The Culinary Institute of America

Chef Marvin of Round Hill, demonstrates how he makes red pea soup with cow skin. While his version retains the classic flavor profile of red pea soup, it is more refined than the soup we saw at Howie’s.
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA7

In Jamaica, there are goats everywhere in the grasses along the sides of roads, reminding us that curry goat is a Jamaican tradition. Some Jamaicans argue that a party is not a real party unless there’s curry goat. We watch a demonstration of curry goat at Bellefield Great House & Gardens, an 18th century plantation that offers a trip into Jamaica’s past.
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA7

It might seem odd that a tropical country would have a tradition of hot, hearty soups and richly flavored slow-cooked stews, but Jamaicans relish these steamy one-pot meals that are a part of their culinary heritage. Howie’s in Middle Quarters is a showcase for some of Jamaica’s classic stews.
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA7

While jerk is a hallmark of Jamaican cooking, much of the island’s cuisine is based on its bounty of seafood. At Edward “Blackie” Christian’s restaurant, Little Ochie’s, in Manchester on the south coast, locals and tourists alike sit in one of the beached fishing boats and feast on grunts, goat fish, jacks, snapper, parrot fish, shrimp and spiny lobster that is prepared in one of the ten different ways that he’s developed. He shares some, but not all of his secrets with us.
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA7

Perhaps no Caribbean food is more widely known than Jamaica’s jerk. Jeremy McConnell at Scotchie’s, demonstrates how he prepares jerk pork and chicken. Chef Bill Moore of Push Cart Foods explains that authentic jerk takes days of marinating, and must be smoked over pimento wood.
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA7

Ambulatory vendors stroll through the market selling nibbles to treat market goers and market vendors alike. Filled with meats, seafood, spices or cheese, patties are an iconic Jamaican street food with roots in the English Cornish pastie.
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA7

Coronation Market in downtown Kingston is also known as “the stomach of Jamaica.” The cacophony of the market is the first thing that assails the visitor in this bustling warren of produce vendors. Vendors, called “higglers” in Jamaica, arrive on weekends and swell the market beyond capacity, selling their calabaza, okra, and a wide range of root vegetables.
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA7

World Culinary Arts: Portugal is the 16th installment of the World Culinary Arts documentary series. This series explores the internationally-celebrated restaurants, markets, and kitchens of Lisbon and Porto. Join us on this culinary tour of Portugal, from Porto’s rocky coast where we sample the region’s bounty of seafood at Casa de Chá da Boa Nova, to Marisqueira Cervejaria Ramiro, Lisbon’s famous seafood eatery where we sample barnacles, shrimp, prawns, and spider crab. The program explores how Chef George Mendes of Michelin-starred restaurant, Aldea in New York City has brought Portuguese traditions to his menu. We also visit butcher Rodrigo Duarte as he shows us how to make traditional Portuguese chorizo at his shop Caseiro e Bom, in Newark, New Jersey.
Get Recipes and watch the full documentary with closed captioning here!: