The Culinary Institute of America: Recent Episodes
Videos from The Culinary Institute of America
Explore endless menu possibilities with video podcasts from the chefs at The Culinary Institute of America. Recipes and techniques online at www.ciaprochef.com
Prepare a nutritious banana blossom thoran with Nimmy Paul, who teaches cooking classes from her home, and specializes in the cuisine of Kerala and her Syrian Christian community. Thoran is a dry, stir-fried dish of vegetables and coconut from South India. In this dish, Nimmy Paul shows us how to utilize all parts of the banana blossom– the petals, the baby immature bananas, and the heart– stir fried with curry leaves and spices.
Watch the full documentary and find recipes here!
https://www.plantforwardkitchen.org/india
Chef Nimmy Paul demonstrates 'conscious cooking' in her demonstration of Availas Pavakka Perapattichathu. Nimmy Paul teaches cooking classes from her home, and specializes in the cuisine of Kerala and her Syrian Christian community. In this dish she cooks bitter melon in a clay pot with Malabar tamarind, freshly grated coconut, shallots, green chili, curry leaves, and coconut oil.
Watch the full documentary and find recipes here!
https://www.plantforwardkitchen.org/india
Just outside of Fort Kochi, in the southern state of Kerala, India, cooking school teacher, Nimmy Paul, shows us how to prepare eggplant molee. Nimmy Paul teaches cooking classes from her home, specializing in the distinctive cuisine of Kerala and her Syrian Christian community. A molee is a creamy, coconut-based stew, originating from the Kerala region of Southern India, typically featuring a blend of spices, coconut milk, curry leaves. In this flavorful vegan dish, she simmers together whole black peppercorns, cinnamon, cardamom, cloves, garlic, ginger, chili, eggplant, tomatoes and coconut cream.
Watch the full documentary and find recipes here!
https://www.plantforwardkitchen.org/india
Chef Nimmy Paul reflects on the culinary ethos that has informed her career as a cooking teacher in Kerala, India. She has dedicated her life to showing her students and guests the nuances of south Indian cooking at her cooking school, Nimmy & Paul, where she focuses almost entirely on plant-based dishes.
Watch the full documentary and find recipes here!
https://www.plantforwardkitchen.org/india
Indian pickles, called achaar, are a centuries-old tradition. Indian pickles are preserved in oil, spices, and salt, unlike vinegar-based western-style pickles. Indian food historian, Jonty Rajagopalan, brings us on a street food tour of Hyderabad's pickle shops, which offer a wide range of preserved delicacies, from lemon lime pickles, green mango pickles, and mixed vegetable pickles. It is believed that spicy foods in hot weather help regulate body temperature, and that pickles replenish lost salts – not only delicious, pickles are a functional food!
Watch the full documentary and find recipes here!
https://www.plantforwardkitchen.org/india
Indian food historian, Jonty Rajagopalan, brings us on a street food tour of Hyderabad's chaat stalls. Chaat literally means “to lick” and is a popular snack in India, known for its balance of spicy, tangy, sweet, and salty flavors. Learn about how chaat is intended to activate every part of the tongue.
Watch the full documentary and find recipes here!
https://www.plantforwardkitchen.org/india
For a taste of dosa, we visit a roadside stand near the Ghansi Bazar in Hyderabad, India. Food historian, Jonty Rajagopalan, introduces us to Govind Ji, who prepares dosas with his blend of semolina millet flours, topped with his special masala. Dosa are savory crepes that originated in South India and are traditionally enjoyed for breakfast, but have become so popular that they are now enjoyed throughout the day.
Watch the full documentary and find recipes here!
https://www.plantforwardkitchen.org/india
In Hyderabad, India, we visit a local street food vendor who shapes jowar roti, or sorghum flatbread, by hand. The low-glycemic, gluten-free flatbread is made with the flour of drought-resistant sorghum. It is a versatile flatbread often eaten with lentil curries, chutneys, or vegetable gravy dishes.
Watch the full documentary and find recipes here!
https://www.plantforwardkitchen.org/india
Terrassen Cafe, Hyderabad, India's first vegan cafe, showcases its signature dish, Jackfruit Biryani, made in a traditional clay pot. The dish features steamed rice seasoned with cashew curd, turmeric, and pepper, sealed, and baked to crispy perfection.
Watch the full documentary and find recipes here!
https://www.plantforwardkitchen.org/india
At vegan eatery, Terrassen Cafe in Hyderabad, India, owner Brinda Poojary, shows us how they make their vegan flatbread. Topped with vegan cashew cheese, tomato sauce, mushrooms, and tofu, Brinda wanted to create a vegan pizza just as delicious as any meat and dairy pizza out there
Watch the full documentary and find recipes here!
https://www.plantforwardkitchen.org/india
At Simply South Restaurant in Hyderabad, India, Master Chef Chalapathi Rao shows us his millet dumplings and curry. Millet is a gluten-free ancient grain. The millet flour is cooked into a paste with ghee, then formed into balls. These are served with a curry of lentils and greens.
Watch the full documentary and find recipes here!
https://www.plantforwardkitchen.org/india
Master Chef Chalapathi Rao demonstrates his mixed vegetable curry at his restaurant, Simply South, in Hyderabad, India. He starts with fried tomato sauce, cashew paste, chopped spiced onions, chopped spinach, dried fenugreek, and a finish of cream.
Watch the full documentary and find recipes here!
https://www.plantforwardkitchen.org/india
Master Chef Chalapathi Rao talks about the importance of vegetables in south Indian cooking at his restaurant, Simply South, in Hyderabad, India. He specializes in traditional vegetarian cuisine of the five southern states of India, always using seasonally available produce.
Watch the full documentary and find recipes here!
https://www.plantforwardkitchen.org/india
Join the team at Google’s Hyderabad, India campus, as they create this delicious and wholesome Vegetable Haleem. A haleem is a stew, traditionally made by slow-cooking meat, lentils, and spices, popular in South Asia, the Middle East, and Central Asia. This vegetarian version of haleem replaces the meat with a mix of vegetables, and uses whole grain millet to replace polished grains.
Watch the full documentary and find recipes here!
https://www.plantforwardkitchen.org/india
Google’s Hyderabad, India campus strives for zero waste in its dining services. Executive Chef Pavan Kumar, shows how he uses the leftover peels of carrots and beets to make vegetable kofta. Kofta are a type of meatball found in South and Central Asia, the Middle East, and North Africa. In this more healthful version, the kofta is baked rather than fried, and made with a blend of spiced vegetables in place of ground meat.
Watch the full documentary and find recipes here!
https://www.plantforwardkitchen.org/india
The dining services at the Google campus in Hyderabad, India, promote balanced food choices that emphasize a plant-forward diet inspired by India's culinary heritage. Google focuses on intuitive healthy options, sustainable hydration, and healthier cooking practices. It prioritizes local produce and bold flavors while striving for zero waste. Chaitanya Uppaluri and Sebastian Schwitzer from the culinary team at Google bring us behind the scenes of the Hyderabad Google campus kitchens to give us an inside look at Google’s food choice architecture.
Watch the full documentary and find recipes here!
https://www.plantforwardkitchen.org/india
Discover the rich culinary heritage of south India and the power of plant-forward cuisine as we learn about the ingredients and dishes that make this region unique. Join us on a journey through "The Plant-Forward Kitchen: South India” as we explore the kitchens of Kerala and Telangana.
Kerala is located in the southwest corner of India on the Malabar Coast, famous for its tropical palm tree-lined beaches and canals. Known as the "Land of Spices," Kerala played a key role in the spice trade with Europe as well as with many ancient civilizations. We also explore the capital city of Hyderabad in the inland state of Telangana. We learn about the emblematic dishes of Hyderabadi cuisine, also known as Deccani cuisine.
From street food, restaurants, home kitchens, and even the high volume dining services at Google’s Hyderabad campus, we will learn how the region is known for its use of rice, coconut milk, tamarind, curry leaves, and a complex blend of spices. We will meet some of the passionate chefs who are leading the charge in southern India’s plant-based dining, and who will show us innovative techniques to elevate your own culinary skills.
Watch the full documentary and find recipes here!
https://www.plantforwardkitchen.org/india
This Mexican-inspired almond toffee has a crunch and a bite! Made with almond butter, cinnamon, and chili pepper-infused caramel coated with extra dark chocolate, this tasty treat features the flavors of a Mexican hot chocolate. Robert Jorin was a baking and pastry instructor at the Culinary Institute of America's California campus for more than 25 years, and shows us how to make this fun twist on a toffee.
Find the recipe at: https://www.ciaprochef.com/almondbutter/toffee
These caramelized almond and almond butter bonbons are a luxurious blend of crunchy caramelized almonds and silky almond butter encased in a milk chocolate shell. Robert Jorin was a baking and pastry instructor at the Culinary Institute of America's California campus for more than 25 years. These chocolates are inspired by a confection called nusstorte that are popular in chef’s home town of Davos in Eastern Switzerland. He was the third generation to work in his family bakery there, and the chocolates are a nostalgic and classic flavor of the Swiss Alps.
Find the recipe at: https://www.ciaprochef.com/almondbutter/bonbons
Alfajores de Maicena are deliciously light and melt-in-the-mouth Argentine cookie sandwiches filled with dulce de leche. Anissa Dann is the chef and owner of Wicked Good Plants, a vegan baking and pastry company based out of Napa, CA, and shows us how she makes a vegan version of this beloved Argentinian cookie. In her California-style cookie, she replaces the dulce de leche filling with a decadent almond butter and date caramel.
Find the recipe at: https://www.ciaprochef.com/almondbutter/alfajores
These smoked almond butter and peach bourbon chocolates blend smoky almond butter with the bright sweetness of ripe peaches and the oaky warmth of bourbon, all encased in dark chocolate. Anissa Dann is the chef and owner of Wicked Good Plants, a vegan baking and pastry company based out of Napa, CA, and she loves coming up with ideas that are both familiar and unexpected for her customers. In these confections, she took the nostalgic flavors of peanut butter and jelly, and gave them an unexpected and elevated twist.
Find the recipe at: https://www.ciaprochef.com/almondbutter/peachchocolates/
This plant-based version of double decker fudge has a layer of rich chocolate fudge on the bottom and almond butter fudge on top. Anissa Dann is the chef/owner of Wicked Good Plants, a vegan baking and pastry company based out of Napa, CA. This recipe brings back some favorite memories of her childhood in Maine, where she used to enjoy the fudge sold at a local apple orchard near her home. Her vegan version of this childhood favorite still has the silky mouthfeel and decadence of a traditional fudge.
Find the recipe at: https://www.ciaprochef.com/almondbutter/fudge
Welcome to the Almond Butter and Chocolate Master Class Series, a collaboration between the Almond Board of California, and the Culinary Institute of America. In this series, Robert Jorin, retired baking and pastry instructor from the Culinary Institute of America, and Anissa Dann, the vegan chef/owner of Wicked Good Plants, show us how they create chocolate confections using almond butter.
Learn more and find recipes at: https://www.ciaprochef.com/almondbutter
Antonia Trichopoulou, nutrition epidemiologist from Academy of Athens, is a pioneer in the study of the health effects of the Mediterranean diet and has even been called the mother of the Mediterranean Diet. She is a Professor Emerita of the School of Medicine of the University of Athens and the President of the Hellenic Health Foundation. She was also a member of the Academy of Athens and the Federation of European Nutrition Societies, serving as its president.
Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen
International ambassador of Greek gastronomy, Mediterranean Diet and Longevity Expert, Celebrity Chef Maria Loi reflects on her relationship to Olive Oil through her love of cooking, Greek heritage, and rural upbringing. We learn the most unexpected ways to celebrate Olive Oil in day to day life. Watch the rest of the IOC series to learn more about this permanent crop from a diverse group of olive oil experts, chefs, scientists and growers.
Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen
Samantha Dorsey, President of McEvoy Ranch, shares insights about the 550-acre certified organic property in Petaluma, California. The ranch, founded by Nan McEvoy, specializes in extra virgin and flavored olive oils while promoting sustainability and soil health. Watch the rest of the IOC series to learn more about this permanent crop from a diverse group of olive oil experts, chefs, scientists and growers.
Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen
Rosa Vano is the owner and commercial manager of Castillo De Caneno, a Virgin Olive Oil producer in the south of Spain. She explores the vast and important industry growth she has witnessed during her career in Olive Oil; from flavor profiles, varietals, and geographical expansion. Learn why Rosa urges consumers to think about their health first when considering sustainability.
Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen
Professor Rosa Lamuela of University of Barcelona talks antioxidants, the distinction between different kinds of Olive Oil and analyzes varieties of fat. Watch the rest of the IOC series to learn more about this permanent crop from a diverse group of olive oil experts, chefs, scientists and growers.
Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen
Maria Raquel Lucas, Professor, University of Evora, Breaks down the logistics of Olive Oil production, quality and sustainability. She dissects the meaning of ‘sustainability’ through the intersection of soil, water efficiency, energy and waste management and human resource management. Watch the rest of the IOC series to learn more about this permanent crop from a diverse group of olive oil experts, chefs, scientists and growers.
Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen
Kiki Zinoviadou, Dean of Perrotis College and food scientist tells us about the increase in demand for Olive Oil and the potential for further expansion into sustainability efforts through changes in packaging and regenerative agriculture. Watch the rest of the IOC series to learn more about this permanent crop from a diverse group of olive oil experts, chefs, scientists and growers.
Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen
Joseph R. Profaci, Executive Director at North American Olive Oil Association, tells us why he believes Olive Oil has the holy trinity - health, taste and sustainability. He explains why he believes education and consumer awareness is essential to the future of Olive Oil. Watch the rest of the IOC series to learn more about this permanent crop from a diverse group of olive oil experts, chefs, scientists and growers.
Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen
Chef and Environmental Consultant Jehangir Mehta joins us for a conversation at the International Olive Conference where he explores Olives through the lens of versatility and mindfulness. Watch the rest of the IOC series to learn more about this permanent crop from a diverse group of olive oil experts, chefs, scientists and growers.
Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen
Join us in a conversation with Director of the UC Davis Olive Center, Javier Fernandez Salvador who discusses the ethos of the International Olive Conference and why he believes Olives are an important crop for the future of humanity. Watch the rest of the IOC series to learn more about this permanent crop from a diverse group of olive oil experts, chefs, scientists and growers.
Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen
Olive Growing Specialist and Professor of Fruit Tree Science Ricardo Gucci joins us in a discussion about Polyphenolics, accessibility and sustainability of Olives. Watch the rest of the IOC series to learn more about this permanent crop from a diverse group of olive oil experts, chefs, scientists and growers.
Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen
Deputy Executive Director of the International Olive Council, Abderraouf Laajimi believes Olive Groves are part of a solution to climate change impact. Learn why: Watch the rest of the IOC series to learn more about this permanent crop from a diverse group of olive oil experts, chefs, scientists and growers.
Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen
Join Alexandra Kicenik Devarenne in conversation about olive oil. Alexandra is the director of Extra Virgin Alliance, the specialty section of the North American Olive Oil Association, working with olive oil producers and experts to foster appreciation and create value in the market for authentic extra virgin olive oil. Devarenne provides an academic perspective on sustainability and the future of consumer awareness. Watch the rest of the IOC series to learn more about this permanent crop from a diverse group of olive oil experts, chefs, scientists and growers.
Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen
These caramelized almond and almond butter bonbons are a luxurious blend of crunchy caramelized almonds and silky almond butter encased in a milk chocolate shell. Robert Jorin was a baking and pastry instructor at the Culinary Institute of America's California campus for more than 25 years. These chocolates are inspired by a confection called nusstorte that are popular in chef’s home town of Davos in Eastern Switzerland. He was the third generation to work in his family bakery there, and the chocolates are a nostalgic and classic flavor of the Swiss Alps.
Find the recipe at: https://www.ciaprochef.com/almondbutter/bonbons
This Mexican-inspired almond toffee has a crunch and a bite! Made with almond butter, cinnamon, and chili pepper-infused caramel coated with extra dark chocolate, this tasty treat features the flavors of a Mexican hot chocolate. Robert Jorin was a baking and pastry instructor at the Culinary Institute of America's California campus for more than 25 years, and shows us how to make this fun twist on a toffee.
Find the recipe at: https://www.ciaprochef.com/almondbutter/toffee
These smoked almond butter and peach bourbon chocolates blend smoky almond butter with the bright sweetness of ripe peaches and the oaky warmth of bourbon, all encased in dark chocolate. Anissa Dann is the chef and owner of Wicked Good Plants, a vegan baking and pastry company based out of Napa, CA, and she loves coming up with ideas that are both familiar and unexpected for her customers. In these confections, she took the nostalgic flavors of peanut butter and jelly, and gave them an unexpected and elevated twist.
Find the recipe at: https://www.ciaprochef.com/almondbutter/peachchocolates/
This plant-based version of double decker fudge has a layer of rich chocolate fudge on the bottom and almond butter fudge on top. Anissa Dann is the chef/owner of Wicked Good Plants, a vegan baking and pastry company based out of Napa, CA. This recipe brings back some favorite memories of her childhood in Maine, where she used to enjoy the fudge sold at a local apple orchard near her home. Her vegan version of this childhood favorite still has the silky mouthfeel and decadence of a traditional fudge.
Find the recipe at: https://www.ciaprochef.com/almondbutter/fudge
Alfajores de Maicena are deliciously light and melt-in-the-mouth Argentine cookie sandwiches filled with dulce de leche. Anissa Dann is the chef and owner of Wicked Good Plants, a vegan baking and pastry company based out of Napa, CA, and shows us how she makes a vegan version of this beloved Argentinian cookie. In her California-style cookie, she replaces the dulce de leche filling with a decadent almond butter and date caramel.
Find the recipe at: https://www.ciaprochef.com/almondbutter/alfajores
Welcome to the Almond Butter and Chocolate Master Class Series, a collaboration between the Almond Board of California, and the Culinary Institute of America. In this series, Robert Jorin, retired baking and pastry instructor from the Culinary Institute of America, and Anissa Dann, the vegan chef/owner of Wicked Good Plants, show us how they create chocolate confections using almond butter.
You will learn the inspiration and technique behind the confections they developed, including Caramelized Almond and Almond Butter Bonbons, Mexican Almond Roca infused with chili oil, Double Decker Fudge, Smoked Almond and Bourbon Peach Chocolates, and Almond Butter and Chocolate Alfajores de Maicena.
Learn more and find recipes at: https://www.ciaprochef.com/almondbutter
Indian food historian, Jonty Rajagopalan, and her friend, Rashmi share their recipe for khandvi, a beloved Gujarati snack made from chickpea flour. The process starts with creating a gluten-free chickpea flour batter, with buttermilk, ginger chili paste, and spices. Constant stirring is essential to achieve a smooth, thick consistency. After cooking, the mixture cools before being shaped on the kitchen countertop. The dough is then cut, rolled, and topped with spices to create soft, melt-in-your-mouth treats.
Watch the full documentary and find recipes here!
https://www.plantforwardkitchen.org/india
Charcuterie boards are a visually stunning and versatile shared appetizer that have recently grown in popularity. They have also evolved far beyond meat and cheese boards. This beautiful vegetarian “charcuterie” board includes pastrami-cured portobello mushrooms, smoked peppered beets, smoked celeriac and wild mushroom terrine, pickled vegetables, tomato chutney, and more. You don’t need to make an entirely vegan board like this one, but adding just some of these plant-based elements to a traditional charcuterie board makes it much more plant-forward and unique for your guests.
Get the Vegan Charcuterie Board recipe here!
This entrée features vegetarian “scallops” made from celeriac cut into pucks, and served with a creamy saffron sauce and crisp slaw. The colorful presentation and unexpected flavors of this dish make it an exciting plant-based entrée option for your guests.
Get the Vegetarian “Scallops” of Celeriac recipe here!
This beautiful plant-based flatbread is topped with beet hummus, grilled and fried eggplant, and a tahini aioli sauce. The delicious combination of flavors on this flatbread offer a nice balance of earthy flavors and creamy textures. This flatbread can be served as an individual entree or also as a shared starter.
Get the Grilled Eggplant Flatbread recipe here!
A traditional BLT‘s perfect balance of salty, savory bacon; creamy mayo; sweet and acidic tomato; and crunchy lettuce and bread has made it a beloved sandwich. Now vegans and vegetarians don’t have to miss out! This vegan BLT is made using vegan mayonnaise, and by replacing bacon with flavorful portobello mushroom bacon.
Get the Vegan BLT recipe here!
Chef Rudy Smith, corporate chef at Unilever Food Solutions, reflects on London’s plant-forward restaurant scene. He thinks that American chefs can learn a lot about better integrating plant-forward dishes into our menus and employing a greater level of skill and technique in vegetable prep like the Brits do.
Watch the full documentary and find recipes here!
Alex Rushmer is chef and owner of Vanderlyle in Cambridge, England, a restaurant that serves a plant-forward tasting menu inspired by the seasons. He demonstrates a seasonal salad, using ingredients grown within a five-mile radius of the restaurant. The base of the salad is a plant-based saffron mayonnaise, and the ingredients that comprise the salad itself change on a daily basis. In this version, he uses wild asparagus, thumbelina cucumbers, French breakfast radishes, hakurei turnips, and fermented radicchio. He dresses the salad with a smoked hazelnut and sherry vinaigrette.
Watch the full documentary and find recipes here!
Chef Alex Rushmer prepares a dish of assorted mushrooms at his restaurant Vanderlyle in Cambridge, England. Vanderlyle is a relaxed, fine-dining restaurant that works directly with farmers, growers and producers to create plant-forward, ingredient-centric dishes. Chef Rushmer shows us how he makes his dish of assorted mushrooms, which includes pickled shiitake, a ricotta and black truffle-stuffed morel, glazed king oyster mushrooms, and a mushroom reduction sauce.
Watch the full documentary and find recipes here!
Alex Rushmer is chef and owner of Vanderlyle restaurant in Cambridge, England. Vanderlyle is a relaxed fine-dining restaurant that works directly with farmers and growers to create produce-centric dishes that ebb and flow through the seasons. Chef Rushmer opened Vanderlyle in 2019, and offers a daily-changing menu rooted in sourcing and cooking local, ethical, and sustainable produce.
Watch the full documentary and find recipes here!
Chef Emerson Amelio de Oliveira was born and raised in the Amazon Rainforest in the State of Rondônia. His restaurant, Oliveira Kitchen, in London features local ingredients in global cuisines, with flavors inspired by the chef’s Amazonian roots. In this dish, he makes purple Okinawan sweet potato gnocchi with hen of the woods mushrooms, also known as maitake, along with a ponzu sauce.
Watch the full documentary and find recipes here!
Chef Emerson Amelio de Oliveira was born and raised in the Amazon Rainforest, in the town of Ji-Paraná, and State of Rondônia, Porto Velho. Here shows us two asparagus dishes at his restaurant Oliveira Kitchen, London: a main dish with white asparagus, graviola and celeriac purée, black truffle, and smoked potato mousse as well as a starter dish with green asparagus, confit tomatoes, and a carrot and cupuaçu mousse.
Watch the full documentary and find recipes here!
Chef Emerson Amelio de Oliveira was born and raised in the Brazilian Amazon Rainforest, in the town of Ji-Paraná, and the of State of Rondônia, Porto Velho. He witnessed catastrophic deforestation and shrinking of the planet’s largest carbon capture system year after year, to serve global food production. He was trained in classic European cuisines and traveled the world in search of ideas and concepts, before opening Oliveira Kitchen in London. Chef Emerson strives to create a sustainable kitchen, serving a plant-based menu that doesn’t use gas or coal for cooking.
Watch the full documentary and find recipes here!
Chef Rishim Sachdeva of Tendril Restaurant in Soho, London, prepares a smoked eggplant topped with lemon tahini, pumpkin seeds, Kalamata olives, and herbs. He chars the eggplant for about 40 minutes until it’s perfectly smoky, soft, and creamy. He then peels and opens up the eggplant, and adds an extra layer of smoky crispness by torching the flesh.
Watch the full documentary and find recipes here!
Chef Rishim Sachdeva believes that the key to convincing people to adopt plant-forward eating habits is starting with the highest-quality fresh produce and perfecting the technique of preparing them. Tendril is Sachdeva’s “mostly vegan” restaurant in London’s Soho district. Having worked at restaurants like Chiltern Firehouse and The Fat Duck, Chef Sachdeva is inventive and deliberately non-conformist with his dishes.
Watch the full documentary and find recipes here!
At Gauthier Soho restaurant in central London, Chef Alexis Gauthier serves traditional French cuisine, on an entirely plant-based menu. In his dish of white asparagus with baby zucchini and vegan “bouillabaisse,” he creatively showcases the flavors of both the land and sea, treating the white asparagus like a delicate white fish, and serving it with a bouillabaisse-inspired sauce infused with seaweed.
Watch the full documentary and find recipes here!
Chef Alexis Gauthier of Gauthier Soho restaurant in central London serves traditional French cuisine—that is entirely plant-based. In this video, he shares his techniques for bringing out the best in asparagus in a dish he describes as encapsulating spring: green asparagus with olives, peas, pea shoots, and a green pea puree.
Watch the full documentary and find recipes here!
Chef Alexis Gauthier of Gauthier Soho is located in Soho, London, in a Regency townhouse. Gauthier Soho is a traditional fine-dining French restaurant serving all vegan fare. Chef talks about growing up in the south of France, being the first restaurant in London to create an all-vegetable tasting menu in the late 90s, and cooking techniques to bring the most out of vegetables. Since becoming vegan in 2014, Chef decided he no longer wanted his restaurant to profit from serving animals. He saw the pandemic shutdown as an opportunity to transition the restaurant to being 100% plant-based.
Watch the full documentary and find recipes here!
Chef Ben Rand of Bubula Spitalfields in east London prepares his signature hummus with a date and baharat crunch. Baharat is a Middle Eastern spice blend with cardamom, nutmeg, cumin, cloves, and cinnamon. He fries shallots and adds dates, Baharat, Aleppo chili, and tamari to the hot oil. This is used as the umami-rich topping for the hummus.
Watch the full documentary and find recipes here!
Ben Rand is executive chef of Bubula Spitalfields restaurant in East London. He shares how he makes grilled eggplant with peanut sauce and a fried shallot and curry leaf crunch, marinating the grilled and peeled eggplant overnight in a sauce of vegan dashi, miso paste, and tamari. To cut down on food waste, he blends candied peanuts with the leftover marinade, and uses it as the sauce on top of the eggplant.
Watch the full documentary and find recipes here!
Marc Summers is founder and CEO of Bubula Spitalfields restaurant in East London. This vegetarian Middle Eastern restaurant has a menu designed for sharing. The name Bubula means “darling” in Yiddish, and is what Summers and his grandmother used to call each other. He hopes to bring the feeling of comfort, care, and generosity he felt at his grandmother’s house to his restaurant.
Watch the full documentary and find recipes here!
Chetan Sharma is chef and owner of Bibi restaurant in the heart of Mayfair, London, which serves plant-forward, modern Indian cuisine. Chef Sharma demonstrates several preparations of locally-grown tomatoes, dressed in smoked scallop roe and green mango powder, alongside house-made ricotta infused with dried mint and nigella seeds.
Watch the full documentary and find recipes here!
Bibi restaurant is located in the Mayfair borough of London, and serves plant-forward modern Indian cuisine in a fine-dining setting. Chetan Sharma,chef and owner of Bibi, and demonstrates kohlrabi nimbu pani, folding petals of smoked kohlrabi to form a rose and serving it with pineberries, kaji lemon ceviche, a jalapeño and egg white emulsion, puffed quinoa, and citrus leaf chaat masala.
Watch the full documentary and find recipes here!
Chetan Sharma is chef and owner of Bibi restaurant in the heart of Mayfair, London. Bibi features an Indian-inspired and produce-led menu that Chef Sharma describes as accessible fine dining. Chef Sharma talks about starting to cook at age 17, working in Michelin-starred restaurants, and how his PhD in physics helps him run a restaurant. Bibi opened in 2021, and is named after Chef Sharma’s two grandmothers called “bibi,” which means “lady of the house.”
Watch the full documentary and find recipes here!
Executive Head Chef Philip Kearsey, of Michelin-starred Pied à Terre restaurant in London, shares how he makes his vegan dish of white asparagus Bavoise with pickled green strawberries, hazelnuts and nasturtium.
Watch the full documentary and find recipes here!
Executive Head Chef Philip Kearsey of Michelin-starred Pied à Terre restaurant, in London, shares how he makes his dish,”Textures of Lion’s Mane.” The lion’s mane mushroom is served grilled, fried, powdered, pickled, shaved, roasted, and simmered to bring out its different flavors and textures. The lion’s mane is plated with a barley and pine nut porridge, barley chips, sea herbs, and Madeira cream.
Watch the full documentary and find recipes here!
David Moore is a restaurateur and owner of Pied à Terre Restaurant in West London. Pied à Terre is a Michelin-starred restaurant focusing on local British produce, prepared using French cooking techniques with a modern twist. David Moore talks about his dynamic career in the hospitality industry and working with the all-star chefs of Britain’s restaurant scene through the decades.
Watch the full documentary and find recipes here!
King Cook is chef and owner of King Cookdaily in Shoreditch, East London. Here, he shows us his dish inspired by larrp, the national dish of Laos, in the kitchen of his plant-based take-out restaurant. He calls his version a Lao Bowl. To make his vegan version, he replaces traditional chicken with crumbled seitan and sliced mushrooms and uses vegan fish sauce. The key to the nutty flavor is topping the dish with ground toasted rice.
Watch the full documentary and find recipes here!
King Cook is chef and owner of King Cookdaily in Shoreditch, east London, a takeout restaurant that serves vegan world cuisines, with an emphasis on Southeast Asia. Chef Cook talks about taking inspiration from Thai street food, growing up helping his dad in pub and hotel kitchens, and working in Michelin-starred restaurants. He reconnected with his Buddhist roots and became vegan, then transitioned his restaurant to a plant-based menu. As a graffiti artist, King Cook drew his own menu board, painted the interior of his restaurant, and spray painted the exterior of his restaurant in graffiti.
Watch the full documentary and find recipes here!
Edit restaurant serves a plant-based menu using ingredients sourced from local, small-scale farms, foragers, and independent producers. Located in east London’s Hackney borough, Edit’s mission is to challenge traditional thinking and wasteful practices in the food industry. Elly Ward is founder of Edit restaurant and introduces us to the restaurant’s dish of asparagus. Chef Anna Bolechowska and Cheyenne Cunney show us how she prepares the asparagus, seared in butter and served with crispy fried asparagus skins, almond crumbles, and tahini chili sauce.
Watch the full documentary and find recipes here!
Edit restaurant, in the heart of east London’s Hackney borough, serves modern British fare with local, seasonal, and sustainable produce at the center of every plate. Elly Ward, the founder of Edit, introduces us to the restaurant’s dish of chicken of the woods mushrooms. Chefs Anna Bolechowska and Cheyenne Cunney demonstrate how the dish comes together, with chicken of the woods mushrooms, strikingly hued purple potatoes, summer squash “roses,” chimichurri, and pickled garlic buds.
Watch the full documentary and find recipes here!
Edit restaurant in East London features a modern British plant-based menu using ingredients sourced from local, small-scale farms, foragers, and independent producers. Its founder, restaurateur Elly Ward’s background is actually in architecture. She talks about the marriage of her two passions—extending the sustainable ethos from the restaurant’s food to its interiors. In designing the restaurant, she used recycled steel and copper, sustainable cork, and salvaged “imperfect” terracotta tiles to create a striking, rustic interior.
Watch the full documentary and find recipes here!
Inside the Plant-Forward Kitchen: London is the third installment of an educational video series produced by The Culinary Institute of America—a first-of-its-kind video reference library documenting plant-forward cuisines around the world. In this chapter, we explore the markets and restaurants of London and Cambridge, UK.
Among the featured chefs are David Moore and Chef Phil Kearsey of Michelin-starred restaurant, Pied à Terre. Chef Alexis Gauthier dishes on his trailblazing decision to remove all animal products from his restaurant, Gauthier, and Chef King Cookdaily tells us about his Buddhist roots being the inspiration behind his plant-based takeout menu.
From Chef Emerson Amelio de Oliveira’s zero waste philosophy to the eco-friendly restaurant design of Elly Ward’s, Edit; to Marc Summers of Bubula Spitalfields, who loves surprising his customers with just how delicious vegetables can be—our tour of London’s plant-forward kitchens will surprise and inspire you.
Watch the full documentary and find recipes here!
One of Chef Mark Miller’s favorite Japanese meals istonkatsu, and here he shows us a new twist on this classic dish. In place oftraditional pork, he uses a brined rack of lamb that he breads in panko andserves with tonkatsu sauce. He serves the lamb on top of a refreshing andcolorful salad of corn, red peppers, cherry tomatoes and snap peas. This video series was created by the Culinary Instituteof America as an industry service to Kikkoman USA. Find recipes at http://www.ciaprochef.com/kikkoman/recipes.html
Learn how to cook a whole lamb over live fire from Chefs Stephen Barber and Kipp Ramsey from Farmstead Long Meadow Ranch in California’s Napa Valley. They coat the lamb with a rosemary, harissa and vindaloo spice rub, and cook the lamb on a rack over a cherry and oak wood fire. They serve the lamb with a chimichurri sauce, potatoes and peppers.
Recipe at: http://www.ciaprochef.com/americanlamb/wholelamb/
The Chuck Williams Culinary Arts Museum, located at The Culinary Institute of America at Copia, in Napa, CA, is a collection of more than 4,000 culinary artifacts. The exhibit includes a Savoy Tiered Cake Pan Set. The cake set is named after the type of cake baked in it, the Biscuit de Savoie, and was made in France between 1950 - 1970. Biscuit de Savoie (also known as Savoy cake) is a traditional French sponge cake that originated in the Savoy region of France. Comprising six tinned steel fluted cake pans, the cakes would have been served stacked on top of one another as a statement dessert to impress guests and celebrate holidays and birthdays.
Learn more about the museum and visiting hours: https://www.ciaatcopia.com/chuck-williams-culinary-arts-museum/
Watch videos about a selection of museum artifacts: https://www.youtube.com/playlist?list=PLVtTKvDDq_huEOZFb2GNC3ybFk_WnGFyX
Special thanks to Williams Sonoma Inc. Corporate Archives for sharing photography for use in this video series.
The Chuck Williams Culinary Arts Museum, located at The Culinary Institute of America at Copia, in Napa, CA, is a collection of more than 4,000 culinary artifacts. The exhibit includes a copper and brass turbotiere pan from France, dating from 1950 – 1970. Turbotiere pans were designed specifically to poach a whole turbot, a type of flatfish. Turbotieres, like this one here, are still available today but are mostly replaced by stainless steel sauté pans or hotel pans in the modern kitchen.
Learn more about the museum and visiting hours: https://www.ciaatcopia.com/chuck-williams-culinary-arts-museum/
Watch videos about a selection of museum artifacts: https://www.youtube.com/playlist?list=PLVtTKvDDq_huEOZFb2GNC3ybFk_WnGFyX
Special thanks to Williams Sonoma Inc. Corporate Archives for sharing photography for use in this video series.
The Chuck Williams Culinary Arts Museum, located at The Culinary Institute of America at Copia, in Napa, CA, is home to more than 4,000 culinary artifacts from the Williams Sonoma founder’s personal collection. The exhibit includes a copper and iron daubiere, dating from 1780 – 1810 in France, when people used to cook their meals in a hearth.
A daubiere is a type of rectangular pot that has a unique lid with an ingenious purpose. The lid allows the cook to nestle the pot into an open flame in the hearth and place hot embers on top. The embers simulate the surrounding heat of an oven to braise food for hours in a gentle cooking process. Today, daubieres have been replaced with cast iron Dutch ovens and braisers, which serve a similar function.
Learn more about the museum and visiting hours: https://www.ciaatcopia.com/chuck-williams-culinary-arts-museum/
Watch videos about a selection of museum artifacts: https://www.youtube.com/playlist?list=PLVtTKvDDq_huEOZFb2GNC3ybFk_WnGFyX
Special thanks to Williams Sonoma Inc. Corporate Archives for sharing photography for use in this video series.
The Chuck Williams Culinary Arts Museum, located at The Culinary Institute of America at Copia, in Napa, CA, is home to more than 4,000 culinary artifacts from the Williams Sonoma founder’s personal collection. The exhibit includes a George Jones and Sons Cheese Cover. This decorative glazed majolica ceramic cheese cover was intended for serving Stilton cheese and was made between 1866 – 1886 in Stoke-on-Trent in Staffordshire, England. Today, George Jones and Sons Company pottery is incredibly valuable, and highly sought by collectors.
Learn more about the museum and visiting hours: https://www.ciaatcopia.com/chuck-williams-culinary-arts-museum/
Watch videos about a selection of museum artifacts: https://www.youtube.com/playlist?list=PLVtTKvDDq_huEOZFb2GNC3ybFk_WnGFyX
Special thanks to Williams Sonoma Inc. Corporate Archives for sharing photography for use in this video series.
The Chuck Williams Culinary Arts Museum, located at The Culinary Institute of America at Copia, in Napa, CA, is home to more than 4,000 culinary artifacts from the Williams Sonoma Founder’s personal collection. The exhibit includes a collection of terrines, dating from the 1700s through the 1900s.
A terrine refers both to the dish it’s baked in, and to the dish itself. The literal translation of “terrine” in French is "large earthenware pot.” Terrine dishes were frequently crafted in the likeness of animals, meant to depict the main ingredient contained within the terrine itself, with shapes ranging from lambs, boars or pigs, ducks, geese, and other game birds. The museum’s French Covered Hare Paté Terrine, dates from 1790-1830, and was used to serve Terrine Au Lapin, or rabbit terrine.
Learn more about the museum and visiting hours: https://www.ciaatcopia.com/chuck-williams-culinary-arts-museum/
Watch videos about a selection of museum artifacts: https://www.youtube.com/playlist?list=PLVtTKvDDq_huEOZFb2GNC3ybFk_WnGFyX
Special thanks to Williams Sonoma Inc. Corporate Archives for sharing photography for use in this video series.
The Chuck Williams Culinary Arts Museum, located at The Culinary Institute of America at Copia, in Napa, CA, is a collection of more than 4,000 culinary artifacts. The exhibit’s collection of butter churners, includes an example from an American Shaker community, dating from 1850 – 1890. This butter churn uses a plunge-like agitator paddle to make the butter. Even with several helping hands, making butter in a churn like this one was a very laborious and lengthy process.
Learn more about the museum and visiting hours: https://www.ciaatcopia.com/chuck-williams-culinary-arts-museum/
Watch videos about a selection of museum artifacts: https://www.youtube.com/playlist?list=PLVtTKvDDq_huEOZFb2GNC3ybFk_WnGFyX
Special thanks to Williams Sonoma Inc. Corporate Archives for sharing photography for use in this video series.
The Chuck Williams Culinary Arts Museum, located at The Culinary Institute of America at Copia, in Napa, CA, is home to more than 4,000 culinary artifacts from the Williams Sonoma founder’s personal collection. The exhibit includes a collection of early examples of food choppers.
One hundred years before food processors became ubiquitous in American home kitchens, there were ingenious hand-cranked food choppers to help cooks cut meat and vegetables. Examples from our collection include the Starrett meat and vegetable chopper from 1877, as well as the cast iron and steel Enterprise Vegetable Slicer made in Philadelphia between 1876 - 1900. We owe a debt of gratitude to these ingenious creations for paving the way for the convenient food processors we enjoy today.
Learn more about the museum and visiting hours: https://www.ciaatcopia.com/chuck-williams-culinary-arts-museum/
Watch videos about a selection of museum artifacts: https://www.youtube.com/playlist?list=PLVtTKvDDq_huEOZFb2GNC3ybFk_WnGFyX
Special thanks to Williams Sonoma Inc. Corporate Archives for sharing photography for use in this video series.
The Chuck Williams Culinary Arts Museum, located at The Culinary Institute of America at Copia, in Napa, CA, houses more than 4,000 culinary artifacts from the Williams Sonoma founder’s personal collection. The exhibit includes a collection of copper water urns.
By the end of the 18th century, in the homes of the upper and the middle classes of England, no dining room was complete without a silver or copper urn. They were used to hold clean water for drinking, or to hold ice or ice water for chilling foods, which were to be served cold during a meal. Copper urns ranged in style, from purely functional to imposing and decorative Neoclassical designs.
Learn more about the museum and visiting hours: https://www.ciaatcopia.com/chuck-williams-culinary-arts-museum/
Watch videos about a selection of museum artifacts: https://www.youtube.com/playlist?list=PLVtTKvDDq_huEOZFb2GNC3ybFk_WnGFyX
Special thanks to Williams Sonoma Inc. Corporate Archives for sharing photography for use in this video series.
The Chuck Williams Culinary Arts Museum, located at The Culinary Institute of America at Copia, in Napa, CA, houses more than 4,000 culinary artifacts from the Williams Sonoma founder’s personal collection. The exhibit includes a collection of duck presses from France, dating from 1910 - 1945. Also known as a canardière in French, a duck press is used to prepare canard à la rouennaise, or "duck in blood sauce," an iconic dish in classic French cuisine and the epitome of extravagant tableside service.
Learn more about the museum and visiting hours: https://www.ciaatcopia.com/chuck-williams-culinary-arts-museum/
Watch videos about a selection of museum artifacts: https://www.youtube.com/playlist?list=PLVtTKvDDq_huEOZFb2GNC3ybFk_WnGFyX
Special thanks to Williams Sonoma Inc. Corporate Archives for sharing photography for use in this video series.
