Episodes
Wednesday Jul 03, 2024
Lamb Katsu with Summer Vegetable Salad
Wednesday Jul 03, 2024
Wednesday Jul 03, 2024
One of Chef Mark Miller’s favorite Japanese meals is
tonkatsu, and here he shows us a new twist on this classic dish. In place of
traditional pork, he uses a brined rack of lamb that he breads in panko and
serves with tonkatsu sauce. He serves the lamb on top of a refreshing and
colorful salad of corn, red peppers, cherry tomatoes and snap peas. This video series was created by the Culinary Institute
of America as an industry service to Kikkoman USA. Find recipes at http://www.ciaprochef.com/kikkoman/recipes.html
Wednesday Jul 03, 2024
American Whole Lamb with Chimichurri Sauce
Wednesday Jul 03, 2024
Wednesday Jul 03, 2024
Learn how to cook a whole lamb over live fire from Chefs Stephen Barber and Kipp Ramsey from Farmstead Long Meadow Ranch in California’s Napa Valley. They coat the lamb with a rosemary, harissa and vindaloo spice rub, and cook the lamb on a rack over a cherry and oak wood fire. They serve the lamb with a chimichurri sauce, potatoes and peppers.
Recipe at: http://www.ciaprochef.com/americanlamb/wholelamb/
Friday Jun 14, 2024
The Fluffy History of Savoy Cake
Friday Jun 14, 2024
Friday Jun 14, 2024
The Chuck Williams Culinary Arts Museum, located at The Culinary Institute of America at Copia, in Napa, CA, is a collection of more than 4,000 culinary artifacts. The exhibit includes a Savoy Tiered Cake Pan Set. The cake set is named after the type of cake baked in it, the Biscuit de Savoie, and was made in France between 1950 - 1970. Biscuit de Savoie (also known as Savoy cake) is a traditional French sponge cake that originated in the Savoy region of France. Comprising six tinned steel fluted cake pans, the cakes would have been served stacked on top of one another as a statement dessert to impress guests and celebrate holidays and birthdays.
Learn more about the museum and visiting hours: https://www.ciaatcopia.com/chuck-williams-culinary-arts-museum/
Watch videos about a selection of museum artifacts: https://www.youtube.com/playlist?list=PLVtTKvDDq_huEOZFb2GNC3ybFk_WnGFyX
Special thanks to Williams Sonoma Inc. Corporate Archives for sharing photography for use in this video series.
Thursday Jun 13, 2024
Turbotieres: A Pot Fit for a Turbot
Thursday Jun 13, 2024
Thursday Jun 13, 2024
The Chuck Williams Culinary Arts Museum, located at The Culinary Institute of America at Copia, in Napa, CA, is a collection of more than 4,000 culinary artifacts. The exhibit includes a copper and brass turbotiere pan from France, dating from 1950 – 1970. Turbotiere pans were designed specifically to poach a whole turbot, a type of flatfish. Turbotieres, like this one here, are still available today but are mostly replaced by stainless steel sauté pans or hotel pans in the modern kitchen.
Learn more about the museum and visiting hours: https://www.ciaatcopia.com/chuck-williams-culinary-arts-museum/
Watch videos about a selection of museum artifacts: https://www.youtube.com/playlist?list=PLVtTKvDDq_huEOZFb2GNC3ybFk_WnGFyX
Special thanks to Williams Sonoma Inc. Corporate Archives for sharing photography for use in this video series.
Wednesday Jun 12, 2024
Daubière Pots: Rediscovering Traditional Hearth Cooking
Wednesday Jun 12, 2024
Wednesday Jun 12, 2024
The Chuck Williams Culinary Arts Museum, located at The Culinary Institute of America at Copia, in Napa, CA, is home to more than 4,000 culinary artifacts from the Williams Sonoma founder’s personal collection. The exhibit includes a copper and iron daubiere, dating from 1780 – 1810 in France, when people used to cook their meals in a hearth.
A daubiere is a type of rectangular pot that has a unique lid with an ingenious purpose. The lid allows the cook to nestle the pot into an open flame in the hearth and place hot embers on top. The embers simulate the surrounding heat of an oven to braise food for hours in a gentle cooking process. Today, daubieres have been replaced with cast iron Dutch ovens and braisers, which serve a similar function.
