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The Magazine for Food Enthusiasts

Issue 16 速

Recipes, Culinary Secrets, and Non-credit Courses from The Culinary Institute of America速

Join the preserving craze! See our new class (page 47) and recipes (page 54).

TABLE OF CONTENTS About the CIA 3 Food Enthusiasts Course Calendar 4 Registration and General Information 66 Programs and Products CIA Boot Camp CIA Sophisticated Palate Weekends at the CIA Taste of CIA Cookbooks CIA Samplings Wine and Beverage Explorations “A First Taste”Demo Courses CIA Books and DVDs

22 30 36 37 47 48 52 57

Features Fulfilling a Lifelong Dream at CIA Boot Camp French Cuisine: A Brief History Ooh La La! Introducing The Bocuse Restaurant The Chef’s Perspective: Sergio Remolina Puff—the Magic Pastry Introducing Your Instructors What’s Cooking at the CIA: Lardons Preserving the Season’s Bounty The Art of Changing Careers Recipes Tarte Tatin Puff Pastry Frisée aux Lardons Soupe à l’Oignon Gratinée Sandwich de Saumon Fumé Crème Brûlée Peaches in Syrup Dill Pickles

It’s a Matter of TASTE 8 10 12 14 16 21 34 54 67

18 19 insert insert insert insert 55 56

On the cover: Fresh produce from the local market is an essential component of French cuisine.

The CIA is the mecca for the study of global cuisines. No matter which CIA campus you visit, you’ll find that teaching and, of course, preparing all the foods of the world is a key part of the college’s mission.  The impact of French cuisine, kitchen practices, and chefs like Auguste Escoffier and Paul Bocuse on culinary education are, to say the least, profound. The fact that our curriculum is first based in the systems set down by Escoffier is a tribute to that influence. As a matter of course, all CIA students are taught the fundamentals originally put in place in French kitchens. These cooking techniques are threaded throughout the CIA’s education programs, and, indeed, they are what give our students—including food enthusiasts—the framework for expanding their cooking capabilities to other world cuisines. In an incredible, fitting tribute to one of the world’s most iconic chefs, the college recently opened The Bocuse Restaurant. The Bocuse menu speaks to French culinary tradition, enhanced by innovative techniques that support our students’ education. Enjoying lunch or dinner in the restaurant is an experience not to be missed when visiting our Hyde Park, NY campus. The next time you’re enjoying one of our Boot Camps or Weekends classes, look for the influences of France and ask your chef to highlight how the French influenced your program. More than likely, it will be there in some way—and it will be truly important to the lesson of the day.

Certified Master Chef Brad Barnes ’87, Director

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

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ABOUT THE CIA

THE WORLD’S PREMIER CULINARY COLLEGE The Culinary Institute of America (CIA) is the recognized leader in culinary education for undergraduate students, foodservice and hospitality professionals, and food enthusiasts. The college awards bachelor’s and associate degrees, as well as certificates and continuing education units, and is accredited by the prestigious Middle States Commission on Higher Education. Founded in 1946 in downtown New Haven, CT to provide culinary training for World War II veterans, the college moved to its present location in Hyde Park, NY in 1972. It has since grown to add three more campuses—in California, Texas, and Singapore. Food enthusiast programs are available at:

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

THE ST. HELENA CAMPUS At the CIA at Greystone, located in St. Helena, CA, you’ll benefit from the opportunity to cook in our professionally equipped kitchens; participate in lectures and demos in our demonstration theaters; and dine in our Ivy Award-winning restaurant and our casual bakery café. You can also enjoy shopping and tasting at our campus store, Flavor Bar, and Oleoteca®.

THE SAN ANTONIO CAMPUS

Come Tour Our Campuses! Get a taste of the full CIA experience by taking a tour of our beautiful campuses. On these fun and informative public tours, you’ll learn all about the college, see our students and faculty in action, and feel the passion for food and commitment to excellence that makes the CIA a one-of-a-kind destination. For Reservations: 845-451-1588—Hyde Park, NY; reservations required 707-967-2320—St. Helena, CA; tickets may also be purchased at the campus store 210-554-6400—San Antonio, TX; reservations required

And… See What’s Cooking at Greystone Take in a one-hour demo and tasting featuring the seasonal flavors of wine country. Sign up today at enthusiasts.ciachef.edu/ca-cooking-demonstrationsand-tours.

EXCEPTIONAL FACULTY No matter which CIA program you choose, one thing is certain— you’ll have the unequaled experience of learning from skilled and passionate instructors who know the food and wine world inside and out. Attentive, engaging, expert instruction: that’s what you’ll get from The Culinary Institute of America.

Located on the site of the former Pearl Brewery near downtown San Antonio, the CIA’s Texas campus features a continuing education kitchen, Latin cuisines kitchen, skills development kitchen, demo kitchen, bakeshop, and an outdoor kitchen as well as our new public restaurant and casual bakery café. Through its research arm—the Center for Foods of the Americas—the CIA San Antonio explores authentic Latin flavors and culinary traditions.

NEW WORLD FLAVORS COME TO SAN ANTONIO Introducing Nao Now there’s another great reason to visit the CIA San Antonio—dining at Nao, our newest student-staffed restaurant. A spectacular showcase for flavors of the New World, Nao’s menu features Latin American dishes rooted in tradition and creatively reinterpreted using new perspectives, ingredients, and techniques. Open Tuesday–Saturday; learn more at www.naorestaurant.com or by calling 210-554-6484.

enthusiasts.ciachef.edu

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COURSE CALENDAR

JULY 2013–FEBRUARY 2014 September 10

JULY

Hyde Park, NY Grilling and BBQ Boot Camp (p. 27) St. Helena, CA Bistro Boot Camp (p. 24)

July 13 St. Helena, CA Tasting Wine Like a Pro—Getting Started (p. 49) Wine Lovers Boot Camp—Taste Like a Pro (p. 50)

September 12 Hyde Park, NY Skill Development Boot Camp (p. 28)

July 19

September 14

St. Helena, CA Wine Lovers Boot Camp—Wine and Dine (p. 51)

July 30 Hyde Park, NY The Best of Boot Camp (p. 24) San Antonio, TX American Regional Cuisine Boot Camp (p. 23)

AUGUST August 3 St. Helena, CA Grilling Secrets (p. 47) Tasting Wine Like a Pro—Getting Started (p. 49) San Antonio, TX An Introduction to Wine (p. 49) Sharpening Your Knife Skills (p. 45) Summer Small Plates (p. 53)

August 5 Hyde Park, NY Culinary Boot Camp—Basic Training (p. 23)

August 10 St. Helena, CA Gourmet Meals in Minutes (p. 42) Italian Cooking at Home (p. 43) Seasons in the Wine Country—The Desserts (p. 44) Tasting Wine Like a Pro—The Classic Grapes (p. 49) San Antonio, TX Bistros and Brasseries (p. 39)

August 12 St. Helena, CA Culinary Boot Camp—Basic Training (p. 23) San Antonio, TX French Cuisine Boot Camp (p. 26)

August 17 St. Helena, CA Grilling Secrets (p. 47) Tasting Wine Like a Pro—Getting Started (p. 49) San Antonio, TX The Flavors of Asia (p. 41) Tasting Wine Like a Pro—Getting Started (p. 49)

August 18 St. Helena, CA The Marriage of Food and Wine (p. 49)

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August 19 Hyde Park, NY Mediterranean Cuisine Boot Camp (p. 28) St. Helena, CA Flavors of Wine Country Boot Camp (p. 26)

August 24 St. Helena, CA CIA Favorites (p. 40) Cookies at Home (p. 40) Everyday Grilling (p. 41) Tasting Wine Like a Pro—The Winemaker’s Magic (p. 50) San Antonio, TX CIA Favorites (p. 40) Tasting Wine Like a Pro—The Classic Grapes (p. 49)

August 26 Hyde Park, NY Culinary Boot Camp—Basic Training (p. 23)

August 31 St. Helena, CA Grilling Secrets (p. 47) Tasting Wine Like a Pro—Getting Started (p. 49)

SEPTEMBER September 3 Hyde Park, NY Bistro Boot Camp (p. 24)

September 7 St. Helena, CA Wine Lovers Boot Camp—Taste Like a Pro (p. 50) San Antonio, TX Italian Cooking at Home (p. 43) Summer Salads and Sandwiches (p. 53)

Hyde Park, NY Artisan Breads at Home (p. 37) Bistros and Brasseries (p. 39) Cake Decorating (p. 39) Chocolates and Confections at Home (p. 39) CIA Favorites (p. 40) Classic and Contemporary Sauces (p. 40) Cooking at Home (p. 41) Gourmet Meals in Minutes (p. 42) An Indian Feast (p. 43) An Introduction to Beer (p. 49) Mediterranean Cooking (p. 44) South of the Border—Mexican Favorites (p. 45) Under the Sea (p. 46) St. Helena, CA Chocolates and Confections at Home (p. 39) Cooking at Home (p. 41) Seasons in the Wine Country (p. 44) Tasting Wine Like a Pro—Getting Started (p. 49) San Antonio, TX The Many Flavors of Texas (p. 43)

September 15 St. Helena, CA The Marriage of Food and Wine (p. 49)

September 16 St. Helena, CA Gourmet Meals in Minutes Boot Camp (p. 26)

September 18 St. Helena, CA Wine Lovers Boot Camp—Become Wine Wise (p. 50)

September 21 Hyde Park, NY Artisan Breads at Home (p. 37) Behind the Meat Counter (p. 38) Bistros and Brasseries (p. 39) CIA Favorites (p. 40) Creative Cupcakes (p. 41) Everyday Grilling (p. 41) The Flavors of Asia (p. 41) Gourmet Meals in Minutes (p. 42) Healthy Cooking at Home (p. 43) Hors d’Oeuvre at Home (p. 43) Italian Cooking at Home (p. 43) Preserving—Tips and Techniques (p. 47) Spain and the World Table (p. 46) Vegetarian Cuisine (p. 46) St. Helena, CA Cooking with Wine (p. 47) Tasting Wine Like a Pro—The Winemaker’s Magic (p. 50) San Antonio, TX Spain and the World Table (p. 46)

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September 23

October 17

Hyde Park, NY Culinary Boot Camp—Basic Training (p. 23) St. Helena, CA Culinary Boot Camp—Basic Training (p. 23)

Hyde Park, NY Comfort Foods Boot Camp (p. 25) St. Helena, CA Wine Lovers Boot Camp—Wine and Dine (p. 51)

September 28 St. Helena, CA Baking at Home—The Desserts (p. 37) One Dish Meals (p. 44) Spain and the World Table (p. 46) Tasting Wine Like a Pro—The Classic Grapes (p. 49)

September 30 Hyde Park, NY Flavors of the Hudson Valley Boot Camp (p. 25)

OCTOBER October 5 St. Helena, CA Frying Without Fear (p. 47) Tasting Beer Like a Pro—Getting Started (p. 49)

October 7 Hyde Park, NY Italian Cuisine Boot Camp (p. 27)

October 8 San Antonio, TX The Best of Boot Camp (p. 24)

October 12 St. Helena, CA Artisan Breads at Home (p. 37) CIA Favorites (p. 40) Italian Cooking at Home (p. 43) Tasting Wine Like a Pro—Getting Started (p. 49) San Antonio, TX CIA Favorites (p. 40) Fall Flatbreads and Pizzas (p. 53)

October 15 Hyde Park, NY Hors d’Oeuvre Boot Camp (p. 27) San Antonio, TX Bistro Boot Camp (p. 24)

October 19 Hyde Park, NY Artisan Breads at Home (p. 37) Baking at Home—The Desserts (p. 37) Behind the Meat Counter (p. 38) CIA Favorites (p. 40) The Diabetes-Friendly Kitchen (p. 41) Everyday Grilling (p. 41) Food and Beer Pairing (p. 49) Gourmet Meals in Minutes (p. 42) Mediterranean Cooking (p. 44) Sharpening Your Knife Skills (p. 45) Soups for All Seasons (p. 45) South of the Border—Mexican Favorites (p. 45) Spain and the World Table (p. 46) St. Helena, CA Frying Without Fear (p. 47) Wine Lovers Boot Camp—Taste Like a Pro (p. 50) San Antonio, TX Chinese Cuisine (p. 39)

October 22 San Antonio, TX Techniques of Healthy Cooking Boot Camp (p. 29)

October 26 Hyde Park, NY Artisan Breads at Home (p. 37) Baking for Brunch (p. 37) CIA Favorites (p. 40) Classic and Contemporary Sauces (p. 40) Cookies at Home (p. 40) Gourmet Meals in Minutes (p. 42) Healthy Cooking at Home (p. 43) Home Baking Skills for Profit or Pleasure (p. 38) Hors d’Oeuvre at Home (p. 43) An Introduction to Wine (p. 49) Italian Cooking at Home (p. 43) Preserving—Tips and Techniques (p. 47) Spain and the World Table (p. 46) Under the Sea (p. 46) St. Helena, CA Chocolates and Confections at Home (p. 39) Gourmet Meals in Minutes (p. 42) Seasons in the Wine Country (p. 44) Tasting Wine Like a Pro—The Classic Grapes (p. 49) San Antonio, TX Bistros and Brasseries (p. 39)

October 27 St. Helena, CA The Marriage of Food and Wine (p. 49)

October 28 San Antonio, TX Culinary Boot Camp—Basic Training (p. 23)

NOVEMBER November 2

November 4 San Antonio, TX Asian Cuisine Boot Camp (p. 24)

November 9 Hyde Park, NY (Parent and Teen Day) Artisan Breads at Home (p. 37) Baking at Home—The Desserts (p. 37) Cake Decorating (p. 39) Chocolates and Confections at Home (p. 39) CIA Favorites (p. 40) Cooking at Home (p. 41) Creative Cupcakes (p. 41) Gourmet Meals in Minutes (p. 42) Italian Cooking at Home (p. 43) Spain and the World Table (p. 46) St. Helena, CA Tasting Wine Like a Pro—Getting Started (p. 49) San Antonio, TX Fall Favorites—Sides and Salads (p. 53) Vegetarian Cuisine (p. 46)

November 16 Hyde Park, NY Artisan Breads at Home (p. 37) Baking for Brunch (p. 37) Behind the Meat Counter (p. 38) CIA Favorites (p. 40) The Flavors of Asia (p. 41) Food and Wine Pairing 101 (p. 49) Gluten-Free Baking (p. 42) Gourmet Meals in Minutes (p. 42) Healthy Cooking at Home (p. 43) Hors d’Oeuvre for the Holidays (p. 42) Mediterranean Cooking (p. 44) The New Food Entrepreneur—Start and Run a Small Food Business (p. 38) Sharpening Your Knife Skills (p. 45) Soups for All Seasons (p. 45) Vegetarian Cuisine (p. 46) San Antonio, TX Gourmet Meals in Minutes (p. 42)

November 18 St. Helena, CA Flavors of Wine Country Boot Camp (p. 26)

November 30 St. Helena, CA Tasting Wine Like a Pro—The Classic Grapes (p. 49)

St. Helena, CA All About Thickeners (p. 47) Cooking at Home (p. 41) enthusiasts.ciachef.edu

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DECEMBER December 2 St. Helena, CA Culinary Boot Camp—Basic Training (p. 23)

December 5 St. Helena, CA Wine Lovers Boot Camp—Wine and Dine (p. 51)

December 7 Hyde Park, NY Bistros and Brasseries (p. 39) Cake Decorating (p. 39) Chocolates and Confections at Home (p. 39) CIA Favorites (p. 40) Classic and Contemporary Sauces (p. 40) The Diabetes-Friendly Kitchen (p. 41) Gluten-Free Baking (p. 42) Gourmet Meals in Minutes (p. 42) Holiday Cookies (p. 42) Hors d’Oeuvre for the Holidays (p. 42) An Indian Feast (p. 43) Italian Cooking at Home (p. 43) Spain and the World Table (p. 46) St. Helena, CA Cooking at Home (p. 41) Holiday Cookies (p. 42) Hors d’Oeuvre for the Holidays (p. 42) San Antonio, TX Hors d’Oeuvre for the Holidays (p. 42) Winter Feasts (p. 53)

December 14 Hyde Park, NY Artisan Breads at Home (p. 37) CIA Favorites (p. 40) Creative Cupcakes (p. 41) Gourmet Meals in Minutes (p. 42) Holiday Cookies (p. 42) Hors d’Oeuvre for the Holidays (p. 42) An Introduction to Wine (p. 49) Italian Cooking at Home (p. 43) Mediterranean Cooking (p. 44) Soups for All Seasons (p. 45) South of the Border—Mexican Favorites (p. 45) Spain and the World Table (p. 46) Under the Sea (p. 46) St. Helena, CA The Power of Sauces (p. 47) Tasting Wine Like a Pro—Getting Started (p. 49) San Antonio, TX Breakfasts and Brunches (p. 39)

December 15 St. Helena, CA The Marriage of Food and Wine (p. 49)

December 28 St. Helena, CA Tasting Wine Like a Pro—The Classic Grapes (p. 49)

JANUARY January 6 St. Helena, CA Baking Boot Camp (p. 24) San Antonio, TX Mediterranean Cuisine Boot Camp (p. 28)

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January 7 St. Helena, CA Techniques of Healthy Cooking Boot Camp (p. 29)

January 13 St. Helena, CA Pastry Boot Camp (p. 28)

January 14 San Antonio, TX American Regional Cuisine Boot Camp (p. 23)

January 15 St. Helena, CA Wine Lovers Boot Camp—Become Wine Wise (p. 50)

January 18 St. Helena, CA Baking at Home—The Desserts (p. 37) CIA Favorites (p. 40) One Dish Meals (p. 44) Tasting Wine Like a Pro—Getting Started (p. 49) San Antonio, TX Pasta at Home (p. 44)

January 25 St. Helena, CA Eggs-traordinary Cooking (p. 47) Tasting Beer Like a Pro–Getting Started (p. 49) San Antonio, TX Bangkok and Beyond (p. 38) Classic Comfort Food—The CIA Way (p. 53)

January 26 St. Helena, CA The Marriage of Food and Wine (p. 49)

February 14 St. Helena, CA Wine Lovers Boot Camp—Wine and Dine (p. 51)

February 15 St. Helena, CA Baking at Home—The Desserts (p. 37) Bistros and Brasseries (p. 39) Gourmet Meals in Minutes (p. 42) San Antonio, TX Classic and Contemporary Sauces (p. 40)

FEBRUARY

February 18

February 1

Hyde Park, NY The Best of Boot Camp (p. 24) St. Helena, CA Bistro Boot Camp (p. 24)

St. Helena, CA Artisan Breads at Home (p. 37) Italian Cooking at Home (p. 43) Seasons in the Wine Country (p. 44) San Antonio, TX Healthy Cooking at Home (p. 43)

February 3 St. Helena, CA Culinary Boot Camp—Basic Training (p. 23)

February 8 St. Helena, CA Great Grains (p. 47) Tasting Wine Like a Pro—The Winemaker’s Magic (p. 50) Wine Lovers Boot Camp—Taste Like a Pro (p. 50) San Antonio, TX Cooking for One (p. 41)

February 10 Hyde Park, NY Culinary Boot Camp—Basic Training (p. 23) St. Helena, CA Hors d’Oeuvre Boot Camp (p. 27)

February 22 St. Helena, CA Tasting Wine Like a Pro—Getting Started (p. 49) San Antonio, TX Classic Comfort Food—Sweets and Treats (p. 53) South of the Border—Mexican Favorites (p. 45)

February 23 St. Helena, CA The Marriage of Food and Wine (p. 49)

February 24 Hyde Park, NY Bistro Boot Camp (p. 24) St. Helena, CA Grilling and BBQ Boot Camp (p. 27)

February 26 St. Helena, CA Comfort Foods Boot Camp (p. 25)

February 12 St. Helena, CA Skill Development Boot Camp (p. 28)

1-888-995-1699

CIA Gift Cards Bringing Food to Life m Award-Winning Restaurants m Boot Camps and Classes in Cooking, Baking, and Wine m CIA Cookbooks and DVDs …and more!

enthusiasts.ciachef.edu/cia-gift-cards 1-866-242-7787 Hyde Park, NY | St. Helena, CA | San Antonio, TX ©2013 The Culinary Institute of America

Fulfilling a Lifelong Dream A Journey Back to College Days via Boot Camp

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In 1983, aspiring chef Patti Palilla took a tour of the CIA with plans to enroll, but it never happened. She recently returned to the Hyde Park campus with her daughter Sarah as a Boot Camper—proving that culinary dreams do come true, even 30 years later! PATTI: Coming to Boot Camp was the happy ending to a story that began three decades ago. I had just graduated from college and wanted to attend the CIA. In fact, I flew out east and toured the Hyde Park campus, but my life took a turn and I never ended up applying. I love baking and became a pastry chef for a premier restaurant in Sacramento, CA. I then opened Culinary Capers and catered large events benefiting the Sacramento Children’s Home. And for the past 21 years, I’ve been with Creative Memories, a company that helps people transform old photos into digital albums. Happily, this job lets me explore my love of cooking by making delicious food for customers at my monthly album-making workshops. In 2008, I toured the Greystone campus in Napa Valley, had lunch, and purchased the CIA book Baking Boot Camp. I added Boot Camp to my bucket list, with dreams of signing up for my 50th birthday, but ended up waiting one more year, when my daughter Sarah could join me after she graduated from the College of the Holy Cross. My husband was a huge supporter because he knew that it’s been a lifelong dream of mine.

