Taste Issue 12

The Magazine for Food Enthusiasts Issue 12

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

®

About the CIA 4Food Enthusiasts Course Calendar 5

Programs and ProductsCIA Boot Camp 20CIA Sophisticated Palate 36Weekends at the CIA 42

Taste of CIA Cookbooks 43CIA Samplings 52

Wine Explorations 54CIA Holiday Courses 58CIA San Antonio—A First Taste 60CIA Books and DVDs 64

FeaturesBringing Passion and Skill

into Balance 3Tapas: Taking a Small Bite

of Spanish Culture 8Easy Cocktail Parties 12Crazy for Cookies 16Cooking Better, Every Day 24Meet Your Chefs 32What’s Cooking at the CIA: Fruit 34The Greatest Gift 74

RecipesChorizo-Stuffed Mushrooms 10Chicken Chilindron 11Ginger Mango Sparkler with

Spicy Curried Cashews 14Minted Lemonade with

Pork Picadillo Empanadas 15Chocolate Cherry Chunk Cookies 18Grilled Beef Fajitas 25Kir Royale InsertFruit Salad with

Orange-Blossom Syrup InsertRaspberry Muffins with

Pecan Streusel InsertCaramelized Onion Quiche InsertPanzanella 39Milk Chocolate Pudding 40Shrimp and Chicken Jambalaya 51Grilled Pizza 53Grand Marnier-Honey

Chocolate Fondue 63

Registration and Class Information 73

On the Cover: Fedelini with BroccoliRabe, Pancetta, Parmigiano-Reggiano,and Toasted Bread Crumbs (see p. 75).

TABLE OF CONTENTS

2 TASTE Issue 12 1-888-995-1699

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

It’s a Matter of TASTEWhen you’re passionate about food and wine and sharing themwith others, each change of season brings its own flavor of enter-taining excitement. Summer’s backyard barbecues and outdoorcocktail parties evolve into tailgate parties and fall celebrations,which then give way to the pleasures of holiday gatherings, fromopen houses to grand feasts.

Here at the CIA, we’d love to help you become the perfect host,with ways to streamline your entertaining while making it lots offun—and delicious—for you and your guests. Right here in thisissue of TASTE, you’ll find an assortment of tempting recipes toadd to your repertoire, along with entertaining tips and tech-niques in our feature articles on Spanish tapas, cocktail parties,and cookies.

You’ll also find a myriad of classes, from Gourmet Meals in Minutes to the quickly emerging South Asian flavors found inSingaporean Cuisine. Comfort your company with recipes fromour new Comfort Foods Boot Camp or please gluten-sensitiveguests with variations on their favorite treats from our Gluten-FreeHoliday Cookies class. And it wouldn’t be a celebration withoutbeverages, so be sure to check out the newest Wine Explorationsofferings. CIA cookbooks, like our Breakfasts & Brunches andGrilling, are a top-notch resource for hosting parties, too.

So dig in and browse. You’ll find easy and unique entertainingideas for any occasion, with many ways to expand your knowl-edge or explore new territory, from quick bites to in-depthimmersion on topics you’re fascinated with. I invite you to comeand learn with us.

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

Bringing

Issue 12 TASTE 3

By Grant T. Winkleblack

I have been married almost 20 years andhave two small daughters, Lauren, nineand Katie, seven. My wife has never beenfond of cooking, so long ago I took overin the kitchen out of necessity. I reallyenjoy the creativity that cooking affords,especially as it is in such contrast frommy day-to-day work as vice presi-dent/national account executive atCIGNA, managing the health benefitsportfolio of Fortune 500 companies.

For years, I’ve made meals for my family and small groups offriends. Like many home cooks, I have enjoyed the praise andencouragement they offer me. But my passion for cooking alwaysexceeded my skill level. So, I signed up for Culinary BootCamp—Basic Training in Hyde Park in hopes of fixing thatimbalance.

While I had taken a knife skills class before, I had never taken afull cooking class. The reputation of the CIA is unmatched, andliving just a couple of hours away, I felt it would be a greatopportunity to be fully immersed during the course of one week.At first, it was a struggle in my mind, justifying the time awayfrom work and family. But my wife was fully supportive of BootCamp—unlike Fantasy Baseball Camp, there was some residualvalue for the family with this one!

I was a little nervous the first day, especially after meeting peoplewho had more cooking exposure than I did. But I learned to likethe fast pace of Boot Camp and the feeling that I couldn’t relax.Even if I already knew some cooking techniques, I listenedclosely to make sure I was doing them the right way. It was areal adrenaline rush to simply just go for it. I learned a lot.

One day, our team worked on red snapper Veracruz, rice dishes,and tamales. For dessert we made churros (Mexican crullers),which was my first experience with deep-frying. Another day, welearned about broiling and how to build sauces. Everybody onour team agreed that the class got incrementally more challeng-ing each day as new varieties of cooking methods were intro-duced. As we went through the curriculum, I made mental notesabout recipes I’d tackle when I got back home. I learned somuch about the science of cooking; that was my best take-away.

I felt comfortable in the CIA kitchens, trying things that Ihaven’t done at home. It was really great and I didn’t regret asingle moment away from work or home. Now, when I cook formy family and friends I’ll know more of what I’m doing, and I’llcertainly look more impressive cooking in my CIA chef whites!

www.ciachef.edu/enthusiasts

into BalancePassion & Skill

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.

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 wine lec-ture hall; a center for the study of Italian food and wine; a store-room 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 youcan enjoy shopping and tasting at our new campus store, FlavorBar, and Oleoteca®. As a student at Greystone, you will be invig-orated by the energy of a vibrant community of accomplishedfood and wine professionals who gather at the Napa Valley cam-pus. Over the years, the CIA at Greystone has established itself asa culinary “think tank,” with dedicated on-campus centers for fla-vor development, professional wine studies, and menu researchand development.

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.

4 TASTE Issue 12 1-888-995-1699

THE CIA SAN ANTONIO CAMPUSLocated on the site of the former Pearl Brewery near downtownSan Antonio, the CIA’s Texas campus features a continuing educa-tion 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.

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 culinary learn-ing. They’ve worked in some of the world’s finest establishments,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.

August 29St. Helena, CAGrilling and BBQ Boot Camp (p. 27)

August 30Hyde Park, NYBistro Boot Camp (p. 22)

SEPTEMBERThe whole family will love back-to-school timewith an after-school snack like Milk ChocolatePudding (p. 40).

September 3St. Helena, CACIA Samplings: Bold Flavors from Tuscany

(p. 52)

September 6St. Helena, CASkill Development Boot Camp (p. 30)

September 8Hyde Park, NYGrilling and BBQ Boot Camp (p. 27)St. Helena, CAHors d’Oeuvre Boot Camp (p. 28)

September 10St. Helena, CAWine Explorations: Tasting Wine Like a

Pro—Getting Started (p. 55)San Antonio, TXTaste of CIA Cookbooks: Spain and the

World Table (p. 50)

September 12St. Helena, CACulinary Boot Camp—Basic Training (p. 21)On Location: Finger Lakes, NYCulinary Boot Camp—Basic Training (p. 22)

September 17Hyde Park, NYTaste of CIA Cookbooks:

Artisan Breads at Home (p. 43)Baking at Home—The Desserts (p. 43)Behind the Meat Counter (p. 44)Breakfasts and Brunches (p. 44)Cake Decorating (p. 45)Chocolates and Confections at Home

(p. 45)CIA Favorites (p. 45)Classic and Contemporary Sauces (p. 45)Cooking for One (p. 46)Creative Cupcakes (p. 46)The Flavors of Asia (p. 47)Gourmet Meals in Minutes (p. 48)Healthy Cooking at Home (p. 48)An Indian Feast (p. 48)Italian Cooking at Home (p. 48)Produce: From Apples to Zucchini (p. 49)Spain and the World Table (p. 50)

Wine Explorations: An Introduction to Wine (p. 55)

St. Helena, CACIA Samplings: Bold Flavors from Tuscany

(p. 52)San Antonio, TXTaste of CIA Cookbooks: Everyday Grilling

(p. 47)

COURSE CALENDAR JULY 2011–JANUARY 2012

JULYThrow something different on the barbecue withGrilled Beef Fajitas (p. 25).

July 2St. Helena, CACIA Samplings: The North African Spice

Kitchen (p. 52)

July 5Hyde Park, NYBistro Boot Camp (p. 22)

July 9St. Helena, CACIA Samplings: Tastes of the Napa Valley

(p. 52)

July 16St. Helena, CACIA Samplings: Glorious Foods of Greece

(p. 52)Wine Explorations: Tasting Wine Like a

Pro—Getting Started (p. 55)

July 18St. Helena, CACulinary Boot Camp—Basic Training (p. 21)

July 23St. Helena, CATaste of CIA Cookbooks:

Creative Cupcakes (p. 46)Everyday Grilling (p. 47)Seasons in the Wine Country (p. 49)

CIA Samplings: Taste of the Wine Country Kitchen (p. 52)

Wine Explorations: Tasting Wine Like a Pro—The Classic Grapes (p. 55)

July 25St. Helena, CAFlavors of Wine Country Boot Camp (p. 26)Sophisticated Palate: A Taste of Northern

California (p. 37)

July 30St. Helena, CACIA Samplings: Hot Latin Cooking (p. 52)

July 31St. Helena, CAWine Explorations: A Journey into Sensory

Awareness: Food and Wine Pairing (p. 55)

AUGUSTBring a flavorful Italian bread and tomato saladto your next picnic with Panzanella (p. 39).

August 1St. Helena, CACulinary Boot Camp—Basic Training (p. 21)

August 2Hyde Park, NYTechniques of Healthy Cooking Boot Camp

(p. 30)San Antonio, TXMexican Cuisine Boot Camp—Appetizers

and Hors d’Oeuvre (p. 29)

August 6St. Helena, CACIA Samplings: Taste of the Wine Country

Kitchen (p. 52)San Antonio, TXTaste of CIA Cookbooks: Everyday Grilling

(p. 47)

August 8 St. Helena, CACulinary Boot Camp—Basic Training (p. 21)

August 9Hyde Park, NYGrilling and BBQ Boot Camp (p. 27)

August 11Hyde Park, NYHors d’Oeuvre Boot Camp (p. 28)

August 13St. Helena, CATaste of CIA Cookbooks:

Chocolates and Confections at Home (p. 45)

CIA Favorites (p. 45)One Dish Meals (p. 49)

Wine Explorations: Tasting Wine Like a Pro—Getting Started (p. 55)

San Antonio, TXTaste of CIA Cookbooks: Gourmet Meals

in Minutes (p. 48)

August 15Hyde Park, NYCulinary Boot Camp—Basic Training (p. 21)San Antonio, TXGrilling and BBQ Boot Camp (p. 27)

August 18San Antonio, TXSkill Development Boot Camp (p. 30)

August 20St. Helena, CACIA Samplings: Taste of the Wine Country

Kitchen (p. 52)San Antonio, TXTaste of CIA Cookbooks: CIA Favorites

(p. 45)

August 21St. Helena, CAWine Explorations: A Journey into Sensory

Awareness—Food and Wine Pairing (p. 55)

August 22Hyde Park, NYMediterranean Cuisine Boot Camp (p. 28)San Antonio, TXMexican Cuisine Boot Camp—Puebla and

Oaxaca (p. 29)

August 27St. Helena, CATaste of CIA Cookbooks:

Cake Decorating (p. 45)Cooking at Home (p. 46)Seasons in the Wine Country (p. 49)

Wine Explorations: Tasting Wine Like a Pro—New Kids on the Block (p. 55)

San Antonio, TXTaste of CIA Cookbooks: Bistros and

Brasseries (p. 44)

Issue 12 TASTE 5www.ciachef.edu/enthusiasts

September 24Hyde Park, NYTaste of CIA Cookbooks:

Artisan Breads at Home (p. 43)Baking for Brunch (p. 43)Chocolates and Confections at Home

(p. 45)CIA Favorites (p. 45)Everyday Grilling (p. 47)The Flavors of Asia (p. 47)Gluten-Free Baking (p. 47)Gluten-Free Cooking (p. 47)Gourmet Meals in Minutes (p. 48)Healthy Cooking at Home (p. 48)Italian Cooking at Home (p. 48)Produce: From Apples to Zucchini (p. 49)Sharpening Your Knife Skills (p. 49)Soups for All Seasons (p. 50)Spain and the World Table (p. 50)Under the Sea (p. 50)

Wine Explorations: Food and Wine Pairing 101 (p. 55)

St. Helena, CATaste of CIA Cookbooks:

Gluten-Free Baking (p. 47)Italian Cooking at Home (p. 48)Spain and the World Table (p. 50)

Wine Explorations: Tasting Wine Like a Pro—The Winemaker’s Magic (p. 55)

San Antonio, TXTaste of CIA Cookbooks: An Indian Feast

(p. 48)CIA San Antonio—A First Taste: Tuna—

Hors d’Oeuvre, Appetizers, and Entrées (p. 61)

September 25St. Helena, CAWine Explorations: A Journey into Sensory


September 29Hyde Park, NYSkill Development Boot Camp (p. 30)

OCTOBERMake life easier—and tastier—with a meal ofShrimp and Chicken Jambalaya simmered in theslow cooker (p. 51).

October 1Hyde Park, NYTaste of CIA Cookbooks (Parent/Teen Day):

Artisan Breads at Home (p. 43) Baking at Home—The Desserts (p. 43)Baking for Brunch (p. 43)Cake Decorating (p. 45)Chocolates and Confections at Home

(p. 45)CIA Favorites (p. 45)Creative Cupcakes (p. 46)Gourmet Meals in Minutes (p. 48)Italian Cooking at Home (p. 48)Spain and the World Table (p. 50)

St. Helena, CACIA Samplings: Tastes of the Napa Valley

(p. 52)

October 3Hyde Park, NYCulinary Boot Camp—Basic Training (p. 21)

Bistro Boot Camp (p. 22)San Antonio, TXBistro Boot Camp (p. 22)

October 29St. Helena, CACIA Samplings: Tastes of the Napa Valley

(p. 52)San Antonio, TXTaste of CIA Cookbooks:

Baking at Home—The Desserts (p. 43)Sharpening Your Knife Skills (p. 49)

October 30St. Helena, CAWine Explorations: A Journey into Sensory


NOVEMBERBe a hit on game day with an easy tailgatingtreat: Grilled Pizza (p. 53).

