taste issue 13

The Magazine for Food Enthusiasts Issue 13

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

®

About the CIA 3Food Enthusiasts Course Calendar 4

Programs and ProductsCIA Boot Camp 20CIA On Location 24CIA Sophisticated Palate 32Weekends at the CIA 40

Taste of CIA Cookbooks 41CIA Samplings 50

Wine Explorations 52CIA San Antonio—A First Taste 56CIA Books and DVDs 60

FeaturesMeet Your Fellow Students 8What’s Hot Today:

Wine and Spicy Food 10Bringing Authentic World Flavors

to Your Kitchen 14Ceviche: An Iconic Peruvian Dish 17Meet Your Instructors 19What’s Cooking at the CIA: Rice 38Making Dreams Come True 70

RecipesCeviche 18Fried Wontons with Mustard Sauce 30Amaretti 35Hearts of Artichoke Salad 36Coconut Rice with Ginger InsertRisotto with Scallops

and Asparagus InsertSeafood and Meat Paella InsertFried Rice with

Chinese Sausage InsertThai Fresh Pea Soup 49Shrimp and Avocado Quesadillas 51Rhubarb Tart 59

Registration and Class Information 69

On the Cover: Vietnamese Salad Rolls,from One Dish Meals (see p. 71).

TABLE OF CONTENTS

2 TASTE Issue 13 1-888-995-1699

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

It’s a Matter of TASTEAs a fellow food lover, I think you’ll agree that one of the mostpleasurable parts of traveling is having the opportunity to experi-ence the seemingly endless variety of authentic foods and flavorsfrom around the world. Not only do these dishes inspire our tastebuds, they also teach us about the rich history, culture, and tradi-tions of the people who prepare them.

If you’re ready to explore world flavors in your own homekitchen, then this is the issue of TASTE® for you. Dip a toe intothe world of global cuisines by preparing some of the recipesinside, which highlight foods from “hot” culinary regions likeAsia, the Mediterranean, and Latin America. Or, dive right inand join us for a class on campus, from a two-hour North AfricanSpice Kitchen seminar to a five-day World Cuisines Boot Camp.If you’re more of an armchair traveler, the articles inside will giveyou insight on what wine pairs best with a Thai beef salad (hint: it’s not a red), explain how to flash-marinate seafood tomake a flavorful Peruvian ceviche, and whet your appetite forlearning more.

Whether your journey begins with a recipe, a cookbook, or aclass, you’ll have some of the most experienced culinary travel-ers—the CIA faculty—as your guides. Our chef-instructors bringfirsthand, experiential knowledge of world flavors into ourkitchens and cookbooks. Many were born and educated abroad,and many more have worked in restaurants and bakeshopsaround the globe. All are intrepid culinary explorers, always onthe lookout for exciting new flavors and time-honored cookingtechniques to share with you.

And so in celebration of the college’s own global expansion—ourfourth campus, the CIA Singapore, opened in late 2010—I inviteyou to turn the page and venture with us into new worlds of foodand cooking.

Mark Erickson ’77, CMC, Vice President—Dean of Culinary Education

Issue 13 TASTE 3www.ciachef.edu/enthusiasts

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

Founded in 1946 in downtown New Haven, CT to provide culi-nary training for World War II veterans, the college moved to itspresent location in Hyde Park, NY in 1972. In 1995, the CIAadded a branch campus in the heart of California’s Napa Valley—the CIA at Greystone. The college continued to grow, establishingthe CIA San Antonio branch campus in Texas in 2008 and itsfirst international campus, the CIA Singapore, in 2010.

THE HYDE PARK CAMPUSOur main campus in New York’s scenic Hudson River Valleyoffers students all the top facilities: 41 professionally equippedkitchens and bakeshops; five award-winning, student-staffedrestaurants; culinary demonstration theaters; a dedicated winelecture hall; a center for the study of Italian food and wine; astoreroom brimming with the finest ingredients (including manysourced from the bounty of the Hudson Valley); herb gar-dens…the list goes on. In addition, you’ll be inspired by theknowledge, leadership, and energy of our food-centric communityof chefs, all helping to shape the future of food.

THE GREYSTONE CAMPUSAt the CIA at Greystone, located in St. Helena, CA, you’ll benefitfrom the opportunity to cook in our professionally equippedkitchens; participate in lectures and demos in our demonstrationtheaters; and dine in our Ivy Award-winning restaurant and ourcasual bakery café. And you can enjoy shopping and tasting atour campus store, Flavor Bar, and Oleoteca®. As a student atGreystone, you will be invigorated by the energy of a vibrantcommunity of accomplished food and wine professionals whogather at the Napa Valley campus. Over the years, the CIA atGreystone has established itself as a culinary “think tank,” withdedicated on-campus centers for flavor development, professionalwine studies, and menu research and development.

THE CIA SAN ANTONIO CAMPUS

Located on the site of the former Pearl Brewery near downtownSan Antonio, the CIA’s Texas campus features a continuing edu-cation kitchen, Latin cuisines kitchen, skills development kitchen,demo kitchen, bakeshop, and the CIA Bakery Café, as well as anoutdoor kitchen. Through its research arm—the Center for Foodsof the Americas—the CIA San Antonio explores authentic Latinflavors and culinary traditions by conducting research initiativesand conferences for industry professionals.

ABOUT THE CIA

Come Tour Our Campuses!Get a taste of the full CIA experience by taking a tour of our beautiful New York, California, or Texas campuses. On these fun and informative public tours,you’ll learn all about the college, see our students andfaculty in action, and feel the passion for food and commitment to excellence 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 bepurchased at the campus store

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

If you’re planning a trip to our Greystone campus, planto take in a demo in addition to your tour. Sign up atwww.ciachef.edu/enthusiasts/cookingdemos.

EXCEPTIONAL FACULTYNo matter which CIA program you choose, one thing is certain—you’ll have the unequaled experience of learning from skilled andpassionate instructors who know the food and wine world insideand out. CIA faculty members bring a vast breadth and depth offoodservice industry experience and insight to your culinarylearning. They’ve worked in some of the world’s finest establish-ments, earned industry awards and professional certifications, andemerged victorious from countless international culinary competi-tions. And while their industry experience is varied, they all sharea common passion for food—a passion they’re committed to nur-turing in you. Attentive, engaging, expert instruction: that’s whatyou’ll get from The Culinary Institute of America.

February 13St. Helena, CASpecialty and Hearth Breads Boot Camp (p. 28)Wine Lovers Boot Camp—Basic Training

(p. 28)

February 14Hyde Park, NYThe Art and Science of Cooking Boot Camp

(p. 22)

February 18St. Helena, CATaste of CIA Cookbooks:

Cooking at Home (p. 44)Gourmet Meals in Minutes (p. 46)Italian Cooking at Home (p. 47)

Wine Explorations: Tasting Wine Like a Pro—The Classic Grapes (p. 53)

February 20Hyde Park, NYCulinary Boot Camp—Basic Training (p. 21)St. Helena, CACareer Discovery—The Professional World of

Wine (p. 54)

February 21St. Helena, CAItalian Cuisine Boot Camp (p. 26)

February 25St. Helena, CACIA Samplings: Hot Latin Cooking (p. 50)San Antonio, TXTaste of CIA Cookbooks:

Bistros and Brasseries (p. 42)Everyday Grilling (p. 45)

February 26St. Helena, CAWine Explorations: A Journey into Sensory

Awareness—Food and Wine Pairing (p. 53)

February 27St. Helena, CASophisticated Palate: Tastes of Wine Country

(p. 33)

February 28Hyde Park, NYSkill Development Boot Camp (p. 27)

February 29St. Helena, CAWine Lovers Boot Camp—Tasting Like a Pro

(p. 29)

MARCHOur Hearts of Artichoke Salad (p. 36) is theperfect way to greet the spring.

March 1Hyde Park, NYComfort Foods Boot Camp (p. 23)

March 3St. Helena, CATaste of CIA Cookbooks:

Artisan Breads at Home (p. 41)Gourmet Meals in Minutes (p. 46)Seasons in the Wine Country (p. 47)

Wine Explorations: Tasting Wine Like a Pro—Getting Started (p. 53)

COURSE CALENDAR JANUARY–AUGUST 2012

JANUARY Ring in the Chinese New Year with our FriedWontons with Mustard Sauce (p. 30).

January 5San Antonio, TXSkill Development Boot Camp (p. 27)

January 7San Antonio, TXTaste of CIA Cookbooks:

One Dish Meals (p. 47)Spain and the World Table (p. 48)

January 9Hyde Park, NYCulinary Boot Camp—Basic Training (p. 21)World Cuisine Boot Camp (p. 29)San Antonio, TXAsian Cuisine Boot Camp (p. 22)

January 14St. Helena, CATaste of CIA Cookbooks:

Cake Decorating (p. 43)Italian Cooking at Home (p. 47)Seasons in the Wine Country (p. 47)

Wine Explorations: Tasting Wine Like a Pro—Getting Started (p. 53)

San Antonio, TXTaste of CIA Cookbooks: CIA Favorites

(p. 43)

January 16San Antonio, TXCulinary Boot Camp—Basic Training (p. 21)

January 17Hyde Park, NYTechniques of Healthy Cooking Boot Camp

(p. 28)

January 19Hyde Park, NYComfort Foods Boot Camp (p. 23)

January 21San Antonio, TXTaste of CIA Cookbooks: Cooking at Home

(p. 44)

January 23St. Helena, CACulinary Boot Camp—Basic Training (p. 21)

January 24San Antonio, TXBistro Boot Camp (p. 23)

January 25San Antonio, TXDessert Boot Camp (p. 24)

January 28St. Helena, CACIA Samplings: Taste of the Wine Country

Kitchen (p. 50)Wine Explorations: Tasting Wine Like a

Pro—The Winemaker’s Magic (p. 53)San Antonio, TXTaste of CIA Cookbooks: The Flavors of

Asia (p. 45)

January 29St. Helena, CAWine Explorations: A Journey into Sensory


January 30Hyde Park, NYAsian Cuisine Boot Camp (p. 22)Italian Cuisine Boot Camp (p. 26)St. Helena, CASophisticated Palate: Tastes of Wine Country

(p. 33)San Antonio, TXMediterranean Boot Camp (p. 26)

FEBRUARY Brighten up a dreary winter day with a taste ofItaly—our crispy Amaretti (p. 35).

February 2St. Helena, CAWine Lovers Boot Camp—Tasting Like a Pro

(p. 29)

February 4St. Helena, CATaste of CIA Cookbooks:

Chocolates and Confections at Home (p. 43)

One Dish Meals (p. 47)Seasons in the Wine Country (p. 47)

San Antonio, TXTaste of CIA Cookbooks: Hors d’Oeuvre at

Home (p. 46)

February 6San Antonio, TXGourmet Meals in Minutes Boot Camp (p. 25)Pastry Boot Camp (p. 27)

February 7Hyde Park, NYBistro Boot Camp (p. 23)

February 9Hyde Park, NYHors d’Oeuvre Boot Camp (p. 26)

February 11St. Helena, CACIA Samplings: Hot Latin Cooking (p. 50)Wine Explorations: Tasting Wine Like a

Pro—Getting Started (p. 53)San Antonio, TXTaste of CIA Cookbooks: Gourmet Meals

in Minutes (p. 46)

4 TASTE Issue 13 1-888-995-1699


March 5St. Helena, CACulinary Boot Camp—Basic Training (p. 21)

March 6Hyde Park, NYAmerican Regional Cuisine Boot Camp (p. 21)Baking Boot Camp (p. 22)San Antonio, TXItalian Cuisine Boot Camp (p. 26)

March 10Hyde Park, NYTaste of CIA Cookbooks:

Artisan Breads at Home (p. 41)Baking at Home—The Desserts (p. 41)Baking for Brunch (p. 41)Behind the Meat Counter (p. 42)Bistros and Brasseries (p. 42)Cake Decorating (p. 43)Chocolates and Confections at Home

(p. 43)CIA Favorites (p. 43)Classic and Contemporary Sauces (p. 44)Cookies at Home (p. 44)The Flavors of Asia (p. 45)Gourmet Meals in Minutes (p. 46)An Indian Feast (p. 47)Italian Cooking at Home (p. 47)One Dish Meals (p. 47)Sharpening Your Knife Skills (p. 47)

Wine Explorations: An Introduction to Wine (p. 53)

San Antonio, TXCIA San Antonio—A First Taste: Peru’s

Cocina Criolla (p. 57)Taste of CIA Cookbooks:

Italian Cooking at Home (p. 47)

March 12Hyde Park, NYCulinary Boot Camp—Basic Training (p. 21)San Antonio, TXCulinary Boot Camp—Basic Training (p. 21)

March 17St. Helena, CACIA Samplings: The North African Spice


Pro—New Kids on the Block (p. 53)

March 19San Antonio, TXMexican Cuisine Boot Camp—Appetizers

and Hors d’Oeuvre (p. 26)Techniques of Healthy Cooking Boot Camp

(p. 28)On Location: GeorgiaCulinary Boot Camp—Basic Training, at the

Viking Cooking School (p. 24)

March 20Hyde Park, NYItalian Cuisine Boot Camp (p. 26)

March 22Hyde Park, NYHors d’Oeuvre Boot Camp (p. 26)

St. Helena, CACIA Samplings: The North African Spice


Pro—Getting Started (p. 53)San Antonio, TXTaste of CIA Cookbooks: Singaporean

Cuisine (p. 48)

APRIL Use your crop of spring peas in a flavorful new way—our delicious Thai Fresh Pea Soup(p. 49).

April 2St. Helena, CAItalian Cuisine Boot Camp (p. 26)San Antonio, TXHors d’Oeuvre Boot Camp (p. 26)

April 3Hyde Park, NYDessert Boot Camp (p. 24)

April 9Hyde Park, NYCulinary Boot Camp—Basic Training (p. 21)World Cuisine Boot Camp (p. 29)

April 13St. Helena, CAWine Lovers Boot Camp—Tasting Like a Pro

(p. 29)

April 14St. Helena, CATaste of CIA Cookbooks:

Cake Decorating (p. 43)One Dish Meals (p. 47)Seasons in the Wine Country (p. 47)

Wine Explorations: Tasting Wine Like a Pro—The Winemaker’s Magic (p. 53)

San Antonio, TXTaste of CIA Cookbooks: Healthy Cooking

at Home (p. 46)

April 16St. Helena, CAWine Lovers Boot Camp—Basic Training

(p. 28)

April 17Hyde Park, NYBistro Boot Camp (p. 23)Techniques of Healthy Cooking Boot Camp

(p. 28)San Antonio, TXSkill Development Boot Camp (p. 27)

April 21Hyde Park, NYTaste of CIA Cookbooks:

Artisan Breads at Home (p. 41)Baking at Home—The Desserts (p. 41)Behind the Meat Counter (p. 42)Bistros and Brasseries (p. 42)Cake Decorating (p. 43)Chocolates and Confections at Home

(p. 43)CIA Favorites (p. 43)Classic and Contemporary Sauces (p. 44)Cookies at Home (p. 44)Cooking with Cheese (p. 45)Everyday Grilling (p. 45)The Flavors of Asia (p. 45)

March 24San Antonio, TXTaste of CIA Cookbooks: One Dish Meals

(p. 47)

March 26Hyde Park, NYFrench Cuisine Boot Camp (p. 25)Mediterranean Boot Camp (p. 26)St. Helena, CAWine Lovers Boot Camp—Tasting Like a Pro

(p. 29)San Antonio, TXWorld Cuisine Boot Camp (p. 29)On Location: IllinoisCulinary Boot Camp—Basic Training, at the


March 28St. Helena, CADessert Boot Camp (p. 24)

March 29St. Helena, CASophisticated Palate: Tastes of Wine Country

(p. 33)

March 31Hyde Park, NYTaste of CIA Cookbooks:

Artisan Breads at Home (p. 41)Baking at Home—The Desserts (p. 41)Bistros and Brasseries (p. 42)CIA Favorites (p. 43)Classic and Contemporary Sauces (p. 44)Cooking for One (p. 44)Creative Cupcakes (p. 45)Gluten-Free Baking (p. 45)Gourmet Meals in Minutes (p. 46)Healthy Cooking at Home (p. 46)Hors d’Oeuvre at Home (p. 46)Italian Cooking at Home (p. 47)The New Food Entrepreneur: Start and

Run a Small Food Business (p. 42)Spain and the World Table (p. 48)Under the Sea (p. 48)

Wine Explorations: Bubbles (p. 53)

Nine Days in Italy!March 24–April 1

Join the CIA and Chef Erik Blauberg for an unforgettable culinary experience. Visit www.ciachef.edu/enthusiasts/

italytravel.asp for full itinerary.

Gluten-Free Baking (p. 45)Gluten-Free Cooking (p. 46)Gourmet Meals in Minutes (p. 46)Italian Cooking at Home (p. 47)Poultry: From Roosters to Roasters (p. 47)Sharpening Your Knife Skills (p. 47)

April 23St. Helena, CACulinary Boot Camp—Basic Training (p. 21)San Antonio, TXCulinary Boot Camp—Basic Training (p. 21)On Location: TennesseeCulinary Boot Camp—Basic Training, at the


April 24Hyde Park, NYBaking Boot Camp (p. 22)Skill Development Boot Camp (p. 27)

April 26Hyde Park, NYHors d’Oeuvre Boot Camp (p. 26)

April 28Hyde Park, NYTaste of CIA Cookbooks:

Artisan Breads at Home (p. 41)Baking at Home—The Desserts (p. 41)Baking for Brunch (p. 41)CIA Favorites (p. 43)Cooking for One (p. 44)Creative Cupcakes (p. 45)Everyday Grilling (p. 45)Gourmet Meals in Minutes (p. 46)Healthy Cooking at Home (p. 46)An Indian Feast (p. 47)Italian Cooking at Home (p. 47)Spain and the World Table (p. 48)Summer Salads (p. 48)Summer Soups (p. 48)Under the Sea (p. 48)

Wine Explorations: Food and Wine Pairing 101 (p. 53)

St. Helena, CACIA Samplings: Glorious Foods of Greece

(p. 50)Wine Explorations: Tasting Wine Like a

Pro—Getting Started (p. 53)San Antonio, TXTaste of CIA Cookbooks:

CIA Favorites (p. 43)Sharpening Your Knife Skills (p. 47)

April 29St. Helena, CAWine Explorations: A Journey into Sensory


April 30Hyde Park, NYAsian Cuisine Boot Camp (p. 22)Pastry Boot Camp (p. 27)St. Helena, CASophisticated Palate: Tastes of Wine Country

(p. 33)San Antonio, TXFrench Cuisine Boot Camp (p. 25)

6 TASTE Issue 13 1-888-995-1699

MAY Our Shrimp and Avocado Quesadillas will bethe hit of your Cinco de Mayo party (p. 51).

