Archive for October 2012

One of Rioja’s most passionate advocates is Adrian Murcia, the young assistant sommelier at Chanterelle in New York City. Adrian has made numerous trips to the region since his college days—most memorably, with a group of young American sommeliers. Aware than many sommeliers don’t know Rioja firsthand, Adrian was eager to introduce his colleagues to the landscapes, flavors and personalities that have made the region so compelling for him.

For more information about this series, please visit www.ciaprochef.com/rioja.

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In this first-of-its-kind Web cast initiative, Spain's most famous wine region comes directly to you. Experience Rioja as if you were there, as you watch interviews with its leading winemakers and chefs and tour the vineyards, wineries and restaurant kitchens that make this region among the most talked-about in Spain. Discover a land of breathtaking beauty and cutting-edge architecture, where the people live for wine. America's leading sommeliers and the professional chefs at the Culinary Institute of America weigh in with their guidance on matching Rioja's expressive red and white wines with food. All in all, it's a delightful immersion in the rich history, culture, flavors and terroir of this storied wine region. Narrated by Jonathan Coleman.

For more information about this series, please visit www.ciaprochef.com/rioja.

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Sherry Wine of Andalucía

Andalucía is well known for its sherry, a fortified wine made near the town of Jerez. Sherry is a protected designation of origin; and in Spanish law, all wine labeled as "Sherry" must come from the Sherry Triangle, an area between Jerez de la Frontera, Sanlúcar de Barrameda, and El Puerto de Santa María.

For recipes from this series, please visit www.ciaprochef.com/andalucia

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Andalucían cuisine is defined, like no other in Spain, no other perhaps in the entire Mediterranean, by olive oil. Rare is the Andalucían cook who, in recounting a recipe, doesn’t tell you exactly what olive oil should be used—picual, says one, while another calls for hojiblanca, and a third maybe for arbequina.

For recipes, please visit www.ciaprochef.com/andalucia

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Tapas of Andalucía

While the actual origins of tapas may be lost to history, many people believe that the tapas custom actually originated in Andalucía. The tradition of tapeando — going from bar to bar, catching up with friends, and having a little bite and drink of something delicious — can be enjoyed for very little money, which only adds to the charm of tapas.

For recipes, please visit www.ciaprochef.com/andalucia

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A number of products from this dazzling region deserve to be better known. We will explore some of the specialties of Andalucía, including olives, jamón ibérico, and jamón serrano, sherry wine vinegar, cheeses, and caviar.

For recipes, please visit www.ciaprochef.com/andalucia

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Andalucía’s talented and imaginative chefs, like Dany Garcia at Calima, or Angel Leon at Aponiente, are the rock stars of the region’s cooking. But like most great chefs around the world, they know that cuisine is nothing unless it is firmly planted in traditional ingredients and traditional ways of using them.

For recipes, please visit www.ciaprochef.com/andalucia

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The cuisine of Andalucía, whether honoring traditional dishes or over-the-top modern techniques, is a distinct cuisine defined by location, cultural heritage and the bounty of regional ingredients.

For recipes, please visit www.ciaprochef.com/andalucia

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Join us on a gastronomic tour, as we visit the kitchens of Andalucía's finest chefs and culinary experts, and learn about traditional dishes that belong in every chef's repertoire. We'll taste rich olive oil, crisp sherry wines, and prized jamón ibérico and jamón serrano. We'll also introduce you to some undiscovered gems, like a hidden mountain valley where some of the world's finest sturgeon caviar is produced.

For recipes, please visit www.ciaprochef.com/andalucia

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