CHEF

$35 Take a culinary journey to sample the hearty fare enjoyed at family tables around the world, including curries, noodle pots, egg dishes, moussaka, soups, pizzas, and simple suppers made in the skillet or wok. Or, try your hand at delicious braises, stews, sandwiches, or salads. With more than 150 recipes to choose from, you’ll always find the perfect one dish meal.

$75 print or $49.95 iPad edition (available on iTunes or www.inkling.com) Covering the full range of modern techniques and nearly 900 classic, contemporary, and global recipes, this is the essential reference for every serious cook. “Pro Chef” guides you through each cooking technique, starting with a basic formula, taking you through the method step by step, and finishing with recipes that use it. The book also includes essentials on nutrition, food and kitchen safety, and equipment.

For full book descriptions and to order: ciaprochef.com/fbi/enthusiasts.html or 1-800-995-1699

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BOOKS AND DVDs (cont.)

WINEWISE

SEASONS IN THE WINE COUNTRY

$35

$27.50 Eat, drink, and cook the good life! In this gorgeous book, the CIA introduces you to the unique seasonal flavors of the California wine country. Along with recipes for inspired, delicious fare, Seasons in the Wine Country includes primers on culinary techniques, information on wine varieties, and wine and food pairing suggestions.

SPAIN AND THE WORLD TABLE $35 Bring the excitement, passion, and innovation of Spanish cooking into your home kitchen! With 125 recipes, lively explorations of the country’s distinct culinary regions, and techniques for cooking with classic Spanish ingredients such as wine, sherry, cheese, olives, olive oil, and salt cod, this book is an essential for any cook’s library.

VEGETABLES $40 This award-winning cookbook offers 170 recipes for favorite vegetable preparations and intriguing new presentations everyone will love. In its pages, you’ll learn specifics about each vegetable (arranged from A to Z), discover how to select produce like a professional, and benefit from helpful charts, tips, and tricks you can use to add a personal touch to every dish.

VEGETARIAN COOKING AT HOME $34.99 Whether you’re following a vegetarian lifestyle or just want to add more veggie dishes to your repertoire, this book delivers, with 200 satisfying recipes of the quality and sophistication the CIA is known for. You’ll find everything you need to create incredibly flavorful vegetarian fare, along with helpful information on nutrition and seasonality.

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

DVDs BEST OF CULINARY BOOT CAMP $19.95 If you’re thinking about taking your first Boot Camp or are a veteran who’d like to relive the excitement and camaraderie of the CIA kitchens, this DVD satisfies. Join our chefs as they show you some of the fundamental techniques taught in our popular Culinary Boot Camp—Basic Training class. They’ll even take you on a behind-the-scenes tour of the CIA storeroom!

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

GLUTEN-FREE BAKING $24.95 In this companion to the book by the same name (page 62), you’ll discover how to make delicious gluten-free items like molten lava cakes, 1-2-3 cookie dough, pizza crust, pancakes, pie dough, and bagels. Highlights include in-depth explanations of gluten-free flour blends, demonstrations of selected recipes, and the secret to thickening soups and sauces using gluten-free roux.

For full book descriptions and to order: ciaprochef.com/fbi/enthusiasts.html or 1-800-995-1699

i c Ma x

n rg a

Beans are rich in the soluble fiber that helps lower cholesterol levels and slows down the absorption of glucose into your blood. Try some of these varieties, each with their own unique flavor and texture.

y Borlotti ab

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Source: The DiabetesFriendly Kitchen (Buy the book! See page 62.) Issue 20

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THE CULINARY INSTITUTE OF AMERICA

off

70%

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Taught by Chef-Instructor Bill Briwa

TIME O ED F

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The Everyday Gourmet: The Joy of Mediterranean Cooking

SEPTE

LECTURE TITLES

Tastes of the Mediterranean

2. Butter and Cheese—Northern Italy 3. Classical Italian Cuisine—Central Italy 4. Bounty from the Sea—Southern Italy 5. The Everyday Joys of Olive Oil 6. Paella—The Landscape of Spain in a Pan 7.

