Culinary Institute of America

Latest articles

1d
Northwest Herald
Eggplant gets sweet, sour thanks to vinegar, tomatoesThis May 12 2017 photo provided by The Culinary Institute of America shows an e
Northwest Herald / Posted yesterday
This May 12 2017 photo provided by The Culinary Institute of America shows an eggplant caponata in Hyde Park, N.Y. This dish is from a recipe by the CIA. (The Culinary Institute of America via AP) Traditional recipes seem to be part of a collective... Read more
1d
Kingston Daily Freeman
COOKING WITH THE CIA: A pizza that captures the taste of New England clam chowderclams, while lightly charred pizza dough offers a crunchy smokiness that no oys
Kingston Daily Freeman / Posted yesterday
clams, while lightly charred pizza dough offers a crunchy smokiness that no oyster cracker would dare to challenge. Culinary Institute of America chef Scott Swartz says that grilling pizza, especially this one, is great for summertime... Read more
2 related articles
1d
The Columbian
Pizza captures taste of New England clam chowderclams, while lightly charred pizza dough offers a crunchy smokiness that no oys
The Columbian / Posted yesterday
clams, while lightly charred pizza dough offers a crunchy smokiness that no oyster cracker would dare to challenge. Culinary Institute of America chef Scott Swartz says that grilling pizza, especially this one, is great for summertime... Read more
2 related articles
2d
The St. Helena Star
Aunt Helenato see Christie Dufault on the list of fellows for the 2017 Symposium for Profe
The St. Helena Star / Posted 2 days ago
to see Christie Dufault on the list of fellows for the 2017 Symposium for Professional Wine Writers at Meadowood and the Culinary Institute of America at Greystone. Christie is a wine educator at the CIA and a frequent member of the Star/Napa... Read more
2d
The St. Helena Star
Star/NVV panelists select their favorite Premiere Napa Valley winesa certain owner’s commitment that fuels a connection with the wine. For Premier
The St. Helena Star / Posted 2 days ago
a certain owner’s commitment that fuels a connection with the wine. For Premiere Napa Valley, held in late February at the Culinary Institute of America at Greystone in St. Helena, where vintners can create something completely different from their... Read more
2d
The St. Helena Star
Star/NVV panelists taste, rank two dozen winesDuring a St. Helena Star/Napa Valley Vintners tasting panel, held at the Culina
The St. Helena Star / Posted 2 days ago
During a St. Helena Star/Napa Valley Vintners tasting panel, held at the Culinary Institute of America at Greystone earlier this month, panelist John Skupny of Lang & Reed, said, cabernet franc is hard to source today. “There are less than 1,100... Read more
2d
The St. Helena Star
Star wins national award for tasting panelof the Star and Terry Hall of the Napa Valley Vintners in October 2007. The tas
The St. Helena Star / Posted 2 days ago
of the Star and Terry Hall of the Napa Valley Vintners in October 2007. The tasting panel always has been held at the Culinary Institute of America at Greystone, located in St. Helena. The tasting panel is made up of 20 to 25 winemakers and... Read more
2d
The St. Helena Star
Jennifer Mariman weds Brian BrakeThe couple was married by Monsignor John Brenkle at St. Helena Catholic Church
The St. Helena Star / Posted 2 days ago
The couple was married by Monsignor John Brenkle at St. Helena Catholic Church with a reception following at the Culinary Institute of America at Greystone. They spent their honeymoon in the British Virgin Islands and are looking to purchase their... Read more
4d
The News-Herald
Pizza captures the taste of New England clam chowderclams, while lightly charred pizza dough offers a crunchy smokiness that no oys
The News-Herald / Posted 4 days ago
clams, while lightly charred pizza dough offers a crunchy smokiness that no oyster cracker would dare to challenge. Culinary Institute of America chef Scott Swartz says that grilling pizza, especially this one, is great for summertime... Read more
6d
San Antonio Express-News
Alamo Heights bagel shop announces opening datebegan construction early this year, at last has an opening date. Chef and owner
San Antonio Express-News / Posted 6 days ago
began construction early this year, at last has an opening date. Chef and owner Brannon Soileau, a former instructor at the Culinary Institute of America-San Antonio, said customers can start lining up for breakfast at 7 a.m. Aug. 29. Boss Bagel —... Read more
6d
New Kerala
Ment'or presents Team USA 2019 Selection and Young Chef and Commis Competition in Las Vegas - newkerala news #261954York, NY •John Somerall - Hot & Hot Fish Club, Birmingham, AL The 2017 Commis
New Kerala / Posted 6 days ago
York, NY •John Somerall - Hot & Hot Fish Club, Birmingham, AL The 2017 Commis candidates are: •Ethan Hodge - Student, Culinary Institute of America •Sharon Hwang - Student, Culinary Institute of America •Carson Moreland - Student, Culinary... Read more
7d
Philly.com
Tender, melty Filipino pork from a food truckdrawing him away from catering and restaurant cooking. After graduating from Ea
Philly.com / Posted 7 days ago
drawing him away from catering and restaurant cooking. After graduating from Eastern High School and attending the Culinary Institute of America, he spent the first part of his career in New York City in the corporate catering world. He... Read more
7d
The News-Herald
Hibiscus margaritas blend 2 Mexican favoritesflower can be found in everything from tacos to quesadillas, salsas, liquors an
The News-Herald / Posted 7 days ago
flower can be found in everything from tacos to quesadillas, salsas, liquors and desserts. Martin Matysik, a chef at the Culinary Institute of America, makes a hibiscus margarita, combining two of Mexico’s most beloved beverages for a hot-weather... Read more
3 related articles
7d
The Topeka Capital-Journal
Hibiscus margaritas blend 2 Mexican favoritesflower can be found in everything from tacos to quesadillas, salsas, liquors an
The Topeka Capital-Journal / Posted 7 days ago
flower can be found in everything from tacos to quesadillas, salsas, liquors and desserts. Martin Matysik, a chef at the Culinary Institute of America, makes a hibiscus margarita, combining two of Mexico’s most beloved beverages for a hot-weather... Read more
3 related articles
8d
Northwest Herald
The art of cooking low and slowThis June 2, 2017 photo provided by The Culinary Institute of America shows a G
Northwest Herald / Posted 8 days ago
This June 2, 2017 photo provided by The Culinary Institute of America shows a Greek-style smoked leg of lamb in Hyde Park, N.Y. This dish is from a recipe by the CIA. (Phil Mansfield/The Culinary Institute of America via AP) It’s summer in the... Read more
8d
Athens Banner-Herald
Hibiscus margaritas blend 2 Mexican favoritesflower can be found in everything from tacos to quesadillas, salsas, liquors an
Athens Banner-Herald / Posted 8 days ago
flower can be found in everything from tacos to quesadillas, salsas, liquors and desserts. Martin Matysik, a chef at the Culinary Institute of America, makes a hibiscus margarita, combining two of Mexico’s most beloved beverages for a hot-weather... Read more
3 related articles
10d
La Junta Tribune-Democrat
Handmade chips Colorado Proud to the corehis dad was in the Navy; Morgan served his own stint in the Air Force before he
La Junta Tribune-Democrat / Posted 10 days ago
his dad was in the Navy; Morgan served his own stint in the Air Force before heading to California to get a degree from the Culinary Institute of America at Greystone. “I’ve been cooking on and off since I was 15, working in the sandwich deli my... Read more
11d
KERA North Texas
Grocery Stores Draw Millennials With In-Store Restaurantscompared to 43 percent of previousgenerations. Today, groceraunts are featurin
KERA North Texas / Posted 11 days ago
compared to 43 percent of previousgenerations. Today, groceraunts are featuring seasonal menus and hiring graduates of the Culinary Institute of America as chefs. Food industry analyst Phil Lempert says this appeals to millennials, too. "What... Read more
11d
KPBS San Diego
Grocery Stores Draw Millennials With In-Store Restaurantscompared to 43 percent of previousgenerations. Today, groceraunts are featurin
KPBS San Diego / Posted 11 days ago
compared to 43 percent of previousgenerations. Today, groceraunts are featuring seasonal menus and hiring graduates of the Culinary Institute of America as chefs. Food industry analyst Phil Lempert says this appeals to millennials, too. "What... Read more
13d
The Washington Times
TRAVEL: New York road trip can include historic drive-in theaters and old hotelsD. Roosevelt, Hyde Park Drive-In has operated since 1949 and boasts an 82-foot
The Washington Times / Posted 13 days ago
