Taste Magazine Issue #19

The Magazine for Food and Wine Enthusiasts Issue 19, December 2014

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

®

Eat Local! Our chefs will show you how.

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It’s a Matter of TASTEFinding great local food can be fun and rewarding. You can enjoy delicious beans, eggplant, or peppers directly from the earth; handcrafted artisan jelly from the farmers’ market; or a pickled product from a small batch kitchen. These days, local farms and creative food and beverage producers abound, so whether you’re an urbanite or live in a small town, the choices are plentiful.

All that said, challenges do arise when you want to buy local but the desired product is not grown or produced near you. While we all want to promote a more robust spirit of responsibility when it comes to our communities—global, regional, or micro—I would assert that the most important things to consider when buying food are knowing where the item comes from and how it’s produced. If it came from as close as possible to where you live while being of the quality you desire, then you’ve done your due diligence.

At the CIA, we have a commitment to sourcing locally and sus-tainably, and we’re always striving to strengthen those efforts. As individuals, we should all seek to better understand the impact of what we do, how we live, and the practices we support through our purchases in a way that, at the end of the day, works for each of us. If you look for products that truly achieve what they say they do and always try to find the freshest, least-traveled foods you can, then you have helped move things forward a bit.

Certified Master Chef Brad Barnes ’87,

Director—Food Enthusiast Programs

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

Programs and ProductsBoot Camp 24Saturday Kitchens 36Samplings 48“A First Taste” Demos 50Wine and Beverage Explorations 52CIA Books and DVDs 60

FeaturesKitsch-en Confidence: Building Skills at Boot Camp 9Connecting Food and Farm: Community Supported Agriculture 10Chefs’ Tips and Recipes from the Garden 16Buying Local: A Conversation with the CIA’s Food Buyer 18Crafting Your Own Brew: Making Beer at Home 20What’s Cooking: Zucchini 35

RecipesChilled Asparagus with Mustard-Herb Vinaigrette 14Lamb Chops with Fava Beans 14Giardiniera 15Dandelion Wine 17Herb Salts 17Cold-pack Pickles 17Pan-Steamed Zucchini and Yellow Squash “Noodles” 35Zucchini Pancakes InsertZucchini with Tomatoes and Andouille InsertHalibut with Summer Vegetables InsertBlack Bean and Quinoa-Stuffed Zucchini Insert

Recipe Beverage Pairings: Courtesy of Traci Dutton, manager of public wine and beverage studies, CIA Napa Valley.

On the cover: Fresh local vegetables, like these from the CIA gardens, make all the difference in preparing a flavor-ful, healthy meal.

TABLE OF CONTENTS

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

Visit the farmers’ market with the CIA’s Chef Bill Briwa!

http://youtu.be/gj3t3QKoOig

Issue 19TASTE 3enthusiasts.ciachef.edu Issue 19TASTE 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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JANUARY–AUGUST 2015COURSE CALENDAR HYDE PARK, NY CAMPUS

FEB

MAR

23 Pastry Boot Camp (p. 31)

17 Baking Boot Camp (p. 26)

21 Artisan Breads at Home (p. 37) The Bird’s the Word (p. 38) Bistros and Brasseries (p. 38) Cake Decorating (p. 39) CIA Favorites (p. 39) Everything Chocolate (p. 40) Gluten-Free Baking (p. 41) Gourmet Meals in Minutes (p. 42) An Introduction to Wine (p. 53) Mediterranean Cooking (p. 43) Soups for All Seasons (p. 44) South of the Border— Mexican Favorites (p. 45) Under the Sea (p. 46)

28 Artisan Breads at Home (p. 37) Baking at Home—The Desserts (p. 37) Build a Brilliant Breakfast (p. 47) CIA Favorites (p. 39) Classic and Contemporary Sauces (p. 39) The Flavors of Asia (p. 41) Gourmet Meals in Minutes (p. 42) Healthy Cooking at Home (p. 42) Hors d’Oeuvre at Home (p. 42) Italian Cooking at Home (p. 43) The New Food Entrepreneur—Start and Run a Small Food Business (p. 38) Pies and Tarts (p. 44) Sharpening Your Knife Skills (p. 44) Spain and the World Table (p. 45)

APR11 Artisan Breads at Home

(p. 37) CIA Favorites (p. 39) Everyday Grilling (p. 40) Everything Chocolate (p. 40) Food and Wine Pairing 101 (p. 53) Gluten-Free Baking (p. 41) Gourmet Meals in Minutes (p. 42) Home Baking Skills for Profit or Pleasure (p. 38) An Indian Feast (p. 42) Italian Cooking at Home (p. 43) Mediterranean Cooking (p. 43) Under the Sea (p. 46) Vegetarian Cuisine (p. 46)

18 Artisan Breads at Home (p. 37) Baking for Brunch (p. 37) Behind the Meat Counter (p. 38) Bistros and Brasseries (p. 38) Cake Decorating (p. 39) CIA Favorites (p. 39) Classic and Contemporary Sauces (p. 39) Global Street Foods (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. 45) Spring in the Hudson Valley (p. 45)

MAY4 Culinary Boot Camp— Basic Training (p. 25)

11 Grilling and BBQ Boot Camp (p. 30)

13 Skill Development Boot Camp (p. 32)

16 PARENT/TEEN DAY Baking at Home— The Desserts (p. 37) Cake Decorating (p. 39) CIA Favorites (p. 39) Creative Cupcakes (p. 40) Gourmet Meals in Minutes (p. 42) Healthy Cooking at Home (p. 42) Italian Cooking at Home (p. 43) Spain and the World Table (p. 45)

26 Bistro Boot Camp (p. 27)

30 Artisan Breads at Home (p. 37) Baking at Home—The Desserts (p. 37) CIA Favorites (p. 39) Everyday Grilling (p. 40) Everything Chocolate (p. 40) The Flavors of Asia (p. 41) Global Street Foods (p. 41) Gourmet Meals in Minutes (p. 42) An Introduction to Wine (p. 53) Mediterranean Cooking (p. 43) Sharpening Your Knife Skills (p. 44) Spring in the Hudson Valley (p. 45) Vegetarian Cuisine (p. 46)

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JUNE AUG18 The Best of Boot Camp—4-day (p. 26)

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

31 Skill Development Boot Camp (p. 32) Techniques of Healthy Cooking Boot Camp (p. 32)

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

6 Artisan Breads at Home (p. 37) Baking for Brunch (p. 37) The Bird’s the Word (p. 38) Bistros and Brasseries (p. 38) Cake Decorating (p. 39) CIA Favorites (p. 39) Everyday Grilling (p. 40) Gourmet Meals in Minutes (p. 42) Healthy Cooking at Home (p. 42) Hors d’Oeuvre at Home (p. 42) Italian Cooking at Home (p. 43) Spring in the Hudson Valley (p. 45) Weeknight Meals Made Easy (p. 47)

13 Artisan Breads at Home (p. 37) Behind the Meat Counter (p. 38) CIA Favorites (p. 39) Everyday Grilling (p. 40) Everything Chocolate (p. 40) Food and Wine Pairing 101 (p. 53) Global Street Foods (p. 41) Gluten-Free Baking (p. 41) Gourmet Meals in Minutes (p. 42) Italian Cooking at Home (p. 43) South of the Border— Mexican Favorites (p. 45) Spring in the Hudson Valley (p. 45) Under the Sea (p. 46)

15 The Best of Boot Camp—5-day (p. 26)


25 Hors d’Oeuvre Boot Camp (p. 31)

29 Italian Cuisine Boot Camp (p. 31)

MEET YOUR INSTRUCTORChef Hans Welker

My one-sentence philosophy on baking is… water, salt, flour, and yeast are the essence of life.

You might be surprised to know that I… have been in the industry

for 45 years and I am still learning.

My favorite dinner on a busy weeknight is… spaghetti Bolognese with a nice Chianti.

The most interesting thing I’ve learned from enthusiasts is… how easily people from different parts of the world come together to form a team in the kitchen.

JULY13 Culinary Boot Camp—Basic Training (p. 25)

hNY

SEPT21 Flavors of the Hudson Valley Boot Camp (p. 29)

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ST. HELENA, CA CAMPUS

JAN MAR

FEB

APR

6 Baking Boot Camp (p. 26) Techniques of Healthy Cooking Boot Camp (p. 32)

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


17 Everything Chocolate (p. 40) Healthy Cooking at Home (p. 42) One Dish Meals (p. 43)


11 Dessert Boot Camp (p. 28)


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

21 Everything Chocolate (p. 40) Mediterranean Cooking (p. 43) South of the Border— Mexican Favorites (p. 45) Tasting Wine Like a Pro—Grape Discoveries (p. 54)

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

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

10 Flavors of Wine Country Boot Camp (p. 29)

14 Bistros and Brasseries (p. 38) Chocolates and Confections at Home (p. 39) CIA Favorites (p. 39)

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

17 Comfort Foods Boot Camp (p. 27)

21 The Power of Sauces (p. 49)

22 California Cheeses and the Wines That Love Them (p. 53)

23 Culinary Boot Camp— Basic Training (p. 25) Pastry Boot Camp (p. 31) Wine Lovers Boot Camp—Taste Like a Pro (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)

6 Culinary Boot Camp— Basic Training (p. 25) Pastry Boot Camp (p. 31)

11 Baking at Home—The Desserts (p. 37) CIA Favorites (p. 39) Spain and the World Table (p. 45) Tasting Wine Like a Pro—The Classic Grapes (p. 54)


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

14 Restaurant Kitchen Boot Camp (p. 32)

18 Frying Fearlessly (p. 49) Grain, Water, and Hops—The Basics of Beer (p. 53)


28 Health and Wellness Boot Camp for Medical Professionals (p. 25)

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



31 Baking at Home— The Desserts (p. 37) Cooking at Home (p. 39) Global Street Foods (p. 41) Tasting Wine Like a Pro—Getting Started (p. 54)



28 Tasting Wine Like a Pro—Getting Started (p. 54) Wine Lovers Boot Camp—Taste Like a Pro (p. 56)

PARENT/TEEN DAY Chocolates and Confections at Home (p. 39) Gourmet Meals in Minutes (p. 42) Spain and the World Table (p. 45)


MAY JULY7 Techniques of Healthy Cooking Boot Camp (p. 32)

11 Everyday Grilling (p. 40) Mediterranean Cooking (p. 43) Seasons in the Wine Country—The Desserts (p. 44) Tasting Wine Like a Pro—The Classic Grapes (p. 54) Wine Lovers Boot Camp—Taste Like a Pro (p. 56)


13 Farm to Table Boot Camp (p. 28)

18 The Power of Sauces (p. 49)


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


2 Everyday Grilling (p. 40) Italian Cooking at Home (p. 43) Seasons in the Wine Country—The Desserts (p. 44) Tasting Wine Like a Pro—The Winemaker’s Magic (p. 54)

4 Farm to Table Boot Camp (p. 28)

9 Spice It Up! (p. 49) Wine Lovers Boot Camp—Taste Like a Pro (p. 56)



16 Cake Decorating (p. 39) The Flavors of Asia (p. 41) Pasta at Home (p. 44)



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

JUNE1 Pastry Boot Camp (p. 31)


6 Baking at Home— The Desserts (p. 37) Napa Valley vs. The World (p. 54) Spain and the World Table (p. 45) Vegetarian Cuisine (p. 46)




13 Grilling Secrets (p. 49)

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

16 Flavors of Wine Country Boot Camp (p. 29)

20 Artisan Breads at Home (p. 37) Gourmet Meals in Minutes (p. 42) Italian Cooking at Home (p. 43) Tasting Wine Like a Pro—Grape Discoveries (p. 54) Wine Lovers Boot Camp—Taste Like a Pro (p. 56)


22 Baking Boot Camp (p. 26) Culinary Boot Camp— Basic Training (p. 25)

AUG11 Health and Wellness Boot Camp for Medical Professionals (p. 25)

15 Cooking with Wine (p. 49) Tasting Wine Like a Pro—The Winemaker’s Magic (p. 54)




22 Bistros and Brasseries (p. 38) The Flavors of Asia (p. 41) Pies and Tarts (p. 44) Tasting Wine Like a Pro—Getting Started (p. 54)


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

My one-sentence philosophy on cooking is… understanding the history of a cuisine helps you understand how to cook it

authentically: with your head, your heart, and your hands.

You might be surprised to know that I… was a ballet dancer for 14 years in a NYC ballet company.

My favorite dinner on a busy weeknight is… pasta with brown butter, sage, and Parmesan cheese.

The most interesting thing I’ve learned from enthusiasts is… they are MUCH better cooks than they make us believe!

MEET YOUR INSTRUCTORChef Rebecca Peizer ’00

hCA

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SAN ANTONIO, TX CAMPUS

JAN

FEB

10 Soups for All Seasons (p. 44)

7 Food and Wine Pairing 101 (p. 53) Sharpening Your Knife Skills (p. 44)

14 Everyday Grilling (p. 40)

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

28 Spain and the World Table (p. 45)

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

31 CIA Favorites (p. 39)

MARJUNE1 Culinary Boot Camp— Basic Training (p. 25)

6 Everyday Grilling (p. 40)

13 CIA Favorites (p. 39) Summer Salads and Sandwiches (p. 51)



20 Global Street Foods (p. 41)


27 Healthy Cooking at Home (p. 42)


7 An Indian Feast (p. 42) Tasting Wine Like a Pro—Grape Discoveries (p. 54)


14 Bangkok and Beyond (p. 37)


21 Classic Comfort Food— Sweets and Treats (p. 51) Cooking for Special Occasions and Celebrations (p. 39)

23 Mediterranean Cuisine Boot Camp (p. 31)

28 Italian Cooking at Home (p. 43)


My one-sentence philosophy on enjoying wine is… drink what you enjoy with the food you love, but remember to share the expe-rience with your favorite people.

My favorite dinner on a busy weeknight is… Jacques Pepin’s mustard- and garlic-roasted chicken, with sautéed green beans and smashed sweet potatoes, paired with an elegant white Burgundy, like a Chassagne-Montrachet.

The most interesting thing I’ve learned from enthusiasts is… no two palates are created equal. It’s fascinating to hear the unique insights into the tastes and aro-mas of wine from students.

MEET YOUR INSTRUCTOR

Wine Instructor Carole Wong

APR1 Comfort Foods Boot Camp (p. 27)


11 The Many Flavors of Texas (p. 43)

13 World Cuisines Boot Camp (p. 32)

18 South of the Border— Mexican Favorites (p. 45) Spring Soups and Sides (p. 51)

20 Culinary Boot Camp— Basic Training (p. 25) Pastry Boot Camp (p. 31)

25 German Cuisine— Contemporary Dishes (p. 41)

27 Baking Boot Camp (p. 26) Flavors of Texas Boot Camp (p. 29) Techniques of Healthy Cooking Boot Camp (p. 32)

MAY2 An Introduction to Wine (p. 53) Spring Salads and Sandwiches (p. 51) Vegetarian Cuisine (p. 46)

11 American Regional Cuisine Boot Camp (p. 26)


16 Bistros and Brasseries (p. 38)

18 French Cuisine Boot Camp (p. 30)


30 Chinese Cuisine (p. 39) First Finds of the Summer Season (p. 51)

AUG22 Summer’s Late-Season Finds (p. 51)

JULY7 Baking Boot Camp (p. 26) Entertaining at Home Boot Camp (p. 28)

11 Sharpening Your Knife Skills (p. 44) Summer Small Plates (p. 51)

13 Pastry Boot Camp (p. 31)

18 Italian Cooking at Home (p. 43)


hTX


Feeling at ease in front of the camera comes naturally for Kelly Camille Patterson, host of the VelveteenLoungeKitsch-en web series—she’s a professionally trained actor, writer, and producer. But in front of the stove? Not as much.

“When we started the series about five years ago, I had no background at all in cooking,” she says. “My mother didn’t like to cook, and I didn’t learn how. But as our show has gone forward and gotten more attention, I felt it was time to get some formal training so our recipes can grow along with our audience.” So she enrolled in Skill Development Boot Camp.

Kelly’s series, “a tongue-in-cheek look at mid-century enter-taining” that “celebrates all that is fun and kitschy about food, drink, and party planning,” grew out of a marriage of three of her passions—acting, writing, and collecting vintage cookbooks. Her husband, trained in film, handles all of the technical elements of the show, freeing Kelly to inhabit her 1960s alter ego on screen. Her goal is to make entertaining easy and unintimidating for her viewers. “I feel very strongly that people are afraid to entertain because they think they’ll do it wrong—but it’s supposed to be fun!”

And fun is what she experienced during Boot Camp—practicing her knife skills in the CIA kitchens, enjoying a fabulous lunch at The Bocuse Restaurant, and meeting people of all ages and backgrounds who shared her interest in food. There were also some surprises. “The most unex-pected thing I came away with from Boot Camp was confi-dence,” Kelly says. “I discovered that there’s more than one ‘right’ way to do things—that was eye-opening for me. Even though the recipe said to do something on the stove, Chef explained that you could also do it in the oven, and it would still come out good.

“I did techniques in Boot Camp that I might have normally shied away from because I didn’t know what they were, like julienne,” she continues. “I also poached, which I had already done at home—I just didn’t realize that that’s what it was. There was this sense of giving names to things I may have already been doing. My big achievement was making fresh pasta. I was so proud of myself!”

Kitsch-en ConfidenceBuilding Skills at Boot Camp

Kelly and her husband also have much to be proud of when it comes to the success and growth of their series. “Our core audience is the retro community, and we’ve been expanding into the food and liquor communities, because we always feature drinks,” Kelly says. “With this new confidence I got from Boot Camp, I’m not scared to have them read my recipes anymore!”

WatchKellyatwww.velveteenloungekitsch-en.com,ordownloadfreeepisodesfromtheiTunesStore.

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Community Supported AgricultureByMarkAinsworth’86,PCIII,CEC

Connecting Food and Farm


Sharing in the Harvest— and So Much MoreBecoming a shareholder in a CSA also means more than just enjoying great produce: • It offers a unique opportunity to engage with others in the stewardship of the land.

• It is an understanding that locally grown means that your produce may not be as perfectly shaped or free of blem-ishes as store-bought, which requires some re-learning of how we look at our food supply.

• It is the realization that the harvest can be bountiful and lean, sweet and sour, smooth and bitter.

• It is getting to know the cycle of nature and how weather affects where we live and the food we eat. “What grows together, goes together” is the mantra chefs use for pair-ing ingredients. In other words, the things that grow in the same garden usually taste great when cooked together, a concept that can be used to create simple dishes that are colorful, nutritious, and delicious.

BiodiversityMost CSAs look at the land as a living system that must be maintained and preserved for future generations. Many are certified organic, or use organic soil amendments, seeds, and plant treatments. For others, the high costs associated with achieving, maintaining, and documenting U.S. Depart-ment of Agriculture (USDA) certified organic status is too much for their small budget, and they do the best they can with the funds and labor available.

As a kid growing up near Jones Beach on the south shore of Long Island, 25 miles from New York City, planting a garden seemed impossible. Lack of space, a brown thumb, and the uncooperative sandy loam soil made it difficult. Carrots never got more than a few inches long, while cornstalks barely made it to a foot. Thinking back, I can’t remember ever seeing a farm anywhere in Nassau County, and most of our vegetables came frozen from the local gro-cery store.

Fast-forward 40 years and some things have changed. I’m an instructor at the CIA and teach classes that celebrate the bounty of the Hudson Valley, where I live with my fam-ily…and lots of deer. The deer will only allow us to grow cucumbers and herbs at home—they love flowers, tomatoes, and peppers, and can scale all but the highest fence. For several years, I had some luck as a beekeeper, until the local black bear decided he wanted the honey more than I did. So when I heard of a local CSA starting up, I was very interested. If you want to eat fresh, local produce and be part of an active community that cares about food and farming, you might be interested as well.

What is a CSA? Community supported agriculture (CSA) has been around for years, and allows individuals and families to enjoy fresh-picked vegetables and fruits on a weekly basis during the growing season. When you sign up for a CSA, you enter into a unique relationship with a farm and others in your community. Each person agrees to an annual membership fee, called a share. In exchange, they receive a weekly take of the harvest throughout the growing season, which at my CSA, The Farm at Holmes, is 20 weeks.

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So, How Do CSAs Work? Throughout the growing season, the harvest is evenly split among the members. The amount and quality of produce that is distributed varies with the crop conditions. Early har-vest yields may be low but when the peak summer and fall harvests come in, there is plenty to freeze, dry, and can. On average, my CSA distributes about 10 to 15 pounds of food each week to each member.

There are many types of CSA farms throughout the coun-try, each with slightly different arrangements. Most offer both full and half shares, which feed roughly four to six people and two to four people, respectively. Some farms offer their shareholders a chance to work in the fields in exchange for a reduced share price, while others charge on a sliding fee scale to accommodate lower-income families. As an example, the cost of my CSA for the 2014 season was $650 for a full share.

Distribution, or “pickup,” works in many ways depending on the individual operations of the CSA, but in general, one or two days each week are designated as pick-up days. Farmers and volunteers pick, clean, weigh, and sort the harvest just in advance of distribution. At some farms, the produce is packaged up for the shareholders, and at others, it is displayed with instructions for members to select and pack in their own bags.

More Than VeggiesFruits and vegetables are often not the only thing on the menu at CSAs. Mine keeps laying chickens and meat birds, and my kids love going over to feed the pigs, which has taught them the important relationship between the animals we raise and the meat we eat. Several years ago, we kept bees at home, so my 15-year-old daughter already knows how to suit up in her white coveralls and bee veil to help tend the honey bees, and she is looking forward to help-ing spin the next batch. (Our very resourceful farmer was able to build a high, bear-proof tree house platform to keep the bees safe). Thanks to the bees, there are also beautiful flowers and herbs available to members, and soon the farm will tap the hundreds of surrounding sugar maple trees and build an evaporator to boil down one of my favorite sweets, maple syrup.