SARAH: Cooking is a real passion for me. I was head chef for the college chaplains and their guests. I planned, shopped for, and cooked meals weekly for groups of up to 30 people, and for the college president’s dinner parties. I just graduated with a degree in chemistry and work as a pre-med apprentice to a dermatologist, and also work parttime at Legal Seafood. I came to the CIA with my mom because I wanted to expand my cooking abilities, and we picked The Best of Boot Camp program because it seemed like the best choice—a little of everything. PATTI: The first day, having just come east from the west coast, it was a little hard waking up so early. But the excitement of fulfilling my dream totally energized me. I enthusiasts.ciachef.edu

was walking inside the CIA wearing a chef’s uniform at last! To be at this renowned landmark right on the Hudson River elevated the experience beyond expectations. Chef David Bruno and Chef Jürgen Temme were excellent instructors, and they split us into teams to prepare the dishes on our menu. In Boot Camp, I learned how to dice onions efficiently (it’s about time!), how to make fresh mozzarella, how easy it is to make fresh pasta (I needed a reminder), and the twostep technique for perfect steak frites. After our morning of cooking, we gathered with fellow Boot Campers to discuss our meals. At the end of the day, it was a treat to eat delicious dinners at the campus restaurants.

SARAH: I’ve always loved cooking, thanks to my mom. The Boot Camp program was great because it helped further develop my cooking skills. PATTI: If you’re reading this and considering Boot Camp, get ready for a fun, out-of-the-box experience. Boot Camp will raise your cooking confidence and hone your skills. You’ll learn an abundance of new tips and techniques. The bonus is learning from trained chefs, and meeting and working together with wonderful classmates from all walks of life who share a passion for cooking. Boot Camp will boost your cooking expertise and efficiency to a whole new level once you’re back home. My friends and family are loving all of my new recipes from my Boot Camp binder! I have to thank our chef-instructors for the wonderful opportunity Sarah and I had to totally immerse ourselves in cooking during Boot Camp. Returning to the CIA after 30 years to finally experience culinary school and learn new things was a dream come true—and the experience of a lifetime, too!

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French Cuisine A Brief History of the Foundation of Modern Cooking By Dr. Maureen Costura

It is difficult to talk about the history of French food because there is so much of it. After all, where do you begin? Do we start in 58 AD, when Julius Caesar and his Romans arrived in Gaul, bringing grapevines and olive oil? The long, slow process of understanding and forming the terroir of the land began then or even earlier, when the karst soils (which later created some of the world’s greatest wines) formed caves that attracted people to paint on the walls and dream… Or should we look to the day in 496 AD when Clovis, First King of the Franks, took the crown at Saint-Remi and drank sweet red still wine (the first Champagne) in celebration? You can tell the entire history and culture of France through its foods, from the garlic, olives, and honey in the south to the choucroute garni and pain d’épice of Alsace. The regional foods of France are disparate, delicious, and deeply rooted in the lands that created them.

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THE IMPACT OF THE FRENCH REVOLUTION In the modern era, which in France has to date back to 1789, French food has undergone numerous changes. During the French Revolution, many of the regional ties of France were deliberately broken. Bureaucratic départements were formed to bind people in loyalty to the centralized French state, and national life centered more and more fiercely on Paris. At the same time, nobles and royalty fled the country and abandoned their servants, larders, and wine cellars, and the court chefs of the aristocrats found themselves subject to the fury of the Parisian mobs. These displaced chefs opened the world’s first modern restaurants, feeding aristocratic cuisine to the mob in hopes of proving their allegiance to Liberté, Fraternité, Égalité. The great chef Antonin Carême emerged from the slums of Paris and tumult of the Revolution to become the new face of French cuisine, serving Napoleonic ministers and the political and economic powerhouses of the new court. The food of his time represents the last, final break with the 1-888-995-1699

medieval style of cookery, which relied on layered and interlocking spices to create dishes where the whole was greater than the sum of its parts. The new trend in food, enjoyed by the wealthy for more than a century and now available to the masses, was for fresh, exotic ingredients, served in a refined style.

THE EMERGENCE OF A NATIONAL CUISINE As French culture and politics became increasingly centralized, the foods of Paris came to have a prestige and cultural weight that made them into a new national cuisine. Carême’s mother sauces (béchamel, velouté, espagnol, and allemande) formed the basis for a cuisine as refined as it was prestigious. Chef Carême was also responsible for table service à la Russe, which involved serving foods in the order in which they were printed on the menu, with a progression from savory to sweet. Prior to Carême, service à la Française involved all the dishes for each course being placed on the table together, in a holdover of the medieval form of service à la confusion. Later in the century, the great Auguste Escoffier revised Carême’s sauces and revolutionized the dining world with his brigade system in the kitchen. Through his work with Cesar Ritz of the Ritz hotels, Escoffier made elite French cuisine the new international standard for fine dining. A wealthy person in Paris could rest easy, knowing that he or she could dine well at Escoffier’s hotels in Paris, London, or, should his or her business require, even New York. Unlucky souls on the Titanic at least enjoyed a good last meal—Escoffier created the menu and the recipes. Throughout the 20th century, French food maintained its hold on the imaginations of Americans and the world. From the 1930s through the 1950s, Fernand Point fed an

Béchamel, Velouté, Espagnol, Allemande!

international elite of politicians, film stars, and wealthy tourists. His ebullient and creative personality inspired an entire generation of chefs (Paul Bocuse among them) to leave their kitchens and personally craft menus suited to the individual tastes of their diners. Point freed chefs from the rule of the maître d’hôtel and the Escoffier-approved book of menus, launching the culinary world into an orgy of creativity.

NOUVELLE CUISINE AND BEYOND With nouvelle cuisine, French food again led the world, creating lighter, less formal meals that spurned the elaborate table-side service of the stodgy old restaurants. Many of the standard elements of food today—including the emphasis on freshness, fine ingredients presented honestly, and novel cooking techniques and pairings—come directly from nouvelle cuisine. Today, some people claim that French food is in decline, its creative edge blunted by the emergence of top chefs in Spain, the United States, and Denmark. They point to the glut of Bordeaux wines, the rapid growth of McDonald’s, and the hypermarché (superstore) as evidence that the French moment of food glory is past. Yes, France is subject to the same global forces that make obesity and highly processed food such fraught issues in the U.S. But for France, with its long and settled food culture, obesity is a blight when it edges past 10 percent, and companies have had to adjust their menus to get a foothold in the country. Meat in successful chain restaurants in France is locally sourced and largely organic, accompanied by regional cheeses and decent baguettes. In a world of increasing homogenization and globalization, the French campaign against malbouffe, or bad food, may seem quaint. The resistance to global trends and fads may seem old-fashioned, not cutting edge. But as even the finest restaurants in the rest of the world struggle to establish their own relationship with local farmers and their own understanding of terroir, they may have a thing or two left to learn from the French.

Maureen Costura, PhD, is an assistant professor of liberal arts at the CIA. She is the lead instructor for the Food, Wine, and (Agri)culture course and trip to France in the CIA’s bachelor’s degree management programs, where she helps nurture the college’s strong academic link with France and its cuisine. Dr. Costura holds master’s and doctorate degrees from Cornell University.

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Introducing The Bocuse Restaurant You know those restaurant experiences you’re still talking about days—even months—later? You just may have one of those in store, when you dine in the CIA’s dazzling new Bocuse Restaurant. Located at the Hyde Park campus in the space that was home to the award-winning Escoffier Restaurant for nearly 40 years, The Bocuse Restaurant transports the classic French brasserie into the 21st century. The new restaurant pays homage to Chef Paul Bocuse, a testament to the unparalleled influence the world-renowned French chef has had on the culinary profession (see sidebar).

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French cuisine is the foundation for all modern cooking techniques, and so it is an essential component of the educational experience for CIA students. As a Bocuse patron, you also have the opportunity to learn, by experiencing the true breadth of French cooking. Let’s go inside…

THE AMBIENCE Just past the glass doors etched with the image of the great chef, you will enter an airy, light-filled space with creamy walls and rich, dark wood floors. The contemporary wood tables are surrounded by comfortable chairs and banquettes and set with fine china, tableware, and linen “lapkins.” 1-888-995-1699

The dramatic renovation of the space was led by celebrated restaurant and hotel designer Adam Tihany. From the open kitchen to the wine room to the service stations, Mr. Tihany designed the restaurant to create a top-notch classroom for aspiring culinary professionals.

THE MENU When dining at Bocuse, you’ll have a window into the action, just as you did at Escoffier. The expanded, completely renovated open kitchen supports a new standard of culinary excellence, including advanced culinary techniques and precision temperature cooking methods like sous vide. The Bocuse menu highlights the diversity of French cuisine with a selection of classic mainstays, regional favorites, and iconic chef’s signature dishes. This is French cuisine reimagined through the lens of modern techniques. Appetizers range from a French green bean and wild mushroom salad to Black Truffle Soup V.G.E., originally created by Chef Bocuse for a dinner at the Elysée Palace for then-President Valéry Giscard d’Estaing. Entrées include filet mignon, poached chicken, and sautéed skate…all prepared and served by students in the culinary arts degree programs. And the desserts, prepared by baking and pastry arts students, are dramatic and delectable works of art.

THE SERVICE Paul Bocuse believes that dining is all about the guest’s comfort and enjoyment, so much of the formality you might associate with French restaurants is noticeably absent in The Bocuse Restaurant. You will still experience traditional table side service, but with modern, innovative twists—tisanes and teas served via a modular guéridon, drinks infused at your table, and frozen desserts created right before your eyes in a specially designed liquid nitrogen ice cream machine.

The Far-Reaching Influence of Chef Bocuse Considered the father of modern French cuisine, Paul Bocuse is the owner of the famed Michelin three-star L’Auberge du Pont de Collonges near Lyon, France, as well as other restaurants and brasseries throughout Europe. He also opened Les Chefs de France at the Epcot Center in Florida’s Walt Disney World, which is owned and operated by his son, CIA graduate Jerome Bocuse ’92. But Paul Bocuse is much more than simply a supremely successful chef and restaurateur— he is the stuff of legend. His incalculable influence on the culinary profession is felt in three significant ways: • He was one of the first chefs to emerge from behind the kitchen door, bringing the face and personality of the chef into the dining room and beyond. Chef Bocuse pioneered the idea of the chef as restaurant owner—where not only the menu, but the entire concept is driven by the chef. • He encouraged chefs to think outside the definitions of cuisine they found in Auguste Escoffier’s Le Guide Culinaire, leading to the emergence of nouvelle cuisine. Chef Bocuse was a pioneer of this movement to develop fresh, seasonal, marketinspired cuisine—all of which set the stage for today’s emphasis on sustainable and locally sourced food. • He became the first “celebrity chef” when he appeared on the cover of Newsweek in 1975. This watershed moment inspired future generations of chefs and set the bar for the media presence and public connection we have come to expect of leading culinary professionals today.

If you’d like to explore the wine list in depth, you can do so with an iPad provided by your server. And after you’ve finished your last morsel, you can use the tablet computer to share your impressions with our students and faculty.

THE PARTICULARS Reservations are encouraged for lunch or dinner; you can book your table at www.opentable.com or call 845-471-6608. Please dress in a style that is comfortable to you—and come experience French cuisine anew at The Bocuse Restaurant.

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The Chef’s Perspective A Chat with The Bocuse Restaurant’s Sergio Remolina It takes an extraordinary amount of planning, design, construction, marketing— and tasting!—to open a new restaurant, and the Bocuse is no exception. Along with the efforts of administration, staff, students, and a steady stream of contractors, the success of The Bocuse Restaurant’s launch rested in no small measure with its opening faculty team: Chef-Instructors Rob Mullooly ’93, Sergio Remolina, and Stéphane Weber; and Maître d’Instructors John Fischer ’88, Doug Miller ’89, and Phil Papineau. Shortly after the February 15, 2013 grand opening, Chef Remolina shared a few thoughts with us about Bocuse—the man and the restaurant. A native of Mexico, Sergio Remolina was raised on his French mother’s home cooking. Before launching a successful restaurant career in Mexico, he earned his diploma of cuisine and pâtisserie at Le Cordon Bleu in Paris and staged in Michelin-starred restaurants. At the CIA, Chef Remolina previously served as chef-instructor in the Escoffier Restaurant. To help him envision the menu for the Bocuse, he flew to France last fall and spent four days with Paul Bocuse at the 87-year-old chef’s L’Auberge du Pont de Collonges, Brasserie L’Est, and Brasserie L’Ouest.

What was it like to train with Chef Bocuse and his staff? It was a very nice experience for me. I was happy to go back into a French kitchen—which is very tough, very disciplined—because I did my training in places like that. Spending time in the kitchen with Chef Bocuse as his guest, I was able to walk around all day with a spoon and taste. I watched the service, I talked to him and his chefs, and I got to observe his food philosophy and his work philosophy. At The Bocuse Restaurant, it’s all about transmitting this to our students. 14 TASTE

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Chef Bocuse is very generous and very humble. And he is a hard worker; he lives in the same building as his restaurant, and he is there at 7 a.m. every day he is in Lyon. When he walks into the kitchen, he’s able to see right away if someone’s doing something wrong. He’s sharp and he knows what he’s doing.

How does The Bocuse Restaurant menu re-imagine classic French dishes? We recreate the classics with a contemporary touch. For example, we take the traditional skate wing in brown butter with capers, lemon, parsley, and croutons and in Bocuse, we prepare the skate with a brown butter foam, fried capers, parsley fluid gel, and sourdough croutons. It’s clean, classic cuisine, using the newest cooking technology like thermocirculators and steam ovens. At the same time, we are paying homage to the classics. We don’t make the food “better”—that would be a lack of respect. We are trying to keep the integrity of the food and respect the flavor profile, focusing on fresh, local, and seasonal, just as Chef Bocuse does. We are working on his philosophy and following his example, not making the food the same.

How will the dining experience in Bocuse be different from what customers might expect? They can expect a level of service as good as at the Escoffier Restaurant but with that contemporary touch. It’s a more casual environment with more comfortable chairs, it’s more illuminated, and it feels more open. There’s more exciting stuff happening in the dining room; they’ll have ice cream created tableside. Plus, there is a pastry chef-instructor in the Bocuse now, and baking and pastry students who prepare the desserts. So customers will find desserts that are even more elaborate.

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Here’s to a Great Meal! Every day is worth celebrating, so why not do it in style? No matter which restaurant or café you choose, you’ll enjoy award-winning cuisine skillfully prepared and served by CIA students and staff. HYDE PARK CAMPUS: American Bounty Restaurant Apple Pie Bakery Café The Bocuse Restaurant Ristorante Caterina de’ Medici ST. HELENA CAMPUS: The Bakery Café by illy Wine Spectator Greystone Restaurant SAN ANTONIO CAMPUS: CIA Bakery Café Nao: New World Flavors

Reservations suggested for all but the bakery cafés

www.ciarestaurants.com 845-471-6608 | HYDE PARK, NY 707-967-1010 | ST. HELENA, CA 210-554-6484 | SAN ANTONIO, TX

Puff—the Magic Pastry A Most Versatile Dough

To say that puff pastry has played a significant role in the food world would be an understatement. Just ask Certified Master Baker Dieter Schorner, professor of baking and pastry arts at The Culinary Institute of America. “Puff is the king of doughs,” he says with enthusiasm. “It’s so universal that it belongs to both culinary and pastry arts. From apple turnovers and tarts to beef Wellington, puff can be used to make countless sweet and savory items.” It’s true. Puff pastry is incredibly versatile, and though it is considered one of the more labor-intensive preparations, you can make it at home following just a few simple steps.

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WHAT IS PUFF PASTRY? Known to professionals as a “roll-in” or “laminated” dough, puff consists of many layers of dough separated by layers of butter. Puff does not contain a traditional leavener like most doughs; it gets its lift from steam. When baked, the butter melts and creates pockets where released steam from the moisture in the dough leavens it. As the steam leavens the pockets in between the dough layers, it causes the dough to expand, creating a very flaky product that rises to a spectacular height. In fact, puff pastry can rise up to eight times its pre-baked height.