A Spanish Tradition—Tapas and Sherry

8. Tunisia—The Home of Harissa 9. Technique and Polish— Mastering Moroccan Food 10. Health and Wellness— A Mediterranean Diet 11. Sharing Abundance— The Cuisine of Greece 12. Tastes from the Palace Kitchens of Istanbul 13. A Favorite Street Food from the East 14. Foundations from the South of France 15. Fresh Catch—Seafood of the French Riviera

Master a Delicious Cuisine Numerous studies have demonstrated the power of a Mediterranean diet to reduce the risk of heart disease, and there’s evidence linking it with the potential to prevent diabetes and cancer as well. And, as luck would have it, it also happens to be one of the most flavorful, fresh, and varied cuisines in the world. In the 16 step-by-step lessons of The Everyday Gourmet: The Joy of Mediterranean Cooking, presented by Bill Briwa, a top chef-instructor at the prestigious Culinary Institute of America, you’ll learn how to revitalize your culinary repertoire by creating iconic Mediterranean dishes—from paella and bouillabaisse to falafel and authentic Neapolitan pizza—right in your own kitchen. This culinary journey through Morocco, Spain, Italy, southern France, Greece, Turkey, and Tunisia arms you with a wealth of traditional, chef-tested recipes, plus newfound knowledge of how to use Mediterranean flavors and methods to enhance your everyday cooking.

Offer expires 09/25/15

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

16. Bringing the Mediterranean Home

The Everyday Gourmet: The Joy of Mediterranean Cooking Course no. 9284 | 16 lectures (30 minutes/lecture)

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For 25 years, The Great Courses has brought the world’s foremost educators to millions who want to go deeper into the subjects that matter most. No exams. No homework. Just a world of knowledge available anytime, anywhere. Download or stream to your laptop or PC, or use our free mobile apps for iPad, iPhone, or Android. Over 500 courses available at www.TheGreatCourses.com.

REGISTRATION AND GENERAL INFORMATION HOW TO REGISTER

TUITION REFUND POLICY—ALL PROGRAMS

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

At least 15 days prior to start date—Full refund

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

AGE REQUIREMENTS Students 18 years of age or older may attend CIA Taste classes. Students aged 16–17 will be considered on a case-by-case basis and must be accompanied by a parent or guardian enrolled in the same class. Students attending classes are governed by all federal, state, and local age requirement laws. Parents and guardians are responsible for the supervision and behavior of minors while on a CIA campus or in attendance at a CIA-sponsored event.

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

WHERE TO STAY Hotels, inns, and resorts fill up quickly, particularly in California’s Wine Country, so please make your reservation early. Some offer preferred pricing; be sure to mention that you will be attending a CIA program when you reserve your room. Visit enthusiasts.ciachef.edu/where-to-stay for more information.

PHOTOGRAPHY AND FILMING The CIA limits photography and filming in and around its campuses to protect the college’s educational operations and reputation. Guests may take photos or short film segments for their personal, non-commercial use in the common areas of public buildings and grounds, including the restaurant dining rooms. Photos or short films may also be taken in a kitchen class for non-commercial use after first requesting permission from the faculty member and other participants. Please note that the faculty member may restrict photography and filming, and that the use of such images must be appropriate for the CIA’s reputation and community. The photography or filming of CIA employees, students, and/or facilities for commercial purposes must be specifically requested of and pre-approved by the CIA Marketing Department. Photography: Roger Ball, Keith Ferris, Ben Fink, Cherie Flores, Kristen Loken, Phil Mansfield, Chas McGrath, Anne Rettig, Francesco Tonelli, David Vergne, and Michael White ©2015 The Culinary Institute of America The Culinary Institute of America at Greystone and The Culinary Institute of America, San Antonio are branches of the CIA, Hyde Park, NY.

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

enthusiasts.ciachef.edu

Issue 20 20 TASTE

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

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

New York

Your Seat is Waiting Wouldn’t it be great to have a seat with your name on it? You can, by purchasing one in the Marriott Pavilion on the Hyde Park campus. Graduating students, conference attendees, and theatergoers alike will know that you’re a proud supporter of the CIA and the future of food.

California