Taste Magazine Issue #18

The Magazine for Food and Wine Enthusiasts Issue 18, July 2014

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

®

Come to the CIA— one of USA Today’s

“10 Best Cooking School Vacations”

Entertaining is easy—with tips

from the CIA!

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It’s a Matter of TASTEThe idea of entertaining is wonderful: it brings people together, causes all kinds of positive social interaction, and makes for great memories. All that said, if you are the one responsible for getting it all planned and making it happen, the thought alone can be daunting enough to ruin the party for you.

Well, in this issue, we are all about the party. How to plan it, set it up, and make it go the way event planners, chefs, and caterers do it every day. For the many years that I worked as an execu-tive chef, I think I just took for granted the various systems and organizational techniques we had to get the job done effectively. You’ll find some of them inside, along with other great entertain-ing tips and classes. There’s even a new class on how to make delicious edible gifts—perfect for when you want to thank your hosts for inviting you to their party!

You’ll also see new classes that show how you and your fam-ily can cook and eat better, with topics like portable food and running your kitchen like a chef—all designed to take the hand-wringing out of preparing wholesome food when you’re super busy. And in the coming months, watch for a new “run your own restaurant” class in Napa, along with more “Flavors of” classes.

Finally, I’d like to thank you for taking the time to respond to our TASTE magazine reader survey. Your feedback is not only welcome; it is critical to growing and developing the largest food enthusiast program in the U.S. We are trying some new things and we hope you like them!

Certified Master Chef Brad Barnes ’87,

Director—Food Enthusiast Programs

About the CIA 3Food Enthusiasts Course Calendar 4Registration and General Information 67

Programs and ProductsBoot Camp 24Saturday Kitchens 36Samplings 48“A First Taste” Demos 50Wine and Beverage Explorations 52Holiday Classes 58CIA Books and DVDs 61

FeaturesBringing Family Closer: Boot Camp 9The Party’s at Your Place: Easy Entertaining 10Elevating Your Home Bar 14Let’s Party! Entertaining Ratios 18Throwing a Kids’ Party 22

RecipesHerbed Marinated Olives 11Bellini 12Sangria 12Deviled Eggs 12Rock Candy 23Crostini and Bruschetta 35Chili-Roasted Peanuts with Dried Cherries InsertParmesan Tuiles InsertBeef Satay with Peanut Sauce InsertCheese Fondue Insert

On the cover: A tip from our Entertaining book (see p. 63): Crudités served in individual cups!

TABLE OF CONTENTS

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

CONGRATULATIONS!

Diane Frohling of West Orange, NJ was the lucky winner of our random drawing of TASTE survey respondents. She received a two-piece CIA Masters Collection® Knife Set along with our thanks.

Issue 18TASTE 3enthusiasts.ciachef.edu Issue 18TASTE 3enthusiasts.ciachef.edu

ABOUT THE COLLEGEFounded in 1946, the not-for-profit Culinary Institute of America (CIA) is the recognized leader in culinary education for under-graduate students, foodservice and hospitality professionals, and food and wine enthusiasts. The college awards bachelor’s and associate degrees, as well as certificates and professional certifica-tion, and is accredited by the prestigious Middle States Commis-sion on Higher Education. The CIA also offers consulting services in support of innovation for the food industry.

7 REASONS ENTHUSIASTS LOVE THE CIA

1. You learn from the same exceptional, passionate chefs and instructors who teach in our world-renowned degree programs.

2. You can take classes at any of our gorgeous, professionally equipped U.S. campuses—New York, California, or Texas.

3. You get to cook, bake, taste wines and beers, and more in the famed CIA kitchens, bakeshops, classrooms, and tasting theaters.

4. You can choose from an amazing variety of classes on topics spanning the food and beverage world.

5. You meet interesting, enthusiastic people who love food and wine as much as you do.

6. You can sample all the CIA has to offer—award-winning restau-rants, tours, tasting sessions, shopping, and more.

7. And, of course, you enjoy some of the best food and wine on the planet!

UNPARALLELED CULINARY EDUCATION

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

For Reservations:845-451-1588—Hyde Park, NY; reservations required

707-967-2320—St. Helena, CA; tickets may also be purchased at the campus store

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

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

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

Title IX and Age Discrimination: Joe Morano, HR Director—Faculty Relations 845-451-1314, [email protected], Office—Roth Hall, Room S-324

Section 504/ADA: Maura A. King, Director—Compliance 845-451-1429, [email protected], Office—Roth Hall, Room S-351

Mailing address: The Culinary Institute of America, 1946 Campus Drive, Hyde Park, NY 12538

Should you require further information, please visit www.ciachef.edu/consumer-information.

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JULY 2014–FEBRUARY 2015COURSE CALENDAR HYDE PARK, NY CAMPUS

JULY

SEPT

OCT

8 Bistro Boot Camp (p. 26)

21 Hors d’Oeuvre Boot Camp (p. 28)

23 Skill Development Boot Camp (p. 30)

AUG19 Techniques of Healthy Cooking Boot Camp (p. 30)

25 Flavors of the Hudson Valley Boot Camp (p. 27)

2 The Best of Boot Camp (p. 26)

15 Culinary Boot Camp— Basic Training (p. 25)

20 Artisan Breads at Home (p. 37)

Baking at Home— The Desserts (p. 37) Bistros and Brasseries (p. 38) CIA Favorites (p. 39) Classic and Contemporary Sauces (p. 39) Everyday Grilling (p. 40) Everything Chocolate (p. 41) Fall in the Hudson Valley (p. 41) Gourmet Meals in Minutes (p. 42) Home Baking Skills for Profit or Pleasure (p. 38) An Introduction to Wine (p. 53) Italian Cooking at Home (p. 43) Under the Sea (p. 46)

22 Comfort Foods Boot Camp (p. 26)


27 Artisan Breads at Home (p. 37) Behind the Meat Counter (p. 38) Bistros and Brasseries (p. 38) Cake Decorating (p. 39) CIA Favorites (p. 39) The Diabetes-Friendly Kitchen (p. 40) Fall in the Hudson Valley (p. 41) The Flavors of Asia (p. 41) Gourmet Meals in Minutes (p. 42) Healthy Cooking at Home (p. 42) Italian Cooking at Home (p. 43) The New Food Entrepreneur (p. 38) Pies and Tarts (p. 44) Spain and the World Table (p. 46)

29 Italian Cuisine Boot Camp (p. 29)

4 Artisan Breads at Home (p. 37) Baking at Home—The Desserts (p. 37) Bistros and Brasseries (p. 38) Build a Brilliant Breakfast (p. 47) CIA Favorites (p. 39) Fall in the Hudson Valley (p. 41) Food and Wine Pairing 101 (p. 53) Gourmet Meals in Minutes (p. 42) Italian Cooking at Home (p. 43) Sharpening Your Knife Skills (p. 45) Soups for All Seasons (p. 45) South of the Border— Mexican Favorites (p. 45) Vegetarian Cuisine (p. 46)

6 Culinary Boot Camp— Basic Training (p. 25)14 Bistro Boot Camp (p. 26)

18 Artisan Breads at Home (p. 37) Baking at Home— The Desserts (p. 37) CIA Favorites (p. 39) Classic and Contemporary Sauces (p. 39) Everyday Grilling (p. 40) Gluten-Free Baking (p. 42) Gourmet Meals in Minutes (p. 42) Healthy Cooking at Home (p. 42) An Indian Feast (p. 43) Italian Cooking at Home (p. 43) Pies and Tarts (p. 44) Preserving—Tips and Techniques (p. 49) Spain and the World Table (p. 46) Under the Sea (p. 46)

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NOV DEC6 Cake Decorating (p. 39) CIA Holiday Favorites (p. 59) Classic and Contemporary Sauces (p. 39) Delicious Gifts (p. 59) Everything Chocolate (p. 41) Gourmet Meals in Minutes (p. 42) Holiday Brunch (p. 60) Hors d’Oeuvre for the Holidays (p. 60) Italian Cooking at Home (p. 43) Mediterranean Cooking (p. 43) South of the Border— Mexican Favorites (p. 45) Spain and the World Table (p. 46) Weeknight Meals Made Easy (p. 47)

13 Bistros and Brasseries (p. 38) Bubbles (p. 53) CIA Holiday Favorites (p. 59) Gluten-Free Holiday Baking (p. 59) Gourmet Meals in Minutes (p. 42) Holiday Cookies (p. 60) Hors d’Oeuvre for the Holidays (p. 60) International Holiday Breads (p. 60) Italian Cooking at Home (p. 43) Mediterranean Cooking (p. 43) Pies and Tarts (p. 44) Sharpening Your Knife Skills (p. 45) Soups for All Seasons (p. 45) Under the Sea (p. 46)

1 PARENT/TEEN DAY Baking at Home— The Desserts (p. 37) Cake Decorating (p. 39) CIA Favorites (p. 39) Cooking at Home (p. 40) Everything Chocolate (p. 41) Gourmet Meals in Minutes (p. 42) Healthy Cooking at Home (p. 42) Italian Cooking at Home (p. 43) Spain and the World Table (p. 46)

3 Culinary Boot Camp— Basic Training (p. 25) Entertaining at Home Boot Camp (p. 27)

8 Bubbles (p. 53) CIA Holiday Favorites (p. 59) The Flavors of Asia (p. 41) Global Street Foods (p. 42) Gourmet Meals in Minutes (p. 42) Holiday Brunch (p. 60) Hors d’Oeuvre for the Holidays (p. 60) International Holiday Breads (p. 60) Mediterranean Cooking (p. 43) Pies and Tarts (p. 44) Secrets of a Chef-Made Lunchbox (p. 47) Sharpening Your Knife Skills (p. 45) Soups for All Seasons (p. 45) Under the Sea (p. 46)

10 Holiday Boot Camp (p. 59)

12 Hors d’Oeuvre Boot Camp (p. 28)

17 The Best of Boot Camp (p. 26)

MEET YOUR INSTRUCTORChef Mike Garnero • My fridge always has... Tuna salad and romaine lettuce. It’s so easy and convenient to spread the salad on the leaves with some hot sauce for a quick version of ssäm [a bite-size Korean wrap]. And, of

course, beer, a bottle or two of Champagne, and salsa.

• I knew I wanted to be a chef when... While going to high school in Alaska, I met a sous chef from a cruise ship who walked into the restaurant where I was working. The next day, he offered our entire kitchen staff a tour of the ship, and I was so impressed that I actively began pursuing a culinary career.

• The saying I’m known for in the kitchen is... “Let’s get crackin’” and “Focus on the quality, not the quantity.”

MEET YOUR INSTRUCTORhNYFEB23 Pastry Boot Camp (p. 29)

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ST. HELENA, CA CAMPUS

JULY AUG

SEPTOCT

6 The Marriage of Food and Wine with Chef John Ash (p. 54)

10 Wine Lovers Boot Camp—Taste Like a Pro (p. 56)

12 Artisan Breads at Home (p. 37) Everyday Grilling (p. 40) Mediterranean Cooking (p. 43) Sensory Analysis of Wine (p. 56)


9 Tasting Wine Like a Pro—The Winemaker’s Magic (p. 54)

11 Farm to Table Boot Camp (p. 27)

19 Grilling and BBQ Boot Camp (p. 28) Wine Lovers Boot Camp—Wine and Dine (p. 57)

3 Wine Lovers Boot Camp—Harvest Edition (p. 55)

6 Tasting Wine Like a Pro—The Classic Grapes (p. 54)



13 Baking at Home— The Desserts (p. 37) CIA Favorites (p. 39) Spain and the World Table (p. 46) Wine Lovers Boot Camp—Harvest Edition (p. 55)

20 Spice It Up! (p. 49) Tasting Wine Like a Pro—Grape Discoveries (p. 54)

23 Bistro Boot Camp (p. 26)

27 Chocolates and Confections at Home (p. 39) Everyday Grilling (p. 40) One Dish Meals (p. 44)

29 The Best of Boot Camp (p. 26) Sensory Analysis of Wine (p. 56)

11 Artisan Breads at Home (p. 37) Gourmet Meals in Minutes (p. 42) Italian Cooking at Home (p. 43) Tasting Wine Like a Pro—The Winemaker’s Magic (p. 54)


13 Mastering Wine (p. 56)

18 Cooking with Wine (p. 49) Grain, Water, and Hops—The Basics of Beer (p. 53) Wine Lovers Boot Camp—Taste Like a Pro (p. 56)

19 California Cheeses and The Wines That Love Them (p. 53)

25 The Cookie Jar (p. 39) Mediterranean Cooking (p. 43) Seasons in the Wine Country (p. 44)

27 Pastry Boot Camp (p. 29)

Tasting Wine Like a Pro—The Classic Grapes (p. 54)

14 Italian Cuisine Boot Camp (p. 29) Mastering Wine (p. 56)

19 The Power of Sauces (p. 49)

21 Culinary Boot Camp— Basic Training (p. 25) Wine Lovers Boot Camp—Become Wine Wise (p. 55)

26 Tasting Wine Like a Pro—Getting Started (p. 54)

20 Coffee: From the Plant to the Cup (p. 56)


23 Grilling Secrets (p. 49) Tasting Wine Like a Pro—Getting Started (p. 54)

27 Wine Lovers Boot Camp—Harvest Edition (p. 55)

30 Baking for Brunch (p. 37) The Flavors of Asia (p. 41) Healthy Cooking at Home (p. 42)

Issue 18TASTE 7enthusiasts.ciachef.edu

NOV DEC2 Bistro Boot Camp (p. 26)

6 Gourmet Meals in Minutes (p. 42) Holiday Cookies (p. 60) Hors d’Oeuvre for the Holidays (p. 60)


8 Wine Lovers Boot Camp—Become Wine Wise (p. 55)

13 All About Thickeners (p. 49) Tasting Wine Like a Pro—The Classic Grapes (p. 54)


1 Frying Fearlessly (p. 49) Napa Valley vs. The World (p. 54) Sensory Analysis of Wine (p. 56)

5 Wine Lovers Boot Camp—Wine and Dine (p. 57)

10 Mastering Wine (p. 56)

11 Entertaining at Home Boot Camp (p. 27)

15 Cake Decorating (p. 39) Pasta at Home (p. 44) Soups for All Seasons (p. 45) Tasting Wine Like a Pro—Getting Started (p. 54)


17 Flavors of Wine Country Boot Camp (p. 28) Wine Lovers Boot Camp—Taste Like a Pro (p. 56)

JAN6 Baking Boot Camp (p. 25) Techniques of Healthy Cooking Boot Camp (p. 30)

10 Eggs-traordinary Cooking (p. 49) Grain, Water, and Hops—The Basics of Beer (p. 53)


17 Everything Chocolate (p. 41) Healthy Cooking at Home (p. 42) One Dish Meals (p. 44) Wine Lovers Boot Camp—Taste Like a Pro (p. 56)


29 Wine Lovers Boot Camp—Wine and Dine (p. 57)

31 Baking at Home— The Desserts (p. 37) Cooking at Home (p. 40) Global Street Foods (p. 42) Tasting Wine Like a Pro—Getting Started (p. 54)

FEB2 Mastering Wine (p. 56)

9 Wine Lovers Boot Camp—Become Wine Wise (p. 55)

10 Flavors of Wine Country Boot Camp (p. 28)

14 Bistros and Brasseries (p. 38) Chocolates and Confections at Home (p. 39) CIA Favorites (p. 39) Tasting Wine Like a Pro—The Winemaker’s Magic (p. 54)


17 Comfort Foods Boot Camp (p. 26)

21 The Power of Sauces (p. 49)


23 Culinary Boot Camp— Basic Training (p. 25) Pastry Boot Camp (p. 29) Wine Lovers Boot Camp—Taste Like a Pro (p. 56)

27 Sensory Analysis of Wine (p. 56)

28 Gourmet Meals in Minutes (p. 42) Italian Cooking at Home (p. 43) Napa Valley vs. The World (p. 54) Seasons in the Wine Country—The Desserts (p. 44)

• My fridge always has... California sparkling wine (like Mumm Brut Prestige), Chilean Sauvignon Blanc or liter bottles of Grüner Veltliner, and

a bottle of dry rosé, usually French, something from Provence when I can get it. Also, bottles of Trumer Pils (a great beer from Berkeley) and a bottle of Bailey’s Irish Cream for my husband’s occasional cravings.