The Chuck Williams Culinary Arts Museum, located at The Culinary Institute of America at Copia, in Napa, CA, houses more than 4,000 culinary artifacts from the Williams Sonoma founder’s personal collection. The exhibit includes a variety of porcelain cow creamers dating from the 1870s through the 1970s.
The collection’s early examples of cow creamers are quite realistic, depicting lifelike cows with intricate, hand-painted features. During the Victorian era, cow creamers took on a more quirky aesthetic, with exaggerated expressions or humorous poses. In the 1900s, a more modern aesthetic took hold, as we can see in the museum’s simple white Apilco cow creamer. Chuck Williams discovered this cow creamer during a trip to France in 1960, and began selling them in his Williams Sonoma store to great success. In fact, he is credited with starting a white cow creamer fad across the United States.
Learn more about the museum and visiting hours: https://www.ciaatcopia.com/chuck-williams-culinary-arts-museum/
Watch videos about a selection of museum artifacts: https://www.youtube.com/playlist?list=PLVtTKvDDq_huEOZFb2GNC3ybFk_WnGFyX
Special thanks to Williams Sonoma Inc. Corporate Archives for sharing photography for use in this video series.
The Chuck Williams Culinary Arts Museum, located at the Culinary Institute of America at Copia, in Napa, CA, is home to more than 4,000 culinary artifacts from the Williams Sonoma founder’s personal collection. The museum is free and open to the public, and celebrates the craftsmanship, beauty, and diversity of cookware and kitchen tools. The CIA is delighted to be the recipient and steward of these spectacular and fascinating pieces of culinary history. Throughout the museum, you’ll have an opportunity to see and hear the stories behind some of the items in the exhibit. We can’t wait to share it with you!
Learn more about the museum and visiting hours: https://www.ciaatcopia.com/chuck-williams-culinary-arts-museum/
Watch videos about a selection of museum artifacts: https://www.youtube.com/playlist?list=PLVtTKvDDq_huEOZFb2GNC3ybFk_WnGFyX
Special thanks to Williams Sonoma Inc. Corporate Archives for sharing photography for use in this video series.
Sev Puri is a popular Indian street food, full of sweet, spicy, and tangy flavors. The sev, a crunchy garnish, is paired with the puri, crispy crackers that get all sorts of tasty toppings. Chef Toni Sakaguchi from The Culinary Institute of America uses mangos at various stages of ripeness in this recipe. The puri are topped with a mixture of Mango Tamarind Chutney, Green Chili Chutney, sev, cayenne, and cilantro.
Get the recipe and watch the video with closed captions here!
The flavor of a mango has been described as a mixture of peaches, oranges and pineapple. This video explores how mangos make the perfect pair with many spices, herbs, nuts, fruits, vegetables, condiments, proteins and spirits. Because mangos are indigenous to so many cultures, they are naturally a part of the cuisines in the countries where they grow. Mangos are popular in street food and on restaurant menus throughout Thailand, Philippines, Vietnam, Brazil, India, Mexico, Caribbean Islands and everywhere mango trees thrive.
Find mango recipes and more here!
Mango is an amazingly versatile fruit to cook with. Chefs can manipulate mango’s texture and flavor by using various cooking techniques and working with mangos at various stages of ripeness. Unripe (also referred to as green) or ripe — mangos make perfect menu partners all year-round.
You can mix and match mangos with savory, sweet, hot and spicy ingredients at breakfast, lunch and dinner – in appetizers, salads, entrees, desserts, beverages and condiments. Exploring the many ways in which mango can be prepared, opens many doors creatively. You can use mango across the menu, and take consumers on a culinary adventure!
Find mango recipes and more here!
Allison Righter, RDN, Director of Health and Sustainability Programs at The Culinary Institute of America talks to us about the more than 20 different vitamins and minerals that mangos contain. Learn more about mango nutrients that help support a strong immune system and gut health.
Find mango recipes and more here!
From orchard to plate, let's explore how mangos are grown, harvested, packaged, properly stored and ripened. It takes about 4 months for a mango to mature on the tree, at which time they are harvested by hand. Learn more about how mangos are harvested, packed, and shipped around the world, as well as using mangos in every stage of ripeness.
Find mango recipes and more here!
Did you know the "paisley pattern," developed in India, is based on the shape of the mango? The mango is thought to have originated in India 5,000 years ago, and has now come to be one of the most popular fruits in the world. Learn all about the history and origin of mangos, from how and where they grow, mango nutrition, and the most common varieties available.
Find mango recipes and more here!
This silken tofu bowl is made with house-made tofu topped with roasted mushrooms and sautéed greens. Chef Rudy Smith, corporate chef at Unilever Food Solutions, shows us how to make this healthy comfort food packed with umami, and how he changes toppings based on seasonally available produce.
Get the Silken Tofu Bowl recipe here!
A tlayuda is a dish from Oaxaca, consisting of a large, partially-fried tortilla with all sorts of delicious toppings. Chef Rudy Smith, corporate chef at Unilever Food Solutions, shows us how he makes this tlayuda topped with pureed black beans, chiles, fermented fennel, arugula, and smoked mushrooms. This Mexican dish offers a delicious balance of smoky, earthy, and creamy flavors.
Get the Black Bean Tlayuda recipe here!
This vegetable-packed kimchi bowl features a range of flavors from smoky and savory, to spicy and tangy. Chef Rudy Smith, corporate chef at Unilever Food Solutions, shows us how he tops smoked farro pilaf with spicy, tangy cabbage and carrot kimchi, and a rich poached egg. This dish makes a satisfying and hearty meal.
Get the Kimchi Bowl recipe here!
These roasted carrot tamales are a delicious and comforting. Chef Rudy Smith, corporate chef at Unilever Food Solutions, shows us some plant-based techniques for bringing out the earthy and sweet flavor of the carrots. He makes the masa with carrot broth, fills the tamales with roasted carrots and chiles, and serves the tamales with a carrot and habañero coulis.
Get the Roasted Carrot Tamales recipe here!
Jian bing is a traditional Chinese street food commonly eaten for breakfast. The crepe-like wrappers are filled with egg, lettuce, crispy wonton skins, cilantro, and sometimes a protein—in this case, plant-based bolgogi beef. The crepes are cooked with a drizzle of hoisin sauce and sriracha and can be enjoyed as a hand-held to-go item.
Here to show us how to make jiang bing are Chef Emei Luo, the head cook of Asian Programs, with Chef Alex Ong, director of culinary excellence, at the University of Massachusetts-Amherst. This is a popular made-to-order item at Worcester Dining Commons for the students of UMass.
Watch the full documentary and find recipes here!
This Middle Eastern platter with grilled chicken kebabs, warm hummus, chickpeas, and roasted vegetables is a regular item served at the University of Massachusetts-Amherst student dining. Bob Bankert, Executive Chef at the university’s dining services, shows us how to make the dish. He likes to offer the students a customizable topping, which, for this dish, is sumac onions and pickled watermelon radish.
Watch the full documentary and find recipes here!
Chef Alex Ong is director of culinary excellence at the University of Massachusetts-Amherst Dining Services, and brings the principles of plant-forward cooking to a high volume setting. He serves more than 50,000 meals a day at four dining halls. While 6% of the students are vegan and 70% are omnivores, Chef Alex Ong strives to serve all students with sustainable meals full of colorful vegetables. His plant-forward menus are performing well, and Princeton Review has awarded University of Massachusetts-Amherst “best campus dining in the United States” seven years in a row.
Watch the full documentary and find recipes here!
Gonzalo Gout, Chief Operating Officer at Casamata, and Gustavo Garnica, Chef de Cuisine at Cosme, tour the Union Square greenmarket. Casamata and Cosme are Chef Enrique Olvera’s two New York City-based restaurants that serve modern Mexican cuisine. They have developed relationships with farmers from the Hudson Valley and search for seasonally available produce to inspire the menus at Casamata and Cosme.
Watch the full documentary and find recipes here!
Gustavo Garnica is chef de cuisine at Cosme, Enrique Olvera’s plant-forward Mexican restaurant in New York City. Here he shows us how he makes tlayudas, a traditional Oaxacan dish comprised of a fresh corn tortilla with all sorts of delicious toppings. Chef Gustavo tops the tlayuda with a puree of caramelized onions, cherry tomatoes tossed in charred habañero vinaigrette, onion escabeche, and greens.
Watch the full documentary and find recipes here!
Gustavo Garnica is chef de cuisine at Cosme, an Enrique Olvera restaurant in New York City that serves contemporary Mexican cuisine with locally produced ingredients. He shows us how he makes sweet potato tamales. He fills the tamales with roasted sweet potato puree, and tops them with an aerated sweet potato and guajillo sauce, purslane salad, and sweet potato chips.
Watch the full documentary and find recipes here!
Gustavo Garnica is chef de cuisine at Cosme, an Enrique Olvera restaurant that serves contemporary cuisine rooted in Mexican flavors and traditions, while celebrating local ingredients from the Hudson Valley. In this interview, Chef Garnica talks about the plant-forward menu at Cosme, respecting ingredients, and the relationships he has forged with local producers and farmers.
Watch the full documentary and find recipes here!
Chef Emilio Cerra shows us how he makes grilled maitake mushroom tacos at Oxomoco, a plant-forward Mexican restaurant in Brooklyn. He par-cooks the maitakes in mushroom broth, then grills them over a wood-fired grill. He tops the tacos with herbed ricotta, the grilled maitake, maitake soy butter, and some sous vide egg yolk salsa.
Watch the full documentary and find recipes here!
Emilio Cerra is chef de cuisine at Oxomoco, a plant-forward Mexican restaurant in Brooklyn. He shows us how he makes a tostada topped with various carrot preparations. He tops the tostada with coconut yogurt, grilled and braised carrots, blanched and marinated carrots, carrot habañero salsa, and finally dressed raw carrots.
Watch the full documentary and find recipes here!
Emilio Cerra is chef de cuisine at Oxomoco, a plant-forward Mexican restaurant in the Greenpoint neighborhood of Brooklyn. Oxomoco opened in 2018, and earned a Michelin star in 2019. In this interview, Chef Emilio talks about inspiration for their modern Mexican wood-fired menu, and how he opened the restaurant with his friends from middle school.
Watch the full documentary and find recipes here!
Shenarri Greens is executive chef at vegan soul food restaurant, Cadence, in New York City. Here she shows us how she makes vegan southern fried lasagna. Greens grew up eating traditional lasagna and wanted to serve lasagna with a southern twist on her menu. The lasagna is filled with pine nut ricotta, and a rich red wine Bolognese. She plates the lasagna with tomato basil sauce.
Watch the full documentary and find recipes here!
Shenarri Greens is executive chef at vegan soul food restaurant, Cadence, in New York City. Here she shows us a fun vegan dish inspired by a crab cake. She makes a palm cake with chickpeas, hearts of palm, seaweed, and aquafaba as a binder. Chef Shenarri plates the palm cake with spicy slaw and tops it with vegan chipotle aioli.
Watch the full documentary and find recipes here!
Shenarri Greens is at the vanguard of vegan cooking in America. Her vegan soul food menu at Cadence in New York City, where she is executive chef, combines the flavors of her Virginia upbringing with her passion for sustainable dining. Chef Greens has earned James Beard Award semifinalist nods for Emerging Chef in 2022 and Best Chef: New York State in 2023. In this interview, she talks about her career path, and how her vegan cooking is helping change the industry.
Watch the full documentary and find recipes here!
Chef Madeleine Lais, Assistant Culinary Director at Shukette restaurant in New York, shows us how she makes a smoky eggplant dip called Melitzanosalata. She mixes grilled eggplant with roasted peppers, garlic, serrano chiles, red onion, parsley, lemon juice and olive oil. Chef Madeleine serves the dip as a shared appetizer with freshly baked breads and crudité.
Watch the full documentary and find recipes here!
Chef Madeleine Lais, assistant culinary director at Shukette restaurant in New York, shows us Shukette’s signature salad. The hearty salad features grilled radicchio, mixed greens, figs, toasted walnuts, and a date vinaigrette.
Watch the full documentary and find recipes here!
Chef Ayesha Nurdjaja is a James Beard Award Finalist and serves a Middle Eastern menu at Shukette restaurant in New York. Her plant-forward dishes draw on the rustic, vibrant flavors found throughout Morocco and Tunisia. Born and raised in Brooklyn, Ayesha is the daughter of an Indonesian father and Italian mother. She talks about her culinary influences, and her penchant for taking inspirations from classic dishes with unique flavorful ingredients.
Watch the full documentary and find recipes here!
Chef Nasim Alikhani of Sofreh, in Brooklyn, shows us how she makes a’ash reshteh, a classic Iranian stew. This intensely aromatic and rich stew is made with beans, lentils, noodles, herbs, the liquid from strained yogurt, and liquid whey. The a’ash reshteh is topped with mint oil, more liquid whey and onion chips.
Watch the full documentary and find recipes here!
Chef Nasim Alikhani of Sofreh, in Brooklyn, shows us how she makes anarbij with cauliflower steak. Anarbij is a fragrant stew from northern Iran, made with an abundance of herbs, pomegranate molasses, onion, and ground walnuts. She serves the stew as a hearty vegan entrée at her restaurant plated in a shallow bowl and topped with a grilled cauliflower steak brushed with pomegranate molasses.
Watch the full documentary and find recipes here!
Nasim Alikhani is chef/owner of celebrated Persian restaurant, Sofreh, in Brooklyn. Growing up in Iran, Nasim Alikhani was a passionate cook from childhood, spending the first years of her life in the kitchen alongside her mother. When she departed after the revolution, it was by re-creating the dishes of her youth that she was able to feel connected to home. It took Nasim 25 years to realize her dream of opening a restaurant, and, in the summer of 2018 at age 59, she opened Sofreh to great critical acclaim. Chef Nasim Alikhani strives to create a hospitable, dinner-party atmosphere in her restaurant. She talks about the plant-forward traditions of Iranian cuisine and her love of cooking with herbs.
Watch the full documentary and find recipes here!
Samuel Yoo is chef/owner of Golden Diner in New York City’s China Town, and shows us how he makes a vegan chili crisp wedge salad. He delights in taking a traditionally creamy dish and transforming it into a vegan creation, and this salad is no exception. He tops the iceberg lettuce wedges with vegan ranch dressing, vegan blue cheese, mushroom bacon, diced tomatoes, and a generous amount of chili crisp.
Watch the full documentary and find recipes here!
Samuel Yoo is chef/owner of Golden Diner in New York City’s China Town and shows us how he makes a Mushroom Reuben Quesadilla. He uses Swiss cheese, sauerkraut, and mushroom pastrami. Making the mushroom pastrami is a 3-day process. Portabella mushrooms are cured overnight, drained, roasted, chopped, and smoked for 2 days.
Watch the full documentary and find recipes here!
Momofuku alum, Samuel Yoo, is a rising star and chef/owner of Golden Diner in New York City’s China Town. Fusing his fine dining background with a reverence for traditional American diner fare, Golden Diner serves Latin, Chinese, Greek and “Brooklyn vegan” inspired cuisines. Samuel Yoo talks about techniques for making vegetables shine, and how eating in Queens diners in his childhood influenced his menu.
Watch the full documentary and find recipes here!
Chef Mike Pyers is chief culinary officer at three-Michelin-starred restaurant, Eleven Madison Park, and shows us how he makes silken tofu with tomato and anise hyssop. He makes the tofu in-house using locally produced soymilk. The tofu sets in a steam box for 5 minutes, then is topped with tomato confit, fresh tomatoes, Calabrian chilies, and anise hyssop.
Watch the full documentary and find recipes here!
Chef Josh Hardnen, creative culinary director at Eleven Madison Park in Manhattan, shows us how he makes sunflower salad with beans and epazote. The dish utilizes all parts of a sunflower blossom. The core of the sunflowers have an artichoke-like flavor and texture, and are cooked in saffron and white wine. The petals are served three ways: baked, fermented, and fresh.
Watch the full documentary and find recipes here!
Daniel Humm is the chef and owner of Eleven Madison Park in Manhattan, which has held three Michelin stars since 2012 and was ranked first by The World’s 50 Best Restaurants in 2017. In 2021, Eleven Madison Park famously transitioned to a plant-based menu. Chef Daniel Humm talks about how shutting down the restaurant during the pandemic gave him time to think about his legacy, and the impact a plant-based menu would have on the culinary world. He reflects on the challenges of preparing, cooking, and presenting vegetables, and his continued passion to change diner perceptions about plant-based eating.
Watch the full documentary and find recipes here!
Michaela Duke, sous chef at Michelin-starred restaurant, Dirt Candy in New York City, shows us a whimsical take on corn tamales. She starts the dish with an intensely-flavored corn puree dotted with mole, corn salsa verde, and raw baby corn slices. She tops the puree with a corn tamale steamed inside of a corn mold.
Watch the full documentary and find recipes here!
Michaela Duke, sous chef at Michelin-starred restaurant, Dirt Candy in New York City, shows us how she makes Zucchini Spring Roll Rangoon. She starts with a salad of torn zucchini, squash blossoms, and bamboo, dressed in vegan fish sauce and lime juice. She creates a wanton-like shell by frying a zucchini dusted in cornstarch. The crispy zucchini shell is filled with a creamy puree of zucchini and squash blossom.
Watch the full documentary and find recipes here!
Michaela Duke is sous chef at Dirt Candy in New York City's Lower East Side. Dirt Candy is a vegetable-focused restaurant with a 5-course tasting menu. She talks about the restaurant’s evolution since it opened in 2008, as well as the culinary team’s creative process in developing the seasonal menu. Dirt Candy’s Michelin star brings in more destination diners, and Chef Michaela loves to change their minds about what vegetarian cuisine can look like.
Watch the full documentary and find recipes here!
Amanda Cohen is the James Beard-nominated chef and owner of Dirt Candy, the Michelin-starred vegetable restaurant in New York City's Lower East Side. Dirt Candy was the first vegetable-focused restaurant in New York City, and a pioneer of the plant-forward movement. Dirt Candy was also the first restaurant in the city to eliminate tipping and share profits with its employees. In this interview, Chef Amanda Cohen talks about how diner perceptions have changed, as well as the creative process in developing her whimsical vegetable dishes.
Watch the full documentary and find recipes here!
Inside the Plant-Forward Kitchen: New York is the second edition of a new educational video produced by The Culinary Institute of America—a first-of-its-kind video reference library documenting the best of plant-forward cuisine. In this documentary series, we explore the markets and restaurants of New York with the chefs who are on the leading edge of this culinary mega-trend.
We talk to Chef Amanda Cohen, a pioneer in the plant-forward movement at her restaurant Dirt Candy. We meet Chef Daniel Humm, who discusses how he transformed his world-famous restaurant, Eleven Madison Park, into a fully vegan establishment. We’ll experience the Middle Eastern creations of Shukette, traditional Iranian and Persian food at Sofreh, organic Queens diner fare at Golden Diner, and Southern Soul Food cooking at Cadence. We visit two Mexican restaurants, Cosme and Oxomoco, where the chefs combine Mexican gastronomy with locally grown New York produce. Finally, we leave New York to see how plant-forward principles can be scaled at high volume foodservice, when we head to the University of Massachusetts-Amherst with Chef Alexander Ong.
Watch the full documentary and find recipes here!
A sabich is traditionally pita or laffa bread stuffed with fried eggplant, hard-boiled egg, chopped salad, amba, and tahini sauce. It’s an Iraqi Jewish street food that has become a staple of Israeli cuisine. This creative twist features watermelon salad and watermelon rind "amba." Amba is traditionally a super pungent, tangy mango sauce popular in Iraq and Israel. In this version, Chef Magnus Young, Chef de Cuisine and Culinary Manager at the Bruschetteria Food Truck for Clif Family Wines in St. Helena, CA, makes the sauce using watermelon rind in place of mango. This dish is a delicious way to use all parts of the watermelon and reduce food waste.
Get the sabich recipe here!
For a delicious dish that balances the richness of grilled lamb with the bright and fruity sweetness of watermelon molasses, try these grilled lamb chops with watermelon molasses, watermelon sofrito, and polenta. Your guests will love the combination of savory and smoky lamb with sweet and fruity watermelon glaze, spiced watermelon sofrito, and creamy polenta. Chef de Cuisine and Culinary Manager at the Bruschetteria Food Truck for Clif Family Wines in St. Helena, CA, Magnus Young shows us how to make this stunning entree.
Get the Grilled Lamb Chops recipe here!
This fruity, sweet, and refreshing drink inspired by the traditional michelada, uses watermelon juice in place of tomato juice. Chef Magnus Young, Chef de Cuisine and Culinary Manager at the Bruschetteria Food Truck for Clif Family Wines in St. Helena, CA, shows us how he makes this watermelon “melonchelada.”
Get the recipe for this Melonchelada Cocktail here!
Chef de Cuisine and Culinary Manager at the Bruschetteria Food Truck for Clif Family Wines in St. Helena, CA, Magnus Young shows us how to make a watermelon stack cake. This stack cake filling gets its beautiful color and sweet flavor from watermelon molasses and watermelon butter, and is inspired by a classic Appalachian dessert. Some historians believe that stack cake was a 19th century Appalachian wedding tradition, where each guest brought a single cake layer to the ceremony, which would then be assembled and spread with apple butter. This cake features sweet, jammy watermelon butter in between the layers.
Get the Watermelon Stack Cake recipe here.
Here’s an elevated version of a banana split. This Maple Pecan Ice Cream Sundae is made with Caramelized Bananas, Pecan Honey Tuile, Orange Cranberry Compote and Candied Pecans. This Pecan Delight Ice Cream Sundae brings together familiar and nostalgic flavors that your guests will love.
This was one of the winning recipes created by Tkaiya Dryden, a student at The Culinary Institute of America during the New Mexico Pecan Student Innovation Challenge.
Get the Pecan Delight Ice Cream Sundae recipe here!
Delight your guests with this delicious dish that’s perfect for fall: Pecan and Mascarpone Ravioli with Brown Butter Sage Sauce. The crisp and buttery New Mexico pecans, the creamy mascarpone, and the rich brown butter sage sauce create a dish that’s both indulgent and comforting. These ravioli are the taste of fall in one creamy, sweet, and savory bite: Pecan and Mascarpone Ravioli with Brown Butter Sage Sauce.
This was one of the winning recipes created by Jayden Kemanian, a student at The Culinary Institute of America during the New Mexico Pecan Student Innovation Challenge.
Get the Pecan and Mascarpone Ravioli recipe here!
Wow your guests with this delicious vegetarian pasta dish: Sweet Potato Gnocchi with Pecan Ricotta, Roasted Brussels Sprout Leaves and Apple Fennel Salad. The combination of pillowy soft gnocchi, creamy pecan ricotta, and refreshingly crisp apple fennel salad, make this a winning menu option.
This was one of the winning recipes created by Olivia Delisle, a student at The Culinary Institute of America during the New Mexico Pecan Student Innovation Challenge.
Get the Sweet Potato Gnocchi with Pecan Ricotta recipe here!
This beautiful dish brings the comforting flavors of fall to your guests: Acorn Squash Mousse Tart with Spicy Pecan Brittle and Candied Bacon. The crisp and nutty pecan brittle, the smoky bacon, and sweet creamy mousse work together to make a delicious combination. These tarts can be served as a nice fall appetizer, an amuse bouche, or even a light lunch accompanied by a salad.
This was one of the winning recipes created by Nyah Marshall, a student at The Culinary Institute of America during the New Mexico Pecan Student Innovation Challenge.
Get the Acorn Squash Tart Recipe here!
These mouthwatering Chipotle Tofu-Crumble Tacos are quick and easy to make, and they’re packed full of healthy, plant-based protein. We’re using Nasoya Plant-Based Meat Crumbles in place of meat and topping it off with some fresh tomatillo salsa and pickled red onions for the ultimate plant-based taco night! These plant-powered tacos re-imagine tofu as an exciting new menu item in your kitchen.
Get the recipe at: https://www.plantforwardkitchen.org/recipe/chipotle-tofu-crumble-tacos
This scrumptious Crispy Tofu Bites Sandwich is topped with Spicy BBQ Sauce and Southern Slaw for a delicious plant-based take on a cookout classic! We’re giving this sandwich a healthy twist by swapping traditional BBQ’d meat with Nasoya Crispy Tofu Bites, which are crunchy on the outside, and meaty and tender on the inside. Sweet, tangy and guaranteed to be a crowd pleaser!
Get the recipe at: https://www.plantforwardkitchen.org/recipe/crispy-tofu-sandwich
Chef Mica Talmor of Mediterranean restaurant, Pomella, in Oakland, Calif., shows how she makes shawarma using American lamb loin. Chef Talmor says the key to shawarma is the marinade. The robust warm spices and vinegar help to tenderize the lamb and balance the flavor. Tender American lamb loin is perfect for this dish because it grills quickly on high heat. Serve the grilled lamb with hummus, shirazi, sumac onions, tahini, and amba– all wrapped inside of a fresh pita or a laffa wrap. This tantalizing combination of savory, smoky, aromatic spices, and tangy accents, makes an epic sandwich! This video was produced by The Culinary Institute of America as an industry service to the American Lamb Board.
Get the Grilled American Lamb Shawarma recipe here!
Mrouzia is a sweet and spicy North African lamb stew that has graced tables for centuries. Chef Mica Talmor of Pomella restaurant in Oakland, Calif., shows us how to prepare Mrouzia with American lamb shank. Her version draws from tradition, but includes some modern updates. The combination of rich, tender lamb, aromatic spices, and sweet, roasted grapes makes this iconic dish a menu favorite. This video was produced by The Culinary Institute of America as an industry service to the American Lamb Board.
Get the American Lamb Mrouzia recipe here!
Bourek is a savory pastry made of flaky phyllo stuffed with meat, potatoes, or spinach that is enjoyed all over the Middle East and Central Asia. In this version, Chef Mica Talmor of Pomella restaurant in Oakland, Calf., makes bourek stuffed with bold and spicy American lamb merguez sausage. Merguez is a North African sausage that has been enjoyed for centuries and is popular on menus today. Chef Mica serves the American Lamb Merguez Bourek with tahini-yogurt sauce and a garnish of mint, cilantro and harissa. The dish's combination of spicy lamb and flaky pastry makes it a popular appetizer at Pomella. This video was produced by The Culinary Institute of America as an industry service to the American Lamb Board.
Get the American Lamb Merguez Bourek recipe here!
Chef Mica Talmor of Mediterranean restaurant, Pomella, in Oakland, Calif., demonstrates how to make lamb roulade, a traditional dish that she reimagined for her menu. She stuffs lamb necks with mint, freekeh, and dried sour cherries that she then rolls, ties and braises. Chef Mica slices the roulade and serves it with a salad of grilled romaine lettuce, freekeh, and a preserved lemon vinaigrette. This combination of ingredients elevates and complements the flavor of the lamb neck. This video was produced by The Culinary Institute of America as an industry service to the American Lamb Board.
Get the American Lamb Roulade recipe here!
Chawanmushi is a savory egg custard that is a beloved Japanese comfort food. Chawanmushi means "steamed in a teacup" because the custard is cooked and served in a small serving bowl or cup. In this chawanmushi with a twist, the custard is served like dan tats, or the Chinese egg custard tarts served in Dim Sum. These chawanmushi tartlets are a beautiful shared appetizer, grab and go snack, or amuse bouche.
Get the Savory Egg Tartlets recipe here!
Cookbook author and Chinese food expert Fuchsia Dunlop guides us through a Chengdu market and introduces us to the robust seasonings that distinguish the local food and to the abundant fresh produce at the heart of the wholesome Sichuan diet.
Chimichangas are delicious deep-fried burritos popular in Tex-Mex casual dining. These Asian-inspired chimichangas are made with rice paper, and filled with sushi rice, roasted peppers, halibut, and sweet and spicy Thai Chili Sauce. These rice paper chimichangas are a fun and delicious Tex-Mex and Asian mash-up!
Get the recipe for Rice Paper “Chimichangas” here!
Fat washing is a mixology technique in which you infuse fat into a liquid, and the fat separates and rises to the surface. The result is two flavorful products. The fat is infused with the flavor of the liquid, and the liquid is infused with the flavor from the fat. Mixologists like to fat wash various alcohols to add more depth, mouthfeel, and complexity to cocktails. Chefs can use the infused butter, duck fat or olive oil to make delicious sauces. In this video, Kikkoman Executive Chef Andrew Hunter shows us how to make fat washed citrus seasoned ponzu. Using the fat washed ponzu, he makes a delicate and aromatic beurre blanc served over roasted halibut.
Go to the Fat Washed Ponzu & Beurre Blanc Sauce recipe here!
The status of the BLT as the king of all sandwiches is based on its perfect balance of salty, savory bacon, creamy mayo, sweet and acidic tomato, and crunchy lettuce and bread. This PLT gives a BLT an upgrade! In place of regular bacon, this sandwich includes pork belly breaded in potato chips and panko for an added level of umami and crunch. This decadent pork belly, lettuce and tomato sandwich is sure to become a signature menu item!
Get the PLT sandwich recipe here!
Kikkoman Executive Chef Andrew Hunter makes a delicious twist on onion rings using portabella mushrooms. He cuts the portabella mushroom caps using ring cutters of various sizes, then roasts, breads, and fries them. The crispy and meaty mushroom rings are finished with a drizzle of sweet and savory Kikkoman Sushi Sauce, or unagi tare. These mushroom rings make a fabulous savory and crispy appetizer, or a delicious addition to a burger or salad. The mushroom rings are crispy on the outside and have a great meaty texture on the inside.
Get the Portabella Mushroom Rings recipe here!
This grilled mahi mahi is paired with New Mexico green chile and coconut coulis, tostones, and a pineapple, jicama, and black bean salsa. The coulis is made with sweet and earthy New Mexico green chiles, garlic, cilantro and coconut cream for a delicious and luxurious sauce that will pair well with any protein. This video was produced by The Culinary Institute of America as an industry service to the New Mexico Department of Agriculture.
Get the Grilled Mahi Mahi recipe here!
A Smørrebrød is a Scandinavian open-faced sandwich traditionally served on sourdough rye bread called rugbrød. In this video we show you how to make a Smørrebrød topped with roasted New Mexico green chiles, cured salmon, radish and herbed cheese. This video was produced by The Culinary Institute of America as an industry service to the New Mexico Department of Agriculture.
Get the Smorrebrod recipe here!
This New Mexico Pizza is topped with Roasted New Mexico Chile Pesto, Goat Cheese, Prosciutto, Arugula, Honey, and Toasted New Mexico Pecans. Give it a try and it might become your new favorite pizza! This video was produced by The Culinary Institute of America as an industry service to the New Mexico Department of Agriculture.
Get the New Mexico Pizza recipe here!
This New Mexico Chile, Sweet Potato, Charred Corn and Smoked Cheddar Pudding has a wonderfully rich, creamy, and custardy texture with delicious southwest flavors. This video was produced by The Culinary Institute of America as an industry service to the New Mexico Department of Agriculture.
Get the New Mexico Chile, Corn and Cheddar Pudding recipe here!
Shakshuka is a North African and Middle Eastern dish made of stewed tomatoes and peppers. Although it’s traditionally enjoyed for breakfast in Israel, this dish really is great for any meal of the day. In this recipe we make a shakshuka with a green twist by using New Mexico chiles and spinach. This video was produced by The Culinary Institute of America as an industry service to the New Mexico Department of Agriculture.
Get the Green Shakshuka recipe here!
This beautiful plant-forward meal is inspired by the flavors of Morocco: Green Vegetable Tagine with Almond Raisin couscous. Chermoula is used as the flavor foundation of many North African dishes, and when you try it, you’ll want to put it on everything! This video was produced by The Culinary Institute of America as an industry service to the New Mexico Department of Agriculture.
Get the Moroccan Green Vegetable Tagine recipe here!
Chef Jeong Min Gi at Pulmuone’s corporate headquarters in Seoul, South Korea makes tofu noodles stir fried with bell peppers, carrots and oyster and shiitake mushrooms. He stir fries the vegetables and tofu in a classic Koran bolgogi sauce. Tofu noodles are a healthy gluten-free alterative to wheat flour noodles.
Watch the full Asian Plant-Forward Kitchen: Korea documentary and find plant-forward recipes at https://www.plantforwardkitchen.org/korea
Soon Tofu Soup, or soondubu jjigae, is a popular spicy Korean stew made with soft tofu called soondubu. In Korean, soondubu jjigae translates to “soft tofu stew;” soondubu meaning “soft tofu” and jjigae meaning “stew.” Chef Jeong Min Gi at Pulmuone’s corporate headquarters in Seoul, South Korea shows us how he makes this delicious and healthy comfort food, using oyster and shiitake mushrooms, zucchini, onion, and gochugaru, or Korean chili flakes. The gochugaru gives the dish its heat and beautiful red color. He adds the soft tofu at the end so that it does not break apart.
Watch the full Asian Plant-Forward Kitchen: Korea documentary and find plant-forward recipes at https://www.plantforwardkitchen.org/korea
Chef Jeong Min Gi at Pulmuone’s corporate headquarters in Seoul, South Korea shows us how he makes a hot pot full of colorful vegetables, including napa cabbage, bok choy, chrysanthemum greens, shiitake mushrooms, and leeks. He tops the vegetables with cubes of firm crispy-fried tofu stuffed with a mixture of ground beef and aromatics. This hot pot is a healthy and delicious comfort food that with a beautiful presentation.
Watch the full Asian Plant-Forward Kitchen: Korea documentary and find plant-forward recipes at https://www.plantforwardkitchen.org/korea
Song Jeong Eun is chef and owner of the eco-friendly restaurant, Flower Blossom on the Rice, located in Seoul, South Korea’s Insadong district. All ingredients used are organic and vegetarian, and focus on regional Korean products. The signature dish at this restaurant is the Bojagi Bibimbap, rice topped with five different sautéed vegetables, wrapped in an omelet, and served like a little gift with a seaweed ribbon and flower on top. The restaurant has a Michelin Bib Gourmand recommendation.
Watch the full Asian Plant-Forward Kitchen: Korea documentary and find plant-forward recipes at https://www.plantforwardkitchen.org/korea
Jinah Chang is chef and owner of Base is Nice Restaurant in South Korea, where vegetables are the star of the menu. She prepares grilled lotus root and shishito peppers with sesame sauce and two types of rice.
Watch the full Asian Plant-Forward Kitchen: Korea documentary and find plant-forward recipes at https://www.plantforwardkitchen.org/korea
Kang MinGoo is chef and owner of the two Michelin-star restaurant Mingles in Seoul, South Korea. Mingles aims to reinterpret Korean cuisine by serving creative dishes with seasonal local ingredients. In this video, Chef MinGoo prepares a dessert inspired by bibimbap. He makes ice cream made from glutinous rice pudding, garnished with fresh herbs, sesame oil and soy sauce.
Watch the full Asian Plant-Forward Kitchen: Korea documentary and find plant-forward recipes at https://www.plantforwardkitchen.org/korea
Kim Byung-jin is the Chief Executive Chef of Gaon restaurant in Seoul, South Korea. In this video, he shows us how he makes white kimchi stuffed inside an Asian pear.
Watch the full Asian Plant-Forward Kitchen: Korea documentary and find plant-forward recipes at https://www.plantforwardkitchen.org/korea
Chef Cho Heesuk from the Michelin-starred restaurant Hansikgonggan, located in Seoul, shows us a number of traditional Korean pickles. She explains the three foundational techniques for fermenting vegetables in Korea: soy sauce, soy bean paste, and gochujang.
Known as the “Godmother of Korean cuisine,” Chef Che Hee Sook was named Best Female Chef as part of Asia’s 50 Best Restaurants of 2020. She is known for bringing traditional Korean cuisine onto the fine dining world stage. Watch the full Asian Plant-Forward Kitchen: Korea documentary and find plant-forward recipes at https://www.plantforwardkitchen.org/korea
Kimchi Master Lee Ha Yeon shows us how to make three different classic kimchis: red kimchi with napa cabbage, white kimchi with napa cabbage, and a red kohlrabi kimchi. She discusses the ingredients and techniques used in the fermentation process, as well as the health benefits of kimchi. She prepares these recipes in the Museum Kimchikan in Seoul, South Korea, which is dedicated to the history, regional varieties, and cultural importance of kimchi.
Watch the full Asian Plant-Forward Kitchen: Korea documentary and find plant-forward recipes at https://www.plantforwardkitchen.org/korea
The Venerable Jeong Kwan Seunim is a Buddhist nun at the Chunjinam Hermitage at the Baegyangsa temple in Jangseong, South Korea. During a visit to The Culinary Institute of America’s Global Plant-Forward Culinary Summit, she madeKorean tofu jang dressing, tofu noodles, and garden vegetables that she gathered at the gardens at The CIA at Copia.
Watch the full Asian Plant-Forward Kitchen: Korea documentary and find plant-forward recipes at https://www.plantforwardkitchen.org/korea
The Venerable Jeong Kwan Seunim is a Buddhist nun at the Chunjinam Hermitage at the Baegyangsa temple in Jangseong, South Korea. She visited The Culinary Institute of America at Copia in Napa to make her dish of fried tofu, seaweed, potato and lotus root chips with sweet and sour sauce. She combined special items brought from her temple with vegetables she growing in Copia’s gardens to make her dish.
Watch the full Asian Plant-Forward Kitchen: Korea documentary and find plant-forward recipes at https://www.plantforwardkitchen.org/korea
The Venerable Jeong Kwan Seunim, dubbed “The Philosopher Chef” by The New York Times, is a Buddhist nun and renowned expert on Korean temple cuisine. Her Buddhist cultural approach to eco-friendly eating practice has been shaped over centuries and handed down based on the foundation of Buddhist philosophy.
Although first and foremost a Buddhist nun, not a chef, she has been cooking at her hermitage ever she became a nun at the age of 17. Jeong Kwan Seunim was featured in a 2017 screening of her appearance on Chef’s Table Season 3 on Netflix, at the Berlin Film Festival in the category of documentary film series. Since then, much of her philosophical wisdom in temple food cooking and eating practices has spread out to the world. The Chunjinam hermitage at Baekyangsa monastery has received a great number of visitors who travel there from around the world, seeking to learn from Jeong Kwan Seunim. Jeong Kwan Seunim became the recipient of the prestigious Asia’s 50 Best Restaurants Icon Award 2022.
In this video, she shows us three different tofu dishes and talks about Buddhist temple cooking and sustainable eating practices. Watch the full Asian Plant-Forward Kitchen: Korea documentary and find plant-forward recipes at https://www.plantforwardkitchen.org/korea
Jun Lee ‘10, executive chef and owner of two-star Michelin restaurant, SOIGNÉ, in Seoul, makes Barley Risotto with Cuttlefish, Pine Nut Puree, Corvina Flakes, and Barley Tea Clam Broth. Chef Lee prepares this elegant risotto with barley, rice, white wine, and pine nut puree to impart a slightly nutty flavor. He adds barley tea as a broth as a nod to the traditional Korean flavor palette and to add something familiar and comforting to the dish.
Watch the full Asian Plant-Forward Kitchen: Korea documentary and find plant-forward recipes at https://www.plantforwardkitchen.org/korea
Jun Lee ‘10, executive chef and owner of two-star Michelin restaurant, SOIGNÉ, in Seoul, makes sea snails with three seaweeds. The seaweed is topped with an abalone tartare. This is served as an amuse bouche.
Watch the full Asian Plant-Forward Kitchen: Korea documentary and find plant-forward recipes at https://www.plantforwardkitchen.org/korea
Jun Lee ‘10, executive chef and owner of two-star Michelin restaurant, SOIGNÉ, in Seoul, makes a variation on a South Korean favorite, ssam. “Ssam” means “wrapped,” and traditionally refers to meat, such as pork or beef, wrapped in a lettuce leaf. He serves his ssam as the starter for his guests, presented in a crispy tart shell with couscous salad, egg, garlic aioli, and micro herbs.
Watch the full Asian Plant-Forward Kitchen: Korea documentary and find plant-forward recipes at https://www.plantforwardkitchen.org/korea
Welcome to the Asian Plant-Forward Kitchen, a first-of-its-kind educational video curriculum initiative, produced by The Culinary Institute of America and Pulmuone. The series documents the best of plant-forward culinary traditions in Asia. First stop: Korea.
In many ways, Korean cuisine is uniquely suited to the plant-forward movement. Korean culinary history encompasses an immense collection of vegetable dishes. In this part of Asia, Buddhist monks and nuns introduced elaborate vegan temple cuisine over 1,600 years ago.
In this chef’s tour of Korea, we’ll take a stroll through GwangJang market; we visit Michelin-starred restaurants SOIGNE, Joo Ok, and Mingles in Seoul; and meet the venerable Jeong Kwan Seunim, a Buddhist nun who talks to us about the philosophy behind her world-famous temple cuisine. Join us on this appetizing tour of South Korea as we reveal the innovative and inspiring plant-forward flavors that are attracting diners from around the world.
Watch the full Asian Plant-Forward Kitchen: Korea documentary and find plant-forward recipes at https://www.plantforwardkitchen.org/korea
American sheep ranchers and their livestock are the unlikely heroes fighting climate change. Learn from American sheep producers how properly grazing these ruminants provides a holistic approach to land management, fights wildfires, and is a natural alternative to herbicides and pesticides in vineyard and orchard production.