Learn more about the museum and visiting hours: https://www.ciaatcopia.com/chuck-williams-culinary-arts-museum/
Watch videos about a selection of museum artifacts: https://www.youtube.com/playlist?list=PLVtTKvDDq_huEOZFb2GNC3ybFk_WnGFyX
Special thanks to Williams Sonoma Inc. Corporate Archives for sharing photography for use in this video series.
Tuesday Jun 11, 2024
George Jones Cheese Cover
Tuesday Jun 11, 2024
Tuesday Jun 11, 2024
The Chuck Williams Culinary Arts Museum, located at The Culinary Institute of America at Copia, in Napa, CA, is home to more than 4,000 culinary artifacts from the Williams Sonoma founder’s personal collection. The exhibit includes a George Jones and Sons Cheese Cover. This decorative glazed majolica ceramic cheese cover was intended for serving Stilton cheese and was made between 1866 – 1886 in Stoke-on-Trent in Staffordshire, England. Today, George Jones and Sons Company pottery is incredibly valuable, and highly sought by collectors.
Learn more about the museum and visiting hours: https://www.ciaatcopia.com/chuck-williams-culinary-arts-museum/
Watch videos about a selection of museum artifacts: https://www.youtube.com/playlist?list=PLVtTKvDDq_huEOZFb2GNC3ybFk_WnGFyX
Special thanks to Williams Sonoma Inc. Corporate Archives for sharing photography for use in this video series.
Saturday Jun 08, 2024
From Medieval Feasts to Modern Cuisine: The Fascinating History of Terrines
Saturday Jun 08, 2024
Saturday Jun 08, 2024
The Chuck Williams Culinary Arts Museum, located at The Culinary Institute of America at Copia, in Napa, CA, is home to more than 4,000 culinary artifacts from the Williams Sonoma Founder’s personal collection. The exhibit includes a collection of terrines, dating from the 1700s through the 1900s.
A terrine refers both to the dish it’s baked in, and to the dish itself. The literal translation of “terrine” in French is "large earthenware pot.” Terrine dishes were frequently crafted in the likeness of animals, meant to depict the main ingredient contained within the terrine itself, with shapes ranging from lambs, boars or pigs, ducks, geese, and other game birds. The museum’s French Covered Hare Paté Terrine, dates from 1790-1830, and was used to serve Terrine Au Lapin, or rabbit terrine.
Learn more about the museum and visiting hours: https://www.ciaatcopia.com/chuck-williams-culinary-arts-museum/
Watch videos about a selection of museum artifacts: https://www.youtube.com/playlist?list=PLVtTKvDDq_huEOZFb2GNC3ybFk_WnGFyX
Special thanks to Williams Sonoma Inc. Corporate Archives for sharing photography for use in this video series.
Friday Jun 07, 2024
Shake, Rattle, and Churn: The History of Making Butter
Friday Jun 07, 2024
Friday Jun 07, 2024
The Chuck Williams Culinary Arts Museum, located at The Culinary Institute of America at Copia, in Napa, CA, is a collection of more than 4,000 culinary artifacts. The exhibit’s collection of butter churners, includes an example from an American Shaker community, dating from 1850 – 1890. This butter churn uses a plunge-like agitator paddle to make the butter. Even with several helping hands, making butter in a churn like this one was a very laborious and lengthy process.
Learn more about the museum and visiting hours: https://www.ciaatcopia.com/chuck-williams-culinary-arts-museum/
Watch videos about a selection of museum artifacts: https://www.youtube.com/playlist?list=PLVtTKvDDq_huEOZFb2GNC3ybFk_WnGFyX
Special thanks to Williams Sonoma Inc. Corporate Archives for sharing photography for use in this video series.
The Culinary Institute of America's Video Collection
The CIA brings you recipe demonstration videos and documentaries exploring world cuisines. We collaborate with some of the greatest chef talent in the food world, and we’ve won multiple James Beard Awards for our work in food video content. For recipes, and to find all videos with closed captions, visit https://www.ciaprochef.com/