May 3Hyde Park, NYGrilling and BBQ Boot Camp (p. 25)

May 5St. Helena, CATaste of CIA Cookbooks:

Chocolates and Confections at Home (p. 43)

Cooking at Home (p. 44)Italian Cooking at Home (p. 47)

San Antonio, TXTaste of CIA Cookbooks: Spain and the

World Table (p. 48)

May 7Hyde Park, NYCulinary Boot Camp—Basic Training (p. 21)Specialty and Hearth Breads Boot Camp

(p. 28)

May 12Hyde Park, NYTaste of CIA Cookbooks (Parent/Teen Day):

Artisan Breads at Home (p. 41)Baking at Home—The Desserts (p. 41)Baking for Brunch (p. 41)Cake Decorating (p. 43)Chocolates and Confections at Home

(p. 43)CIA Favorites (p. 43)Cookies at Home (p. 44)Creative Cupcakes (p. 45)Gourmet Meals in Minutes (p. 46)Healthy Cooking at Home (p. 46)Italian Cooking at Home (p. 47)Spain and the World Table (p. 48)

St. Helena, CACIA Samplings: Regional Italian Cooking


Pro—The Classic Grapes (p. 53)

May 14St. Helena, CAFlavors of Wine Country Boot Camp (p. 24)Specialty and Hearth Breads Boot Camp

(p. 28)San Antonio, TXMexican Cuisine Boot Camp—Puebla and

Oaxaca (p. 27)Pastry Boot Camp (p. 27)

May 15Hyde Park, NYThe Art and Science of Cooking Boot Camp

(p. 22)Italian Cuisine Boot Camp (p. 26)

May 17St. Helena, CAWine Lovers Boot Camp—Tasting Like a Pro

(p. 29)

May 19Hyde Park, NYTaste of CIA Cookbooks:

Artisan Breads at Home (p. 41)Behind the Meat Counter (p. 42)

Bistros and Brasseries (p. 42)Breakfasts and Brunches (p. 42)CIA Favorites (p. 43)Cookies at Home (p. 44)Everyday Grilling (p. 45)Gluten-Free Baking (p. 45)Gourmet Meals in Minutes (p. 46)Healthy Cooking at Home (p. 46)Hors d’Oeuvre at Home (p. 46)Italian Cooking at Home (p. 47)Sharpening Your Knife Skills (p. 47)Spain and the World Table (p. 48)Summer Salads (p. 48)Summer Soups (p. 48)Under the Sea (p. 48)

Wine Explorations: An Introduction to Wine (p. 53)

St. Helena, CATaste of CIA Cookbooks:

Artisan Breads at Home (p. 41)Gourmet Meals in Minutes (p. 46)Seasons in the Wine Country (p. 47)

San Antonio, TXCIA San Antonio—A First Taste:

South American Ceviche (p. 57)Taste of CIA Cookbooks:

Everyday Grilling (p. 45)Gourmet Meals in Minutes (p. 46)

May 21Hyde Park, NYSkill Development Boot Camp (p. 27)St. Helena, CAWine Lovers Boot Camp—Basic Training

(p. 28)San Antonio, TXDessert Boot Camp (p. 24)

May 23Hyde Park, NYGrilling and BBQ Boot Camp (p. 25)

May 26St. Helena, CACIA Samplings: Regional Italian Cooking


Pro—Getting Started (p. 53)

May 27St. Helena, CAWine Explorations: A Journey into Sensory


May 29Hyde Park, NYAmerican Regional Cuisine Boot Camp

(p. 21)Bistro Boot Camp (p. 23)St. Helena, CASkill Development Boot Camp (p. 27)

May 31St. Helena, CASophisticated Palate: Tastes of Wine Country

(p. 33)

JUNE It’s rhubarb season and there’s no better way tocelebrate than with our Rhubarb Tart (p. 59).

June 2St. Helena, CATaste of CIA Cookbooks:

Cake Decorating (p. 43)Everyday Grilling (p. 45)One Dish Meals (p. 47)

June 4Hyde Park, NYMediterranean Boot Camp (p. 26)St. Helena, CACareer Discovery—The Professional World of

Wine (p. 54)Culinary Boot Camp—Basic Training (p. 21)

June 9St. Helena, CACIA Samplings: Seasonal French Bistro


Pro—New Kids on the Block (p. 53)San Antonio, TXTaste of CIA Cookbooks: Vegetarian Cuisine

(p. 48)

June 11Hyde Park, NYFrench Cuisine Boot Camp (p. 25)

June 16Hyde Park, NYTaste of CIA Cookbooks:

Artisan Breads at Home (p. 41)Baking at Home—The Desserts (p. 41)Baking for Brunch (p. 41)Chocolates and Confections at Home

(p. 43)CIA Favorites (p. 43)Creative Cupcakes (p. 45)Everyday Grilling (p. 45)The Flavors of Asia (p. 45)Gluten-Free Cooking (p. 46)Gourmet Meals in Minutes (p. 46)Healthy Cooking at Home (p. 46)An Indian Feast (p. 47)Italian Cooking at Home (p. 47)Summer Salads (p. 48)Summer Soups (p. 48)Under the Sea (p. 48)

St. Helena, CACIA Samplings: Seasonal French Bistro


Pro—Getting Started (p. 53)San Antonio, TXTaste of CIA Cookbooks: Italian Cooking at

Home (p. 47)

June 17St. Helena, CAWine Explorations: A Journey into Sensory


June 18Hyde Park, NYCulinary Boot Camp—Basic Training (p. 21)Dessert Boot Camp (p. 24)

June 23Hyde Park, NYTaste of CIA Cookbooks:

Artisan Breads at Home (p. 41)Baking for Brunch (p. 41)Behind the Meat Counter (p. 42)Bistros and Brasseries (p. 42)Cake Decorating (p. 43)CIA Favorites (p. 43)Cookies at Home (p. 44)Cooking for One (p. 44)Everyday Grilling (p. 45)Gourmet Meals in Minutes (p. 46)Home Baking Skills for Profit or Pleasure

(p. 42)Italian Cooking at Home (p. 47)Sharpening Your Knife Skills (p. 47)Spain and the World Table (p. 48)Summer Salads (p. 48)Summer Soups (p. 48)

Wine Explorations: Food and Wine Pairing 101 (p. 53)

June 25St. Helena, CAFlavors of Wine Country Boot Camp (p. 24)Grilling and BBQ Boot Camp (p. 25)

June 30San Antonio, TXTaste of CIA Cookbooks: Chinese Cuisine

(p. 43)

JULY AND AUGUSTRice is nice any time of year, and we’ve gotfour great dishes to try—check out this issue’srecipe card insert!

July 2Hyde Park, NYGrilling and BBQ Boot Camp (p. 25)

July 5Hyde Park, NYTaste of CIA Cookbooks:

CIA Favorites (p. 43)Everyday Grilling (p. 45)

July 6Hyde Park, NYTaste of CIA Cookbooks:

Gourmet Meals in Minutes (p. 46)Summer Salads (p. 48)

July 14St. Helena, CACIA Samplings: Flavors of the New Spanish

Table (p. 50)

July 17St. Helena, CASkill Development Boot Camp (p. 27)

July 19St. Helena, CASophisticated Palate: Tastes of Wine Country

(p. 33)

July 21St. Helena, CATaste of CIA Cookbooks:

Artisan Breads at Home (p. 41)Chocolates and Confections at Home

(p. 43)Seasons in the Wine Country (p. 47)

Wine Explorations: Tasting Wine Like a Pro—The Winemaker’s Magic (p. 53)

July 23St. Helena, CACulinary Boot Camp—Basic Training (p. 21)

July 25St. Helena, CADessert Boot Camp (p. 24)

July 28St. Helena, CACIA Samplings: Flavors of the New Spanish

Table (p. 50)Wine Explorations: Tasting Wine Like a

Pro—Getting Started (p. 53)

July 29St. Helena, CAWine Explorations: A Journey into Sensory


August 4St. Helena, CATaste of CIA Cookbooks:

Everyday Grilling (p. 45)Italian Cooking at Home (p. 47)Seasons in the Wine Country (p. 47)


8 TASTE Issue 13 1-888-995-1699

No matter which of the wide variety of food enthusiastclasses you take at the CIA, there’s something you’ll experi-ence in every one: the good company of people who lovefood and cooking as much as you do. Here are the storiesof three such individuals, in their own words.

Going on Eighty (Classes!) By any standards, John Zline is a culinary fanatic. Since the CIAfirst established its classes for food enthusiasts, the former IBMemployee from South Salem, NY has come to nearly 80 of them—more than any other student.

I’m originally from Detroit. My parents were both fromLithuania, and food was always big in our house. Mymother would go to the market to buy chickens and cuttheir heads off herself. She ground her own beef and madeher own bread and sausage and sauerkraut. I loved hersausage best. When I ate over at a classmate’s house, I neverliked what was served; I just liked my mother’s cooking.

When I moved to this area 34 years ago, my mother usedto mail me her sausages—frozen—because I didn’t know howto make them myself. In 1992, a woman at work told methat the CIA was offering new classes for non-professionals.The first one I took was a basic skills class, where welearned the fundamentals: roasting, sautéing, braising, andpoaching. At the office the next Monday, a co-worker askedme how the class was, and I spent an hour telling himabout everything I had learned! I kept coming back formore classes, especially when the CIA started its BootCamp programs.

The most helpful thing I learned in the food enthusiastclasses was knife skills. So many people do not handleknives correctly (there were a couple of people in class withme, who, once they started cutting, you knew to back off!).

Meet Your Fellow Students

One of the best parts about Boot Camp is the people youmeet. They come from all over—Maine and Colorado, Min-nesota and Florida. Because you’re with them about 12hours each day, you really get close to them.

For those who may be a little rusty in the kitchen, I recom-mend starting with the Culinary Boot Camp—Basic Trainingprogram or the Sharpening Your Knife Skills class. I don’tlike it when I hear people say, “I can’t enroll in a BootCamp or a Saturday class because I don’t have enoughexperience.” My answer is this: The CIA is a school. Inhigh school, you take French because you don’t knowFrench. At the CIA, you take a class because you want tolearn to cook. You just have to take that first step!

And I’m pleased to say that after taking a sausage-makingclass at the CIA, I can now make my own at home.

Growing Her Business with Baking Boot CampGail Page runs The Cookie Cottage, a successful business she startedin April 2007, from her home in Hilliard, OH. She attended BakingBoot Camp to improve her cookie baking techniques.

I initially discovered CIA Boot Camps a few years ago,when I bought the CIA’s Culinary Boot Camp cookbook.After watching the Food Network and buying cookbooks, I wanted to become a more adventuresome cook. I had just quit my job and my youngest son was off to college. So, rather than feel awful over having an empty nest, Ilaunched into cooking. First I decided to make over my oldkitchen with two convection ovens and a gas stovetop.

Then came my “aha!” moment. I thought, “Why don’t I takemy passion for baking into a new business for people whoare too busy to bake?” And The Cookie Cottage was born.

John Zline Gail Page

Issue 13 TASTE 9

The first year or so, much of my work was trial and error. Ittakes lots of time and energy to make cookies baked fromscratch look and taste consistent. What I realized I waslacking was food science knowledge. I decided to attendBaking Boot Camp to fill in the academic background Iwas missing.

I learned great baking, recipe, and timesaving tips to growmy business. I loved learning about the science behind bak-ing and about specific techniques like the creaming method,the rubbed-in method, and the straight dough method.

The team approach in Baking Boot Camp worked well. Wealways had someone to bounce ideas off of and share inthe baking process. My classmates and I all got along beau-tifully, and I so enjoyed being in the company of peoplewho loved to talk (in detail) about food! Our instructor,Chef Marc Haymon, had a great teaching style and wasalways open to take our questions.

I came away from this experience with new skills andknowledge that, hopefully, will bring my baking to a newlevel. Chef Marc insisted that weighing your ingredientsensures that you always get the same result, since peoplecan pack brown sugar or scoop flour differently. So one ofthe first things I did when I got home was to buy a scale.

Also following Chef’s advice, I began using better ingredi-ents: butter instead of margarine, pastry flour instead of all-purpose flour. And I applied Baking Boot Camp principlesto my best-selling cookie: Chocolate Chip. I brought theresults to my local networking group to sample, and receivedseveral thumbs up. Later, a nine-year-old neighbor declared itthe best cookie she had ever eaten. High praise, indeed!

The Doctor Is In…CIA Boot CampHere, Juan Giachino shares the origins of his passion for cookingand his impressions of French Cuisine Boot Camp—a 40th birthdaygift from his wife, Nayomi—on a break from the action in the CIAkitchens. Dr. Giachino can more typically be found in the operatingroom, where he performs cosmetic and reconstructive surgery.

I was never really into cooking until I went to medical schoolat Howard University in Washington, DC. I made a dealwith my two roommates: if they cleaned the house, I wouldcook. I would shop every day for fresh ingredients. Walkingup and down every aisle in the grocery store was relaxationfor me, a way to come down from a busy day.

My family comes from Buenos Aires, Argentina and theirfamilies originally came from Italy. My grandmother usedto make me polenta and noodle soups when I was a kid.My dad is a big barbecue guy and baker, and my momloves French cuisine; she sent me off to college with all ofher best recipes, and I branched out from there. Today, I domost of the cooking in our house, and make dinners whenwe entertain guests. Like fellow Argentineans, I do a lot ofmeats on the grill: organ meats and sausages with achimichurri sauce. I also make quiches and salads toaccompany the barbecue.

Like my dad, I am a plastic surgeon, and we share a prac-tice in Stuart, FL. In one week, I can perform 20 surgeries,operating from your head down to your toe. Being a plasticsurgeon helps a lot in Boot Camp. In class today, I filleteda fish and quartered a chicken, and because I knowanatomy, it’s easy to know where to cut the joints.

Yesterday I learned about mother sauces for the first time.From now on, I’m going to make my own stock and keep itfrozen. A group effort was the tarte tatin, which was one ofmy favorite Boot Camp dishes. I never realized how easy itwas to make, and now I will prepare it at home.

French Cuisine Boot Camp is not for beginners; if you did-n’t know how to chop or sauté, you would have a hard time.Before taking this class, it might be a good idea to takeCulinary Boot Camp—Basic Training.

Boot Camp has been a great experience, opening my eyesto new recipes and techniques. But mostly it’s been great toopen my palate to new flavors. I have a whole new reper-toire of recipes to bring back home—and I already havepeople ready to come over and try them out.

www.ciachef.edu/enthusiasts

Juan Giachino

10 TASTE Issue 13 1-888-995-1699

What’s Hot TodayWine and Spicy FoodBy Steven Kolpan, CWE, CHE

Issue 13 TASTE 11

Alcohol

Every sip of wine, every bite of food amplifies both thealcohol in the wine and the heat of the dish. So unless youlike to sweat while eating, high alcohol does not work withspicy food.

Tannins

The astringent, near-bitter elements of wine make the heatof the dish “pop” while overwhelming every delicatenuance of flavor and texture in that dish.

Acidity

Low levels of acidity don’t refresh or cleanse the palate ofheat and spice, and don’t encourage another bite of food oranother sip of wine.

Let’s look at a semi-dry Riesling paired with that Thai beefsalad. The very slight sweetness in this relatively low-alcoholwine actually will neutralize some of the heat of the chilies,making for a milder palate sensation. And the high acidityof a Riesling wine from a cool climate will refresh and“scrape” the heat from the palate, while matching therefreshing sweet/sour flavors of the fresh lime juice. Thebeauty of this pairing is that the rare beef stands out as asilky, sexy texture, but because it is a small, thinly slicedportion bathed in spice and lime, its power is amelioratedby its condiments. With the Riesling, the spicy beefbecomes an earthy but delicate component of the dish, con-trasting with the citrus of the lime juice and the refreshingacidity of the wine.

If we pair the same dish with a sparkling wine, all of theRiesling-Thai beef salad interactions occur, plus one bigcontrasting interaction. The bubbles in the wine, coupledwith fruit and acidity, really cleanse the palate efficiently—cooling off the heat, matching the acidity of the lime, andcreating a bit of an instant marinade for the beef, renderingit richer and smoother as a background texture to the dish.

Contrast Not ComplementThe key to pairing spicy food with wine is to create a con-trasting relationship between the two flavor elements, not acomplement. Fruity and/or off-dry white wines, a bubbly,or a dry to semi-dry still or sparkling rosé are the idealchoices for pairing with spicy food. Light fruit-driven reds,such as Beaujolais or Valpolicella, as well as lighter PinotNoir, Merlot, and Zinfandel can work well with moderatelyspicy food, especially if you chill the wines for about a halfhour before drinking to bring out their essential fruit. Arobust red, such as a Cabernet Sauvignon or Syrah, would

One of the most compelling trends in today’s restaurants isthe sea change in the palates of both chefs and guests.Spicy food, from a reasonably mild mole of Mexico to afiery hot chili sauce of China, has taken center stage inmany restaurants, and customers are “eating it up.” Spicyfoods add visceral excitement to dining, and cry out for abeverage that will cool down the heat while simultaneouslyhighlighting background flavors and textures. That’s wherewine comes into play. While chefs and restaurateurs want tooffer great food and wine pairings with spicy dishes, creat-ing the ideal marriage of wine and spice can be challeng-ing. But the results can be sublime.

Breaking the RulesI am a great believer in rules, except when it comes to foodand wine pairing. Unlike many of my fellow wine profes-sionals, I believe that:

• Wine is a food that just happens to be in a glass.

• Just as anyone can choose anything he/she wants to eat,the same person should be able to choose anything thathe/she wants to drink.

• Although I believe in absolute freedom where wine andfood are concerned, there are some helpful guidelines thatmay lead us to highly successful wine and food pairings.