D. Roosevelt, Hyde Park Drive-In has operated since 1949 and boasts an 82-foot screen and close proximity to the famed Culinary Institute of America. For history buffs, the home of the 32nd president is a stone’s throw from the cinema. The... Read more
14d
Times News
Add ‘crumb’ to a peach pie and pump up the excitement levelpeaches are actually a nightmare to peel, and even after boiling, you will stru
Times News / Posted 14 days ago
peaches are actually a nightmare to peel, and even after boiling, you will struggle to separate the skin from the flesh. Culinary Institute of America chef Genevieve Meli advises you pick fruit with a “sweet, ripe aroma” and it “should be plump... Read more
14d
Jefferson City News Tribune
Hawaiian poke has never been trendier, but the mainland is ruining itBy the Culinary Institute of America It has never been easier to get poke, the
Jefferson City News Tribune / Posted 14 days ago
By the Culinary Institute of America It has never been easier to get poke, the marinated raw ahi tuna that is the unofficial food of Hawaii, on the mainland. You’ll find the dish — pronounced po-kay — in Minnesota, Indiana and landlocked Colorado.... Read more
14d
Jefferson City News Tribune
This eggplant gets sweet, sour thanks to vinegar, tomatoesBy the Culinary Institute of America Traditional recipes seem to be part of a
Jefferson City News Tribune / Posted 14 days ago
By the Culinary Institute of America Traditional recipes seem to be part of a collective conscience of sorts, and eggplant caponata is no exception. All around Italy (and the world), chefs and grandmothers and uncles are making a variation of this... Read more
15d
Business Wire
Restaurant Marketing & Analytics Company Fishbowl Announces Chief Product OfficerSilicon Valley techie with a passion for food, a passion that runs in the famil
Business Wire / Posted 15 days ago
Silicon Valley techie with a passion for food, a passion that runs in the family - my daughter recently graduated from the Culinary Institute of America – so there is no better place than Fishbowl to combine both passions. Strengthening guest... Read more
15d
Kingston Daily Freeman
Cooking with the CIA: Vinegar, tomatoes make this eggplant sweet, sourfrom fat; 6 g fat (1 g saturated; 0 g trans fats); 2 mg cholesterol; 527 mg sod
Kingston Daily Freeman / Posted 15 days ago
from fat; 6 g fat (1 g saturated; 0 g trans fats); 2 mg cholesterol; 527 mg sodium; 13 g carbohydrate; 3 g fiber; 7 g sugar; 2 g protein. This article was provided to The Associated Press by The Culinary Institute of America in Hyde Park, New... Read more
16d
Detroit Free Press
Former Chicago 'Top Chef' takes the reins at Standbyin northern California showing horses from the age of four. She gravitated to c
Detroit Free Press / Posted 16 days ago
in northern California showing horses from the age of four. She gravitated to cooking and graduated from the prestigious Culinary Institute of America in Hyde Park, N.Y., with a dual degree in cooking and pastry. Next came stints in highly... Read more
19d
Royal Oak Daily Tribune
Farm to Table event to be held at Van Hoosen Farm in Rochester Hillsof Rochester and Lisa Jaroch, owner of Cold Frame Farm, a dedicated organic far
Royal Oak Daily Tribune / Posted 19 days ago
of Rochester and Lisa Jaroch, owner of Cold Frame Farm, a dedicated organic farm in Romeo. Cason has a degree from the Culinary Institute of America. He uses locally sourced ingredients whenever possible, and will share culinary techniques at... Read more
19d
asianage
Amazing food pics to drool overcolours at the International Food Festival at Crowne Plaza in New Delhi (Photo:
asianage / Posted 19 days ago
colours at the International Food Festival at Crowne Plaza in New Delhi (Photo: AP) Cheese sandwich souffle in New York. (Photo: AP) The Culinary Institute of America's Peach crumb pie (Photo: Phil Mansfield/The Culinary Institute of America via... Read more
20d
Inquirier.net
LA’s new Sari Sari Store draws crowds hungry for Filipino eats, bowl-stylerecollections: “We met at Patina. I was the chef and Marge came by while she wa
Inquirier.net / Posted 20 days ago
recollections: “We met at Patina. I was the chef and Marge came by while she was finishing an externship out of the Culinary Institute of America at Spago. I interviewed her, hired her, she worked for me quite some time…When we started... Read more
20d
Bay Area Reporter
NYC offers a revolutionary visit from past to presentinspired at least two of Pulitzer Prize-winning author Edith Wharton's novels.