• The wine gadget I can’t live without is...The stemless wine glass! I don’t necessarily like them for fine dining, but they fit in my small kitchen cabinets and my cats can’t knock them over.

• The saying I’m known for in the classroom is...“You can’t come all the way to Napa Valley without having some Cabernet Sauvignon.”

• I enjoy teaching enthusiasts because...Their primary agenda is to have more pleasure in their life. I can get behind that.

MEET YOUR INSTRUCTORWine Instructor Traci Dutton

hCA

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SAN ANTONIO, TX CAMPUS

JULY AUG

SEPT

12 An Indian Feast (p. 43) Summer Small Plates (p. 51)

19 Baking Boot Camp (p. 25)

6 Classic and Contemporary Sauces (p. 39)

13 Preserving—Tips and Techniques (p. 49) South of the Border— Mexican Favorites (p. 45)

Tasting Wine Like a Pro—Getting Started (p. 54)

20 Classic Comfort Food, the CIA Way (p. 51) Italian Cooking at Home (p. 43)


27 The Many Flavors of Texas (p. 43)

19 An Introduction to Wine (p. 53) Sharpening Your Knife Skills (p. 45)

21 Dessert Boot Camp (p. 27)

NOV DEC2 The Best of Boot Camp (p. 26)6 Everyday Grilling (p. 40) Tasting Wine Like a Pro—The Winemaker’s Magic (p. 54)

13 CIA Holiday Favorites (p. 59) Winter Soups, Stews, and Chowders (p. 51)

15 Entertaining at Home Boot Camp (p. 27)

1 Global Street Foods (p. 42)

8 Holiday Brunch (p. 60) Tasting Wine Like a Pro—The Classic Grapes (p. 54)

11 Techniques of Healthy Cooking Boot Camp (p. 30)

22 Fall Favorites—Sides and Salads (p. 51) Hors d’Oeuvre for the Holidays (p. 60)

24 Holiday Boot Camp (p. 59)

JAN10 Soups for All Seasons (p. 45)

FEB7 Food and Wine Pairing 101 (p. 53) Sharpening Your Knife Skills (p. 45)

14 Everyday Grilling (p. 40)

• The kitchen gadget I can’t live without is...

If I have to choose between must-haves and wants, I will choose pots and pans and my knives and decent cutting boards. Otherwise, I love my small portable cast iron grill for the perfect kebab or burger, and for a cream soup or smoothie, I don’t

want to be without my Vitamix blender. For homemade burgers, I love to grind my own meat, which makes a grinding attachment for my stand mixer an essen-tial tool.

• The saying I’m known for in the classroom is... Many of my students enjoy imitating my call for a demo, but that might also be a matter of my accent.

MEET YOUR INSTRUCTORChef Hinnerk von Bargen

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

• I enjoy teaching enthusiasts because... Every participant is highly motivated and eager to learn new things. I am always looking forward to welcoming them back to new classes.

OCT11 Bistros and Brasseries (p. 38)

18 Fall Flatbreads and Pizzas (p. 51) German Cuisine— Popular Favorites (p. 41)

25 Cooking at Home (p. 40)

24 German Cuisine— Regional Specialties (p. 41) Winter Feasts (p. 51)

31 CIA Favorites (p. 39)

21 Classic Comfort Food, the CIA Way (p. 51) The Flavors of Asia (p. 41)

28 Spain and the World Table (p. 46)

hTX


How was Boot Camp as a place to bring family members together? Allyson: It was nice to spend time with my brother and aunt, who I don’t see as often as I would like. Together we made memories, shared inside jokes, and got closer as a family with our passion for food.

Nancy: For me, this was a wonderful experience to see my nephew and niece as equal adults working toward a goal. There were certain little incidents during the cooking ses-sions especially that caused smiles and are something we continue to laugh about today.

Chris: It was a special memory to experience this with family members. We all share the same passion for cook-ing, so this was an amazing adventure for us.

Has the experience changed the way you approach cooking? Chris: Yes—the chef taught us how to follow our instinct with cooking. I have really tried to cook by adding or subtracting based on tasting, and not following the recipe to a “T.”

Allyson: It helped me to be more creative with cooking.

Nancy: I am now more experimental and creative, both with and without recipes. (This should make Chef von Bargen happy!)

Last summer, Dr. Nancy Lorenzi and her nephew and niece—Christopher Slovan and Allyson Slovan—were looking for a fun activity to bring them together. Their shared love of cooking seemed the ideal way to bond, and their desire for in-depth, hands-on training made the CIA the destination of choice. So they traveled from their homes in Tennessee and Ohio to spend four exhilarating days in American Regional Cuisine Boot Camp at our Texas campus in San Antonio.

They found just what they were looking for. In addition to the joy of cooking together in the CIA kitchens with Chef Hin-nerk von Bargen, they also found time to explore the city—visiting the Alamo, taking a Riverwalk cruise, and sampling local restaurants. “With a family group of mixed ages, Boot Camp is a wonderful opportunity to explore, learn, cooper-ate, and grow both as a person and as a family,” says Nancy. Here, they all share their thoughts about their family vacation.

Why did you choose American Regional Cuisine Boot Camp?Chris: It offered us a chance to try cuisine from different parts of the country that we wouldn’t necessarily have the opportunity to try.

Nancy: I liked the regional focus. The class combined the sociology and history of a region’s food to set the context. Then the actual experience of making multiple recipes was a great educational combination at the intellectual and physical levels.

What parts of Boot Camp did you enjoy most?Allyson: Meeting people from all over the States, and tast-ing different recipes.

Chris: The class lecture; it wasn’t just about learning to cook. It answered a lot of questions, like why flavors developed in different parts of the country and what influenced their ingre-dient choices. I just found the insight so refreshing.

Nancy: The total experience, from the initial lecture to the tactile cooking experience, was great. The chef was thor-ough in his teaching and engaged the students. The other participants enhanced the experience too. Everyone was there because they loved food and the social context of food. There was lots of sharing of past experiences, stories of current efforts, and good recipes.

Bringing Family CloserA Boot Camp Vacation in San Antonio

hTX

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The Party’s at Your Place! Easy Entertaining at Home

Entertaining at home can be as simple as enjoying coffee and cake with neighbors or as elaborate as throwing an at-home wed-ding party, complete with hors d’oeuvre, cocktails, and an elegant four-course dinner.


Some gatherings are centered around food: Thanksgiving dinner, Mother’s Day brunch, a dinner party with friends. For others, food and drink play more of a supporting role. But whether or not food is the focus, the goal is always to serve items that are thoughtfully chosen and prepared.

Here are some tips, recipes, and ideas for a wide variety of parties you might host at home.

Cocktail PartiesIf you’re looking for a great way to entertain anyone from new neighbors to close friends to business associates, this is the party for you. Cocktail parties tend to last around two to three hours and can range from very casual get-togethers to black-tie affairs. The focus may be on cocktails and other drinks, but it’s always best to offer a variety of appetizers or small bites, too—such as Herbed Marinated Olives (below).

Dinner Parties and BrunchesElaborate or basic, formal or casual, it’s all up to you! These parties often begin with a short reception, complete with drinks and hors d’oeuvre. The meal may be served at the table or from a buffet, and you can always add a first course to make the meal feel more refined. For a classic finale, plan to serve dessert, though a cheese course or after-dinner drinks are good, too. The type of food and the way it’s served is your choice. Just don’t forget the Bellinis (see page 12)—this popular cocktail is perfect for brunch.

Family CelebrationsFrom generation-spanning traditions to spontaneous get-togethers, family celebrations run the gamut. Holiday din-ners tend to be traditional gatherings, but there’s always room to add your own personal twist. Menu planning aside, these parties can be more relaxed, and it’s usually fine to anticipate that guests will lend a hand with everything from supplying missing pieces of china to plating appetizers to doing the dishes. After all, it is a family affair!

Open HousesNeed to accommodate lots of guests? Host an open house. These informal get-togethers invite people to come and go as they please over the course of several hours. The food is generally served buffet-style, and there’s no need to plan activities or a strict schedule like you might for other parties since your guests won’t all be there at the same time. For large gatherings like these, a punch bowl brimming with a special drink is a great option. Our recipe for sangria (page 12) can easily be doubled or tripled.

Tasting PartiesThis is the ultimate foodie affair! It’s a fun way to introduce your guests to new flavors by offering a variety of one item, such as cheese, beer, coffee, chocolate, olive oil, wine, fruit—the options are virtually limitless. No matter which one you choose, you’ll want to offer tastes of several different choices so your guests can compare the flavor, appearance, texture, and aroma. Be sure to serve the food in bite-size pieces and have descriptive, easy-to-read labels for each selection. For beverages, offer small tastes, not full-size servings. And don’t forget the palate cleansers (plain crackers or bread and water).

HERBED MARINATED OLIVESMakes 1 pound (about 3 cups)

1 pound mixed brine-packed olives2 tablespoons dried oregano1 tablespoon each dried rosemary, thyme, and marjoram1 teaspoon red pepper flakesFinely grated zest from 2 lemons or oranges1⁄2 cup extra virgin olive oil, or as needed

Spread out the olives on paper towels and blot dry to remove most of the brine.

Put the olives, herbs, pepper flakes, and zest in a medium bowl. Sprinkle with the olive oil to moisten the mixture and toss to mix well. Add more oil, if needed, to just cover the olives.

Marinate the olives in a covered container in the refrigerator for at least 24 hours before serving. They will last up to 2 weeks in the fridge. Serve at room temperature on their own or as part of an antipasti or hors d’oeuvre platter.

Makelabelsandtastingsheetsforthetasting.

Thebestapproachistoprogressfromthemildestto

themostintensevarietyoftheitemyou’retasting.

PRO TIP PRO TIP

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DEVILED EGGSMakes 20 pieces

10 hard-cooked eggs, peeled, cold3/4 cup mayonnaise2 tablespoons Dijon mustard1/4 teaspoon cayenne pepperJuice of half lemonKosher salt and black pepper, as needed

Slice the eggs in half lengthwise. Separate the yolks from the whites. Reserve the whites sepa-rately until ready to fill. They can be stored in the refrigerator in a covered container for up to 3 days.

Place the yolks in a food processor bowl. Add the mayonnaise, mustard, cayenne pepper, lemon juice, salt, and pepper. Process the ingredients into a smooth paste. This filling mixture may be prepared in advance and held in a covered container in the refrigerator for up to 2 days.

Just before serving the deviled eggs, pipe or spoon the filling into the egg whites and garnish as desired.

SANGRIAServes 8

One 750-ml bottle dry Spanish red wine (Rioja)2 orange slices 2 peaches, sliced1 apple, sliced1/2 cup granulated suagr1 cup fresh orange juice5 ounces Spanish brandy

Combine all ingredients in a pitcher or punch bowl and stir together. Let infuse in the refrigerator for at least 6 hours and up to 24 hours.

To serve, pour or ladle the chilled sangria and some of the fruit into glasses filled with ice.

BELLINIServes 4

3⁄4 cup peach purée (11/2 cups fresh peaches puréed in a blender until smooth) 16 ounces Champagne or sparkling wine

Pour 3 tablespoons of the peach purée into each Champagne flute and top with the Champagne or sparkling wine.

If you prefer, you may add peach schnapps to the recipe to replace all or some of the peach purée.

Backyard PartiesWhether you know them as patio parties, backyard cook-outs, barbecues, or pool parties, the main idea is dining “al fresco” with the sky above you and a fabulous meal to share. The menu, style of service, and level of formality is your call. You can go the all-American route and break out the grill, go casual with “build-your-own” dishes like pizza or tacos, or put on an upscale, elegant four-course dinner. That said, what backyard party would be complete without deviled eggs? Try our recipe below!

Picnics and TailgatesThere’s nothing quite like taking your party on the road, so pack up your food, drink, and all the accoutrements. You can reheat or fully cook your food on site or prepare it all at home and transport it on ice or in hot, insulated contain-ers. The style is typically casual, but the party can take any form, from a picnic in a country field to a tailgate party in a sports stadium parking lot.

PotlucksIt may be casual, but a potluck menu requires a bit of thought and advance planning. As host, you should first decide what dishes you’d like to make. Typically, you’ll prepare the main dish and ask your guests to contribute a variety of accompaniments, including simple hors d’oeuvre, salads, side dishes, and desserts. To take some of the guess-work out of the final menu, you can make suggestions that encourage a rounded selection.

Adaptedfrom Entertaining: Recipes and Inspirations for Gathering with Family and Friends (HoughtonMifflinHarcourt).Seepage63.

Thehardestpartofhostingapicnicisrememberingtobringeverything.Makeadetailedlistaheadoftime

andkeepithandyasyoupackup.

Keepitcool!Animportantconsiderationwhenyou’re

packingfoodtoeatoutdoorsisstoringitata

safetemperature.

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©2014 The Culinary Institute of America

14 TASTE Issue 18 1-888-995-1699

My graduation from eighth grade coincided with our fam-ily’s move from New Jersey to California, so my mother decided to celebrate by throwing a huge party for all of our friends and family. In preparation (and I think to avoid more packing), every bottle of liquor, wine, beer, soda, and other beverage in the house was gathered on our old stereo console in the dining room.

I arrived home after seeing my classmates for the last time just as the first guests arrived: Judge and Mrs. McDonough, whom we had known since we first moved to town. My 19-year-old brother, who’d been put in charge of the bar, offered them a drink, rubbing his hands together. Mrs. McDonough surveyed the bar and quietly inquired, “A gin and tonic?” My brother looked over his inventory before yelling into the kitchen to my mother, “Where’s the tonic?” She peeked in through the swinging door. “I forgot.” The judge chuckled and said, “How about a Manhattan?,” to

which my brother replied, “No vermouth,” and “We don’t have any mixers.” I ran off before the situation was settled, but I clearly remember two things: it was a great party, and never forget the mixers.

Getting in the MixWith all of the cocktail choices out there, being prepared to make even a simple drink for your friends after work can seem like a daunting task. So, more often than not, we end up defaulting to wine or craft brews. But sometimes the intrigue of ice clinking in the glass, the idea of fresh lime juice awaiting a rum drink, and the wonderful Hollywood way an oversized cocktail glass feels in your hand makes you want to start mixing drinks.

If you’re ready to add mixed drinks to your repertoire, here are some simple suggestions for creating and stocking your own home bar.

Under the Sink to Top ShelfByTraciDutton

Elevating Your Home BarSparklingHolidayPunch


Where to StartEvery bar has a personality based on the tastes and prefer-ences of the bartender. That’s because each liquor comes with its own characteristics and ingredient partners that will lead you to taste, test, and then stock your home with the ones that appeal to you. So find the base spirit that you like and begin from there. Bourbon, rum, apéritifs, cordials…all play a lead or supporting role in their own list of classic and new drinks.

RecipesJust as you collect recipes for dinner, so you’ll begin to amass them for your bar, from magazines, cocktail books, and your favorite bartenders. Eventually, you’ll learn to use cocktail recipes as a jumping-off point for experimentation.

The Well Spend your bar dollars wisely by stocking up on the basics (see page 17). Spirits for the standard bar should be good quality—maybe a step up from the ones in plastic bottles, but not so expensive that it would be a crime to put a little juice and soda in them. You should be able to buy most items in a standard “well” (as it’s called behind the bar) in a 750ml bottle for about $20.

From there, purchase ingredients for the things you like to drink: • A mild orange-flavored liquor, such as triple sec, if you like margaritas,

• Some small bottles of vermouth (which has a shorter shelf life since it’s wine-based and will keep for just a couple of months in the refrigerator after opening) if you like a Martini or Manhattan, or

• Specific brands and styles such as Campari for Negronis or absinthe if you plan on trying out some Sazaracs.

