The Culinary Institute of America

Citrus, Spanish Mediterranean Cooking, and the Legacy of the Moors with José Andrés and  Dolores Vélez

A video seminar from “Spain and the World Table” the 2006 Worlds of Flavor International Conference and Festival at The Culinary Insititute of America at Greystone.

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Ferran Adrià: Tradition, Invention, and a View to the Future

As presented by Ferran Adrià and José Andrés at the 2006 Worlds of Flavor Conference at The Culinary Institute of America at Greystone.

Ferran Adrià is the chef/owner of the Michelin three-star El Bulli restaurant on the Costa Brava in Catalonia, Spain, and is widely considered one of the greatest, most innovative, and most influential chefs in the world. Called “the Salvador Dalí of the kitchen” by Gourmet magazine, Chef Adrià is the co-author (with Juli Soler) of El Bulli 1998–2002. El Bulli is open from April to September; Chef Adria spends the other six months of the year perfecting recipes in his laboratory/workshop, El Taller, in Barcelona. (Roses, Spain)  

José Andrés is the chef/owner of Café Atlántico, Jaleo, Zaytinya, and Oyamel restaurants in the Washington, DC area. Chef Andrés is the host of the popular daily television show “Vamos a Cocinar” in Spain, author of Tapas: A Taste of Spain in America, and conference chairman of the 2006 Worlds of Flavor International Conference & Festival at The Culinary Institute of America. Chef Andrés was the 2003 winner of the James Beard Foundation Award for Best Chef, Mid-Atlantic region, and received the Silver Spoon Award from Food Arts in December 2005. (Washington, DC)

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The following video contains highlights from interviews conducted with Spanish chefs, cookbook authors and Spanish food authorities. These interviews were captured during “Spain and The World Table,” The Culinary Institute of America’s 2006 Worlds of Flavor International Conference & Festival. Among those interviewed are: Janet Mendel, Maria Jose Sevilla, Clara Maria de Amezua, Nancy Harmon Jenkins, Colman Andrews, Teresa Barrenechea, Jose Andres and Anya von Bremzen.

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In November 2006, as part of this program series, The Culinary Institute of America staged the critically acclaimed “Spain and the World Table,” the largest and most comprehensive conference ever held in the United States on Spanish food, cooking and wine. The following is a video excerpt from that program.

The annual event is the college’s flagship conference, transforming the Napa Valley campus each November into an amazing crossroads of world food and culture. The conference showcases the “gold standards” of world cuisines—from the Mediterranean and Latin America to Asia—that are increasingly reshaping American palates and our industry. In November 2006, as part of this program series, The Culinary Institute of America staged the critically acclaimed “Spain and the World Table,” the largest and most comprehensive conference ever held in the United States on Spanish food, cooking and wine. The following is a video exercpt from that program.

The annual event is the college’s flagship conference, transforming the Napa Valley campus each November into an amazing crossroads of world food and culture. The conference showcases the “gold standards” of world cuisines—from the Mediterranean and Latin America to Asia—that are increasingly reshaping American palates and our industry.

The Worlds of Flavor International Conference & Festival is widely acknowledged as our country’s most influential professional forum on world cuisines and culinary flavor trends. Now in its tenth year, the annual gathering has become a “must attend” for leading chefs, corporate menu decision-makers, foodservice management executives, suppliers, and journalists and other professionals—and always sells out many months in advance.

To celebrate the 10th anniversary of its ground-breaking Worlds of Flavor Conference Series, the CIA will stage The Rise of Asia: Culinary Traditions of the East and Flavor Discovery in 21st Century America this coming November. This spectacular, multi-dimensional event will bring together a conference faculty of more than 60 top chefs, market cooks, food writers, beverage experts, food producers, and other authorities from throughout Asia, the Pacific, and across the United States.

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With Culinary Institute of America chef-instructors to guide you, you’ll perfect your technique for making some of the world’s classic rice dishes and learn some contemporary ways to present them.

Watch Chef Bill Briwa prepare Spicy Lemongrass Tofu Rice Bowl with Asian Basil.

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Watch Chef Bill Briwa prepare a Beef Satay Rice Bowl.

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Watch Chef Lars Kronmark prepare Seven Rice Tabbouleh Salad with Green Lentils, Fava Beans, Tomatoes, and Cucumber

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With Culinary Institute of America chef-instructors to guide you, you’ll perfect your technique for making some of the world’s classic rice dishes and learn some contemporary ways to present them.

