Taste Issue 15

The Magazine for Food Enthusiasts Issue 15

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

®

Mac & Cheese Movesinto the Future, page 67

It’s a Matter of TASTEComfort food. It immediately conjures up an image in your mind,doesn’t it? But if you want to get all food geeky about it, comfortfood is actually a culinary classification or genre that refers todishes that generally:• Remind you of home or another time—“Like mom used to make.”• Indicate regionality or ownership by a specific group (e.g.,

“American as apple pie,” Mom’s meatloaf, Texas BBQ).• Are based in the traditional cooking of an ethnic group or

cuisine style.

Comfort food as a culinary movement started to be commer-cially important in the early ’80s, when places like the Fog CityDiner and The Odeon ruled the scene. But what is now a cook-ing style in the American chef’s toolkit is really a malleable, his-torical representation of food that reminds us of a time whenhome cooking was still the norm. Comfort foods will continue toevolve, and as culinary science principles and cooking techniquesmake their way from the professional kitchen into our homekitchens, tomorrow’s mac and cheese is likely to be quite differ-ent from today’s.

The charm of this style of cooking is that it is almost always sim-ple, recognizable food built of favorite flavors and textures.Maybe most important, comfort foods were usually first craftedby a mother’s hands to provide sustenance for her kids. Whatcould be better?

Certified Master Chef Brad Barnes ’87, Senior Director—

Continuing Education

P.S. If you want to create wonderful food memories for your fam-ily, come join us for a class. Whether you take Comfort FoodsBoot Camp or expand your repertoire of family favorites by learn-ing a new style of cooking or baking, we’d love to welcome you tothe CIA’s home kitchens in New York, California, or Texas.

About the CIA 3Food Enthusiasts Course Calendar 4Registration and Class Information 66

Programs and ProductsCIA Boot Camp 22CIA Sophisticated Palate 30Weekends at the CIA 36

Taste of CIA Cookbooks 37CIA Samplings 45

Wine and Beverage Explorations 46CIA San Antonio—Demo Courses 50CIA Books and DVDs 56

FeaturesExploring Brazilian Street Food 8Regional Comfort Foods:

CIA Chefs Share Their Favorites 10Building the Perfect Pie 14Asparagus 18Meet Your Chefs 21“This is Who I Am” 33What’s Cooking at the CIA:

Deep Frying 34Creating Comforting

Home-Cooked Meals 52

RecipesCottage Ham with

String Beans and Potatoes 11Venison Frito Pie 12APBC Apple Pie 16Parmesan-Roasted White Asparagus

with White Truffle Oil 18Cream of Tomato Soup insertGrilled Ham and Cheese

(Croque Monsieur) insertButtermilk Fried Chicken insertChocolate Chip Cookies insertFrisée Salad with Olive Oil-Poached

Egg and Lardons 53Penne with Spicy

Garlic-Tomato Sauce 54Baklava 55Macaroni & Cheese with Peas

and Chanterelles 67

On the cover: The ingredients for theCIA’s twist on a classic comfort food.See our recipe on page 67.

TABLE OF CONTENTS

2 TASTE Issue 15 1-888-995-1699

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

Issue 15 TASTE 3www.ciachef.edu/enthusiasts

THE WORLD’S PREMIER CULINARY COLLEGEThe Culinary Institute of America (CIA) is the recognized leaderin culinary education for undergraduate students, foodservice andhospitality professionals, and food enthusiasts. The college awardsbachelor’s and associate degrees, as well as certificates and contin-uing education units, and is accredited by the prestigious MiddleStates Commission on Higher Education.

Founded in 1946 in downtown New Haven, CT to provide culi-nary training for World War II veterans, the college moved to itspresent location in Hyde Park, NY in 1972. It has since grown toadd three more campuses—in California, Texas, and Singapore.Food enthusiast programs are available at:

THE HYDE PARK CAMPUSOur main campus in New York’s scenic Hudson River Valleyoffers students all the top facilities: 41 professionally equippedkitchens and bakeshops; award-winning, student-staffed restau-rants; culinary demonstration theaters; a dedicated wine lecturehall; a center for the study of Italian food and wine…and the listgoes on.

THE ST. HELENA CAMPUSAt the CIA at Greystone, located in St. Helena, CA, you’ll benefitfrom the opportunity to cook in our professionally equippedkitchens; participate in lectures and demos in our demonstrationtheaters; and dine in our Ivy Award-winning restaurant and ourcasual bakery café. You can also enjoy shopping and tasting atour campus store, Flavor Bar, and Oleoteca®.

THE SAN ANTONIO CAMPUS

Located on the site of the former Pearl Brewery near downtownSan Antonio, the CIA’s Texas campus features a continuing edu-cation kitchen, Latin cuisines kitchen, skills development kitchen,demo kitchen, bakeshop, and an outdoor kitchen as well as ournew public restaurant and casual bakery café. Through itsresearch arm—the Center for Foods of the Americas—the CIA SanAntonio explores authentic Latin flavors and culinary traditions.

ABOUT THE CIA

Come Tour Our Campuses!Get a taste of the full CIA experience by taking a tour of our beautiful campuses. On these fun andinformative public tours, you’ll learn all about the col-lege, see our students and faculty in action, and feel thepassion for food and commitment to excellence thatmakes 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 bepurchased at the campus store

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

And… See What’s Cooking at GreystoneTake in a one-hour demo and tasting featuring the seasonal flavors of wine country. Sign up today atwww.ciachef.edu/enthusiasts/cookingdemos.

EXCEPTIONAL FACULTYNo matter which CIA program you choose, one thing is certain—you’ll have the unequaled experience of learning from skilled andpassionate instructors who know the food and wine world insideand out. Attentive, engaging, expert instruction: that’s what you’llget from The Culinary Institute of America.

NEW WORLD FLAVORS COME TO SAN ANTONIOIntroducing Nao

Now there’s another great reason to visit the CIA San Anto-nio—dining at Nao, our newest student-staffed restaurant. Aspectacular showcase for flavors of the New World, Nao’smenu features Latin American dishes rooted in traditionand creatively reinterpreted using new perspectives, ingredi-ents, and techniques. Open Tuesday–Saturday; learn moreat www.ciarestaurants.com/nao or 210-554-6484.

March 5Hyde Park, NYItalian Cuisine Boot Camp (p. 27)

March 9Hyde Park, NYArtisan Breads at Home (p. 37)Behind the Meat Counter (p. 38)Bistros and Brasseries (p. 38)Cake Decorating (p. 39)Chocolates and Confections at Home (p. 39)CIA Favorites (p. 39)Classic and Contemporary Sauces (p. 39)Cookies at Home (p. 40)Gluten-Free Baking (p. 41)Gourmet Meals in Minutes (p. 42)An Indian Feast (p. 42)An Introduction to Wine (p. 47)Italian Cooking at Home (p. 43)Sharpening Your Knife Skills (p. 43)South of the Border—Mexican Favorites (p. 44)St. Helena, CATasting Wine Like a Pro—Grape Discoveries

(p. 47)San Antonio, TXOne Dish Meals (p. 43)

March 11Hyde Park, NYBistro Boot Camp (p. 25)St. Helena, CAFlavors of Wine Country Boot Camp—3-Day

(p. 26)

March 16San Antonio, TXClassic Comfort Foods—Sweets and Treats

(p. 51)Healthy Cooking at Home (p. 42)

March 18Hyde Park, NYCulinary Boot Camp—Basic Training (p. 23)St. Helena, CADessert Boot Camp (p. 26)

March 21St. Helena, CAGrilling and BBQ Boot Camp (p. 27)

March 23Hyde Park, NYArtisan Breads at Home (p. 37)Baking at Home—The Desserts (p. 37)CIA Favorites (p. 39)Creative Cupcakes (p. 40)The Diabetes-Friendly Kitchen (p. 41)Everyday Grilling (p. 41)The Flavors of Asia (p. 41)Gluten-Free Cooking (p. 41)Gourmet Meals in Minutes (p. 42)Healthy Cooking at Home (p. 42)Hors d’Oeuvre at Home (p. 42)Italian Cooking at Home (p. 43)Spain and the World Table (p. 44)Under the Sea (p. 44)Vegetarian Cuisine (p. 44)St. Helena, CAEggs-traordinary Cooking (p. 45)

COURSE CALENDAR JANUARY–AUGUST 2013

JANUARY

January 5St. Helena, CATasting Wine Like a Pro—Getting Started (p. 47)

January 10St. Helena, CAWine Lovers Boot Camp—Taste Like a Pro

(p. 48)

January 12St. Helena, CAChocolates and Confections at Home (p. 39)CIA Favorites (p. 39)One Dish Meals (p. 43)San Antonio, TXSpain and the World Table (p. 44)

January 14St. Helena, CAWine Lovers Boot Camp—Become Wine

Wise (p. 48)

January 19St. Helena, CAHot Latin Cooking (p. 45)Tasting Wine Like a Pro—The Classic Grapes

(p. 47)San Antonio, TXGourmet Meals in Minutes (p. 42)

January 26San Antonio, TXEveryday Grilling (p. 41)

January 27St. Helena, CAA Journey Into Sensory Awareness—

Food and Wine Pairing (p. 47)

January 28St. Helena, CACulinary Boot Camp—Basic Training (p. 23)Gourmet Meals in Minutes Boot Camp

(p. 27)

FEBRUARY

February 2St. Helena, CASeasons in the Wine Country (p. 43)Spain and the World Table (p. 44)Tasting Wine Like a Pro—Getting Started

(p. 47)San Antonio, TXVegetarian Cuisine (p. 44)

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

February 6St. Helena, CAWine Lovers Boot Camp—Wine and Dine

(p. 49)

February 9St. Helena, CAGlorious Foods of Greece (p. 45)San Antonio, TXItalian Cooking at Home (p. 43)

February 11St. Helena, CACareer Discovery—The Professional World

of Wine (p. 49)San Antonio, TXDessert Boot Camp (p. 26)Hors d’Oeuvre Boot Camp (p. 27)

February 14St. Helena, CAWine Lovers Boot Camp—Taste Like a Pro

(p. 48)

February 16St. Helena, CAArtisan Breads at Home (p. 37)Bistros and Brasseries (p. 38)Classic and Contemporary Sauces (p. 39)Tasting Wine Like a Pro—The Winemaker’s

Magic (p. 48)

February 19St. Helena, CAThe Art and Science of Cooking Boot Camp

(p. 24)San Antonio, TXSkill Development Boot Camp (p. 28)

February 23St. Helena, CAGlorious Foods of Greece (p. 45)San Antonio, TXChinese Cuisine (p. 39)Classic Comfort Foods, the CIA Way (p. 51)

February 24St. Helena, CAA Journey Into Sensory Awareness—


February 25San Antonio, TXSpecialty and Hearth Breads Boot Camp

(p. 28)

MARCH

March 2St. Helena, CAChocolates and Confections at Home (p. 39)CIA Favorites (p. 39)The Flavors of Asia (p. 41)Tasting Wine Like a Pro—Getting Started

(p. 47)San Antonio, TXCIA Favorites (p. 39)

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March 24St. Helena, CAA Journey Into Sensory Awareness—


March 25San Antonio, TXComfort Foods Boot Camp (p. 25)

March 30St. Helena, CATasting Wine Like a Pro—Getting Started

(p. 47)

APRIL

April 1San Antonio, TXBaking Boot Camp (p. 24)

April 6Hyde Park, NYArtisan Breads at Home (p. 37)Behind the Meat Counter (p. 38)Bistros and Brasseries (p. 38)Cake Decorating (p. 39)Chocolates and Confections at Home (p. 39)CIA Favorites (p. 39)Cookies at Home (p. 40)Everyday Grilling (p. 41)Food and Wine Pairing 101 (p. 47)Gourmet Meals in Minutes (p. 42)The New Food Entrepreneur—Start and Run

a Small Food Business (p. 38)Sharpening Your Knife Skills (p. 43)Soups for All Seasons (p. 44)South of the Border—Mexican Favorites (p. 44)Spain and the World Table (p. 44)St. Helena, CABaking at Home—The Desserts (p. 37)Italian Cooking at Home (p. 43)Seasons in the Wine Country (p. 43)San Antonio, TXThe Flavors of Asia (p. 41)

April 13St. Helena, CATasting Wine Like a Pro—The Classic Grapes

(p. 47)Totally Herbalicious (p. 45)San Antonio, TXGourmet Meals in Minutes (p. 42)

April 15St. Helena, CACulinary Boot Camp—Basic Training (p. 23)

April 20Hyde Park, NYArtisan Breads at Home (p. 37)Baking at Home—The Desserts (p. 37)Baking for Brunch (p. 37)CIA Favorites (p. 39)Classic and Contemporary Sauces (p. 39)Creative Cupcakes (p. 40)Everyday Grilling (p. 41)Gluten-Free Baking (p. 41)Gourmet Meals in Minutes (p. 42)Healthy Cooking at Home (p. 42)Home Baking Skills for Profit and Pleasure

(p. 38)An Introduction to Wine (p. 47)Italian Cooking at Home (p. 43)Spain and the World Table (p. 44)

Flavors of Wine Country Boot Camp—5-Day (p. 26)

Pastry Boot Camp (p. 28)

May 11Hyde Park, NYArtisan Breads at Home (p. 37)Breakfasts and Brunches (p. 38)CIA Favorites (p. 39)Everyday Grilling (p. 41)The Flavors of Asia (p. 41)Gluten-Free Cooking (p. 41)Gourmet Meals in Minutes (p. 42)Healthy Cooking at Home (p. 42)An Introduction to Beer (p. 47)Italian Cooking at Home (p. 43)Sharpening Your Knife Skills (p. 43)South of the Border—Mexican Favorites (p. 44)Spain and the World Table (p. 44)Under the Sea (p. 44)Vegetarian Cuisine (p. 44)St. Helena, CATasting Wine Like a Pro—Getting Started

(p. 47)San Antonio, TXVegetarian Cuisine (p. 44)

May 13St. Helena, CABaking Boot Camp (p. 24)Gourmet Meals in Minutes Boot Camp (p. 27)San Antonio, TXSpecialty and Hearth Breads Boot Camp

(p. 28)

May 14Hyde Park, NYBistro Boot Camp (p. 25)

May 18St. Helena, CAArtisan Breads at Home (p. 37)CIA Favorites (p. 39)Spain and the World Table (p. 44)San Antonio, TXSoups for All Seasons (p. 44)Spring Salads and Sandwiches (p. 51)

May 19St. Helena, CAA Journey Into Sensory Awareness—Food and

Wine Pairing (p. 47)

May 20Hyde Park, NYGrilling and BBQ Boot Camp (p. 27)St. Helena, CACulinary Boot Camp—Basic Training (p. 23)Dessert Boot Camp (p. 26)Wine Lovers Boot Camp—Become Wine

Wise (p. 48)

May 22Hyde Park, NYHors d’Oeuvre Boot Camp (p. 27)

May 25St. Helena, CAGreat Grains (p. 45)Tasting Wine Like a Pro—The Winemaker’s

Magic (p. 48)

May 28St. Helena, CAAmerican Regional Cuisine Boot Camp

(p. 23)Italian Cuisine Boot Camp (p. 27)

Under the Sea (p. 44)Vegetarian Cuisine (p. 44)

April 22St. Helena, CABistro Boot Camp (p. 25)

April 27Hyde Park, NY (Parent/Teen)Artisan Breads at Home (p. 37)Baking at Home—The Desserts (p. 37)Cake Decorating (p. 39)Chocolates and Confections at Home (p. 39)CIA Favorites (p. 39)Cooking at Home (p. 40)Creative Cupcakes (p. 40)Gourmet Meals in Minutes (p. 42)Healthy Cooking at Home (p. 42)Italian Cooking at Home (p. 43)Spain and the World Table (p. 44)St. Helena, CAGourmet Meals in Minutes (p. 42)Spain and the World Table (p. 44)Tasting Wine Like a Pro—Getting Started

(p. 47)San Antonio, TXSpring Soups and Sides (p. 51)

April 28St. Helena, CAA Journey Into Sensory Awareness—Food and

Wine Pairing (p. 47)

April 29St. Helena, CAThe Art and Science of Cooking Boot Camp

(p. 24)Asian Cuisine Boot Camp (p. 24)Italian Cuisine Boot Camp (p. 27)

MAY

May 4St. Helena, CAGreat Grains (p. 45)San Antonio, TXBistros and Brasseries (p. 38)

May 6St. Helena, CACareer Discovery—The Professional World

of Wine (p. 49)Culinary Boot Camp—Basic Training (p. 23)

JUNE

June 1Hyde Park, NYArtisan Breads at Home (p. 37)Baking at Home—The Desserts (p. 37)Behind the Meat Counter (p. 38)Cake Decorating (p. 39)Chocolates and Confections at Home (p. 39)CIA Favorites (p. 39)Classic and Contemporary Sauces (p. 39)Cookies at Home (p. 40)Everyday Grilling (p. 41)Gourmet Meals in Minutes (p. 42)Hors d’Oeuvre at Home (p. 42)An Indian Feast (p. 42)Italian Cooking at Home (p. 43)Spain and the World Table (p. 44)St. Helena, CATasting Wine Like a Pro—Getting Started

(p. 47)San Antonio, TXFirst of the Summer Season Finds (p. 51)Italian Cooking at Home (p. 43)

June 3Hyde Park, NYCulinary Boot Camp—Basic Training (p. 23)St. Helena, CACulinary Boot Camp—Basic Training (p. 23)Mediterranean Cuisine Boot Camp (p. 28)

June 8St. Helena, CACooking at Home (p. 40)The Flavors of Asia (p. 41)Seasons in the Wine Country—The Desserts

(p. 43)Tasting Wine Like a Pro—Grape Discoveries

(p. 47)San Antonio, TXCIA Favorites (p. 39)

June 10St. Helena, CAThe Art and Science of Cooking Boot Camp

(p. 24)Asian Cuisine Boot Camp (p. 24)Techniques of Healthy Cooking Boot Camp

(p. 29)

June 15St. Helena, CASpice It Up! (p. 45)Tasting Wine Like a Pro—Getting Started

(p. 47)San Antonio, TXSpain and the World Table (p. 44)

June 17Hyde Park, NYThe Best of Boot Camp—4-Day (p. 24)St. Helena, CABistro Boot Camp (p. 25)Flavors of Wine Country Boot Camp—5-Day

(p. 26)Healthy Cooking at Home (p. 42)Skill Development Boot Camp (p. 28)

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June 19St. Helena, CAGrilling and BBQ Boot Camp (p. 27)

June 20St. Helena, CAWine Lovers Boot Camp—Taste Like a Pro

(p. 48)

June 22Hyde Park, NYArtisan Breads at Home (p. 37)Bistros and Brasseries (p. 38)Breakfasts and Brunches (p. 38)CIA Favorites (p. 39)Creative Cupcakes (p. 40)The Diabetes-Friendly Kitchen (p. 41)Everyday Grilling (p. 41)Food and Beer Pairing (p. 47)Gourmet Meals in Minutes (p. 42)Healthy Cooking at Home (p. 42)Italian Cooking at Home (p. 43)Sharpening Your Knife Skills (p. 43)South of the Border—Mexican Favorites (p. 44)Vegetarian Cuisine (p. 44)St. Helena, CABistros and Brasseries (p. 38)Chocolates and Confections at Home (p. 39)Tasting Wine Like a Pro—The Classic Grapes

(p. 47)San Antonio, TXEveryday Grilling (p. 41)

June 23St. Helena, CAA Journey Into Sensory Awareness—


June 24Hyde Park, NYCulinary Boot Camp—Basic Training (p. 23)St. Helena, CAAmerican Regional Cuisine Boot Camp

(p. 23)French Cuisine Boot Camp (p. 26)

June 29St. Helena, CASpice It Up! (p. 45)Tasting Wine Like a Pro—Getting Started

(p. 47)San Antonio, TXCooking at Home (p. 40)

JULY

July 1Hyde Park, NYGrilling and BBQ Boot Camp (p. 27)San Antonio, TXGrilling and BBQ Boot Camp (p. 27)

July 6St. Helena, CATasting Wine Like a Pro—The Winemaker’s

Magic (p. 48)

July 28St. Helena, CAA Journey Into Sensory Awareness—


July 30San Antonio, TXAmerican Regional Cuisine Boot Camp

(p. 23)

AUGUST

August 3St. Helena, CAGrilling Secrets (p. 45)Tasting Wine Like a Pro—Getting Started

(p. 47)San Antonio, TXSharpening Your Knife Skills (p. 43)

August 10St. Helena, CAGourmet Meals in Minutes (p. 42)Italian Cooking at Home (p. 43)Seasons in the Wine Country—The Desserts

(p. 43)Tasting Wine Like a Pro—The Classic Grapes

(p. 47)San Antonio, TXBistros and Brasseries (p. 38)

August 12St. Helena, CACulinary Boot Camp—Basic Training (p. 23)


(p. 47)San Antonio, TXThe Flavors of Asia (p. 41)

August 18St. Helena, CAA Journey Into Sensory Awareness—


August 19St. Helena, CAFlavors of Wine Country Boot Camp—5-Day

(p. 26)

August 24St. Helena, CATasting Wine Like a Pro—The Winemaker’s

Magic (p. 48)San Antonio, TXCIA Favorites (p. 39)


(p. 47)

©2012 The Culinary Institute of America

A CIA Gift CardThe Food Lover’s Fantasy

• Courses in Cooking, Baking, and Wine• Dining in CIA Restaurants • Cookbooks and DVDs

www.ciachef.edu/giftcards 1-866-242-7787

ImmeasurableFun

8 TASTE Issue 15 1-888-995-1699

Exploring BrazilianStreet Food

As a chef, connoisseur, world

traveler, and Mexican food

aficionado, I jumped at the

opportunity to attend Brazilian

Street Food Boot Camp at the

CIA San Antonio, where they

specialize in Latin American

cuisine. Experts consider the CIA

the finest culinary college in the

world, and no serious cook

would miss the chance to learn

from their talented faculty.

