KIDS KITCHEN—HOLIDAY FAVORITES
“A FIRST TASTE” DEMOS These fun demonstration classes are a great place to start if you’re interested in sampling CIA education—and great food, too. But watch out: once you’ve had a taste of the CIA, you can’t help but want more!
Do you crave home-style buttermilk biscuits and gravy, stuffed French toast with maple syrup and pecan butter, or Belgian waffles topped with Grand Marnier-infused strawberries? Come explore the comfort foods that will take breakfast in bed to the next level.
CLASSIC COMFORT FOOD, THE CIA WAY TX Jan. 14, 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.
FALL FLATBREADS AND PIZZA
Go beyond the basic boxed snacks this summer and impress your friends with these amped-up versions of kid-friendly recipes like guacamole, fire-roasted salsa fresca, and fresh corn tortilla chips. You will also learn how to make perfectly grilled chicken skewers with a spicy Latin flair!
SUMMER—LATE SEASON FINDS TX Sept. 24, 10 a.m.–noon, $39.95 This time of year, the farmers’ market is offering up its late-season selections of heat-loving vegetables and fruits. Find out how to use these items in seasonal favorites such as ratatouille, gazpacho, grilled meats, and summer-friendly salads and sides. As the summer draws to a close, come explore the many ways to capture the rich flavors of these late-season finds.
SUMMER—SALADS AND SIDES
TX Oct. 15, 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.
FALL FAVORITES—SIDES AND SALADS
TX Aug. 27, 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.
SUMMER—SMALL PLATES
TX Nov. 12, 10 a.m.–noon, $39.95 The cooler weather brings a bounty of fall vegetables to market. In this exciting chef demonstration, you will learn how to make hearty fall dishes utilizing the best produce of the season. Featured recipes include pappardelle with tomato ragù; roasted beets, citrus, and baby greens; and creamy mushroom risotto, a seasonal favorite.
TX July 9, 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.
WINTER FEASTS
KIDS KITCHEN—CIA FAVORITES TX Feb. 25, 10–11 a.m., $40 (for one parent and one child) Parents and kids are invited to learn how to make kid-friendly CIA classics like mac and cheese, tomato soup, and Croque Monsieur (grilled ham and cheese sandwich). Recipes and a tasting will be provided.
ciachef.edu/taste
NEW
TX July 16, 10–11 a.m., $40 (for one parent and one child)
TX Feb. 11, 10 a.m.–noon, $39.95
CA St. Helena, CA
The perfect holiday gift is a homemade meal! Using kid-friendly techniques, parents and kids will learn how to make roasted turkey with pan gravy (lump-free!), mashed potatoes, and savory stuffing.
KIDS KITCHEN—SUMMER SNACKS
CLASSIC COMFORT FOOD— BREAKFASTS AND BRUNCHES
NY Hyde Park, NY
NEW
TX Nov. 19, 10–11 a.m., $40 (for one parent and one child)
TX San Antonio, TX
TX Dec. 10, 10 a.m.–noon, $39.95 When the weather turns chilly, there’s no better way to warm up than with a steaming bowl of soup. In this demo, we will explore the fundamentals of soup making, as well as discuss helpful guidelines for preparing stocks and broths, hearty seasonal soups and stews, and classic chowders. We will even explore perfect accompaniments that elevate soup to a complete meal.
Issue 22
TASTE 53