Taste Magazine Issue 17

The Magazine for Food Enthusiasts Issue 17, January 2014

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

®

Chefs tips for food on the move—and more!

It’s a Matter of TASTEWith all the information about food and cooking that’s out there,sometimes it’s hard to know what to do or who to believe whenyou want to buy and prepare good food for yourself and yourfamily. So we’ve got a few guidelines to suggest:

• First and foremost is nourishment. Our food choices con-tribute to our well-being, so we need to choose foods, recipes,and cooking techniques that support healthy eating.

• Sustainability is about your own personal responsibility toyour community, from local to global. Everything we do has animpact on resources, so choose wisely. Go for some local pro-duce, avoid products with excessive packaging, and think about“ingredient pedigree”—the way your food is raised and pro-duced—before you buy.

• The world is getting smaller. It’s now easier for people who liketo cook to explore world cuisines and flavors; all you have todo is search the Internet for a great Mexican or Moroccan dish.By cooking with new flavors and ingredients, you get the varietythat’s key to a healthy diet. You also have the chance to be morecreative and get out of the “What’s for dinner tonight?” dol-drums. Maybe best of all, experimenting with world flavorshelps you make memories. Making flatbread or cooking a NorthAfrican stew in a tagine with your kids is great fun and helpspromote the social benefits of cooking and eating together.

Please enjoy this issue of TASTE® devoted to food and family. It’s full of helpful tips, fun classes, and healthful recipes from ourfamily of chefs, staff, and instructors.

Certified Master Chef Brad Barnes ’87,

Director—Food Enthusiast Programs

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

Programs and ProductsBoot Camp 20“A First Taste”Demo Courses 32Weekends at the CIA 36

Taste of CIA Cookbooks 37CIA Samplings 47

Wine and Beverage Explorations 48CIA Books and DVDs 57

FeaturesTwo Days, A World of Knowledge 9Portable Food 10The Joy of Cooking for Yourself 12Veggies, Grains, and Wine 16Meet Your Instructors 19What’s Cooking at the CIA:

Grain Power 34The Value of a CIA Education 67

RecipesAsparagus Salad with

Crispy Prosciutto 15Mixed Bean and Grain Salad insertChicken, Quinoa, and

Parsley Salad insertBarley Salad insertLemon-Ginger Barley Pudding

with Raspberries insertKansas City Wet-style

Barbecue Pork Spareribs 55Sweet Potato Pie 56Cookie-Crumb Crust 56

On the cover: Our busy lifestyles callfor portable food! See page 10.

TABLE OF CONTENTS

2 TASTE Issue 17 1-888-995-1699

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

Issue 17 TASTE 3enthusiasts.ciachef.edu

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

Founded in 1946 in downtown New Haven, CT to provide culi-nary training for World War II veterans, the college moved to itspresent location in Hyde Park, NY in 1972. It has since grown toadd three more campuses—in California, Texas, and Singapore.

Food enthusiast programs are available at:

THE NEW YORK CAMPUSOur main campus in the scenic Hudson River Valley in HydePark, NY offers students all the top facilities: 41 professionallyequipped kitchens and bakeshops; award-winning restaurants;culinary demonstration theaters; a dedicated wine lecture hall; acenter for the study of Italian food and wine…and the list goes on.

THE CALIFORNIA CAMPUSAt the CIA at Greystone, located in the heart of the Napa Valley,you’ll benefit from the opportunity to cook in our professionallyequipped kitchens; participate in lectures and demos in ourdemonstration theaters; and dine in our Ivy Award-winningrestaurant and our casual bakery café. You can also enjoy shop-ping and tasting at our St. Helena campus store, Flavor Bar, andOleoteca®.

THE TEXAS CAMPUSLocated on the site of the former Pearl Brewery near downtownSan Antonio, the CIA’s Texas campus features a continuing edu-cation kitchen, Latin cuisines kitchen, skills development kitchen,demo kitchen, bakeshop, and an outdoor kitchen as well as ourpublic restaurant. Through its research arm—the Center for Foodsof the Americas—the CIA San Antonio explores authentic Latinflavors and culinary traditions.

EXCEPTIONAL FACULTYNo matter which CIA program or campus you choose, one thingis certain—you’ll have the unequaled experience of learning fromskilled and passionate instructors who know the food and wineworld inside and out. Attentive, engaging, expert instruction:that’s what you’ll get from The Culinary Institute of America.

ABOUT THE CIA

Come Tour Our Campuses!Get a taste of the full CIA experience by taking a tour of our beautiful campuses. On these fun andinformative public tours, you’ll learn all about the col-lege, see our students and faculty in action, and feel thepassion for food and commitment to excellence thatmakes the CIA a one-of-a-kind destination.

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

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

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

And…See What’s CookingIn California, take in a one-hour demo and tasting featur-ing the seasonal flavors of wine country. Sign up today atenthusiasts.ciachef.edu/ca-cooking-demonstrations-and-tours. Do you have two hours? Then try a CIA Samplings(p. 47) or San Antonio “First Taste” demo (p. 32).

NONDISCRIMINATION STATEMENTThe Culinary Institute of America (CIA) is an AffirmativeAction/Equal Opportunity Employer committed to the principleof equal opportunity in education and employment. The CIAdoes not discriminate against individuals on the basis of race,color, sex, sexual orientation, gender identity, religion, disability,age, genetic information, marital status, veteran status, ancestry,national or ethnic origin, or any other protected group or classifi-cation under federal or state laws. Should you require furtherinformation, please visit http://ciachef.edu/consumer-information.

MARCH

March 1St. Helena, CACooking at Home (p. 40)Gluten-Free Baking (p. 42)Spain and the World Table (p. 46)San Antonio, TXOne Dish Meals (p. 44)

March 8 Hyde Park, NY Artisan Breads at Home (p. 37)The Bird’s the Word (p. 38)Bistros and Brasseries (p. 39)Cake Decorating (p. 39)Everything Chocolate (p. 41)Gluten-Free Baking (p. 42)Gourmet Meals in Minutes (p. 42)An Introduction to Wine (p. 49)Mediterranean Cooking (p. 43)Soups for All Seasons (p. 45)South of the Border—Mexican Favorites

(p. 45)Under the Sea (p. 46)St. Helena, CACooking with Wine (p. 47)Tasting Wine Like a Pro—The Classic Grapes

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

(p. 51)San Antonio, TXMediterranean Cooking (p. 43)

March 10Hyde Park, NYCulinary Boot Camp—Basic Training (p. 21)

March 15 Hyde Park, NY Artisan Breads at Home (p. 37)Baking at Home—The Desserts (p. 37)Baking for Brunch (p. 37)CIA Favorites (p. 39)Classic and Contemporary Sauces (p. 39)The Flavors of Asia (p. 41)Gourmet Meals in Minutes (p. 42)Healthy Cooking at Home (p. 42)Hors d’Oeuvre at Home (p. 42)Italian Cooking at Home (p. 43)Pies and Tarts (p. 44)Sharpening Your Knife Skills (p. 45)Spain and the World Table (p. 46)Vegetarian Cuisine (p. 46)San Antonio, TXThe Many Flavors of Texas (p. 43)

March 17St. Helena, CACulinary Boot Camp—Basic Training (p. 21)

March 22St. Helena, CABistros and Brasseries (p. 39)CIA Favorites (p. 39)Seasons in the Wine Country—The Desserts

(p. 44)Tasting Wine Like a Pro—Getting Started

(p. 50)

COURSE CALENDAR JANUARY–AUGUST 2014

JANUARY

January 6St. Helena, CABaking Boot Camp (p. 22)San Antonio, TXMediterranean Cuisine Boot Camp (p. 26)

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

(p. 27)

January 13Hyde Park, NYBaking Boot Camp (p. 22)St. Helena, CAPastry Boot Camp (p. 26)

January 14San Antonio, TXAmerican Regional Cuisine Boot Camp

(p. 21)

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

Wise (p. 50)

January 18St. Helena, CABaking at Home—The Desserts (p. 37)CIA Favorites (p. 39)One Dish Meals (p. 44)Tasting Wine Like a Pro—Getting Started

(p. 50)San Antonio, TXPasta at Home (p. 44)

January 25St. Helena, CAEggs-traordinary Cooking (p. 47)Grain, Water, and Hops—The Basics of Beer

(p. 49)San Antonio, TXBangkok and Beyond (p. 38)Classic Comfort Food—The CIA Way (p. 33)An Introduction to Wine (p. 49)

January 26St. Helena, CAThe Marriage of Food and Wine with

Chef John Ash (p. 49)

January 27Hyde Park, NYCulinary Boot Camp—Basic Training (p. 21)

FEBRUARY

February 1 St. Helena, CAArtisan Breads at Home (p. 37)Italian Cooking at Home (p. 43)Seasons in the Wine Country (p. 44)San Antonio, TXFood and Wine Pairing 101 (p. 49)Healthy Cooking at Home (p. 42)

February 3Hyde Park, NYFrench Cuisine Boot Camp (p. 24)St. Helena, CACulinary Boot Camp—Basic Training (p. 21)

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

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

(p. 51)San Antonio, TXCooking for One (p. 40)Tasting Wine Like a Pro—Getting Started

(p. 50)

February 10Hyde Park, NYCulinary Boot Camp—Basic Training (p. 21)St. Helena, CAHors d’Oeuvre Boot Camp (p. 25)

February 12St. Helena, CASkill Development Boot Camp (p. 26)

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

(p. 52)

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

February 18Hyde Park, NYThe Best of Boot Camp (p. 22)St. Helena, CABistro Boot Camp (p. 22)

February 22San Antonio, TXClassic Comfort Food—Sweets and Treats

(p. 33)South of the Border—Mexican Favorites

(p. 45)

February 23St. Helena, CAThe Marriage of Food and Wine with


February 24Hyde Park, NYBistro Boot Camp (p. 22)St. Helena, CAGrilling and BBQ Boot Camp (p. 25)

4 TASTE Issue 17 1-888-995-1699


San Antonio, TXSpain and the World Table (p. 46)Spring Soups and Sides (p. 33)Tasting Wine Like a Pro—The Classic Grapes

(p. 50)

March 23St. Helena, CAThe Marriage of Food and Wine with


March 24St. Helena, CAWine Lovers Boot Camp—Become Wine

Wise (p. 50)

March 25St. Helena, CAThe Best of Boot Camp (p. 22)San Antonio, TXBaking Boot Camp (p. 22)Italian Cuisine Boot Camp (p. 25)

March 29St. Helena, CAChocolates and Confections at Home (p. 39)Cooking at Home (p. 40)One Dish Meals (p. 44)San Antonio, TXTasting Wine Like a Pro—The Winemaker’s

Magic (p. 50)Vegetarian Cuisine (p. 46)

March 31St. Helena, CAMediterranean Cuisine Boot Camp (p. 26)San Antonio, TXPastry Boot Camp (p. 26)

APRIL

April 1San Antonio, TXSkill Development Boot Camp (p. 26)

April 3San Antonio, TXGrilling and BBQ Boot Camp (p. 25)

April 5Hyde Park, NYArtisan Breads at Home (p. 37)Baking at Home—The Desserts (p. 37)CIA Favorites (p. 39)The Cookie Jar (p. 40)Cooking at Home (p. 40)Everyday Grilling (p. 41)Everything Chocolate (p. 41)

Spring in the Hudson Valley (p. 46)Vegetarian Cuisine (p. 46)St. Helena, CAArtisan Breads at Home (p. 37)Everyday Grilling (p. 41)Seasons in the Wine Country (p. 44)Tasting Wine Like a Pro—Getting Started

(p. 50)San Antonio, TXCIA Favorites (p. 39)An Introduction to Wine (p. 49)

April 28St. Helena, CACulinary Boot Camp—Basic Training (p. 21)Italian Cuisine Boot Camp (p. 25)

MAY

May 3St. Helena, CACIA Favorites (p. 39)Spain and the World Table (p. 46)Wine Lovers Boot Camp—Taste Like a Pro

(p. 51)San Antonio, TXFood and Wine Pairing 101 (p. 49)

May 5St. Helena, CAFlavors of Wine Country Boot Camp (p. 24)

May 10Hyde Park, NY (Parent/Teen Day)Baking at Home—The Desserts (p. 37)Cake Decorating (p. 39)CIA Favorites (p. 39)The Cookie Jar (p. 40)Cooking at Home (p. 40)Creative Cupcakes (p. 40)Gourmet Meals in Minutes (p. 42)Healthy Cooking at Home (p. 42)Italian Cooking at Home (p. 43)St. Helena, CAFrying Fearlessly (p. 47)Grain, Water, and Hops—The Basics of Beer

(p. 49)

May 12St. Helena, CACulinary Boot Camp—Basic Training (p. 21)

May 17Hyde Park, NY Artisan Breads at Home (p. 37)CIA Favorites (p. 39)Everyday Grilling (p. 41)Everything Chocolate (p. 41)The Flavors of Asia (p. 41)Gluten-Free Baking (p. 42)Gourmet Meals in Minutes (p. 42)

Food and Wine Pairing 101 (p. 49)Gourmet Meals in Minutes (p. 42)An Indian Feast (p. 43)Mediterranean Cooking (p. 43)South of the Border—Mexican Favorites

(p. 45)Under the Sea (p. 46)St. Helena, CAGourmet Meals in Minutes (p. 42)Italian Cooking at Home (p. 43)San Antonio, TXItalian Cooking at Home (p. 43)

April 6St. Helena, CAThe Marriage of Food and Wine with


April 7St. Helena, CACulinary Boot Camp—Basic Training (p. 21)Wine Lovers Boot Camp—Taste Like a Pro

(p. 51)San Antonio, TXSpecialty and Hearth Breads Boot Camp

(p. 27)World Cuisine Boot Camp (p. 27)

April 12St. Helena, CATasting Wine Like a Pro—The Winemaker’s

Magic (p. 50)San Antonio, TXThe Bird’s the Word (p. 38)Spring Salads and Sandwiches (p. 33)

April 14St. Helena, CABistro Boot Camp (p. 22)San Antonio, TXComfort Foods Boot Camp (p. 23)Dessert Boot Camp (p. 23)

April 16San Antonio, TXHors d’Oeuvre Boot Camp (p. 25)

April 21St. Helena, CAGourmet Meals in Minutes Boot Camp

(p. 24)Grilling and BBQ Boot Camp (p. 25)San Antonio, TXCulinary Boot Camp—Basic Training (p. 21)

April 23St. Helena, CAComfort Foods Boot Camp (p. 23)Wine Lovers Boot Camp—Wine and Dine

(p. 52)

April 26 Hyde Park, NY Artisan Breads at Home (p. 37)Behind the Meat Counter (p. 38)Bistros and Brasseries (p. 39)Cake Decorating (p. 39)CIA Favorites (p. 39)Classic and Contemporary Sauces (p. 39)Gourmet Meals in Minutes (p. 42)Healthy Cooking at Home (p. 42)An Introduction to Beer (p. 49)Italian Cooking at Home (p. 43)Pies and Tarts (p. 44)Spain and the World Table (p. 46)

Home Baking Skills for Profit or Pleasure (p. 38)