Find recipes and learn more about American Lamb at https://www.ciaprochef.com/americanlamb/
Tacos al pastor is a Mexican street food with Lebanese roots. These beloved tacos most likely evolved from shawarma spit-grilled meat brought by Lebanese immigrants to Mexico. Tacos al pastor in Mexico are made using pork roasted on a spit, but in this version we make a plant-forward version: Portobello Tacos Al Pastor.
Get the Portabella Tacos Al Pastor recipe here!
Katsu is a beloved Japanese comfort food, traditionally made with breaded chicken or pork, but today we’re going to use meaty portabellas for a plant-based version! Vegetarians and meat-eaters alike will love the perfectly crispy and hearty mushroom katsu finished with a drizzle of sweet and savory katsu sauce.
Get the Mushroom Katsu recipe here!
Mapo Tofu is a popular Chinese dish from Sichuan Province, and it features the famous spice from the region––the Sichuan Peppercorn––which imparts a truly unique tingling, numbing sensation and floral citrusy flavor. With savory bites of ground pork and mushrooms, fiery sauce, and soft and silky cubes of tofu, this dish has so much aroma, texture and flavor. It’s no wonder that Mapo Tofu is beloved in Sichuan and all over the world.
Get the Pork and Mushroom Mapo Tofu recipe here!
Shakshuka is a North African and Middle Eastern dish made of stewed tomatoes and peppers topped with eggs, feta cheese and herbs. For this shakshuka with a hearty twist, we’ll be using portabella mushrooms, which will serve as delicious and meaty cups for our eggs. Although it’s traditionally enjoyed for breakfast, this dish really is great for any meal of the day.
Get the Portabella Mushroom Shakshuka recipe here!
Bibimbap is one of the best known Korean dishes. The name of the dish means “mixed cooked rice” and features crisped rice topped with colorful seasoned vegetables, Korean marinated beef, an egg, and a dollop of gochujang. In this vegetarian version, we make grilled mushroom bibimbap! This bibimbap is as beautiful as it is delicious, and is packed with flavor, color and texture.
Get the Grilled Mushroom Bibimbap recipe here!
A banh mi is Vietnam's version of a baguette sandwich, and is beloved the world over. In this plant-forward version of the recipe, the sandwich is filled with a Southeast Asian-inspired mushroom coconut pâte, roasted mushrooms, pickled vegetables and herbs. The meaty sweet and spicy roasted mushrooms, savory mushroom pâte, tangy crunchy pickled vegetables, and refreshing aromatic herbs make this incredibly flavorful sandwich one of the best the world has to offer!
Get the Vegetarian Mushroom Bánh Mì recipe here!
Looking for classic comfort food with a healthy plant-forward twist? This Mushroom and Cauliflower Bolognese swaps out the saturated fat in ground beef with richly flavored mushrooms and cauliflower. Serve the sauce over pasta garnished with chopped parsley and some Parmigiano Reggiano, or plant-based cheese for a vegan version. This decadent and rich bolognese-inspired sauce packs an umami punch, and we promise you won’t miss the meat!
Get the Mushroom Cauliflower Bolognese recipe here!
These Middle Eastern-inspired turkey and cremini mushroom kebabs are served with herby grain salad and yogurt tahini sauce. While usually kebabs are made using ground beef, these kababs are made using a blend of ground turkey and mushrooms. The mushrooms boost the nutritional profile of the kebabs, while giving them a succulent texture and umami flavor.
Get the Turkey and Mushroom Kebabs recipe here!
Savory and spicy, kimchi fried rice is a popular dish in South Korea that has endless variations. This kimchi fried rice recipe includes a mixture of ground pork and chopped cremini mushrooms for a savory, plant-forward twist. The tart and spicy kimchi, sweetness and heat of the gochujang, and the savory umami flavors from the mushrooms, make this kimchi fried rice a beloved dish all over the world.
Get the Mushroom Kimchi Fried Rice recipe here!
Larb is a boldly flavored Thai salad traditionally made with minced pork or chicken, paired with a tangy lime dressing and served with lettuce leaves for scooping. In this plant-forward version of the recipe, we use a blend of minced mushrooms and chicken. The spicy, savory, tart and zingy flavors of this refreshing and incredibly delicious salad really pack a punch!
Get the Mushroom and Chicken Larb recipe here!
Kibbeh are football-shaped croquettes traditionally made out of ground lamb or beef, herbs, spices, and bulgur. Popular all over the Middle East, Kibbeh is the national dish of Lebanon and Syria! This recipe for kibbeh uses a blend of cremini mushrooms and ground meat for a deliciously succulent texture and savory flavor. Delicious as a shared appetizer, side dish, or part of a mezze, these crunchy and hearty mushroom kibbeh are fantastic served with salted yogurt and a garnish of sumac and mint leaves.
Get the Mushroom Kibbeh recipe here!
Your guests will love these Indian-inspired Spicy Mushroom & Lamb Meatballs with Fenugreek Curry and Cilantro Mint Chutney. These tender, spicy meatballs with rich, creamy, and aromatic curry and tangy chutney are a crowd favorite.
Get the Mushroom Meatball recipe here!
The Culinary Institute of America is proud to present “Mushrooms in the Plant-Forward Kitchen,” a video education series developed to inform chefs about the many ways to incorporate mushrooms into global plant-forward cooking. In this series, we’ll demonstrate recipes like Korean mushroom bibimbap, Mexican street food-inspired mushrooms al pastor, Japanese mushroom katsu, and spicy Indian mushroom and lamb meatballs. The tuition-free videos and recipes are available on the plantforwardkitchen.org website, thanks to the generous sponsorship and support of the Mushroom Council.
Chef Rudy Smith, corporate chef at Unilever Food Solutions, shows us how he makes this delicious and creamy Cauliflower Risotto with Seared Scallops. In place of traditional arborio rice, he uses cauliflower rice for a low carb twist on this classic dish. Adding LeGout® cream soup base brings a smooth, creamy texture and rich flavor to the risotto.
Get the Cauliflower Risotto with Seared Scallops recipe here!
Adobo is a Filipino dish made with meat, seafood, or vegetables braised in soy sauce, vinegar, herbs, garlic, bay leaves, and peppercorns. Chef Rudy Smith, corporate chef at Unilever Food Solutions, was inspired by this classic flavor profile to make a vegetarian twist on adobo with cauliflower and eggplant. The vegetables are braised in soy sauce, Knorr® Professional Liquid Concentrated Vegetable Base and vinegar and aromatics. Savory, sweet, and tart, your guests will love this Cauliflower and Eggplant Adobo.
Get the Cauliflower and Eggplant Adobo recipe here!
Chef Rudy Smith, corporate chef at Unilever Food Solutions, shows us how to make three different dishes – Empanadas, Tacos, and Stuffed Eggplants– all using one versatile mushroom, quinoa, and walnut filling. For the base filling, the quinoa is cooked in Knorr® Professional Liquid Concentrated Vegetable Base for extra flavor, then tossed together with chopped roasted mushrooms and sautéed chopped walnuts.
Get the Roasted Mushroom, Quinoa, and Walnut Filling recipe here!
Chef Rudy Smith, corporate chef at Unilever Food Solutions, shows us some plant-based techniques for building intense umami flavor for this delicious vegan Flatbread with Roasted Mushroom Sausage and Red Peppers. The vegan “sausage” is made with roasted mixed mushrooms, mixed with a dairy-free risotto made using Knorr® Professional Liquid Concentrated Vegetable Base. It’s easiest to work with when the risotto is slightly overcooked and cooled. Meat lovers and vegans alike will love this flavor-packed pizza!
Get the Flatbread with Roasted Mushroom Sausage and Red Peppers recipe here!
This Rice Noodle Bowl with Roasted Vegetables and Curried Quinoa is a delicious, colorful, healthy and hearty addition to any menu. Gluten-free rice noodles serve as the base of the bowl. They are sautéed with soy sauce and Knorr® Professional Liquid Concentrated Vegetable Base. This instantly adds lots of flavor, color and aroma to the noodles. The noodles are topped with a scoop of curried quinoa made using Knorr® Professional Liquid Concentrated Vegetable Base, and tossed with Hellmann’s® Lemon Za’atar Vinaigrette and curry powder. Topped with a tossed arugula salad and assorted roasted seasonal vegetables, your customers will love this hearty, produce-packed bowl.
Get the Rice Noodle Bowl with Roasted Vegetables and Curried Quinoa recipe here!
Heena Patel is the chef and co-owner of Besharam in San Francisco. Chef Patel shows us the secrets to making patras, fried hoja santa leaves, served with micro greens, peanut chutney, and crunchy masala peanuts. “Patras” means “palm leaf layers” and is an Indian dish of fried leaves stuffed with a spiced chickpea flour batter. Her mom used to make the dish using taro leaves, but at her restaurant Chef Heena Patel uses hoja santa leaves.
Watch the full documentary and find plant-forward recipes here!
Heena Patel is the Chef and co-owner of Besharam in San Francisco. Chef Patel talks about the inspiration she draws from her upbringing in Mumbai, and cooking vegetarian cuisine. She also talks about when to add spices so you don’t burn them, and how her version of culinary school was shadowing her mother, grandmother, aunts, and sisters in the kitchen. Her restaurant, Besharam, translates to “shameless” or “fearless.” This idea guides her everyday. The menu is filled with dishes that she loves and that represent her personal approach to cooking.
Chef Patel demonstrates how to make ragda, which is a white pea curry used in many Indian street foods. She tops the ragda with potato patties, mint and cilantro chutney, tart and spicy date and tamarind chutney, and crispy sev.
Watch the full documentary and find plant-forward recipes here!
Heena Patel is the Chef and co-owner of Besharam in San Francisco. Chef Patel talks about the inspiration she draws from her upbringing in Mumbai, and cooking vegetarian cuisine. She also talks about when to add spices so you don’t burn them, and how her version of culinary school was shadowing her mother, grandmother, aunts, and sisters in the kitchen. Her restaurant, Besharam, translates to “shameless” or “fearless.” This idea guides her everyday. The menu is filled with dishes that she loves and that represent her personal approach to cooking.
Besharam is a regional Gujarati restaurant in San Francisco’s Dogpatch district. Roughly translated to mean “shameless,” Besharam features Heena’s bold interpretation of the flavors and dishes that were prevalent throughout her childhood in India, playfully reimagined within a California context.
Watch the full documentary and find plant-forward recipes here!
Katina Connaughton is the head farmer and co-owner of SingleThread Farm-Restaurant-Inn, in Healdsburg, CA. She talks about her sustainable farming practices, biodiversity, and connecting the community to sustainable food systems.
Katina Connaughton met Kyle Connaughton, her now husband and the co-owner of SingleThread, when they were teenagers. Katina leads farming for SingleThread Farm's twenty-four-acre property, greenhouses, heirloom orchards, bee hives, and livestock as well as the foraging program and floral department. Katina began her first foray into farming while living in a rural agricultural community in Hokkaido, Japan. She continued culinary gardening on a Victorian estate property in England before moving to Sonoma to complete her coursework in Sustainable Agriculture and Horticulture. Katina was greenhouse manager for the Ag Program and Santa Rosa Junior College and has farmed at Davis Family Winery and The Barlow.
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Renowned Chef Connaughton prepares onigiri, a Japanese snack of white rice formed into triangles and wrapped in nori. He prepares the rice in a Japanese clay pot known as a donabe, adding roasted and chopped negi onions, and red and yellow pepper varieties from their farm. He seasons this with a Japanese seven-spice powder, including toasted sesame seeds and togarashi chili powder. To finish, he adds a powdered nori that’s been dried for an umami seaweed flavor. The onigiri are given to guests at the inn when they arrive as a gesture of hospitality.
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Acclaimed Chef Kyle Connaughton talks about the origins of SingleThread Farm-Restaurant-Inn, how he started his carrer as a chef, and some of his culinary influences. He also discusses the importance of sustainability and plant-forward cuisine.
Kyle Connaughton is a chef, culinary educator, and cookbook author. He and Katina Connaughton, his wife, opened SingleThread Farm-Restaurant-Inn, in Healdsburg, CA, in December 2016. The restaurant received a perfect four stars from The San Francisco Chronicle in March 2017 and a James Beard Foundation Restaurant Design Award in May 2017. It was awarded two stars in the 2018 Michelin Red Guide, one of only a few restaurants to earn the rating in its first year. The restaurant then received three stars just a year later in the 2019 Michelin Red Guide. SingleThread is also a member of Relais & Chateaux, an international organization of the world’s top restaurants and hotels.
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Chef Yanelquis Penton is the Head Chef of Malibu Farm, a plant-forward restaurant located on the scenic Malibu Pier off the Pacific Coast Highway in California. She and Chef de Cuisine Norberto Gomez show us their butternut squash tacos with spaghetti squash and habañero salsa, and discuss how these vegetarian tacos placed 2nd in a Food and Wine competition in Texas, beating out their “meatier” competition. They also show us a menu favorite — the vegan coconut ceviche with vegan caviar.
Watch the full documentary and find plant-forward recipes at https://www.plantforwardkitchen.org/inside-the-plantforward-kitchen
Chef Yanelquis Penton is the Head Chef of Malibu Farm, a plant-forward restaurant located on the scenic Malibu Pier off the Pacific Coast Highway in California. In this video, she and Sous Chef John Robin Acuña show us two of their favorite menu items — hearts of palm linguini with plant-based meatballs and their grilled homemade huarache flatbread with avocado, jalapeño ricotta, and spicy hot honey gastrique.
Helene Henderson started Malibu Farm by teaching cooking classes, and serving farm dinners out of her home and backyard. Although her business has grown, Malibu Farm is still a locally-owned small business. They strive to provide fresh, farm-to-table food from Southern California. Their food is simply prepared, and uses lots of vegetables and whole grains. They believe there is no such thing as too much lemon. The restaurant offers as much local and small farm produce as they can. Malibu Farm provides the restaurant with eggs, persimmons, figs, lemons, pomegranates, apricots, Asian pears, carrots, beets, asparagus, fresh herbs and more.
Watch the full documentary and find plant-forward recipes at https://www.plantforwardkitchen.org/inside-the-plantforward-kitchen
Ignacio Murillo is the talented bartender at A.O.C. Wine Bar in West Hollywood. He crafts a unique and stunning cocktail menu based entirely on seasonal availability. Here, he shows us one of his favorite fall cocktails he calls, “The Sunshine.” The secret ingredient? A homemade beet liqueur made with golden roasted beets, turmeric, orange juice, brandy, vodka, water and sugar. To that he adds tequila blanco, lime juice, and homemade chile de árbol bitters.
Murillo’s cocktails are delicious, inspired concoctions that are a perfect pairing with Chef/Owner Suzanne Goin’s seasonal market menu offerings at the legendary A.O.C. Wine Bar and Restaurant.
Watch the full documentary and find plant-forward recipes here!
Ignacio Murillo is the bartender extraordinaire at A.O.C. Wine Bar in West Hollywood. He crafts a unique and stunning cocktail menu based entirely on seasonal availability. He shows us a favorite fall cocktail — the Bartlett Sour made with bourbon and poached pears. This drink contains a pear and white wine purée spiced with cinnamon, clove and bay leaves. Next he adds an orgeat syrup with almonds, water, and sugar. Combine that with bourbon, garnish with a beautiful dehydrated pear slice and… voilà! The Bartlett Sour!
Murillo’s cocktails are delicious, inspired concoctions that are a perfect pairing with Chef/Owner Suzanne Goin’s seasonal market menu offerings at the legendary A.O.C. Wine Bar and Restaurant.
Watch the full documentary and find plant-forward recipes here!
Suzanne Goin demonstrates her signature dish called “The Farmer’s Plate.” Made exclusively with seasonal produce available at the farmer’s market, this is one of the most popular dishes at her restaurant, A.O.C. It features red curry squash, green beans, peppers, carrots, tomatoes, and summer squash, romanesco, a chickpea puree, walnut muhammara and a dollop of burrata. It is seasoned with lemon and olive oil, layered with dandelion, and served with grilled toast.
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Renowned Chef Suzanne Goin discusses the original concept behind her restaurant, A.O.C, which she opened twenty years ago. She discusses her origins as a chef, including her first ever restaurant job when she was in college in Rhode Island, her job at Campanile, and how writing a letter to Alice Waters wound up landing her a coveted job at Chez Panisse. She explains how she came to embrace rustic farm-to-table cuisine, and the importance of forging symbiotic relationships with local farmers.
Native Los Angeles chef, restaurateur, and cookbook author Suzanne Goin is celebrated as one of the country's most talented and innovative contemporary chefs. Goin has been nominated for eight James Beard Foundation Awards, winning the coveted national award in 2016. Her culinary style takes an original approach to American and French traditions she mastered through extensive training. As a restaurateur, she runs three fine dining restaurants in the Los Angeles area: A.O.C., Lucques, and Tavern.
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Seizan Dreux Ellis is the executive chef of Cafe Gratitude in The Arts District in Downtown LA. He shows us a popular salad called, “I Am Liberated” made with kelp noodles, arugula, basil hempseed pesto, cashew ricotta, Kalamata olives, green olives, heirloom tomatoes, and brazil nut parmesan. Chef Ellis gives all of the dishes positive affirmations for names, such as “I Am Confident,” and “I Am Liberated,” so that when customers place their orders, they are making a positive affirmation at the same time.
Watch the full documentary and find plant-forward recipes here!
Seizan Dreux Ellis is the executive chef of Cafe Gratitude in The Arts District in Downtown LA. He shows us a popular autumn and winter dish called, “I Am Confident” — a roasted cauliflower steak served with almond romesco sauce, coconut yogurt, hazelnut dukkah, and a tapenade of sundried tomatoes, kalamata olives and green olives. Chef Ellis gives all of the dishes positive affirmations for names, such as “I Am Confident,” and “I Am Liberated,” so that when customers place their orders, they are making a positive affirmation at the same time.
Watch the full documentary and find plant-forward recipes at https://www.plantforwardkitchen.org/inside-the-plantforward-kitchen
Seizan Dreux Ellis is the executive chef of Cafe Gratitude in The Arts District in Downtown LA. Here he talks about the origins and objectives of Cafe Gratitude, their approach to plant-based cuisine, how to best bring out flavors in produce, and naming all of their dishes with positive affirmations. He also addresses the benefits of a plant-forward diet, from health and wellness, to the environment.
After spending 8 years in Venice, Italy apprenticing in kitchens, Dreux returned to San Francisco, working as executive chef for the original Cafe Gratitude restaurant for 4 years. He then moved to Los Angeles as corporate chef of Cafe Gratitude in Southern California. In 2017 Seizan received lay ordination in the Soto Zen lineage of Shunryu Suzuki Roshi at the San Francisco Zen Center where he continues his Buddhist practice.
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Iliana Loza is the sous chef at Kismet Restaurant in Los Angeles. Here she demonstrates a vegan dish: eggplant stuffed with walnuts and a Fresno chile sofrito, topped with a black mint condiment and preserved mandarin oranges. She loves how the soft creamy eggplants pair so well with the crunch of the walnut filling and floral mint topping for an unexpected and beautiful dish.
Watch the full documentary and find plant-forward recipes here!
Sarah Hymanson is the chef and co-owner of the restaurant, Kismet, in Los Angeles, known for its dishes layered with Middle Eastern flavors and plant-forward, local ingredients. She demonstrates a chocolate persimmon salad with shallots, lemon, fried capers and fried rosemary.
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Chef and Co-Owner of Kismet, Sarah Hymanson, and Sous Chef Iliana Loza, discuss plant-forward cuisine, sustainability, and the future of cooking. They also discuss finding those deeper flavor profiles and how to make vegetables shine.
Sara Kramer and Sarah Hymanson are the chefs and owners of the popular Los Angeles restaurant, Kismet. They were named the 2017 Chefs of the Year by Eater, only two years after the two Brooklynites arrived in L.A. Kismet immediately earned high praise — especially from the late restaurant critic Jonathan Gold, who launched it into the echelon of his must-try list.
Randy Leon was the Head Chef at Little Pine Restaurant in Silver Lake, Los Angeles. Here he demonstrates a dish with aromatic root vegetables with green goddess dressing and pickled red onion, garnished with fennel pollen and chervil. He calls the dish Umbellifers, which is a family of plants that make umbrella-shaped flowers, and includes carrots, celery and parsley.
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Randy Leon was the Head Chef at Little Pine Restaurant in Silver Lake, Los Angeles. Here he demonstrates how he makes cabbage rolls stuffed with apple “sausage,” with a parsnip purée, three-bean salad, and garnish of crispy parsnip chips. The vegan sausage is made with jackfruit, caramelized apple, caramelized fennel and fennel pollen. When ground up, the jackfruit’s texture closely resembles ground pork.
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Randy Leon was the Head Chef at Little Pine Restaurant in Silver Lake, Los Angeles. Here he demonstrates a fresh pasta with wild oyster mushrooms, tomato confit, and white wine butter sauce, garnished with chives and fresh parmesan.
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Randy Leon was the head chef at Little Pine Restaurant in Silver Lake, Los Angeles. He demonstrates his signature dish of Jerusalem artichokes that are roasted and fried, coated with white sage powder, and served with citrus crème fraîche, agave and a garnish of pomegranate arils. Chef Randy loves the potato-like texture and artichoke flavor of the Jerusalem artichokes, also known as sunchokes.
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Chef Wolfgang Puck and Chef Hiroyuki Fujino demonstrate some vegetarian sushi from the menu at his newest restaurant, Merois in West Hollywood. This vegetable sushi is no cucumber roll! Chef Hiroyuki Fujino shows us how he makes crispy sushi rice topped with braised eggplant, shiitake, carrots and beets brushed with a sweet soy miso sauce. This unique offering has become a popular dish at Merois.
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Wolfgang Puck and Chef Tetsu Yahagi demonstrate some playful and beautiful vegetarian sushi from the menu at his newest restaurant, Merois. Chef Tetsu Yahagi prepares the sushi “omakase style,” meaning that the guests are in the hands of the chef and receive a seasonal, elegant, and artistically crafted meal using the best ingredients available. All of his vegetable sushi preparations are a play on traditional sushi. He makes sashimi with slow-roasted red pepper to resemble tuna, as well as avocado made into pearls and soaked in basil oil to resemble fish eggs. For a vegan twist on uni, he roasts butternut squash in miso and adds a scoop to the top of a ribbon of cucumber.
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Wolfgang Puck talks about what inspired the vegetarian sushi on the menu at his newest restaurant, Merois in West Hollywood. He also talks about the first time he tried the produce at Chino Farms, the importance of supporting local farmers, and how there’s nothing better than fresh, local vegetables. His restaurant, Merois, sits perched atop Pendry West Hollywood, and features a sophisticated menu of global flavors with a decidedly plant-forward point of view.
Watch the full documentary and find plant-forward recipes here!
Inside the Plant-Forward Kitchen: LA and Bay Area is the first edition of a new video education series from The Culinary Institute of America and Unilever Food Solutions, a first-of-its-kind video reference library documenting the best of plant-forward cuisine.
In this volume, we explore the markets and farms, kitchens and restaurants of Los Angeles and the San Francisco Bay Area. We talk to Wolfgang Puck, Chef Suzanne Goin of A.O.C., Kismet, Cafe Gratitude, Malibu Farm Restaurant, three-Michelin-star Chef Kyle Connaughton of SingleThread Farm and Chef Heena Patel of Besharam in San Francisco.
Watch the full documentary and find plant-forward recipes here!
Fresh fruit tops this creamy, rich and delicious tapioca made with rice milk and sake. Sake is a Japanese alcoholic beverage made from home-grown fermented rice. It can be enjoyed hot or cold and is also a delicious seasoning and is an indispensable part of the Japanese kitchen. This video was produced by The Culinary Institute of America as an industry service to Japan’s Ministry of Agriculture and Fisheries.
Get the Sake Tapioca Pudding with Fresh Fruit recipe here!
This Summer Caprese Steak Salad features the classic caprese ingredients of tomato, basil and mozzarella paired with tender grilled wagyu beef. Japanese Wagyu beef is characterized by its tender texture, marbling, concentrated flavor, and its sweet, full-bodied aroma. This salad is an ideal recipe to use wagyu beef, which pairs nicely with the creamy mozzarella, sweet tomatoes and tart vinaigrette. This video was produced by The Culinary Institute of America as an industry service to Japan’s Ministry of Agriculture and Fisheries.
Get the Wagyu Beef Caprese Salad recipe here!
This gluten-free roti is a delicious accompaniment to curry or other saucy dishes. Roti is an Indian flatbread usually made with wheat flour. Rice flour makes this version of roti gluten-free. Breads and cakes made using Japanese-produced rice flour have a faintly sweet aroma as well as for their unique texture —crunchy on the outside and springy on the inside. Its unique milling technology makes it easy to work with and reduces clumping. This roti is served alongside a delicious dipping sauce made with red curry paste, peanut butter and coconut milk. This video was produced by The Culinary Institute of America as an industry service to Japan’s Ministry of Agriculture and Fisheries.
Get the Rice Flour Roti with Coconut Peanut Sauce recipe here!
In this recipe, we give the classic po' boy an umami boost by adding miso to the mayonnaise spread and a delightful crunch by using fried Japanese scallops. The po' boy is a classic Louisiana sandwich, filled with fried seafood, tomatoes, shredded lettuce and mayonnaise—a perfect canvas for customizing with unique ingredients.
Japanese scallops taste like they come from the sea without being fishy. In Japan, they are commonly enjoyed as sashimi, sushi, or served grilled in the shell. This video was produced by The Culinary Institute of America as an industry service to Japan’s Ministry of Agriculture and Fisheries.
Get the Chicken Fried Scallop “Po Boy” with Miso Mayo recipe here!
Looking for a light, flavorful dish? Ceviche is a Latin-American dish celebrated the world over made from fresh raw fish “cooked” in lime juice. In this recipe, fresh raw yellowtail is paired with orange and lime juices, avocado, onion and corn. Yellowtail has been gracing Japanese dinner tables for centuries, particularly in sashimi, carpaccio, poke, and ceviche. This video was produced by The Culinary Institute of America as an industry service to Japan’s Ministry of Agriculture and Fisheries.
Get the Amberjack Ceviche with Avocado recipe here!
This vegan alfredo sauce featuring miso, a traditional Japanese seasoning, is just as rich and creamy as traditional alfredo sauce. Replacing the heavy cream and eggs with a puree of cauliflower, rice flour, rice milk, and white miso paste gives the sauce a thick and creamy mouthfeel and umami flavor.
Miso's deeply savory, umami flavor forms a foundational basis for much of everyday Japanese cooking and has garnered worldwide acclaim. Miso is made by fermenting soybeans with salt and rice malt. There are different styles of miso, which vary depending on region, climate, and weather conditions, as well as the blend of raw materials and production method. This video was produced by The Culinary Institute of America as an industry service to Japan’s Ministry of Agriculture and Fisheries.
Get the Vegan “Alfredo” Pasta recipe here!
Try this deliciously fresh Green Tea, Apple and Pear Gazpacho for a healthy and refreshing chilled soup. Bread, almonds, garlic, pear, apple, and olive oil are pureed with green tea for a perfect combination of earthy, sweet, tart and savory.
Among the many varieties of Japanese tea, Matcha is especially unique. While most Japanese teas, such as sencha and gyokuro, retain the shape of the tealeaves, matcha is processed into a fine powder. With its pleasant umami flavor and beautiful vibrant color, it is a widely used ingredient in both cooking, baking, and confections. This video was produced by The Culinary Institute of America as an industry service to Japan’s Ministry of Agriculture and Fisheries.
Get the Green Tea, Apple and Pear Gazpacho recipe here!
This recipe for Blackened Yellowtail is inspired by the classic Cajun dish, Blackened catfish, where fish fillets are coated in spices and pan-fried in a hot skillet. Take the fear factor out of preparing fish at home with this quick, easy, and tasty dish.
Yellowtail has been gracing Japanese dinner tables for centuries in preparations including sashimi, carpaccio, poke, and ceviche. The fish is also enjoyed in cooked dishes such as shioyaki (grilled salted fish), teriyaki, and shabushabu, which bring out the flavors of the Yellowtail’s fat content. This video was produced by The Culinary Institute of America as an industry service to Japan’s Ministry of Agriculture and Fisheries.
Get the Blackened Amberjack recipe here!
Try a hot take on a cold dish by making beef tartare with high-quality waygu. Tartare may seem intimidating, but Chef Rebecca Peizer from The Culinary Institute of America has some tips for success. Beef tartare is a classic dish made with raw ground or minced beef often mixed with onions, capers, Worcestershire sauce, and topped with a raw egg yolk. In this version of the recipe, wagyu beef tenderloin is diced and blended with diced roasted beets. Working with high quality, impeccably fresh meat is critical. Wagyu beef is ideal for this dish because its tender texture lends itself to raw applications. This video was produced by The Culinary Institute of America as an industry service to Japan’s Ministry of Agriculture and Fisheries.
Get the Beet and Beef Tartare recipe here!
Just when you think you’ve seen every possible variation of avocado toast, a new combination springs up. That’s due, in part, to its versatility. This avocado toast is topped with grilled corn, sweet tomatoes, and a savory shoyu balsamic glaze. Shoyu, or soy sauce as it is best known, is a Japanese condiment and kitchen staple made from fermented soybeans, wheat, and salt water. This video was produced by The Culinary Institute of America as an industry service to Japan’s Ministry of Agriculture and Fisheries.
Get the Avocado Toast with Grilled Corn, Tomato and Shoyu Balsamic Glaze recipe here!
Try this soy and whiskey veal rib eye with grilled Asian pears, bacon bread pudding, and ginger honey -roasted carrots to you’re your guests a meal they won’t find elsewhere. The tender veal rib eye is gently cooked sous vide in soy sauce, whiskey, and pineapple juice before getting seared in butter for service. This video was produced by The Culinary Institute of America as an industry service to the Trusted Veal from Europe campaign.
Get the Soy and Whiskey Rib Eye recipe here!
This hot pastrami-style burger with smoked gouda and sauerkraut on a marbled rye bun is a fun take on a classic pastrami sandwich. Ground veal is mixed with classic pastrami spices, like coriander, mustard, paprika, and brown sugar. Level up your sandwich game with this tasty burger. This video was produced by The Culinary Institute of America as an industry service to the Trusted Veal from Europe campaign.
Get the Hot “Pastrami” Burger recipe here!
This Mesquite-smoked veal shank with bean salad and cornbread topped with marrow honey butter makes for an impressive family-style entrée. A shank is perfect for low and slow cooking, and also provides a rich marrow can be whipped into the honey butter, creating a show-stopping dish certain to wow your guests. This video was produced by The Culinary Institute of America as an industry service to the Trusted Veal from Europe campaign.
Get the Smoked Veal Shank recipe here!
This Berbere-Spiced Roasted Rack of Veal with sweet potato peanut puree, gomen, and shiro is inspired by the flavors of Ethiopia. Berbere is a classic Ethiopian spice blend that includes red chili, fenugreek, coriander, cardamom, and allspice, which perfectly complements the roasted veal rack. This comforting, hearty dish will take your guests on a flavor adventure. This video was produced by The Culinary Institute of America as an industry service to the Trusted Veal from Europe campaign.
Get the Berbere-Spiced Roasted Rack of Veal recipe here!
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
In this interview, Anissa Helou discusses how olive oil is an absolute essential ingredient in the Mediterranean kitchen for its health benefits, richness and wonderful flavor.
Anissa Helou (www.anissas.com) is a chef, food writer, journalist, broadcaster, consultant and blogger focusing on the cuisines and culinary heritage of the Middle East, Mediterranean and North Africa. Born and raised between Beirut, Lebanon, and Mashta el-Helou, Syria, she knows the Mediterranean as only a well-traveled native can. Anissa is the author of numerous award-winning cookbooks, including Sweet Middle East; Levant; The Fifth Quarter, an Offal Cookbook; Modern Mezze; Savory Baking from the Mediterranean; Mediterranean Street Food; Café Morocco; and Lebanese Cuisine, which was a finalist for the prestigious Andre Simon awards and chosen as one of the Los Angeles Times’ favorite books in 1998. Lebanese Cuisine remains the classic and most comprehensive work on this increasingly popular cuisine. Her new book, Feast: The Food of the Islamic World, was published to great acclaim by Ecco in May 2018. It has been short-listed for the very prestigious Art of Eating award and was on “Best of the Year” lists in numerous publications. It has also won the James Beard Foundation award in the International category and was nominated for the IACP awards in the General and International categories. An accomplished photographer and intrepid traveler, she runs culinary tours to various Mediterranean countries and also teaches cooking classes. Anissa was the featured chef in the travel/cooking Show, Al Chef Yaktachef (meaning the chef discovers), shown on Abu Dhabi TV in 2010. She has also featured as one of the judges/mentors to a team of chefs in Taste Arabia, which aired on Al Nahar TV in Egypt and OSN all over the Arab world and was one of the guest judges in the final of one of the series of Top Chef Arabia. She was also listed in 2013 in Arabian Business as one of the 100 Most Powerful Arab Women and on the 500 Most Influential Arabs. Anissa was also the first ever chef-in-residence in Leighton House during their Nour festival in November 2011. In 2013 she helped a group of Egyptian entrepreneurs open Koshari Street in Covent Garden, where they serve her gourmet version of Koshari, the ultimate Egyptian street food. Koshari Street was chosen by the Financial Times as one of London’s five best street foods. She is no longer associated with Koshari Street and she now divides her time between Sicily, where she will eventually have a teaching kitchen, and London.
In this interview, Anissa Helou discusses how olive oil is an absolute essential ingredient in the Mediterranean kitchen for its health benefits, richness and wonderful flavor.
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
Harold McGee writes about the science of food and cooking. He started out studying physics and astronomy at the California Institute of Technology, and then English literature at Yale University. In 1984 he published On Food and Cooking: The Science and Lore of the Kitchen. Twenty years later, the revised and enlarged edition of On Food and Cooking was named best food reference of 2004 by the James Beard Foundation and the International Association of Culinary Professionals. In 2005, Bon Appétit magazine named McGee food writer of the year, and in 2008, Time magazine included him on its annual list of the world’s most influential people. Along the way McGee published The Curious Cook: More Kitchen Science and Lore (1990), and has written articles and reviews for many publications, including The World Book Encyclopedia, Nature, Physics Today, Food & Wine, and Fine Cooking. He writes a monthly column, “The Curious Cook,” for The New York Times. (San Francisco, CA) November 2010
This video was produced by The Culinary Institute of America as an industry service to the International Olive Oil Commission.
Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen
In this Olive Oil Master Class, Mercedes Fernández Albaladejo gives us an overview of olive oil technical standards of quality and flavor insights for chefs and culinary professionals.
Mercedes Fernández Albaladejo works for the executive secretariat of the International Olive Council (IOC), the United Nations-brokered international commodity organization for olives and olive oil. After qualifying and working as a doctor, she joined the IOC where she was initially in charge of overseeing IOC-funded scientific research. Since 2005, she has headed the Standardization and Research Unit, which is responsible for developing and updating standards and methods for the physicochemical and sensory analysis of olive products in partnership with experts and specialist agencies and for harmonizing product standards in line with the objectives of the International Olive Oil and Table Olive Agreement. The focus of her work is on quality control, fair international trading, consumer rights protection, and fraud prevention. She liaises actively with international standards agencies and participates as a speaker in international congresses and seminars besides writing publications and articles on olive oil and table olives. (Madrid, 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
In this interview, Gemma Pasquali and Jean-Xavier Guinard discuss sensory research on olive oil as well as the customer experience.
Jean-Xavier Guinard, PhD, is Professor of Sensory Science and Co-director of the Coffee Center at the University of California, Davis. He is a sensory scientist and a consumer researcher. His research focuses on sensory properties of foods, how humans perceive foods, and how they affect food choices and consumer behavior.
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, Daniel Olivella discusses the role of olive oil in Spanish cuisines at his restaurant, Barlata Tapas Bar.
Daniel Olivella is the chef-owner of Barlata tapas bar in Austin, TX. A native of Barcelona, he has been cooking in the U.S. for the past 35 years. Daniel started his career in Chicago at family-owned restaurant La Paella in 1979 as an all-around family member. There, under the supervision of his French-raised uncle, he was trained on traditional French and Spanish service and food preparation. In Chicago he went on to work for the Lettuce Entertain You group, before moving to San Francisco in 1987. There, he worked as a line cook at Delfina, Zuni Café, Zazie, and the Maltese Grill before becoming the opening chef of Thirsty Bear Brewing Co. In 1999, Daniel opened his own restaurant, B44 Catalan Bistro, specializing in Catalan cuisine. He was named a “Rising Star Chef of the Year” in 2001 by San Francisco Magazine. Daniel opened his first Barlata concept in March 2009 in the Temescal neighborhood of Oakland. In 2013, he moved the Barlata Tapas Bar to the South Lamar district of Austin, TX. His book Catalan Food, was published by Clarkson Potter in September 2018.
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, Aglaia Kremezi discusses the role of olive oil in Greek cuisine from her home in Kea, Greece.
Aglaia Kremezi is co-founder of Kea Artisanal. She is a journalist, food historian, and author whose books include Mediterranean Vegetarian Feasts; The Cooking of the Greek Islands; The Foods of Greece (which won the Julia Child Award); and Mediterranean Hot & Spicy. Born in Athens, for the past 11 years she has lived with her husband in Kea, where she gardens, cooks, writes, and teaches cooking to travelers. She was a consultant for Molyvos, the first upscale Greek restaurant in New York. She blogs often at the Atlantic’s food/health website, and writes regularly in Greek, European, and American publications such as Saveur, the Los Angeles Times, BBC Good Food, Bon Appétit, Food & Wine, and Food Arts. She takes part in and gives papers at the Oxford Symposium on Food and Cookery, and has taught at The Culinary Institute of America, Macy’s Degustibus, the French Culinary Institute, and many other U.S. cooking schools.
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, Kyle Connaughton discusses growing his own olive trees, making his own olive oil, the importance of quality, exploring the different flavor profiles of olive oils, and finding the right olive oil for the dish.
Kyle Connaughton is a chef, culinary educator, and cookbook author. He and Katina Connaughton, his wife, opened SingleThread Farm-Restaurant-Inn, in Healdsburg, CA, in December 2016. The restaurant received a perfect four stars from The San Francisco Chronicle in March 2017 and a James Beard Foundation Restaurant Design Award in May 2017. It was awarded two stars in the 2018 Michelin Red Guide, one of only a few restaurants to earn the rating in its first year. The restaurant then received three stars just a year later in the 2019 Michelin Red Guide. SingleThread is also a member of Relais & Chateaux, an international organization of the world’s top restaurants and hotels. In 2018, SingleThread received the Miele “One to Watch” award from World’s 50 Best Restaurants. Kyle's culinary background includes working for Michel Bras in Hokkaido, Japan and as head chef of research and development at The Fat Duck in Bray, England. Kyle worked with Heston Blumenthal and the Fat Duck team to complete the IACP award-winning The Big Fat Duck Cookbook. He also contributed to Nathan Myrhvold’s Modernist Cuisine series. Kyle is professor emeritus at The Culinary Institute of America, and has developed the curriculum for the college's bachelor’s of culinary science program. In 2015, Kyle co-published Donabe - Classic and Modern Japanese Clay Pot Cooking and co-founded the culinary research and development firm, Pilot R&D.
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, Chef Shirel Berger discusses the olive oil varietals and flavors she uses in her Israeli restaurant.
Shirel Berger ‘14 started to cook at the age of 12. She graduated from The Culinary Institute of America in 2014, then spent a year working in restaurants in New York City before returning to Tel Aviv, Israel, her hometown. There, Shirel first began to cook exclusively with vegetables fruits and seeds. This discovery and experience led her to a new style of cuisine, introducing her to the fine and unique art of cooking with vegetables. This passion led her to open her own restaurant in the heart of the Levinsky Spice Market in Tel Aviv in late September 2018.
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, Rolando Beramendi discusses high quality olive oil and American consumers and diners.
Rolando Beramendi is the founder of the Italian food importer Manicaretti. His products, cooking classes, and culinary expertise have been praised by Ina Garten, Alice Waters, Mario Batali, Thomas Keller, and Nancy Silverton. He splits his time between New York, San Francisco, and Florence.
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, Paul Bartolotta talks about the importance of olive oil bringing history and tradition to Italian cooking, prioritizing good oils in your restaurant, and showcasing a range of olive oils in your menu.
Paul Bartolotta is co-founder and owner of The Bartolotta Restaurants, and is based out of Milwaukee, WI. Four-time nominated and two-time James Beard award-winning Chef Paul Bartolotta has worked in kitchens all over the world – from Italy to Paris to New York to Las Vegas – for more than 30 years.
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, Chef Mehmet Gürs discusses the role of olive oil in Turkish cuisine.
Mehmet Gürs is the chef and owner of 10 successful restaurants in Istanbul, Turkey, including the unique Mikla. He was credited by many as being the one “kicking off the contemporary restaurant scene in Istanbul” when he returned from the U.S. to start his first restaurant in 1996. His company, the Istanbul Food & Beverage Group, is at the forefront of the culinary world in Turkey. He is most known for his recent introduction of the visionary “New Anatolian Kitchen.” In this new approach, traditional and true “noble” products are treated with the utmost respect while being transformed with a blend of new and ancient techniques. Years of extensive research and a dedicated creative process together with a team of chefs, a full-time anthropologist, villagers, mothers, and grandfathers have resulted in an extensive network and a deep knowledge of the traditional habits, products, and techniques of the area. The result has been a successful cooperation between the keepers of the land and the chefs in the city.