November 1Hyde Park, NYButchery Boot Camp (p. 23)Dessert Boot Camp (p. 26)

November 3San Antonio, TXSkill Development Boot Camp (p. 30)

November 5Hyde Park, NYTaste of CIA Cookbooks:

Artisan Breads at Home (p. 43)Baking at Home—The Desserts (p. 43)Cake Decorating (p. 45)Chocolates and Confections at Home

(p. 45)CIA Favorites (p. 45)Cooking for One (p. 46)The Flavors of Asia (p. 47)Gourmet Meals in Minutes (p. 48)Healthy Cooking at Home (p. 48)Hors d’Oeuvre for the Holidays (p. 48, 59)An Indian Feast (p. 48)Italian Cooking at Home (p. 48)One Dish Meals (p. 49)Poultry: From Roosters to Roasters (p. 49)Soups for All Seasons (p. 50)Spain and the World Table (p. 50)Under the Sea (p. 50)


San Antonio, TXTaste of CIA Cookbooks: Italian Cooking at

Home (p. 48)CIA San Antonio—A First Taste: Risotto—

Classic Skills & Techniques (p. 61)

November 7Hyde Park, NYCulinary Boot Camp—Basic Training (p. 21)French Cuisine Boot Camp (p. 27)St. Helena, CAFlavors of Wine Country Boot Camp (p. 26) San Antonio, TXCulinary Boot Camp—Basic Training (p. 21)

November 10Hyde Park, NYHoliday Boot Camp (p. 28, 59)

6 TASTE Issue 12 1-888-995-1699

October 8St. Helena, CATaste of CIA Cookbooks:

Artisan Breads at Home (p. 43)Chocolates and Confections at Home

(p. 45)CIA Favorites (p. 45)Seasons in the Wine Country (p. 49)


October 11Hyde Park, NYItalian Cuisine Boot Camp (p. 28)

October 15St. Helena, CACIA Samplings: Tastes of the Napa Valley

(p. 52)San Antonio, TXTaste of CIA Cookbooks: The Flavors of

Asia (p. 47)

October 17On Location: Finger Lakes, NYWorld Cuisine Boot Camp (p. 22)

October 18St. Helena, CASophisticated Palate: Foods and Flavors from

the California Harvest (p. 37)

October 20Hyde Park, NYHors d’Oeuvre Boot Camp (p. 28)

October 22Hyde Park, NYTaste of CIA Cookbooks:

Artisan Breads at Home (p. 43)Baking at Home—The Desserts (p. 43)Bistros and Brasseries (p. 44)Breakfasts and Brunches (p. 44)CIA Favorites (p. 45)Classic and Contemporary Sauces (p. 45)Cooking for One (p. 46)Creative Cupcakes (p. 46)Everyday Grilling (p. 47)The Flavors of Asia (p. 47)Gourmet Meals in Minutes (p. 48)Healthy Cooking at Home (p. 48)An Indian Feast (p. 48)Italian Cooking at Home (p. 48)Spain and the World Table (p. 50)



Baking for Brunch (p. 43)The Flavors of Asia (p. 47)Healthy Cooking at Home (p. 48)

Wine Explorations: Tasting Wine Like a Pro—The Classic Grapes (p. 55)

San Antonio, TXTaste of CIA Cookbooks: Singaporean

Cuisine (p. 50)

October 24St. Helena, CACulinary Boot Camp—Basic Training (p. 21)

October 25Hyde Park, NYThe Art and Science of Cooking Boot Camp

(p. 21)

November 12Hyde Park, NYTaste of CIA Cookbooks:

Artisan Breads at Home (p. 43)Baking for Brunch (p. 43)Bistros and Brasseries (p. 44)CIA Favorites (p. 45)Creative Cupcakes (p. 46)The Flavors of Asia (p. 47)Gluten-Free Baking (p. 47)Gluten-Free Cooking (p. 47)Gourmet Meals in Minutes (p. 48)Healthy Cooking at Home (p. 48)Hors d’Oeuvre for the Holidays (p. 48, 59)An Indian Feast (p. 48)Italian Cooking at Home (p. 48)Spain and the World Table (p. 50)


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

Table (p. 52)Wine Explorations: Tasting Wine Like a Pro:

Getting Started (p. 55)San Antonio, TXTaste of CIA Cookbooks:

Baking for Brunch (p. 43)One Dish Meals (p. 49)

November 14St. Helena, CASkill Development Boot Camp (p. 30)

November 16St. Helena, CAGrilling and BBQ Boot Camp (p. 27)

November 21Hyde Park, NYHoliday Pies at the CIA (p. 59)

November 22Hyde Park, NYHoliday Pies at the CIA (p. 59)

November 26St. Helena, CACIA Samplings: Flavors of the New Spanish

Table (p. 52)

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


November 28Hyde Park, NYCulinary Boot Camp—Basic Training (p. 21)St. Helena, CACareer Discovery—The Professional World of

Wine (p. 56)

DECEMBERMake your holiday parties shine with some sweetand sophisticated Grand Marnier-Honey Choco-late Fondue (page 63).

December 1Hyde Park, NYHoliday Boot Camp (p. 28, 59)

December 3Hyde Park, NYTaste of CIA Cookbooks:

Artisan Breads at Home (p. 43)Baking at Home—The Desserts (p. 43)


Behind the Meat Counter (p. 44)Bistros and Brasseries (p. 44)Cake Decorating (p. 45)Chocolates and Confections at Home

(p. 45)CIA Favorites (p. 45)Cooking for One (p. 46)Cooking with Cheese (p. 46)Creative Cupcakes (p. 46)The Flavors of Asia (p. 47)Gourmet Meals in Minutes (p. 48)Hors d’Oeuvre for the Holidays (p. 48, 59)Italian Cooking at Home (p. 48)Sharpening Your Knife Skills (p. 49)Soups for All Seasons (p. 50)Spain and the World Table (p. 50)

St. Helena, CACIA Samplings: Festive Holiday Bites

(p. 52, 59)Wine Explorations: Tasting Wine Like a

Pro—Getting Started (p. 55)San Antonio, TXTaste of CIA Cookbooks: Hors d’Oeuvre for

the Holidays (p. 48, 59)CIA San Antonio—A First Taste: Modern and

Traditional Roasted Chicken Recipes (p. 61)

December 5Hyde Park, NYItalian Cuisine Boot Camp (p. 28)San Antonio, TXHors d’Oeuvre Boot Camp (p. 28)

December 7San Antonio, TXSkill Development Boot Camp (p. 30)

December 10Hyde Park, NYTaste of CIA Cookbooks:

Baking for Brunch (p. 43)Bistros and Brasseries (p. 44)Cake Decorating (p. 45)Chocolates and Confections at Home

(p. 45)CIA Favorites (p. 45)Classic and Contemporary Sauces (p. 45)Creative Cupcakes (p. 46)The Flavors of Asia (p. 47)Gourmet Meals in Minutes (p. 48)Healthy Cooking at Home (p. 48)Hors d’Oeuvre for the Holidays (p. 48, 59)An Indian Feast (p. 48)Italian Cooking at Home (p. 48)Spain and the World Table (p. 50)Under the Sea (p. 50)



Baking at Home—The Desserts (p. 43)Seasons in the Wine Country (p. 49)Soups for All Seasons (p. 50)

San Antonio, TXTaste of CIA Cookbooks: Soups for All

Seasons (p. 50)

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

December 16Hyde Park, NYHoliday Cookies at the CIA (p. 59)

December 17Hyde Park, NYHoliday Cookies at the CIA (p. 59)Holiday Cookies at the CIA (Parent/Teen)

(p. 59)Gluten-Free Holiday Cookies (p. 59)St. Helena, CACIA Samplings: Festive Holiday Bites

(p. 52, 59)Wine Explorations: Tasting Wine Like a

Pro—New Kids on the Block (p. 55)San Antonio, TXTaste of CIA Cookbooks: Bistros and

Brasseries (p. 44)

December 18St. Helena, CAWine Explorations: A Journey into Sensory




JANUARYRing in the New Year in style with our GingerMango Sparkler (p. 14)

January 9Hyde Park, NYCulinary Boot Camp—Basic Training (p. 21)World Cuisine Boot Camp (p. 31)

January 14St. Helena, CATaste of CIA Cookbooks:

Chocolates and Confections at Home (p. 45)

CIA Favorites (p. 45)Italian Cooking at Home (p. 48)


January 17Hyde Park, NYTechniques of Healthy Cooking Boot Camp

(p. 30)

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

January 21St. Helena, CACIA Samplings: Taste of the Wine Country

Kitchen (p. 52)

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

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

Kitchen (p. 52)Wine Explorations: Tasting Wine Like a

Pro—The Winemaker’s Magic (p. 55)

January 30Hyde Park, NYAsian Cuisine Boot Camp (p. 22)Italian Cuisine Boot Camp (p. 28)

Tapas

8 TASTE Issue 12 1-888-995-1699

Taking a Small Bite of Spanish CultureBy Veronica Arcoraci

Easy to eat and quick to serve, tapas have made their wayfrom the bars and restaurants of Spain to capturing theattention of Americans. These tempting tidbits delight thepalate with intense flavors and contrasting textures.Whether simple or complex in their preparation, servedhot or cold, tapas make a satisfying starter or the perfectaddition to any social gathering.

Issue 12 TASTE 9

Tapas offer the perfect combination of things thatSpaniards hold dearest to them—food, drinks, and theopportunity for great conversation. When you bite intotapas, you are sampling not only the foods of Spain, buttaking a crash course in Spanish culinary history.

Veronica Arcoraci is the curriculum manager at the CIA. She hasbeen designing and developing programs and course content forfood enthusiasts, culinary professionals, and industry clients since2003. Ms. Arcoraci holds an MA in food studies from New YorkUniversity and a BS in culinary arts from Nicholls State Univer-sity in Thibodaux, LA.

What are Tapas?Every culture has a version of these “little dishes”—smallportions of food that are served before a large meal, oreaten as a snack or mid-day tasting. Italy has the antipastoplatter, Turkey its mezze, China its dim sum, and Mexico itsantojitos. And Spain is home to tasty tapas.

Despite their legendary status in the history and culture ofSpain, tapas are a relatively recent phenomenon outsideAndalusia, their birthplace. Within the last 30 years, tapashave been popping up in bars and taverns throughout theother Spanish communities, quickly gaining momentumand winning over new audiences abroad.

But, you may ask, “Just what are tapas?” Tapas are not aparticular type of food and there are no rigid rules definingtheir taste, design, or structure. In general, they are smallportions of appetite teasers designed to accompany one’ssherry or other apéritif. They are intended for instant gratifi-cation—served and consumed quickly.

As for what specifically constitutes tapas, they are as variedas the chefs who prepare them. Tapas range in scope fromsimple yet delicious fare—including slices of tangy Manchegocheese or cured Serrano ham—to more complex dishes likefiery potatoes with allioli sauce, sautéed garlic prawns, orstuffed olives featuring any number of fillings. Tapas tend tobe salty, as they are often prepared from cured items, or aresoaked in salty marinades or brine solutions. While justabout any Spanish food can and is served as a tapa, fingerfoods are the most popular for ease of eating.

Celebrating Small PlatesIf you decide to throw a tapas party (and why wouldn’tyou?), be sure to serve a variety of these little dishes (seesidebar for suggestions). Not only will this make samplingmore fun, it will also help keep everyone’s palate fresh andexciting. For instance, if you only offer your guests marinateditems, their taste buds will soon grow dull and they willexperience sensory fatigue. Also, by balancing your menu toinclude some items that can be prepared in advance withitems requiring last-minute finishes, you will be able to makethe most effective use of your preparation time.

What to Drink with Your TapasAny number of beverages can accompany your tapas selec-tions. They are, after all, bar foods designed to accompanydrinks. White and red wine served plain or as Sangria arecommon, as are mixed drinks and beer.

For true Spanish flair though, pair your tapas with dry (fino)sherry, the famed fortified wine of the southwest. Whilesherry’s alcohol content is a bit too high for a dinner bever-age, it is perfectly suited for sipping at leisure while nibblingon tapas and engaging in lengthy conversations.


SO MANY FLAVORS With countless varieties of tapas available, how do youchoose? Here are some notable tapas and accompanimentsto serve at your next party:Aceitunas (olives)—especially marinated and stuffed varietiesAlbóndigas (meatballs)—often prepared from pork, veal,beef, or a combination of meatsAllioli—Catalan garlic and oil sauce eaten with fish, meat,and vegetables, and served as a dip and accompanimentBanderillas—tidbits of marinated fish, olives, veggies andthe like, skewered on toothpicks Calamares—deep-fried battered squidCeviche—thin-sliced raw fish, marinated and “cooked” inan acidic marinade Chipirones en su Tinta—Squid served in ink sauce Chorizo al vino—chorizo sausage slowly cooked in wineConservas—what the French call “confits;” preservedfoods poached in oil over low heat, then sealed and storedCroquetas—Spanish croquettes/frittersEmpanadas—large savory piesGambas al ajillo—prawns sautéed with garlic Gildas—anchovies, olives, and guindilla chiles skewered ona toothpick; named after Rita Hayworth’s portrayal of GildaPatatas bravas—fried potato made with salsa brava, a spicypepper and oil sauce Mejillónes—Steamed musselsPinchos—lamb, pork, or chicken, marinated and skeweredon sticks Puntillitas—battered and fried baby squidQueso—Fresh and marinated cheesesRomesco sauce—peppers, tomatoes, almonds, bread, andonions roasted then puréed into a thick sauceSalsa verde—classic Basque Country green sauce usuallyserved with hake or cod fishSamfaina “sauce”—mixture of stewed eggplant, toma-toes, and zucchiniSerrano ham/jamón Serrano—used in any number oftapas, but often just sliced and served on its ownTortilla española—famous potato and onion omeletTostas—tapas served on toasted bread

10 TASTE Issue 12 1-888-995-1699

Recipe

Makes 8 Servings

24 large white button or cremini

mushrooms, wiped clean with a damp

towel or brush

6 tablespoons plus 1 teaspoon extra

virgin olive oil, divided

6 tablespoons (3⁄4 stick) butter,

plus extra melted butter for

basting as needed

3⁄4 cup finely chopped onions

2 tablespoons minced garlic

1⁄2 cup minced Serrano ham

1⁄2 cup chopped dry-cured chorizo

sausage

1⁄4 cup chopped fresh parsley, thyme,

marjoram, or a combination

1⁄2 cup toasted breadcrumbs

1⁄2 teaspoon freshly ground black

pepper, or as needed

2 tablespoons grated Manchego or

Parmesan (optional)

Remove the stems from the mushrooms and chop them finely. Reserve the caps and 1 to 11⁄3 cups of the chopped stems separately.

Heat 6 tablespoons of the olive oil in a large sauté pan overmedium-high heat and brown the mushroom caps, about 8minutes, turning halfway through. Set aside.

Melt the butter in a small sauté pan over medium heat andcook the onions until soft, about 5 minutes. Add the garlic andthe mushroom stems and cook until the stems have wilted,about 3 minutes. Add the ham and chorizo and cook for 2 to 3minutes, or until lightly browned. Stir in the herbs and bread-crumbs. Season to taste with 1⁄8 teaspoon of pepper. Rememberthat the ham will give off more salt as it heats.

Preheat the oven to 400 degrees F (200 degrees C). Withremaining 1 teaspoon olive oil, coat interior of a 13 x 9 x 2-inchbaking dish. Spoon a scant tablespoon of the stuffing mixtureinto each of the mushroom caps. Place in the baking dish andbake in the preheated oven for 15 minutes, or until goldenbrown, basting with a little melted butter, if desired. Sprinkleeach cap with 1⁄4 teaspoon of grated cheese, if using. Serve hotor warm.

Source: The CIA cookbook Spain and the World Table

CThese tasty appetizers can be assembled ahead of time, and then bakedjust before serving. To make the savory filling, Spanish ham andsausage are added to the chopped mushroom stems, along with onionsand garlic. The mushrooms are then topped with breadcrumbs or acombination of grated cheese and crumbs. For even cooking, the mush-room caps are quickly sautéed in olive oil to brown and soften them abit before stuffing.

horizo-stuffedMushrooms

Expand your repertoire of smallbites—sign up for Hors d’Oeu-vre Boot Camp (p. 28), Spainand the World Table (Taste ofCIA Cookbooks, p. 50), orTuna—Hors d’Oeuvre, Appe-tizers, and Entrées (CIA SanAntonio–A First Taste, p. 61).