An Introduction to Wine (p. 49)Mediterranean Cooking (p. 43)Pies and Tarts (p. 44)Sharpening Your Knife Skills (p. 45)Spring in the Hudson Valley (p. 46)Vegetarian Cuisine (p. 46)St. Helena, CAGluten-Free Baking (p. 42)Gourmet Meals in Minutes (p. 42)Healthy Cooking at Home (p. 42)San Antonio, TXAn Indian Feast (p. 43)First Finds of the Summer Season (p. 33)

May 19St. Helena, CAHors d’Oeuvre Boot Camp (p. 25)

May 21St. Helena, CASkill Development Boot Camp (p. 26)

May 24St. Helena, CATasting Wine Like a Pro—Getting Started

(p. 50)

May 25St. Helena, CAThe Marriage of Food and Wine with


May 31San Antonio, TXGlobal Street Foods (p. 41)

JUNE

June 2Hyde Park, NYCulinary Boot Camp—Basic Training (p. 21)St. Helena, CABaking Boot Camp (p. 22)Flavors of Wine Country Boot Camp (p. 24)

June 7 Hyde Park, NY Artisan Breads at Home (p. 37)Baking for Brunch (p. 37)The Bird’s the Word (p. 38)Cake Decorating (p. 39)CIA Favorites (p. 39)The Diabetes-Friendly Kitchen (p. 41)Global Street Foods (p. 41)Gluten-Free Baking (p. 42)Gourmet Meals in Minutes (p. 42)Healthy Cooking at Home (p. 42)Hors d’Oeuvre at Home (p. 42)Italian Cooking at Home (p. 43)The New Food Entrepreneur—Start and Run

a Small Food Business (p. 38)Under the Sea (p. 46)St. Helena, CACooking at Home (p. 40)Italian Cooking at Home (p. 43)Seasons in the Wine Country—The Desserts

(p. 44)San Antonio, TXHealthy Cooking at Home (p. 42)

June 11St. Helena, CAWine Lovers Boot Camp—Wine and Dine

(p. 52)

6 TASTE Issue 17 1-888-995-1699

June 14St. Helena, CAGrilling Secrets (p. 47)Tasting Wine Like a Pro—Grape Discoveries

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

(p. 51)San Antonio, TXThe Flavors of Asia (p. 41)

June 16St. Helena, CACulinary Boot Camp—Basic Training (p. 21)Grilling and BBQ Boot Camp (p. 25)

June 18St. Helena, CAComfort Foods Boot Camp (p. 23)

June 21Hyde Park, NYArtisan Breads at Home (p. 37)Baking at Home—The Desserts (p. 37)Behind the Meat Counter (p. 38)CIA Favorites (p. 39)Everyday Grilling (p. 41)Everything Chocolate (p. 41)Global Street Foods (p. 41)Gourmet Meals in Minutes (p. 42)An Indian Feast (p. 43)An Introduction to Beer (p. 49)Italian Cooking at Home (p. 43)Pies and Tarts (p. 44)South of the Border—Mexican Favorites

(p. 45)Spring in the Hudson Valley (p. 46)St. Helena, CABistros and Brasseries (p. 39)Chocolates and Confections at Home (p. 39)Seasons in the Wine Country (p. 44)San Antonio, TXGourmet Meals in Minutes (p. 42)

June 22St. Helena, CAThe Marriage of Food and Wine with


June 23St. Helena, CAGourmet Meals in Minutes Boot Camp

(p. 24)Pastry Boot Camp (p. 26)Wine Lovers Boot Camp—Become Wine

Wise (p. 50)San Antonio, TXCulinary Boot Camp—Basic Training (p. 21)

June 28St. Helena, CATasting Wine Like a Pro—Getting Started

(p. 50)San Antonio, TXEveryday Grilling (p. 41)

June 30St. Helena, CABistro Boot Camp (p. 22)

JULY

July 6St. Helena, CAThe Marriage of Food and Wine with


July 10St. Helena, CAWine Lovers Boot Camp—Taste Like a Pro

(p. 51)

July 12 St. Helena, CAArtisan Breads at Home (p. 37)Everyday Grilling (p. 41)Mediterranean Cooking (p. 43)Tasting Wine Like a Pro—The Classic Grapes

(p. 50)

July 14St. Helena, CAItalian Cuisine Boot Camp (p. 25)

July 19St. Helena, CAThe Power of Sauces (p. 47)

July 21St. Helena, CACulinary Boot Camp—Basic Training (p. 21)Wine Lovers Boot Camp—Become Wine

Wise (p. 50)

July 26St. Helena, CATasting Wine Like a Pro—Getting Started

(p. 50)

AUGUST

August 3St. Helena, CAThe Marriage of Food and Wine with


August 9St. Helena, CATasting Wine Like a Pro—The Winemaker’s

Magic (p. 50)

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

(p. 52)

August 23St. Helena, CATasting Wine Like a Pro—Getting Started

(p. 50)

August 30St. Helena, CABaking for Brunch (p. 37)The Flavors of Asia (p. 41)Healthy Cooking at Home (p. 42)

COMING THIS FALL!

Wine Lovers Boot Camp—Harvest Edition

Aug. 27, Sept. 3, and Sept. 13See page 51 for all the details!

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

Baking, and Wines and Beveragesm CIA Cookbooks and DVDs …and more!

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

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

CIA Gift Cards

©2014 The Culinary Institute of America

8 TASTE Issue 17 1-888-995-1699

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

CALIFORNIA Wine Spectator Greystone RestaurantThe Conservatory RestaurantThe Bakery Café by illy

TEXASNao: New World Flavors

The CIA Restaurant Groupciarestaurants.com

845-471-6608 | NEW YORK

707-967-1010 | CALIFORNIA

210-554-6484 | TEXAS

Reservations suggested for all but the bakery cafés.


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

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

exceptional dining experiences that span the globe?

Latin

Farm-to-Table

SeasonalAmerican

Regional Italian

Modern French

Café Favorites

Issue 17 TASTE 9

I have another reference that I’ve taken home with me, too.Every time I sit down with the wine-tasting wheel in frontof me and taste or drink wine, I hear Bob Bath in the backof my head: “What vegetation, what fruits, what mineralsdo you sense?” So my Boot Camp experience goes with meeverywhere I go.

Learn more about Bob Bath on page 19.

My fascination with wine began 35 years ago, when Iwas a tour guide at Inglenook Winery in Rutherford,CA. Everyone around me was talking wine, tastingwine, bringing wine to dinner parties. I started withwhite zinfandel, and then, through a lot of education,tasting experiences, and incredible mentors, I learned toadore full-bodied red wines.

I have always aspired to raise my level of wine education toa point where I can blind taste, and identify a wine’s terroir,varietal, country of origin, and year. That’s what inspired meto enroll in Wine Lovers Boot Camp at the CIA.

Having a Master Sommelier, Bob Bath, teach the class wasicing on the cake. He created a comfortable, safe atmos-phere so none of us were afraid to venture out and sharewith the class when we were asked. And with his tutelageand patience, our self-confidence with identifying winesgrew immeasurably. In just two days, we could identifyminerals, fruits, vegetation, terroir, region, varietal, andmore, with surprising success. I also learned from him thatwhen wine doesn’t taste in balance, it can be brought intobalance with the right foods. This was huge for me.

We learned so much about the history of wine, the appella-tions in the Napa Valley and the rest of the world, and thenuances of wine. In addition to the top-notch instructorand facilities, my favorite parts of Boot Camp were thewine and food pairing experiences, the camaraderie withthe other participants, and the restaurant dinner, where wepracticed everything we had learned in the classroom andlab. It was an incredible experience, and I came away witha vast amount of knowledge and material that I can refer-ence for years.

enthusiasts.ciachef.edu

Two Days, A World of KnowledgeCIA Wine Lovers Boot Camp

By Donna Altes

How much can you learn about wine in just two days? According to Donna Altes, a lot. A

concierge for the Napa Valley Marriott Hotel & Spa in Napa, CA and an educational consultant

for National Geographic Learning in Boston, MA, Donna attended Wine Lovers Boot Camp—

Taste Like a Pro in July, and it changed her perspective and grew her appreciation of wine.

10 TASTE Issue 17 1-888-995-1699

Portable FoodRunning Your Own “To Go” Show

By Brad Barnes, CMC

Over the years, all of us have struggled at one time oranother with the idea of making our lunch, the kids’lunches, camp snacks, or even a great picnic. The actualprocess of creating and producing a lunch on a daily basisthat tastes great, looks good, holds well, and nourishes pres-ents some challenges.

Most of these challenges can be handled with good plan-ning and organization. So here are some simple guide-lines—based on systems I learned during my many years ofrunning professional kitchens—that you can follow to getthat next great meal ready to hit the road.

PLAN YOUR MENUS • Write down your menus when you are fresh and excited;

find a time when you are feeling creative and a bit hungry.

• As chefs, we write our menus several weeks in advanceand rerun them on a cyclical basis; this system works justas well in your home kitchen.

• Don’t create too much work for yourself. Combine ready-to-eat (RTE) and fresh handmade items with homemadeitems you’ve previously prepared through batch cooking.

• Think of colors and shapes in each lunch. Hunger is trig-gered in part by visual stimulation. Colorful fruits, vegeta-bles, legumes, and fresh herbs will make your lunchesappetizing to the eye.

• Pay attention to how easy it is to eat an item in a given sit-uation or location. Remember, eating is an experience,and messy is not fun! (Ever pull a chip bag so hard itexplodes?)

• Involve your customers—ask the kids what they love to eat.If they have a hand in the design of the menus, they mayeat more of what’s in their lunch and get the nourishmentyou plan for them.

STOCK YOUR STOREROOM• Create a par stock list (see “lingo” on p. 11) that you use to

keep needed items on hand. There are apps for yoursmartphone or iPad that support really organized lists.

• Stock your cabinets, freezer, and refrigerator, and buy inbulk when possible. Mayo, mustard, and ketchup are veryefficiently purchased in bulk, usually at about half (ormore than half) of the price of individual containers.

Bread

Meat and dressing in the middle

Waterproof ingredients like cheese and lettuce

Issue 17 TASTE 11

MAKE THE MOST OF RTE ITEMS • Use ready-to-eat products to supplement your own hand-

made specialties. There are hundreds available in almost anygood food store, from olives to nuts to dried fruits to dips.

PACK WISELY • Get packaging that supports your food best. There’s noth-

ing like pickle juice soaking your lunchbox or mayo allover your apple! We don’t want to create more garbage,but your food must be kept fresh and sealed to promotecleanliness as well as food safety.

• As much as possible, take advantage of reusable packag-ing. There are many great small containers that can beused and washed, so make them part of your lunch kit.

MAKE IT HEALTHY• Provide a variety of grains, nuts, vegetables, fruits, and

starches, watch added salt, and, of course, keep portionsizes appropriate for the meal.

• Read product labels. Avoid or limit the use of productshigh in sodium or calories, and favor products that usegood fats.

• Explore global flavors. The world offers exciting spices,tropical fruits, cheeses, and more. All keep well, arehealthful, and add variety to lunch life!

MAKE IT SPECIAL • Little notes, like a riddle or a thought, to the person

eating the meal will keep lunchtime special and heightenthe senses.

• Drawing funny faces on bananas with a water-based, non-toxic marker can be real fun!

• When we make food for others, we are showing the mostrefined love there is. If you try and infuse that sentimentin everything you prepare, great things happen.

We all want to prepare great food, have an easy outlet forour creativity, and support our family’s wellness. The qualityof food we buy and the way we choose our ingredients isreally important. But the effort we go to in creating deli-ciousness “to go” is wasted if it is not fresh and well caredfor during the time it sits in the locker, the drawer, or thecooler. There’s no substitute for good organization and plan-ning when it comes to producing great food on the move.

Certified Master Chef Brad Barnes is director of food enthusiastprograms for the CIA and is a 1987 graduate of the college.

• Rotate your stock, putting the new behind the old so youringredients stay fresh. Chefs call this FIFO.

• When it’s time to grocery shop, look through your parstock list, take an inventory of what you already have, andmake a list of what you’re missing.

PREP YOUR LUNCHES—

AND THEIR INGREDIENTS • Batch cookery can be a big help. For instance, most salad

dressings have good shelf life, and soups and stews hold andtravel well (or can be frozen for later use), so make plenty.

• Build sandwiches the right way, in this order: bread,waterproof ingredients (like cheese and lettuce), meat anddressings in the middle, more waterproofing, and thenbread again. This way, all the ingredients keep theirintegrity during travel.

• When you have leftovers, use them up as part of yourplan. Stale bread makes croutons for salad or dippingsticks for hummus. There’s always a bit left over from lastnight’s roast chicken, so turn it into roast chicken, olive,and artichoke salad.

• Make a fun project out of learning to cook and gettinglunch items ready. Baking cookies or cupcakes, cuttingvegetable sticks, and mixing salads can be great fun. Socan growing some of the ingredients in your own garden.


What’s That Mean? Chef Lingo, Translated

BATCH COOKERY: Preparing large batches meant for multiple uses, such as a soup made in gallons and frozen in quarts

CYCLE MENUS: Menus that repeat on seven-, 14-, or 21-day cycles

GOOD FATS: Olive oil, canola oil, nut oils, fats high inomega-3s

FIFO: First in, first out approach to rotating your stock of ingredients

MISE EN PLACE: Everything you need, just where youneed it, ready to use

PAR STOCK LIST: An item list that tells you how much of which groceries you need on hand

RTE: Ready-to-eat

12 TASTE Issue 17 1-888-995-1699

Cooking should always be a pleasure, and that’s as true forwhen you’re preparing meals for one (or two) as it is whenyou’re cooking for a crowd. It’s fun to seek out the bestingredients, experiment with new flavors, and preparedishes to your own preferences. The sensory pleasures ofcooking—the feel of chopping something, the sound offoods sizzling in a wok, the aroma of a simmering soup—areexhilarating!

A New Approach to MealtimeKeeping your meals flavorful, interesting, satisfying, andhealthful should always be the goal. Stop thinking you havelimited choices, like the same pot of soup served all weeklong or one roast chicken showing up at every meal.

Dinner shouldn’t mean “leftovers.” Rather, by careful plan-ning, paying attention to the seasons, and following somebasic cooking techniques, you can enjoy delicious andhealthy meals. Here’s how to start:

Adopt a food lifestyle—Take the time to make cookingand eating dinner an integral part of the day.

Cook with passion—Include fresh flavors, interesting tex-tures, and varied ingredients to make meals more satisfyingand healthier.

Employ helpful strategies—Probably the most importantstrategy is something chefs refer to as “mise en place,”which means having things at the ready. Traditionally, this

The Joy of Cooking for YourselfHelpful Tips and Strategies Make it Easy

Issue 17 TASTE 13

Prepping the IngredientsWhen you get home, batch process foods before you storethem to make mealtime prep go faster and cut down oncleanup:• Wash and dry lettuces and herbs and store them loosely

covered in plastic bags or containers. • Peel onions and garlic and leave whole. • Halve and seed peppers and store in plastic. • Peel and cut carrots and celery for lunches, snacks, or

salads. • Juice lemons or oranges if needed for a recipe later in

the week.• Repackage bulk items like nuts or grains into smaller,

airtight containers. • Cut larger steaks or fillets into portions, wrap them well,

and store them in the refrigerator if you plan to cook themin a few days, or in the freezer for longer storage.

