The Culinary Institute of America

This unique dish combines tingling Szechuan peppercorns with a smoky grilled veal porterhouse chop, blistered five-spice Italian peppers, and sweet, roasted figs stuffed with creamy goat cheese. The European veal porterhouse chop is tender, perfect for grilling, and has a striking presentation on the plate. This video was produced by The Culinary Institute of America as an industry service to the Trusted Veal from Europe campaign.
Get the Szechuan Peppercorn Porterhouse recipe here!
 

These Vietnamese-inspired lettuce cups are filled with grilled veal, a refreshing and crisp green mango salad, and a tangy chili-lime vinaigrette. The eye-of-round cut lends itself well to grilling and slicing, so is ideal for this recipe. Add this dish to your appetizer repertoire to give your guests a fresh, globally-inspired option. This video was produced by The Culinary Institute of America as an industry service to the Trusted Veal from Europe campaign.
Get the Vietnamese Veal Lettuce Cups recipe here!   
 

European veal tenderloin works perfectly for this Genoa-Style Veal Roulade. The tender cut of meat lends itself well to rolling around the bright herb filling. Paired with Delicata squash, Tokyo turnips, and a Tapenade Coulis, your guests will love the beautiful presentation of this veal roulade! This video was produced by The Culinary Institute of America as an industry service to the Trusted Veal from Europe campaign.
Get the Veal Roulade recipe here!

Korean tacos have firmly established themselves as a trend with staying power. These Bulgogi tacos with Asian pear kimchi salsa are made using tender veal top round. Sweet, spicy, and savory, your guests will love this take on Korean tacos! This video was produced by The Culinary Institute of America as an industry service to the Trusted Veal from Europe campaign.
Get the Korean Bulgogi Tacos recipe here! 

Here, Darrell Corti discusses the essential olive oils for a well-stocked kitchen and how different cultures use and think about olive oil.
Frank Corti And Gino Corti started Corti Brothers in 1947 with a mission to expand the culinary experiences of their Sacramento neighbors. Son, Darrell Corti of Corti Brothers was made a Cavaliere, the Italian equivalent of knighthood, by the Italian government for his efforts in promoting Italian products to America. Darrell was an early champion of local olive production, and serves as chairman of the Los Angeles County Fair's International Extra Virgin Olive Oil Competition.
This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.
Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen 

In this interview, Nancy Harmon Jenkins discusses making her own olive oil, what olive oils she has in her kitchen, the joy of bitter oils, and how to pair the right olive oil with a dish.
Nancy Harmon Jenkins is a nationally known food writer who has traveled the world looking for the connection between who we are and what we eat. She is the author of many books, the latest of which is The New Mediterranean Diet Cookbook (2008). She is also the author of Cucina del Sole: A Celebration of Southern Italian Cooking (2007); The Essential Mediterranean (2003); Flavors of Tuscany (1998); Flavors of Puglia (1997); and the highly acclaimed original version of the Mediterranean Diet Cookbook (1994). Formerly a staff writer with The New York Times, today Ms. Jenkins contributes to a number of publications, including The New York Times, Food & Wine, Eating Well, and Saveur. During the past 15 years she has led many food and wine tours to Sicily, northern Spain, Tuscany-Umbria, and other Mediterranean regions for The Culinary Institute of America.
This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.

In this interview, Diane Kochilas discusses the role of olive oil in Greek cuisine from her home in Athens, Greece.
Diane Kochilas is a chef, award-winning cookbook author, and cooking school owner—has been at the forefront of bringing healthy, delicious Greek cuisine to a wide international audience for many years. She is the host and co-producer of My Greek Table, a national cooking-travel series on public television. She is consulting chef at Committee Restaurant, a meze concept in Boston and has worked with many of the top Greek restaurants in North America. Every summer, she runs the Glorious Greek Cooking School on her native island, Ikaria, a Blue Zone, renowned for the longevity of its inhabitants. Kochilas's latest book is My Greek Table: Authentic Flavors and Modern Home Cooking from My Kitchen to Yours, (St. Martin's Press). Her previous book, Ikaria: Food, Life and Longevity from the Island where People Forget to Die (Rodale, fall 2014), won an IACP Award for Best Cookbook, International Category; the 2015 Books for a Better Life Award by the MS Society; and was nominated for an Art of Eating award. She has authored more than 18 cookbooks in both English and Greek, including another IACP winner, The Glorious Foods of Greece, and The Greek Vegetarian. Diane has worked with several universities around the United States to bring healthy Greek cuisine to student dining, including UMass Amherst, Harvard, and Yale. She divides her time between New York City, Boston, the Greek island of Ikaria, and Athens.
This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.
Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

In this interview, María José San Román discusses the role of olive oil in Spanish cuisine, the importance of sustainability, and her love of frying foods in olive oil. 
María José San Román is the co-owner and executive chef of GRUPO GOURMET in Alicante Spain. With a collection of five restaurants, including her landmark restaurant, Monastrell, for which she was first awarded a prestigious Michelin star in 2013 and La Taberna del Gourmet, winner of the National Award for Best Bar in Spain, she blends Mediterranean tradition with creative innovation to bring classic Spanish ingredients to the contemporary restaurant table. Maria José’s cuisine is based on a philosophy and vision that celebrates the bounty and flavor of local ingredients with distinctive style. Recognized as both Spain’s Queen of Saffron and a leading authority on extra-virgin olive oil, she is renowned as an international ambassador of Spanish culinary excellence. Her cuisine pays homage to a wide range of classic flavors from her Spanish coastal roots including extra virgin olive oil, rice, seafood and saffron. GRUPO GOURMET ALICANTE (www.grupo-gourmet.com), a gastronomic project founded in 1975, includes restaurants Monastrell, La Taberna del Gourmet, La Vaquería, Tribeca, La Terraza del Gourmet and Taller de pan, each celebrating distinctively Spanish gastronomy and contributing to Alicante’s status as one of the top hospitality centers of Spain. 
This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.
Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen