Taste Magazine Issue #16

The Magazine for Food Enthusiasts Issue 16

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

®

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

It’s a Matter of TASTEThe CIA is the mecca for the study of global cuisines. No matterwhich CIA campus you visit, you’ll find that teaching and, ofcourse, preparing all the foods of the world is a key part of thecollege’s mission.

The impact of French cuisine, kitchen practices, and chefs likeAuguste Escoffier and Paul Bocuse on culinary education are, tosay the least, profound. The fact that our curriculum is first basedin the systems set down by Escoffier is a tribute to that influence.As a matter of course, all CIA students are taught the fundamen-tals originally put in place in French kitchens. These cookingtechniques are threaded throughout the CIA’s education pro-grams, and, indeed, they are what give our students—includingfood enthusiasts—the framework for expanding their cookingcapabilities to other world cuisines.

In an incredible, fitting tribute to one of the world’s most iconicchefs, the college recently opened The Bocuse Restaurant. TheBocuse menu speaks to French culinary tradition, enhanced byinnovative techniques that support our students’ education.Enjoying lunch or dinner in the restaurant is an experience notto be missed when visiting our Hyde Park, NY campus.

The next time you’re enjoying one of our Boot Camps or Week-ends classes, look for the influences of France and ask your chefto highlight how the French influenced your program. More thanlikely, it will be there in some way—and it will be truly importantto the lesson of the day.

Certified Master Chef Brad Barnes ’87, Director

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

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

Taste of CIA Cookbooks 37CIA Samplings 47

Wine and Beverage Explorations 48“A First Taste”Demo Courses 52CIA Books and DVDs 57

FeaturesFulfilling a Lifelong Dream at

CIA Boot Camp 8French Cuisine: A Brief History 10Ooh La La! Introducing

The Bocuse Restaurant 12The Chef’s Perspective:

Sergio Remolina 14Puff—the Magic Pastry 16Introducing Your

Instructors 21What’s Cooking at the CIA: Lardons 34Preserving the Season’s Bounty 54The Art of Changing Careers 67

RecipesTarte Tatin 18Puff Pastry 19Frisée aux Lardons insertSoupe à l’Oignon Gratinée insertSandwich de Saumon Fumé insertCrème Brûlée insertPeaches in Syrup 55Dill Pickles 56

On the cover: Fresh produce from thelocal market is an essential componentof French cuisine.

TABLE OF CONTENTS

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

Issue 16 TASTE 3enthusiasts.ciachef.edu

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 CAMPUSLocated 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 atenthusiasts.ciachef.edu/ca-cooking-demonstrations-and-tours.

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.naorestaurant.com or by calling 210-554-6484.

September 10Hyde Park, NYGrilling and BBQ Boot Camp (p. 27)St. Helena, CABistro Boot Camp (p. 24)

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

September 14Hyde Park, NYArtisan Breads at Home (p. 37)Bistros and Brasseries (p. 39)Cake Decorating (p. 39)Chocolates and Confections at Home (p. 39)CIA Favorites (p. 40)Classic and Contemporary Sauces (p. 40)Cooking at Home (p. 41)Gourmet Meals in Minutes (p. 42)An Indian Feast (p. 43)An Introduction to Beer (p. 49)Mediterranean Cooking (p. 44)South of the Border—Mexican Favorites

(p. 45)Under the Sea (p. 46)St. Helena, CAChocolates and Confections at Home (p. 39)Cooking at Home (p. 41)Seasons in the Wine Country (p. 44)Tasting Wine Like a Pro—Getting Started

(p. 49)San Antonio, TXThe Many Flavors of Texas (p. 43)

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

September 16St. Helena, CAGourmet Meals in Minutes Boot Camp

(p. 26)

September 18St. Helena, CAWine Lovers Boot Camp—Become Wine

Wise (p. 50)

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

Magic (p. 50)San Antonio, TXSpain and the World Table (p. 46)

COURSE CALENDAR JULY 2013–FEBRUARY 2014

JULY

July 13St. Helena, CATasting Wine Like a Pro—Getting Started

(p. 49)Wine Lovers Boot Camp—Taste Like a Pro

(p. 50)

July 19St. Helena, CAWine Lovers Boot Camp—Wine and Dine

(p. 51)

July 30Hyde Park, NYThe Best of Boot Camp (p. 24)San Antonio, TXAmerican Regional Cuisine Boot Camp

(p. 23)

AUGUST

August 3St. Helena, CAGrilling Secrets (p. 47)Tasting Wine Like a Pro—Getting Started

(p. 49)San Antonio, TXAn Introduction to Wine (p. 49)Sharpening Your Knife Skills (p. 45)Summer Small Plates (p. 53)

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

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

(p. 44)Tasting Wine Like a Pro—The Classic Grapes

(p. 49)San Antonio, TXBistros and Brasseries (p. 39)

August 12St. Helena, CACulinary Boot Camp—Basic Training (p. 23)San Antonio, TXFrench Cuisine Boot Camp (p. 26)


(p. 49)San Antonio, TXThe Flavors of Asia (p. 41)Tasting Wine Like a Pro—Getting Started

(p. 49)

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

August 19Hyde Park, NYMediterranean Cuisine Boot Camp (p. 28)St. Helena, CAFlavors of Wine Country Boot Camp (p. 26)

August 24St. Helena, CACIA Favorites (p. 40)Cookies at Home (p. 40)Everyday Grilling (p. 41)Tasting Wine Like a Pro—The Winemaker’s

Magic (p. 50)San Antonio, TXCIA Favorites (p. 40)Tasting Wine Like a Pro—The Classic Grapes

(p. 49)

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


(p. 49)

SEPTEMBER

September 3Hyde Park, NYBistro Boot Camp (p. 24)

September 7St. Helena, CAWine Lovers Boot Camp—Taste Like a Pro

(p. 50)San Antonio, TXItalian Cooking at Home (p. 43)Summer Salads and Sandwiches (p. 53)

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September 23Hyde Park, NYCulinary Boot Camp—Basic Training (p. 23)St. Helena, CACulinary Boot Camp—Basic Training (p. 23)

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

(p. 49)

September 30Hyde Park, NYFlavors of the Hudson Valley Boot Camp

(p. 25)

OCTOBER

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

(p. 49)

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

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

October 12St. Helena, CAArtisan Breads at Home (p. 37)CIA Favorites (p. 40)Italian Cooking at Home (p. 43)Tasting Wine Like a Pro—Getting Started

(p. 49)San Antonio, TXCIA Favorites (p. 40)Fall Flatbreads and Pizzas (p. 53)

October 15Hyde Park, NYHors d’Oeuvre Boot Camp (p. 27)San Antonio, TXBistro Boot Camp (p. 24)

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

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

(p. 49)San Antonio, TXFall Favorites—Sides and Salads (p. 53)Vegetarian Cuisine (p. 46)

November 16Hyde Park, NYArtisan Breads at Home (p. 37)Baking for Brunch (p. 37)Behind the Meat Counter (p. 38)CIA Favorites (p. 40)The Flavors of Asia (p. 41)Food and Wine Pairing 101 (p. 49)Gluten-Free Baking (p. 42)Gourmet Meals in Minutes (p. 42)Healthy Cooking at Home (p. 43)Hors d’Oeuvre for the Holidays (p. 42)Mediterranean Cooking (p. 44)The New Food Entrepreneur—Start and Run

a Small Food Business (p. 38)Sharpening Your Knife Skills (p. 45)Soups for All Seasons (p. 45)Vegetarian Cuisine (p. 46)San Antonio, TXGourmet Meals in Minutes (p. 42)

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

November 30St. Helena, CATasting Wine Like a Pro—The Classic Grapes

(p. 49)

October 17Hyde Park, NYComfort Foods Boot Camp (p. 25)St. Helena, CAWine Lovers Boot Camp—Wine and Dine

(p. 51)

October 19Hyde Park, NYArtisan Breads at Home (p. 37)Baking at Home—The Desserts (p. 37)Behind the Meat Counter (p. 38)CIA Favorites (p. 40)The Diabetes-Friendly Kitchen (p. 41)Everyday Grilling (p. 41)Food and Beer Pairing (p. 49)Gourmet Meals in Minutes (p. 42)Mediterranean Cooking (p. 44)Sharpening Your Knife Skills (p. 45)Soups for All Seasons (p. 45)South of the Border—Mexican Favorites

(p. 45)Spain and the World Table (p. 46)St. Helena, CAFrying Without Fear (p. 47)Wine Lovers Boot Camp—Taste Like a Pro

(p. 50)San Antonio, TXChinese Cuisine (p. 39)

October 22San Antonio, TXTechniques of Healthy Cooking Boot Camp

(p. 29)

October 26Hyde Park, NYArtisan Breads at Home (p. 37)Baking for Brunch (p. 37)CIA Favorites (p. 40)Classic and Contemporary Sauces (p. 40)Cookies at Home (p. 40)Gourmet Meals in Minutes (p. 42)Healthy Cooking at Home (p. 43)Home Baking Skills for Profit or Pleasure

(p. 38)Hors d’Oeuvre at Home (p. 43)An Introduction to Wine (p. 49)Italian Cooking at Home (p. 43)Preserving—Tips and Techniques (p. 47)Spain and the World Table (p. 46)Under the Sea (p. 46)St. Helena, CAChocolates and Confections at Home (p. 39)Gourmet Meals in Minutes (p. 42)Seasons in the Wine Country (p. 44)Tasting Wine Like a Pro—The Classic Grapes

(p. 49)San Antonio, TXBistros and Brasseries (p. 39)

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

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

NOVEMBER

November 2St. Helena, CAAll About Thickeners (p. 47)Cooking at Home (p. 41)

DECEMBER

December 2St. Helena, CACulinary Boot Camp—Basic Training (p. 23)

December 5St. Helena, CAWine Lovers Boot Camp—Wine and Dine

(p. 51)

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

December 14Hyde Park, NYArtisan Breads at Home (p. 37)CIA Favorites (p. 40)Creative Cupcakes (p. 41)Gourmet Meals in Minutes (p. 42)Holiday Cookies (p. 42)Hors d’Oeuvre for the Holidays (p. 42)An Introduction to Wine (p. 49)Italian Cooking at Home (p. 43)Mediterranean Cooking (p. 44)Soups for All Seasons (p. 45)South of the Border—Mexican Favorites

(p. 45)Spain and the World Table (p. 46)Under the Sea (p. 46)St. Helena, CAThe Power of Sauces (p. 47)Tasting Wine Like a Pro—Getting Started

(p. 49)San Antonio, TXBreakfasts and Brunches (p. 39)

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

December 28St. Helena, CATasting Wine Like a Pro—The Classic Grapes

(p. 49)

JANUARY

January 6St. Helena, CABaking Boot Camp (p. 24)San Antonio, TXMediterranean Cuisine Boot Camp (p. 28)

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January 7St. Helena, CATechniques of Healthy Cooking Boot Camp

(p. 29)

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

January 14San Antonio, TXAmerican Regional Cuisine Boot Camp

(p. 23)

January 15St. Helena, CAWine Lovers Boot Camp—Become Wine

Wise (p. 50)

January 18St. Helena, CABaking at Home—The Desserts (p. 37)CIA Favorites (p. 40)One Dish Meals (p. 44)Tasting Wine Like a Pro—Getting Started

(p. 49)San Antonio, TXPasta at Home (p. 44)

January 25St. Helena, CAEggs-traordinary Cooking (p. 47)Tasting Beer Like a Pro–Getting Started

(p. 49)San Antonio, TXBangkok and Beyond (p. 38)Classic Comfort Food—The CIA Way (p. 53)

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

FEBRUARY

February 1 St. Helena, CAArtisan Breads at Home (p. 37)Italian Cooking at Home (p. 43)Seasons in the Wine Country (p. 44)San Antonio, TXHealthy Cooking at Home (p. 43)

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

February 8St. Helena, CAGreat Grains (p. 47)Tasting Wine Like a Pro—The Winemaker’s

Magic (p. 50)Wine Lovers Boot Camp—Taste Like a Pro

(p. 50)San Antonio, TXCooking for One (p. 41)

February 10Hyde Park, NYCulinary Boot Camp—Basic Training (p. 23)St. Helena, CAHors d’Oeuvre Boot Camp (p. 27)

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

February 14St. Helena, CAWine Lovers Boot Camp—Wine and Dine

(p. 51)

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

February 18Hyde Park, NYThe Best of Boot Camp (p. 24)St. Helena, CABistro Boot Camp (p. 24)

February 22St. Helena, CATasting Wine Like a Pro—Getting Started

(p. 49)San Antonio, TXClassic Comfort Food—Sweets and Treats

(p. 53)South of the Border—Mexican Favorites

(p. 45)

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

February 24Hyde Park, NYBistro Boot Camp (p. 24)St. Helena, CAGrilling and BBQ Boot Camp (p. 27)

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

Bringing Food to Lifem Award-Winning Restaurantsm Boot Camps and Classes in Cooking,

Baking, and Wine m CIA Cookbooks and DVDs …and more!

enthusiasts.ciachef.edu/cia-gift-cards1-866-242-7787

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

CIA Gift Cards

©2013 The Culinary Institute of America

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Fulfilling a Lifelong DreamA Journey Back to College Days via Boot Camp

Issue 16 TASTE 9

was walking inside the CIA wearing a chef’s uniform atlast! To be at this renowned landmark right on the Hud-son River elevated the experience beyond expectations.Chef David Bruno and Chef Jürgen Temme were excel-lent instructors, and they split us into teams to preparethe dishes on our menu.

In Boot Camp, I learned how to dice onions efficiently (it’sabout time!), how to make fresh mozzarella, how easy it isto make fresh pasta (I needed a reminder), and the two-

step technique for perfectsteak frites. After ourmorning of cooking, wegathered with fellowBoot Campers to discussour meals. At the end ofthe day, it was a treat toeat delicious dinners atthe campus restaurants.

SARAH: I’ve always lovedcooking, thanks to mymom. The Boot Campprogram was greatbecause it helped furtherdevelop my cookingskills.

PATTI: If you’re readingthis and considering

Boot Camp, get ready for a fun, out-of-the-box experi-ence. Boot Camp will raise your cooking confidence andhone your skills. You’ll learn an abundance of new tipsand techniques. The bonus is learning from trained chefs,and meeting and working together with wonderful class-mates from all walks of life who share a passion for cook-ing. Boot Camp will boost your cooking expertise andefficiency to a whole new level once you’re back home.My friends and family are loving all of my new recipesfrom my Boot Camp binder!

I have to thank our chef-instructors for thewonderful opportunity Sarah and I had to totally immerseourselves in cooking during Boot Camp. Returning to theCIA after 30 years to finally experience culinary school andlearn new things was a dream come true—and the experi-ence of a lifetime, too!

PATTI: Coming to Boot Camp was the happy ending to astory that began three decades ago. I had just graduatedfrom college and wanted to attend the CIA. In fact, I flewout east and toured the Hyde Park campus, but my life tooka turn and I never ended up applying.

I love baking and became a pastry chef for a premierrestaurant in Sacramento, CA. I then opened CulinaryCapers and catered large events benefiting the SacramentoChildren’s Home. And for the past 21 years, I’ve been withCreative Memories, a com-pany that helps peopletransform old photos intodigital albums. Happily,this job lets me explore mylove of cooking by makingdelicious food for cus-tomers at my monthlyalbum-making workshops.

In 2008, I toured the Grey-stone campus in Napa Val-ley, had lunch, andpurchased the CIA bookBaking Boot Camp. I addedBoot Camp to my bucketlist, with dreams of signingup for my 50th birthday,but ended up waiting onemore year, when my daughter Sarah could join me after shegraduated from the College of the Holy Cross. My husbandwas a huge supporter because he knew that it’s been a life-long dream of mine.

SARAH: Cooking is a real passion for me. I was head cheffor the college chaplains and their guests. I planned,shopped for, and cooked meals weekly for groups of up to30 people, and for the college president’s dinner parties. Ijust graduated with a degree in chemistry and work as apre-med apprentice to a dermatologist, and also work part-time at Legal Seafood. I came to the CIA with my mombecause I wanted to expand my cooking abilities, and wepicked The Best of Boot Camp program because it seemedlike the best choice—a little of everything.

PATTI: The first day, having just come east from the westcoast, it was a little hard waking up so early. But theexcitement of fulfilling my dream totally energized me. I

enthusiasts.ciachef.edu

In 1983, aspiring chef Patti Palilla took a tour of the CIA with plans to enroll, but it neverhappened. She recently returned to the Hyde Park campus with her daughter Sarah as aBoot Camper—proving that culinary dreams do come true, even 30 years later!

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French CuisineA Brief History of the Foundation of Modern Cooking

By Dr. Maureen Costura

It is difficult to talk about the history of French food becausethere is so much of it. After all, where do you begin?

Do we start in 58 AD, when Julius Caesar and his Romansarrived in Gaul, bringing grapevines and olive oil? Thelong, slow process of understanding and forming the terroirof the land began then or even earlier, when the karst soils(which later created some of the world’s greatest wines)formed caves that attracted people to paint on the wallsand dream…

Or should we look to the day in 496 AD when Clovis, FirstKing of the Franks, took the crown at Saint-Remi and dranksweet red still wine (the first Champagne) in celebration?

You can tell the entire history and culture of Francethrough its foods, from the garlic, olives, and honey in thesouth to the choucroute garni and pain d’épice of Alsace. Theregional foods of France are disparate, delicious, anddeeply rooted in the lands that created them.

THE IMPACT OF THE FRENCH REVOLUTIONIn the modern era, which in France has to date back to1789, French food has undergone numerous changes. During the French Revolution, many of the regional ties ofFrance were deliberately broken. Bureaucratic départementswere formed to bind people in loyalty to the centralizedFrench state, and national life centered more and morefiercely on Paris. At the same time, nobles and royalty fledthe country and abandoned their servants, larders, andwine cellars, and the court chefs of the aristocrats foundthemselves subject to the fury of the Parisian mobs. Thesedisplaced chefs opened the world’s first modern restaurants,feeding aristocratic cuisine to the mob in hopes of provingtheir allegiance to Liberté, Fraternité, Égalité.

The great chef Antonin Carême emerged from the slums ofParis and tumult of the Revolution to become the new faceof French cuisine, serving Napoleonic ministers and thepolitical and economic powerhouses of the new court. Thefood of his time represents the last, final break with the

Issue 16 TASTE 11

international elite of politicians, film stars, and wealthytourists. His ebullient and creative personality inspired anentire generation of chefs (Paul Bocuse among them) toleave their kitchens and personally craft menus suited tothe individual tastes of their diners. Point freed chefs fromthe rule of the maître d’hôtel and the Escoffier-approvedbook of menus, launching the culinary world into an orgyof creativity.

NOUVELLE CUISINE AND BEYONDWith nouvelle cuisine, French food again led the world, cre-ating lighter, less formal meals that spurned the elaboratetable-side service of the stodgy old restaurants. Many of thestandard elements of food today—including the emphasis onfreshness, fine ingredients presented honestly, and novelcooking techniques and pairings—come directly from nou-velle cuisine.

Today, some people claim that French food is in decline, itscreative edge blunted by the emergence of top chefs inSpain, the United States, and Denmark. They point to theglut of Bordeaux wines, the rapid growth of McDonald’s,and the hypermarché (superstore) as evidence that the Frenchmoment of food glory is past. Yes, France is subject to thesame global forces that make obesity and highly processedfood such fraught issues in the U.S. But for France, with itslong and settled food culture, obesity is a blight when itedges past 10 percent, and companies have had to adjusttheir menus to get a foothold in the country. Meat in suc-cessful chain restaurants in France is locally sourced andlargely organic, accompanied by regional cheeses anddecent baguettes.

In a world of increasing homogenization and globalization,the French campaign against malbouffe, or bad food, mayseem quaint. The resistance to global trends and fads mayseem old-fashioned, not cutting edge. But as even the finestrestaurants in the rest of the world struggle to establishtheir own relationship with local farmers and their ownunderstanding of terroir, they may have a thing or two leftto learn from the French.

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

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

THE EMERGENCE OF A NATIONAL CUISINEAs French culture and politics became increasingly central-ized, the foods of Paris came to have a prestige and culturalweight that made them into a new national cuisine.Carême’s mother sauces (béchamel, velouté, espagnol, and allemande) formed the basis for a cuisine as refined as it wasprestigious. Chef Carême was also responsible for tableservice à la Russe, which involved serving foods in the orderin which they were printed on the menu, with a progressionfrom savory to sweet. Prior to Carême, service à la Françaiseinvolved all the dishes for each course being placed on thetable together, in a holdover of the medieval form of serv-ice à la confusion.

Later in the century, the great Auguste Escoffier revisedCarême’s sauces and revolutionized the dining world withhis brigade system in the kitchen. Through his work withCesar Ritz of the Ritz hotels, Escoffier made elite Frenchcuisine the new international standard for fine dining. Awealthy person in Paris could rest easy, knowing that he orshe could dine well at Escoffier’s hotels in Paris, London,or, should his or her business require, even New York.Unlucky souls on the Titanic at least enjoyed a good lastmeal—Escoffier created the menu and the recipes.

Throughout the 20th century, French food maintained itshold on the imaginations of Americans and the world.From the 1930s through the 1950s, Fernand Point fed an


Béchamel,Velouté,Espagnol,Allemande!

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You know those restaurant experiences you’re still talkingabout days—even months—later? You just may have one ofthose in store, when you dine in the CIA’s dazzling newBocuse Restaurant.

Located at the Hyde Park campus in the space that washome to the award-winning Escoffier Restaurant for nearly40 years, The Bocuse Restaurant transports the classicFrench brasserie into the 21st century. The new restaurantpays homage to Chef Paul Bocuse, a testament to theunparalleled influence the world-renowned French chef hashad on the culinary profession (see sidebar).

French cuisine is the foundation for all modern cookingtechniques, and so it is an essential component of the edu-cational experience for CIA students. As a Bocuse patron,you also have the opportunity to learn, by experiencing thetrue breadth of French cooking.

Let’s go inside…

THE AMBIENCE Just past the glass doors etched with the image of the greatchef, you will enter an airy, light-filled space with creamywalls and rich, dark wood floors. The contemporary woodtables are surrounded by comfortable chairs and banquettesand set with fine china, tableware, and linen “lapkins.”

Introducing The Bocuse Restaurant

Issue 16 TASTE 13

The Far-Reaching Influence of Chef BocuseConsidered the father of modern French cuisine,Paul Bocuse is the owner of the famed Michelinthree-star L’Auberge du Pont de Collonges nearLyon, France, as well as other restaurants andbrasseries throughout Europe. He also opened LesChefs de France at the Epcot Center in Florida’sWalt Disney World, which is owned and operatedby his son, CIA graduate Jerome Bocuse ’92.

But Paul Bocuse is much more than simply asupremely successful chef and restaurateur—he is the stuff of legend. His incalculable influ-ence on the culinary profession is felt in threesignificant ways:

• He was one of the first chefs to emerge frombehind the kitchen door, bringing the face andpersonality of the chef into the dining room andbeyond. Chef Bocuse pioneered the idea of thechef as restaurant owner—where not only themenu, but the entire concept is driven by the chef.

• He encouraged chefs to think outside the defini-tions of cuisine they found in Auguste Escoffier’sLe Guide Culinaire, leading to the emergence ofnouvelle cuisine. Chef Bocuse was a pioneer of thismovement to develop fresh, seasonal, market-inspired cuisine—all of which set the stage fortoday’s emphasis on sustainable and locallysourced food.

• He became the first “celebrity chef” when heappeared on the cover of Newsweek in 1975. Thiswatershed moment inspired future generations ofchefs and set the bar for the media presence andpublic connection we have come to expect ofleading culinary professionals today.

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

THE MENUWhen dining at Bocuse, you’ll have a window into theaction, just as you did at Escoffier. The expanded, com-pletely renovated open kitchen supports a new standard ofculinary excellence, including advanced culinary techniquesand precision temperature cooking methods like sous vide.

The Bocuse menu highlights the diversity of French cuisinewith a selection of classic mainstays, regional favorites, andiconic chef’s signature dishes. This is French cuisine re-imagined through the lens of modern techniques. Appetiz-ers range from a French green bean and wild mushroomsalad to Black Truffle Soup V.G.E., originally created byChef Bocuse for a dinner at the Elysée Palace for then-Pres-ident Valéry Giscard d’Estaing. Entrées include filetmignon, poached chicken, and sautéed skate…all preparedand served by students in the culinary arts degree pro-grams. And the desserts, prepared by baking and pastryarts students, are dramatic and delectable works of art.

THE SERVICEPaul Bocuse believes that dining is all about the guest’scomfort and enjoyment, so much of the formality youmight associate with French restaurants is noticeably absentin The Bocuse Restaurant. You will still experience tradi-tional table side service, but with modern, innovativetwists—tisanes and teas served via a modular guéridon,drinks infused at your table, and frozen desserts createdright before your eyes in a specially designed liquid nitro-gen ice cream machine.

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

THE PARTICULARSReservations are encouraged for lunch or dinner; you canbook your table at www.opentable.com or call 845-471-6608. Please dress in a style that is comfortable toyou—and come experience French cuisine anew at TheBocuse Restaurant.


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It takes an extraordi-nary amount of planning, design, con-struction, marketing—and tasting!—to open anew restaurant, and theBocuse is no exception.Along with the effortsof administration, staff,students, and a steadystream of contractors,the success of TheBocuse Restaurant’slaunch rested in nosmall measure with its

opening faculty team: Chef-Instructors Rob Mullooly ’93,Sergio Remolina, and Stéphane Weber; and Maître d’In-structors John Fischer ’88, Doug Miller ’89, and Phil Pap-ineau. Shortly after the February 15, 2013 grand opening,Chef Remolina shared a few thoughts with us aboutBocuse—the man and the restaurant.

A native of Mexico, Sergio Remolina was raised on hisFrench mother’s home cooking. Before launching a success-ful restaurant career in Mexico, he earned his diploma ofcuisine and pâtisserie at Le Cordon Bleu in Paris and stagedin Michelin-starred restaurants. At the CIA, Chef Remolinapreviously served as chef-instructor in the Escoffier Restau-rant. To help him envision the menu for the Bocuse, heflew to France last fall and spent four days with PaulBocuse at the 87-year-old chef’s L’Auberge du Pont de Col-longes, Brasserie L’Est, and Brasserie L’Ouest.

What was it like to train with ChefBocuse and his staff?It was a very nice experience for me. I was happy to goback into a French kitchen—which is very tough, very disci-plined—because I did my training in places like that. Spend-ing time in the kitchen with Chef Bocuse as his guest, I wasable to walk around all day with a spoon and taste. Iwatched the service, I talked to him and his chefs, and I gotto observe his food philosophy and his work philosophy. AtThe Bocuse Restaurant, it’s all about transmitting this toour students.

The Chef’s PerspectiveA Chat with The Bocuse Restaurant’s Sergio Remolina

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

How does The Bocuse Restaurant menure-imagine classic French dishes?We recreate the classics with a contemporary touch. Forexample, we take the traditional skate wing in brown butterwith capers, lemon, parsley, and croutons and in Bocuse,we prepare the skate with a brown butter foam, friedcapers, parsley fluid gel, and sourdough croutons. It’s clean,classic cuisine, using the newest cooking technology likethermocirculators and steam ovens. At the same time, weare paying homage to the classics. We don’t make the food“better”—that would be a lack of respect.

We are trying to keep the integrity of the food and respectthe flavor profile, focusing on fresh, local, and seasonal, justas Chef Bocuse does. We are working on his philosophyand following his example, not making the food the same.

How will the dining experience inBocuse be different from what customers might expect?They can expect a level of service as good as at theEscoffier Restaurant but with that contemporary touch. It’sa more casual environment with more comfortable chairs,it’s more illuminated, and it feels more open.

There’s more exciting stuff happening in the dining room;they’ll have ice cream created tableside. Plus, there is a pastry chef-instructor in the Bocuse now, and baking andpastry students who prepare the desserts. So customers will find desserts that are even more elaborate.

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

Ristorante Caterina de’ Medici

ST. HELENA CAMPUS:

The Bakery Café by illy

Wine Spectator Greystone Restaurant

SAN ANTONIO CAMPUS:

CIA Bakery Café

Nao: New World Flavors

Reservations suggested for all

but the bakery cafés

www.ciarestaurants.com

845-471-6608 | HYDE PARK, NY

707-967-1010 | ST. HELENA, CA

210-554-6484 | SAN ANTONIO, TX

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

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

Puff—the Magic PastryA Most Versatile Dough

Issue 16 TASTE 17

About Chef Schorner

Dieter Schorner definitelyknows his dough…and hiscreams, soufflés, andmeringues. That’s becausethis esteemed pastry chefhas not only been sharinghis incredible talents withCIA students since 1999,he has created desserts inthe kitchens of suchrenowned establishmentsas Le Cirque and La Côte

Basque in New York, the Savoy Hotel inLondon, and his own Patisserie-CaféDidier in Washington, DC. The manwho Le Cirque owner Sirio Maccionireferred to as “the best in the world”and Gourmet called “one of the indis-putable grand masters of his métier”has also prepared desserts for U.S. Presi-dents Nixon, Carter, and Reagan. Anative of Germany, Chef Schorner waseducated in Basel, Switzerland andserved an apprenticeship at Café Winkler in Bavaria.


EASY AS ONE, TWO, THREE FOLDSPreparing puff pastry involves carefully controlling the tem-perature of both the dough and the butter and using a spe-cific folding sequence. The more complex method ofmaking puff involves many folds and a lot of delicate preci-sion. A simpler method, known as blitz puff pastry, pro-duces equally flaky and delicious results. Chef Schorner is afan of blitz. “It’s much faster than standard puff. That’s whyit’s so popular in culinary kitchens. It’s easy to make, verysimilar to pie dough. The key is to use ice cold water andvery cold butter. And, be sure the dough is well-chilledbetween folds.”

When rolling out the dough, it is important to maintain aneven thickness. This will ensure that the butter is flattenedenough so the dough puffs up properly when baked. Also,the dough should be rested in the refrigerator betweeneach set of rolling and folding so the butter does not meltinto the dough. To create layers in the dough, a three- orfour-fold is used (see folding steps below).

Now it’s your turn to try your hand at making puff pastry.Don’t let the process intimidate you—it’s quite simple andthe results are well worth the time spent. Use the dough tomake our Tarte Tatin, or experiment and make your ownsweet or savory creation.

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

THREE-FOLD PROCEDUREFROM LEFT TO RIGHT: Roll the dough to the proper dimensions and mentallydivide it in thirds. Fold in one third of the dough. Fold the final third overthe first. Refrigerate before rolling and folding again.

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Makes 4 servings

1 cup sugar6 tablespoons water1 tablespoon corn syrup2 large Stayman, Honeycrisp, or Braeburn apples,

peeled and cored (8 ounces each)Juice of 1 lemon1⁄4 cup unsalted butter1 sheet Puff Pastry (recipe follows)

Preheat the oven to 375 degrees F. Combine the sugar andwater in a medium saucepan on medium heat and bring to aboil. Stir to dissolve all the sugar, then add the corn syrup.Turn the heat to high. Use a pastry brush dipped in cleanwater to wash away the sugar deposits on the inside of the panuntil the sugar stops splashing the sides. When the mix starts tocaramelize and becomes a golden brown, take the caramel offthe heat and immediately pour into four 8-ounce ramekinmolds, to a depth of 3⁄16 inch each.

Slice the apples in half vertically. Lay the dome side down intothe molds. Pour 1 teaspoon of lemon juice over each apple inthe molds. Add 1 tablespoon of butter in the dip of each applewhere the core used to be.

Roll out the puff pastry to 1⁄8 inch thick; allow it to rest for 30minutes. Cut four 41⁄2-inch circles with a fluted pastry wheeland place them on top of the apples.

Bake the apples in the oven for approximately 45 minutes, oruntil the pastry is golden brown. To check if the apples aredone, use a paring knife to lift the puff pastry slightly. Theapples are done when they look translucent; there should beno resistance in the apple.

Cool the tarts slightly for about 5 minutes; turn the ramekinsover onto a tray. Let the pastries sit for about 5 more minutesand take the molds off. Serve with ice cream, if desired.

Recipes

Tarte TatinWe’ve taken a few liberties with the classic tartetatin to create an individual dessert. The apples youchoose should be good for baking, which means theywill become very tender but still keep their shape.

Issue 16 TASTE 19

Puff PastryMakes 2 pounds of dough

12⁄3 cups butter, chilled3 cups all-purpose flour11⁄2 teaspoons salt1 cup ice cold water

Cut the butter into 1⁄4-inch cubes. Refrigerate until chilled and firm.

Combine the flour and salt in a large mixing bowl. Add thebutter and toss with your fingertips until the butter is coatedwith flour. Add all but about 2 tablespoons of cold water. Mixwith a pastry blender or a table fork until an evenly moist butstill rough dough forms.

Cover the dough tightly with plastic wrap. Cool in the refriger-ator until the butter is firm, not brittle, about 20 minutes.

Turn the dough out onto a lightly floured work surface. Roll itinto a rectangle approximately 12 by 30 inches; the doughshould be almost 1⁄2-inch thick.

Fold the dough into thirds like a letter (this is the first of four 3-folds). Turn the dough 90 degrees so that the long end is onceagain parallel to the edge of your work surface. Roll the doughout to a rectangle as described above and fold once more (thesecond of four 3-folds). Wrap the dough tightly in plastic wrapand chill for 30 minutes in the refrigerator. Continue rolling andfolding the dough for the third and fourth 3-folds as describedabove, chilling the dough in between folds if necessary.

After completing the final 3-fold, wrap the dough in plasticwrap and allow it to firm in the refrigerator for at least 1 hourbefore using. The dough will last up to 1 week in the refrigera-tor or it may be frozen for up to 2 months.

CIA source: Bistros and Brasseries


A “King” is BornThe king of doughs appears to have been “invented” byseveral different people, in several different cities, and atseveral different times in history. Some point to the logi-cal progression from sheets of phyllo dough spread withoil to sheets popular in Spanish Arabic cookbooks of the13th century. Some believe that the pastry chefs fromTuscany who traveled with Marie de’ Medici first intro-duced puff pastry to the royal courts of France in the15th century.

Another charming—but almost certainly mythical—storytells us it was first made in 1645 by an apprentice pastrycook (or, according to other versions of the same story, a

Puff consists of many layersof dough separated bylayers of butter.

painter) named Claude Gelée. He made it for his sickfather from the only three ingredients the doctor pre-scribed: water, flour, and butter. Since Claude failed toadd the butter when mixing the dough, he simply foldedthe dough around it. When he baked the result, voilà!—the crisp, flaky, multi-layered pastry dough was born.Food historians generally agree that the term “puffpaste” had become standard in early 17th century Eng-lish cooking texts, however, and that it was most likelybeing made long before Gelée arrived on the scene.


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


Want to know more about the instructor leading yournext class? Meet April Goess at the San Antonio campusand Doug Miller at the Hyde Park campus, both proudCIA alums.

April Goess ’03April Goess is what you might calla “chef of all trades.” As the direc-tor of education for the CIA SanAntonio, her plate is full workingon virtually every aspect of a CIAdegree or certificate education,including teaching a few courses.She also leads classes for food

enthusiasts. “My favorite ones are the demonstrationclasses, which are wonderfully fun for the participants andthe chef,” she says. “I’m a talker and a doer, so I tend toprovide very thorough demos along with ample directionthat explains the hows and whys of what we’re doing. Thereare lots of ‘a-ha’ moments when participants think, ‘If I hadjust learned that years ago!’”

April’s versatility includes knowing her way around boththe kitchen and the bakeshop. Her CIA bachelor’s andassociate degrees are in baking and pastry arts and herindustry experience, which has included sous chef andexecutive chef positions, leans toward the savory side. Sowhat does this multi-talented culinarian enjoy making athome? “I tend to prepare foods similar to what I enjoyedgrowing up in Northern California,” April says. “Thebounty of produce, seafood, and farm-raised meats is thecore of California cuisine, and each item is lightly preparedso that you bring out the natural flavors and textures.Almost everything I prepare is done on the grill.” Sheenjoys sharing her love of local, seasonal cuisine with stu-dents—and learns from them as well. “I am so inspired bythe future plans that each student arrives at the CIA with,”she says. “Even the food enthusiasts I work with come toeach class with a clear goal or plan for what they hope todo with their freshly honed skills.”

Doug Miller ’89, CSS, CHEIf you’re having a party, DougMiller is the guy you want mixingthe drinks—he’s an expert on thesubject of cocktails and mixologyand a Certified Specialist of Spir-its. Lately, the assistant professor ofhospitality and service manage-

ment has been putting that talent to work as part of theopening team for The Bocuse Restaurant, serving as maîtred’instructor for degree program students in the college’snewest venue. Luckily for food enthusiasts, he also teachesWine and Beverage Explorations courses.

“The best thing about working with students is seeing theirexcitement when they are trying a new product or learninga new technique,” he says. “My goal in teaching is to createan atmosphere in which students have the ability to explorenew areas of knowledge.”

Doug brings his own extensive knowledge of his subjectfrom his many years working in the industry, starting asmany food and beverage professionals do—washing dishes.“I started in 1986 and I made $3.35 an hour,” he says. “Thebest part of the job was we got shift beers after work.”(Maybe that was the beginning of his interest in beverages?)Doug went on to work in positions as varied as breadbaker, banquet manager, and assistant restaurant manager.He also held a variety of restaurant and dining room man-agement positions with Four Seasons Hotels and Resorts inCalifornia, Las Vegas, and New York City before returningto his alma mater in 2007.

“My brain is always thinking of new cocktails, most ofwhich I never make,” Doug says. He counts a Scotch, St-Germain, and Rose Champagne cocktail among his favoriteinventions, but when it’s time to relax, he favors somethingmore traditional. “When I’m at home, I like a cold beer ora glass of wine.”

Introducing Your Instructors

CIA BOOT CAMP

For the Culinary Adventurer in You

You’re a serious food lover, and you’re not afraid to take a few risks in the kitchen. You love to cook, bake, and entertain, and you’re ready to take your skills to new heights. Guess what—you sound exactly like CIA Boot Camp material.

Culinary thrill seekers like you travel from all over the world to gather at the CIA for these popular multi-day culinary immersions. Learn from the CIA’s exceptional faculty and enjoy fabulous food. Experience the thrill of cooking in the CIA kitchens. Come to Boot Camp, and let the adventure begin!

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

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

July 30–Aug. 2 or Jan. 14–17, 7 a.m.–1:30 p.m.,* $1,750

Apple pie might be the symbolic American dish, but there’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.

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

Aug. 5–9, Aug. 26–30, Sept. 23–27, or Feb. 10–14;2–8:30 p.m.;* $2,195

Aug. 12–16 or Feb. 3–7; 2–8:30 p.m.;* or Sept. 23–27 orDec. 2–6, 7 a.m.–1:30 p.m.;* $2,195

Oct. 28–Nov. 1, 7 a.m.–1:30 p.m.,* $2,195

So you want to learn to cook…I mean, really cook? Here’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

TX

ASIAN CUISINE BOOT CAMP

Nov. 4–8, 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.


BAKING BOOT CAMP

Jan. 6–9, 2–8:30 p.m.,* $2,195

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.


CA

TX

THE BEST OF BOOT CAMP (4-DAY)

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

Oct. 8–11, 7 a.m.–1:30 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.


BISTRO BOOT CAMP

Sept. 3–6 or Feb. 24–27, 2–8:30 p.m.,* $1,750

Sept. 10–13, 2–8:30 p.m.;* or Feb. 18–21, 7 a.m.–1:30 p.m.;*$1,750

Oct. 15–18, 7 a.m.–1:30 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.


NY

NY

CA

TX

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CIA BOOT CAMP (cont.)

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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.

NEW! FLAVORS OF THE HUDSON VALLEY BOOT CAMP

Sept. 30–Oct. 4, 2–8:30 p.m.,* $2,195

From foie gras to apples to artisan cheese, the distinguishing fla-vors of the Hudson Valley abound. Seasonal products, harvestedand crafted by local purveyors, provide the foundation for the sat-isfying dishes prepared in this distinctive region.

During this flavorful culinary tour, you will discover and samplethe best of the fertile valley. You’ll discuss seasonal ingredients,local farming, and characteristic Hudson Valley foods. Then you’llput that knowledge to work, as you learn cooking techniques thatbest showcase the Valley’s ingredients and use a selection of localproducts to prepare an assortment of intensely flavorful dishes.You will also enjoy an exciting off-site excursion to experienceHudson Valley goodness right from the source.

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


NY


COMFORT FOODS BOOT CAMP

Oct. 17–18, 2–8:30 p.m.,* $895

Feb. 26–27, 7 a.m.–1:30 p.m.,* $1,325

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.


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CELEBRATE YOUR BIRTHDAY AT BOOT CAMP

Do something you really love for your next birthday—

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

When you take any Boot Camp program during your

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

with a special present. Make your plans now!

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

receive your special pricing.