Use your recipe’s ingredient list the way a professional usesa mise en place list: peel, chop, and measure all of youringredients before you start cooking. Then, once you start,you won’t be interrupted or distracted.

Multitask while you are cooking when you can. Fit in someprep work; for instance, put some garlic into the oven toroast while you are baking or roasting something else. Planahead for other meals by making extras of things like these:a pot of oatmeal or rice, a pot of beans, a double batch ofratatouille. These foods don’t demand much in the way ofconstant attention.

Freeze tomato sauce, sliced peaches, and whole blueberries.These are great things to do in the summertime when freshproduce is in abundance. Managing the overflow from thegarden or farmers’ market is a lot of work, but worth itwhen winter sets in!

would involve assembling and prepping ingredients beforethe actual cooking begins. In this case, the term is appliedto the entire process of bringing meals to the table—frommenu planning to shopping strategies to prepping theingredients. As all chefs know, mise en place is the key torunning an efficient and successful kitchen.

Menu PlanningThe first step in menu planning is deciding what you wantto cook. Everything else flows from that, including shop-ping. For the most flavorful meals, organize your menusaccording to what’s in season.

When setting a weekly menu, plan meals that use up per-ishable ingredients in a variety of recipes. Also, don’t beafraid to use substitutes. Like many people, you won’talways have, or want to buy, every ingredient listed in arecipe. You can use substitutes to vary a recipe or move itinto the next season. It’s also a great way to try new flavorsand ingredients, keeping meals interesting.

Have a plan and a backup. There are times when lifecatches you by surprise or you find you have bits of this andthat to use up. That’s when you turn to your well-stockedpantry, fridge, and freezer (see page 14), where you’ll findthe basics for putting together a quick and healthy meal,like pasta with broccoli or soup made with chicken stockand white beans.

Shopping StrategiesTo make a good shopping list that gets you through thewhole week, refer to your menu plan. Give careful thoughtto generating “prep-overs,” which make efficient use of yourtime. What’s a prep-over? It can mean partially preparingfoods one day and finishing them another. It can also meandoubling a recipe so it’s part of dinner one night, and thebasis for another meal the next day. Multi-tasking helps tokeep the time spent in the kitchen to a minimum.

Other shopping strategies include:• Assembling your shopping list with amounts and quanti-

ties noted.• Checking your pantry for staples and adjusting your list.• Scanning the newspaper to clue in on what’s in season

and what’s on sale.

Take your list to the store with you and use it—but don’tbe afraid to grab an unexpected opportunity (whitepeaches at the height of the season, a great deal on freshtuna, and so on).


14 TASTE Issue 17 1-888-995-1699

The PantryDevelop a healthy pantry and keep it stocked with flavorfuland interesting ingredients and staples. You’ll find itemslike orange blossom water, fish sauce, tahini, soba noodles,dried chipotle flakes, rice noodles, olives, and walnut oilreally spice up your meals. It’s fun to explore new flavorsand specialties from around the world. The following areideal ingredients to keep on hand:• A variety of dried pastas and beans• Canned tomatoes• Canned tuna• Tea• Baking items including flours, sugars, cocoa powder, and

baking chocolate• Canned beans• Canned stock

The RefrigeratorMost foods go right into the refrigerator, but, as noted onpage 13, you may want to do some processing on a fewitems before you store them, especially greens and herbs.Six things to always have in your refrigerator are: • Greek yogurt• Parmesan • Milk• Seasonal fruits• Salad greens• Dressings

They come in handy when you’re looking to prepare aquick meal!

The FreezerYour freezer is your friend—it provides a great way to storesome of the basics that help you to cook better and moreefficiently. When you freeze small quantities, they thawquickly, too. Here is a list of items you’ll be happy to haveon hand in your freezer:• Homemade chicken stock• Pizza dough• Puff pastry• Leftover braising liquids to use for sauce• Tomato sauce• Pesto• Ginger root• Nuts (almonds, walnuts, pecans, pine nuts, and hazelnuts)• Grated cheeses (the last bit of Fontina or cheddar, for

instance)• “Leftover” canned items like coconut milk, tomato paste,

or diced tomatoes• Pancetta or prosciutto slices• Cooked legumes like chickpeas or black beans• Cookies (baked or unbaked)

With these tools and strategies at your disposal, you mayfind that making dinner is now your favorite part of the day!

Article adapted from Cooking for One (see page 60).

A Sample Menu PlanTaking a moment to plot out the week’s mealsmakes shopping efficient, and helps ensure thatyou’ll have everything you need on hand whenyou’re ready to cook. The chart on the rightshows a real-world example of a typical week.

On Monday, prepare a soufflé from the freezerand put a pot of oatmeal on to make enough tohave for two breakfasts. It reheats quickly in themicrowave. On Tuesday, use some of the figs forthe skewers and bake a simple gratin for break-fast the next day. Make enough sausage to usein a sandwich for Wednesday’s lunch. Soaksome black beans overnight. On Wednesday,breakfast and lunch are already made. Put thebeans on to simmer for Thursday night’s dinner.On Thursday, finish the oatmeal and make theCornish game hen. Friday is a travel day; make asimple black bean burrito from the leftoverbeans cooked on Wednesday.

BREAKFAST LUNCH DINNER PREP/OVERS

MONDAY

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

TRAVEL TRAVEL Chèvre soufflé Cook potwith broccoli salad of oatmeal

Black bean TRAVEL TRAVEL TRAVELburrito

Oatmeal with Lunch Sausage and Bake fig gratin,dried fruits with client fig skewers soak black beans

Fig gratin with Sausage Straciatella, Simmer pot of Greek yogurt sandwich baked apple black beans

Oatmeal Lunch Cornish game hen, Freeze extra beans with apples with client black bean sauce (save some for

Friday breakfast)


Makes 1 serving

1 tablespoon finely chopped shallots2 tablespoons lemon juiceSalt and freshly ground pepper as needed1 slice prosciutto or pancetta3 tablespoons extra virgin olive oil1⁄2 teaspoon grated lemon zest8 spears asparagus, peeled and sliced thin

on the diagonal1⁄2 ounce Parmesan, shaved into curls with a

vegetable peeler1 tablespoon pine nuts, toasted

Place the shallots in a small bowl with the lemon juice, a pinchof salt, and a few twists of freshly ground pepper. Let the shal-lots macerate for 15 minutes. (This will reduce any harsh bite inthe shallots.)

Sauté the prosciutto in a dry, nonstick sauté pan over medium-high heat until crisp and browned on both sides, about 1minute on each side. When it is cool, tear into irregular piecesand reserve.

Add the olive oil and lemon zest to the shallots and lemonjuice. Whisk until the dressing is slightly thickened and well-blended. Add the sliced asparagus and toss to coat evenly.

Mound the asparagus on a plate, scatter the prosciutto andParmesan pieces over the top, sprinkle with the pine nuts, and serve.

Source: The CIA’s Cooking for One (see page 60)

Recipe Asparagus Salad with Crispy ProsciuttoThis easy appetizer salad is at its best when the asparagus is crisp, bright, andin season. It is quick to make and should be tossed together just before serving.The quantities for the salad dressing make more than a single salad serving, sosave any extra dressing to use on salads or as a marinade for chicken or fish.

16 TASTE Issue 17 1-888-995-1699

Do meatless Mondays have to be wine-less Mondays? Noreason to think that! While many of us are cutting back onour consumption of meat and fish for health or economicreasons, let’s not forget that a little wine, consumed in mod-eration, can be part of a healthy and appealing diet basedon grains, fruits and vegetables, beans, and healthy fats,including dairy. The perfect wine with a meal adds flavor,relaxation, ritual, and civilization to the parts of the day thatshould be about both physical and mental nourishment.

But with so many classic food and wine pairings based onthe animal protein “centerpiece” of the dish—red wine withmeat, white wine with fish—what are the principles surround-ing the successful pairing of wine with plant-based foods?Does it really make sense to open a bottle of CabernetSauvignon when there’s no grilled, grass-fed beef to befound at the dinner table? Will your Chablis feel lonely if youdon’t invite some Malpeque oysters? And consider the poorPinot Noir, almost lost without the company of the quail,duck, and squab. Let’s find a new way to think about it.

Employing Tried-and-True Pairing PrinciplesSuccessfully pairing wines with dishes that aren’t meat- orfish-based is actually very easy because the same food andwine pairing principles apply: • Acid loves Acid,• Oaky and Smokey,• Sweet complements Sweet,• Tannin moderates Bitterness, and• Acid helps cut through Fatty textures.

Also remember, in the world of “adjusters”—items in thepantry you can add to dishes to build food flavors towardsa better match—there are almost no meat or fish productsto be found. Salt, citrus juice, vinegar, chilies, herbs, goodoils, and sweeteners all contribute to the art of bringingyour favorite dishes closer to your favorite wines. Strongumami (that pleasant, savory flavor) can be found outsideof the usual meat stocks and Thai fish or Worchester

Veggies, Grains, and Wine

The Principles and Pleasures of Pairing Plant-Based FoodsBy Traci Dutton


sauces (both of which have a little fish in them). Try usingtop-quality brewed soy sauce, miso, sea vegetables, mush-room powder, tomato paste, balsamic vinegar, caramelizedonions, and slightly salty vegetable stocks made from awide variety of vegetables to up the ante on the flavors ofyour vegetarian dishes and increase their compatibilitywith all types of wines.

Start with the Wines You EnjoyIt’s always important to remember to drink the wines youenjoy. Regardless of your preferences, there are deliciousmarriages to be made, even while our tastes move in thedirection of “ChooseMyPlate” and away from “pick yourown lobster” and “nose-to-tail” dining.

If we start with the wine and use our pairing principles, anynumber of dishes and flavor combinations come to mind: • With slightly sweet, aromatic grape varieties such as

Riesling, Gewürztraminer, and Muscat, try incorporatingsweetness and fresh flavors into the dishes. Grain saladswith fruit, miso-marinated tofu, beans baked with mapleand brown sugar, or vegetable salads with sugary treatssuch as peas, beets, and ripe tomatoes are all going tolead you in the direction of wanting a little sweetness inyour wine.

• Put some mango chutney on your Indian dal and reachfor an off-dry, spicy white.

• Even the trendy new sweet red wine blends can fit inwith farro, blackberry, and mint salad or Chinese stir frieswith hoisin sauce—moo shu portobellos, anyone?

• Off-dry and low-alcohol wines are also the way to gowith hot and spicy foods, so those zucchini enchiladas orThai noodles with spicy peanut sauce don’t need to gounmatched. Alcohol accentuates the heat from the chiliesin foods, so it’s good to consider the level in your winewhen choosing.

Choosing the Right WhiteSome of the most versatile white wines to have in thepantry are young, fresh, high-acid and low- or no-oakvarieties such as Sauvignon Blanc, Pinot Grigio, un-oakedChardonnay, and Grüner Veltliner. With this style of white,our “Acid loves Acid” rule really comes into play. Think ofkimchi and other lightly pickled vegetables, fresh green sal-ads with citrus vinaigrette, and, if your diet allows dairy,fresh goat cheese with its wonderful tangy notes. Brightlyflavored Asian sauces like nuoc cham (substitute a little soysauce for the fish sauce) or herb-based condiments like

salsa verde or chimichurri that you could drizzle oversteamed vegetables just cry out for wines of this style.

Further along the spectrum, white wines that are richlytextured and have prominent oaky flavors, with Cali-fornia Chardonnay being one of the best examples, are thenatural flavor kin for foods that are nutty, such as toastedwhole grains as well as nuts and nut butters, of course.They also work well with dishes that are well-spiced; thinkbaking spices such as nutmeg, clove, and cinnamon, pluswarm Indian spices like toasted coriander, black car-damom, and cumin. The spice elements from the oak inthe wine provide complementary characteristics. Also con-sider adding elements to your dishes that are smoked,roasted, or caramelized, such as smoked peppers, paprika,roasted vegetables, and, again if the diet allows, smokedcheeses like Gouda or mozzarella. All of these flavors are intune with the toasted notes in oaky wines. Finally, think oftexture, too, with richer wines. Waxy potatoes or creamybutter beans almost mimic the fatty texture of some meatsand a fuller-bodied wine is almost a requirement.

If Reds Are Your PleasureMoving into red wines, one might think there’s a little morechallenge, but there are many harmonious moments if yougenerally steer away from very tannic wines. Starting withlighter-bodied reds such as Pinot Noir, some CabernetFranc, and simpler Sangiovese-based wines such as Chianti,the earthy components of these wines have many friends inour plant-based culinary world. Among the most excitingpairings with these wines is anything with mushrooms ortruffles, but root vegetables, brown and black legumes,mustard vinaigrettes, and earthy cheeses made with sheep’smilk can all feature prominently, too.

For medium-bodied and fruity reds like Malbec or Bar-bera, you can begin to roast and grill your dishes. Alwaysremember to incorporate more robust flavors, including thespice box, lots of woody herbs, and plenty of sea salt andgood olive oil. Dishes with tomato sauces need the extra“oomph” that these types of wines deliver, and for an epicperformance of wine pairing complexity and nirvana, topsweet potatoes or sweet squash with mole sauce and servewith your favorite California Zinfandel. You won’t miss themeat for a second! Think of hearty legumes like kidneybeans, adzuki beans, or red lentils for stews and soups topartner with these wines.

18 TASTE Issue 17 1-888-995-1699

Just a note for the lovers of robust, tannic reds: You canstill drink these, but choose carefully or the wines may over-power the flavor and texture of your foods. Look for recipesthat incorporate bitter elements, such as certain types ofgreens, radicchio, black olives, and eggplant, and don’t beafraid to grill, just as you would a steak. Sprinkling olive oiland top-quality Parmesan cheese never hurts either, as thefat, salt, and full flavor can stand up to very full-bodied,assertive wines such as Cabernet Sauvignon and big-styleSyrah or Petite Sirah.

For Your Enjoyment and Your HealthThe Mediterranean diet, which is so often considered arealistic and sustainable option for healthy American mealsthese days, is based on freshness, whole foods, and a firmfoundation in great flavor and moderation, including wine.And, although there isn’t a wine-drinking tradition sur-rounding Chinese, Japanese, Indian, Southeast Asian, andLatin cuisines (many of which are largely plant- and grain-based) we know that the ingredients and cooking tech-niques used in these cultures are easily considered usingour basic principles when trying to develop a food andwine pairing for them.

So the next time you find yourself overthinking the selec-tion at the natural foods market or the organic producestand, find some reassurance in knowing that by using afew basic principles and following your own instincts aboutwhat you enjoy, bringing wine to the table for the modernAmerican diet—scratch that…dining experience—can beabout health, wellness, and pleasure.

Traci Dutton is the manager of public wine and beverage studies forthe Rudd Center for Wine Studies at the CIA’s California campus. She was previously sommelier for the Wine Spectator GreystoneRestaurant.