Jim Peyton describes Latin American street food as

“some of the best dining experiences I have ever had.”

A Journey Back to College Days via Boot CampBy Jim Peyton

Issue 15 TASTE 9

rim of the pot is lined with dough made with manioc flourand water. This dough effectively seals the pot for the 12-hour cooking time over a low flame, after which the potseal is cracked in a tableside ritual. What a presentation!The savory aroma seduces diners, and the delectable flavorcombinations provide a perfect example of “slow food.”

Other delicious yet simple dishes included queijo coalho darua (grilled cheese skewers) and queijo coalho grelhadocom melado de cana (grilled cheese with sugar cane syrup).

It was fascinating to work with unfamiliar ingredients.Besides the coalho cheese, there was dendé oil (a reddishoil made from palm kernels), yucca, tapioca, manioc,bacalao (dried cod), melado de cana (sugar cane syrup),and fava beans.

The name “Boot Camp” is fitting. You work with unfamiliarequipment, ingredients, and recipes against a deadline thatrequires smooth teamwork under pressure. The reward issitting down to a full meal created with your new col-leagues. If you are a serious cook, you will emerge fromBoot Camp with greater culinary skills and many newfriends!

Author and food industry consultant Jim Peyton has written fourbooks and numerous articles on Latin cuisine. A version of thisarticle first appeared on Mr. Peyton’s website, Lo Mexicano, atwww.lomexicano.com.

My previous experience with Brazil’s food happened on acollege tour when I was 19. I visited top-shelf Braziliansteak houses in São Paulo, where I enjoyed wonderful feijoada (a savory stew with meat and beans) and, unfortunately, too much cachaça, the country’s famoussugar cane liquor.

Street food has provided some of the best dining experi-ences I have ever had. It is delicious, and requires minimalwaiting, no quirky servers, and no tip. It also satisfies in away that expensive meals do not, because it was developedby cooks to nourish their families at reasonable prices. Ifind that street food has a habit-forming quality that drawsme back time after time. I can still remember, decades later,meals on Mexican streets at modest fondas and puestos(small restaurants and stalls) that surpassed meals in upscalerestaurants.

The CIA Boot Camp experience began in the teachingkitchens, which feature the latest professional equipment.Most of the members of our group were serious amateurcooks, and all of us were clothed in the required uniform:chef’s jacket, pants, and toque.

The first day began with an overview of Brazilian cooking.The CIA understands the importance of food history, andwe learned that Brazil’s cuisine was developed by the manyethnic groups that settled there. I knew the population con-sisted of several Indian tribes, Portuguese immigrants, andthe descendents of African slaves. But I soon learned thatnatives from Germany, Japan, Italy, Syria, and Lebanon fur-ther influenced the cuisine.

After the opening lecture, we were broken into teams andgiven binders that included lecture material and classrecipes. Each team was given several recipes to prepare. Aswe worked, the chef would periodically hold food demon-strations. The most interesting was the preparation of beiju,which are crêpes. The dough is made by mixing tapiocawith water, which then sits for 18 hours. Additional starch is added, and the mealy dough is sifted through a fine mesh sieve. The tiny pieces of dough go into a hot pan,which is shaken until the grains fuse together into ethereal,gluten-free crêpes that can be filled with almost anythingimaginable.

But the most enchanting dish was barreado. This Azoreanbeef stew is made in a clay pot with bacon, beef, onion,parsley, garlic, puréed tomatoes, vinegar, and cumin. The

www.ciachef.edu/enthusiasts

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REGIONAL COMFORT FOODS

CIA Chefs Share Their FavoritesEveryone’s idea of comfort food is a little different. That may be because ourfood memories are so personal, so tied to our family traditions and where wegrew up. In a country as large and diverse as ours, comfort foods take on a dis-tinctly regional flavor.

We asked a few of the chefs at the CIA who hail from different parts of thenation to talk about some of their favorite comfort foods and what these specialdishes mean to them.

Issue 15 TASTE 11

New EnglandBrendan Walsh, Dean—Culinary Arts

One of my favorite comfort foods is New England boileddinner. I have enjoyed it for supper with my family onsnowy winter days, during the holiday season, and just forfun. We serve the broth from the dish as a soup, while allthe meats and vegetables become the main meal.

The dish has its roots in the Puritan culture. It and othersimple, one-pot meals were delicious and filling andreflected the Puritans’ thrift. These dishes were also com-munal, and this idea of bringing people together isimportant to me and my family with our modern, oftenhectic schedules. We experience the Puritans’ spiritualityanew at our family table as we appreciate and give thanksfor our food.

Where a classic boiled dinner may only incorporate onemeat, mainly beef, I like to look at it as a blending, similarto a bollito misto, the classic mixed boil from Italy. In myhome, we would use brisket, pork shoulder, chicken, andsausage. We also have more root vegetables we can add tothe mirepoix, such as celeriac, turnips, cabbage, potatoes,and parsnip. Sides of horseradish and spicy sour cream, hotsauces, and relishes accompany the dish in our home. Theseven sweets and sours (the number seven having deep Bib-lical significance) were typical on the Amish table, signify-ing the close relationship with God and that sameever-present spirituality and thanksgiving with their food asthe Puritans.

The slow cooker is a great tool if you want to prepare thisdish with minimal fuss and less of a chef-like analysis.When you make it in a large pot, it does take a little bit ofpractice to time the additions of all the meats and vegeta-bles to all come out with perfect textures and tenderness(something the Puritans may not have been as concernedwith!). This practice is part of the fun of the dish for me.The smells of the simmering meats and vegetables through-out the day inspire everyone to leave the video games, TV,and technology behind and come to the table.

MidwestJennifer Purcell ’96, Associate Dean—Restaurant Education and Operations

A favorite comfort food dish of mine from Ohio is a one-pot meal of cottage ham, green beans, and potatoes. It’s avery Pennsylvania Dutch or Amish country dish that wehad only in the heart of summer when green beans—morelikely string beans or what we called pole beans—were com-ing from the garden. As with many Amish and Penn Dutchdishes, it is a very simple, seasonal, farm-style preparation.

This is one dish that I always try to make traditionally, as itis naturally a very light meal that’s meant to be eaten in alarge bowl with the broth. The only changes I’ve had tomake are in sourcing the ham and beans, as the countrystyle of both are not necessarily readily available. To roundout this truly traditional Midwestern meal, I like to servecorn on the cob and sliced, just-picked garden tomatoes on the side and finish with a fresh peach dessert. MostOhioans would pair sun tea with this meal, but I’d opt forsparkling wine! Enjoy my recipe, and celebrate the bountyof any and every region.

Cottage Ham with String Beans and Potatoes

1 cottage ham, smoked pork butt, or smoked picnic ham (21⁄2 to 5 pounds)

8 cups water (depending on size of ham)2 pounds of fresh Ohio string beans, ends snipped2 pounds red or Idaho potatoes, cut into 1” cubesSalt and fresh cracked black pepper to taste

Place smoked pork product in 8-quart stock pot and justcover with water. Bring to a boil and drop to slow sim-mer until tender and beginning to pull away from bone.

Add the green beans and simmer for nearly 60 minutes.

Add potatoes and simmer until fork tender.

Remove pork from the pot. Remove any bones and pullpork apart into large natural chunks. Add pork back topot and adjust the cooking broth with salt and blackpepper to taste.


12 TASTE Issue 15 1-888-995-1699

TexasBrian West, Chef-Instructor—Culinary Arts

Barbecue brisket and smoked pork butt are two of myfavorite dishes from Texas. We are big cattle country, sogrill steaks are always popular too. I remember my grandfa-ther used to grill up T-bones medium-rare and top themwith cheese enchiladas—the combination made it one of thebest “beef enchiladas” ever! Mac and cheese, smoked cornon the cob, peach cobblers, Frito pie…there are so manygreat dishes here. For me, south Texas food is Germancomfort food mixed with a bold Latin tradition and somecowboy chuck wagon and Southern influences. It has reallyevolved into its own culinary tradition.

Food like this always brings me back to my childhood andour family’s Fourth of July picnics out on the GuadalupeRiver. Although the summers were hot, there was some-thing soothing about the warm breeze coming off the water.

These everyday comfort foods can also be enjoyed at ahigher level too. I served Frito pie in my high-end restau-rant for one of my wine dinners. I made a venison chili andserved it in the Frito bag with ancho crema, smoked corn,and goat cheese. It came out great—we paired it with apinot noir, and my guests loved it.

Here at the San Antonio campus, we are really sinking ourteeth into Texas barbecue. We went live this summer withour new barbecue team, which is cooking in the outdoorkitchen I’m heading up. So come take a class, and experi-ence authentic Texas comfort food while you’re here. In themeantime, you can get a taste of our region at home bypreparing my Venison Frito Pie for your next get-together.

Venison Frito PieYIELD: ABOUT 2 GALLONS OR 40 SERVINGS

5 pounds venison chili meat1 quart Red Chili Paste (recipe follows)31⁄2 red onions, coarsely chopped1⁄4 cup garlic1⁄4 cup chili powderTabasco sauce, to taste11⁄4 tablespoons Mexican oregano11⁄4 tablespoons cumin11⁄2 quarts chicken stockSalt and pepper, to taste1⁄2 cup molasses, or to taste

RED CHILI PASTE6 ancho chilies6 New Mexico chiles*5 cups chicken stock1 onion, diced5 garlic cloves, minced1 chipotle pepper

FOR PLATINGIndividual-size bags of FritosRoasted corn, as neededDiced red onions, as neededSour cream, as neededSmoked Gouda cheese, as needed

In a large pot, add the chili meat and in batches, cook ituntil it is browned (do not steam). Add the chili paste,onion, garlic, chili powder, Tabasco, oregano, and cumin.Cook for 5 minutes, or until the onion is wilted.

Add the chicken stock and simmer for 45 minutes to anhour until meat is tender (do not boil). Season to tasteand add molasses; you may need more to balance flavor.

To make the Red Chili Paste: Remove all seeds andstems from the chilies. Place chilies in large saucepanand cover with stock. Add onion and garlic. Bring to aboil over high heat, then reduce heat and simmer for 15minutes or until the peppers have become soft. Placemixture and chipotle into blender and purée.

To plate: Spoon chili into individual bags of Fritos. Garnish with corn, onions, sour cream, and cheese.

*Chef’s note: New Mexico chiles, or dried Hatch chiles,are a smooth, less spicy variety with an earthy finish. Ifyou can’t find them in your store, you can substituteancho chiles.

Issue 15 TASTE 13

One of the things that growing up in the Northwest taughtme is to really be aware of what is growing around you nomatter where you live. If you are interested in baking sour-dough bread, then make sourdough starter yourself withflour, fruits, or vegetables that grow where you live. Theyeast and bacteria that will eventually leaven your breadwill be more vital and provide a significantly more uniqueflavor than if you purchase a commercially produced starteror one that has been imported. Every region in the U.S. hassuch distinct qualities that translate to the food we can growor buy. If we focus on these local, seasonal ingredients inour own cuisine, every dish can be special.

Pacific NorthwestAaron Brown, Chef-Instructor—Baking and Pastry Arts

I feel like so much of Northwestern cuisine is all aboutwhat can be gathered. The pine forests offer an amazingbounty, spring through fall. The protected waters of thePuget Sound provide a variety of fish, shellfish, and sea veg-etables. Blackberries grow everywhere and are there for thetaking. The relatively mild weather provides a unique envi-ronment for the yeast and bacteria responsible for sour-dough to flourish; they just need to be coaxed with a littleflour and water.

Being a baker from the Puget Sound, my two favorite com-fort food bakery items are sourdough bread and black-berry pie. And one of my greatest food memories is eatingfresh Dungeness crab with sourdough bread and drawnbutter, always with the smell of the beach and salt water inthe background.

In August and September, when the salmon are headingtowards fresh water, there are lots of salmon bakes on thebeach. Alder-grilled salmon—usually served with new pota-toes, corn, and tangy, chewy, crusty sourdough bread withan unhealthy amount of cold butter—is something I remem-ber very fondly.

At the same time, blackberries are ripening everywhere. Forsomeone who hasn’t been to the Puget Sound, it’s hard toimagine what it’s like. The huge blackberry brambles, withtheir dark green leaves, sharp thorns, and dark purple fruit,take over roadsides and trails, edge pastures and home sites,and even encroach onto the beach. As a kid, my family andfriends all had their favorite blackberry recipes—pie, cobbler,jam, and ice cream. My grandmother used to make black-berry wine in such large batches that she eventually boughta cedar hot tub for the fermenting vat. But my favorite wasmy mother’s pie. The berries were always so ripe and sweet,and she put a little whole wheat flour into the crust thatmade it even more homey. Once the blackberries weregone, she wouldn’t make it for another 11 months.


14 TASTE Issue 15 1-888-995-1699

What makes the perfect pie…the crust or the fill-

ing? When it comes to judging the ideal slice, the

deciding vote often hinges on the crust. Is it light,

flaky, and buttery? Does it hold up well to the fill-

ing? It’s no wonder novice pie makers often crum-

ble under the pressure of producing a noteworthy

crust. Here at the CIA, we make more than 2,000

pounds of pie dough every year in the Apple Pie

Bakery Café at our Hyde Park, NY campus—so you

could say that we know our dough! Just follow our

steps below and you too can build the perfect pie.

Cut the Fat into the FlourIf you’ve made biscuits, scones,or quick breads, you know thatthe method for combiningingredients can significantlyaffect the end result. Over-mix-ing frequently leads to a tough

product. Pie dough is no different—the less you handle it,the better the result. Recipes for pie dough use the “rub-bing” mixing method to combine the fat into the dry ingre-dients. Whether you use a food processor, a pastry blender,or two table knives, the goal is to cut the chilled fats—butteror shortening—into small bits and disperse them throughoutthe flour, rather than blending the fat and flour into asmooth mixture.

(Hint: The Crust is Key)

Building the Perfect Pie

Issue 15 TASTE 15

Fit the Dough intothe PanGently lift the edges of thedough just enough to ease itinto the corners of the pan.Adjust the position of thedough if you need to so thatthe overhang extends evenly

around the rim. Use the pads of your fingertips or a smallball of scrap dough to gently push the dough into position.For a single-crust pie, trim away any excess dough, leaving aone-inch overhang around the pie and tuck the overhangback under the crust. Place the lined pan in the refrigeratorfor at least 20 minutes for one more rest before baking ortopping with filling. Whenever you work with pie dough,always give the gluten time to relax before moving to thenext step.

Finish the PiesPinching or pressing a decora-tive border into the rim of asingle-crust pie keeps thedough from slipping down intothe pan as it bakes. A classicway to “flute” the pie is to pressthe dough between the index

finger and thumb of one hand on the inside rim and theindex finger of the other hand on the outer edge to make ascalloped edge. When making a double crust pie, it’simportant to seal the edge to keep the top and bottomcrusts from separating as the pie bakes. Simply brush theedge of the bottom crust with water, milk, or egg washbefore setting the top crust in place. Trim the excess doughfrom the top and bottom layers and seal the crusts togetherby pressing the dough with the tines of a fork or flute theedges together using your fingertips.

The final step for a double-crust pie is to brush the doughwith egg wash for a deep golden color and shine. You canalso sprinkle a washed crust with sugar before baking. Thesugar will caramelize as the pies bakes, making the crustshiny and crunchy. Remember to always check the dough’stemperature before you put it into the oven. If it doesn’tfeel cool to the touch, refrigerate the pie 10 to 15 minutes.

Add Cold WaterAfter the fat is added to the dryingredients, the next step isadding water. Like the fat, thewater should be ice cold.Before you start making thedough, fill a glass with ice andwater. Add the ice water gradu-

ally to the dough, about one tablespoon or so at a time, andstop when the dough is just moist enough to hold togetherwhen a handful is squeezed. Instead of stirring the dough,use a table fork to push and smear the dough, rubbing itagainst the side of the bowl, to keep it tender.

Roll the DoughBefore rolling the dough, placeit in the refrigerator for at leastone hour to rest. This allowsthe dough enough time for thefat to firm up slightly and thegluten to relax. Chilled doughis also easier to roll out and is

less likely to stick when rolling. To keep the dough extracool and easy to handle, you can use marble pastry boardsand rolling pins. Be sure to dust the work surface, rollingpin, and top of the dough very lightly with flour beforerolling the dough. Roll in all directions with even, steadypressure to make a large circle. Periodically give the dougha quarter turn to keep it even and to prevent sticking.

Transfer the Doughto the PanWhen moving rolled-outdough to a pie pan, avoidstretching or tearing it. Oneway to do this is to fold thedough loosely in half. Lift thefolded dough with both hands,

position it over one side of the pan, and then carefullyunfold the dough. An alternative method is to roll thedough loosely around the rolling pin. Position the looseedge of the dough at the edge of the pan and unroll thedough directly into the pan.


16 TASTE Issue 15 1-888-995-1699

Recipe

Yield: One 9-inch pie

APPLE PIE FILLING

1 cup apple cider

1⁄3 cup light brown sugar

2 teaspoons cinnamon

1⁄4 teaspoon cloves

1⁄4 teaspoon ground ginger

1⁄8 teaspoon salt

2 tablespoons lemon juice

2 tablespoons water

3 tablespoons cornstarch

8 cups Granny Smith apples*, peeled,

cored, and sliced into 1⁄4-inch slices

PIE DOUGH

1 cup (2 sticks) cold unsalted butter

22⁄3 cups all-purpose flour, plus extra

for dusting

1 teaspoon salt

1 teaspoon sugar

1⁄2 cup ice water, or as needed

GARNISH

3 tablespoons unsalted butter, diced

Egg wash (1 egg whisked well)

Turbinado sugar (coarse sugar), as needed

Making the apple fillingIn a large saucepan on medium-high heat, bringapple cider, brown sugar, spices, salt, and lemonjuice to a boil.

In a small mixing bowl, combine water and corn-starch and mix it into the boiling liquid using awhisk. The sauce should be very thick andcaramel-like in consistency.

Add apples, tossing occasionally to coat with thesauce. Cook until slightly tender, about 5 to 7 min-utes. Spread apples onto a cookie sheet and coolat room temperature.

Making the doughCut butter into small cubes (about 1⁄2 to 1 inch).Combine flour, salt, and sugar. Toss butter with theflour mixture. Cut the fat into the flour using a food

processor, pastry blender, or two knives. Leave some butter inlarger pieces, about the size of a pea.