Bay Area Reporter / Posted 20 days ago
inspired at least two of Pulitzer Prize-winning author Edith Wharton's novels. Hyde Park is also home to the original Culinary Institute of America. I recommend going for lunch, but make reservations far in advance as it's difficult to get a... Read more
21d
Jefferson City News Tribune
Add crumbs to jazz up your peach piepeaches are actually a nightmare to peel, and even after boiling, you will stru
Jefferson City News Tribune / Posted 21 days ago
peaches are actually a nightmare to peel, and even after boiling, you will struggle to separate the skin from the flesh. Culinary Institute of America chef Genevieve Meli advises you pick fruit with a "sweet, ripe aroma" and it "should be plump... Read more
5 related articles
22d
The Columbian
Peach pies rank high among top summer treatspeaches are actually a nightmare to peel, and even after boiling, you will stru
The Columbian / Posted 22 days ago
peaches are actually a nightmare to peel, and even after boiling, you will struggle to separate the skin from the flesh. Culinary Institute of America chef Genevieve Meli advises you pick fruit with a “sweet, ripe aroma” and it “should be plump... Read more
5 related articles
23d
Kingston Daily Freeman
Add ‘crumb’ to peach pie for more excitementpeaches are actually a nightmare to peel, and even after boiling, you will stru
Kingston Daily Freeman / Posted 23 days ago
peaches are actually a nightmare to peel, and even after boiling, you will struggle to separate the skin from the flesh. Culinary Institute of America chef Genevieve Meli advises you pick fruit with a “sweet, ripe aroma” and it “should be plump... Read more
5 related articles
23d
The Brown and White
This new tap house is replacing a national chain restaurant in Palmer$16). Entrees include a slow-roasted prime rib ($23 to $28), bone-in pork chop
The Brown and White / Posted 23 days ago
$16). Entrees include a slow-roasted prime rib ($23 to $28), bone-in pork chop ($21) vegetable primavera ($14) and more. Culinary Institute of America graduate Erin Chadwick will lead the kitchen. Co-owners Nick and Mariah Hanko, who are... Read more
23d
The Morning Call
The Cask Taphouse and Grill coming to former Tilted Kilt building in Palmeralso using Weyerbacher’s Tiny stout in our French onion soup and a decadent cho
The Morning Call / Posted 23 days ago
also using Weyerbacher’s Tiny stout in our French onion soup and a decadent chocolate cake.” Chadwick, a graduate of The Culinary Institute of America in Hyde Park, N.Y., has extensive experience in French, Creole and American cuisine following... Read more
23d
The News-Herald
Add ‘crumb’ to a peach pie and pump up the excitement levelpeaches are actually a nightmare to peel, and even after boiling, you will stru
The News-Herald / Posted 23 days ago
peaches are actually a nightmare to peel, and even after boiling, you will struggle to separate the skin from the flesh. Culinary Institute of America chef Genevieve Meli advises you pick fruit with a “sweet, ripe aroma” and it “should be plump... Read more
23d
The News-Herald
Add ‘crumb’ to a peace pie and pump up the excitement levelpeaches are actually a nightmare to peel, and even after boiling, you will stru
The News-Herald / Posted 23 days ago
peaches are actually a nightmare to peel, and even after boiling, you will struggle to separate the skin from the flesh. Culinary Institute of America chef Genevieve Meli advises you pick fruit with a “sweet, ripe aroma” and it “should be plump... Read more
26d
San Antonio Express-News
New San Antonio food hall, The Bottling Department at The Pearl, sets opening datewhich might include braised greens, jambalaya or candied yams. Half a chicken c
San Antonio Express-News / Posted 26 days ago
which might include braised greens, jambalaya or candied yams. Half a chicken costs $8, or $15 for a whole bird. Former Culinary Institute of America instructor Sergio Remolina took Fletcher’s Hamburgers as the name of his burger operation in... Read more
2 related articles
26d
San Antonio Express-News
New San Antonio food hall, The Bottling Department at The Pearl, opens Mondaywhich might include braised greens, jambalaya or candied yams. Half a chicken c
San Antonio Express-News / Posted 26 days ago
which might include braised greens, jambalaya or candied yams. Half a chicken costs $8, or $15 for a whole bird. Former Culinary Institute of America instructor Sergio Remolina took Fletcher’s Hamburgers as the name of his burger operation in... Read more