AND NOW, FOR A FEW PERFECT PAIRS…If you’re eager to make a meal from the recipesin this issue’s insert (following page 34), wehave good news—Traci has some pairing sug-gestions for you!

Mixed Bean and Grain SaladThe earthiness from the bulgur and lentils andthe concentrated flavor of tomato in this saladcomplement a light-bodied Pinot Noir, which isalso earthy with a little fruitiness. Try Acaciafrom the Carneros region in California, or per-haps a simple Louis Latour Bourgogne Pinot Noirfrom France.

Chicken, Quinoa, and Parsley SaladAlmonds, lean chicken, and mustard create abeautiful foundation for a medium-bodied,slightly oaky-but-still-crisp Chardonnay. Try LaCrema Sonoma Coast or Penfolds “ThomasHyland” from South Australia. Both are balancedand have enough acidity for the lemony sauce.

Barley SaladLayers of sweetness in this salad from the roastedonions, currants, and oranges—plus a touch ofcurry powder—make a Riesling that also has atouch of sweetness a good choice. Look for Her-mann J. Wiemer Semi-Dry Riesling from NewYork’s Finger Lakes or Chateau Ste. Michelle Ries-ling from Columbia Valley, Washington State.

Lemon-Ginger Barley Pudding with Raspberries The exquisite character of a late harvest wine thathas botrytis cinerea (or noble rot) always comesto mind when I see ginger in a dessert recipe. Thehoneyed aroma and candied fruit flavors thatcome from these wines are a dreamy, naturalcomplement. A little goes a long way, so exploresome half bottles of Barton & Guestier Sauternesfrom Bordeaux, France. For a refreshing twist, tryBarefoot Red Moscato, a fun sparkling pairing tomatch the fruitiness of the raspberries.


Whether you’re learning about breads or wine or Indiancuisine, when you take a class at the CIA, you can be confi-dent that your instructor has the deep knowledge andindustry chops to give you a great learning experience.Here, we’d like to introduce two of our talented instructors.

Bob Bath, MS, CHEWine and Beverage Studies, California Campus

Bob Bath feels very fortunate,because most of the students in hisclasses already have an interest inwine. From there, he says, “My jobis to take that interest and turn itinto a frenzied passion.”

Mr. Bath knows a little something about having a passionfor wine—and turning others onto it. A native of NorthernCalifornia, he has worked in the wine and hospitality indus-try for more than 30 years. He’s done everything frommanaging restaurants to serving as national sales managerfor Shafer Vineyards to working as a wine educator, consult-ant, judge, and writer. And all of that wine and industryknowledge prepared him to reach one of the profession’shighest pinnacles—certification as a Master Sommelier.

So where did it all start for him? “Growing up, I was fortu-nate to have an uncle who was a very successful restaura-teur in Kansas City and who was really into wine,” he says.“He shared many great bottles of wine with me, longbefore I could really appreciate how good they were.Those wines, however, inspired me to taste and learn moreabout wine.”

Mr. Bath brings that same spirit of sharing and learning toall of his classes at the CIA at Greystone. “My goal is foreach of my students to feel like he or she is the only one inthe classroom and understands everything I’m saying,” heexplains. “And that the students come away from their classwith an appreciation that I’ve only opened the door tomore learning.”

With all that he has accomplished, Bob Bath humbly cred-its his students for his continuing education. “To teach is tolearn,” he says. “You never stop learning.”

Todd Knaster, CMBBaking and Pastry Arts, New York Campus

Working with sugar and chocolateall day is a great gig if you can getit. Add enthusiastic students to themix, and you can begin to under-stand why Todd Knaster enjoys hisjob so much.

But Chef Knaster’s talents extend far beyond the sweet sideof food. During his many years working in fine diningrestaurants, hotels, and pastry shops, he was watching hiscolleagues on the other side of the kitchen with equal inter-est. “Although I always worked in pastry, I paid attention towhat the culinary chefs were doing and have learned a lotabout cooking over the years,” he says. “I have just as muchpassion for savory as I do sweet. When people ask me whatmy favorite thing to make is, I tell them it doesn’t reallymatter—I just like to prepare food for people to enjoy!”

The author of Cookies at Home (page 59) and winner of Bestof Show, Chocolate honors at the 2011 Salon of CulinaryArt shares his passion for pastry in the bakeshops of theHyde Park campus, where he brings an inspired perspec-tive to his instruction. “Pastry is an art, just like music orpainting, so I always stress the importance of masteringclassical methods and techniques, while at the same timemotivating each person to find their own style,” he says. “Ialso focus on explaining how and why things work, becauseonce you understand that, you have the freedom to not relyon a recipe and to be truly creative.”

Chef Knaster’s students often find that the learning processdoesn’t end after their class is over, either. “I always wantmy students to leave with enough information, motivation,and confidence to go home and make all of the things theysaw in class,” he says. “I love when they e-mail me with aquestion because they were having a problem and thenthey e-mail back and say they finally got it!”

Meet Your Instructors

BOOT CAMP

For the Culinary Adventurer in You

20 TASTE Issue 17 1-888-995-1699

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, there’s a hands-on CIABoot Camp for you. And there’s one that fits your schedule, too,whether you’ve got five days, two days, or somewhere in between.Come experience the thrill of cooking in the CIA kitchens, andlet the adventure begin!

AMERICAN REGIONAL CUISINE BOOT CAMP

Jan. 14–17, 7 a.m.–1:30 p.m.,* $1,750

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

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

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

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

TX


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

Our five-day Basic Training is where the Boot Camp phenomenon started, way back in 1999, and it’s a greatplace for you to start, too. (Of course, you can take ourBoot Camps in any sequence.)

CULINARY BOOT CAMP—BASIC TRAINING

Jan. 27–31, Feb. 10–14, Mar. 10–14, or June 2–6;2–8:30 p.m.;* $2,195

Feb. 3–7, May 12–16, or July 21–25; 2–8:30 p.m.;* orMar. 17–21, Apr. 7–11, Apr. 28–May 2, or June 16–20; 7 a.m.–1:30 p.m.;* $2,195

Apr. 21–25 or June 23–27, 7 a.m.–1:30 p.m.,* $2,195

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

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

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

CA

NY

TX

BAKING BOOT CAMP

Jan. 13–16, 2–8:30 p.m.,* $1,750

Jan. 6–9 or June 2–5, 2–8:30 p.m.,* $1,750

Mar. 25–28, 7 a.m.–1:30 p.m.,* $1,750

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

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

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

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


CA

TX

NY

THE BEST OF BOOT CAMP

Feb. 18–21, 2–8:30 p.m.,* $1,750

Mar. 25–28, 7 a.m.–1:30 p.m.,* $1,750

Prepare to experience the very best of CIA Boot Camp! Each dayof this exciting program will give you a taste of one of our BootCamps, highlighting the fundamentals of cooking and bakingwhile introducing you to new techniques and flavors.

The theme of day one is culinary basic training. You’ll focus onknife skills, kitchen terminology, and both dry- and moist-heatcooking methods. The second day, you’ll tackle Italian cuisine,exploring the different regions of Italy and their diverse flavorprofiles, tasting indigenous ingredients, and preparing regionalspecialties. Day three is all about bistro cuisine. You’ll practice thefundamental techniques common to American-style and Frenchbistro cooking, from roasting to braising to baking. And we’llwrap up the program with—what else?—dessert! On baking andpastry day, you will learn the fundamentals of baking bread andcreating simple-yet-elegant plated desserts. It’s the perfect endingto a fantastic Boot Camp!

As a participant in the four-day Best of Boot Camp, you’ll receivetwo chef’s uniforms, each with a jacket, pants, and a neckerchief.Paper chef’s hats, side towels, and aprons will be provided in class.


BISTRO BOOT CAMP

Feb. 24–27, 2–8:30 p.m.,* $1,750

Feb. 18–21, Apr. 14–17, or June 30–July 3; 7 a.m.–1:30 p.m.;*$1,750

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

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

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


NY

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BOOT CAMP (cont.)

22 TASTE Issue 17 1-888-995-1699


JOIN US ON FACEBOOK®!Stay connected with the CIA on our Facebook page. Follow us atfacebook.com/ciafoodenthusiasts.

Facebook is a registered trademark of Facebook, Inc.

DESSERT BOOT CAMP

Apr. 14–16, 7 a.m.–1:30 p.m.,* $1,325

Few people would deny that dessert is one of life’s greatest pleas-ures, but most of us leave baking to the professionals, thinking wedon’t have the time, equipment, or know-how. Not true! As youwill discover, impressive desserts that are perfect for entertainingcan be made at home using everyday pantry ingredients, seasonalproduce, and ready-prepared items such as puff pastry and phyllodough.

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 beauti-ful presentation methods using dessert sauces and impressive garnishes.

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


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COMFORT FOODS BOOT CAMP

Apr. 23–24 or June 18–19, 2–8:30 p.m.,* $895

Apr. 14–15, 7 a.m.–1:30 p.m.,* $895

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

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

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


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“Grilling and BBQ Boot Camp offerednothing less than stellar culinary instruction

across all elements of outdoor food preparation. I am happy to make this school

a vacation destination!” —Regina Anderson, Woodbridge, VA

Where in the World is the CIA?

You never know where our chefs will go whenthey hit the road. Check our website for the latestinformation about upcoming “CIA On Location”programs.

BOOT CAMP (cont.)

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FLAVORS OF WINE COUNTRY BOOT CAMP

May 5–9, 7 a.m.–1:30 p.m.* or June 2–6, 2–8:30 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 course, you’ll discover and sample the best of thecuisines of Northern California. Our chef-instructors will lead dis-cussions on seasonal ingredients, local farming, and characteristicfoods and wines of the area. In addition, the region’s world-classwines will be incorporated into the daily lessons.

In this class, you will:

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

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

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

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

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

• Learn how the careful use of fresh herbs distinguishes winecountry cuisine in a variety of delicious and surprising applications.

When you enlist in Flavors of Wine Country 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 providedin class.


CA

FRENCH CUISINE BOOT CAMP

Feb. 3–7, 2–8:30 p.m.,* $2,195

In the western world, French cuisine has long been considered thestandard by which all others are compared. From its provincialroots to the high cuisines created by great chefs like Carême andEscoffier, French food is rich in culinary tradition.

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

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


GOURMET MEALS IN MINUTES BOOT CAMP

Apr. 21–25, 2–8:30 p.m.,* or June 23–27, 7 a.m.–1:30 p.m.,* $2,195

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

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

When you enlist in CIA Gourmet Meals in Minutes Boot Camp,you will receive two chef’s uniforms, each with a jacket, pants,and a neckerchief. Paper chef’s hats, side towels, and aprons willbe provided in class.

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

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IS WINE YOUR PASSION?Then come to the Napa Valley for one of our WineLovers Boot Camps. See pages 50–52.


ITALIAN CUISINE BOOT CAMP

Apr. 28–May 1, 7 a.m.–1:30 p.m.;* or July 14–17, 2–8:30 p.m.;*$1,750

Mar. 25–28, 7 a.m.–1:30 p.m.,* $1,750

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

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

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


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GRILLING AND BBQ BOOT CAMP

Feb. 24–25, 7 a.m.–1:30 p.m.;* or Apr. 21–22 or June 16–17,2–8:30 p.m.;* $895

Apr. 3–4, 7 a.m.–1:30 p.m.,* $895

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

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

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


HORS D’OEUVRE BOOT CAMP

Feb. 10–11, 7 a.m.–1:30 p.m.,* or May 19–20, 2–8:30 p.m.,* $895

Apr. 16–17, 7 a.m.–1:30 p.m.,* $895

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

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

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


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MEDITERRANEAN CUISINE BOOT CAMP

Mar. 31–Apr. 4, 7 a.m.–1:30 p.m.,* $2,195

Jan. 6–10, 7 a.m.–1:30 p.m.,* $2,195

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

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

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


PASTRY BOOT CAMP

Jan. 13–17 or June 23–27, 2–8:30 p.m.;*$2,195

Mar. 31–Apr. 4, 7 a.m.–1:30 p.m.,* $2,195

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

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

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


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BOOT CAMP (cont.)

SKILL DEVELOPMENT BOOT CAMP

Feb. 12–13, 7 a.m.–1:30 p.m.;* or May 21–22, 2–8:30 p.m.;* $895

Apr. 1–2, 7 a.m.–1:30 p.m.,* $895

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

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

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


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26 TASTE Issue 17 1-888-995-1699


CELEBRATE YOUR BIRTHDAY AT BOOT CAMP

Do something you really love for your next birthday—

cooking, baking, or studying wines and beverages at the

CIA, and saving money too! When you take any Boot

Camp program during your birthday month*, you’ll receive

10% off the class, along with a special present. Make

your plans now!

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

receive your special pricing.

*Due to extended CIA vacation periods during July, August, andDecember, if your birthday falls in any of these months, you may takeyour birthday discount during either the month prior or the month fol-lowing your birthday. No other exceptions apply.

SPECIALTY AND HEARTH BREADS BOOT CAMP

Apr. 7–11, 7 a.m.–1:30 p.m.,* $2,195

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

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

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


TECHNIQUES OF HEALTHY COOKING BOOT CAMP

Jan. 7–10, 2–8:30 p.m.,* $1,750

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

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

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


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WORLD CUISINE BOOT CAMP

Apr. 7–11, 7 a.m.–1:30 p.m.;* $2,195

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

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

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


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

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

Your Price: $425

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

Your Price: $155

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

Love Wine?

Register Today! enthusiasts.ciachef.edu/wine-explorations1-800-888-7850

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

Then come explore it with us, in fun,

multi-day classes designed exclusively

for wine enthusiasts.

• Wine Lovers Boot Camp— Become Wine Wise

• Wine Lovers Boot Camp— Taste Like a Pro

• Wine Lovers Boot Camp— Wine and Dine


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 in a CIA Sophisticated Palate™ custom program. With the region’sriches at your disposal, everyone in your group will indulge their passion for food and wine up close and hands-on.

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

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

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

707-967-2328enthusiasts.ciachef.edu

The CIA at Greystone is a branch of the CIA, Hyde Park, NY.©2013 The Culinary Institute of America

The Complete Culinary Shopping Experience

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

707-967-2309 or 1-888-424-2433 • www.ciastore.com©2013 The Culinary Institute of America

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

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

Contact the CIA Special Events team

707-967-2307

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

Unforgettable

32 TASTE Issue 17 1-888-995-1699

“A FIRST TASTE” DEMO COURSES

Watch, Taste, and Get Inspired


Take a Taste of the CIA ExperienceJoin us for a fun chef demonstration class—you’ll watch, learn, andenjoy a tasting of the dishes prepared, too!

CLASSIC COMFORT FOOD, THE CIA WAY

Jan. 25, 10 a.m.–noon, $39.95

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

CLASSIC COMFORT FOOD—SWEETS AND TREATS

Feb. 22, 10 a.m.–noon, $39.95

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

FIRST FINDS OF THE SUMMER SEASON

May 17, 10 a.m.–noon, $39.95

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

SPRING SALADS AND SANDWICHES

Apr. 12, 10 a.m.–noon, $39.95

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

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SPRING SOUPS AND SIDES

Mar. 22, 10 a.m.–noon, $39.95

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

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READY FOR MORE?Good news! You can apply the $39.95 “First Taste”fee towards any future CIA Boot Camp or Taste of CIACookbooks class you take.