Drizzle a few tablespoons of the ice water over the surface ofthe flour mixture. Use a fork to push and smear the dough,rubbing it against the side of the bowl. Continue to add thewater, a tablespoon or so at time, just until it holds togetherwhen you press a handful of it into a ball. It should be evenlymoist, not wet, and shaggy or rough in appearance.

Turn the dough out onto a lightly floured work surface.Gather and press the dough into a ball. Divide the dough into2 equal portions. Pat each into an even disk, wrap well, andchill in the refrigerator at least 20 minutes and up to overnight.

Lining the pie platePreheat oven to 425 degrees F. Unwrap one disk of dough(keep the other in the refrigerator), place it on a lightlyfloured work surface, and scatter a little flour over the top.Roll out dough into an even round about 13 inches in diame-ter. It should be about 1⁄8-inch thick.

Fold dough in half and gently lift and position it over the pan.Unfold dough, easing it into the pan without stretching it.Press the dough gently against the sides and bottom. Trim theoverhang to 1 inch. Chill the dough-lined pan for 20 minutes.

Filling the pie Mound apples in the dough-lined pan, making the centerhigher than the sides. Dot the top evenly with the remainingpieces of butter. Brush the rim of the pie shell with egg wash.

Roll out second piece of dough into an 11-inch round andplace over the filling. Cut vents into the dough round. Presstogether the top and bottom edges to seal, trim the excessdough so that the edges of the dough are almost even withthe edges of the pan, and then crimp or flute the edges. Brushtop with egg wash and sprinkle liberally with turbinado sugar.

Baking the piePlace pie on a baking sheet, transfer to oven, and bake for 15minutes. Lower temperature to 350 degrees F and bake, rotat-ing pan as necessary for even browning, until the top crust isgolden brown and the apples are tender, 35 to 40 minutes.Remove pie from oven and cool on a wire rack. Let pie restfor 20 minutes before slicing.

Special thanks to CIA alumna Casey Platt ’12, manager-in-training,Continuing Education Department, for sharing her expertise in test-ing this recipe.

“This namesake apple pie recipe has been served for many years tothousands of guests visiting the Apple Pie Bakery Café at the CIA.Sharing the café’s recipe with our TASTE readers is a pleasure. Nowyou can capture and savor the aromas and taste of this simple Ameri-can classic.” —Tom Vaccaro ’85, Certified Master Baker and Dean—

Baking and Pastry Arts, CIA

APBC Apple Pie

San Antonio, TXHyde Park, NYSt. Helena, CA

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

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!

A SWEET EXPERIENCE x 3x3

18 TASTE Issue 15 1-888-995-1699

AsparagusHeralding the Arrival of Spring

It’ll be here before you know it—spring! And right alongwith the season comes an abundant selection of asparagusat your local farm stand. This highly prized vegetable is oneof the earliest to appear each year. Though it is availablealmost year-round in today’s marketplace, truly tender anddelicious asparagus is found only in the spring. The seasongenerally begins in California in February and lasts in theNortheast into July.

A Rainbow of PossibilitiesAsparagus comes in three varieties: green, white, and pur-ple. Green is far and away the most beloved variety in thiscountry. White asparagus is preferred primarily in Europebut has grown more popular in the U.S. in recent years. Itsflavor is milder, a bit sweeter, and nuttier than the greenvariety; some consider it more akin to salsify or hearts ofpalm. The purple variety is scarce, although it has made anappearance at some farm stands. Its texture is less fibrousand it has a rich, sweet flavor. Although each variety ofasparagus has subtle variances, all of them can be usedinterchangeably in most recipes.

Selecting and PreparingWhen you’re at the market, look for plump stalks withtightly closed “buds” on the tip. Although the bottom of thespear may appear dry and woody, it shouldn’t be split orshriveled. Asparagus is best cooked the same day it’s pur-chased but will keep, tightly wrapped in a plastic bag, threeto five days in the refrigerator. To trim asparagus, simplycut away the bottom few inches of the spears, or bend thespear and let it snap into two pieces; fresh asparagus willsnap and not bend. Try it steamed and served with hol-landaise, grilled, marinated cold in salad, as a base for acreamy spring soup, or roasted, as in our recipe here.

Parmesan-Roasted White Asparaguswith White Truffle OilThe arrival of asparagus is one of the most welcome signs of Spring. This sim-ple recipe makes the most of the harvest.

MAKES 4 SERVINGS2 bunches asparagus, trimmed2 tablespoons extra virgin olive oil1 tablespoon grated Parmesan cheese1⁄2 teaspoon chopped thymeSalt and pepper, as neededTruffle oil, as needed (optional)

Preheat oven to 425 degrees F.

Place the asparagus on a baking sheet and drizzle with the oil, Parmesan,thyme, salt, and pepper. Roast, turning the asparagus once or twice as itroasts, until the asparagus is tender with a crisp coating of Parmesan, 12 to15 minutes. Serve warm or at room temperature. Drizzle with a little truffle oiljust before serving if desired.

Source: The CIA Vegetables cookbook

The Culinary Institute of America at Greystone Napa Valley, California

California Dreamin’

Innovative cuisine…sun-ripened ingredients…sweeping vineyard views…there’s no denying the lure of California.

And there’s no better way to experience it than at CIA Sophisticated Palate™. With the region’s riches at your disposal,you’ll indulge your passion for food and wine up close and hands-on.

Prepare sublime California cuisine with fresh local ingredients. Take part in exclusive visits with area growers and vintners. Enjoy inspired instruction in the company of fellow connoisseurs.

The dream awaits, in the heart of the Napa Valley.

CIA Sophisticated PalateYou’ve never experienced food and wine like this.

707-967-2328www.ciachef.edu/enthusiasts

The CIA at Greystone is a branch of the CIA, Hyde Park, NY.©2012 The Culinary Institute of America

The Complete Culinary Shopping Experience

Spice Islands® Marketplace at Greystone2555 Main Street, St. Helena, CA 94574 • 10 a.m.–6 p.m., Every Day

707-967-2309 or 1-888-424-2433 • www.ciastore.com©2012 The Culinary Institute of America


The chef-instructors of the CIA have a wealth of career andpersonal experiences that shape every course they teach.Here are two members of our celebrated faculty who youmay be learning from in your next class.

Michael KatzBased at the San Antonio, TX cam-pus, Chef Katz brings nearly twodecades of industry experience tothe CIA teaching kitchens. Amonghis many previous positions, ChefKatz has a favorite: chef/owner ofRosemary Lane Café in Naples,FL. “It was there that I developed

a true passion for the industry,” he says, adding that he alsodiscovered the formula for culinary career success. “Organi-zation, experience, and knowing the guest in order to planthe menu; these lessons have guided me through my entirecareer.”

Chef Katz now shares his expansive knowledge with pas-sionate foodies enrolled at the CIA—and emphasizes thatnon-professionals can achieve great culinary results. “Youdon’t need the best equipment, pots, pans, and knives tocreate great food,” he says. “You can still create the sameflavors as in the finest commercial kitchens as long as tech-nique reigns supreme. For example, if you know how to cutjulienne or small dice, you can use practically any sharpknife; if you understand the principle of searing, most panswill do. You will learn all of this at CIA Boot Camp.”

While Chef Katz has prepared elegant meals in fine restau-rants, he also appreciates the importance of simpler dishes.“Comfort food should remind you of soothing childhoodfood or bring you back to some of the happiest foodmoments in your life,” he says. In fact, he’s helping to cre-ate those happy memories for his three children with com-forting fare like fresh pasta, tamales, homemade pizza, friedrice dishes, and potstickers.

Howie Velie If your idea of the quintessentialchef is fire-and-brimstone GordonRamsey, you’ll find Howie Velie tobe a delightful surprise. Soft-spo-ken and unflappable, Chef Veliecommunicates his love of cookingthrough a teaching style that con-veys his more than quarter-century

as an enthusiastic and accomplished chef.

While he has prepared the finest meals for hotels, corpora-tions, and independent restaurants, Chef Velie is also abeliever in comfort food. “Having travelled a bit across theworld, I know that comfort food means something differentto different people,” he says. “But the thread that runsthrough all comfort food is that it is simple and satisfying—and it should make you happy.”

When he kicks back at home, Chef Velie favors stews andbraised dishes such as goulash, chilis, curries, and potroasts. “I enjoy braising because it is complex and requiresa great deal of attention to be really good,” he says. “I haveheld the title of chef for well over 25 years, but really I seemyself as a cook. I just love to cook, plain and simple.”

And Chef Velie especially loves to cook with locally growningredients, as he did when he had his own restaurant,Magnolia, in central Virginia. It’s a philosphy and practicehe is eager to share with his students, whom he is quick tosay he learns from as well. “I enjoy teaching the food enthu-siast classes because wherever people are from, we all speakthe same language—food,” he says. “I love the passion ourfood enthusiasts bring into each and every class.”

Meet Your Chefs

CIA BOOT CAMP

For the Culinary Adventurer in You

You’re a serious food lover, and you’re not afraid to take a few risksin the kitchen. You love to cook, bake, and entertain, and you’reready to take your skills to new heights. Guess what—you sound

exactly like CIA Boot Camp material.

Culinary thrill seekers like you travel from all over the world to gather at the CIA for these popular multi-day culinary

immersions. Learn from the CIA’s exceptional faculty and enjoy fabulous food. Experience the thrill of cooking

in the CIA kitchens. Come to Boot Camp, and let the

adventure begin!

22 TASTE Issue 15 1-888-995-1699

Spicy Szechuan Chicken Stir-Fry from Gourmet Meals in Minutes

CIA Boot Camp:Accept No Imitations!

THE RESTAURANT EXPERIENCEDining in the CIA restaurants during your Boot Campprogram is an “extra”—but one well worth takingadvantage of. Not only will you enjoy fine food preparedand served by the friendly students in our degree pro-grams, you’ll be helping them prepare for their futurecareers in the foodservice and hospitality industry.

Boot Camps of Every FlavorNo matter what your culinary interest—from specialty breads toworld cuisines—there’s a CIA Boot Camp for you. And there’s onethat fits your schedule, too, whether you’ve got five days, twodays, or somewhere in between.

AMERICAN REGIONAL CUISINE BOOT CAMP

May 28–31, 2–8:30 p.m.;* or June 24–27, 7 a.m.–1:30 p.m.;*$1,750

July 30–Aug. 2, 7 a.m.–1:30 p.m.,* $1,750

Apple pie might be the symbolic American dish, but there’smuch more to the cuisine of the United States. With 50 states thatspan a range of climates and are home to citizens of virtuallyevery nationality, the U.S. is a true melting pot of culture and cui-sine. Even regionally, the repertoire of ingredients and dishesvaries greatly.

From New England to the Gulf Coast to the Pacific Rim, thiscourse is a celebration of the diversity and distinction of Ameri-can cooking. During this culinary exploration, you will examinethe history, flavor profiles, and ingredients that make each regionunique. And along the way, you’ll practice the cooking methodsand techniques common to regional American cuisine as you pre-pare iconic American dishes such as New England clam chowder,Maryland crab cakes, Southern fried chicken, Texas brisket, andmore. 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, sidetowels, and aprons will be provided in class.

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

CA

TX


NY Hyde Park, NY CA St. Helena, CA TX San Antonio, TX

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

CULINARY BOOT CAMP—BASIC TRAINING

Mar. 18–22, June 3–7, or June 24–28; 2–8:30 p.m.;* $2,195

Jan. 28–Feb. 1, Apr. 15–19, May 6–10, May 20–24, June 3–7, or Aug. 12–16; 2–8:30 p.m.,* $2,195

So you want to learn to cook…I mean, really cook? Here’syour chance. In this five-day course, you will become well-versed in the fundamentals of cooking. Your assignmentswill include hands-on training in knife skills, kitchen termi-nology, dry-heat cooking methods (roasting, grilling,sautéing, pan-frying, and stir-frying), and moist-heat cook-ing methods (braising, shallow poaching, deep poaching,and steaming).

As a Basic Training participant, you’ll receive two chef’suniforms, each with a jacket, pants, and a neckerchief.Paper chef’s hats, side towels, and aprons will be providedin class.

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

CA

NY

THE ART AND SCIENCE OF COOKING BOOT CAMP

Feb. 19–22, Apr. 29–May 2, or June 10–13; 2–8:30 p.m.,* $1,750

What makes a soufflé rise? How does sugar transform intocaramel? Can a vinaigrette be prepared without vinegar? For allyou curious culinarians out there who always ask “why” and wantto understand the rationale behind the cooking process, we’regoing to explore the science behind the artistry.

Working at the cooktop, you’ll master new skills and gain confi-dence and newfound creativity in the kitchen. In this in-depthculinary exploration, you will produce a variety of recipes andconduct experiments using fats, emulsions, vegetables, proteins,starches, and leaveners to analyze how ingredients affect thecooking process. You will also learn tips for selecting the bestingredients and preparing them successfully. By the end of thisclass, you’ll understand not only the “how-tos” but also some ofthe “whys” behind the culinary arts.

As a Boot Camp participant, you will receive two chef’s uniforms,each with a jacket, pants, and a neckerchief. Paper chef’s hats,side towels, and aprons will be provided in class.


ASIAN CUISINE BOOT CAMP

Apr. 29–May 3, 2–8:30 p.m.,;* or June 10–14, 7 a.m.–1:30 p.m.;*$2,195

The history, cultures, and regions of the eastern world cometogether in this gastronomic tour of Asia, home of some of theworld’s most diverse, flavorful cuisines. You’ll embark on a fasci-nating culinary journey blending traditional and contemporaryaspects of Asian cooking.

During each intensive day, you’ll experience the cuisines of differ-ent Asian countries—from India, China, and Japan to Korea, Thai-land, and Vietnam. You’ll soon become familiar with the commonbonds these cuisines share as well as the ingredients, flavor pro-files, and cooking techniques that make each one distinct.

When you enroll, we’ll supply you with two chef’s uniforms, eachwith a jacket, pants, and neckerchief. Paper chef’s hats, side tow-els, and aprons will be provided in class.


CA

CA

BAKING BOOT CAMP

May 13–16, 2–8:30 p.m.,* $1,750

Apr. 1–4, 7 a.m.–1:30 p.m.,* $1,750

Bread and baked goods are staples of any meal, whether it’s asavory breakfast scone, a hearty sandwich rye, or a melt-in-your-mouth dessert cookie straight out of the oven. Expanding yourbaking repertoire opens up a whole new world of possibilities foryour menus.

During Baking Boot Camp, you will learn the fundamentals ofbaking as well as those specific to bread baking. You’ll discoverthe techniques used to create basic items such as cookies andbrownies, muffins, quick breads, scones, and pies.

After the lectures, demonstrations, and hands-on bakeshop pro-duction in this basic training course, you’ll return home ready todazzle your family and friends with your newfound confidenceand skills.

When you enlist in CIA Baking Boot Camp, you will receive twochef’s uniforms, each with a jacket, pants, and a neckerchief. Paperchef’s hats, side towels, and aprons will be provided in class.


THE BEST OF BOOT CAMP (4-DAY)

June 17–20, 2–8:30 p.m.,* $1,750

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

The theme of day one is culinary basic training. You’ll focus onknife skills, kitchen terminology, and both dry- and moist-heatcooking methods. The second day, you’ll tackle Italian cuisine,exploring the different regions of Italy and their diverse flavorprofiles, tasting indigenous ingredients, and preparing regionalspecialties. Day three is all about bistro cuisine. You’ll practice thefundamental techniques common to American-style and Frenchbistro cooking, from roasting to braising to baking. And we’llwrap up the program with—what else?—dessert! On baking andpastry day, you will learn the fundamentals of baking bread andcreating simple-yet-elegant plated desserts. It’s the perfect endingto a fantastic Boot Camp!

As a participant in the four-day Best of Boot Camp, you’ll receivetwo chef’s uniforms, each with a jacket, pants, and a neckerchief.Paper chef’s hats, side towels, and aprons will be provided in class.


TX

CA

NY

CIA BOOT CAMP (cont.)

24 TASTE Issue 15 1-888-995-1699


JOIN US ON FACEBOOK®!Stay connected with the CIA and your BootCamp friends on our Facebook page. Just log

in and search for “The Culinary Institute of AmericaBoot Camp.”

Facebook is a registered trademark of Facebook, Inc.

COMFORT FOODS BOOT CAMP

Mar. 25–26, 7 a.m.–1:30 p.m.,* $895

Macaroni and cheese. Meatloaf. Chicken noodle soup. There arecertain foods that just make you feel good. Join us for a walkdown memory lane as we prepare a variety of traditional recipesand lip-smacking-good twists on old favorites.

Through demonstrations and hands-on production, our chef-instructors will teach you professional cooking techniques and tipsfor producing the ultimate comfort foods. Using high-qualityingredients, you’ll create a variety of soul-satisfying dishes such asbeef pot roast, chicken and dumplings, and mashed potatoes.From soups and stews to entrées and sides, this is comfort food atits finest!

When you enroll in CIA Comfort Foods Boot Camp, we will sup-ply you with a chef’s uniform, which includes a jacket, pants, anda neckerchief. Paper chef’s hats, side towels, and aprons will beprovided in class.


TX


BISTRO BOOT CAMP

Mar. 11–14 or May 14–17, 2–8:30 p.m.,* $1,750

Apr. 22–25 or June 17–20, 2–8:30 p.m.,* $1,750

Simple, sophisticated, casual, elegant…the word “bistro” evokes somany pleasantly alluring images and experiences, many of themrelated to classic French cuisine—and all of them satisfying. Witharomatic soups and stews, rustic omelets, robust gratins, andsavory tarts topping the menu, bistro cuisine is something that’ssure to please even the most discriminating of palates.

Featuring the best of casual American-style and French bistrocooking, the four-day Bistro Boot Camp will show you what ittakes to prepare this irresistible food with ease. You’ll discover tra-ditional and innovative recipes to add to your repertoire, alongwith fundamental techniques common to bistro cuisine, fromroasting to braising to baking.

As a Bistro Boot Camp participant, you’ll receive two chef’s uni-forms, each with a jacket, pants, and a neckerchief. Paper chef’shats, side towels, and aprons will be provided in class.


CA

NY

CELEBRATE YOUR BIRTHDAY AT BOOT CAMP

Do something you really love for your next birthday—

cooking and baking at the CIA, and saving money too!

When you take any Boot Camp program during your

birthday month*, you’ll receive 10% off the class, along

with a special present. Make your plans now; this offer has

been extended by popular demand and is good only

through January 31, 2014.

Call 1-888-995-1699 and use code “BCBIRTHDAY” to

receive your special pricing.

*Due to extended CIA vacation periods during July and December, if your birthdayfalls in either of these months, you may take your birthday discount during eitherthe month prior or the month following your birthday. No other exceptions apply.

“I took Bistro Boot Camp in San Antonio.The chef was amazing! His fantastic teachingability, vast kitchen experience, unparalleled

culinary knowledge, and witty, patient attitude were simply wonderful. The class

was informative, fun, and impressive.”—Tina Fusco, Atlanta, GA


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DESSERT BOOT CAMP

Mar. 18–20 or May 20–22, 7 a.m.–1:30 p.m.,* $1,325

Feb. 11–13, 7 a.m.–1:30 p.m.,* $1,325

Few people would deny that dessert is one of life’s greatest pleasures,but most of us leave baking to the professionals, thinking we don’thave the time, equipment, or know-how. Not true! As you will dis-cover, impressive desserts that are perfect for entertaining can bemade at home using everyday pantry ingredients, sea sonal produce,and ready-prepared items such as puff pastry and phyllo dough.

In Dessert Boot Camp, you will practice various mixing methodsand techniques used to prepare traditional and trendy items alike,from cream puffs to cupcakes. In addition, you’ll learn techniquesfor making fillings such as custard and mousse, as well as beautifulpresentation methods using dessert sauces and impressive garnishes.

When you enlist in CIA Dessert Boot Camp, you will receive achef’s uniform, which includes a jacket, pants, and neckerchief.Paper hats, side towels, and aprons will be provided in class.


