The Culinary Institute of America
Episodes
Saturday May 22, 2021
Lisbon’s Michelin-starred Feitoria Restaurant with Chef João Rodrigues
Saturday May 22, 2021
Saturday May 22, 2021
Michelin-starred Feitoria Restaurant in Lisbon, Portugal, specializes in seafood dishes that celebrate local and traditional Portuguese flavors and ingredients. Chef João Rodrigues shows us several signature dishes, including grilled scarlet shrimp and turbot with rice.
Get Recipes and watch the full documentary with closed captioning at:
https://www.ciaprochef.com/wca/portugal/
Friday May 21, 2021
A Tour of O Mercado de Lisboa, Lisbon‘s Best Food Market
Friday May 21, 2021
Friday May 21, 2021
Celia Pedroso from Pasteis de Belem gives us a tour of O Mercado de Lisboa, Lisbon’s best food market that has been thriving in the city for more than a century. She shows Chef Einav Gefen some of the market’s specialties, including acorn bread.
Get the Recipe and watch the full documentary with closed captioning here!: https://www.ciaprochef.com/wca/portugal/
Thursday May 20, 2021
Naturally Leavened Bread at Lisbon’s Gleba Bakery
Thursday May 20, 2021
Thursday May 20, 2021
We talk with baker Diogo Amorim from Gleba Bakery in Lisbon about his bakery’s traditional bread-making techniques. The bakery makes all naturally leavened bread with no yeast, with flour that is milled daily. The dough ferments for more than 24 hours to maximize the bread’s flavor and digestibility.
Get Recipes and watch the full documentary with closed captioning at:
https://www.ciaprochef.com/wca/portugal/
Wednesday May 19, 2021
Types of Portuguese Chorizo
Wednesday May 19, 2021
Wednesday May 19, 2021
Butcher Rodrigo Duarte shows us a variety of regional Portuguese chorizo at his shop Caseiro e Bom, in Newark, New Jersey. His shop offers more than 1,000 varieties of charcuterie!
Get Recipes and watch the full documentary with closed captioning at:
https://www.ciaprochef.com/wca/portugal/
Tuesday May 18, 2021
Introduction to World Culinary Arts: Israel
Tuesday May 18, 2021
Tuesday May 18, 2021
From Jerusalem’s bustling Machane Yehuda market, where we’ll sample the colorful bounty of the Mediterranean and the Middle East, to the culinary magic of Hakosem, one of Tel Aviv’s favorite casual eateries, where patrons snack on sizzling shwarma and falafel fresh from the fryer, join us on this culinary tour of Israel!
Get the Recipe and watch a video with closed captioning here!: http://www.ciaprochef.com/wca/israel/
Monday May 17, 2021
Machneyuda Restaurant in Jerusalem with Chef Uri Navon
Monday May 17, 2021
Monday May 17, 2021
Machneyuda Restaurant is one of the most popular restaurants in Jerusalem. All ingredients served there are sourced from the nearby Machne Yehuda Market, which is where the restaurant gets its name. Chef Uri Navon shows us a number of their dishes, which all have millennia of history behind them.
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/wca/israel/
Monday May 17, 2021
Introduction to the Cuisine of the Scandinavia
Monday May 17, 2021
Monday May 17, 2021
From Copenhagen, the epicenter of the New Nordic cuisine, to a tranquil island in the Swedish archipelago… From the primitive wood-fired ovens in a celebrated Stockholm restaurant, to the prolific asparagus farms of Denmark’s Lammefjord peninsula, join The Culinary Institute of America on a tour of the cuisine of the Scandinavia.
Get Scandinavian Recipes and watch the full series with closed captioning at:
https://www.ciaprochef.com/wca/scandinavia/
Sunday May 16, 2021
Touring Jerusalem’s Machne Yehuda Market with Chef Uri Navon
Sunday May 16, 2021
Sunday May 16, 2021
Chef Uri Navon takes us on a tour of Jerusalem’s Machne Yehuda Market. All ingredients from his restaurant, Machneyuda, are sourced from the nearby Machne Yehuda Market, which is where the restaurant gets its name.
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/wca/israel/