What’s Growing?The not-for-profit farm I belong to “offers a forum and model for education, engaging students and adults to understand and take responsibility for the source of their food.”

Although exact crop success varies from season to season, at least six to 12 different types of vegetables, some fruits, and herbs are available each week. A typical season looks like this:

Early: arugula, Asian greens, bok choy, collard greens, kale, lettuce, radishes, spinach, and turnipsMid-season: beans, beets, broccoli, cabbage, cantaloupe, carrots, cucumbers, eggplant, eggs, herbs, honey, kale, kohlrabi, lettuce, onions, peppers, squash, tomatoes, and zucchini Late season: A continuation of the mid-season crops, plus chicken, eggs, garlic, pork, potatoes, pumpkins, turnips, and winter squash

Of course, this list will vary depending on where you live and the crops your CSA plants.

Finding a CSA Near YouStart by visiting the USDA website at www.nal.usda.gov/afsic/pubs/csa/csa.shtml, where you’ll find interesting infor-mation, lots of resources, and links to websites that can point you to CSAs in your region.

Join the MovementGetting involved with the food we eat is important, and knowing where it comes from and seeing the dirt on the roots is how it should be. Joining a CSA is a lot more than just picking up your basket of food every week. It is also a place where your family can volunteer and get involved. Harvesting, peeling, chopping, cooking, and preserving skills last a lifetime (and many of us make a living at it!). CSAs can be the perfect match for people who love food, so get involved and start planting the seeds for the future.

Whenhe’snotbusypreparingandenjoyingthebountyfromhisCSAshare,ProfessorofCulinaryArtsMarkAinsworthteachesdegreeprogramstudentsandfoodenthusiastsinthekitchensoftheCIA.Analumnusofthecollege,heistheauthorofKitchen Pro Series: Guide to

Fish and Seafood Identification, Fabrication, and Utilizationandiscurrentlyworkingonacookbookforkids.

Preserving the HarvestIn addition to traditional canning (which we

do when there are lots of tomatoes!), freezing is

another great option for handling your bounty

of produce. Here are the steps for freezing green

beans, dark green leafy vegetables, carrots,

and broccoli:

• Wash, peel, and prepare the vegetables

according to their variety.

• Bring a large pot of water to a boil and blanch

the vegetables for several minutes, depending

on their density.

• Remove the vegetables from the cooking water

and shock in ice water.

• Drain the vegetables and package them in one

or two layers in a freezer bag, removing as

much air as possible.

• Label, date, and freeze immediately.

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Chilled Asparagus with Mustard-Herb VinaigretteIf you have a choice at the market, opt for larger asparagus. It has a richer, more satisfying flavor than very slender asparagus.

Makes 6 to 8 servings

2 pounds asparagus

Mustard-Herb Vinaigrette 2 tablespoons white wine or cider vinegar2 teaspoons Dijon mustard1 teaspoon chopped flat-leaf parsley½ teaspoon chopped tarragon leavesSalt and pepper, as neededDash of onion powderDash of garlic powder¼ cup extra virgin olive oil

To prepare the asparagus: Bring a large pot of salted water to a rolling boil. Trim the asparagus to remove the white, fibrous ends. Cut into 2-inch pieces on the diagonal.

Add the asparagus to the boiling water and cook until the spears are bright green and just tender, 4 to 5 minutes. (If necessary, cook the asparagus in batches.) Remove from water and place in refrigerator to chill, or drain the asparagus in a colander and rinse with cold water until the asparagus is chilled. The asparagus is ready to dress and serve now, or it can be held in a covered container in the refrigerator for up to 6 hours.

To make the vinaigrette: Whisk together the vinegar, mustard, parsley, tarragon, salt, pepper, onion powder, and garlic powder until blended. Add the oil to the vinegar mixture in a thin stream, whisking constantly. Season with additional salt and pepper if needed.

Toss the chilled asparagus with the vinaigrette or pass it separately on the side. Serve immediately on a chilled platter or plates.

Traci’s Pairing: Don’t be afraid of pairing wine with this asparagus dish! Just avoid Chardonnay, rosé, and red wine and stick to high-acid whites like Grüner Veltliner from Austria (which, by the way, is terrific with almost every vegetable on the planet) or a riper style of Sauvignon Blanc, which tastes great with the fresh herbs and olive oil in this dish.

Recipe Source: Vegetables (see page 64)

“Burn Your Finger” Lamb Chops with Fava Beans, Roman-StyleThis dish is traditionally eaten in the spring, from May through June. It’s best to enjoy it when favas are young and fresh enough to eat raw or just barely cooked with olive oil and lemon juice.

Makes 6 servings

1 cup olive oil2 garlic cloves, thinly sliced2 rosemary sprigs, leaves chopped2 thyme sprigs, leaves choppedSalt and pepper, as needed12 to 18 lamb chops (about 3½ ounces each)

Fave alla Romana 4 pounds fava/broad beans in the shell¼ cup extra virgin olive oil½ medium yellow onion, minced2½ ounces pancetta, cut into small cubesSalt and pepper, as needed¼ cup dry white wine½ cup water½ cup chopped flat-leaf parsley

Mix the oil, garlic, rosemary, thyme, and salt and pepper in a large baking dish. Marinate the lamb in this mixture in the refrigerator for at least 4 hours.

To make the Fave alla Romana: Hull the beans and, if very large, peel the surface; the peel is sometimes bitter. Heat the oil in a large skillet over medium heat. Add the onion and cook for about 3 minutes, or until soft but with no color. Add the pancetta and let brown for 2 to 3 minutes longer, until well-rendered. Add the beans, season with salt and pepper, and stir. Add the wine and let it evaporate, then add the water and cook for 10 to 15 minutes.

Heat a grill to high. Remove the lamb chops from the mari-nade, dragging them across the edge of the container to remove the excess marinade and grill over direct heat, turning once, until browned on both sides and cooked to medium rare, about 3 minutes per side.

Just before serving, add the parsley to the beans, and serve hot with the lamb chops.

Traci’s Pairing: The grill, the herbs, and the superb meatiness of lamb all call for wine with gobs of tannin and ripe red flavor. A Super-Tuscan-style wine—Sangiovese blended with Cabernet Sauvignon, Merlot, or Syrah—is the perfect fit, as are fun, “out-of-the-box” Cab-based blends with big splashes of Zinfandel and/or Petite Syrah.

Recipe Source: ItalianCookingatHome (see page 63)

TraciDuttonismanagerofpublicwineandbeveragestudies,CIAatGreystone.

GiardinieraThis tangy selection of mixed vegetables is a classic addition to an antipasto plate. It can be made with any vegetables you enjoy, but celery and carrots are almost always part of the mix.

Makes 4 pints

6 fresh serrano chile peppers, thinly sliced1 red bell pepper, sliced3 celery stalks, diced2 carrots, diced½ head cauliflower, stems removed and chopped into small florets½ cup kosher salt3 garlic cloves, smashed2 teaspoons dried oregano1 teaspoon red pepper flakes½ teaspoon celery seedPinch of freshly ground black pepper1 cup apple cider vinegar1 cup olive oil

In a large bowl, toss together the serranos, bell pepper, celery, carrots, and cauliflower. Add the salt and toss to combine.

Pour enough water on top to cover the vegetables, cover with plastic wrap, and refrigerate overnight.

Drain the vegetables and rinse briefly. Pack the vegetables into prepared pint jars.

In a large bowl, combine the garlic, oregano, red pepper flakes, celery seed, black pepper, and vinegar. Slowly whisk in the oil.

Pour the brine over the vegetables in the jars, leaving 1/4 inch of headspace. Seal the jars and process* the giardiniera for 12 to 15 minutes. Store in a cool, dark place.

Storage: Processed, these pickles will keep for up to 6 months. Once jars have been opened, store them in the refrigerator, where they will keep for up to 1 month. It can also be stored in the refrigerator, without processing, for up to 3 weeks.

Traci’s Pairing: With a mix of meats, cheeses, olives, and these tart, spicy pickled vegetables, try fun, bright young Italian whites, such as Pinot Grigio, Frascati, Soave, or even Prosecco. Their acidity plays well with the briny flavors and gets your mouth watering for the meal to come.

Recipe Source: Preserving (see page 63)

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


16 TASTE Issue 19 1-888-995-1699

As you might expect, many of our chef-instructors are also avid gardeners. Here, a few of them share a favorite tip for making the most of homegrown ingredients.

PURPLE PERILLAChef Greg Zifchak ’80, New York Campus

I suggest people plant purple perilla (purple shiso) in their gardens or flowerpots to add beautiful color. The leaves can be used as an additional herb ingredient in summer rolls with shrimp and cilantro. I also take the larger leaves and wrap them around a spicy Vietnamese beef filling (like a baby stuffed cabbage roll), place two rolls onto two large skewers like satay, grill them, and serve with dipping sauce. Purple perilla can be added to Asian salads as well.

The plant is easy to grow and makes a great ornamental. It will spread and want to take over in the spring, but it’s very easy to pull where it’s not wanted. Or, the center seed spine can be clipped before the plant drops its seeds in late fall.

DANDELIONSChef Dave McCue ’93, New York Campus

When I was a young boy, my grandmother would pick fresh dandelions out of the yard and cook the greens with a ham hock and garlic to make the most intoxicating minestra. It is something I still do to this day. As I hear my neighbors cursing the intrusive perennial, I can’t help but feel sorry that their upbringing doesn’t allow them to welcome this delicious—and free—invasive.

I must admit: the broth does retain most of the greens’ bit-terness, so I can understand people’s apprehension. But, in my quest to quench my thirst for celebrating dandelions, I found a solution (pun intended) that most people can rally around: dandelion wine. With some care, these less-than-delicate flowers can be picked, steeped, and fermented into a golden, sun-drenched liquid that most people find enjoy-able, sometimes a little too enjoyable. So put away those pesticides and put those delicious flowers to good use. Let ’em grow, let ’em grow, let ’em grow.

Our Chefs’ Tips and Recipes from the Garden…and the Yard


Dandelion WinePick 3 quarts dandelion flowers. Using only the petals of the flowers will yield a less-bitter, brighter wine. Do not use flowers from any areas treated with pesticides or herbicides.

Boil 1 gallon of water and pour over the flower petals. Steep for two days in a cool (70 degrees F or so) spot.

Pour into a pot, add 3 pounds sugar, peels from 2 lemons and 1 orange, and boil for one hour.

Cool to 70 degrees and transfer to a plastic fermenting bucket with lid and airlock (all can be found at a brewing store). Add 7 to 12 raisins (which are great for the yeast’s health, as they provide an easily digestible form of sugar), and a Champagne yeast packet. Let ferment for about one week; the same cool spot will do.

Strain into a one-gallon glass jug, leaving the solids behind, and fit the top with the airlock. Allow to ferment for at least two months.