FRENCH CUISINE BOOT CAMP

June 24–28, 2–8:30 p.m.,* $2,195

In the western world, French cuisine has long been considered thestandard by which all others are compared. From its provincialroots to the high cuisines created by great chefs like Carême andEscoffier, French food is rich in culinary tradition.

In each day of this Boot Camp, you’ll explore the ingredients, fla-vor profiles, and cooking techniques of a different region of thecountry. You and your classmates will discuss and create regionaland 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 receivetwo chef’s uniforms, each with a jacket, pants, and a neckerchief.Paper chef’s hats, side towels, and aprons will be provided inclass.


CA

CA

TX

FLAVORS OF WINE COUNTRY BOOT CAMP (3-DAY OR 5-DAY)

Mar. 11–13, 7 a.m.–1:30 p.m.,* $1,325 orMay 6–10, June 17–21, or Aug. 19–23; 2–8:30 p.m.,* $2,195

From fresh produce to wine to artisan cheese and bread, the distinc-tive flavors of California’s wine country abound. Seasonal products,harvested and crafted by local purveyors, provide the foundation forthe satisfying dishes prepared in this celebrated region.

During this course, you’ll discover and sample the best of thecuisines of Northern California. Our chef-instructors will lead dis-cussions on seasonal ingredients, local farming, and characteristicfoods and wines of the area. In addition, the region’s world-classwines will be incorporated into the daily lessons.

In the three-day version of this class, you will:• Explore, demystify, and gain key insights into food and wine

pairing, whether you’re a beginner or have more advancedknowledge.

• Understand and experience the importance of seasonality in cre-ating the flavors and cuisines of wine country.

• Taste and cook with the bounty of artisan cheeses from Califor-nia.

• Participate in comparative tastings of oils, vinegars, and herbs tohone your palate.

In the five-day version of this class, you will:• Do everything in the three-day class, plus• Take to the grills and tame the flame while creating the healthy

flavors to bring wine country lifestyle home with you.• Learn how the careful use of fresh herbs distinguishes wine

country cuisine in a variety of delicious and surprising applica-tions.

When you enlist in the Flavors of Wine Country Boot Camp, youwill receive two chef’s uniforms, each with a jacket, pants, and aneckerchief. Paper chef’s hats, side towels, and aprons will be pro-vided in class.


CA

LINDT EXCELLENCE: OUR PROUD PARTNERLindt is pleased to sponsor Dessert Boot Camps at the CIAthrough March 2013. In addition, throughout this year, Lindtwill be giving EXCELLENCE premium chocolate bars to atten-dees of food enthusiast classes on all three CIA campuses. Tolearn more about the exceptionally crafted premium chocolateby Lindt EXCELLENCE, visit www.lindtEXCELLENCE.com.


HORS D’OEUVRE BOOT CAMP

May 22–23, 2–8:30 p.m.,* $895

Feb. 11–12, 7 a.m.–1:30 p.m.,* $895

Small bites can make a big impression, and you’ll be sure to“wow” guests with your ability to prepare and present some trulytantalizing treats. Stuffed or skewered, filled or topped, the perfectbite-sized hors d’oeuvre are packed with flavor and lend beauti-fully to parties and social gatherings.

In this course, you will learn the basic principles necessary to cre-ate both hot and cold hors d’oeuvre, and practice creative gar-nishing, plating, and presentation techniques. Along the way,you’ll pick up a few trade secrets that will enable you to confi-dently prepare an impressive assortment of small bites, includinghow to select the best hors d’oeuvre for your party and how muchto prepare.

In this Boot Camp program, you’ll receive a chef’s uniform thatincludes a jacket, pants, and a neckerchief. Paper chef’s hats, sidetowels, and aprons will be provided in class.


ITALIAN CUISINE BOOT CAMP

Mar. 5–8, 2–8:30 p.m.,* $1,750

Apr. 29–May 2 or May 28–31, 2–8:30 p.m.,* $1,750

The tradition and culture…the sauces and spices…the aromasand flavors…a gastronomic tour of Italy will unleash your passionfor food and your zest for life. Each day, you will explore the dif-ferent regions of the country, improving your knowledge of Italiangeography while learning about the flavor profiles that distinguishItalian cuisine. You’ll expand your Italian and culinary vocabularyas you taste indigenous ingredients and prepare regional special-ties under the direction of our renowned faculty. Viva Italia!

During this four-day course, you will become acquainted with theculture, traditions, and customs that contribute to regional Italiancuisine. Be prepared for an exhilarating, fun-filled adventure.

When you enlist in Italian Cuisine Boot Camp, you’ll receive twochef’s uniforms, each with a jacket, pants, and a neckerchief. Paperchef’s hats, side towels, and aprons will be provided in class.


CA

NY

NY

TX

GOURMET MEALS IN MINUTES BOOT CAMP

Jan. 28–Feb. 1 or May 13–17, 2–8:30 p.m.*, $2,195

In today’s busy world, time is our most precious resource. How canwe maintain our full lifestyles and still enjoy quality, healthful mealchoices? The CIA has the perfect solution. Whether you’re inter-ested in adding variety to your everyday meals or hosting a stress-free dinner party, this Boot Camp program will teach you how toprepare delicious food in a matter of minutes rather than hours.

During this course, you will learn strategies for budgeting yourtime when preparing meals, along with presentation techniques forserving these items. You will also produce a variety of appetizers,entrées, and side dishes featured in the CIA’s cookbook, GourmetMeals 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 willbe provided in class.

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

GRILLING AND BBQ BOOT CAMP (FORMERLY BBQ BOOT CAMP)

May 20–21 or July 1–2, 2–8:30 p.m.,* $895

Mar. 21–22, 7 a.m.–1:30 p.m.,* or June 19–20, 2–8:30 p.m.,*$895

July 1–2, 7 a.m.–1:30 p.m.,* $895

As the warm weather beckons us outside, it is once again time tofire up the grills and barbecues and fill the air with the scent ofhardwood and charcoal. In this two-day grilling and barbecuingextravaganza, you will rediscover the joys of America’s favoritekind of backyard entertaining. Not only will you learn to grill theperfect steak, you will also hot smoke and barbecue everythingfrom seafood, meat, and poultry to vegetables and side dishes.You’ll also prepare traditional BBQ side dishes such as potatosalad and macaroni and cheese.

From North Carolina pulled pork to Kansas City ribs, you willBBQ your way across the United States. You’ll also explore thefundamentals 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 new-found comfort wielding the tools of the grill.

When you enlist in CIA Grilling and BBQ Boot Camp, you’llreceive a chef’s uniform, which includes a jacket, pants, and aneckerchief. Paper chef’s hats, side towels, and aprons will be pro-vided in class.


CA

TX

NY

CA IS WINE YOUR PASSION?Then come to the Napa Valley for one of our WineLovers Boot Camps. See pages 48–49.

MEDITERRANEAN CUISINE BOOT CAMP

June 3–7, 2–8:30 p.m.,* $2,195

Mediterranean cuisine, with its vivid flavors and wide-rangingtaste sensations, transports you to the blue skies, warm sun, andsparkling waves of one of the world’s richest culinary regions.This five-day gastronomic excursion highlights the renownedcuisines of the northern Mediterranean, including Provence,Southern Italy, and Spain, and explores many of the lesser-knownbut up-and-coming dishes of Greece, Turkey, and North Africa.

From pasta and phyllo to tapas and tagines, you’ll study the ingre-dients and dishes associated with the bountiful Mediterraneantable. You’ll also get an introduction to cooking methods andequipment common to the various cuisines of the region. Alongthe way, you’ll discover the history, culture, and geographicalinfluences that have shaped the unique Mediterranean landscape.

As a Mediterranean Boot Camp participant, you’ll receive twochef’s uniforms, each with a jacket, pants, and a neckerchief. Paperchef’s hats, side towels, and aprons will be provided in class.


PASTRY BOOT CAMP

May 6–10, 2–8:30 p.m.,* $2,195

Let your artistic talent and passion for food come together. Suc-cess in pastry making depends on both a mastery of techniquesand a highly creative mind. After this course, you’ll be able toprepare all those amazing fresh hot pastries and desserts you findat the patisserie right in your own home.

At Pastry Boot Camp, you will learn the fundamentals of pastryand the techniques used in creating basic preparations such aslaminated 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 twochef’s uniforms, each with a jacket, pants, and a neckerchief.Paper chef’s hats, side towels, and aprons will be provided in class.


CA

CA


SKILL DEVELOPMENT BOOT CAMP

June 17–18, 2–8:30 p.m.,* $895

Feb. 19–20, 7 a.m.–1:30 p.m.,* $895

It’s in you. Somewhere just below the surface is a talented culi-narian just waiting to create some magic in the kitchen, and ourSkill Development Boot Camp will help you make it happen.This amazing program offers an accelerated, comprehensive les-son in the culinary arts that gives you the confidence and dexter-ity to shine.

Come to the CIA, and release your inner chef! You’ll explore thefundamentals of the culinary arts as you work in our kitchensstudying basic cooking methods, learning knife skills, and enjoy-ing culinary discussions with our renowned chef-instructors.

When you enroll in CIA Skill Development Boot Camp, we willsupply you with a chef’s uniform, which includes a jacket, pants,and a neckerchief. Paper chef’s hats, side towels, and aprons willbe provided in class.


SPECIALTY AND HEARTH BREADS BOOT CAMP

Feb. 25–Mar. 1 or May 13–17, 7 a.m.–1:30 p.m.,* $1,750

A crisp crust. A chewy crumb. An unmistakable, heavenly aroma.Nothing is more captivating than a French baguette straight fromthe oven. But it doesn’t stop there. From the flatbreads of theMiddle East to the renowned enriched breads of Europe, bakersaround the world have been seducing our senses for thousands ofyears with their specialty breads. Now it’s your chance to join theranks and learn the art of bread baking.

Beginning with an ingredient function and equipment review, andprogressing to shaping techniques and methods, you’ll learn howyou can prepare a variety of breads right from the comfort of yourown home. Along the way, you’ll study weights and measures,learn the 12 steps of bread making, uncover the mysteries of pre-ferments and sours, and prepare a variety of fresh-baked artisanbreads.

As a participant in Specialty and Hearth Breads Boot Camp,you’ll receive two chef’s uniforms, each with a jacket, pants, and aneckerchief. Paper chef’s hats, side towels, and aprons will be pro-vided in class.


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TECHNIQUES OF HEALTHY COOKING BOOT CAMP

June 10–13, 2–8:30 p.m.,* $1,750

Health and wellness—it’s on people’s minds a lot these days, andmore and more it’s reflected on their dinner tables, too. Now youcan learn to create healthful cuisine that tastes every bit as goodas the “sinful” stuff; food you can enjoy with all the health benefitsand none of the guilt!

In this four-day course, you will discover ways to apply soundnutritional principles to the foods you prepare, examine alterna-tive seasoning and flavoring techniques that allow you to cut thefat content of your dishes, and plan a menu that emphasizes nutri-tion 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 aneckerchief. Paper chef’s hats, side towels, and aprons will be pro-vided in class.


CA

WORLD CUISINE BOOT CAMP

Feb. 4–8, 2–8:30 p.m.,* $2,195

Take a taste of the world! In this Boot Camp, you’ll embark on anexciting exploration of flavors, ingredients, and dishes fromaround the globe, from the Old World and the Mediterranean toAsia and Latin America.

During this exciting culinary journey, our chefs will introduce youto the cooking methods, exotic ingredients, flavor profiles, andspecial equipment used in the preparation of various cuisines.Then it’s off to the kitchens, where you’ll prepare a variety ofdishes highlighting unique global flavors. On the final day, you’llrevisit each of these regions, this time focusing on flavorful streetfoods—one of today’s hottest trends.

As a Boot Camp participant, you will receive two chef’s uniforms,each with a jacket, pants, and a neckerchief. Paper chef’s hats,side towels, and aprons will be provided in class.

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

CA


CIA Boot Camp Tool KitsA tool kit is optional for the Boot Camp programs. Youmay purchase one from the CIA Masters Collection® ata 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 • 6-inch Boning Knife• 31⁄2-inch Paring 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 pro-gram date. You will receive your kit when you arrive.

CIA SOPHISTICATED PALATE

Imagine it for a moment. You, strolling through sunlit vineyards during anafternoon at a world-famous winery...cooking in a bright, spacious professionalkitchen under the watchful eye of some of America’s top chefs...experiencingthe magic of food paired perfectly with wine.

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

Experience Napa as Only Insiders Do

30 TASTE Issue 15 1-888-995-1699

Asparagus with Lump Crabmeat and Sherry Vinaigrette fromHealthy Cooking at Home

CIA SOPHISTICATED PALATE

Dates based on availability; $600 per day per person for a privategroup of a minimum of six participants and a maximum of 12.

Gather your friends, family, or colleagues together and experienceCIA Sophisticated Palate. While each program is tailored to yourgroup’s specific interests, skills, and schedules, in every Sophisti-cated Palate program, you can expect to:• Explore cuisines, flavors, and culinary techniques through tast-

ings 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 programsinclude:• 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, call707-967-2328.

CA



“Sophisticated Palate was an incredibletwo days of learning, cooking, eating,

drinking, and special outings. John Ashis a simply amazing master chef and

educator, and you all are amazing aswell—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.” —Jennifer Lee and Eric Bodnar, Santa Cruz, CA

CIA Sophisticated Palate is aone-of-a-kind learning experi-ence, so naturally there’s a trulyunique chef at the center of itall—acclaimed restaurateur,educator, and author John Ash.Together with the CIA faculty,he has conceived and deliveredan innovative and inspiring pro-gram for culinary connoisseurs.Chef Ash’s talent for sharing hislongtime passion for food andwine led to his being named“Cooking Teacher of the Year”in 2008 by the InternationalAssociation of Culinary Profes-sionals (IACP).

Chef Ash first burst onto thenational culinary scene in 1985,when he was named one of

America’s “Hot New Chefs” byFood & Wine. His restaurant,John Ash & Company, hasearned critical acclaim sinceopening in 1980. He alsoserved as culinary director forFetzer Vineyards and is a mem-ber of the CIA at Greystone’sProfessional Wine Studies faculty.

John Ash: The Chef Behind the Program

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

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

HYDE PARK CAMPUS:

American Bounty Restaurant

Apple Pie Bakery Café

The Bocuse Restaurant (opening 2013)

Ristorante Caterina de’ Medici

St. Andrew’s Café

ST. HELENA CAMPUS:

The Bakery Café by illy

Wine Spectator Greystone Restaurant

SAN ANTONIO CAMPUS:

CIA Bakery Café

Nao

Reservations suggested for all

but the bakery cafés

www.ciachef.edu/restaurants

845-471-6608 | HYDE PARK, NY

707-967-1010 | ST. HELENA, CA

210-554-6484 | SAN ANTONIO, TX


“This is Who I Am”

Students at the not-for-profit CIA are sopassionate about the culinary arts thatit’s a core part of their identity. And theyoftentimes rely on the generosity of simi-larly passionate scholarship supporterslike you to help them become who theywere meant to be—successful food professionals.

One such student is Josh Painter. A busi-ness school graduate on the fast track toa career in finance, Josh decided tochange gears after his roommate, a CIAstudent, encouraged him to take akitchen position at a nearby Asian fusionrestaurant. Within months, Josh’s desirewas sparked and he applied to theworld’s premier culinary college. “It wasone of the best decisions I ever made,”the 27-year-old says. ”I really take therole of CIA student seriously and I pushmyself every day to be the best and domy best. You’re putting your stamp onit, saying, ‘This is who I am and this iswhat I cook.’”

Josh’s transformation would have beenimpossible without the assistance of oth-ers committed to the future of the culi-nary arts. “My resources are very limitedand the CIA scholarship will decrease myfinancial burden when I graduate,” hesays. “I’m honored to receive it.”

If you would like to support the dreams of a student like Josh, consider making a gift to the A Taste of the CIA Endowed Scholarship.You may give online at www.ciagiving.org orcontact Advancement Officer James Clark at 845-451-1603 or [email protected]. Thank you!

34 TASTE Issue 15 1-888-995-1699

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.

Grilled Ham and Cheese (Croque Monsieur)Cream of Tomato Soup

Buttermilk Fried Chicken Chocolate Chip Cookies

Cream of Tomato Soup

If you have really flavorful, ripe tomatoes, use them in place of cannedtomatoes. Otherwise, the canned ones offer the best flavor and consistency.MAKES 8 SERVINGS

Heat oil in a soup pot over medium heat. Add carrots, celery, onion, andgarlic. Cook, stirring occasionally, until softened, 6 to 8 minutes.

Add flour and blend well. Continue to cook, stirring frequently, for 3 to 4minutes. Add the broth and blend well. Add tomatoes, tomato purée, andpepper. Bring to a simmer and cook for 30 minutes. Add parsley stems andbay leaf and continue to simmer another 30 minutes.

Pass soup through a strainer, pressing hard on the solids to recover asmuch liquid as possible. Discard the solids.

Blend hot cream into strained soup. Adjust consistency with more broth, if necessary. Season to taste with salt and more pepper if desired. Top with croutons.

Source: The CIA’s The New Book of Soups

Buttermilk Fried Chicken

The presence of buttermilk in the marinade adds a special velvety tender-ness to this classic Southern dish. MAKES 6 SERVINGS

Place buttermilk, tarragon, mustard, salt, and poultry seasoning in a bowland whisk to combine. Add chicken pieces and turn to coat evenly. Coverand marinate refrigerated overnight.

Preheat oven to 350 degrees F.

Combine flour, cayenne, and Old Bay in a bowl and mix well.

Drain chicken from the buttermilk mixture. Dredge (coat) chicken in theflour mixture and let sit for several minutes.

Pour oil into a 5-quart pot and heat it to a temperature of 350 degrees F.Just before frying, dredge chicken in the flour mixture again. Working inbatches as necessary (4 to 5 pieces at a time), deep-fry chicken until goldenbrown. Drain chicken on paper towels. Transfer chicken to baking sheets.

Finish cooking chicken in preheated oven until it reaches an internal tem-perature of 165 degrees F and the juices run clear.

Source: The CIA’s The Professional Chef, 9th edition

Chocolate Chip Cookies

What keeps these classic cookies soft and chewy is blending the ingredi-ents without “creaming” to incorporate air.MAKES ABOUT 2 DOZEN COOKIES

Preheat oven to 350 degrees F. Line two baking sheets with parchmentpaper.

In bowl of a stand mixer fitted with a paddle attachment, blend butter,sugars, salt, and vanilla on low speed until combined, 2 minutes.

Gradually add eggs, scraping down bowl after each addition.

Sift baking soda and flour together. Add to creamed mixture all at onceand mix on low speed just until combined. Scrape down bowl as needed.

Using a rubber spatula, fold in chocolate chips, mixing just until combined.Scoop 11⁄2 tablespoons of dough onto baking sheets and place about 11⁄2 inches apart.

Bake until golden brown, 12 to 15 minutes. Rotate and switch bakingsheets as necessary for even baking.

Allow cookies to cool for a minute on baking sheets, then transfer to acooling rack and cool completely. Store cookies in an airtight container.

Source: The CIA’s Cookies at Home

Grilled Ham and Cheese (Croque Monsieur)

You’ll need a fork and knife for this rich French-style ham and cheese sandwich. MAKES 8 SERVINGS

To make the sauce: Melt butter in small saucepan over medium heat andwhisk in flour. Cook flour until raw smell is gone, about 2 minutes. Whiskin milk and cook, stirring over low heat until sauce is thickened, about 5minutes. Remove from heat and cool to room temperature.

Preheat broiler and place a rack at the highest position in the oven.

Coat one side of each bread slice with mustard and top with cheese sliceand one ounce of ham.

Close sandwiches and butter outsides with softened butter. Cook in a skillet over medium heat until bread is browned on both sides and cheeseis melting.

Spread about 1⁄2 cup sauce on top of the sandwiches and sprinkle withgrated cheese. Place under the broiler until browned on top.