*Due to extended CIA vacation periods during July and December, ifyour birthday falls in either of these months, you may take your birth-day discount during either the month prior or the month following yourbirthday. No other exceptions apply.

“Even if you have had years of experience inthe kitchen, even if you know your rouladesfrom your ganaches, Boot Camp will teachyou more than you ever thought possible.”

—Peggy Wilkinson, Dallas, TX


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FLAVORS OF WINE COUNTRY BOOT CAMP (4- OR 5-DAY)

Aug. 19–23, 2–8:30 p.m.,* $2,195Nov. 18–21, 7 a.m.–1:30 p.m.* or Nov. 18–21, 2–8:30 p.m.,* $1,750

From fresh produce to wine to artisan cheese and bread, the 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 four-day version of this class, you will:

• Explore, demystify, and gain key insights into food and winepairing, whether you’re a beginner or have more advancedknowledge.

• Understand and experience the importance of seasonality in creating the flavors and cuisines of wine country.

• Taste and cook with the bounty of artisan cheeses from California.

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

• Take to the grills and tame the flame while creating the healthyflavors to bring wine country lifestyle home with you.

BONUS! Attending this Boot Camp on November 18–21 gives youfree access to the “Flavor! Napa Valley Appellation Trail” event atthe CIA.

In the five-day version of this class, you will:

• Do everything listed for the four-day class, plus• Learn how the careful use of fresh herbs distinguishes wine

country cuisine in a variety of delicious and surprising applications.

When you enlist in the Flavors of Wine Country Boot Camp, 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.


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FRENCH CUISINE BOOT CAMP

Aug. 12–16, 7 a.m.–1:30 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.


GOURMET MEALS IN MINUTES BOOT CAMP

Sept. 16–20, 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.

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


ITALIAN CUISINE BOOT CAMP

Oct. 7–10, 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 course, you will become acquainted with the culture,traditions, and customs that contribute to regional Italian cuisine.Be prepared for an exhilarating, fun-filled adventure.

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


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GRILLING AND BBQ BOOT CAMP (FORMERLY BBQ BOOT CAMP)

Sept. 10–11, 2–8:30 p.m.,* $895

Feb. 24–25, 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.


HORS D’OEUVRE BOOT CAMP

Oct. 15–16, 2–8:30 p.m.,* $895

Feb. 10–11, 7 a.m.–1:30 p.m.,* $895

Small bites can make a big impression, and you’ll be sure to“wow” guests with your ability to prepare and present some 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.


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MEDITERRANEAN CUISINE BOOT CAMP

Aug. 19–23, 2–8:30 p.m.,* $2,195

Jan. 6–10, 7 a.m.–1:30 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

Jan. 13–17, 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.


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SKILL DEVELOPMENT BOOT CAMP

Sept. 12–13, 2–8:30 p.m.,* $895

Feb. 12–13, 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.


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TECHNIQUES OF HEALTHY COOKING BOOT CAMP

Jan. 7–10, 2–8:30 p.m.,* $1,750

Oct. 22–25, 7 a.m.–1:30 p.m.,* $1,750

Health and wellness—it’s on people’s minds a lot these days, 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.


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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 throughsunlit vineyards during an afternoon at a world-famous winery...cooking in a bright, spaciousprofessional kitchen under the watchful eye ofsome of America’s top chefs...experiencing themagic of food paired perfectly with wine.

We imagined it, too—and created CIA Sophisticated Palate. This incredible customprogram combines expert instruction at ourCalifornia campus with exclusive excursions and behind-the-scenes tours that let you experience the Napa Valley in ways that only a very few people have.

Experience Napa as Only Insiders Do

30 TASTE Issue 16 1-888-995-1699

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

CIA SOPHISTICATED PALATE

Dates based on availability; $600* per day per person for a privategroup of a minimum of eight 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.

*Plus sales tax and 20% service charge

CA



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

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

and you all are amazing as well—we don’t know how you made two

jam-packed days run so seamlessly! We have been raving to

friends and family about the class.” —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 atour New York and Texas campuses too! To learnmore, call Lorrie Hafner, consulting services man-ager, at 845-451-1669.

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©2013 The Culinary Institute of America

Combine sophisticated California cuisine, warm hospitality, and a spectacular Napa Valley venue, and you have all the makings of an event that your guests will be talking about long after it’s over.

The culinary and hospitality professionals at the CIA will create your one-of-a-kind:

Contact the CIA Special Events team 707-967-2307

The Culinary Institute of America | 2555 Main Street | St. Helena, CA

Unforgettable

34 TASTE Issue 16 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.

Soupe à l’Oignon GratinéeFrisée aux Lardons

Sandwich de Saumon Fumé Crème Brûlée

Frisée aux Lardons

The lardons add smoky flavor and a satisfying, chewy texture to this crisp salad. MAKES 6 SERVINGS

3 heads frisée lettuce12 ounces slab baconSalt and pepper, as needed3 teaspoons light brown sugar1⁄3 cup white wine vinegar

Wash the lettuce thoroughly and pat it or shake it dry with a clean linen towel.

Cut the slab bacon into lardons (begin by cutting the bacon into severallarge strips, then cut them into smaller, narrow pieces as seen in photo).Heat a sauté pan and add bacon. Cook over medium heat, stirring frequently for even color on bacon.

Divide the frisée among 6 plates and season with salt and pepper. Whenbacon is crisp and golden, take the pan off the heat and remove thebacon with a slotted spoon; sprinkle it over the lettuce.

Let the bacon fat cool for about a minute. In another pan on medium heat,reduce the sugar and vinegar by half until it’s syrupy (this is called a gas-trique). Pour the gastrique into the warm bacon fat and mix thoroughly.

Season the gastrique dressing with salt and pepper and spoon it over thesalads. Serve immediately.


Sandwich de Saumon Fumé

When preparing this sandwich, don’t skimp on the mayonnaise…itscreaminess makes this simple preparation quite luxurious.MAKES 6 SERVINGS

1⁄3 cup mayonnaise3 teaspoons grated fresh horseradish2⁄3 teaspoon lemon juice2 large hard-boiled eggs6 deli-size slices pumpernickel bread2⁄3 pound smoked salmon, sliced11⁄2 large shallots, sliced3 tablespoons capers, rinsed of their brine6 lemon wedges

Mix together the mayonnaise, horseradish, and lemon juice in a mediumnonreactive bowl and set it aside for at least 30 minutes to allow the flavors to mingle. If you can’t get fresh horseradish, use 1 teaspoon of prepared horseradish.

Cut the eggs with an egg slicer. Coat each slice of bread with one-quarterof the mayonnaise mixture.

Divide the smoked salmon among the 6 slices of bread. Place 2 or 3 slicesof the egg on each slice of bread and garnish with the shallots and capers,and serve with a lemon wedge on the side.


Crème Brûlée

Crème brûlée means “burnt cream” in French, but it’s actually a custardtopped with a “burnt” coating of sugar.MAKES 6 SERVINGS

Preheat oven to 325 degrees F. Whisk sugar and egg yolks in a large bowluntil thoroughly mixed, about 2 minutes.

Split vanilla bean and scrape out seeds. Add seeds and bean to milk andcream, and heat in a saucepan over medium heat until scalded, about 10minutes. Remove from heat and allow to cool for 10 minutes. Pour hotmixture onto the beaten eggs/sugar and mix thoroughly. Pass through afine-mesh strainer.

Divide custard among six 4-ounce ramekin molds. Place the filled moldsinto a hot water bath and cook for 30 to 40 minutes, or until just set. Theyshould jiggle slightly when shaken.

Cool custards to room temperature and then cool completely, uncovered,in refrigerator.

Before serving, sprinkle an even layer (about 1⁄16 inch) of sugar over each one. Brûlée them under the broiler or with a blowtorch; the sugarwill melt and turn a light golden color. It will form a hard crust once it’scaramelized. Serve immediately in ramekins.


Soupe à l’Oignon Gratinée

This classic soup features sweet caramelized onions and rich Gruyère cheese. MAKES 6 SERVINGS

Preheat oven to 450 degrees F.

Heat butter on medium heat in large, thick-bottomed pan. Add onions andsauté until they’re soft and light caramel in color, 20 to 25 minutes.

Add garlic and curry powder and cook for another 2 minutes, until spicesrelease their oils and aroma. Add Chablis and reduce until wine is cookeddry, 18 to 20 minutes. Add flour and cook for 2 more minutes.

Remove pan from heat and add stock, stirring thoroughly to distributeflour in soup. Return pan to heat and bring to a boil; reduce heat to lowand simmer 30 minutes.

Season soup with salt and peppers. Ladle soup into oven-safe bowls, topwith baguette slices and plenty of cheese. Place soup in oven or underbroiler and cook until cheese is golden brown and bubbly. Sprinkle topswith parsley before serving.


7 tablespoons sugar6 large egg yolks1 vanilla bean

1⁄4 cup milk2 cups heavy cream1⁄2 cup sugar, for brûléeing the tops

6 tablespoons unsalted butter81⁄2 cups sweet onions, thinly sliced4 garlic cloves, minced2 teaspoons curry powder11⁄2 cups Chablis2 tablespoons all-purpose flour8 cups cold beef stock

Salt and pepper, as neededCayenne pepper, as needed12 toasted baguette slices,

1⁄4-inch thick3 cups grated Gruyère cheese1 teaspoon chopped parsley

Issue 16 TASTE 35

LardonsCommonly used in French cooking, lardons add flavor andtexture to a variety of dishes, from salads and quiches tostews and potatoes. Lardons can only be made from slabbacon. They are more substantial than minced bacon bits,and deserve a little care in preparation if they are to beenjoyed at their best.

Apart from adding a rich flavor, lardons are also cooked inthe early stages of preparing a number of dishes to releasetheir flavorful fat, a procedure known as rendering.

Making LardonsFirst cut the rind away from the piece of slab bacon. (Youcan add this piece to stock or soups as they simmer to getevery bit of flavor out of your bacon.) Slice the bacon into1⁄4-inch-thick slices. Turn these slices 90 degrees and cut atright angles, so that each piece contains layers of fat andlean meat.

Place the lardons in a large heavy-bottomed pan or casse-role with a bit of olive oil. Set the pan over medium or lowheat and cook gently, stirring to let the lardons brown andcrisp evenly. This may take up to 5 minutes. Keep the heatgentle if you want to release the fat into the pan. When thelardons are crisp and golden, lift them out of the pan witha slotted spoon. Drain them briefly on paper towels.


