Grilling in Baja's Valle de Guadalupe | An homage to Sweden's open fire cooking | American whole lamb with chimichurri sauce
November 15, 2018
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Lecture
Grilling in Baja's Valle de Guadalupe
Grilling in Baja's Valle de Guadalupe
(The Culinary Institute of America)
Visit the open air, wood-fired kitchen of chef Drew Deckman in Baja, Mexico. Deckman prepares three live fire dishes: grilled whole sardines with cabbage and smoked tomatoes; grilled quail with black beans and pumpkin seed powder; and striped bass with asparagus, clams and birria sauce.
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Demo
An homage to Sweden's open fire cooking
An homage to Sweden's open fire cooking
(The Culinary Institute of America)
Watch chef Niklas Ekstedt cook over an open fire pit using only cast-iron pots and tools at his restaurant Ekstedt in Stockholm. Enhancing the flavor of the oven's birch wood smoke, chef Ekstedt adds a finishing touch of burned hay to this dish.
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Tasting
American whole lamb with chimichurri sauce
American whole lamb with chimichurri sauce
(The Culinary Institute of America)
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 it on a rack over a cherry and oak wood fire and they serve it with a chimichurri sauce, potatoes and peppers.
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Extra Credit
Family Meal
Watch the reThink webcast on-demand!
Watch the reThink webcast on-demand!
(The Culinary Institute of America)
Missed last week's reThink Food conference? Watch videos of all general sessions -- now available on-demand! reThink Food brings together a diverse group of thought leaders and innovators at the intersection of technology, behavior, design, and food. Our mission: to explore how areas such as big data, social networking, mobile computing, behavioral economics, marketing, neuroscience, agriculture, and culinary insight and strategy are radically changing food markets, systems, and our understanding of consumer choices.
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CIA’s online Master's in food business
CIA’s online Master's in food business
(The Culinary Institute of America)
Lead the food business world with the CIA's online Master's. It's specifically designed to fit into your busy schedule. The groundbreaking program combines an online component with three brief residencies at the college and offers extraordinary mentoring from the best minds in food, investment, higher education, business, and product development. Choose to focus on the track that best fits your goals -- Restaurant/Foodservice or Food Production/Concept. Secure a new future for yourself, starting today! Learn more.
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Editor's note
SmartBrief will not publish Nov. 22
In observance of the Thanksgiving holiday in the US, SmartBrief will not publish Thursday, Nov. 22. Publication will resume Nov. 29.
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Learn more about :
Worlds of Flavor  |    CIA Prochef.com  |    CIA Chef.edu
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