My personal likes include a couple of sweet after-dinner items like Kahlua and Grand Marnier.

Luckily, many items from the bar are also used in cooking, so there’s another way of using what you buy instead of letting the bottles collect dust or dumping all the contents into a big boozy punch (not that there’s anything wrong with that).

MixersMixers constitute just about everything in your glass except the alcohol:

THE USUAL SUSPECTS

Small bottles of tonic water, ginger ale or ginger beer, and soda water (sparkling mineral water in a pinch) are ideal because they keep well and store easily. Unless you have a serious G&T habit, two-liter bottles will just go flat.

JUICES

The only juice I use from a can is a good-quality tomato or vegetable for my Bloody Mary recipe (which also requires that I keep Lea & Perrins, grated horseradish, Tabasco, and celery salt in my kitchen). As for other juices—lime, lemon, orange—fresh is always best. So keep a small bowl of fresh fruit handy in the kitchen for cocktail emergencies and some colorful décor. You’ll also need it for an aromatic peel if called for as a garnish.

GARNISHES

Speaking of garnishes, this is an area where I tend to splurge: good pitted green olives for a Martini, Italian Ama-rena cherries for Manhattans, fresh mint from a pot for the mojitos. Again, these are all ingredients you can also use for cooking to keep them from languishing in the bar storage too long.

16 TASTE Issue 18 1-888-995-1699

Flavored Vodkas There are a million flavored vodkas (or so it seems); some of them very good, with pure and natural flavors. In fact, I wouldn’t think of making a Cosmopolitan without the lemon-flavored version of one of the best-selling brands. However, all of these flavors can crowd up your bar.

If you want a flavor that can be found in the kitchen, learn how to infuse your own. Invest in a large bottle of everyday vodka and some pint-sized Mason jars, and flavor the vodka with fruit, spices, herbs, vanilla, or whatever you have a taste for. Let sit for several days, strain, and mix away. Almost every-thing in the bar well can be flavored and/or sweetened to your taste as you learn to experiment.

GlasswareSo many glasses to consider! I recommend three basic shapes:

• A “rocks” glass, for drinks with no or little ice

• A tall cylinder-shaped glass, for drinks with lots of ice

• A coup or triangular-shaped stemmed glass, for drinks that have been mixed and shaken with ice, then strained

As with wine glasses, a clear, unetched, uncut glass with a fine rim and ample space is best. Don’t feel you need to fill the space with liquid—big drinks can get warm or watery before you finish them, and nine ounces of Martini might be too much for your guests to enjoy without falling asleep. If you’re short on space or money, don’t be afraid to use your all-purpose wine glasses for everything from high balls to whiskey tasting.

THAT EXTRA SOMETHING

You may want to invest in flavored syrups for your bar—Orgeat for a Mai Tai and Rose’s Lime for a proper gimlet. A small container of superfine sugar is also a good idea.

BITTERS

What spices are to a dish or jewelry is to a wardrobe, bit-ters are to a cocktail. As one of the fastest-growing trends in modern mixology, bitters are now available to con-sumers in a variety that’s just short of staggering. These little bottles pack a big punch of flavor, providing the perfect “seasoning” in just a couple of dashes and adding layers of flavor, from herbal to fruity to spicy to bitter. Angostura is called for in a number of recipes beyond the Manhattan, Old Fashioned, and Champagne cocktail, so you’ll need a small bottle of that. And there are also seemingly endless flavors from a dozen or so specialists popping up all over the country, including peach, celery, chocolate, lavender, and barrel-aged. Find a couple that are intriguing to you and join the club.

ICE

Finally, good ice is a must. In any drink that is stirred or shaken with ice, water becomes an ingredient and therefore a flavor in the drink. For that reason, fresh, clean-tasting ice cubes are crucial. For years, I relied on old-fashioned metal ice cube trays and filtered water to make large, solid cubes, regularly replacing any that had been sitting and collecting odors in the freezer for too long. I was a little worried when my new refrigerator came with an icemaker, but the “cubes” it makes are good-sized and very cold, and it’s easy enough to dump the old cubes and have it make more overnight when I need to.

Size matters with ice, because smaller pieces melt quickly and don’t allow for enough stirring or shaking time before diluting the drink. If your recipe calls for crushed ice, most modern blenders can handle the job.

I could go on about ice…

Rocks

Tall

coup


STOCKING YOUR BAR CHECKLIST

Spirits—The Basics Unflavored vodka

Gin Blanco or reposado tequila

White rum Bourbon

Blended Scotch

More Spirits Aged grape-based brandy

Orange liqueur such as triple sec Vermouth, white and/or red

Mixers Soda water Tonic water Ginger ale

Assorted bitters Flavored syrups Superfine sugar

Glassware Rocks glasses

Highball glasses Cocktail glasses

Equipment Boston shaker

Hawthorne strainer Long-handled spoon

Muddler Small knife

Cutting board Hand-held citrus juicer Mini measuring cup

Tools and EquipmentWhile it would be nice to have as much bar equipment in my house as cooking equipment, space is at a premium, so I make the most of what I have.

• The two-piece cocktail shaker known as the Boston Shaker is comprised of a clear mixing glass and a large stainless steel container. The pieces fit together to form a tight lock for shaking, but the glass can be used to stir a martini and the other half makes a nice ice scoop in a pinch.

• The Hawthorne strainer, with its springy attachment, can fit in either side of the shaker if needed.

• A long-handled spoon of any kind will work, provided it’s taller than your strainer parts. You’ll need this for stirring drinks and retrieving the odd cherry or pickled onion.

• A muddler, a simple tool for crushing leaves and fruit in your drinks, is much like a mortar and pestle but less messy.

• For measuring, a jigger works, but a small measuring cup with marks as small as quarter ounce is ideal.

• A small knife and cutting board plus a hand-held citrus juicer will round out your tool kit.

Some Final AdviceBuy what you like, use what you have, and taste, taste, taste when you mix your drinks. Every recipe can be adjusted—sweet, sour, strong, weak, or bitter—for your palate and those of your friends. Whether your home has a built-in bar, a kitchen liquor cupboard, a small bar cart, or an available corner of the dining room sideboard, keeping all of your bar supplies together and organized is the best way to be ready for the impromptu cocktail, no matter if it’s a party of one or 50.

TraciDuttonismanagerofpublicwineandbeveragestudiesfortheRuddCenterforWineStudiesattheCIA’sCaliforniacampus.Shewaspreviouslysommelierforthecollege’sWineSpectatorGreystoneRestaurant.

TryTraci’srecipeforSparklingHolidayPunch(picturedonpage14)atenthusiasts.ciachef.edu/holidays.

18 TASTE Issue 18 1-888-995-1699

Did you ever wonder how the pros manage all the details of all those events they cook for and host? There is a strict method to the madness, and generally a very systematic approach. So whether you’re a professional running a multi-million-dollar catering hall or a home cook planning a fam-ily barbecue, you can use these “tricks of the trade.”

Things to ConsiderPutting on a party is a process. If you’ve ever sat down with a caterer or event planner to set one up, it probably went something like this: Do you have a theme in mind? What is the occasion? How many guests will you have? And so on, until they know your party better than you do.

When deciding on a party structure, you need to consider: • What time is the event? • What meal will occur during your event, if any?

• What is the tenor of the event—entertainment, professional, social, adults only, families, other?

• Is it a meal?• Who is my crowd—partiers, eaters, both?• How long do I want them to stay?• Is there a cocktail hour? How long should it be? • Are my guests usually prompt or do they trickle in?• What is my budget?

In the professional world, all of this information is docu-mented in what is known as a BEO, or Banquet Event Order. We party barons live by this document; it holds all the keys to a successful event.

Once all of these questions have been answered, you’re on your way to planning a great event. Now let’s review some of the ratios the pros use.

Let’s Party!

Helpful Good Time

Ratios

ByBradBarnes,CMC

3 coursesAppetizer: Should be fresh and light, with a

good mix of plant and animal products

Main course: Pasta or a more-traditional-

style main course, with attention to a

wholesome balance

Dessert: Fruit, sauce, and a cake-type item,

with attention to the balance of sugar, flavor,

and acid

4 coursesAppetizer: Primarily seafood with some

vegetable garnish

Salad: A mix of dark leafy greens, something

crunchy, some vegetable component, and a

dressing light in sugar and rich with good

fats. Don’t forget the cracked pepper, fresh

herbs, and a touch of an interesting salt!

Main course: Same as three-course meal

Dessert: Same as three-course meal

5 coursesAppetizer: A soup; maybe a light vegetable

purée with a contrasting garnish

Second course: Primarily seafood with some

vegetable garnish

Salad: Same as four-course meal

Main course: Same as three-course meal

Dessert: Same as three-course meal

SUGGESTED MEAL STRUCTURES

Party RatiosHow do you know how much stuff to get for your party? Here are some formulas (general guidelines) that can help.

For the Cocktail HourThe bar list at left is for an aver-age setup: 30 people, one hour, before-dinner drinks. In many cases, depending on the style of event, it can be significantly

trimmed—you know your crowd best. Receptions for

business may require less alcohol variety and a lighter bar setup, while a festive family gath-ering may have a more robust one.

Remember that brands are very important to the bar, so be selec-tive according to

your budget. Note for the alcohol that 1 liter = 27 one-shot drinks.

Many bars can also be augmented and stylized with fun items like rum punch or flavored vodkas. And don’t for-get the kids! Parties are a great time to encourage young people to learn more about social activities and reinforce a wholesome lifestyle at the same time. It’s always fun to do something especially for the younger gang, like a make-your-own-soda bar or a simple, lighter-in-sugar approach with plenty of fresh juices and sparkling water. You can even have cut fruit or ice cubes made from juices handy to add to the drinks.

For the Meal

WINE

Appropriately selected varietals for the meal being served. One 4- to 6-ounce pour of each type for each savory (non-dessert) course. Pours reduce in size as the course count gets higher.

FOOD

An average person can consume 16–22 ounces of food in a multiple-course meal (excluding sauce). Figure on plant-based foods composing at least 60% of the meal by weight, and animal-based foods at 40% or less.

Suggested portion sizes (note that if you serve five courses, the portion size for each course should be smaller):

First course—3 ounces for the main item on the plate; 5 ounces total

Second course—3 ounces for the main item; 5 ounces total (this course can be removed for a lighter approach)

Main course—4 ounces for the main item; 6 ounces total

Dessert—3 ounces for the main item; 5 ounces total

COFFEE AND TEA

50% of your guests will have coffee and 20% will have tea. Average pour is 6 to 8 ounces.

BAR LIST

Vodka, 1 liter

Gin, 0.5 liter

Scotch, 0.5 liter

Bourbon, 0.5 liter

Blended whiskey, 0.5 liter

Dry vermouth, in an atomizer, 6–8 ounces

Bitters, 1 small

Craft beer, 24 bottles

Light beer, 14 bottles

Red wine (Cabernet Sauvignon, Merlot, or Pinot Noir),

2.5 bottles, 750 ml

White wine (Chardonnay or Sauvignon Blanc), 3.5 bottles, 750 ml

I recommend mixers in small containers, to minimize waste if not consumed.

Seltzer, 8 bottles, 12 ounce

Tonic, 8 bottles, 12 ounce

Cola, 8 bottles, 12 ounce

Lemon-lime soda, 8 bottles, 12 ounce

Sparkling and mineral water, 3 liters each

Ice, 1.5–2 pounds per person; this should be enough to ice the beer and wine and account

for melting

enthusiasts.ciachef.edu Issue 18TASTE 19

20 TASTE Issue 18 1-888-995-1699

Buffet RatiosDinnerDepending on the theme or season, your buffet selection may change dramatically, but this can be a useful guide. Also remember that some items may be more popular with your crowd and may need to be increased.

As noted earlier, an average person can consume 16–22 ounces of food in a multiple-course meal (excluding sauce). That said, because buffets need to appear plentiful and allow for people to take too much, you need to provide more food than for a plated meal. Again figure on plant-based foods composing at least 60% of the meal by weight, and animal-based foods at 40% or less.

SUGGESTED PORTION SIZES

Same as described for the party ratios on page 19.

SUGGESTED BUFFET STRUCTURE

With multiple offerings in each category, it is possible to reduce the per-person quantities of each.

Chilled salads—3–5 types, with 2 ounces of each item per person. Marinated vegetables, kale salad, grilled mush-rooms, and tossed salad can be great.

Various cold seafood—3 ounces per person per type of shell-fish and 1–2 ounces smoked salmon or other smoked fish should do it.

Hot main items (animal-based)—2–3 offerings, with 5–6 ounces per person. Braised or roasted meats and a poached fish work well.

Hot main items (plant-based)—4–5 offerings, with 5–6 ounces per person. Steamed vegetables, grilled vegetables, whole-grain pilafs, and roasted small potatoes do well here.

Dessert—2–3 ounces per person or 0.5 portion per person total, per type. A variety of fruits, nut items (1 ounce per person), some soft cheese, a cake or two (0.5 portion per person), cookies (1 per person), and a pudding make a nice selection.

When the Party’s Over…It’s a good idea to keep records of your purchases and how much food, drink, and party supplies were consumed, particularly if your event will be a recurring one, like a fam-ily holiday you’re hosting or a welcome reception for new employees. You may even want to design a party in your spare time and whip out your plan when the time comes to throw the big event!

Award-winningCertifiedMasterChefBradBarnesisdirectorofCIAConsultingandfoodenthusiastprograms.A1987graduateofthecollege,ChefBarneshasworkedinexecutivechefpositionsthroughoutthefoodserviceindustry,includingrestaurants,corpora-tions,andcateringcompanies.

Party On!• Get great entertaining tips, recipes, and guidance dur-

ing Entertaining at Home Boot Camp (page 27).

• Order a copy of our new book, Entertaining: Recipes and Inspirations for Gathering with Family and Friends (page 63).

• Enjoy your party!

HORS D’OEUVRE AND SNACKSKeep in mind that these estimates are based on average consumption throughout a typical cocktail reception before dinner, with an assortment of items available.

Two-bite hors d’oeuvre 1st hour: 8 pieces per person2nd hour: 3 pieces per personI suggest at least 4 varieties for a one-hour party; 6 for a party that’s more than one hour

Mixed nuts: 2–3 ounces per person

Popcorn: 1 ounce per person

Cheese for self-service: 2–3 ounces per person total

Crackers: 3 per person

Pretzels: About 2 ounces, or 3 pretzels per person

Crudités: 2 ounces, or 4 pieces per person

The Complete Culinary Shopping Experience

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707-967-2309 or 1-888-424-2433 • www.ciastore.com©2014 The Culinary Institute of America

22 TASTE Issue 18 1-888-995-1699

Your daughter’s birthday is coming up and she wants a party with 20 of her closest friends. Do you take them all to an expensive outside venue or host it yourself? We vote for an at-home party! You can do it—just follow these easy tips to put on an event that everyone will enjoy.

1. Round Up Some AdultsIf you’re thinking of single-handedly hosting a party for 20 five-year-olds, you’d better call in the reinforcements. Invite a friend or two over to help you supervise, or ask some of the guests’ parents if they’d like to stay for the party.

2. Plan Lots of ActivitiesThe younger the children, the more you need to keep them entertained. It’s essential to plan a full schedule of games and other structured activities to avoid boredom-induced whining, fighting, and general chaos. How about a fun activity like making rock candy? (See our recipe and instructions on page 23.)

3. Decorate with Abandon Kids’ parties give you a great excuse to pick a fun theme and run with it. Over-the-top decorations will have your young guests’ excitement piqued the minute they walk in the door and will help keep the festivities going.

4. Serve Kid-Friendly FoodsA party for children (even teens) is not the time to have a sit-down dinner of spaghetti and meatballs. Instead, go with one-bite snacks or more substantial foods that are easy to grab-and-go, like mini pizzas, sandwich pockets, or wraps. Your young guests may well prefer a buffet composed solely

of junk food, but try tempering the sugary treats with more healthful options: fruit cut into fun shapes, homemade trail mix, or frozen yogurt. And, don’t forget to ask ahead of time if anyone has food allergies.

