The Culinary Institute of America

Mourad Lahlou and Paula Wolfert demonstrate North African Scallops, Avocado, Preserved Lemons, and Soy Air.

Presented by The Culinary Institute of America.

Video highlights from the 11th Annual Worlds of Flavor® International Conference & Festival.

A Mediterranean Flavor Odyssey: Preserving and Reinventing Traditions for Modern Palates.

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Rafih Benjelloun and Paula Wolfert demonstrate Moroccan R’fessa with Cornish Hens between Two Fires.

Presented by The Culinary Institute of America.

Video highlights from the 11th Annual Worlds of Flavor® International Conference & Festival.

A Mediterranean Flavor Odyssey: Preserving and Reinventing Traditions for Modern Palates.

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Haouari Abderrazak, Paula Wolfert, and Anissa Helou demonstrate Tunisian M’Hammas Au Poisson Seche.

Presented by The Culinary Institute of America.

Video highlights from the 11th Annual Worlds of Flavor® International Conference & Festival.

A Mediterranean Flavor Odyssey: Preserving and Reinventing Traditions for Modern Palates.

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Joan Nathan and Meir Andoni demonstrate Sage Roasted Grouper, Beetroot Creme and Goat Cheese Ravioli.

Presented by The Culinary Institute of America.

Video highlights from the 11th Annual Worlds of Flavor® International Conference & Festival.

A Mediterranean Flavor Odyssey: Preserving and Reinventing Traditions for Modern Palates.

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Roasted Cauliflower with Tehini and Silan

Joan Nathan and Erez Komorovsky demonstrate Roasted Cauliflower with Tehini and Silan

Presented by The Culinary Institute of America.

Video highlights from the 11th Annual Worlds of Flavor® International Conference & Festival.

A Mediterranean Flavor Odyssey: Preserving and Reinventing Traditions for Modern Palates.

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 Podcast Video [7:34m]: Play Now | Play in Popup | Download | Embeddable Player | Hits (3819)

The Contemporary Cooking of Israel with Joan Nathan

JOAN NATHAN is Washington D.C.-based author of 10 cookbooks, including Jewish Cooking in America, The Foods of Israel Today, and Joan Nathan’s Jewish Holiday Cookbook. She is currently working on a new cookbook on the foods of the Jews of France.

Presented by The Culinary Institute of America.

Video highlights from the 11th Annual Worlds of Flavor® International Conference & Festival.

A Mediterranean Flavor Odyssey: Preserving and Reinventing Traditions for Modern Palates.

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Nancy Harmon Jenkins and Domenico Maggi discuss Southern Italian foods and culinary traditions with a focus on the Italian region of Apulia.

Presented by The Culinary Institute of America.

Video highlights from the 11th Annual Worlds of Flavor® International Conference & Festival.

A Mediterranean Flavor Odyssey: Preserving and Reinventing Traditions for Modern Palates.

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Italian Torta de Ricotta

Chefs Teresa Buongiorno and Domenico Maggi demonstrate the preparation of Italian Torta de Ricotta.

Presented by The Culinary Institute of America.

Video highlights from the 11th Annual Worlds of Flavor® International Conference & Festival.

A Mediterranean Flavor Odyssey: Preserving and Reinventing Traditions for Modern Palates.

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Italian Cecamariti (Dried Pea Soup with Croutons)

Chefs Domenico Maggi and Antonio De Rosa demonstrate the preparation of Italian Cecamariti (dried pea soup with croutons).

Presented by The Culinary Institute of America.

Video highlights from the 11th Annual Worlds of Flavor® International Conference & Festival.

A Mediterranean Flavor Odyssey: Preserving and Reinventing Traditions for Modern Palates.

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Aglaia Kremezi and Yiannis Baxevanis, the executive chef-owner of Ergastiri and Giorti Baxevanis in Athens, demonstrate Eggplant Rolls stuffed with Mussel Saganaki.

Presented by The Culinary Institute of America.

Video highlights from the 11th Annual Worlds of Flavor® International Conference & Festival.

A Mediterranean Flavor Odyssey: Preserving and Reinventing Traditions for Modern Palates.

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Michaela Isabella, executive chef of Zaytinya, presents his interpretation of Taramosalata.

Presented by The Culinary Institute of America.

Video highlights from the 11th Annual Worlds of Flavor® International Conference & Festival.

A Mediterranean Flavor Odyssey: Preserving and Reinventing Traditions for Modern Palates.

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Watch the preparation of a classic Spanish saffron paella with commentary from Gerry Dawes and María José San Román.

Presented by The Culinary Institute of America.

Video highlights from the 11th Annual Worlds of Flavor® International Conference & Festival.

A Mediterranean Flavor Odyssey: Preserving and Reinventing Traditions for Modern Palates.

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Tasting Sicily: Compelling Flavors of an Ancient Landscape (Part One) With Clifford Wright, Piero Selvaggio, and Ciccio Sultano

Presented by The Culinary Institute of America.

Video highlights from the 11th Annual Worlds of Flavor® International Conference & Festival.

A Mediterranean Flavor Odyssey: Preserving and Reinventing Traditions for Modern Palates.

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Tasting Sicily: Compelling Flavors of an Ancient Landscape (Part Two) With Clifford Wright, Piero Selvaggio, and Ciccio Sultano.

Presented by The Culinary Institute of America.

Video highlights from the 11th Annual Worlds of Flavor® International Conference & Festival.

A Mediterranean Flavor Odyssey: Preserving and Reinventing Traditions for Modern Palates.

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The Greek Live Fire Kitchen with Aglaia Kremezi, Diane Kochilas, Christoforos Peskias, and Jim Botsacos.

Presented by The Culinary Institute of America.

Video highlights from the 11th Annual Worlds of Flavor® International Conference & Festival.

A Mediterranean Flavor Odyssey: Preserving and Reinventing Traditions for Modern Palates.

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Interviews and insights from Mediterranean chefs and food experts. Featured in this video are Nancy Harmon Jenkins, Paul Bartolotta, Jim Botsacos, Joan Nathan, Antonia Trichopoulou, and Clifford Wright.

Presented by The Culinary Institute of America.

Video highlights from the 11th Annual Worlds of Flavor® International Conference & Festival A Mediterranean Flavor Odyssey: Preserving and Reinventing Traditions for Modern Palates.

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 Podcast Video [12:48m]: Play Now | Play in Popup | Download | Embeddable Player | Hits (3270)

The Culinary Institute of America presents the 11th Annual Worlds of Flavor® International Conference & Festival

A MEDITERRANEAN FLAVOR ODYSSEY: PRESERVING AND REINVENTING TRADITIONS FOR MODERN PALATES

November 6–8, 2008

The Culinary Institute of America at Greystone Napa Valley, California

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