Where spicy food is concerned, I can’t emphasize enoughthat the traditional “rules” should be trashed, while atten-tion must still be paid to some pretty simple guidelines.

In general when pairing food and wine, the intensity of thefood and the intensity of the wine should be nearly equiva-lent—meet power with power. Light dishes with light-bodiedwines, red meats and rich sauces with reds. When it comesto spicy food, forget that. A Thai beef salad, redolent offresh lime juice and chilies, is not going to work with mostred wines, even though the protein in the dish is beef.Think of the rare beef as a condiment to the salad—a lovely,rich texture, but with the sweet/sour lime juice and thespice of the chilies as the “center of the plate.” Did some-one say “off-dry Riesling” or “Cava,” that great affordablesparkling wine from the Catalan region of Spain? Congrat-ulations! You “get” it.

The fiery spice of chilies or other spice-laden ingredientscan be a problem for many wines because of relatively highlevels of alcohol in the wine, the tannins in red wines andoak-driven whites, and the relatively low acidity in popularwines from warm climates.


12 TASTE Issue 13 1-888-995-1699

end up tasting bitter because of the tannins. Instead, try aSauvignon Blanc or Vinho Verde, a fruit-driven rosé, achilled Fleurie from the Beaujolais region of France, or afestive bubbly.

Hot RecommendationsWhether you’re enjoying spicy dishes from the Americas,Asia, the Mediterranean, or beyond, here are some winesthat will almost always create a slam-dunk pairing withspicy food. Experiment with these and inevitably you willfind a union that will lead to a lifelong and happy marriagein the glass and on the plate.

White Wines

Riesling: Dry to semi-dry wines from the Mosel region ofGermany, the Columbia Valley of Washington State, or theFinger Lakes of New York State.

Sauvignon Blanc: New World Sauvignon Blanc, with its “fruitsalad in a glass” flavors, shines in wines from Marlborough,New Zealand, as well as in wines from California, SouthAfrica, and Chile.

Vinho Verde: This fruit-driven, off-dry, ultra-light-bodied,highly affordable white from Minho, Portugal is the idealfoil for seriously spicy food.

Gewürztraminer: “Gewürz” means spicy in German, a goodchoice to enhance the spice in a moderately spicy dish. Tra-ditionally from Alsace, France and bone dry, this wine hasoff-dry versions—actually more appropriate with a heavierdose of spice—found in California and Washington State.

Pinot Gris/Pinot Grigio: Pinot Gris from Alsace might be toopowerful with spicy food while the fruity, nutty Pinot Grisfrom Oregon is ideal. Don’t forget the easy-drinking PinotGrigio from Northeast Italy—it’s terrific.

Other wonderful whites to consider: Viognier from the U.S.;Chenin Blanc, including Vouvray or Saumur from France’sLoire Valley as well as wines from South Africa and India;Torrontes from Argentina; Verdejo from Rueda, Spain; andMoschofilero from Mantinia, Greece.

Sparkling Wines

Just about any good sparkling wine from a cool climate—thelighter and fruitier the better—will work well with heat andspice. Try Cava from Spain or Prosecco from Italy. Finesparklers from California, Washington State, Oregon, NewMexico, and New York State, as well as Asti (white bubbly)or Brachetto d’Acqui (light red bubbly), both from Pied-mont, Italy, are great and low in alcohol.

Rosé/Blush Wines

Thirst-quenching, dry- to off-dry rosés from Spain, France,Italy, California, or Australia will create another fruit-driven“sauce” for spicy dishes. The strawberry/cranberry/ raspberry notes pop right out of the wine.

Red Wines

When it comes to reds, look for simpler wines that don’thave much more body than a rosé. That means Beaujolais,or any Gamay-based wine; Valpolicella; simple Chianti; alighter Côtes-du-Rhône; and inexpensive examples of PinotNoir, Zinfandel, or Merlot.

So, when it comes to hot and spicy food, go with cool andfruity wine. Think about the perfect wine to put out the fireof the dish while highlighting background flavors and tex-tures, and don’t be afraid to go off the beaten path in yourwine choices. Forget the oaky Chardonnays and the tannicCabernets, and instead try something new, different, andmemorable. Fruit and spice living in perfect harmony—letthe music play.

Certified Wine Educator Steven Kolpan is The Charmer SunbeltGroup Endowed Chair in Wine and Spirits and a professor inwine studies at the CIA. Mr. Kolpan (along with co-authors BrianSmith and Michael Weiss) is the recipient of the 2009 James BeardFoundation Award for Best Beverage Book and the 2009 GeorgesDuboeuf Wine Book of the Year for WineWise.

©2011 The Culinary Institute of America

CIA Gift Cards—At the Top of aFood Lover’s Wish List

Courses in Cooking, Baking, and WineDining in CIA Restaurants Cookbooks • DVDs

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

Makes the Cut

14 TASTE Issue 13 1-888-995-1699

Lemongrass, ancho chiles, harissa…a trip to the market or a glance at a menuisn’t what it used to be. Interest in world cuisines and ingredients in the UnitedStates is arguably at an all-time high—and continuing to grow.

Here, four members of the college’s international faculty share their insights onsome of the authentic world cuisines that Americans are beginning to explore inrestaurants and their own home kitchens.

Bringing Authentic WorldFlavors to Your Kitchen

CIA Faculty Talk Global Cuisine

Top row: Iliana de la Vega, Mark Ainsworth Bottom row: Hinnerk von Bargen, Alain Dubernard

Issue 13 TASTE 15

Mediterranean Cuisine—Mark Ainsworth ’86Connection to the cuisine: I first traveled to the region in themid 1980s and have visited a majority of the countries bor-dering the Mediterranean Sea. In addition, I have been for-tunate enough to go on a study/culinary tour of Tunisia andSicily, and recently attended sous-vide training in Venice.I’ve taught Mediterranean cooking for the past 12 years andhave contributed to the study guide we use at the CIA.

Key ingredients and flavor profiles: Key ingredients vary fromcountry to country; however, the dishes all share a love ofvegetables, lean meats, and seafood, flavored with freshherbs and spices. Because the geography of the region ishilly, rocky, and often dry, the olive is a staple crop. Usedfor centuries to produce food and oil, it grows well in thedry climate. Salt is another important ingredient, since it isevaporated from the sea and is used in preserving meatsand seafood.

The growing interest in the United States: Well, first of all, ittastes great and happens to be healthy. In addition, manyAmericans travel and experience Mediterranean food andculture firsthand and want those flavors when they returnhome. Immigrants to the United States have also spreadthese cuisines to large and small cities, giving people in thiscountry an opportunity to taste them.

Hot trends: What we’re seeing in terms of trends is regionalcuisines within each Mediterranean country, fast-casual ren-ditions of the individual cuisines, and even food trucks ded-icated to things like falafel and pita bread.

Tips for the home cook: First, go out to eat in Turkish, Greek,and Moroccan restaurants to understand the style of serv-ice, the flavor profiles, and how to execute the dishes. Thenstart simple, using just a few great ingredients and askingquestions of your local ethnic grocer.

Mexican Cuisine—Iliana de la VegaConnection to the cuisine: I am Mexican, I have lived almostall my life in Mexico, and I have dedicated my professionalcareer as a chef to the study and preparation of Mexicancuisine. Since I was a child, I cooked with my mother,aunts, and cooks at home; later, I expanded my horizonsand studied with many different cooks, chefs, and growersfrom different parts of Mexico. I used to have a small cater-ing business and cooking school in Mexico City and thenmy husband (who is Chilean) and I ran an internationallyknown restaurant/cooking school in Oaxaca, Mexico calledEl Naranjo. We were featured many times in The New YorkTimes and other publications around the world.

Key ingredients and flavor profiles: Corn, beans, chiles, andsquash are the key ingredients in Mexican cooking. Ourcore ingredient is corn masa, and its rich homey flavor in afreshly made tortilla. Mexican cuisines are regional, so it ishard to say that we have just one flavor profile, but overallit will be mildly spicy (we have so many varieties of chilesthat we use them mostly for the different flavors they pro-vide, along with giving a kick to the food) and mildlyacidic, as lime juice or vinegar is a repeated flavor.

The growing interest in the United States: Latin Americancuisines are little-known outside their native area. Manypeople are beginning to realize that the cuisine south of theborder is not only Mexican; there are many other countriesthat do not cook Mexican food. These cuisines are comfort-ing, soul-warming, vibrant, colorful, fresh, and delicious;plus, each country’s cuisine is unique and different. Peoplewho are traveling, the Travel Channel, and the Food Net-work have been spreading the word!

Hot trends: The trend is to present all the Latin Americancuisines as they are in their country of origin—real, fresh,colorful, beautiful, and delicious. Part of that is clearing upthe misunderstandings. People used to think that Mexicancuisine was greasy, spicy, and covered with sour cream andcheese. Authentic Mexican food and other cuisines such asPeruvian, Argentinean, and Brazilian are also trendy—andthere are many more to be discovered.

Tips for the home cook: Use the freshest ingredients availableand prepare the dishes from scratch. At first, some recipesmight seem difficult, but that is because the techniquesmight not be familiar. Some are labor-intensive but are notcomplicated; you just need some time. And for learning aneasy approach to the cuisines, we offer classes for enthusi-asts at the CIA San Antonio.


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Southeast Asian Cuisine—Hinnerk von BargenConnection to the cuisine: I was lucky enough to live in Sin-gapore for an extended period, as well as to travel to theregion on numerous occasions. I am still in lively contactwith quite a few friends who decided to settle there or whoare originally from the area. In addition, I have frequentlytaught Asian and Southeast Asian cuisines at the CIA.

Key ingredients and flavor profiles: The food of SoutheastAsia varies tremendously from region to region; the cuisineof the Philippines is quite different from the cuisine ofMalaysia, for example. And it is difficult to compare SouthChinese and Indonesian food.

However, long coastlines are a common feature of mostSoutheast Asian countries; hence, seafood is very popularnot only as a main item, but also as a flavoring in the formof fish sauce, shrimp paste, dried shrimps, and so on. Limes,most commonly the smaller calamansi limes, are a very pop-ular way to provide an acidic flavor; together with lemon-grass and lime leaves, lime juice provides a vibrantly freshflavor approach. Other common ingredients include shal-lots, galangal (a.k.a., Thai ginger), hot peppers, and garlic.Most Southeast Asian dishes stimulate the taste buds in alldirections by being distinctly spicy, salty, sour, and sweet. Aswith many other things, the goal is to find a good balance.

The growing interest in the United States: I think SoutheastAsian cuisine is so popular because of its health halo. Com-monly quite low in fat, shouting freshness, it is very livelyfood to be enjoyed in a relaxed atmosphere with friends andfamily. It also provides many opportunities for self-assembledfood, such as the Malaysian Poh Pia and Vietnamese springroll. These types of dishes have the potential to provide anentertaining and well-rounded dining experience.

Hot trends: The trends depend on where you are in the U.S.Red-hot food trends in San Francisco or New York mightstill be unknown elsewhere. I do think, however, that Viet-namese food is pretty high up on the trendy scale. Itappears very fresh and healthy, it provides interesting anddelicious ways to eat more vegetables, and it is relativelyinexpensive.

Tips for the home cook: I would strongly suggest getting agood introduction to the ingredients and cuisine; a goodway to do that is to take a class at the CIA, of course. Or goto a restaurant with a native person from that region. Anddon’t hesitate to ask the server to explain the food and howto eat it.

Baking and Pastry—Alain Dubernard Connection to world breads and desserts: My professionalconnection has been built over time, after more than 32years in this field. I have friends in the same or a relatedprofession all over the world. We share information and dis-cuss trends and techniques as much as we can. We oftenjoke among us, “We are planning dinner while we’re having lunch…”

Key ingredients and flavor profiles: I don’t think there are spe-cific flavors or ingredients. I can see floral flavors, like vio-lets and jasmine, coming back. Flavors of dark and whitechocolate with exotic hints are definitely in. Seasonality isalways something that chefs take into consideration. Forexample, this last winter, citrus fruits were frequently pairedwith caramel and verbena, and tropical/exotic fruits likepineapple, litchi, and mango were combined with ginger or pepper.

The growing interest in the United States: Pastry and bakedgoods in the U.S. have been constantly evolving and grow-ing for a few decades now. People’s interest is gettingdeeper and they want to know more about other places.I think it’s due to globalization and immigration that thefood professionals in this country are being able to deliverglobal flavors with a better response and understandingfrom consumers.

Hot trends: Sustainable cuisine is definitely here and thisinvolves pastries as well. The use of local ingredients suchas fruits and wines and spirits…it’s in. The classics are beingrevisited and are back in a more contemporary way, likepâte à choux items such as éclairs, Paris-Brest, religieuses,and Swedish choux. The same is true for puff pastry itemslike Napoleons and Pithivier. Macaroons are still cascadingdown to a larger market and are here to stay. Textures andmouthfeel are a fundamental part of today’s trends in thisfield; crunchy and sandy as well as smooth and moist. Theuse of jellifying agents is also becoming more apparent.

Tips for the home cook: I recommend reading magazines andtaking courses; basically, get out of your comfort zone byusing different techniques and trying new ingredients thatare available. It can really be a fantastic experience.

Issue 13 TASTE 17

It’s funny in the food world how trends come and go yetsome dishes fly just under the radar. Ceviche is a dish thatcontinues to be interesting but has yet to reach the cross-cul-tural influence that sushi has. The origins of both are not asfar-flung as you might think; ceviche is a blend of the Asianand Spanish influence that came together in Peru.

The popularity of sushi in this country over the last few yearsis nothing short of amazing; you can find it in virtually everysupermarket and college meal plan. Sushi has even crossedover to being readily available on Chinese restaurant buffetmenus. Ceviche, although similar in so many ways, is cur-rently still relegated to South American menus available inand around larger U.S. cities that have South Americanand/or well-traveled populations. I have seen ceviche onsome Mexican restaurant menus as well, although I find thisas confusing as sushi on the Chinese buffet.

Despite its origins in Peru, ceviche has truly become repre-sentative of Latin American cuisine as a whole. Peruviancuisine is itself an amalgam of the foods consumed byAsian, Spanish, Creole, and indigenous populations of theregion. (This is also keeping in mind that many cultureshave a history of eating some type of raw fish or food andhave also marinated their foods with citrus. Carpaccio isone such item and escabeche is popular in Spanish cuisinebut most likely hails from Persia).

Preparing CevicheCeviche is by definition a seafood item that has been mari-nated with a citrus juice and then allowed to sit for a short

time while the proteins become de-natured and essentially“cook” the item, rendering the seafood reasonably free ofdangerous bacteria. While this may be an oversimplifica-tion, it is in a nutshell how it happens, and the myriad ofrecipes within just the country of Peru is indicative of themany possible ways to prepare the dish.

The most common way to prepare ceviche is to cut a fishand/or shellfish into small, evenly sized pieces. You wouldthen typically coat the seafood in lime juice, add salt andred onions, and from there, take it in pretty much any direc-tion you can think of. In the northern part of Peru, peopleusually add chopped celery. In Lima, they use local aji pep-pers and often a large-kernel local corn that is very sweet.

Traditional or To Your TasteI love all the different types of ceviche, but my absolutefavorite is tiradito, usually a white fish or octopus sliced inthe same manner as sashimi. The fish or octopus is cut intoextremely thin slices, seasoned with salt, and lightly coatedwith lime juice in the same manner as traditional ceviche.It almost never involves onions as ceviche does. I once hada version of tiradito on the Costa Verde in Lima that had alight coating of fresh heavy cream in addition to the limeand salt, and it was amazing. This just shows that ceviche,when made using some basic fundamentals, can be adaptedin many ways according to your personal taste.

Howie Velie is a lecturing instructor in culinary arts at the CIAand is a certified executive chef and certified hospitality educator.


An Iconic Peruvian DishBy Howie Velie, CEC, CHE

Ceviche

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Recipe

Makes 4 to 6 appetizer portions

1⁄2 pound scallops, sliced very thin

1⁄2 pound flounder, sliced very thin

1⁄4 pound shrimp, sliced very thin

1 plum tomato, peeled, seeded,

small dice

1⁄4 cucumber, peeled, seeded, small dice

1 teaspoon minced chives

11⁄2 teaspoons chopped cilantro

1⁄2 teaspoon chopped oregano

1 teaspoon minced garlic

1⁄4 poblano pepper, small dice

1⁄4 yellow bell pepper, small dice

1⁄4 jalapeño, minced

2 tablespoons olive oil

1⁄4 teaspoon ground coriander seed

1⁄4 teaspoon ground cumin seed

Pinch of sugar

2–3 drops of hot sauce

1⁄2 cup lime juice, or as needed

Salt, as needed

Crusty bread, thinly sliced

Combine the scallops, flounder, shrimp, tomato, cucumber,herbs, garlic, peppers, oil, spices, sugar, and hot sauce in alarge mixing bowl.

Add enough lime juice to cover the seafood. Season with salt as needed.

Refrigerate and marinate until the fish is opaque, about 8 hours.

Arrange attractively on an appetizer plate or in a martini glass,and garnish with the crusty bread.

Source: The CIA’s Kitchen Pro Series: Guide to Fish and Seafood Identifi-cation, Fabrication, and Utilization.

C

No visit to Peru is complete without ceviche, but you can experience itclose to home. Try our recipe and invite your friends over to experiencethis iconic fusion dish. Because ceviche is “cooked” by acidity and notwith heat, be sure to use very fresh seafood.

eviche


CIA instructors have interesting career and teaching experi-ences that enrich your educational experience. Here’s achance to learn a little bit about some of the talented indi-viduals you may find at the head of your classroom or tast-ing theater.

Traci DuttonOver the course of 28 years in thewine world, CIA Wine Explo-rations instructor Traci Dutton hasworked in a variety of high-endestablishments and learned restau-rant hospitality from DrewNieporent at Montrachet in New

York City. She has served luminaries as varied as OprahWinfrey, Kevin Bacon, and Chef Paul Bocuse. Still, Ms.Dutton, the sommelier for the Wine Spectator GreystoneRestaurant, believes that wine should be accessible andenjoyed by everyone.

“Early in my career, I decided that I wanted to make thesubject of wine interesting and enjoyable for ‘normal’ peo-ple,” she says. “The bottom line is to get good wine in theglass. I am not a fancy wine drinker.”