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

Cutting lardons

Tres delish, n’est pas?

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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, or comesolo and meet new people who share your love of cooking and baking.Gain newfound confidence in the kitchen and take home a repertoire ofnew recipes. Now that sounds like a great weekend.

It’s the Weekend!

Carrot Cake Cookies with CreamCheese Drizzle from The Diabetes-Friendly Kitchen

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

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

Oct. 12 or Feb. 1, 9:30 a.m.–2:30 p.m., $250

Making artisan bread at home is now within your reach. With 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

Oct. 19 or Nov. 9 (Parent/Teen), 9:30 a.m.–2:30 p.m., $250

Sept. 28, Jan. 18, or Feb. 15; 9:30 a.m.–2:30 p.m., $250

Impress your family and friends with the delectable desserts 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

Oct. 26 or Nov. 16, 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—Nov. 9Spend time together with your teen in our

kitchens and bakeshops, nurturing a budding

interest in culinary arts or just plain having

fun. All of the November 9 Taste of CIA Cook-

book 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).


“The CIA experience was amazing! I learneda lot in a fairly short time and had so much

fun with the people in class. Our chef hadsome great stories to tell about his experience

with food. I am looking forward to anotherclass or maybe even Boot Camp!”

—Joanne O’Leary, Nassau, NY

NEW! BANGKOK AND BEYOND

Jan. 25, 9:30 a.m.–2:30 p.m., $250

Spicy, sweet, and tangy—Thai food is an intriguing balance ofextremes. This vibrantly flavored food features generous helpingsof fresh herbs, spices, and Thai bird’s eye chili peppers with apleasant balance of sweet, salty, and sour characteristics. In thisclass, you’ll be introduced to the traditional (sometimes unfamil-iar) ingredients of the region through classroom discussions, chefdemonstrations, and hands-on cooking. To illustrate the funda-mental principles of Thai cuisine, you’ll prepare and taste a vari-ety of dishes such as pad Thai, tom yum goong, Thai curries, andmany other iconic dishes from the region.

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

BEHIND THE MEAT COUNTER

Sept. 21, Oct. 19, or Nov. 16; 9:30 a.m.–2:30 p.m., $325*

Whether shopping at the farmers’ market or the discount 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.

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WEEKENDS AT THE CIA (cont.)

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THE NEW FOOD ENTREPRENEUR—START AND RUN ASMALL FOOD BUSINESS

Nov. 16, 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

Oct. 26, 9:30 a.m.–3:30 p.m., $250

Gain the confidence of an industry professional! In this class,we’re moving out of the kitchen and into the classroom for 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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BISTROS AND BRASSERIES

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

Feb. 15, 9:30 a.m.–2:30 p.m., $250

Aug. 10 or Oct. 26, 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

Dec. 14, 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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CAKE DECORATING

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

Cake decorating is much more than piping out “Happy Birthday”on top of your creation—it’s a real art! In this enjoyable class,you’ll learn the secrets of the decorating process, from 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.


CHINESE CUISINE

Oct. 19, 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.

CHOCOLATES AND CONFECTIONS AT HOME

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

Sept. 14 or Oct. 26, 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.

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“I had a wonderful time during the class. Icame by myself and was partnered with a

terrific lady and we had a great time. Theteacher was incredibly knowledgeable,friendly,and funny. The cookies were

delicious and the amount and variety wewere able to take home was wonderful!”

—Alona Harman, Mahopac, NY

CIA FAVORITES

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

Aug. 24, Oct. 12, or Jan. 18, 9:30 a.m.–2:30 p.m., $250

Aug. 24 or Oct. 12, 9:30 a.m.–2:30 p.m., $250

Sample some of the CIA’s all-time favorite recipes in this class,which features dishes straight from the pages of The Culinary 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

Sept. 14, Oct. 26, or Dec. 7; 9:30 a.m.–2:30 p.m., $250

Feb. 15, 9:30 a.m.–2:30 p.m., $250

Sauces are among the first true test of a cook’s skill. The ability 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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COOKIES AT HOME

Oct. 26, 9:30 a.m.–2:30 p.m., $250

Aug. 24, 9:30 a.m.–2:30 p.m., $250

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.


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

COOKING AT HOME

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

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

Nov. 2, 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.

COOKING FOR ONE

Feb. 8, 9:30 a.m.–2:30 p.m., $250

Good cooking shouldn’t be reserved just for company. DuringCooking for One, you will discover the pleasures of creating deli-cious meals to enjoy solo. We’ll start by discussing menu planningand strategies for a delicious, healthful diet and then use basiccooking techniques to prepare a variety of dishes. This class willopen your eyes to a whole new way of cooking for yourself, as youlearn to prepare meals that are flavorful, interesting, and satisfying.


CREATIVE CUPCAKES(FORMERLY SIMPLY CUPCAKES)

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

What’s playfully sweet and utterly delightful? Cupcakes! It’s 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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THE DIABETES-FRIENDLY KITCHEN

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

If you have pre-diabetes or diabetes—or cook for others who do—now you’ll no longer have to choose between what’s good for 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!

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

EVERYDAY GRILLING(FORMERLY GRILLING)

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

Aug. 24, 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

Sept. 21 or Nov. 16, 9:30 a.m.–2:30 p.m., $250

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

Nov. 16 or Dec. 7, 9:30 a.m.–2:30 p.m., $250

If you or someone you know has been dreaming of fresh-baked,gluten-free treats that don’t sacrifice flavor or texture, we’ve 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.

GOURMET MEALS IN MINUTES

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

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

Nov. 16, 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!


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

HOLIDAY COOKIES

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

Dec. 7, 9:30 a.m.–2:30 p.m., $250

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


HORS D’OEUVRE FOR THE HOLIDAYS

Nov. 16, Dec. 7, or Dec. 14; 9:30 a.m.–2:30 p.m., $250

Dec. 7, 9:30 a.m.–2:30 p.m., $250

Dec. 7, 9:30 a.m.–2:30 p.m., $250

Served formally or casually, hors d’oeuvre are always a crowdfavorite, especially during the holidays. Join us as we create abroad range of stylish small bites, from informal starters to ele-gant appetizers. Through chef demonstrations and hands-on activ-ities, you will learn the techniques and recipes for preparing aselection of bite-sized treats perfect for holiday entertaining.Whether you’re hosting a party for two or 20, you will have theconfidence and culinary know-how you need to cater your owngathering and impress your guests.


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HEALTHY COOKING AT HOME

Sept. 21, Oct. 26, or Nov. 16; 9:30 a.m.–2:30 p.m., $250

Feb. 1, 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!


HORS D’OEUVRE AT HOME

Sept. 21 or Oct. 26, 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 techniques andrecipes 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

Sept. 14 or Dec. 7, 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.


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ITALIAN COOKING AT HOME

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

Aug. 10, Oct. 12, or Feb. 1; 9:30 a.m.–2:30 p.m., $250

Sept. 7, 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.

NEW! THE MANY FLAVORS OF TEXAS

Sept. 14, 9:30 a.m.–2:30 p.m., $250

Big Texas means big flavor, especially at the CIA San Antonio,where we showcase the area’s distinctive cuisines. In this hands-onclass, you’ll get introduced to the five unique cultures that makeup the many flavors of Texas—from BBQ and flavors of the Gulfto cowboy chic, Tex-Mex, and the comfort foods of the South.You’ll prepare a variety of specialty dishes that best representeach style of cuisine. Class highlights include chef lectures,demonstrations, and lots of cooking and sampling.


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NEW! MEDITERRANEAN COOKING

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

From the spice markets and couscous traditions of North Africato the tapas bars of Spain and the irresistible vegetable dishes ofTurkey, the rich imagery of Mediterranean cuisine has capturedthe imagination of the American dining public. In this introduc-tion to Mediterranean cooking, you’ll learn the tools you need tomake this healthful and flavorful culinary tradition a part of youreveryday meals. You’ll also explore ingredients, flavor profiles,and a variety of exciting dishes representative of Mediterraneancuisine.


ONE DISH MEALS

Sept. 28 or Jan. 18, 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.


NEW! PASTA AT HOME

Jan. 18, 9:30 a.m.–2:30 p.m., $250

Quick to cook, easy to customize, and always flavorful…it’s nowonder so many people love pasta! From basic comfort food toelegant dishes, pasta offers nearly endless possibilities. Throughthe use of authentic, fundamental techniques, you’ll get step-by-step guidance for making your own fresh pasta and inventiverecipes. This class will explore a range of traditional and contem-porary dishes such as seasonal pasta salads, hearty meat sauces,lasagna, risotto, gnocchi, polenta, and more.


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SEASONS IN THE WINE COUNTRY

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

SEASONS IN THE WINE COUNTRY—THE DESSERTS

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.


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DID YOUKNOW…?A roux is a mixture of flourand fat used to thicken liquids like soups andsauces. Its flavor and color—white,blond, brown, or dark—is determined bythe length of time the mixture is cooked.The darker the roux, the less thickeningpower it has, but the fuller the taste.


SHARPENING YOUR KNIFE SKILLS

Oct. 19 or Nov. 16, 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.


SOUPS FOR ALL SEASONS(FORMERLY SOUPS)

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

What could be more comforting than a bowl of homemade soup?Whether it’s a clear broth, creamy purée, chunky gumbo, or 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.


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SOUTH OF THE BORDER—MEXICAN FAVORITES

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

Feb. 22, 9:30 a.m.–2:30 p.m., $250

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 whilepreparing traditional dishes such as enchiladas, pollo pibil, fishVeracruzana-style, salsas, guacamole, handmade tortillas, andother Mexican comfort foods.


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SPAIN AND THE WORLD TABLE

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

Sept. 28, 9:30 a.m.–2:30 p.m., $250

Sept. 21, 9:30 a.m.–2:30 p.m., $250

Experience one of Spain’s greatest culinary inventions—tapas!These incredibly satisfying small bites have become 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

Sept. 14, Oct. 26, or Dec. 14; 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

Sept. 21 or Nov. 16, 9:30 a.m.–2:30 p.m., $250

Nov. 9, 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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CIA SAMPLINGS

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

NEW! ALL ABOUT THICKENERS

Nov. 2, 10:30 a.m.–12:30 p.m., $95

Why does gravy get lumps? What’s the difference between a roux,slurry, liaison, and reduction, and how do you know when to useone as opposed to the others? Find out all this and more, as youexplore the mysterious world of thickening agents.