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EASY AS ONE, TWO, THREE FOLDS Preparing puff pastry involves carefully controlling the temperature of both the dough and the butter and using a specific folding sequence. The more complex method of making puff involves many folds and a lot of delicate precision. A simpler method, known as blitz puff pastry, produces equally flaky and delicious results. Chef Schorner is a fan of blitz. “It’s much faster than standard puff. That’s why it’s so popular in culinary kitchens. It’s easy to make, very similar to pie dough. The key is to use ice cold water and very cold butter. And, be sure the dough is well-chilled between folds.” When rolling out the dough, it is important to maintain an even thickness. This will ensure that the butter is flattened enough so the dough puffs up properly when baked. Also, the dough should be rested in the refrigerator between each set of rolling and folding so the butter does not melt into the dough. To create layers in the dough, a three- or four-fold is used (see folding steps below). Now it’s your turn to try your hand at making puff pastry. Don’t let the process intimidate you—it’s quite simple and the results are well worth the time spent. Use the dough to make our Tarte Tatin, or experiment and make your own sweet or savory creation.

About Chef Schorner Dieter Schorner definitely knows his dough…and his creams, soufflés, and meringues. That’s because this esteemed pastry chef has not only been sharing his incredible talents with CIA students since 1999, he has created desserts in the kitchens of such renowned establishments as Le Cirque and La Côte Basque in New York, the Savoy Hotel in London, and his own Patisserie-Café Didier in Washington, DC. The man who Le Cirque owner Sirio Maccioni referred to as “the best in the world” and Gourmet called “one of the indisputable grand masters of his métier” has also prepared desserts for U.S. Presidents Nixon, Carter, and Reagan. A native of Germany, Chef Schorner was educated in Basel, Switzerland and served an apprenticeship at Café Winkler in Bavaria.

FOUR-FOLD PROCEDURE FROM LEFT TO RIGHT: Roll the dough to the proper dimensions and mentally divide it in slightly unequal quarters. Fold in the two ends so they meet slightly off center. Fold over precisely in half, as if closing a book. Refrigerate before rolling and folding again.

THREE-FOLD PROCEDURE Roll the dough to the proper dimensions and mentally divide it in thirds. Fold in one third of the dough. Fold the final third over the first. Refrigerate before rolling and folding again.

FROM LEFT TO RIGHT:

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Recipes

Tarte Tatin We’ve taken a few liberties with the classic tarte tatin to create an individual dessert. The apples you choose should be good for baking, which means they will become very tender but still keep their shape.

Makes 4 servings 1 cup sugar 6 tablespoons water 1 tablespoon corn syrup 2 large Stayman, Honeycrisp, or Braeburn apples, peeled and cored (8 ounces each) Juice of 1 lemon 1⁄4 cup unsalted butter 1 sheet Puff Pastry (recipe follows) Preheat the oven to 375 degrees F. Combine the sugar and water in a medium saucepan on medium heat and bring to a boil. Stir to dissolve all the sugar, then add the corn syrup. Turn the heat to high. Use a pastry brush dipped in clean water to wash away the sugar deposits on the inside of the pan until the sugar stops splashing the sides. When the mix starts to caramelize and becomes a golden brown, take the caramel off the heat and immediately pour into four 8-ounce ramekin molds, to a depth of 3⁄16 inch each.

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Slice the apples in half vertically. Lay the dome side down into the molds. Pour 1 teaspoon of lemon juice over each apple in the molds. Add 1 tablespoon of butter in the dip of each apple where the core used to be. Roll out the puff pastry to 1⁄8 inch thick; allow it to rest for 30 minutes. Cut four 41⁄2-inch circles with a fluted pastry wheel and place them on top of the apples. Bake the apples in the oven for approximately 45 minutes, or until the pastry is golden brown. To check if the apples are done, use a paring knife to lift the puff pastry slightly. The apples are done when they look translucent; there should be no resistance in the apple. Cool the tarts slightly for about 5 minutes; turn the ramekins over onto a tray. Let the pastries sit for about 5 more minutes and take the molds off. Serve with ice cream, if desired.

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Puff Pastry Makes 2 pounds of dough 12⁄3 cups butter, chilled 3 cups all-purpose flour 11⁄2 teaspoons salt 1 cup ice cold water Cut the butter into 1⁄4-inch cubes. Refrigerate until chilled and firm. Combine the flour and salt in a large mixing bowl. Add the butter and toss with your fingertips until the butter is coated with flour. Add all but about 2 tablespoons of cold water. Mix with a pastry blender or a table fork until an evenly moist but still rough dough forms. Cover the dough tightly with plastic wrap. Cool in the refrigerator until the butter is firm, not brittle, about 20 minutes. Turn the dough out onto a lightly floured work surface. Roll it into a rectangle approximately 12 by 30 inches; the dough should be almost 1⁄2-inch thick. Fold the dough into thirds like a letter (this is the first of four 3folds). Turn the dough 90 degrees so that the long end is once again parallel to the edge of your work surface. Roll the dough out to a rectangle as described above and fold once more (the second of four 3-folds). Wrap the dough tightly in plastic wrap and chill for 30 minutes in the refrigerator. Continue rolling and folding the dough for the third and fourth 3-folds as described above, chilling the dough in between folds if necessary.

Puff consists of many layers of dough separated by layers of butter.

After completing the final 3-fold, wrap the dough in plastic wrap and allow it to firm in the refrigerator for at least 1 hour before using. The dough will last up to 1 week in the refrigerator or it may be frozen for up to 2 months. CIA source: Bistros and Brasseries

A “King” is Born The king of doughs appears to have been “invented” by several different people, in several different cities, and at several different times in history. Some point to the logical progression from sheets of phyllo dough spread with oil to sheets popular in Spanish Arabic cookbooks of the 13th century. Some believe that the pastry chefs from Tuscany who traveled with Marie de’ Medici first introduced puff pastry to the royal courts of France in the 15th century. Another charming—but almost certainly mythical—story tells us it was first made in 1645 by an apprentice pastry cook (or, according to other versions of the same story, a

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painter) named Claude Gelée. He made it for his sick father from the only three ingredients the doctor prescribed: water, flour, and butter. Since Claude failed to add the butter when mixing the dough, he simply folded the dough around it. When he baked the result, voilà!— the crisp, flaky, multi-layered pastry dough was born. Food historians generally agree that the term “puff paste” had become standard in early 17th century English cooking texts, however, and that it was most likely being made long before Gelée arrived on the scene.

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St. Helena, CA

Hyde Park, NY

x3 San Antonio, TX

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

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

No reservations needed…sweet!

For café hours and menus, visit www.ciarestaurants.com. ©2013 The Culinary Institute of America

Introducing Your Instructors Want to know more about the instructor leading your next class? Meet April Goess at the San Antonio campus and Doug Miller at the Hyde Park campus, both proud CIA alums.

April Goess ’03 April Goess is what you might call a “chef of all trades.” As the director of education for the CIA San Antonio, her plate is full working on virtually every aspect of a CIA degree or certificate education, including teaching a few courses. She also leads classes for food enthusiasts. “My favorite ones are the demonstration classes, which are wonderfully fun for the participants and the chef,” she says. “I’m a talker and a doer, so I tend to provide very thorough demos along with ample direction that explains the hows and whys of what we’re doing. There are lots of ‘a-ha’ moments when participants think, ‘If I had just learned that years ago!’” April’s versatility includes knowing her way around both the kitchen and the bakeshop. Her CIA bachelor’s and associate degrees are in baking and pastry arts and her industry experience, which has included sous chef and executive chef positions, leans toward the savory side. So what does this multi-talented culinarian enjoy making at home? “I tend to prepare foods similar to what I enjoyed growing up in Northern California,” April says. “The bounty of produce, seafood, and farm-raised meats is the core of California cuisine, and each item is lightly prepared so that you bring out the natural flavors and textures. Almost everything I prepare is done on the grill.” She enjoys sharing her love of local, seasonal cuisine with students—and learns from them as well. “I am so inspired by the future plans that each student arrives at the CIA with,” she says. “Even the food enthusiasts I work with come to each class with a clear goal or plan for what they hope to do with their freshly honed skills.”

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Doug Miller ’89, CSS, CHE If you’re having a party, Doug Miller is the guy you want mixing the drinks—he’s an expert on the subject of cocktails and mixology and a Certified Specialist of Spirits. Lately, the assistant professor of hospitality and service management has been putting that talent to work as part of the opening team for The Bocuse Restaurant, serving as maître d’instructor for degree program students in the college’s newest venue. Luckily for food enthusiasts, he also teaches Wine and Beverage Explorations courses. “The best thing about working with students is seeing their excitement when they are trying a new product or learning a new technique,” he says. “My goal in teaching is to create an atmosphere in which students have the ability to explore new areas of knowledge.” Doug brings his own extensive knowledge of his subject from his many years working in the industry, starting as many food and beverage professionals do—washing dishes. “I started in 1986 and I made $3.35 an hour,” he says. “The best part of the job was we got shift beers after work.” (Maybe that was the beginning of his interest in beverages?) Doug went on to work in positions as varied as bread baker, banquet manager, and assistant restaurant manager. He also held a variety of restaurant and dining room management positions with Four Seasons Hotels and Resorts in California, Las Vegas, and New York City before returning to his alma mater in 2007. “My brain is always thinking of new cocktails, most of which I never make,” Doug says. He counts a Scotch, StGermain, and Rose Champagne cocktail among his favorite inventions, but when it’s time to relax, he favors something more traditional. “When I’m at home, I like a cold beer or a glass of wine.”

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CIA BOOT CAMP

For the Culinary Adventurer in You You’re a serious food lover, and you’re not afraid to take a few risks in the kitchen. You love to cook, bake, and entertain, and you’re ready to take your skills to new heights. Guess what— you sound exactly like CIA Boot Camp material. Culinary thrill seekers like you travel from all over the world to gather at the CIA for these popular multiday culinary immersions. Learn from the CIA’s exceptional faculty and enjoy fabulous food. Experience the thrill of cooking in the CIA kitchens. Come to Boot Camp, and let the adventure begin!

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Orzo with Broccoli Rabe, Tomato, and Poached Egg from Vegetarian Cooking at Home

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CIA Boot Camp: Accept

No Imitations!

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

CULINARY BOOT CAMP—BASIC TRAINING NY Aug. 5–9, Aug. 26–30, Sept. 23–27, or Feb. 10–14; 2–8:30 p.m.;* $2,195 CA Aug. 12–16 or Feb. 3–7; 2–8:30 p.m.;* or Sept. 23–27 or Dec. 2–6, 7 a.m.–1:30 p.m.;* $2,195 TX Oct. 28–Nov. 1, 7 a.m.–1:30 p.m.,* $2,195 So you want to learn to cook…I mean, really cook? Here’s your chance. In this five-day course, you will become wellversed in the fundamentals of cooking. Your assignments will include hands-on training in knife skills, kitchen terminology, dry-heat cooking methods (roasting, grilling, sautéing, pan-frying, and stir-frying), and moist-heat cooking methods (braising, shallow poaching, deep poaching, and steaming). As a Basic Training participant, you’ll receive two chef’s uniforms, each with a jacket, pants, and a neckerchief. Paper chef’s hats, side towels, and aprons will be provided in class.

Boot Camps of Every Flavor No matter what your culinary interest—from specialty breads to world cuisines—there’s a CIA Boot Camp for you. And there’s one that fits your schedule, too, whether you’ve got five days, two days, or somewhere in between.

AMERICAN REGIONAL CUISINE BOOT CAMP TX July 30–Aug. 2 or Jan. 14–17, 7 a.m.–1:30 p.m.,* $1,750 Apple pie might be the symbolic American dish, but there’s much more to the cuisine of the United States. With 50 states that span a range of climates and are home to citizens of virtually every nationality, the U.S. is a true melting pot of culture and cuisine. Even regionally, the repertoire of ingredients and dishes varies greatly. From New England to the Gulf Coast to the Pacific Rim, this course is a celebration of the diversity and distinction of American cooking. During this culinary exploration, you will examine the history, flavor profiles, and ingredients that make each region unique. And along the way, you’ll practice the cooking methods and techniques common to regional American cuisine as you prepare iconic American dishes such as New England clam chowder, Maryland crab cakes, Southern fried chicken, Texas brisket, and more. Bring your appetite, because we’re serving up a feast! As a Boot Camp participant, you’ll receive two chef’s uniforms, each with a jacket, pants, and neckerchief. Paper chef’s hats, side towels, and aprons will be provided in class. *Your CIA Boot Camp program includes a dining experience in one of our on-campus restaurants.

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

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

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CIA BOOT CAMP (cont.)

ASIAN CUISINE BOOT CAMP

THE BEST OF BOOT CAMP (4-DAY)

TX Nov. 4–8, 7 a.m.–1:30 p.m.,* $2,195

NY July 30–Aug. 2 or Feb. 18–21, 2–8:30 p.m.,* $1,750

The history, cultures, and regions of the eastern world come together in this gastronomic tour of Asia, home of some of the world’s most diverse, flavorful cuisines. You’ll embark on a fascinating culinary journey blending traditional and contemporary aspects of Asian cooking. During each intensive day, you’ll experience the cuisines of different Asian countries—from India, China, and Japan to Korea, Thailand, and Vietnam. You’ll soon become familiar with the common bonds these cuisines share as well as the ingredients, flavor profiles, and cooking techniques that make each one distinct. When you enroll, we’ll supply you with two chef’s uniforms, each with a jacket, pants, and neckerchief. Paper chef’s hats, side towels, and aprons will be provided in class. *Your CIA Boot Camp program includes a dining experience in one of our on-campus restaurants.

BAKING BOOT CAMP CA Jan. 6–9, 2–8:30 p.m.,* $2,195 Bread and baked goods are staples of any meal, whether it’s a savory breakfast scone, a hearty sandwich rye, or a melt-in-yourmouth dessert cookie straight out of the oven. Expanding your baking repertoire opens up a whole new world of possibilities for your menus. During Baking Boot Camp, you will learn the fundamentals of baking as well as those specific to bread baking. You’ll discover the techniques used to create basic items such as cookies and brownies, muffins, quick breads, scones, and pies. After the lectures, demonstrations, and hands-on bakeshop production in this basic training course, you’ll return home ready to dazzle your family and friends with your newfound confidence and skills. When you enlist in CIA Baking Boot Camp, you will receive two chef’s uniforms, each with a jacket, pants, and a neckerchief. Paper chef’s hats, side towels, and aprons will be provided in class. *Your CIA Boot Camp program includes a dining experience in one of our on-campus restaurants.

®

JOIN US ON FACEBOOK ! Stay connected with the CIA and your Boot Camp friends on our Facebook page. Just log in and search for “The Culinary Institute of America Boot Camp.” Facebook is a registered trademark of Facebook, Inc.

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TX Oct. 8–11, 7 a.m.–1:30 p.m.,* $1,750 Prepare to experience the very best of CIA Boot Camp! Each day of this exciting program will give you a taste of one of our Boot Camps, highlighting the fundamentals of cooking and baking while introducing you to new techniques and flavors. The theme of day one is culinary basic training. You’ll focus on knife skills, kitchen terminology, and both dry- and moist-heat cooking methods. The second day, you’ll tackle Italian cuisine, exploring the different regions of Italy and their diverse flavor profiles, tasting indigenous ingredients, and preparing regional specialties. Day three is all about bistro cuisine. You’ll practice the fundamental techniques common to American-style and French bistro cooking, from roasting to braising to baking. And we’ll wrap up the program with—what else?—dessert! On baking and pastry day, you will learn the fundamentals of baking bread and creating simple-yet-elegant plated desserts. It’s the perfect ending to a fantastic Boot Camp! As a participant in the four-day Best of Boot Camp, you’ll receive two chef’s uniforms, each with a jacket, pants, and a neckerchief. Paper chef’s hats, side towels, and aprons will be provided in class. *Your CIA Boot Camp program includes a dining experience in one of our on-campus restaurants.

BISTRO BOOT CAMP NY Sept. 3–6 or Feb. 24–27, 2–8:30 p.m.,* $1,750 CA Sept. 10–13, 2–8:30 p.m.;* or Feb. 18–21, 7 a.m.–1:30 p.m.;* $1,750 TX Oct. 15–18, 7 a.m.–1:30 p.m.,* $1,750 Simple, sophisticated, casual, elegant…the word “bistro” evokes so many pleasantly alluring images and experiences, many of them related to classic French cuisine—and all of them satisfying. With aromatic soups and stews, rustic omelets, robust gratins, and savory tarts topping the menu, bistro cuisine is something that’s sure to please even the most discriminating of palates. Featuring the best of casual American-style and French bistro cooking, the four-day Bistro Boot Camp will show you what it takes to prepare this irresistible food with ease. You’ll discover traditional and innovative recipes to add to your repertoire, along with fundamental techniques common to bistro cuisine, from roasting to braising to baking. As a Bistro Boot Camp participant, you’ll receive two chef’s uniforms, each with a jacket, pants, and a neckerchief. Paper chef’s hats, side towels, and aprons will be provided in class. *Your CIA Boot Camp program includes a dining experience in one of our on-campus restaurants.

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

COMFORT FOODS BOOT CAMP NY Oct. 17–18, 2–8:30 p.m.,* $895 CA Feb. 26–27, 7 a.m.–1:30 p.m.,* $1,325 Macaroni and cheese. Meatloaf. Chicken noodle soup. There are certain foods that just make you feel good. Join us for a walk down memory lane as we prepare a variety of traditional recipes and lip-smacking-good twists on old favorites. Through demonstrations and hands-on production, our chefinstructors will teach you professional cooking techniques and tips for producing the ultimate comfort foods. Using high-quality ingredients, you’ll create a variety of soul-satisfying dishes such as beef pot roast, chicken and dumplings, and mashed potatoes. From soups and stews to entrées and sides, this is comfort food at its finest! When you enroll in CIA Comfort Foods Boot Camp, we will supply you with a chef’s uniform, which includes a jacket, pants, and a neckerchief. Paper chef’s hats, side towels, and aprons will be provided in class. *Your CIA Boot Camp program includes a dining experience in one of our on-campus restaurants.

“Even if you have had years of experience in the kitchen, even if you know your roulades from your ganaches, Boot Camp will teach you more than you ever thought possible.” —Peggy Wilkinson, Dallas, TX

NEW! FLAVORS OF THE HUDSON VALLEY BOOT CAMP NY Sept. 30–Oct. 4, 2–8:30 p.m.,* $2,195 From foie gras to apples to artisan cheese, the distinguishing flavors of the Hudson Valley abound. Seasonal products, harvested and crafted by local purveyors, provide the foundation for the satisfying dishes prepared in this distinctive region. During this flavorful culinary tour, you will discover and sample the best of the fertile valley. You’ll discuss seasonal ingredients, local farming, and characteristic Hudson Valley foods. Then you’ll put that knowledge to work, as you learn cooking techniques that best showcase the Valley’s ingredients and use a selection of local products to prepare an assortment of intensely flavorful dishes. You will also enjoy an exciting off-site excursion to experience Hudson Valley goodness right from the source. As a Boot Camp participant, you’ll receive two chef’s uniforms, each with a jacket, pants, and neckerchief. Paper chef’s hats, side towels, and aprons will be provided in class. *Your CIA Boot Camp program includes a dining experience in one of our on-campus restaurants.