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, Rafi Taherian discusses including extra virgin olive oil in hospitality cooking, and maximizing its value within a challenging budget.
Rafi Taherian ’95 is associate vice president for Yale Hospitality. Rafi believes that campus dining operations can be a testing ground for positive and pragmatic change. He has forged collaborative partnerships within Yale University and in the food industry that have created a benchmark reputation in dining services for one of the most prominent institutions of higher learning. Since 2008, he has guided the continued development of Yale Hospitality’s sustainability initiatives and robust culinary concepts by merging principles of a healthy, plant-based Mediterranean diet with an operational approach that promotes regionally-based and sustainable food systems. Yale Hospitality serves more than 15,000 meals per day with a staff of 840. Rafi’s organization is comprised of three operational divisions with shared business and administrative support and an annual budget of $55 million. Before joining Yale, Rafi was the executive director of dining at Stanford University. Prior, he held various management positions in the hospitality industry. As an undergraduate, he studied architecture at Università Iuav di Venezia in Italy and later earned a hospitality degree at The Culinary Institute of America in Hyde Park, NY. Rafi has received numerous awards for his vision and leadership, including the Food Service Director of the Year award in 2013, the Illuminating Excellence and Leadership award from Premier (one of the industry’s largest procurement organizations) in 2014, and Yale University’s Seton Elm-Ivy Award in 2016. That year, Rafi was also awarded both the Silver and the Gold Plate Awards by the International Foodservice Manufacturers Association (IFMA). (New Haven, CT) – master bio doc July 2018.
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, Naama and Assaf discuss using olive oil to elevate dishes by creating great flavor profiles, as well as the role of olive oil in Middle Eastern and Israeli cuisine.
Naama Tamir was born and raised in the city of Rehovot in Israel, and moved to New York in 2000 after her mandatory Israeli Defense Force service. Naama studied philosophy and psychology at Hunter College while moonlighting in the hospitality industry. In 2011, along with her brother-partner Assaf Tamir, they opened Lighthouse, a socially and environmentally progressive restaurant. In August 2016 they opened their second location, Lighthouse Outpost. Naama is a producer for the Umami Food and Art Festival, chair of sustainability practices and green initiatives for BaBar, and contributor to the No Free Lunch sustainability platform. Naama also consults for the Fair Kitchens Initiative, and contributes to the James Beard Foundation Impact Program.
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, Ana Sortun discusses the versatility of olive oil, how she approaches olive oil as an ingredient, and the role of olive oil in Spanish cuisine.
Ana Sortun is the executive chef and co-owner of Oleana Restaurant and Sofra Bakery and Café, in Cambridge, MA. She is also the co-owner of Sarma Restaurant in Somerville, MA, which is modeled after a Turkish meyhane or meze restaurant. Ana, a native of Seattle, graduated from La Varenne École de Cuisine de Paris in 1989 and opened her restaurant, Oleana, in 2001, immediately drawing rave reviews from the New York Times. She was named Best Chef: Northeast by the James Beard Foundation in 2005 for bringing Middle Eastern flavors into the mainstream through her passion for Turkish cooking, spices, and her husband’s (Chris Kurth of Siena Farms) fresh, organic vegetables. A 2015, 2016, 2017, 2019, and, most recently, a 2020 James Beard “Outstanding Chef” semi-finalist, among her many accomplishments, solidifies her as a leader in the industry. She is the author of two cookbooks—Spice: Flavors of the Eastern Mediterranean (William Morrow, 2006), and Soframiz: Vibrant Middle Eastern Recipes from Sofra Bakery (with Maura Kilpatrick, Ten Speed Press, 2016).
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
This baked sweet potato stuffed with goat cheese, roasted red Grapes from California, walnuts and thyme is vegetarian comfort food. Your guests will love the combination of creamy, whipped goat cheese, sweet-tart roasted red grapes, and savory walnuts.
This video was produced by The Culinary Institute of America as an industry service for Grapes from California.
Get the Baked Sweet Potato recipe here!
These Grilled Chicken & Green Grape Skewers are served with a vibrant green grape chimichurri sauce. Adding Grapes from California to the skewers provides a juicy taste and texture to complement the spiced chicken. Chimichurri is an herbaceous sauce that originated in Argentina, and is now beloved the world over. Grapes are a fabulous carrier for these flavors and add body to the chimichurri.
This video was produced by The Culinary Institute of America for Grapes from California
Get the Chimichurri Chicken recipe here!
For a refreshing margarita with a twist try this Spicy Green Grape Margarita! To make this drink, Chef Toni Sakaguchi from The Culinary Institute of America blends frozen green Grapes from California and jalapeños. She then rims the margarita glass with chili-lime seasoning and adds a garnish of frozen green grapes, a lime wedge and a slice of jalapeño. It’s fruity sweet, tart, spicy, and refreshing and sure to be a hit on your bar menu!
This video was produced by The Culinary Institute of America for Grapes from California.
Get the Spicy Green Grape Margarita recipe here!
Here’s a fun new take on peanut butter and jelly: Peanut Butter Toast with Maple-Pepper Bacon and Caramelized Red Grapes! Roasting Grapes from California caramelizes their natural sugars, intensifies their flavor, and makes them almost jam-like. Adults and kids alike will enjoy this fun, sophisticated take on PB&J—perfect for breakfast or brunch service!
This video was produced by The Culinary Institute of America as an industry service for Grapes from California.
Get the Peanut Butter Toast recipe here!
This upgraded oatmeal bowl is topped with crunchy, seedy granola, maple-roasted red grapes, and fresh green grapes for a pleasing burst of flavor and texture. This dish is packed with fiber, whole grains, and antioxidants. The Maple-Roasted Grapes from California add sweetness, depth of flavor, and color to our dish, while the green add bright flavor accents. Your guests will love this comforting, delicious, and beautiful breakfast bowl.
This video was produced by The Culinary Institute of America as an industry service for Grapes from California.
Get the Oatmeal with Granola recipe here!
This dish is delicious as it is beautiful. The savory and nutty black and white tahini sauces are served topped with the creamy braised eggplant, sweet peppers, and earthy black garlic. This light but comforting dish can be served as a delicious vegan entree.
Get the recipe here!
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.
This plant-based Sweet Potato Tagine with Chermoula is inspired by the flavors of Morocco. Served with spiced apricot couscous, this tagine is bursting with the flavors of cinnamon, cloves, orange peel, and extra virgin olive oil. The plate is finished with a drizzle of a chermoula vinaigrette and topped with fried walnuts. Spicy and savory, sweet and flavorful, this is a fabulous vegetarian dish that can be served as an individual or shared entrée.
Get the Tagine recipe here!
Get the Chermoula Vinaigrette recipe here!
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.
Tarator is a Middle Eastern sauce that is delicious with meats, vegetables, and seafood — or just on its own dipped with pita! Recipes differ from country to country. In Lebanon and Syria, tarator refers to a sauce that contains tahini, while Turkish tarator refers to a walnut sauce.
In this recipe, we are preparing a Turkish-inspired Tarator recipe — a creamy, sharp dip made with walnuts, garlic, lemon, vegetables and day-old bread (or breadcrumbs). It is served with wedges of smoky charred cabbage, toasted nuts, pomegranate arils, and a drizzle of tart pomegranate molasses and extra virgin olive oil.
Get the Charred Cabbage with Tarator recipe here!
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.
This healthy Mediterranean Falafel Bowl is packed with produce, and is a fun way to serve falafel. Chef Rebecca Peizer from the Culinary Institute of America shows us her Israeli mom’s recipe for making falafel. First, she soaks chickpeas overnight, then places the chickpeas, onions, parsley, cilantro and spices in a food processor. The falafel balls are fried in Extra Virgin Olive Oil and served with romaine lettuce, orzo salad, Kalamata olives, pistachios, pomegranate arils, cucumber, tomatoes, pita, and a drizzle of tahini sauce. This Mediterranean Falafel Bowl is a very hearty and filling entrée salad that’s packed with protein and produce!
Get the Mediterranean Falafel Bowl recipe here!
Get the tahini sauce recipe here!
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.
Socca is a gluten-free flatbread beloved as a traditional street food from Nice, France. Made with chickpea flour and olive oil, socca is a cross between a rustic flatbread and a pancake, with a crispy exterior and soft interior. In this recipe, the chickpea socca is served with a smoky eggplant tapenade and wilted spinach. This rustic street food makes a delicious plant-forward shared appetizer.
Get the Chickpea Socca recipe here!
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.
This fresh, light Shaved Fennel, Artichoke Salad with Garrotxa Cheese is bursting with flavor. Garrotxa cheese is a traditional Catalan goat cheese. Tossed with lemon juice and an extra virgin olive oil with an intense green fruitiness, this unique salad is a wonderful addition to any menu.
Get the Shaved Fennel, Artichoke Salad recipe here!
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.
Salmorejo is the lesser-known Andalusian cousin of gazpacho— it’s thicker, smoother, creamier, and super simple to make! This purée of tomatoes, bread, garlic, and vinegar is garnished with sliced egg, crispy fried chorizo (with a little of the rendered fat), a drizzle of olive oil, a dust of black pepper, and some grilled bread. Perfect for a hot summer night, this refreshing tomato bread soup will have your guests feeling like they’re in southern Spain.
Get the Salmorejo recipe here!
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.
This Paella Mixta is a fun, shareable, one-pan meal that will wow your guests when it arrives at the table. This classic Spanish dish includes chorizo, pork, chicken, mussels, clams, artichokes and peas. Serve the paella in the same paella pan it was cooked in, garnished with lemon juice, lemon wedges, chopped parsley and a drizzle of extra virgin olive oil.
Get the Paella Mixta recipe here!
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.
Your guests will be transported to the South of France with this healthy and delicious plant-forward dish: Provençal Tartine with Ratatouille and Goat Cheese. A drizzle of ripe fruity olive oil to finish this dish enhances the flavors of the vegetables. This dish is really the essence of summer!
Get the Provencal Tartine recipe here!
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.
Ful medames, also called mudammas or simply fūl, is a delicious stew of braised fava beans made with olive oil, spices, garlic, onion, and lemon juice. The dish is traditionally enjoyed for breakfast in Egypt and many other Middle Eastern countries.
Matbucha is a sauce popular around the Eastern Mediterranean and Middle East, made with red peppers, tomatoes, and aromatics cooked in olive oil. Matbucha can be served at room temperature or warm as part of mezze. Put Ful medames and matbucha together and you get a match made in heaven! Topped with shallots, parsley, a lemon wedge, a drizzle of extra virgin olive oil, and grilled lavash, and you have a fabulous plant-forward breakfast, main course, or shared appetizer that will spice up your menu.
Get the Ful Medames recipe here!
Get the Matchuba recipe here!
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.
Jammir Gray, executive chef at Compline Restaurant and Wine Shop, in Napa, CA, shows us how she makes Merguez Lamb Roll with Date Chutney. While Chef Jammir enjoys highlighting locally produced foods like lamb on her menu, she wants her dishes to showcase authentic world flavors. Merguez is a North African sausage traditionally made with lamb. In this recipe, she wraps spiced American Lamb patties in pastry dough for an elevated twist on an English meat pie. Served with a sweet and savory date chutney, this dish was a fan favorite on her restaurant menu. This video was produced by The Culinary Institute of America as an industry service to the American Lamb Board.
Get the Merguez American Lamb Roll recipe here!
Jammir Gray, executive chef at Compline Restaurant and Wine Shop, in Napa, CA, was inspired to make this dish by her Southern roots. Chef uses frenched racks of American-raised lamb, known for their beautiful, large, and tender ribeyes, for maximum flavor and impressive presentation. This video was produced by The Culinary Institute of America as an industry service to the American Lamb Board.
Get the Sorghum-Glazed American Lamb Chop recipe here!
This Pomegranate-Glazed Lamb Shank with Creamed Kale and Garlic Confit Potatoes is a comforting fall dish. Slow cooking turns American Lamb hind shanks into the most tender, succulent, fall-off-the-bone meat, while also creating a luxurious sauce. Jammir Gray, executive chef at Compline Restaurant and Wine Shop, in Napa, CA, loves pairing lamb with tart and fruity pomegranate in this dish. This video was produced by The Culinary Institute of America as an industry service to the American Lamb Board.
Get the Pomegranate Glazed American Lamb Shank recipe here!
Jammir Gray, executive chef at Compline Restaurant and Wine Shop, in Napa, CA, prepares Smoked Leg of American Lamb with Toum, extra virgin olive oil flatbread, and herb fennel salad. This dish can be prepared using bone-in or boneless lamb leg, but in this case, chef uses a short cut: American Lamb bone-in leg. Toum is a Lebanese garlic sauce with an aioli-like texture that provides a creamy counterpart to the smoky lamb. This video was produced by The Culinary Institute of America as an industry service to the American Lamb Board.
Get the Smoked Leg of American Lamb recipe here!
This Lamb Paprikash with hand-cut pappardelle pasta uses locally raised boneless lamb shoulder – one of the most economical and succulent cuts of American Lamb, and well-suited for use in stews and braised dishes. Jammir Gray, executive chef at Compline Restaurant and Wine Shop, in Napa, CA, shows us how she prepares this popular Hungarian dish. This video was produced by The Culinary Institute of America as an industry service to the American Lamb Board.
Get the American Lamb Paprikash recipe here!
Stuck at home and looking for some cooking inspiration? Watch the CIA's new series of videos all about BBQ! What better time to learn about cooking low and slow comfort food?
Many chefs avoid roasting and barbecuing pork loins because they’re lean and easy to overcook. Traditional brining and larding techniques maximize marbling, tenderness, and moisture, delivering a great flavor experience. Charlie Torgerson from Charlie T’s Foods shows us how Hatfield Premium Reserve Pork Loins are 30% more tender and succulent than regular pork loins.
Get Recipes and watch the full series with closed captioning at:
https://www.ciaprochef.com/americanbbq/
Char Siu Bao, also known as Chinese BBQ Pork Buns, are a dim sum favorite and great addition to any small bites menu. Sweet, smoky and seasoned with the flavors of the Far East, this recipe for Chinese BBQ Pork Buns is easy to make and sure to please. Chef Barbara Alexander from The Culinary Institute of America shows us how to make a char siu marinade and then how to BBQ tender and flavor-packed pork belly. She serves the char siu pork belly in steamed buns with sesame-celery salad, garnished with green onion curls, hoisin, and chopped peanuts.
Get Recipes and watch the full series with closed captioning at:
https://www.ciaprochef.com/americanbbq/
Stuck at home and looking for some cooking inspiration? Watch the CIA's new series of videos all about BBQ! What better time to learn about cooking low and slow comfort food?
This slow cooked pork belly recipe gets its amazing flavor from maple and ginger. The pork belly is sliced and paired with sweet potato waffle and maple cream. Chef Barbara Alexander from The Culinary Institute of America shows us how to brine the pork belly in ginger beer, and add even more flavor with a rub, glaze, and spritz.
Get Recipes and watch the full series with closed captioning at:
https://www.ciaprochef.com/americanbbq/
Stuck at home and looking for some cooking inspiration? Watch the CIA's new series of videos all about BBQ! What better time to learn about cooking low and slow comfort food?
To savor the Southern flavors of Louisiana BBQ, try this Chicory-rubbed Pork Shoulder with Bourbon BBQ Sauce. Chef Barbara Alexander from The Culinary Institute of America shows us how to BBQ the pork shoulder for perfectly tender and succulent results. The shoulder is delicious sliced, chopped, or pulled.
Get Recipes and watch the full series with closed captioning at:
https://www.ciaprochef.com/americanbbq/
Stuck at home and looking for some cooking inspiration? Watch the CIA's new series of videos all about BBQ! What better time to learn about cooking low and slow comfort food?
Smoky, sweet, and just a little spicy—your guests will love these St. Louis Style Spareribs with Sweet and Spicy BBQ Rub and Root Beer Sauce. Chef Charlie Torgerson from Charlie T’s Foods will show you how to trim the ribs. He then makes a sweet and spicy rub and root beer barbecue sauce, and shows us how to set up a two-zone BBQ for perfectly done ribs.
Get Recipes and watch the full series with closed captioning at:
https://www.ciaprochef.com/americanbbq/
Stuck at home and looking for some cooking inspiration? Watch the CIA's new series of videos all about BBQ! What better time to learn about cooking low and slow comfort food?
From family cookouts to world championship BBQ competitions, pork ribs are king of the grill. It takes skill and practice to master their cooking. In this video, we take a look at pork rib cuts and a few of the recommended BBQ techniques. The pork rib cut known as “loin back” or “baby back” ribs are cut from the top of the hog’s rib cage, nearest the spine, positioned just below the loin muscle. Spare ribs are cut from lower on the hog, nearer to the belly.
Get Recipes and watch the full series with closed captioning at:
https://www.ciaprochef.com/americanbbq/
Inspired by the street food hawkers of Singapore, Chef Scott Samuel from The Culinary Institute of America shows us how to make a Southeast Asian-flavored slaw with smoked ham, cilantro, shredded cabbage, black sesame seeds, and tangy mango.
Get Recipes and watch the full series with closed captioning at:
https://www.ciaprochef.com/ham
The big, bold flavors in this ramen bowl are hearty enough for any Shogun warrior. We’re upgrading the pork cutlet in this traditional Japanese soup with sweet and smoky sliced ham. Chef Scott Samuel from The Culinary Institute of America fills the ramen bowl with noodles, shiitake mushrooms, a soft-boiled egg, and baby spinach, topping it off with spicy pork broth and savory sliced ham.
Get Recipes and watch the full series with closed captioning at:
https://www.ciaprochef.com/ham
What’s better than chicken fried steak? Chicken fried ham, of course! Chef Scott Samuel from The Culinary Institute of America shows us how to make a delicious Chicken Fried Ham with Mashed Potatoes and Ham Gravy. He plates the chicken fried ham with a side of mashed potatoes, broccoli raab, and ham gravy on top.
Get Recipes and watch the full series with closed captioning at:
https://www.ciaprochef.com/ham
Wake up your taste buds with this delicious breakfast flatbread featuring diced smoked ham, eggs, potatoes, and cheddar. Chef Scott Samuel prepares this flatbread at The Culinary Institute of America, as a fun shared breakfast or brunch entrée.
Get Recipes and watch the full series with closed captioning at:
https://www.ciaprochef.com/ham
Chef Scott Samuel of The Culinary Institute of America shows us how to give everyday egg salad extra depth and flavor with the addition of savory smoked ham. He shows us how to make a delicious Egg Salad with Smoked Ham, Fennel, and Stone Ground Mustard Vinaigrette, perfect as an entrée or side.
Get Recipes and watch the full series with closed captioning at:
https://www.ciaprochef.com/ham
We can’t leave Naples without meeting the famous Gino Sorbillo, a master of both pizza al forno and pizza fritta. Tourists from around the world make pilgrimages to Pizzeria Sorbillo to sample pizza cooked to perfection in 45 seconds. A great pizzeria like Sorbillo requires an expert to manage the oven, a team member just as important as the person who mixes the dough. Gino talks as fast as his pizza cooks, so hold on to your seat as he shares his methods and explains why he chose New York City for his second location.
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/BPE/
Next, we head to Naples, the heartland of pizza. In this energetic city, the familiar baked pie with the raised rim has a beloved competitor: the tasty pizza fritta, a Neapolitan recipe with a colorful history in the region. For a close-up look, let’s check in at La Masardona, a Naples establishment that has specialized in pizza fritta since 1945. We talk to Enzo Piccirillo at La Masardona about the history of pizza fritta.
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/BPE/
As you’ve heard many times now, great ingredients are a “must” for great pizza. So let’s search for the ideal flour. At Caputo, the last remaining grain mill in Naples, the third-generation owners specialize in blending wheat varieties to create flours with precise characteristics. For a pizzaiolo, obtaining flour with the desired elasticity and strength is critical. You’ll hear later from some pizzaiolos about the efforts they make to get the flour they want. But first let’s take a look inside Caputo’s modern laboratory. Here flour experts try to please pizza professionals, some of the most demanding flour customers in the world.
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/BPE/
Chef Franco Pepe uses his training in haute cuisine to elevate the pizza at his restaurant, Pepe in Grani in Italy’s province of Caserta. No detail is too small for this meticulous chef who believes that making pizza is a sensory experience that’s different every day. A great pizzaiolo must read the dough, feel it, observe it, and adapt. We talk to Chef Pepe at Pepe in Grani.
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/BPE/
Stefano Callegari, a former pizzaiolo, has turned one bright idea into a small chain of fast-food shops with locations in Rome, Florence, and now New York. Working with pizza dough, Chef Callegari has devised a clever new sandwich format that’s ideal for juicy fillings. He calls his sandwiches trapizzini, and they have taken Italy by storm.
We talk to this pizza innovator about his now-famous trapizzini and his chain of Trapizzino restaurants.
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/BPE/
When in Rome, you’ll want to eat like the Romans do. Roman-style pizza is thin and crisp, easy to consume on the go. Travel to Naples and you’ll discover a noticeably different style, with a thicker rim and a texture floppy enough to fold. But you don’t have to go to Naples to enjoy it. Giulietta pizzeria in Rome makes everybody happy by offering both styles, prepared in two different pizza ovens by two different teams of cooks, using different doughs. Even the proofing rooms are separate. It’s a pizza smackdown you won’t want to miss.
We talk to Chef Cristina Bowerman at Giulietta about the difference between Roman-style pizza versus Neapolitan-style pizza.
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/BPE/
In Fucina, pizza is accorded restaurant-caliber treatment. Chef-Owner Edoardo Papa alters his toppings to reflect the seasons, and he is as choosy about ingredients as any three-star chef. But this acclaimed pizzaiolo would say his real talent is knowing when the dough has proofed enough and is ready to stretch. He calls that the “maturation moment,” and if he misses it, the pizza won’t be a peak experience.
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/BPE/
Let’s check out a favorite pizza shop in Rome where pizza alla palla is a daily ritual for many. This style fits right in with the fast pace of life in the country’s capital, and although pizza alla palla may be fast food, it is produced with great attention to detail. Roscioli is an institution in Rome. A fourth-generation family-run business that serves pizza by weight, Roscioli is beloved for its pizza bianca, pizza rosa, or pizza margherita. We talk to Cesare Agostini about Roman-style pizza: thin like a cracker, and always served hot.
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/BPE/
Flour, water, yeast, and time—that’s how every pizza begins. Yet for such a simple dish, pizza stirs up passions. Thin and supple…or thick and crisp? Loaded with cheese…or lightly topped? Everybody has an opinion about what makes a good slice and a favorite place to find it. But great pizza? That’s more elusive.
A Passion for Pizza is a video series from The Culinary Institute of America, filmed on location in Naples, Rome and New York City. We follow pizza experts, some of them third- generation pizzaioli, who believe that great pizza can be a transcendent experience. They may differ in their methods, but they share an obsession, a single-minded focus on each element of the dish from the flour to the water to the type of wood in the oven.
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/BPE/
Jia Choi, professor of Korean food studies and C.E.O. of Ongo Food Communications and O’ngo Food Tours, takes us to see a butchery and Korean barbecue demonstration at Korea’s Mayfield Hotel.
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Jia Choi, professor of Korean food studies and C.E.O. of Ongo Food Communications and O’ngo Food Tours, takes us to sample Korea’s finest beef at Majang Meat Market. She grills the beef on a table top pine charcoal grill, and eats her grilled meat wrapped in lettuce and topped with garlic, green onion, sesame oil and pickles.
Get recipes and watch the full series here!
Next we visit the Barugongyang Buddhist Temple, where monk-chef Dae-Ahn Sunim shows us traditional Korean temple cuisine at a lotus-themed lunch. Dae-Ahn shows us some dishes from her strictly vegetarian menu, including a bamboo shoot salad, a steamed potato dumplings, green tea tofu, wild burdock with a pine nut sauce.
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Kimchi Master Chef Lee Ha Yeon shows us how to make classic Korean red chili paste. She uses ground dried red pepper, fermented dry soybean powder, cooked sticky rice, malt, dark soy sauce, sea salt. The best chili pastes are aged for 5 years. This chili paste is used in bibimbap, meat marinades, and many other Korean recipes.
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Korean Royal Court Cuisine was enjoyed at the court of the Joseon Dynasty, which ruled Korea from 1392 to 1910. Jia Choi, professor of Korean food studies and C.E.O. of Ongo Food Communications and O’ngo Food Tours, shows us the twelve dishes served as a part of a traditional meal.
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Jia Choi shows us Seoul’s Gwangjang market, which is one of the oldest markets in the city. Here shoppers buy groceries and enjoy street foods from the more than 5,000 stalls.
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On Jeju Island Chef Ji shows us how to make seaweed soup with pork, red kimchi, and a roux made of buckwheat flour for thickening.
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On On Jeju Island, Chef Ji shows us how to make Korean barley flavored with hijiki. He serves the barley with minced pepper, green onion, garlic, soy sauce, roasted crushed sesame seeds and sesame oil.
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Beyond BBQ and Bulgogi, Koreans have a deep affection for their braised meat dishes. Scented with wild Korean herbs and slathered in their own juices, hearty cuts of beef and pork braise to perfection in slow-roasting ovens. Here, at restaurant O’Neul in Seoul, chef Jung Sak Park shows us his technique for braising oxtails in wild mountain herbs, jujubes, red chili peppers, and chestnuts.
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Kimchi Master Chef Lee Ha Yeon shows us how to make Korean fresh kimchi. She stuffs brined cucumbers with a mixture of chives, kelp broth, fish sauce, garlic, red chili, ginger, rice porridge and minced shrimp. This can be eaten right away, or eaten in 2 days.
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Kimchi Master Chef Lee Ha Yeon shows us how to make Korea’s most classic kimchi, Seoul-style red kimchi made with salt, napa cabbage, daikon, Asian pear, green onion, black sesame, and chili.
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Kimchi is Korea’s national dish and there are more than 180 regional varieties. Jia Choi, professor of Korean food studies and C.E.O. of Ongo Food Communications and O’ngo Food Tours, takes us to Bong-Woori, where Kimchi Master Chef Lee Ha Yeon shows us how to make three types of kimchi. She starts by showing us white kimchi.
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Savoring the Best of World Flavors: Korea, is the 10th edition of The Culinary Institute of America’s World Culinary Arts Series. In this volume, we’ll explore the kitchens, markets, and restaurants of South Korea, as their leading chefs and food authorities discuss ingredients and demonstrate culinary techniques in step-by-step detail.
Get recipes and watch the full series here!
Xochimilco is known for its 100-mile network of canals. A World Heritage Site, these canals are remnants of Mexico’s pre-Hispanic past in what used to be an extensive lake and canal system that connected settlements of the Valley of Mexico. Today, locals and tourists alike enjoy Xochimilco as a peaceful respite from the bustle of Mexico City, riding on colorful boats called trajineras around the canals and system of artificially-made islands called chinampas. The chinampas are now home to a number of farms growing organic produce. Here to guide us through the canals and take us on a farm tour are Ruth Alegria and Ricardo Rodriguez, CEO and General Director of De La Chinampa, an organization promoting organic farming and ecological restoration of Xochimilco.
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Chef Jorge Vallejo of Quintonil shows us a signature dish of sardine in a green sauce, with purslane, arbequina olive oil, cactus, oyales herbs, white onion, serrano, and cilantro oil.
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Chef Jorge Vallejo is chef-owner of Quintonil, which opened in 2012 and has since become a top dining destination in Mexico City, and landed him a spot on The World’s 50 Best Restaurants list. Chef Vallejo worked at noma, and under Enrique Olvera at Pujol for three years. Chef Vallejo creates unique dishes that show his passion for sourcing local and ancient Mexican ingredients while using modern cooking techniques.
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Chef Daniel Ovadia is the young and ambitious owner of an empire of acclaimed restaurants. Inspired by his travels around Mexico, Chef Ovadia’s cuisine focuses on traditional recipes and native ingredients that he playfully transforms by creative culinary techniques. His menu shows his deeply rooted respect for perfection of traditional recipes and his ability to express his life and roots through food.
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Chef Edgar Nuñez is pushing the boundaries of modern Mexican gastronomy at his restaurant Sud777, which is on the list for Latin America's 50 Best Restaurants. Sourcing much of his produce at Xochimilco, his creative menu celebrates seasonal and indigenous Mexican products.
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A native of Mexico City, Enrique Olvera graduated from The Culinary Institute of America in 1997, and is the chef-owner of Pujol, Eno Petrarca, and Eno Virreyes, in Mexico City, Maíz de Mar in Playa del Carmen, and Cosme in New York City. Chef Olvera’s reinterpretation of Mexico’s popular recipes as well as his experimentation with contemporary and millennia-old culinary techniques, has brought him fame well beyond the nation’s borders. Pujol has steadily climbed Restaurant Magazine’s World’s 50 Best Restaurant list—a first for a Mexican restaurant with a Mexican chef—reaching number 16 in 2015. Chef Olvera’s culinary philosophy has been defined by his deep exploration of Mexico’s universe of ingredients, and gastronomic techniques and traditions.
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Next, we head to Restaurante El Bajío in northern Mexico City. Cármen Ramírez Degollado, known as “Titita,” has owned and operated El Bajío since 1972. With the help of family, including her daughter María Teresa Ramírez Degollado, she has opened 10 more El Bajío restaurants in Mexico City.
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For something sweet, we visit José Ramón Castillo, renowned chocolatier and owner of Qué Bo in Mexico City’s Polanco neighborhood. His chocolates are made using indigenous Mexican ingredients and flavors, with an emphasis on sourcing and strengthening the quality and supply of Mexican chocolate.
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Ruth Alegria and Sergio Remolina discuss the traditional dishes served at Chef Ricardo Muñoz Zurita’s Azul Histórico. We sample Molletes, Enchiladas with Black Oaxaca-style Mole, Memelitas, and Blue Corn Mushroom Quesadillas.
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Barbacoa is Mexico’s pit barbecue. Wrapped in maguey leaves and slow roasted underground, barbacoa meats are steam-cooked for hours until they are “fall off the bone” tender. Usually barbacoa calls for lamb or goat or beef, even cow's head, but many regional variations occur throughout the Mexican states. Here, in Mexico City, Ruth Alegria and Francisco de Santiago show us the best way to enjoy barbacoa at Barbacoa “El Calandrio” owned by Teresa Jesus Alvarez.
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Street food in Mexico City is ubiquitous, and some of the best in the world. The endless array of antojitos or “little cravings” that are sold in street stalls and markets can be daunting. Culinary guide, Francisco De Santiago, a.k.a. "Paco," leads us on a late night taco tour of Mexico City. As he explains, tacos are more than a food, but a way of life. Taquerías are a traditional gathering place for friends and families as well as an important part of nightlife in Mexico City. Stopping at El Tizoncito and Taco "El Greco" we'll sample some of the city's favorite styles of tacos.
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Ruth Alegria, Mexican cuisine historian, and owner of Mexico Soul and Essence, takes us on a tour of sweet street foods in Mexico City’s Coyoacán neighborhood. She shows us coconut-stuffed candied limes, candied apples with chili salt, sugared nuts, pepitas, and much more.
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One of the world’s largest cities, Mexico City seems to run on adrenaline. From its rich history as a pre-Colombian metropolis, to its Spanish colonial grandeur, to its now bustling contemporary edge, Mexico’s nearly 500-year-old capital is a synthesis of the old and the new. Mexico City abounds with enticing food, and its ancient and treasured culinary traditions can be enjoyed on almost every street. From the sizzling taquería stall, to a smoky barbacoa restaurant, to a steaming bowl of birria, to a world class fine dining experience, Mexico City’s world of food takes us places beyond imagining. Join us on this appetizing tour of Mexico City, as we discover its culinary traditions that are captivating diners around the world.
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Red Red is a spicy bean stew from Ghana that gets its name from its red ingredients: red kidney beans, red tomatoes, and red dende oil, which is a fragrant, bright red oil from the fruit of the African Oil Palm. Red Red is now a beloved stew all around West Africa and the Caribbean with many regional variations. It’s about time American diners got to know this great dish. You will love the tropical flavors of this delicious stew!
Get the Red Red Stew: Ghanaian Red Bean Stew with Fried Plantains recipe here!
Bunny Chow is a delicious, popular dish from South Africa that’s a little like a curry bread bowl. Watch Chef Rebecca Peizer at The Culinary Institute of America make this stew using aromatic spices and great northern beans, red kidney beans, and black beans.
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This White Bean Soup with Swiss Chard, Butternut Squash and Farro, is a full of healthy produce and packed with fiber and protein-rich white kidney beans. You can make this soup in a pressure cooker, slow-cooker, Instant-Pot or on a stovetop—whatever you use, this soup is very easy-to-make and super delicious! This soup is the perfect healthy comfort food for a cold winter or fall day!
Get the White Bean Soup with Swiss Chard, Butternut Squash and Farro recipe!
In this White Bean Hummus recipe, Chef Rebecca Peizer at The Culinary Institute of America uses white beans instead of chickpeas. She infuses the hummus with subtle lemon and garlic flavors. Chef Rebecca also shares the secret to making the hummus extra fluffy!
Get the White Bean Hummus recipe here!
This hearty breakfast casserole combines protein-rich black beans and eggs with flavorful cheddar cheese, sundried tomatoes, and fresh basil. This breakfast casserole is a great way to start your day!
Get the Bean and Cheese Breakfast Casserole recipe here!
Bun Cha is one of the most beloved dishes from Vietnam’s capital city, Hanoi, and is part salad, part noodle dish. This Bun Cha-inspired recipe features grilled caramelized lemongrass turkey in place of traditional pork shoulder patties. Your guests will love the combination of aromatic grilled lemongrass turkey, cool rice noodles, refreshing herbs, and sweet-tart dipping sauce in this recipe!
Get the Vietnamese Bun Cha recipe here!
A tagine is a North African stew that’s traditionally prepared in a conical earthenware vessel of the same name. This easy-to-make version can be made in a large pot. The combination of sweet apricots and peppers, savory turkey meatballs, and warm spices make it a hearty, comforting option on a cold day. Serve with steamed couscous garnished with herbs.
Get the Turkey Meatball & Apricot Tagine recipe here!
Barbagiuan is a specialty flaky fritter of the Mediterranean. Chef Darryl Bell of Press Restaurant in St. Helena, CA, shows us how to make this barbagiuan stuffed with turkey bulgogi. Chef Darryl infuses turkey breast in a flavor-packed Korean marinade with soy sauce, ginger, garlic and more. The turkey is then seared and stuffed inside the barbagiuan pastry before getting fried. These make for a fantastic, shared appetizer, served with an Asian dipping sauce.
Get the Turkey Bulgogi Barbagiuan recipe here!
Quesabirria is a mashup of birria, a traditional Mexican stew, and a cheese quesadilla. Chef Barbara Alexander from The Culinary Institute of America shows us how to make quesabirria using turkey thigh roast that she simmers in a rich chile colorado paste. Next, the turkey is shredded and stuffed between two tortillas, with cheese and griddled, then served alongside a bowl of birria broth for dipping.
Get the Turkey Quesabirria recipe here!
This protein-packed grilled Kona Turkey Bowl features tropical flavors of Hawaii. For maximum flavor, the turkey breast is marinaded for one hour in a sweet and savory Asian sauce, then grilled, sliced, and arranged on the salad. The bowl includes colorful sections of kale salad, black forbidden rice, quinoa, wakame seaweed, grilled pineapple, sliced avocado, pickled ginger, macadamia nuts, and grilled, sliced turkey breast. Turkey breast works well in this dish because it’s lean, quick-cooking, and absorbs the flavors of the marinade.
Get the Kona Turkey Bowl recipe here!
Kimchi jjigae, also known as kimchi soup or kimchi stew, is a favorite Korean comfort food. This recipe blends perfectly seasoned turkey with a traditional kimchi base. Traditionally this dish uses pork belly, but in this version, Chef Rebecca Peizer from the Culinary Institute of America uses turkey thigh roast for depth of flavor, and because it holds up really well to the robust, spicy broth.
Get the Turkey Kim Chi Soup recipe here!
It seems that almost every restaurant has a Caesar salad on their menu, so how can you make yours stand out? Simple swaps on greens and the proteins, like this Kale Caesar Salad with Crispy Chickpeas, can help take it to the next level. The greens and chickpeas are plated atop slices of hot, grilled mesquite-smoked turkey breast, making it a meal in itself.
Get the Grilled Turkey with Kale Caesar recipe here!
Involtini is Italian for “little bundles,” and is a dish made from rolled, thinly sliced pieces of meat. Turkey involtini is a versatile dish because the pounded turkey breast can be stuffed with any of your favorite herbs and cheeses. Chef Rebecca Peizer from The Culinary Institute of America stuffs this turkey involtini with provolone cheese, turkey bacon, and herbs, and pairs it with a broccoli pesto and balsamic reduction. This turkey involtini can be assembled ahead of time and pan-fried or baked just prior to serving, making it perfect for à la minute cooking.
Get the Turkey Involtini recipe here!
These fluffy, golden Dutch babies are topped with browned turkey bacon and turkey sausage, as well as apples that have been caramelized in maple syrup. The combination of flavors will conjure childhood breakfast memories, yet the simple prep and impressive presentation set the stage for a decidedly more grown-up breakfast or brunch.
Get the Dutch Baby with Maple-Glazed Apples and Turkey Sausage and Turkey Bacon recipe here!
BBQ Turkey is a lesser-known favorite of BBQ aficionados. Kansas City native, Chef Darryl Bell, of Press Restaurant in St. Helena, CA, shows us his take on BBQ turkey. Before the turkey hits the grill, first he brines the turkey breast, then cooks it sous vide. That way, the turkey is perfectly cooked and remains succulent during the bbq process. He then puts the turkey on the grill, glazing it with bbq sauce every 5 minutes. The bbq turkey is delicious sliced in a sandwich or served as part of a bbq spread with pickles, potato salad, and bread.
Get the BBQ Turkey recipe here!
Einav Gefen, corporate executive chef for Unilever Food Solutions talks about the adaptation of Baja’s cuisine on menus in San Diego. With visits to San Diego hot spots Romesco restaurant, Corazón de Torta, and Galaxy Taco, she reflects on respect for Baja’s ingredients and culinary authenticity.
Get recipes and watch the full series here.
Luis Peña, co-owner and operator of Romesco restaurant in San Diego, talks to us about serving Mediterranean-inspired Mexican food, which he calls “Mexiterranean.” The chef shows us their signature dishes Baja Rock Fish with Achiote sauce, Pineapple Sauce, Shishito Peppers, Ash; and Grilled Octopus with Cauliflower Puree, Guacamole, and Ash.
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Chef Jose “Joe” Rodrigo Figueroa Sanchez and Owner Antonio “Tony” Ley, talk to us about their “Mexican grandma cooking” that they serve from their Corazón de Torta Food Truck in San Diego. The chef runs food trucks in both Baja and San Diego, and shows us his Meatball Torta with Chipotle Tomato Sauce, Roasted Cauliflower Mole Tacos, and Crispy Tacos with Chicken Birria.
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Christine Rivera, Chef de Cuisine at Galaxy Tacos in San Diego, talks to us about making their own in-house masa and tortillas. Their Baja Fish Tacos, extra crispy from the beer and vodka in the batter, are topped with cabbage, crema, and pico de gallo. Next she shows us how they make Clam Birria, using the sauce from their birria short rib tacos.
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Next we visit Benno at Hotel San Cristóbal in Todos Santos, Mexico. At this beachfront restaurant, Executive Chef Edgar Palau serves contemporary Mexican and Mediterranean flavors rooted in the bounty of Baja’s seafood.
Get the Recipe and watch the full series with subtitles and closed captioning here!:
https://youtu.be/EhzkDBR4txg
Chef Javier Plascencia talks to us from his restaurant Jazamango in Todos Santos. He shows us his vegetable garden, and some of his dishes: Grilled Octopus with Beet Aguachile; Panela with Tomatoes and Strawberries; Grilled Chocolate Clams; Rabbit Stew with Fennel; and Ceviche with Pickled Green Strawberries.
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Chef-owner Enrique Olvera talks to us at his restaurant Manta, in Cabo San Lucas. He shows us how he makes Veracruz-style Ceviche and Mojo de Ajo, and talks about his food philosophy.
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/wca/baja/
Next we visit Sabina Bandera, who is chef and owner of the celebrated La Guerrerense Seafood Cart and Sabina Restaurant in Ensenada. She shows us a classic Baja dish, the fish taco, which she makes with battered and fried yellow tail, topped with cabbage, salsa roja, pico de gallo, pickled white onions with oregano, salsa verde, and crema. She also shows us her famous seafood pozol with octopus, squid, clams, and shrimp, chiles, epazote, and hominy. Her seafood tostadas and cocktails have earned her international acclaim and a visit from Anthony Boudain.
Get recipes and watch the full series here.
This black bean and roasted red pepper frittata makes a hearty breakfast or brunch for a high-protein start to the day. You can make this meatless frittata in mini bite-size servings or in a full sheet pan. Try pairing the beans in this frittata with other ingredients such as caramelized onions, sautéed spinach or chopped Kalamata olives.
Get the Black Bean and Roasted Red Pepper Frittata recipe here!