Recipes

Makes 8 servings

1⁄4 cup extra virgin olive oil, divided use

1 pound, 2 ounces boneless, skinless

chicken thighs, cut into large dice

4 teaspoons salt, divided use

2 tablespoons brandy

1 cup minced Spanish onions

3⁄4 cup small-dice green peppers

1 cup small-dice red peppers

1⁄4 cup Serrano ham, julienne


4 plum tomatoes, peeled, seeded, and cut

into small dice

1 teaspoon Spanish hot paprika (pimentón)

1⁄2 cup chicken stock or broth

1⁄4 teaspoon freshly ground black pepper

1 teaspoon chopped parsley

16 slices toasted bread (optional)

Heat 2 tablespoons of the olive oil in a medium sauté pan overmedium-high heat. Add the chicken and season with 2 tea-spoons of salt. Sauté the chicken in the oil until the outside isjust cooked, about 2 minutes, then add the brandy and flambé it.Remove the chicken and reserve until needed.

Put the pan back on the heat and add the remaining 2 table-spoons of oil. Add the onions, peppers, and ham to the pan.Cook, stirring frequently, until browned, 5 to 7 minutes. Add thegarlic and cook for another 2 minutes, or until the garlic beginsto brown. Stir in the tomatoes, pimentón, chicken stock, and thereserved chicken.

Cover and stew over low heat for about 15 minutes. Adjust theseasoning with 2 teaspoons of salt and the pepper, if needed.Garnish with parsley and serve with slices of toasted bread, ifdesired.

Source: The CIA cookbook Spain and the World Table

C hicken Chilindron

This colorful recipe incorporates a touch of a staple Spanish spice—pimentón—and the cured flavor of Serrano ham. When a dish is prepared al chilindron, it generally includes tomatoes and peppers.Enjoy this moist chicken stew over crunchy toasted bread.

Join us for MediterraneanBoot Camp (p. 28) and Spainand the World Table (Taste ofCIA Cookbooks, p. 50) to learnmore Spanish-inspired recipesand cooking techniques.

12 TASTE Issue 12 1-888-995-1699

Easy CocktailPartiesTips for Hosting a Successful GatheringBy Douglass Miller ’89, CSS, CHE and Cheryl Stanley, CS, CSW

Issue 12 TASTE 13

Once the base spirits are selected, you can create a specialfeatured cocktail; showcasing it may entice your guests totry it, so plan for a higher consumption of that drink. Figureout how many drinks you’ll need per person, and this willassist you in knowing how much of the ingredients you’llneed to have on hand.

Plan ahead when it comes to glassware, too. You shouldhave a selection of glasses associated with each style of bev-erage. For example, if all the drinks are served in martiniglasses, you will need a quantity of that type of glass—cleanand on hand. If you vary between a highball for one drinkand a martini for another, you will likely not need to worryabout quantity or cleaning glassware throughout your party.

Wines, Beers…Cheers!If wine is on the menu, select popular styles. Sparklers willplease wine drinkers, and you can create fun cocktails withthem, too. The sparkling wine you serve does not necessar-ily have to be from Champagne. Cava from Spain orsparkling wines from the U.S. are good quality, value-pricedfor quantity, and, most important, tasty. Instead of a big“meal in a glass” like over-oaked Chardonnay, you shouldlean towards a moderately oaked Chardonnay or a whitewine blend of Sauvignon Blanc and Semillon. The Semillonadds body and richness to the Sauvignon Blanc, whichbrings out the food-enhancing qualities of the blend. For ared wine, try to choose one in the moderate richness/bodylevel, such as a Pinot Noir or Grenache (or Garnacha,depending on the growing region).

As with your wine and cocktails, select a moderate style ofbeer. The type of beer will affect the pairing with food. Alocal or regional beer is fun to focus on as a topic of discus-sion, but you still want to offer a variety that is lighter inbody style, such as a lager; or a little heartier, like an ale.

It’s ShowtimeThe day has arrived and it’s party time—time for you toenjoy the fruits of your planning and efforts. You’ve pre-pared the food and have it beautifully laid out. Your bever-ages are chilled. One last tip: before your guests arrive, werecommend you open a bottle each of white and red wineto offer, ready to pour. Now, step out of the kitchen and goenjoy your guests!

Husband-and-wife team Douglass Miller and Cheryl Stanley teachhospitality and service management at the CIA. Mr. Miller is a1989 graduate of the college, a Certified Specialist of Spirits, and aCertified Hospitality Educator. Ms. Stanley is a Certified Somme-lier and Certified Specialist of Wine.

We both love to entertain. Whether it is a full-blown eventthat has been planned for weeks or friends coming over onthe fly, we really enjoy inviting people over. Having back-grounds in cocktails, wines, and food, we’ve learned quite afew things over the years for hosting nearly any style ofcocktail party. Here are some tips and techniques for mak-ing your next event a huge success.

Who and What?The first order of business for a successful cocktail party isto create your guest list and theme. When developing atheme, consider the time of day and season. In summer, anafternoon barbecue can be a lot of fun, and during the holi-days, you may want to host a formal evening event. Oncethe “who and what” are in place, it’s time to select the foodand beverages.

Your Party Menu So, what to serve? First consider your guest list. Your menushould include items your guests will enjoy, and it shouldrelate to your theme. The amount of food served and thetypes of ingredients should correlate to the time of day. Forexample, if you are hosting an afternoon tea/cocktail party,serve fewer items since your guests will later have dinnerelsewhere. And for a formal evening reception, ensure thatyour guests have enough variety and selection to satisfytheir appetites. Also, remember to include dishes that meetany dietary restrictions your guests may have.

Once you’ve finalized the menu, you may find it helpful toset out the silverware and china (including platters andserving bowls) that you’ll need for the event. On each serv-ing dish, place a sticky note labeled with the menu item itwill hold.

Something to Drink? Think variety. It’s always a good idea to offer a selection ofdrinks (including a non-alcoholic option), but that doesn’tmean that you have to feature a full bar. Again, your guestlist and theme should help you create your beverage list. Wehave groups of friends who only drink wine, and althoughwe could offer them the next big thing in cocktails, theywouldn’t even bat an eye at it. On the other hand, if we’rehosting a small neighborhood gathering, our beverage listmay consist of wine, beer, and cocktails. If you know yourguests well, you can figure out their drink preferences; if youdon’t, be sure to select a few safe options, such as a whiteand a brown spirit. Vodka or gin can turn into a cocktail, orcan be combined with a mixer such as tonic water. A safebrown spirit like Bourbon whiskey can be drunk neat, onthe rocks, with a mixer, or in a cocktail.


14 TASTE Issue 12 1-888-995-1699

Recipe

Makes 6 Servings

3⁄4 cup mango purée

6 tablespoons ginger liqueur

3 cups dry sparkling wine

CASHEWS

Makes 1 pound

1 pound whole raw cashews

2 tablespoons unsalted butter, melted

1⁄2 teaspoon salt

1 tablespoon curry powder

1⁄4 teaspoon garlic powder

1⁄4 teaspoon onion powder

Pinch of cayenne

Ginger Mango SparklerPer serving, place 2 tablespoons mango purée and 1 tablespoonginger liqueur into a sparkling wine glass. Add 1⁄4 cup sparklingwine and stir. Pour in another 1⁄4 cup sparkling wine to finish.

Spicy Curried CashewsToss the cashews and melted butter together on a sheet panuntil evenly coated. Combine the salt and spices in a smallbowl. Reserve.

Bake the cashews in an oven preheated to 350 degrees F untilgolden brown, about 10 minutes. Remove from oven, sprinklewith the combined spices, and toss while still warm untilcoated. Cool before serving.

Source: The CIA cookbook Hors d’Oeuvre at Home with The Culinary Institute of America

G

This sparkling wine cocktail is easy to make and complements bothspicy and sweet foods, like our delicious curried cashews.

inger MangoSparkler with

Spicy CurriedCashews

DID YOUKNOW…?The average guest consumes fourto six hors d’oeuvre per hour.Just something to keep in mind thenext time you plan a party.


Recipes

MINTED LEMONADE

Makes 6 servings

2 cups sugar

5 cups water

2 bunches of fresh mint

2 cups lemon juice, fresh squeezed

3⁄4 cup gin*

PORK PICADILLO EMPANADAS

Makes 30 Empanadas

PORK FILLING

2 teaspoons olive oil or vegetable oil

12 ounces pork loin, coarsely ground

1 tablespoon minced jalapeño pepper

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon ground cinnamon

1⁄4 teaspoon ground allspice

1⁄4 cup golden raisins, plumped in

warm water

1⁄4 cup blanched almonds, toasted

(See Chef’s Tips below) and chopped

31⁄2 tablespoons lime juice

1 teaspoon salt

1⁄2 teaspoon ground black pepper

2 tablespoons sour cream

EMPANADA DOUGH

11⁄2 cups all-purpose flour

1⁄2 cup masa harina

31⁄2 teaspoons baking powder

1 teaspoon salt

4 ounces lard, melted and cooled

3⁄4 cup water

2 large eggs

Oil for deep frying

Minted LemonadeIn a saucepan, combine sugar, water, and mint over low heat.Stir until sugar dissolves, remove from heat, and cool. Strain outthe mint. Add lemon juice, gin, ice, and serve. You can adjustthe sweetness by increasing or decreasing the amount of sugar.

*Note: To make a non-alcoholic version, simply eliminate the gin.

Pork Picadillo EmpanadasPurchased or homemade tomato salsa or pico de gallo, to serve

Heat the oil in a sauté pan over medium heat. Add the pork andsauté, breaking up the meat, until it is no longer pink, about 10minutes. Stir in the jalapeño, chili powder, cumin, cinnamon,and allspice. Continue to sauté until most of the liquid evapo-rates, 5 to 6 minutes more.

Transfer to a bowl and fold in the raisins and almonds. Seasonwith the lime juice, salt, and pepper. Fold in the sour cream,adding just enough to gently bind the filling. Cool the filling,cover, and refrigerate until ready to assemble the empanadas, upto 2 days.

To prepare the dough, blend the flour, masa harina, baking pow-der, and salt in a mixing bowl. Add the lard and mix by hand oron low speed on a handheld or stand mixer until evenly mois-tened. Blend 1⁄2 cup water and 1 of the eggs and add the mixturegradually to the dough, stirring or blending with a dough hookas you work.

Knead the dough until it is pliable, about 3 minutes.

Whisk together the remaining egg and 1⁄4 cup water to make anegg wash.

To assemble the empanadas, roll out the dough very thin (1⁄16-inchthick) and cut into 3-inch rounds to make at least 30 rounds.Place 1 tablespoon filling on each round. Brush the edges withegg wash, fold in half, and seal the seams. Transfer to parchment-lined sheet pans, cover, and refrigerate until ready to fry.

Heat the oil in a deep fryer (or to a 2-inch depth in a deepsaucepan) to 350 degrees F. Add empanadas to the hot oil andfry, turning if necessary to brown both sides evenly, until goldenbrown and crisp, 4 to 5 minutes. Drain and blot briefly withpaper towels. Serve very hot with a salsa or pico de gallo.

Chef’s Tips: To store the empanadas, cover them with plastic wrap and refrig-erate for up to 24 hours, or freeze for up to 3 weeks.

To toast blanched almonds, place on a single layer on a bakingsheet in a 350-degree F oven. Roast about 10 minutes, stirringhalfway through, until golden, watching carefully to keep fromburning.

Source: The CIA cookbook Hors d’Oeuvre at Home with The Culinary Institute of America

Minted Lemonadewith Pork PicadilloEmpanadas

Mint-infused lemonade makes a cool pairing for pork empanadas. Toadd variety, empanadas can also be filled with beef, lamb, or chicken.

16 TASTE Issue 12 1-888-995-1699

From giant chocolate chunk cookies to delicate petits fours,cookies are a universal favorite. No matter what time ofyear, they make the perfect addition to any occasion. Whipup a batch for your next get-together; all you need is a tastyrecipe, basic kitchen equipment, and a craving for somehome-baked goodness.

Types of CookiesWhen the terms drop, icebox, cutout, pressed, piped, bar, twice-baked,

and stenciled are used to describe cookies, they refer to theway the cookies got from the bowl onto the baking sheet.Drop cookies are shaped by simply dropping the doughfrom a spoon onto a baking sheet, while icebox cookies areshaped into a log and chilled, then sliced and baked. Thedough for cutout cookies, such as gingerbread and sugarcookies, is rolled out into a thin sheet, and then cut withcookie cutters or a knife.

A Favorite for Entertaining or Every DayCrazy for Cookies

If a cookie batter is soft enough, you can press it through a cookie press or pipe it through a pastry bag to give it aspecial shape; this is the method used for macaroons,madeleines, and spritz cookies. Bar cookies are made fromsoft batters that are spread in a pan before baking, then cutinto individual cookies once baked. Twice-baked cookiesare first shaped into a single, large log-shaped cookie, thenbaked and sliced. Once the cookies are cut into slices, youbake them a second time for a wonderful crisp texture, per-fect for enjoying with coffee or tea.

Very delicate cookies known as tuiles are made by spread-ing a batter in a thin layer in a stencil on a baking sheet.They bake quickly, and when they are removed from theoven, they can be rolled, curled, curved, or draped to makeedible containers or elegant garnishes.


Cookie-mixing MethodsCookies are made using a variety of mixing techniques.Many cookies, like certain quick breads and cakes, aremade with the creaming mixing method. The technique,however, varies slightly when applied to cookies rather thanmuffins. The creaming step is shorter for cookie recipes tokeep them from rising too much in the oven. The shortercreaming time also keeps the butter or shortening coolerlonger. If the dough becomes too warm as you mix andshape it, the cookies may spread too much and run intoeach other when they’re baked.

The foam mixing method, used to make sponge and angelfood cakes, is also used to make some cookies. Whippingeggs and sugar into a thick foam allows you to make a deli-cate cookie with very little flour. These cookies crumble lessthan those made by the creaming mixing method and havea delightful resilient texture; fudge brownies and biscotti aretwo examples of cookies that are made using this technique.

Baking CookiesNot all cookie recipes require you to grease the pan, soread your recipe carefully before you start. Cooking spraysmake it simple to apply a very even but light coating of oil.Or, you can substitute parchment paper or heat-resistantand reusable silicone mats.

Cookie sheets and baking pans should be at room tempera-ture when you grease and fill them; otherwise, the cookiedough might start to bake before it gets in the oven, whichresults in cookies’ overspreading and overcooking. If you arebaking several batches and don’t want to wait for the sheetsto cool down between each batch, portion out the remain-der of the cookie batter on additional sheets of parchmentpaper. Then, you can quickly slide the baked cookies off thebaking sheet and slide the parchment filled with unbakedcookies onto the sheet and put it right into the oven.

Keeping Cookies on HandThe most important step in storing cookies is to let themcool completely on racks before you put them away. A goodcookie jar or tin with a tight-fitting lid keeps plump cake-liketreats like chocolate chunk cookies from becoming stale. Ifthey start to dry out, you can put an apple slice, skin sidedown, in the cookie jar; take it out after a day or two.