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

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CIA BOOT CAMP (cont.)

FLAVORS OF WINE COUNTRY BOOT CAMP (4- OR 5-DAY) CA Aug. 19–23, 2–8:30 p.m.,* $2,195 Nov. 18–21, 7 a.m.–1:30 p.m.* or Nov. 18–21, 2–8:30 p.m.,* $1,750 From fresh produce to wine to artisan cheese and bread, the distinctive flavors of California’s wine country abound. Seasonal products, harvested and crafted by local purveyors, provide the foundation for the satisfying dishes prepared in this celebrated region. During this course, you’ll discover and sample the best of the cuisines of Northern California. Our chef-instructors will lead discussions on seasonal ingredients, local farming, and characteristic foods and wines of the area. In addition, the region’s world-class wines will be incorporated into the daily lessons. In the four-day version of this class, you will: • Explore, demystify, and gain key insights into food and wine pairing, whether you’re a beginner or have more advanced knowledge. • Understand and experience the importance of seasonality in creating the flavors and cuisines of wine country. • Taste and cook with the bounty of artisan cheeses from California. • Participate in comparative tastings of oils, vinegars, and herbs to hone your palate. • Take to the grills and tame the flame while creating the healthy flavors to bring wine country lifestyle home with you.

BONUS! Attending this Boot Camp on November 18–21 gives you free access to the “Flavor! Napa Valley Appellation Trail” event at the CIA. In the five-day version of this class, you will: • Do everything listed for the four-day class, plus • Learn how the careful use of fresh herbs distinguishes wine country cuisine in a variety of delicious and surprising applications. When you enlist in the Flavors of Wine Country Boot Camp, you will receive two chef’s uniforms, each with a jacket, pants, and a neckerchief. Paper chef’s hats, side towels, and aprons will be provided in class. *Your CIA Boot Camp program includes a dining experience in one of our on-campus restaurants.

FRENCH CUISINE BOOT CAMP TX Aug. 12–16, 7 a.m.–1:30 p.m.,* $2,195 In the western world, French cuisine has long been considered the standard by which all others are compared. From its provincial roots to the high cuisines created by great chefs like Carême and Escoffier, French food is rich in culinary tradition. In each day of this Boot Camp, you’ll explore the ingredients, flavor profiles, and cooking techniques of a different region of the country. You and your classmates will discuss and create regional and classical dishes such as bouillabaisse and quiche Lorraine. Prepare for a grand tour of sumptuous French fare! When you enroll in French Cuisine Boot Camp, you will receive two chef’s uniforms, each with a jacket, pants, and a neckerchief. Paper chef’s hats, side towels, and aprons will be provided in class. *Your CIA Boot Camp program includes a dining experience in one of our on-campus restaurants.

GOURMET MEALS IN MINUTES BOOT CAMP CA Sept. 16–20, 2–8:30 p.m.,* $2,195 In today’s busy world, time is our most precious resource. How can we maintain our full lifestyles and still enjoy quality, healthful meal choices? The CIA has the perfect solution. Whether you’re interested in adding variety to your everyday meals or hosting a stressfree dinner party, this Boot Camp program will teach you how to prepare delicious food in a matter of minutes rather than hours. During this course, you will learn strategies for budgeting your time when preparing meals, along with presentation techniques for serving these items. You will also produce a variety of appetizers, entrées, and side dishes featured in the CIA’s cookbook, Gourmet Meals in Minutes. Your meals at home will never be the same! When you enlist in CIA Gourmet Meals in Minutes Boot Camp, you will receive two chef’s uniforms, each with a jacket, pants, and a neckerchief. Paper chef’s hats, side towels, and aprons will be provided in class. *Your Boot Camp program includes a dining experience in one of our on-campus restaurants.

IS WINE YOUR PASSION? Then come to the Napa Valley for one of our Wine Lovers Boot Camps. See pages 50–51.

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GRILLING AND BBQ BOOT CAMP

ITALIAN CUISINE BOOT CAMP

(FORMERLY BBQ BOOT CAMP)

NY Oct. 7–10, 2–8:30 p.m.,* $1,750

NY Sept. 10–11, 2–8:30 p.m.,* $895

The tradition and culture…the sauces and spices…the aromas and flavors…a gastronomic tour of Italy will unleash your passion for food and your zest for life. Each day, you will explore the different regions of the country, improving your knowledge of Italian geography while learning about the flavor profiles that distinguish Italian cuisine. You’ll expand your Italian and culinary vocabulary as you taste indigenous ingredients and prepare regional specialties under the direction of our renowned faculty. Viva Italia!

CA Feb. 24–25, 7 a.m.–1:30 p.m.,* $895 As the warm weather beckons us outside, it is once again time to fire up the grills and barbecues and fill the air with the scent of hardwood and charcoal. In this two-day grilling and barbecuing extravaganza, you will rediscover the joys of America’s favorite kind of backyard entertaining. Not only will you learn to grill the perfect steak, you will also hot smoke and barbecue everything from seafood, meat, and poultry to vegetables and side dishes. You’ll also prepare traditional BBQ side dishes such as potato salad and macaroni and cheese. From North Carolina pulled pork to Kansas City ribs, you will BBQ your way across the United States. You’ll also explore the fundamentals of food and grilling safety, discuss equipment needs (and wants), and learn about brines, rubs, marinades, and sauces. After this intensive Boot Camp experience, you will have a newfound comfort wielding the tools of the grill.

During this course, you will become acquainted with the culture, traditions, and customs that contribute to regional Italian cuisine. Be prepared for an exhilarating, fun-filled adventure. When you enlist in Italian Cuisine Boot Camp, you’ll receive two chef’s uniforms, each with a jacket, pants, and a neckerchief. Paper chef’s hats, side towels, and aprons will be provided in class. *Your CIA Boot Camp program includes a dining experience in one of our on-campus restaurants.

When you enlist in CIA Grilling and BBQ Boot Camp, you’ll receive a chef’s uniform, which includes a jacket, pants, and a neckerchief. Paper chef’s hats, side towels, and aprons will be provided in class. *Your CIA Boot Camp program includes a dining experience in one of our on-campus restaurants.

HORS D’OEUVRE BOOT CAMP NY Oct. 15–16, 2–8:30 p.m.,* $895 CA Feb. 10–11, 7 a.m.–1:30 p.m.,* $895 Small bites can make a big impression, and you’ll be sure to “wow” guests with your ability to prepare and present some truly tantalizing treats. Stuffed or skewered, filled or topped, the perfect bite-sized hors d’oeuvre are packed with flavor and lend beautifully to parties and social gatherings. In this course, you will learn the basic principles necessary to create both hot and cold hors d’oeuvre, and practice creative garnishing, plating, and presentation techniques. Along the way, you’ll pick up a few trade secrets that will enable you to confidently prepare an impressive assortment of small bites, including how to select the best hors d’oeuvre for your party and how much to prepare. In this Boot Camp program, you’ll receive a chef’s uniform that includes a jacket, pants, and a neckerchief. Paper chef’s hats, side towels, and aprons will be provided in class. *Your CIA Boot Camp program includes a dining experience in one of our on-campus restaurants.

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CIA BOOT CAMP (cont.)

MEDITERRANEAN CUISINE BOOT CAMP

SKILL DEVELOPMENT BOOT CAMP

NY Aug. 19–23, 2–8:30 p.m.,* $2,195

NY Sept. 12–13, 2–8:30 p.m.,* $895

TX Jan. 6–10, 7 a.m.–1:30 p.m.,* $2,195

CA Feb. 12–13, 7 a.m.–1:30 p.m.,* $895

Mediterranean cuisine, with its vivid flavors and wide-ranging taste sensations, transports you to the blue skies, warm sun, and sparkling waves of one of the world’s richest culinary regions. This five-day gastronomic excursion highlights the renowned cuisines of the northern Mediterranean, including Provence, Southern Italy, and Spain, and explores many of the lesser-known but up-and-coming dishes of Greece, Turkey, and North Africa. From pasta and phyllo to tapas and tagines, you’ll study the ingredients and dishes associated with the bountiful Mediterranean table. You’ll also get an introduction to cooking methods and equipment common to the various cuisines of the region. Along the way, you’ll discover the history, culture, and geographical influences that have shaped the unique Mediterranean landscape. As a Mediterranean Boot Camp participant, you’ll receive two chef’s uniforms, each with a jacket, pants, and a neckerchief. Paper chef’s hats, side towels, and aprons will be provided in class.

It’s in you. Somewhere just below the surface is a talented culinarian just waiting to create some magic in the kitchen, and our Skill Development Boot Camp will help you make it happen. This amazing program offers an accelerated, comprehensive lesson in the culinary arts that gives you the confidence and dexterity to shine. Come to the CIA, and release your inner chef! You’ll explore the fundamentals of the culinary arts as you work in our kitchens studying basic cooking methods, learning knife skills, and enjoying culinary discussions with our renowned chef-instructors. When you enroll in CIA Skill Development Boot Camp, we will supply you with a chef’s uniform, which includes a jacket, pants, and a neckerchief. Paper chef’s hats, side towels, and aprons will be provided in class. *Your CIA Boot Camp program includes a dining experience in one of our on-campus restaurants.

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

PASTRY BOOT CAMP CA Jan. 13–17, 2–8:30 p.m.,* $2,195 Let your artistic talent and passion for food come together. Success in pastry making depends on both a mastery of techniques and a highly creative mind. After this course, you’ll be able to prepare all those amazing fresh hot pastries and desserts you find at the patisserie—right in your own home. At Pastry Boot Camp, you will learn the fundamentals of pastry and the techniques used in creating basic preparations such as laminated dough, pastry creams, crème anglaise, pâte à choux (éclairs and profiteroles), mousses and Bavarians, sponge cakes, buttercreams, and tarts. When you enlist in CIA Pastry Boot Camp, you will receive two chef’s uniforms, each with a jacket, pants, and a neckerchief. Paper chef’s hats, side towels, and aprons will be provided in class. *Your CIA Boot Camp program includes a dining experience in one of our on-campus restaurants.

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CIA Boot Camp Tool Kits A tool kit is optional for the Boot Camp programs. You may purchase one from the CIA Masters Collection® at a special price. The Premier Package • 8-inch Chef’s Knife • 10-inch Slicing Knife • 31⁄2-inch Paring Knife • Sharpening Steel • Chef’s Spatula • Peeler • Bench Scraper • Locking Tongs • 14-inch Wooden Stirring Spoon • 12-inch Flexible Balloon Whisk • 10-inch Offset Metal Spatula • 6-piece Measuring Spoon Set • Analog Thermometer • Backpack with Travel Cutlery Roll Retail Price: $507

Your Price: $425

The Starter Package • 7-inch Santoku Knife • 31⁄2-inch Paring Knife

• 6-inch Boning Knife

Retail Price: $195

Your Price: $155

To order either tool kit, contact customer service at 1-888-995-1699 at least three weeks prior to your program date. You will receive your kit when you arrive. TECHNIQUES OF HEALTHY COOKING BOOT CAMP CA Jan. 7–10, 2–8:30 p.m.,* $1,750 TX Oct. 22–25, 7 a.m.–1:30 p.m.,* $1,750 Health and wellness—it’s on people’s minds a lot these days, and more and more it’s reflected on their dinner tables, too. Now you can learn to create healthful cuisine that tastes every bit as good as the “sinful” stuff; food you can enjoy with all the health benefits and none of the guilt! In this four-day course, you will discover ways to apply sound nutritional principles to the foods you prepare, examine alternative seasoning and flavoring techniques that allow you to cut the fat content of your dishes, and plan a menu that emphasizes nutrition through a variety of foods. As a CIA Techniques of Healthy Cooking Boot Camp participant, you’ll receive two chef’s uniforms, each with a jacket, pants, and a neckerchief. Paper chef’s hats, side towels, and aprons will be provided in class. *Your CIA Boot Camp program includes a dining experience in one of our on-campus restaurants.

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CIA SOPHISTICATED PALATE

Experience Napa as Only Insiders Do Imagine it for a moment. You, strolling through sunlit vineyards during an afternoon at a worldfamous winery...cooking in a bright, spacious professional kitchen under the watchful eye of some of America’s top chefs...experiencing the magic of food paired perfectly with wine. We imagined it, too—and created CIA Sophisticated Palate. This incredible custom program combines expert instruction at our California campus with exclusive excursions and behind-the-scenes tours that let you experience the Napa Valley in ways that only a very few people have.

Potato Crêpes with Crème Fraîche and Caviar from Hors d’Oeuvre at Home

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CIA SOPHISTICATED PALATE CA Dates based on availability; $600* per day per person for a private group of a minimum of eight participants and a maximum of 12. Gather your friends, family, or colleagues together and experience CIA Sophisticated Palate. While each program is tailored to your group’s specific interests, skills, and schedules, in every Sophisticated Palate program, you can expect to: • Explore cuisines, flavors, and culinary techniques through tastings and attentive, hands-on cooking instruction. • Engage in lively discussions and seminars on current issues and developing culinary trends with Chef John Ash and CIA faculty. • Use authentic, top-quality foods and ingredients. • Enjoy exclusive tours and visits to local vineyards and purveyors of artisanal products. • Deepen your understanding of food and wine in an intimate learning environment. Sample themes for these one- to three-day custom programs include: • Tastes of Wine Country • Savoring the Flavors of Spain and Portugal • Tastes of Tuscany • Exploring the Flavors of Asia • Live Fire Grilling To create your custom CIA Sophisticated Palate experience, call 707-967-2328. *Plus sales tax and 20% service charge

John Ash: The Chef Behind the Program CIA Sophisticated Palate is a one-of-a-kind learning experience, so naturally there’s a truly unique chef at the center of it all—acclaimed restaurateur, educator, and author John Ash. Together with the CIA faculty, he has conceived and delivered an innovative and inspiring program for culinary connoisseurs. Chef Ash’s talent for sharing his longtime passion for food and wine led to his being named “Cooking Teacher of the Year” in 2008 by the International Association of Culinary Professionals (IACP).

America’s “Hot New Chefs” by Food & Wine. His restaurant, John Ash & Company, has earned critical acclaim since opening in 1980. He also served as culinary director for Fetzer Vineyards and is a member of the CIA at Greystone’s Professional Wine Studies faculty.

—Jennifer Lee and Eric Bodnar, Santa Cruz, CA

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

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

CA St. Helena, CA

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

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The Complete Culinary Shopping Experience

Spice Islands Marketplace at Greystone ®

2555 Main Street, St. Helena, CA 94574 • 10 a.m.–6 p.m., Every Day 707-967-2309 or 1-888-424-2433 • www.ciastore.com ©2013 The Culinary Institute of America

Unforgettable

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. The culinary and hospitality professionals at the CIA will create your one-of-a-kind: s7EDDINGANDBRIDALCELEBRATION s-EETING CONFERENCE ORTEAM BUILDINGEVENT s(ANDS ONCOOKINGEXPERIENCE CHEFDEMO ORFOODANDWINETASTING

Contact the CIA Special Events team 707-967-2307 The Culinary Institute of America | 2555 Main Street | St. Helena, CA

What’s Cooking at the CIA? Enjoy a selection of recipes from our award-winning cookbooks. These tear-out cards offer a convenient sampling of the many dishes you’ll make in our Taste of CIA Cookbook classes.

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Frisée aux Lardons

Soupe à l’Oignon Gratinée

Sandwich de Saumon Fumé

Crème Brûlée

Soupe à l’Oignon Gratinée This classic soup features sweet caramelized onions and rich Gruyère cheese. MAKES 6 SERVINGS 6 tablespoons unsalted butter 81⁄2 cups sweet onions, thinly sliced 4 garlic cloves, minced 2 teaspoons curry powder 11⁄2 cups Chablis 2 tablespoons all-purpose flour 8 cups cold beef stock

Salt and pepper, as needed Cayenne pepper, as needed 12 toasted baguette slices, 1⁄4-inch thick 3 cups grated Gruyère cheese 1 teaspoon chopped parsley

Frisée aux Lardons The lardons add smoky flavor and a satisfying, chewy texture to this crisp salad. MAKES 6 SERVINGS 3 heads frisée lettuce 12 ounces slab bacon Salt and pepper, as needed 3 teaspoons light brown sugar 1⁄3 cup white wine vinegar Wash the lettuce thoroughly and pat it or shake it dry with a clean linen towel.

Preheat oven to 450 degrees F. Heat butter on medium heat in large, thick-bottomed pan. Add onions and sauté until they’re soft and light caramel in color, 20 to 25 minutes. Add garlic and curry powder and cook for another 2 minutes, until spices release their oils and aroma. Add Chablis and reduce until wine is cooked dry, 18 to 20 minutes. Add flour and cook for 2 more minutes. Remove pan from heat and add stock, stirring thoroughly to distribute flour in soup. Return pan to heat and bring to a boil; reduce heat to low and simmer 30 minutes. Season soup with salt and peppers. Ladle soup into oven-safe bowls, top with baguette slices and plenty of cheese. Place soup in oven or under broiler and cook until cheese is golden brown and bubbly. Sprinkle tops with parsley before serving.

Cut the slab bacon into lardons (begin by cutting the bacon into several large strips, then cut them into smaller, narrow pieces as seen in photo). Heat a sauté pan and add bacon. Cook over medium heat, stirring frequently for even color on bacon. Divide the frisée among 6 plates and season with salt and pepper. When bacon is crisp and golden, take the pan off the heat and remove the bacon with a slotted spoon; sprinkle it over the lettuce. Let the bacon fat cool for about a minute. In another pan on medium heat, reduce the sugar and vinegar by half until it’s syrupy (this is called a gastrique). Pour the gastrique into the warm bacon fat and mix thoroughly. Season the gastrique dressing with salt and pepper and spoon it over the salads. Serve immediately. CIA source: Bistros and Brasseries

CIA source: Bistros and Brasseries

Crème Brûlée Crème brûlée means “burnt cream” in French, but it’s actually a custard topped with a “burnt” coating of sugar. MAKES 6 SERVINGS 7 tablespoons sugar 6 large egg yolks 1 vanilla bean

1⁄4

cup milk 2 cups heavy cream 1⁄2 cup sugar, for brûléeing the tops

Preheat oven to 325 degrees F. Whisk sugar and egg yolks in a large bowl until thoroughly mixed, about 2 minutes. Split vanilla bean and scrape out seeds. Add seeds and bean to milk and cream, and heat in a saucepan over medium heat until scalded, about 10 minutes. Remove from heat and allow to cool for 10 minutes. Pour hot mixture onto the beaten eggs/sugar and mix thoroughly. Pass through a fine-mesh strainer. Divide custard among six 4-ounce ramekin molds. Place the filled molds into a hot water bath and cook for 30 to 40 minutes, or until just set. They should jiggle slightly when shaken. Cool custards to room temperature and then cool completely, uncovered, in refrigerator. 1⁄16

Before serving, sprinkle an even layer (about inch) of sugar over each one. Brûlée them under the broiler or with a blowtorch; the sugar will melt and turn a light golden color. It will form a hard crust once it’s caramelized. Serve immediately in ramekins. CIA source: Bistros and Brasseries

Sandwich de Saumon Fumé When preparing this sandwich, don’t skimp on the mayonnaise…its creaminess makes this simple preparation quite luxurious. MAKES 6 SERVINGS 1⁄3

cup mayonnaise 3 teaspoons grated fresh horseradish 2⁄3 teaspoon lemon juice 2 large hard-boiled eggs 6 deli-size slices pumpernickel bread 2⁄3 pound smoked salmon, sliced 11⁄2 large shallots, sliced 3 tablespoons capers, rinsed of their brine 6 lemon wedges Mix together the mayonnaise, horseradish, and lemon juice in a medium nonreactive bowl and set it aside for at least 30 minutes to allow the flavors to mingle. If you can’t get fresh horseradish, use 1 teaspoon of prepared horseradish. Cut the eggs with an egg slicer. Coat each slice of bread with one-quarter of the mayonnaise mixture. Divide the smoked salmon among the 6 slices of bread. Place 2 or 3 slices of the egg on each slice of bread and garnish with the shallots and capers, and serve with a lemon wedge on the side. CIA source: Bistros and Brasseries

Lardons Commonly used in French cooking, lardons add flavor and texture to a variety of dishes, from salads and quiches to stews and potatoes. Lardons can only be made from slab bacon. They are more substantial than minced bacon bits, and deserve a little care in preparation if they are to be enjoyed at their best. Apart from adding a rich flavor, lardons are also cooked in the early stages of preparing a number of dishes to release their flavorful fat, a procedure known as rendering.