5. Kid-Proof Your HomeTake precautions to make your home as kid-safe as pos-sible. Depending on the ages of your guests, that may mean relocating pets for the day or stashing away that breakable family heirloom. You may also need to delineate areas of the house that are off limits—you can turn off the lights, close the doors, or construct some other physical barrier. (Or, try posting a sign on the door that reads “Homework Zone.” That should work).

6. Stock Your First Aid KitWhenever kids are running around, you should always have first aid supplies handy. Before the party, check that it’s fully stocked with antiseptic wipes, hydrocortisone cream, antihistamines, syrup of ipecac, tweezers, non-latex gloves, a cold compress, and bandages of all sizes.

7. Gather the Cleaning SuppliesNo matter how many precautions you take, spills will hap-pen (hey, they do at adult parties, too). Use disposable or washable tablecloths wherever possible and be sure to stock up on plenty of paper towels. A mop and a portable vacuum are good to have on hand for bigger messes. And, really, what would a good party be without a mess or two?

Adaptedfrom Entertaining: Recipes and Inspirations for Gathering with Family and Friends (HoughtonMifflinHarcourt).Seepage63.

Throwing a Kids’ Party7 Planning Essentials


How to Make Rock CandyByPeterGreweling,CMB

Rock candy is the ultimate fun activity and party favor all rolled into one! Kids can assemble their jars at the party and take them home to watch the candy develop. Parents, be sure to make the syrup the morn-ing of the party (see our chef’s tips).

Yield: 10 pint jars; 30–40 sticks of rock candy

81⁄2 cups water10 pounds granulated sugar30 to 40 bamboo skewers1 egg white1⁄2 cup coarse sanding sugar10 wide-mouth pint canning jarsFood coloring, as desired

Prepare the syrup: Combine water and sugar in a large stock pot. Cook over high heat. Stir periodically until the syrup boils. Cover pot when not stirring.

Using a spray bottle or a wet pastry brush, wash the inside of the pot with water above the syrup to remove any sugar crystals.

Remove from heat. Spray the surface of the hot syrup generously with a fine mist of water from a spray bottle.

Cover the pot tightly with plastic wrap, and allow to cool, undis-turbed, to 100 degrees F or cooler. Resist the temptation to stir! Cooling may take 6 to 8 hours. If you see crystals forming on the top of the syrup, spray more water mist on the surface and re-cover with plastic.

Prepare the skewers: Trim each skewer to be the same length as the depth of the jar. Brush the skewers with the egg white, leav-ing 1 inch unbrushed. Roll in the coarse sanding sugar.

Place on baking pan in 250-degree F oven for 30 minutes to adhere the sugar to the stick.

Prepare the lids: Using a hammer and a finishing nail, punch 3 or 4 small holes in each canning jar lid for the skewers to stick through. Position the holes about 11⁄2 inches apart.

Prepare the jars: Gently pour the cooled syrup into the jars. Fill to within 3⁄4 inch of the top. Add colors to each jar as desired and gently stir to blend.

Put the uncoated end of each stick into the holes in the jar lids. It is very important that they stick through the top by about 3⁄4 inch—the bottom of the skewers should not rest on the bottom of the jar in order to avoid having the candy attach itself to the bot-tom as it grows.

Place the tops on the jars, with the sugar-coated sticks immersed in the syrup. If they move too much, secure the tops with a piece of masking tape or a clip.

Place jars in a room-temperature area where they won’t be dis-turbed, and allow them to sit for 2 to 3 weeks. Remove the rock candy from the syrup, and pull the sticks free from the tops of the jars. Allow the candy to dry overnight on a baking screen. Enjoy!

• Be sure to use clean utensils and containers to ensure success.• To save time, you can prepare the lids and skewers several days

in advance.• Since the syrup needs to cool for 6 to 8 hours, make it the morn-

ing of the party, before the kids arrive. Note that you cannot make it the night before, as it will form crystals.

• The rock candy will grow larger in size the longer you leave the sticks immersed in the syrup, but after about 4 weeks they will no longer grow.

About Chef GrewelingWhen it comes to making candy, Peter Greweling is your go-to guy. A Certified Master Baker and the author of Chocolates&ConfectionsatHome (page 62) and the award-winning Chocolates&Confections, he’s known throughout the indus-try as a specialist in the technol-ogy and production of all manner of tempting treats.

Professor Greweling was the first instructor to teach CIA degree

program students in the Apple Pie Bakery Café in Hyde Park, NY. Before joining the faculty, he worked as pastry chef in fine restaurants such as Tavern on the Green and La Crémaillère.

Recipe

BOOT CAMP (cont.)

24 TASTE Issue 18 1-888-995-1699

Culinary Thrill-Seekers Wanted

Issue 18 TASTE 25enthusiasts.ciachef.edu

Boot Camps of Every FlavorNo matter what your culinary interest or schedule, there’s a hands-on CIA Boot Camp for you. Come experience the thrill of cooking and baking in the CIA kitchens!

BAKING BOOT CAMP

CA Jan.6–9,7a.m.–1:30p.m.,*$1,750

TX Aug.19–22,7a.m.–1:30p.m.,*$1,750

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

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

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

*Your program includes a dining experience in one of our on-campus restaurants as well as two chef’s uniforms.

enthusiasts.ciachef.edu

NY HydePark,NY CA St.Helena,CA TX SanAntonio,TX

Tell Me More About Boot Camp!We design our Boot Camps to create a full and exciting day. The variety of ingredients, flavors, and dishes you will be exposed to is extensive, and allows you to see and taste much more than you personally prepare. Generally, in cooking-themed Boot Camps, four teams of three to four people will each make a portion of a broad selection of dishes that comprise the menu. Your chef-instructor works independently with each team to help prepare their dishes. In this way, you will be able to experience a mix of dishes that help to create a full and rich Boot Camp experience.

If you’re taking a baking and pastry-themed Boot Camp, you’ll also work in teams to prepare a wide array of items. Since you won’t be preparing your own lunch or dinner menu, you will enjoy meals prepared by our degree program students, some-times using some of the products you’ve produced in class.

Want more details? To view sample Boot Camp schedules by campus and get answers to frequently asked questions, visit enthusiasts.ciachef.edu/boot-camp-faqs. You can also download the EverythingYouNeedtoKnowAboutYourStay guide for Boot Camp students at www2.ciachef.edu/pdf/fe_bootcampguide.pdf.

CULINARY BOOT CAMP—BASIC TRAININGNY Sept.15–19orOct.6–10,2–8:30p.m.;*orNov.3–7,7a.m.–1:30p.m.;*$2,195

CA July21–25,Sept.8–12,orJan.12–16;2–8:30p.m.;*orFeb.23–27;7a.m.–1:30p.m.;*$2,195

TX Sept.22–26,7a.m.–1:30p.m.,*$2,195

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


BOOT CAMP (cont.)

THE BEST OF BOOT CAMP (4- OR 5-DAY)NY Sept.2–5,2–8:30p.m.;*orNov.17–20,7a.m.–1:30p.m.;*$1,750

CA Sept.29–Oct.3,7a.m.–1:30p.m.,*$2,195

TX Dec.2–5,2–8:30p.m.,*$1,750

Get ready for an unforgettable culinary vacation in the CIA kitch-ens. This program is a great way to experience highlights from some of our most popular CIA Boot Camps. On each themed day, you’ll learn and practice hands-on culinary skills and experi-ence exciting new flavors, all with the helpful guidance of our famed chef-instructors.

In the four-day version of the class, you will:• Practice knife cuts, learn kitchen terminology, and cover cook-

ing methods such as roasting, grilling, sautéing, braising, poach-ing, and steaming.

• Tackle Italian cuisine, exploring the different regions of Italy and their diverse flavor profiles, indigenous ingredients, and regional specialties.

• Explore bistro cuisine, practicing the fundamental techniques common to casual American- and French-style bistro cooking, from roasting to braising to baking.

• Learn the fundamentals of baking bread and creating beautiful plated desserts.

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

• Do everything listed for the four-day class, plus

• Focus on the flavors of Asia, as each group of Boot Campers prepares dishes from a different country, such as China, Japan, Thailand, Vietnam, and Korea.


BISTRO BOOT CAMPNY July8–11,7a.m.–1:30p.m.*orOct.14–17,2–8:30p.m.,*$1,750

CA Sept.23–26orDec.2–5,2–8:30p.m.,*$1,750

Simple, sophisticated, casual, elegant…the word “bistro” evokes so many pleasantly alluring images and experiences, many of them related to classic French cuisine—and all of them satisfying. With aromatic soups and stews, rustic omelets, robust gratins, and savory tarts topping the menu, bistro cuisine is something that’s sure to please even the most discriminating of palates.

Featuring the best of casual American-style and French bistro cooking, the four-day Bistro Boot Camp will show you what it takes to prepare this irresistible food with ease. You’ll discover traditional and innovative recipes to add to your repertoire, along with fundamental techniques common to bistro cuisine, from roasting to braising to baking.


COMFORT FOODS BOOT CAMP

NY Sept.22–23,2–8:30p.m.,*$895

CA Feb.17–18,2–8:30p.m.,*$895

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

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

*Your program includes a dining experience in one of our on-campus restaurants as well as a chef’s uniform.

26 TASTE Issue 18 1-888-995-1699


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


FARM TO TABLE BOOT CAMPCA Aug.11–15,7a.m.–1:30p.m.,*$2,195

Seasonal, local, and sustainable. They’re not just buzzwords, but a healthy and environmentally friendly way of cooking and eating. In this Boot Camp, you’ll gain an in-depth look into the world of cooking sustainably and seasonally, using ingredients sourced as locally as possible. You’ll learn to recognize when produce is at its peak and how to handle just-picked ingredients from the farm all the way to the dinner table. Along with enjoying plenty of hands-on cooking in our kitchens, you will visit the CIA Student Farms and other area farms. You’ll harvest some of your ingredients and use others sourced from local California farmers. In addition to hearing all about sustainable meat and seafood practices, organ-ics, and preservation techniques, you will learn how to develop your own seasonal recipes and menus based on a planting and harvest schedule.


FLAVORS OF THE HUDSON VALLEY BOOT CAMPNY Aug.25–29,2–8:30p.m.,*$2,195

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

During this flavorful culinary tour, you will discover and sample the best of the fertile valley. You’ll discuss seasonal ingredients, local farming, and characteristic Hudson Valley foods. Then you’ll put that knowledge to work, as you learn cooking techniques that best showcase the Valley’s ingredients and use a selection of local products to prepare an assortment of intensely flavorful dishes.

You will also enjoy an exciting off-site excursion to experience Hudson Valley goodness right from the source.


DESSERT BOOT CAMPTX July21–23,7a.m.–1:30p.m.,*$1,325

Few people would deny that dessert is one of life’s greatest plea-sures, but most of us leave baking to the professionals, thinking we don’t have the time, equipment, or know-how. Not true! As you will discover, impressive desserts that are perfect for enter-taining can be made at home using everyday pantry ingredients, seasonal produce, and ready-prepared items such as puff pastry and phyllo dough.

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


ENTERTAINING AT HOME BOOT CAMPNY Nov.3–6,2–8:30p.m.,*$1,750

CA Nov.11–14,7a.m.–1:30p.m.,*$1,750

TX Dec.15–18,7a.m.–1:30p.m.,*$1,750

True foodies know it’s the food that makes the party—and that leaves a lasting impression. With so much riding on the menu, hosting the “perfect” gathering can be a seemingly daunting task.

Worry no more. During Entertaining at Home Boot Camp, you’ll gain the tools, knowledge, and planning know-how to put on a memorable event, whether you’re throwing a casual cocktail hour or hosting an elegant dinner party at home. Our experts will share their secrets for success, including party-planning strategies (timing, mise en place, and organization), crowd-pleasing recipes, simple techniques for hosting a variety of parties, and impressive plate and platter presentations. You’ll even enjoy a wine and mix-ology lecture and tasting.


NEW

NEW

BOOT CAMP (cont.)

28 TASTE Issue 18 1-888-995-1699

NY HydePark,NY CA St.Helena,CA TX SanAntonio,TXNY HydePark,NY CA St.Helena,CA TX SanAntonio,TX

FLAVORS OF WINE COUNTRY BOOT CAMP (4- OR 5-DAY)CA Nov.17–21,2–8:30p.m.,*$2,195;orFeb.10–13,2–8:30p.m.,*$1,750

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

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

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

• Explore, demystify, and gain key insights into food and wine pairing, whether you’re a beginner or have more advanced knowledge.

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

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

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

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

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.


GRILLING AND BBQ BOOT CAMP CA Aug.19–20,2–8:30p.m.;*$895

Fire up the grills and barbecues and fill the air with the scent of hardwood and charcoal! In this two-day grilling and barbecuing extravaganza, you will rediscover the joys of America’s favorite kind of backyard entertaining. Not only will you learn to grill the perfect steak, you will also hot smoke and barbecue everything from seafood, meat, and poultry to vegetables and side dishes. You’ll also prepare traditional BBQ side dishes such as potato salad and macaroni and cheese.

From North Carolina pulled pork to Kansas City ribs, you will BBQ your way across the United States. You’ll also explore the fundamentals of food and grilling safety, discuss equipment needs (and wants), and learn about brines, rubs, marinades, and sauces. After this intensive Boot Camp experience, you will have a new-found comfort wielding the tools of the grill.


HORS D’OEUVRE BOOT CAMPNY July21–22orNov.12–13;7a.m.–1:30p.m.;*$895

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

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


IS WINE YOUR PASSION? ARE YOU READY FOR THE HOLIDAYS? Then flip to the back and discover our Wine Lovers Boot Camps (pages 55–57) and our perennially popular Holiday Boot Camp (page 59).


PASTRY BOOT CAMPNY Feb.23–27,7a.m.–1:30p.m.,*$2,195

CA Oct.27–31orFeb.23–27,2–8:30p.m.,*$2,195

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

At Pastry Boot Camp, you will learn the fundamentals of pastry and the techniques used in creating basic preparations such as laminated dough, pastry creams, crème anglaise, pâte à choux (éclairs and profiteroles), mousses and Bavarians, sponge cakes, buttercreams, and tarts.


ITALIAN CUISINE BOOT CAMPNY Sept.29–Oct.2,2–8:30p.m.,*$1,750

CA July14–17,2–8:30p.m.;*$1,750

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

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.


Do something you really love for your next birthday—cooking, baking, or studying wines and beverages at the CIA, and saving money too! When you take any Boot Camp program during your birthday month*, you’ll receive 10% off the class, along with a special present. Make your plans now!

Call 1-888-995-1699 and use code “BCBIRTHDAY” to receive your special pricing.

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

CELEBRATE YOUR BIRTHDAY AT BOOT CAMP

BOOT CAMP (cont.)

30 TASTE Issue 18 1-888-995-1699


SKILL DEVELOPMENT BOOT CAMPNY July23–24,7a.m.–1:30p.m.;*orSept.24–25,2–8:30p.m.,*$895

CA Aug.21–22,2–8:30p.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 our Skill 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 the fundamentals of the culinary arts as you work in our kitchens studying basic cooking methods, learning knife skills, and enjoy-ing culinary discussions with our renowned chef-instructors.


TECHNIQUES OF HEALTHY COOKING BOOT CAMPNY Aug.19–22,2–8:30p.m.,*$1,750

CA Jan.6–9,2–8:30p.m.,*$1,750

TX Nov.11–14,7a.m.–1:30p.m.,*$1,750

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

In this four-day course, you will discover ways to apply sound nutritional principles to the foods you prepare, examine alterna-tive seasoning and flavoring techniques that allow you to cut the fat content of your dishes, and plan a menu that emphasizes nutri-tion through a variety of foods.



CIA Boot Camp Tool KitsA tool kit is optional for the Boot Camp programs. You may purchase one at a special price.