Chef Rebecca Peizer from The Culinary Institute of America shows us how to turn a whole cauliflower head into beautiful vegetable “steaks” topped with refreshing juicy grapes, crunchy pistachios, creamy feta and a delicious tart caper vinaigrette. This dish makes an elegant and healthy vegetarian entrée.
Get the Roasted Cauliflower Steak with Grapes recipe here!
Miguel Angel Guerrero is an avid hunter and the chef-owner of La Esperanza Baja Med in Valle de Guadalupe. He talks about what “Baja Med” cuisine means in his restaurant: Using local Baja products, cooking with Mediterranean-inspired techniques, and bringing in Asian flavors influenced by the region’s history of Asian immigration. After a morning of hunting, he prepares three dishes back at his restaurant: Trio of Cow Tongue, Seared Tuna and Seared Loin of Rabbit; Grouper with Grilled Kale and Seared Crumbled Cows Stomach; and Octopus with Grilled Kale, Tomato Coulis, and Fried Potatoes.
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Surrounded by a vegetable garden and vineyards, we visit the picturesque Finca Altozano in Valle de Guadalupe. Here Chef-owner Javier Plascencia prepares rustic cuisine that celebrates Baja’s local bounty. He shows us the restaurant’s most popular dishes: Octopus with Chile de Arbol, Hoisin Sauce, Peanuts, Mirin, Ponzu, Ginger, Lemongrass and Lime; and Grilled Quail Marinated in Lime, Rosemary, Garlic, Chile de Arbol, Chiltepin Served with Swiss Chard, Zucchini, and Carrots.
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Roberto Alcocer, Chef Owner of Malva in Valle de Guadalupe, talks to us about the influences that go into each of his dishes: First, each dish must be Mexican; secondly, they must be made from all products from Baja; and third, the dishes must reflect the chef’s personal taste and history.
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/wca/baja/
Doña Esthela is a beloved fixture of Valle de Guadalupe and chef owner of La Cocina de Doña Esthela. In 2015, FoodieHub named La Cocina de Doña Esthela the "Best Breakfast in the World," bringing this self-taught cook international acclaim. She shows us how she makes her famous borrego, gorditas rellenas, and corn pancakes.
Get the Recipe and watch the full series with closed captioning here!:
https://youtu.be/uTjPRNauMsM
Phil Gregory, winemaker and owner of Vena Cava, talks about inviting Chef Diego Hernandez to open Corazón de Tierra, and growing grapes in Baja’s Valle de Guadalupe.
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/wca/baja/
Chef Diego Hernandez from Corazón de Tierra in Valle de Guadalupe, talks about working with the bounty of Baja’s products, and growing his own vegetables at his farm. He shows Einav Gefen, corporate executive chef at Unilever Food Solutions his dish of Roasted Beets with Garlic Sauce, Dried Hibiscus, Sheep’s Milk Cheese, Hollyhock Petals, and Gremolata. Next he prepares Abalone with Roasted Celery Root and White Mole. The mole is made from sous vide daikon, beef fat, rosemary, marjoram, soaked fresh almonds, and serrano chiles.
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http://www.ciaprochef.com/wca/baja/
We visit the open air, wood-fired kitchen of Deckman’s, and talk to Chef-owner Drew Deckman about connecting with local producers. He shows us how he prepares Grilled Whole Sardines with Cabbage and Smoked Tomatoes. Deckman’s Grilled Quail with Black Beans, Pickled Radish, Purslane, Chorizo and Pumpkin Seed Powder and Pipian Sauce has become the restaurant’s signature dish. Lastly, he shows us one of his favorite dishes: Striped Bass with Asparagus, Tomatoes, Fried Espazote, Clams, and Birria Sauce.
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Chef Sheyla Alvarado at TrasLomita talks about creating the quintessential smoky flavors of Baja cuisine. She starts by showing Einav Gefen, corporate executive chef of Unilever Food Solutions how to make Black Aguachile from charred onion, serrano chiles, tortillas, and chiles de arbol pureed with fresh cucumber and lime juice. She serves this intense smoky sauce with raw shrimp, watermelon radish, cucumber, avocado crema, cilantro and garlic blossoms. Next, she prepares Suckling Pig Tacos with Grilled Tomatillo, Pickled Red Onion, and Avocado Crema.
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While Tijuana earned a reputation for being a salty, even dangerous town with more of a bar culture than a food scene, the city is reinventing itself and is well worth visiting just for its delicious street food. Our guide Fernando Acosta, president of the Association of Food Trucks, shows us that delicious and inexpensive street food can be enjoyed throughout the city in a casual and social atmosphere. We make a stop at Mariscos Ruben to taste ceviches and aguachiles that won owner Mirtha Rodríguez Vega “best street food in the world” during the 2016 Street Food Congress in Manila. We visit the taco institution, Taquería Franc, then continue to Telefónica Gastro Park to explore Tijuana’s hipster food truck scene.
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On this tasty trip to Baja, we reveal the classic dishes of this Mexican region that delight diners around the world. “Savoring the Best of World Flavors: Baja” is the 14th installment of The Culinary Institute of America’s World Culinary Arts series. You’ll explore the street food, kitchens, markets, and restaurants of Tijuana, Valle de Gaudalupe, Ensenada, Todos Santos and Los Cabos, as leading chefs and food authorities discuss ingredients and demonstrate culinary techniques in step-by-step detail. Mexican culinary historian Ruth Alegria and Einav Gefen, executive chef for Unilever Food Solutions, will take you through this region of culinary creativity.
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The best place to begin any study of Japanese gastronomy is to visit one of Japan’s many food markets. This video will take you on a walking tour of the Nishiki Market in Kyoto and the Tsukiji Market in Tokyo The Culinary Institute of America, in association with Unilever Foodsolutions, presents "Savoring the Best of World Flavors."
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The highly refined style of dining known as Kaiseki has evolved from the elaborate Zen Buddhist tea ceremony of the 16th century, and is viewed as the ultimate expression of Japanese cuisine. Four masters of the kaiseki tradition display their art in this program. The Culinary Institute of America, in association with Unilever Foodsolutions, presents "Savoring the Best of World Flavors."
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Asthetics, seasonality, color and balance are all primal elements of Japanese cooking. Award winning cookbook author Elizabeth Andoh explains the principles of, Washoku, which literally translates as the harmony of food. At a glance most Japanese recipes appear relatively simple. It’s this minimalism that distinguishes Japanese cuisine from other great culinary traditions and it is this quality that makes Japanese cuisine so delectable and difficult to master. The Culinary Institute of America, in association with Unilever Foodsolutions, presents "Savoring the Best of World Flavors."
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If you want to cook Japanese food must first understand the basic staples of the Japanese pantry. This program takes a look at dashi, miso, tofu and noodles The Culinary Institute of America, in association with Unilever Foodsolutions, presents "Savoring the Best of World Flavors."
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To most visitors Japan can be enchanting, bewildering and intimidating. But if you are a food professional or simply an enthusiast, it’s a “must visit” destination. The Culinary Institute of America, in association with Unilever Foodsolutions, presents "Savoring the Best of World Flavors."
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Follow Diane Kochilas as she visits the markets of Athens including an herb shop, a charcuterie and the Athens Central Market. The Culinary Institute of America, in association with Unilever Food Solutions, presents "Savoring the Best of World Flavors."
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Chef Lazaarou of Varoulko Restaurant in Athens, demonstrates one of his signature dishes: Calamari in Pesto. The Culinary Institute of America, in association with Unilever Food Solutions, presents "Savoring the Best of World Flavors."
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The word “Saganaki” translates as little frying pan and can mean any number of different dishes all prepared is a small frying pan. Diane Kochilas prepares Shrimp Saganaki, traditionally made with the heads and tails still on the shrimp, well as a traditional Cheese Saganaki. The Culinary Institute of America, in association with Unilever Food Solutions, presents "Savoring the Best of World Flavors."
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Christophoros Peskias is a rising star among Greek Chefs. Known for his deconstructionist approach, Chef Peskias explains two variations of carbonara. The Culinary Institute of America, in association with Unilever Food Solutions, presents "Savoring the Best of World Flavors."
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In the past few decades the Greek wine industry has undergone a revolution. The result is a variety of world class wines made from indigenous grape varieties. The Culinary Institute of America, in association with Unilever Food Solutions, presents "Savoring the Best of World Flavors."
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The beautiful Greek island of Santorini is world famous for its legendary ruins. The food and wine here are just as extraordinary and well worth the trip. Local vitner Paris Sigalas, makes wine mostly from two native grapes; Assyrtico and Mavrotragano. Yorgos Hatziyannakis, the owner of Selene Restaurant in Fira, bases his dishes on the ancestral cuisine of the island. The Culinary Institute of America, in association with Unilever Food Solutions, presents "Savoring the Best of World Flavors."
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Crete is Greece’s largest island. It was here that researchers first documented the health benefits of the Mediterranean diet. In this brief look at their way of cooking you will be struck by the widespread use of leafy greens and other vegetables. The Culinary Institute of America, in association with Unilever Food Solutions, presents "Savoring the Best of World Flavors."
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At the crossroads of Europe and Asia, Greece was once the center of the civilized world. The legacy of ancient Greece endures in our language and our ideas. Yet we know surprisingly little about this country’s rich culinary traditions. Travel to Greece where leading chefs and food authorities will explain and demonstrate their culinary techniques in step-by-step detail. The Culinary Institute of America, in association with Unilever Food Solutions, presents "Savoring the Best of World Flavors: Greece."
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Her name is Rosalba Lo Greco and she cooks for Barone Pietro Beneventano at his agriturismo, or farmhouse inn, Case del Feudo, outside Siracusa. She learned to cook, Rosalba says, from watching her grandmother. My mother was a terrible cook, she told us, but every summer she sent me to spend three months with my grandmother in Piazza Armerina and she was a great cook. I’m passionate about good food—I love to cook, I love to feed people. To cook just for the sake of cooking, no—they say what I cook is pretty good, for me it’s just normal. And they’re the smallest secrets that make the difference—for instance, the eggplant in a caponata, it should be a little crunchy, it should have character...
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East of Palermo on Sicily’s north coast is a fishing village called Porticello where the day boats go out every morning to harvest what’s in the nets that were set the day before. Chef Franco Crivello has his restaurant here—he calls it Frank the Fisherman, Francu U Piscaturi, but its proper name is Trattoria del Arco and Franco is truly a chef, not a fisherman at all.
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In the hills north of Ragusa—the Monti Iblei, they’re called—there’s an unusual restaurant that’s famous all over Sicily – maybe all over Italy – famous because nothing is served here but pork. In fact, the restaurant’s motto is: Qui si magnifica il porco—here pork is glorified. And it’s true. From the time it was founded by the great-grandparents of Salvatore LaTerra, Ristorante Majore (My-YORE-ray) has existed by, for, and about nothing but pork, and much of the time pork cooked over live fire, which might be the best way of all.
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Surrounded as it is by three seas—the Tyhrrenian, the Mediterranean, and the Ionian, it’s no wonder that seafood plays a prominent role on the Sicilian table. The variety is simply astounding—anchovies and sardines, squid, calamari and octopus, a huge variety of mussels and clams, tiny sweet shrimp and big, meaty red shrimp, mackerel, prized red mullet, familiar fish like grouper and unfamiliar varieties like scabard fish, a great favorite, or... Eels, a great flavor boost for a zuppa di pesce or Sicilian fish stew.
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Different climates, different terrains, mean that even a product as simple as cheese is produced in dozens of different varieties from mountains and valleys, from the sea coast and from inland plateaus, all over Sicily. Francesco Guccione, who, with his partner Boni, has a tidy shop called La Dispensa de Monzu in Palermo, is an expert on all these varieties, many of which are sold in the shop—the name of which you could translate as “The Butler’s Pantry.” We asked him to sort through the panoply of Sicilian cheeses and tell us something about the best.
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At the opposite end of the island, on the very slopes of the Etna volcano, the Benanti family is also proving that old vines and new ideas go hand in hand to produce superior wines—so superior that in 2007 Benanti was named winery of the year by the prestigious Italian magazine Gambero Rosso.
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Nearby, in Trapani, we discovered something the Arabs brought to Sicily—or so they say—when they occupied the island more than a thousand years ago. This is couscous. Pino Maggiore, chef and owner of the trattoria Cantina Siciliana in the heart of Trapani's old ghetto, showed Steve Jilleba, executive chef at Unilever Foodsolutions, how it's done and Mary Taylor Simeti, an American writer who has lived in Sicily and written about its food traditions for a good 40 years, helped us to understand it.
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Sicily’s culinary history is deeply rooted in salt. The Phoenicians came to Sicily from Tunisia almost 3,000 years ago looking for tuna, and for the salt that they needed to preserve the magnificent fish. They settled close by these salt flats on the western coast of the island between Trapani and Marsala. Salt is harvested from the sea to this day using methods that are just a little modernized from how the ancient Phoenicians did it.
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Back in his restaurant, Il Cociniero, in the hotel Katane Palace, Carmelo shows us how to make one of Sicily’s most important dishes: A baroque caponata. . . and caponata is one of the signature dishes of Sicily, made with eggplant, and peppers, and tomatoes, and many other ingredients depending on where in Sicily you find yourself. A baroque caponata has a lot more ingredients and. . . we’ll find out what they are. It’s a dish, Carmelo says, that brings together all the different influences on Sicilian cuisine, Arab, Norman, Spanish, and products that arrived after the discovery of America. No one knows what the word caponata means, but it’s related to pisto from Madrid and ratatouille from France in which there’s also this play between vegetables and agrodolce—sweet-sour. There are many variations, a winter version that uses vegetables from the mountains, a spring version that uses asparagus and peas, there’s a version that includes lamb, and even a version that adds lobster to the dish. This is a noble version, a late summer version, that requires 16 hours of preparation. It’s flavored with fresh mint, a little bit of raw garlic, and a few fried capers. Some people add green olives, and some add a little anchovy. What makes it baroque is the addition of other ingredients, like black eggs or drunken eggs, hardboiled eggs marinated in a mixture of 70% red wine and 30% aged wine vinegar; chocolate; and then I add certain seafoods, like these red shrimp, an anchovy, and a few mussels.
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In Sicilian markets like this one in Catania where we spent time with another top Sicilian chef, Carmelo Chiaramonte from the restaurant Il Cuciniere—the cook-- in Catania Carmelo orders his fruits and vegetables, like his fish, directly from the market, from suppliers who make sure he gets the best – and he knows the qualities of all this materia prima, as it’s called in Italian: This is what Carmelo calls “la stagione misteriosa” the mysterious season of fruits that mature when the weather turns cooler. In September, October, and November in Sicily a whole series of fruits start to mature only when it’s fresher. Apples and pears, but also pomegranates, sorb apples, arbutus berries, jujubes, chestnuts, walnuts—they have a very precise, late season character.
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It’s an extraordinary thing to us visitors, but in Sicily, ordinary people, trattoria cooks, home cooks, diners in simple restaurants, even school children, expect to find the quality and seasonality and variety that high-end restaurants take for granted.
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One of Sicily’s most acclaimed chefs—and the only one with two Michelin stars—is Ciccio Sultano. At his elegant small restaurant Il Duomo in Ragusa he delivers the kind of simple chic food that would not be out of place on a restaurant menu in Milano—or Barcelona for that matter. But it’s always tied to the Sicilian seasons, Sicilian ingredients, Sicilian traditions.
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This is the Mediterranean, in the old language it meant the middle of the world “medi-terranea” – and that’s what it was for the ancients, the very center of the known world. Today it’s a delectable center of the culinary world, and at the center of that center is Sicily, right in the heart of the Mediterranean, the largest island, one of the most beautiful places and one of the most exciting regions – where it’s possible to experience the whole delicious panoply of what Mediterranean cuisine is all about.
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Fusion food is nothing new. On the streets of Vietnam, sidewalk vendors sell a popular sandwich that reflects the country’s history in every bite. Banh mi, (Bahn Mee) Vietnam’s version of a baguette sandwich, shows the obvious influence of both China and France, countries that had a long presence here. Stop at a street cart some afternoon and treat yourself to a traditional banh mi. Made on an airy baguette spread with mayonnaise—that’s the French legacy—the banh mi includes a variety of Vietnamese charcuterie, depending on the maker and the customer. Chinese-style roast pork is customary, but a French-style pâté scented with star anise may be an option, too. Secret sauces are often part of the ritual, with the Vietnamese contribution last: crunchy onions, sliced chilies, fresh herbs and pickled vegetables. Without them, it’s not banh mi.
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In the early morning hours, on side streets and street corners, Hanoi’s hard-working cooks begin setting up their pho stations. A soup, a meal, a national treasure—pho is a widespread addiction. Many Vietnamese start the day with a steaming bowl of this divine noodle soup. Often mispronounced, but immediately appreciated, pho is pronounced like “fur” with a soft “r.” Once the broth is prepared, it takes only seconds to assemble—and not much longer to eat. Truly, pho is a fast food that even a dietitian can love.
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It is hardly an exaggeration to say that Vietnam runs on rice. The humble grain is the country’s most important crop, and the major source of calories in the diet. Vietnam is the world’s second-largest rice exporter, after Thailand, a huge achievement for such a small country. Vast rice paddies blanket the nation, from the terraced highlands of the north to the fertile river valleys of the Mekong Delta. Rural people still work these verdant fields by hand, sowing, weeding and harvesting the grain according to nature’s schedule, in a cycle that defines their way of life.
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Fresh coconut is one of the mainstays of the market. Young coconut, which hasn’t formed a hairy shell yet, is sweet and juicy, and vendors shave it on the spot for use in salads or for a quick snack. Note the clever knife, with its central slit, used to shave fruits and vegetables. It’s the Vietnamese version of a mandoline, and you can pick one up at the market.
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Our culinary adventure in Vietnam ends in Ho Chi Minh City, still informally known as Saigon. Ingredients and cooks from all over the country converge on this hustling city, the country’s largest, and despite Saigon’s wealth of sophisticated restaurants, there may be no more enjoyable place to eat in town than at the Ben Thanh Market. At its no-fuss food counters, diners can feast on steamed rice rolls or bun cha, (Boon Cha) grilled pork with rice noodles.
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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.
The slender, serpentine profile of Vietnam extends nearly 1,000 miles from north to south, but measures just thirty miles across at its narrowest. Bordered by China to the north, and Laos and Cambodia to the west, this lengthy country can boast an astonishing range of landscapes and climates. In the chilly north, near the China border, tribal people inhabit spectacular mountains known as the Tonkinese Alps (TAWN-Kin-Ease). In the cool central highlands, coffee plantations thrive, while in the tropical south, banana trees lurk in the lush jungle valleys and miles of pristine beaches draw vacationers to the coast.
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Travel with Mai Pham, (pronounced "My fahm") a chef, cookbook author and Vietnamese food authority, through the street-food stalls of Hanoi and the floating markets of the Mekong.
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Singapore: a city, an island, a modern Asian nation. This captivating country at the crossroads of Southeast Asia has multiple identities, countless mysteries and a culture woven from many threads. Now a bustling, orderly metropolis with one of the busiest ports in Asia, Singapore has long been a magnet for people seeking opportunity. The British added Singapore to their crown in 1819, when a young merchant named Thomas Stamford Raffles saw its potential as a trading post and established a British port there. With its prime position on the tip of the Malay Peninsula, on the main sea route between two oceans, Singapore thrived as a commercial outpost, luring Southern Chinese traders and laborers and, later, Indian immigrants. These new arrivals intermarried with the native Malay people, provoking a slow, natural fusion of cultures, religions, architectural style and cuisines. Today, the glamorous Raffles hotel preserves the memory of the visionary who saw Singapore’s potential, and the city’s famous hawker centers preserve the dishes that have emerged from this unique melting pot. KF Seetoh, the author of a popular guide to Singaporean street food and restaurants, gives us a little background on his country’s culinary culture.
These flavor-packed vegetarian Jackfruit Tacos with Spicy Salsa de Tres Chiles and Guacamole, are sure to become a new favorite. The heat of the salsa and warm spices of the jackfruit are nicely balanced with the cooling and creamy guacamole. Jackfruit has become a beloved plant-based staple—its texture makes it the perfect meat substitute in any number of dishes, including in these tacos! Jackfruit adapts really well to whatever flavors you pair it with, and allowing it to rest will help bring out the spices.
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Breakfast bowls are a healthy and delicious trend with staying power. This beautiful Dragon Fruit Breakfast Bowl is packed with great flavor and colorful functional fruits. For an added crunch, garnish the bowl with toasted coconut and your favorite crispy toppings, like granola, slivered almonds, or sunflower seeds. Your guests will love to start their day with the bright colors and tropical flavors of this Dragon Fruit Breakfast Bowl.
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Moles are part of a family of sauces that come from the Oaxaca and Puebla regions of Mexico, and are known for their rich, complex flavors. This mole recipe features ripe mango, which pairs perfectly with pasilla chiles and spices. Chef Sarah Linkenheil from The Culinary Institute of America uses the mango seeds to flavor the mole.
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Watch as Chef Sarah Linkenheil from The Culinary Institute of America shows us how to make this delicious and antioxidant-loaded mango smoothie with turmeric, green tea, ginger and chia seeds. She garnishes the smoothie with matcha and charcoal powder.
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This Mango Poke Bowl is a delicious vegetarian twist on classic Hawaiian poke. Chef Sarah Linkenheil from The Culinary Institute of America swaps traditional raw tuna with unripe mango, which she marinates with nori, soy sauce, sesame oil, garlic, and ginger.
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This Pickled Green Mango Relish features unripe mango and adds a zesty kick to a variety of dishes. Try this sweet and savory relish on a burger or deviled eggs, serve it with a shrimp cocktail, or as part of a cheese or charcuterie plate.
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Mangos are a popular street food in the countries where they grow, and in this recipe, Chef Sarah Linkenheil from The Culinary Institute of America shows us how to make a Vietnamese Green Mango Noodle Bowl with Beef. She uses spiralized unripe mango in place of traditional rice noodles.
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Ripe mangos and smoky chilies add just the right amount of sweet and heat to this tasty barbecue sandwich. Chef Toni Sakaguchi from The Culinary Institute of America tosses shredded chicken in mango barbecue sauce and tops this tasty sandwich with refreshing and crispy mango cabbage slaw.
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Sweet and juicy mangos with fresh tuna are the perfect combination in this delicious ceviche. The mango provides a sweet counterbalance to the acidity of the lime juice and richness of the tuna. Pro tip: choose mangos that are slightly firm to the touch and have smooth skin. Serve the ceviche with tortilla chips and enjoy!
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Kikkoman Executive Chef Andrew Hunter shows us an exciting new technique to serve an omelet that will delight your guests. Chef adapted this technique from the Korean street food favorite, for modern American menus. Served on top of perfectly crispy fried rice, with a delicious savory Kikkoman Unagi Sauce, this dish is sure to be a menu showstopper.
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Elevate an old favorite of beef with broccoli with this updated recipe for Beef and Brocolini with Pepper Sauce. Kikkoman Executive Chef Andrew Hunter pairs sliced tri tip with a beautiful and aromatic pepper sauce featuring multi-colored crushed peppercorns and Kikkoman Oyster Sauce.
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Lumpia are delicious fried spring rolls from the Philippines, often enjoyed as a shared appetizer or snack. Kikkoman Executive Chef Andrew Hunter shows us how to make perfectly crispy and flavor-packed pork lumpia served with a Lemon Soy Dipping Sauce featuring Kikkoman Citrus Seasoned Ponzu.
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This beautiful, healthy and delicious beet poke plate is a vegetarian twist on traditional poke. Here, Kikkoman Executive Chef Andrew Hunter shingles three types of beets with sliced oranges. The plate is topped with crispy fried shiitake mushrooms and drizzled with Kikkoman Poke Sauce for a perfectly balanced sweet and savory finish. This Beet Poke Plate makes for a fun and colorful shared appetizer or entrée.
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Watch Kikkoman Executive Chef Andrew Hunter make a delicious vegetarian twist on traditional tonkatsu with this Roasted Mushroom Katsu that he makes using portabellas and king trumpet mushrooms. Vegetarians and meat-eaters alike will love the perfectly crispy and hearty mushroom katsu finished with a drizzle of sweet and savory Kikkoman Katsu Sauce.
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Watch organic farmer Chris Brigatino show CIA Chef Toni Sakaguchi some of the heirloom Japanese vegetables he’s growing as a part of the Oishii Nippon (“delicious Japan”) Project: fioretto, negi and zuccuri. He focuses on the vegetable staples of Washoku, Japan’s traditional practice of respecting nature in the harmonious production, preparation and eating of food.
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Want to grow your own Japanese vegetables? Find Japanese heirloom seeds here!
Colorful, crisp, and bursting with flavor, this Citrus-marinated Fioretto Salad is a versatile starter or side dish. Fioretto is a cousin of cauliflower with delicate coral-like florets. This dish features tender fioretto, crunchy radishes, and tangy oranges.
Get the recipe for Citrus Marinated Fioretto Salad and watch the video with closed captions here!
Want to grow your own Japanese vegetables? Find heirloom Japanese seeds here!
Charred Negi with Mexican Corn Salsa makes a fantastic side salad and is delicious on its own, as well. Negi is a type of bunching onion with a garlic-like aroma and sweet, earthy flavor, that is ideal for grilling. In this recipe, Chef Toni Sakaguchi from The Culinary Institute of America grills the negi until the skins are charred and the center is tender. Served on top is a delicious Corn Salsa, with peppers, scallions, chipotle chilies, cilantro, lime juice, and olive oil.
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Want to grow your own Japanese vegetables? Find heirloom Japanese seeds here!
Here’s a delicious twist on traditional kabocha tempura: Zuccuri and Prosciutto Frito Misto. Zuccuri is a type of kabocha squash that’s hearty, tender, and bursting with natural sweetness. This winter squash is packed with flavor and has a wonderful cake like texture. In this recipe, Toni Sakaguchi from The Culinary Institute of America pairs thinly sliced zuccuri with salty and savory prosciutto. Serve with a spicy aioli for a fantastic, shared appetizer.
Get the recipe for Zuccuri and Prosciutto Frito Misto and watch the video with closed captions here!
Want to grow your own Japanese vegetables? Find heirloom Japanese seeds here!
For a twist on a traditional savory galette, Chef Toni Sakaguchi from The Culinary Institute of America uses negi in place of leeks in this recipe, pairing them with earthy turnips, creamy ricotta, and feta cheeses. Negi is a staple of Japanese cuisine, and like leeks, have long, sleek white stalks and hollow green tops, and a juicy, flavorful layered core like an onion. Serve warm or room temperature.
Get the recipe for Negi and Turnip Galette and watch the video with closed captions here!
Want to grow your own Japanese vegetables? Find heirloom Japanese seeds here!
This Negi Confit with Whole Grain Mustard Vinaigrette and a Poached Egg is an updated twist on the French classic poached leeks with sauce gribiche. In place of traditional leeks, Chef Toni Sakaguchi from The Culinary Institute of America uses its Japanese cousin-- a succulent and fragrant negi, which has a garlic-like aroma and sweet earthy flavor. She places the poached negi on top of arugula, drizzled with vinaigrette, and tops it with a poached egg.
Get the recipe for Negi Confit and see a video with closed captions here!
Want to grow your own Japanese vegetables? Find heirloom Japanese seeds here!
Liven up your menu with roasted fioretto, negi, and shaved parmesan. Fioretto has a subtle sweet flavor and is more delicate and tender than standard cauliflower. Negi is a type of bunching onion with a garlic-like aroma, and a sweet earthy flavor. This dish is filled with its fresh flavors and beautiful colors. The tender wine-poached negi are served on a platter, topped with the roasted fioretto and tomato mixture, and finished with Balsamic vinegar and shaved parmesan.
Get the recipe for Roasted Fioretto and Negi with Shaved Parmesan, and watch a video with closed captioning here!
Want to grow your own Japanese vegetables? Find heirloom Japanese seeds here!
This hearty, delicious Roasted Zuccuri and Kale Salad with Chickpeas, and Tahini Yogurt is inspired by the flavors of North Africa. Zuccuri is a type of kabocha squash that is similar to a chestnut in sweetness and has a cake like texture, that pairs perfectly with the warming spices of this dish. To serve, Chef Toni Sakaguchi from The Culinary Institute of America smears the Tahini Yogurt on a platter and places the roasted zuccuri and kale salad on top.
Get the recipe for Roasted Zuccuri and Kale Salad, and watch a video with closed captions.
Want to grow your own Japanese vegetables? Find heirloom Japanese seeds here!
Looking for a plant-forward taco option to add to your rotation? Toni Sakaguchi from The Culinary Institute of America shows us how to make vegetarian Spicy Fioretto Chipotle Tacos. In this recipe, she uses fioretto--a cousin of cauliflower. The coral-like florets of the fioretto have slender stems and a subtle sweetness that takes on spices wonderfully. Chef Toni places a spoonful of spicy roasted fioretto on a hot tortilla, with salsa, avocado, pickled onion, and cilantro.
Get the recipe (and watch a version of this video with closed captions) here.
Want to grow your own Japanese vegetables? Find heirloom Japanese seeds here!
A company called AquaBounty is creating a sustainable future for seafood. With a growing global population and increased consumer demand, the current supply of seafood can’t fill the gap. The Atlantic salmon bred by AquaBounty is the safe, secure and sustainable alternative that chefs and customers have been looking for. AquaBounty farms are built to grow and deliver fresh, nutritious salmon that is free of antibiotics and other contaminants and with zero impact to wild fisheries. Learn more about Aquabounty here.
Breaking down a side of salmon into steaks or individual tranches or fillets is easy and is much cheaper than purchasing individual fillets. Chef Barbara Alexander from The Culinary Institute of America demonstrates how to portion out a salmon into four uniform servings.
Find recipes, more information and videos with closed captioning here!
You can save money and better ensure quality and consistency in your kitchen by purchasing whole sides of salmon. Chef Barbara Alexander from The Culinary Institute of America demonstrates a few easy-to-master techniques for working with these whole sides of fresh-harvested AquaBounty salmon. Learn how to break down a whole fish, and cut it into fillets.
Find recipes, more information and videos with closed captioning here!
There are always long thin pin bones that must be removed from a salmon before any further fabrication. Chef Barbara Alexander from The Culinary Institute of America demonstrates how to find pin bones by running your fingers or a knife along length of the fish. She also shows us how to remove bones with fish tweezers and tips to avoid tearing the delicate flesh.
Find recipes, more information and videos with closed captioning here!
To skin or not to skin: If you’re cooking salmon on the grill or for delicious crispy-skin salmon, you will most likely want to keep the skin on, since this helps to prevent the salmon flesh from sticking and tearing on the grill or in the pan. If you do want to skin your salmon, Chef Barbara Alexander from The Culinary Institute of America is here to help! She provides step-by step tips on safely and efficiently skinning a whole salmon.
Find recipes, more information and videos with closed captioning here!.
Chef Barbara Alexander from The Culinary Institute of America demonstrates a how to check a salmon for freshness. Learn how to inspect the fins, skin, eyes, gills, and scales of the salmon to make sure you’re buying a freshly harvested fish.
Watch the full series with closed captioning here!
: If you like the delicate flavors of smoked salmon, you’ll love this smoked salmon candy salad with grilled persimmons, arugula and lemon maple vinaigrette. The marinade in this recipe produces a slightly sweet smoked salmon with a candy-like texture that’s similar to jerky… it’s finger-licking delicious! Chef Barbara Alexander from The Culinary Institute of America pairs the salmon candy with grilled permissions, but any seasonal fruit would be delicious, including grilled plums, peaches, pears.
Get the Recipe and watch the full series with closed captioning here!.
From Texas to Tennessee, to Virginia and the Carolinas, follow the CIA as we trace southern smoke trails for an insider’s tour of some the best smokehouses and barbecue restaurants in America. Viewers will get a lesson in competition barbecue rubs and ribs from the Professor of BBQ, six-time World Barbecue Champion pitmaster and a Barbecue Hall of Fame inductee, Tuffy Stone. Pitmasters Pat Martin and Sam Jones will explain the challenges of cooking whole-hog BBQ, 86-year-old pitmaster Tootsie Tomanetz, of Snow’s BBQ, along with Snow’s owner, Kerry Bexley, will share their secret recipe for success.
Get recipes and watch the full video series with closed captions here!
High-quality, extra-virgin olive oil brings amazing new flavor dimensions to cakes, cookies, breads, and more. When swapping out butter for olive oil in a recipe, learn some of minor adjustments that create success. Discover what olive oil can do in the world of baking, pastry and sweets.
Sorbet will never be the same once you discover what an aromatic, extra-virgin olive oil can do for added flavor and texture. A robust or medium green fruitiness olive oil works beautifully in this Passion Fruit and Olive Oil Sorbet served with a Greek olive oil cookie. The bitterness of the oil is dampened by the bonds formed with proteins so the flavor and fruitiness shine through, with minimal bitterness or pungency.
Find recipes, more information and videos with closed captioning here!!
Pesto Trapanese is a bright and fresh Sicilian pesto made with tomatoes, basil, garlic, almonds, chiles and olive oil. This Pesto Trapanese is served over whole grain pasta and paired with broccoli rabe and blistered tomatoes. Feel free to pair this with your favorite seasonal vegetables.
Find recipes, more information and videos with closed captioning here!!
The Tunisian Market Sandwich is one of the best secrets of the Mediterranean kitchen! Filled with Harissa, carrot salad, tuna confit, potatoes, hard-boiled egg, and Mechouia (a Tunisian charred vegetable dish), the sandwich offers complex, flavor-packed bites.
Find recipes, more information and videos with closed captioning here!!
Across the Mediterranean, one of the great gifts of the olive oil kitchen is a whole collection of sauces—including dips and spreads—that always include olive oil with ingredients ranging from nuts and seeds to spices, herbs, and other aromatics. Learn about the world of sauces that the Mediterranean has to offer! Discover the olive oil-based sauces of the European and North African Mediterranean.
Find recipes, more information and videos with closed captioning here!.
Padrón peppers are a mild variety of Capsicum peppers from Padrón in Spain’s northwestern region of Galicia. Cooked over high heat in extra virgin olive oil, the peppers soften and blister for some truly delicious results. These delicious Blistered Padron Peppers with Romesco are terrific served as a classic tapa or they can be served as a shared appetizer with a side of romesco sauce.
Find recipes, more information and videos with closed captioning here!!
Cooking with olive oil offers endless opportunities for creativity and a lifetime of culinary pleasure. Learn which olive oil to use while cooking, as well as new techniques for sautéing, deep frying, and slow braising with olive oil.
Find recipes, more information and videos with closed captioning here!!
This beautiful, hearty and healthy Mediterranean Grain Bowl is inspired by the amazing flavors of the North African Mediterranean. This delicious lunch or dinner is full of hearty whole grains — farro and quinoa — paired with a myriad of flavor-packed components, including a chermoula vinaigrette, crispy za’atar chickpeas, marinated olives, tuna confit, and zalouk, a Moroccan salad of cooked eggplants and tomatoes.
Find recipes, more information and videos with closed captioning here!!
There is a world of flavor in olive oil—multitudes of varietals, styles, aromatics, and markers of excellence. Learn about the difference between extra virgin and regular olive oils, olive varietals, and olive oil flavor profiles. There are four categories of olive oil flavor profiles: Intense green fruitiness; Medium green fruitiness; Mild green fruitiness; and Ripe fruitiness. Learn about flavor profiles and how olive harvest time effects flavor.
Find recipes, more information and videos with closed captioning here!
The olive oil–rich, traditional Mediterranean diet has long inspired healthier food choices among Americans. Even today, we continue to learn more about how Mediterranean flavors can revolutionize American menus. The positive health impacts of the olive oil-based, traditional Mediterranean diet—rich in plant-sourced ingredients--has been widely researched. What’s more, abundant scientific evidence indicates that shifting to a more plant-forward diet will help reduce greenhouse gas emissions from food production, mitigate climate change, and cut water usage. Learn more about the health benefits and sustainability of the Mediterranean diet.
Find recipes, more information and videos with closed captioning here!
Gareng Asam is the spicy Balinese translation of classic chicken soup. Here to show us how it’s made is William Wongso and Chef Gusti Nyoman Agus Wiadnyana, at Kamandalu Resort and Spa in Ubud, Bali. The key to this spicy soup is the wangen spice mix.
Get the Recipe and watch the full series with closed captioning here!: http://www.ciaprochef.com/WCA/
Base genep, meaning “complete spice” in Indonesian, is an aromatic seasoning paste that is an essential ingredient in many Balinese dishes. Here to show us how it’s made is our guide William Wongso and Hindu priest and barbecue pit master, Chef Gede Yudi Awan. Chef Yudi is the owner of the restaurant Warung Sunset Chef Yudi in Badung, Bali, an establishment famous for its barbecued pork ribs.
Get the Recipe and watch the full series with closed captioning here!: http://www.ciaprochef.com/WCA/
Birria is hearty Mexican stew originating from the state of Jalisco. Here at Birria "El Paisa" in Mexico City, food guide Francisco de Santiago shows us how to how to tuck into a bowl of “birria de chiva” or goat birria.
Get the Recipe and watch the full series with closed captioning here!: http://www.ciaprochef.com/WCA/MexicoCity/
Chef Jung Sak Park at his restaurant O’Neul in Seoul, shows us how he makes Yukaejang, a classic beef soup. He simmers the broth for 12 hours for an intensely rich beef flavor and serves the soup with green onions and chili.
Get the Recipe and watch the full series with closed captioning here!: http://www.ciaprochef.com/wca/
Francisco De Santiago, a.k.a. "Paco," and Ruth Alegria take us on a pozole crawl in Mexico City, and tell us about this traditional Mexican soup, with hominy, meat and garnishes of Mexican oregano, chiles, white onion, radishes, avocado, and lime. Our first stop is at Casa Tixla, a pozolería specializing in Pozole Guerrero. Here Ruth and Paco have green pozole, made with green pumpkin seeds, epazote, and chile serrano. Next, at Poctzin, they sample Jalisco-style red pozole made with chile guajillo and shredded chicken.
Get the Recipe and watch the full series with closed captioning here!: http://www.ciaprochef.com/WCA/MexicoCity/
Mexico City native, Sergio Remolina, Chef Instructor and Director of the Latin Studies program at The Culinary Institute of America, takes us on a tour of his favorite tacos stalls in Mexico City’s Tizapan neighborhood. His favorites are Taquería Pedro for tacos al pastor and Taquería Los Arbolitos for sweet bread tacos such as tacos de cabeza, de suadero, de tripa and de cesos.
Get the Recipe and watch the full series with closed captioning here!: http://www.ciaprochef.com/WCA/MexicoCity/
Ruth Alegria, Mexican cuisine historian, and owner of Mexico Soul and Essence, and Chef Roberto Santibañez, discuss the pre-Hispanic tradition of markets in Mexico. Ruth takes us on a tour of the Xochimilco Market to show us an array of Mexico’s lesser known indigenous produce, and to try a thousand-year-old recipe for atole.
Get the Recipe and watch the full series with closed captioning here!: http://www.ciaprochef.com/WCA/MexicoCity/
From the energetic night markets of Taipei, where adventurous eaters snack on sizzling oyster omelets, steaming bao, and other street food favorites to the ultra-modern menus at Andre Chiang’s RAW, where next generation chefs re-interpret classic Taiwanese flavors, join us on The Culinary Institute of America’s tantalizing tour of Taiwan. We reveal the lesser-known flavors of this Asian region that is attracting diners from around the world. Our guides to Taiwan are television host and street food guru K.F. Seetoh, the Founder and organizer of the International Street Food Congress, and Joan, Taiwanese food expert and blogger for Hungry Girl in Taipei.
Get the Recipe and watch the full series with closed captioning here!: http://www.ciaprochef.com/WCA/taiwan/
At Four Seasons Chiang Mai’s Rim Tai Kitchen, Executive Chef Stéphane Calvert, Thai Cuisine Chef “An” Anchalee Luadkha, and Assistant Chef Instructor “Tor” Suwattana Boonyara Hananusorn, prepare Chiang Mai’s most internationally celebrated dish: Khao Soi. This classic chicken and noodle curry is topped with crispy fried noodles for a deliciously flavored and textured dish.
Get the Recipe and watch the full series with closed captioning here!: http://www.ciaprochef.com/WCA/thailand/
At his restaurant, Issaya Siamese Club in Bangkok, Chef Ian Kittichai shows us how to make Kanom Krok: Coconut Hot Cakes Topped with Chicken, Chili Jam, Shredded Ginger and Kaffir Lime. Kanom Krok are a popular street food, and have a similar flavor profile to Thai coconut soup.
Get the Recipe and watch the full series with closed captioning here!: http://www.ciaprochef.com/WCA/thailand/
On this tasty trip to Thailand, we reveal the classic dishes of this Asian region that delight diners around the world. “Savoring the Best of World Flavors: Thailand” is the 13th installment of The Culinary Institute of America’s World Culinary Arts series. You’ll explore the kitchens, night markets, and restaurants of Bangkok and Chiang Mai, as leading chefs and food authorities discuss ingredients and demonstrate culinary techniques in step-by-step detail. Television host and Thai Master Chef Ian Kittichai and Einav Gefen, executive chef for Unilever Food Solutions, will take you through this land of culinary brilliance. They lend their dynamic personalities and culinary know-how to this exciting series.