Making Lardons First cut the rind away from the piece of slab bacon. (You can add this piece to stock or soups as they simmer to get every bit of flavor out of your bacon.) Slice the bacon into 1â „4-inch-thick slices. Turn these slices 90 degrees and cut at right angles, so that each piece contains layers of fat and lean meat. Place the lardons in a large heavy-bottomed pan or casserole with a bit of olive oil. Set the pan over medium or low heat and cook gently, stirring to let the lardons brown and crisp evenly. This may take up to 5 minutes. Keep the heat gentle if you want to release the fat into the pan. When the lardons are crisp and golden, lift them out of the pan with a slotted spoon. Drain them briefly on paper towels.

During curing, water will seep out of the pork belly, slightly firming its texture.

Tres delish, n’est pas?

Cutting lardons

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WEEKENDS AT THE CIA

It’s the Weekend! So what are you doing for fun on Saturday? If you’re a food lover, then the answer is clear…you need to be at the CIA! From a two-hour CIA Samplings program to a one-day Taste of CIA Cookbooks class, you’ll be in your element—enjoying delicious food, picking up tips from our chefinstructors, and delighting in the company of fellow foodies. Have fun at the cooktop or pastry board with family and friends, or come solo and meet new people who share your love of cooking and baking. Gain newfound confidence in the kitchen and take home a repertoire of new recipes. Now that sounds like a great weekend.

Carrot Cake Cookies with Cream Cheese Drizzle from The DiabetesFriendly Kitchen

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

ARTISAN BREADS AT HOME NY Sept. 14, Sept. 21, Oct. 19, Oct. 26, Nov. 9 (Parent/Teen), Nov. 16, or Dec. 14; 9:30 a.m.–2:30 p.m., $250 CA Oct. 12 or Feb. 1, 9:30 a.m.–2:30 p.m., $250 Making artisan bread at home is now within your reach. With the right tools, techniques, and ingredients, you’ll find it’s much easier than you might think. In this hands-on class, we’ll uncover the mysteries of artisan bread baking and show you how to prepare a perfect loaf in your kitchen. We’ll discuss flours and yeast products, preferred equipment, and professional techniques, including proper mixing methods, gluten development, and the 12 steps of bread making. You will then get the chance to get down to business, preparing and sampling a variety of delicious breads. As a participant in this class, you will receive a CIA logo apron and a copy of a CIA cookbook to take back to your own kitchen.

BAKING AT HOME—THE DESSERTS NY Oct. 19 or Nov. 9 (Parent/Teen), 9:30 a.m.–2:30 p.m., $250 CA Sept. 28, Jan. 18, or Feb. 15; 9:30 a.m.–2:30 p.m., $250 Impress your family and friends with the delectable desserts featured in Baking at Home. During this class, you’ll learn fundamental techniques and simple recipes for preparing a selection of irresistible favorites. Through chef demonstrations, informative lectures, and kitchen production, you’ll discover how easy it can be to create impressive, professional-quality desserts in your own kitchen. Improve your baking skills today and astonish your loved ones tomorrow!

Parent and Teen Day—Nov. 9 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 9 Taste of CIA Cookbook classes at our Hyde Park, NY campus are devoted to parents and teens, so you’ll be in great company. Reserve your spots now— these classes are sure to fill up fast! Teens participating in these classes must be at least 12 years old. Cost is $500 for one parent and one teen ($250 per person).

BAKING FOR BRUNCH NY Oct. 26 or Nov. 16, 9:30 a.m.–2:30 p.m., $250 Freshly baked breads, muffins, scones, and pastries make a truly remarkable addition to brunch. In this class, you’ll learn techniques, tips, and tricks to make the first meal of the day the most memorable one. Following detailed chef demonstrations, we’ll prepare an assortment of sweet and savory breads and pastries perfect for your weekend gatherings. You’ll even see how quick and simple it is to produce fresh and delicious baked goods using convenience items such as store-bought puff pastry. As a participant in this class, you will receive a copy of a CIA cookbook, along with a CIA logo apron to take home.

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

“The CIA experience was amazing! I learned a lot in a fairly short time and had so much fun with the people in class. Our chef had some great stories to tell about his experience with food. I am looking forward to another class or maybe even Boot Camp!” —Joanne O’Leary, Nassau, NY

NY Hyde Park, NY enthusiasts.ciachef.edu

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WEEKENDS AT THE CIA (cont.)

NEW! BANGKOK AND BEYOND

THE NEW FOOD ENTREPRENEUR—START AND RUN A SMALL FOOD BUSINESS

TX Jan. 25, 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 through classroom discussions, chef demonstrations, and hands-on cooking. 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. As a participant in this class, you will receive a CIA logo apron and a copy of a CIA cookbook to take home.

BEHIND THE MEAT COUNTER NY Sept. 21, Oct. 19, or Nov. 16; 9:30 a.m.–2:30 p.m., $325* Whether shopping at the farmers’ market or the discount wholesale store, purchasing large cuts of meat and portioning them at home can really save you money. Get a comprehensive lesson in meat butchery in this hands-on course. You will learn a variety of meat-cutting skills, including frenching a rack of lamb, dividing a pork loin into chops and roasts, cutting individual sirloin steaks, preparing fresh ground beef, and fabricating chicken into smaller portions. You’ll also cover proper knife handling, knot tying, hand saw skills, storage and food safety tips, and how to assess meats for quality. Knives and tools will be provided in class. As a participant in this class, you will receive a copy of a CIA cookbook, along with a CIA logo apron to take home. Please note that all meats will be available for you to take home. Portions will be vacuum packaged using the CIA’s industry-style vacuum system. Ice packs will be provided for travel. Please bring a medium-size cooler for transport. A cooler is required. *Cost of this course includes $250 for tuition and $75 for meat items fabricated in class.

NY Nov. 16, 9:30 a.m.–3:30 p.m., $250 Do you have a passion for food? Would you like to earn money doing what you love? With minimal start-up money, anyone can turn his or her dream into a part- or full-time business. Whether you have always envisioned yourself with a small food business, would like a second source of income, want to stay at home and be your own boss, or seek to own a small business that fits your lifestyle, this class will guide you step-by-step through the entire process from your initial business plan through delivery of products to your customers. You will learn how to implement market research; price, label, and package products; find wholesale and retail customers; and set up a simple bookkeeping system. Most important, you’ll learn how to begin the process of obtaining the necessary legal permits. And you’ll leave class with a business plan, a checklist for moving ahead, and a resource list for further exploration. As a participant in this class, you will enjoy lunch and receive a copy of Start & Run a Home-Based Food Business to take home.

Please note: After you register, we’ll send you a business plan. Please complete the form and bring it to class with you, along with any product you may want us to evaluate.

HOME BAKING SKILLS FOR PROFIT OR PLEASURE NY Oct. 26, 9:30 a.m.–3:30 p.m., $250 Gain the confidence of an industry professional! In this class, we’re moving out of the kitchen and into the classroom for a comprehensive discussion of commercial baking techniques. In just a few hours, you will find out how to turn your kitchen into a well-run production area, utilizing shortcuts and tricks for recipe and product development, quantity production (including scaling up recipes and using the assembly line method), shelf-life testing, packaging, storage, food safety, and more. You’ll learn everything you didn’t know to ask about equipment and appliances, and how oven heat affects baked goods. And you will discover the art of maximizing baked goods for visual and sales appeal and discuss how to adapt traditional recipes for healthier baking with whole grains. Whether you’re baking for profit or simply want to learn tips and tricks from a professional, this class is for you.

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

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BISTROS AND BRASSERIES

CAKE DECORATING

NY Sept. 14, Sept. 21, or Dec. 7; 9:30 a.m.–2:30 p.m., $250

NY Sept. 14, Nov. 9 (Parent/Teen), or Dec. 7; 9:30 a.m.– 2:30 p.m., $250

CA Feb. 15, 9:30 a.m.–2:30 p.m., $250 TX Aug. 10 or Oct. 26, 9:30 a.m.–2:30 p.m., $250 Bistro and brasserie cuisine is essentially casual food; seasonal and regional favorites that have evolved over many generations with necessity as their driving force. These dishes are not only about sustenance but also comfort. In this course, you’ll prepare delicious bistro classics such as hearty stews, rustic tarts, and simple-yet-elegant desserts. You’ll also enjoy step-by-step chef demonstrations of cooking techniques and recipes from the pages of the CIA’s Bistros and Brasseries. As a student in this class, you will receive a CIA logo apron and a copy of a CIA cookbook to take home.

BREAKFASTS AND BRUNCHES TX Dec. 14, 9:30 a.m.–2:30 p.m., $250 Breakfasts and brunches can be as simple or elaborate as your time and appetite dictate. All you need are fresh ingredients, a few culinary techniques, and some hungry guests. In this class, you’ll learn the ins and outs of breakfast breads and egg cookery and be introduced to a wide range of easy recipes from the CIA Breakfasts & Brunches cookbook. You’ll also find out how to prepare everything from classic favorites such as buttermilk pancakes to sumptuous brunch fare like eggs Benedict. As a student in this class, you will receive a CIA logo apron and a copy of a CIA cookbook to take home.

“I had a wonderful time during the class. I came by myself and was partnered with a terrific lady and we had a great time. The teacher was incredibly knowledgeable, friendly,and funny. The cookies were delicious and the amount and variety we were able to take home was wonderful!” —Alona Harman, Mahopac, NY

Cake decorating is much more than piping out “Happy Birthday” on top of your creation—it’s a real art! In this enjoyable class, you’ll learn the secrets of the decorating process, from assembling the cake to adding the finishing touches. You’ll start with simple step-by-step lessons in cutting, filling, and icing, and finish by making your very own cake creation. Along the way, you’ll learn how to prepare icing, use food coloring, and make basic leaves, flowers, and borders. By the end of class, you will have covered everything you need to know to create unique cakes for all your special occasions. As a participant in this class, you will receive a CIA logo apron and a copy of a CIA cookbook to take home.

CHINESE CUISINE TX Oct. 19, 9:30 a.m.–2:30 p.m., $250 Ethnically and culturally diverse, the people of China possess a love of food found only in a very few places. Chinese cuisine features unique foods and techniques, and this class will help you gain an understanding of its traditional—and sometimes unfamiliar—ingredients. You will explore the fundamental principles of Chinese cooking by discussing, preparing, and tasting a variety of iconic dishes such as wonton soup, pot stickers, and spring rolls, as well as such lesser-known specialties as red cooked pork belly, stewed chicken with shiitake and potatoes, and stir-fried shredded pancake. At the end of the class, you will enjoy a fantastic meal and discuss options and alternative preparations. As a participant in this class, you will receive a CIA logo apron and a copy of a CIA cookbook to keep.

CHOCOLATES AND CONFECTIONS AT HOME NY Sept. 14, Nov. 9 (Parent/Teen), or Dec. 7; 9:30 a.m.– 2:30 p.m., $250 CA Sept. 14 or Oct. 26, 9:30 a.m.–2:30 p.m., $250 Ah, chocolate! Everyone loves it, and some even claim to be addicted to it. And who can blame them? In this hands-on class designed especially for chocoholics, you’ll learn how to prepare impressive and incredibly delicious chocolates at home. Whether your weakness is white, milk, or dark chocolate, you will prepare a selection of confections using the finest ingredients. You’ll also discuss equipment information, packaging and storage practices, and important tips for chocolate-making success. At the end of class, you’ll sample your handmade creations and take home the rest to share with family and friends. As a participant in this class, you will receive a CIA logo apron and a copy of a CIA cookbook to take back to your own kitchen.

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CIA FAVORITES NY Sept. 14, Sept. 21, Oct. 19, Oct. 26, Nov. 9 (Parent/Teen), Nov. 16, Dec. 7, or Dec. 14; 9:30 a.m.–2:30 p.m., $250 CA Aug. 24, Oct. 12, or Jan. 18, 9:30 a.m.–2:30 p.m., $250 TX Aug. 24 or Oct. 12, 9:30 a.m.–2:30 p.m., $250 Sample some of the CIA’s all-time favorite recipes in this class, which features dishes straight from the pages of The Culinary Institute of America Cookbook. From savory starters to hearty entrées, you’ll explore it all. Through chef demonstrations and kitchen production, you’ll learn a variety of cooking skills and helpful tips and discuss basic cooking methods, ingredient selection, and plating techniques. Prepare to take a deeper look into the fundamentals of cooking as you taste some of our most popular creations. As a participant in this class, you will receive a CIA logo apron and a copy of a CIA cookbook to take home.

CLASSIC AND CONTEMPORARY SAUCES NY Sept. 14, Oct. 26, or Dec. 7; 9:30 a.m.–2:30 p.m., $250 TX Feb. 15, 9:30 a.m.–2:30 p.m., $250 Sauces are among the first true test of a cook’s skill. The ability to produce a perfectly balanced vinaigrette, a creamy and subtly flavored mayonnaise sauce, and a silky, full-bodied pan gravy is a skill that can be learned and honed throughout years of experience. In this class, you will learn the basic characteristics and techniques for preparing a range of classic and contemporary sauces such as emulsions, coulis, and more. You’ll also discover the ideal foods to pair with these sauces, along with presentation techniques. As a participant in this class, you will receive a copy of a CIA cookbook, along with a CIA logo apron to take home.

DID YOU KNOW…?

COOKIES AT HOME NY Oct. 26, 9:30 a.m.–2:30 p.m., $250 CA Aug. 24, 9:30 a.m.–2:30 p.m., $250 From sweet and buttery palmiers to crisp brandy snaps and creamy cheesecake-swirled brownies, cookies are a universal favorite. In this hands-on class, you’ll learn everything you need to make delicious, home-baked cookies for every occasion. You will discover basic cookie-making techniques, along with helpful tips on equipment and ingredients. Then it’s time to get busy preparing a variety of goodies, including macaroons (French, coconut, and amaretti) and other regional specialties such as rugelach, florentines, and biscotti. You’ll also learn the art of decorating with royal icing. No matter what kind of cookies you favor, this class will help you take them to new and delicious heights. As a participant in this class, you will receive a CIA logo apron and a copy of a CIA cookbook to take home.

An amuse bouche—meaning “fun for your mouth”— is a complimentary bite-sized appetizer offered in restaurants (like The Bocuse Restaurant, naturellement) before the first course.

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COOKING AT HOME

THE DIABETES-FRIENDLY KITCHEN

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

NY Oct. 19 or Dec. 7, 9:30 a.m.–2:30 p.m., $250

CA Sept. 14 or Dec. 7, 9:30 a.m.–2:30 p.m., $250

If you have pre-diabetes or diabetes—or cook for others who do— now you’ll no longer have to choose between what’s good for you and what’s just plain good. In this class, you will get cooking tips and recipes that will improve your blood glucose control and reduce your risk for heart disease while still honoring your love of food. You will also learn how to set up a diabetes-friendly kitchen and make delicious and satisfying meals that meet the standards of both the American Diabetes Association and the chefs at The Culinary Institute of America!

TX Nov. 2, 9:30 a.m.–2:30 p.m., $250 In search of delicious recipes that offer everyday ease in the kitchen? If you’re new to cooking or interested in building your culinary skills, this is the class for you. From menu planning to ingredient selection to kitchen organization, you’ll learn all the fundamental techniques needed to breeze through meal preparation with speed and confidence. You’ll also enjoy chef demonstrations that guide you through a variety of cooking methods as you create simple, everyday meals.

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

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

EVERYDAY GRILLING

COOKING FOR ONE

NY Sept. 21 or Oct. 19, 9:30 a.m.–2:30 p.m., $250

TX Feb. 8, 9:30 a.m.–2:30 p.m., $250 Good cooking shouldn’t be reserved just for company. During Cooking for One, you will discover the pleasures of creating delicious meals to enjoy solo. We’ll start by discussing menu planning and strategies for a delicious, healthful diet and then use basic cooking techniques to prepare a variety of dishes. This class will open your eyes to a whole new way of cooking for yourself, as you learn to prepare meals that are flavorful, interesting, and satisfying. As a participant in this class, you will receive a CIA logo apron and a copy of a CIA cookbook to take home.

CREATIVE CUPCAKES (FORMERLY SIMPLY CUPCAKES)

NY Sept. 21, Nov. 9 (Parent/Teen), or Dec. 14; 9:30 a.m.–2:30 p.m., $250 What’s playfully sweet and utterly delightful? Cupcakes! It’s no wonder these little charmers are all the rage—they’re just about everyone’s favorite treat and they make any occasion a little more special. In this beginner’s class, you will use simple recipes to make irresistible creations for sharing with family and friends. You’ll get practical advice about ingredients and equipment, tips for baking and cupcake making, and insights on a variety of easy and imaginative decorating techniques. Our easy, go-to recipes for batters, fillings, and icings are sure to support continued inspiration in your home kitchen. As a participant in this class, you will receive a copy of a CIA cookbook, along with a CIA logo apron to take home.

enthusiasts.ciachef.edu

(FORMERLY GRILLING)

CA Aug. 24, 9:30 a.m.–2:30 p.m., $250 Grilling isn’t just for steaks and burgers—this popular cooking technique can be used to produce a variety of foods with exotic flavors. Focusing on the lessons and recipes from the CIA Grilling cookbook, you’ll learn the tips and tricks for preparing nearly any food on the grill. From zesty appetizers to mouth-watering entrées, there’s no limit to what you can prepare over the flame. Join us for this introductory class and we’ll satisfy your passion for outdoor grilling and culinary adventure. Participants in this class will receive a CIA logo apron and a copy of a CIA cookbook to take home.

THE FLAVORS OF ASIA NY Sept. 21 or Nov. 16, 9:30 a.m.–2:30 p.m., $250 TX Aug. 17, 9:30 a.m.–2:30 p.m., $250 Discover the treasures of the Asian kitchen. The styles, culinary traditions, and flavors that encompass Asian cuisine are as vast as the continent itself. In this one-day exploration of the intricacies of Asian cookery, you’ll learn about the cuisines of Vietnam, Thailand, China, Japan, Korea, and India. You’ll discover intriguing new ingredients and techniques unique to the Eastern world, and also learn how to incorporate everyday food items into your Asian-inspired dishes. Then, using the cooking methods, ingredients, and flavor profiles discussed in class, you’ll prepare a variety of authentic Asian dishes. As a participant in this class, you will receive a CIA logo apron and a copy of a CIA cookbook to take home.

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GLUTEN-FREE BAKING NY Nov. 16 or Dec. 7, 9:30 a.m.–2:30 p.m., $250 If you or someone you know has been dreaming of fresh-baked, gluten-free treats that don’t sacrifice flavor or texture, we’ve got good news. Thanks to the CIA, you can enjoy delicious favorites such as yeast-raised breads and pastries, cookies, brownies, cakes, pies, quiche, and pizza. In this hands-on course, you’ll discover how to create sweet and savory recipes straight from the pages of Gluten-Free Baking. You will discuss and use unique gluten-free flour blends, learn tips for working with and storing gluten-free baked goods, and practice comprehensive, easy-to-master baking techniques. As a participant in this class, you will receive a copy of one of our cookbooks and a CIA logo apron to take home. Please note that this class is not taught in a gluten-free facility. In addition, the emphasis of this class is gluten-free baking; other dietary needs will not be addressed.

Get a Jump on the Holidays! This year, let the CIA help you prepare for the best and most flavorful holiday season ever.

HOLIDAY COOKIES NY Dec. 7 or Dec. 14, 9:30 a.m.–2:30 p.m., $250 CA Dec. 7, 9:30 a.m.–2:30 p.m., $250 Get in the spirit and bake your holiday cookies at the CIA! We’re providing the chef-instructors, equipment, ingredients, and recipes for all your holiday cookie-making needs. From cutouts and piped cookies to slice-and-bake varieties, you’ll discover the simplicity and versatility of cookies in this one-day class. Almond spritz, rugelach, gingerbread, and sugar cookies are a sample of what you’ll make and take home to share with family and friends. As a participant in this class, you will receive a CIA logo apron and a copy of a CIA cookbook to take home.

GOURMET MEALS IN MINUTES NY Sept. 14, Sept. 21, Oct. 19, Oct. 26, Nov. 9 (Parent/Teen), Nov. 16, Dec. 7, or Dec. 14; 9:30 a.m.–2:30 p.m., $250

HORS D’OEUVRE FOR THE HOLIDAYS NY Nov. 16, Dec. 7, or Dec. 14; 9:30 a.m.–2:30 p.m., $250

CA Aug. 10, Oct. 26, or Feb. 15; 9:30 a.m.–2:30 p.m., $250

CA Dec. 7, 9:30 a.m.–2:30 p.m., $250

TX Nov. 16, 9:30 a.m.–2:30 p.m., $250

TX Dec. 7, 9:30 a.m.–2:30 p.m., $250

With today’s hectic pace, there doesn’t seem to be enough time to prepare creative and flavorful meals. But it is possible. Inspired by the CIA Gourmet Meals in Minutes cookbook, this course focuses on culinary foundation techniques that will help enhance your kitchen knowledge, hone your skills, and increase your speed and efficiency. You’ll learn to prepare a variety of foolproof recipes that save precious minutes at mealtime without sacrificing flavor. Forget takeout—get ready to cook at home! As a participant in this class, you will receive a CIA logo apron and a copy of a CIA cookbook to take home.

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Served formally or casually, hors d’oeuvre are always a crowd favorite, especially during the holidays. Join us as we create a broad range of stylish small bites, from informal starters to elegant appetizers. Through chef demonstrations and hands-on activities, you will learn the techniques and recipes for preparing a selection of bite-sized treats perfect for holiday entertaining. Whether you’re hosting a party for two or 20, you will have the confidence and culinary know-how you need to cater your own gathering and impress your guests. As a participant in this class, you will receive a CIA logo apron and a copy of a CIA cookbook to take home.

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

HEALTHY COOKING AT HOME NY Sept. 21, Oct. 26, or Nov. 16; 9:30 a.m.–2:30 p.m., $250 TX Feb. 1, 9:30 a.m.–2:30 p.m., $250 Who says food can’t be nutritious and delicious? This class will show you how to create mouthwatering dishes with sophisticated appeal sure to satisfy health-conscious folks and skeptics alike. You will learn about current health and wellness issues as well as ingredients and cooking techniques you can use to build a healthier you. After reviewing the menu of our flavorful seasonal recipes, you’ll be eager to head right into the CIA kitchen to prepare them. Healthy cooking never tasted so good! As a participant in this class, you will receive a copy of a CIA cookbook, along with a CIA logo apron to take home.

HORS D’OEUVRE AT HOME NY Sept. 21 or Oct. 26, 9:30 a.m.–2:30 p.m., $250 Served formally or casually, hors d’oeuvre are always a crowd favorite. Join us as we create a broad range of stylish small bites, from informal starters to elegant appetizers. Through chef demonstrations and hands-on activities, you will learn the techniques and recipes for preparing a selection of bite-sized treats. Whether you’re hosting a party for two or 20, you will have the confidence and culinary know-how you need to cater your own gathering and impress your guests. As a participant in this class, you will receive a CIA logo apron and a copy of the CIA Hors d’Oeuvre at Home cookbook to keep.

AN INDIAN FEAST NY Sept. 14 or Dec. 7, 9:30–2:30 a.m., $250 Explore the mystique and lore of one of the most colorful and exciting culinary regions of Asia. As a nation of 28 states, India contains a dramatic range of cuisines showcasing seasonal ingredients and unique cooking techniques. During this rich and informative culinary expedition, the distinct preferences of India’s most influential states will be unveiled as you prepare authentic dishes from Kerala, Gujarat, Goa, West Bengal, Tamil, and Punjab. Featured dishes include lamb with vinegar and garlic, cashew nuts with coconut, mixed vegetable curry, chicken with mustard seeds, black pepper rice, Goan bread, and naan bread. As a participant in this class, you will receive a CIA logo apron and a copy of a CIA cookbook to take home.

ITALIAN COOKING AT HOME NY Sept. 21, Oct. 26, Nov. 9 (Parent/Teen), Dec. 7, or Dec. 14; 9:30 a.m.–2:30 p.m., $250 CA Aug. 10, Oct. 12, or Feb. 1; 9:30 a.m.–2:30 p.m., $250 TX Sept. 7, 9:30 a.m.–2:30 p.m., $250 Pasta may be Italy’s most popular contribution to world food, but Italian cuisine is far more diverse than just pastas and sauces. Italian Cooking at Home explores the amazing variety of foods and flavors across every region of Italy, from little snacks and tidbits (spuntini) to the glories of a true Italian brodo (soup broth) to fresh pastas and crespelle (sfoglie). We’ll explore traditional favorites like creamy risotto, and also sample a selection of lesserknown—but equally delicious—dishes. You’ll learn about authentic Italian ingredients and practice cooking techniques so that you can prepare wonderful Italian meals at home with ease. As a participant in this class, you will receive a CIA logo apron and a CIA cookbook to keep.

NEW! THE MANY FLAVORS OF TEXAS TX Sept. 14, 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 hands-on class, you’ll get 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. Class highlights include chef lectures, demonstrations, and lots of cooking and sampling. As a participant in this class, you will receive a CIA logo apron and a copy of a CIA cookbook to take home.

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NEW! MEDITERRANEAN COOKING

SEASONS IN THE WINE COUNTRY

NY Sept. 14, Oct. 19, Nov. 16, or Dec. 14; 9:30 a.m.–2:30 p.m., $250

CA Sept. 14, Oct. 26, or Feb. 1; 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.

For decades, California’s fertile Napa Valley has been home to people who craft food and wine, from farmers and artisans to winemakers and chefs. In this class, the flavors of the Napa Valley and the expertise of chefs and wine professionals from the CIA at Greystone will bring the spirit of wine country into your kitchen. You’ll learn cooking techniques, wine pairings, and how to create dishes born of the seasons of the vineyard, bringing the spirit of wine country cooking to your table no matter where you live.

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

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

SEASONS IN THE WINE COUNTRY—THE DESSERTS ONE DISH MEALS

CA Aug. 10; 9:30 a.m.–2:30 p.m., $250

CA Sept. 28 or Jan. 18, 9:30 a.m.–2:30 p.m., $250 What could be more simple and convenient than preparing a one dish meal? Whether it’s a fresh, crispy salad on a hot summer day or a hearty baked casserole served in the middle of winter, one dish meals fit the bill. In this hands-on class, you will discover easy-to-master cooking techniques and flavorful recipes for an exciting assortment of delicious, everyday selections. From slowcooked braises to simple pasta dishes that can be assembled in minutes, you’re sure to enjoy the globally inspired cuisine featured in this class.

What makes the desserts of California wine country so special? Maybe it’s the fresh, seasonal ingredients and innovative variations on classic dishes. Consider a lemon-glazed pound cake enhanced with rose water strawberries. Or, a flourless chocolate cake served with dried cherry-cabernet reduction sauce. These are just two examples of the unique desserts you can make in this class showcasing the fresh, seasonal flavors of the Napa Valley. Through step-by-step chef demonstrations and hands-on learning, you’ll discover how to create these elegant specialties in your own home kitchen.

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

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

NEW! PASTA AT HOME TX Jan. 18, 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. As a participant in this class, you will receive a CIA logo apron and a copy of a CIA cookbook to take home.

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DID YOU KNOW…? A roux is a mixture of flour and fat used to thicken liquids like soups and sauces. Its flavor and color—white, blond, brown, or dark—is determined by the length of time the mixture is cooked. The darker the roux, the less thickening power it has, but the fuller the taste.

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

SHARPENING YOUR KNIFE SKILLS NY Oct. 19 or Nov. 16, 9:30 a.m.–2:30 p.m., $250 TX Aug. 3, 9:30 a.m.–2:30 p.m., $250 Professional chefs agree…the number one tool in the kitchen is a quality knife. And since knives provide the foundation for good food, it’s essential for every cook to understand how to get the most from this indispensable implement. In this all-important class, you’ll learn all about knife selection, maintenance, and usage. You’ll also discuss and practice proper knife care, knife handling and safety, and knife cuts. From creating a dice to producing a chiffonade, you’ll gain the skills you need to take your cooking to the next level. As a participant in this class, you will receive a copy of a CIA cookbook, along with a CIA logo apron to take home.

SOUPS FOR ALL SEASONS (FORMERLY SOUPS)

NY Oct. 19, Nov. 16, or Dec. 14; 9:30 a.m.–2:30 p.m., $250 What could be more comforting than a bowl of homemade soup? Whether it’s a clear broth, creamy purée, chunky gumbo, or ribsticking chowder, there’s a soup to suit every season and nearly every occasion. Plus, soup preparation provides essential culinary lessons, from flavor development to seasoning. In this class, you’ll learn the fundamental techniques and characteristics of various soup categories as you prepare a selection of satisfying bowls based on a variety of meats, legumes, and seasonal vegetables. As a participant in this class, you will receive a CIA logo apron and a copy of a CIA cookbook to take home.

SOUTH OF THE BORDER—MEXICAN FAVORITES NY Sept. 14, Oct. 19, or Dec. 14; 9:30 a.m.–2:30 p.m., $250 TX Feb. 22, 9:30 a.m.–2:30 p.m., $250 Take a culinary tour of Oaxaca, Yucatán, Bajío, and the Gulf of Mexico in this one-day exploration of Mexican cuisine, one of the most dynamic and flavorful in the world. With an easy and fun approach, our chef will introduce you to the authentic cooking techniques, ingredients, and flavor profiles of Mexico. You’ll learn how to cook with chiles and other native ingredients while preparing traditional dishes such as enchiladas, pollo pibil, fish Veracruzana-style, salsas, guacamole, handmade tortillas, and other Mexican comfort foods. As a participant in this class, you will receive a CIA logo apron and a copy of a CIA cookbook to take home.

enthusiasts.ciachef.edu

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WEEKENDS AT THE CIA (cont.)

SPAIN AND THE WORLD TABLE

UNDER THE SEA

NY Sept. 21, Oct. 19, Oct. 26, Nov. 9 (Parent/Teen), Dec. 7, or Dec. 14; 9:30 a.m.–2:30 p.m., $250

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

CA Sept. 28, 9:30 a.m.–2:30 p.m., $250 TX Sept. 21, 9:30 a.m.–2:30 p.m., $250 Experience one of Spain’s greatest culinary inventions—tapas! These incredibly satisfying small bites have become popular throughout the world, and now you can discover for yourself why they’re all the rage. In this hands-on course, you’ll explore the excitement, passion, and innovation of Spanish cooking and gain the culinary know-how and appetizing recipes to make tapas any time you have the urge. From simple finger foods to complex, hearty dishes, get ready to fall in love with Spain’s “little plates.” As a participant in this class, you will receive a CIA logo apron and a copy of a CIA cookbook to take home.

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

VEGETARIAN CUISINE NY Sept. 21 or Nov. 16, 9:30 a.m.–2:30 p.m., $250 TX Nov. 9, 9:30 a.m.–2:30 p.m., $250 In this class, produce rules! Through discussions, product identification, tasting, and hands-on production, you will learn to prepare a range of dishes where vegetables are at the center of the plate. You’ll create delicious classical and contemporary vegetarian preparations that ensure a healthier meal—without sacrificing flavor. And you will also discover a variety of lesser-known vegetables. The highlight of the class is a collaborative meal you will prepare with fellow students. As a participant in this class, you will receive a CIA logo apron and a CIA cookbook to take home.

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CIA SAMPLINGS

GRILLING SECRETS

Experience Our All-New Format! In these interactive demonstration-style classes, your CIA chefinstructor will focus on a specific culinary subject and show you different applications by producing several dishes. You’ll learn new techniques as you watch tasty dishes come together right before your eyes—and you may even be invited to jump in to help! And at the conclusion of class, you’ll enjoy a tasting of the delectable dishes prepared.

CA Aug. 3, Aug. 17, or Aug. 31; 10:30 a.m.–12:30 p.m., $95

NEW! ALL ABOUT THICKENERS CA Nov. 2, 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.

NEW! COOKING WITH WINE CA Sept. 21, 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.

EGGS-TRAORDINARY COOKING CA Jan. 25, 10:30 a.m.–12:30 p.m., $95

Have you ever put a beautiful piece of food on the backyard barbecue only to have a good portion stick to the grill? Leave those days behind, and come learn the simple yet crucial techniques every grill master knows. Our chef-instructor will show you how to create perfect crosshatch marks; a crisp, flavorful exterior; and a moist, delicious interior on all your favorite grilled foods.

NEW! THE POWER OF SAUCES CA Dec. 14, 10:30 a.m.–12:30 p.m., $95 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.

NEW! PRESERVING—TIPS AND TECHNIQUES NY Sept. 21 and Oct. 26, 11 a.m.–1 p.m., $95 Home cooks across America have long been preserving the harvest. Now you can take part in this proud tradition in your own kitchen, using tools and techniques you’ll learn from our expert chef. As a bonus, you will receive a copy of our new book, Preserving, to take home. Join us, and find out how to get the most from your backyard garden and local seasonal produce from the farmers’ market.

Experience the versatility of an ingredient that has inspired chefs the world over—the humble egg. In this class, you’ll learn techniques for poaching and beyond as we discover the unique capabilities eggs have to offer. Be prepared to break out of the eggs-for-breakfast-only rut and take them into prime time!

NEW! FRYING WITHOUT FEAR CA Oct. 5 or Oct. 19, 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!

GREAT GRAINS CA Feb. 8, 10:30 a.m.–12:30 p.m., $95 You’ve probably heard how beneficial it is to fill your diet with whole grains, but how do you go about preparing them? Our chef will demonstrate how you can creatively use a few of the more than 8,000 different species of grains in your everyday life. With so many grains to choose from, you’ll never run out of exciting new ways to round out your plate with goodness. enthusiasts.ciachef.edu

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WINE AND BEVERAGE EXPLORATIONS

Decisions, Decisions… A rich Pinot Noir…an easy-drinking craft beer…whatever you choose, beverages can take a meal from everyday to something truly special. But because the world of wines and beverages is so diverse, questions abound. Red or white? California or New Zealand? Beers can really be paired with food? Gaining an understanding of the basics and the nuances—yes, glassware does make a difference—can elevate your enjoyment of the dining experience. That’s what the experts at the CIA are here for. In a week or just a few hours, we’ll introduce you to wines and beverages from around the world and give you the foundation of knowledge to choose the right ones for any occasion.

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FOOD AND BEER PAIRING

THE MARRIAGE OF FOOD AND WINE

NY Oct. 19, 3–5:30 p.m., $125

(FORMERLY A JOURNEY INTO SENSORY AWARENESS— FOOD AND WINE PAIRING)

Move over wine…beer can pair with food just as well! In this class, you will explore the different styles of beer and how to choose a beer to pair with what you are eating. The class will start with a discussion of why and how beer pairs with various dishes. Then, you’ll take part in a sensory evaluation of beer and a tasting of cheese and other foods that will allow you to discover your favorite food and beer pairings.

FOOD AND WINE PAIRING 101 NY Nov. 16, 3–5:30 p.m., $125 Join us as we explore the fundamentals of marrying wine with food. Whether the goal is to complement or contrast flavors, you will learn how to select the best wine for a meal. The day begins with a lecture on food and wine pairing basics and concludes with a wine and cheese tasting where you can practice the principles learned in class. As a participant in this class, you will receive a copy of the CIA’s WineWise.

AN INTRODUCTION TO BEER NY Sept. 14, 3–5:30 p.m., $125 With more than 1,900 breweries in the United States, the beer world is more complex than ever before. Ale, lager, Porter, lambic, and black IPA are some of the styles of beer that people are enjoying. In this class, you will explore how beer is made, discuss the different styles of beer, and learn about craft brewers and imported beer. You’ll also enjoy a guided sensory evaluation of beers from around the world, along with some light snacks.

AN INTRODUCTION TO WINE NY Oct. 26 or Dec. 14, 3–5:30 p.m., $125 TX Aug. 3, 11 a.m.–1:30 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.

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

NY Hyde Park, NY enthusiasts.ciachef.edu

CA St. Helena, CA

CA Aug. 18, Sept. 15, Oct. 27, Dec. 15, Jan. 26, or Feb. 23; 1:30–4 p.m., $95 Spend a fun afternoon exploring and refining your culinary sensory abilities. During this class, Chef John Ash (see page 31) 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.

NEW! TASTING BEER LIKE A PRO—GETTING STARTED CA Oct. 5 or Jan. 25, 10 a.m.–12:30 p.m., $95 With the recent 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.

TASTING WINE LIKE A PRO—GETTING STARTED CA July 13, Aug. 3, Aug. 17, Aug. 31, Sept. 14, Oct. 12, Nov. 9, Dec. 14, Jan. 18, or Feb. 22; 10 a.m.–12:30 p.m., $95 TX Aug. 17, 11 a.m.–1 p.m., $95 How do wine professionals approach a glass of wine? Winemakers, restaurant sommeliers, merchants, critics, judges, and other professionals all use common techniques when tasting wine. Learn firsthand how you can do the same! During this class, you’ll learn proper tasting techniques, important wine attributes to note, and fundamental aromas and tastes that determine quality in wine. You’ll be tasting like a pro in no time flat!

TASTING WINE LIKE A PRO—THE CLASSIC GRAPES CA Aug. 10, Sept. 28, Oct. 26, Nov. 30, or Dec. 28; 10 a.m.– 12:30 p.m., $95 TX Aug. 24, 11 a.m.–1 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!

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TASTING WINE LIKE A PRO—THE WINEMAKER’S MAGIC CA Aug. 24, Sept. 21, or Feb. 8, 10 a.m.–12:30 p.m., $95 Great grapes make great wine…but the winemaker has a few tricks up his sleeve as well! As a wine lover, understanding the methods used to produce wines of various styles is half the fun. How did that wine become so rich and smooth? How did those bubbles get in that bottle? Sweet and strong at the same time…how’d that happen? During this class you’ll taste and learn why you enjoy your favorites, while discovering an “ah-ha” or two along the way!

WINE LOVERS BOOT CAMP—BECOME WINE WISE (FORMERLY BASIC TRAINING)

CA Sept. 18–22 or Jan. 15–19, 9 a.m.–4 p.m.,* $2,195 Get ready for five fun-filled days that will take your wine knowledge to new heights and kick-start your exploration of the fascinating world of grape varieties, terroir, winemakers, and, above all, flavor. In the company of fellow wine aficionados and with the expert guidance of the CIA’s wine faculty, you will elevate your enjoyment of wine as a regular part of your lifestyle. You will get to know the personalities of the wines made from the world’s major white and red wine grapes. You’ll also walk in the vineyards and visit a winery to understand the impact of “place” on a wine and discover how winemakers influence a wine’s style, flavor, and price. And through guided professional-style tastings, you will learn how to evaluate a wine and explore the basic principles of successful wine and food pairing. To wrap up your adventure, you and your fellow Boot Campers will even prepare a delicious meal and pair each course with wines to enjoy together and celebrate your newfound knowledge and achievement. *Your CIA Boot Camp program includes a dining experience in one of our on-campus restaurants Please note: This class is open to students 21 years and older. Please see page 51 for dress code.

“The Marriage of Food and Wine was not only educational, but entertaining as well. Our instructor was very knowledgeable and gave us ideas that are easy to incorporate outside of the classroom setting. The class time went so quickly, we wished we’d had more time!”

WINE LOVERS BOOT CAMP—TASTE LIKE A PRO CA July 13–14, Sept. 7–8, Oct. 19–20, or Feb. 8–9; 9 a.m.–4 p.m.,* $895 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. You will learn everything from tasting techniques to the quality characteristics of wine, whether it’s one of the world’s classic grape varieties or “the next big thing.” Engaging all of your senses, you’ll taste and experience the personalities and profiles of the world’s classic white and red grape varieties and learn how to describe the wines made from them. Along the way, you’ll discover how the choices made by winemakers—such as the fermentation method and the way the oak barrels are used—impact a wine’s flavor. You’ll come away from this Boot Camp with the tools you need to purchase, taste, and enjoy wine as you never have before. *Your CIA Boot Camp program includes a dining experience in one of our on-campus restaurants Please note: This class is open to students 21 years and older. Please see page 51 for dress code.

—Richard Rodriguez and JoAnn Almeida, San Diego, CA NY Hyde Park, NY

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WINE LOVERS BOOT CAMP—WINE AND DINE CA July 19–21, Oct. 17–19, Dec. 5–7, or Feb. 14–16, 9 a.m.–4 p.m.,* $1,325

Dress Code for Wine Lovers Boot Camps

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).

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.

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

“Tasting Wine Like a Pro—Getting Started was wonderful! I have been working for the last 20 years as a chef and was a general manager overseeing the wine portfolio, and this class far exceeded my expectations. The instructor was fabulous—he brought a warm,comfortable approach to a sometimes-intimidating subject.” —Ben Resnick, Seattle, WA

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“A FIRST TASTE” DEMO COURSES

Watch, Taste, and Get Inspired The sizzle of the skillet…the aroma of sautéed garlic… a feeling of excitement…you’ll experience it all when you take in a live “CIA San Antonio: A First Taste” cooking demo. Sit back, relax, and watch the CIA’s world-famous chef-instructors in action. Then, enjoy a tasting of the dishes prepared and take the recipes home to try out yourself. And when you’re ready for more culinary fun, we have good news! You can apply the $39.95 “First Taste” fee towards any future CIA Boot Camp or Taste of CIA Cookbooks class you take.

Pistou from The New Book of Soups

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NEW! CLASSIC COMFORT FOOD, THE CIA WAY TX Jan. 25, 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. 22, 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.

NEW! FALL FAVORITES—SIDES AND SALADS TX Nov. 9, 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.

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

NEW! SUMMER SMALL PLATES

NEW! SUMMER SALADS AND SANDWICHES

TX Aug. 3, 10 a.m.–noon, $39.95

TX Sept. 7, 10 a.m.–noon, $39.95

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.

In search of delicious recipes that offer everyday ease in the kitchen? Summer offers a bounty of inspiration, from grilled vegetables, tomatoes, and corn salad to cucumber and watercress sandwiches. Join us for this exciting class and learn how to create a broad range of stylish sandwiches and salads, from informal starters to elegant meals.

WINTER FEASTS TX Dec. 7, 10 a.m.–noon, $39.95 Take the chill off this winter with a savory feast. Whether you are making a meal for a few guests or a big crowd, you’re sure to impress with the cooking techniques you’ll learn during this chef demonstration. 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 winter nights.

NY Hyde Park, NY enthusiasts.ciachef.edu

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Preserving the Season’s Bounty Home canning and preserving is more popular than ever. Maybe that’s because it’s economical, environmentally smart, and a great way to get the most out of your backyard garden. Preserving, our latest release, gives you all the information and advice you need to start canning, preserving, and pickling your own foods.

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Recipe Use firm, ripe peaches for this recipe. If you use softer peaches, you will need to reduce the cooking time to compensate for their tenderness.

In a large pot, bring the sugar and water to a boil over medium heat. Reduce the heat to low, add the peaches, and simmer until they begin to get tender, 12 to 15 minutes. Raise the heat to medium, and continue to cook until the fruit is completely tender, 20 to 25 minutes more. Remove the pot from the heat, stir in the lemon juice, and allow the peaches to cool to room temperature in the syrup. Cover and let sit overnight in a cool, dark place.

Peaches in Syrup Makes 4 pints 6 cups sugar 6 cups water 4 pounds peaches, halved and pitted 2 tablespoons lemon juice

Pack the finished peaches into prepared pint jars, and cover with syrup, leaving 1⁄4 inch of space between the peaches and the top of the jars. Seal the jars and process* for 15 to 17 minutes. Store in a cool, dark place. Notes: The same method can be used with raw fruit as well, such as stemmed, cored, and quartered pears or apples or stemmed berries. Pack fruit tightly into prepared jars, and pour boiling syrup over the fruit, leaving 1⁄2 inch of headspace. Seal the jars, and increase the processing time to 20 to 25 minutes. Other flavorings can be added to the syrup, including vanilla beans, whole or ground spices, or citrus zest. Syrup for packing is a mixture of sugar and water or juice extracted from some of the fruit. It should be heated just enough to dissolve all of the sugar. The syrup may vary in sweetness depending on your desired result. The amount of sugar in the syrup can vary anywhere from 10 to 50 percent of the total volume. Storage: Processed, this fruit will keep for up to 1 year. Once jars have been opened, keep them in the refrigerator, where they will keep for up to 1 month. Source: The CIA’s Preserving *Because proper technique is so important to successful canning and preserving, make sure you get your copy of Preserving today from your favorite bookseller or at www.ciaprochef.com/fbi/books.html.

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Recipe Pickling is a traditional technique that preserves food by brining it or packing it in vinegar. The process tenderizes the food slightly, but the finished vegetables maintain a crisp texture and a characteristic sour flavor.

To make the pickling spice: Combine all of the ingredients. The spices should still be in large pieces, but crushed enough so that their flavors and aromas will release when added to a recipe.

Dill Pickles Makes 16 pints PICKLING SPICE 1⁄3 cup mustard seeds, crushed 3 tablespoons allspice berries, crushed 2 tablespoons coriander seed, crushed 2 tablespoons black peppercorns, crushed 1 tablespoon dill seed, crushed 1 tablespoon ground ginger 1 teaspoon ground mace 5 cloves, crushed 2 bay leaves, crumbled 1 cinnamon stick, coarsely chopped DILL PICKLES 3 bunches fresh dill 40 Kirby cucumbers, quartered 2 quarts (8 cups) water 2⁄3 cup white vinegar 1⁄3 cup kosher salt

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To make the dill pickles: Distribute 3⁄4 cup of the pickling spice and dill among the prepared pint jars. Pack the cucumbers into the jars. In a small pot, bring the water, vinegar, and salt to a simmer over medium-low heat until the salt is dissolved. Let cool to room temperature. Pour the cooled brine over the cucumbers into the jars, leaving about 1⁄4 inch of space between the pickles and the top of the jars. Seal the jars, and process* the pickles for 12 to 15 minutes. Store in a cool, dark place. Variation: GARLICKY DILL PICKLES: Add 2 or 3 smashed cloves of garlic to the jars with the pickling spice and dill. Storage: Processed, these pickles will keep for up to 6 months. Once jars have been opened, store them in the refrigerator, where they will keep for up to 1 month. Source: The CIA’s Preserving *Because proper technique is so important to successful canning and preserving, make sure you get your copy of Preserving today from your favorite bookseller or at www.ciaprochef.com/fbi/books.html.

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BOOKS AND DVDs

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

“Flower of Milk” Gelato from Italian Cooking at Home

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BOOKS AND DVDs (cont.)

BOOKS ARTISAN BREADS AT HOME WITH THE CULINARY INSTITUTE OF AMERICA $34.95 Learn to master the art of baking delicious artisan breads at home. This addition to the CIA’s “At Home” series is perfect for home bakers who want to go beyond the basics to create delectable artisan breads. Backed by the expertise of the CIA, in this book Chef Eric Kastel leads readers through simple and challenging recipes, including baguettes, peasant bread, ciabatta, cheddar onion rye rolls, coffee cake, and even sourdough. Featuring troubleshooting tips and nearly 170 full-color photos of techniques and finished breads, the book covers the basics of bread making as well as advanced techniques—from lean dough breads and rolls to flat breads and enriched doughs. Additional features include ingredient details, easy-to-understand terminology and definitions, and a comprehensive equipment guide. Artisan Breads at Home is a must-have for home bakers who want to take their baking to the next level of complexity and taste.

A TAVOLA! RECIPES AND REFLECTIONS ON TRADITIONAL ITALIAN HOME COOKING $29.95 Life unfolds around an Italian table. It is no accident that some of the most exciting changes to the culinary scene in this country owe a debt of gratitude to the Italian influence: respect for seasonal foods; a passion for handcrafted, high-quality ingredients from olive oil to wine and cured meats to cheeses; and delight in the flavors and textures of a well-planned and perfectly cooked meal. While Italian cooks don’t always agree on the finer points, there is a lot of common ground (and common sense) to discover in Chef Giovanni Scappin’s recipes for the quintessential Italian dishes featured in this exciting book. Throughout its pages you will find both treasured family recipes and “new” dishes inspired by New World foods handled with an Old World sensibility. From a broad assortment of antipasti and satisfying breads to hearty stews, braises, and simple one-pot dishes—as well as memorable desserts—you’re sure to enjoy A Tavola!

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BAKING AT HOME WITH THE CULINARY INSTITUTE OF AMERICA $40 Baking at Home allows curious home bakers to follow in the footsteps of the graduates of the country’s leading culinary college. The chefs of the CIA have distilled the best of their teaching into these pages, offering clear explanations of essential baking methods that will broaden your understanding of how baking really works. The streamlined recipes and dozens of how-to photographs enable you to dive in and gain the hands-on practice that is an essential part of the baking and pastry arts. You’ll begin to understand how all the pieces fit together, whether you’re creaming butter to make citrus shortbread or a multilayered chocolate sabayon torte, or cooking sugar into caramel for an elegant coffee pot de crème or a crunchy nut brittle.

BAKING BOOT CAMP: FIVE DAYS OF BASIC TRAINING $29.95 The tremendously popular CIA Boot Camp courses help food enthusiasts take their skills to a whole new level, offering hands-on, intensive instruction with some of the world’s most talented chef-instructors. In Baking Boot Camp, Julia Child Award-winning cookbook author Darra Goldstein takes you along as she makes her way through two demanding Boot Camp courses—where the fatigues are chef’s whites and the weapons of choice are whisks, piping bags, and a bench scraper. Ms. Goldstein chronicles her progress through each day of the baking and pastry courses, bringing to life the intensity, rigor, and camaraderie that set Boot Camps apart from other cooking classes. Along the way, she reveals the tips and tricks of baking and pastry pros, sharing their fascinating insights on everything from the importance of weighing all ingredients to the secrets of perfect puff pastry. To help you put these lessons to work in your own kitchen, the book includes nearly 80 delicious Boot Camp recipes—everything you need to start using professional techniques and embark on a lifetime of baking success.

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BISTROS AND BRASSERIES: RECIPES AND REFLECTIONS ON CLASSIC CAFÉ COOKING $29.95 Bistro cuisine takes its inspiration from the classic repertoire of every self-respecting French home cook, from simple soups and salads to apéritifs and fromages. Whether you’re looking for a bit of French flair or a serious bistro experience, you’ll find the recipes—and your own inspiration—within Bistros and Brasseries. Enjoy, in your own dining room, such quintessential bistro dishes as plateau fruits de mer and raclette, as well as a host of other appetizers. Fill your home with the aroma of the great French stews, including blanquette de veau, carbonnades de flamande, and boeuf bourguignon. Transform fresh cream, eggs, seasonal fruit, and other staples of the French larder into clafouti, tarte à la rhubarbe, merveilles, and beignets—the kitchen desserts for which bistros and brasseries are famous. No matter which recipe you choose, Bistros and Brasseries helps you capture the essence of the authentic French bistro experience.

BREAKFASTS & BRUNCHES $35 It’s often said that breakfast is the most important meal of the day. Yet, for many people, breakfast consists of a cup of coffee and a donut on the way out the door. Breakfasts & Brunches from The Culinary Institute of America shows you how to do the morning meal right, with recipes ranging from classic favorites such as buttermilk pancakes, banana bread, and biscuits with sausage gravy to sumptuous brunch fare like smoked cheddar and thyme muffins or grilled quail with avocado, tomato, and corn salad. We’ve selected and tested more than 175 recipes from our kitchens and included over 100 photographs to help you prepare satisfying, nutritious, and wholesome selections for breakfast and brunch. Breakfasts & Brunches will help you handle any meal situation, whether it’s a family breakfast on a busy weekday morning or an elaborate Sunday brunch.

enthusiasts.ciachef.edu

CHOCOLATES AND CONFECTIONS AT HOME WITH THE CULINARY INSTITUTE OF AMERICA $34.95 The home candy maker’s guide to creating stunning chocolates and confections, Chocolates and Confections at Home offers detailed expertise for anyone who wants to make truly amazing homemade confections and candies. The CIA and baking and pastry arts professor Peter Greweling provide recipes and techniques for making even the most ambitious treats. Richly illustrated with more than 150 full-color photos, this inspiring book offers details on chocolates, truffles, toffees and taffies, fudge and pralines, marshmallow, jellies, nuts, and much more. In addition, Chocolates and Confections at Home includes ingredient and equipment information, packaging and storage practices, and troubleshooting tips for common preparation issues. This is the ideal resource for anyone who wants to graduate from chocolate chip cookies to more decadent delights.

COOKIES AT HOME WITH THE CULINARY INSTITUTE OF AMERICA $34.99 In the tradition of Chocolates and Confections at Home comes Cookies at Home, featuring chewy, crispy, rich, and crunchy cookies and offering information about basic cookie-making techniques, equipment, and ingredients. The recipes range from quick and easy chocolate chip cookies and fudge brownies to creative cookies that will delight and inspire your guests, such as lemon meringues and French macaroons. With beautiful full-color photography throughout, Cookies at Home offers easy instructions and features nearly 100 recipes with stepby-step techniques. No matter what kind of cookies you love, from Triple Chocolate Cookies to a festive gingerbread house, this book will help you take these home-baked favorites to new and delicious heights.

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BOOKS AND DVDs (cont.)

COOKING AT HOME WITH THE CULINARY INSTITUTE OF AMERICA $40 Now everyone can learn from the best, thanks to Cooking at Home. This complete—and completely approachable—reference brings professional culinary knowledge into your own kitchen. From mastering the art of the soufflé to thickening soups with roux and slurry, you’ll learn insider tips and essential techniques, including dozens of step-by-steps with detailed instructions and photographs that clearly show both what to do and how to do it. Cooking at Home is a treasury of more than 200 delicious and easyto-make recipes, including such tempting fare as beef satay with peanut sauce, roasted stuffed swordfish, pasta primavera with basil cream sauce, lobster tortellini in a coconut curry broth, a Grand Marnier parfait, fresh ginger granita…the list goes on. You’ll delight in preparing and presenting these and many other elegant, delectable recipes.

COOKING FOR ONE $24.95 Cooking for one can be simple and easy. Chefs Mark and Lisa Erickson apply their passion for food and their professional experience to create the satisfying, healthy, flavorful meals shared in this book. Simple shopping, advance cooking, and menu planning strategies make it easy to cut down on waste and simplify busy nights. You’ll find recipes for things you might not expect, including cookies, chocolate fondue, pizza, and a savory soufflé, as well as global dishes such as Asian-inspired fish and noodle recipes, Indian curry, and Vietnamese salad rolls. Use their simple strategies and techniques for shopping to get the most from the ingredients you buy. Delivered in a give-and-take, his-and-hers style, Mark and Lisa have plenty of practical advice about changing the prospect of cooking for one into something you will look forward to at the end of a busy day.