The Kit• 8-inch Chef’s Knife • 10-inch Slicing Knife• 31⁄2-inch Paring Knife • Sharpening Steel• Rubber Spatula • Peeler• Bench Scraper • Locking Tongs• 12-inch Piano Wire Whip • Apple Corer• Pocket Thermometer • Digital Thermometer• Plastic Bowl Scraper • Fish Spatula• 12-inch Plastic Ruler • 11-inch Serrated Bread Knife• 10-inch Offset Metal Spatula• 4-piece Measuring Spoon Set• 12-inch Wooden Stirring Spoon• Backpack with Travel Knife Case

Your Price: $425

The Starter Package• 7-inch Santoku Knife • 6-inch Boning Knife• 31⁄2-inch Paring Knife

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.

DID YOU KNOW…?

Antipasto generally contains three elements: meats, cheeses, and

marinated or roasted vegetables. It may also include crusty Italian

bread, fish or seafood, nuts, and fresh or dried fruits.


NEW YORKAmerican Bounty RestaurantThe Bocuse RestaurantRistorante Caterina de’ MediciApple Pie Bakery Café

CALIFORNIA Wine Spectator Greystone RestaurantThe Conservatory RestaurantThe Bakery Café by illy

TEXASNao: New World Flavors

Reservations suggested for all but the bakery cafés.

ciarestaurants.com

845-471-6608 | NEW YORK

707-967-1010 | CALIFORNIA

210-554-6484 | TEXAS


Uncommon Variety, Unparalleled ExpertiseWhen you think of the CIA, world-renowned culinary expertise

naturally comes to mind. But did you know that we’re also home to

exceptional dining experiences that span the globe?

Latin

Farm-to- Table

Seasonal American

Regional Italian

Modern French

Café Favorites

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

Our culinary and hospitality professionals will create your one-of-a-kind:

• Wedding and bridal celebration

• Meeting or conference

• Hands-on cooking experience, chef demo, or food and wine tasting

Contact the CIA Special Events team 707-967-2307

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

Unforgettable Events


34 TASTE Issue 18 1-888-995-1699

What’s Cooking at the CIA? Enjoy this selection of recipes from our award-winning cookbooks.

BlackBeanandAvocadoCrostinifromThe Culinary Institute of America Cookbook

Cheese FondueIf cheese gets too stringy, add a splash of wine or squeeze of lemon juice. Makes 4 servIngs

Cut garlic clove in half and rub the inside of the fondue pot with the cut sides of the garlic. Turn heat to medium under the pot.

Toss grated cheese with the cornstarch and set aside.

add wine to fondue pot, turn heat to medium-high, and bring to a sim-mer. add cheese, a handful at a time, waiting for the previous bit to have melted. stir in a figure-eight pattern rather than in a circle (to help keep the cheese from becoming too stringy).

When all the cheese is incorporated, add the kirsch, white pepper, and a few gratings of nutmeg.

serve with bread and apple cubes, keeping fondue steaming, but not boiling.

Pairing: an icy-cold dry riesling or Czech Pilsner are ideal for a melting pot of cheese.

Recipe Source: Entertaining (see page 63)

©2014 The Culinary Institute of america

1 garlic clove, peeled1 lb gruyère, grated2 tsp cornstarch12⁄3 cups dry white wine1⁄4 cup kirsch

ground white pepper, as neededFreshly grated nutmeg, as needed1 baguette, cut into 1⁄2-inch cubes2 apples, cored and cut into 1⁄2-inch cubes

Chili-Roasted Peanuts with Dried Cherriessweet and tart dried cherries add a delicious twist to freshly oven-roasted peanuts, spiked with a light and spicy mixture of cumin, chili powder, cay-enne pepper, and oregano.Makes 1 Pound

Preheat the oven to 325 degrees F.

Melt the butter in a small sauce pan. Coat the raw peanuts with the melted butter.

spread the peanuts on a large baking sheet and lightly toast for about 10 minutes, shaking the pan occasionally.

Mix together the remaining ingredients, except the cherries, in a large bowl. Transfer the toasted peanuts to the bowl and coat with the dry ingredients. Mix in the cherries.

Cool completely before serving. store in an airtight container for up to 2 weeks.

Pairing: Try a sparkling Blanc de noirs or a Belgian kriek Lambic beer, brewed with cherries.

Recipe Source: Hors d’Oeuvre at Home (see page 63)


Beef Satay with Peanut SauceLamb or chicken also make excellent substitutions for the beef.Makes 4 servIngs

soak skewers in water while you prepare marinade. Combine beef with marinade ingredients in a zip-lock bag and seal. Toss beef with marinade in bag until coated. Marinate meat for at least 30 minutes or overnight.

Combine ingredients for sauce in a small pan and bring to a slow boil. simmer 4 to 5 minutes; adjust consistency with more water or peanut butter as needed. adjust seasoning.

Thread a piece of marinated beef on each skewer. grill or broil meat, cooking 3 to 4 minutes per side. serve with warm peanut sauce.

Pairing: an off-dry Muscat or a dark and stormy cocktail complement the touch of sweetness in this dish.

Recipe Source: The Culinary Institute of America Cookbook (see page 63)


Parmesan TuilesThis “cookie” is as simple as finely grating Parmesan cheese. use tuile shards on a salad, or form the tuiles into edible cups to fill and serve as appetizers at a party.Makes aBouT 24 TuILes

3 cups freshly grated Parmesan cheese

Preheat oven to 350 degrees F. Line a baking sheet with a silicone mat.

use a spoon to spread the cheese into even circles about 1 inch apart on the mat, about 2 tablespoons per tuile.

Bake until golden brown, 5 to 7 minutes. rotate the baking sheets as necessary for even baking.

remove from oven and shape the tuiles while warm, if desired. To form tuile cups, press the cheese rounds into muffin tins. repeat with the remaining cheese.

The tuiles cool very quickly and will be cool after molding. store in an airtight container.

Note: It is best to bake one pan at a time if you are shaping the tuiles.

Pairing: keep with the Italian theme and pair with Prosecco or a negroni on the rocks.

Recipe Source: Cookies at Home (see page 62)


2 tbsp butter1 lb peanuts, raw1 tbsp chili powder2 tsp ground cumin2 tsp ground white pepper

1 tbsp salt, or to taste1⁄2 tsp dried oregano1⁄2 tsp cayenne pepper1⁄2 pound dried cherries (or raisins)

Bamboo skewers, 8-inch3 pounds top round of beef or flank steak, cut 1"x 5", thinly slicedMariNade4 tsp ginger, chopped8 garlic cloves, minced1 tsp crushed red pepper flakes21⁄2 tbsp curry powder2 tbsp honey1⁄2 cup fish sauce1⁄2 cup soy sauce

PeaNut Sauce11⁄2 tsp peanut oil11⁄2 tsp garlic, minced1⁄4 tsp crushed red pepper flakes1⁄4 cup coconut milk2 tbsp lemon juice1⁄2 cup smooth peanut butter1 tbsp soy sauce1⁄4 cup water


What’s Cooking at the CIA?

CROSTINI & BRUSCHETTA

CROSTINICrostini are the perfect vessel for any of your favorite spreads or toppings. They can be topped and garnished creatively or served as is for guests to enjoy with various dips and spreads.

Makes 24 pieces

1 baguette¼ cup extra virgin olive oil2 garlic cloves, mincedKosher salt and freshly ground black pepper, as needed

Slice baguette into rounds ½-inch thick.

In a small bowl, combine olive oil and garlic. Brush both sides of the bread with the garlic oil, and season lightly with salt and pepper.

Preheat the oven to 400 degrees F.

Toast baguette slices until golden, turning once if necessary, about 12 minutes total.

The crostini are ready to top or serve now, or they can be stored in an airtight container at room temperature for up to two days.

BRUSCHETTAGrilled or broiled, bruschetta is typically a little larger than a crostini. Serve bruschetta fresh from the grill, or prepare it in advance and serve at room temperature.

Makes 24 pieces

1 baguette¼ cup extra virgin olive oil2 garlic cloves, peeled and halvedKosher salt and freshly ground black pepper, as needed

Slice baguette on a slight angle into pieces about ½-inch thick.

Preheat broiler or a grill to medium-high heat.

Grill baguette slices until deep brown, turning once to grill on both sides, about 6 minutes total. While bruschetta are still warm, brush them with oil and rub them with garlic, cut side down.

The bruschetta are ready to top or serve now, or they can be stored in an airtight container at room temperature for up to two days.

The Very Soul of IngenuityAt their simplest, they are nothing

more elaborate than a slice of bread brushed with oil and seasoned with garlic. Crostini are typically toasted and bruschetta is more often grilled or broiled for a rich, smoky taste. Although both are at their best

when they aren’t made too far in advance, you can store them for up to two days in an airtight container at room temperature. Whether you

prefer crostini or bruschetta, the ingredient list is the same— it’s the method that varies.

FAVORITE TOPPINGSSun-dried tomatoes and sweet onions | Baba ghanoush | Goat cheese and roasted peppers | Tapenade

Black bean and avocado salsa | Fresh mozzarella and shredded basil | Wild mushroom ragoûtFig preserves with fresh mozzarella, honey, and pine nuts | Mussels

Eggplant caponata | Lobster (or shrimp) and prosciutto | Cannellini bean purée

BOOT CAMP (cont.)

36 TASTE Issue 18 1-888-995-1699

The Fun Starts Here


Saturday KitchensCome cook, bake, and have fun in the CIA kitchens. Our popular hands-on Saturday classes let you explore new cuisines, build your skills, and spend time with your kind of people—people who love food!

ARTISAN BREADS AT HOME NY Sept.20,Sept.27,Oct.4,orOct.18;9:30a.m.–2:30p.m.,$250

CA July12orOct.11,9:30a.m.–2:30p.m.,$250

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

As a participant in this class, you will receive a CIA logo apron and a CIA Masters Collection kitchen utensil to take back to your own kitchen.

BAKING AT HOME—THE DESSERTSNY Sept.20,Oct.4,Oct.18,orNov.1(Parent/Teen);9:30a.m.–2:30p.m.,$250

CA Sept.13orJan.31,9:30a.m.–2:30p.m.,$250

Impress your family and friends with the delectable desserts featured in BakingatHome. During this class, you’ll learn funda-mental techniques and simple recipes for preparing a selection of irresistible favorites. Through chef demonstrations, informative lectures, and kitchen production, you’ll discover how easy it can be to create impressive, professional-quality desserts in your own kitchen. Improve your baking skills today and astonish your loved ones tomorrow!


BAKING FOR BRUNCHCA Aug.30,9:30a.m.–2:30p.m.,$250

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

As a participant in this class, you will receive a CIA logo apron and a CIA Masters Collection kitchen utensil to take home.

BANGKOK AND BEYONDTX Aug.23,9:30a.m.–2:30p.m.,$250

Spicy, sweet, and tangy —Thai food is an intriguing balance of extremes. This vibrantly flavored food features generous helpings of fresh herbs, spices, and Thai bird’s eye chili peppers with a pleasant balance of sweet, salty, and sour characteristics. In this class, you’ll be introduced to the traditional (sometimes unfamil-iar) ingredients of the region through classroom discussions, chef demonstrations, 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, and many other iconic dishes from the region.



Parent and Teen Day—Nov. 1Spend 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 1 Saturday Kitchens

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).

BOOT CAMP (cont.)

38 TASTE Issue 18 1-888-995-1699


HOME BAKING SKILLS FOR PROFIT OR PLEASURENY Sept.20,9:30a.m.–3:30p.m.,$250

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

As a participant in this class, you will enjoy lunch and receive a copy of HomeBakingforProfit to take home.

THE NEW FOOD ENTREPRENEUR—START AND RUN A SMALL FOOD BUSINESSNY Sept.27,9:30a.m.–3:30p.m.,$250

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

As a participant in this class, you will enjoy lunch and receive a copy of Start&RunaHome-BasedFoodBusiness to take home.

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

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

SATURDAY KITCHENS (cont.)

BEHIND THE MEAT COUNTERNY Sept.27,9:30a.m.–2:30p.m.,$325*

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

As a participant in this class, you will receive a copy ofa CIA logo apron and a CIA Masters Collection kitchen utensil to take home.

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

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

BISTROS AND BRASSERIESNY Sept.20,Sept.27,Oct.4,orDec.13;9:30a.m.–2:30p.m.,$250

CA Feb.14,9:30a.m.–2:30p.m.,$250

TX Oct.11,9:30a.m.–2:30p.m.,$250

Bistro and brasserie cuisine is essentially casual food; seasonal and regional favorites that have evolved over many generations with necessity as their driving force. These dishes are not only about sustenance but also comfort. In this course, you’ll prepare delicious bistro classics such as hearty stews, rustic tarts, and simple-yet-elegant desserts. You’ll also enjoy step-by-step chef demonstrations of cooking techniques and recipes.

As a student in this class, you will receive a CIA logo apron and a CIA Masters Collection kitchen utensil to take home.



CAKE DECORATINGNY Sept.27,Nov.1(Parent/Teen),orDec.6;9:30a.m.–2:30p.m.,$250

CA Nov.15,9:30a.m.–2:30p.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 assembling the cake to adding the finishing touches. You’ll start with simple step-by-step lessons in cutting, filling, and icing, and finish by making your very own cake creation. Along the way, you’ll learn how to prepare icing, use food coloring, and make basic leaves, flowers, and borders. By the end of class, you will have covered everything you need to know to create unique cakes for all your special occasions.

As a participant in this class, you will receivea CIA logo apron and a CIA Masters Collection kitchen utensil to take home.

CHOCOLATES AND CONFECTIONS AT HOMECA Sept.27orFeb.14,9:30a.m.–2:30p.m.,$250

Ah, chocolate! Everyone loves it, and some even claim to be addicted to it. And who can blame them? In this hands-on class designed especially for chocoholics, you’ll learn how to prepare impressive and incredibly delicious chocolates at home. Whether your weakness is white, milk, or dark chocolate, you will prepare a selection of confections using the finest ingredients. You’ll also discuss equipment information, packaging and storage practices, and important tips for chocolate-making success. At the end of class, you’ll sample your handmade creations and take home the rest to share with family and friends.


CIA FAVORITESNY Sept.20,Sept.27,Oct.4,Oct.18,orNov.1(Parent/Teen);9:30a.m.–2:30p.m.,$250

CA Sept.13orFeb.14,9:30a.m.–2:30p.m.,$250

TX Jan.31,9:30a.m.–2:30p.m.,$250

Come sample some of the CIA’s all-time favorite recipes. From savory starters to hearty entrées, you’ll explore it all. Through chef demonstrations and kitchen production, you’ll learn a variety of cooking skills and helpful tips and discuss basic cooking methods, ingredient selection, and plating techniques. Prepare to take a deeper look into the fundamentals of cooking as you taste some of our most popular creations.


CLASSIC AND CONTEMPORARY SAUCESNY Sept.20,Oct.18,orDec.6;9:30a.m.–2:30p.m.,$250

TX Sept.6,9:30a.m.–2:30p.m.,$250

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


THE COOKIE JARCA Oct.25,9:30a.m.–2:30p.m.,$250

From sweet and buttery palmiers to crisp brandy snaps and creamy cheesecake-swirled brownies, cookies are a universal favorite. In this hands-on class, you’ll learn everything you need to make delicious, home-baked cookies for every occasion. You will discover basic cookie-making techniques, along with helpful tips on equipment and ingredients. Then it’s time to get busy preparing a variety of goodies, including macaroons (French, coconut, and amaretti) and other regional specialties such as rugelach, floren-tines, and biscotti. You’ll also learn the art of decorating with royal icing. No matter what kind of cookies you favor, this class will help you take them to new and delicious heights.


We’re offering special Saturday Kitchens classes to help you with your holiday cooking, baking, and gift-giving. Turn to page 58.

CHECK OUT OUR HOLIDAY “KITCHENS”!