34 TASTE Issue 17 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.

Chicken, Quinoa, and Parsley SaladMixed Bean and Grain Salad

Barley Salad Lemon-Ginger Barley Pudding with Raspberries

Lemon-Ginger Barley Pudding with Raspberries

This is a sophisticated variation of rice pudding that’s both a favorite dessertand a sweet treat for breakfast. You can make it from leftover barley too.MAKES 6 SERVINGS

Combine all barley pudding ingredients in a heavy saucepan. Bring to asimmer and cook, stirring frequently, 8 to 10 minutes.

Remove from heat and fold in frozen berries. Allow to cool.

Meanwhile, combine ingredients for lemon-ginger cream and simmer 5minutes. Allow to cool and remove ginger slices.

Use a 1⁄2-cup scoop to portion barley pudding into individual ramekins.Top each with 1 tablespoon lemon-ginger cream and serve.

Source: The Diabetes-Friendly Kitchen (see page 61)

BARLEY PUDDING2 cups cooked pearl barley1 cup unsweetened almond-

cashew cream1 teaspoon vanilla extract 1⁄4 cup agave syrupPinch freshly grated nutmeg1⁄4 teaspoon cinnamon1 teaspoon lemon zest1⁄2 teaspoon minced ginger

3⁄4 cup frozen, unsweetened raspberries

LEMON-GINGER CREAM6 tablespoons unsweetened

almond-cashew cream1 tablespoon agave syrup1⁄2 teaspoon lemon zest1-inch piece ginger, peeled

and sliced

Mixed Bean and Grain Salad

This healthy salad is chock-full of grains and legumes that not only offer adelicious complement to a variety of entrées, but also make nutrition-con-scious food both fun and exciting.MAKES 8 SERVINGS

Bring 3 cups water to boil. Place bulgur in large bowl, add the boilingwater, cover, and allow to soak until the bulgur is tender, about 39 min-utes. Drain well.

In a medium pot, cover lentils with water and bring to simmer. Cook lentilsuntil tender, about 20 minutes. Drain and reserve.

Meanwhile, bring 3 additional cups of water to boil, add 1⁄4 teaspoon ofthe salt and the couscous. Cook couscous, covered, until tender, 10 to 12minutes. Drain and rinse with cold water until cool.

In large bowl, mix together vinegar, remaining salt, and pepper, then whiskin oil and add parsley. Add bulgur, couscous, lentils, chickpeas, and sun-driedtomatoes. Toss until salad is evenly dressed. Garnish with parsley leaves.

Source: Entertaining: Recipes and Inspiration for Gathering with Family andFriends (see page 61)

Barley Salad

Citrus, currants, Thai chiles, and curry powder give this salad an array ofdelicious flavors to create a sweet, light, nutty salad.MAKES 6 SERVINGS

Preheat oven to 450 degrees F.

Combine barley and broth in a medium saucepan. Simmer over medium heatuntil barley is tender, 35 to 40 minutes. Drain liquid, cool barley completely.

Roast half of the onions in the oven until dark brown, 20 to 25 minutes.Cool completely. Dice both the roasted and raw cipollini onions.

Cook ramps or green onions in boiling water for 2 minutes. Remove fromwater and set aside.

Combine currants, raisins, chiles, and blood orange juice in a mediumsaucepan. Bring to boil over high heat and remove from heat. Steep for atleast 30 minutes. Remove chiles, mince, and return to the juice.

Stir together curry, lemon juice, honey, and salt in a large bowl. Add barley,onions, ramps, oranges, and blood orange juice mixture. Toss to combineand marinate for 1 hour before serving. Top finished salad with pistachios.

Source: Healthy Cooking at Home (see page 62)

Chicken, Quinoa, and Parsley Salad

Quinoa is a whole grain that is rich in complete protein. It is available indifferent colors. MAKES 6 SERVINGS

Heat 1 tablespoon almond oil over medium heat. Add onion and celeryand sweat until soft. Add quinoa, 11⁄2 cups vegetable broth, and 1⁄2 tea-spoon salt. Bring to boil, cover, and simmer until quinoa is soft and liquidis absorbed, about 15 minutes. Allow quinoa to cool.

Stir parsley, chicken, and 1⁄2 cup almonds into quinoa.

Combine lemon juice, mustard, remaining 1⁄4 cup vegetable broth, andremaining 1⁄2 teaspoon salt. Whisk in remaining 1⁄4 cup almond oil. Tossquinoa salad with half of the dressing. Toss the lettuces with the remain-ing dressing.

Serve the quinoa on a bed of lettuce leaves and top with reserved almonds.

Source: The Diabetes-Friendly Kitchen (see page 61)

1⁄4 cup plus 1 tablespoon almond oil 1⁄2 small onion, diced1⁄2 cup diced celery 3⁄4 cup red quinoa13⁄4 cups vegetable broth1 teaspoon kosher salt1 cup chopped parsley

12 ounces cooked chicken breast, chopped

1 cup sliced almonds, toasted4 teaspoons fresh lemon juice1⁄2 teaspoon mustard1⁄2 small head green leaf lettuce1⁄2 small head red leaf lettuce

1⁄2 pound bulgur1⁄2 pound green or brown lentils3⁄4 teaspoon kosher salt, or as needed3 ounces Israeli couscous2 tablespoons red wine vinegar1⁄4 teaspoon freshly ground black

pepper, or as needed

1⁄4 cup olive oil1⁄2 cup minced flat-leaf parsley1 cup cooked chickpeas, drained

and rinsed4 sun-dried tomatoes, minced8 flat-leaf parsley leaves, for garnish

12⁄3 cups pearl barley6 cups vegetable broth 1⁄2 cup peeled cipollini onions 1⁄4 cup ramps or green onions,

cut into 1⁄4-inch lengths1⁄2 cup currants1⁄2 cup golden raisins11⁄2 Thai bird chiles

1 cup blood orange juice2 tablespoons curry powder2 tablespoons fresh lemon juice2 tablespoons honey1⁄4 teaspoon salt2 navel oranges, peeled,

segmented, and cut into quarters3⁄4 cup pistachios, roasted, chopped

Issue 17 TASTE 35

Grains not only add texture and variety to meals, they’realso a good source of fiber, complex carbohydrates, vita-mins, and minerals. If you’re looking for the healthiestoption, select whole grains. These “unrefined” grains havetheir entire kernel intact, leaving the bran, germ, andendosperm untouched. As a dried food, grains must berehydrated before they can be eaten. Here are the basicsteps for preparing grains:

1. Measure the grain and pour it into a saucepot that has atight-fitting lid. Use a 1-quart pot to make 1 or 2 portions.

2. Measure the appropriate amount of a cold liquid—wateror broth. Seasonings, such as salt, can be added before,during, or after cooking, depending on the desired result.

3. Put the pot over high heat and bring the liquid to a boil.Stir the grain a few times to keep the individual kernelsfrom sticking together.


4. Once the liquid is boiling, cover the pot tightly, reduceheat to low, and allow the grain to cook undisturbeduntil it is tender to the bite. (Couscous is added to boil-ing water, covered, and left to absorb the liquid off theheat.) Fluff cooked grains with a fork; if you stir themwith a spoon, they can mash together.

CHEF’S NOTE: Most grains should be rinsed prior to cookingto remove any debris. To rinse, place in a bowl of coldwater and swish around with your fingers, refilling thewater once or twice. Drain in a fine-mesh strainer. Toreduce cooking time for longer-cooking grains, pre-soakthem for a few hours or overnight (with the exception ofquinoa, which has a bitter coating that can be absorbed ifsoaked; rinse quinoa briefly instead).

APPROXIMATE COOKING TIMES FOR SELECTED GRAINS

GRAIN MEASURE LIQUID COOKING TIME

White rice 1⁄4 cup 3⁄4 cup 12 minutes

Jasmine rice 1⁄4 cup 3⁄4 cup 12 minutes

Brown rice 1⁄4 cup 3⁄4 cup 25 minutes

Farro 1⁄4 cup 3⁄4 cup 25 minutes

Bulgur 1⁄4 cup 3⁄4 cup 8 minutes

Couscous 1⁄4 cup 3⁄4 cup 5 minutes

Quinoa 1⁄4 cup 3⁄4 cup 12 minutes

Barley 1⁄4 cup 3⁄4 cup 35 minutes

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WEEKENDS AT THE CIA

What Are You Doing for Fun?

Taste of CIA Cookbooks When it comes to cooking, we wrote the book—and then some! Our wide variety of cookbooks cover just about every culinaryniche. In these hands-on classes, you’ll chop and cook and bakefrom our pages and then take the book home to do it all again inyour own kitchen.

ARTISAN BREADS AT HOME

Mar. 8, Mar. 15, Apr. 5, Apr. 26, May 17, June 7, or June 21; 9:30 a.m.–2:30 p.m., $250

Feb. 1, Apr. 26, or July 12; 9:30 a.m.–2:30 p.m., $250

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

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

BAKING AT HOME—THE DESSERTS

Mar. 15, Apr. 5, May 10 (Parent/Teen), or June 21; 9:30 a.m.–2:30 p.m., $250

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

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

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

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BAKING FOR BRUNCH

Mar. 15 or June 7, 9:30 a.m.–2:30 p.m., $250

Aug. 30, 9:30 a.m.–2:30 p.m., $250

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

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

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Parent and Teen Day—May 10Spend time together with your teen in our

kitchens and bakeshops, nurturing a budding

interest in culinary arts or just plain having

fun. All of the May 10 Taste of CIA Cookbook

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).


“Chef Hinnerk and his team created a greatatmosphere where I was encouraged to mergetraditional ideas with ‘out of the box’ sugges-

tions to create tasty morsels and have funadvancing my culinary skills. It was a

fantastic experience!”—Dr. Peter Running, Athens, TX

NEW! BANGKOK AND BEYOND

Jan. 25, 9:30 a.m.–2:30 p.m., $250

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

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

BEHIND THE MEAT COUNTER

Apr. 26 or June 21, 9:30 a.m.–2:30 p.m., $325*

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


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

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

NEW! THE BIRD’S THE WORD

Mar. 8 or June 7, 9:30 a.m.–2:30 p.m., $250

Apr. 12, 9:30 a.m.–2:30 p.m., $250

Nutritious, delicious, and ultra-versatile, chicken is one popularbird! Most culinary cultures pride themselves on their countlesstraditional preparations of this go-to protein, from simple to com-plex. In this hands-on course, you’ll focus on cooking methods asyou explore a variety of ways to turn chicken into a mouthwater-ing meal. You’ll also explore suitable side dishes and condiments,and learn how to use chicken bones and trim to make stock, theperfect foundation for nourishing soups and great sauces.


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WEEKENDS AT THE CIA (cont.)

38 TASTE Issue 17 1-888-995-1699


THE NEW FOOD ENTREPRENEUR—START AND RUN ASMALL FOOD BUSINESS

June 7, 9:30 a.m.–3:30 p.m., $250

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

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

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

HOME BAKING SKILLS FOR PROFIT OR PLEASURE

May 17, 9:30 a.m.–3:30 p.m., $250

Gain the confidence of an industry professional! In this class,we’re moving out of the kitchen and into the classroom for acomprehensive discussion of commercial baking techniques. Injust a few hours, you will find out how to turn your kitchen into awell-run production area, utilizing shortcuts and tricks for recipeand product development, quantity production (including scalingup recipes and using the assembly line method), shelf-life testing,packaging, storage, food safety, and more. You’ll learn everythingyou didn’t know to ask about equipment and appliances, and howoven heat affects baked goods. And you will discover the art ofmaximizing baked goods for visual and sales appeal and discusshow to adapt traditional recipes for healthier baking with wholegrains. Whether you’re baking for profit or simply want to learntips and tricks from a professional, this class is for you.

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

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BISTROS AND BRASSERIES

Mar. 8 or Apr. 26, 9:30 a.m.–2:30 p.m., $250

Feb. 15, Mar. 22, or June 21; 9:30 a.m.–2:30 p.m., $250

Bistro and brasserie cuisine is essentially casual food; seasonaland regional favorites that have evolved over many generationswith necessity as their driving force. These dishes are not onlyabout sustenance but also comfort. In this course, you’ll preparedelicious bistro classics such as hearty stews, rustic tarts, and simple-yet-elegant desserts. You’ll also enjoy step-by-step chefdemonstrations of cooking techniques and recipes from the pagesof the CIA’s Bistros and Brasseries.

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

CAKE DECORATING


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.


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CHOCOLATES AND CONFECTIONS AT HOME

Mar. 29 or June 21, 9:30 a.m.–2:30 p.m., $250

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

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

CIA FAVORITES

Mar. 15, Apr. 5, Apr. 26, May 10 (Parent/Teen), May 17, June 7, orJune 21; 9:30 a.m.–2:30 p.m., $250

Jan. 18, Mar. 22, or May 3; 9:30 a.m.–2:30 p.m., $250

Apr. 26, 9:30 a.m.–2:30 p.m., $250

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

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

CLASSIC AND CONTEMPORARY SAUCES

Mar. 15 or Apr. 26, 9:30 a.m.–2:30 p.m., $250

Feb. 15, 9:30 a.m.–2:30 p.m., $250

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


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“The location is wonderful, the classinformative, and the instructors

knowledgeable, patient, and fun. It was a great day.”

—Gregory Van Pelt, Cameron Park, CA

THE COOKIE JAR(FORMERLY COOKIES AT HOME)

Apr. 5 or May 10 (Parent/Teen), 9:30 a.m.–2:30 p.m., $250

From sweet and buttery palmiers to crisp brandy snaps andcreamy cheesecake-swirled brownies, cookies are a universalfavorite. In this hands-on class, you’ll learn everything you need tomake delicious, home-baked cookies for every occasion. You willdiscover basic cookie-making techniques, along with helpful tipson equipment and ingredients. Then it’s time to get busy prepar-ing a variety of goodies, including macaroons (French, coconut,and amaretti) and other regional specialties such as rugelach, flo-rentines, and biscotti. You’ll also learn the art of decorating withroyal icing. No matter what kind of cookies you favor, this classwill help you take them to new and delicious heights.


COOKING AT HOME

Apr. 5 or May 10 (Parent/Teen), 9:30 a.m.–2:30 p.m., $250

Mar. 1, Mar. 29, or June 7; 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 will receive a copy of a CIAcookbook and a CIA logo apron to take home.

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COOKING FOR ONE

Feb. 8, 9:30 a.m.–2:30 p.m., $250

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


CREATIVE CUPCAKES

May 10 (Parent/Teen), 9:30 a.m.–2:30 p.m., $250

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


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DID YOUKNOW…?Kids taste things more pro-foundly than adults becausethey have taste buds not juston the tongue, but also on the back ofthe throat and the inner cheeks.