Committed to lifelong learning, Ms. Dutton has visited andtasted great wines at vineyards across the world, from Por-tugal, Argentina, and Austria to upstate New York, and, ofcourse, her own backyard, the lush Napa Valley. “I feeltruly lucky to be able to drive by great vineyards every dayof my life,” she says. Ms. Dutton’s dedication to her ownwine education has paid off; this past summer, she wasnamed one of the top wine country sommeliers by TastingPanel magazine.

During her Wine Explorations classes, Ms. Dutton lives forthat special moment when a student awakens to the joys ofwine. “I love the reaction, ‘I taste the sugar! I taste the acid!I taste the tannin!’ when the students get it,” she says. “Youcan see it’s a huge relief for them. One of the big lessons inmy class is that wine need not be intimidating if you breakit down to its basics. Everyone can learn to do that withpractice.

“When the students laugh and relax and have fun, I knowI’m doing it right.”

Meet Your Instructors

John FischerSince his first job at age 18 as abartender, CIA Associate Professorin Hospitality and Service Man-agement John Fischer ’88 hasmade wine his life’s mission. Nowat the helm of the college’s WineExplorations program, Mr. Fischer

is able to pass on the extensive knowledge he has accruedover the years in the field, notably as the cellar master at thecelebrated Rainbow Room in Manhattan’s Rockefeller Cen-ter, where he sold $6 million in wine to guests every year.

“My goal in Wine Explorations is simple: Teach people todrink better,” he says. “It’s about quality, not quantity.” Dur-ing class, students learn how to properly analyze the terroirproperties of wine as they apply to their personal tastes, aswell as how to buy wine intelligently and to successfullypair wines with food.

John Fischer’s classes are all about demystifying wine andthe aura around its enjoyment. He is quick to knock downsome long-standing myths like sniffing the cork as a precur-sor to enjoying wine or having to serve reds with meat andwhites with fish. (He breaks that particular rule frequently,pairing a Falanghina white Italian wine with carpaccio or aCôte du Rhône with striped bass Provençal.) At home, helikes to relax with a dry rosé or a sparkling wine, joined byhis wife Nathalie, the director of intellectual property in theCIA’s Continuing Education Department.

Mr. Fischer feels the love of wine should be an inclusiveexperience, not an elitist one. To those who engage in winesnobbery, he is quick to say, “Wine is just old grape juice;get over yourself!”

CIA BOOT CAMP

Experience the ExcitementIf you thrill to the discovery of a new ingredient, devour every word writtenabout cooking, and feel an incredible sense of satisfaction when you create a new dish, then you’ve got the makings of a CIA Boot Camper.

From the moment you don your chef’s uniform in Boot Camp, you’ll be immersed in the exciting world of the professional kitchen. You’ll dice and sift and sauté with our world-famous chefs at your side. And you’ll experience fabulous flavors and authentic ingredients, whether you’re cooking in the Napa Valley, Hudson Valley, or Southwest.

There’s a reason our Boot Campers return again and again, a reason why so many stay in touch after the class is over. Because CIA Boot Camp is more than a course—it’s a life-changing experience.

20 TASTE Issue 13 1-888-995-1699

Broiled Red Snapper with Lime-CilantroVinaigrette and Black Bean Cakes from Techniques of Healthy Cooking

CIA Boot Camp:Accept No Imitations!

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

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

NEW! AMERICAN REGIONAL CUISINE BOOT CAMP

Mar. 6–9 or May 29–June 1, 7 a.m.–4 p.m.*, $1,750

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

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

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

*On a select class day, you’ll return to campus for dinner in oneof our on-campus public restaurants.

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

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

CULINARY BOOT CAMP—BASIC TRAINING

Jan. 9–13, Feb. 20–24, Mar. 12–16, Apr. 9–13, May 7–11, or June 18–22; 7 a.m.–4 p.m.*, $2,195

Jan. 23–27, Mar. 5–9, Apr. 23–27, June 4–8, or July 23–27; 7 a.m.–1:30 p.m.*, $2,195

Jan. 16–20, Mar. 12–16, or Apr. 23–27; 7 a.m.–1:30 p.m.,$2,195

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

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

*On select class days, you’ll return to campus (Hyde Parkor St. Helena) for dinner in the CIA’s on-campus publicrestaurants.

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

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

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THE ART AND SCIENCE OF COOKING BOOT CAMP

Feb. 14–17 or May 15–18, 7 a.m.–4 p.m.*, $1,750

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

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

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

*On a select class day, you’ll return to campus for dinner in oneof the CIA’s on-campus public restaurants.

ASIAN CUISINE BOOT CAMP

Jan. 30–Feb. 3 or Apr. 30–May 4, 7 a.m.–4 p.m.*, $2,195

Jan. 9–13, 7 a.m.–1:30 p.m., $2,195

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

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

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

*On select class days, you’ll return to campus (Hyde Park) for din-ner in our on-campus public restaurants.

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BAKING BOOT CAMP

Mar. 6–9 or Apr. 24–27, 7 a.m.–4 p.m.*, $1,750

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

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

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

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


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CIA BOOT CAMP (cont.)

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“The CIA gave me confidence in the rightway to do things. It had the credibility; you’d

say, ‘So that’s how it’s really done.’ It gaveme a baseline of knowledge that I count on.”

—Dan Coudreaut ’95, director of culinary innovation,McDonald’s Corporation

COMFORT FOODS BOOT CAMP

Jan. 19–20 or Mar. 1–2, 7 a.m.–4 p.m.*, $895

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

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

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


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BISTRO BOOT CAMP

Feb. 7–10, Apr. 17–20, or May 29–June 1, 7 a.m.–4 p.m.*, $1,750

Jan. 24–27, 7 a.m.–1:30 p.m., $1,750

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

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

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

*On a select class day, you’ll return to campus (Hyde Park) fordinner in one of the CIA’s on-campus public restaurants.

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CELEBRATE YOUR BIRTHDAY AT BOOT CAMP

Do something you really love for your next birthday—

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

When you take any Boot Camp program during your

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

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

good only through January 31, 2013.

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

“Being immersed in the wonders of the techniques behindcooking good food, understanding the nuances of different

flavor profiles, and learning how to work amongst others in atimely fashion to prepare dishes was hard work, but a joy to

experience in the Napa Valley. CIA Boot Camp has given mea new source of inspiration in my kitchen.”

—Neil Maharaj, Saskatoon, Canada

DID YOUKNOW…?Puff pastry puffs because of thesteam generated by meltingbutter trapped in between the layersof dough? Learn more about puff pastry and how to use it—come to the CIA forDessert Boot Camp, Bistro Boot Camp, or Pastry Boot Camp.


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DESSERT BOOT CAMP

Apr. 3–5 or June 18–20, 7 a.m.–4 p.m.*, $1,325

Mar. 28–30 or July 25–27, 2–8:30 p.m.*, $1,325

Jan. 25–27 or May 21–23, 7 a.m.–1:30 p.m., $1,325

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

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

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

*On a select class day, you’ll enjoy lunch before class (St. Helena)or return to campus for dinner (Hyde Park) in one of the CIA’son-campus public restaurants.

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FLAVORS OF WINE COUNTRY BOOT CAMP

May 14–18, 2–8:30 p.m.*; or June 25–29, 7 a.m.–1:30 p.m.*;$2,195

From fresh produce to wine to artisan cheese and bread, the dis-tinctive flavors of California’s wine country abound. Seasonalproducts, harvested and crafted by local purveyors, provide thefoundation for the satisfying dishes prepared in this celebratedregion.

During this course, you’ll discover and sample the best of thecuisines of Northern California. Highlighting the freshest ingredi-ents, you will learn how to prepare dishes that represent a localawareness of flavors that make up wine country cuisine. Our chef-instructors will lead discussions on seasonal ingredients, localfarming, and characteristic foods and wines of the area. Theregion’s world-class wines will be incorporated into the daily les-sons as you explore the fundamentals of food and wine pairing.

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

*On a select class day, you’ll enjoy lunch before class (May 14–18session) or return to campus for dinner ( June 25–29 session) inthe Wine Spectator Greystone Restaurant to sample the flavorsthat shape the California wine country dining scene.

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CIA ON LOCATION: COMING TO A REGION NEAR YOU

Our chefs are hitting the open road! Now’s your chance toexperience Culinary Boot Camp close to home, or to meetup with us at an exciting new vacation destination. Nomatter where you take Boot Camp, the ingredients will be plentiful, the instruction exceptional, and the cuisine divine.

CIA Boot Camp—Basic TrainingHeld at the Viking Cooking School in these cities:

Atlanta, GA—March 19–23Glenview, IL—March 26–30Franklin, TN—April 23–27

Our Boot Camp programs and chef-instructors are thesame as at our campuses—only the location is different!For the full course description, please see p. 21.

www.ciachef.edu/enthusiasts | 1-888-995-1699


GOURMET MEALS IN MINUTES BOOT CAMP

Feb. 6–10, 7 a.m.–1:30 p.m., $2,195

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

During this course, you will learn strategies for budgeting yourtime when preparing meals, along with presentation techniques forserving these items. You will also produce a variety of appetizers,entrées, and side dishes featured in the CIA’s cookbook, GourmetMeals in Minutes. Your meals at home will never be the same!

When you enlist in the CIA Gourmet Meals in Minutes BootCamp, you’ll receive two chef’s uniforms, each with a jacket,pants, and a neckerchief. Paper chef’s hats, side towels, andaprons will be provided in class.

GRILLING AND BBQ BOOT CAMP (FORMERLY BBQ BOOT CAMP)

May 3–4, May 23–24, or July 2–3, 7 a.m.–4 p.m.*, $895

June 25–26, 7 a.m.–1:30 p.m.*, $895

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

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

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


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FRENCH CUISINE BOOT CAMP

Mar. 26–30 or June 11–15, 7 a.m.–4 p.m.*, $2,195

Apr. 30–May 4, 7 a.m.–1:30 p.m., $2,195

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

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

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

*On select class days, you’ll return to campus (Hyde Park) for dinner in the CIA’s on-campus public restaurants.

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HORS D’OEUVRE BOOT CAMP

Feb. 9–10, Mar. 22–23, or Apr. 26–27, 7 a.m.–4 p.m.*, $895

Apr. 2–3, 7 a.m.–1:30 p.m., $895

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

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

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


ITALIAN CUISINE BOOT CAMP

Jan. 30–Feb. 2, Mar. 20–23, or May 15–18, 7 a.m.–4 p.m.*,$1,750

Feb. 21–24, 7 a.m.–1:30 p.m.*; or Apr. 2–5, 2–8:30 p.m.*,$1,750

Mar. 6–9, 7 a.m.–1:30 p.m., $1,750

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

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

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

*On a select class day, you’ll enjoy lunch before class (St. Helena,Apr. 2–5 session) or return to campus for dinner (Hyde Park ses-sions and St. Helena, Feb. 21–24 session) in one of the CIA’s on-campus public restaurants.

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MEDITERRANEAN CUISINE BOOT CAMP

Mar. 26–30 or June 4–8, 7 a.m.–4 p.m.*, $2,195

Jan. 30–Feb. 3, 7 a.m.–1:30 p.m., $2,195

Mediterranean cuisine, with its vivid flavors and wide-rangingtaste sensations, transports you to the blue skies, warm sun, andsparkling waves of one of the world’s richest culinary regions. Thisfive-day gastronomic excursion highlights the renowned cuisinesof the northern Mediterranean, including Provence, SouthernItaly, 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 Mediterraneantable. You’ll also get an introduction to cooking methods andequipment common to the various cuisines of the region. Alongthe way, you’ll discover the history, culture, and geographicalinfluences that have shaped the unique Mediterranean landscape.

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

*On select class days, you’ll return to campus (Hyde Park) for din-ner in the CIA’s on-campus public restaurants.

MEXICAN CUISINE BOOT CAMP—APPETIZERS ANDHORS D’OEUVRE

Mar. 19–20, 7 a.m.–1:30 p.m., $895

Mexican cuisine is one of the most dynamic around. From com-plex, sophisticated dishes to deliciously informal antojitos—Mex-ico’s version of small plates—this distinctive fare offers tremendousversatility and culinary excitement.

Now you can bring the vibrant flavors and colors of Mexico toyour table with the skills and recipes you’ll learn in this course.With a focus on corn—the quintessential ingredient in Mexicancuisine—you’ll examine the intricacies of traditional small bites,including tortillas, tamales, tacos, sopes, and salsas. Join us anddiscover ideas for new hors d’oeuvre and appetizers that you canadd to your repertoire.

As a participant in Mexican Cuisine Boot Camp: Appetizers andHors d’Oeuvre, you will receive a chef’s uniform, which includes ajacket, pants, and neckerchief. Paper chef’s hats, side towels, andaprons will be provided in class.

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MEXICAN CUISINE BOOT CAMP—PUEBLA AND OAXACA

May 14–16, 7 a.m.–1:30 p.m., $1,325

Intrigued by the unique flavors and textures of authentic Mexicanfood? Anyone who has tasted the genuine regional dishes of Mex-ico is struck by their rich complexity. Join us for a culinary tour ofPuebla and Oaxaca, the heart of Mexican cuisine.

In this stimulating course, you will explore a wide variety ofregional dishes, classic preparation techniques, and indigenousingredients steeped in history. You will prepare and sampleunique, complex dishes from Central (Puebla) and Southern(Oaxaca) Mexico. From salsas to moles, you’ll learn a variety ofdelicious recipes to prepare in your kitchen at home.

As a participant of Mexican Boot Camp: Puebla and Oaxaca, youwill receive a chef’s uniform, which includes a jacket, pants, and a neckerchief. Paper chef’s hats, side towels, and aprons will beprovided in class.

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PASTRY BOOT CAMP

Apr. 30–May 4, 7 a.m.–4 p.m.*, $2,195

Feb. 6–10 or May 14–18, 7 a.m.–1:30 p.m., $2,195

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

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

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

*On select class days, you’ll return to campus (Hyde Park) fordinner in the CIA’s on-campus public restaurants.

SKILL DEVELOPMENT BOOT CAMP

Feb. 28–29, Apr. 24–25, or May 21–22, 7 a.m.–4 p.m.*, $895

May 29–30 or July 17–18, 7 a.m.–1:30 p.m.*, $895

Jan. 5–6 or Apr. 17–18, 7 a.m.–1:30 p.m., $895

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

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

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

*On a select class day, you’ll return to campus (Hyde Park andSt. Helena) for dinner in one of the CIA’s on-campus publicrestaurants.

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NEW! WINE LOVERS BOOT CAMP—BASIC TRAINING

Feb, 13–17, Apr. 16–20, or May 21–25; 9 a.m.–4 p.m.*, $2,195

Do you love wine and wish you knew more about it? Whether youare planning a dinner party and don’t know which wines to serve,long to be able to choose wine with confidence at a restaurant, orsimply want to try something new but are not really sure where tostart, this Boot Camp is for you!

This course is about knowing and enjoying wine as a fundamen-tal part of your lifestyle, whether you are at home, dining out, orhosting a get-together with friends. In just a few days, you’ll takeyour understanding of wine to new heights and develop aroadmap for exploring the wonderful world of wine to its fullest.

With the expert guidance of the CIA, you will get to know thepersonality of the world’s major white and red wine grapes as youlearn how to decipher wine labels from anywhere on the planet.You’ll visit a vineyard and a winery to understand the impact of“place” on a wine and discover how winemakers influence awine’s flavor, style, and, ultimately, price. Through tastings, youwill learn how to evaluate a wine and explore the basic principlesof wine and food pairing. You’ll even prepare and pair a fabulousmulti-course meal to enjoy with your fellow Boot Campers!

*On select class days, you’ll return to campus for dinner at theWine Spectator Greystone Restaurant.

Please note: This class follows the same dress code as Career Discovery—The Professional World of Wine. Please see page 54.Wine Lovers Boot Camp is open to students 21 years and older.

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SPECIALTY AND HEARTH BREADS BOOT CAMP

May 7–10, 7 a.m.–4 p.m.*, $1,750

Feb. 13–16 or May 14–18, 2–8:30 p.m.*, $1,750

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

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

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

*On a select class day, you’ll enjoy lunch before class (St. Helena)or return to campus (Hyde Park) for dinner in one of the CIA’son-campus public restaurants.

TECHNIQUES OF HEALTHY COOKING BOOT CAMP

Jan. 17–20 or Apr. 17–20, 7 a.m.–4 p.m.*, $1,750

Mar. 19–22, 7 a.m.–1:30 p.m., $1,750

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

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

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


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BOOT CAMP (cont.)

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BOOT CAMP: ONE OF “AMERICA’STOP 10 DESTINATIONS”

The word is out! In its September 2010 issue, Food

Network Magazine named CIA Boot Camp one of the

country’s 10 best destinations for food lovers. Calling the

program the “Best Basic Training,” the editors declared

that “the chef-instructors at the prestigious CIA will have

you baking, broiling, and boiling like a pro.” We couldn’t

agree more!

NEW! WINE LOVERS BOOT CAMP—TASTING LIKE A PRO

Feb. 2–3, Feb. 29–Mar. 1, Mar. 26–27, Apr. 13–14, or May 17–18; 9 a.m.–4 p.m.*, $895

If you’ve ever wondered how professionals approach a glass ofwine or you want more confidence when tasting a wine presentedto you by the restaurant sommelier, you need to attend this BootCamp! There are common techniques and language all the prosuse when tasting wine, and our talented and experienced winefaculty will share them with you. Whether it’s one of the classicgrape varieties of the world or an “up-and-comer,” you’ll learn theproper tasting techniques, important wine attributes to note, andfundamental characteristics that determine quality in wine.

You will begin by learning a systematic process for tasting andevaluating wines efficiently and how to apply that process to still,sparkling, and sweet wines. You’ll taste the basic profile of theworld’s classic white and red grape varieties and review the termscommonly used to describe the wines made from them. Andyou’ll gain an understanding of the impact of winemaking tech-niques—including the fermentation method, oak barrel use, andfortification—on the flavor of wine, as you identify the most com-mon faults found in wines. To add to the fun, you will participatein blind tasting “challenges” with your classmates and compete forthe coveted “Camp Champ” medal. In no time flat, you’ll be tast-ing wine like a pro!

*On a select class day, you’ll return to campus for dinner in theWine Spectator Greystone Restaurant.

