July 29, 2021
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Continuing Education from CIA Strategic Initiatives and Industry Leadership Group
Lecture
Mediterranean grain bowl with chermoula, zaalouk and tuna
(The Culinary Institute of America)
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 zaalouk, a Moroccan salad of cooked eggplants and tomatoes.
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Time-saving menu inspiration
Fully cooked meatballs are a cost saving solution that can help operators keep up as restaurant visits ramp up. Home Market Foods' Chef Owen explores the versatility of putting meatballs on the menu for breakfast, lunch or dinner.
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Demo
Blistered Padron peppers with romesco
(The Culinary Institute of America)
Padron peppers are a mild variety of capsicum peppers from Padron 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.
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Tasting
Tunisian market sandwich
(The Culinary Institute of America)
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.
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Extra Credit
Pesto alla trapanese: Sicilian-style pesto
(The Culinary Institute of America)
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.
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Family Meal
Lead the next food revolution
(The Culinary Institute of America)
Ready to make transformative changes to food operations, products and systems? Turn your passion into career growth with a CIA master's in food business. Our flexible online food industry-based courses, expert faculty and exclusive mentor network will prepare you for real-world challenges and future business ventures. Get started today.
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LEARN MORE ABOUT :
Worlds of Flavor  |    CIA Prochef.com  |    CIA Chef.edu
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