THE DIABETES-FRIENDLY KITCHEN

June 7, 9:30 a.m.–2:30 p.m., $250

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

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

EVERYDAY GRILLING

Apr. 5, May 17, or June 21; 9:30 a.m.–2:30 p.m., $250

Apr. 26 or July 12, 9:30 a.m.–2:30 p.m., $250

June 28, 9:30 a.m.–2:30 p.m., $250

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

Participants in this class will receive a CIA logo apron and a copy ofa CIA cookbook to take home.

NEW! EVERYTHING CHOCOLATE

Mar. 8, Apr. 5, May 17, or June 21; 9:30 a.m.–2:30 p.m., $250

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


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THE FLAVORS OF ASIA

Mar. 15 or May 17, 9:30 a.m.–2:30 p.m., $250

Aug. 30, 9:30 a.m.–2:30 p.m., $250

June 14, 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.


NEW! GLOBAL STREET FOODS

June 7 or June 21, 9:30 a.m.–2:30 p.m., $250

May 31, 9:30 a.m.–2:30 p.m., $250

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


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GLUTEN-FREE BAKING

Mar. 8, May 17, or June 7; 9:30 a.m.–2:30 p.m., $250

Mar. 1 or May 17, 9:30 a.m.–2:30 p.m., $250

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

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

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

GOURMET MEALS IN MINUTES

Mar. 8, Mar. 15, Apr. 5, Apr. 26, May 10 (Parent/Teen), May 17,June 7, or June 21; 9:30 a.m.–2:30 p.m., $250

Feb. 15, Apr. 5, or May 17; 9:30 a.m.–2:30 p.m., $250

June 21, 9:30 a.m.–2:30 p.m., $250

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


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HEALTHY COOKING AT HOME


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

Feb. 1 or June 7, 9:30 a.m.–2:30 p.m., $250

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


HORS D’OEUVRE AT HOME

Mar. 15 or June 7, 9:30 a.m.–2:30 p.m., $250

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

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

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AN INDIAN FEAST

Apr. 5 or June 21, 9:30–2:30 a.m., $250

May 17, 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.


ITALIAN COOKING AT HOME

Mar. 15, Apr. 26, May 10 (Parent/Teen), June 7, or June 21; 9:30 a.m.–2:30 p.m., $250

Feb. 1, Apr. 5, or June 7; 9:30 a.m.–2:30 p.m., $250

Apr. 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) tofresh pastas and crespelle (sfoglie). We’ll explore traditionalfavorites like creamy risotto, and also sample a selection of lesser-known—but equally delicious—dishes. You’ll learn about authenticItalian ingredients and practice cooking techniques so that youcan prepare wonderful Italian meals at home with ease.

As a participant in this class, you will receive a CIA logo apronand a CIA cookbook to keep.

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THE MANY FLAVORS OF TEXAS

Mar. 15, 9:30 a.m.–2:30 p.m., $250

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


MEDITERRANEAN COOKING

Mar. 8, Apr. 5, or May 17; 9:30 a.m.–2:30 p.m., $250

July 12, 9:30 a.m.–2:30 p.m., $250

Mar. 8, 9:30 a.m.–2:30 p.m., $250

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


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ONE DISH MEALS

Jan. 18 or Mar. 29, 9:30 a.m.–2:30 p.m., $250

Mar. 1, 9:30 a.m.–2:30 p.m., $250

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


NEW! PASTA AT HOME

Jan. 18, 9:30 a.m.–2:30 p.m., $250

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


NEW! PIES AND TARTS

Mar. 15, Apr. 26, May 17, or June 21; 9:30 a.m.–2:30 p.m., $250

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


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SEASONS IN THE WINE COUNTRY

Feb. 1, Apr. 26, or June 21; 9:30 a.m.–2:30 p.m., $250

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

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

SEASONS IN THE WINE COUNTRY—THE DESSERTS

Mar. 22 or June 7, 9:30 a.m.–2:30 p.m., $250

What makes the desserts of California wine country so special?Maybe it’s the fresh, seasonal ingredients and innovative varia-tions on classic dishes. Consider a lemon-glazed pound cakeenhanced with rose water strawberries. Or, a flourless chocolatecake served with dried cherry-cabernet reduction sauce. These arejust two examples of the unique desserts you can make in thisclass showcasing the fresh, seasonal flavors of the Napa Valley.Through step-by-step chef demonstrations and hands-on learning,you’ll discover how to create these elegant specialties in your ownhome kitchen.


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DID YOUKNOW…?A 70-year-old has only one-sixth the number of taste budsof a 20-year-old. With this in mind, thekey to cooking for seniors is introducingmore, not less, flavor.


SHARPENING YOUR KNIFE SKILLS

Mar. 15 or May 17, 9:30 a.m.–2:30 p.m., $250

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


SOUPS FOR ALL SEASONS

Mar. 8, 9:30 a.m.–2:30 p.m., $250

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


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SOUTH OF THE BORDER—MEXICAN FAVORITES

Mar. 8, Apr. 5, or June 21; 9:30 a.m.–2:30 p.m., $250

Feb. 22, 9:30 a.m.–2:30 p.m., $250

Take a culinary tour of Oaxaca, Yucatán, Bajío, and the Gulf ofMexico in this one-day exploration of Mexican cuisine, one of themost dynamic and flavorful in the world. With an easy and funapproach, our chef will introduce you to the authentic cookingtechniques, ingredients, and flavor profiles of Mexico. You’ll learnhow to cook with chiles and other native ingredients whilepreparing traditional dishes such as enchiladas, pollo pibil, fishVeracruzana-style, salsas, guacamole, handmade tortillas, andother Mexican comfort foods.


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SPAIN AND THE WORLD TABLE

Mar. 15 or Apr. 26, 9:30 a.m.–2:30 p.m., $250

Mar. 1 or May 3, 9:30 a.m.–2:30 p.m., $250

Mar. 22, 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.”


NEW! SPRING IN THE HUDSON VALLEY

Apr. 26, May 17, or June 21; 9:30 a.m.–2:30 p.m., $250

Farm-fresh produce…bountiful meat, fish, and dairy…outstandingwines…they’re all available right in the CIA’s own Hudson Valleybackyard. Come experience springtime in this food lover’s para-dise! You’ll sample seasonal products harvested and crafted bylocal purveyors, practice cooking techniques that best showcasethe Valley’s regional ingredients, and use local products to createan assortment of flavorful dishes, from classic to innovative.


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UNDER THE SEA

Mar. 8, Apr. 5, or June 7; 9:30 a.m.–2:30 p.m., $325*

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


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

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

VEGETARIAN CUISINE

Mar. 15, Apr. 26, or May 17; 9:30 a.m.–2:30 p.m., $250

Mar. 29, 9:30 a.m.–2:30 p.m., $250

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

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

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DID YOUKNOW…?Even fried chicken can bemade healthier. Try using anegg wash made of egg whites and skimmilk, coating the chicken in whole wheatbread crumbs with some quick oatsmixed in, and pan frying in olive oil.

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

COOKING WITH WINE

Mar. 8, 10:30 a.m.–12:30 p.m., $95

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

EGGS-TRAORDINARY COOKING

Jan. 25, 10:30 a.m.–12:30 p.m., $95

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

FRYING FEARLESSLY

May 10, 10:30 a.m.–12:30 p.m., $95

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

GREAT GRAINS

Feb. 8, 10:30 a.m.–12:30 p.m., $95

You’ve probably heard how beneficial it is to fill your diet withwhole grains, but how do you go about preparing them? Our chefwill demonstrate how you can creatively use a few of the morethan 8,000 different species of grains in your everyday life. Withso many grains to choose from, you’ll never run out of excitingnew ways to round out your plate with goodness.

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GRILLING SECRETS

June 14, 10:30 a.m.–12:30 p.m., $95

Have you ever put a beautiful piece of food on the backyard bar-becue only to have a good portion stick to the grill? Leave thosedays behind, and come learn the simple yet crucial techniquesevery grill master knows. Our chef-instructor will show you how tocreate perfect crosshatch marks; a crisp, flavorful exterior; and amoist, delicious interior on all your favorite grilled foods.

THE POWER OF SAUCES

July 19, 10:30 a.m.–12:30 p.m., $95

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

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“My wife, daughter, and I had a fabuloustime at Grilling Secrets, and I now have

many new ideas on how to improve my gamewhen grilling at home.”

—Karl Olsen, Ft. Collins, CO

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WINE AND BEVERAGE EXPLORATIONS

Explore the World ina Glass


The World of Wines and BeveragesIn a week or just a few hours, we’ll give you the foundation ofknowledge to understand the basics and the nuances of wines andbeers—elevating your confidence and enjoyment.

FOOD AND WINE PAIRING 101

Apr. 5, 3–5:30 p.m., $125

Feb. 1 or May 3, 11 a.m.–1:30 p.m., $125

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

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

AN INTRODUCTION TO BEER

Apr. 26 or June 21, 3–5:30 p.m., $125

With more than 1,900 breweries in the United States, the beerworld is more complex than ever before. Ale, lager, Porter, lam-bic, and black IPA are some of the styles of beer that people areenjoying. In this class, you will explore how beer is made, discussthe different styles of beer, and learn about craft brewers andimported beer. You’ll also enjoy a guided sensory evaluation ofbeers from around the world, along with some light snacks.

AN INTRODUCTION TO WINE

Mar. 8 or May 17, 3–5:30 p.m., $125

Jan. 25 or Apr. 26, 11 a.m.–1:30 p.m., $125

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

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

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

Jan. 26, Feb. 23, Mar. 23, Apr. 6, May 25, June 22, July 6, or Aug. 3; 1:30–4 p.m., $95

Spend a fun afternoon exploring and refining your culinary sen-sory abilities. During this class, award-winning chef and educatorJohn Ash will review the dynamics of how we taste, and then diveinto an interactive exploration of how food and wine work witheach other. You’ll come away with some basic templates to operatefrom to help you put food and wine together successfully. Andyou’ll gain a much better understanding of how to make positivematches happen, whether you’re dining at a restaurant or in yourown home.

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

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

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

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PLEASE NOTE:Wine and Beverage Explorations classes are open to students 21 yearsor older.

“Food and Wine Pairing 101 was a fun andinformative class in a great setting.

Can’t wait to take another!” —Steve Stabile, Wappingers Falls, NY

WINE LOVERS BOOT CAMP—BECOME WINE WISE(FORMERLY BASIC TRAINING)

Jan. 15–19, Mar. 24–28, June 23–27, or July 21–25; 9 a.m.–4 p.m.,* $2,195

Get ready for five fun-filled days that will take your wine knowl-edge to new heights and kick-start your exploration of the fascinat-ing world of grape varieties, terroir, winemakers, and, above all,flavor.

In the company of fellow wine aficionados and with the expertguidance of the CIA’s wine faculty, you will elevate your enjoy-ment of wine as a regular part of your lifestyle. You will get toknow the personalities of the wines made from the world’s majorwhite and red wine grapes. You’ll also walk in the vineyards andvisit a winery to understand the impact of “place” on a wine anddiscover how winemakers influence a wine’s style, flavor, andprice. And through guided professional-style tastings, you willlearn how to evaluate a wine and explore the basic principles ofsuccessful wine and food pairing.

To wrap up your adventure, you and your fellow Boot Camperswill even prepare a delicious meal and pair each course withwines to enjoy together and celebrate your newfound knowledgeand achievement.

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

Please note: This class is open to students 21 years and older.Please see page 51 for dress code.

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WINE AND BEVERAGE EXPLORATIONS (cont.)

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TASTING WINE LIKE A PRO—GETTING STARTED

Jan. 18, Mar. 22, Apr. 26, May 24, June 28, July 26, or Aug. 23; 10 a.m.–12:30 p.m., $95

Feb. 8, 11 a.m.–1:30 p.m., $95

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

TASTING WINE LIKE A PRO—THE CLASSIC GRAPES

Mar. 8 or July 12, 10 a.m.–12:30 p.m., $95

Mar. 22, 11 a.m.–1:30 p.m., $95

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

TASTING WINE LIKE A PRO—GRAPE DISCOVERIES

June 14, 10 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 con-sumers alike. Join us to taste and discover some of our favoriteand trendsetting “new kids on the block.”

TASTING WINE LIKE A PRO—THE WINEMAKER’S MAGIC

Feb. 8, Apr. 12, or Aug. 9; 10 a.m.–12:30 p.m., $95

Mar. 29, 11 a.m.–1:30 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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“Tasting Wine Like a Pro—Getting Startedwas great, and just what we were looking for.

It was fun and informative, and the 21/2 hours seemed like 15 minutes.”

—Bob and Margaret Lee, Freer, TX


Dress Code for Wine LoversBoot Camps

The dress code for these courses is businesscasual. Blue jeans, shorts, tank tops, andopen-toed sandals are not permitted. Whenvisiting vineyards and wineries, sturdy, flat-soled shoes are required. Please refrain fromwearing strong fragrances or cologne, asthey will interfere with your learning experi-ence as well as that of your fellow students.Additional items such as sunscreen, sun-glasses, and hats are suggested during thesummer months as well as warm jacketsduring winter months.

COMING THIS FALL! NEW! WINE LOVERS BOOT CAMP—HARVEST EDITION

Aug. 27–29, Sept. 3–5, or Sept. 13–15, 9 a.m.–4 p.m.,* $1,325

This is a special class we can only run during the few crucialweeks of the year when Napa Valley kicks into high gear: vintnersmeasure brix, vineyard managers check the early morning pickingtemperatures, and winery owners imagine that this will be thebest harvest ever.

At the same time that you’re learning to taste wines “like a pro”from our expert wine faculty, you’ll be getting an insider’s viewinto what makes the Napa Valley one of the most important wineregions in the world. You’ll see the process of turning grapes tojuice to wine with the very winemakers who make our region sofamous. It’s a once-in-a-lifetime chance to fully understand whatmakes the 2014 vintage in Napa Valley unique.

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


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

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WINE LOVERS BOOT CAMP—TASTE LIKE A PRO

Feb. 8–9, Mar. 8–9, Apr. 7–8, May 3–4, June 14–15, or July 10–11; 9 a.m.–4 p.m.,* $895

Brawny or delicate? Buttery or spicy? Grassy or oaky? If you’vealways been a little mystified by how professionals describe andcompare wines, you’re not alone. This class is all about showingyou how to put wine into words, by applying the same systematicprocess for tasting, evaluating, and remembering wines that thepros use.

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

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


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

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WINE LOVERS BOOT CAMP—WINE AND DINE

Feb. 14–16, Apr. 23–25, June 11–13, or Aug. 19–21;9 a.m.–4 p.m.,* $1,325

Is wine and food pairing an art or a science? It’s both! While suc-cessful pairings are in part a matter of personal taste and experi-ence (the art), there are also principles, techniques, andphysiological realities behind them (the science).

Wine and food are meant for each other, and in this interactivecourse, you’ll discover why some marriages are magical and oth-ers…not so much. You will learn how to identify, evaluate, andmake the most of the unique flavors, textures, and aromas of avariety of wines and foods. And you’ll hear how variables such ascooking methods, flavor profiles (for example, which wines gobest with Mexican/Thai/Mediterranean food?), and tastes likesaltiness, sweetness, and bitterness affect the success of a pairing.