2 related articles
27d
San Antonio Express-News
Pearl food hall sets opening datewhich might include braised greens, jambalaya or candied yams. Half a chicken c
San Antonio Express-News / Posted 27 days ago
which might include braised greens, jambalaya or candied yams. Half a chicken costs $8, or $15 for a whole bird. Former Culinary Institute of America instructor Sergio Remolina took Fletcher’s Hamburgers as the name of his burger operation in... Read more
2 related articles
27d
JTA
Why you might find bacon flavors next time you go to a kosher restaurantflavors instilled in him a deep, abiding love of food, and Gershkovich’s tastes
JTA / Posted 27 days ago
flavors instilled in him a deep, abiding love of food, and Gershkovich’s tastes and willingness to experiment grew. At the Culinary Institute of America, he fell in love with all manner of non-kosher foods — suckling pig, foie gras, scallops. He... Read more
27d
San Antonio Express-News
Life at the Pearl delivers easy access to food, fun and friendsthan $1 billion, wanted to establish a foodie haven in the middle of San Antoni
San Antonio Express-News / Posted 27 days ago
than $1 billion, wanted to establish a foodie haven in the middle of San Antonio. That’s why he donated $35 million to the Culinary Institute of America — and why the school was the earliest anchor tenant of the Pearl, focusing on Latin American... Read more
28d
Northwest Herald
Gazpacho with sautéed scallops offers a tasty slice of SpainThis July 7, 2017 photo provided by The Culinary Institute of America shows a c
Northwest Herald / Posted 28 days ago
This July 7, 2017 photo provided by The Culinary Institute of America shows a chilled gazpacho soup with sauteed scallops in Hyde Park, N.Y. This dish is from a recipe by the CIA. (Phil Mansfield/The Culinary Institute of America via AP) Mother... Read more
4 related articles
29d
Kingston Daily Freeman
Cooking with The CIA: Gazpacho with sauteed scallops offers chance to chill outfrom fat; 13 g fat (2 g saturated; 0 g trans fats); 4 mg cholesterol; 188 mg so
Kingston Daily Freeman / Posted 29 days ago
from fat; 13 g fat (2 g saturated; 0 g trans fats); 4 mg cholesterol; 188 mg sodium; 16 g carbohydrate; 4 g fiber; 9 g sugar; 5 g protein. This article was provided to The Associated Press by The Culinary Institute of America in Hyde P... Read more
4 related articles
29d
The Columbian
Wine, sake and orange juice makes a memorable cocktailfood lover knows, our culinary creations have a natural best friend, one that i
The Columbian / Posted 29 days ago
food lover knows, our culinary creations have a natural best friend, one that is so ingrained in the food world that the Culinary Institute of America has entire programs dedicated to its study — wine. Food’s favorite companion has been a part... Read more
m
The New Yorker
The Scholarlived in six places and gone to five schools. In 1982, Sheryl married Glenn Den
The New Yorker / Posted 1 months ago
lived in six places and gone to five schools. In 1982, Sheryl married Glenn Denkler, a Vietnam veteran, who enrolled in the Culinary Institute of America, in Hyde Park, New York. In 1985, after he graduated, the couple decided to move to Anchorage,... Read more
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The Hazleton Standard-Speaker
Growing attraction Downtown Farmers Market kicks off 6th seasonand Loaf Bakery stand is new. “This is my first time here at the market,” expl
The Hazleton Standard-Speaker / Posted 1 months ago
and Loaf Bakery stand is new. “This is my first time here at the market,” explained Phillip Pecora, a graduate of the Culinary Institute of America in New York. Pecora bakes artisan breads, cupcakes, cookies and bagels and intends to be at... Read more
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Jefferson City News Tribune
Crave the Louisiana waterfront? Try our Oyster Po' Boyfood favorite destination, New Orleans. All you need is some sweet jazz music a
Jefferson City News Tribune / Posted 1 months ago
food favorite destination, New Orleans. All you need is some sweet jazz music and a recipe. This Oyster Po' Boy from The Culinary Institute of America will transport you to a warm afternoon by the Louisiana waterfront. A po' boy is a... Read more

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