At this point, you may also choose to “rack” the wine, which is to pour or siphon it off into another jug, leaving behind the sediment. If so, let it ferment another two months in the new jug. The wine is ready for bottling when it is clear. If you choose not to rack the wine, you will have sediment and/or a cloudy wine at this point—still drinkable, just not as visually appealing. Whatever approach you choose, remember, wine will not clear once bottled. The wine will be best if allowed to age for six months in the bottle. If you have the patience to wait a year, it is well worth it.

HERBSChef Rebecca Peizer ’00, California Campus

Make use of all the herbs you have and create herb salts that will last all year round!

Herb SaltsPut one part herbs (basil, rosemary, sage, tarragon, chervil, etc.—individually or a mix of herbs) and two parts kosher salt in a clean coffee or spice grinder and blend until incorporated.

Store in an airtight container.

Use in rubs, in marinades, for finishing soups and sauces, or on pasta!

CUCUMBERSChef Paul Sartory ’78, Texas Campus

Summer gardening here in San Antonio is quite different from my last plot of land in upstate New York and, needless to say, a bit more challenging. I have, however, learned to cope with the summer’s intense heat and lack of rain and enjoy a bountiful garden year round.

I chose cucumbers as my subject as they are very versatile and easy to grow. I grow a Kirby-style cuke that is an excel-lent “pickler.” The varietal is called Sumter and is readily available from any nursery or seed catalog company. I choose to grow them vertically on hooped garden fencing for ease of harvest, cleanliness of fruit, space savings, and water conservation, as I irrigate with a soaker hose system.

Here is an easy recipe that I hope will be helpful and enjoyed.

COLD-PACK PICKLESMakes four 32- to 40-ounce containers full

For the brine:6 cups water1 cup cider vinegar1 teaspoon sugar1/4 cup kosher salt 1 tablespoon black peppercorns1/2 teaspoon red pepper flakes1 tablespoon dill seed2 bay leaves, crumbled2 bunches of fresh dill, bruised and coarse chopped1 head garlic, peeled and thinly sliced

Combine ingredients in a non-reactive pot and bring to a boil. Remove from heat and allow to steep and chill overnight.

For the pickles:4 pounds freshly harvested Kirby-style cukes (no longer than 4 inches)Four 32- to 40-ounce plastic containers with lids1 recipe of brine

Wash cukes and trim about 1/8 inch from the blossom end. Divide among containers and pour brine over to fully cover. (Note: brine may be strained if you choose, but it isn’t a necessity).

Seal containers and place in the fridge for at least two weeks before you enjoy ’em (if you can wait). Will keep for three months.

18 TASTE Issue 19 1-888-995-1699

Buying LocalA Conversation with the CIA’s Food Buyer

As you might imagine, stocking the pan-try of the CIA’s Hyde Park, NY main campus is no small feat. With 41 teach-ing kitchens and bakeshops and four res-taurants to supply, the purchasing team is busy indeed. Add to that the college’s commitment to supporting local (within a 250-mile radius of the Hudson Valley) farms and purveyors, and the potential headaches mount.

Good thing CIA alumnus Anthony DiBenedetto ’98 is on the job. The manager of food pur-chasing, Chef DiBenedetto brings a wealth of experience in the fine dining and retail segments of the food industry to the daily decisions of what to buy to meet the needs of the CIA curriculum. Here, he shares some insights from the other side of the storeroom’s double doors.

Why is buying local important?Buying local enables you to know where your food is coming from. Plus, it keeps dollars in the local economy, supports farming, and is good for promoting agriculture in the region.

How do you buy local on a large scale?We maintain good relationships with farmers in the area. Every February, we start calling the farms to see what and how much they expect to be growing, and then we visit them in the spring. Plus, we’re always looking for new sources; we stay as local as possible within a cost parameter.

What does the college do in the winter?In addition to using locally grown root vegetables, we do more local grains, beans, and polenta. We also work with co-packers—contract packaging facilities—like Winter Sun Farms, which takes produce at its peak and flash freezes it. We always try to stay local and domestic as much as we can, but we do source from South America as needed.

How can home cooks buy local?Shop at farmers’ markets or consider joining a CSA. You can even place a phone call to a local farm and ask if they sell directly to consumers. Smaller markets and health food stores are often a good source for local foods, too. And most supermarkets these days are catering to the local theme, so look at labels and displays, and ask questions.

What can home cooks do to buy local in the off-season?Source what you can locally by using winter root veg-etables like carrots, potatoes, and onions. You can also find sources for locally grown herbs, mushrooms, and hothouse products like tomatoes. But if you think beyond produce, you can also build your meals around local pro-teins, meats, dairy, eggs, and grains. At the CIA, 98% of our dairy is local year-round.

What else can you tell us about buying and eating locally?Local doesn’t always mean better; it depends on the farm-er’s ethics and practices. You have to be mindful of what you’re buying and know the reputation of the farmer. You should also understand seasonality before you buy.

Also, when you cook at home, know what you’re buying and focus on a balanced diet. If you make dishes with five or fewer “clean” ingredients, you’ll have a good meal. It costs a little more, but it’s worth it.

Love Wine?

Register Today! ciawine.com1-800-888-7850

Rudd Center for Professional Wine Studies at The Culinary Institute of AmericaNapa Valley, CA

Then come explore it with us, in fun, multi-day classes designed exclusively for wine enthusiasts. • Wine Lovers Boot Camp—

Become Wine Wise

• Wine Lovers Boot Camp—Harvest Edition

• Wine Lovers Boot Camp— Taste Like a Pro

• Wine Lovers Boot Camp— Wine and Dine

©2014 The Culinary Institute of America

20 TASTE Issue 19 1-888-995-1699

If the thought of enjoying an

ice-cold beer made with your

own hands appeals to you, you’re

not alone. Interest in home

brewing has grown over the last

several years, in part due to the

popularity of craft beers.

You might think that making beer is very hard to do; that you need a PhD and a lot of specialized equipment. Or you’ve heard that it takes forever. The fact is, making beer can be easy—or very complicated. That’s one of the reasons why it’s so much fun! You can start off brewing beer with a simple kit, and as you get more comfortable with the pro-cess, you can “up” the complexity. Bottom line: if you can make oatmeal, you can make beer.

Getting StartedThere are many different types of ingredients and kits avail-able for making beer at home. Novice brewers might want to consider a malt extract kit, which will have all the ingre-dients you need to brew beer: malt extract, hops, and yeast. You may also want to get a home brewing kit that has all of the equipment. Your home brewing shop—local or online—can set you up with everything you need.

Making Beer at HomeByDougMiller’88,CSS,CHE

Crafting Your Own Brew

Most home brew kits yield about five gallons of beer, or, about forty 12-ounce bottles—which is why you might want to start off with a one- or two-gallon kit. Forty bottles of beer is a lot to consume by yourself! However, it has been my experience that if you make beer, your friends will be happy to drink it for you.

To start out, I recommend making an ale-style beer. They can be very light in body, such as a Kölsch-style beer, or very heavy, like an imperial stout. Ale-style beers are also easier to deal with than lager-style beers, which require a specific temperature range (around 35 degrees F) for fer-mentation. Most home refrigerators do not have the room for a six-gallon bucket.

Line Up Your EquipmentTo make your beer, you are going to need some special equipment. Brewing beer is like any hobby—the more involved you get, the more gadgets you will pick up. You can purchase each piece individually or buy a kit that con-tains all of the basics.

Whatever approach you choose, you’ll need a 6.5-gallon fermentation bucket with a fermentation lid. This lid has a small hole in it for an airlock, which will allow CO2 gas out but not allow air in. If you are making five gallons of beer, a standard five-gallon bucket is not big enough; the beer needs extra room for proper fermentation. Do not use the orange buckets from your local hardware store.

enthusiasts.ciachef.edu Issue 19TASTE 21

You will also need:• A wort chiller, which is a long spiral copper tube that is hooked up to your sink and is designed to help cool the hot liquid very quickly

• A wort filter

• An auto siphon

• A bottling bucket with a spigot

• A bottle capper

• Bottles

• A non-rinse sanitizer made especially for brewing. This is essential for making good beer. Please do not use home sanitizers, including bleach—beer making requires a special sanitizer.

Next, you will need a stock pot that will hold about three gallons of liquid. I recommend a pot with a thick bottom to ensure even heating. Three gallons of liquid is more than you think! Something to consider: how long will it take your stove to bring three gallons of liquid to a boil? Will you be watching it for three hours? If your stove is not pow-erful enough, consider using a burner from a turkey fryer, which you can set up outdoors. One day you can use it to make beer, and the next day you can fry a turkey. All the more reason to get one!

Finally, buy a hydrometer. This piece of equipment will help you calculate the alcohol content and know when fer-mentation is complete.

22 TASTE Issue 19 1-888-995-1699

Calling All Clean FreaksWhen making beer, you must be a clean freak. I mean a superclean freak. In a brewery, a brewer spends a lot of time cleaning and ensuring that all of the equipment is fully sanitized. Beer is a living entity, and you need to have a very clean environment for it to turn out properly. Not to get too technical, but there are good microbes and bad microbes, and they both want to enjoy the sugar water called wort. The goal is to have the good microbes—yeast—grow and develop flavor before the bad guys move in. If the bad guys win, then your beer will be sour and unappealing. Beer is at its weakest the first couple of days of the process; as it develops, the beer becomes more resilient, and better at keeping the bad microbes out.

It’s Time to Make the BeerPREPARATION IS EVERYTHING

On brewing day, make sure all of your equipment is clean and sanitized. Remember, super clean freak! As I tell my students, when it comes to the directions: read, read, and read again. You want to make sure you have a full under-standing of the directions before you start. They’re not complicated, but you want to make sure you follow them correctly.

WATCH THE POT BOIL

For an all-malt kit, first heat about 2.5 gallons of water to 170 degrees F. Remove the pot from the heat and add your liquid or powdered malt. Place the pot back on the stove and bring it to a boil. Depending on what type of beer you are making, you will add hops during the 60 to 90 minutes of boiling time. As long as your mixture, called a wort, is boiling, the heat prevents the bad microbes from coming in. At this point, you have been watching a pot boil and not a whole lot has been going on. But now is when all the action starts to happen.

CHILL, STIR, AND LOCK IT UP

Remove the wort from the stove, filter it, and chill it down as fast as you can. (This is why a wort chiller comes in handy.) Now is the time to measure a sample with the hydrometer and get the original gravity (OG). When it comes to beer, gravity is the density of sugar to water—a higher-density beer can potentially become a beer with higher alcohol content.

When the beer is under 70 degrees F, add your yeast. You want to vigorously stir the mixture for about three minutes, and then place the sanitized lid on top with the airlock. There should be a little of the sanitizing solution in the airlock. After about 24 to 36 hours, you will see the airlock

The Brooklyn Brewery is Coming!

Brooklyn Brewery, one of America’s top craft beer makers, has joined with the CIA to develop a small brewery at our Hyde Park, NY campus. Expected to open in fall 2015, the brewery will house a seven-barrel brewing system within a glass-walled environ-ment meant to evoke an old Brooklyn warehouse.