Get the Recipe and watch the full series with closed captioning here!: http://www.ciaprochef.com/WCA/thailand/
In this recipe, Chef Barbara Alexander from The Culinary Institute of America pairs seared AquaBounty salmon with pureed Jerusalem artichokes, and crispy Brussels sprouts for a delicious dish that’s high in protein, vitamins, fiber and omega-3 fatty acids. She prepares a Whole Grain Mustard Vinaigrette for a zingy sauce to accompany the fish.
Get the Recipe and watch the full series with closed captioning here!.
Stuck at home and looking for some cooking inspiration? Watch the CIA's new series of videos all about BBQ! What better time to learn about cooking low and slow comfort food?
Pork steaks are trending on menus across America. Chefs are discovering these tasty and versatile cuts from the shoulder of the hog, which cook up perfectly in the pan or on the grill. Chef Barbara Alexander from The Culinary Institute of America shows us how to make an easy recipe for Vinegar-dipped Pork Steaks with Beer-Cheese, Charred Red Onions, and Biscuits.
Get the Recipe and watch a video with closed captioning here!: https://www.ciaprochef.com/americanbbq/porksteak/
Stuck at home and looking for some cooking inspiration? Watch the CIA's new series of videos all about BBQ! What better time to learn about cooking low and slow comfort food?
Spice up your BBQ with these sticky and sweet Korean spare ribs. Chef Barbara Alexander from The Culinary Institute of America sprinkles the ribs with crispy garlic, peanuts, and scallions, and serves them with Korean slaw and steamed rice.
Get the Recipe and watch a video with closed captioning here!: https://www.ciaprochef.com/americanbbq/koreanstickyribs/
Stuck at home and looking for some cooking inspiration? Watch the CIA's new series of videos all about BBQ! What better time to learn about cooking low and slow comfort food?
Most BBQ aficionados know that smoke adds flavor, but did you know that too much smoke, or the wrong kind of smoke, can ruin the flavor of your BBQ? And while most sausages and meats like a little smoke, every chef needs to know when enough smoke is enough, and what types of woods are best. In this video, Chef Charlie Torgerson from Charlie T’s Foods walks us through the art of smoking sausage.
Get the Recipe and watch a video with closed captioning here!: https://www.ciaprochef.com/americanbbq/
Stuck at home and looking for some cooking inspiration? Watch the CIA's new series of videos all about BBQ! What better time to learn about cooking low and slow comfort food?
Pomegranate molasses, red wine, and balsamic vinegar impart these barbecued loin back ribs with subtle, sophisticated flavors. Chef Charlie Torgerson from Charlie T’s Foods shows us how to make this Mediterranean-inspired glaze, then BBQ the ribs until they’re perfectly tender.
Get the Recipe and watch a video with closed captioning here!: https://www.ciaprochef.com/americanbbq/pomegranateribs/
Chef Scott Samuel from The Culinary Institute of America shows us a Latin-inspired small plate that your customers will love: Mini Tostadas with Ancho Chile Chicken Carnitas and Spicy Green Grape Salsa. The spicy, sweet and acidic green grape salsa cuts through the richness of the mole, and makes for a perfect bite.
Get the Recipe and watch a video with closed captioning here!: http://ciaprochef.com/grapes/recipe2/
The popularity of Korean cuisine has taken the US by storm in recent years. In this video, Chef Scott Samuel from The Culinary Institute of America shows us a sweet and spicy Korean BBQ steak served with cooling, juicy, and sweet red grapes.
Get the Recipe and watch a video with closed captioning here!: http://ciaprochef.com/grapes/recipe3/
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/
Inspired by Mexico’s BBQ pit-masters, these Yucatecan Salmon Tacos with Citrus Cabbage Slaw are packed with sweet citrus flavors that perfectly complement grilled AquaBounty salmon. Chef Barbara Alexander from The Culinary Institute of America flavors the salmon in a pibil-style marinade then grills it for the perfect amount of char and caramelization. You will love the contrast of smoky, sweet and citrusy flavors in these tacos!
Get Recipes and watch the full series with closed captioning at:
Salmon Tacos with Citrus Cabbage Slaw recipe.
AquaBounty Salmon served on a crunchy wonton taco with cucumber ginger slaw is a scrumptious twist on your traditional taco. Healthy and satisfying, these crispy salmon tacos are perfect as appetizers or shared small plates. Chef Barbara Alexander from The Culinary Institute of America tops the piece of salmon with a drizzle of Yuzu Koshu Mayonnaise and garnishes with wasabi tobiko, which are wasabi infused fish eggs for a nice little pop.
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Crispy Wonton Salmon Tacos with Cucumber Ginger Slaw recipe.
Here’s a delicious, easy-to-prepare salmon dish inspired by the healthy cooking of Vietnam. Seared salmon served over a delicious and fragrant fresh herb and cucumber salad is bursting with the exotic flavors of Southeast Asia. The sweet flavors and delicate texture of the AquaBounty salmon in this recipe are perfectly complemented with fresh cucumbers, crispy fried shallots, and aromatic basil. Chef Barbara Alexander from The Culinary Institute of America shows us the secret to achieving perfectly crispy salmon: making sure the skin side of the salmon is completely dry before cooking!
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Crispy Vietnamese Salmon on Cucumber Herb Salad recipe.
These crowd-pleasing Indian-spiced Salmon cakes with yogurt, mint and mango chutneys can be served as small plates, appetizers, or passed hors d'oeuvres. The aromatic spice blend in this recipe is a perfect companion for the salmon’s rich flavor. The delicate sweetness of the AquaBounty salmon that we’re using complements the creamy yogurt and bright chutney flavors. Chef Barbara Alexander from The Culinary Institute of America shows us how to make this tasty recipe.
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Indian-Spiced Salmon Cakes with Mango Chutney recipe.
Huli is a Hawaiian word meaning to curl or flip. Traditional Hawaiian Huli Huli dishes are cooked rotisserie-style, charring all sides of marinated fish, pork or chicken. In this Huli Huli Salmon bowl, we’re using thick, delicious cuts of marinated and grilled AquaBounty salmon and served with a bowl of multigrain mix of rice, quinoa and purple barley. I’m topping this Hawaiian-style salmon bowl with grilled pineapple, red onion, cucumber, pickled carrots, and avocado. Chef Barbara Alexander from The Culinary Institute of America shows us how she makes this delicious and beautiful dish!
Get Recipes and watch the full series with closed captioning at:
Hawaiian Huli Huli Salmon Bowl recipe.
A tagine is a traditional North African stew that's prepared in a conical earthenware vessel of the same name. This healthful, easy-to-make tagine of salmon with preserved lemons and capers can be made in a traditional tagine or in a covered ovenproof casserole dish. We’ll be serving our salmon tagine with traditional couscous, which can be prepared in advance. Chef Barbara Alexander from The Culinary Institute of America show us how she makes this beautiful tagine using AquaBounty salmon.
Get the Recipe and watch the full series with closed captioning!: Moroccan Salmon Tagine with Preserved Lemons and Capers recipe.
Cindy Pawlcyn, chef and founder of the Napa Valley’s Mustards Grill, shows us how she makes Lamb Merguez Pizza. She tops the pizza with merguez, a North African-spiced lamb sausage packed with flavor. She pairs the merguez sausage with tapenade, tomato sauce, pecorino, and mozzarella for a delicious and unique flavor combination.
Get the Recipe and watch the full series with closed captioning here: https://www.ciaprochef.com/americanlamb/lambmerguezpizza/
Cindy Pawlcyn, chef and founder of the Napa Valley’s Mustards Grill, shows us a delicious recipe using her favorite cut of lamb, the rack. She prepares this Roasted Rack of American Lamb with Salsa Verde in her wood-burning oven, served with herb-roasted root vegetables. The rich and earthy lamb paired with the bright and herbaceous sauce makes a perfectly balanced dish.
Get the Recipe and watch the full series with closed captioning here: https://www.ciaprochef.com/americanlamb/lambrackwithsalsaverde/
Cindy Pawlcyn, chef and founder of the Napa Valley’s Mustards Grill, shows us how she makes her famous BBQ American Lamb Burger, one of the signature dishes on her menu. She prepares a flavorful BBQ spice mix that she blends into the ground lamb patties. The burgers are served with a sweet and spicy BBQ sauce, grilled onions, sharp cheddar cheese, basil aioli, and arugula.
Get the Recipe and watch the full series with closed captioning here: https://www.ciaprochef.com/americanlamb/lambburger/
Chefs Stephen Barber and Kipp Ramsey from Farmstead Long Meadow Ranch in California’s Napa Valley show us how to make one of their most popular signature dishes: BBQ Pulled American Lamb Shoulder with Braised Chickpeas and Spiced Yogurt. The lamb is seasoned with a paprika and cumin rub and smoked for 8 hours. The pulled lamb is served on top of a bed of braised chickpeas and smoked tomatoes with pickled Fresno chilies. The pulled lamb can also be served in a sandwich.
Get the Recipe and watch the full series with closed captioning here: http://www.ciaprochef.com/americanlamb/bbqpulledlambshoulder/
Learn how to break down a whole lamb carcass into primals, subprimals and common cuts in this video with Chef Rebecca Peizer at The Culinary Institute of America. She shows us some key butchery techniques, and shares ideas for how cuts can be used in the kitchen.
Find recipes, more information and videos with closed captioning here!
Chefs Stephen Barber and Kipp Ramsey from Farmstead Long Meadow Ranch in California’s Napa Valley make Leg of American Lamb with Succotash, Creamed Corn and Harissa. They marinade the boneless leg of lamb for 24 hours then tie and grill it for even cooking. The lamb is sliced and served with summer vegetable succotash and creamed corn to pay homage to Farmstead Restaurant’s southern roots.
Get the Recipe and watch the full series with closed captioning here: http://www.ciaprochef.com/americanlamb/legoflambwithsuccotash/
Chefs Stephen Barber and Kipp Ramsey from Farmstead Long Meadow Ranch in California’s Napa Valley show us how to make BBQ Denver Lamb Ribs. They season the ribs with vindaloo spice and smoke them for about 4 hours until tender. They are finished on a grill and brushed with a spicy tomato marmalade. The chefs plate the ribs with pickled red onions.
Get the Recipe and watch the full series with closed captioning here: http://www.ciaprochef.com/americanlamb/smokeddenverlambribs/
Chefs Stephen Barber and Kipp Ramsey from Farmstead Long Meadow Ranch in California’s Napa Valley show us how to make American Lamb Chops with Pecan Dukkah and Salsa Verde. The American lamb t-bone chops are marinated with smoked paprika, oregano and garlic for about 6 hours, then grilled for about 10 minutes with eggplant and onions. Chef Stephen and Kipp finish the dish with slow-cooked tomatoes, salsa verde and pecan dukkah.
Get the Recipe and watch the full series with closed captioning here: http://www.ciaprochef.com/americanlamb/lambchops/
We’ve all heard about poke and poke combos, but what about watermelon and shrimp? Chef Mai Pham of Star Ginger Asian Grill and Noodle Bar in Sacramento, CA, prepares this blissful bowl of smoky pan-seared shrimp, juicy watermelon, avocado, pineapple, edamame, sliced jalapeño, and fresh mint. The aloha spirit is all right here in this colorful, delicious and healthy Watermelon and Shrimp poke bowl!
Get the recipe and watch the full series with closed captioning here!
Cindy Pawlcyn, chef and founder of the Napa Valley’s Mustards Grill, prepares the ultimate comfort food: Napa Valley Red Wine and Port Lamb Shanks. She marinates the shanks in red wine, juniper berries, bay leaves, allspice, salt, and pepper for two days before roasting it in her wood-fired oven for rich, unctuous, and umami-packed results.
Get the Recipe and watch a video with closed captioning here!: https://www.ciaprochef.com/americanlamb/redwinelambshanks/
What looks like prime cut of maguro tuna is actually juicy watermelon sushi pieces topped with Fried Shallots and Ginger Lime Dressing. Chef Mai Pham of Star Ginger Asian Grill and Noodle Bar in Sacramento, CA, shows us how to make this fun appetizer. This dish really shows just how versatile watermelon can be!
Get the recipe and watch the full series with closed captioning here!
Chef Mai Pham of Star Ginger Asian Grill and Noodle Bar in Sacramento, CA, shows us how to make Watermelon Ice Pops. Chef Mai was inspired to create this recipe after slurping down many watermelon-passionfruit drinks on a recent trip to Vietnam. It’s a fun dessert and also a great garnish for drinks-- with or without alcohol. The brilliant red juice makes these Watermelon Ice Pops a beautiful and refreshing treat.
Get the recipe and watch the full series with closed captioning here!
Chef Mai Pham of Star Ginger Asian Grill and Noodle Bar in Sacramento, CA, shows us how to make a unique, fun and refreshing Icy Spicy Thai Watermelon Mojito. Growing up in Vietnam, Chef Mai fondly remembers neighborhood street vendors selling freshly cut watermelon wedges, ready to be dipped in pounded salt and chilies. This Icy Spicy Mojito is inspired by those flavors: rum, vodka and watermelon work their magic when blended with Asian spices and herbs. Feel free to jazz it up with fun garnishes like a carved, sizeable chunk of watermelon, or even a watermelon satay!
Get the recipe and watch the full series with closed captioning here!
Watermelon and BBQ are a match made in heaven. Chef Rebecca Peizer from The Culinary Institute of America shows us how to make a delicious BBQ sauce infused with the sweet fruity flavor of watermelon. You can use this tasty watermelon sauce on any of your favorite BBQ dishes, or in Watermelon Baked Beans. This dish is a great addition to your BBQ menu!
Get the recipe and watch the full series with closed captioning here!
Chef Rebecca Peizer from The Culinary Institute of America shows us how to make a delicious vegetarian twist on bao, using tea-smoked watermelon in place of traditional pork belly. Compressing the watermelon gives it the perfect texture to stand in for the protein in this dish. Enjoy this unique shared appetizer at your next party!
Get the recipe and watch the full series with closed captioning here!
Here’s a sweet twist on a classic caprese salad: Burrata with Basil Watermelon Foam and Smoked Olive Oil. Chef Rebecca Peizer from The Culinary Institute of America replaces traditional tomato and mozzarella salad with watermelon and burrata, and tops it with a fun and flavorful basil watermelon foam. You can also use the watermelon foam to garnish a cocktail!
Get the recipe and watch the full series with closed captioning here!
Take traditional fish and chips to a new level: Fried Whitefish with Diced Watermelon Chutney and Watermelon Rind Tartar Sauce. You’ll love the combination of this sweet spicy chutney, the acidic tartar sauce, and crispy fried fish. This recipe also helps reduce food waste by using both the flesh and the rind of the watermelon.
Get the recipe and watch the full series with closed captioning here!
Chef Rebecca Peizer from The Culinary Institute of America shows us how to make Vietnamese Watermelon "Boba" Tea. In this recipe, she uses tiny colorful watermelon balls in place of tapioca pearls. An infusion of watermelon juice makes this boba, or bubble tea, extra delicious! Kids and adults alike love this sweet, creamy watermelon tea with its refreshing watermelon pearls. You’ll need a Parisian knife or small melon baller to make your watermelon pearls.
Get the recipe and watch the full series with closed captioning here!
Fermented beverages and shrubs have become popular because of their refreshing zingy flavor as well as their health benefits. Watch as Chef Rebecca Peizer from The Culinary Institute of America shows us how to make this watermelon shrub with watermelon juice, sugar and vinegar. You can enjoy the brightly flavored shrub simply mixed with sparkling water, in cocktails, salad dressings or as a glaze for meats.
Get the recipe and watch the full series with closed captioning here!
Don’t throw away that watermelon rind! Watch as Chef Rebecca Peizer from The Culinary Institute of America makes candied watermelon rind, perfect as a garnish on a watermelon cocktail, dipped into chocolate, or topped onto your favorite dessert.
Get the recipe and watch a video with closed captioning here!
This Watermelon and Avocado Mosaic with Dungeness Crab Salad dish is as beautiful as it is delicious. Watch as Chef Rebecca Peizer from The Culinary Institute of America shows us how to make a “tile” of cubed avocado, and red and yellow watermelon.
Get the recipe and watch the full series with closed captioning here!
Chef Toni Sakaguchi from The Culinary Institute of America shows us how to make these flavorful and healthy roasted vegetables with baked teriyaki tofu. You can make this with any vegetables that are in season, but in this recipe Chef Toni uses a delicious combination of Brussels sprouts, cauliflower, and butternut squash. Delicious year round, you will love this simple vegan dinner! The sweetness of the baked teriyaki tofu is the perfect pairing to any of your favorite roasted vegetables!
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Watch Chef Rebecca Peizer from The Culinary Institute of America shows us a creative and delicious way to use watermelon rind in this Watermelon Rind Massaman Curry with Winter Vegetables. Watermelons are in the gourd family, and pair well with other winter vegetables and warm spices.
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These vegan pan-fried Korean BBQ dumplings are served with spicy chogochujang mayo and delicious kale and mushroom salad. Made with Nasoya Korean BBQ Dumplings, you will love the combination of the sweet and savory dumplings, spicy, creamy mayo, and crunchy salad. Enjoy!
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This Thai Watermelon Rind Noodle Salad with Mint, Peanuts, and Shrimp uses shredded watermelon rind instead of more traditional green papaya as the “noodles.” Watermelon is a cousin to the cucumber and pairs well with Southeast Asian flavors. Watch as Chef Rebecca Peizer from The Culinary Institute of America shows us how to make this refreshing and healthful salad.
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These mouthwatering vegan enchiladas are packed with flavor and plant-based protein! Chef Toni Sakaguchi from The Culinary Institute of America stuffs them with Nasoya Plantspired’s Garlic and Herb Toss’ables, black beans, zucchini, and butternut squash, then tops them with red chile enchilada sauce. You will love these deliciously smoky, hearty vegan enchiladas that are great for any meal of the week!
Get the Vegan Enchiladas with Tofu, Black Beans, and Zucchini recipe here!
Frozen desserts are one of the hottest menu trends today. Watermelon juice brings beautiful color and delicious flavor to popsicles, shaved ice or other frozen treats. Chef Rebecca Peizer from The Culinary Institute of America shows us how to make Thai Watermelon Popsicles with Coconut, Ginger, Kaffir Lime and Chili. The mixture can also be frozen in ice cube trays. These colorful and flavorful ice cubes can be served in the beverage of your choice, such as Watermelon agua fresca, limeade, or a watermelon cocktail.
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These loaded sweet potatoes with caramelized kimchi, tofu crumbles, and a drizzle of gochujang crema are a healthy twist on loaded baked potatoes. The caramelization process transforms kimchi from tangy and crunchy, to deeply rich and savory with a jam-like consistency. For added protein, Chef Toni Sakaguchi from The Culinary Institute of America tops the sweet potatoes with Nasoya Plantspired’s Zesty Mexican Style Superfood Skillet. It’s the perfect addition to a loaded sweet potato!
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True to their name, watermelons are 92% water, and are a refreshing ingredient in a variety of beverages. Chef Rebecca Peizer from The Culinary Institute of America shows us how to make Watermelon Agua Fresca. It’s delicious on its own, or as the base for a number of cocktails. Chef Rebecca recommends adding rum or tequila!
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These Mediterranean eggrolls with chermoula-roasted cauliflower are served with a deliciously spicy harissa dipping sauce. Crispy and flaky on the outside with a savory, aromatic filling on the inside, these eggrolls are made with Nasoya Vegan Egg Roll Wraps. Your guests will love these Mediterranean eggrolls as a fun and tasty shared appetizer.
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Chef Rebecca Peizer from The Culinary Institute of America shows us a creative take on a watermelon salad that uses the whole watermelon—from rind to flesh. This Latin-inspired watermelon salad includes tart and spicy pickled watermelon rind, creamy and salty cotija, toasted pepitas and cumin seeds, smoky fire-roasted poblano chiles, cilantro, and a lime vinaigrette.
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These delicious Molletes are like Mexican open-faced sandwiches, but made with a plant-based twist. Chef Toni Sakaguchi from The Culinary Institute of America tops these Molletes with spicy crumbled tofu, refried black beans, salsa fresca and cilantro crema. For the plant-based protein, she uses Nasoya Plantspired’s Zesty Mexican Style Superfood Skillet. You will love this protein-packed, plant-based version of a Mexican classic!
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Watermelon Molasses is a delicious and versatile condiment. Its sweet, floral, and slightly vegetal flavor makes it a perfect ingredient for grilled meats and vegetables, dressings, marinades and cocktails. It lasts for up to three months refrigerated, and is a great way to extend the shelf life of your watermelon! Watch as Chef Rebecca Peizer from The Culinary Institute of America shows us how to make this beautiful deep red Watermelon Molasses.
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You’ll love the sweet, spicy, and umami-packed flavors of this tasty pan-fried tofu! Chef Toni Sakaguchi from The Culinary Institute of America shows us how to prepare perfectly crispy tofu using Nasoya’s Organic Super Firm High Protein Tofu, which she tosses in cornstarch before pan-frying. Simple and absolutely delicious, you will love this spicy glazed pan-fried tofu!
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Sweet, cool and crisp watermelon are the perfect complement to these Moroccan-spiced grilled chicken kebabs, which are glazed with watermelon molasses. Chef Rebecca Peizer from The Culinary Institute of America serves the kebabs with grilled watermelon, and a delicious dipping sauce made with watermelon molasses, garlic, and yogurt. Serve with a pita pocket so your guests can enjoy as a unique and flavor-packed sandwich.
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Chef Toni Sakaguchi from The Culinary Institute of America shows us how to make this delicious Indian-inspired tofu dish: seared tofu with pear chutney and spicy spinach sauce. You will love the creamy spinach sauce combined with the meaty tofu and pop of tangy chutney inside! Nasoya’s Extra Firm Tofu is the protein-packed star ingredient and lends itself to many other international dishes like this one.
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Previously underappreciated flavors from the Philippines are now increasingly popular in the American dining scene. Chef Rebecca Peizer from The Culinary Institute of America shows us a creative take on Filipino flavors with this Grilled Watermelon and Pork Belly Salad with Watermelon Rind Relish. She braises, cubes then fries pork belly, and combines that with a watermelon relish and adobo sauce. The salad is served on top of grilled squares of watermelon.
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This sloppy "bo" is a fun, delicious, and vegetarian twist on sloppy joes. In place of ground meat in tomato sauce, this sandwich is filled with a plant-based tofu Bolognese sauce. Made with super-firm tofu, Nasoya Plantspired’s Classic Bolognese Sauce has the same meaty texture of ground beef, making it an ideal replacement for any animal protein. Rich and satisfying, this healthy spin on sloppy joes delivers the same great taste even meat lovers will enjoy!
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Don’t even think about throwing away that watermelon rind! Chef Rebecca Peizer from The Culinary Institute of America shows us a creative and delicious North African-inspired Preserved Watermelon Chutney with cinnamon, ginger, cumin, and preserved lemon. Serve the chutney with proteins like pork, on a cheese board, or in a sandwich.
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Tabbouleh is a Mediterranean salad traditionally served as part of a mezze, made with parsley, tomatoes, cucumbers, and bulgur. Chef Toni Sakaguchi from The Culinary Institute of America is making a grain-free version of this dish by using crumbled Nasoya Extra Firm tofu in place of bulgur. The secret to getting that perfect meaty texture is to freeze and thaw out your tofu beforehand. This extra step will also remove excess moisture and help absorb the marinade. This tofu tabbouleh with parsley, tomatoes, cucumber, chilies, and sumac is a delicious salad full of plant-based protein. Enjoy!
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The Hawaiian raw tuna salad known as poke has taken the mainland by storm. Chef Rebecca Peizer from The Culinary Institute of America shows us a delicious take on the dish using watermelon. She combines compressed cubes of yellow watermelon with classic poke ingredients, and serves the salad inside a hollowed out watermelon cup.
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Chef Rebecca Peizer from The Culinary Institute of America shows us how to make a healthful and delicious Burmese Watermelon Salad, packed with flavor and texture. Cubes of juicy and crisp watermelon are tossed with shredded coconut, toasted peanuts, sesame seeds, lentils, green beans, mint and a soy dressing.
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This elegant twist on the classic carpaccio uses thinly sliced compressed watermelon in place of raw beef. Chef Rebecca Peizer from The Culinary Institute of America shows us how to serve this beautiful dish topped with crispy fried prosciutto, pistachios, goat cheese and basil oil.
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Inspired by the flavors of South America, Chef Rebecca Peizer from The Culinary Institute of America shows us a beautiful Watermelon Consommé with Scallop Ceviche. Chef Rebecca makes a flavorful consommé by decanting pureed watermelon blended with Pernod and citrus juices. She serves the consommé with a watermelon and scallop ceviche.
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Inspired by the dish bo luc lac, Chef Mai Pham of Star Ginger Asian Grill and Noodle Bar in Sacramento, CA, makes Shaking Beef with Watermelon and Wilted Watercress. The recipe showcases the bold flavors and contrasting textures of the Vietnamese kitchen. In a fiery hot pan, she sizzles the spiced beef and then quickly serves it with cool watercress and crunchy watermelon. This Asian beef salad is cool and refreshing, but also unbelievably savory and satisfying at the same time.
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Chef Einav Gefen shares her experiences from the barbecue stops in Texas, Tennessee, Virginia, and the Carolinas.
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Barbecue Hall of Fame inductee Tuffy Stone teaches us about the science of smoke and how he prepares his championship-winning barbecue ribs. Tuffy Stone is a Six-time World Barbecue Champion pitmaster, a Barbecue Hall of Fame inductee, an author (Cool Smoke -The Art of Great Barbecue), a former Marine, a French-trained chef, and an occasional reality television star. Dubbed “The Professor,” Tuffy’s legendary precision and obsession with the science of smoke have made him one of the most influential people in barbecue.
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Barbecue Hall of Fame inductee Tuffy Stone show us how he prepares his championship-winning barbecue spare ribs.. Tuffy Stone is a Six-time World Barbecue Champion pitmaster, a Barbecue Hall of Fame inductee, an author (Cool Smoke -The Art of Great Barbecue), a former Marine, a French-trained chef, and an occasional reality television star. Dubbed “The Professor,” Tuffy’s legendary precision and obsession with the science of smoke have made him one of the most influential people in barbecue.
Get BBQ recipes and watch the full series here!
Barbecue Hall of Fame inductee Tuffy Stone show us how to create his championship-winning BBQ rubs.
Tuffy Stone is a Six-time World Barbecue Champion pitmaster, a Barbecue Hall of Fame inductee, an author (Cool Smoke -The Art of Great Barbecue), a former Marine, a French-trained chef, and an occasional reality television star. Dubbed “The Professor,” Tuffy’s legendary precision and obsession with the science of smoke have made him one of the most influential people in barbecue.
Get BBQ recipes and watch the full series here!
Nashville's Peg Leg Porker offers diners a wide selection of traditional West-Tennessee barbecue. Carey Bringle, the restaurant's owner and pitmaster, is a Nashville native who started his craft by watching his grandfather cook whole hogs for family barbecues. Years later, Bringle is an annual competitor at Memphis in May BBQ championship, the “Super Bowl of Swine”, taking second place honors three times.
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Payne's Bar-B-Q is a family-run business that’s been serving up some of the best barbecue in Memphis since 1972. Inside an unremarkable cinderblock building, you’ll find Flora Payne, Ronald Payne and Candace Payne-Parker serving up their remarkable home-style Memphis BBQ. Unusual menu items like their slow-smoked pulled pork sandwich topped with mustard sauce and coleslaw and the smoked bologna sandwich attract barbecue aficionados near and far.
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Sam Jones is a James Beard Award winning BBQ pitmaster who is proud to continue in the 200 year old family tradition of "no-frills" North Carolina barbecue. Sam shows us around the smokehouse and introduces us his signature pulled pork sandwich.
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The Jones family has been in the North Carolina barbecue business for over 200 years. At the Skylight Inn in Ayden, North Carolina, current owner and James Beard Award-winning pitmaster Sam Jones smokes whole hogs over North Carolina oak using the same way his great, great grandfather did. Sam give us a tour of Skylight’s operations, showing us the barbecue pits and their signature menu items like the chopped pork sandwich and topped with coleslaw with cornbread.
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Located in an old farmhouse in Holly Hill, South Carolina, Sweatman's Bar-Be-Que is a favorite stop of the Carolina BBQ trail. Famous for its whole hog barbecue and homestyle buffet; co-owner Chris Neue take us on a tour. Sweatman's whole Carolina hogs are gently cooked over hot coals of aged oak, hickory, and pecan while they are continuously basted with Sweatman’s secret mustard-based sauce.
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Pat Martin began his education on whole hog barbecue 25 years ago in the tiny town of Henderson, Tennessee. Barbecue became a “consuming passion” for Pat and led to his opening of the first Martin's Bar-B-Que Joint in October of 2006 in Nolensville, Tennessee, just south of Nashville. In his Nashville smokehouse, Pat explains the importance of time and temperature in the cooking of whole hog barbecue.
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Charlie Vergos' Rendezvous is the birthplace of Memphis-style dry-rubbed ribs. The Rendezvous has been serving Charlie’s high-heat, charcoal-grilled pork ribs since 1948. Since then the Rendezvous has risen to must-visit status among BBQ professionals, thousands of customers, multiple US presidents, and musicians such as the Rolling Stones and Elvis Presley.
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Kerry Bexley is the owner of Snow’s BBQ located in the tiny town of Lexington, Texas. Since Texas Monthly magazine rated Snow’s BBQ the “#1 BBQ in Texas”, BBQ aficionados drive for miles to line up before dawn for a taste of Snow’s juicy pork spare-ribs, succulent smoked sausages and legendary oak-smoked brisket. 86 year-old BBQ Hall of Fame pitmaster, Tootsie Tomanetz, starts the fire in Snow’s pits at 2 AM to prepare for the swarm of customers who start lining up before dawn at this Saturday-only BBQ stop.
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Valentina’s Tex-Mex BBQ in Austin, Texas is known for their creative blending of traditional BBQ and "Tejano" cooking. Favorite menu items include Valentina's famous brisket tacos, the Real Deal Holyfield: huevos rancheros topped with a slice of smoked brisket, and BBQ pork carnitas tacos. These Tex-Mex BBQ creations and other traditional barbecue favorites have made Valentina's a must-visit stop on the Texas BBQ circuit and has earned Valentina's a spot on the coveted Texas Monthly's Top 50 BBQ list.
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Loro is an “Asian smokehouse” restaurant created by Austin chef Tyson Cole and pitmaster Aaron Franklin. Loro infuses traditional Texas BBQ with Asian flavors. The casual, indoor-outdoor restaurant is incredibly popular with locals who line up for bold, exciting flavors. The menu features dishes such as smoked beef brisket with Thai herbs and chili gastrique; smoked Prime steak with shishito peppers and salsa verde; BBQ pork belly with hoisin sauce; smoked pork sausage with papaya salad, Thai chili sauce and peanuts; Texas sweet corn with yuzu aioli, oak-grilled snap peas with kimchee emulsion, and smoked baby back ribs with cauliflower pickle.
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LeAnn Mueller and Alison Clem are partners and co-owners of la Barbecue in East Austin, Texas. LeAnn is the granddaughter of Texas BBQ legend Louie Mueller, and daughter of James Beard Award-winning pitmaster Bobby Mueller, LeAnn and her wife and business artier Alison Clem opened la Barbecue in Austin, Texas, in 2012. Together, LeAnn and Alison have created and innovative menu that remains true to the flavors and techniques of authentic Texas BBQ.
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Rodney Scott’s BBQ in Charleston, South Carolina is one of few BBQ places in the US that still practices the dying art of whole hog barbecue. Pitmaster Anton Williams shows us how Rodney's whole hogs are slow-roasted over direct heat from hardwood coals.
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Roy Perez has worked in the barbecue pits at Kreuz Market in Lockhart, Texas for over 34 years. In 1987 Roy Perez left his home building career and started smoking sausages for 4th generation Kreuz owner Rick Schmidt. Over the years, Roy’s mastery of Kreuz’s oak-fired offset-smokers has made Kreuz Market a must-visit stop on the Texas BBQ circuit.
In this interview, Roy explains how the traditional barbecue methods at Kreuz Market haven’t changed since the smokehouse was established in 1900. It’s interesting to note that Kreuz Market is not a follower of the traditional school of low and slow barbecue. By contrast, Kreuz hot smokes their oversized-briskets, sausages and other cuts in the 600-degree range (Fahrenheit), allowing their barbecue to cook in four hours or less.
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This dish offers a twist on traditional corn-on-the-cob. This quick and easy-to-make recipe captures the sweet and smoky flavors of flame-grilled corn-on-the-cob, known in Mexico as “Elotes”. Einav Gefen, corporate executive chef at Unilever Food Solutions combines Hellmann’s Real Mayonnaise, cilantro, green onions, garlic, New Mexican Chili Powder, Pimenton, cumin, Knorr Professional Intense Flavor Citrus Fresh and Knorr Professional Intense Flavor Charred Chili Heat in a bowl. The Knorr Professional Intense Flavor Citrus Fresh adds a refreshing citrus flavor and the Charred Chile Heat adds the perfect level of spice.
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Freshen up your BBQ menu with this recipe for grilled peach and napa cabbage slaw, dressed with a subtly spiced Aleppo pepper, almond and peach vinaigrette. The Smoked Peach Vinaigrette is made from real peach puree and has a delicious full flavor. Delicious!
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Wings are a winning item on a menu, and the trick is to make them stand out. These Smoky Honey Citrus Chicken Wings have a delicious smoky-sweet flavor that shines with a subtle citrus tang. Einav Gefen, corporate executive chef at Unilever Food Solutions adds Knorr® Professional Intense Flavor Citrus Fresh and Knorr® Professional Intense Flavor Charred Chili Heat. These Knorr Professional Intense Flavors are easy to use and add great flavor. Enjoy!
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These sweet and smoky medjool dates stuffed with goat cheese, pistachios, garlic and citrus are sure to be a winner with your guests. This delicious plant-forward recipe can be served as an appetizer, a shared small plate, or as a passed hors’d'oeuvre. The Knorr® Professional Intense Flavours Citrus Fresh adds a delicious, bright citrus element to the dish. Enjoyment guaranteed!
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Looking for plant-based BBQ recipes? Here’s a bold, flavor-packed recipe for fire-roasted kohlrabi served with a salad of tomatoes and feta cheese and drizzled with a tangy lemon za’atar dressing. Einav Gefen, corporate executive chef at Unilever Food Solutions drizzles Hellmann’s Lemon Za’atar Dressing over the kohlrabi and tomatoes to add a citrusy, Middle Eastern flavor profile.
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Looking for a decadent dessert with a healthy plant-forward twist? Chef Toni Sakaguchi at The Culinary Institute of America adds black beans to these chocolate baby cakes for a rich and fudgy texture. She tops the cakes with mocha aquafaba frosting made from the liquid of canned black beans. You would never know that these delicious chocolate cakes are packed with protein and fiber.
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You will love the combination of sweet and tangy oranges, hearty beans, crunchy endive and fennel, and peppery arugula in this wonderful winter salad. Chef Toni Sakaguchi at The Culinary Institute of America uses a colorful blend of kidney beans, white beans and navy beans, but any combination of bean varieties is delicious. The vivid colors, bright flavors and healthy profile of this salad is sure to get you out of your winter funk!
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This delicious vegan version of creamy alfredo sauce uses white beans in place of heavy cream. Swapping out heavy cream with white beans in this plant-based alfredo sauce cuts down on saturated fat and cholesterol, and also gives this pasta a tasty protein boost! Chef Toni Sakaguchi at The Culinary Institute of America serves the sauce on pasta with peas and rosemary walnuts.
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With red beans and quinoa, this vegetarian version of tortilla soup is just as flavorful, hearty, and protein-packed as its traditional chicken counterpart. Red beans are the hearty powerhouses in this vegetarian soup. Chef Toni Sakaguchi at The Culinary Institute of America garnishes the soup with chips, avocados, cilantro, and lime wedges. You will love the bold smoky flavors of this protein-packed soup!
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Vegetarian Tortilla Soup with Red Beans and Quinoa!
Watch Chef Toni Sakaguchi at The Culinary Institute of America show you how to make this mouthwatering Blue Cheese, Onion Ring, BBQ Kidney Bean Blended Burger. She blends kidney beans into the burgers to give them a perfectly juicy texture! Swapping some of the beef with beans also reduces the amount of saturated fat and cholesterol, and the beans add fiber, and protein. This is one of the best burgers you’ll ever have. Enjoy!
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Bursting with flavor, fiber and protein, these Banana Coconut and White Bean Pancakes are a healthy way to start the day. Chef Toni Sakaguchi at The Culinary Institute of America uses white beans, which are a good source of plant-based protein, and excellent source of fiber. You will love your pancakes’ healthy makeover with these high-protein ingredients.
Find recipes, more information and videos with closed captioning here!: https://www.ciaprochef.com/northarvest/proteinpancakes/
Meatballs are a classic comfort food with countless variations from all over the world. Chef Toni Sakaguchi at The Culinary Institute of America shows you how to make these Spicy Middle Eastern Lamb and Kidney Bean Meatballs with Salted Yogurt and Mediterranean Herbs. These melt-in-your-mouth meatballs with vivid notes of Middle Eastern spices make for a fun shared appetizer or entrée.
Find recipes, more information and videos with closed captioning here!: https://www.ciaprochef.com/northarvest/middleeasternmeatballs/
Delicious, healthy and easy-to-make, avocado toast is a trend with staying power. Today we’re elevating your everyday avocado toast, topping it with a fresh herb-infused bean salad, roasted tomatoes and feta cheese. This beautiful, delicious and healthy Avocado Toast with Herby Bean Salad, Roasted Tomatoes and Feta is full of plant-based protein and packed with flavor.
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Looking for classic comfort food with a healthy plant-forward twist? This Cauliflower and Bean Bolognese with Zucchini Noodles swaps out the saturated fat in ground beef with richly flavored beans and cauliflower. We promise you won’t miss the meat! The secret to achieving the right meaty texture is browning the cauliflower and beans to a deep golden brown. We hope you enjoy this hearty and healthy Cauli-bean Bolognese with Zucchini Noodles!
Find recipes, more information and videos with closed captioning here!: https://www.ciaprochef.com/northarvest/cauli-beanbolognese/
This hearty Chicken, Pinto Bean, and Chorizo Pot Pie with Cheddar Scallion Biscuits is quintessential American comfort food. This recipe combines chicken, chorizo, pinto beans, carrots, and leeks and then tops it off with Cheddar Scallion Biscuits. Chef Toni Sakaguchi at The Culinary Institute of America is able to use less meat in this pot pie recipe because she adds hearty pinto beans. Not only does this lower costs, it also adds fiber and cuts down on the cholesterol and saturated fat in the recipe. Comforting and filled with vegetables, this is pot pie at the next level!
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Watch Chef Toni Sakaguchi at The Culinary Institute of America make these delicious Green Chile Smash Black Bean Beef Burgers. Not only does swapping some of the beef with beans reduce the amount of saturated fat and cholesterol, the beans add fiber and give the burgers a perfectly juicy texture. Give it a try and this could become your go-to burger recipe!
Find recipes, more information and videos with closed captioning here!: https://www.ciaprochef.com/northarvest/smashburger/
Chef Barbara Alexander shows how to make a Huevos Rancheros Refried Black Bean Breakfast Bowl at The Culinary Institute of America. She puts a healthy twist on this classic Mexican breakfast dish by serving the refried black beans and fried egg as a bowl with sautéed Swiss chard, brown rice, and lots of tasty garnishes. Great for any meal of the day!
Find recipes, more information and videos with closed captioning here!: http://www.ciaprochef.com/northarvest/huevosrancherosbowl/
Chef Barbara Alexander reveals how to make a vegetarian Bean-LT Bowl at The Culinary Institute of America. This healthy, satisfying, vegetarian twist on a BLT is packed with protein, and includes white kidney beans, lettuce, tomatoes, croutons, farro, a poached egg, and crispy, smoky kidney bean “fakin’ bits.” Hold the egg and yogurt in the dressing for a vegan version!
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Chef Barbara Alexander shows how to make a Korean Kidney Bean and Multi-Grain Bowl, with Gochujang Meatballs and a Poached Egg at The Culinary Institute of America. This hearty bowl features spicy and umami-rich Korean flavors with kidney bean and beef gochujang meatballs glazed with a delicious pineapple, soy, and sesame sauce to die for.
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Chef Barbara Alexander presents a creative twist on a fish taco with this Fish Taco and Pinto Bean Bowl at The Culinary Institute of America. This hearty bowl includes all of the delicious flavors in a fish taco, including charred corn and tomatoes, cumin-spiced cod, pinto beans, quinoa, and lots of tasty garnishes.
Find recipes, more information and videos with closed captioning here!: http://www.ciaprochef.com/northarvest/fishtacobowl/
Chef Barbara Alexander demonstrates how to make a Navy Bean Falafel Mediterranean Bowl at The Culinary Institute of America. To make the falafel, she pulses together navy beans, an egg, garlic, and spices and sautés them until crispy. These are served in a bowl with delicious Mediterranean ingredients, including Kalamata olives, pistachios, pomegranate arils, cucumber, tomatoes, herbs, and a creamy tahini dressing.