NEW! COOKING WITH WINE

Sept. 21, 10:30 a.m.–12:30 p.m., $95

In this class, we’re not talking about enjoying a glass of wine whileyou cook…we mean reserving some for your recipes! That’sbecause wine is more than just an accompaniment with dinner; asan ingredient, it can add complex flavor to your dish. Find out how,as your instructor guides you through some of the many deliciousways you can add a little more wine to your meals—and your life.

EGGS-TRAORDINARY COOKING

Jan. 25, 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! FRYING WITHOUT FEAR

Oct. 5 or Oct. 19, 10:30 a.m.–12:30 p.m., $95

Frying. It sounds easy enough…until you do it for the first time.The truth is, the frying process can be messy and daunting. Butall you need to get your frying just right is a little finesse, and ourchefs can help get you get there. Come learn helpful tips and theproper procedure for frying a variety of foods. Before you know it,you’ll be creating perfect, crispy deliciousness—fearlessly!

GREAT GRAINS

Feb. 8, 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.

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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.

NEW! THE POWER OF SAUCES

Dec. 14, 10:30 a.m.–12:30 p.m., $95

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

NEW! PRESERVING—TIPS AND TECHNIQUES

Sept. 21 and Oct. 26, 11 a.m.–1 p.m., $95

Home cooks across America have long been preserving the har-vest. Now you can take part in this proud tradition in your ownkitchen, using tools and techniques you’ll learn from our expertchef. As a bonus, you will receive a copy of our new book, Preserving, to take home. Join us, and find out how to get the mostfrom your backyard garden and local seasonal produce from thefarmers’ market.

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WINE AND BEVERAGE EXPLORATIONS

A rich Pinot Noir…an easy-drinking craft beer…whateveryou choose, beverages can take a meal from everyday tosomething truly special. But because the world of winesand beverages is so diverse, questions abound. Red orwhite? California or New Zealand? Beers can really bepaired with food? Gaining an understanding of thebasics and the nuances—yes, glassware does make a dif-ference—can elevate your enjoyment of the dining expe-rience.

That’s what the experts at the CIA are here for. In a weekor just a few hours, we’ll introduce you to wines and bev-erages from around the world and give you the founda-tion of knowledge to choose the right ones for anyoccasion.

Decisions, Decisions…


FOOD AND BEER PAIRING

Oct. 19, 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

Nov. 16, 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.

AN INTRODUCTION TO BEER

Sept. 14, 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

Oct. 26 or Dec. 14, 3–5:30 p.m., $125

Aug. 3, 11 a.m.–1:30 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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THE MARRIAGE OF FOOD AND WINE(FORMERLY A JOURNEY INTO SENSORY AWARENESS—FOOD AND WINE PAIRING)

Aug. 18, Sept. 15, Oct. 27, Dec. 15, Jan. 26, or Feb. 23; 1:30–4 p.m., $95

Spend a fun afternoon exploring and refining your culinary sen-sory abilities. During this class, Chef John Ash (see page 31) willreview the dynamics of how we taste, and then dive into an inter-active exploration of how food and wine work with each other.You’ll come away with some basic templates to operate from tohelp you put food and wine together successfully. And you’ll gain amuch better understanding of how to make positive matches hap-pen, whether you’re dining at a restaurant or in your own home.

NEW! TASTING BEER LIKE A PRO—GETTING STARTED

Oct. 5 or Jan. 25, 10 a.m.–12:30 p.m., $95

With the recent upsurge of craft breweries in America has come anewfound respect for the “working man’s drink.” Artisan beer is acomplex beverage that, much like wine, may be evaluated interms of color, aroma, mouthfeel, and finish. In this introductionto beer, we’ll explore a selection of beer types, from lighter tastingto heavier, “hoppier” varieties. We’ll also discuss how beer ismade, sample a range of domestic and imported brews, learnbeer tasting techniques, and gain an appreciation of beer and food pairing.

TASTING WINE LIKE A PRO—GETTING STARTED

July 13, Aug. 3, Aug. 17, Aug. 31, Sept. 14, Oct. 12, Nov. 9, Dec. 14,Jan. 18, or Feb. 22; 10 a.m.–12:30 p.m., $95

Aug. 17, 11 a.m.–1 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

Aug. 10, Sept. 28, Oct. 26, Nov. 30, or Dec. 28; 10 a.m.–12:30 p.m., $95

Aug. 24, 11 a.m.–1 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!

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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

July 13–14, Sept. 7–8, Oct. 19–20, or Feb. 8–9; 9 a.m.–4 p.m.,* $895

Brawny or delicate? Buttery or spicy? Grassy or oaky? If you’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 51 for dress code.

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WINE AND BEVERAGE EXPLORATIONS (cont.)

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TASTING WINE LIKE A PRO—THE WINEMAKER’S MAGIC

Aug. 24, Sept. 21, or Feb. 8, 10 a.m.–12:30 p.m., $95

Great grapes make great wine…but the winemaker has a 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)

Sept. 18–22 or Jan. 15–19, 9 a.m.–4 p.m.,* $2,195

Get ready for five fun-filled days that will take your wine 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 51 for dress code.

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“The Marriage of Food and Wine was notonly educational, but entertaining as well.

Our instructor was very knowledgeable andgave us ideas that are easy to incorporateoutside of the classroom setting. The class

time went so quickly, we wished we’d had more time!”

—Richard Rodriguez and JoAnn Almeida, San Diego, CA


Dress Code for Wine LoversBoot Camps

The 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

July 19–21, Oct. 17–19, Dec. 5–7, or Feb. 14–16, 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 dress code information, above right.

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“Tasting Wine Like a Pro—Getting Startedwas wonderful! I have been working for the

last 20 years as a chef and was a generalmanager overseeing the wine portfolio, and

this class far exceeded my expectations. The instructor was fabulous—he brought a

warm,comfortable approach to a sometimes-intimidating subject.”

—Ben Resnick, Seattle, WA

“A FIRST TASTE” 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

Pistou from The New Book of Soups

NEW! CLASSIC COMFORT FOOD, THE CIA WAY

Jan. 25, 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.

CLASSIC COMFORT FOOD—SWEETS AND TREATS

Feb. 22, 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 rich browniesto crème brûlée and fruit-laden cobblers, you’re sure to enjoy ourassortment of yummy treats.

NEW! FALL FAVORITES—SIDES AND SALADS

Nov. 9, 10 a.m.–noon, $39.95

The cooler weather brings a bounty of fall vegetables to market.In this exciting chef demonstration, you will learn how to makehearty fall dishes utilizing the best produce of the season. Fea-tured recipes include pappardelle with tomato ragù; roastedbeets, citrus, and baby greens; and creamy mushroom risotto, aseasonal favorite.

FALL FLATBREADS AND PIZZAS

Oct. 12, 10 a.m.–noon, $39.95

Master the art of making pizza and flatbreads. These versatilesavory items make great appetizers as well as full meals. Fromdough making to picking the best ingredients, you will learn howto prepare pizzas and flatbreads featuring a selection of seasonalvegetables. You will also enjoy a sample of the items prepared.

NEW! SUMMER SALADS AND SANDWICHES

Sept. 7, 10 a.m.–noon, $39.95

In search of delicious recipes that offer everyday ease in thekitchen? Summer offers a bounty of inspiration, from grilled veg-etables, tomatoes, and corn salad to cucumber and watercresssandwiches. Join us for this exciting class and learn how to createa broad range of stylish sandwiches and salads, from informalstarters to elegant meals.

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NEW! SUMMER SMALL PLATES

Aug. 3, 10 a.m.–noon, $39.95

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

WINTER FEASTS

Dec. 7, 10 a.m.–noon, $39.95

Take the chill off this winter with a savory feast. Whether you aremaking a meal for a few guests or a big crowd, you’re sure toimpress with the cooking techniques you’ll learn during this chefdemonstration. Our flavorful feast will include Cabernet-braisedshort ribs with Swiss chard and orecchiette. Because these dishes arenot only about sustenance, but also comfort, you’ll explore heartybraises and stews meant to warm you up on cold winter nights.

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Preserving the Season’s BountyHome canning and preserving is more popular than ever.Maybe that’s because it’s economical, environmentallysmart, and a great way to get the most out of your backyardgarden. Preserving, our latest release, gives you all the infor-mation and advice you need to start canning, preserving,and pickling your own foods.


Recipe

Makes 4 pints

6 cups sugar6 cups water4 pounds peaches, halved and pitted2 tablespoons lemon juice

In a large pot, bring the sugar and water to a boil over medium heat.

Reduce the heat to low, add the peaches, and simmer untilthey begin to get tender, 12 to 15 minutes.

Raise the heat to medium, and continue to cook until the fruitis completely tender, 20 to 25 minutes more.

Remove the pot from the heat, stir in the lemon juice, andallow the peaches to cool to room temperature in the syrup.Cover and let sit overnight in a cool, dark place.

Pack the finished peaches into prepared pint jars, and coverwith syrup, leaving 1⁄4 inch of space between the peaches andthe top of the jars. Seal the jars and process* for 15 to 17 min-utes. Store in a cool, dark place.

Notes: The same method can be used with raw fruit as well, such asstemmed, cored, and quartered pears or apples or stemmedberries. Pack fruit tightly into prepared jars, and pour boilingsyrup over the fruit, leaving 1⁄2 inch of headspace. Seal the jars,and increase the processing time to 20 to 25 minutes.

Other flavorings can be added to the syrup, including vanillabeans, whole or ground spices, or citrus zest.

Syrup for packing is a mixture of sugar and water or juiceextracted from some of the fruit. It should be heated justenough to dissolve all of the sugar. The syrup may vary insweetness depending on your desired result. The amount ofsugar in the syrup can vary anywhere from 10 to 50 percent ofthe total volume.

Storage:Processed, this fruit will keep for up to 1 year. Once jars havebeen opened, keep them in the refrigerator, where they willkeep for up to 1 month.

Source: The CIA’s Preserving

*Because proper technique is so important to successful canning and preserving, make sure you get your copy of Preserving today from your favorite bookseller or atwww.ciaprochef.com/fbi/books.html.