Adding the brewery to the curriculum will enable CIA bachelor’s degree students to build on their introductory beer knowledge, as they learn how to make beer in a real-life micro-brewing environment and gain a basic understanding of brewing science. Visitors to campus will be able to enjoy the results, as the beer will be sold in the CIA’s on-campus restaurants.

bubble away. This is a good thing; it means the yeast is working and you are making beer.

LET THE YEAST DO ITS JOB

Now the waiting period starts again. Depending on the type of beer you’re making, after about four weeks, the yeast has done its job and it is time to bottle. There is a wide range of different size glass bottles you can use. You can even use recycled old beer bottles. Regardless of which bottles you choose, you want to wash and sanitize them (clean super freak).

MEASURE, BOTTLE, WAIT, AND ENJOY

Now that your bottles are prepped, it’s time to remove the lid from your beer bucket. Take your sanitized siphon and transfer the beer into your sanitized bucket. Take another sample and use your hydrometer to get your final gravity (FG). Add a priming sugar (which should come with your kit) to your mixture. This sugar is what will create the CO2 for your beer.

Using your hydrometer, continue to measure samples for several days in a row to make sure the FG stays the same. If there is any difference, then your beer is not done yet. If you bottle before fermentation is complete, you might end up with exploding bottles. I had a couple of bottles explode in my basement two years ago and I am still finding shards of glass.

Once you have determined that your beer has a stable FG, you can fill your bottles. Place a sanitized cap on the bot-tles, crimp, and let them sit for two more weeks. During this two weeks, the beer is creating more flavor and carbonation. While you wait, you can take your OG and your FG and calculate your beer’s alcohol content with the magic of an online brewing calculator.

Finally, after all of your hard work, you now have beer! Remember, the more you brew beer, the better you will get at it—and the more friends you will have.

BeverageexpertandhomebrewerDougMillerisanassociateprofessorofhospitalityandservicemanagementattheCIA,whereheteachesinthedegreeprogramsandservesasmaîtred’instructorforTheBocuseRestaurant.Agraduateofthecollegehimself,healsoshareshispassionforbeveragesinclassesforwineenthusiasts.

Doug’s Beer and Food Pairing Tips

Every food dish out there can be paired with beer. And I mean all dishes, including chocolate cookies. Pairing beer is similar to pairing wine in that the beer should enhance the dish you are eating. Most people think of pairing beer with a burger or Buffalo wings, but have you considered marrying it with a grilled steak or sautéed chicken?

There are well over 50 different beer styles that are readily available and because of this, there is an infinite number of possible pairings. Here are a few guidelines when beer pairing:

• Drink what you like. It’s important that you enjoy what you are consuming.

• In general, the higher the alcohol content of the beer, the heaver in body the beer will be. Alcohol content has nothing to do with the quality of the beer; in other words, a higher-alcohol beer isn’t “better” than a lower-alcohol brew.

• Heavier, higher-alcohol-content beers pair nicely with fattier foods such as steak or duck. They don’t play well with spicy foods.

• A low-alcohol-content-beer such as an English bitter (about 4% alcohol by volume (ABV)) goes well with lighter fare such as a turkey sandwich.

• For breakfast (yes, breakfast!), an English pale ale is perfect with eggs, bacon, and pancakes.

• I also like a Dunkelweizen paired with macaroni and cheese, or an American pale ale with grilled bacon.

• Dessert lovers may want to try a stout beer with chocolate cookies, a cherry Lambic beer with fruit pie, or an oatmeal-style beer with oatmeal cookies.

So drink the beers you like, pair them with your favorite foods, and don’t be afraid to try new things. You never know, you might like them!

enthusiasts.ciachef.edu Issue 19TASTE 23

BOOT CAMP (cont.)

24 TASTE Issue 19 1-888-995-1699

Culinary Thrill-Seekers Wanted

Issue 19 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!

HEALTH AND WELLNESS BOOT CAMP FOR MEDICAL PROFESSIONALS

CA April28–May1orAug.11–14,9a.m.–3:30p.m.,$2,195

Does your career involve helping others make healthy lifestyle changes? Are you looking to improve your own knowledge of nutrition and the culinary arts? Come to the CIA kitchens to learn how to create healthful cuisine that you can enjoy and share.

Each day begins with a lecture focusing on the science and research behind nutritional topics including the Mediterranean diet, the epidemiology of obesity, and the role of phytochemicals in disease prevention. You will then move into the kitchen to explore cooking methods such as roasting, braising, poaching, steaming, and sautéing, and compare the taste and health benefits of each. You will also work with fresh vegetables and herbs, fruits, legumes, nuts, seeds, lean proteins, and healthy fats. By the end of the course, you’ll have a tool kit full of strategies for incorporating healthy cooking into menus for yourself and your patients.

As part of this unique program, you will also enjoy an unforget-table farm-to-table experience at the CIA’s own Napa Valley farm and visit a local winery for a special tour and tasting.

Plan to join us for a welcome reception at 5 p.m. on the Monday before the course begins to meet your instructors, mingle with classmates, and enjoy wine country cuisine and vineyard views on the terrace of the Wine Spectator Greystone Restaurant.

To make your time at the CIA even more memorable, we’ll con-nect you with a personal concierge service that can arrange reser-vations for you at select wineries and restaurants during your stay. In addition, special rates have been reserved for class participants at the Harvest Inn in St. Helena, CA, minutes from campus.

ABOUT YOUR INSTRUCTORS

A graduate of Dartmouth Medical School and the CIA, Dr. Julia Nordgren is a physician who has spent her career focusing on childhood obesity and heart disease prevention. Through her classes, her goal is to show that the key to improving our health rests in the quality of our everyday food choices.

Chef Bill Briwa (April session) is chef-instructor of culinary arts for the CIA and an alumnus of the college. He honed his culinary and wine-pairing skills working in the kitchens of famed Napa Valley properties such as The French Laundry, Domaine Chan-don, and the Hess Collection.

Certified Master Chef Russell Scott (August session) is the dean of education for the CIA at Greystone. His storied career in food includes working as executive chef for top clubs and resorts. The 2008 American Culinary Federation Chef of the Year, Chef Scott holds a bachelor’s degree in alternative medicine from Everglades University.

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.

All Boot Camp programs include a dining experience in one of our on-campus restaurants as well as a chef’s uniform.

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 July13–17orAug.24–28,7a.m.–1:30p.m.;orMay4–8orJune1–5,2–8:30p.m.;$2,195

CA Jan.12–16,Apr.6–10,June22–26,orJuly20–24;2–8:30p.m.;orFeb.23–27;7a.m.–1:30p.m.;*$2,195

TX Mar.16–20orJune1–5,2–8:30p.m.;orApr.20–24,7am–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).

NEW

Or, join us on location in Canandaigua, NY on July 13–17! See page 32.

BOOT CAMP (cont.)

AMERICAN REGIONAL CUISINE BOOT CAMPTX May11–14,2–8:30p.m.,$1,750

Apple pie might be the symbolic American dish, but there’s much more to the cuisine of the United States. With 50 states that span a range of climates and are home to citizens of virtu-ally every nationality, the U.S. is a true melting pot of culture and cuisine. Even regionally, the repertoire of ingredients and dishes varies greatly.

From New England to the Gulf Coast to the Pacific Rim, this course is a celebration of the diversity and distinction of Ameri-can cooking. During this culinary exploration, you will examine the history, flavor profiles, and ingredients that make each region unique. And along the way, you’ll practice the cooking methods and techniques common to regional American cuisine as you pre-pare iconic American dishes such as New England clam chowder, Maryland crab cakes, Southern fried chicken, Texas brisket, and more. Bring your appetite, because we’re serving up a feast!

BAKING BOOT CAMP

NY Mar.17–20,2–8:30p.m.,$1,750

CA Jan.6–9,7a.m.–1:30p.m.;orJune22–25,2–8:30p.m.,$1,750

TX Apr.27–30,7a.m.–1:30p.m.;orJuly7–10,2–8:30p.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.

THE BEST OF BOOT CAMP (4- OR 5-DAY)NY June15–19,7a.m.–1:30p.m.,$2,195;orAug.18–21,7a.m.–1:30p.m.,$1,750

CA May12–15,2–8:30p.m.,$1,750

TX June23–26,2–8:30p.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 cooking

methods such as roasting, grilling, sautéing, braising, poaching, 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.

26 TASTE Issue 19 1-888-995-1699


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


COMFORT FOODS BOOT CAMPCA Feb.17–18,2–8:30p.m.,$895

TX Apr.1–2,2–8:30p.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!

BISTRO BOOT CAMPNY May26–29,2–8:30p.m.,$1,750

CA Mar.17–20,7a.m.–1:30p.m.;orMay18–21,2–8:30p.m.,$1,750

TX May26–29,7a.m.–1:30p.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.

WanttohaveyourownBootCamptoolkittouseinclassandtakehome?Seethefulllistofculinarygoodiesyougetwhenyoubuythisoptionalkit(page30).

Or,considerpurchasingthestarterpackage—aniftylogokniferollwiththreeessentialknives.Seepage30.

AllBootCampersreceiveaCIATasteduffelwithchef’suniform,T-shirt,andtravelmug.

BOOT CAMP (cont.)

28 TASTE Issue 19 1-888-995-1699


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 August and December, if your birthday falls in either of these months, you may take your birthday discount during either the month prior or the month following your birthday. No other exceptions apply.

CELEBRATE YOUR BIRTHDAY AT BOOT CAMP


DESSERT BOOT CAMPCA Mar.11–13orAug.19–21,7a.m.–1:30p.m.,$1,325

TX May13–15orJuly20–22,2–8:30p.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 CAMPTX July7–10,2–8:30p.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.

FARM TO TABLE BOOT CAMPCA May4–8orJuly13–17,7a.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.

NEW


FLAVORS OF WINE COUNTRY BOOT CAMPCA Feb.10–13,2–8:30p.m.,orJune16–19,7a.m.–1:30p.m.;$1,750

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

During this course, you’ll discover and sample the best of the cuisines of Northern California. Our chef-instructors will lead 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 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.

FLAVORS OF THE HUDSON VALLEY BOOT CAMPNY Sept.21–25,2–8:30p.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.

FLAVORS OF TEXAS BOOT CAMPTX Apr.27–28,7a.m.–1:30p.m.,$895

Texas, with its wide-open spaces and room to roam, is like a whole other country. This Boot Camp explores five regional, big-and-bold cuisine styles and flavors—barbecue, cowboy chic, Southern comfort, Gulf Coast, and Tex-Mex. As a participant, you will prepare a variety of the Lone Star State’s greatest hits, includ-ing Texas brisket, grilled T-bone steak, rabbit jambalaya, Texas fried chicken, and the San Antonio classic puffy taco. You will also explore the history of Texas food, discovering how it evolved into the melting pot it is today, and learn a selection of cooking techniques such as managing a wood-fire smoker, grilling, and cooking with cast iron.

NEW


FRENCH CUISINE BOOT CAMPTX May18–22,2–8:30p.m.,$2,195

In the western world, French cuisine has long been considered the standard by which all others are compared. From its provin-cial roots to the high cuisines created by great chefs like Carême and Escoffier, French food is rich in culinary tradition.