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From pizza fritta to pizza al forno, baked in an oven so hot the pie cooks in one minute—that’s the objective at La Notizia, Enzo Coccia’s popular Neapolitan pizzeria. Like many of his colleagues, Chef Coccia believes in a long, slow fermentation for the dough and uncompromising quality in the toppings. But as you’ll hear from this third-generation pizzaiolo, great pizza is really not about the recipes.
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Chef Rebecca Peizer from The Culinary Institute of America prepares a delicious vegetarian recipe: Chard Leaves Stuffed with Cannellini Beans, Roasted Peppers Baked in Spicy Tomato Sauce.
Find recipes, more information and videos with closed captioning here!: http://www.ciaprochef.com/northarvest/StuffedChardLeaveswithBeans
Chef Rebecca Peizer from The Culinary Institute of America shows us how to make the classic Mexican breakfast dish, Huevos Rancheros with Refried Beans, Tomatillo Salsa and Ranchero Sauce.
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Chef Rebecca Peizer from The Culinary Institute of America prepares a delicious vegetarian Oaxaca-Style Black Bean Soup. The Pasilla Oaxaqueño chiles make this soup uniquely Oaxacan.
Find recipes, more information and videos with closed captioning here!: http://www.ciaprochef.com/northarvest/BlackBeanSoup
Chef Rebecca Peizer from The Culinary Institute of America prepares a healthful and delicious Seared Salmon with Great Northern White Beans, Butternut Squash and Winter Greens with Citrus Green Tea Dressing.
Find recipes, more information and videos with closed captioning here!: http://www.ciaprochef.com/northarvest/SalmonwithWhiteBeans
Chef Lars Kronmark from The Culinary Institute of America prepares this simple, healthy, vegetarian recipe, perfect for fall: Stewed Kidney Beans, Butternut Squash, Kale and Mushrooms with Chipotle, Basil and Garlic.
Find recipes, more information and videos with closed captioning here!: http://www.ciaprochef.com/northarvest/StewedKidneyBeans/
This easy, healthy and delicious vegetarian Indian curry bowl includes red kidney beans and cauliflower. Chef Lars Kronmark from The Culinary Institute of America shows us how to toast the spices to maximize flavor and use Greek yogurt to make a creamy, rich texture.
Find recipes, more information and videos with closed captioning here!: http://www.ciaprochef.com/northarvest/VegetarianIndianCurryBowl/
Chef Lars Kronmark from The Culinary Institute of America prepares vegetarian enchiladas packed with produce. He fills them with Pinto Beans, Spinach, Cheese and Salsa.
Find recipes, more information and videos with closed captioning here!: http://www.ciaprochef.com/northarvest/VegetarianEnchiladaswithPintoBeans
This delicious, spicy vegetarian chili is packed with produce. With black beans, kidney beans, and pinto beans, the chili is hearty enough that no one will miss the meat. CIA Chef Scott Samuel’s secret for adding savory flavor is a teaspoon of cocoa powder. Chef Samuel developed this recipe for a high school foodservice audience.
Find recipes, more information and videos with closed captioning here!: http://www.ciaprochef.com/northarvest/recipe29/
Ribbolita is a classic Tuscan dish, a celebration of beans, seasonal vegetables, and the first press of extra virgin olive oil. The addition of bread turns a light soup into a satisfying dish that can be served as a main course. Add another layer of flavor by grating some aged Parmeggiano Reggiano over the top before service or at the table.
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http://www.ciaprochef.com/northarvest/recipe28/
This tostada is topped with spicy black beans, chicken fajita strips, avocado, tomatoes and shredded lettuce and cheese. The same toppings could also be used for a healthier take on nachos. Chef Samuel developed this recipe for a high school foodservice audience.
Find recipes, more information and videos with closed captioning here!: http://www.ciaprochef.com/northarvest/recipe17/
This flavorful and healthy salad uses multiple varieties of beans to add beautiful color to the dish. Serve this salad in lettuce cups as an elegant side dish or even inside a wrap as a lunch entree.
Find recipes, more information and videos with closed captioning here!: http://www.ciaprochef.com/northarvest/recipe24/
The Italians are masters at making vegetables flavorful. Minestrone is another example of a soup inspired by the seasons. The name comes from the Italian term minestra, meaning soup. Using multiple varieties of beans adds a multitude of colors, shapes, sizes, and textures that make this light, flavorful soup comforting, satisfying, and appealing to the eye.
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http://www.ciaprochef.com/northarvest/recipe26/
Chef Bill Briwa from The Culinary Institute of America prepares larb, a classic Thai salad with a twist. He adds pinto beans to the salad for their creamy texture and extra kick of protein. Toasted rice that has been ground to a powder add a special nutty flavor to the salad.
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Chef Bill Briwa from The Culinary Institute of America shares one of his favorite recipes: Stuffed Olives Braised in Tomato Sauce. The Tunisian-inspired spicy sauce that accompanies the stuffed olives is made with tomatoes, white beans, capers, preserved lemons, and cumin.
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This Asian stir fry features three types of beans: black beans, green beans, and a black bean sauce. While black beans aren’t a typical Asian stir fry ingredient, they are complemented perfectly with the rich and flavorful black bean sauce. Black bean sauce is made from fermenting black soybeans, a process that gives the beans a sharp, pungent, and umami-rich flavor.
Get the Recipe and watch a video with closed captioning here!: http://www.ciaprochef.com/northarvest/recipe13/
Americans are increasingly seeking vegetarian menu options. The increase in what is being called "flexitarian" eating is being driven by concerns about health and the environment. This vegetarian burger is flavorful and satisfying and the texture is dense yet moist, like a juicy sirloin burger. Add some sweet potato fries on the side to capitalize on consumers who are seeking familiar favorites with a twist.
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http://www.ciaprochef.com/northarvest/recipe21/
Chef Rebecca Peizer from The Culinary Institute of America prepares a flavor-packed Spanish white bean stew with smoked paprika and chorizo.
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Chef Lars Kronmark from The Culinary Institute of America shows us how to make one of his favorite soups from Spain: Navy Bean, Chorizo and Leek Soup with a Poached Egg. The beans, egg and chorizo make this protein-packed soup a hearty meal for lunch or dinner. The soup’s rich flavor is enhanced with the addition of several members of the allium family: garlic, leeks and onion.
Find recipes, more information and videos with closed captioning here!: http://www.ciaprochef.com/northarvest/NavyBeanChorizoSoup/
Give your tired tomato soup recipe a kick by adding cannellini beans and smoky bacon. This soup is simple to make, but hearty, satisfying and full of healthful ingredients.
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Need a post-workout pick-me-up? These tasty, high-protein energy bites are deliciously flavored with coconut, nut butter, and beans. These high-protein energy bites are as irresistible as they are healthy and convenient. And they’re kid-friendly too!
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This simple soup incorporates cannellini beans, Tuscan kale, and pork sausage. Chef Scott Samuel adds some pizzazz to the ground pork by adding traditional Andouille flavors: paprika, cayenne, thyme and sage. He suggests swapping spinach for kale in case it is not available. Chef Samuel developed this recipe for a high school foodservice audience.
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http://www.ciaprochef.com/northarvest/recipe25/
Red quinoa is an ancient grain high in both protein and fiber. Paired with navy beans, toasted almonds, yellow zucchini and a cumin lime vinaigrette, this salad is a healthy and delicious power house. Get the Recipe and watch a video with closed captioning here!: http://www.ciaprochef.com/northarvest/recipe1/
With Americans increasingly seeking out vegetarian menu options, this vegetable-packed sandwich is sure to please. While everybody makes hummus with chick peas, this pita pocket is filled with a hummus that Chef Scott Samuel makes with white beans, roasted red peppers, cumin and cayenne.
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Quesadillas are a meal that kids are guaranteed to love. This simple-to-make quesadilla mixes pinto beans with Monterey Jack cheese and salsa verde, for a healthy and flavorful favorite with a twist. Pairing beans with the whole grains in this tortilla makes a complete protein that supplies all nine essential amino acids.
Recipe at: http://www.ciaprochef.com/northarvest/recipe16/
Chef Rebecca Peizer from The Culinary Institute of America prepares an Indian flatbread called paratha. She stuffs the paratha with red kidney beans and green onions and serves it with tomato chutney. Paratha is a common breakfast food in India and Pakistan, but makes for a great shared appetizer.
Find recipes, more information and videos with closed captioning here: http://www.ciaprochef.com/northarvest/Paratha
Chef Bill Briwa from The Culinary Institute of America shows us how to make an old world comfort food classic with a contemporary twist. He prepares Pappardelle with Bolognese Sauce, but swaps out some of the meat for healthier kidney beans.
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Chef Lars Kronmark from The Culinary Institute of America prepares a bruschetta on multigrain bread topped with rosemary navy bean puree and garlicky Swiss chard. This is a quick, healthy and flavorful recipe great for any meal of the day!
Recipe at: http://www.ciaprochef.com/northarvest/BruschettawithBeansandGreens/
Chef Rebecca Peizer from The Culinary Institute of America prepares a Lebanese bread salad called fattoush. For added protein and flavor, Chef Rebecca adds beans spiced with baharat to the recipe. Baharat means “spices” in Arabic, and is a blend of cinnamon, nutmeg, cumin, coriander, mint, black pepper, bay leaves, fennel, allspice, cloves, and mustard seeds.
Go to recipe: http://www.ciaprochef.com/northarvest/Fattoush
With its earthy flavor, robust texture, and stellar nutritional accolades, it’s been hard to miss kale’s ascension to stardom. This kale salad with white beans, fennel, edamame, and a parmesan crisp is sure to please. In place of less healthful ingredients like sour cream or mayonnaise typically used in creamy dressings, Chef Scott achieves the same richness by blending white beans into the dressing.
Get the Recipe and watch a video with closed captioning here!: http://www.ciaprochef.com/northarvest/recipe2/
Chef Rebecca Peizer from The Culinary Institute of America prepares a delicious baked bean recipe with a twist. She flavors the baked with Jamaican jerk spices, including paprika, allspice, nutmeg, cinnamon, black pepper, and cayenne.
Go to recipe: http://www.ciaprochef.com/northarvest/JamaicanJerkBakedBeans
While you might think of meatloaf as an all-American food, the Italians have a tasty version called Polpettone. CIA Chef Scott Samuel makes this produce-packed polpettone with a blend of ground turkey and white beans and serves it with a Swiss chard marinara sauce.
Get the Recipe and watch a video with closed captioning here!: http://www.ciaprochef.com/northarvest/recipe3/
Chef Rebecca Peizer from The Culinary Institute of America prepares a flavorful gluten-free and vegetarian appetizer: Indian Spiced Cauliflower and White Bean Patties with Pickled Black Bean and Mango Chutney topped with Cucumber Yogurt Sauce. The dish has a wonderful combination of sweet, savory, spicy, tart, creamy and flavors.
Go to recipe: http://www.ciaprochef.com/northarvest/IndianBeanPatties
This flatbread is both decadent and packed with nutrition. The whole wheat crust is topped with kale, oyster mushrooms, and white beans. In place of heavy alfredo sauce, Chef Scott prepares a creamy white bean puree as the base sauce on this flatbread. The flatbread could easily be prepared vegetarian by omitting the wild boar sausage.
Get the Recipe and watch a video with closed captioning here!: http://www.ciaprochef.com/northarvest/recipe4/
Chef Bill Briwa from The Culinary Institute of America prepares empanadas stuffed with black beans, pumpkin, pork and chipotle. For added flavor, he cooks the black beans with smoky chipotle.
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This flavorful whole grain salad uses multiple varieties of beans and vegetables to add beautiful color to the dish. Serve this salad as a side dish or even inside a wrap as a lunch entree. Chef Samuel developed this recipe for a high school foodservice audience.
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Baked beans are an American classic. This updated version is perfectly balanced with sweetness from the molasses and brown sugar, smokiness from the bacon, and a bit of acid from the onion, mustard, and tomato paste. Using two different colors of beans creates more visual interest.
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Red beans and rice is the official Monday dish in New Orleans, available on menus in restaurants all over town. Red beans and rice is typically served with smoked sausage, but it is also a wonderful accompaniment to fried chicken, a menu item that continues to grow in popularity in the U.S.
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This healthy summer salad can be served in lettuce cups or rolled into a whole-wheat tortilla for a quick grab-and-go wrap. The fresh and colorful summer vegetables mixed with creamy black beans and avocado dressing make for a healthy dish kids and adults alike will enjoy.
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Consumers are increasingly seeking options for breakfast that provide long-lasting energy and a good nutrition story. In this Mexican-inspired omelet the black beans contribute protein, fiber, and slowly digested carbohydrate that keep the diner satisfied all morning long. More good nutrition news: This omelet provides two servings of vegetables, from the black beans and avocado salsa.
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Sticky Black Rice Pudding is a classic Thai dessert. In this superfood version, CIA Chef Scott Samuel adds black beans, coconut milk, and mango. The fudgy texture of the black beans makes them the perfect addition to this pudding.
Get the Recipe and watch a video with closed captioning here!: http://www.ciaprochef.com/northarvest/recipe5/
This vegetarian burrito is packed with flavorful black beans as the main protein, as well as whole grain brown rice, tomatoes, cheese, and fresh diced tomatoes. Chef Scott Samuel developed this recipe for a high school foodservice audience, and explains how to prepare the burritos a day in advance for added convenience.
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Join The Culinary Institute of America on a tour of the cuisines of the Caribbean. The islands of Jamaica, Puerto Rico, and Trinidad and Tobago offer a complex world of flavors, where fine dining can be found side by side with a staggering array of street eats and finger-licking beach treats.
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We leave the islands reluctantly, but with memories of Puerto Rico’s empanadillas de jueyes, Jamaica’s curried goat, and the tangy condiments that season Trinidad and Tobago’s bake and shark. We return home with taste memories and ideas that will serve as inspiration for a lifetime of good eating.
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No visit to the Caribbean would be complete without a sip or two of rum punch. Port of Spain in Trinidad is home to Angostura, internationally known for its bitters. Angostura’s Chief Mixologist Raymond Edwards, demonstrates to us how to make traditional rum punch.
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On Trinidad's sister Island Tobago, everyone's essential beach treat is crab and dumplings, and Miss Trim’s is the place to indulge. Here's we find a plate of curried crab atop a large, flat, oblong dumpling that is there to sop up some of the curry. It’s a perfect Creole dish: the curry is Indian, the crab comes from local waters, and the dense flour dumpling adds the African touch. Chef Debra Sardinha-Metivier demonstrates how to make crab and dumplings in her kitchen.
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No trip to Trinidad's Maracas Bay beach is complete without a taste of bake and shark. As one person put it, “bake and shark is to a beach outing what plum pudding is to Christmas – essential!” At Richard's Bake and Shark we get a sample and a lesson in preparing the fried bread known as bakes. Bake and shark sandwiches are topped with an assortment of condiments, including pineapple, garlic sauce, chutneys, tamarind sauce, and shaved mango seasoned with chile and mustard oil called kuchela. All are layered on the sandwich to the diner’s taste and then consumed with gusto.
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Trinindad's street food abounds with Indian names like sahina, aloo pie and baghani. Trinny’s, as Trinidadians call themselves, are born nibblers. Eating on the street is a way of life, and at times it seems as though everyone is munching away on a snack or sipping from a coconut, or lined up awaiting the next tasty tidbit. Chef Debra Sardinha-Metivier gives us a crash course in Trinidadian street food 101.
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Roti is to Trinidad what jerk is to Jamaica. The street snack takes the name of the Indian flat bread that is filled with curry. The curry fillings can be prepared from a variety of ingredients, from chick peas to chicken.
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Here at the market we get a first taste of Trinidad’s favorite street food snack: doubles. Doubles are flat fry breads known as bara, stuffed with channa, or curried chickpeas. Vendors serve the doubles with an array of condiments, such as pepper sauce, or mango, cucumber, coconut, and tamarind chutneys.
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In Port of Spain’s markets, ingredients from Europe, Africa, and the Indian subcontinent come together on vendor tables. Culantro here is known as shadow benny or chadon benni – a corruption of the French chardon benit or “blessed thistle.” It is a part of the green seasoning that is a Trinidad and Tobago culinary basic. Chef Debra Sardinha-Metivier of DSM Creative Cuisine, gives us our first look at the diversity of the Trinidadian market basket.
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The dual island nation of Trinidad and Tobago is a must stop on any Caribbean journey. Both Trinidad and Tobago were once prosperous sugar islands with enslaved Africans laboring under the oversight of Europeans. The Indian, African and European cultures that make up the islands’ histories gave birth to a unique multi-cultural cuisine.
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Chef Wilo Benet joins us to demonstrate some of the island’s classics. He starts with the sofrito, the foundation for many Puerto Rican recipes. His sofrito is made with culantro leaves, peppers, onions, garlic, olive oil and aji dulce.
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No Puerto Rican culinary voyage would be complete without a sample of the soupy rice and chicken stew that is a hallmark of the island’s cooking – asopao. Like a soupy paella, it can be made simply with few ingredients or glamorized with additions such as fresh asparagus spears and julienned pimientos. Chef Alfredo Ayala demonstrates how to make chicken asopao.
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It’s time to head into the kitchen, but before beginning to cook, we need a crash course in the tubers that abound in the cooking of Puerto Rico and the Caribbean. There’s true yam that comes in multiple varieties. And then the fun starts. One man’s yucca is another’s cassava. And another’s yautia might also be called tannia, cocoyam, taro, dasheen, or malanga! Chef Alfredo Ayala walks us through the many varieties of tubers and tells us how each is used.
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At a beachside stand in the area of Piñones, we find fried tidbits known as bacalaitos and alcapurrias. Bacalaitos are fritters prepared from the salt codfish that is part of the island’s sea-faring heritage. The torpedo-shaped alcapurrias are made from either meat and taro, or taro alone. They are fried in cauldrons of bubbling lard, and served up piping hot. Fritters like alcapurrias and bacalaitos are found all over the island, but they are especially relished by beach-goers.
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Pique is traditional Puerto Rican hot sauce. Chef Alfredo Ayala explains how hot peppers are pickled in pineapple water, salt, sugar, and culantro.
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Pasteles are a traditional Puerto Rican Christmas dish. Chef Alfredo Ayala explains that pastels are similar to tamales, but stuffed with pork stewed with rich sofrito. They are wrapped inside a banana leaf and boiled.
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For lovers of pork, there is no greater Puerto Rican treat than a trip into the hills for a sampling of lechon, or roast suckling pig. Apa Ramos, owner of Lechonera La Ranchera, in the hills above San Juan at Agua Buena, Guaynabo, shows us the process. Pork here is sold with sides like pigeon peas and rice, morcilla, green bananas in vinaigrette, cassava in a garlicky sauce called mojo, or a good potato salad.
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Food is everywhere in Puerto Rico. Roadside truck stops offer hearty, stick-to-the-ribs workingman’s dishes such as cassava in vinaigrette, fricasseed rabbit, and blood sausage called morcilla. Guajo is a mixture of a pig’s innards served with rice and red beans. Green bananas known as guineos are boiled and provide an alternative starch to root vegetables and rice.
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When exploring culinary Puerto Rico, what better place to start than a market? And who better to serve as our guide than Chef Wilo Benet, A Culinary Institute of America graduate and one of the island’s premier chefs whose restaurant Pikayo is a beacon to all who visit in search of the tastes of Puerto Rico. He’ll give us a basic course in the Puerto Rican market basket at the Plaza del Mercado, a small, but lively market in the Santurce area of San Juan. Here, we get our first look at the bounty of this region where sometimes the freshest ingredients like bananas and avocados are growing outside the back door.
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Mac n’ cheese is a Caribbean staple often known by its old British name of macaroni pie. In this demonstration, Chef Bill Moore transforms the dish with fried ackee, and creates these playful and delicious spring rolls.
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Round Hill’s Executive Chef Martin Maginley demonstrates how to make pepper shrimp gnocchi that give an Italian twist to the Jamaican idea of a dumpling. The dish is flavored with scotch bonnets, coconut milk and callaloo.
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Round Hill’s Executive Chef Martin Maginley demonstrates how to make tuna carpaccio served in a coconut shell. The dish is one of the resort’s signatures. He flavors the tuna with lime juice, salt, pepper, scotch bonnet, scallions, and coconut milk, and marinates the fish for 24 hours.
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Round Hill’s Executive Chef Martin Maginley was born and raised in Canada, but his heart and stomach are 100% Jamaican. Using a jerk sauce, he transforms traditional jerked chicken into a jerked chicken spring roll with dipping sauces.
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Chef Andre of Round Hill demonstrates how to make ackee and salt fish, a traditional dish that is a standby on many breakfast tables. Ackee is a type of fruit that must be fully ripe before it is edible. It is lightly cooked until it reaches a texture similar to scrambled eggs, then flavored with onions, peppers, scotch bonnet, tomatoes and salted cod fish.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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Butcher Rodrigo Duarte shows us how to make traditional Portuguese chorizo at his shop Caseiro e Bom, in Newark, New Jersey. To make his sausages, he uses pork shoulder, garlic, salt, paprika, and red wine as a preservative.
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https://www.ciaprochef.com/wca/portugal/
Chef George Mendes talks to us about his Michelin-starred restaurant, Aldea, in Manhattan’s Flatiron neighborhood. Aldea is named after the Spanish word for “village,” and the restaurant’s menu is inspired by Mendes’ Portuguese heritage. His goal is to introduce New York’s diners to Portuguese flavors, using local seasonal ingredients.
Watch the full documentary with closed captioning and get recipes at: https://www.ciaprochef.com/wca/portugal/
Carlos Madeira, Portugal Corporate Executive Chef and Einav Gefen, North America Corporate Executive Chef at Unilever Food Solutions show us how to make Portuguese Seafood and Rice Stew. Chef Madeira makes a flavorful broth with shrimp shells, tomatoes, white wine and Knorr Seafood Base, and adds clams, shrimp, lobster, and rice.
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Carlos Madeira, Portugal Corporate Executive Chef and Einav Gefen, North America Corporate Executive Chef at Unilever Food Solutions make a classic Portuguese dish, Bacalhau zé do pipo or Roasted Cod with Mashed Potatoes and Hellman’s Mayonnaise. Chef Madeira layers the mashed potatoes, sautéed onions, and roasted cod in a baking dish, then tops each piece of fish with Hellman’s Mayonnaise. He bakes the dish until the mayonnaise is beautifully browned, then adds a garnish of olives.
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We visit Rei Dos Leitoes Restaurant in Mealhada, Portugal to see how they make their famous suckling pig. The pigs are simply flavored with garlic, salt and pepper, and spit-roasted for 3 hours over a wood fire to crispy perfection.
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Restaurante O Churrasco in Lisbon is famous for its spinach, which is served alongside roasted chicken. The spinach is simply made with olive oil, garlic, salt, and flour. Churrasco, means “charcoal grilled” in Portuguese, and is named after the restaurant’s charcoal-roasted chickens.
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Luisa Almeida is owner of the picturesque Quinta do Arneiro Farm and Restaurant in Azueira, Portugal. She talks to us about their restaurant menu, which features all organic produce grown onsite at the farm.
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Chef André Andrade from Escolas Do Turismo De Portugal makes a classic Portuguese dish: Potato, Cabbage Soup with Port and Wine Sausage. To serve, he places raw shredded cabbage in the bottom of the bowl along with slices of sausage, then pours steaming hot creamy soup over the top to cook the cabbage.
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Chef Filipa Ferreira from Escolas Do Turismo De Portugal shows us how to make a Francesinha, or Portuguese Croque Monsieur. Francesinha, means “little Frenchie” in Portuguese, and is a sandwich filled with ham, sausage, and steak. The decadent sandwich is covered with melted cheese then a hot sauce made with beer, white wine and port is poured over the top.
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Chef Antonio Castro from Escolas Do Turismo De Portugal shows us how to make Portuguese Cozido with Pork, Pig Ears and Sausage. He plates the meats on top of a bed of greens with boiled carrots and potatoes, and ladles flavorful broth over the top.
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Chef Vasco Coelho Santos started his culinary career in various Basque restaurants before opening Euskalduna Studio Restaurant in Porto, Portugal. The restaurant specializes in seasonal experimental cuisine. The restaurant name, Euskalduna means someone who lives in Euskadi, or Spain’s Basque Country.
Get Recipes and watch the full documentary with closed captioning at:
https://www.ciaprochef.com/wca/portugal/
Built on the rocks overlooking the Atlantic Ocean in Porto, Portugal, Casa de Chá da Boa Nova is a restaurant that celebrates Portugal’s abundance of seafood. Chef Rui Paula shows us two of his signature dishes: Sardines on Bread with Red Peppers and a Seafood Salad.
Get the Recipe and watch the full documentary with closed captioning here!: https://www.ciaprochef.com/wca/portugal/
Chef José Avillez at Cantinho do Avillez in Lisbon, talks to us about the amazing regional diversity of cuisines and specialty products in Portugal. He takes Chef Einav Gefen to Antigo Mercado do Livramento to show her the abundance of seafood that Portugal has to offer.
Get Recipes and watch the full documentary with closed captioning at:
https://www.ciaprochef.com/wca/portugal/
Chef Andre Magaelhes of Taberna da Rua shows Chef Einav Gefen the incredible abundance of Portugal’s seafood at the Rosanamar Fish Market in Lisbon. From hake, monk fish, cuttlefish and squid, Portugal’s 1,115-mile of coastline offer chefs a myriad of inspiration.
Get the Recipe and watch the full documentary with closed captioning here!: https://www.ciaprochef.com/wca/portugal/
Chef Einav talks to Chef Jesuslee Fernandes at his restaurant Jesus é Goês in Lisbon, Portugal. Jesus é Goês means “Jesus is from Goês” in Portuguese, and the restaurant reflects a blend of Portuguese culinary traditions with Chef Jesuslee Fernandes’ Indian heritage.
Get Recipes and watch the full documentary with closed captioning at:
https://www.ciaprochef.com/wca/portugal/
Opened in 1956, Marisqueira Cervejaria Ramiro is a Lisbon institution. Chef Pedro M.P. Goncalves talks to us about his family-run restaurant known for serving some of the city’s best seafood. All dishes are shared, and specialties include barnacles, shrimp, prawns, and spider crabs.
Get the Recipe and watch the full documentary with closed captioning here!: https://www.ciaprochef.com/wca/portugal/
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/
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/
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/
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/
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/
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/
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/
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/
Browsing the early morning catch at Copenhagen's fish market is Chef Lars Kronmark, a native of Denmark and an instructor at The Culinary institute of America. Joining Lars Chef Kronmark is Bo Jacobson, television host, cookbook author, and chef owner of Restaurationen, a classic Danish restaurant in the heart of Copenhagen.
Get Scandinavian Recipes and watch the full series with closed captioning at: https://www.ciaprochef.com/wca/scandinavia/
Friday night dinner is the most popular Shabbat meal. Maya Yosefi from Maya catering invites us to her home and shows Unilever Food Solutions’ Corporate Executive Chef Einav Gefen a number of her favorite Shabbat dishes.
Get the Recipe and watch the full series with closed captioning here!: http://www.ciaprochef.com/wca/israel/
Chef Rasmus Kofoed’s restaurant Geranium, in Copenhagen, uses local and biodynamic products in innovative and playful dishes that engage all the senses. Both chef and restaurant are highly decorated: Geranium holds two Michelin stars, and Chef Kofoed is a three-time Bocuse d’Or winner. In this demonstration, Chef Kofoed prepares a dish with rhubarb, spring flowers and crystallized thyme.
Get Scandinavian Recipes and watch the full series with closed captioning at: https://www.ciaprochef.com/wca/scandinavia/
Chef Ariel Rosenthal from Hakosem in Tel Aviv shows us how he makes his famous falafel. The goal is to make falafel that’s crispy on the outside and smooth and creamy on the inside. He serves his falafel tucked inside of pillowy pita, hummus, crushed garlic, roasted eggplant, cabbage salad, pickles, onions, tehina, and amba, a pickled mango sauce.
Get the Recipe and watch a video with closed captioning here!: http://www.ciaprochef.com/wca/israel/
Poul Eriksen is the affable proprietor of restaurant Grøften, located in Copenhagen's world famous Tivoil gardens. Groften specializes in smørrebrød, Denmark’s famous open-faced sandwiches.
Find recipes, more information and videos with closed captioning here!: www.CIAprochef.com/WCA.
Chef Yossi Shitrit’s restaurant Mashya in Tel Aviv brings fine dining to ancient regional cooking. He prepares traditional Maghreb cuisine from the Arabic Galilean kitchen and wants every bite to represent the DNA of Israel and the Mediterranean.
Get the Recipe and watch the full series with closed captioning here!: http://www.ciaprochef.com/wca/israel/
Noma chef René Redzepi is widely known for his work in developing what is now called New Nordic cuisine: a way of cooking and eating focused on local, seasonal ingredients, traditional foods, and artisanal production. Chef Redzepi tells us about the changes to the kitchen and what’s next for the restaurant… and, the industry.
Get Scandinavian Recipes and watch the full series with closed captioning at:
www.CIAprochef.com/WCA.
Join a master class in Israeli plant-forward cooking with Chef Erez Komarovsky at his cooking school in the beautiful hills of Matat, Israel. He shows us how to make simple fennel with olive oil and sautéed Swiss chard.
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/wca/israel/
A molecular biologist and the winner of Israel’s MasterChef cooking show, Nof Atamna-Ismaeel shows Chef Einav Gefen a classic Arab chicken dish at her home in Baka al-Garbiya in the Haifa district of Israel. Chicken Masachan involves poaching chicken in olive oil with aromatic Persian limes. The chicken is then shredded and served on top of flatbread.
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/wca/israel/
Italian-born Chef Christian Puglisi of restaurant Relae in Copenhagen has a Michelin star, and a place on the world's fifty best restaurants list. Both Chef Puglisi and his restaurant partner, Kim Rossen, formerly worked at Noma. Chef Puglisi shows us how he prepares a spring salad with egg foam and gel.
Get Scandinavian Recipes and watch the full series with closed captioning at: www.CIAprochef.com/WCA.
Nof Atamna-Ismaeel shows Chef Einav Gefen a classic Arab dish, eggplant stuffed with rice, walnuts, mint, garlic, red pepper paste, pomegranate molasses, cumin, black pepper, Aleppo pepper, and olive oil. She simmers the eggplants in sumac water, rose petals, mint and other spices.
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/wca/israel/
At just 27 years old, Jeppe Foldager is one of Copenhagen’s youngest culinary masters. The winner of the 2013 Bocuse d’Or Silver Award, Foldager is the head chef at the acclaimed Alberto K Restaurant in Copenhagen. Here in the restaurant’s kitchen, Foldager demonstrations how to make Scandinavian Black Lobster with Caviar and Spring vegetables.
Get Scandinavian Recipes and watch the full series with closed captioning at: www.CIAprochef.com/WCA.
Nof Atamna-Ismaeel shows Chef Einav Gefen traditional Arab cookies, called maamoul. The cookies are made from semolina, flour, sugar, butter, nutmeg, cinnamon, and stuffed with dates.
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/wca/israel/
Søren Wiuff is a farmer on Denmark’s fertile Lammefjord peninsula. He supplies many of the country’s top restaurants with potatoes, leeks, lettuce, cabbage, herbs and his main specialty-- asparagus.
Get Scandinavian Recipes and watch the full series with closed captioning at: www.CIAprochef.com/WCA.
Chef Haim Cohen at Yaffo Restaurant in Tel-Aviv, shows us an Israeli take on Tuna Tartare. He adds smoky eggplant, sour cream, chili flakes, salt and olive oil to the minced raw tuna.
Get the Recipe and watch a video with closed captioning here!: http://www.ciaprochef.com/wca/israel/
Much of Soren Wiuff’s asparagus ends up in the nearby kitchens of Claus Henrikson, head chef at the local castle, Dragsholm Slot. Henriksen, a former sous chef at Noma, oversees the dining and catering operations for this 800 year-old castle, just an hour’s drive from Copenhagen.
Get Scandinavian Recipes and watch the full series with closed captioning at:
www.CIAprochef.com/WCA.
Chef Haim Cohen shows us how he makes Lamb Tartare at his restaurant, Yaffo, in Tel-Aviv. He adds smoky eggplant, tomato, salt, and olive oil to the finely minced raw lamb. He serves this spread on top of a Jerusalem bagelette with green onion.
Get the Recipe and watch a video with closed captioning here!: http://www.ciaprochef.com/wca/israel/
Chef Magnus Ek is the chef and owner of Oaxen Krog and Oaxen Slip in Stockholm. Over the past five years, Oaxen Krog has been named one the world’s top 50 restaurants by Restaurant magazine. Chef Magnus Ek's cooking relies heavily on wild plants and ingredients from local farms. In this demonstration, Chef Ek shows us some wild herbs has foraged.
Get Recipes and watch the full series with closed captioning here!: www.CIAprochef.com/WCA.
Chef Haim Cohen at Yaffo Restaurant in Tel-Aviv, shows us how he makes Eggplant Cannelloni Baked in Tomato Sauce.
Get the Recipe and watch a video with closed captioning here!: https://www.youtube.com/watch?v=PJvq8ykTKOo
Sayan Isaksson is the soft-spoken chef behind the bold flavors at Restaurant Esperanto in Stockholm. The Thailand-born, Swedish-raised Isaksson skillfully marries Asian flavors with traditional Scandinavian ingredients. In this demonstration, Chef Sayan prepares fresh monkfish with marinated monkfish liver, dried yuba chips and fresh daikon.
Get Scandinavian Recipes and watch the full series with closed captioning at:
www.CIAprochef.com/WCA.
Chef Avivit Priel of Ouzeria restaurant in Tel Aviv shares the passion behind her favorite dishes on Ouzeria’s Medeiterranenan-influenced menu. Watch her create small plates, including eggplant carpaccio, roasted beet ravioli with feta, and lamb kebab with tomato confit “senia.”
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/wca/israel/
After a series of distinguished apprenticeships at El Bulli, The Fat Duck, and The French Laundry, Chef Niklas Ekstedt opened restaurants Niklas in Helsingborg, Sweden, and Ekstedt in Stockholm. At Ekstedt, he does all his cooking over an open fire pit using only cast-iron pots and tools. Enhancing the flavor of the oven's birch wood smoke, chef Ekstedt adds a finishing touch of hay to this dish of sweetbreads with corn and summer truffle.
Get Recipes and watch the full series with closed captioning at:
www.CIAprochef.com/WCA.
After formal culinary training, Chef Oren Sasson-Levy of Ishtabach restaurant in Jerusalem decided to devote his talents to making shamburak—an oblong, meat-filled Kurdish turnover his grandmother used to make him as a child. Chef Sasson-Levy opened his restaurant Ishtabach, a double entendre meaning “the man is a cook,” and a Kaddish prayer meaning “may God be praised.” At his popular Jerusalem restaurant, Chef Sasson-Levy shows us the many variations of shamburak he produces each day.
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/wca/israel/
Danyel Couet, chef and co-owner of Stockholm’s F12 restaurant, is a Bocuse d´Or silver award winner and a multiple gold medalist on the Swedish culinary team. Drawing upon his French and Swedish heritage, Chef Couet’s cooking blends traditional Swedish ingredients with classic French techniques. Demonstrating his signature dish at F12, Chef Couet prepares locally raised veal with Scandinavian lobster tail, asparagus, and lemon confit.
Get Recipes and watch the full series with closed captioning at:
www.CIAprochef.com/WCA.
A graduate of The Culinary Institute of America, Chef Shirel Berger operates one of Tel Aviv’s hottest restaurants, Opa. Chef Berger tell us about her vegan menu and its inspirations from the plant kingdom.
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/wca/israel/
Stefano Catenacci is the chef of the opulent Operakällaren restaurant in Stockholm, a job that comes with the added responsibility of cooking for the King of Sweden. We join Chef Catenacci in the kitchens of Operakällaren as he recreates a few of the dishes he prepared for the royal wedding of Sweden’s Princess Madeleine and Christopher O'Neill.
Get Recipes and watch the full series with closed captioning at: www.CIAprochef.com/WCA.
We talk with Chef Uri Jeremias of Uri Buri Restaurant in Acre, Israel. Interviewed at the elegant Hotel Effendi, Chef Jeremias takes us on a market tour and explains the philosophy behind his world-famous cooking.
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/wca/israel/
Situated on a tranquil island in the Stockholm archipelago, Chef Morten Carlson of Fjäderholmarna Krog demonstrates the classic smörgåsbord dish, gravlax.
Get Recipes and watch the full series with closed captioning at:
https://www.ciaprochef.com/wca/scandinavia/
On the dock of Fjäderholmarna Krog, Denmark native CIA Chef Lars Kronmark demonstrates the classic smörgåsbord dish, pickled herring. He prepares pickled herring several ways.
Get Recipes and watch the full series with closed captioning at:
www.CIAprochef.com/WCA.
We take a tour of Akko Market with Chef Uri Jeremias of Uri Buri Restaurant in Acre, Israel. He shows us the quintessential ingredients that comprise Israeli cuisine, and takes us to a hummus shop, sweet shop, falafel stand, and spice shop.
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/wca/israel/
In the world of Swedish cooking, Chef Gert Klötzke has few peers. A professor of gastronomy at Sweden’s Umeå University, a member of the Swedish Bocuse d´Or Academy, the gastronomic advisor for the Nobel Awards dinner, and a noted cookbook author, Chef Klötzke explains the traditions of a classic smorgasbord and the culture of Sweden’s schnapps and aquavit.
Get Recipes and watch the full series with closed captioning at:
www.CIAprochef.com/WCA.
The Tishbi Winery, located in Binyamina in Israel, was started by the Tishbi family in 1882. Tishbi is Israel’s sixth largest winery, producing about one million bottles of wine per year. We talk to Golan Tishbi about wine-making in Israel for five generations.
Get the Recipe and watch the full series with closed captioning here!: http://www.ciaprochef.com/wca/israel/
For a closer look at some of Sweden’s lesser known ingredients, we visit Lena Engelmark Embertsén, from Högtorp Gård, who is packaging up some of Sweden’s wildest flavors. We will also take a lesson from Swedish cheese-maker Claes Jürss,from Jürss Mejeri in Sörmland.
Get Recipes and watch the full series with closed captioning at:
www.CIAprochef.com/WCA.
Chef Golan Israel shows us the elaborate breakfast buffet offered at the Dan Accadia Hotel in Hertsliya, Israel. Guiding us through the varied buffet spread, Chef Israel spotlights a number of fresh and healthy breakfast dishes.
Get the Recipe and watch the full series with closed captioning here!: http://www.ciaprochef.com/wca/israel/
We talk with James Beard Award-winning chef and cookbook author Michael Solomonov of Zahav Restaurant. He shares stories about his journey to becoming a chef, and how he introduces authentic and nuanced Israeli cuisine to his Philadelphia customers.
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/wca/israel/
In the Oster-Malma game preserve in Sweden’s Södermanland, we meet Torsten Mörner, an avid hunter, veterinarian, conservationist, and former president of the Swedish Hunters Association. Torsten is joined by fellow hunter Pontus Eriksson as they discuss hunting for boar, moose, ducks, pheasants, wild sheep and deer.
Get Scandinavian Recipes and watch the full series with closed captioning at: www.CIAprochef.com/WCA.
The creamy, nutty Hummus Tehina is the main reason many people come to Zahav restaurant in Philadelphia. Chef Michael Solomonov of Zahav tells us how he achieves the perfectly smooth texture and balanced flavor.
Get the Recipe and watch the full series with closed captioning here!: http://www.ciaprochef.com/wca/israel/
Safety and sanitation in the foodservice industry include issues of storing foods to keep them safe from contamination, preparing foods in a way to minimize the chance of contamination, following proper cleaning protocols, and creating a workplace that is safe for food and food handlers. In this video, we’ll explore the three pathways of food contamination: pathogenic, chemical and physical contamination.
Go to the full online course at: https://www.ciaprochef.com/restaurantsafety/
Go to lesson: https://www.ciaprochef.com/restaurantsafety/foodsafetyintro/
Downloadable Handout: An Overview of Foodborne Illnesses: https://www.ciaprochef.com/restaurantsafety/1.1.Handout_FoodborneIllnesses.pdf/
As soon as a restaurant operation receives food, chefs should immediately place food in refrigerated storage, freezer storage or dry storage. This video goes over how to keep foods safe, including the proper storage of food, how to properly cool liquids and solids, and how to prevent cross-contamination.
Go to the online course: https://www.ciaprochef.com/restaurantsafety/
Go to lesson: https://www.ciaprochef.com/restaurantsafety/properhandling/
Downloadable Handout: Basics of Food Safety: https://www.ciaprochef.com/restaurantsafety/1.2Handout_FoodSafetyBasics.pdf/
A clean and orderly kitchen is a safe and professional kitchen. With rigorous and frequent cleaning procedures, you can greatly reduce the risk of foodborne illness and make your health and safety inspections a breeze. You never know when the health inspector will visit, so restaurant managers should approach everyday cleaning as if they were expecting a health inspection that same day. This video includes demonstrations of how to properly clean ovens, oven hoods, and griddles.