Source: Adapted from the Kitchen Pro Series: Guide to Cheese Identification,Classification, and Utilization

11⁄2 cups unsalted butter (3 sticks)1 cup granulated sugar3⁄4 cup packed light brown sugar11⁄2 teaspoons salt2 teaspoons pure vanilla extract

3 eggs1 tablespoon baking soda33⁄4 cups all-purpose flour3 cups chocolate chips (18 ounces)

Béchamel Sauce1⁄4 cup unsalted butter1⁄4 cup all-purpose flour4 cups whole milkSandwiches16 slices rustic white bread8 tablespoons spicy mustard

16 slices Gruyère, 1⁄8-inch-thick slices

16 ounces ham, sliced thin12 tablespoons unsalted butter,

softened1 cup grated Gruyère

3 tablespoons vegetable oil2⁄3 cup diced carrots2⁄3 cup diced celery1 cup diced onion1 garlic clove, minced1⁄2 cup all-purpose flour1 quart chicken broth21⁄3 cups diced plum tomatoes

(peeled and seeded)

2 cups tomato purée1⁄4 teaspoon black pepper2 parsley stems1⁄2 bay leaf1 cup heavy cream, hotSalt to tasteCroutons, as needed for garnish

11⁄4 cups buttermilk21⁄2 tablespoons tarragon, minced1⁄3 cup Dijon mustard1 tablespoon salt1 teaspoon poultry seasoning2 chickens, cut into 10 pieces each

31⁄2 cups all-purpose flour1 teaspoon cayenne11⁄2 tablespoons Old Bay seasoning2 quarts vegetable oil for frying,

as needed

Issue 15 TASTE 35

DEEP FRYINGIt’s hard to beat the distinctive texture and flavor of friedfood…the crisp, browned exterior and moist, tasty interior.Just bite into a juicy piece of fried chicken, crunchy Frenchfry, or light and airy doughnut and you’ll see. Deep-friedfoods are simply irresistible!

Here are a few tips to get you started with this straightfor-ward cooking technique:

Setting Up

Choose a pan deep enough to hold the amount of oil spec-ified in a recipe and allow at least 3 inches above the levelof the oil to the top of the pan, since the oil will expand asit heats and foam up when the food is added. Have at theready a plate or platter lined with paper towels for drainingthe fried food. To cook rapidly, the food must be cut into auniform size and shape. Be sure to season all the piecesbefore coating them, and batter or bread them as directedin the recipe.

Heating the Oil

Heat the oil over medium to medium-high heat to thespecified temperature. Generally, foods are deep-fried at350 degrees F, but check the recipe you are using; somefoods are cooked at lower temperatures for longer periods,others at higher temperatures for shorter periods. Use adeep-fat frying thermometer to check the temperature. Thetemperature may decrease for a short time as food isadded, but it should return to the correct temperaturewithin a few seconds.

Cooking and Draining

Use tongs or a skimmer to lift battered foods carefully inand out of the oil. Breaded items can be convenientlydeep-fried in a wire basket. Work in small batches to pre-vent the food from sticking together, and let the fatreturn to the proper frying temperature between batches.Skim the oil of debris between batches. Let excess oildrip back into the pan, then drain and blot the food onthe towels. Do not hold the food too long, or its crust willbecome soggy.


Be sure to select adeep pan for frying.

Use a deep-fat frying thermometerfor accuracy.

Best Oils for Deep Frying

Canola

Corn

Peanut

Safflower

Vegetable

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WEEKENDS AT THE CIA

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

Have fun at the cooktop or pastry board with family and friends, orcome solo and meet new people who share your love of cooking andbaking. Gain newfound confidence in the kitchen and take home arepertoire of new recipes. Now that sounds like a great weekend.

It’s the Weekend!

Cinnamon Bun Cookies fromCookies at Home

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

ARTISAN BREADS AT HOME

Mar. 9, Mar. 23, Apr. 6, Apr. 20, Apr. 27, May 11, June 1, or June 22; 9:30 a.m.–2:30 p.m., $250

Feb. 16 or May 18, 9:30 a.m.–2:30 p.m., $250

Making artisan bread at home is now within your reach. With theright tools, techniques, and ingredients, you’ll find it’s much easierthan you might think. In this hands-on class, we’ll uncover themysteries of artisan bread baking and show you how to prepare aperfect loaf in your kitchen. We’ll discuss flours and yeast prod-ucts, preferred equipment, and professional techniques, includingproper mixing methods, gluten development, and the 12 steps ofbread making. You will then get the chance to get down to busi-ness, preparing and sampling a variety of delicious breads.

As a participant in this class, you will receive a CIA logo apronand a copy of a CIA cookbook to take back to your own kitchen.

BAKING AT HOME—THE DESSERTS

Mar. 23, Apr. 20, Apr. 27 (Parent/Teen), or June 1; 9:30 a.m.–2:30 p.m., $250

Apr. 6, 9:30 a.m.–2:30 p.m., $250

Impress your family and friends with the delectable desserts fea-tured in Baking at Home. During this class, you’ll learn fundamen-tal techniques and simple recipes for preparing a selection ofirresistible favorites. Through chef demonstrations, informativelectures, and kitchen production, you’ll discover how easy it canbe to create impressive, professional-quality desserts in your ownkitchen. Improve your baking skills today and astonish your lovedones tomorrow!

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

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BAKING FOR BRUNCH

Apr. 20, 9:30 a.m.–2:30 p.m., $250

Freshly baked breads, muffins, scones, and pastries make a trulyremarkable addition to brunch. In this class, you’ll learn tech-niques, tips, and tricks to make the first meal of the day the mostmemorable one. Following detailed chef demonstrations, we’llprepare an assortment of sweet and savory breads and pastriesperfect for your weekend gatherings. You’ll even see how quickand simple it is to produce fresh and delicious baked goods usingconvenience items such as store-bought puff pastry.

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

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Parent and Teen Day—Apr. 27Spend time together with your teen in our

kitchens and bakeshops, nurturing a budding

interest in culinary arts or just plain having

fun. All of the April 27 Taste of CIA Cookbook

classes at our Hyde Park, NY campus are

devoted to parents and teens, so you’ll be in

great company. Reserve your spots now—

these classes are sure to fill up fast! Teens

participating in these classes must be at least

12 years old. Cost is $500 for one parent and

one teen ($250 per person).


“I had a wonderful experience; the class wasso much fun and so informative. I enjoyedthe way we all cooked different recipes and

were able to taste so many different dishes. Ican’t wait to choose another class to try!”

—Debbie Kirk, Spring Branch, TX

BEHIND THE MEAT COUNTER

Mar. 9, Apr. 6, or June 1; 9:30 a.m.–2:30 p.m., $325*

Whether shopping at the farmers’ market or the discount whole-sale store, purchasing large cuts of meat and portioning them athome can really save you money. Get a comprehensive lesson inmeat butchery in this hands-on course. You will learn a variety ofmeat-cutting skills, including frenching a rack of lamb, dividing apork loin into chops and roasts, cutting individual sirloin steaks,preparing fresh ground beef, and fabricating chicken into smallerportions. You’ll also cover proper knife handling, knot tying, handsaw skills, storage and food safety tips, and how to assess meatsfor quality. Knives and tools will be provided in class.


Please note that all meats will be available for you to take home.Portions will be vacuum packaged using the CIA’s industry-stylevacuum system. Ice packs will be provided for travel. Pleasebring a medium-size cooler for transport. A cooler is required.

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

BISTROS AND BRASSERIES

Mar. 9, Apr. 6, or June 22; 9:30 a.m.–2:30 p.m., $250

Feb. 16 or June 22, 9:30 a.m.–2:30 p.m., $250

May 4 or Aug. 10, 9:30 a.m.–2:30 p.m., $250

Bistro and brasserie cuisine is essentially casual food; seasonaland regional favorites that have evolved over many generationswith necessity as their driving force. These dishes are not onlyabout sustenance but also comfort. In this course, you’ll preparedelicious bistro classics such as hearty stews, rustic tarts, and simple-yet-elegant desserts. You’ll also enjoy step-by-step chefdemonstrations of cooking techniques and recipes from the pagesof 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

May 11 or June 22, 9:30 a.m.–2:30 p.m., $250

Breakfasts and brunches can be as simple or elaborate as yourtime and appetite dictate. All you need are fresh ingredients, afew culinary techniques, and some hungry guests. In this class,you’ll learn the ins and outs of breakfast breads and egg cookeryand be introduced to a wide range of easy recipes from the CIABreakfasts & Brunches cookbook. You’ll also find out how to pre-pare everything from classic favorites such as buttermilk pancakesto sumptuous brunch fare like eggs Benedict.

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

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WEEKENDS AT THE CIA (cont.)

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THE NEW FOOD ENTREPRENEUR—START AND RUN ASMALL FOOD BUSINESS

Apr. 6, 9:30 a.m.–3:30 p.m., $250

Do you have a passion for food? Would you like to earn moneydoing what you love? With minimal start-up money, anyone canturn his or her dream into a part- or full-time business. Whetheryou have always envisioned yourself with a small food business,would like a second source of income, want to stay at home andbe your own boss, or seek to own a small business that fits yourlifestyle, this class will guide you step-by-step through the entireprocess from your initial business plan through delivery of prod-ucts to your customers. You will learn how to implement marketresearch; price, label, and package products; find wholesale andretail customers; and set up a simple bookkeeping system. Mostimportant, you’ll learn how to begin the process of obtaining thenecessary legal permits. And you’ll leave class with a businessplan, a checklist for moving ahead, and a resource list for furtherexploration.

As a participant in this class, you will enjoy lunch and receive acopy 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, alongwith any product you may want us to evaluate.

HOME BAKING SKILLS FOR PROFIT OR PLEASURE

Apr. 20, 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 acomprehensive discussion of commercial baking techniques. Injust a few hours, you will find out how to turn your kitchen into awell-run production area, utilizing shortcuts and tricks for recipeand product development, quantity production (including scalingup recipes and using the assembly line method), shelf-life testing,packaging, storage, food safety, and more. You’ll learn everythingyou didn’t know to ask about equipment and appliances, and howoven heat affects baked goods. And you will discover the art ofmaximizing baked goods for visual and sales appeal and discusshow to adapt traditional recipes for healthier baking with wholegrains. Whether you’re baking for profit or simply want to learntips and tricks from a professional, this class is for you.

ABOUT THE INSTRUCTOR: Mimi Shotland Fix, author of Start & Run a Home-Based Food Busi-ness and Home Baking for Profit, began a licensed home kitchenbusiness in 1979. She has since owned and operated several suc-cessful retail bakeries, worked as head baker and pastry chef formultiple restaurants, was featured in Cooking Light magazine,developed products for corporate food companies, and testedovens for a major appliance company. Later, she returned toschool for an MA in writing and food studies. Ms. Fix owns aculinary consulting firm and teaches business and hands-on bak-ing classes in several local colleges. Her website, BakingFix.com,provides continued support for small food businesses.

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CAKE DECORATING


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 assemblingthe cake to adding the finishing touches. You’ll start with simplestep-by-step lessons in cutting, filling, and icing, and finish bymaking your very own cake creation. Along the way, you’ll learnhow to prepare icing, use food coloring, and make basic leaves,flowers, and borders. By the end of class, you will have coveredeverything you need to know to create unique cakes for all yourspecial occasions.

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

CHINESE CUISINE

Feb. 23, 9:30 a.m.–2:30 p.m., $250

Ethnically and culturally diverse, the people of China possess alove of food found only in a very few places. Chinese cuisine fea-tures unique foods and techniques, and this class will help yougain an understanding of its traditional—and sometimes unfamil-iar—ingredients. You will explore the fundamental principles ofChinese cooking by discussing, preparing, and tasting a variety oficonic 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 shreddedpancake. At the end of the class, you will enjoy a fantastic mealand discuss options and alternative preparations.

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

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CHOCOLATES AND CONFECTIONS AT HOME


Jan. 12, Mar. 2, or June 22; 9:30 a.m.–2:30 p.m., $250

Ah, chocolate! Everyone loves it, and some even claim to beaddicted to it. And who can blame them? In this hands-on classdesigned especially for chocoholics, you’ll learn how to prepareimpressive and incredibly delicious chocolates at home. Whetheryour weakness is white, milk, or dark chocolate, you will prepare aselection of confections using the finest ingredients. You’ll alsodiscuss equipment information, packaging and storage practices,and important tips for chocolate-making success. At the end ofclass, you’ll sample your handmade creations and take home therest to share with family and friends.

As a participant in this class, you will receive a CIA logo apronand a copy of a CIA cookbook to take back to your own kitchen.

CIA FAVORITES

Mar. 9, Mar. 23, Apr. 6, Apr. 20, Apr. 27 (Parent/Teen), May 11,June 1, or June 22; 9:30 a.m.–2:30 p.m., $250

Jan. 12, Mar. 2, or May 18; 9:30 a.m.–2:30 p.m., $250

Mar. 2, June 8, or Aug. 24; 9:30 a.m.–2:30 p.m., $250

Sample some of the CIA’s all-time favorite recipes in this class,which features dishes straight from the pages of The Culinary Insti-tute of America Cookbook. From savory starters to hearty entrées,you’ll explore it all. Through chef demonstrations and kitchenproduction, you’ll learn a variety of cooking skills and helpful tipsand discuss basic cooking methods, ingredient selection, and plat-ing techniques. Prepare to take a deeper look into the fundamen-tals of cooking as you taste some of our most popular creations.

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

CLASSIC AND CONTEMPORARY SAUCES

Mar. 9, Apr. 20, or June 1; 9:30 a.m.–2:30 p.m., $250

Feb. 16, 9:30 a.m.–2:30 p.m., $250

Sauces are among the first true test of a cook’s skill. The ability toproduce a perfectly balanced vinaigrette, a creamy and subtly fla-vored mayonnaise sauce, and a silky, full-bodied pan gravy is askill that can be learned and honed throughout years of experi-ence. In this class, you will learn the basic characteristics andtechniques for preparing a range of classic and contemporarysauces such as emulsions, coulis, and more. You’ll also discoverthe ideal foods to pair with these sauces, along with presentationtechniques.


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“I absolutely loved CIA Favorites! I felt like Iwas on one of the new food shows.

My favorite part was the homemade mozzarella, which I never would have

thought I could make.” —Kym Duncan, Winnipeg, Canada

COOKIES AT HOME


From sweet and buttery palmiers to crisp brandy snaps andcreamy cheesecake-swirled brownies, cookies are a universalfavorite. In this hands-on class, you’ll learn everything you need tomake delicious, home-baked cookies for every occasion. You willdiscover basic cookie-making techniques, along with helpful tipson equipment and ingredients. Then it’s time to get busy prepar-ing a variety of goodies, including macaroons (French, coconut,and amaretti) and other regional specialties such as rugelach, flo-rentines, and biscotti. You’ll also learn the art of decorating withroyal icing. No matter what kind of cookies you favor, this classwill help you take them to new and delicious heights.


COOKING AT HOME

Apr. 27 (Parent/Teen), 9:30 a.m.–2:30 p.m., $250

June 8, 9:30 a.m.–2:30 p.m., $250

June 29, 9:30 a.m.–2:30 p.m., $250

In search of delicious recipes that offer everyday ease in thekitchen? If you’re new to cooking or interested in building yourculinary skills, this is the class for you. From menu planning toingredient selection to kitchen organization, you’ll learn all thefundamental techniques needed to breeze through meal prepara-tion with speed and confidence. You’ll also enjoy chef demonstra-tions that guide you through a variety of cooking methods as youcreate simple, everyday meals.

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

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CREATIVE CUPCAKES(FORMERLY SIMPLY CUPCAKES)


What’s playfully sweet and utterly delightful? Cupcakes! It’s nowonder these little charmers are all the rage—they’re just abouteveryone’s favorite treat and they make any occasion a little morespecial. In this beginner’s class, you will use simple recipes tomake irresistible creations for sharing with family and friends.You’ll get practical advice about ingredients and equipment, tipsfor baking and cupcake making, and insights on a variety of easyand imaginative decorating techniques. Our easy, go-to recipesfor batters, fillings, and icings are sure to support continued inspi-ration in your home kitchen.


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DID YOU KNOW…?Gently blending—rather than“creaming”—your ingredients yieldsa soft and chewy cookie? Givethis mixing technique a try with our classic chocolate chip cookierecipe, located on the insert.

NEW! THE DIABETES-FRIENDLY KITCHEN

Mar. 23 or June 22, 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 youand what’s just plain good. In this class, you will get cooking tipsand recipes that will improve your blood glucose control andreduce your risk for heart disease while still honoring your love offood. You will also learn how to set up a diabetes-friendly kitchenand make delicious and satisfying meals that meet the standardsof both the American Diabetes Association and the chefs at TheCulinary Institute of America!


EVERYDAY GRILLING(FORMERLY GRILLING)

Mar. 23, Apr. 6, Apr. 20, May 11, June 1, or June 22; 9:30 a.m.–2:30 p.m., $250

Jan. 26 or June 22, 9:30 a.m.–2:30 p.m., $250

Grilling isn’t just for steaks and burgers—this popular cookingtechnique can be used to produce a variety of foods with exoticflavors. Focusing on the lessons and recipes from the CIA Grillingcookbook, you’ll learn the tips and tricks for preparing nearly anyfood on the grill. From zesty appetizers to mouth-wateringentrées, there’s no limit to what you can prepare over the flame.Join us for this introductory class and we’ll satisfy your passion foroutdoor grilling and culinary adventure.

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

THE FLAVORS OF ASIA

Mar. 23 or May 11, 9:30 a.m.–2:30 p.m., $250

Mar. 2 or June 8; 9:30 a.m.–2:30 p.m., $250

Apr. 6 or Aug. 17, 9:30 a.m.–2:30 p.m., $250

Discover the treasures of the Asian kitchen. The styles, culinarytraditions, and flavors that encompass Asian cuisine are as vast asthe continent itself. In this one-day exploration of the intricaciesof Asian cookery, you’ll learn about the cuisines of Vietnam, Thai-land, China, Japan, Korea, and India. You’ll discover intriguingnew ingredients and techniques unique to the Eastern world, andalso learn how to incorporate everyday food items into yourAsian-inspired dishes. Then, using the cooking methods, ingredi-ents, and flavor profiles discussed in class, you’ll prepare a varietyof authentic Asian dishes.


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GLUTEN-FREE BAKING

Mar. 9 or Apr. 20, 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 gotgood news. Thanks to the CIA, you can enjoy delicious favoritessuch as yeast-raised breads and pastries, cookies, brownies, cakes,pies, quiche, and pizza. In this hands-on course, you’ll discoverhow to create sweet and savory recipes straight from the pages ofGluten-Free Baking. You will discuss and use unique gluten-freeflour blends, learn tips for working with and storing gluten-freebaked goods, and practice comprehensive, easy-to-master bakingtechniques.

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

Please note that this class is not taught in a gluten-free facility. Inaddition, the emphasis of this class is gluten-free baking; otherdietary needs will not be addressed.

GLUTEN-FREE COOKING

Mar. 23 or May 11, 9:30 a.m.–2:30 p.m., $250

Pizza, pasta, stew, and pot pie! This may sound like a litany offoods you have to avoid on a gluten-free diet, but it’s really just asmall sample of the terrific savory gluten-free recipes you’ll enjoyin this hands-on class. Just imagine having the freedom to makeyour own custom pizza; a soft, chewy pretzel; or a stick-to-your-ribs quiche with a creamy filling and a flaky crust. We’ll show youhow to make nearly any meal gluten-free. You’ll learn about whatingredients you can and can’t use in gluten-free cooking, how tospot the hidden gluten in food, and where to shop for gluten-freeproducts. You can also look forward to gluten-free versions of dumplings and flour-based sauces such as béchamel andbrown sauce.


Please note that this class is not taught in a gluten-free facility. Inaddition, the emphasis of this class is gluten-free cooking; otherdietary needs will not be addressed.

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GOURMET MEALS IN MINUTES

Mar. 9, Mar. 23, Apr. 6, Apr. 20, Apr. 27 (Parent/Teen), May 11,June 1, or June 22; 9:30 a.m.–2:30 p.m., $250

Apr. 27 or Aug. 10, 9:30 a.m.–2:30 p.m., $250

Jan. 19 or Apr. 13, 9:30 a.m.–2:30 p.m., $250

With today’s hectic pace, there doesn’t seem to be enough time toprepare creative and flavorful meals. But it is possible. Inspiredby the CIA Gourmet Meals in Minutes cookbook, this course focuseson culinary foundation techniques that will help enhance yourkitchen knowledge, hone your skills, and increase your speed andefficiency. You’ll learn to prepare a variety of foolproof recipesthat save precious minutes at mealtime without sacrificing flavor.Forget takeout—get ready to cook at home!