In each day of this Boot Camp, you’ll explore the ingredients, flavor profiles, and cooking techniques of a different region of the country. You and your classmates will discuss and create regional and classical dishes such as bouillabaisse and quiche Lorraine. Prepare for a grand tour of sumptuous French fare!

GRILLING AND BBQ BOOT CAMP NY May11–12,2–8:30p.m.;orJune23–24,7a.m.–1:30p.m.;$895

CA June9–10,2–8:30p.m.,$895

TX Apr.6–7orJune17–18,2–8:30p.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.

30 TASTE Issue 19 1-888-995-1699


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 • 5-inch Utility Knife• 31⁄2-inch Paring Knife • Knife Roll with CIATaste logo

Your Price: $175

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.

BOOT CAMP (cont.)

DID YOU KNOW…?

You can test the temperature of your grill by holding your hand over the heat just

above the rack. Count the seconds before you have to pull your hand away: 2 (high

heat), 3 (medium-high), 4 (medium), 5 (medium-low), or 6 (low).


HORS D’OEUVRE BOOT CAMPNY June25–26,7a.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.

ITALIAN CUISINE BOOT CAMPNY June29–July2,7a.m.–1:30p.m.,$1,750

CA Mar.24–27orJune2–5,2–8:30p.m.,$1,750

TX Mar.10–13orJune29–July2,2–8:30p.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.

MEDITERRANEAN CUISINE BOOT CAMPTX Mar.23–27,2–8:30p.m.,$2,195

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

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

PASTRY BOOT CAMPNY Feb.23–27,2–8:30p.m.,$2,195

CA Feb.23–27orJune1–5,2–8:30p.m.;orApr.6–10,7a.m.–1:30p.m.;$2,195

TX Apr.20–24,7a.m.–1:30p.m.;orJuly13–17,2–8:30p.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.

Then flip to the back and discover our Wine Lovers Boot Camps (pages 55–57).

IS WINE YOUR PASSION?

RESTAURANT KITCHEN BOOT CAMP CA Apr.14–17,7a.m.–1:30p.m.,$1,750

Immerse yourself in the life of a restaurant chef! In this class, you’ll hone your basic cooking skills and experience hands-on activities similar to what a professional chef does every day. You’ll unlock the mysteries of fool-proof mise en place; discover plate presentation techniques chefs use to showcase ingredients and flavors, enhance customer enjoyment, and increase sales; plan a restaurant menu while keeping the business opportunity for the restaurateur in mind; and try your hand at expediting while per-fecting your inner restaurant chef’s sense of timing and urgency.

You and your classmates will work with CIA faculty to develop your own restaurant-style, ingredient-driven tasting menu and serve it to invited guests at your own pop-up restaurant inside the CIA’s Wine Spectator Greystone Restaurant.

SKILL DEVELOPMENT BOOT CAMPNY May13–14orAug.31–Sept.1,2–8:30p.m.;$895

CA Mar.10–11orJune11–12,2–8:30p.m.;$895

TX Mar.30–31orJune15–16,2–8:30p.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.31–Sept.3,7a.m.–1:30p.m.,$1,750

CA Jan.6–9,2–8:30p.m.;orJuly7–10,7a.m.–1:30p.m.;$1,750

TX Apr.27–30,7a.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.

WORLD CUISINE BOOT CAMPTX Apr.13–17,2–8:30p.m.,$2,195

Take a taste of the world! In this Boot Camp, you’ll embark on an exciting exploration of flavors, ingredients, and dishes from around the globe, from the Old World and the Mediterranean to Asia and Latin America.

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

BOOT CAMP (cont.)

32 TASTE Issue 19 1-888-995-1699


CIA ON LOCATION: FINGER LAKESAhhhh…fresh ingredients, beautiful scenery, CIA chefs—summer in the Finger Lakes will be extra-special this year, because Boot Camp is coming! Please join us:

CULINARY BOOT CAMP—BASIC TRAININGJuly13–17New York Wine and Culinary Center, Canandaigua, NY

For full course description, please see page 25.To register: enthusiasts.ciachef.edu or 1-888-995-1699

NEW

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.

ciarestaurantgroup.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

34 TASTE Issue 19 1-888-995-1699

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

Black Bean and Quinoa-stuffed ZucchiniMAKES 4 SERVINGS

Preheat oven to 350 degrees F. Using a spoon, scoop about 3/4 of the flesh from the zucchini; reserve flesh for another use.

Transfer zucchini to baking sheet. Brush zucchini with 4 tsp olive oil and season with 1/2 tsp of the salt and the pepper.

Heat remaining olive oil in medium sauce pan. Sweat onion, celery, and jalapeño until soft. Add quinoa, cumin, coriander, and remaining salt. Toast briefly; do not allow mixture to burn. Add vegetable broth and bring to boil. Reduce heat, cover, and simmer until quinoa is soft and liquid is absorbed, about 15 minutes.

Combine quinoa, beans, cheese, cilantro, marjoram, and oregano. Spoon mixture into hollowed cavity of zucchini, pressing to keep it in place. Bake until zucchini is tender, 15 to 20 minutes.

Pairing: Earthy black beans call for richer-flavored reds like Italian Barbera, Chilean Carménère, or a fruity Merlot from just about anywhere.

Recipe Source: The Diabetes-Friendly Kitchen (see page 62)


4 large zucchini, halved lengthwise5 tsp olive oil 3/4 tsp salt1/4 tsp black pepper1/4 diced small onion1/4 cup diced celery1/2 jalapeño, seeded and minced 1/2 cup quinoa

1/2 tsp each ground cumin and coriander1 cup vegetable broth1 cup cooked black beans3/4 cup grated Cheddar1 tbsp each chopped cilantro and marjoram2 tsp chopped oregano

Zucchini PancakesMAKES 6 TO 8 SERVINGS

Place zucchini in a colander. Sprinkle with salt and let stand for 30 min-utes. Squeeze zucchini to remove liquid, and dry by pressing it between paper towels.

In large bowl, evenly combine zucchini, scallions, eggs, flour, dill, parsley, tarragon, salt, and pepper. Fold in feta cheese and walnuts.

Preheat oven to 300 degrees F. Place a baking sheet in the oven.

Add enough oil to a skillet to come to a depth of about 1/8 inch, and heat over medium-high heat until the surface of the oil shimmers. Working in batches, drop heaping tablespoons of zucchini mixture into oil, leaving room for pancakes to spread as they cook. Fry until golden brown and cooked through, about 3 minutes per side. Transfer to baking sheet in oven to keep warm. Serve with desired dipping sauce.

Pairing: The feta and fresh herbs call for a Greek wine like an Assyrtiko from Santorini or a Moschofilero from the Peloponnese. Or, try a young Pinot Grigio or unoaked Chardonnay.

Recipe Source: The Culinary Institute of America Cookbook (see page 62)


Halibut with Summer VegetablesMAKES 4 SERVINGS

Preheat oven to 375 degrees F.

Toss zucchini, squash, tomatoes, onion, garlic, basil, oregano, and 1 table-spoon olive oil. Spread a thin, even layer in a 9- by 13-inch baking dish. Place in oven while preparing fish.

Season fish with salt and pepper. Heat remaining 2 teaspoons olive oil in a large skillet over high heat. Add fillets and sear until golden brown, 1 to 2 minutes per side. Squeeze half lemon over fish.

Place fillets and their juices on top of the vegetables, pouring cooking juices over all. Continue to roast until fish is cooked through, 5 to 10 min-utes. Serve each fillet over the vegetables.

Pairing: Because of the little bit of caramelization in the dish, pair a wine that introduces a little oaky flavor. A California Chardonnay or very light-bodied Pinot Noir will be just perfect.

Recipe Source: The Diabetes-Friendly Kitchen (see page 62)


Zucchini with Tomatoes and AndouilleMAKES 4 SERVINGS

Trim zucchini and quarter lengthwise. Cut crosswise into slices about 1/2-inch thick.

Heat oil in a skillet over medium heat. Add andouille and cook, stirring occasionally, until it starts to brown and crisp, 2 to 3 minutes. Add red pepper, shallot, and garlic, and cook, stirring occasionally, until softened, 2 to 3 minutes.

Add zucchini with tomatoes and their juices. (Add about 2 tablespoons water if tomatoes are not juicy). Cover and pan steam over high heat until zucchini is very tender, about 5 minutes. Add cilantro or parsley, lemon juice, and zest, and toss to blend. Season with salt and pepper and serve immediately.

Pairing: Choose a red wine on the lighter, fruity side, like a current-vintage Beaujolais, Dolcetto, or Spanish Garnacha. Serve it close to cellar tempera-ture, 55 to 60 degrees.

Recipe Source: Vegetables (see page 64)


3 cups coarsely grated zucchiniSalt and pepper, as needed2 cups chopped scallions4 eggs, lightly beaten1/2 cup flour1/3 cup chopped dill

1/3 cup chopped parsley2 tbsp chopped tarragon 1/2 cup crumbled feta cheese2/3 cup chopped walnutsOlive oil for pan frying

1 medium zucchini, sliced into 1/4-inch rounds 1 yellow summer squash, sliced into 1/4-inch rounds 3 plum tomatoes, peeled, seeded, and cut into large dice1/2 yellow onion, diced

2 garlic cloves, sliced1 tbsp minced basil1/2 tsp minced oregano1 tbsp plus 2 tsp olive oil4 halibut fillets (about 6 oz each)Salt and pepper, as needed1/2 lemon

1 lb zucchini (about 2 medium or 3 small) 1 tbsp olive or vegetable oil1/2 cup crumbled smoked andouille sausage1/2 cup sliced red pepper2 tbsp minced shallot2 finely minced garlic cloves

2 tomatoes (peeled, seeded, and chopped; juices reserved)2 tbsp minced cilantro or flat-leaf parsley2 tsp fresh lemon juiceGrated zest of 1/2 lemonSalt and pepper, as needed


What’s Cooking at the CIA?

ZUCCHINI, ZUCCHINI, ZUCCHINI!

Relatively inexpensive, readily available, and exception-ally versatile, zucchini is the most popular of summer squashes. It is most commonly found with a dark green rind, but at certain times of the year, you can find a vari-ety with a striking bright-yellow-to-gold rind, referred to as Gold Bar squash. The gold variety tastes and cooks exactly the same but adds excellent contrast and eye appeal to the plate.

Size MattersZucchini is best between 6 to 8 inches in length with smooth, straight sides and good color. In the summer, many chefs seek out the tiny baby zucchini (courgettes), especially with the beautiful blossom still attached.

Squash BlossomsSold separately, these delicate orange flowers have become popular in recent years. They can be filled with cheese, battered and fried, cooked into a frittata, eaten raw, or added to a soup. Squash blossoms are incredibly fragile and have a very short shelf life, so buy only when you can use within a day or two. Once these were only available from your local farmer, but blossoms imported from Israel can now be sourced for most of the year.