See the full online course at: https://www.ciaprochef.com/restaurantsafety/
Go to lesson: https://www.ciaprochef.com/restaurantsafety/prokitchencleaning/
Downloadable Handout: Restaurant Cleaning Checklists: https://www.ciaprochef.com/restaurantsafety/1.3.Handout_BOHcleaningchecklist.pdf/
A lot goes into keeping your commercial kitchen clean. Are you cleaning your pots and pans in the best, most efficient way? Pots and pans that cook food at high temperatures can end up with stains, burns, discoloration and baked-on messes. Don’t sentence your staff to long shifts of endless scrubbing – take a look at our tips for the best tools and techniques to clean your pots and pans. Commercial cookware is available in many different materials, each with its own advantages and disadvantages. Some materials are more delicate and prone to scratch, while others require more specialized maintenance, and if washed incorrectly, could drastically cut their useable life. It’s important to not only review what your pots and pans are made of, but also which tools your staff has to clean them.
See the full online course at: https://www.ciaprochef.com/restaurantsafety/
Go to lesson: https://www.ciaprochef.com/restaurantsafety/prokitchencleaning/
A commonly used system in professional kitchens to ensure the safe handling of food is called HACCP. This acronym means Hazard Analysis Critical Control Points. HACCP is a preventive system that anticipates where problems might occur as well as steps to prevent them. This video goes over the Seven Basic HACCP Steps.
See the full online course at: https://www.ciaprochef.com/restaurantsafety/
Go to lesson: https://www.ciaprochef.com/restaurantsafety/haccp/
Downloadable Handout: The FDA’s HACCP Principles & Application Guidelines: https://www.ciaprochef.com/restaurantsafety/1.4.Handout_HACCP_FDA.pdf/
A food allergy is a medical condition in which a person has an allergic reaction after eating a certain food. The allergic reaction occurs when the immune system attacks proteins in normally harmless foods. The proteins that trigger the reaction are called allergens. Food Allergy Research and Education estimates that 32 million Americans have food allergies, including 5.6 million children under the age 18. There is no cure for food allergies, and strictly avoiding allergens is the only way to prevent a reaction. Through education and training, foodservice professionals can provide a safe and trusted dining experience for their customers, enhancing the guest experience by understanding and appreciating their specific needs. In this video we familiarize ourselves with the top 8 most common food allergens.
See the full online course at: https://www.ciaprochef.com/restaurantsafety/
Go to lesson: https://www.ciaprochef.com/restaurantsafety/foodallergies/
Downloadable Handout: FARE’s How to Avoid Cross-Contact: https://www.ciaprochef.com/restaurantsafety/1.5.Handout_FoodAllergies.pdf/
Downloadable Handout: FARE’s Restaurant Legislation Toolkit: https://www.ciaprochef.com/restaurantsafety/2.4Handouts_FoodAllergiesRestaurant-Toolkit.pdf/
When most foodservice professionals think of sanitation and food safety, they tend to think of the back-of-the-house; all those hands working with raw food products where foodborne illnesses lurk. The front-of-the-house staff also has the opportunity to keep food safe. Whether it’s the hygiene of the server, or the seemingly harmless work practices that introduce unsafe elements into the environment, food safety should be as great a concern in the service area as in the kitchen. The importance of food safety cannot be overemphasized. Few things are as detrimental to a foodservice establishment as an outbreak of a food-borne illness caused by poor sanitary practices.
See the full online course at: https://www.ciaprochef.com/restaurantsafety/
Go to lesson: https://www.ciaprochef.com/restaurantsafety/safeservice/
Downloadable Handout: Front-of-the-house Restaurant Cleaning Checklists: https://www.ciaprochef.com/restaurantsafety/2.1.Handout_restaurantcleaningchecklist.pdf/
While wait staff hygiene should not have to be a concern of management, unfortunately it is an issue that arises. There is no easy way to deal with something so personal, but here we’ll share some tactics that could help. Such a sensitive subject needs to be tactfully handled. This video includes some things to do, and some things not to do.
See the full online course at: https://www.ciaprochef.com/restaurantsafety/
Go to lesson: https://www.ciaprochef.com/restaurantsafety/safeservice/
Downloadable Handout: Server Cleanliness Dos and Don’ts: https://www.ciaprochef.com/restaurantsafety/2.1.Handout_restaurantcleaningchecklist.pdf/
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/
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/
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/
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/
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/
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/
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/
Chef Scott Samuel from The Culinary Institute of America says this is the best chicken salad you’ll ever have. He adds spicy Thai red curry paste and cooling red grapes, to make this chicken salad stand out above the crowd. He designed this recipe for retail foodservice, but it’s also great for home cooks.
Get the Thai Curry Chicken and Red Grape Salad recipe here!
These grilled spiced pork kebabs are flavored with a North African marinade. Two pounds of pork can make kebabs for eight if you add grapes to the skewers and pair the kebabs with a spinach salad. The grapes add juiciness so there's no need for a sauce. And the grilled kebabs suit the “street cart” way of dining that consumers are embracing today.
Grilled Spiced Pork and Grape Kebab Recipe here!
This simple entrée pairs sweet and spicy seasoned baby chicken with a simple pan sauce using fresh red grapes. Served with a classic lentil side, this dish is perfectly matched with the sweetness and tannins of the fresh grapes.
Find the Spicy Chicken with Grape Gastrique and Lentils recipe here!
In this recipe demo, Chef Scott Samuel from The Culinary Institute of America begins by preparing a sweet, tart and spicy Asian marinade he uses to flavor a flank steak. He grills and cuts the steak into thin slices, and serves it on top of a salad of shredded napa cabbage and black grapes. He designed this recipe for retail foodservice, but it’s also great for home cooks.
Get the Spicy Asian Beef Salad with Black Grapes and Napa Cabbage recipe here!
Octopus is cooked sous vide, then grilled and tossed with flat-leaf parsley, green olives, lemon zest, lime juice, good quality olive oil, and roasted fingerling potatoes. Chef Scott Samuel of the Culinary Institute of America was asked to develop some contemporary recipes with California table grapes.
Get the Roasted Red Grape, Octopus and Fingerling Potato Salad recipe here!
Here’s a perfect light and sweet dessert served with a colorful, grape-inspired compote. Chef Rebecca Peizer from The Culinary Institute of America shows us a new take on panna cotta, flavored with buttermilk, and served with a spiced grape compote, creating a delicious, rich combination that is both flavorful and healthy.
Get the Meyer Lemon Buttermilk Panna Cotta with Spiced Grape Compote recipe here!
The earthy Brussels sprouts, juicy, and refreshing roasted red grapes, and crunchy almonds in this dish make for a perfect combination of flavors and textures. Chef Rebecca Peizer from The Culinary Institute of America shows us this incredibly simple, delicious and healthy side dish.
Get the Roasted Brussels Sprouts and Red Grapes recipe here!
In this demonstration, Chef Rebecca Peizer from The Culinary Institute of America prepares a spice mixture to sear the chicken and then places the chicken on rosemary skewers for double the flavor. The chicken is then combined with sautéed garlic and shallots, wine, red grapes, and olives and placed in the oven for roasting. After 30 minutes, your kitchen will smell fabulous and your family and friends will be talking about their meal for weeks to come.
Get the Roasted Chicken with Grapes recipes here!
Fresh grape juice with a hint of lavender soda is a refreshing beverage option. Omit the lavender for kids and add a splash of gin for the grownups.
Recipe at: http://ciaprochef.com/grapes/recipe17/
All kids love pizza. A wise strategy to get your kids to eat the fruits and vegetables they need is to slip the good stuff into dishes that kids already like. This more healthful and child-friendly chicken and red grape pizza is a great “stealth health” idea for your kids menu.
Recipe at: http://ciaprochef.com/grapes/recipe10/
Pan-roasted spiced pork is paired perfectly with a savory and sweet Israeli couscous. The spiciness of the Moroccan flavors will pair nicely with the sweet fresh grapes, and the pomegranate molasses ties the dish together with its smoky sweet sourness. Chef Scott Samuel of the Culinary Institute of America was asked to develop some contemporary recipes with California table grapes
Download a printer-friendly copy of the recipe at:
http://ciaprochef.com/grapes/recipe24/
Here’s a delectable, contemporary take on a Napoleon. Chef Rebecca Peizer from The Culinary Institute of America combines the flavor and texture of lobster and avocado with the sweetness of red and black grapes, with another layer of rich crème fraiche and green grapes, all served over a frisée salad. This dish can be served for lunch or as a first course dinner option.
Get the Napoléon of Grapes, Lobster, Avocado, and Green Grape Crème recipes here!
The vinaigrette in this vegetarian salad originates from North Africa and combines lentils, roasted red bell peppers, and almonds with the sweetness of fresh green grapes, creating a healthy lunch or dinner entrée or side dish.
Get the Green Grape and Beluga Lentil Salad recipe here!
Chef Scott Samuel from The Culinary Institute of America shows us a new take on the classic pairing of cheese and grapes. He makes healthy, whole-grain house-made crackers and tops them with creamy mascarpone cheese, and a mixture of sliced red grapes, roasted serrano chiles, lime juice, and fennel.
Get the Crackers Topped with Spicy Red Grapes, Mascarpone and Honey recipe here!
Red grapes, gorgonzola and rosemary are a match made in heaven, and here they all come together on a delicious grilled pizza. Chef Rebecca Peizer from The Culinary Institute of America shows us how to make this quick, easy and unique pizza that is sure to be a show stopper on your menu.
Recipe at: http://www.ciaprochef.com/grapes/GrapeandGorgonzolaFlatbread/
Wherever the tomato goes, think grapes. They’re both juicy, high-acid, high-sugar fruits. It’s no surprise that grapes can often stand in for tomatoes. Chef Scott Samuel of the Culinary Institute of America was asked to develop some contemporary recipes with California table grapes. In this video Chef Samuel makes Grilled Mahi Mahi with Red Grapes and Sweet Corn Salsa and Spicy Green Grape Coulis.
Download a printer-friendly copy of the recipe at:
http://ciaprochef.com/grapes/recipe15/
Chef Rebecca Peizer from The Culinary Institute of America shows us how to make delicious North African-inspired Grilled Lamb and Grape Kebab with Green Grape Tzatziki. Tzatziki, a cooling yogurt sauce typically made with cucumbers, is made with green grapes in this recipe.
Recipe at: http://www.ciaprochef.com/grapes/LambGrapeKebabs/
Grapes are the ultimate hand-to-mouth fruit, a wholesome snack that needs no peeling, slicing or coring. But for cooks looking to make an impression, grapes have other traits to exploit. They’re juicy, so why not juice them? A fresh grape puree, strained and reduced, contributes a desirable body and sweetness to a salad dressing. Chef Scott Samuel of the Culinary Institute of America was asked to develop some contemporary recipes with California table grapes. In this video Chef Samuel prepares a Grape, Toasted Almond, and Shaved Fennel Salad with Vanilla-Grape Vinaigrette.
Download a printer-friendly copy of the recipe at:
http://ciaprochef.com/grapes/recipe14/
This vegetarian wild rice and green grape salad is a flavorful and healthy side dish, stuffing, or entrée. In this demonstration, Chef Scott Samuel from The Culinary Institute of America shows us the “pasta method” of cooking rice. Instead of measuring out the rice and water, he simply boils a large pot of water, adds the rice, and strains the rice when cooked through. Recipe at http://ciaprochef.com/grapes/recipe8/
This simple bite-size appetizer combines the flavors of a spicy, slow-cooked Spanish sofrito with the smoky flavor of a firm grilled polenta bite, balanced with the cool richness of mascarpone. Chef Scott Samuel of the Culinary Institute of America was asked to develop some contemporary recipes with California table grapes.
Download a printer-friendly copy of the recipe at:
http://ciaprochef.com/grapes/recipe22/
Pairing traditional Mexican flavors with grapes and brie make these quesadillas a delicious play on sweet and heat. The fresh grapes provide the sweet component and appetizing element of surprise that balance the hot jalapeños in the quesadilla. The green grape and arugula salad can be served as an appetizer or entrée.
Recipe at: http://ciaprochef.com/grapes/recipe12/
Grapes are the ultimate hand-to-mouth fruit, a wholesome snack that needs no peeling, slicing or coring. But for cooks looking to make an impression, grapes have other traits to exploit. They’re juicy, so why not juice them? Grapes have abundant natural sugar, so why not roast them, or even fry them? Yes you can fry grapes and they make a compelling contrast of crisp and juicy in this vegetarian fritto misto. Chef Scott Samuel of the Culinary Institute of America was asked to develop some contemporary recipes with California table grapes. In this video Chef Samuel prepares his surprising Fritto Misto of Grapes, Fennel and Lemons with Lemon Crème Fraiche. Download a printer-friendly copy of the recipe at: http://ciaprochef.com/grapes/recipe11/
Grapes have thrived in the Mediterranean region since pre-biblical times, and consequently, table grapes fit seamlessly into many Mediterranean dishes. This North African-inspired Chicken Tagine pairs sweet and cooling grapes with spices such as cinnamon, ginger, tumeric and cayenne. By adding roasted red grapes to his tagine, Chef Samuel stretches two pounds of thighs to serve eight.
Recipe at: http://ciaprochef.com/grapes/recipe18/
Charring is a popular technique that gives a dish a bold, smoky flavor. Chef Rebecca Peizer from The Culinary Institute of America shows us how to char grapes in this unique and delicious dish: Charred Grape and Endive Salad with Roquefort, Hazelnuts and Black Pepper Honey.
Recipe at: http://www.ciaprochef.com/grapes/CharredGrapeSalad/
What else can you do with a fresh table grape besides eat it? Chefs active in the realm of molecular gastronomy are manipulating ingredients in ways never imagined. Chef Scott Samuel of the Culinary Institute of America was asked to develop some contemporary recipes with California Table Grapes. He challenged himself to probe this frontier. “The idea came from one of my colleagues,” says Samuel, “You put the grapes in a whipping-cream canister with wine and then charge it. You have to prick the grapes first. When you take the grapes out, they’re fizzing, like soda pop” In this video Chef Samuel makes Carbonated Grape Salad with Crispy Toast, Goat Cheese, and Muscat Gastrique.
Download a printer-friendly copy of the recipe at:
http://ciaprochef.com/grapes/recipe16/
From juice bars to coffee bars to cocktail bars, the venues where Americans drink have become more diverse…and a lot more inventive. Chef Scott Samuel from The Culinary Institute of America shows us a new take on lemonade, flavored with sweet black grape juice, tangy tamarind and herbaceous mint. The black grapes make the lemonade a beautiful purple color.
Recipe at: http://ciaprochef.com/grapes/recipe4/
We value raw grapes for their sweetness, crunch and vivid gem like colors. They’re the eye candy on a pale chicken salad or soufflé, the colorful contrast on a cheese plate. Cooking them transforms their color while concentrating flavor. Chef Scott Samuel of the Culinary Institute of America was asked to develop some contemporary recipes with California table grapes. In this video Chef Samuel makes a sorbet that retains the grapes vivid color and fresh flavor.
Download a printer-friendly copy of the recipe at:
http://ciaprochef.com/grapes/recipe21/
Ajo blanco is a white version of the Spanish gazpacho. If a smoother soup is desired, soak the blanched almonds in milk before blending; the texture will be smoother and richer. Chef Scott Samuel of the Culinary Institute of America was asked to develop some contemporary recipes with California table grapes.
Download a printer-friendly copy of the recipe at: http://ciaprochef.com/grapes/recipe19/
At the Model Bakery in Napa, California, we talk with Owner Sarah Mitchell Hansen and Head Production Baker Gordon Patty about their secrets to baking flaky, buttery Croissants.
Get Recipes and watch the full series with closed captioning at:
https://www.ciaprochef.com/butter/.
We’ll learn the secrets behind the Model Bakery’s world-famous English Muffins, named one of Oprah’s favorite things. These flaky English muffins get their buttery flavor from a luxurious bath of clarified butter. We talk with Model Bakery Owner Sarah Mitchell Hansen and Head Production Baker Gordon Patty about the origins of their English muffins and how they are made.
Get Recipes and watch the full series with closed captioning at:
https://www.ciaprochef.com/butter/.
Chef Toni Sakaguchi from The Culinary Institute of America shows us how to make classic French madeleines made with Butter of Europe. For an unexpected twist, she is flavoring these buttery madeleines with lemon zest and cardamom, and filling them with blackberries and lemon curd.
Madeleines are little French cakes with a wonderful cookie-like crust on the outside and a tender buttery cake-like crumb on the inside. Perhaps bringing back memories of childhood, you will love these airy, tender and buttery madeleines!
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Chef Toni Sakaguchi from The Culinary Institute of America shows us how to make a classic French dessert: Brown Butter Raspberry Financiers with Chocolate Raspberry Ganache, made with Butter of Europe. The richness of the dark chocolate and fruity tart flavor of the raspberries in the ganache is the perfect companion to these buttery financiers. To make this classic French dessert, of course Chef Toni is using French butter. The higher fat content creates a beautiful buttery flavor and texture in these financiers.
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We visit the Manresa Bakery in Los Gatos, California with Head Baker Avery Ruzicka. Chef Ruzicka shares the secrets to making her scrumptious corn Flour Sablés featuring creamy French butter. Sables are a traditional French butter cookie with crushed corn added to the dough for crispy crunch.
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https://www.ciaprochef.com/butter/
We visit the Manresa Bakery in Los Gatos, California with Partner, Founder and Head Baker Avery Ruzicka. Chef Ruzicka shows us the secrets to making her classic pastry Kouign-amanns, originally from Brittany, France. She deliciously layers her pastry with raspberry plum jam and creamy French butter.
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https://www.ciaprochef.com/butter/
Pastry Chef Juan Contreras at the three Michelin star restaurant Atelier Crenn in San Francisco shows us his creative play on the nostalgic flavors of caramel apple in his Apple Pâte à Choux with Candied Pecans and Caramel. Due to the high fat content, Chef Contreras uses French butter to make his playful Apple Pâte à Choux creations.
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https://www.ciaprochef.com/butter/
We visit Pastry Chef Juan Contreras at the three Michelin star restaurant Atelier Crenn in San Francisco. Chef Contreras shows us the secrets in making his Hazelnut Dragees, where creamy French Butter is combined with rich cocoa powder for a luxurious mouthfeel. He uses a panning machine to crystalize layers of chocolate and praline onto the dragees.
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https://www.ciaprochef.com/butter/
Watch Chef Barbara Alexander make Ice Cream Sandwiches using Walnut Butter Cookies with Brown Butter Ice Cream. The ice cream sandwiches are served with a rich butterscotch sauce, made with real scotch. The addition of classic French brown adds a delicious, rich, nutty flavor to the ice cream. These ice cream sandwiches are a fun and decadent shared dessert.
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https://www.ciaprochef.com/butter/brownbuttericecreamsandwiches/
The birthplace of the bistro and brasserie, guardian to some of the Western world’s greatest culinary traditions, and now the nexus of a food revolution that’s changing dining trends around the globe. On this culinary tour of Paris, we’ll meet a new generation of French chefs leading the “neo-bistro” movement, stopping by the city’s hottest restaurants to sample these modern menus. Join us as we take a lesson from the heroes of haute cuisine, learning from Pierre Gagnaire, Guy Martin, Yannick Alleno, Pierre Herme, Christophe Adam, Emmanuel Ryon and more.
Watch the full series with closed captioning at:
http://www.ciaprochef.com/wca/paris/
In 2015, Chef Yannick Alléno was named “Chef of the Year” by the prestigious French restaurant guide Gaullt & Millau, and his Parisian restaurant, Pavillon Ledoyen was awarded three Michelin stars by the Michelin France Guide. Apart from all of the critical acclaim he’s received, Chef Alleno is known for his innovations in modern sauce making techniques, creating richly flavored sauces through a frozen extraction process known as cryo concentration. Watch Chef Alleno discuss this unique sauce making technique and prepare Striped Mullet with Squid Ink Black Pudding.
Watch the full series with closed captioning here!:
http://www.ciaprochef.com/wca/paris/
For a modern makeover of a classic French pastry, we make a stop at L'éclair de Génie in Paris. Here, in one of his stylish Paris boutiques, pastry chef Christophe Adam has reimagined the éclair, updating the oblong, cream-filled pastry with vibrant colors and bold flavors. Beneath the glass of a jeweler’s case, Adam’s eclairs tempt customers with alluring flavors like citron, pecan, salted caramel, hazelnut, and yuzu.
Watch the full series with closed captioning here!:
http://www.ciaprochef.com/wca/paris/
Pierre Gagnaire is one of the enduring icons of French gastronomy and after 40 years still one of France’s most imaginative and well respected chefs. Gagnaire, began his cooking career at the age of fourteen, studying under Paul Bocuse in Lyon, and Alain Senderens in Paris, before assuming the role of chef at his family’s restaurant, Le Clos Fleury in St. Etienne. Today, Gagnaire oversees a portfolio of restaurants that bear his name with locations in Tokyo, Dubai, Seoul, Hong Kong, and Las Vegas. We sit down for an interview with Chef Gagnaire at his flagship restaurant in Paris at the Hotel Balzac off the Champs Elysee.
Watch the full series with closed captioning here!:
http://www.ciaprochef.com/wca/paris/
Pierre Hermé is internationally recognized for his revolutionary pastry-making. He is the youngest person to be named France's Pastry Chef of the Year, and is also the only pastry chef to be honored with a Chevalier of Arts and Letters. Vogue named Pierre Hermé "the Picasso of Pastry". Pierre Hermé opened Maison Pierre Hermé Paris in 1997, and now has locations in Europe, Asia and the Middle East.
Watch the full series with closed captioning here!:
http://www.ciaprochef.com/wca/paris/
Pierre Hermé is internationally recognized for his revolutionary pastry-making. He is the youngest person to be named France's Pastry Chef of the Year, and is also the only pastry chef to be honored with a Chevalier of Arts and Letters. Vogue named Pierre Hermé "the Picasso of Pastry". Pierre Hermé opened Maison Pierre Hermé Paris in 1997, and now has locations in Europe, Asia and the Middle East. In this video we watch a demonstration of his Venus Cake: Quince and Apple Cake with Rose English Custard Cream.
Watch the full series with closed captioning at:
http://www.ciaprochef.com/wca/paris/
Born in Flers, in southern Normandy, David Toutain is the grandson of farmers. At 20, he got a position at the Arpège restaurant just as Alain Passard was turning towards a vegetable-oriented cuisine. Within a year David became Alain Passard’s under head chef. He later went to Spain (Mugaritz), and New York (Corton). His son’s birth in 2010 brought him back in France. He joined the Agapé Substance, an avant-garde restaurant with fine cuisine made out of authentic fresh top quality produce. In January 2015, one year after opening Restaurant David Toutain, he received his first Michelin star and opened Identi-T next to his restaurant, a place to welcome groups and meetings.
Watch the full series with closed captioning at:
http://www.ciaprochef.com/wca/paris/
Won ton soup is so familiar to American diners that they may pass it over when visiting Hong Kong. Big mistake. At Mak’s Noodles, a local favorite, the won ton noodle soup is simply flawless. Fuchsia Dunlop visits with Mak himself to learn what makes his soup stand out, and she also discovers the best time of day to try it.
Get Recipes and watch the full documentary with closed captioning at:
www.ciaprochef.com/WCA6
Anyone hoping to understand the range of Sichuan cooking should plan to dine at a Buddhist monastery restaurant. In these establishments, monks prepare elaborate vegetarian fare, much of it designed to mimic Sichuan classics like twice-fried pork. The Baoguang Temple in Xindu serves a meatless lunch of artful dishes that fool the eye and offer more proof of the Sichuan penchant for healthful eating.
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Even Beijing residents who can afford luxury maintain a soft spot for humble fare, such as tripe and other innards. Most Chinese diners appreciate chewy texture more than Westerners do, so tripe may be cooked in a way that preserves that quality. At Dong Xing Shun, near the waterfront, we will sample tripe as the locals like it.
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Da Ming Fu Restaurant of Beijing, specializes in house-made tofu. K. F. Seetoh explains the various dishes and flavors made by the restaurant’s chef.
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K. F. Seetoh takes us on a tour of the dishes of Beijing’s Yue Shen Zhai Restaurant, including beef flavored with star-anise that shows the region’s Muslim culinary influences.
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The Cantonese care deeply about the freshness of their produce and seafood. Fuchsia Dunlop takes us through an open-air Hong Kong market to show us the live seafood and fresh produce that play a key role in Cantonese cuisine.
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The chefs at Beijing’s Da Ming Fu restaurant demonstrate how to make sweet-and-sour whole fish using an amazing frying technique.
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For more insight into Cantonese cooking techniques, Fuchsia Dunlop visits the kitchens of One Harbor Road, a fine-dining restaurant in the Hyatt Hong Kong hotel. Here they receive a private cooking class with the hotel’s world-class chefs: How to expertly steam a whole fish.
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One of the most popular dining rituals of Sichuan, the hot pot, is a meal that brings friends together for hours of relaxed chatting, sipping and dipping. In this lively atmosphere, diners enjoy a number of flavors and textures by adding beef tripe, mutton, shrimp and fish balls, lettuce and lotus roots, and tofu skins to their bubbling hot pot.
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Surely Peking duck ranks as one of the masterpieces of Chinese cooking, a dish as renowned for its succulence as for its artful presentation. At Da Dong restaurant in Beijing, cooks spend years mastering this craft, which involves preparation of the ducks for roasting, total command of the oven, and superb slicing technique. In a fine-dining establishment such as Da Dong, the duck will be carved into no fewer than 100 thin pieces.
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Restaurants in Beijing maintain the tradition of the Mongolian hot pot, the communal meal centered on a cauldron of simmering broth. Diners choose among many different ingredients for dipping. Dong Lai Shun is a hotpot specialist with 150 locations across China.
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The area of Hong Kong known as Kowloon is one of the most densely populated locations on earth, with a seemingly endless supply of places to snack when hunger strikes. Roberta, our street food guide, shows us some of her favorite street vendors and snack shops in Kowloon, including a tea shop where health-promoting turtle jelly is on the menu.
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In the kitchen of Liu Shaokun’s Chengdu restaurant, Fuchsia Dunlop watches the chef demonstrate two of the best-loved dishes in the Sichuan repertoire. For their flavor, both dishes rely on spicy chili bean paste, fermented black beans and a masterful touch with the wok—elements that define the signature Sichuan taste.
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From the world-renowned Peking duck, with its crackling skin, to the simple pleasures of silken tofu made by hand, Beijing offers culinary travelers a trail of adventures.
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Dong Xing Shun is famed for another specialty too: the traditional stuffed sweets made by hand by the elderly proprietor. The desserts are made with a dough of glutinous rice flour then stuffed with a mix of hawthorn, sesame and sugar.
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Join The Culinary Institute of America on tour of the cuisines of China. We will shop some of the world’s most enchanting markets and peek into secret kitchens where chefs are taking restaurant food in astonishing new directions in Beijing, Chengdu and Hong Kong.
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From the bubbling hotpots of Chengdu to Beijing’s elegant roast-duck palaces to the hubbub of a Hong Kong tea house, China offers taste experiences that no chef or culinary enthusiast should miss. Go with an appetite and an open mind, and you’ll return with taste memories, ideas and inspiration for a lifetime.
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Part two of our Dim Sum meal with Fuchsia Dunlop at Hong Kong’s Victoria City restaurant.
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Fuchsia Dunlop takes us to a more formal dim sum experience. For that occasion, she chose Victoria City, where diners make their selections from a menu instead of from rolling carts. Her commentary should make you a more enlightened dim sum customer.
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For a look at how many Hong Kong residents start their day, Fuchsia Dunlop shows us a popular breakfast spot of long standing. No sign of cappuccino and croissants here. The patrons of the historical Lin Heung restaurant break their fast with strong tea and dim sum.
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Fuchsia Dunlop shows us other Sichuan classics at a neighborhood restaurant called Weiyuan. Here they will encounter the use of fish-fragrant sauce, a hallmark of the Sichuan table. Healthful and fresh seasonal vegetables play a substantial role in the meal.
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At Hong Xing Restaurant, Fuchsia Dunlop samples a soup prized for its health-promoting, qualities. For Sichuanese people, food and medicine are eternally intertwined. Many foods stimulate the system or provide equilibrium, and some are thought to be powerfully therapeutic.
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Chengdu’s teahouses are where locals can spend a relaxing few hours in conversation while playing mah jong and enjoying lid bowl tea.
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To sample a variety of traditional street snacks in Chengdu, such as dumplings and noodles, head for Jin Li Street where many vendors sell their specialties side by side. Fuchsia Dunlop takes us on an insider’s tour one afternoon and introduces us to some of her favorites.
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At busy markets like this one in Chengdu, home cooks can buy the prepared foods they don’t have the skill or equipment to make at home. Some dishes are simply better left to the experts, such as these pickled delicacies.
Yu Bo’s restaurant is a triumph of imagination and skill. Chef Yo Bo and his assistants demonstrate some of the creative dishes he serves at his world renowned restaurant.
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China’s last emperor abdicated in 1912, but one can still eat like an emperor in Beijing, capital of the People’s Republic. With his guide K. F. Seetoh, we visit a 250-year-old restaurant whose founders had the rare privilege of delivering meals to the Forbidden City.
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For adventurous palates, Hong Kong is one of the most rewarding destinations on earth. Here, a diner finds the best of Cantonese cuisine as well as expert renditions of regional cooking from all over the mainland. To supply all these discriminating cooks, Hong Kong’s food merchants scramble to locate ingredients beyond compare.
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With its booming restaurant industry, Hong Kong has an insatiable need for trained cooks. Young people who want to enter the culinary world have another educational option at Hong Kong’s Hospitality Industry Training and Development Centre, a sister program to the Chinese Cuisine Training Institute but with a Western focus.
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No visit to the Sichuan region would be complete without experiencing a formal banquet. Yu Bo is one of China’s most talented culinarians. He serves a parade of little dishes—many rich in symbolism and presented in elegant serving pieces—leaving no doubt that the Sichuan table ranks among the world’s most sophisticated.
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The food served at Beijing’s Yue Shen Zhai Restaurant today is probably very close to what the emperors might have eaten. A Yue Shen Zhai chef shows us how to make a simmered beef dish with a mix of spices that demonstrates the area’s Muslim influences.
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The Incas considered the fertile valley of the Urubamba River to be a sacred place. One legend claims that the sun refreshes itself at night in the chilly waters underneath the river. The lush grasslands of this high plateau support sheep and grain production, and the mountain backdrop provides the ideal setting for an authentic pachamanca, or Andean pit roast. Usually undertaken at harvest time, as a thank-you to Pacha Mama, or Mother Earth, a full-scale pachamanca, is a major endeavor that engages the entire community. For his visiting American guests, Chef Pio Vasquez of El Huacatay restaurant in the town of Urubamba has orchestrated a pachamanca out of season, on a friend’s farm in the picturesque Sacred Valley.
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The majestic Peruvian Andes stretch the length of Peru and have witnessed the rise and fall of many civilizations. By 3000 BC, highlanders were cultivating a wide range of crops in this difficult landscape—hardy, life-sustaining foods such as gourds, corn, potatoes and quinoa. Potatoes provide the foundation of the Andean diet, and varieties number in the thousands. A stroll through the Cusco market provides a glimpse of the tantalizing potato options: at some stalls, the selections extend almost as far as the eye can see.
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On the eastern slopes of the Andes is a Peru that few people know. Far from the bustling streets of the capital, the vast Amazonian jungle teems with tropical fruits, vegetables, herbs and spices that remain to be discovered. Botanists say that this lush, remote paradise contains more than 500 types of fruit, most of which never make it to Lima’s markets. At Malabar restaurant in Lima, chef Pedro Miguel Schiaffino has made it his mission to introduce Peruvians to the Amazon’s wealth of ingredients.
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The multicultural stew that is modern Peru gets much of its spice from two waves of immigration—the Chinese in the mid-19th century, and the Japanese at the turn of the 20th century. These two immigrant groups have put down roots, and their descendants are fully integrated into Peruvian life. But at the table and in markets, such as Lima’s Central Market, the Asian impact is hard to miss.
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Pisco is the clear brandy that Peruvians have enjoyed for 450 years. Through the popularity of the refreshing pisco sour, a lime-laced drink known in bars everywhere, pisco is enjoying some well-deserved fame. But as Peruvians know, this sophisticated brandy is far more than just a mixer. Made only in a limited coastal area of Peru according to strict regulations, it has all the elegance and polish of French Cognac. Johnny Schuler is the president of the Pisco Tasters Guild and widely considered to be the world’s leading expert. According to Schuler, Peruvians owe this beloved beverage to the requirements of the Catholic Church.
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Whether eaten on the street, at a stylish cocktail party, or as a prelude to Sunday lunch, anticuchos are uniquely Peruvian. Although the most traditional anticucho is made with beef heart, modern cooks have expanded the repertoire to include anticuchos made with chicken livers or chicken breast, beef tenderloin, alpaca, even fish. What distinguishes anticuchos from other brochettes is their fiery marinade, a concoction that varies with each chef but almost always includes chile hot pepper paste and vinegar.
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At Huaca Pucllana restaurant, Chef Marilú Madueño reinterprets traditional Peruvian dishes with haute cuisine style. Chef Madueño prepares causa, a signature Peruvian potato dish that invites a chef’s creativity. Legend has it that causa originated during Peru’s battle for independence from Spain, when the wives of Peru’s soldiers would make and sell the dish to earn money for the cause. Think of it as an elaborate layered potato salad, made with finely minced potatoes. The mise en place is simple: starchy yellow potatoes; fragrant peppers, such as the aji amarillo; lime juice; and olive oil; and sometimes cilantro.
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Peru is the birthplace of ceviche, a dish that has now conquered the world. But although it may seem like a modern creation, ceviche can trace its roots to the Incas. Long before the Spanish introduced limes and other citrus fruits, the Incas were marinating raw fish with acidic fruits from the Amazon, such as tumbo, a type of passion fruit.
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Like the richly patterned textiles worn by Peru’s indigenous people Quechua-speaking peoples, the nation’s table weaves together strands that you might think incompatible—Chinese and African, Spanish and Japanese, Italian and native Quechua. Peru’s cultural diversity, the result of waves of immigration, contributes to a culinary scene that celebrates fusion. Every arriving immigrant group has left its mark on the Peruvian kitchen and enriched it with techniques and ingredients.
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Watch Chef Barbara Alexander make a classic Brown Butter Pear Upside Down Cake. This beautiful cake is paired with a Crème Fraiche, a delicious finish to the sweet pears and the rich, buttery texture of the cake. The secret to the deliciousness of the cake, is the addition of classic French brown. Brown butter, also known as Beurre Noisette, adds a delicious nutty flavor that can be revealed through careful rendering.
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https://www.ciaprochef.com/butter/pearupsidedowncake/
Home of the legendary Inca culture and the lost city of Machu Picchu, Peru stirs the imagination of all who are captivated by the past. But today, Peru faces forward, and its restaurant scene is luring international travelers who seek the culinary world’s cutting edge. Visitors who make the trek will find a land of astonishing contrasts, with landscapes ranging from coastal desert to high plains to jungle. Few countries can match Peru for biodiversity, whether the focus is plant life, wildlife or the ethnic heritage of its people.
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Travel to the South American nations of Peru and Brazil, where leading chefs and food authorities demonstrate their culinary techniques in step-by-step detail. The Culinary Institute of America, in association with Unilever Food Solutions, presents "Savoring the Best of World Flavors," the fourth edition of the World Culinary Arts DVD Series.
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Churrasco is Brazil’s version of cowboy barbecue. Invented by the gauchos, the Brazilian horsemen who herded cattle in the Rio Grande do Sul region of Southern Brazil, Churrasco was originally a method of spit roasting cuts of meat by the fire. Today, the steakhouse style restaurants continuing this tradition of cowboy cooking are known as Churrascarias. Enormous automated charcoal and wood rotisseries have replaced the outdoor fire pits, but the slow roasting and basting process remains much as it was nearly two centuries ago.
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Any discussion of Brazil’s iconic dishes is incomplete without an in-depth look at the country’s national dish- feijoada completa. Feijoada is more than just a bean stew… it is a cultural rite of passage. Opting for a taste of carioca style feijoada, we travel to Ipanema to pay a visit to a true Rio classic - Chef Gilberto Araújo’s Casa da Feijoada. Many legends mistakenly attribute feijoada to the slave kitchen, but the Portuguese consumed feijoada before they ever colonized Brazil. Feijoada completa refers to the “whole meal,” served with the principal dish of stewed beans cooked with 11 different types of smoked or cured pork meats, and sausages.
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Few comfort foods come as close to Nirvana as the moquecas of Bahia– clay pot seafood stews thickened with coconut milk– seasoned with dendé oil, yellow onion, tomato, and green bell pepper and cilantro. Whether it is freshly caught fish like cavala, shrimp, octopus, or lobster, or homemade coconut milk and dendé oil, the secret to a perfect moqueca lies in the freshness of the ingredients. Jan our dendé and farinha guide, assures us that his sister-in-law, Claudete, prepares the best moqueca in all of Bahia.
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We walk to a rustic farinha house where the owners, Roberto and Maria, have gathered for communal farinha processing. This gathering known as a farinhada will produce enough manioc flour to sustain their small neighborhood for the next several weeks. Having harvested the manioc roots early that morning, two members of the group work in tandem to peel the tough skin with sharp knives.
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Our tour begins at the Ceasa Market in Salvador’s Rio Vermelho district where Veve Bragança provides a crash course in the Nordeste pantry – from manteiga de garrafa, a type of clarified butter used to season manioc purees, to specialty manioc flours called farinhas and the toasted manioc flour known as farofas differing in grain size and texture… to dishes like hard to find dishes like maniçoba made from boiled manioc leaves that have released their toxins… cooked with calabresa sausage, charque, cured salpresa pork, bacon, and smoked chorizo.
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Another popular address for locals who appreciate good food is Tordesilhas where Mara Salles advocates the preservation and elevation of native Brazilian ingredients. Located in the bustling Rua Bela Cintra area of Sao Paulo, the restaurant serves up some of regional Brazil’s more obscure dishes - many of which descend from indigenous and colonial traditions. The restaurant’s name, Tordesilhas, references a treaty signed in1494 between Portugal and Spain, marking the boundaries of their newly claimed lands in the America.
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Sao Paulo native, Alex Atala symbolizes the city’s multi-ethnic heritage as an Irish Lebanese Brazilian. Chef Atala’s DOM restaurant is regarded by many critics as the best in Brazil, and rated number 24 on the world’s 50 best restaurant’s list, according to San Pellegrino’s annual rating. Atala’s cooking combines intriguing Amazonian flavors with ultra-modern techniques… all filtered through the artful lens of haute cuisine.
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During our tour of Sao Paulo’s Mercado Municipal, we get an introduction to the ingredients that comprise Brazil’s diverse culinary traditions. From salted pork and beef products like air-dried cuts of carne seca – essential for making Brazil’s feijoada complete, to row upon row of fresh seafood, mollusks, and fish– the Mercado Municipal has something for everyone.
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This is Brazil…From the Amazon’s endless verdant jungle where thousands of serpentine tributaries converge to form the world’s largest river… teaming with rare fish, and exotic fruits…To the sophisticated and cosmopolitan metropolis of Sao Paulo, with its infinite sprawl of skyscrapers, ethnic neighborhoods, and chic dining scenes. Take a stroll through downtown Sao Paulo and this ethnic diversity is easy to see in the beautiful, multi-cultural faces of the city’s residents who call themselves paulistas. In all its incarnations, Brazil is as massive as it is majestic.
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Recipe at: http://www.ciaprochef.com/northarvest/recipes/
Chef Bill Briwa from The Culinary Institute of America shows us how to make roasted vegetables stuffed with beans, lamb, rice, mint and dill, just the way you might find them in the kitchens of Greece.
Lima is Peru’s capital, its commercial hub, its beating heart. More than a third of the country’s population lives in Lima, 11 million people whose appetites and ethnic diversity nourish an especially lively dining scene. Limeños like to eat, a fact evident on the street, where vendors sell the skewered and grilled meats called anticuchos and Andean corn on the cob, known as choclo, with its plump white kernels.
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This salad presents a trio of ingredients with incredible health "halos." Consumers associate salmon with heart health promoting omega-3. Quinoa, a popular ingredient in Peruvian kitchens, is increasing in popularity as consumers seek out more whole grains. And black beans provide fiber, protein, and low glycemic index carbohydrates that provide long-lasting energy. But enough about the nutrition benefits; this salad should be sold on flavor, with a dressing that bridges the richness of the salmon, the nuttiness of the quinoa, and the sweetness of the black beans.
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http://www.ciaprochef.com/northarvest/recipe8/
In this Latin-influenced dish, the silky richness of the halibut is offset by the vibrantly flavorful black bean cakes. The spiciness of the jalapenos plays nicely with the richness of the sweet potato in these bean cakes to make this a great side for the halibut. A squeeze of lime at the end is a great flavor bridge that brings it all together.
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http://www.ciaprochef.com/northarvest/recipe19/
The white beans in this dish really take on the flavors of the chile and fresh herbs. The rosemary brings beautiful aromatics to this versatile dish that can be easily scaled to an entrée or appetizer portion. Grilling the shrimp on the rosemary skewers continues the flavor profile throughout the dish and creates an elegant presentation option. Recipe -
http://www.ciaprochef.com/northarvest/recipe9/
Bruschetta is a classic Italian appetizer made with toasted bread and a topping. The best known Italian version uses a topping of tomatoes, garlic, olive oil, and basil. This Spanish-influenced version features a creamy white bean puree topped by boquerones, beautiful white anchovies preserved in oil and vinegar, and sweet and mildly spicy piquillo peppers. Go to the recipe at -
http://www.ciaprochef.com/northarvest/recipe30/