HEALTHY COOKING AT HOME

Mar. 23, Apr. 20, Apr. 27 (Parent/Teen), May 11, or June 22; 9:30 a.m.–2:30 p.m., $250

June 17, 9:30 a.m.–2:30 p.m., $250

Mar. 16, 9:30 a.m.–2:30 p.m., $250

Who says food can’t be nutritious and delicious? This class willshow you how to create mouthwatering dishes with sophisticatedappeal sure to satisfy health-conscious folks and skeptics alike.You will learn about current health and wellness issues as well asingredients and cooking techniques you can use to build a health-ier you. After reviewing the menu of our flavorful seasonalrecipes, you’ll be eager to head right into the CIA kitchen to pre-pare them. Healthy cooking never tasted so good!


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HORS D’OEUVRE AT HOME

Mar. 23 or June 1, 9:30 a.m.–2:30 p.m., $250

Served formally or casually, hors d’oeuvre are always a crowdfavorite. Join us as we create a broad range of stylish small bites,from informal starters to elegant appetizers. Through chef demon-strations and hands-on activities, you will learn the techniquesand recipes for preparing a selection of bite-sized treats. Whetheryou’re hosting a party for two or 20, you will have the confidenceand culinary know-how you need to cater your own gathering andimpress your guests.

As a participant in this class, you will receive a CIA logo apronand a copy of the CIA Hors d’Oeuvre at Home cookbook to keep.

AN INDIAN FEAST

Mar. 9 or June 1, 9:30–2:30 a.m., $250

Explore the mystique and lore of one of the most colorful andexciting culinary regions of Asia. As a nation of 28 states, Indiacontains a dramatic range of cuisines showcasing seasonal ingredi-ents and unique cooking techniques. During this rich and inform-ative culinary expedition, the distinct preferences of India’s mostinfluential states will be unveiled as you prepare authentic dishesfrom Kerala, Gujarat, Goa, West Bengal, Tamil, and Punjab. Fea-tured dishes include lamb with vinegar and garlic, cashew nutswith 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 apronand a CIA cookbook to take home.

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ITALIAN COOKING AT HOME

Mar. 9, Mar. 23, Apr. 20, Apr. 27 (Parent/Teen), May 11, June 1, orJune 22; 9:30 a.m.–2:30 p.m., $250

Apr. 6 or Aug. 10, 9:30 a.m.–2:30 p.m., $250

Feb. 9 or June 1, 9:30 a.m.–2:30 p.m., $250

Pasta may be Italy’s most popular contribution to world food, butItalian cuisine is far more diverse than just pastas and sauces. Ital-ian Cooking at Home explores the amazing variety of foods andflavors across every region of Italy, from little snacks and tidbits(spuntini) to the glories of a true Italian brodo (soup broth) tofresh pastas and crespelle (sfoglie). We’ll explore traditionalfavorites like creamy risotto, and also sample a selection of lesser-known—but equally delicious—dishes. You’ll learn about authenticItalian ingredients and practice cooking techniques so that youcan prepare wonderful Italian meals at home with ease.

As a participant in this class, you will receive a CIA logo apronand a CIA cookbook to keep.

ONE DISH MEALS

Jan. 12, 9:30 a.m.–2:30 p.m., $250

Mar. 9, 9:30 a.m.–2:30 p.m., $250

What could be more simple and convenient than preparing a onedish meal? Whether it’s a fresh, crispy salad on a hot summer dayor a hearty baked casserole served in the middle of winter, onedish meals fit the bill. In this hands-on class, you will discovereasy-to-master cooking techniques and flavorful recipes for anexciting assortment of delicious, everyday selections. From slow-cooked braises to simple pasta dishes that can be assembled inminutes, you’re sure to enjoy the globally inspired cuisine featuredin this class.


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SEASONS IN THE WINE COUNTRY

Feb. 2 or Apr. 6, 9:30 a.m.–2:30 p.m., $250

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

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

NEW! SEASONS IN THE WINE COUNTRY—THE DESSERTS

June 8 or Aug. 10; 9:30 a.m.–2:30 p.m., $250

What makes the desserts of California wine country so special?Maybe it’s the fresh, seasonal ingredients and innovative varia-tions on classic dishes. Consider a lemon-glazed pound cakeenhanced with rose water strawberries. Or, a flourless chocolatecake served with dried cherry-cabernet reduction sauce. These arejust two examples of the unique desserts you can make in thisclass 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 ownhome kitchen.

SHARPENING YOUR KNIFE SKILLS

Mar. 9, Apr. 6, May 11, or June 22; 9:30 a.m.–2:30 p.m., $250

Aug. 3, 9:30 a.m.–2:30 p.m., $250

Professional chefs agree…the number one tool in the kitchen is aquality knife. And since knives provide the foundation for goodfood, it’s essential for every cook to understand how to get themost from this indispensable implement. In this all-importantclass, you’ll learn all about knife selection, maintenance, andusage. You’ll also discuss and practice proper knife care, knifehandling and safety, and knife cuts. From creating a dice to pro-ducing a chiffonade, you’ll gain the skills you need to take yourcooking to the next level.


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“I really enjoyed Italian Cooking at Home. I plan on attending more classes and havetold several of my friends about the CIA.

Thank you for providing a great opportunityfor food enthusiasts.”

—Patricia A. Sargent, Corpus Christi, TX

SOUPS FOR ALL SEASONS(FORMERLY SOUPS)

Apr. 6, 9:30 a.m.–2:30 p.m., $250

May 18, 9:30 a.m.–2:30 p.m., $250

What could be more comforting than a bowl of homemade soup?Whether it’s a clear broth, creamy purée, chunky gumbo, or rib-sticking chowder, there’s a soup to suit every season and nearlyevery occasion. Plus, soup preparation provides essential culinarylessons, from flavor development to seasoning. In this class, you’lllearn the fundamental techniques and characteristics of varioussoup categories as you prepare a selection of satisfying bowlsbased on a variety of meats, legumes, and seasonal vegetables.


NEW! SOUTH OF THE BORDER—MEXICAN FAVORITES


Take a culinary tour of Oaxaca, Yucatán, Bajío, and the Gulf ofMexico in this one-day exploration of Mexican cuisine, one of themost dynamic and flavorful in the world. With an easy and funapproach, our chef will introduce you to the authentic cookingtechniques, ingredients, and flavor profiles of Mexico. You’ll learnhow to cook with chiles and other native ingredients while prepar-ing traditional dishes such as enchiladas, pollo pibil, fish Ver-acruzana-style, salsas, guacamole, handmade tortillas, and otherMexican comfort foods.


SPAIN AND THE WORLD TABLE

Mar. 23, Apr. 6, Apr. 20, Apr. 27 (Parent/Teen), May 11, or June 1; 9:30 a.m.–2:30 p.m., $250

Feb. 2, Apr. 27, or May 18; 9:30 a.m.–2:30 p.m., $250

Jan. 12 or June 15, 9:30 a.m.–2:30 p.m., $250

Experience one of Spain’s greatest culinary inventions—tapas!These incredibly satisfying small bites have become popularthroughout the world, and now you can discover for yourself whythey’re all the rage. In this hands-on course, you’ll explore theexcitement, passion, and innovation of Spanish cooking and gainthe culinary know-how and appetizing recipes to make tapas anytime 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 anda copy of a CIA cookbook to take home.

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UNDER THE SEA

Mar. 23, Apr. 20, or May 11; 9:30 a.m.–2:30 p.m., $325*

Versatile, flavorful, healthy, and fast-cooking, seafood is the per-fect centerpiece of any meal. It’s also deceptively simple to pre-pare, making it an ideal ingredient for cooks at all levels ofexperience. In this hands-on class, you will learn invaluable tipsabout selecting seafood and preparing delicious dishes at home.You’ll explore topics such as freshness indicators, handling andstorage, fabrication techniques, appropriate cooking methods, sus-tainability, and nutrition. And you’ll use this information to pre-pare a variety of “local” shellfish and finfish.


Please note that all fish and seafood items fabricated in class willbe available for you to take home. Portions will be vacuum pack-aged using the CIA’s industry-style vacuum system. Ice packs willbe provided for travel. Please bring a medium-size cooler fortransport. A cooler is required.

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

VEGETARIAN CUISINE


Feb. 2 or May 11, 9:30 a.m.–2:30 p.m., $250

In this class, produce rules! Through discussions, product identifi-cation, tasting, and hands-on production, you will learn to preparea range of dishes where vegetables are at the center of the plate.You’ll create delicious classical and contemporary vegetarianpreparations that ensure a healthier meal—without sacrificing fla-vor. And you will also discover a variety of lesser-known vegeta-bles. The highlight of the class is a collaborative meal you willprepare with fellow students.

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

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DID YOUKNOW…?White asparagus is more costlythan green due to the labor-intensive method of farming? To prevent photosynthesis and the resulting green colorfrom occurring, it must be kept covered in dirtas it grows. Learn more on page 18.


CIA SAMPLINGS

Experience Our All-New Format!In these new, interactive demonstration-style classes, your CIAchef-instructor will focus on a specific culinary subject and showyou different applications by producing several dishes. You’lllearn new techniques as you watch tasty dishes come togetherright before your eyes—and you may even be invited to jump in tohelp! And at the conclusion of class, you’ll enjoy a tasting of thedelectable dishes prepared.

NEW! EGGS-TRAORDINARY COOKING

Mar. 23, 10:30 a.m.–12:30 p.m., $95

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

NEW! GREAT GRAINS

May 4 or May 25, 10:30 a.m.–12:30 p.m., $95

You’ve probably heard how beneficial it is to fill your diet withwhole grains, but how do you go about preparing them? Our chefwill demonstrate how you can creatively use a few of the morethan 8,000 different species of grains in your everyday life. Withso many grains to choose from, you’ll never run out of excitingnew ways to round out your plate with goodness.

NEW! GRILLING SECRETS

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

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

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CANEW! SPICE IT UP!

June 15 or June 29, 10:30 a.m.–12:30 p.m., $95

There are so many different spices out there, from so many differ-ent countries, that it can sometimes feel a bit overwhelming. Notto worry; this class will introduce you to the wonderful world offlavor that lies right at your fingertips! In just a few hours withour chef, you’ll discover fun and creative ways to use spices toadd zest and interest to any dish.

NEW! TOTALLY HERBALICIOUS

Apr. 13, 10:30 a.m.–12:30 p.m., $95

If you’ve been thinking of growing your own herbs, or have everwondered when to use dried herbs versus fresh, this is the classfor you! Herbs are a wonderful way to add new dimensions of fla-vor to your cooking and baking. And they’re invaluable if youwant to reduce the salt or fat in your favorite recipes without sac-rificing flavor. Let our chef show you how to make the most ofthese fragrant, tasty culinary plants.

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THE LAST OF THE HANDS-ON SAMPLINGS…We’re finishing up the former demonstration-with-hands-on-cooking format of CIA Samplings with these three offerings:• Hot Latin Cooking (January 19)• Glorious Foods of Greece (February 9 or February 23)

View the courses at www.ciachef.edu/enthusiasts and register today!

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WINE AND BEVERAGE EXPLORATIONS

A rich Pinot Noir…an easy-drinking craftbeer…whatever you choose, beverages can take ameal from everyday to something truly special. But because the world of wines and beverages isso diverse, questions abound. Red or white? California or New Zealand? Beers can really bepaired with food? Gaining an understanding ofthe basics and the nuances—yes, glassware doesmake a difference—can elevate your enjoyment of the dining experience.

That’s what the experts at the CIA are here for. In a week or just a few hours at our Napa Valley or Hudson Valley campus, we’ll introduce you towines and beverages from around the world and give you the foundation of knowledge tochoose the right ones for any occasion.

Decisions, Decisions…


NEW! FOOD AND BEER PAIRING

June 22, 3–5:30 p.m., $125

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

FOOD AND WINE PAIRING 101

Apr. 6, 3–5:30 p.m., $125

Join us as we explore the fundamentals of marrying wine withfood. Whether the goal is to complement or contrast flavors, youwill learn how to select the best wine for a meal. The day beginswith a lecture on food and wine pairing basics and concludeswith a wine and cheese tasting where you can practice the princi-ples learned in class.

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

NEW! AN INTRODUCTION TO BEER

May 11, 3–5:30 p.m., $125

With more than 1,900 breweries in the United States, the beerworld is more complex than ever before. Ale, lager, Porter, lam-bic, and black IPA are some of the styles of beer that people areenjoying. In this class, you will explore how beer is made, discussthe different styles of beer, and learn about craft brewers andimported beer. You’ll also enjoy a guided sensory evaluation ofbeers from around the world, along with some light snacks.

AN INTRODUCTION TO WINE

Mar. 9 or Apr. 20, 3–5:30 p.m., $125

The complex world of wine can be intimidating—even overwhelm-ing—but after completing this course, you will feel much moreknowledgeable about and comfortable with this fascinating sub-ject. Through discussions and guided tastings, you will explorewine topics ranging from the grape varietals of the world to thetype of vessel used to ferment wine.

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

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A JOURNEY INTO SENSORY AWARENESS—FOOD ANDWINE PAIRING

Jan. 27, Feb. 24, Mar. 24, Apr. 28, May 19, June 23, July 28, orAug. 18; 1:30–4 p.m., $95

Finding the best food and wine combinations seems like a myste-rious process that intimidates many of us. In this class, award-win-ning chef/educator John Ash (see page 31) will start you off withthe basics of food and wine pairing and talk about personal taste.You’ll then discuss some simple and effective formats for how tobring food and wine together harmoniously. Chef Ash likes to saythat “It’s not rocket science,” and, in fact, having a simple frame-work to use to evaluate flavor makes it pretty easy. This is aninteractive class for beginners as well as worldly wine aficionadosin which you’ll taste food and wine and discover the dynamics oftheir interaction.

TASTING WINE LIKE A PRO—GETTING STARTED

Jan. 5, Feb. 2, Mar. 2, Mar. 30, Apr. 27, May 11, June 1, June 15,June 29, Aug. 3, Aug. 17, or Aug. 31; 10 a.m.–12:30 p.m., $95

How do wine professionals approach a glass of wine? Winemak-ers, restaurant sommeliers, merchants, critics, judges, and otherprofessionals all use common techniques when tasting wine.Learn firsthand how you can do the same! During this class, you’lllearn proper tasting techniques, important wine attributes to note,and fundamental aromas and tastes that determine quality inwine. You’ll be tasting like a pro in no time flat!

TASTING WINE LIKE A PRO—THE CLASSIC GRAPES

Jan. 19, Apr. 13, June 22, or Aug. 10; 10 a.m.–12:30 p.m., $95

It’s estimated that there are more than 5,000 different wine grapevarieties growing around the world, but only about a dozen haverisen to a status of being considered great. During this class, you’llexplore the basic profile of some of the world’s finest grapes.You’ll taste and understand the terms and vocabulary commonlyused to describe these varieties loved around the world. Somegrapes make better wine than others…come discover why!

TASTING WINE LIKE A PRO—GRAPE DISCOVERIES(FORMERLY NEW KIDS ON THE BLOCK)

Mar. 9 or June 8, 10 a.m.–12:30 p.m., $95

Many great wines around the world have only been known to thelocals who grow the fruit and make the wines. But times arechanging! Quality winemaking is at an all-time high, and thereare dozens upon dozens of grape varieties that are capturing theimagination of winemakers, sommeliers, importers, and con-sumers alike. Join us to taste and discover some of our favoriteand trendsetting “new kids on the block.”

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

WINE LOVERS BOOT CAMP—TASTE LIKE A PRO

Jan. 10–11, Feb. 14–15, or June 20–21; 9 a.m.–4 p.m.,* $895

Brawny or delicate? Buttery or spicy? Grassy or oaky? If you’vealways been a little mystified by how professionals describe andcompare wines, you’re not alone. This class is all about showingyou how to put wine into words, by applying the same systematicprocess for tasting, evaluating, and remembering wines that thepros use.

You will learn everything from tasting techniques to the qualitycharacteristics of wine, whether it’s one of the world’s classic grapevarieties or “the next big thing.” Engaging all of your senses, you’lltaste and experience the personalities and profiles of the world’sclassic white and red grape varieties and learn how to describethe wines made from them.

Along the way, you’ll discover how the choices made by winemak-ers—such as the fermentation method and the way the oak barrelsare used—impact a wine’s flavor. You’ll come away from this BootCamp with the tools you need to purchase, taste, and enjoy wineas you never have before.

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

Please note: This class is open to students 21 years and older.Please see page 49 for dress code.

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TASTING WINE LIKE A PRO—THE WINEMAKER’S MAGIC

Feb. 16, May 25, July 6, or Aug. 24; 10 a.m.–12:30 p.m., $95

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

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

Jan. 14–18 or May 20–24, 9 a.m.–4 p.m.,* $2,195

Get ready for five fun-filled days that will take your wine knowl-edge to new heights and kick-start your exploration of the fascinat-ing world of grape varieties, terroir, winemakers, and, above all,flavor.

In the company of fellow wine aficionados and with the expertguidance of the CIA’s wine faculty, you will elevate your enjoy-ment of wine as a regular part of your lifestyle. You will get toknow the personalities of the wines made from the world’s majorwhite and red wine grapes. You’ll also walk in the vineyards andvisit a winery to understand the impact of “place” on a wine anddiscover how winemakers influence a wine’s style, flavor, andprice. And through guided professional-style tastings, you willlearn how to evaluate a wine and explore the basic principles ofsuccessful wine and food pairing.

To wrap up your adventure, you and your fellow Boot Camperswill even prepare a delicious meal and pair each course withwines to enjoy together and celebrate your newfound knowledgeand achievement.


Please note: This class is open to students 21 years and older.Please see page 49 for dress code.

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“I thoroughly enjoyed Tasting Wine Like aPro. The instructor was able to make

something complicated like wine easy tounderstand. He definitely helped me learn

how to taste all different wines and sound likeI know what I’m talking about.

It was well worth it!”—Meredith Bledsoe, Seattle, WA

CAREER DISCOVERY—THE PROFESSIONAL WORLD OF WINE

Feb. 11–14 or May 6–9, 9 a.m.–3:30 p.m., $895

If you love wine and have always wanted to be in the wine busi-ness, this exciting, information-packed course is for you. You’llexperience sensational in-depth wine tastings with our renownedwine instructors and talented Napa Valley winemakers, and getthe inside scoop about what goes on in the wine business. You’llbuild your wine knowledge and explore many aspects of this fascinating field.

And you will:• Taste and evaluate wines as professionals do. • Explore a Napa Valley vineyard and learn how viticultural

techniques shape a wine’s flavor. • Tour a working Napa Valley winery to taste and discuss current

winemaking techniques. • Analyze the philosophies behind successful wine and food pair-

ing, and participate in tastings to illustrate such pairings. • Visit a wine retail merchant and discover how the business of

wine works, including wholesale and retail price structuring,basic media and promotional concepts, and wine’s path fromthe vineyard to the table.

• Understand proper wine service and etiquette.

Please note: This class is open to students 21 years and older.Please see sidebar below for dress code.

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Dress Code for Wine LoversBoot Camps and Career DiscoveryThe dress code for these courses is businesscasual. Blue jeans, shorts, tank tops, andopen-toed sandals are not permitted. Whenvisiting vineyards and wineries, sturdy, flat-soled shoes are required. Please refrain fromwearing strong fragrances or cologne, asthey will interfere with your learning experi-ence as well as that of your fellow students.Additional items such as sunscreen, sun-glasses, and hats are suggested during thesummer months as well as warm jacketsduring winter months.

WINE LOVERS BOOT CAMP—WINE AND DINE

Feb. 6–8, 9 a.m.–4 p.m.,* $1,325

Is wine and food pairing an art or a science? It’s both! While suc-cessful pairings are in part a matter of personal taste and experi-ence (the art), there are also principles, techniques, andphysiological realities behind them (the science).