Please note: This class follows the same dress code as Career Discovery—The Professional World of Wine. Please see page 54.Wine Lovers Boot Camp is open to students 21 years and older.

WORLD CUISINE BOOT CAMP

Jan. 9–13 or Apr. 9–13, 7 a.m.–4 p.m.*, $2,195

Mar. 26–30, 7 a.m.–1:30 p.m., $2,195

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

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

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

*On select class days, you’ll return to campus (Hyde Park) for din-ner in the CIA’s on-campus public restaurants.

CA

TX

NY


CIA Boot Camp Tool KitsA tool kit is optional for the Boot Camp programs. Youmay purchase one from the CIA Masters Collection® ata special price.

The Premier Package• 8-inch Chef’s Knife • 10-inch Slicing Knife• 31⁄2-inch Paring Knife • Sharpening Steel• Chef’s Spatula • Peeler• Bench Scraper • Locking Tongs• 14-inch Wooden Stirring Spoon• 12-inch Flexible Balloon Whisk• 10-inch Offset Metal Spatula• 6-piece Measuring Spoon Set• Analog Thermometer• Cutlery Use and Care Booklet• Backpack with Travel Cutlery Roll

Retail Price: $507 Your Price: $425

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

Retail Price: $195 Your Price: $155

To order either tool kit, contact customer service at 1-888-995-1699 at least three weeks prior to your pro-gram date. You will receive your knife kit when you arrive.

“I thank the CIA for giving me something I can take with me anywhere I go—a culinary

education. But, more important, the knowledge that I can do anything I want and

the confidence to do so.”—Todd English ’82, owner and executive chef,

The Olive Group

30 TASTE Issue 13 1-888-995-1699

Recipe

Makes 20 wontons

MUSTARD SAUCE

3⁄4 cup Dijon mustard

1⁄4 cup water

11⁄2 teaspoons sugar

11⁄2 teaspoons soy sauce

11⁄2 teaspoons vinegar

FILLING

4 ounces ground pork

2 ounces Chinese cabbage,

thinly sliced

2 green onions, thinly sliced

1 teaspoon minced ginger

1 teaspoon soy sauce

1 teaspoon salt

1⁄4 teaspoon ground black pepper

1⁄2 teaspoon dark sesame oil

1 large egg

2 tablespoons cold water

20 wonton skins

Oil for deep frying

Combine the ingredients for the mustard sauce in a small bowland mix well. Set aside.

Mix filling ingredients together in a medium bowl. Beat theegg with the water in a small bowl. To assemble the wontons,brush the edges of each wrapper with the egg wash. Place 2teaspoons of the filling into each wrapper. Fold the wonton inhalf to make a triangle. Press to seal the edges securely. Bringthe two corners along the base of the triangle in toward eachother, overlap them, and press to seal securely. Transfer to aparchment-lined sheet pan and refrigerate until ready to fry.

Fry the wontons in a deep saucepan of hot oil until goldenbrown. Remove to a sheet pan lined with paper towels to drain.

Serve hot with the mustard sauce.

Source: Hors d’Oeuvre at Home with The Culinary Institute ofAmerica

Fried Wontons withMustard Sauce

Chinese New Year is January 23, and you can celebrate this special holiday in style, with our delicious pork wontons. When making them,be sure you don’t use too much filling, or they will be difficult to sealand may break open during frying.

Join us for Asian Cuisine BootCamp (p. 22) and The Flavorsof Asia (Taste of CIA Cook-books, p. 45) to learn moreAsian-inspired recipes and cooking techniques.

January

The Culinary Institute of America at Greystone Napa Valley, California

California Dreamin’

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

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

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

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

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

1-888-995-1699www.ciachef.edu/enthusiasts

The CIA at Greystone is a branch of the CIA, Hyde Park, NY.©2011 The Culinary Institute of America

CIA SOPHISTICATED PALATE

Awaken your senses. Indulge your passion for foodand wine with the Napa Valley’s legendary vineyards,farms, and chefs as your inspiration.

Our exclusive CIA Sophisticated Palate™ program wasdesigned by Chef John Ash and CIA faculty for peoplelike you—connoisseurs with an appreciation for fineliving and a desire to expand their horizons.

You’ll learn to prepare bold cuisines and explore thesubtleties of food and wine pairing. You’ll stretch yourcooking skills, grow your understanding of flavor, andenjoy the camaraderie of fellow food aficionados in aregion that’s home to a vibrant community of chefsand bursting with fresh, flavorful ingredients.

From hands-on cooking instruction and exhilaratingdiscussions to visits with local purveyors and theshared pleasures of the table, CIA Sophisticated Palate is an unforgettable experience.

Epicurean Adventures inthe Napa Valley

32 TASTE Issue 13 1-888-995-1699

Portobello with Tuscan Bean Salad and Celery Juice from Techniques ofHealthy Cooking

TASTES OF WINE COUNTRY(FORMERLY A TASTE OF NORTHERN CALIFORNIA)

Jan. 30–31, Feb. 27–28, Mar. 29–30, Apr. 30–May 1, May 31–June 1, or July 19–20; 8 a.m.–9 p.m., $1,195

Over two days, you’ll have the chance to intimately explore thenow-legendary foods and wines of California’s Wine Country:• Utilize the bounty of California’s ingredients, including the

produce, cheeses, meats, and seafood that have helped define“California cuisine.”

• Prepare signature dishes using a variety of cooking techniques,including grilling, slow roasting, braising, and more.

• Study in depth some of the special wines from California thathave helped shape the region’s cuisine.

• Learn more about the fundamentals of food and wine pairing.• Visit artisan purveyors and wineries to gain a deeper insight into

the special people who help make California such a belovedculinary destination.

Please note that course time covers morning hands-on sessionsand afternoon and evening excursions and activities.

CA



CREATE A CUSTOM SOPHISTICATED PALATE EXPERIENCEIf you’re looking for the perfect way to mark a milestone

birthday, bring far-flung friends or family together, or

build teamwork with colleagues, consider CIA Sophisti-

cated Palate.

By advance arrangement, we can create a custom program

for your private group of 6 to 12 guests tailored to fit your

interests and skills—and your busy schedules.

You tell us the type of cuisine you’d like to explore, the

topics you want to delve into, and every other ingredient

of your fantasy epicurean getaway. We’ll create a custom

program that gives you all the personal, hands-on kitchen

instruction; invigorating discussions; and behind-the-scenes

insights into the Napa Valley food and wine scene that CIA

Sophisticated Palate is known for.

Call our hospitality and guest programs manager at

707-967-2328 today!

Just the WayYou Like It

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

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

educator, and you all are amazing aswell—we don’t know how you made

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

friends and family about the class.” —Jennifer Lee and Eric Bodnar, Santa Cruz, CA

CIA SOPHISTICATED PALATE (cont.)

PRICING AND CONFIRMATIONThe price for CIA Sophisticated Palate includes all instructionand scheduled off-campus sessions, along with breakfasts, lunches,and selected dinners.

Once registered, you will receive a confirmation package in themail. This package will include everything you need to knowregarding your schedule of events and the Greystone campus.

GUEST SERVICESProviding guests with exceptional hospitality comes as secondnature to The Culinary Institute of America, so you can restassured that every detail during your stay at Greystone will beattended to. Call on our guest services manager for assistancewith just about anything you might need—whether you’re lookingfor restaurant recommendations, directions, or interesting placesto visit on your free time, we’ve got you covered.

REGISTER NOW—SPACE IS LIMITEDTo give you the best, most in-depth experience possible, CIASophisticated Palate is limited to just 12 participants. Reserveyour spot today!

34 TASTE Issue 13 1-888-995-1699


A SPECIAL OFFER FOR YOUR GUESTSAfter the hands-on cooking portion of the day is complete,guests of CIA Sophisticated Palate attendees are welcometo join the group in such afternoon indulgences as:

• A gourmet lunch created by your travel companion• Select off-campus excursions • Dinner at the CIA’s acclaimed Wine Spectator Greystone

Restaurant (available only for the two-day program)

In addition, concierge services will be available to helpguests make the most of their mornings in the Valley.

The cost for guest participation in the afternoon indul-gences is $500. Please call our customer service associatesat 1-888-995-1699 for more information about this specialopportunity.

Tool Kit—CIA Sophisticated PalateA knife kit is optional for Sophisticated Palate. However,you may purchase one from the CIA Masters Collection®

at a special price exclusively for CIA continuing educa-tion students. The kit includes:• 8-inch Chef’s Knife • 31⁄2-inch Paring Knife• 3-inch Bird’s Beak Parer • 9-inch Bread Knife• Cutlery Drawer Storage • 51⁄2-inch Utility Knife• 5-inch Cook’s Knife • 7-inch Santoku Knife• Sharpening Steel • Black Knife Roll Bag

Retail Price: $430Your CIA Sophisticated Palate Price: $387

To order, contact the CIA at Greystone’s guest servicesmanager at 707-967-2328 at least three weeks prior toyour program date. You will receive your knife kit whenyou arrive.

CIA Sophisticated Palate is aone-of-a-kind learning experi-ence, so naturally there’s atruly unique chef at the centerof it all—acclaimed restaura-teur, educator, and authorJohn Ash. Together with theCIA faculty, he has conceivedand delivered an innovativeand inspiring program forculinary connoisseurs. ChefAsh’s talent for sharing hislongtime passion for food andwine led to his being named“Cooking Teacher of theYear” in 2008 by the Interna-tional Association of CulinaryProfessionals.

Chef Ash first burst onto thenational culinary scene in1985, when he was namedone of America’s “Hot New

Chefs” by Food & Wine. Hisrestaurant, John Ash & Com-pany, has earned criticalacclaim since opening in1980. He also served as culi-nary director for Fetzer Vine-yards and is a member of theCIA at Greystone’s Profes-sional Wine Studies faculty.

John Ash: The Chef Behind the Program


Recipe

Makes about 3 dozen cookies

21⁄2 cups sliced blanched almonds

11⁄3 cups granulated sugar

1⁄3 cup plus 1 tablespoon confectioners’

sugar

1 tablespoon grated lemon zest

1⁄4 teaspoon salt

1⁄2 teaspoon pure vanilla extract

3⁄4 teaspoon almond extract

1⁄2 cup egg whites

Coarsely chopped blanched almonds,

as needed, for garnish

Confectioners’ sugar, as needed,

for garnish

Line two baking sheets with parchment paper.

In a food processor fitted with the steel blade, process thesliced almonds, sugars, lemon zest, salt, and extracts until theyform a coarse paste, 1 to 2 minutes.

Slowly add the egg whites and continue to process until themixture forms a smooth paste. (It should be scoopable, notspreadable.)

Scoop the dough onto the prepared baking sheets with a #100scoop (small ice cream scoop) about 11⁄2 inches apart. Top witha sprinkling of chopped almonds. Let the cookies dry at roomtemperature for 1 hour (this gives the cookies their crisp crust).

When you are ready to bake, preheat the oven to 400 degreesF. Dust the cookies with confectioners’ sugar.

Bake until evenly golden brown, 12 to 15 minutes. Rotate andswitch the baking sheets as necessary for even baking.

Allow the cookies to cool for a minute on the baking sheetsand then transfer, using a spatula, to a cooling rack and allowto cool completely. Store the cookies in an airtight container.

VARIATIONSCinnamon Amaretti: Replace the lemon zest with 1 teaspoonground cinnamon.

Chocolate Chip Amaretti: Fold 1⁄2 cup mini chocolate chipsinto the finished batter.

Orange Amaretti: Replace the lemon zest with 1 tablespoongrated orange zest.

Candied Ginger Amaretti: Fold 1⁄4 cup finely diced candiedginger into the finished batter.

Source: The CIA Cookies at Home cookbook

Amaretti

These crispy almond cookies are common to the Piedmont region ofItaly. The name itself translates to “little bitter ones.” Bitter almonds,the traditional flavoring for these delicate cookies, cannot be soldlegally in the United States, so we’ve substituted almond extract.

February

Indulge your love of baking cookies andother sweet treats during Cookies atHome (Taste of CIA Cookbooks, p. 44),Creative Cupcakes (Taste of CIA Cook-books, p. 45), and Baking Boot Camp(p. 22).

36 TASTE Issue 13 1-888-995-1699

Recipe

Makes 8 servings

3 quarts water

3 tablespoons lemon juice

3 garlic cloves, peeled and left whole

3 parsley stems

1 sprig thyme

1 bay leaf

One 2-inch piece of celery

1 leek leaf

2 teaspoons salt, divided use

8 large artichokes

1⁄2 cup extra virgin olive oil

3 tablespoons balsamic vinegar

1⁄8 teaspoon black pepper

3 tablespoons parsley leaves

18 kalamata olives, pitted

4 plum tomatoes, peeled, seeded, and

quartered

1 medium onion, sliced into thin rings

Place the water, lemon juice, garlic, parsley stems, thyme, bayleaf, celery, leek leaf, and 11⁄2 teaspoons salt in a large pot.

Trim and clean the artichokes as directed below (leave about 1⁄2 inch of the stem attached). Add each artichoke to the pot asyou finish with it so that it doesn’t turn brown.

Set the pot over medium heat and bring the water to a simmer.Simmer until a knife pierces the base of an artichoke easily, 8 to 12 minutes. Remove the artichokes and set aside to cool.

In a bowl, whisk together the olive oil, vinegar, the remainingsalt, and the pepper. Add the artichoke hearts, parsley leaves,olives, tomatoes, and onion to the bowl and stir to combine.

Cover the salad and marinate in the refrigerator for at least 30 minutes and up to 3 days before serving.

PREPARING ARTICHOKES: 1. Cut away the tough tips of the leaves by slicing off the tophalf of the artichoke, just above the widest point. Make a cutinto the artichoke that stops just outside of the yellow center.Roll the artichoke away from the knife as you cut around thecenter to trim away all of the outer leaves.

2. If using the stem, cut away the fibrous outside.

3. The center, or “choke,” should be completely removed frommature artichokes. Scoop out all of the spiny purple-tippedhairs with a spoon.

Source: The CIA cookbook Breakfasts & Brunches

Hearts ofArtichoke Salad

As fresh artichokes make an appearance at farm stands and grocerystores, don’t miss your opportunity to enjoy them in a variety of dishes.Here, we’re showcasing artichoke hearts in a flavorful Mediterranean-style salad.

March

Expand your repertoire of Mediterraneandishes – sign up for MediterraneanBoot Camp (p. 26), Italian Cooking atHome (Taste of CIA Cookbooks, p. 47),and Spain and the World Table (Tasteof CIA Cookbooks, p. 48).

Here’s to a Great Meal!Every day is worth celebrating, so why not do it in style? Enjoy award-winning cuisine skillfullyprepared and served by CIA students in our seven unique dining options.


HYDE PARK CAMPUS:

American Bounty Restaurant

Apple Pie Bakery Café

Escoffier Restaurant

Ristorante Caterina de’ Medici

St. Andrew’s Café

ST. HELENA CAMPUS:

The Bakery Café by illy

Wine Spectator Greystone Restaurant

SAN ANTONIO CAMPUS:

CIA Bakery Café

Reservations suggested for all

but the bakery cafés

www.ciachef.edu/restaurants

845-471-6608 | HYDE PARK, NY

707-967-1010 | ST. HELENA, CA

210-554-6464 | SAN ANTONIO, TX

38 TASTE Issue 13 1-888-995-1699

What’s Cooking at the CIA?Enjoy a selection of recipes from our award-winning cookbooks. These tear-out cards offer a convenient sampling of the many dishes you’ll make in our Taste of CIA Cookbook classes.

Risotto with Scallops and AsparagusCoconut Rice with Ginger

Seafood and Meat Paella Fried Rice with Chinese Sausage

Risotto with Scallops and Asparagus

You may substitute bay scallops for sea scallops, if desired.MAKES 8 SERVINGS

Bring broth to boil in medium saucepan; reduce heat and simmer.

Heat 2 tablespoons of oil in a large saucepan. Add onion, reduce heat, andsauté for 1 minute. Add rice and cook, stirring to coat, about 2 minutes.

Add half of simmered chicken broth to rice and cook, stirring constantly,until rice absorbs broth, 6 to 8 minutes. Add remaining broth and simmer,stirring, until broth is absorbed, 6 to 8 minutes. Add wine and simmer, stirring, until risotto is creamy and rice is tender. Add pepper, butter, andAsiago cheese.

Steam asparagus until tender, about 4 minutes; add to risotto.

Meanwhile, pat scallops dry with paper towels and season with salt andpepper. Sauté scallops in remaining olive oil over very high heat until gold-en. Serve scallops on top of risotto.

Source: The CIA Gourmet Meals in Minutes cookbook

Fried Rice with Chinese Sausage

Fried rice calls for cold, cooked rice. Steam the rice and chill it overnight.Before using it, break up the clumps of rice into individual grains.MAKES 6 SERVINGS

Heat oil in wok over medium heat. Add sausage and stir-fry until the fat isreleased and the sausage is hot. Add onion and stir-fry until golden.

Add the following ingredients in order, and stir-fry each until tender beforeadding the next: carrots, mushrooms, peppers, and cabbage.

Add rice and stir-fry until it begins to brown. Season with salt and pepper.Add snow peas and stir-fry until bright green.

Pour eggs into wok around the edge of the rice. Leave eggs undisturbeduntil they turn opaque, then fold them into rice and cook until eggs areset. Season with mushroom soy sauce, salt, and pepper.

Source: The CIA One Dish Meals cookbook

Seafood and Meat Paella

MAKES 6 SERVINGS

Preheat oven to 350 degrees F. Heat oil in paella pan/deep skillet on medi-um-high heat. Season chicken and pork with salt and pepper. Sear meat inpan until browned on all sides, about 12 minutes.

Add squid, green pepper, tomato, and garlic. Cook until squid becomesopaque. Add rice and saffron; sauté until rice begins to change color. Addbroth and wine; bring to a simmer.

Add peas and piquillo peppers; top paella with seafood. Sprinkle withlemon juice. Cover pan; cook in oven until rice has absorbed broth andclams/mussels open, 15 to 20 minutes. Discard any shells that do notopen. Rest paella for 5 minutes before serving.