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


Please note: This class is open to students 21 years and older.Please see dress code information on page 51.

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THE SECRETS OF NAPA WINE—IN JUST 11⁄2 HOURSWould you like to take a taste of CIA wine education? Come try one or more of our Exploring Napa Valley Wines classes and experience the Valley’s wine culture.

Join us in our new space in downtown Napa for short-yet-enlightening classestaught by the CIA’s wine experts.

Exploring Napa Valley WinesCIA Wine Studies Annex500 First Street, Napa, CA(Next to Oxbow Public Market)

Learn more and sign up at cia.localwineevents.com.


For café hours and menus, visit www.ciarestaurants.com.

Come visit our popular bakery cafés! Each

one offers its own unique twist on café lunch

favorites, crusty breads, and decadent

desserts—all with the exceptional quality the

CIA is known for around the world.

Apple Pie Bakery Café (New York Campus)

The Bakery Café by illy (California Campus)

No reservations needed…sweet!

A SWEET & SAVORY EXPERIENCE

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Make Your BBQ the Best Ever

Before you know it, it’ll be backyard party season. And what sayssummer better than barbecue…and pie? We’ve got the makings ofboth for you, with ribs from our new book, Low & Slow, and a tastypie from Pies and Tarts.


Recipe

Makes 6 servings

6 to 8 pounds pork spareribs, baby back or St. Louis-style cut

1 cup prepared yellow mustard

DRY RUB1⁄2 cup packed brown sugar1⁄4 cup onion powder1⁄4 cup dry mustard powder3 tablespoons plus 1⁄2 teaspoon garlic powder2 tablespoons kosher salt1 tablespoon smoked Spanish paprika2 teaspoons ground cinnamon1 teaspoon dried thyme1⁄2 teaspoon cayenne pepper

MIST11⁄2 cups apple juice1⁄2 cup apple cider vinegar2 tablespoons Worcestershire sauce1 quart prepared barbecue sauce

Rinse the ribs under cool running water and dry them thor-oughly. Trim any excess fat from the meat side of the ribs. Onthe bone side, grasp the silverskin (see Chef’s Note) from theinside of the ribs and pull it off. Slather all sides of the ribs withthe prepared mustard; this will help the dry rub stick better.

To make the dry rub: Combine the sugar, onion powder,mustard powder, garlic powder, salt, paprika, cinnamon, thyme,and cayenne in a bowl. Rub the mixture evenly onto all sidesof the ribs. (Generally 1⁄2 ounce of rub is adequate per 1 poundof ribs.) Reserve any extra dry rub.

Allow the ribs to sit at room temperature for at least 30 min-utes, or wrap the ribs in plastic wrap and refrigerate overnight.Overnight is best, but then the ribs will need to be removedfrom the refrigerator and allowed to warm slightly at roomtemperature before placing them in the cooker. If the ribs arewet after refrigeration, they can be sprinkled with a little of thereserved dry rub.

To make the mist: Combine the apple juice, vinegar, andWorcestershire sauce in a food-grade spray bottle.

To prepare the smoker or grill for barbecuing, bring the tem-perature to 225 to 250 degrees F, fill the water pan, and developa light smoke. It’s very important to maintain the proper tem-perature, so keep the smoker temperature in the 225- to 250-degree F range with a small amount of light smoke escaping.Place the pork in the smoking unit. This will cool the unit off,so it may require some adjustments to get the temperature tosettle back into the 225- to 250-degree F range.

Try to avoid unnecessarily opening the smoker; it’s best to tryto go without opening it for an hour or so at a time. Each timeyou open the cooking unit, heat is lost and the cooking time isextended. When it is necessary to open the smoker, try to doeverything at once: add fuel, add smoking material, and checkthe water pan. (Keeping the water pan from drying out is vitalto maintaining temperature and the proper moist cooking envi-ronment). When you have to open the smoker, also take advan-tage of the opportunity to spray the pork with the mist mixture.This will keep the surface of the pork moist and provide flavorduring the lengthy cooking process.

When the meat has started to pull down on the bone about 1⁄4 inch, brush the ribs with the barbecue sauce, and continue tocook until the ribs are fork-tender, about 30 minutes more. Thetotal cooking time will be 3 to 5 hours. Remove the ribs fromthe smoker, and allow to rest for 10 minutes before slicing intoindividual ribs.

Chef’s Note: Remove silverskin by sliding a knife under themembrane anywhere along the rack. It may be resistant insome areas, so try another spot if necessary. Lift the silverskinand loosen it with the knife until you can grab it with a papertowel. Pull it off the ribs; it should peel away in one large sheet,but if it breaks, use the knife to restart at another section.

Source: Low & Slow (see page 62)

These are wet, sticky, messy ribs that are beautifully glazed withsauce during cooking. Additional sauce may be served on the side.

Kansas City Wet-StyleBarbecue Pork Spareribs

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Recipe

Makes one 9-inch pie

2 to 3 medium sweet potatoes4 tablespoons unsalted butter, melted1⁄4 cup sugar1⁄4 cup light brown sugar, packed2 large eggs1 egg yolk3⁄4 cup milk1 teaspoon vanilla extract1⁄2 teaspoon ground cinnamon1⁄4 teaspoon freshly grated nutmeg 1⁄2 teaspoon salt

Preheat the oven to 400 degrees F and set the rack in the low-est position.

Cut off the ends of the sweet potatoes and place them on a bak-ing sheet or in a roasting pan. Bake for about 1 hour, or until thepotatoes are tender. Remove from the oven and let cool.

Peel the potatoes and place the flesh in the bowl of a foodprocessor fitted with the steel blade. Process until smooth.(Alternately, purée the potatoes with a handheld immersionblender.)

Add the melted butter, sugars, eggs, egg yolk, milk, vanilla, cin-namon, nutmeg, and salt to the food processor and processuntil smooth.

Pour the filling into the prepared, still-warm pie crust. Bake for45 to 50 minutes, or until the filling has set 3 inches from theedge but the center of the filling is still slightly wobbly. Removethe pie from the oven and place it on a cooling rack. The cen-ter of the filling will continue to solidify as the pie cools.

Chill the pie in the refrigerator for at least 4 hours before serv-ing. Serve topped with fresh whipped cream.

COOKIE-CRUMB CRUSTThis master crumb crust recipe can be made with a variety of cookies,including oatmeal, gingersnap, chocolate, and sugar cookies. Be sure toselect crispy, dry cookies and avoid soft or filled ones so that the crustholds together. Make sure the cookies are finely ground, and do not shakeor pack the crumbs when measuring them.

Makes one 9-inch pie crust

6 tablespoons unsalted butter, melted and cooled11⁄4 cups finely ground cookie crumbs2 tablespoons sugar

Preheat the oven to 350 degrees F. Using a pastry brush, lightlycoat a pie or tart pan with the softened butter and dust it withflour. Set aside.

Place the crumbs in a bowl and add the sugar and melted but-ter to the mixture. Mix thoroughly until all the crumbs aremoistened. Squeeze some of the mixture in your hand. If itholds together in a clump, it is thoroughly mixed.

Using your fingers, press the crumb mixture evenly over thebottom and up the sides of the prepared pie pan. This crumbmixture will remain dry and sandy prior to baking.

Chill in the refrigerator for 30 minutes to 1 hour, or until firm.Bake for 8 to 10 minutes, or until lightly browned, or fillunbaked as directed in the pie or tart recipe.

Source: Pies and Tarts (see page 63)

A rich orange-colored custard pie with a smooth yet light custard anda hint of mild cinnamon spice. We recommend pairing this pie fillingwith our Cookie-Crumb Crust made with slightly spicy gingersnaps.

Sweet Potato Pie

Bring the CIA Experience Home


BOOKS AND DVDs

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

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

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

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

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

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

BOOKS

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

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

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

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

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

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

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BOOKS AND DVDs (cont.)

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

anyone who wants to make truly amazing homemade confectionsand candies. The CIA and baking and pastry arts professor PeterGreweling provide recipes and techniques for making even themost ambitious treats.

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

COOKIES AT HOME WITH THE CULINARY INSTITUTE OF AMERICA$34.99In the tradition of Chocolates and Con-fections at Home comes Cookies atHome, featuring chewy, crispy, rich,and crunchy cookies and offeringinformation about basic cookie-mak-

ing techniques, equipment, and ingredients. The recipes rangefrom quick and easy chocolate chip cookies and fudge brownies tocreative cookies that will delight and inspire your guests, such aslemon meringues and French macaroons.

With beautiful full-color photography throughout, Cookies at Homeoffers easy instructions and features nearly 100 recipes with step-by-step techniques. No matter what kind of cookies you love,from Triple Chocolate Cookies to a festive gingerbread house,this book will help you take these home-baked favorites to newand delicious heights.

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

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

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

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

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

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

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

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CULINARY BOOT CAMP: FIVE DAYS OF BASIC TRAINING$29.95In Culinary Boot Camp, Julia ChildAward-winning cookbook authorMartha Rose Shulman shares the secretsof The Culinary Institute of America’spopular week-long Boot Camp course—five days of dynamic, hands-on instruc-

tion in cooking basics that helps teach the non-professional cookto think like a chef.

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

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

For more Boot Camp, see our DVD on page 65.

THE CULINARY INSTITUTE OFAMERICA COOKBOOK $39.95No matter what the culinary occasion—planning a Sunday brunch, adding somegourmet glamour to weekday dinners,doing a little backyard grilling, or gath-ering together for a comforting, family-friendly, one-dish meal—The Culinary

Institute of America Cookbook has just what you’re looking for.

We’ve selected more than 300 recipes from among our all-timefavorites and organized them into chapters devoted to soups, sal-ads and starters, light fare, entrées, side dishes, breakfasts andbrunches, and baked goods and desserts. And this exciting cook-book is more than just a collection of our favorite recipes. Withan array of illustrated techniques, you’ll learn to cook the way theprofessionals do, whether you want to master the finer points ofcreamy risotto or learn to build a perfect coal fire. Look throughour tables to find cooking times for grains and legumes, the idealcooking method for your favorite cut of meat, or grilling times foreverything from beef to bananas.

COOKING AT HOME WITH THE CULINARY INSTITUTE OF AMERICA$40Now everyone can learn from thebest, thanks to Cooking at Home. Thiscomplete—and completely approach-able—reference brings professionalculinary knowledge into your own

kitchen. From mastering the art of the soufflé to thickening soupswith roux and slurry, you’ll learn insider tips and essential tech-niques, including dozens of step-by-steps with detailed instructionsand photographs that clearly show both what to do and how to do it.

Cooking at Home is a treasury of more than 200 delicious and easy-to-make recipes, including such tempting fare as beef satay withpeanut sauce, roasted stuffed swordfish, pasta primavera with basilcream sauce, lobster tortellini in a coconut curry broth, a GrandMarnier parfait, fresh ginger granita…the list goes on. You’lldelight in preparing and presenting these and many other elegant,delectable recipes.

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

it easy to cut down on waste and simplify busy nights.

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

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GOURMET MEALS IN MINUTES$40The CIA text Gourmet Meals in Minutesteaches you how to prepare a wide variety of dishes the same way our grad-uates did—by mastering the fundamen-tals. Step-by-step instructions guide youthrough techniques for preparing allkinds of dishes, from soups, salads, andappetizers to meats, poultry, seafood,

vegetarian fare, and desserts.

Learn the secrets of how to streamline your work in the kitchen,keep your pantry well-stocked, organize your tasks and equip-ment, reduce cleanup, and enhance the flavor of any meal.

With more than 200 recipes and over 125 full-color photographs,this cookbook will show you how to present food that is as attrac-tive as it is flavorful—in a matter of minutes.

GRILLING$40The pages of The Culinary Institute ofAmerica Grilling book will transportyou around the culinary globe. Head toMexico for Baja-style fish tacos, Jamaicafor jerked pork chops, and Greece forspicy lamb kebabs. Next, you’re on toMorocco for grilled honey-spiced

chicken roast and Pakistan for Pakistani-style lamb patties. Yourgrilling journey continues to the Far East with tandoori-stylechicken with yogurt masala, grilled shrimp paste on sugar cane,and beef teriyaki. And of course, there are plenty of recipes ema-nating from backyards all across the United States.

Grilling is packed with more than 175 tantalizing recipes high-lighting exotic flavors from many different regions of the world,along with nearly 100 full-color photographs and helpful step-by-step instructions and preparation tips from the world-famouskitchens of the CIA.

THE DIABETES-FRIENDLY KITCHEN$29.99

While most diabetes cookbooks are justcollections of basic and uninspiredrecipes that merely get the job done, thisone takes cooking for diabetes to newand delicious heights. With high-quality,wholesome ingredients and chef-inspiredcooking techniques, these satisfying

recipes meet the needs of diabetics without giving up flavor or fun.

Though managing blood glucose levels requires giving up someingredients, even the most discerning foodie will love these deli-cious recipes. Written by the CIA’s top nutrition and diabetesexpert, the book also features nutritional guidelines, healthy cook-ing techniques, and smart lifestyle choices.

NEW! ENTERTAINING: RECIPESAND INSPIRATIONS FOR GATHER-ING WITH FAMILY AND FRIENDS$34.99This fun and informative guide provideseverything you need to plan and pull offunforgettable get-togethers—from impor-tant formal events to simple, casualaffairs with friends.

Packed with plenty of recipes for perfect party foods, as well ashelpful advice on planning, decorating, and serving, Entertainingfeatures tips and techniques for virtually any occasion, whether thefood is the focus of the event or just a little perk. When it comes tocooking, you know what to expect from the experts at the CIA—fantastic flavors, incredible presentations, and down-to-earth cook-ing advice. Now you can add home entertaining to the list as well.

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, and savorypizza. But thanks to Chef Richard

Coppedge of the CIA, that is no longer the case. In Gluten-FreeBaking and the companion DVD (page 65), he shows people withceliac disease and gluten sensitivities—as well as those simplyinterested in living a gluten-free lifestyle—how they can bake theirdelicious favorites.

Features include Chef Coppedge’s five unique gluten-free flourblends, tips on working with and storing gluten-free baked goods,and more than 125 easy, mouthwatering recipes. Now everyonewill be able to create pies, tarts, cookies, brownies, savories, andpastries to tempt any palate, gluten-sensitive or not!

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HEALTHY COOKING AT HOME WITH THE CULINARYINSTITUTE OF AMERICA$34.95 Flavor is the key to great-tasting food,and modern healthful cooking neverskimps on it. Healthy Cooking at Homeexplores the global pantry to include a

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

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

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

Hors d’Oeuvre at Home applies a thor-ough, comprehensive approach to hors d’oeuvre, giving you all the infor-mation, inspiration, and recipes youneed to prepare a dazzling array of

bite-sized treats for any occasion.

The book includes more than 150 recipes for an ample selectionof stylish hors d’oeuvre, along with background information, serv-ing suggestions, ideas for recipe variations, and advice on select-ing high-quality store-bought items. Throughout, 40 vibrantfull-color photos illustrate techniques and capture the appeal ofthe finished dishes.

