The Culinary Institute of America
Episodes
Thursday Dec 31, 2020
Bahia Ingredients and Markets
Thursday Dec 31, 2020
Thursday Dec 31, 2020
Our tour begins at the Ceasa Market in Salvador’s Rio Vermelho district where Veve Bragança provides a crash course in the Nordeste pantry – from manteiga de garrafa, a type of clarified butter used to season manioc purees, to specialty manioc flours called farinhas and the toasted manioc flour known as farofas differing in grain size and texture… to dishes like hard to find dishes like maniçoba made from boiled manioc leaves that have released their toxins… cooked with calabresa sausage, charque, cured salpresa pork, bacon, and smoked chorizo.
Get Recipes and watch the full documentary with closed captioning at:
www.ciaprochef.com/WCA
Wednesday Dec 30, 2020
Chef Mara Salles of Tordesilhas Restaurant
Wednesday Dec 30, 2020
Wednesday Dec 30, 2020
Another popular address for locals who appreciate good food is Tordesilhas where Mara Salles advocates the preservation and elevation of native Brazilian ingredients. Located in the bustling Rua Bela Cintra area of Sao Paulo, the restaurant serves up some of regional Brazil’s more obscure dishes - many of which descend from indigenous and colonial traditions. The restaurant’s name, Tordesilhas, references a treaty signed in1494 between Portugal and Spain, marking the boundaries of their newly claimed lands in the America.
Get Recipes and watch the full documentary with closed captioning at:
www.ciaprochef.com/WCA
Tuesday Dec 29, 2020
Cooking with Brazilian Chef Alex Atala of DOM
Tuesday Dec 29, 2020
Tuesday Dec 29, 2020
Sao Paulo native, Alex Atala symbolizes the city’s multi-ethnic heritage as an Irish Lebanese Brazilian. Chef Atala’s DOM restaurant is regarded by many critics as the best in Brazil, and rated number 24 on the world’s 50 best restaurant’s list, according to San Pellegrino’s annual rating. Atala’s cooking combines intriguing Amazonian flavors with ultra-modern techniques… all filtered through the artful lens of haute cuisine.
Get Recipes and watch the full documentary with closed captioning at:
www.ciaprochef.com/WCA
Monday Dec 28, 2020
Sao Paulo Markets
Monday Dec 28, 2020
Monday Dec 28, 2020
During our tour of Sao Paulo’s Mercado Municipal, we get an introduction to the ingredients that comprise Brazil’s diverse culinary traditions. From salted pork and beef products like air-dried cuts of carne seca – essential for making Brazil’s feijoada complete, to row upon row of fresh seafood, mollusks, and fish– the Mercado Municipal has something for everyone.
Get Recipes and watch the full documentary with closed captioning at:
www.ciaprochef.com/WCA
Sunday Dec 27, 2020
Exploring Brazil
Sunday Dec 27, 2020
Sunday Dec 27, 2020
This is Brazil…From the Amazon’s endless verdant jungle where thousands of serpentine tributaries converge to form the world’s largest river… teaming with rare fish, and exotic fruits…To the sophisticated and cosmopolitan metropolis of Sao Paulo, with its infinite sprawl of skyscrapers, ethnic neighborhoods, and chic dining scenes. Take a stroll through downtown Sao Paulo and this ethnic diversity is easy to see in the beautiful, multi-cultural faces of the city’s residents who call themselves paulistas. In all its incarnations, Brazil is as massive as it is majestic.
Get Recipes and watch the full documentary with closed captioning at:
www.ciaprochef.com/WCA