Source: The CIA One Dish Meals cookbook

Coconut Rice with Ginger

This dish can be made with many different variations. At the point whenyou fluff the rice prior to serving, try adding one or more of the following:raisins, sliced almonds, pistachios, seeded and chopped jalapeños, andshredded coconut. MAKES 8 SERVINGS

1⁄4 cup butter4 minced garlic cloves21⁄2 tbsp minced ginger11⁄2 cups long-grain white rice1 cup coconut milk2 cups water1 tsp salt, or to taste1 tsp pepper, or to taste

Heat butter in a 2-quart saucepan over medium heat. Add garlic and ginger and sauté until aromatic, about 2 to 3 minutes. Add rice and sauté, stirring constantly, until grains are well-coated with butter, about 1 minute.

Add coconut milk, water, salt, and pepper, and bring mixture to a boil.Reduce heat, cover, and cook rice until tender, about 25 minutes.

Let rice stand for 5 minutes, then fluff with a fork to separate the grainsand release steam before serving.

Source: The CIA Gourmet Meals in Minutes cookbook

1⁄4 cup olive oil3 whole chicken breasts, halved3 chicken drumsticks and 3 thighs2 lbs boneless pork roast,

2-inch cubesSalt and pepper, to taste1⁄2 lb squid, body sliced in rings,

and tentacles coarsely chopped1 cup chopped green bell pepper1 cup chopped tomato2 tsp minced garlic

21⁄2 cups medium-grain rice1⁄2 tsp saffron threads5 cups chicken broth1⁄2 cup white wine1⁄2 cup fresh/frozen peas5 piquillo peppers, thin strips2 dozen mussels2 dozen littleneck clams12 jumbo shrimp, shell on2 tsp lemon juice

4 cups chicken broth1⁄4 cup olive oil1 cup finely chopped onion2 cups uncooked Arborio rice2 cups white wine1⁄4 tsp pepper, or to taste2 tbsp butter

1⁄2 cup grated Asiago cheese24 asparagus spears, cut into

pieces21⁄2 lbs sea scallops, muscle tabs

removedSalt, to taste

2 tbsp peanut oil1⁄2 lb Chinese sausage, thinly sliced11⁄2 cups minced onion2⁄3 cup medium-dice carrot1⁄2 cup sliced shiitake

mushroom caps3⁄4 cup red bell pepper, cut in strips

2 cups shredded Napa cabbage6 cups steamed long-grain rice, coldSalt and pepper, to taste11⁄2 cups snow peas,

sliced diagonally3 large eggs, lightly beaten2 tbsp mushroom soy sauce

Issue 13 TASTE 39

RICEA staple food to at least half of the world’s communities,rice is an invaluable and versatile ingredient. Thisstarchy whole grain complements nearly any flavor com-ponent with which it’s paired. Rice is commercially clas-sified by size (long, medium, and short grain). The twomain types of rice are white and brown. White rice ismilled, while brown rice is unmilled, resulting in a morenutritious and fiber-packed grain.


TYPE DESCRIPTION COMMON CULINARY USES

Brown Light brown whole grain, with the inedible husk Pilaf, saladsremoved. Chewy texture, nutty flavor. Available as short,medium, or long grain.

White/Polished White grain with mild flavor. Husk, bran, and germ Pilaf, salads; short grain usedremoved. Available as short, medium, or long grain. to make rice pudding

Converted/Parboiled Unhulled grain soaked and steamed before the husk, Pilaf, saladsbran, and germ are removed. Very light brown color. Fluffy, separate grains when cooked.

Basmati Extra-long grain. Fine, delicate texture. Aromatic, Pilaf, saladsnutty flavor. Aged to reduce moisture content. Available as brown or white rice.

Jasmine Long, white grain. Aromatic, delicate flavor. Pilaf, steamed, rice pudding

Arborio/Italian Very short, very fat off-white grain with high starch Risotto, puddingcontent; creamy when cooked. Varieties include Carnaroli, Piedmontese, and Vialone Nano.

Calaspara Very short, very fat off-white grain. High starch content; Paellacreamy when cooked.

Wild Marsh grass, unrelated to regular rice. Long, thin grain. Salads, stuffing, pancakes,Dark brown. Chewy texture, nutty flavor. forcemeats; often combined

with brown rice

Sticky/Pearl/Glutinous/Sushi Round, short grain with sweet, mild flavor. Very starchy; Sushi, desserts, and other sticky when cooked. culinary uses

Rice flour White rice that has been very finely milled. Powdery, Thickening agent; used in white with a mild flavor. baked goods

Heirloom Length, color, and flavor vary. Varieties include Salads, stuffing; often Bhutanese Red, Forbidden Black, and Kalijira rice. combined with brown rice

40 TASTE Issue 13 1-888-995-1699

WEEKENDS AT THE CIA

And after spending a few hours with us on a Saturday or Sunday, you may just discover a newpassion or hidden talent. In our Wine Explorations, CIA Samplings, and Taste of CIA Cookbookclasses, we’ll unravel the mysteries of the grape, introduce you to the flavors and cuisines of theworld, and get you cooking and baking recipes from the pages of our popular books.

In all of our Weekend at the CIA classes, you’ll learn from our expert chefs and instructors, get ataste of all the CIA has to offer, and share the experience with other culinary devotees.

Forget the obligations of Monday through Friday—just for a little while, anyway. Come indulgeyour senses and explore the wonderful world of food and wine at the CIA this weekend.

Weekends Are About You

Tempeh Cashew Noodles fromThe Professional Chef, Ninth Edition

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

ARTISAN BREADS AT HOME

Mar. 10, Mar. 31, Apr. 21, Apr. 28, May 12 (Parent/Teen), May 19,June 16, or June 23; 9:30 a.m.–2:30 p.m., $250

Mar. 3, May 19, or July 21; 9:30 a.m.–2:30 p.m., $250

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

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

BAKING AT HOME—THE DESSERTS

Mar. 10, Mar. 31, Apr. 21, Apr. 28, May 12 (Parent/Teen), or June 16; 9:30 a.m.–2:30 p.m., $250

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

As a student in this class, you will receive a CIA logo apron anda copy of Baking at Home with The Culinary Institute of America totake home.

NY

CA

NY

BAKING FOR BRUNCH

Mar. 10, Apr. 28, May 12 (Parent/Teen), June 16, or June 23; 9:30 a.m.–2:30 p.m., $250

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

As a participant in this class, you will receive a copy of our Breakfasts & Brunches cookbook, along with a CIA logo apron totake home.

NY


Parent and Teen Day—May 12Spend 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 May 12 Taste of CIA Cook-

book classes at our Hyde Park, NY campus

are devoted to parents and teens, so you’ll

be in great company. Reserve your spots

now—these classes are sure to fill up fast!

Teens participating in these classes must be

at least 12 years old. Cost is $500 for one

parent and one teen ($250 per person).


“The best way to sum up my experience: the food enthusiasts classes at the CIA make

a novice feel like a pro! I look forward to returning.”

—Charles Metz, Maumee, OH

BEHIND THE MEAT COUNTER

Mar. 10, Apr. 21, May 19, or June 23; 9:30 a.m.–2:30 p.m., $325*

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

As a participant in this class, you will receive a copy of Kitchen ProSeries: Guide to Meat Identification, Fabrication, and Utilization, alongwith a CIA logo apron to take home.

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

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

BISTROS AND BRASSERIES

Mar. 10, Mar. 31, Apr. 21, May 19, or June 23; 9:30 a.m.–2:30 p.m., $250

Feb. 25, 9:30 a.m.–2:30 p.m., $250

Bistro and brasserie cuisine is essentially casual food; seasonaland regional favorites that have evolved over many generationswith necessity as their driving force. These dishes are not onlyabout sustenance but also comfort. In this course, you’ll preparesimple yet delicious bistro classics such as beef stew with red wineand a creamy leek and cheese tart. You’ll also enjoy chef demon-strations of omelets, crêpes, and sandwiches such as the croquemonsieur, all from the pages of the CIA’s Bistros and Brasseries.

As a student in this class, you will receive a CIA logo apron and a copy of Bistros and Brasseries to take home.

BREAKFASTS AND BRUNCHES

May 19, 9:30 a.m.–2:30 p.m., $250

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

As a participant in this class, you will receive a copy of our Breakfasts & Brunches cookbook, along with a CIA logo apron totake home.

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WEEKENDS AT THE CIA (cont.)

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NEW! THE NEW FOOD ENTREPRENEUR: START AND RUNA SMALL FOOD BUSINESS

Mar. 31, 9:30 a.m.–3:30 p.m., $250

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

As a participant in this class, you will enjoy lunch and receive acopy of Start & Run a Home-Based Food Business to take home.

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

NEW! HOME BAKING SKILLS FOR PROFIT OR PLEASURE

June 23, 9:30 a.m.–3:30 p.m., $250

Gain the confidence of a professional and turn your kitchen intoa well-run production area by adapting commercial baking tech-niques. In this class, you’ll learn shortcuts and tricks for recipedevelopment, product development, quantity production (includ-ing scaling up recipes and using the assembly line method), shelf-life testing, packaging, storage, food safety, and more. We’ll covereverything you didn’t know to ask about equipment and appli-ances, and how oven heat affects baked goods. You’ll also learnthe art of maximizing baked goods for visual and sales appeal,plus how to adapt traditional recipes for healthier baking withwhole grains. Whether you’re baking for profit or simply want tolearn tips and tricks from a professional, this class is for you.

As a participant in this class, you will enjoy lunch and receive acopy of Home Baking for Profit to take home.

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

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CAKE DECORATING

Mar. 10, Apr. 21, May 12 (Parent/Teen), or June 23; 9:30 a.m.–2:30 p.m., $250

Jan. 14, Apr. 14, or June 2; 9:30 a.m.–2:30 p.m., $250

Cake decorating is much more than piping out “Happy Birthday”on top of your creation—it’s a real art! In this enjoyable class,you’ll learn the secrets of the decorating process, from assemblingthe cake to adding the finishing touches. You’ll start with simplestep-by-step lessons in cutting, filling, and icing, and finish bymaking your very own cake creation. Along the way, you’ll learnhow to prepare icing, use food coloring, and make basic leaves,flowers, and borders. By the end of class, you will have coveredeverything you need to know to create unique cakes for all yourspecial occasions.

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

NEW! CHINESE CUISINE

June 30, 9:30 a.m.–2:30 p.m., $250

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

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

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CHOCOLATES AND CONFECTIONS AT HOME


Feb. 4, May 5, or July 21; 9:30 a.m.–2:30 p.m., $250

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

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

CIA FAVORITES

Mar. 10, Mar. 31, Apr. 21, Apr. 28, May 12 (Parent/Teen), May 19, June 16, or June 23; 9:30 a.m.–2:30 p.m., $250; also, Thursday,July 5, 8:30 a.m.–1:30 p.m., $250

Jan. 14 or Apr. 28, 9:30 a.m.–2:30 p.m., $250

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

As a participant in this class, you will receive a CIA logo apron anda copy of The Culinary Institute of America Cookbook to take home.

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DID YOU KNOW…?Rhubarb was originally cultivated formedicinal purposes? Today, it boastsboundless culinary applica-tions. Stewed slowly in a sauce,paired with richly flavored gameor oily fish, or used as acherished filling for tarts or pies,rhubarb has many devoted fans around the worldand even a few festivals held in its honor. Try ourRhubarb Tart on page 59 and you’ll join thelegions of rhubarb devotees.

CLASSIC AND CONTEMPORARY SAUCES

Mar. 10, Mar. 31, or Apr. 21; 9:30 a.m.–2:30 p.m., $250

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

As a participant in this class, you will receive a copy of our Culinary Boot Camp cookbook, along with a CIA logo apron totake home.

COOKING AT HOME

Feb. 18 or May 5, 9:30 a.m.–2:30 p.m., $250

Jan. 21, 9:30 a.m.–2:30 p.m., $250

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

As a participant in this class, you receive a copy of Cooking atHome with The Culinary Institute of America, along with a CIA logoapron to take home.

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NEW! COOKIES AT HOME

Mar. 10, Apr. 21, May 12 (Parent/Teen), May 19, or June 23; 9:30 a.m.–2:30 p.m., $250

A fresh, home-baked cookie…what’s not to love? From chewychocolate chunk cookies dunked in cold milk to crunchy biscottiserved with cappuccino, cookies are a universal favorite. In thishands-on class, you’ll have the opportunity to learn all aboutthese irresistible treats. You and other cookie-craving enthusiastswill discover how to properly mix, form, and bake a variety ofgoodies, including quick and easy favorites like bar and dropcookies and tasty piped and cutout creations. Along the way,you’ll learn about basic cookie-making techniques, equipment,and ingredients.

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

COOKING FOR ONE

Mar. 31, Apr. 28, June 23; 9:30 a.m.–2:30 p.m., $250

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

As a participant in this class, you will receive a copy of our Cook-ing for One cookbook, along with a CIA logo apron to take home.

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COOKING WITH CHEESE

Apr. 21, 9:30 a.m.–2:30 p.m., $250

With countless varieties of cheese available—fresh, rind-ripened,semi-soft, blue, pasta filata, hard—how do you choose the best onefor your dish? You’ll find out after participating in this trek aroundthe world of cheese. In this course, you will learn about variouscheese types and families, ripening and aging techniques, and themost popular source milks. You will also discover the simplicity ofmaking fresh cheese at home, enjoy a cheese tasting, and learn toprepare a selection of cheese-based dishes, from a fresh moz-zarella appetizer to a savory cheese soufflé.

Participants in this class will receive a CIA logo apron and a copyof the CIA’s Kitchen Pro Series: Guide to Cheese Identification, Classi-fication, and Utilization to take home.

CREATIVE CUPCAKES(FORMERLY SIMPLY CUPCAKES)


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

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

EVERYDAY GRILLING(FORMERLY GRILLING)

Apr. 21, Apr. 28, May 19, June 16, or June 23; 9:30 a.m.–2:30 p.m.,$250; also, Thursday, July 5, 8:30 a.m.–1:30 p.m., $250

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

Feb. 25 or May 19, 9:30 a.m.–2:30 p.m., $250

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

Participants in this class will receive a CIA logo apron and a copy ofThe Culinary Institute of America’s Grilling cookbook to take home.

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THE FLAVORS OF ASIA

Mar. 10, Apr. 21, or June 16; 9:30 a.m.–2:30 p.m., $250

Jan. 28, 9:30 a.m.–2:30 p.m., $250

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

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

GLUTEN-FREE BAKING

Mar. 31, Apr. 21, or May 19; 9:30 a.m.–2:30 p.m., $250

If you or someone you know has been dreaming of fresh-baked,gluten-free treats that don’t sacrifice flavor or texture, we’ve gotgood news. Thanks to the CIA, you can enjoy delicious favoritessuch as yeast-raised breads and pastries, cookies, brownies, cakes,pies, quiche, and pizza. In this hands-on course, you’ll discoverhow to create sweet and savory recipes straight from the pages ofGluten-Free Baking. You will discuss and use unique gluten-freeflour blends, learn tips for working with and storing gluten-freebaked goods, and practice comprehensive, easy-to-master bakingtechniques.

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

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

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“I thoroughly enjoyed the Everyday Grillingclass. I grill often, but I wanted to get newideas on styles and ingredients I can use to

add variety—plus, I simply enjoy taking CIAclasses for pure personal entertainment.

This was the second class I’ve done, and I’mscheduled to take Bistro Boot Camp next. I’m

looking forward to more fun in your veryfriendly kitchens!”

—Jeff Hinger, San Antonio, TX

GLUTEN-FREE COOKING

Apr. 21 or June 16, 9:30 a.m.–2:30 p.m., $250

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

As a participant in this class, you will receive a CIA logo apronand a copy of Gluten-Free Baking to keep.

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

GOURMET MEALS IN MINUTES

Mar. 10, Mar. 31, Apr. 21, Apr. 28, May 12 (Parent/Teen), May 19,June 16, or June 23; 9:30 a.m.–2:30 p.m., $250; also, Friday, July 6, 8:30 a.m.–1:30 p.m., $250

Feb. 18, Mar. 3, or May 19; 9:30 a.m.–2:30 p.m., $250

Feb. 11 or May 19, 9:30 a.m.–2:30 p.m., $250

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

As a participant in this class, you will receive a CIA logo apronand a copy of The Culinary Institute of America’s Gourmet Mealsin Minutes to take home.

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HEALTHY COOKING AT HOME


Apr. 14, 9:30 a.m.–2:30 p.m., $250

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

As a participant in this class, you will receive a copy of ourHealthy Cooking at Home cookbook, along with a CIA logo apronto take home.

HORS D’ OEUVRE AT HOME

Mar. 31 or May 19, 9:30 a.m.–2:30 p.m., $250

Feb. 4, 9:30 a.m.–2:30 p.m., $250

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

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

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HOT FUN IN THE SUMMERTIMEHere’s a great opportunity to try some of our most popular

weekend Taste of CIA Cookbook classes—during the week! Join us at the Hyde Park, NY

campus this summer for:CIA Favorites—Thursday, July 5 (p. 43)

Everyday Grilling—Thursday, July 5 (p. 45)Gourmet Meals in Minutes—Friday, July 6 (p. 46)

Summer Salads—Friday, July 6 (p. 48)

Please note that these special mid-week classes run from 8:30 a.m.–1:30 p.m.

AN INDIAN FEAST

Mar. 10, Apr. 28, or June 16; 9:30–2:30 a.m., $250

Explore the mystique and lore of one of the most colorful andexciting culinary regions of Asia. As a nation of 28 states, Indiacontains a dramatic range of cuisines showcasing seasonal ingredi-ents and unique cooking techniques. During this rich and inform-ative culinary expedition, the distinct preferences of India’s mostinfluential states will be unveiled as you prepare authentic dishesfrom Kerala, Gujarat, Goa, West Bengal, Tamil, and Punjab. Fea-tured dishes include lamb with vinegar and garlic, cashew nutswith coconut, mixed vegetable curry, chicken with mustard seeds,black pepper rice, Goan bread, and naan bread.

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

ITALIAN COOKING AT HOME

Mar. 10, Mar. 31, Apr. 21, Apr. 28, May 12 (Parent/Teen), May 19,June 16, or June 23; 9:30 a.m.–2:30 p.m., $250

Jan 14, Feb. 18, May 5, or Aug. 4; 9:30 a.m.–2:30 p.m., $250

Mar. 10 or June 16, 9:30 a.m.–2:30 p.m., $250

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

As a participant in this class, you will receive a CIA logo apronand a copy of Italian Cooking at Home to keep.