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CULINARY BOOT CAMP: FIVE DAYS OF BASIC TRAINING $29.95 In Culinary Boot Camp, Julia Child Award-winning cookbook author Martha Rose Shulman shares the secrets of The Culinary Institute of America’s popular week-long Boot Camp course— five days of dynamic, hands-on instruction in cooking basics that helps teach the non-professional cook to think like a chef. Culinary Boot Camp takes readers through the essentials of kitchen terms, knife skills, and cooking techniques (including sautéing, roasting, broiling, grilling, braising, stewing, poaching, and steaming), plus plate and platter presentation, wine and food pairings, and more. Ms. Shulman’s entertaining and compelling narrative of the Boot Camp experience, coupled with 75+ recipes and a wealth of invaluable culinary information, will give readers a “step up” in the kitchen as they embark on a vicarious basic training adventure at one of the nation’s finest professional cooking colleges. For more Boot Camp, see our DVD on page 65.

THE CULINARY INSTITUTE OF AMERICA COOKBOOK $39.95 No matter what the culinary occasion— planning a Sunday brunch, adding some gourmet glamour to weekday dinners, doing a little backyard grilling, or gathering together for a comforting, familyfriendly, one-dish meal—The Culinary Institute of America Cookbook has just what you’re looking for. We’ve selected more than 300 recipes from among our all-time favorites and organized them into chapters devoted to soups, salads and starters, light fare, entrées, side dishes, breakfasts and brunches, and baked goods and desserts. And this exciting cookbook is more than just a collection of our favorite recipes. With an array of illustrated techniques, you’ll learn to cook the way the professionals do, whether you want to master the finer points of creamy risotto or learn to build a perfect coal fire. Look through our tables to find cooking times for grains and legumes, the ideal cooking method for your favorite cut of meat, or grilling times for everything from beef to bananas.

1-888-995-1699

THE DIABETES-FRIENDLY KITCHEN $29.99 While most diabetes cookbooks are just collections of basic and uninspired recipes that merely get the job done, this new cookbook takes cooking for diabetes to new and delicious heights. With highquality, wholesome ingredients and chefinspired cooking techniques, these satisfying recipes meet the needs of diabetics without giving up flavor or fun. Though managing blood glucose levels requires giving up some ingredients, even the most discerning foodie will love these delicious recipes. Written by the CIA’s top nutrition and diabetes expert, the book offers more than just recipes—it also features nutritional guidelines, healthy cooking techniques, and smart lifestyle choices.

GLUTEN-FREE BAKING WITH THE CULINARY INSTITUTE OF AMERICA $18.95 In past years, people with gluten sensitivities had to give up their favorite wheatbased treats like gooey cinnamon buns, crusty French bread, savory pizza, and smear-worthy bagels. But thanks to Chef Richard Coppedge of The Culinary Institute of America, that is no longer the case. In Gluten-Free Baking and the companion DVD (page 65), Chef Coppedge shows people with celiac disease and gluten sensitivities—as well as those simply interested in living a gluten-free lifestyle—how they can bake their delicious favorites using alternatives to gluten. Features of Gluten-Free Baking include Chef Coppedge’s five unique gluten-free flour blends, tips on working with and storing gluten-free baked goods, and more than 125 mouthwatering recipes easy enough for any home baker to create. Following these techniques and recipes, everyone from the first-time baker to the professional chef will be able to create pies and tarts, cookies and brownies, and savories and pastries to tempt any palate, gluten-sensitive or not!

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GOURMET MEALS IN MINUTES $40 The CIA text Gourmet Meals in Minutes teaches you how to prepare a wide variety of dishes the same way our graduates did—by mastering the fundamentals. Step-by-step instructions guide you through techniques for preparing all kinds of dishes, from soups, salads, and appetizers to meats, poultry, seafood, vegetarian fare, and desserts. Learn the secrets of how to streamline your work in the kitchen, keep your pantry well-stocked, organize your tasks and equipment, reduce cleanup, and enhance the flavor of any meal. With more than 200 recipes and over 125 full-color photographs, this cookbook will show you how to present food that is as attractive as it is flavorful—in a matter of minutes.

GRILLING $40 The pages of The Culinary Institute of America Grilling book will transport you around the culinary globe. Head to Mexico for Baja-style fish tacos, Jamaica for jerked pork chops, and Greece for spicy lamb kebabs. Next, you’re on to Morocco for grilled honey-spiced chicken roast and Pakistan for Pakistani-style lamb patties. Your grilling journey continues to the Far East with tandoori-style chicken with yogurt masala, grilled shrimp paste on sugar cane, and beef teriyaki. And of course, there are plenty of recipes emanating from backyards all across the United States. Grilling is packed with more than 175 tantalizing recipes highlighting exotic flavors from many different regions of the world, along with nearly 100 full-color photographs and helpful step-bystep instructions and preparation tips from the world-famous kitchens of the CIA.

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BOOKS AND DVDs (cont.)

HEALTHY COOKING AT HOME WITH THE CULINARY INSTITUTE OF AMERICA $34.95 Flavor is the key to great-tasting food, and modern healthful cooking never skimps on it. Healthy Cooking at Home explores the global pantry to include a wide variety of flavorful ingredients, from aromatic lemongrass and zesty roasted tomatoes to savory wild mushrooms and smoky ancho chiles. Delicious, healthy home cooking is within your grasp with this gorgeously illustrated cookbook. Packed with detailed cooking techniques, up-to-date information on healthy ingredients, more than 200 expert-tested recipes, and even guidance on how to stock your pantry, Healthy Cooking at Home makes fantastic, nutritious daily meals accessible for home cooks of any skill level. Whether you want something quick and simple like Black Bean Burgers, or an extravagant dinner of Grilled Quail Wrapped in Prosciutto with Figs and Wild Mushrooms, Healthy Cooking at Home has the right recipe for the occasion. This book will forever change the way you eat and how you cook.

HORS D’OEUVRE AT HOME WITH THE CULINARY INSTITUTE OF AMERICA $29.95 Hors d’Oeuvre at Home applies a thorough, comprehensive approach to hors d’oeuvre, giving you all the information, inspiration, and recipes you need to prepare a dazzling array of bite-sized treats for any occasion. The book includes more than 150 recipes for an ample selection of stylish hors d’oeuvre, along with background information, serving suggestions, ideas for recipe variations, and advice on selecting high-quality store-bought items. Throughout, 40 vibrant full-color photos illustrate techniques and capture the appeal of the finished dishes.

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

NEW! MEDITERRANEAN COOKING $34.99 Mediterranean Cooking embraces the region’s most well-known ingredients, cooking methods, and flavor profiles, “puts them in a big stock pot,” and stirs. The book features more than 100 all-new, beautiful fullcolor photographs and 175 mouthwatering recipes that combine the Mediterranean flavor profile in delicious ways. The recipes also feature detailed information to educate readers in an approachable way about the variety of techniques and flavors in the book so they can incorporate them into their home menus.

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

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THE NEW BOOK OF SOUPS $35 With more than 160 new and improved recipes, The New Book of Soups is the home cook’s ultimate guide for the preparation of delicious soups and stews. This latest edition contains all the recipes you’ve come to enjoy from the original Book of Soups, plus 30 brand-new recipes and more than 130 new fullcolor photographs. Chapters on stews as well as shopping for soup ingredients (a valuable resource for planning your trip to the market) have also been added. In addition to the broad assortment of recipes, additional details include the fundamentals of soup-making and helpful guidelines for preparing broths, hearty soups, stews, cream soups, puréed soups, bisques and chowders, and even cold soups. The New Book of Soups also offers serving suggestions and recipes for the perfect soup accompaniments such as focaccia, breadsticks, popovers, olive bread, buttermilk biscuits, sage dumplings, and vegetable chips. The recipes in this book are perfect for bringing back the familiar foods of childhood (cream of tomato) or introducing you to an unexplored cuisine (leblebi or soto ayam).

$29.99 The ultimate resource for pasta lovers is here! In this collection of irresistible recipes, you’ll find a huge variety of pasta dishes from real born-and-bred Italian chefs. Pasta covers the basics and beyond with master recipes for making your own fresh egg pasta by hand or machine, as well as reliable guidance on getting the most out of store-bought fresh and dried pastas. Throughout the book, stunning full-color photography offers both inspiration and visual guidance. The recipes include innovative pasta dishes for every season and occasion, from light and summery pasta salads to hearty meat sauces, lasagnas, and more. But there’s more than just pasta here. The book also includes recipes for crespelle (Italian crêpes), risotto, gnocchi, and polenta dishes, offering a wide range of both traditional and contemporary Italian dishes. Organized by season, the book is jam-packed with inventive, foolproof recipes perfect for any time of year.

ONE DISH MEALS

NEW! PRESERVING

$35 One Dish Meals is an invitation to cook simply and cook well all year round. This book will take you on a culinary journey to sample the hearty and filling fare enjoyed at family tables around the world, including traditional favorites like curries, noodle pots, egg dishes, moussaka, and pizzas.

$19.99

Simmer a soup at the back of your stove as a way to try your hand at the relaxed pace of one dish cooking…or try simple suppers made in the skillet or wok when your schedule is more hectic. Then, compose rich and savory braises and stews meant for taking the chill out of winter’s bite…or choose one of the sandwiches or salads bursting with bold flavors when the weather turns balmy. With more than 150 kitchen-tested recipes to choose from, you’ll always find the perfect one dish meal.

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PASTA: CLASSIC AND CONTEMPORARY PASTA, RISOTTO, CRESPELLE, AND POLENTA RECIPES

Preserving the harvest has been a proud tradition of home cooks across America. Now you can practice the craft in your own kitchen using tools and techniques from the experts at The Culinary Institute of America. Preserving provides detailed, fully illustrated explanations that help beginners understand all the basic techniques and offers experienced preservers inspiring new recipes and expert advice on harvesting produce, shopping seasonally, and other essential topics. This goto resource is illustrated with full-color photography throughout; includes approximately 65 recipes for pickles, jams, marmalades, condiments, and dried foods; and features storage information for every type of preserved food.

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BOOKS AND DVDs (cont.)

THE PROFESSIONAL CHEF, NINTH EDITION $75 $49.95 iPad edition (available on iTunes or https://www.inkling.com/store/professionalchef-cia-9th/) Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef® is the classic kitchen reference for many of America’s top chefs. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques. The new edition also offers a global perspective and includes essential information on nutrition, food and kitchen safety, equipment, and product identification. Basic recipe formulas illustrate fundamental techniques and guide cooks clearly through every step, from mise en place to finished dishes. Covering the full range of modern techniques and classic and contemporary recipes (nearly 900 total), this is the essential reference for every serious cook.

SEASONS IN THE WINE COUNTRY $27.50 Let the expert chefs of the CIA lead you through the unique seasonal flavors of California wine country. Taste the freshness of spring in lemon-glazed pound cake with rose water strawberries. Sweet white corn soup with crab and chive oil is summer’s color and heat in a bowl, and Cabernet-braised short ribs with Swiss chard and orecchiette is the perfect slow-cooker, stick-to-your-ribs supper for a chilly winter Sunday. With simple step-by-step instructions from the world’s foremost culinary authorities, you’ll soon be cooking like a seasoned chef. Seasons in the Wine Country includes primers on culinary techniques and equipment, information on wine varieties from rosé to Cabernet, and suggestions for pairing each meal with a complementary wine. Eat, drink, and cook the good life with this exciting release.

SPAIN AND THE WORLD TABLE $35 Spain and the World Table brings the excitement, passion, and innovation of Spanish cooking right into your home kitchen. Award-winning cookbook author Martha Rose Schulman joins the CIA in presenting 125 accessible recipes, from Manchego cheese and potato croquettes with quince sauce to escabeche of halibut with a “salsa” of Marcona almonds, raisins, and Serrano ham. With stunning full-color photography, lively explorations of the country’s distinct culinary regions, and chefs’ techniques for cooking with classic Spanish ingredients such as wine and sherry, cheese, olives, olive oil, and salt cod, Spain and the World Table is an essential addition to any cook’s library.

VEGETABLES $40 The award-winning CIA Vegetables book is a compilation of comfortable favorites and intriguing new presentations that will appeal to everyone from the seasoned vegetable aficionado to someone who is just beginning to explore the vegetable kingdom. You’ll learn how to select vegetables like a professional, whether you’re buying a daily staple like onions or broccoli, or trying something new like collards or okra. Vegetables will get you off to a good start with a comprehensive chapter filled with information about specific vegetables arranged from A to Z, as well as charts, tips, and tricks you can use to add a personal touch to every dish. With the more than 170 recipes you’ll find in Vegetables, you’re sure to find just the right dish for the occasion—a simple supper for a busy weeknight, slow-simmered braises for chilly autumn weather, or elegant appetizers and sautés for a special dinner.

VEGETARIAN COOKING AT HOME WITH THE CULINARY INSTITUTE OF AMERICA $34.99 Whether for environmental, political, or health reasons, millions of Americans now follow a vegetarian or vegan lifestyle. But giving up meat doesn’t mean having to give up delicious food. Vegetarian Cooking at Home provides 200 satisfying meat-free recipes of the quality and sophistication that the CIA is known for. In this must-have cookbook, you’ll find everything you need to create incredibly flavorful starters and sides; soups, salads, and sandwiches; breads and baked goods; grain, pasta, and noodle dishes; and main dishes featuring beans, eggs, and meat substitutes. Its pages also include helpful information on health and nutrition, seasonality, and essential ingredients and equipment.

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WINEWISE

CAKE ART

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

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

pleasurable. The book is peppered with tips and advice that you’ll find nowhere else—surprising insights that encourage you to step off the beaten path and explore all that the world of wine has to offer. To help you in your journey, the authors offer their own personal lists of great “WineWise” bargains—more than 650 mostly $15-and-under bottles from around the world. With this cornucopia of terrific choices and savvy guidance, WineWise gives you everything you need to boost your wine IQ and get more pleasure out of every bottle you drink.

DVDs BEST OF CULINARY BOOT CAMP $19.95 Whether you’re just thinking about taking your first Boot Camp program or you’re a seasoned veteran eager to revisit the excitement and camaraderie of the CIA kitchens, you’ll want to own Best of Culinary Boot Camp. It’s a musthave for the hard-core food enthusiast. Join Chefs John DeShetler, Hinnerk von Bargen, and David Kamen in the CIA kitchens as they teach the fundamental techniques students learn in our popular Culinary Boot Camp program. The DVD includes step-by-step, demonstration-based learning modules for everything from braising osso buco to creating the perfect consommé. Plus, “Chef D” takes you on a behind-the-scenes tour of the CIA storeroom! Haven’t had enough of the Boot Camp experience? Check out our cookbook on page 60!

enthusiasts.ciachef.edu

creations. With a focus on decorating mediums, techniques, and equipment, Cake Art shows you how to prepare several items, including a giftwrapped cake, buttercream roses cake, and buttercream flowers cupcakes. Demonstration-based lessons offer detailed video featuring a variety of techniques, from preparing buttercream to making fondant decorations. Featuring the decorating insights of Chefs Kate Cavotti and Alison McLoughlin, the Cake Art DVD will give you the skills you need to create amazing cakes and cupcakes for all your special events.

GLUTEN-FREE BAKING $24.95 Following the successful release of his Gluten-Free Baking book (page 61), Chef Richard Coppedge now offers step-bystep advice in this companion DVD. Employing Chef Coppedge’s five flour blends, you will learn to make delicious baked goods using alternatives to gluten. You’ll also learn to prepare molten lava cakes, 1-2-3 cookie dough, pizza crust, pancakes, pie dough, and bagels. And you will even discover the secret to thickening soups and sauces using gluten-free roux. Highlights of the DVD include in-depth explanations of gluten-free flour blends, hands-on demonstrations of selected recipes, and tips on flour-blend handling and storage.

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REGISTRATION AND GENERAL INFORMATION HOW TO REGISTER

TRAVEL DIRECTIONS

Classes fill up quickly, so register early! In-person registration is not required. Please note that enrollment is guaranteed only upon written confirmation from The Culinary Institute of America.

For detailed travel directions, please visit enthusiasts.ciachef.edu/directions-to-campus.

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: Log on to the college’s website at enthusiasts.ciachef.edu to register for any of our programs using your Visa, MasterCard, American Express, or Discover card.

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

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 Please note that all programs have a minimum age requirement of 21 unless otherwise noted.

TUITION REFUND POLICY—ALL PROGRAMS At least 15 days prior to start date—Full refund 14 days or fewer prior to start date—We’d be happy to transfer you to another date; however, no refunds will be available.

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: Art & Clarity Photography, Roger Ball, Keith Ferris, Ben Fink, Kristen Loken, Phil Mansfield, Chas McGrath, Portrait Imaging, Anne Rettig, Francesco Tonelli, David Wakely, and Michael White ©2013 The Culinary Institute of America The Culinary Institute of America at Greystone and The Culinary Institute of America, San Antonio are branches of the CIA, Hyde Park, NY.

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

The Perfect Blend Cook like the professionals do—add a Vitamix from the CIA™ Professional Series to your home kitchen.

The Culinary Institute of America at Greystone 2555 Main Street St. Helena, CA 94574 The Culinary Institute of America, San Antonio 312 Pearl Parkway, Building 2, Suite 2102 San Antonio, TX 78215

www.vitamix.com/Home

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

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The Art of Changing Careers Unlike at traditional colleges, where almost all students enroll directly from high school, at the not-for-profit CIA there’s no such thing as a typical student. Rachel Sherman ’13 is a career changer who first discovered her love of baking and pastry while earning a bachelor’s degree in art education at Penn State. “I lived in a housing cooperative my last two years there,” she says. “My job was to cook twice a week, but I really got into it and started baking every day.” Soon Rachel was thinking about baking as a career, but she wanted to be sure. So after graduation, she began working in restaurants while also teaching. Three years later, at the recommendation of a chef-mentor, Rachel applied to the CIA. She fit right in. “There’s such a good team environment here,” Rachel says. “I have loved having the opportunity to meet so many people who love food as much as I do. Where else can you walk down the hall and have an argument about prosciutto?”

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And where else could the support of passionate food enthusiasts help set a student on a new path? Receiving the foodie-funded A Taste of the CIA Endowed Scholarship helped Rachel at an important point in her education. “I took an unpaid externship in the L.A. Times test kitchen,” she says. “So the scholarship was very helpful in paying for school when I got back.” Rachel’s experience at the newspaper and her CIA chef-instructors have prepared the new alumna to pursue her dream of someday working in a magazine test kitchen. If you would like to help a career changer like Rachel find his or her calling, consider supporting the A Taste of the CIA Endowed Scholarship. You may give online at www.ciagiving.org or contact CIA Advancement Officer James Clark at 845-451-1603 or j_clark@culinary.edu. Thank you!

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

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

You’re Invited For:

10% savings on any CIA Boot Camp— plus a special gift!

Date:

Your birthday month

Place:

The CIA in New York, California, or Texas

WEBSITE enthusiasts.ciachef.edu

RSVP: Call 1-888-995-1699 and mention code “BCBIRTHDAY” to get the party started. Hyde Park

Happy Birthday from Your Friends at the CIA! See page 25 for all the details.

St. Helena

San Antonio


Taste Magazine Issue #16