Wine and food are meant for each other, and in this interactivecourse, you’ll discover why some marriages are magical and oth-ers…not so much. You will learn how to identify, evaluate, andmake the most of the unique flavors, textures, and aromas of avariety of wines and foods. And you’ll hear how variables such ascooking methods, flavor profiles (for example, which wines gobest with Mexican/Thai/Mediterranean food?), and tastes likesaltiness, sweetness, and bitterness affect the success of a pairing.

Most important, you’ll return home with the skills and confidenceyou need to create satisfying—and oftentimes surprising—matches,whether for dinner, your next party, a picnic, or just your ownpure enjoyment.


Please note: This class is open to students 21 years and older.Please see below for dress code.

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“We enjoyed Wine Lovers Boot Camptremendously. The class was well-organized

and informative, the instructors were veryknowledgeable, and other members of the

class were fun to get to know.”—Mike and Pam Waldron, Dallas, TX

SAN ANTONIO DEMO COURSES

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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 recipeshome to try out yourself.

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

Watch, Taste and Get Inspired

Rissole (Stuffed Crispy “Ravioli” Snacks) from A Tavola!Recipes and Reflections on Traditional Italian Home Cooking

NEW! CLASSIC COMFORT FOODS—SWEETS AND TREATS

Mar. 16, 10 a.m.–noon, $39.95

When it comes to comfort food, you can’t forget all those tastydesserts! From chewy chocolate chip cookies and moist cupcakesto fruit-laden cobblers and buttery baklava, you’re sure to enjoyour assortment of yummy treats from your youth.

NEW! CLASSIC COMFORT FOOD, THE CIA WAY

Feb. 23, 10 a.m.–noon, $39.95

Comfort food has never tasted better! Come explore favoritememory-evoking dishes from your childhood like crispy butter-milk fried chicken, hearty meat loaf, and decadent macaroni andcheese—all with a CIA twist. Of course, you’ll pair our recipeswith classic side dishes like mashed potatoes and gravy.

NEW! FIRST OF THE SUMMER SEASON FINDS

June 1, 10 a.m.–noon, $39.95

You’ve foraged the summer farmers’ market in search of flavorfulingredients; now you want to know what to do with your tastyfinds. Come watch this chef demonstration to learn some simplerecipes and techniques perfect for your ripe summer goodies.Since it’s outdoor cooking season, expect to see grilled items suchas tomatoes, flatbreads, and kebabs.

NEW! SPRING SALADS AND SANDWICHES

May 18, 10 a.m.–noon, $39.95

It may just be the perfect springtime lunch—a salad and sandwich!Our chefs are ready to show you how to make the most ofspring’s bounty of greens in a delicious demonstration of classicand contemporary salads such as frisée with olive oil-poached eggand lardons. You’ll also discover the crowd-pleasing Croque Mon-sieur (a.k.a., grilled ham and cheese sandwich).

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“What a delicious class! The chef’s presentation was entertaining as

well as educational. Beyond the nuts andbolts of efficient meal preparation, his tidbits

of information were most enlightening.”—Sharon Andrews, San Antonio, TX

NEW! SPRING SOUPS AND SIDES

Apr. 27, 10 a.m.–noon, $39.95

Each spring, nature gives us a fresh bounty of ingredients to useto enhance our recipes. In this spring-inspired demonstration,you’ll experience some of the best the season has to offer. Fromroasted asparagus with truffle oil to cream of tomato soup, you’llsample first-of-the-season dishes that create wonderful sides forany meal.

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Creating ComfortingHome-Cooked Meals

Our New Mediterranean Cookbooks Show You How!If you ask any group of Americans to name their favorite comfort foods, you just know pastaand Italian food are going to be on the list. What’s not to love? Here at the CIA, we’re alsohuge fans of the other cuisines hailing from the Mediterranean, and that’s why we’re bringingyou Mediterranean Cooking and Pasta: Classic and Contemporary Pasta, Risotto, Crespelle, andPolenta Recipes. Throughout their pages, you’ll find authentic, flavorful dishes from the regionthat you can prepare in the comfort of your own home kitchen for years to come.


Recipe

Makes 6 servings

6 ounces pancetta or smoked bacon,

cut into lardons (about 1⁄4 inch by

1⁄4 inch by 2 inch pieces)

3 shallots, thinly sliced

2 tablespoons champagne vinegar

1⁄2 cup olive oil

6 large eggs

3 heads frisée, washed and

thoroughly dried

Salt, to taste

Freshly ground black pepper, to taste

1⁄2 cup diced tomato

1 tablespoon finely chopped chives

In a small sauté pan over medium heat, cook the pancetta untilcrispy, about 3 minutes. Transfer the pancetta to paper towelsto drain, and reserve.

Add the shallots to the pan and cook until translucent and ten-der, about 4 minutes. Remove the shallots and reserve.

Add the champagne vinegar to the pan and increase the heatto high. Bring the vinegar to a boil and immediately removethe pan from the heat. Add the shallots back to the pan of hotvinegar.

In another sauté pan, heat the olive oil over medium heat untilhot but not smoking. Break one egg into the oil and constantlyspoon the hot oil over the top of the egg to poach it. Cookeach egg until the white is opaque but the yolk is still soft,about 2 minutes. Reserve the cooking oil and hold the eggs inwarm water while you dress the salad.

Place the frisée in a bowl and toss with the shallot-vinegar mix-ture. Add the lardons and season with salt and pepper.

Divide the salad among six plates, top each with a warm egg,and drizzle with some of the warm cooking oil. Sprinkle somediced tomatoes and chives on top.

Source: The CIA’s Mediterranean Cooking

This is a classic bistro salad that you will love from the first bite.The slightly bitter frisée pairs really well with the smoky, salty bacon,and the crunchy texture of both components is set off by the unctuoussoft yolk of the olive oil-poached egg. The egg can be cooked to yourliking, but the salad is at its best when the yolk is runny.

Frisée Salad withOlive Oil-Poached Eggand Lardons

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Recipe

Makes 6 servings

1 pound dried penne

6 tablespoons extra virgin olive oil

4 small dried red chiles, crushed

3 garlic cloves, minced or thinly

sliced

1 can (28 ounces) whole San Marzano

tomatoes*

Bring a large pot of salted water to a boil over high heat. Addthe penne and stir to submerge and separate the pasta. Cookuncovered until just tender (al dente), 8 to 9 minutes (check thecooking time for your pasta).

While the pasta is cooking, heat the oil in a 4-quart Dutch ovenover medium heat. Add the dried chiles and garlic and stir tocoat them with oil. Sauté over low heat, stirring often, until thegarlic is just starting to turn color, about 3 minutes. Add thetomatoes with their juices and simmer the sauce, uncovered,until it is very flavorful and the tomatoes are “sweet,” about 25to 30 minutes. Use a wooden spoon or a potato masher tobreak up the tomatoes while the sauce simmers.

Drain the pasta in a colander. Shake well to remove any waterclinging to the pasta. Add the drained pasta to the sauce andtoss them together until the pasta is evenly coated.

Serve at once on warmed pasta plates.

*Chef’s note: If San Marzano tomatoes are not available, youcan substitute with any whole tomatoes.

Source: The CIA’s Pasta: Classic and Contemporary Pasta, Risotto,Crespelle, and Polenta Recipes

This pasta sauce is meant to be quite spicy, so feel free to adjust thequantity of chiles to suit your taste.

Penne withSpicy Garlic-

Tomato Sauce


Recipe

Makes approximately 120 1-inch pieces

1⁄4 cup pistachios, toasted and chopped

1⁄4 cup hazelnuts, toasted and chopped

1⁄4 cup sun-dried cherries, cut into

rough dice

1⁄4 cup sun-dried pears, cut into

rough dice

1⁄4 cup dried apricots, cut into

rough diced

12 sheets phyllo dough

1 cup clarified unsalted butter*

1 cup agave nectar

1⁄4 cup rose water

Preheat the oven to 325 degrees F.

In a bowl, mix together the pistachios, hazelnuts, cherries,pears, and apricots.

Lay a sheet of phyllo on your countertop and brush it with clar-ified butter. Place another layer of phyllo on top and brush itwith clarified butter. Place the phyllo in the bottom of a half-sheet pan (13" x 18"). Sprinkle with a light layer of the nut andfruit mixture and then drizzle with about 1⁄4 cup of the agavenectar.

Repeat this layering until all of the ingredients are used and thephyllo is the finishing layer. Press down on the baklava using asheet of plastic wrap so that it doesn’t stick to your hands, andthen refrigerate for 30 minutes.

Using a sharp knife, lightly score the phyllo into square- or dia-mond-shaped pieces approximately 1 inch across so that whenit is baked it will be easier to cut. Combine the remaining 3⁄4cup agave nectar and the rose water and drizzle the baklavawith 1⁄2 cup of the mixture. Bake in the oven until golden andcrisp, about 20 minutes. Cool, cut, and serve. If desired, drizzleadditional syrup on top.

*Chef’s note: Although it is extra work to make clarified but-ter, it is important to use clarified butter in this recipe so thatthe dough doesn’t get soggy from the milk solids. Melt 11⁄4 cupsunsalted butter over medium heat and allow the butter to cometo a gentle simmer. Soon the milk solids will start to float tothe top of the butter. Scoop off as much of the milk solids aspossible so that you are just left with the butterfat. Allow thebutter to cool to room temperature before using.

Source: The CIA’s Mediterranean Cooking

Popular in Greece and Turkey, this sweet and crispy dessert is tradi-tionally made with buttery phyllo dough, nuts, spices, and honey. Thisdelicious adaptation uses agave nectar instead of honey to cut down onthe sweetness, and gets an extra boost of flavor from dried cherries,apricots, pears, hazelnuts, and pistachios. To keep the phyllo doughfrom drying out while you prepare the baklava, spread a sheet of plas-tic wrap on the countertop and place the phyllo on top of the sheet.Then, cover it with another sheet of plastic wrap. You can just pull thetop sheet of plastic wrap aside when you’re working with it. Keep inmind that the edges of the dough typically dry out first, so it’s best tobutter from the outside in.

Baklava

BOOKS AND DVDs

Bring the CIA Experience HomeWhat could be better than having the experience and encouragement of thechef-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 conven-ient 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—andbuild the foundation for creative culinary expression.

Corn Chowder with Green Chilesand Monterey Jack from The CulinaryInstitute of America Cookbook

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BAKING AT HOME WITH THE CULINARY INSTITUTE OF AMERICA$40Baking at Home allows curious homebakers to follow in the footsteps of thegraduates of the country’s leading culi-nary college. The chefs of the CIAhave distilled the best of their teaching

into these pages, offering clear explanations of essential bakingmethods that will broaden your understanding of how bakingreally works.

The streamlined recipes and dozens of how-to photographsenable you to dive in and gain the hands-on practice that is anessential part of the baking and pastry arts. You’ll begin to under-stand how all the pieces fit together, whether you’re creaming but-ter to make citrus shortbread or a multilayered chocolate sabayontorte, or cooking sugar into caramel for an elegant coffee pot decrème or a crunchy nut brittle.

BAKING BOOT CAMP: FIVE DAYSOF BASIC TRAINING$29.95The tremendously popular CIA BootCamp courses help food enthusiaststake their skills to a whole new level,offering hands-on, intensive instructionwith some of the world’s most talentedchef-instructors.

In Baking Boot Camp, Julia Child Award-winning cookbook authorDarra Goldstein takes you along as she makes her way throughtwo demanding Boot Camp courses—where the fatigues are chef’swhites and the weapons of choice are whisks, piping bags, and abench scraper. Ms. Goldstein chronicles her progress througheach day of the baking and pastry courses, bringing to life theintensity, rigor, and camaraderie that set Boot Camps apart fromother cooking classes.

Along the way, she reveals the tips and tricks of baking and pas-try pros, sharing their fascinating insights on everything from theimportance of weighing all ingredients to the secrets of perfectpuff pastry. To help you put these lessons to work in your ownkitchen, the book includes nearly 80 delicious Boot Camprecipes—everything you need to start using professional techniquesand embark on a lifetime of baking success.

BOOKS

ARTISAN BREADS AT HOME$34.95Learn to master the art of bakingdelicious artisan breads at home.This addition to the CIA’s “AtHome” series is perfect for homebakers who want to go beyond thebasics to create delectable artisan

breads. Backed by the expertise of the CIA, in this book ChefEric Kastel leads readers through simple and challenging recipes,including baguettes, peasant bread, ciabatta, cheddar onion ryerolls, coffee cake, and even sourdough.

Featuring troubleshooting tips and nearly 170 full-color photos oftechniques and finished breads, the book covers the basics ofbread making as well as advanced techniques—from lean doughbreads and rolls to flat breads and enriched doughs. Additionalfeatures include ingredient details, easy-to-understand terminol-ogy and definitions, and a comprehensive equipment guide. Artisan Breads at Home is a must-have for home bakers who wantto take their baking to the next level of complexity and taste.

A TAVOLA! RECIPES AND REFLECTIONS ON TRADITIONALITALIAN HOME COOKING$29.95Life unfolds around an Italian table. Itis no accident that some of the mostexciting changes to the culinary scenein this country owe a debt of gratitudeto the Italian influence: respect for sea-sonal foods; a passion for handcrafted,

high-quality ingredients from olive oil to wine and cured meats tocheeses; and delight in the flavors and textures of a well-plannedand perfectly cooked meal.

While Italian cooks don’t always agree on the finer points, thereis a lot of common ground (and common sense) to discover inChef Giovanni Scappin’s recipes for the quintessential Italiandishes featured in this exciting book. Throughout its pages youwill find both treasured family recipes and “new” dishes inspiredby New World foods handled with an Old World sensibility.From a broad assortment of antipasti and satisfying breads tohearty stews, braises, and simple one-pot dishes—as well as mem-orable desserts—you’re sure to enjoy A Tavola!


CHOCOLATES AND CONFECTIONS AT HOME$34.95 The home candy maker’s guide tocreating stunning chocolates andconfections, Chocolates and Confectionsat Home offers detailed expertise foranyone who wants to make trulyamazing homemade confections andcandies. The CIA and baking and

pastry arts professor Peter Greweling provide recipes and tech-niques for making even the most ambitious treats.

Richly illustrated with more than 150 full-color photos, thisinspiring book offers details on chocolates, truffles, toffees andtaffies, fudge and pralines, marshmallow, jellies, nuts, and muchmore. In addition, Chocolates and Confections at Home includesingredient and equipment information, packaging and storagepractices, and troubleshooting tips for common preparationissues. This is the ideal resource for anyone who wants to gradu-ate from chocolate chip cookies to more decadent delights.

COOKIES AT HOME $34.99In the tradition of Chocolates and Con-fections at Home comes Cookies atHome, featuring chewy, crispy, rich,and crunchy cookies and offeringinformation about basic cookie-mak-ing techniques, equipment, and ingre-dients. The recipes range from quickand easy chocolate chip cookies and

fudge brownies to creative cookies that will delight and inspireyour guests, such as lemon meringues and French macaroons.

With beautiful full-color photography throughout, Cookies at Homeoffers easy instructions and features nearly 100 recipes with step-by-step techniques. No matter what kind of cookies you love, fromTriple Chocolate Cookies to a festive gingerbread house, thisbook will help you take these home-baked favorites to new anddelicious heights.

BISTROS AND BRASSERIES:RECIPES AND REFLECTIONS ON CLASSIC CAFÉ COOKING$29.95Bistro cuisine takes its inspirationfrom the classic repertoire of everyself-respecting French home cook,from simple soups and salads toapéritifs and fromages. Whetheryou’re looking for a bit of French flair

or a serious bistro experience, you’ll find the recipes—and yourown inspiration—within Bistros and Brasseries.

Enjoy, in your own dining room, such quintessential bistro dishesas plateau fruits de mer and raclette, as well as a host of otherappetizers. Fill your home with the aroma of the great Frenchstews, including blanquette de veau, carbonnades de flamande,and boeuf bourguignon. Transform fresh cream, eggs, seasonalfruit, and other staples of the French larder into clafouti, tarte à larhubarbe, merveilles, and beignets—the kitchen desserts for whichbistros and brasseries are famous.

No matter which recipe you choose, Bistros and Brasseries helps youcapture the essence of the authentic French bistro experience.

BREAKFASTS & BRUNCHES$35It’s often said that breakfast is the mostimportant meal of the day. Yet, for manypeople, breakfast consists of a cup ofcoffee and a donut on the way out thedoor. Breakfasts & Brunches from TheCulinary Institute of America shows youhow to do the morning meal right, with

recipes ranging from classic favorites such as buttermilk pancakes,banana bread, and biscuits with sausage gravy to sumptuousbrunch fare like smoked cheddar and thyme muffins or grilledquail with avocado, tomato, and corn salad.

We’ve selected and tested more than 175 recipes from ourkitchens and included over 100 photographs to help you preparesatisfying, nutritious, and wholesome selections for breakfast andbrunch. Breakfasts & Brunches will help you handle any meal situa-tion, whether it’s a family breakfast on a busy weekday morning oran elaborate Sunday brunch.

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BOOKS AND DVDs (cont.)

CULINARY BOOT CAMP: FIVE DAYS OF BASIC TRAINING$29.95In Culinary Boot Camp, Julia ChildAward-winning cookbook authorMartha Rose Shulman shares the secretsof The Culinary Institute of America’spopular week-long Boot Camp course—five days of dynamic, hands-on instruc-

tion in cooking basics that helps teach the non-professional cookto think like a chef.

Culinary Boot Camp takes readers through the essentials of kitchenterms, knife skills, and cooking techniques (including sautéing,roasting, broiling, grilling, braising, stewing, poaching, and steam-ing), plus plate and platter presentation, wine and food pairings,and more.

Ms. Shulman’s entertaining and compelling narrative of the BootCamp experience, coupled with 75+ recipes and a wealth ofinvaluable culinary information, will give readers a “step up” inthe kitchen as they embark on a vicarious basic training adven-ture at one of the nation’s finest professional cooking colleges.

For more Boot Camp, see our DVD on page 64.

THE CULINARY INSTITUTE OFAMERICA COOKBOOK $39.95No matter what the culinary occasion—planning a Sunday brunch, adding somegourmet glamour to weekday dinners,doing a little backyard grilling, or gath-ering together for a comforting, family-friendly, 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-timefavorites and organized them into chapters devoted to soups, sal-ads and starters, light fare, entrées, side dishes, breakfasts andbrunches, and baked goods and desserts. And this exciting cook-book is more than just a collection of our favorite recipes. Withan array of illustrated techniques, you’ll learn to cook the way theprofessionals do, whether you want to master the finer points ofcreamy risotto or learn to build a perfect coal fire. Look throughour tables to find cooking times for grains and legumes, the idealcooking method for your favorite cut of meat, or grilling times foreverything from beef to bananas.

COOKING AT HOME WITH THE CULINARY INSTITUTE OF AMERICA$40Now everyone can learn from thebest, thanks to Cooking at Home. Thiscomplete—and completely approach-able—reference brings professionalculinary knowledge into your own

kitchen. From mastering the art of the soufflé to thickening soupswith roux and slurry, you’ll learn insider tips and essential tech-niques, including dozens of step-by-steps with detailed instructionsand photographs that clearly show both what to do and how to doit.

Cooking at Home is a treasury of more than 200 delicious and easy-to-make recipes, including such tempting fare as beef satay withpeanut sauce, roasted stuffed swordfish, pasta primavera with basilcream sauce, lobster tortellini in a coconut curry broth, a GrandMarnier parfait, fresh ginger granita…the list goes on. You’lldelight 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 applytheir passion for food and their profes-sional experience to create the satisfying,healthy, flavorful meals shared in thisbook. 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, includingcookies, chocolate fondue, pizza, and a savory soufflé, as well asglobal dishes such as Asian-inspired fish and noodle recipes,Indian curry, and Vietnamese salad rolls. Use their simple strate-gies and techniques for shopping to get the most from the ingre-dients you buy. Delivered in a give-and-take, his-and-hers style,Mark and Lisa have plenty of practical advice about changing theprospect of cooking for one into something you will look forwardto at the end of a busy day.