Because cookies contain a significant amount of sugar(which attracts moisture from the air), they can turn soggyor stick together. If cookies turn soft, carefully separate themand put them on an ungreased cookie sheet in a warm (300-degree F) oven for about five minutes. Very delicate cookies,

BAKER’S TIPOne of the keys to beautiful, evenly baked cookies is mak-

ing sure that all the cookies on the baking sheet are the

same size, shape, and distance apart from each other. Using

an ice cream scoop is the best way to ensure evenness in

cookies. Scoops are available in many sizes and make por-

tioning cookie dough a snap.

DID YOUKNOW…?The Apple Pie Bakery Café at ourHyde Park, NY campus sold morethan 30,000 cookies in 2010.Now that’s a lot of dough (cookiedough, that is)! Be sure to try one the next timeyou stop by for a visit. Flavors range fromchocolate chunk to mudslide.

such as tuiles, may need to be stored with a cushion ofwaxed or parchment paper between layers to prevent themfrom drying and breaking under their own weight.

Once bar cookies are cut into pieces, they keep best if theyare individually wrapped; exposing the cut edges to the airdries them out. If you prefer, leave them uncut until you areready to serve them. Most baked cookies freeze well for upto two or three months, wrapped well in plastic or stored infreezer bags or containers with tight lids. Remember to labelthe cookies and include the date they went into the freezer.

You can also store unbaked cookie dough in the refrigeratoror freezer, as long it is made using the creaming mixingmethod. Form the dough into a log, and then wrap the logwell. Cookie dough shaped and wrapped this way stays freshin the refrigerator for up to two weeks. For longer storage,place the log in the freezer. You can then slice the doughwhen it is still frozen and transfer it straight to the oven.Dough will last in the freezer for up to four months.

For many of us, eating cookies still warm from the oven isone of our fondest childhood taste memories. Havinghomemade cookies on hand can be a great source of culi-nary comfort, and the perfect treat for unexpected guestsor a spontaneous get-together. Try our chocolate cherrychunk cookies (p. 18) the next time you have a craving fora sweet treat.

18 TASTE Issue 12 1-888-995-1699

Recipe

Makes about 2 dozen Cookies

1⁄2 pound (2 sticks) unsalted butter, soft

2⁄3 cup granulated sugar

1⁄2 cup packed light brown sugar

1 teaspoon salt

2 teaspoons pure vanilla extract

2 large eggs

21⁄2 cups all-purpose flour

2 teaspoons baking soda

11⁄4 cups dried cherries

3 cups semisweet chocolate chunks or

very coarsely chopped semisweet

chocolate

Preheat the oven to 350 degrees F. Line a baking sheet withparchment paper.

In the bowl of a stand mixer fitted with a paddle attachment,gently blend the butter, sugars, salt, and vanilla on low speeduntil combined, about 2 minutes.

Gradually add the eggs, scraping down the bowl after eachaddition.

In a medium bowl, combine the flour and baking soda andwhisk to combine. Add to the egg-butter mixture and mix onlow speed just until combined.

Using a rubber spatula, fold in the cherries and chocolate.Scoop about 1⁄4 cup dough onto the prepared baking sheetsabout 11⁄2 inches apart.

Bake until golden around the edges but still light in the center,15 to 18 minutes. Rotate and switch the baking sheets as neces-sary for even baking.

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

Source: Cookies at Home with The Culinary Institute of America

CDried cherries pair perfectly with chocolate. Try using very dark chocolate for a richer cookie.

hocolate CherryChunk Cookies

Indulge your love of bakingcookies and other treats inBaking at Home—TheDesserts (Taste of CIA Cookbooks, p. 43) or HolidayCookies at the CIA (p. 59).

©2011 The Culinary Institute of America

A CIA Gift CardThe Food Lover’s Fantasy

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

Immeasurable Fun!

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

CIA BOOT CAMP

Experience the ExcitementIf you thrill to the discovery of a newingredient, devour every word writtenabout cooking, and feel an incrediblesense of satisfaction when you create anew dish, then you’ve got the makingsof a CIA Boot Camper.

From the moment you don yourchef’s uniform in Boot Camp, you’llbe immersed in the exciting world ofthe professional kitchen. You’ll diceand sift and sauté with our world-famous chefs at your side. And you’llexperience fabulous flavors andauthentic ingredients, whether you’recooking in the Napa Valley, HudsonValley, or Southwest.

There’s a reason our Boot Campersreturn again and again, a reason whyso many stay in touch after the classis over. Because CIA Boot Camp ismore than a course—it’s a life-chang-ing experience.

20 TASTE Issue 12 1-888-995-1699

Spicy Asian Grilled Shrimp and Broccoli with Orange-Sesame Sauce from Gourmet Meals in Minutes

CIA Boot Camp:Accept No Imitations!

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

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

NEW! THE ART AND SCIENCE OF COOKING BOOT CAMP

Oct. 25–28, 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 as you learn tothink about cooking in a completely different way. You’ll under-stand not only the “how tos” but also some of the “whys” behindthe culinary arts as our chef-instructors demonstrate limitless foodoptions using fundamental cooking techniques and a variety ofingredients.

In this in-depth culinary exploration, you will:• Gain insights into food and its preparation.• Produce recipes and conduct experiments using fats, emulsions,

vegetables, proteins, starches, and leaveners. • Analyze how ingredients, individually or in combination, affect

the cooking process.• Learn tips for selecting the best ingredients and preparing them

successfully.

As a Boot Camp participant, you will 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 select class days, you’ll return to campus for dinner in theCIA’s on-campus public restaurants.

NY


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, andit’s a great place for you to start, too. (Of course, you cantake our Boot Camps in any sequence. There are no drillsergeants in our kitchens—promise!)

CULINARY BOOT CAMP—BASIC TRAINING

Aug. 15–19, Oct. 3–7, Nov. 7–11, Nov. 28–Dec. 2, Dec. 12–16, or Jan. 9–13, 7 a.m.–4 p.m.*, $2,195

July 18–22, Aug. 1–5, Aug. 8–12, Sept. 12–16, Oct. 24–28, or Jan. 23–27, 7 a.m.–1:30 p.m.*, $2,195

Nov. 7–11 or Dec. 12–16, 7 a.m.–1:30 p.m., $2,195

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

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

TX

CA

NY

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

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

Facebook is a registered trademark of Facebook, Inc.

ASIAN CUISINE BOOT CAMP

Jan. 30–Feb. 3, 7 a.m.–4 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.

In this class, you will:• View a sushi demo and participate in sushi tastings.• Participate in a tasting of Asian beverages.• Learn the differences between authentic and adapted Asian

dishes.

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 for dinner in our on-campus public restaurants.

NY

BISTRO BOOT CAMP

July 5–8, Aug. 30–Sept. 2, or Oct. 25–28, 7 a.m.–4 p.m.*, $1,750

Oct. 25–28, 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, savorytarts, and fresh-from-the-oven breads and pastries topping themenu, bistro cuisine is something that’s sure to please even themost 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.

You will also:• Discuss and prepare classic and contemporary bistro-style dishes.• Explore appropriate beverage pairings.

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

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CIA BOOT CAMP (cont.)

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“The CIA is our premier culinary school inAmerica. People come from all over the

world to go to school here.”—Thomas Keller

CIA ON LOCATION: FINGER LAKES

Our chefs are hitting the open road…to the renownedNew York Wine and Culinary Center! If you’re lucky enoughto live close by Canandaigua, NY, great! Or, if you’ve beenlooking for the perfect excuse to vacation in the gorgeousFinger Lakes region, here’s your chance. The fall foliage willbe at its peak, the ingredients will be fresh and plentiful,and the exceptional instruction you’ve come to expect fromthe CIA will be yours to enjoy.

Culinary Boot Camp—Basic TrainingSeptember 12–16

World Cuisine Boot CampOctober 17–21

Our Boot Camp programs and chef-instructors are thesame—only the location is new! For full course descrip-tions, please see pp. 21 and 31.

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

NEW! COMFORT FOODS BOOT CAMP

Jan. 19–20, 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 twists on old favorites.

In this class, our chef-instructors will teach you professional cookingtechniques and share their tips for producing the ultimate comfortfoods. Using high-quality ingredients, you’ll create a variety of soul-satisfying, feel-good dishes. From soups, stews, entrées, and sides tofun and irresistible desserts, this is comfort food at its finest!

You will also:• Discuss how taste and flavor elements lead to the creation of food

memories.• Learn fundamental techniques for preparing a selection of popular

comfort foods including beef pot roast, chicken and dumplings,mashed potatoes, apple pie, and more.

• Observe chef demonstrations ranging in topic from proper knifeskills to presentation techniques that are sure to enhance yourdishes today and in the future.

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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NEW! BUTCHERY BOOT CAMP

Nov. 1–2, 7 a.m.-4 p.m.*, $895

It may be an ancient craft, but the art of butchery is very much invogue these days. Although butchering has long been relegatedto supermarkets and butcher shops, people have recently discov-ered the benefits of doing it themselves at home. Being your ownbutcher allows you to gain a familiarity with the animal and cele-brate the source of your food. Plus, it gives you creative freedomto enhance your recipes and is usually more cost effective, too.

In this class, you will come behind the meat counter and learnthe skills and techniques necessary to cut up various cuts of meatfor cooking. By the end, you’ll start thinking like a butcher!

You will: • Increase your understanding of meat products and how to cut

them into portions ready for cooking.• Learn proper knife handling and techniques such as trimming

and tying roasts.• Use tools of the trade as you fabricate a variety of items including

beef tenderloin, lamb chops, and steaks.• Discuss proper storage and sanitation.

When you enroll in CIA Butchery Boot Camp, we will supplyyou with a chef’s uniform, which includes a jacket, pants, and aneckerchief. Paper chef’s hats, side towels, and aprons will beprovided in class.


NY CELEBRATE YOUR BIRTHDAY AT BOOT CAMP

Do something you really love for your next birthday—

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

When you take any Boot Camp program during your

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

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

good only through January 31, 2012.

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

“I had a great experience at Bistro BootCamp, with lots of diversity in cooking.

Our instructor was interesting and knowl-edgeable and gave many constructive,

extremely helpful points. The class size madeit feel like a family of cooking buddies sharing

ideas and learning from each other. Greatfun and enjoyment! Everyone eating in my

kitchen will forever benefit from my CIA experience.”

—Sherry Smith, Laguna Niguel, CA

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By Laurie Steuri

After three decades in the publicrelations department of a largeconsumer products company, I

am now a semi-retired wife, mom, and dogowner. I stay involved in the workforce asan independent consultant in social mediamarketing.

I am passionate about food. However, my enjoyment ineating far exceeds my skills in the kitchen. So I signed upfor Culinary Boot Camp—Basic Training to expand mycooking skills. I wanted to learn how to recreate some ofthe dishes I enjoy at the many ethnic restaurants in Cincin-nati. I also wanted to learn to avoid processed foods andreduce the amount of meat in our diet. Becoming a better,more adventurous cook will help me achieve these goals.Boot Camp was my answer.

Since I actually do a lot of cooking, I was concerned thatBasic Training would be too easy. But the class covered alot of cooking techniques that I did not know or did notpreviously use often.

The five-day class was divided into lectures and actualhands-on cooking. It’s a good combination. Every day, wecreated four dishes from recipes and we also got to taste a

total of 12 other dishes created by the other teams. Oneday, we made a dish I never would have attempted on myown—deep-fried okra. Another day, we made an Asian meal,which included some unusual recipes—lettuce wrap, Koreanbeef, stir-fried glass noodles, green beans, and mango pud-ding. I even got the opportunity to work with snapper,which I have eaten in restaurants but had never attemptedon my own.

When I got home, I tried recipes that I hadn’t tried before,and thought about buying new kitchen equipment like apasta machine and some higher-end cooking paraphernalia.I have much more confidence in my skills now because ofBoot Camp.

Every DayCooking Better


Recipe

Makes 8 servings

5 pounds flank steak, 3⁄4 inch thick

4 teaspoons salt

21⁄4 teaspoons ground black pepper

11⁄2 cups lime juice


3⁄4 cup minced yellow onion

2 tablespoons olive oil

2 red bell peppers, cut into thin strips

2 green bell peppers, cut into thin

strips

2 yellow bell peppers, cut into thin

strips

1⁄2 medium red onion, sliced

16 corn or flour tortillas, 6 inches

in diameter

Optional: grated cheese, sour cream,

guacamole, or salsa to top fajitas

Trim the meat to remove any visible fat. Combine the salt, pep-per, lime juice, garlic, and minced onion. Marinate the flanksteak for at least 2 hours, but no more than 24.

Grill the steaks, either on a gas grill preheated to the high set-ting, or over a bed of charcoal, coals heated until glowing redwith a light coating of ash. Cook 7 to 8 minutes on each side formedium, or to desired doneness. Remove the steaks from thegrill and allow them to cool enough to handle. Cut the steaksinto 1⁄4-inch thick strips.

In a large sauté pan, heat the olive oil over medium heat. Sautéthe peppers and red onion for 5 to 7 minutes, or until they justbegin to soften. Add the steak and cook until just heatedthrough, about 2 to 3 minutes.

Grill the tortillas until softened and warm, about 20 seconds per side.

Serve the fajita mixture with the tortillas and a selection of toppings.

Source: The CIA cookbook Grilling

Grilled Beef Fajitas

Try a different spin on this year’s barbecue with our beef fajitas. Thisrecipe is easy to adjust for two or for a large party.

Latin flavors are all the rage, sowhy not add more to yourmenu? Join us for MexicanCuisine Boot Camp—Appe-tizers and Hors d’Oeuvre (p.29) or Mexican Cuisine BootCamp—Puebla and Oaxaca(p. 29).

July


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DESSERT BOOT CAMP

Nov. 1–3, 7 a.m.–4 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 discover, impressive desserts that are perfect for entertaining canbe made at home using everyday pantry ingredients, sea sonal pro-duce, 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.

You will also:• Prepare a selection of flavorful and elegant desserts.• Attend a lecture and tasting featuring dessert wines.

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 select days, you’ll return to campus for dinner in the CIA’son-campus public restaurants.

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FLAVORS OF WINE COUNTRY BOOT CAMP

July 25–29 or Nov. 7–11, 7 a.m.–1:30 p.m.*, $2,195

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

During this five-day course, you’ll discover and sample the best of Northern California fare. Highlighting the freshest ingredients,you will learn how to prepare dishes that represent a local aware-ness of flavors that make up wine country cuisine. The region’sworld-class wines will be incorporated into the daily lessons.

You will: • Discuss seasonal ingredients, local farming, and characteristic

foods and wines of the California wine country.• Learn a variety of cooking techniques that best showcase the

region’s ingredients.• Use a selection of local products to prepare intensely flavorful

dishes. • Spend time in flavor dynamics sessions, including an olive oil tast-

ing, herb tasting, and salt and vinegar tasting. • Learn the fundamentals of wine and food 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 return to campus for dinner in theWine Spectator Greystone Restaurant to sample the flavors thatshape the California wine country dining scene.

CA

“I wish I had taken Boot Camp 30 yearsago. It would have made my culinary voyage

over the past years more meaningful, cir-cumvented a lot of expensive (in time andmoney) learning, and pushed my curiosity

further. This was the best ‘camp forgrownups’ who love cooking.”