A Versatile Veggie Zucchini is excellent for stuffing, sautéing, grilling, deep-frying, or combining with other vegetables for dishes such as ratatouille. It can also be grated, combined with onions, fried into pancakes, or baked into a quick bread—yum!

PAN-STEAMED ZUCCHINI AND YELLOW SQUASH “NOODLES”

Using a mandoline or a julienne peeler, slice two small zucchini and two small yellow squash into 1/4-inch-thick noodles. Discard center of the squashes with the seeds.

Heat 1 teaspoon butter in a sauté pan over medium-high heat. Add 1/2 minced shallot and 1 minced garlic clove and sweat until shallot is translucent.

Add squash noodles and 3 tablespoons vegetable or chicken stock to the pan. Cover and pan-steam until tender, about 3 minutes. Drain excess liquid. Season with minced herbs, lemon juice, salt, and pepper.

recipe source: TheDiabetes-FriendlyKitchen

BOOT CAMP (cont.)

36 TASTE Issue 19 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!

Please note: As a participant in any of these classes (except the Mimi Fix classroom classes), you will receive a CIA logo apron and a CIA Masters Collection kitchen utensil to take back to your own kitchen. All students will enjoy a continental breakfast as part of their experience.

ARTISAN BREADS AT HOME NY Mar.21,Mar.28,Apr.11,Apr.18,May30,June6,orJune13;9:30a.m.–2:30p.m.,$250

CA June20,9:30a.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.

BAKING AT HOME—THE DESSERTSNY Mar.28,May16(Parent/Teen),orMay30;9:30a.m.–2:30p.m.,$250

CA Jan.31,Apr.11,orJune6;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 BRUNCHNY Apr.18orJune6,9:30a.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.

BANGKOK AND BEYONDTX Mar.14,9:30a.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 DaysSpend 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 March 28 and May 16

Saturday Kitchens classes in California and

New York, respectively, 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).

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HOME BAKING SKILLS FOR PROFIT OR PLEASURENY Apr.11,9:30a.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 Mar.28,9:30a.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 Apr.18orJune13,9:30a.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.

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.

THE BIRD’S THE WORD NY Mar.21orJune6,9:30a.m.–2:30p.m.,$250

Nutritious, delicious, and ultra-versatile, poultry is one popular protein! Most culinary cultures pride themselves on their count-less traditional preparations of this go-to ingredient, from simple to complex. In this hands-on course, you’ll focus on cooking methods as you explore ways to turn a variety of birds into mouthwatering meals. You’ll also explore suitable side dishes and condiments, and learn how to use bones and trim to make stock, the perfect foundation for nourishing soups and great sauces.

BISTROS AND BRASSERIESNY Mar.21,Apr.18,orJune6;9:30a.m.–2:30p.m.,$250

CA Feb.14orAug.22,9:30a.m.–2:30p.m.,$250

TX May16,9:30a.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.



CAKE DECORATINGNY Mar.21,Apr.18,May16(Parent/Teen),orJune6;9:30a.m.–2:30p.m.,$250

CA May16,9:30a.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.

CHINESE CUISINETX May30,9:30a.m.–2:30p.m.,$250

Ethnically and culturally diverse, the people of China possess a love of food found only in a very few places. Chinese cuisine features unique foods and techniques, and this class will help you gain an understanding of its traditional—and sometimes unfamil-iar—ingredients. You will explore the fundamental principles of Chinese cooking by discussing, preparing, and tasting a variety of iconic dishes such as wonton soup, pot stickers, and spring rolls, as well as such lesser-known specialties as red cooked pork belly, stewed chicken with shiitake and potatoes, and stir-fried shredded pancake. At the end of the class, you will enjoy a fantastic meal and discuss options and alternative preparations.

CHOCOLATES AND CONFECTIONS AT HOMECA Feb.14orMar.28(Parent/Teen),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 Mar.21,Mar.28,Apr.11,Apr.18,May16(Parent/Teen),May30,June6,orJune13;9:30a.m.–2:30p.m.,$250

CA Feb.14orApr.11,9:30a.m.–2:30p.m.,$250

TX Jan.31orJune13,9:30a.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 Mar.28orApr.18,9:30a.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.

COOKING AT HOMECA Jan.31,9:30a.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 fun-damental techniques needed to breeze through meal preparation with speed and confidence. You’ll also enjoy chef demonstrations that guide you through a variety of cooking methods as you create simple, everyday meals.

COOKING FOR SPECIAL OCCASIONS AND CELEBRATIONSTX Mar.21,9:30a.m.–2:30p.m.,$250

Entertaining can be stressful and rewarding at the same time. This class will introduce you to techniques for hosting your friends and family for spring and summer holidays, from Easter and Mother’s Day brunch to 4th of July picnics and San Antonio fiestas. We’ll create and sample recipes such as glazed ham, fajitas, and Cherry Coke ribs. And, we’ll also discuss and practice a variety of cook-ing techniques, including roasting, grilling, and mastering the perfect omelet.

NEW

BOOT CAMP (cont.)

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CREATIVE CUPCAKESNY May16(Parent/Teen),9:30a.m.–2:30p.m.,$250

What’s playfully sweet and utterly delightful? Cupcakes! It’s no wonder these little charmers are all the rage—they’re just about everyone’s favorite treat and they make any occasion a little more special. In this beginner’s class, you will use simple recipes to make irresistible creations for sharing with family and friends. You’ll get practical advice about ingredients and equipment, tips for baking and cupcake making, and insights on a variety of easy and imaginative decorating techniques. Our easy, go-to recipes for batters, fillings, and icings are sure to support continued inspira-tion in your home kitchen.

EVERYDAY GRILLINGNY Apr.11,May30,June6,orJune13,9:30a.m.–2:30p.m.,$250

CA May2orJuly11,9:30a.m.–2:30p.m.,$250

TX Feb.14orJune6,9:30a.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.

EVERYTHING CHOCOLATENY Mar.21,Apr.11,May30,orJune13;9:30a.m.–2:30p.m.,$250

CA Jan.17orMar.21,9:30a.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.


DID YOU KNOW…?

When the first Farmers Market Directory was released by the USDA in 1994, it listed over 1,750 markets

across the nation.

Last time we checked, there are now more than 8,200 markets featured!

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


THE FLAVORS OF ASIANY Mar.28orMay30,9:30a.m.–2:30p.m.,$250

CA May16orAug.22,9:30a.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— CONTEMPORARY DISHES TX Apr.25,9:30a.m.–2:30p.m.,$250

German cuisine is constantly evolving, thanks to ambitious chefs and emerging flavors and techniques. While we will always enjoy the classics, contemporary German cuisine allows us to explore everything from making a slight tweak to a traditional dish to creating a completely new presentation. This hands-on class takes a look at modern German fare, with dishes such as potato risotto, bread dumpling lasagna, and chilled cherry soup with lemongrass and mint. At the end of class, you will enjoy a fantastic meal and have the opportunity to discuss alternative preparations to all of the dishes.

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!

GLOBAL STREET FOODSNY Apr.18,May30,orJune13;9:30a.m.–2:30p.m.,$250

CA Jan.31,9:30a.m.–2:30p.m.,$250

TX June20,9:30a.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 Mar.21,Apr.11,orJune13;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.

NEW

NEW

CIA Gift Cards

• Award-winning restaurants• Boot Camps and classes in

cooking, baking, and wines & beverages

• CIA cookbooks and DVDs

BOOT CAMP (cont.)

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GOURMET MEALS IN MINUTESNY Mar.21,Mar.28,Apr.11,Apr.18,May16(Parent/Teen),May30,June6,orJune13;9:30a.m.–2:30p.m.,$250

CA Feb.28,Mar.28(Parent/Teen),orJune20;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 Mar.28,Apr.18,May16(Parent/Teen),orJune6;9:30a.m.–2:30p.m.,$250

CA Jan.17,9:30a.m.–2:30p.m.,$250

TX June27,9:30a.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!

HORS D’OEUVRE AT HOMENY Mar.28orJune6,9:30a.m.–2:30p.m.,$250

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


AN INDIAN FEASTNY Apr.11,9:30–2:30a.m.,$250

TX Mar.7,9:30a.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 Mar.28,Apr.11,Apr.18,May16(Parent/Teen),June6,orJune13;9:30a.m.–2:30p.m.,$250

CA Feb.28,May2,orJune20;9:30a.m.–2:30p.m.,$250

TX Mar.28orJuly18,9:30a.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 Apr.11,9:30a.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 Mar.21,Apr.11,orMay30;9:30a.m.–2:30p.m.,$250

CA Mar.21orJuly11,9:30a.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.

ONE DISH MEALSCA Jan.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.

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PASTA AT HOMECA May16,9:30a.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 Mar.28,9:30a.m.–2:30p.m.,$250

CA Aug.22,9:30a.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 COUNTRY—THE DESSERTSCA Feb.28,May2,orJuly11;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.

SHARPENING YOUR KNIFE SKILLSNY Mar.28orMay30,9:30a.m.–2:30p.m.,$250

TX Feb.7orJuly11,9:30a.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 Mar.219:30a.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.


DID YOU KNOW…?

You can use fruits and vegetables in the form of purées, coulis, salsas,

chutneys, compotes, and relishes as healthier alternatives to fat-

or cream-based sauces.


SOUTH OF THE BORDER—MEXICAN FAVORITESNY Mar.21orJune13,9:30a.m.–2:30p.m.,$250

CA Mar.21,9:30a.m.–2:30p.m.,$250

TX Apr.18,9:30a.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.

SPAIN AND THE WORLD TABLENY Mar.28,Apr.18,orMay16(Parent/Teen);9:30a.m.–2:30p.m.,$250

CA Mar.28(Parent/Teen),Apr.11,orJune6,9:30a.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.”

SPRING IN THE HUDSON VALLEYNY Apr.18,May30,June6,orJune13;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 Valley backyard. Come experience springtime in this food lover’s para-dise. You’ll sample seasonal products harvested and crafted by regional purveyors, practice cooking techniques that best show-case the Valley’s ingredients, and use local products to create an assortment of flavorful dishes, from classic to innovative.

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UNDER THE SEA NY Mar.21,Apr.11,orJune13;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 Apr.11orMay30,9:30a.m.–2:30p.m.,$250

CA June6,9:30a.m.–2:30p.m.,$250

TX May2,9:30a.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…?

Heirloom fruits and veggies are grown from original native seeds.

They generally cost more than hybridized variations (bred for

shelf life and fast growth) because of their rich flavor, high perishability,

and lower yield.

enthusiasts.ciachef.edu Issue 19 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.

BUILD A BRILLIANT BREAKFASTNY Mar.28,9:30a.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.

WEEKNIGHT MEALS MADE EASYNY June6,9:30a.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.

Want More Dr. Julia?

If you want a deeper dive into healthy cooking and nutrition, and already work in this growing field, be sure to join Dr. Nordgren and either Certified Master Chef Russell Scott or Chef Bill Briwa for Health and Wellness Boot Camp for Medical Professionals (page 25).

48 TASTE Issue 19 1-888-995-1699

Sample the CIA Experience

SAMPLINGS

TacoSaladwithTempehfromtheCIA’sDiabetes-Friendly Kitchen (page62)


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.