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COOKING AT HOMENY Nov.1(Parent/Teen),9:30a.m.–2:30p.m.,$250

CA Jan.31,9:30a.m.–2:30p.m.,$250

TX Oct.25,9:30a.m.–2:30p.m.,$250

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


THE DIABETES-FRIENDLY KITCHENNY Sept.27,9:30a.m.–2:30p.m.,$250

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


EVERYDAY GRILLINGNY Sept.20orOct.18,9:30a.m.–2:30p.m.,$250

CA July12orSept.27,9:30a.m.–2:30p.m.,$250

TX Dec.6orFeb.14,9:30a.m.–2:30p.m.,$250

Grilling isn’t just for steaks and burgers—this popular cooking technique can be used to produce a variety of foods with exotic flavors. In this class, you’ll learn the tips and tricks for preparing nearly any food on the grill. From zesty appetizers to mouth-watering entrées, there’s no limit to what you can prepare over the flame. Join us and we’ll satisfy your passion for outdoor grill-ing and culinary adventure.

Participants in this class will receive a CIA logo apron and a CIA Masters Collection kitchen utensil to take home.


DID YOU KNOW…?

The CIA San Antonio was named one of USAToday.com’s “Healthiest

Destinations for a Culinary Getaway,” along with resorts in the Caribbean, Hawaii, and Italy. The campus was

cited as “a dream getaway for food enthusiasts of all levels” and for its

“robust roster of classes.”

CIA Gift Cards

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

The perfect gift for food and wine lovers! Good for our:

• Award-winning restaurants• Boot Camps and classes in

cooking, baking, and wines & beverages

• CIA cookbooks and DVDs


EVERYTHING CHOCOLATENY Sept.20,Nov.1(Parent/Teen),orDec.6;9:30a.m.–2:30p.m.,$250

CA Jan.17,9:30a.m.–2:30p.m.,$250

Whether you dream of truffles, a dense and rich flourless choco-late cake, or light-as-air-soufflés, this chocolate lover’s class will teach you the essential techniques needed to make such irresist-ible delicacies. Learn a few tricks of the trade and see how to wrap pure chocolate around a cake, bend it into ribbons to make a bow, or twist it into spirals and two-color “cigarettes” to garnish a cake or dessert.


FALL IN THE HUDSON VALLEYNY Sept.20,Sept.27,orOct.4;9:30a.m.–2:30p.m.,$250

Farm-fresh produce…bountiful meat, fish, and dairy…outstanding wines…they’re all available right in the CIA’s own Hudson Val-ley backyard. Come experience fall in this food lover’s paradise. You’ll sample seasonal products harvested and crafted by regional purveyors, practice cooking techniques that best showcase the Valley’s ingredients, and use local products to create an assort-ment of flavorful dishes, from classic to innovative.


THE FLAVORS OF ASIANY Sept.27orNov.8,9:30a.m.–2:30p.m.,$250

CA Aug.30,9:30a.m.–2:30p.m.,$250

TX Feb.21,9:30a.m.–2:30p.m.,$250

Discover the treasures of the Asian kitchen. The styles, culinary traditions, and flavors that encompass Asian cuisine are as vast as the continent itself. In this one-day exploration of the intrica-cies of Asian cookery, you’ll learn about the cuisines of Vietnam, Thailand, China, Japan, Korea, and India. You’ll discover intrigu-ing new ingredients and techniques unique to the Eastern world, and also learn how to incorporate everyday food items into your Asian-inspired dishes. Then, using the cooking methods, ingredi-ents, and flavor profiles discussed in class, you’ll prepare a variety of authentic Asian dishes.


GERMAN CUISINE— POPULAR FAVORITESTX Oct.18,9:30a.m.–2:30p.m.,$250

Describing German food as a mix of dumplings, beer, sausage, and sauerkraut is a drastic over-simplification of a cuisine rich in culinary tradition. This hands-on class will introduce you to the basics of German cooking, with dishes like Rouladen, Jägerschnit-zel, Semmelknödel, Kaiserschmarrn, and many other mouthwater-ing delicacies.


GERMAN CUISINE— REGIONAL SPECIALTIESTX Jan.24,9:30a.m.–2:30p.m.,$250

In Germany, as in many other culinary cultures, specialties from one region might be virtually unknown in others. This course will introduce you to some of the lesser-known local favorites, such as Labskaus, Hamburger Aalsuppe, Szegediner Goulash, Rote Grütze, and many others. This hands-on look at “the real” Ger-man food also covers ingredients and common cooking methods such as roasting, stewing, and pan-frying. Get ready to add some adventurous German-inspired items to your menu!


NEW

NEW

NEW

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GLOBAL STREET FOODSNY Nov.8,9:30a.m.–2:30p.m.,$250

CA Jan.31,9:30a.m.–2:30p.m.,$250

TX Nov.1,9:30a.m.–2:30p.m.,$250

More and more, people are sampling true local fare and exciting new culinary creations at outdoor vendors and farmers’ markets. Food trucks are omnipresent in many cities and have devoted fol-lowers. Yes, street food has moved into the epicurean spotlight! In this course, you will look at street food from a different per-spective. Instead of exploring dishes by their origin, you’ll focus on how they’re served—in a bowl, on a stick, as a sandwich, or as finger food. You’ll also prepare a variety of condiments suitable for many different dishes.


GLUTEN-FREE BAKINGNY Oct.18,9:30a.m.–2:30p.m.,$250

If you or someone you know has been dreaming of fresh-baked, gluten-free treats that don’t sacrifice flavor or texture, we’ve got good news. Thanks to the CIA, you can enjoy delicious favorites such as yeast-raised breads and pastries, cookies, brownies, cakes, pies, quiche, and pizza. In this hands-on course, you’ll discover how to prepare sweet and savory recipes. You will discuss and use unique gluten-free flour blends, learn tips for working with and storing gluten-free baked goods, and practice comprehensive, easy-to-master baking techniques.


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


GOURMET MEALS IN MINUTESNY Sept.20,Sept.27,Oct.4,Oct.18,Nov.1(Parent/Teen),Nov.8,Dec.6,orDec.13;9:30a.m.–2:30p.m.,$250

CA Oct.11,Dec.6,orFeb.28;9:30a.m.–2:30p.m.,$250

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


HEALTHY COOKING AT HOMENY Sept.27,Oct.18,orNov.1(Parent/Teen);9:30a.m.–2:30p.m.,$250

CA Aug.30orJan.17,9:30a.m.–2:30p.m.,$250

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



AN INDIAN FEASTNY Oct.18,9:30–2:30a.m.,$250

TX July12,9:30a.m.–2:30p.m.,$250

Explore the mystique and lore of one of the most colorful and exciting culinary regions of Asia. As a nation of 28 states, India contains a dramatic range of cuisines showcasing seasonal ingre-dients and unique cooking techniques. During this rich and informative culinary expedition, the distinct preferences of India’s most influential states will be unveiled as you prepare authentic dishes from Kerala, Gujarat, Goa, West Bengal, Tamil, and Pun-jab. Featured dishes include lamb with vinegar and garlic, cashew nuts with coconut, mixed vegetable curry, chicken with mustard seeds, black pepper rice, Goan bread, and naan bread.


ITALIAN COOKING AT HOMENY Sept.20,Sept.27,Oct.4,Oct.18,Nov.1(Parent/Teen),Dec.6,orDec.13;9:30a.m.–2:30p.m.,$250

CA Oct.11orFeb.28,9:30a.m.–2:30p.m.,$250

TX Sept.20,9:30a.m.–2:30p.m.,$250

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


THE MANY FLAVORS OF TEXAS TX Sept.27,9:30a.m.–2:30p.m.,$250

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


MEDITERRANEAN COOKING

NY Nov.8,Dec.6,orDec.13;9:30a.m.–2:30p.m.,$250

CA July12orOct.25,9:30a.m.–2:30p.m.,$250

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


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ONE DISH MEALSCA Sept.27orJan.17,9:30a.m.–2:30p.m.,$250

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


PASTA AT HOMECA Nov.15,9:30a.m.–2:30p.m.,$250

Quick to cook, easy to customize, and always flavorful…it’s no wonder so many people love pasta! From basic comfort food to elegant dishes, pasta offers nearly endless possibilities. Through the use of authentic, fundamental techniques, you’ll get step-by-step guidance for making your own fresh pasta and inventive recipes. 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.


PIES AND TARTSNY Sept.27,Oct.18,Nov.8,orDec.13;9:30a.m.–2:30p.m.,$250

It doesn’t really matter how you like your pie: warm or cold, plain or à la mode, with or without whipped cream. What’s important is how it tastes. Spend an afternoon in our kitchen learning to make tender, flaky pies and tarts. From fruit-laden and cream-style pies to sweet and savory tarts, you’ll prepare a variety of homemade specialties that will spark your creativity in the kitchen and satisfy your sweet tooth. You’ll discover the secrets of dough mixing, essential baking methods, and individual serving ideas. It’s a fun day in the kitchen, no matter how you slice it!


SEASONS IN THE WINE COUNTRYCA Oct.25,9:30a.m.–2:30p.m.,$250

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


SEASONS IN THE WINE COUNTRY—THE DESSERTSCA Feb.28,9:30a.m.–2:30p.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 cake enhanced with rose water strawberries. Or, a flourless chocolate cake served with dried cherry-cabernet reduction sauce. These are just two examples of the unique desserts you can make in this class showcasing the fresh, seasonal flavors of the Napa Valley. Through step-by-step chef demonstrations and hands-on learning, you’ll discover how to create these elegant specialties in your own home kitchen.



DID YOU KNOW…?

Crudités is a French term for raw vegetables served with a dip,

such as vinaigrette or a bagna càuda. They can also be served with ranch

dressing, flavored oil, yogurt sauce, or hummus.


SHARPENING YOUR KNIFE SKILLSNY Oct.4,Nov.8,orDec.13;9:30a.m.–2:30p.m.,$250

TX July19orFeb.7,9:30a.m.–2:30p.m.,$250

Professional chefs agree…the number one tool in the kitchen is a quality knife. And since knives provide the foundation for good food, it’s essential for every cook to understand how to get the most from this indispensable implement. In this all-important class, you’ll learn all about knife selection, maintenance, and usage. You’ll also discuss and practice proper knife care, knife handling and safety, and knife cuts. From creating a dice to pro-ducing a chiffonade, you’ll gain the skills you need to take your cooking to the next level.


SOUPS FOR ALL SEASONSNY Oct.4,Nov.8,orDec.13;9:30a.m.–2:30p.m.,$250

CA Nov.15,9:30a.m.–2:30p.m.,$250

TX Jan.10,9:30a.m.–2:30p.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 nearly every occasion. Plus, soup preparation provides essential culinary lessons, from flavor development to seasoning. In this class, you’ll learn the fundamental techniques and characteristics of various soup categories as you prepare a selection of satisfying bowls based on a variety of meats, legumes, and seasonal vegetables.


SOUTH OF THE BORDER—MEXICAN FAVORITESNY Oct.4orDec.6,9:30a.m.–2:30p.m.,$250

TX Sept.13,9:30a.m.–2:30p.m.,$250

Take a culinary tour of Oaxaca, Yucatán, Bajío, and the Gulf of Mexico in this one-day exploration of Mexican cuisine, one of the most dynamic and flavorful in the world. With an easy and fun approach, our chef will introduce you to the authentic cook-ing techniques, ingredients, and flavor profiles of Mexico. You’ll learn how to cook with chiles and other native ingredients while preparing traditional dishes such as enchiladas, pollo pibil, fish Veracruzana-style, salsas, guacamole, handmade tortillas, and other Mexican comfort foods.


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SPAIN AND THE WORLD TABLENY Sept.27,Oct.18,Nov.1(Parent/Teen),orDec.6;9:30a.m.–2:30p.m.,$250

CA Sept.13,9:30a.m.–2:30p.m.,$250

TX Feb.28,9:30a.m.–2:30p.m.,$250

Experience one of Spain’s greatest culinary inventions—tapas! These incredibly satisfying small bites have become popular throughout the world, and now you can discover for yourself why they’re all the rage. In this hands-on course, you’ll explore the excitement, passion, and innovation of Spanish cooking and gain the culinary know-how and appetizing recipes to make tapas any time you have the urge. From simple finger foods to complex, hearty dishes, get ready to fall in love with Spain’s “little plates.”


UNDER THE SEA NY Sept.20,Oct.18,Nov.8,orDec.13;9:30a.m.–2:30p.m.,$325*

Versatile, flavorful, healthy, and fast-cooking, seafood is the perfect centerpiece of any meal. It’s also deceptively simple to prepare, making it an ideal ingredient for cooks at all levels of experi-ence. In this hands-on class, you will learn invaluable tips about selecting seafood and preparing delicious dishes at home. You’ll explore topics such as freshness indicators, handling and storage, fabrication techniques, appropriate cooking methods, sustain-ability, and nutrition. And you’ll use this information to prepare a variety of “local” shellfish and finfish.


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

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

VEGETARIAN CUISINENY Oct.49:30a.m.–2:30p.m.,$250

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



DID YOU KNOW…?

Pouring a layer of cream onto mashed potatoes will prevent a skin from forming while they’re being kept

warm for service.

enthusiasts.ciachef.edu Issue 18 TASTE 47

EAT HEALTHIER WITH DR. JULIAYes! You can make healthy, delicious food a part of your life. Let CIA alumna and physician Dr. Julia Nordgren show you how to fit home cooking into your routine and weave some love and magic together in the kitchen to take better care of yourself, your family, and your friends.

NEW! BUILD A BRILLIANT BREAKFASTNY Oct.4,9:30a.m.–2:30p.m.,$250

Set yourself up for success—learn how starting your day with deli-cious, healthy, nutrient-rich foods can improve your performance in your daily life. Whether you are heading out to the office or the gym, or will be on your feet all day, you need food that supports your health without sacrificing flavor. You will:

• Discuss the benefits of starting the day with nutrient-packed breakfast foods rich in protein, fiber, fruits, nuts, and vegetables.

• Learn culinary techniques to prepare a variety of nutritious and delicious breakfast dishes, along with packing techniques for on-the-go items.

• Prepare a variety of nutritious breakfast items such as smooth-ies, granola, quick egg dishes, hearty baked goods, and dishes to savor on the weekends.


NEW! SECRETS OF A CHEF-MADE LUNCHBOXNY Nov.8,9:30a.m.–2:30p.m.,$250

Do you struggle with making lunches for yourself and your family? Tired of spending good money on food during the day? Who isn’t! Join pediatrician, culinarian, and mother of two Dr. Julia Nordgren for a fun workshop on tackling the lunchbox blues. In this class you will:

• Discover new strategies, recipes, and packing tricks so you can have a delicious, nutritious, homemade lunch any day of the week.

• Learn how kitchen system organization, pre-prepping, batch cooking, and the right equipment can facilitate meal preparation and packing.

• Prepare healthy, delicious, portable food for adults and kids, as well as refreshing, low-calorie drinks.


NEW! WEEKNIGHT MEALS MADE EASYNY Dec.6,9:30a.m.–2:30p.m.,$250

Does your busy schedule make it hard to prepare home-cooked meals during the week? Do you find yourself relying on expensive take-out? Spend the day with Dr. Julia and learn the secrets of eat-ing well any night of the week, as you:

• Discuss the many benefits of eating home-cooked meals, includ-ing saving money and improved nutrition.

• Learn kitchen organization strategies and cooking ahead, pre-prepping, batch cooking, and storage techniques that help make weeknight meals quick and easy.

• Prepare fantastic recipes full of healthy ingredients and great flavor.


ABOUT YOUR INSTRUCTORA graduate of Dartmouth Medical School and The Culinary Insti-tute of America, Dr. Julia Nordgren is a physician who has spent her medical career focusing on issues of childhood obesity and heart disease prevention. Through her classes on nutrition, healthy cooking, and the art and science of healthful eating, her goal is to demonstrate that the key to improving our health rests in improv-ing the quality of our everyday food choices.

NEW

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Sample the CIA Experience

SAMPLINGS

OrzowithBroccoliRabe,Tomato,andPoachedEggfromtheCIA’sVegetarian Cooking (page65)


SAMPLINGSIn these interactive demonstration-style classes, your CIA chef-instructor will focus on a specific culinary subject. You’ll learn new techniques as you watch tasty dishes come together right before your eyes—and you may even be invited to jump in to help! At the conclusion of class, you’ll enjoy a tasting of the delectable dishes prepared.