—Francine Gingras, Larchmont, NY


GRILLING AND BBQ BOOT CAMP (FORMERLY BBQ BOOT CAMP)

Aug. 9–10 or Sept. 8–9, 7 a.m.–4 p.m.*, $895

Aug. 29–30 or Nov. 16–17, 7 a.m.–1:30 p.m.*, $895

Aug. 15–16, 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, side dishes, andeven desserts. You’ll also prepare traditional BBQ side dishessuch as potato salad 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.

*On select class days, you’ll return to campus for dinner in theCIA’s on-campus public restaurants (Hyde Park and St. Helena).You’ll also be treated to a tour of the CIA campus during regularclass hours.

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FRENCH CUISINE BOOT CAMP

Nov. 7–11, 7 a.m.–4 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 five-day Boot Camp, you’ll explore the ingre-dients, flavor profiles, and cooking techniques of a differentregion of the country. You and your classmates will preparesumptuous French dishes both familiar and new, such as bouilla-baisse, crème brûlée, and truite de ruisseau aux chanterelles.

You will also:• Explore mother or grand sauces and their derivatives.• Discuss and prepare regional and classical dishes.• Taste French wines and cheeses.

When you enlist in CIA French Cuisine Boot Camp, you willreceive two chef’s uniforms, each with a jacket, pants, and a neck-erchief. Paper chef’s hats, side towels, and aprons will be pro-vided in class.


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DID YOUKNOW…?Barbecue styles vary around theU.S. Kansas City likes it sweetand spicy, North Carolina prefers itvinegary, and Texas likes a little kick. You cantry your hand at the different styles in ourGrilling and BBQ Boot Camp.

HOLIDAY BOOT CAMP

Nov. 10–11 or Dec. 1–2, 7 a.m.–4 p.m., $895

The rush of holiday entertaining will be here before you know it,and Holiday Boot Camp will give you the game plans, recipes,and confidence to cook for all the season’s gatherings. You’ll learnto roast poultry and meats to perfection, make home-style pangravy, and prepare traditional side dishes and tempting desserts.You’ll also discover new twists on old favorites, as you learn tocreate delicious and beautifully presented appetizers, vegetables,entrées, soups, and desserts that will wow your guests. You willalso taste a variety of holiday beverages and tour the CIA campus.

As a Holiday Boot Camp participant, you’ll receive a chef’s uni-form, which includes a jacket, pants, and a neckerchief. Paperchef’s hats, side towels, and aprons will be provided in class.


HORS D’OEUVRE BOOT CAMP

Aug. 11–12 or Oct. 20–21, 7 a.m.–4 p.m.*, $895

Sept. 8–9, 7 a.m.–1:30 p.m.*, $895

Dec. 5–6, 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 two-day course, you will learn the basic principles neces-sary to create both hot and cold hors d’oeuvre and pick up a fewtrade secrets that will enable you to confidently prepare animpressive assortment of small bites.

You will also:• Learn how to select the best hors d’oeuvre for your party and how

much to prepare.• Discuss the basic components of canapés and hot and cold hors

d’oeuvre.• Practice creative garnishing, plating, and presentation techniques.

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.

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

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ITALIAN CUISINE BOOT CAMP

Oct. 11–14, Dec. 5–8, or Jan. 30–Feb. 2, 7 a.m.–4 p.m.*, $1,750

The tradition and culture…the sauces and spices…the aromas andflavors…a gastronomic tour of Italy will unleash your passion forfood and your zest for life. Each day, you will explore the differentregions of the country, improving your knowledge of Italian geog-raphy while learning about the flavor profiles that distinguish Ital-ian cuisine. You’ll expand your Italian and culinary vocabulary asyou taste indigenous ingredients and prepare regional specialtiesunder 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.

You will:• Learn to navigate an Italian menu.• Taste Italian wine.

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.


MEDITERRANEAN CUISINE BOOT CAMP

Aug. 22–26, 7 a.m.–4 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.

You will also:• Participate in tastings of Spanish tapas and regional cheeses.• Enjoy a lecture about and tasting of Mediterranean wines.

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.


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MEXICAN CUISINE BOOT CAMP—APPETIZERS ANDHORS D’OEUVRE

Aug. 2–3, 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.

You will also:• Explore various regions of Mexico through the different ways

corn is prepared and used in each cuisine. • Study the history of corn and learn about the mysterious huitlacoche.• Prepare and sample a variety of small bites made from fresh and

dried corn as well as complementary items to enhance these dishes.• Discover ideas for new hors d’oeuvre and appetizers that you can

add 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

Aug. 22–24, 7 a.m.–1:30 p.m., $1,325

Intrigued by the unique flavors and textures of authentic Mexicanfood? You’re not alone. Anyone who has tasted the genuineregional dishes of Mexico is struck by their rich complexity. Joinus for a culinary tour of Puebla and Oaxaca as we explore Mexi-can cuisine’s wide variety of regional dishes, cooking methods,and indigenous ingredients.

In this stimulating three-day course, you will discover the rich his-tory, classic preparation techniques, and flavor profiles of authenticMexican specialties.

Be prepared for a flavor-packed journey as you:• Unravel the mystery of traditional cooking from the heart of

Mexico.• Identify, taste, and learn about different chiles and study their

many uses.• Prepare and sample unique, complex dishes from Central

(Puebla) and Southern (Oaxaca) Mexico using indigenous ingredi-ents.

• Explore ancient and modern techniques for preparing salsas,moles, and many other recipes.

• Learn a variety of delicious recipes to prepare in your kitchen at home.

As a participant in Mexican Cuisine Boot Camp: Puebla andOaxaca, you will receive a chef’s uniform, which includes a jacket,pants, and neckerchief. Paper chef’s hats, side towels, and apronswill be provided in class.

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“I came to the CIA because cooking has alwaysbeen a passion of mine…I just was having a

great time around like-minded people and theinstructors and everyone here at the school…It

is a fascinating education.”—Steve Ells ’90

TECHNIQUES OF HEALTHY COOKING BOOT CAMP

Aug. 2–5 or Jan. 17–20, 7 a.m.–4 p.m.*, $1,750

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

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

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


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SKILL DEVELOPMENT BOOT CAMP

Sept. 29–30; 7 a.m.–4 p.m.*, $895

Sept. 6–7 or Nov. 14–15, 7 a.m.–1:30 p.m.*, $895

Aug. 18–19, Nov. 3–4, or Dec. 7–8, 7 a.m.–1:30 p.m., $895

It’s in you. Somewhere just below the surface is a talented culinar-ian just waiting to create some magic in the kitchen, and our SkillDevelopment Boot Camp will help you make it happen. Thisamazing two-day program offers an accelerated, comprehensivelesson in the culinary arts that gives you the confidence and dex-terity to shine.

Come to the CIA, and release your inner chef! You’ll explore thefundamentals of cooking as you work in our kitchens and enjoyilluminating discussions.

You will also:• Learn new knife skills.• Examine the principles of product identification.• Study basic cooking methods.

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

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BOOT CAMP (cont.)

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CIA Boot Camp “K-Ration”Introduced during the second World War, the K-ration was an individual daily food ration providedto mobile combat troops. To honor our loyal CIABoot Camp recruits, Associate Professor in Hospital-ity and Service Management John Fischer ’88 has cre-ated this special cocktail.

1 ounce fresh lemon juice1⁄2 ounce Cointreau1⁄2 ounce Creme de Cassis11⁄2 to 2 ounces Ketel One

vodka

Shake with ice and strain intoa chilled cocktail glass, or over rocks.

WORLD CUISINE BOOT CAMP

Jan. 9–13, 7 a.m.–4 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.

On the final day, you’ll revisit each of these regions, this timefocusing on flavorful street foods—one of today’s hottest trends.

In this class, you will also:• Discuss the ingredients and flavor profiles of select cuisines.• Identify special equipment (such as woks and tagines) used in the

preparation of various cuisines.• Apply appropriate cooking methods when creating featured

dishes.• Participate in a tasting and lecture featuring global small dishes.• Sample cheeses from around the world.• Enjoy a wine tasting showcasing select wines of the world.

As a Boot Camp participant, you will 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 select days, you’ll return to campus for dinner in the CIA’son-campus public restaurants.

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“It was a delight well beyond my wildestdreams to attend Culinary Boot Camp—Basic Training. The facility was excellent, my fellow classmates were passionate and

warm, and the teacher had an encyclopedicknowledge of technique, method, and food.

The restaurants were exquisite and the disheswe created were the best

I have ever prepared. Wow!”—James Spica, Lagrangevillle, 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.

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!

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Your CIA chef-instructors have interesting career experi-ences and culinary philosophies that inform their teachingand enrich your classes. Here’s a chance to learn moreabout a few of the talented individuals among the cele-brated CIA faculty.

Phil CrispoThe exuberant Phil Crispo conveyshis love for food both in his BootCamp classes and in his manymedia interviews for the college.An assistant professor in culinaryarts and CIA ProChef Level IIIcertified, the Hudson Valley nativecame to his craft at age 16 in Scot-

land, where he was raised. “I thought I’d be a soccer playerand played semi-pro for a bit,” he says, “But cooking turnedout to be easier. So I went with it.” The chef eventuallyopened his own eponymous restaurant, Crispo’s, inDunkeld, Scotland, where he served an eclectic menu forfour years before coming to the CIA in 2005.

Chef Crispo finds teaching the culinary arts rewarding. “Ourstudents are so dynamic, coming from all walks of life totake these Boot Camp classes,” he says. “Since they comehere with many different skill levels, it can be challenging toteach them. But when someone has a culinary breakthroughin our teaching kitchens, that is very gratifying for me.”

Despite his Scottish background, Chef Crispo’s choice ofcuisine at home is Indian food, notably from the Goaregion of the country. “The spicier, the better,” he says.

Meet Your Chefs

Elizabeth Johnson-KossickWhen Chef-Instructor ElizabethJohnson-Kossick sees food on aplate, she sees living history. As aculinary anthropologist, Chef John-son-Kossick travels to remote Mex-ican mountain villages to gathercenturies-old recipes that are in

danger of being lost. “Food is one of the strongest culturalcomponents of any people,” she says. “These are the thingsthat survive cultures. I am honored to have the opportunityto work with food.”

Yet Chef Johnson-Kossick was late to the culinary arts,majoring in anthropology before heading to law school.Until then, cooking was a mere hobby. But she had a real-ization. “After much soul-searching, I gave up on becomingan attorney and dove into cooking.” Chef Johnson-Kossicksubsequently joined the CIA family in 2008.

The CIA classes she teaches on South American cuisine—including Peruvian and Brazilian—feature authentic ingredi-ents, thanks to the Latin Seed Research Project andbotanical garden at the CIA San Antonio. And they are pop-ular with food enthusiasts. “The people who come to theseclasses are very passionate about South American food,” shesays. “They’re intent on learning as much as they can.”

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 Palate ProgramsYou’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

34 TASTE Issue 12 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.

Fruit Salad with Orange-Blossom SyrupKir Royale

Raspberry Muffins with Pecan Streusel Caramelized Onion Quiche

Fruit Salad with Orange-Blossom Syrup

Orange-blossom water, generally available from health food stores andwholesalers, adds a fragrant touch to the delicious syrup. MAKES 8 SERVINGS

To make the syrup, combine the orange-blossom water and the sugar in asmall saucepan. Heat, stirring occasionally, until the sugar completely dis-solves. Set aside until needed.

Zest the orange using the smallest holes on a grater. Reserve the orangefor another use.

Combine all of the fruits except the kiwi in a large bowl. Serve immedi -ately or refrigerate until needed.

For individual servings, place 1 cup of the fruit salad in a glass or servingdish. Top with 1 tablespoon of the syrup. Spoon 1 tablespoon of the dicedkiwi on top of the fruit and garnish with the orange zest and mint. Alter-nately, the fruit salad can be garnished and served in a large bowl.

Source: The Culinary Institute of America Gourmet Meals in Minutescookbook

Caramelized Onion Quiche

Using store-bought pie crust makes this dish a snap to prepare. MAKES ONE 9-INCH QUICHE

Preheat oven to 350 degrees F.

Heat olive oil in a sauté pan over medium heat. Add onions and sauté,stirring frequently, until golden and very soft (caramelized), about 15 min-utes. Remove and reserve.

Whisk together heavy cream, milk, eggs, salt, and pepper in medium bowl.Add caramelized onions and 1 cup of the cheese. Pour egg mixture intothe pie crust. Sprinkle remaining cheese over the top.

Set the quiche pan on a baking sheet and bake until a knife blade insertedin the center comes out clean, 40 to 45 minutes. If the pie crust begins toover brown, cover edges with strips of aluminum foil. Remove the quichefrom the oven and cool on a wire rack. Let the quiche rest at least 20 min-utes before cutting in pieces. Serve hot, warm, or at room temperature.

Source: The Culinary Institute of America Breakfasts & Brunches cookbook

Raspberry Muffins with Pecan Streusel

This recipe works with either fresh or frozen berries.MAKES 12 MUFFINS

Preheat oven to 375 degrees F. Spray muffin tins lightly with cooking spray.

Make streusel: Combine first three ingredients in a bowl. Stir in the meltedbutter with a fork until mixture resembles moist crumbs; set aside.

Sift the flour, sugar, baking powder, and salt into a bowl. Make a well incenter of flour mixture.

In a separate bowl, blend milk, butter, and egg. Add milk mixture to flourmixture and stir just until batter is evenly moistened. Fold in 1⁄2 cup of theraspberries.

Fill muffin tins about three quarters full. Top with remaining raspberriesand sprinkle with streusel. Bake until a skewer inserted into center of amuffin comes out clean, 25 to 30 minutes.

Cool muffins in pan for 10 minutes before removing from pan. Servewarm, or store cooled muffins in airtight container.

Source: The Culinary Institute of America Breakfasts & Brunches cookbook

Kir Royale

Crème de cassis, a deep-red liqueur made from black currants, was firstmade by French monks in the 16th century as a cure for snakebites andjaundice. Try other fruit-flavored liqueurs (peach, orange, or raspberry)instead of cassis if you like. MAKES 8 SERVINGS

1 cup crème de cassisTwo 750-ml bottles champagne or sparkling wine16 blackberries

Add 2 tablespoons of crème de cassis to each glass. Pour in enough champagne to fill the glasses one-quarter of the way with champagne;allow the bubbles to settle. Add more champagne to fill the glasses three-quarters full. Garnish each glass with two blackberries. Serve at once.

Source: The Culinary Institute of America Breakfast & Brunches cookbook

1⁄3 cup chopped toasted pecans1⁄3 cup packed brown sugar1⁄3 cup flour21⁄2 Tbsp butter, melted 11⁄2 cups flour1⁄2 cup sugar2 tsp baking powder

1⁄2 tsp salt1⁄2 cup milk1⁄2 cup butter (1 stick), melted

and cooled1 large egg, beaten1 cup raspberries

2⁄3 cup orange-blossom water2 Tbsp sugar1 orange11⁄4 cups cantaloupe, diced2 cups pineapple, diced11⁄4 cups red grapes, seeded

11⁄4 cups strawberries, quartered1 cup blueberries2⁄3 cup kiwi, diced1⁄4 cup fresh mint, chiffonade

(thinly sliced)

2 Tbsp extra virgin olive oil21⁄2 cups thinly sliced yellow onions3⁄4 cup heavy cream3⁄4 cup milk3 large eggs1⁄2 tsp salt

1⁄4 tsp freshly ground black pepper11⁄4 cups grated provolone cheese,

divided One prepared 9-inch pie crust,

pre-baked

Issue 12 TASTE 35

FRUIT: it’s sweet, delicious, and just the thing tomake your brunch complete. Here are a few tipsand techniques for getting the most out of yourfresh produce, from peeling to cutting to zesting.

PINEAPPLEWhen cutting a pineapple, thefirst step is to remove itsthick, prickly outer skin. Startby putting the pineapple onits side on a cutting board.With a chef’s knife, slice offthe pineapple top and a slicefrom the base. Stand thepineapple on the base andslice away the skin, following

the natural curve of the sides. Make sure that the cuts aredeep enough to remove the eyes, but not so deep that agreat deal of edible flesh is removed. Once the pineapple ispeeled, you can cut it into slices, chunks, etc.

MELONMelons can be peeled before orafter cutting. To make the melonmore stable as you work, cut aslice from both ends. After cut-ting the top and the bottom offof the melon, cut the rind away.Use a chef’s knife to follow thecurve of the melon. Cut themelon in half and scoop out theseeds. Be careful not to gougethe flesh of the fruit. The meloncan now be made into melonballs, cut into slices, or cut intocubes or diced.

KIWIAlthough the fuzzy kiwi peel is edible, it is almost alwaysremoved before serving. Cut the top and bottom off thekiwi to create a flat surface. Using a sharp paring knife,carefully cut away the remaining peel from top to bottom.Another method is to use a spoon. Carefully wedge aspoon between the peel and the flesh of the fruit and rotateit around the fruit to remove the peel. The curved bowl ofthe spoon should remove very little of the fruit’s flesh.

CITRUS FRUITSCitrus zest is the outer portion of the fruit’s peel or rind.The zest includes only the skin’s brightly colored part, notthe underlying white pith, which has a bitter taste. For long,fine, thin strips, use a citrus zester. This specialized tool

does not peel deeply enoughto cut away the pith. Alter-nately, use a vegetable peelerto cut thin layers of peel andthen cut into fine shreds, oruse a Microplane or boxgrater to produce fine shavings.


CIA SOPHISTICATED PALATE

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

Our exclusive CIA Sophisticated Palate™ programs weredesigned by Chef John Ash and CIA faculty for people likeyou—connoisseurs with an appreciation for fine livingand a desire to expand their horizons.

You’ll learn to prepare bold cuisines and explore the sub-tleties of food and wine pairing. You’ll stretch your cook-ing skills, grow your understanding of flavor, and enjoythe camaraderie of fellow food aficionados in a regionthat’s home to a vibrant community of chefs and burstingwith fresh, flavorful ingredients.

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

Epicurean Adventures inthe Napa Valley

36 TASTE Issue 12 1-888-995-1699

Mushrooms, Walnuts, Beets, and Baby Greens with Herb and TruffleVinaigrette from Breakfasts & Brunches

FOODS AND FLAVORS FROM THE CALIFORNIA HARVEST

Oct. 18, 8 a.m.–3:30 p.m., $495

Napa and Sonoma epitomize what living and eating in Northern California is all about. In this one-day program, you will:

• Prepare contemporary dishes that exemplify current culinarytrends in Northern California.

• Focus on local products and producers that have helped definethe cooking of this region.

• Discover and enjoy special wines of the area and learn a bit abouthow to pair them with food.

• Discuss Northern California’s commitment to sustainability andhow you can incorporate these principles into your cooking.

A TASTE OF NORTHERN CALIFORNIA

July 25–26, 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 beloved culi-nary destination.

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

CA

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

“What an amazing experience, to notonly be immersed in a specific cuisine,

learning the nuances of both techniqueand indigenous ingredients, but to do so

in such a spectacular facility under thecaring, hands-on tutelage of a world-

renowned chef. Kudos to the CIA’sSophisticated Palate program!”

—Ron Bennett, Philadelphia, PA

CIA SOPHISTICATED PALATE (cont.)

PRICING AND CONFIRMATIONCIA Sophisticated Palate prices include all instruction and sched-uled off-campus sessions, along with breakfasts, lunches, andselected 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 assistance withjust about anything you might need—whether you’re looking forrestaurant recommendations, directions, or interesting places tovisit on your free time, we’ve got you covered.

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

38 TASTE Issue 12 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 $250 for the one-day program and $500 for thetwo-day program. Please call our customer service associ-ates at 1-888-995-1699 for more information about this spe-cial opportunity.

Tool Kit—CIA Sophisticated PalateA knife kit is optional for the Sophisticated Palate pro-grams. However, you may purchase one from the CIAMasters Collection® at a special price exclusively for CIAcontinuing education 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 6 servings

1 loaf day-old Tuscan bread

(about 1 pound)

1 small red onion

1 seedless cucumber

4 ripe tomatoes (about 12 ounces)

1⁄2 cup basil leaves, plus more

for garnish

Salt and freshly ground black pepper,

as needed

1⁄2 cup extra virgin olive oil

3 tablespoons red wine vinegar

Put the bread, in one large piece, into a bowl that can hold itcomfortably. Add enough cold water to cover the bread almostcompletely. Let it soak until the bread is very moist. Drainaway the water and squeeze the bread and break it up withyour fingertips. It should look like a very thick soup.

Slice the onion and cucumber very thinly and add them to thebread. Cut the tomatoes into small wedges and add them tothe bread, reserving a few to top the salad when serving it.Tear the basil in small pieces directly into the bowl. Season thesalad with salt and pepper and dress it with olive oil, tossinggently to blend. Keep the salad at room temperature if you willbe serving it within an hour or so; otherwise, cover the saladand store it in the refrigerator.

Just before serving the panzanella, add the vinegar and blend itinto the salad. Serve the panzanella with additional fresh basiland the reserved tomato wedges on top.

Source: The CIA cookbook Italian Cooking at Home

Panzanella (Tomato-Bread Salad)

This Italian bread salad with fresh tomatoes and basil is perfect for asummer picnic. You can prepare it ahead of time and store it in therefrigerator for several hours before serving. The flavors are best at roomtemperature, so be sure to remove it from the refrigerator an hour or sobefore serving.

August

Gain a deeper understanding of theregional cuisine of Italy in our Italian Cuisine Boot Camp (p. 28) or ItalianCooking at Home (Taste of CIA Cookbooks, p. 48).

40 TASTE Issue 12 1-888-995-1699

Recipe

Makes 8 servings

4 ounces milk chocolate,

finely chopped

3⁄4 cup sugar, divided

1⁄3 cup cornstarch

1⁄4 cup unsweetened cocoa powder

3 cups whole or low-fat milk, divided

2 large eggs

2 large egg yolks

2 tablespoons unsalted butter

1 teaspoon vanilla extract

Whipped cream and chocolate curls

for garnish (optional)

Place the chocolate in a nonmetal bowl. Microwave on low in15- to 20-second increments until the chocolate appears slightlyglossy but still holds its original shape. Stir chocolate to evenlydistribute the heat. If necessary, continue to melt in themicrowave, but remember that the chocolate’s residual heatwill melt smaller pieces even after removal from the oven.

In a large bowl, blend 1⁄4 cup of the sugar with the cornstarchand cocoa powder, whisking to break up any lumps. Stir in 1⁄2cup of the milk, the eggs, and the egg yolks, and whisk togetheruntil smooth. Set aside.

Combine remaining 21⁄2 cups milk with remaining 1⁄2 cup sugarin a non-reactive saucepan and bring to a boil over mediumheat. Temper eggs by gradually adding about one-third of thehot milk mixture, whisking constantly. Return tempered eggmixture to the pan with the remaining milk mixture.

Return pan to medium heat and stir constantly with a woodenspoon until it reaches a boil and is quite thick and verysmooth, 4 to 5 minutes.

Temper melted chocolate by adding about 1⁄2 cup of the hot eggmixture and stirring until very smooth. Return temperedchocolate to the pan, add the butter and vanilla extract, and stiruntil well blended.

Pour pudding into eight 6-ounce glasses. Place a piece ofparchment or waxed paper on the surface of each pudding toprevent a skin from forming; pierce it in several places to letthe heat escape. Chill at least 2 hours before serving. Garnishas desired.

Source: Baking at Home with The Culinary Institute of America

Milk ChocolatePudding

Looking for the ultimate after-school snack? Here it is: creamy milkchocolate pudding topped with whipped cream and chocolate curls. Usegood-quality chocolate for a smooth texture. Chips can be difficult tomelt, so opt for bar chocolate if it is available.

September

Dessert! Explore the wonderful world ofperfect endings in Dessert Boot Camp(p. 26) or Baking at Home—TheDesserts (Taste of CIA Cookbooks, p. 43).

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:

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

42 TASTE Issue 12 1-888-995-1699

WEEKENDS AT THE CIA

And after spending a few hours with us on a Saturday or Sun-day, you may just discover a new passion or hidden talent. Inour Wine Explorations, CIA Samplings, and Taste of CIA Cook-book classes, we’ll unravel the mysteries of the grape, introduceyou to the flavors and cuisines of the world, and get you cook-ing and baking recipes from the pages of our popular books.

In all of our Weekend at the CIA classes, you’ll learn from ourexpert chefs and instructors, get a taste of all the CIA has tooffer, and share the experience with other culinary devotees.

Forget the obligations of Monday through Friday—just for a lit-tle while, anyway. Come indulge your senses and explore thewonderful world of food and wine at the CIA this weekend.

Weekends Are About You

Grilled Chicken andPecan Salad from Gourmet Meals in Minutes

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

ARTISAN BREADS AT HOME

Sept. 17, Sept. 24, Oct. 1 (Parent/Teen), Oct. 22, Nov. 5, Nov. 12, orDec. 3; 9:30 a.m.–2:30 p.m., $250

Oct. 8, 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

Sept. 17, Oct. 1 (Parent/Teen), Oct. 22, Nov. 5, or Dec. 3; 9:30 a.m.–2:30 p.m., $250

Dec. 10, 9:30 a.m.–2:30 p.m., $250

Oct. 29, 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

TX

CA

CA

NY

BAKING FOR BRUNCH

Sept. 24, Oct. 1 (Parent/Teen), Nov. 12, or Dec. 10; 9:30 a.m.–2:30 p.m., $250

Oct. 22, 9:30 a.m.–2:30 p.m., $250

Nov. 12, 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.

TX

CA

NY


Parent and Teen Day—October 1Spend time together with your teen in our

kitchens and bakeshops, nurturing a budding

interest in culinary arts or just plain having

fun. All of the October 1 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).


“My daughter and I recently attended a weekend class at the CIA. I felt as if I stepped into oneof the many cooking shows I devour on TV! I can honestly say I have a new appreciation for achef’s daily life—hectic and ever-changing. It was a delicious experience. We are planning for

our next class and are so looking forward to it.”—Barbara Nurick, Victoria, TX

BEHIND THE MEAT COUNTER

Sept. 17 or Dec. 3; 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.

NY

WEEKENDS AT THE CIA (cont.)

BISTROS AND BRASSERIES

Oct. 22, Nov. 12, Dec. 3, or Dec. 10; 9:30 a.m.–2:30 p.m., $250

Aug. 27 or Dec. 17, 9:30 a.m.–2:30 p.m., $250

Bistro and brasserie cuisine is essentially casual food; seasonal andregional favorites that have evolved over many generations withnecessity as their driving force. These dishes are not only aboutsustenance but also comfort. In this course, you’ll prepare simpleyet delicious bistro classics such as beef stew with red wine, acreamy leek and cheese tart, and chocolate mousse. You’ll alsoenjoy chef demonstrations of omelets, crêpes, and sandwichessuch as the croque monsieur, all from the pages of the CIA’sBistros 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

Sept. 17 or Oct. 22, 9:30 a.m.–2:30 p.m., $250

Breakfasts and brunches can be as simple or elaborate as yourtime and appetite dictate. All you need are fresh ingredients, a fewculinary techniques, and some hungry guests. In this class, you’lllearn the ins and outs of breakfast breads and egg cookery and beintroduced to a wide range of easy recipes from the CIA Breakfasts& Brunches cookbook. You’ll also find out how to prepare every-thing from classic favorites such as buttermilk pancakes to sump-tuous 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.

NY

TX

NY

44 TASTE Issue 12 1-888-995-1699


But Wait…There’s More!Check our Web site for the verylatest. Our Taste of CIA Cook-book classes are so popularthat we often add more datesas well as new courses. Visitwww.ciachef.edu/enthusiasts/weekends/taste.asp.

CAKE DECORATING

Sept. 17, Oct. 1 (Parent/Teen), Nov. 5, Dec. 3, or Dec. 10; 9:30 a.m.–2:30 p.m., $250

Aug. 27, 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.

CHOCOLATES AND CONFECTIONS AT HOME

Sept. 17, Sept. 24, Oct. 1 (Parent/Teen), Nov. 5, Dec. 3, or Dec. 10;9:30 a.m.–2:30 p.m., $250

Aug. 13, Oct. 8, or Jan. 14, 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.

CA

CA

NY

NY

CIA FAVORITES

Sept. 17, Sept. 24, Oct. 1 (Parent/Teen), Oct. 22, Nov. 5, Nov. 12,Dec. 3, or Dec. 10; 9:30 a.m.–2:30 p.m., $250

Aug. 13, Oct. 8, or Jan. 14, 9:30 a.m.–2:30 p.m., $250

Aug. 20, 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 and hearty entrées todecadent desserts, you’ll explore it all. Through chef demonstra-tions and kitchen production, you’ll learn a variety of cookingskills and helpful tips and discuss basic cooking methods, ingredi-ent selection, and plating techniques. Prepare to take a deeperlook into the fundamentals of cooking as you taste some of ourmost 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.

CLASSIC AND CONTEMPORARY SAUCES

Sept. 17, Oct. 22, or Dec. 10; 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.

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“My class was excellent. The chef offeredcomplete and simple instructions, and the

student helpers made everything readilyavailable and had terrific personalities;

they bridged the gap between observation andhands-on success. The best thing were the tips on garnishing, prep work, and use of

kitchen gadgets. I will apply what I learnedand plan on returning.”

—Mary Ann Monahan, Farmington, CT

COOKING AT HOME

Aug. 27, 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.

COOKING FOR ONE

Sept. 17, Oct. 22, Nov. 5, or Dec. 3; 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

Dec. 3, 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)

Sept. 17, Oct. 1 (Parent/Teen), Oct. 22, Nov. 12, Dec. 3, or Dec. 10;9:30 a.m.–2:30 p.m., $250

July 23, 9:30 a.m.–2:30 p.m., $250

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

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

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EVERYDAY GRILLING(FORMERLY GRILLING)

Sept. 24 or Oct. 22; 9:30 a.m.–2:30 p.m., $250

July 23, 9:30 a.m.–2:30 p.m., $250

Aug. 6 or Sept. 17, 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-watering entréesto luscious desserts, there’s no limit to what you can prepare overthe flame. Join us for this introductory class and we’ll satisfy yourpassion for outdoor 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.

THE FLAVORS OF ASIA

Sept. 17, Sept. 24, Oct. 22, Nov. 5, Nov. 12, Dec. 3, or Dec. 10; 9:30 a.m.–2:30 p.m., $250

Oct. 22, 9:30 a.m.–2:30 p.m., $250

Oct. 15, 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.

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GLUTEN-FREE BAKING

Sept. 24 or Nov. 12; 9:30 a.m.–2:30 p.m., $250

Sept. 24, 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.

NEW! GLUTEN-FREE COOKING

Sept. 24 or Nov. 12, 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.

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GOURMET MEALS IN MINUTES


Aug. 13, 9:30 a.m.–2:30 p.m., $250

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

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.

HEALTHY COOKING AT HOME

Sept. 17, Sept. 24, Oct. 22, Nov. 5, Nov. 12, or Dec. 10; 9:30 a.m.–2:30 p.m., $250

Oct. 22, 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 FOR THE HOLIDAYS

Nov. 5, Nov. 12, Dec. 3, or Dec. 10, 9:30 a.m.–2:30 p.m., $250

Dec. 3, 9:30 a.m.–2:30 p.m., $250

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

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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AN INDIAN FEAST

Sept. 17, Oct. 22, Nov. 5, Nov. 12, or Dec. 10; 9:30–2:30 a.m.,$250

Sept. 24, 9:30 a.m.–2:30 p.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.

NEW! ITALIAN COOKING AT HOME


Sept. 24 or Jan. 14, 9:30 a.m.–2:30 p.m., $250

Nov. 5, 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), fromfresh pastas and crespelle (sfoglie) to sweets (dolci). We’ll exploretraditional favorites like creamy risotto and tiramisu, and also sam-ple a selection of lesser-known—but equally delicious—dishes.You’ll learn about authentic Italian ingredients and practice cook-ing techniques so that you can prepare wonderful Italian meals athome with ease.

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

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“I couldn’t have won Top Chef without thetraining in basic techniques that I received at

the CIA.”—Hung Huynh ’02

ONE DISH MEALS

Nov. 5; 9:30 a.m.–2:30 p.m., $250

Aug. 13, 9:30 a.m.–2:30 p.m., $250

Nov. 12, 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.

POULTRY: FROM ROOSTERS TO ROASTERS

Nov. 5, 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.

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PRODUCE: FROM APPLES TO ZUCCHINI

Sept. 17 or Sept. 24, 9:30 a.m.–2:30 p.m., $250

Store-bought or straight from the garden, fruits and vegetablesprovide limitless options for mealtimes. Whether it’s a spicy stir-fry loaded with fresh veggies or a hot fruit cobbler, seasonal pro-duce makes recipes extra-special. In this class, you will prepare avariety of dishes incorporating items from the year’s harvest. Youwill also learn how to choose a broad assortment of produce atthe supermarket, along with the best cooking methods for yourselection. Come join us as we take full advantage of what’s at thepeak of season.

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

Please note that this is not a vegetarian class.

SEASONS IN THE WINE COUNTRY

July 23, Aug. 27, Oct. 8, or Dec. 10; 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

Sept. 24 or Dec. 3; 9:30 a.m.–2:30 p.m., $250

Oct. 29, 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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“Loved it! It was a lot of fun to work with afunny and down-to-earth culinary expertlike Chef Hinnerk, and having the student

helper around to assist us really added to ourexperience. The best part was meeting and

working with other food enthusiasts whoshared my passion for food. Plus, it waswonderful to work in such a nice, large

kitchen and take a tour of the CIA premises.I would love to return.”

—Rashda Khan, San Angelo, TX

NEW! SINGAPOREAN CUISINE

Oct. 22, 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.

SOUPS FOR ALL SEASONS (FORMERLY SOUPS)

Sept. 24, Nov. 5, or Dec. 3; 9:30 a.m.–2:30 p.m., $250

Dec. 10, 9:30 a.m.–2:30 p.m., $250

Dec. 10, 9:30 a.m.–2:30 p.m., $250

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

As a participant in this class, you will receive a CIA logo apronand a copy of The Culinary Institute of America’s Book of Soups totake home.

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SPAIN AND THE WORLD TABLE


Sept. 24, 9:30 a.m.–2:30 p.m., $250

Sept. 10, 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.

UNDER THE SEA

Sept. 24, Nov. 5, or Dec. 10; 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.

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“Spain and the World Table was the bestCIA class we have taken, filled with lots of

tips and laughs. The instructor and staff wereknowledgeable and very helpful.

We’d consider making the trip again.”—Kathy Yerger and Brad Hahn, Forestville, CA


Recipe

Makes 8 servings

11⁄2 pounds boneless chicken thighs,

cubed

1 pound andouille sausage, sliced

1⁄2-inch thick (see Chef’s Tip at right)

2 cups finely chopped yellow onion

2 cups diced green bell pepper

11⁄2 cups diced celery

2 cups chopped plum tomatoes, peeled

and seeded, juices reserved

(about 1⁄2 cup)

2 cups chicken broth

2 teaspoons minced garlic

2 tablespoons paprika

1⁄4 teaspoon ground cayenne

1⁄4 teaspoon ground black pepper

1 bay leaf

1⁄4 cup fresh basil leaves, rolled and

sliced thin

2 teaspoons chopped fresh thyme

1 teaspoon Tabasco sauce

11⁄4 pounds jumbo (21 to 25 count)

shrimp, peeled and deveined

4 cups cooked short-grain rice

1 cup sliced scallions, both white

and green parts

In a slow cooker, combine chicken, sausage, onion, green bellpepper, celery, tomatoes, and broth. Stir in garlic, paprika,cayenne, black pepper, and bay leaf.

Cover and cook on LOW for 6 hours or on HIGH for 3 hours.

Stir in the basil, thyme, Tabasco, and shrimp; cover and cookon HIGH until the shrimp are cooked through, about 5 to 7minutes.

Discard bay leaf and serve over cooked rice. Top with thesliced scallions.

Chef’s Tip: Andouille sausage is an important part of this jam-balaya because it adds a rich, smoky flavor along with plenty ofgarlic and spice. If andouille sausage isn’t easy to find in yourarea, substitute other available spicy sausages such as chorizoor linguica. For easy preparation, place the sausage in thefreezer for about 1 hour before slicing. Sausage that is very coldor slightly frozen is easier to cut and will maintain its shapebetter.

Source: Adapted from the CIA cookbook One Dish Meals

Shrimp andChicken Jambalaya

Who says you have to spend a lot of time in the kitchen when you’reentertaining? Minimal fuss and quick cleanup make this one-pot mealperfect for a casual get-together. Just put your ingredients in a slowcooker and come back to a warm, hearty dish ready to enjoy with family and friends.

October

Ready to try more exciting dishes like thisone? Sign up for World Cuisine BootCamp (p. 31) or One Dish Meals (Tasteof CIA Cookbooks, p. 49). And get morefamiliar with preparing seafood in Underthe Sea (Taste of CIA Cookbooks, p. 50).


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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.

BOLD FLAVORS FROM TUSCANY

Sept. 3 or Sept. 17; 10:30 a.m.–12:30 p.m. or 2:30–4:30 p.m.;$95

The hearty flavors of Tuscan cuisine rely on fresh, quality ingredi-ents. Just like in the Napa Valley, Tuscan food is tied to the agri-culture of the area: the olive tree, the vineyard, and the garden.Favorites such as pappardelle and tacconi pastas are topped witha rich sauce made with game, wild mushrooms, or rabbit andsage. In this class, we will relish in keeping the tradition of sim-plicity and create comfort food, Tuscan-style.

NEW! FESTIVE HOLIDAY BITES

Dec. 3 or Dec. 17, 10:30 a.m.–12:30 p.m. or 2:30–4:30 p.m., $95

From an intimate family gathering to an elegant affair, stress neednot be a main ingredient this holiday season. Join us for a hands-on holiday cooking class, where you will rediscover some old tra-ditions and try some exciting new creations. You’re sure to takehome the inspiration to pull off that perfect holiday party to wowyour family and friends!

FLAVORS OF THE NEW SPANISH TABLE

Nov. 12 or Nov. 26; 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

July 16; 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.

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HOT LATIN COOKING

July 30; 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 if yousimply 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.

THE NORTH AFRICAN SPICE KITCHEN

July 2; 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.

TASTES OF THE NAPA VALLEY

July 9, Oct. 1, Oct. 15, or Oct. 29; 10:30 a.m–12:30 p.m. or 2:30–4:30 p.m., $95

Born of the flavors of wine, the small bites of the Napa Valleyspeak of sun-soaked days and sensual flavors from local farmsand regional food producers. Using stellar ingredients and keep-ing things simple is the mantra of seasonal cooking, and in thisclass, you’ll discover ways to bring a little bit of wine country toyour next casual gathering of friends and family.

This class will feature recipes and wine pairing suggestions fromSeasons in the Wine Country: A Year at CIA Greystone.

TASTE OF THE WINE COUNTRY KITCHEN

July 23, Aug. 6, Aug. 20, Jan. 21, 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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Recipe

Makes one 12-inch pizza or four

individual pizzas

21⁄2 teaspoons active dry yeast

2 cups warm water

2 cups all-purpose flour

1 cup semolina flour, plus extra

for dusting

1 tablespoon salt

1⁄4 cup olive oil

11⁄2 cups prepared tomato sauce

2 cups grated mozzarella

1⁄4 cup sautéed diced onions

2 tablespoons fresh basil, rolled and

sliced thin

Combine yeast and water in a medium mixing bowl and stir todissolve. Let the mixture sit until a thick foam forms.

Add the flours and salt to the yeast and stir by hand, or mix on medium speed in an electric mixer, using the dough hookattachment, until the dough is smooth and elastic, about 5 minutes.

Transfer dough to a lightly oiled bowl. Cover with a cleankitchen towel and let rest at room temperature until doubled insize, about 11⁄2 hours. Gently fold dough over and let it rise foranother 45 minutes. The dough is ready for use now or can becovered and refrigerated for up to 2 days.

Preheat a gas grill to high. If using a charcoal grill, build a fireand let it burn down until the coals are glowing red with amoderate coating of white ash. Spread the coals in an evenbed. Clean the cooking grate.

Roll or stretch the dough into a 12-inch round. If preparingindividual pizzas, divide dough into four pieces and stretchinto rounds. Lay the dough round(s) on a lightly floured sur-face. Brush olive oil over the entire dough round(s).

Place dough directly on grill with the oiled side face-down.Brush dough with remaining olive oil. Grill until dough ismarked and puffs slightly, 3 to 4 minutes. Flip over with tongsand top with tomato sauce, cheese, and onions. Cover grill.Cook until crust is golden and cheese is melted, about 2 to 3minutes. Remove pizza from grill and sprinkle with basil.

Source: The CIA cookbook Grilling

GTake your next tailgating party up a notch with something unexpected.Our easy grilled pizza is sure to be a hit. Make the dough ahead oftime and have all your ingredients chopped and ready to go, so all youhave to do on game day is assemble and grill the pizza. If makingindividual pizzas, have your friends create their own.

November

Everything tastes better when it’s preparedon the grill, doesn’t it? Sharpen your skillsat Grilling and BBQ Boot Camp (p. 27)or Everyday Grilling (Taste of CIA Cookbooks, p. 47).

rilled Pizza

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WINE EXPLORATIONS

Whether you’re an aficionado seeking to round out yourwine knowledge or are looking for a delicious introduc-tion to a fascinating beverage, wine education from theCIA will get you there.

Our Wine Explorations classes can run from a two-hoursampling to a four-day immersion. We’ll show you howto taste like the pros do, share the secrets of pairingwines with food, and introduce you to bold reds andbubbly sparklers. And if you’re thinking about making aliving in the wine field, our Career Discovery course inthe heart of the Napa Valley offers an insiders’ look atthe wine business.

Taste a variety of wines and learn what makes greatwines great. Hear winemakers’ tricks for crafting greatwines. Discover the world’s best classic grapes and the“new kids on the block.” Join us for Wine Explorationsand satisfy your passion for learning more about theextraordinary world of wine.

Discover the World of Wine


FOOD AND WINE PAIRING 101

Sept. 24, Nov. 5, or Dec. 10, 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

Sept. 17, Oct. 22, or Nov. 12, 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

July 31, Aug. 21, Sept. 25, Oct. 30, Nov. 27, or Dec. 18; 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.

CA

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NEW! TASTING WINE LIKE A PRO—GETTING STARTED

July 16, Aug. 13, Sept. 10, Oct. 8, Nov. 12, Dec. 3, or Jan. 14;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. Learnfirsthand how you can do the same! During this class, you’ll learnproper tasting techniques, important wine attributes to note, andfundamental aromas and tastes that determine quality in wine.You’ll be tasting like a pro in no time flat!

NEW! TASTING WINE LIKE A PRO—THE CLASSIC GRAPES

July 23 or Oct. 22, 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!

NEW! TASTING WINE LIKE A PRO—NEW KIDS ON THE BLOCK

Aug. 27 or Dec. 17, 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 there aredozens upon dozens of grape varieties that are capturing theimagination of winemakers, sommeliers, importers, and consumersalike. Join us to taste and discover some of our favorite and trend-setting “new kids on the block.”

NEW! TASTING WINE LIKE A PRO—THE WINEMAKER’S MAGIC

Sept. 24 or Jan. 28, 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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“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

WINE EXPLORATIONS (cont.)

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CAREER DISCOVERY—THE PROFESSIONAL WORLD OF WINE

Nov. 28–Dec. 1, 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 pairing,

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, basicmedia 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.

CA

Caught the Wine Bug?You’ve taken Career Discovery—The ProfessionalWorld of Wine, and you now know for sure—acareer in wine is definitely for you. Prepare for thatcareer by enrolling in the Accelerated Wine andBeverage Certificate Program.

CIA Wine Studies1-800-CULINARY (285-4627)www.ciaprochef.com/winestudies

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

CIA HOLIDAY COURSES

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Join us this November or December for a CIA “Holidays”course and get into the spirit of the season. What could bemore fun and easy than cooking and baking your holidaytreats in our kitchens? You can even learn all about sparklingwines so you’re ready to host the best New Year’s celebrationever. From luscious pies and cookies to festive main dishes,the recipes you’ll prepare in our special themed classes willset you up for a season of exceptional entertaining.

Add a New Twist toYour Holiday Traditions

Ginger Cake from Baking Boot Camp

NEW! FESTIVE HOLIDAY BITES

Dec. 3 or Dec. 17, 10:30 a.m.–12:30 p.m. or 2:30–4:30 p.m., $95

From an intimate family gathering to an elegant affair, stress neednot be a main ingredient this holiday season. Join us for a hands-on holiday cooking class, where you will rediscover some old tra-ditions and try some exciting new creations. You’re sure to takehome the inspiration to pull off that perfect holiday party to wowyour family and friends!

NEW! GLUTEN-FREE HOLIDAY COOKIES

Dec. 17, 8:30 a.m.–1:30 p.m., $185

Cookies hold a special place in many hearts, especially during theholidays. If you’ve ever tried converting your favorite familyrecipes into gluten-free versions and had mixed results, you canlook forward to starting some new traditions with the cookiesyou’ll prepare in this class. How about some cream cheeserugelach, pecan diamonds, shortbread, spritz cookies, and maca-roons? You’ll learn the proper mixing, baking, and shaping tech-niques for preparing these sweet treats. We will also discusssubstitute ingredients used to make gluten-free cookies with theflavor and texture of bakery varieties. Your guests are in for a treatthis holiday season—especially when you take all of your cookieshome to share.