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GOURMET MEALS IN MINUTES$40The CIA text Gourmet Meals in Minutesteaches you how to prepare a wide variety of dishes the same way our grad-uates did—by mastering the fundamen-tals. Step-by-step instructions guide youthrough techniques for preparing allkinds of dishes, from soups, salads, andappetizers 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 attrac-tive as it is flavorful—in a matter of minutes.

GRILLING$40The pages of The Culinary Institute ofAmerica Grilling book will transport youaround the culinary globe. Head toMexico for Baja-style fish tacos, Jamaicafor jerked pork chops, and Greece forspicy lamb kebabs. Next, you’re on toMorocco for grilled honey-spiced

chicken roast and Pakistan for Pakistani-style lamb patties. Yourgrilling journey continues to the Far East with tandoori-stylechicken with yogurt masala, grilled shrimp paste on sugar cane,and beef teriyaki. And of course, there are plenty of recipes ema-nating from backyards all across the United States.

Grilling is packed with more than 175 tantalizing recipes highlight-ing exotic flavors from many different regions of the world, alongwith nearly 100 full-color photographs and helpful step-by-stepinstructions and preparation tips from the world-famous kitchensof the CIA.

THE DIABETES-FRIENDLY KITCHEN$29.99

While most diabetes cookbooks are justcollections of basic and uninspiredrecipes that merely get the job done, thisnew cookbook takes cooking for diabetesto new and delicious heights. With high-quality, wholesome ingredients and chef-inspired cooking techniques, these

satisfying recipes meet the needs of diabetics without giving upflavor or fun.

Though managing blood glucose levels requires giving up someingredients, even the most discerning foodie will love these deli-cious recipes. Written by the CIA’s top nutrition and diabetesexpert, the book offers more than just recipes—it also featuresnutritional guidelines, healthy cooking techniques, and smartlifestyle choices.

GLUTEN-FREE BAKING WITH THE CULINARY INSTITUTE OF AMERICA $18.95In past years, people with gluten sensitiv-ities had to give up their favorite wheat-based treats like gooey cinnamon buns,crusty French bread, savory pizza, andsmear-worthy bagels. But thanks to Chef

Richard Coppedge of The Culinary Institute of America, that isno longer the case. In Gluten-Free Baking and the companionDVD (page 64), Chef Coppedge shows people with celiac diseaseand gluten sensitivities—as well as those simply interested in livinga gluten-free lifestyle—how they can bake their delicious favoritesusing alternatives to gluten.

Features of Gluten-Free Baking include Chef Coppedge’s fiveunique gluten-free flour blends, tips on working with and storinggluten-free baked goods, and more than 125 mouthwateringrecipes easy enough for any home baker to create. Followingthese techniques and recipes, everyone from the first-time bakerto the professional chef will be able to create pies and tarts,cookies and brownies, and savories and pastries to tempt anypalate, gluten-sensitive or not!

60 TASTE Issue 15 1-888-995-1699


DID YOUKNOW…?Nearly 26 million children andadults in the United States sufferfrom diabetes? Check out The Diabetes-Friendly Kitchen cook-book (above) and class (page 41)for tips on preparing delicious and nutritious meals perfect for diabetic diets.

ITALIAN COOKING AT HOME$34.95This is authentic Italian cooking madeeasy. A sumptuously photographed guideto cooking all things Italian in the homekitchen, this book will win over bothbeginning and experienced cooks withits inventive recipes and detailed guid-ance from the experts at the CIA.

Covering a variety of dishes, from snacks to pickles to pasta todessert, Italian Cooking at Home is the perfect primer for preparingfresh and flavorful Italian cuisine. Whether it’s rustic focaccias,long-simmered soups, or entrées with aromatic herbs, therecipes—accompanied by wine suggestions and mouthwateringphotographs—are irresistible. More than 150 amazing, approach-able Italian dishes are included, along with step-by-step cookingtechniques and plenty of inspiration.

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

COMING MAY 2012!MEDITERRANEAN COOKING$34.99

Mediterranean Cooking embraces theregion’s most well-known ingredients,cooking methods, and flavor profiles,“puts them in a big stock pot,” andstirs. The book features more than100 all-new, beautiful full-color pho-

tographs and 175 mouthwatering recipes that combine theMediterranean flavor profile in delicious ways. The recipes alsofeature detailed information to educate readers in an approach-able way about the variety of techniques and flavors in the bookso they can incorporate them into their home menus.

HEALTHY COOKING AT HOME $34.95 Flavor is the key to great-tasting food,and modern healthful cooking neverskimps on it. Healthy Cooking at Homeexplores the global pantry to include awide variety of flavorful ingredients,from aromatic lemongrass and zesty

roasted tomatoes to savory wild mushrooms and smoky anchochiles. Delicious, healthy home cooking is within your grasp withthis gorgeously illustrated cookbook.

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

HORS D’OEUVRE AT HOME WITH THE CULINARY INSTITUTE OF AMERICA$29.95

Hors d’Oeuvre at Home applies a thor-ough, comprehensive approach to hors d’oeuvre, giving you all the infor-mation, inspiration, and recipes youneed to prepare a dazzling array of

bite-sized treats for any occasion.

The book includes more than 150 recipes for an ample selectionof stylish hors d’oeuvre, along with background information, serv-ing suggestions, ideas for recipe variations, and advice on select-ing high-quality store-bought items. Throughout, 40 vibrantfull-color photos illustrate techniques and capture the appeal ofthe finished dishes.

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

www.ciachef.edu/enthusiasts Issue 15 TASTE 61


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THE NEW BOOK OF SOUPS$35With more than 160 new andimproved recipes, The New Book ofSoups is the home cook’s ultimateguide for the preparation of delicioussoups and stews. This latest editioncontains all the recipes you’ve cometo enjoy from the original Book of

Soups, plus 30 brand-new recipes and more than 130 new full-color photographs. Chapters on stews as well as shopping forsoup ingredients (a valuable resource for planning your trip to themarket) have also been added.

In addition to the broad assortment of recipes, additional detailsinclude the fundamentals of soup-making and helpful guidelinesfor preparing broths, hearty soups, stews, cream soups, puréedsoups, bisques and chowders, and even cold soups. The New Bookof Soups also offers serving suggestions and recipes for the perfectsoup accompaniments such as focaccia, breadsticks, popovers,olive bread, buttermilk biscuits, sage dumplings, and vegetablechips. The recipes in this book are perfect for bringing back thefamiliar foods of childhood (cream of tomato) or introducing youto an unexplored cuisine (leblebi or soto ayam).

ONE DISH MEALS$35One Dish Meals is an invitation to cooksimply and cook well all year round. This book will take you on a culinaryjourney to sample the hearty and fillingfare enjoyed at family tables around theworld, including traditional favorites like curries, noodle pots, egg dishes,moussaka, and pizzas.

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

NEW! PASTA: CLASSIC ANDCONTEMPORARY PASTA,RISOTTO, CRESPELLE, ANDPOLENTA RECIPES$29.99

The ultimate resource for pasta loversis here! In this collection of irresistiblerecipes, you’ll find a huge variety ofpasta dishes from real born-and-bred

Italian chefs. Pasta covers the basics and beyond with masterrecipes 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, stunningfull-color photography offers both inspiration and visual guidance.

The recipes include innovative pasta dishes for every season andoccasion, from light and summery pasta salads to hearty meatsauces, 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 bothtraditional and contemporary Italian dishes. Organized by season,the book is jam-packed with inventive, foolproof recipes perfectfor any time of year.

COMING MARCH 2012!PRESERVING $19.99

Preserving the harvest has been aproud tradition of home cooks acrossAmerica. Now you can practice thecraft in your own kitchen using toolsand techniques from the experts at TheCulinary Institute of America. Preservingprovides detailed, fully illustrated expla-nations that help beginners understand

all the basic techniques and offers experienced preservers inspir-ing new recipes and expert advice on harvesting produce, shop-ping seasonally, and other essential topics. This go-to resource isillustrated with full-color photography throughout; includesapproximately 65 recipes for pickles, jams, marmalades, condi-ments, and dried foods; and features storage information forevery type of preserved food.

Issue 15 TASTE 63

THE PROFESSIONAL CHEF, NINTH EDITION$75 $49.95 iPad edition (available on iTunes orhttps://www.inkling.com/store/professional-chef-cia-9th/)Named one of the five favorite culinarybooks of this decade by Food Arts maga-zine, The Professional Chef® is the classickitchen reference for many of America’s

top chefs. Now, the ninth edition features an all-new, user-friendlydesign that guides readers through each cooking technique, start-ing with a basic formula, outlining the method at-a-glance, offeringexpert tips, covering each method with beautiful step-by-step pho-tography, and finishing with recipes that use the basic techniques.

The new edition also offers a global perspective and includes essen-tial information on nutrition, food and kitchen safety, equipment,and product identification. Basic recipe formulas illustrate funda-mental techniques and guide cooks clearly through every step, frommise en place to finished dishes. Covering the full range of moderntechniques and classic and contemporary recipes (nearly 900 total),this is the essential reference for every serious cook.

SEASONS IN THE WINE COUNTRY$27.50Let the expert chefs of the CIA leadyou through the unique seasonal fla-vors of California wine country.Taste the freshness of spring inlemon-glazed pound cake with rosewater strawberries. Sweet white corn

soup with crab and chive oil is summer’s color and heat in abowl, and Cabernet-braised short ribs with Swiss chard and orec-chiette is the perfect slow-cooker, stick-to-your-ribs supper for achilly winter Sunday.

With simple step-by-step instructions from the world’s foremostculinary authorities, you’ll soon be cooking like a seasoned chef.Seasons in the Wine Country includes primers on culinary techniquesand equipment, information on wine varieties from rosé to Caber-net, and suggestions for pairing each meal with a complementarywine. Eat, drink, and cook the good life with this exciting release.

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

Award-winning cookbook author MarthaRose Schulman joins the CIA in pre-

senting 125 accessible recipes, from Manchego cheese and potatocroquettes 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 thecountry’s distinct culinary regions, and chefs’ techniques for cook-ing with classic Spanish ingredients such as wine and sherry,cheese, olives, olive oil, and salt cod, Spain and the World Table isan essential addition to any cook’s library.

VEGETABLES$40The award-winning CIA Vegetables bookis a compilation of comfortablefavorites and intriguing new presenta-tions that will appeal to everyone fromthe seasoned vegetable aficionado tosomeone who is just beginning toexplore the vegetable kingdom.

You’ll learn how to select vegetableslike a professional, whether you’re buying a daily staple likeonions or broccoli, or trying something new like collards or okra.Vegetables will get you off to a good start with a comprehensivechapter filled with information about specific vegetables arrangedfrom A to Z, as well as charts, tips, and tricks you can use to add apersonal touch to every dish.

With the more than 170 recipes you’ll find in Vegetables, you’resure to find just the right dish for the occasion—a simple supperfor a busy weeknight, slow-simmered braises for chilly autumnweather, or elegant appetizers and sautés for a special dinner.

VEGETARIAN COOKING AT HOME WITH THE CULINARYINSTITUTE OF AMERICA$34.99

Whether for environmental, political, orhealth reasons, millions of Americans nowfollow a vegetarian or vegan lifestyle. Butgiving up meat doesn’t mean having to

give up delicious food. Vegetarian Cooking at Home provides 200 sat-isfying meat-free recipes of the quality and sophistication that theCIA is known for.

In this must-have cookbook, you’ll find everything you need tocreate incredibly flavorful starters and sides; soups, salads, andsandwiches; breads and baked goods; grain, pasta, and noodledishes; and main dishes featuring beans, eggs, and meat substi-tutes. Its pages also include helpful information on health andnutrition, seasonality, and essential ingredients and equipment.


WINEWISE$29.95WineWise gives you the knowledge andconfidence you need to get more enjoy-ment out of wine. It shows you how toget past conventional wisdom and winesnobbery, broaden your wine horizons,and find delicious, affordably priced bottles that make everyday meals morepleasurable.

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

DVDs

BEST OF CULINARY BOOT CAMP $19.95Whether you’re just thinking about tak-ing your first Boot Camp program oryou’re a seasoned veteran eager to revisitthe excitement and camaraderie of theCIA kitchens, you’ll want to own Best ofCulinary Boot Camp. It’s a must-have forthe hard-core food enthusiast.

Join Chefs John DeShetler, Hinnerk vonBargen, and David Kamen in the CIA kitchens as they teach thefundamental techniques students learn in our popular CulinaryBoot Camp program. The DVD includes step-by-step, demonstra-tion-based learning modules for everything from braising ossobuco to creating the perfect consommé. Plus, “Chef D” takes youon a behind-the-scenes tour of the CIA storeroom!

Haven’t had enough of the Boot Camp experience? Check outour cookbook on page 59!


CAKE ART $24.95Cake decorating isn’t just for profession-als. You too can create spectacular-look-ing cakes and cupcakes with guidancefrom the chef-instructors of the CIA.From buttercream roses and fondant-wrapped cakes to colorful cupcakes, theCake Art DVD provides step-by-stepinstructions to produce show-stoppingcreations.

With a focus on decorating mediums, techniques, and equipment,Cake Art shows you how to prepare several items, including a gift-wrapped cake, buttercream roses cake, and buttercream flowerscupcakes. Demonstration-based lessons offer detailed video featur-ing a variety of techniques, from preparing buttercream to makingfondant decorations.

Featuring the decorating insights of Chefs Kate Cavotti and Ali-son McLoughlin of the prestigious CIA baking and pastry artsfaculty, the Cake Art DVD will give you the skills you need to cre-ate amazing cakes and cupcakes for all your special events.

GLUTEN-FREE BAKING $24.95

Following the successful release of hisGluten-Free Baking book (page 60), ChefRichard Coppedge now offers step-by-step advice in this companion DVD.

Employing Chef Coppedge’s five flourblends, you will learn to make deliciousbaked goods using alternatives to gluten.You’ll also learn to prepare molten lava

cakes, 1-2-3 cookie dough, pizza crust, pancakes, pie dough, andbagels. And you will even discover the secret to thickening soupsand sauces using gluten-free roux. Highlights of the DVD includein-depth explanations of gluten-free flour blends, hands-ondemonstrations of selected recipes, and tips on flour-blend han-dling and storage.

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DOWNLOAD YOUR FAVORITE CELEBRITY CHEFHave you ever wondered what it takes to make it to the topof the culinary world? Let some of the CIA’s most famousgraduates tell you in their own words. In our podcast series“Insight from the Inside,” Iron Chefs Cat Cora andMichael Symon, Top Chef Just Desserts judge JohnnyIuzzini, the Food Network’s Anne Burrell, and others sharetheir secrets for success in the professional kitchen.

Give your cooking a dash of inspiration—visitwww.ciachef.edu/podcasts.

Issue 15 TASTE 65

State of the art.Through eight editions and with more than a million copies sold, The Professional Chef is a classic and essential kitchen reference for both professionals and serious home cooks. On sale now, this completely revised and updated spectacular new edition includes nearly 900 recipes, more than 800 photos, plus new sections on seasonality and sustainability, barbecuing, sous-vide cooking, and plated desserts, to name a few.

For the fi rst time ever, The Professional Chef is also available for the iPad as a revolutionary digital cookbook that sets the standard for high-end consumer, professional and educational culinary products.

Some of the features for the digital edition include:

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REGISTRATION AND CLASS INFORMATION

HOW TO REGISTERClasses fill up quickly, so register early! In-person registration isnot required. Please note that enrollment is guaranteed only uponwritten confirmation from The Culinary Institute of America.

BY PHONE: Call 1-888-995-1699 during business hours (Monday–Friday, 7 a.m.–11 p.m. EST and Saturday–Sunday, 9 a.m–9 p.m.EST). Please have your course and credit card information readywhen you call. We accept Visa, MasterCard, American Express,and Discover.

VIA THE INTERNET: Log on to the college’s website atwww.ciachef.edu/enthusiasts to register for any of our pro-grams using your Visa, MasterCard, American Express, or Discover card.

COURSE CANCELLATIONS/CHANGESThe Culinary Institute of America reserves the right to cancel orlimit the size of any class and to alter its curriculum, instructorassignments, tuition, fees, and policies. As a full-time culinary col-lege, occasionally we will need to postpone a class due to facilityand/or faculty changes. We apologize for any inconvenience apostponement may cause and will make every effort to reschedulethe course or make other arrangements for you. We suggest youmake travel arrangements after you have received your courseconfirmation. In addition, the CIA reserves the right to altercourse times (from a.m. to p.m. or vice versa) or cancel classes upto three weeks before the class start date.

CIA LocationsThe Culinary Institute of America1946 Campus DriveHyde Park, NY 12538-1499

The Culinary Institute of America at Greystone2555 Main StreetSt. Helena, CA 94574

The Culinary Institute of America, San Antonio312 Pearl Parkway, Building 2, Suite 2102San Antonio, TX 78215

AGE REQUIREMENTSPlease note that all programs have a minimum age requirementof 21 unless otherwise noted.

TUITION REFUND POLICY—ALL PROGRAMSAt least 15 days prior to start date—Full refund

14 days or fewer prior to start date—We’d be happy to transfer youto another date; however, no refunds will be available.

TRAVEL DIRECTIONS For detailed travel directions, please visit the CIA website: • Hyde Park, NY campus—www.ciachef.edu/visitors/hp/directions • St. Helena, CA campus—www.ciachef.edu/visitors/gs/directions • San Antonio, TX campus—

www.ciachef.edu/visitors/sanantonio/directions.asp

WHERE TO STAY Hotels, inns, and resorts fill up quickly, particularly in California’sWine Country, so please make your reservation early.

Some hotels offer CIA preferred pricing; be sure to mentionthat you will be attending a CIA program when you reserveyour room.

Visit our website for listings of accommodations:

• Hyde Park, NY—www.ciachef.edu/visitors/hp/stay.asp

• St. Helena, CA—www.ciachef.edu/visitors/gs/stay

• San Antonio, TX—www.ciachef.edu/visitors/sanantonio/stay.asp

Photography: Roger Ball, Keith Ferris, Ben Fink, Kristen Loken, Phil Mansfield, Chas McGrath, Anne Rettig,

Francesco Tonelli, David Wakely, Weldon Owen Publishing, and Michael White

©2012 The Culinary Institute of America

The Culinary Institute of America at Greystone and The Culinary Institute of America, San Antonio are branches

of the CIA, Hyde Park, NY.

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

The Perfect Blend

Cook like the professionalsdo—add a Vitamix from theCIA™ Professional Series to your home kitchen.

www.vitamix.com/Home


Makes ten 8-ounce servings

1 quart 2% milk

11⁄2 ounces flour

1 ounce butter, melted

1⁄2 teaspoon dry mustard

1⁄2 teaspoon cayenne pepper

1⁄4 teaspoon nutmeg

1⁄2 teaspoon paprika

1⁄2 teaspoon kosher salt

21⁄2 cups Gruyère, grated

3 pounds macaroni, cooked

2 cups chanterelles (or other

mushrooms), chopped and sautéed

1 cup fresh peas, cooked

1 cup Gruyère, grated

Italian (flat-leaf) parsley,

rough chopped

1⁄2 cup Gruyère, grated

3 tablespoons melted butter

2 cups fresh bread crumbs, dried a bit

4 ounces cream

For the sauce: Heat milk on a double boiler while roux isbeing prepared. Blend flour and butter and heat to simmer forthree minutes. Add to the hot milk, add the spices, and stirbriskly. Increase the double-boiler heat to medium high andcook for 15 minutes. Add the Gruyère and stir until melted.Reserve the sauce.

Mix the macaroni, chanterelles, peas, 1 cup Gruyère, and pars-ley with the reserved sauce and portion into baking vessels.

Sprinkle the 1⁄2 cup of cheese over the casserole. Mix the butterwith the bread crumbs and sprinkle evenly over the casserole.Pour the cream over all. Bake at 375 degrees F for 35 minutes,or until golden brown and bubbly.

Source: Certified Master Chef Brad Barnes ’87, CIA senior director—continuing education

Warm, creamy, and soul-satisfying, macaroni and cheese may just bethe ultimate comfort food. In our version, the delicate, nutty flavor ofchanterelles adds an unexpected modern twist to a beloved tradition.

Macaroni & Cheese with Peas and

Chanterelles

RecipeCover

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Taste Issue 15