ALL ABOUT THICKENERSCA Dec.13,10:30a.m.–12:30p.m.,$95

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

COOKING WITH WINECA Oct.18,10:30a.m.–12:30p.m.,$95

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

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

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

FRYING FEARLESSLY

CA Nov.1,10:30a.m.–12:30p.m.,$95

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

GRILLING SECRETSCA Aug.23,10:30a.m.–12:30p.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 those days behind, and come learn the simple yet crucial techniques every grill master knows. Our chef-instructor will show you how to create perfect crosshatch marks; a crisp, flavorful exterior; and a moist, delicious interior on all your favorite grilled foods.

THE POWER OF SAUCESCA July19orFeb.21,10:30a.m.–12:30p.m.,$95

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

PRESERVING—TIPS AND TECHNIQUESNY Oct.18,11a.m.–1p.m.,$95

TX Sept.13,10a.m.–noon,$95

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

SPICE IT UP!CA Sept.20,10:30a.m.–12:30p.m.,$95

There are so many different spices out there, from so many dif-ferent countries, that it can sometimes feel a bit overwhelming. Not to worry; this class will introduce you to the wonderful world of flavor that lies right at your fingertips! In just a few hours with our chef, you’ll discover fun and creative ways to use spices to add zest and interest to any dish.

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Watch, Taste, and Get Inspired

A FIRST TASTE

FreshCornChowderwithGreenChiliesandMontereyJackfromOne Dish Meals (page64)



“A FIRST TASTE” DEMO CLASSES IN TEXASJoin us for a fun chef demonstration class—you’ll watch, learn, and enjoy a tasting of the dishes prepared, too!

CLASSIC COMFORT FOOD, THE CIA WAYTX Sept.20orFeb,21,10a.m.–noon,$39.95

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

FALL FAVORITES—SIDES AND SALADSTX Nov.22,10a.m.–noon,$39.95

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

FALL FLATBREADS AND PIZZASTX Oct.18,10a.m.–noon,$39.95

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

SUMMER: LATE-SEASON FINDSTX Aug.23,10a.m.–noon,$39.95

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

SUMMER SMALL PLATESTX July12,10a.m.–noon,$39.95

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

WINTER FEASTSTX Jan.24,10a.m.–noon,$39.95

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

WINTER SOUPS, STEWS, AND CHOWDERSTX Dec.13,10a.m.–noon,$39.95

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

SAVE $39.95! Apply your demo fee to any future

Boot Camp or Saturday Kitchens class.

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Explore the World in a Glass

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THE WORLD OF WINES AND BEVERAGESIn a week or just a few hours, we’ll give you the foundation of knowledge to understand the basics and the nuances of wines and beers—elevating your confidence and enjoyment.

BUBBLESNY Nov.8orDec.13,3–5:30p.m.,$125

Tasting and learning about wines with bubbles is an amazing way to start off the holiday season. Those gentle bubbles that are so much fun to consume are produced using several different meth-ods, and we’ll discuss them all, as well as discover the flavors and characteristics of sparkling wines from around the world.

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

CALIFORNIA CHEESES AND THE WINES THAT LOVE THEM CA Oct.19,Dec.14,orFeb.22;1:30–4p.m.,$95

The artisan cheese makers of California have set a new pace in the United States for incredible quality and selection. Learn about different styles of cheese available here, the basics of how cheese is made, key producers, and the best ways to buy, age, store, serve, and cook with cheese. In this class, we will taste a broad selection of California cheeses and California wines, systematically evalu-ate each for flavor and texture, and experiment with the best (and worst!) pairings.

FOOD AND WINE PAIRING 101NY Oct.4,3–5:30p.m.,$125

TX Feb.7,11a.m.–1:30p.m.,$125

Join us as we explore the fundamentals of marrying wine with food. Whether the goal is to complement or contrast flavors, you will learn how to select the best wine for a meal. The day begins with a lecture on food and wine pairing basics and concludes with a wine and cheese tasting where you can practice the prin-ciples learned in class.


GRAIN, WATER, AND HOPS—THE BASICS OF BEER(FORMERLY TASTING BEER LIKE A PRO—GETTING STARTED)

CA Oct.18orJan.10,10a.m.–12:30p.m.,$95

With the recent upsurge of craft breweries in America has come a newfound respect for the “working man’s drink.” Artisan beer is a complex beverage that, much like wine, may be evaluated in terms of color, aroma, mouthfeel, and finish. In this introduction to beer, we’ll explore a selection of beer types, from lighter tast-ing to heavier, “hoppier” varieties. We’ll also discuss how beer is made, sample a range of domestic and imported brews, learn beer tasting techniques, and gain an appreciation of beer and food pairing.

AN INTRODUCTION TO WINENY Sept.20,3–5:30p.m.,$125

TX July19,11a.m.–1:30p.m.,$125

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



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WINE AND BEVERAGE EXPLORATIONS (cont.)

TASTING WINE LIKE A PRO—GETTING STARTEDCA July26,Aug.23,Nov.15,orJan.31;10a.m.–12:30p.m.,$95

TX Sept.13,11a.m.–1p.m.,$95

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

TASTING WINE LIKE A PRO—THE CLASSIC GRAPESCA July12,Sept.6,orDec.13;10a.m.–12:30p.m.,$95

TX Nov.8,11a.m.–1p.m.,$95

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

TASTING WINE LIKE A PRO—GRAPE DISCOVERIESCA Sept.20,10a.m.–12:30p.m.,$95

Many great wines around the world have only been known to the locals who grow the fruit and make the wines. But times are changing! Quality winemaking is at an all-time high, and there are dozens upon dozens of grape varieties that are capturing the imagination of winemakers, sommeliers, importers, and consum-ers alike. Join us to taste and discover some of our favorite and trendsetting “new kids on the block.”

TASTING WINE LIKE A PRO—THE WINEMAKER’S MAGICCA Aug.9,Oct.11,orFeb.14;10a.m.–12:30p.m.,$95

TX Dec.6,11a.m.–1p.m.,$95

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


THE MARRIAGE OF FOOD AND WINE WITH CHEF JOHN ASH(FORMERLY A JOURNEY INTO SENSORY AWARENESS— FOOD AND WINE PAIRING)

CA July6,Aug.3,Sept.7,Oct.12,Nov.16,Dec.7, Jan.18,orFeb.15;1:30–4p.m.,$95

Spend a fun afternoon exploring and refining your culinary sen-sory abilities. During this class, award-winning chef and educator John Ash will review the dynamics of how we taste, and then dive into an interactive exploration of how food and wine work with each other. You’ll come away with some basic templates to oper-ate from to help you put food and wine together successfully. And you’ll gain a much better understanding of how to make positive matches happen, whether you’re dining at a restaurant or in your own home.

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

NAPA VALLEY VS. THE WORLD CA Nov.1orFeb.28,10a.m.–12:30p.m.,$95

How do wines like New Zealand Sauvignon Blanc, Italian Sangio-vese, and French Bordeaux compare with the wines we make in California? What are the key factors that determine a grape’s char-acteristics, and how might those factors change when exploring a wine from Europe or North America? How can we understand our preferences for one wine or another, and are those preferences strictly based on flavor? Join us for a series of comparative tastings of the wines of Napa Valley and their counterparts around the world, as we attempt to answer these and other questions.

NEW


Dress Code for Wine Lovers Boot Camps

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

WINE LOVERS BOOT CAMP—BECOME WINE WISECA July21–25,Dec.8–12,orFeb.9–13;9a.m.–4p.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 fasci-nating world of grape varieties, terroir, winemakers, and, above all, flavor.

In the company of fellow wine aficionados and with the expert guidance of the CIA’s wine faculty, you will elevate your enjoy-ment of wine as a regular part of your lifestyle. You will get to know the personalities of the wines made from the world’s major white and red wine grapes. You’ll also walk in the vineyards and visit a winery to understand the impact of “place” on a wine and discover how winemakers influence a wine’s style, flavor, and price. And through guided professional-style tastings, you will learn how to evaluate a wine and explore the basic principles of successful wine and food pairing.

To wrap up your adventure, you and your fellow Boot Campers will even prepare a delicious meal and pair each course with wines to enjoy together and celebrate your newfound knowledge and achievement.

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

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

COMING THIS FALL! WINE LOVERS BOOT CAMP— HARVEST EDITIONCA Aug.27–29,Sept.3–5,orSept.13–15,9a.m.–4p.m.,*$1,325

This is a special class we can only run during the few crucial weeks of the year when Napa Valley kicks into high gear: vint-ners measure brix, vineyard managers check the early morning picking temperatures, and winery owners imagine that this will be the best harvest ever.

At the same time that you’re learning to taste wines “like a pro” from our expert wine faculty, you’ll be getting an insider’s view into what makes the Napa Valley one of the most impor-tant wine regions in the world. You’ll see the process of turn-ing grapes to juice to wine with the very winemakers who make our region so famous. It’s a once-in-a-lifetime chance to fully understand what makes the 2014 vintage in Napa Valley unique.

You’ll learn through a combination of instruction and tasting exercises in our sensory classrooms and field trips to wineries that are in the midst of producing wines from the grapes that have just been harvested. You may see and taste sparkling, white, red, and/or dessert wines in the making while they’re being crushed, pressed, and fermented, depending on the weather during the days of your class. You’ll leave with a new appreciation of the science, common sense, and superb instinct that goes into producing the very best of what nature gives us each year.

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

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

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WINE AND BEVERAGE EXPLORATIONS (cont.)

WINE LOVERS BOOT CAMP—TASTE LIKE A PROCA July10–11,Oct.18–19,Nov.17–18,Jan.17–18,orFeb.23–24;9a.m.–4p.m.,*$895

Brawny or delicate? Buttery or spicy? Grassy or oaky? If you’ve always been a little mystified by how professionals describe and compare wines, you’re not alone. This class is all about showing you how to put wine into words, by applying the same systematic process for tasting, evaluating, and remembering wines that the pros use.

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

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

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

Please note: This class is open to students 21 years and older. Please see page 55 for dress code.


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

This brand-new series of events runs through October.

Reserve now! Call 707-967-2568.

Delve a Little Deeper into the World of Beverages

Build your tasting skills, learn how beverages are made, take field trips into the Napa Valley, and much more in fun, multi-day advanced classes.

Coffee: From the Plant to the Cup (Aug. 20–21)

Mastering Wine with Karen MacNeil (July 14–18, Oct. 13–17, Nov. 10–14, or Feb. 2–6)

Sensory Analysis of Wine with John Buechsenstein (July 12–13, Sept. 29–30, Nov. 1–2, or Feb. 27–28)

Learn more and register: enthusiasts.ciachef.edu


WINE LOVERS BOOT CAMP—WINE AND DINECA Aug.19–21,Nov.5–7,orJan.29–31;9a.m.–4p.m.,*$1,325

Is wine and food pairing an art or a science? It’s both! While successful pairings are in part a matter of personal taste and expe-rience (the art), there are also principles, techniques, and physi-ological realities behind them (the science).

Wine and food are meant for each other, and in this interactive course, you’ll discover why some marriages are magical and oth-ers…not so much. You will learn how to identify, evaluate, and make the most of the unique flavors, textures, and aromas of a variety of wines and foods. And you’ll hear how variables such as cooking methods, flavor profiles (for example, which wines go best with Mexican/Thai/Mediterranean food?), and tastes like salti-ness, sweetness, and bitterness affect the success of a pairing.

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

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

Please note: This class is open to students 21 years and older. Please see dress code information on page 55.

Sign up at www2.ciachef.edu/enews/subscribe.html

CIA Wine &

Beverage SmartBrief

What’s new in wine,

cocktails, craft beers, coffee,

tea, and more

CIA ProChef SmartBrief

Industry news for

culinary professionalsStay on top of the latest news,

career moves, and developing

trends in the exciting world

of food and beverage.

Get Beverage Smart…Get

BOOT CAMP (cont.)

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The Foods That Memories Are Made Of

HOLIDAY CLASSES


GET READY FOR THE HOLIDAY SEASON!Whether you want to feel more confident when it’s your turn to entertain, add some festive new dishes to your holiday table, or get a jump on your baking, we’ve got a course—and the recipes—you’re looking for.

CIA HOLIDAY FAVORITESNY Nov.8.,Dec.6,orDec.13;9:30a.m.–2:30p.m.,$250

TX Dec.13,9:30a.m.–2:30p.m.,$250

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


DELICIOUS GIFTSNY Dec.6,9:30a.m.–2:30p.m.,$250

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


GLUTEN-FREE HOLIDAY BAKINGNY Dec.13,9:30a.m.–2:30p.m.,$250

The holidays are a time for indulging, even for those with dietary restrictions. If you’re unable to digest gluten-based products due to allergies or sensitivities, prepare yourself for a holiday season full of delicious, fresh-baked treats. In this class, you will learn how to create a sampling of gluten-free goodies, including holi-day-themed breads, cookies, tarts, and cakes. Come and enjoy the pleasure of fresh-baked sweets—just in time for the holidays.


Please note that the emphasis of this class is gluten-free baking; other dietary needs will not be addressed.

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

TX Nov.24–25,7a.m.–1:30p.m.,*$895

The rush of holiday entertaining will be here before you know it, and Holiday Boot Camp will give you the game plans, recipes, and confidence to cook for all the season’s gatherings. You’ll learn to roast poultry and meats to perfection, make home-style pan gravy, and prepare traditional side dishes and tempting desserts.

You’ll also discover new twists on old favorites, as you learn to create delicious and beautifully presented appetizers, vegetables, entrées, soups, and desserts that will wow your guests. You will also taste a variety of holiday beverages.


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HOLIDAY CLASSES (cont.)

HOLIDAY BRUNCHNY Nov.8orDec.6,9:30a.m.–2:30p.m.,$250

TX Nov.8,9:30a.m.–2:30p.m.,$250

What better way to celebrate the holidays than with a simple, ele-gant brunch? Ideal for special occasions and family celebrations, the brunch menu can be as elaborate or simple as you wish, and the get-together as formal or casual as you like. The type of food and the way it’s served (at the table or from a buffet) is totally up to you. Join us as we prepare an assortment of recipes perfect for your holiday gatherings, from mimosas to quick breads to quiche. Your guests are sure to enjoy our tasty dishes!


HOLIDAY COOKIESNY Dec.13,9:30a.m.–2:30p.m.,$250

CA Dec.6,9:30a.m.–2:30p.m.,$250

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


HORS D’OEUVRE FOR THE HOLIDAYSNY Nov.8,Dec.6,orDec.13;9:30a.m.–2:30p.m.,$250

CA Dec.6;9:30a.m.–2:30p.m.,$250

TX Nov.22;9:30a.m.–2:30p.m.,$250

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


INTERNATIONAL HOLIDAY BREADSNY Nov.8orDec.13,9:30a.m.–2:30p.m.,$250

Your guests are in for a treat this holiday season. Whether you’re looking to send goodies to faraway friends and family, or you’d simply like to add variety to your own holiday breadbasket, this class will introduce you to international favorites rich in ingre-dients and history. You’ll learn the proper mixing, baking, and shaping techniques for preparing stollen, panettone, challah, and others. It’s beginning to look like a delicious holiday season!


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The CIA in Your Home Kitchen

BOOKS & DVDS

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BOOKS AND DVDs (cont.)

INSPIRATION FOR YOUR HOME KITCHEN

Explore new worlds, cuisines, and techniques as you build the foundation for creative culinary expression. More than just reci-pes, more than invaluable culinary advice, more than a conve-nient way to reinforce the skills you’ve learned at the CIA, our books and DVDs inspire.

BOOKS ARTISAN BREADS AT HOME $34.95

Learn the art of baking delicious arti-san breads, including baguettes, peas-ant bread, ciabatta, cheddar onion rye rolls, coffee cake, and even sour-dough. This book covers the basics—as well as advanced techniques—of bread making, along with ingredients, equipment, and terminology.