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

Peaches in Syrup

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Recipe

Makes 16 pints

PICKLING SPICE1⁄3 cup mustard seeds, crushed3 tablespoons allspice berries, crushed2 tablespoons coriander seed, crushed2 tablespoons black peppercorns, crushed1 tablespoon dill seed, crushed1 tablespoon ground ginger1 teaspoon ground mace5 cloves, crushed2 bay leaves, crumbled1 cinnamon stick, coarsely chopped

DILL PICKLES3 bunches fresh dill40 Kirby cucumbers, quartered2 quarts (8 cups) water2⁄3 cup white vinegar1⁄3 cup kosher salt

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

To make the dill pickles: Distribute 3⁄4 cup of the picklingspice and dill among the prepared pint jars. Pack the cucum-bers into the jars.

In a small pot, bring the water, vinegar, and salt to a simmerover medium-low heat until the salt is dissolved. Let cool toroom temperature.

Pour the cooled brine over the cucumbers into the jars, leavingabout 1⁄4 inch of space between the pickles and the top of thejars. Seal the jars, and process* the pickles for 12 to 15 minutes.Store in a cool, dark place.

Variation:GARLICKY DILL PICKLES: Add 2 or 3 smashed cloves ofgarlic to the jars with the pickling spice and dill.

Storage:Processed, these pickles will keep for up to 6 months. Oncejars have been opened, store them in the refrigerator, wherethey will keep for up to 1 month.

Source: The CIA’s Preserving

*Because proper technique is so important to successful canning and preserving, make sure you get your copy of Preserving today from your favorite bookseller or atwww.ciaprochef.com/fbi/books.html.

Pickling is a traditional technique that preserves food by brining itor packing it in vinegar. The process tenderizes the food slightly, butthe finished vegetables maintain a crisp texture and a characteristicsour flavor.

Dill Pickles

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—and build the foundation for creative culinary expression.


“Flower of Milk” Gelato from ItalianCooking at Home

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 pastrypros, 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 WITH THE CULINARYINSTITUTE OF AMERICA$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 the

basics to create delectable artisan breads. Backed by the expertiseof the CIA, in this book Chef Eric Kastel leads readers throughsimple and challenging recipes, including baguettes, peasantbread, ciabatta, cheddar onion rye rolls, coffee cake, and evensourdough.

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!

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BOOKS AND DVDs (cont.)

CHOCOLATES AND CONFECTIONS AT HOME WITH THE CULINARY INSTITUTEOF AMERICA$34.95 The home candy maker’s guide tocreating stunning chocolates andconfections, Chocolates and Confectionsat Home offers detailed expertise for

anyone who wants to make truly amazing homemade confectionsand candies. The CIA and baking and pastry arts professor PeterGreweling provide recipes and techniques for making even themost 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 WITH THE CULINARY INSTITUTE OF AMERICA$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 ingredients. The recipes rangefrom quick and easy chocolate chip cookies and fudge brownies tocreative cookies that will delight and inspire your guests, such aslemon 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,from Triple Chocolate Cookies to a festive gingerbread house,this book will help you take these home-baked favorites to newand delicious 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 morningor an elaborate Sunday brunch.

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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 65.

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 do it.

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 cook-ing, 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 ingredi-ents 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 equip-ment, 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 transportyou around 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 high-lighting exotic flavors from many different regions of the world,along with nearly 100 full-color photographs and helpful step-by-step instructions and preparation tips from the world-famouskitchens of 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 65), 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!

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HEALTHY COOKING AT HOME WITH THE CULINARYINSTITUTE OF AMERICA$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 a

wide variety of flavorful ingredients, from aromatic lemongrassand zesty roasted tomatoes to savory wild mushrooms and smokyancho chiles. Delicious, healthy home cooking is within yourgrasp with this 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.

ITALIAN COOKING AT HOME WITH THE CULINARY INSTITUTEOF AMERICA$34.95This is authentic Italian cooking madeeasy. A sumptuously photographedguide to cooking all things Italian in thehome kitchen, this book will win over

both beginning and experienced cooks with its inventive recipesand detailed guidance 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.

NEW! MEDITERRANEAN COOKING$34.99

Mediterranean Cooking embraces theregion’s most well-known ingredi-ents, cooking methods, and flavorprofiles, “puts them in a big stockpot,” and stirs. The book featuresmore than 100 all-new, beautiful full-

color photographs and 175 mouthwatering recipes that combinethe Mediterranean flavor profile in delicious ways. The recipesalso feature detailed information to educate readers in anapproachable way about the variety of techniques and flavors inthe book so they can incorporate them into their home menus.

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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 for soupingredients (a valuable resource for planning your trip to the mar-ket) 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 turns balmy.With more than 150 kitchen-tested recipes to choose from, you’llalways find the perfect one dish meal.

PASTA: CLASSIC AND CONTEMPORARY PASTA,RISOTTO, CRESPELLE, ANDPOLENTA RECIPES$29.99

The ultimate resource for pasta loversis here! In this collection of irre-sistible recipes, you’ll find a huge vari-ety of pasta dishes from real

born-and-bred Italian chefs. Pasta covers the basics and beyondwith master recipes for making your own fresh egg pasta by handor machine, as well as reliable guidance on getting the most outof store-bought fresh and dried pastas. Throughout the book,stunning full-color photography offers both inspiration and visualguidance.

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.

NEW! PRESERVING $19.99

Preserving the harvest has been a proudtradition of home cooks across America.Now you can practice the craft in yourown kitchen using tools and techniquesfrom the experts at The Culinary Insti-tute of America. Preserving providesdetailed, fully illustrated explanationsthat help beginners understand all thebasic techniques and offers experienced

preservers inspiring new recipes and expert advice on harvestingproduce, shopping seasonally, and other essential topics. This go-to resource is illustrated with full-color photography throughout;includes approximately 65 recipes for pickles, jams, marmalades,condiments, and dried foods; and features storage information forevery type of preserved food.


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 present-

ing 125 accessible recipes, from Manchego cheese and potato cro-quettes with quince sauce to escabeche of halibut with a “salsa” ofMarcona 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 comfortable favoritesand intriguing new presentations thatwill appeal to everyone from the sea-soned vegetable aficionado to someonewho is just beginning to explore thevegetable kingdom.

You’ll learn how to select vegetables likea professional, whether you’re buying a daily staple like onions orbroccoli, or trying something new like collards or okra. Vegetableswill get you off to a good start with a comprehensive chapterfilled with information about specific vegetables arranged from Ato Z, as well as charts, tips, and tricks you can use to add a per-sonal 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.

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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 more

pleasurable.

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 torevisit the excitement and camaraderieof the CIA kitchens, you’ll want to ownBest of Culinary Boot Camp. It’s a must-have for the 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 60!

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-stopping

creations.

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 mak-ing fondant decorations.

Featuring the decorating insights of Chefs Kate Cavotti and Alison McLoughlin, the Cake Art DVD will give you the skills you need to create amazing cakes and cupcakes for all your special events.

GLUTEN-FREE BAKING $24.95

Following the successful release of hisGluten-Free Baking book (page 61), 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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REGISTRATION AND GENERAL 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). Please have your course and creditcard information ready when you call. We accept Visa, Master-Card, American Express, and Discover.

VIA THE INTERNET: Log on to the college’s website at enthusiasts.ciachef.edu to register for any of our programs usingyour 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.

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.

CIA Locations

The 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

TRAVEL DIRECTIONS For detailed travel directions, please visitenthusiasts.ciachef.edu/directions-to-campus.

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 enthusiasts.ciachef.edu/where-to-stay for listings of accommodations.

PHOTOGRAPHY AND FILMINGThe CIA limits photography and filming in and around its cam-puses to protect the college’s educational operations and reputation.Guests may take photos or short film segments for their personal,non-commercial use in the common areas of public buildings andgrounds, including the restaurant dining rooms. Photos or shortfilms may also be taken in a kitchen class for non-commercial useafter first requesting permission from the faculty member and otherparticipants. Please note that the faculty member may restrict pho-tography and filming, and that the use of such images must beappropriate for the CIA’s reputation and community.

The photography or filming of CIA employees, students, and/orfacilities for commercial purposes must be specifically requestedof and pre-approved by the CIA Marketing Department.

Photography: Art & Clarity Photography, Roger Ball, Keith Ferris, Ben Fink, Kristen Loken, Phil Mansfield,

Chas McGrath, Portrait Imaging, Anne Rettig, Francesco Tonelli, David Wakely, and Michael White


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


The Art ofChangingCareers

Unlike at traditional colleges, wherealmost all students enroll directly fromhigh school, at the not-for-profit CIAthere’s no such thing as a typical student.Rachel Sherman ’13 is a career changerwho first discovered her love of bakingand pastry while earning a bachelor’sdegree in art education at Penn State. “Ilived in a housing cooperative my lasttwo years there,” she says. “My job wasto cook twice a week, but I really gotinto it and started baking every day.”

Soon Rachel was thinking about bakingas a career, but she wanted to be sure. Soafter graduation, she began working inrestaurants while also teaching. Threeyears later, at the recommendation of achef-mentor, Rachel applied to the CIA.

She fit right in. “There’s such a goodteam environment here,” Rachel says. “Ihave loved having the opportunity tomeet so many people who love food asmuch as I do. Where else can you walkdown the hall and have an argumentabout prosciutto?”

And where else could the support ofpassionate food enthusiasts help set astudent on a new path? Receiving thefoodie-funded A Taste of the CIAEndowed Scholarship helped Rachel atan important point in her education. “Itook an unpaid externship in the L.A.Times test kitchen,” she says. “So thescholarship was very helpful in payingfor school when I got back.” Rachel’sexperience at the newspaper and herCIA chef-instructors have prepared thenew alumna to pursue her dream ofsomeday working in a magazine testkitchen.

If you would like to help a careerchanger like Rachel find his or her calling, consider supporting the A Tasteof the CIA Endowed Scholarship. Youmay give online at www.ciagiving.orgor contact CIA Advancement OfficerJames Clark at 845-451-1603 [email protected]. Thank you!

The Culinary Institute of AmericaContinuing Education1946 Campus DriveHyde Park, NY 12538-1499

For Your Information

FOOD ENTHUSIASTPROGRAMS1-888-995-1699

DEGREE ANDCERTIFICATEPROGRAMS1-800-CULINARY(285-4627)845-452-9430

RESTAURANTSHyde Park 845-471-6608St. Helena 707-967-1010San Antonio 210-554-6484

CAMPUS STORESHyde Park1-800-677-6266St. Helena707-967-2309

WEBSITEenthusiasts.ciachef.edu

Hyde Park

St. Helena

San Antonio

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

Date: Your birthday month

Place: The CIA in New York, California, or Texas

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

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

You’re Invited

Documents

Taste Magazine Issue #16