The Culinary Institute of America presents Conversations at Copia – monthly held events that explore important topics impacting our everyday lives.
In this episode, we examine soil and soil health for our Dirt to Dish Weekend. Watch Alice Waters in conversation with her longtime friend and farmer, Bob Cannard, moderated by Brock Dolman of the Occidental Arts & Ecology Center.
New topics and upcoming Conversations at Copia events to be announced soon: http://www.ciaatcopia.com/
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Posted in DefaultTag, Baking, Canola oil on Jul 8th, 2014
This honey syrup-glazed baklava is a sweet, nutty treat that’s simple to assemble. Brushing the layers of phyllo with canola oil instead of butter yields a light and flaky result with much less saturated fat.
Go to recipe: http://www.ciaprochef.com/canola/recipe2/
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Posted in DefaultTag on Oct 4th, 2013
As the wine and spirits director for a prominent restaurant group,
Gretchen Thomas travels the world looking for those little "pieces of
passion" that make a wine unique and qualified to be on her menu.
Without her education at The Culinary Institute of America (CIA),
Gretchen would never have been introduced to wine or found her career
path. If you're not sure what you want to do in the culinary industry,
Gretchen says, you'll figure it out when you're at the CIA.
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Posted in DefaultTag on Oct 4th, 2013
One of the things that distinguishes The Culinary Institute of America
(CIA) is its focus on the importance of product knowledge. Greg Vernick
has taken this key lesson from his CIA education and instilled it in his
own restaurant, Vernick Food and Drink in Philadelphia, Pa. Focusing on
creating approachable, seasonal food, Greg uses only the finest
ingredients to create a simple, yet refined dining experience in a style
that's all his own.
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Posted in DefaultTag on Oct 4th, 2013
Graduating from The Culinary Institute of America (CIA) allowed Michael
Ferraro to be a "step ahead" thanks to the guidance and education from
some of the most qualified chefs in the world. At only 26 years old,
Michael took over as executive chef at Delicatessan and MacBar in New
York City, bringing his skills and passion for food. Now a partner of
the successful eateries, Michael is a fixture of the New York food
scene, bringing a sophisticated twist to comfort food.
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Posted in DefaultTag on Oct 4th, 2013
Love and Charcuterie, do you know of a better combination? Jason and
Carolina's love story began at The Culinary Institute of America (CIA),
where the two met in wine class...a true testament to their pairing
skills. After getting married, the couple began planning their
professional futures and decided to open the Three Little Pigs
Charcuterie & Salumi shop in Carolina's hometown, Washington D.C.
Thanks to the technical and business knowledge they learned from their
time at the CIA, the couple is able to run a successful small business
together, doing what they love.
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Posted in DefaultTag, Baking, Canola oil, Healthy on Jan 22nd, 2010
CIA Baking and Pastry Instructor Stephen Durfee show us how to make an American classic cake, the chiffon. Chiffon is a foam type cake that gets its light fluffy texture from using canola oil instead of butter as the fat.
Recipe at: http://ciaprochef.com/canola/recipe6/
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Posted in DefaultTag, Canola oil, Healthy on Jan 22nd, 2010
Chef Almir Da Fonseca prepares one of his favorite meals, Crab Cakes with a Warm Black Truffle Vinaigrette. He shows us techniques for bringing out the truffle flavor to its fullest and achieving the perfect crispiness on the crab cakes.
Recipe at: http://ciaprochef.com/canola/recipe17/
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Posted in DefaultTag on Aug 26th, 2008
For a closeup look at southern Vietnamese cooking, let’s join Mai Pham on a visit to her grandmother and aunt in the village of Quoi Son (Kway son) near the city of My Tho (My Toe). Mai and her aunt will prepare a Southern-style meal featuring water spinach seared with garlic over a brisk wood fire; puffy, fire-roasted rice paper sheets; fluffy steamed rice from the local rice fields, and a rustic dish Mai learned from her aunt. As with much of the best cooking, there’s a secret ingredient.
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Posted in , DefaultTag on Jan 5th, 2007
Inspired by her love of Caesar salad and salade Nicoise, chef Nancy Silverton created this splashy salad that combines the best of both, with roasted fingerling potatoes and sliced avocados. Layer with tender leaves of romaine hearts, or go upscale with Bibb or Boston lettuce, then garnish with grated hard-boiled eggs and pecorino cheese.
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