A TAVOLA! $29.95

Respect for seasonal foods, a passion for high-quality ingredients, and delight in the flavors and textures of a well-planned meal...all are hallmarks of the Italian table. This exciting book features recipes for quintessential Italian dishes, from a broad assortment of antipasti and satisfying breads and desserts to

hearty stews, braises, and simple one-pot dishes.

BAKING AT HOME $40

Curious home bakers looking for clear explanations of essential bak-ing methods and an understanding of how baking really works will find them here. The streamlined recipes and how-to photographs let you dive right in, whether you’re creaming butter to

make a chocolate sabayon torte or cooking sugar into caramel for a crunchy nut brittle.

BISTROS AND BRASSERIES $29.95

Bistro cuisine takes its inspiration from the classic repertoire of every self-respecting French home cook, from simple soups and salads to apéritifs and fromages to stews and kitchen desserts. Whether you’re look-ing for a bit of French flair or a seri-ous bistro experience, you’ll find the

recipes—and your own inspiration—within these pages.

CHOCOLATES AND CONFECTIONS AT HOME $34.95

The ultimate guide to creating amaz-ing homemade confections and can-dies at home, this book offers recipes and step-by-step techniques for mak-ing chocolates, truffles, toffees, fudge, pralines, jellies, and much more.

COOKIES AT HOME $34.99

Chewy, crispy, rich, crunchy…no matter what kind of cookies you love, this book will help you take them to new and delicious heights. Filled with information about cookie-making techniques, equipment, and ingredients, this book features nearly 100 recipes ranging from easy choco-

late chip cookies and fudge brownies to creative treats like lemon meringues and French macaroons.

COOKING AT HOME $40

This completely approachable refer-ence brings professional culinary knowledge into your own kitchen. From its pages, you’ll learn insider tips and essential techniques through detailed instructions and photographs that clearly show what to do and how to do it. CookingatHome is also a trea-

sury of more than 200 delicious, easy-to-make recipes that you’ll delight in serving.

GLUTEN-FREE BAKING $18.95

If you have celiac disease or gluten sensitivities—or just want to live a gluten-free lifestyle—this book and companion DVD (page 66) are for you. In its pages, our chef shows you how to bake deli-cious pies, cookies, breads, and more. Features include his five gluten-free flour

blends, tips on working with and storing gluten-free baked goods, and more than 125 recipes.

GRILLING$40

Get the most from your grill this year. The pages of this favorite from the CIA are packed with step-by-step instruc-tions, helpful tips, and more than 175 recipes highlighting flavors from around the world—as well as from backyards all across the United States. There’s even a

chapter devoted to making sweet creations on the grill!

HEALTHY COOKING AT HOME $34.95

Flavor is the key to great-tasting food, and modern healthful cooking never skimps on it. This book explores the global pantry to include a wide variety of flavorful ingredients you can use for nutritious daily meals. Bursting with detailed cooking techniques and more

than 200 recipes, HealthyCookingatHome will change the way you eat and how you cook.

HORS D’OEUVRE AT HOME $29.95

Here are all the recipes, information, and inspiration you need to prepare a dazzling array of stylish, bite-sized treats for any occasion that will rival that of any caterer. Along with more than 150 recipes, the book offers serving sugges-tions, ideas for recipe variations, and

advice on selecting high-quality store-bought items.

Issue 18 TASTE 63For full book descriptions and to order: ciaprochef.com/fbi/enthusiasts.html or 1-800-995-1699

COOKING FOR ONE$24.95

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

get the most from the ingredients you buy.

THE CULINARY INSTITUTE OF AMERICA COOKBOOK$39.95

The CIA has selected more than 300 recipes from among its all-time favorites, so no matter what the culinary occasion is, you’ll find just what you’re looking for in this book, from salads to entrées to desserts. And with its array of illustrated

techniques, you’ll learn to cook the way the professionals do.

THE DIABETES-FRIENDLY KITCHEN$29.99

Packed with high-quality, wholesome ingredients and chef-inspired cooking techniques, the satisfying recipes in this book meet the needs of diabetics without giving up flavor or fun. Written by the CIA’s top nutrition and diabetes expert, this invaluable reference also features

nutritional guidelines, healthy cooking techniques, and smart lifestyle choices.

ENTERTAINING$34.99

This fun and informative guide provides everything you need to plan and pull off unforgettable get-togethers—from impor-tant formal events to simple, casual affairs with friends. Packed with plenty of recipes for perfect party foods, as well as helpful advice on planning, decorat-

ing, and serving, Entertaining features tips and techniques for virtually any occasion.



PASTA$29.99

The ultimate resource for pasta lovers is here! In this collection of irresistible recipes from real born-and-bred Ital-ian chefs, you’ll find a huge variety of pasta dishes, from light and summery pasta salads to hearty meat sauces, lasagnas, and more. Organized by sea-

son, the book also includes recipes for crespelle (Italian crêpes), risotto, gnocchi, and polenta dishes.

PIES AND TARTS$29.99

PiesandTarts features more than 150 recipes for beloved classics and sophis-ticated new twists on old favorites. Mix and match the versatile crust recipes, and follow the suggested variations to play around with favorite ingredients or seasonal flavors. And savory prepara-

tions such as pot pies, empanadas, and quiches offer new options for entertaining or family dinners.

PRESERVING$19.99

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

ITALIAN COOKING AT HOME $34.95

This is authentic Italian cooking made easy. Whether it’s rustic focac-cias, long-simmered soups, or entrées with aromatic herbs, the dishes in this book—accompanied by wine sugges-tions—are irresistible. More than 150 amazing, approachable Italian recipes

are included, along with step-by-step cooking techniques and plenty of inspiration.

LOW & SLOW$19.99

This is the book for anyone who’s ready to master the craft of traditional barbecue, braising, and slow roasting. In its pages, you’ll learn to apply the magic of low heat and long cooking times to transform tough cuts of meat into juicy, flavorful finished dishes.

You’ll also enjoy chapters on homemade rubs and sauces as well as sides to accompany every meal.

MEDITERRANEAN COOKING$34.99

Embrace the Mediterranean’s most well-known ingredients and flavor profiles. In addition to 175 mouthwa-tering recipes, this book features thor-ough instruction on stocking a pantry and mastering the region’s cooking techniques. It’s a complete guide for

everyone who wants to eat healthier or incorporate the classic fla-vors of the Mediterranean into their home menus.

ONE DISH MEALS$35

Take a culinary journey to sample the hearty fare enjoyed at family tables around the world, including curries, noodle pots, egg dishes, moussaka, soups, pizzas, and simple suppers made in the skillet or wok. Or, try your hand at delicious braises, stews, sandwiches, or salads. With more than 150 recipes

to choose from, you’ll always find the perfect one dish meal.

Issue 18 TASTE 65

VEGETABLES$40

This award-winning cookbook offers 170 recipes for favorite vegetable prepa-rations and intriguing new presentations everyone will love. In its pages, you’ll learn specifics about each vegetable (arranged from A to Z), discover how to select produce like a professional, and

benefit from helpful charts, tips, and tricks you can use to add a personal touch to every dish.

VEGETARIAN COOKING AT HOME $34.99

Whether you’re following a vegetarian lifestyle or just want to add more veg-gie dishes to your repertoire, this book delivers, with 200 satisfying recipes of the quality and sophistication the CIA is known for. You’ll find everything you

need to create incredibly flavorful vegetarian fare, along with helpful information on nutrition and seasonality.

WINEWISE$29.95

Filled with detailed information, helpful tips, and professional insights, this book gives you the knowledge and confidence you need to boost your wine IQ and get more enjoyment out of every bottle you drink. To help you on your journey, the authors offer their own personal lists of

great “WineWise” bargains—more than 650 mostly $15-and-under bottles from around the world.

DVDs BEST OF CULINARY BOOT CAMP$19.95

If you’re thinking about taking your first Boot Camp or are a veteran who’d like to relive the excitement and camaraderie of the CIA kitchens, this DVD satisfies. Join our chefs as they show you some of the fundamental techniques taught in our popular Culinary Boot Camp—Basic

Training class. They’ll even take you on a behind-the-scenes tour of the CIA storeroom!

THE PROFESSIONAL CHEF, NINTH EDITION$75

$49.95iPadedition(availableoniTunesorwww.inkling.com)

Covering the full range of modern techniques and nearly 900 classic, con-temporary, and global recipes, this is the essential reference for every serious cook. “ProChef” guides you through

each cooking technique, starting with a basic formula, taking you through the method step by step, and finishing with recipes that use it. The book also includes essentials on nutrition, food and kitchen safety, and equipment.

SEASONS IN THE WINE COUNTRY$27.50

Eat, drink, and cook the good life! In this gorgeous book, the CIA intro-duces you to the unique seasonal fla-vors of the California wine country. Along with recipes for inspired, deli-cious fare, SeasonsintheWineCountry

includes primers on culinary techniques, information on wine varieties, and wine and food pairing suggestions.

SPAIN AND THE WORLD TABLE$35

Bring the excitement, passion, and innovation of Spanish cooking into your home kitchen! With 125 recipes, lively explorations of the country’s distinct culi-nary regions, and techniques for cooking with classic Spanish ingredients such as wine, sherry, cheese, olives, olive oil, and

salt cod, this book is an essential for any cook’s library.

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

Kudos for ProChef!The classic kitchen reference for many of America’s top chefs, the CIA’s The Professional Chef® was named one of the five favorite

culinary books of this decade by Food Arts magazine.



GLUTEN-FREE BAKING$24.95

In this companion to the book by the same name (page 63), you’ll discover how to make delicious gluten-free items like molten lava cakes, 1-2-3 cookie dough, pizza crust, pancakes, pie dough, and bagels. Highlights include in-depth explanations of gluten-free flour blends, demonstrations of selected recipes, and

the secret to thickening soups and sauces using gluten-free roux.

CAKE ART$24.95

Get the skills to create amazing cakes and cupcakes for all of your special events! The detailed, demonstration-based lessons in this DVD feature a variety of techniques, from preparing buttercream to making fondant decora-tions. You’ll also learn all about decorat-ing mediums and equipment.

Master the Art of Cooking with

The Culinary Institute of America

Have you ever wished you could skip the restaurant and make your favorite

gourmet dishes at home? You can—regardless of your level of expertise. All it takes is a clear

understanding of the fundamentals and the right teacher to show you how.

The Everyday Gourmet: Rediscovering the Lost Art of Cooking offers you both with

24 methodical, hands-on lessons delivered by a chef-instructor at the world-renowned

Culinary Institute of America. A veteran of professional kitchens, Chef Bill Briwa has

devoted his career to educating audiences around the globe about the craft of cooking,

gastronomy, and flavor dynamics. In this course, he reveals the culinary secrets of CIA-

trained chefs and arms you with the major techniques all good cooks must know. It’s a

must-have for anyone who loves to cook—or eat.

The Everyday Gourmet:

Rediscovering the Lost Art of Cooking

Taught by Bill Briwa, Chef-InstructorTHE CULINARY INSTITUTE OF AMERICA

Course no. 9231, 24 lectures (30 minutes/lecture)

DVD $269.95 NOW $79.95+$10 Shipping, Processing, and Lifetime Satisfaction Guarantee

O� er expires 09/25/14

Priority Code: 99476

The Everyday Gourmet: Rediscovering the Lost Art of Cooking and hundreds of other Great Courses are also available for download and streaming through our website and our FREE apps for iPad, iPhone, and Android devices.

1-800-832-2412 www.thegreatcourses.com/4cookFor 24 years, The Great Courses has brought the world’s foremost educators to millions who want to go deeper into the

subjects that matter most. No exams. No homework. Just a world of knowledge available anytime, anywhere. Nearly 500

courses available at www.thegreatcourses.com.

LIM

ITED TIME OFFER

OR

DER BY SEPTEMBER

2570%

off


REGISTRATION AND GENERAL INFORMATION

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

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

VIA THE INTERNET: Register at enthusiasts.ciachef.edu using your Visa, MasterCard, American Express, or Discover card.

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

AGE REQUIREMENTSStudents 18 years of age or older may attend CIA Taste classes. Students aged 16–17 will be considered on a case-by-case basis and must be accompanied by a parent or guardian enrolled in the same class. Studentsattendingclassesaregovernedbyallfederal,state,andlocalagerequirementlaws.

Parents and guardians are responsible for the supervision and behavior of minors while on a CIA campus or in attendance at a CIA-sponsored event.

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

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 you to another date; however, no refunds will be available.

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

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

Some offer preferred pricing; be sure to mention that you will be attending a CIA program when you reserve your room.

Visit enthusiasts.ciachef.edu/where-to-stay for more information.

PHOTOGRAPHY AND 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 and grounds, including the restaurant dining rooms. Photos or short films may also be taken in a kitchen class for non-commercial use after first requesting permission from the faculty member and other participants. Please note that the faculty member may restrict photography and filming, and that the use of such images must be appropriate for the CIA’s reputation and community.

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

Photography: Roger Ball, Kelly Cline, Keith Ferris, Ben Fink, Kristen Loken, Phil Mansfield, Terrence McCarthy,

Chas McGrath, Anne Rettig, Nicola Shayer, Francesco Tonelli, David Vergne, 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 with fiber originating from well-managed forests meeting SFI wood-procurement standards. Please help reduce waste and support the Earth’s precious resources by recycling this publication and sharing it with others.

The Perfect Blend

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

www.vitamix.com/Home

Master the Art of Cooking with

The Culinary Institute of America

Have you ever wished you could skip the restaurant and make your favorite

gourmet dishes at home? You can—regardless of your level of expertise. All it takes is a clear

understanding of the fundamentals and the right teacher to show you how.

The Everyday Gourmet: Rediscovering the Lost Art of Cooking offers you both with

24 methodical, hands-on lessons delivered by a chef-instructor at the world-renowned

Culinary Institute of America. A veteran of professional kitchens, Chef Bill Briwa has

devoted his career to educating audiences around the globe about the craft of cooking,

gastronomy, and flavor dynamics. In this course, he reveals the culinary secrets of CIA-

trained chefs and arms you with the major techniques all good cooks must know. It’s a

must-have for anyone who loves to cook—or eat.

The Everyday Gourmet:

Rediscovering the Lost Art of Cooking

Taught by Bill Briwa, Chef-InstructorTHE CULINARY INSTITUTE OF AMERICA

Course no. 9231, 24 lectures (30 minutes/lecture)

DVD $269.95 NOW $79.95+$10 Shipping, Processing, and Lifetime Satisfaction Guarantee

O� er expires 09/25/14

Priority Code: 99476

The Everyday Gourmet: Rediscovering the Lost Art of Cooking and hundreds of other Great Courses are also available for download and streaming through our website and our FREE apps for iPad, iPhone, and Android devices.

1-800-832-2412 www.thegreatcourses.com/4cookFor 24 years, The Great Courses has brought the world’s foremost educators to millions who want to go deeper into the

subjects that matter most. No exams. No homework. Just a world of knowledge available anytime, anywhere. Nearly 500

courses available at www.thegreatcourses.com.

LIM

ITED TIME OFFER

OR

DER BY SEPTEMBER

2570%

off


The Culinary Institute of America1946 Campus Drive Hyde Park, NY 12538-1499

For Your Information

FOOD AND WINE ENTHUSIAST PROGRAMS1-888-995-1699

DEGREE AND CERTIFICATE PROGRAMS1-800-CULINARY (285-4627) 845-452-9430

RESTAURANTSNew York 845-471-6608 California 707-967-1010Texas 210-554-6484

CAMPUS STORESNew York 1-800-677-6266California707-967-2309

WEBSITESenthusiasts.ciachef.educiarestaurantgroup.com

New York

California

Texas

The CIA at Greystone, St. Helena, CA ciaprochef.com/consulting1-888-693-1062


GROW YOUR TEAM Bring your organization’s team into our Napa Valley kitchens and gardens, and watch them flourish. They’ll connect over tastings, expert culinary instruction, vineyard dinners, and fresh-from-the-farm cuisine—and return to your organization inspired and re-energized.

Private team-building events that impress

Documents

Taste Magazine Issue #18