Watch Chef Brenda LaNoue prepare Mongolian Barbecued Pork Fried Rice.

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Rice Stuffings: Savory Fillings for Vegetables and More:

As a stuffing base, rice has numerous virtues. It helps stretch more expensive ingredients, such as meat, shrimp or portobello mushrooms. It absorbs the flavor of its wrapper—grape leaves, bell peppers, chicken, boneless quail—to make an especially tasty filling. And it can head in any ethnic direction.

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Pilaf: Keeping Every Grain Separate:

Pilaf. Pulao. Polow. Perloo. Rice-eating cultures around the globe have similar names for the basic technique of lightly toasting rice in oil before cooking in seasoned broth, resulting in grains that are fluffy, separate and full of flavor.

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Rice Bowls: Popular, Profitable and a Platform for Invention:

The daily rice bowl that is part of almost every meal in China is poised to score big in the U.S. At Big Bowl, a Chicago-based chain, diners have embraced the Asian concept of a rice bowl topped with kung pao beef or Panang curry chicken. In college foodservice, rice bowls are a top trend because they’re easily adaptable to ethnic flavors and perceived by students as healthy. It’s the ultimate one-bowl meal and a fun way to eat, even if you aren’t adept at chopsticks.

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Sushi: Where Rice Becomes Art:

The success of takeout sushi in supermarkets makes it abundantly clear that sushi has risen to become a favorite food and top-selling item across many food venues. Americans from coast to coast have embraced this Japanese culinary tradition. Today’s kids and and teens love sushi, attracted by the jewel-like colors, the tingle of wasabi and the gentle sweetness of the sushi rice.

For more guidance, watch Chef Toni Sakaguchi prepare an assortment of sushi, including maki and uramaki sushi.

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Jambalaya: A Spicy Showcase for Southern U.S. Rice:

You know a dish is really good when everybody wants to claim it. Is jambalaya a Creole or a Cajun creation? Both groups believe firmly that it’s theirs, and we may never know the answer. Suffice it to say that the invention of jambalaya was inevitable in a rice-growing state with a strong Spanish presence. The fingerprints of the Spanish are all over jambalaya, with its green peppers and sausage and spice. The difference between paella and jambalaya, after all, is mainly a matter of seasoning.

Watch Chef Lars Kronmark make a traditional Smoked Chicken and Andouille Sausage Jambalaya using U.S. long grain rice.

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Italian risotto provides a delicious foundation for showing off the best of the season. Whether you stir in asparagus or fava beans in spring, tomatoes and basil in summer, wild mushrooms in autumn or butternut squash in winter, you will have an almost-guaranteed hit on your hands. Risotto welcomes your creativity, and diners never seem to tire of this creamy northern Italian specialty.

Risotto can be strictly traditional or updated with fresh ideas. For an example of a creative menu idea, watch Chef Toni Sakaguchi prepare Beet and Pancetta Risotto Topped with Herb Salad and Goat Cheese.

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One of Spain’s foremost contributions to gastronomy, paella has humbled many chefs. It is easy to make paella, not so easy to make a great one. Getting the rice perfectly cooked and seasoned requires attention to detail. Watch CIA Chef Brenda La Noue prepare Chicken, Chorizo, and Saffron Paella with Olives, Red Peppers and a Hazelnut Picada.

A few pointers about paella:

U. S. medium- and short-grain rices have the plump, tender texture and clingy quality that are essential to authentic paella. Long-grain rice will not produce the proper result.

Great paella starts with a sofrito, a slow-cooked flavor base of olive oil, onions, garlic and tomato. Paella is only as good as the stock used to make it. Whether you use poultry, fish or vegetable stock, it should have rich flavor and be well seasoned.

Figure about 2 cups stock to 1 cup U.S. medium- or short-grain rice. This ratio may vary a little depending on what’s in your paella. Clams and mussels, for example, release liquid, so you can get by with a little less stock.

Use a paellera, the flat-bottomed, slope-sided traditional paella pan. It has the broad base and shallow sides that allow for rapid and even evaporation of the stock.

Cook paella uncovered and never stir after adding the liquid. Stirring will cause the kernels to lose their integrity and result in a gummy paella.

Paella needs a rest period to allow the rice to plump and the flavors to marry. Remove it from the heat when the rice is still a touch firm and let rest 5 to 15 minutes before serving.

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