ONE DISH MEALS

Mar. 10; 9:30 a.m.–2:30 p.m., $250

Feb. 4, Apr. 14, or June 2; 9:30 a.m.–2:30 p.m., $250

Jan. 7 or Mar. 24, 9:30 a.m.–2:30 p.m., $250

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

As a participant in this class, you will receive a CIA logo apronand a copy of the CIA’s One Dish Meals to take home.

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POULTRY: FROM ROOSTERS TO ROASTERS

Apr. 21, 9:30 a.m.–2:30 p.m., $250

Whether it’s served for a casual weekday meal or at a sophisti-cated dinner party, poultry can add both versatility and eleganceto your menu. In this class, you will discover an exciting variety ofways to prepare everything from chicken and turkey to goose andduck. Through chef demonstrations and hands-on cooking, youwill learn how to fabricate, grill, sauté, roast, brine, and carve theperfect bird. Featured recipes include Frenched chicken breastwith fresh basil sauce, apple-walnut-stuffed Cornish game hen,Columbian chicken sancocho, chicken paprikash, turkey pastrami,roast goose Grand Marnier, and duck magret with sauce cassis.

Participants in this class will receive a CIA logo apron and a copyof the CIA’s Kitchen Pro Series: Guide to Poultry Identification, Fabri-cation, and Utilization to take home.

SEASONS IN THE WINE COUNTRY

Jan. 14, Feb. 4, Mar. 3, Apr. 14, May 19, July 21, or Aug. 4; 9:30 a.m.–2:30 p.m., $250

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

As a participant in this class, you will receive a CIA logo apronand a copy of Seasons in the Wine Country: Recipes from The CulinaryInstitute of America at Greystone.

SHARPENING YOUR KNIFE SKILLS

Mar. 10, Apr. 21, May 19, or June 23; 9:30 a.m.–2:30 p.m., $250

Apr. 28, 9:30 a.m.–2:30 p.m., $250

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

As a participant in this class, you will receive a copy of the CIAtextbook In the Hands of a Chef, along with a CIA logo apron totake home.

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SINGAPOREAN CUISINE

Mar. 31, 9:30 a.m.–2:30 p.m., $250

Explore one of the most vibrant cuisines on the planet with amenu that features Hainanese chicken rice, beef rendang, charkway teow, and many other iconic street foods and home-styledishes. Steeped in ethnic and cultural diversity, the people of Singapore have created a distinct way of life with an unparal-leled love for food. Through classroom discussions, chef demon-strations, and hands-on cooking, this class will introduce you tothe fresh, exciting flavors of the country. You will discover newingredients, practice authentic cooking techniques, and prepareand sample a variety of classic Singaporean dishes.

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

SPAIN AND THE WORLD TABLE


Jan. 7 or May 5, 9:30 a.m.–2:30 p.m., $250

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

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

NEW! SUMMER SALADS

Apr. 28, May 19, June 16, or June 23; 9:30 a.m.–2:30 p.m., $250;also, Friday, July 6, 8:30 a.m.–1:30 p.m., $250

Tired of serving the same old salads at summer parties? This classfor novice and seasoned cooks will show you that there is farmore to salad than just lettuce. You will learn how to create avariety of unique salads using fresh, uncooked vegetables as wellas ingredients that have been roasted, grilled, steamed, andboiled. You’ll also discuss dressings and presentation options.With a focus on fresh, seasonal produce, our easy-to-follow recipesand innovative salads will tempt both vegetarians and non-vege-tarians alike at all your summer gatherings.

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

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NEW! SUMMER SOUPS

Apr. 28, May 19, June 16, or June 23; 9:30 a.m.–2:30 p.m., $250

Just as a steaming bowl of soup can warm you on a cold winter’sday, a chilled soup can cool you in the heat of summer. Thesesoups are versatile, too—they can be served as appetizers, palatecleansers in a multi-course meal, a drink, or even dessert! Fromrich vichyssoise to bold and robust cold carrot bisque, you willlearn to prepare a range of delicious summer soups in this flavor-filled class. You’ll enjoy chef demonstrations and hands-on cook-ing as you discover the fundamentals and step-by-step techniquesof soup making.

As a participant in this class, you will receive a CIA logo apronand a copy of The New Book of Soups to take home.

UNDER THE SEA

Mar. 31, Apr. 28, May 19, or June 16; 9:30 a.m.–2:30 p.m., $325*

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

As a participant in this class, you will receive a CIA logo apronand a copy of Kitchen Pro Series: Guide to Fish and Seafood Identifica-tion, Fabrication, and Utilization to take home.

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

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

NEW! VEGETARIAN CUISINE

June 9, 9:30 a.m.–2:30 p.m., $250

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

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

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Recipe

Makes 6 to 8 servings

6 cups vegetable broth, plus as needed

1 cup chopped onions

4 garlic cloves, finely minced

2 teaspoons green curry paste

8 cups shelled peas (thawed if frozen)

Salt and pepper as needed

1 teaspoon lightly toasted mustard

seeds

1⁄4 cup chopped mint

Add about 1⁄2 cup of the broth to a soup pot and bring to asimmer over medium heat. Add onions, garlic, and curry paste.Sauté, stirring frequently, until onions are softened and translu-cent, about 5 minutes. Add remaining broth to the pot andbring to a boil. Add peas, cover the soup, and simmer over lowheat for 10 minutes.

Remove the pot from the heat and let the soup cool for at least10 minutes. Strain the soup through a sieve, reserving the liq-uid. Add the solids to a countertop blender or food processor;do not overfill. Add a little of the liquid, cover (without the ventfrom the lid or feed tube), and purée until smooth. Add moreliquid if necessary to help purée the solids. Transfer the puréedsoup to a clean pot.

Return the soup to a simmer over low heat. Add additional liquid as necessary to achieve the desired consistency. Adjustseasonings to taste with salt and pepper.

Serve the soup garnished with toasted mustard seeds andchopped mint.

Source: The CIA Vegetables cookbook

Thai Fresh Pea Soup

This delicate soup captures the essence of fresh peas. It’s a great recipeto try if you have a bumper crop of peas—either from your own gardenor at your local farm stand—or if you’re looking for an easy startercourse for an evening of Thai cuisine.

April

For more unique recipes and soup-makingtechniques, attend Summer Soups (Tasteof CIA Cookbooks, p. 48). To try new souprecipes in your home kitchen, find inspira-tion in The New Book of Soups (p. 66).


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CIA SamplingsJust as the title suggests, in these courses you’ll get a sampling ofthe CIA education experience. Through demonstrations, tastings,and some hands-on cooking, you’ll expand your knowledge,explore new flavor profiles, and watch two hours fly by in theCIA kitchens.

FLAVORS OF THE NEW SPANISH TABLE

July 14 or July 28, 10:30 a.m.–12:30 p.m. or 2:30–4:30 p.m., $95

Exquisite in their simplicity and representative of the casual enter-taining of Spain, tapas are all the rage. These incredibly satisfying“little plates” have become popular throughout the world, and inthis class you’ll get an introduction to the recipes and techniquesfor preparing everything from light finger foods to heartier smallbites. You’ll work with classic ingredients such as olive oil,almonds, hazelnuts, piquillo peppers, saffron, anchovies, coarsesea salt, and smoky paprika as you enjoy a taste of the Spanishtable. Olé!

GLORIOUS FOODS OF GREECE

Apr. 28, 10:30 a.m.–12:30 p.m. or 2:30–4:30 p.m.; $95

Perhaps the most important thing to know about Greek food is thateating out and sharing the meal is as important as the food itself.While the main ingredients of Greek cooking are basic and few—olive oil, honey, yogurt, fresh fruits and vegetables, lamb, and fish—the manner in which they are prepared is virtually endless. Join usand discover the wide variety of delicious and healthy Greek dishes.From recipes showcasing meat and seafood to vegetarian delights,you are sure to enjoy the pleasures of the Greek table.

HOT LATIN COOKING

Feb. 11 or Feb. 25, 10:30 a.m.–12:30 p.m. or 2:30–4:30 p.m.; $95

This is the class for you if you’ve vacationed in Latin America andwant to recreate its lively salsas and dishes, if you trace your rootsback to the region and yearn for long-remembered treats, or ifyou simply want to know how to prepare Latin dishes at home.Cuban salsas, various rice and bean concoctions, and Braziliancazuelas are just a few of the dishes from our Southern neighborsthat you may explore in this class.

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THE NORTH AFRICAN SPICE KITCHEN

Mar. 17 or Mar. 31, 10:30 a.m.–12:30 p.m. or 2:30–4:30 p.m.; $95

Exotic delights and complex layers of flavor are characteristic ofNorth African cuisine. In this class, you’ll explore some of thecommon ingredients and pantry items shared by North Africancountries bordering the Mediterranean, such as Morocco andTunisia. You’ll also examine the characteristics that differentiateNorth African cuisine, with an emphasis on its use of spices andspice blends. From saffron and turmeric to cinnamon, ginger, and hot peppers, you’ll create dishes with maximum flavor inminimum time.

NEW! REGIONAL ITALIAN COOKING

May 12 or May 26, 10:30 a.m.–12:30 p.m. or 2:30–4:30 p.m., $95

Venture beyond spaghetti and meatballs to discover and samplesome of the diverse culinary delights found in the many regionsof Italy. You will explore the bold, rich risotto, polenta, andsalumi of the north and the Parmigiano-Reggiano cheese, pro-sciutto di Parma, and fabulous pasta dishes prized in the centralregions. And we haven’t forgotten the world-class olive oils, freshvegetables (especially tomatoes), and citrus hailing from the richlandscape of southern Italy! Join us and explore the diversebounty that is Italian cuisine.

NEW! SEASONAL FRENCH BISTRO

June 9 or June 16, 10:30 a.m.–12:30 p.m. or 2:30–4:30 p.m., $95

From a light frisée salad with poached egg and pancetta to steakfrites, this style of cooking is both classic and simple. Step intoour kitchen and you’ll be virtually transported to France, wherebeautiful farmers’ markets are prized and taken advantage of forthe best the season has to offer. Using classic techniques and thefreshest ingredients, we’ll create a bounty of delicious bistro farethat would make Escoffier proud!

TASTE OF THE WINE COUNTRY KITCHEN

Jan. 28, 10:30 a.m.–12:30 p.m. or 2:30–4:30 p.m., $95

Enjoy preparing seasonal temptations from the CIA’s Wine Spec-tator Greystone Restaurant—an array of small bites with a boldinterpretation of world flavors. Working side by side in our teach-ing kitchens, you and your classmates will create some of ourfavorite dishes. And when you’re done, you’ll be ready to makethese recipes at home, creating a bit of wine country whereveryou go!

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“My daughter and I attended Flavors of the New Spanish Table. ¡FANTÁSTICO! We made so many recipes and thoroughly enjoyed them afterwards with the entire class. Our

instructor was wonderful, caring, informative, and so accommodating to each of us!”—Ramona Burks, Redding, CA


Recipe

Makes 8 servings

1⁄4 cup olive oil, divided use

11⁄2 cups diced onion

7 medium tomatillos, charred,

husks removed

2 cups diced avocado

3 tablespoons chopped cilantro

1 tablespoon cumin seeds, toasted

1⁄2 teaspoon salt, or as needed

1⁄8 teaspoon black pepper, or as needed

Eight 6-inch flour tortillas

2 cups shredded Monterey Jack cheese,

divided use

11⁄2 teaspoons minced garlic

1 teaspoon minced chipotles

24 extra-large shrimp, peeled and

deveined

Heat 1 tablespoon of the olive oil in a large skillet overmedium-high heat. Add onion and sauté, stirring frequently,until tender, 5 to 7 minutes. Transfer sautéed onion to amixing bowl and let cool.

Finely chop the tomatillos and add to the cooled onionalong with the diced avocado. Use a wooden spoon or apotato masher to work the mixture into a coarse paste. Stirin cilantro and cumin and season with salt and pepper.

Spread the avocado mixture on one side of each tortilla, topwith 2 tablespoons cheese, and fold the tortilla in half,pressing lightly to close them. Continue until all 8 quesadil-las are filled. This may be done up to 1 hour in advance.

Heat 1 tablespoon of the olive oil in a large skillet overmedium heat. Add garlic and chipotles and sauté untilgolden, about 2 minutes. Increase the heat to medium-high.Add the shrimp and sauté until opaque and cookedthrough, 4 to 5 minutes. Keep warm.

Brush both sides of the quesadillas with the remainingolive oil. Cook in batches in a large sauté pan overmedium heat until golden brown on both sides, about 2 to3 minutes per side.

Cut the quesadillas in half and serve each with 3 shrimp.

Source: The CIA cookbook Breakfasts & Brunches

SCinco de Mayo is the perfect occasion to enjoy these festive starters.Tomatillos lend a bright, almost citrusy flavor. Charring them inan open gas flame or over a hot grill gives them a rich, smoky taste.

May

Sample more Latin flavors in our kitchens!Join us for one of our Mexican CuisineBoot Camps (p. 26–27), World CuisineBoot Camp (p. 29), and Hot Latin Cook-ing (CIA Samplings, p. 50).

hrimp and Avocado Quesadillas

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WINE EXPLORATIONS

Whether you’re an aficionado seeking to round outyour wine knowledge or are looking for a deliciousintroduction to a fascinating beverage, wine educa-tion from the CIA will get you there.

Our Wine Explorations classes can run from a two-hour sampling to a four-day immersion. We’ll showyou how to taste like the pros do, share the secretsof pairing wines with food, and introduce you tobold reds and bubbly sparklers. And if you’re think-ing about making a living in the wine field, ourCareer Discovery course in the heart of the NapaValley offers an insiders’ look at the wine business.

Taste a variety of wines and learn what makes greatwines great. Hear winemakers’ tricks for craftinggreat wines. Discover the world’s best classic grapesand the “new kids on the block.” Join us for WineExplorations and satisfy your passion for learningmore about the extraordinary world of wine.

Discover the World of Wine


BUBBLES

Mar. 31, 3–5:30 p.m., $125

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

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

FOOD AND WINE PAIRING 101

Apr. 28 or June 23, 3–5:30 p.m., $125

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

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

AN INTRODUCTION TO WINE

Mar. 10 or May 19, 3–5:30 p.m., $125

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

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

A JOURNEY INTO SENSORY AWARENESS—FOOD AND WINE PAIRING

Jan. 29, Feb. 26, Apr. 29, May 27, June 17, or July 29; 1:30–4 p.m., $95

Spend an afternoon exploring and refining your culinary sensoryawareness. During this class, Chef John Ash will review thedynamics of how we taste and then dive into an exploration ofhow food and wine interact with each other. You’ll come awaywith some basic templates to help you put food and winetogether. You’ll also have a much better understanding of how tomake positive matches happen, whether you’re dining at a restau-rant or in your own home.

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TASTING WINE LIKE A PRO—GETTING STARTED

Jan 14, Feb. 11, Mar. 3, Mar. 31, Apr. 28, May 26, June 16, or July 28; 10:30 a.m.–12:30 p.m., $95

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

TASTING WINE LIKE A PRO—THE CLASSIC GRAPES

Feb. 18 or May 12, 10:30 a.m.–12:30 p.m., $95

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

TASTING WINE LIKE A PRO—NEW KIDS ON THE BLOCK

Mar. 17 or June 9, 10:30 a.m.–12:30 p.m., $95

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

TASTING WINE LIKE A PRO—THE WINEMAKER’S MAGIC

Jan. 28, Apr. 14, or July 21; 10:30 a.m.–12:30 p.m., $95

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

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PLEASE NOTE:Wine Explorations classes are open to students 21 years or older.

WINE EXPLORATIONS (cont.)

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CAREER DISCOVERY—THE PROFESSIONAL WORLD OF WINE

Feb. 20–23 or June 4–7, 9 a.m.–3:30 p.m., $895

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

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

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

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

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

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

• Understand proper wine service and etiquette.

Dress code: The dress code for this course is business casual.Blue jeans, shorts, tank tops, and open-toed sandals are not per-mitted. When visiting vineyards and wineries, sturdy, flat-soledshoes are required. Please refrain from wearing strong fragrancesor cologne, as they will interfere with your learning experience aswell as that of your fellow students. Additional items such as sun-screen, sunglasses, and hats are suggested during the summermonths as well as warm jackets during winter months.

Please note: this class is open to students 21 years and older.

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Enlist in Wine Lovers Boot Camp!You love wine, so why not explore it in more depthin one—or both—of our two new programs:

• Wine Lovers Boot Camp—Basic Training (page 28)

• Wine Lovers Boot Camp—Tasting Like a Pro(page 29)

“A group of six of us attended Tasting Like aPro and had a fabulous time! The classroom

setting was very professional and made mefeel like I was a true wine pro. Thanks for

such a wonderful and affirming experience.”—Monica Kirk, Manahawkin, NJ

Eat, Taste, Think, Shop, and Cook Like a Chef

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

707-967-2309 or 1-888-424-2433 • www.ciastore.com©2011 The Culinary Institute of America

SAN ANTONIO DEMO COURSES

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Come to the CIA San Antonio campus and see what allthe excitement is about! During each of these interactiveprograms, you’ll watch a culinary demonstration by ourchef-instructors, enjoy tastings of the items prepared, andtake the recipes home.

As an added bonus, you can apply the $39.95 “First Taste”demo fee to any future CIA Boot Camp or Taste of CIACookbooks class.

CIA San Antonio:A First Taste

Scallop Ceviche in Cucum-ber Cups from Techniques ofHealthy Cooking

NEW! PERU’S COCINA CRIOLLA

Mar. 10, 10 a.m.–12:30 p.m., $39.95

Join us on an exploration of some of the dishes that define cocinacriolla, the diverse cooking style of Peru. Perhaps no dish betterrepresents the influence of the country’s Asian heritage than lomosaltado, a beef stir-fry considered one of the country’s nationaldishes. As part of this demo session, you will enjoy a tasting alongwith a discussion of the cultural significance of this iconic dish.You’ll also sample chicha morada, a tasty purple corn refresh-ment infused with spices and fruits.