With the professional-caliber guidance and recipes in this text,you can prepare an enticing array of hors d’oeuvre that willimpress your guests and rival that of any caterer.

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

both beginning and experienced cooks with its inventive recipesand detailed guidance from the experts at the CIA.

Covering a variety of dishes, from snacks to pickles to pasta todessert, Italian Cooking at Home is the perfect primer for preparingfresh and flavorful Italian cuisine. Whether it’s rustic focaccias,long-simmered soups, or entrées with aromatic herbs, the recipes—accompanied by wine suggestions—are irresistible. More than 150amazing, approachable Italian dishes are included, along withstep-by-step cooking techniques and plenty of inspiration.

NEW! LOW & SLOW $19.99Low & Slow is the book for anyonewho’s ready to go beyond grilling andmaster the craft of traditional barbe-cue. And braising and slow roasting,too—together, the three pillars of lowand slow cooking.

With Low & Slow, you’ll learn to applythe magic of low heat and long cooking times to transform toughcuts of meat into juicy, flavorful finished dishes. Make the mostof every cut of meat any time of year, whether you’re braising apot of short ribs, barbecuing beef brisket in the backyard, orslow-roasting lamb in the oven. Plus, there are chapters on home-made rubs and sauces and enough sides to accompany everymeal. If you’re passionate about cooking meat, this may be theonly cookbook you’ll ever need.

MEDITERRANEAN COOKING$34.99

Mediterranean Cooking embraces theregion’s most well-known ingredients,cooking methods, and flavor profiles,“puts them in a big stock pot,” andstirs. The book features more than100 all-new, beautiful full-color pho-

tographs and 175 mouthwatering recipes that combine theMediterranean flavor profile in delicious ways. The recipes alsofeature detailed information to educate readers in an approach-able way about the variety of techniques and flavors in the bookso they can incorporate them into their home menus.

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THE NEW BOOK OF SOUPS$35With more than 160 new andimproved recipes, The New Book ofSoups is the home cook’s ultimateguide for the preparation of delicioussoups and stews. This latest editioncontains all the recipes you’ve cometo enjoy from the original Book of

Soups, plus 30 brand-new recipes and more than 130 new full-color photographs. Chapters on stews as well as shopping for soupingredients (a valuable resource for planning your trip to the mar-ket) have also been added.

In addition to the broad assortment of recipes, additional detailsinclude the fundamentals of soup-making and helpful guidelinesfor preparing broths, hearty soups, stews, cream soups, puréedsoups, bisques and chowders, and even cold soups. The New Bookof Soups also offers serving suggestions and recipes for the perfectsoup accompaniments such as focaccia, breadsticks, popovers,olive bread, buttermilk biscuits, sage dumplings, and vegetablechips. The recipes in this book are perfect for bringing back thefamiliar foods of childhood (cream of tomato) or introducing youto an unexplored cuisine (leblebi or soto ayam).

ONE DISH MEALS$35One Dish Meals is an invitation to cooksimply and cook well all year round. This book will take you on a culinaryjourney to sample the hearty and fillingfare enjoyed at family tables around theworld, including traditional favorites like curries, noodle pots, egg dishes,moussaka, and pizzas.

Simmer a soup at the back of your stove as a way to try your handat the relaxed pace of one dish cooking…or try simple suppersmade in the skillet or wok when your schedule is more hectic.Then, compose rich and savory braises and stews meant for tak-ing the chill out of winter’s bite…or choose one of the sandwichesor salads bursting with bold flavors when the weather turns balmy.With more than 150 kitchen-tested recipes to choose from, you’llalways find the perfect one dish meal.

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

The ultimate resource for pasta loversis here! In this collection of irresistiblerecipes, you’ll find a huge variety ofpasta dishes from real born-and-bred

Italian chefs. Pasta covers the basics and beyond with masterrecipes for making your own fresh egg pasta by hand or machine,as well as reliable guidance on getting the most out of store-boughtfresh and dried pastas.

The recipes include innovative pasta dishes for every season andoccasion, from light and summery pasta salads to hearty meatsauces, lasagnas, and more. Organized by season, the book alsoincludes recipes for crespelle (Italian crêpes), risotto, gnocchi, andpolenta dishes, offering a wide range of both traditional and con-temporary Italian dishes.

NEW! PIES AND TARTS$29.99With easy-to-follow instructions andmore than 150 can’t-fail recipes, Piesand Tarts packs the expertise of Amer-ica’s top cooking school into one com-prehensive, must-have collection. Thebook features all the beloved classicsyou’ll want to make again and again—

fruit tarts, and apple, lemon meringue, pecan, and pumpkin pies.But don’t stop there. You’ll also want to try crowd-pleasers likefudgy walnut brownie pie and sophisticated new twists likeroasted ginger plum tart. Mix and match the versatile crustrecipes, and follow the suggested variations to play around withfavorite ingredients or seasonal flavors. A chapter on savorypreparations such as pot pies, empanadas, and quiches offers newoptions for entertaining or family dinners.

PRESERVING $19.99

Preserving the harvest has been a proudtradition of home cooks across America.Now you can practice the craft in yourown kitchen using tools and techniquesfrom the experts at the CIA. Preservingprovides detailed, fully illustrated expla-nations that help beginners understandall the basics and offers experienced pre-servers inspiring new recipes and expert

advice on harvesting produce and shopping seasonally. This go-toresource includes recipes for pickles, jams, marmalades, condi-ments, and dried foods, and features storage information for everytype of preserved food.


THE PROFESSIONAL CHEF, NINTH EDITION$75 $49.95 iPad edition (available on iTunes orhttps://www.inkling.com/store/professional-chef-cia-9th/)Named one of the five favorite culinarybooks of this decade by Food Arts maga-zine, The Professional Chef® is the classickitchen reference for many of America’s

top chefs. Now, the ninth edition features an all-new, user-friendlydesign that guides readers through each cooking technique, start-ing with a basic formula, outlining the method at-a-glance, offeringexpert tips, covering each method with beautiful step-by-step pho-tography, and finishing with recipes that use the basic techniques.

The new edition also offers a global perspective and includes essen-tial information on nutrition, food and kitchen safety, equipment,and product identification. Basic recipe formulas illustrate funda-mental techniques and guide cooks clearly through every step, frommise en place to finished dishes. Covering the full range of moderntechniques and classic and contemporary recipes (nearly 900 total),this is the essential reference for every serious cook.

SEASONS IN THE WINE COUNTRY$27.50Let the expert chefs of the CIA leadyou through the unique seasonal fla-vors of California wine country.Taste the freshness of spring inlemon-glazed pound cake with rosewater strawberries. Sweet white corn

soup with crab and chive oil is summer’s color and heat in abowl, and Cabernet-braised short ribs with Swiss chard and orec-chiette is the perfect slow-cooker, stick-to-your-ribs supper for achilly winter Sunday.

With simple step-by-step instructions from the world’s foremostculinary authorities, you’ll soon be cooking like a seasoned chef.Seasons in the Wine Country includes primers on culinary techniquesand equipment, information on wine varieties from rosé to Caber-net, and suggestions for pairing each meal with a complementarywine. Eat, drink, and cook the good life with this exciting release.


SPAIN AND THE WORLD TABLE$35Spain and the World Table brings theexcitement, passion, and innovation of Spanish cooking right into your home kitchen.

Award-winning cookbook author MarthaRose Schulman joins the CIA in present-

ing 125 accessible recipes, from Manchego cheese and potato cro-quettes with quince sauce to escabeche of halibut with a “salsa” ofMarcona almonds, raisins, and Serrano ham.

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

VEGETABLES$40The award-winning CIA Vegetables bookis a compilation of comfortable favoritesand intriguing new presentations thatwill appeal to everyone from the sea-soned vegetable aficionado to someonewho is just beginning to explore thevegetable kingdom.

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

With the more than 170 recipes you’ll find in Vegetables, you’resure to find just the right dish for the occasion—a simple supperfor a busy weeknight, slow-simmered braises for chilly autumnweather, or elegant appetizers and sautés for a special dinner.

VEGETARIAN COOKING AT HOME WITH THE CULINARYINSTITUTE OF AMERICA$34.99

Whether for environmental, political, orhealth reasons, millions of Americans nowfollow a vegetarian or vegan lifestyle. Butgiving up meat doesn’t mean having to

give up delicious food. Vegetarian Cooking at Home provides 200 sat-isfying meat-free recipes of the quality and sophistication that theCIA is known for.

In this must-have cookbook, you’ll find everything you need tocreate incredibly flavorful starters and sides; soups, salads, andsandwiches; breads and baked goods; grain, pasta, and noodledishes; and main dishes featuring beans, eggs, and meat substi-tutes. Its pages also include helpful information on health andnutrition, seasonality, and essential ingredients and equipment.

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WINEWISE$29.95WineWise gives you the knowledge andconfidence you need to get more enjoy-ment out of wine. It shows you how toget past conventional wisdom and winesnobbery, broaden your wine horizons,and find delicious, affordably priced bottles that make everyday meals 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, Hinnerk vonBargen, and David Kamen in the CIA kitchens as they teach thefundamental techniques students learn in our popular CulinaryBoot Camp program. The DVD includes step-by-step, demonstra-tion-based learning modules for everything from braising ossobuco to creating the perfect consommé. Plus, “Chef D” takes youon a behind-the-scenes tour of the CIA storeroom!

Haven’t had enough of the Boot Camp experience? Check outour cookbook on page 60!

CAKE ART $24.95Cake decorating isn’t just for profession-als. You too can create spectacular-look-ing cakes and cupcakes with guidancefrom the chef-instructors of the CIA.From buttercream roses and fondant-wrapped cakes to colorful cupcakes, theCake Art DVD provides step-by-stepinstructions to produce show-stoppingcreations.

With a focus on decorating mediums, techniques, and equipment,Cake Art shows you how to prepare several items, including a gift-wrapped cake, buttercream roses cake, and buttercream flowerscupcakes. Demonstration-based lessons offer detailed video featur-ing a variety of techniques, from preparing buttercream to mak-ing fondant decorations.

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

GLUTEN-FREE BAKING $24.95

Following the successful release of hisGluten-Free Baking book (page 61), ChefRichard Coppedge now offers step-by-step advice in this companion DVD.

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

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


CIA RECIPES, TIPS, AND MORE…IN YOUR KITCHEN!Treat yourself and bring CIA expertise home. To order our books andDVDs, call 1-800-995-1699 or shop online at enthusiasts.ciachef.edu.

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REGISTRATION AND GENERAL INFORMATION

HOW TO REGISTERClasses fill up quickly, so register early! In-person registration isnot required. Please note that enrollment is guaranteed only uponwritten confirmation from The Culinary Institute of America.

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

VIA THE INTERNET: Log on to the college’s website at enthusiasts.ciachef.edu to register for any of our programs usingyour Visa, MasterCard, American Express, or Discover card.

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

AGE REQUIREMENTSPlease note that all programs have a minimum age requirementof 21 unless otherwise noted.

TUITION REFUND POLICY—ALL PROGRAMSAt least 15 days prior to start date—Full refund

14 days or fewer prior to start date—We’d be happy to transfer youto another date; however, no refunds will be available.

CIA Locations

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

The Culinary Institute of America at Greystone2555 Main StreetSt. Helena, CA 94574

The Culinary Institute of America, San Antonio312 Pearl Parkway, Building 2, Suite 2102San Antonio, TX 78215

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

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

Some hotels offer CIA preferred pricing; be sure to mentionthat you will be attending a CIA program when you reserveyour room.

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

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

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

Photography: Art & Clarity Photography, Roger Ball, Byron Bell/Byron Bell Architects, Keith Ferris, Ben Fink,

Kristen Loken, Phil Mansfield, Chas McGrath, Francesco Tonelli, David Vergne, David Wakely, and Michael White


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

of the CIA, Hyde Park, NY.

Printed in the USA on environmentally responsible and sustainable paper withfiber originating from well-managed forests meeting SFI wood-procurement stan-dards. Please help reduce waste and support the Earth’s precious resources byrecycling this publication and sharing it with others.

The Perfect Blend

Cook like the professionalsdo—add a Vitamix from theCIA™ Professional Series to your home kitchen.

www.vitamix.com/Home


At the CIA this was easy.Since all graduates gotjobs and many becameleaders in their industry,we decided on a scholar-ship. Working with theAdvancement Office, weconceived of a plan: wewould contribute a cer-tain amount of moneyeach year to help studentswho had already demon-strated excellence buthad run out of money tocomplete their education.Then we stipulated that a

percentage of those students should be women or minori-ties. After three years, Anne and I would evaluate the pro-gram and decide if it was producing results. If so, we wouldsign on for another three.

That was about 20 years ago. We don’t know exactly howmany students have benefited from the program, but fromthe various reports from the Advancement Office and let-ters from scholarship recipients, we believe the programhas met our expectations and we plan to continue.

About the larger picture: I can’t think of anything to lift astruggling community like a good restaurant. It providesjobs and creates vitality. If I were the mayor of a city on theropes, I’d call the CIA in a snap: “If you know some sharpgraduates who want to start a restaurant, I’ve got some taxcredits in my pocket!”

If you would like to join the McCanns in supporting CIA students,please consider making a gift of any amount to the A Taste of theCIA Endowed Scholarship, which is funded through the generos-ity of food and wine enthusiasts. It’s easy to do—simply visitwww.ciagiving.org or contact Advancement Officer James Clark at 845-451-1603 or [email protected].

My wife Anne and I areinterested in food. Welike to cook but we reallylike restaurants; some-how they mix art withscience, service, and per-sonality. There are fewthings more pleasingthan a restaurant on itsgame, and in the middleof it all is a chef.

So I was very pleased tobe invited by Tim Ten-ney, the Pepsi bottler inthe area, to visit the CIA.It was the early ’90s and I was the head of public affairs atPepsiCo. Part of my job included the PepsiCo CharitableFoundation, and Tim was hoping we would make a contri-bution to the school. I liked the place from the start. Thestudents seemed more energetic than at other schools I hadrecently visited. They also had commitment—you didn’t seea lot of that at Harvard in those years. I mentioned this toAnne when I came home that night, and we decided tovisit the CIA on our own. She had been a fashion designstudent in the art school at Washington University in St.Louis, MO and knew the value of combining a calling witha college education. Anne was particularly impressed whenshe heard about the career opportunities of CIA gradu-ates—they got jobs when they graduated, which is no small thing.

At the age of 18, I won an academic scholarship thatallowed me to attend an excellent (but expensive) collegeand gain a superior education. The experience opened mymind to things I knew nothing about, like art, architecture,and music. It also gave me enough confidence to get a bet-ter job and bigger career. It really did change my life. Sowhen Anne and I drove up to the CIA, we were primed todo something to support the place. We walked around,talked to the students, sat in on a few classes, and thoughtabout what we could do to help out. When you have lim-ited funds, as was the case with Anne and me, you want totarget every dollar and make sure each one counts.

The Value of a CIA EducationBy Joseph McCann

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Documents

Taste Magazine Issue 17