COOKING WITH WINECA Aug.15,10:30a.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 Apr.18,10:30a.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 June13,10:30a.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 Feb.21orJuly18,10:30a.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.

SPICE IT UP!CA May9,10:30a.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.

BOOT CAMP (cont.)

50 TASTE Issue 18 1-888-995-1699

Watch, Taste, and Get Inspired

A FIRST TASTE

MinestraMaritatafromtheCIA’sItalian Cooking at Home (page63)



“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 Feb,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.

CLASSIC COMFORT FOOD—SWEETS AND TREATSTX Mar.21,10a.m.–noon,$39.95

When it comes to comfort food, you can’t forget all those tasty desserts! From chewy chocolate chip cookies and rich brownies to crème brûlée and fruit-laden cobblers, you’re sure to enjoy our assortment of yummy treats.

FIRST FINDS OF THE SUMMER SEASONTX May30,10a.m.–noon,$39.95

You’ve foraged the summer farmers’ market in search of flavor-ful ingredients; now, what do you do with your tasty finds? Come watch this chef demonstration to learn some simple recipes and techniques perfect for your ripe summer goodies. Since summer is outdoor cooking season, expect to see grilled items such as toma-toes, flatbreads, and kebabs.

SPRING SALADS AND SANDWICHESTX May2,10a.m.–noon,$39.95

It may just be the perfect springtime lunch—a salad and sand-wich! Our chefs are ready to show you how to make the most of spring’s bounty of greens in a delicious demonstration of classic and contemporary salads such as mixed bean and grain salad or diabetes-friendly chicken and quinoa salad. You’ll also discover the crowd-pleasing classic club sandwich.

SPRING SOUPS AND SIDESTX Apr.18,10a.m.–noon,$39.95

Whether you want to prepare a single dish or are looking to enhance a full meal, our chefs will show you how soups and sides are just the ticket. In this class, we will explore seasonal favorites like spring pea and mint soup, French onion soup, and more. You’ll also find out how to make favorite sides using seasonal grains, vegetables, and pasta.

SUMMER’S LATE-SEASON FINDSTX Aug.22,10a.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 SALADS AND SANDWICHESTX June13,10a.m.–noon,$39.95

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

SUMMER SMALL PLATESTX July11,10a.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.

SAVE $39.95! Apply your demo fee to any future

Boot Camp or Saturday Kitchens class.

BOOT CAMP (cont.)

Explore the World in a Glass

52 TASTE Issue 19 1-888-995-1699


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.

CALIFORNIA CHEESES AND THE WINES THAT LOVE THEM CA Feb.22,Apr.19,June7,July26,orAug.23;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 Apr.11orJune13,3–5:30p.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.

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

GRAIN, WATER, AND HOPS—THE BASICS OF BEERCA Jan.10orApr.18,10a.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 Mar.21orMay30,3–5:30p.m.,$125

TX May2,11a.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.

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


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

BOOT CAMP (cont.)

54 TASTE Issue 19 1-888-995-1699


WINE AND BEVERAGE EXPLORATIONS (cont.)

TASTING WINE LIKE A PRO—GETTING STARTEDCA Jan.31,Mar.28,May30,July25,orAug.22;10a.m.–12:30p.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 Apr.11orJuly11;10a.m.–12:30p.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 Mar.21orJune20,10a.m.–12:30p.m.,$95

TX Mar.7,11a.m.–1p.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 Feb.7,May2,orAug.15;10a.m.–12:30p.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 ASHCA Jan.18,Feb.15,Mar.22,Apr.12,May10,June21,July12,orAug.16;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 Feb.28orJune6,10a.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.


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 Feb.9–13orJune15–19,9a.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.

WINE LOVERS BOOT CAMP—HARVEST EDITIONCA Aug.26–28,9a.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 this year’s 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.

BOOT CAMP (cont.)

56 TASTE Issue 19 1-888-995-1699


WINE AND BEVERAGE EXPLORATIONS (cont.)

WINE LOVERS BOOT CAMP—TASTE LIKE A PROCA Jan.17–18,Feb.23–24,Mar.28–29,Apr.13–14,May9–10,June20–21,orJuly11–12;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.


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)

Mastering Wine with Karen MacNeil

Sensory Analysis of Wine with John Buechsenstein

Learn more and register: enthusiasts.ciachef.edu


WINE LOVERS BOOT CAMP—WINE AND DINECA Jan.29–31,Mar.18–20,May22–24,orAug.17–19;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. CIA Wine &

Beverage SmartBrief

ProChef SmartBrief

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The Complete Culinary Shopping Experience

Spice Islands® Marketplace at Greystone2555 Main Street, St. Helena, CA 94574 • 10:30 a.m.–6 p.m., Every Day

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

The Complete Culinary Shopping Experience

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


BOOT CAMP (cont.)

60 TASTE Issue 19 For full book descriptions and to order: ciaprochef.com/fbi/enthusiasts.html or 1-800-995-1699

The CIA in Your Home Kitchen

BOOKS & DVDS

BabàfromtheCIA’sItalian Cooking at Home (page63)

Issue 19 TASTE 61For full book descriptions and to order: ciaprochef.com/fbi/enthusiasts.html or 1-800-995-1699

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 65) 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.

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.

BOOKS AND DVDs (cont.)


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.

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.


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, SECOND EDITION$35

With a practical, anti-snob attitude, this award-winning guide is all about enjoying wine to the fullest and getting the best value for your dollar. All the basics are covered, including major wine grapes, flavor profiles, up-and-

coming regions, label-decoding tips, advice on pairing wine, and opinions on wine gadgets. This updated edition also includes new picks for the best regional producers, off-the-beaten-path finds, and bargain bottles.

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.

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.

BOOKS AND DVDs (cont.)

NEW


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!

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.

GLUTEN-FREE BAKING$24.95

In this companion to the book by the same name (page 62), 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.

The Perfect Blend

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

www.vitamix.com/Home

For 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. Download or stream to your laptop or PC, or use our free mobile apps for iPad, iPhone, or Android. Over 500 courses available at www.TheGreatCourses.com.

The Everyday Gourmet:

Making Healthy

Food Taste Great

Taught by:

Nutrition Instructor Dr. Connie GuttersenTHE CULINARY INSTITUTE OF AMERICA

Chef-Instructor Bill BriwaTHE CULINARY INSTITUTE OF AMERICA

LECTURE TITLES

1. Good, Better, Best Strategies

2. Nutritious and Satisfying Whole Grains

3. Adding Flavor with Healthy Oils

4. Protein—Understanding Your Choices

5. Powerful Micronutrients—Cooking with Color

6. Making Healthy Cooking a Lifestyle

SAVE $70

The Everyday Gourmet: Making Healthy Food Taste GreatCourse no. 9292 | 6 lectures (30 minutes/lecture)

Healthy Food Can

Taste Delicious!

When you hear the words “healthy food,” it’s all too easy to think of

bland, uninspired, or unfamiliar food that takes all the pleasure out

of cooking and eating. Often, we don’t practice healthy eating habits

because of the wealth of misinformation out there about what foods

are healthy, and the idea that we have to sacrifice the flavor that makes

food such an enjoyable part of life.

But there’s an easy way to conquer both of those obstacles. All it takes

is a little nutrition science and a few culinary tricks—both of which

you’ll get in The Everyday Gourmet: Making Healthy Food Taste

Great. In these six lessons delivered by Dr. Connie Guttersen and

Chef Bill Briwa, two expert instructors from The Culinary Institute of

America, you’ll discover how easy and fun it is to cook with health and

nutrition in mind.

O¢ er expires 03/12/15THEGREATCOURSES.COM/6COOK1-800-832-2412

DVD $99.95 NOW $29.95+$5 Shipping, Processing, and Lifetime Satisfaction Guarantee

Priority Code: 104512

LIM

ITED TIME OFFER

ORDER BY MARCH

12

70%off

Beautiful and insightful, this 80-page,full-color hardcover companion book features• all the cooking tips and techniques

from each lecture gathered for quickreference,

• shopping lists,• tasting exercises, and more!

COMPANION BOOK INCLUDED!


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: Aiessa Ammeter, Roger Ball, Kassie Borreson, Rachel Chaney, Keith Ferris, Ben Fink,

Kristen Loken, Phil Mansfield, Terrence McCarthy, Chas McGrath, Scott S. Miller, Anne Rettig, 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.

enthusiasts.ciachef.edu Issue 19 TASTE 67

For 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. Download or stream to your laptop or PC, or use our free mobile apps for iPad, iPhone, or Android. Over 500 courses available at www.TheGreatCourses.com.

The Everyday Gourmet:

Making Healthy

Food Taste Great

Taught by:

Nutrition Instructor Dr. Connie GuttersenTHE CULINARY INSTITUTE OF AMERICA

Chef-Instructor Bill BriwaTHE CULINARY INSTITUTE OF AMERICA

LECTURE TITLES

1. Good, Better, Best Strategies

2. Nutritious and Satisfying Whole Grains

3. Adding Flavor with Healthy Oils

4. Protein—Understanding Your Choices

5. Powerful Micronutrients—Cooking with Color

6. Making Healthy Cooking a Lifestyle

SAVE $70

The Everyday Gourmet: Making Healthy Food Taste GreatCourse no. 9292 | 6 lectures (30 minutes/lecture)

Healthy Food Can

Taste Delicious!

When you hear the words “healthy food,” it’s all too easy to think of

bland, uninspired, or unfamiliar food that takes all the pleasure out

of cooking and eating. Often, we don’t practice healthy eating habits

because of the wealth of misinformation out there about what foods

are healthy, and the idea that we have to sacrifice the flavor that makes

food such an enjoyable part of life.

But there’s an easy way to conquer both of those obstacles. All it takes

is a little nutrition science and a few culinary tricks—both of which

you’ll get in The Everyday Gourmet: Making Healthy Food Taste

Great. In these six lessons delivered by Dr. Connie Guttersen and

Chef Bill Briwa, two expert instructors from The Culinary Institute of

America, you’ll discover how easy and fun it is to cook with health and

nutrition in mind.

O¢ er expires 03/12/15THEGREATCOURSES.COM/6COOK1-800-832-2412

DVD $99.95 NOW $29.95+$5 Shipping, Processing, and Lifetime Satisfaction Guarantee

Priority Code: 104512

LIM

ITED TIME OFFER

ORDER BY MARCH

12

70%off

Beautiful and insightful, this 80-page,full-color hardcover companion book features• all the cooking tips and techniques

from each lecture gathered for quickreference,

• shopping lists,• tasting exercises, and more!

COMPANION BOOK INCLUDED!

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 ciawine.com

New York

California

Texas

Take Your SeatLove the CIA? Then put your affection on full display by purchasing a seat in the Marriott Pavillion’s gorgeous new Ecolab Theatre in Hyde Park. Your seat will be adorned with a plaque that tells the world that you support the future of food.

www.ciaalumninetwork.com/takeyourseat845-905-4275


Documents

Taste Magazine Issue #19