SOUTH AMERICAN CEVICHE

May 19, 10 a.m.–12:30 p.m., $39.95

South America’s western coast is the “birthplace” of ceviche, freshfish that’s flash-marinated in lime juice or other acidic prepara-tion. In this exciting demo, you’ll watch our chef-instructor prac-tice the art of preparing ceviche, from slicing to seasoning. You’llalso learn new culinary techniques and sample such deliciousitems as Columbian fish ceviche, Ecuadorian shrimp ceviche, and Peruvian ceviche, as well as tiradito, a cross between sashimiand ceviche.

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

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

of information were most enlightening. I eagerly await the next class.”

—Sharon Andrews, San Antonio, TX“Absolutely loved the demo. The chef was

informative, clear, full of small tips (that Ireally liked and have put to good use), anddownright fun. I will definitely be back foranother one. A really great campus, too.”

—Beverly Gibson, Houston, TX

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

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

Some of the features for the digital edition include:


Recipe

Makes 6 servings

1 sheet frozen puff pastry (1⁄2 pound)

31⁄2 cups sliced rhubarb (about 6 or

7 stalks)

3⁄4 cup unsalted butter, melted

1 cup sugar

1-inch piece fresh ginger, peeled

1 cup crème fraîche

Preheat oven to 375 degrees F.

Roll out the puffy pastry into a circle 11 inches in diameter andabout 1⁄8-inch thick, and transfer to a baking sheet. Form a bor-der in the pastry by roll-pleating the edge of the dough.

Arrange the rhubarb neatly on the pastry, in shingled layers incircles very close together. Brush them with melted butter andsprinkle them with the sugar.

Bake the tart for 45 minutes to 1 hour, or until the rhubarb is soft.

Finely grate the ginger and add it to the crème fraîche. Allowto steep in the refrigerator for at least 1 hour. Pass the creamthrough a cheesecloth to remove the ginger.

Allow the tart to cool for 30 minutes. Cut it into wedges andserve with the ginger cream.

Source: The CIA cookbook Bistros and Brasseries

RTarte à la rhubarbe is a popular dessert in the Lorraine region ofFrance. The temperature of the area and the soil type support thegrowth of this delicious vegetable, often mistaken for fruit. This recipe,prepared with store-bought puff pastry, is a snap to prepare.

June

hubarb Tart

Join us for Dessert Boot Camp (p. 24),Pastry Boot Camp (p. 27), and Bakingat Home—The Desserts (Taste of CIACookbooks, p. 41) to learn more tastyrecipes and dessert-making techniques.

BOOKS AND DVDs

Books & DVDs that Instruct and Inspire The key to successful gourmet cooking, whether preparing food for two or20, is a mastery of the basics. Regardless of skill level, every home cook needsa few great guides to refer to for ingredient information, culinary tips andtechniques, recipes, and, perhaps most important, inspiration.

Let the world’s premier culinary college be your guide. Liven up your next dinner party…experiment with the hottest new culinary concepts...create restaurant-quality meals and desserts in the comfort of your own home. The exciting and information-packed CIA cookbooks and DVDs will help you expand your skills and your culinary horizons.

Caramelized Pineapple with BlackPeppercorns from Cooking for One

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

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

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

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

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

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

BOOKS

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

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

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

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

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

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


CAKE ART $29.95Do you marvel at the beautifully deco-rated cakes displayed in bakery windowsor created during decorating competitionsand television shows, and wonder if youcould do it yourself? Well, wonder nomore—Cake Art has everything you needto create masterpieces of your very own!

This beautifully illustrated book from The Culinary Institute ofAmerica provides step-by-step instructions and photos to help youproduce captivating decorations for cakes and cupcakes. Learn tocreate designs and decorations using buttercream, royal icing, fon-dant, ganache, modeling chocolate, gum paste, marzipan, pastil-lage, stencils, stamps, molds, and more.

Explore your creativity and let your children be part of theprocess, too. Cake decorating can be a fun activity for everyone,and in these pages, you’ll find a number of projects for kids of allages. Cake Art details the techniques you need to create amazingdesigns that will wow your family and friends. And be sure tocheck out our new companion Cake Art DVD (page 68).

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

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

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

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

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

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

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

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

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

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

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BOOKS AND DVDs (cont.)

COOKING FOR ONE$24.95 Cooking for one can be simple and easy.Chefs Mark and Lisa Erickson applytheir passion for food and their profes-sional experience to create the satisfying,healthy, flavorful meals shared in thisbook. Simple shopping, advance cooking,and menu planning strategies make it

easy to cut down on waste and simplify busy nights.

You’ll find recipes for things you might not expect, includingcookies, chocolate fondue, pizza, and a savory soufflé, as well asglobal dishes such as Asian-inspired fish and noodle recipes,Indian curry, and Vietnamese salad rolls. Use their simple strate-gies and techniques for shopping to get the most from the ingre-dients you buy. Delivered in a give-and-take, his-and-hers style,Mark and Lisa have plenty of practical advice about changing theprospect of cooking for one into something you will look forwardto at the end of a busy day.

CULINARY BOOT CAMP: FIVE DAYS OF BASIC TRAINING$29.95In Culinary Boot Camp, Julia ChildAward-winning cookbook author MarthaRose Shulman shares the secrets of TheCulinary Institute of America’s popularweek-long Boot Camp course—five daysof dynamic, hands-on instruction in

cooking basics that helps teach the non-professional cook tothink like a chef.

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

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

For more Boot Camp, see our DVD on page 68.

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

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

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

COOKING AT HOME WITH THE CULINARY INSTITUTE OF AMERICA$40Now everyone can learn from the best,thanks to Cooking at Home. This com-plete—and completely approachable—reference brings professional culinaryknowledge into your own kitchen.

From mastering the art of the soufflé to thickening soups with rouxand slurry, you’ll learn insider tips and essential techniques, includ-ing dozens of step-by-steps with detailed instructions and photo-graphs that clearly show both what to do and how to do it.

Cooking at Home is a treasury of more than 200 delicious and easy-to-make recipes, including such tempting fare as beef satay withpeanut sauce, roasted stuffed swordfish, pasta primavera with basilcream sauce, lobster tortellini in a coconut curry broth, a GrandMarnier parfait, fresh ginger granita…the list goes on. You’lldelight in preparing and presenting these and many other elegant,delectable recipes.

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GLUTEN-FREE BAKING WITH THE CULINARY INSTITUTE OF AMERICA $18.95In past years, people with gluten sensi-tivities had to give up their favoritewheat-based treats like gooey cinnamonbuns, crusty French bread, savory pizza,and smear-worthy bagels. But thanks to

Chef Richard Coppedge of The Culinary Institute of America,that is no longer the case. In Gluten-Free Baking and the compan-ion DVD (page 68), Chef Coppedge shows people with celiac dis-ease and gluten sensitivities—as well as those simply interested inliving a gluten-free lifestyle—how they can bake their deliciousfavorites using alternatives to gluten.

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

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

vegetarian fare, and desserts.

Learn the secrets of how to streamline your work in the kitchen,keep your pantry well-stocked, organize your tasks and equipment,reduce cleanup, and enhance the flavor of any meal.

With more than 200 recipes and over 125 full-color photographs,this cookbook will show you how to present food that is as attrac-tive as it is flavorful—in a matter of minutes.

THE CULINARY INSTITUTE OFAMERICA COOKBOOK $39.95No matter what the culinary occasion—planning a Sunday brunch, adding somegourmet glamour to weekday dinners,doing a little backyard grilling, or gath-ering together for a comforting, family-friendly, one-dish meal—The Culinary

Institute of America Cookbook has just what you’re looking for.

We’ve selected more than 300 recipes from among our all-timefavorites and organized them into chapters devoted to soups, sal-ads and starters, light fare, entrées, side dishes, breakfasts andbrunches, and baked goods and desserts. And this exciting cook-book is more than just a collection of our favorite recipes. Withan array of illustrated techniques, you’ll learn to cook the way theprofessionals do, whether you want to master the finer points ofcreamy risotto or learn to build a perfect coal fire. Look throughour tables to find cooking times for grains and legumes, the idealcooking method for your favorite cut of meat, or grilling times foreverything from beef to bananas.

THE FLAVORS OF ASIA $35The second book in a series covering theCIA’s annual Worlds of Flavor® Interna-tional Conference and Festival, The Fla-vors of Asia culls recipes from 40 leadingchefs of India, Asia, and the U.S. High-lighting the very best flavors of Vietnam,Thailand, China, Japan, Korea, India,and Singapore, this book is a must-have

for anyone interested in creating Asian-inspired dishes. Chaptersbegin with culinary highlights from each country and include spe-cial ingredients and cooking techniques in feature spreadsthroughout the book.

Award-winning restaurateur, chef, and author Mai Pham joins theCIA in presenting 125 accessible recipes—a virtual “Top 10” ofeach country designed to acquaint you with what the CIA consid-ers the best takes from each cuisine. From Ammini Ramachan-dran’s spicy tuvar fritters served with coconut chutney to FuchsiaDunlop’s quick Hong Kong noodle soup with roast duck, The Fla-vors of Asia will entice you with the fresh, vibrant flavors of theregion, and also inspire confidence and encourage you to furtherexplore more of the intriguing treasures from the Asian kitchen.

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

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

bite-sized treats for any occasion.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

The new edition also offers a global perspective and includesessential information on nutrition, food and kitchen safety, equip-ment, and product identification. Basic recipe formulas illustratefundamental techniques and guide cooks clearly through everystep, from mise en place to finished dishes. Covering the fullrange of modern techniques and classic and contemporaryrecipes (nearly 900 total), this is the essential reference for everyserious cook.

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

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

With simple step-by-step instructions from the world’s foremostculinary authorities, you’ll soon be cooking like a seasoned chef.Seasons in the Wine Country includes primers on culinary tech-niques and equipment, information on wine varieties from rosé toCabernet, and suggestions for pairing each meal with a comple-mentary wine. Eat, drink, and cook the good life with this excit-ing release.

Issue 13 TASTE 67

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

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

ing 125 accessible recipes, from Manchego cheese and potato cro-quettes with quince sauce to escabeche of halibut with a “salsa” ofMarcona almonds, raisins, and Serrano ham.

With stunning full-color photography, lively explorations of thecountry’s distinct culinary regions, and chefs’ techniques for cook-ing with classic Spanish ingredients such as wine and sherry,cheese, olives, olive oil, and salt cod, Spain and the World Table isan essential addition to any cook’s library.

VEGETABLES$40The award-winning CIA Vegetables bookis a compilation of comfortable favoritesand intriguing new presentations thatwill appeal to everyone from the sea-soned vegetable aficionado to someonewho is just beginning to explore thevegetable kingdom.

You’ll learn how to select vegetables like a professional, whetheryou’re buying a daily staple like onions or broccoli, or tryingsomething new like collards or okra. Vegetables will get you off to agood start with a comprehensive chapter filled with informationabout specific vegetables arranged from A to Z, as well as charts,tips, and tricks you can use to add a personal touch to every dish.

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

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

pleasurable.

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


DID YOUKNOW…?An artichoke plant can grow up tonine feet in diameter, stand fivefeet tall, and produce over 20 arti-chokes a year? Enjoy artichokesCIA-style by whipping up ourMarch recipe, Hearts of Artichoke Salad (page 36).

DVDs

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

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

Haven’t had enough of the Boot Camp experience? Check outour cookbook on page 63!

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

With a focus on decorating mediums, techniques, and equipment,Cake Art shows you how to prepare several items featured in theCIA Cake Art cookbook (page 62), including the gift-wrappedcake, buttercream roses cake, and buttercream flowers cupcakes.Demonstration-based lessons offer detailed video featuring a vari-ety of techniques, from preparing buttercream to making fondantdecorations.

Featuring the decorating insights of Chefs Kate Cavotti and AlisonMcLoughlin of the prestigious CIA baking and pastry arts faculty,the Cake Art DVD will give you the skills you need to createamazing cakes and cupcakes for all your special events.


GLUTEN-FREE BAKING

$24.95

Following the successful release of hisGluten-Free Baking book (page 64), ChefRichard Coppedge now offers step-by-step advice in this companion DVD.

Employing Chef Coppedge’s five flourblends, you will learn to make deliciousbaked goods using alternatives to gluten.

You’ll also learn to prepare molten lava cakes, 1-2-3 cookiedough, pizza crust, pancakes, pie dough, and bagels. And you willeven discover the secret to thickening soups and sauces usinggluten-free roux. Highlights of the DVD include in-depth expla-nations of gluten-free flour blends, hands-on demonstrations ofselected recipes, and tips on flour-blend handling and storage.

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DOWNLOAD YOUR FAVORITE CELEBRITY CHEFHave you ever wondered what it takes to make it to the topof the culinary world? Let some of the CIA’s most famousgraduates tell you in their own words. In our podcast series“Insight from the Inside,” Iron Chefs Cat Cora andMichael Symon, Top Chefs Ilan Hall and Hung Huynh,Ace of Cakes Duff Goldman, and others share their secretsfor success in the professional kitchen.

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

Issue 13 TASTE 69

REGISTRATION AND CLASS INFORMATION

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

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

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

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

“I don’t often compliment customer servicedepartments, but the friendliness of the CIA

staff and the service I received was commendable. Thank you again for all ofyour help in assisting me; your knowledge and experience was greatly appreciated.”

—Larry Miller, Chestnut Grove, NC

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

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

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

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

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

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

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

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

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

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

Visit our website for listings of accommodations:

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

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

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

Photography: Roger Ball, Keith Ferris, Ben Fink, Ron Manville, Chas McGrath, Anne Rettig, Francesco Tonelli, and

David Wakely


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 sus-tainable paper with fiber originating from well-managedforests meeting SFI wood-procurement standards. Please helpreduce waste and support the Earth’s precious resources byrecycling this publication and sharing it with others.

70 TASTE Issue 13 1-888-995-1699

Remember Cinderella and how a wave of a wand made her dreams come true?Well, it’s possible to help grant wishes here at The Culinary Institute of America,too. As a not-for-profit college, the CIA is able to prepare the world’s next greatchefs only through the support of caring donors.

While the economy continues on the path to recovery, many aspiring chefs findthey lack the resources to enroll at the world’s premier culinary college. Happily,special people have stepped up to support the A Taste of the CIA EndowedScholarship, making a huge difference in the lives of our students.

You, too, can know the satisfaction of making the dream of a culinary career areality. To make a gift to the A Taste of the CIA Endowed Scholarship, pleasecontact Mame Dimock, advancement officer for individual and planned giving,at 845-451-1460 or [email protected]. You may also give online atwww.ciagiving.org.

MakingDreamsCome True


Recipe

Makes 8 servings

DIPPING SAUCE

1⁄4 cup fish sauce

1⁄4 cup sugar

1⁄4 cup water

3 tablespoons rice vinegar

4 teaspoons chili sauce

2 teaspoons minced garlic

Juice of 1 lime

SALAD FILLING

4 ounces rice noodles

2 cups carrot julienne (thin matchsticks

about 2 inches long and 1⁄8-inch thick)

2 teaspoons salt, plus as needed

1⁄2 bunch green-leaf lettuce, cut into

thin strips

1⁄2 cup mint leaves (or rau ram), torn in

thin strips

4 cups warm water

2 tablespoons sugar

8 rice paper rounds, 12-inch diameter

8 small cooked shrimp (30/35 count),

peeled, de-veined, and halved

lengthwise

1⁄4 bunch cilantro leaves

To make the dipping sauce: Combine all dipping sauceingredients. Mix well and chill if made ahead of time. Thesauce may be held for up to 24 hours.

To make the salad filling: Bring a large pot of salted water toa boil. Add the rice noodles, stir once or twice, and cook untiltender, about 3 minutes. Drain the noodles and then rinse withcool water until they are chilled. Drain well and set aside.

Toss the carrot julienne together with 2 teaspoons of salt andlet sit for 10 minutes. Rinse in cool water to remove the saltand squeeze out the juice from the carrots. Set aside.

Combine rice noodles, marinated carrots, lettuce, and mint tomake the salad filling. Set aside.

To assemble the salad rolls: Combine the warm water withthe sugar in a bowl. Place the rice papers, one at a time, in thewater until they soften, about 10 seconds. Remove the ricepaper, blot on paper toweling, and transfer to a work surface.Spoon 1/2 cup of the salad filling in the center of each ricepaper. Roll the rice paper around the filling halfway. Put twopieces of shrimp and two or three cilantro leaves on the insideof the unrolled part of the wrapper and finish rolling. Repeatwith the remaining wrappers and filling.

Cut each roll in half and serve on chilled platters or plates withthe dipping sauce.

Source: The CIA cookbook One Dish Meals

VDespite its common name of Vietnamese mint (or hot mint), rau ramis not related to the mint family, but is actually a member of the buck-wheat family. Rau ram has long, smooth green leaves on a purple-tinged stem. Its aroma is described as a combination of lemon andcoriander-cilantro and it has a bitter, peppery flavor. If you cannotlocate rau ram, you can substitute ordinary mint.

Cover

ietnamese Salad Rolls

Join us for Asian Cuisine Boot Camp(p. 22) and The Flavors of Asia (Taste ofCIA Cookbooks, p. 45) to learn more Asian-inspired recipes and cooking techniques.

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

For Your Information

FOOD ENTHUSIASTPROGRAMS1-888-995-1699

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

RESTAURANTSHyde Park 845-471-6608Greystone 707-967-1010San Antonio 210-554-6464

CAMPUS STORESHyde Park1-800-677-6266Greystone707-967-2309

WEBSITEwww.ciachef.edu/enthusiasts

Hyde Park

Greystone

San Antonio

Culinary Italy: From Milan to RomeMarch 24–April 1, 2012

A Food and Wine Journey of a Lifetime

Watch Chef Erik’s video. Scanthis code with your smartphoneor visit ciachef.edu/enthusiasts/italytravel.asp

View your itinerary: www.ciachef.edu/enthusiasts/italytravel.aspCall to register: 845-905-4417

Hunting for truffles in the unspoiled forests ofUmbria…lingering over a fabulous dinner in anancient Roman castle…tasting fresh cheeses in aquiet mountain village in Piedmont…it’s a culi-nary connoisseur’s dream vacation.

Travel to Italy with the CIA and renowned chefErik Blauberg for an unforgettable exploration ofone of the world’s most celebrated cuisines.

taste issue 13

Documents

cia samplings

cia books

cia singapore

taste of cia cookbooks

culinary secrets

cia san antonioa

cia sophisticated palate

authentic world flavors