As a participant in this class, you’ll enjoy lunch and receive a CIAlogo 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.

HOLIDAY BOOT CAMP

Nov. 10–11 or Dec. 1–2, 7 a.m.–4 p.m., $895

The rush of holiday entertaining will be here before you know it,and Holiday Boot Camp will give you the game plans, recipes,and confidence to cook for all the season’s gatherings. You’ll learnto roast poultry and meats to perfection, make home-style pangravy, and prepare traditional side dishes and tempting desserts.You’ll also discover new twists on old favorites, as you learn tocreate delicious and beautifully presented appetizers, vegetables,entrées, soups, and desserts that will wow your guests. You willalso taste a variety of holiday beverages and tour the CIA campus.

As a Holiday Boot Camp participant, you’ll receive a chef’s uni-form, which includes 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 for dinner in theCIA’s on-campus public restaurants. You’ll also be treated to atour of the CIA campus during regular class hours.

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HOLIDAY COOKIES AT THE CIA

Dec. 16, Dec. 17, Dec. 17 (Parent/Teen), Dec. 19, or Dec. 20, 8:30 a.m.–1:30 p.m., $185

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

As a participant in Holiday Cookies at the CIA, you’ll enjoylunch and receive a CIA logo apron.

HOLIDAY PIES AT THE CIA

Nov. 21 or Nov. 22, 8:30 a.m.–1:30 p.m., $185

This year, do your holiday pie baking in our bakeshops! Duringthis one-day class, you’ll discover the secrets to creating show-stopping slices. Beginning with a lesson on pie dough basics,you’ll learn the step-by-step techniques for making flakey, butterycrust. You will then prepare a variety of pies to take home. You’resure to impress your holiday guests when you present them withthese creations. From pumpkin and pecan to apple, we’re featur-ing everyone’s favorite flavors.

As a participant in Holiday Pies at the CIA, you’ll receive a CIAlogo apron and also enjoy lunch.

HORS D’ OEUVRE FOR THE HOLIDAYS

Nov. 5, Nov. 12, Dec. 3, or Dec. 10, 9:30 a.m.–2:30 p.m., $250

Dec. 3, 9:30 a.m.–2:30 p.m., $250

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

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

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SAN ANTONIO DEMO COURSES

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Come to the CIA San Antonio campus and see what all theexcitement is about! During each of these interactive pro-grams, you’ll watch a culinary demonstration by our chef-instructors, enjoy tastings of the items prepared, and take therecipes home.

As an added bonus, you can apply the $39.95 “First Taste”demo fee to any future class for food enthusiasts you take atthe CIA.

CIA San Antonio:A First Taste

Seared Tuna and Salsa Verde with Black Bean Salad and Cornbreadfrom Gourmet Meals in Minutes

MODERN AND TRADITIONAL ROASTED CHICKEN RECIPES

Dec. 3, 10 a.m.–12:30 p.m., $39.95

Learn the principles of preparing the perfect roasted chicken. Inthis demonstration class, our chef will prepare a variety of bothclassic and modern dishes and discuss tips for complete utilizationof the bird. As part the session, you will taste and explore dishessuch as traditional roasted chicken with pan gravy; pan-roastedsemi-boneless half chicken with sage, roasted garlic whipped pota-toes, and pan reduction sauce; and pancetta-wrapped and brie-stuffed roasted chicken breast.

RISOTTO—CLASSIC SKILLS AND TECHNIQUES

Nov. 5, 10 a.m.–12:30 p.m., $39.95

Explore the principles of risotto cookery. In addition to coveringthe essential components of the perfect risotto, you will learn howto use seasonal and regional ingredients to prepare dishes beyondthe classic risotto Milanese. As part of this demonstration class,you will taste and explore a variety of risottos and discuss prepa-ration and ingredient options.

TUNA—HORS D’OEUVRE, APPETIZERS, AND ENTRÉES

Sept. 24, 10 a.m.–12:30 p.m., $39.95

Discover the versatility of tuna! In this demo class, you’ll not onlylearn new culinary techniques and sample each of the deliciousitems prepared, you will also receive a copy of the recipes to takehome. Our menu of the day features dishes such as sesame tunatartare with smashed avocado and arugula salad with Meyerlemon vinaigrette; marinated seared ahi tuna and edamame“hummus” with micro mint, cilantro, Key lime, sambal, and citrusponzu; open-faced seared ahi tuna “Niçoise” salad; and tempuraahi tuna and blue crab sushi rolls.

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“What an asset the CIA is to San Antonio, especially to the foodies among uswho appreciate the finer points of taste and technique. The risotto

workshop/demonstration class was fabulous: instructive, informative, and fun.I would definitely welcome more such user-friendly workshops on specific topics

and dishes. Thank you for a lovely experience.”—Stephanie Dahl, Garden Ridge, TX

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Recipe

Makes 6 servings

1 cup bittersweet chocolate, melted

1 cup semi-sweet chocolate, melted

1⁄2 cup heavy cream

2 teaspoons orange zest

Pinch salt

2 tablespoons honey

1⁄4 cup Grand Marnier (optional)

Assorted fresh fruit, cut into

bite-sized pieces, as needed

Assorted cakes, brownies, etc., cut into

bite-sized pieces, as needed

Combine the melted chocolates and keep warm.

Bring the heavy cream, orange zest, salt, and honey to a sim-mer. Remove from heat and allow to steep for 5 minutes.Strain the mixture into the chocolate and whisk together.

Add the Grand Marnier and mix thoroughly. Serve warm in afondue pot with a variety of foods to dip (e.g., strawberries withthe stems on, pitted cherries, pound cake pieces, apricots,ladyfingers, orange segments, etc.).

Note: If omitting the Grand Marnier, substitute an additional 1⁄4 cup of heavy cream.

Variation: For white chocolate fondue, substitute 21⁄2 cups ofmelted white chocolate for the two chocolates.

Source: The CIA cookbook Gourmet Meals in Minutes

GCreate a memorable finale for your holiday parties this year—serve fon-due! Your guests will enjoy gathering around the fondue pot with avariety of goodies to dip into the chocolate. Don’t just stick with theusual pound cake bites and marshmallows; have fun with the dippers.Try mini cookies and brownies, pretzels, macaroons, rice crispy treats,and bananas.

December

rand Marnier- Honey

Chocolate Fondue

Before you know it, the holidays will beupon us. Get ready, with one of our wideselection of CIA Holiday classes (p. 59).From two hours to two days, there’s onethat fits your busy schedule.

BOOKS AND DVDs

Books & DVDs that Instruct and Inspire

The key to successful gourmet cooking, whether preparingfood for two or 20, is a mastery of the basics. Regardless of skilllevel, every home cook needs a few great guides to refer to foringredient information, culinary tips and techniques, recipes,and, perhaps most important, inspiration.

Let the world’s premier culinary college be your guide. Livenup your next dinner party…experiment with the hottest newculinary concepts...create restaurant-quality meals and dessertsin the comfort of your own home. The exciting and informa-tion-packed CIA cookbooks and DVDs will help you expandyour skills and your culinary horizons.

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Fall Harvest Pasta Salad fromHealthy Cooking at Home

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

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

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

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

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

Along the way, she reveals the tips and tricks of baking and 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!


BOOKS AND DVDs (cont.)

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 71).

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

candies. The CIA and baking and pastry arts professor PeterGreweling provide recipes and techniques for making even themost ambitious treats.

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

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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.

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.

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 authorMartha Rose Shulman shares thesecrets of The Culinary Institute ofAmerica’s popular week-long BootCamp course—five days of dynamic,

hands-on instruction in cooking basics that helps teach the non-professional cook to think like a chef.

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

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

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.

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 71), 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.

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.

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Issue 12 TASTE 69

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

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

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

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

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).



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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 fill-ing fare enjoyed at family tablesaround the world, including tradi-tional 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 onedish meal.

SEASONS IN THE WINE COUNTRY$27.50Let the expert chefs of the CIAlead you through the unique sea-sonal flavors of California winecountry. Taste the freshness of

spring in lemon-glazed pound cake with rose water strawberries.Sweet white corn soup with crab and chive oil is summer’s colorand heat in a bowl, and Cabernet-braised short ribs with Swisschard and orecchiette is the perfect slow-cooker, stick-to-your-ribssupper for a chilly 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 excitingrelease.

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 authorMartha Rose Schulman joins the CIA

in presenting 125 accessible recipes, from Manchego cheese andpotato croquettes with quince sauce to escabeche of halibut witha “salsa” of Marcona almonds, raisins, and Serrano ham.

With stunning full-color photography, lively explorations of thecountry’s distinct culinary regions, and chefs’ techniques for cook-ing with classic Spanish ingredients such as wine and sherry,cheese, olives, olive oil, and salt cod, Spain and the World Table isan essential addition to any cook’s library.

VEGETABLES$40The award-winning CIA Vegetablesbook is a compilation of comfortablefavorites and intriguing new presenta-tions that will appeal to everyonefrom the seasoned vegetable afi-cionado to someone who is justbeginning to explore the vegetable

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 toa good 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.

Issue 12 TASTE 71

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

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

DVDs

BEST OF CULINARY BOOT CAMP $19.95Whether you’re just thinking about tak-ing your first Boot Camp program oryou’re a seasoned veteran eager torevisit the excitement and camaraderieof the CIA kitchens, you’ll want to ownBest of Culinary Boot Camp. It’s a must-have for the hard-core food enthusiast.

Join Chefs John DeShetler, Hinnerkvon Bargen, and David Kamen in the CIA kitchens as they teachthe fundamental techniques students learn in our popular Culi-nary Boot Camp program. The DVD includes step-by-step,demonstration-based learning modules for everything from brais-ing osso buco to creating the perfect consommé. Plus, “Chef D”takes you on a behind-the-scenes tour of the CIA storeroom!

CAKE ART $24.95Cake decorating isn’t just for profes-sionals. You too can create spectacular-looking cakes and cupcakes withguidance from the chef-instructors ofthe CIA. From buttercream roses andfondant-wrapped cakes to colorful cup-cakes, the Cake Art DVD provides step-by-step instructions to produceshow-stopping creations.

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 66), including the gift-wrappedcake, buttercream roses cake, and buttercream flowers cupcakes.Demonstration-based lessons offer detailed video featuring the fol-lowing techniques: • Preparing buttercream, with tips for delicious and attractive

results.• Creating single and multicolored buttercream designs using dif-

ferent piping tips.• Covering a cake with decorative fondant.• Making a selection of fondant decorations.• Writing and painting fun and simple images using food coloring.

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

GLUTEN-FREE BAKING $24.95Following the successful release of hisGluten-Free Baking book (page 68), ChefRichard Coppedge now offers step-by-step advice in this companion DVD.

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

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


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REGISTRATION AND 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: Quentin Bacon, Roger Ball, Søren Block, Faith Echtermeyer, Keith Ferris, Ben Fink, Food Network,

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


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

of the CIA, Hyde Park, NY.

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.

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.

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As a not-for-profit college, the CIA is able to nur-ture future culinary leaders through the generosityof its supporters. Students, alumni, and industryleaders give back to the college, building scholar-ship resources that fuel the dream of a new gener-ation of students.

One such beneficiary is associate degree studentRebecca Shea. A self-taught pastry chef, Beckyhad won several awards and worked at the high-profile Delano in Miami Beach, FL. But she feltshe needed to hone her skills with a formal edu-cation. “Being self-taught is one thing, but it’s bet-ter to say you’re a graduate of the world’s premier

culinary college,” Becky says. “If I didn’t have theCIA scholarship, I would have been forced to putoff enrolling and return to the workplace to earnmy tuition. Both the CIA scholarship and educa-tion have been the greatest gifts to my career.”

If you would like to support the dreams of a stu-dent like Becky, consider making a gift to the ATaste of the CIA Endowed Scholarship. Youmay give online at www.ciagiving.org or by con-tacting Mame Dimock, advancement officer, indi-vidual and planned giving, at 845-451-1460 [email protected].

TheGreatestGift


Recipe

Makes 6 servings

11⁄4 ounces pancetta, cut into

matchsticks

1 cup diced onion

3 garlic cloves, minced

1 tablespoon chopped thyme

1 teaspoon red pepper flakes

1 bunch broccoli rabe, trimmed and

chopped

13⁄4 cups chicken broth

1 tablespoon lemon juice

13⁄4 pound dried fedelini

GARNISHES

3⁄4 cup toasted bread crumbs

(see Chef’s Note)

1⁄3 cup grated Parmigiano-Reggiano

2 tablespoons chopped parsley

Cook the pancetta in a large sauté pan over medium heat untilthe pancetta bits are crisp and the fat has rendered, about 2 minutes. Add the onion and garlic and sauté, stirring fre-quently, until the onions are golden brown, about 4 minutes.Add the thyme and red pepper flakes and cook just longenough to heat them, about 1 minute.

Add the broccoli rabe and sauté, stirring frequently, until it isbright green and hot, about 3 minutes. Add the broth and sim-mer over low heat until the broccoli rabe is tender and thebroth has nearly cooked away, about 5 minutes. Taste and sea-son with lemon juice. Keep the broccoli rabe warm while youcook the pasta.

Bring a large pot of lightly salted water to a rolling boil overhigh heat. Add the fedelini and boil until tender to the bite, 7to 9 minutes. Drain the fedelini through a colander, reservingabout 1⁄2 cup of the pasta water.

Add the fedelini to the broccoli rabe and lift and toss to com-bine the ingredients over low heat. Add enough of the reservedpasta water to evenly and lightly coat the fedelini if needed (thepasta should look creamy, not oily or dry).

Serve the pasta in a heated bowl or individual plates. Top withthe toasted bread crumbs, Parmesan, and parsley.

Chef’s note: To prepare the toasted bread crumbs, remove thecrust from 4 or 5 slices of peasant-style bread and let the slicesair-dry for 1 day. Cut the bread into large dice and process in a food processor until medium-size crumbs form. Spread thecrumbs on a baking sheet and spray with oil. Bake in a 350-degree F oven, turning frequently, until golden brown, about 10 minutes.

Source: Healthy Cooking at Home with The Culinary Institute of America

FTopped with toasted bread crumbs, this vibrant pasta dish is perfect fora quick weeknight meal. Sautéing the broccoli rabe softens its bitternessand infuses it with some of the flavor of the pancetta. Use a paringknife to peel the broccoli rabe stems, and sauté until bright green.

Cover

edelini with Broccoli Rabe,

Pancetta, Parmigiano-Reggiano, and

Toasted Bread Crumbs

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

Exciting New CIA Boot Camps!Conquer new culinary territory—join fellow food enthusiasts at the CIA Hyde Park, NY campus for:

The Art and Science of Cooking Boot Camp • October 25–29, 2011Gain versatility and creativity in the kitchen as you explore some of the “whys”

behind food and cooking.

Butchery Boot Camp • November 1–2, 2011Learn knife skills and techniques for handling and fabricating meats, from beef to lamb to chicken.

Comfort Foods Boot Camp • January 19–20, 2012Take classic favorites like beef pot roast, chicken and dumplings, and apple pie

to dazzling new heights.

Learn More and Register! www.ciachef.edu/enthusiasts | 1-888-995-1699

Taste Issue 12

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Transcript of Taste Issue 12