The Culinary Institute of America
Episodes
Monday Nov 22, 2021
Flatbread with Red Grapes, Prosciutto, Crème Fraiche, and Mint
Monday Nov 22, 2021
Monday Nov 22, 2021
Chef Scott Samuel from The Culinary Institute of America creates a light and fresh grilled flatbread. Juicy sweet red grapes, salty savory prosciutto, rich crème fraiche, and fresh herbaceous mint make this a perfectly balanced dish. This flatbread can be served as a shared appetizer or single entrée.
Get the Recipe and watch a video with closed captioning here!: http://ciaprochef.com/grapes/recipe5/
Sunday Apr 18, 2021
Grape Kombucha
Sunday Apr 18, 2021
Sunday Apr 18, 2021
Kombucha is a fermented beverage that has found its way to store shelves everywhere, thanks to its probiotic health benefits and tasty tart flavor. Grapes provide an additional healthy boost to this refreshing kombucha. Chef Rebecca Peizer from The Culinary Institute of America shows us how to make this kombucha using fresh green grape juice.
Recipe at: http://www.ciaprochef.com/grapes/grapekombucha/
Saturday Apr 17, 2021
Saturday Apr 17, 2021
Colorful, flavorful entrée bowls are a delicious trend. Chef Rebecca Peizer from The Culinary Institute of America shows us how to make a Moroccan Grape and Grilled Chicken Bowl with Preserved Lemon and Green Grape Vinaigrette. The grapes in this recipe make a cooling, crisp, and bright contrast to the spicy Moroccan flavors.
Recipe at: http://www.ciaprochef.com/grapes/moroccangrapebowl/
Friday Apr 16, 2021
Friday Apr 16, 2021
Chef Rebecca Peizer from The Culinary Institute of America shows us how to make Farro Salad with Red Grapes, Pistachios, and Feta Cheese dressed with a classic Red Wine Vinaigrette. The nutty whole grains and savory feta cheese, combined with fresh grapes, make this dish a satisfying meal. This salad is great served on its own or paired with a sandwich or an entrée.
Recipe at: http://www.ciaprochef.com/grapes/farrograpesalad/
Thursday Apr 15, 2021
Vegan Grape Mezze Platter
Thursday Apr 15, 2021
Thursday Apr 15, 2021
This vegan Grape Mezze Platter will surprise and delight your guests. Marinated black grapes replace traditional olives, the falafel is stuffed with hidden grapes, and the Tabbouleh is made with green grapes instead of cucumbers for a pleasing change. Serve this Mediterranean platter as a fun shareable appetizer.
Recipe at: http://www.ciaprochef.com/grapes/grapemezzeplatter/
Wednesday Apr 14, 2021
Grape Ceviche
Wednesday Apr 14, 2021
Wednesday Apr 14, 2021
This delicious Grape Ceviche uses fresh California grapes instead of raw fish. The crisp, juicy texture and delicate sweetness of the grapes works beautifully, and, it’s vegan! This refreshing grape ceviche is a great shared appetizer that everyone can enjoy.
Recipe at: http://www.ciaprochef.com/grapes/grapeceviche/
Tuesday Apr 13, 2021
Tuesday Apr 13, 2021
In this demonstration, Chef Scott Samuel from The Culinary Institute of America prepares a healthy and flavorful grab-and-go wrap recipe. The chimmichurri sauce is used as the marinade for the chicken as well as the sauce inside the wrap. He adds black grapes that he has sliced into rings, to add a perfect sweet, refreshing crunch. Chef Samuel designed this recipe for retail foodservice, but it’s also great for home cooks.
Recipe at: http://ciaprochef.com/grapes/recipe7/
Monday Apr 12, 2021
Monday Apr 12, 2021
This produce-packed salad is full of great colors, textures and flavors that your guests will love. Chef Scott Samuel from The Culinary Institute of America starts with a unique vinaigrette he makes with finely minced black, green and red grapes as a base. Grapes, radishes, green apple, and toasted almonds add great crunch to the dish, while the mozzarella balls add a creamy richness. Chef Samuel created this recipe with retail foodservice in mind, but it’s also great for home cooks.
Recipe at: http://ciaprochef.com/grapes/recipe6/