food

  The Olana Partnership’s much-anticipated summer party returns to the Hudson Valley on Saturday, August 8 from 5-8pm. This year’s theme “Icebergs in August” celebrates Frederic Church’s epic 1859 voyage to Newfoundland and Labrador and will offer guests an evening of ice, art and arctic inspired hors d’oeuvres.

Church’s Olana will appear behind an immense iceberg created for the evening by ice artist Sean Taylor of Capital City Carvers.

To tell us more we welcome - Sean Sawyer, President of The Olana Partnership; Christine Jones, Board Member and Co-Chair of the Event and Chef Brian Alberg from the Red Lion Inn.

Moses Robinson

  Siblings Matt and Ted Lee grew up in Charleston, South Carolina. When they left to attend colleges in the Northeast, they so missed the foods of their hometown that they founded The Lee Bros. Boiled Peanuts Catalogue, a mail-order catalogue for southern pantry staples like stone-ground grits, fig preserves, and, of course, boiled peanuts.

When an editor of a travel magazine asked them to write a story about road-tripping their home state in search of great food, they embarked on a second career as food and travel journalists.

Their new TV show is Southern Uncovered on Ovation and tomorrow he will be emceeing the second annual Coxsackie Cook-Off at the Coxsackie Farmer’s Market. Four local chefs will get a basket of surprise ingredients from the market for each round and will have a short time limit to develop and cook a delicious dish in order to move forward.

Baking With Less Sugar

Jul 9, 2015

  Joanne Chang—beloved author of the bestselling Flour and a Harvard math major to boot - came up with this winning formula: Minus the sugar equals plus the flavor.

Baking with Less Sugar: Recipes for Desserts Using Natural Sweeteners and Little-to-No White Sugar contains 60-plus recipes for anyone who loves to bake and wants to cut back on the sugar - playing up delicious ingredients and using natural sweeteners, such as honey, maple syrup, and fruit juice.

WAMC photo by Dave Lucas

New York State's food banks are asking state leaders for $16 million to address a worsening hunger problem.

ciachef.edu

  Our friend John Fischer is a professor of hospitality and service management at The Culinary Institute of America in Hyde Park, NY.

Mr. Fischer teaches the baccalaureate-level Beverage Operations Management, Advanced Principles of Service Management in Hospitality, and Spirits and Principles of Mixology courses.

Wines discussed and tasted on air:
1. Les Quarte Tours, Coteaux d'Aix en Provence 2014
2. Wölffer Estate Rosé, North Fork of Long Island 2014
3. Château d'Aqueria, Tavel, Rhône 2014
4. Roederer Estate, Brut Rosé, Anderson Valley NV

ciachef.edu

 While offering full chef degrees and operating restaurants for the public, The Culinary Institute of America also offers other programs for food enthusiasts – Boot Camps, Cooking and Wine Classes, Demos and Tastings.

Mark Ainsworth is a professor of culinary arts at The Culinary Institute of America. Chef Ainsworth teaches courses in both the college’s degree programs and in its Continuing Education division.

A 1986 graduate of the CIA, he holds dual certification from the CIA and the American Culinary Federation as a ProChef Level III and Certified Executive Chef.

ciachef.edu

  Ted Russin is the associate dean of culinary science at The Culinary Institute of America . He oversees the college’s baccalaureate degree program in culinary science, and is responsible for the curriculum, instruction, and program development for the entire academic major. He is also an instructor for the Culinary Research & Development and Ingredient Functionality courses in the program.

Mr. Russin was host and creative development consultant for the Cooking Channel special Geek-A-Licious in 2011 and a consulting expert and editor for the gels, thickeners, and foams chapters in Nathan Myhrvold’s groundbreaking book, Modernist Cuisine.

So, how is the science of food different from the art of cooking and how does one get those ingredients to function?! Ted Russin joins us.

http://www.foodislife.org/

This campus is swarming with diligent students – dead-set on becoming the best in their field. But how does a person decide that they want to make food and food service their career?

Darcy Sala is the chef-instructor for Dutchess County BOCES Career and Technical Institute in Poughkeepsie, NY. She graduated from The CIA in 2001 and she joins us now along with Kimberly Calle – an 11th grader at John Jay High School in Hopewell Junction who is part of the culinary program at Dutchess BOCES to talk about how people find their passion for food prep and turn it into a career.

ciachef.edu

It’s not just about cooking. With the food landscape changing rapidly, companies are increasingly in need of expertise in food policy, community involvement, global issues, food systems, and much more.

That is why you can now study food history, cultures, and cuisines in the CIA’s Bachelor of Professional Studies in the Applied Food Studies program.

To tell us more, we welcome Beth Forrest - an associate professor of liberal arts here where she teaches the Introduction to Gastronomy course as well as History and Cultures of Europe, Food History, and Global Cuisines and Cultures.

  Also here is Deirdre Murphy who teaches History and Cultures of Asia, a course for juniors and seniors pursuing bachelor’s degrees in culinary management or baking and pastry management. Dr. Murphy also teaches electives in The Ecology of Food and Food and Culture.

www.ciarestaurantgroup.com

  There is a new kid on the block here at the CIA. Pangea, a pop-up restaurant is currently enjoying a limited run through June of this year. It opened in January.

Pangea showcases a menu that features an array of inspired dishes that both celebrate and bring together the most diverse cultural flavors and influences from around the world. Pangea explores the world’s interconnected foodways while uniting and transforming them.

Chef Theo Roe’s Contemporary Restaurant Cooking course teaches students to prepare and present a plant and grain focused cuisine that emphasizes the flavors and culinary possibilities of cooking with fewer animal proteins and more vegetal elements. And his classroom - is Pangea.

In more than a decade as a member of the CIA faculty, Chef Roe, a 1991 graduate, has also been chef and instructor in the American Bounty Restaurant, and taught several other courses in the college’s degree programs.

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