Tag Archives: Culinary Institute of America

The meat-mushroom blend makes sense

Source: Washington Post Food Section

If you have a question about mushrooms, Bart Minor is your guy. As the president and chief executive of the Mushroom Council for 16 years, he has a stunning depth of knowledge about edible fungi and an alarming enthusiasm about them. Minor could talk forever about enokis (did you know they are grown in plastic bottles?), industry sales (a record $1.1 billion for 2012-13 in the United States) or nutrition (mushrooms are the only item in the produce aisle containing vitamin D).

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Smoke: Why we love it, for cooking and eating

Source: Washington Post Food Section

It is a glorious pre-summer day, windless and warm, and I am out back at the grill getting drunk. Not on beer (although a couple more and I’ll be what my wife calls “cute”). On smoke.

The aroma curling up from the grill makes me practically tipsy. As it happens, I am smoking beef short ribs. A leisurely bath in the vapors deepens their beefy flavor and softens their chewy texture. But I could be smoking anything, really. Chicken. Pork shoulder. Brisket. The alchemy of low-and-slow smoking would intoxicate, no matter the meat.

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Bagels: How to make ones that live up to childhood memories

Source: Washington Post Food Section

A familiar scent wafted in the air as I observed a pastry class at Stratford University’s Woodbridge campus last summer. I followed it, like a hunting dog, to the kitchen classroom next door.

Chef instructor Charleen Huebner was demonstrating how bagels are made. Mesh spider in hand, she stood over a wide, shallow pan in which four-inch rings of ruddy, almond-colored dough bobbed like Halloween apples on the surface of simmering, malt-flavored water.

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Egg cookbooks: Time to crack open the new ones

Source: Washington Post Food Section

In spring, a cook’s thoughts turn to eggs, before anything tender and green hits the farm stand. Humans are hard-wired by now to appreciate them in the season of rebirth.

Eggs were an easy source of protein for Neolithic man, a product of the fowl domesticated by the Chinese in 1400 B.C., a symbol of fertility in Roman times, an ingredient deemed “elegant and frugal” in 19th century America, a religious marker, to this day, of sacrifice and resurrection.

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Continuing Education Special Section: Culinary Schools Speed the Rise of Hopeful Chefs

Source: NY Times Food

For career changers looking to enter the increasingly competitive food industry, formal training is becoming the fastest and most efficient way to head a kitchen.

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Store brands, the (now) welcome option

Source: Washington Post Food Section

By 1988, Nabisco’s Chips Ahoy had been on the market for a quarter-century. Two years later, the brand would knock Oreos off the podium as the company’s top-selling cookies; it was already at No. 1 across all of Canada. And Dave Nichol, the man responsible for marketing at that nation’s largest grocery chain, was not happy about it.

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D.C.’s neighborhood markets offer an ingredient boon, of sorts

Source: Washington Post Food Section

A few months ago, I bypassed the corner store in Mount Pleasant where about once a month for seven years I had resorted to buying last-minute, uninspiring staples. I headed two blocks northwest for my first visit to Each Peach Market, which opened in August.

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Tom Sietsema’s Valentines to people and places he loves

Source: Washington Post Food Section

Famous chefs and great cooking can lure diners into restaurants, but just as often, it’s the seemingly small stuff that keeps customers coming back for more. Here’s a Valentine to a few of the many personalities and places that make Washington such a sweet spot for those of us who live to eat.

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Coming Attractions: The Culinary Institute of America has…

Source: Eater NY

Brooklyn-Brewery-Culinary-Institute-of-America.jpgThe Culinary Institute of America has announced that it is partnering with Brooklyn Brewery to open a small brewery on its Hyde Park campus. Besides serving beer, it will act as a “research and development classroom,” with brewmaster Garrett Oliver on hand to help develop the curriculum. The brewery is set to open in summer 2015. [~EN~]

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First Bite: Rialto in Georgetown

Source: Washington Post Food Section

The Guards was creaky and dark, a Georgetown institution. Its replacement is sleek and light, Italian in flavor. Anyone familiar with the former won’t recognize the latter, Rialto, which shares the name of the famous bridge on the Grand Canal in Venice and began serving small plates, pasta and more in September.

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Tom Sietsema: Mike Isabella’s Kapnos updates an ancient cuisine

Source: Washington Post Food Section

Take a sniff around. Smoke is the food scene’s current must-have accessory. From the fumes found in the wood-roasted bone marrow at Wit & Wisdom in Baltimore to the haunting salads, seviches and even desserts at Del Campo in Washington, smoke is tickling diners’ noses and drifting over their tongues in sometimes primal, often pleasurable, ways.

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Frenchie’s baker makes buttery dreams come true

Source: Washington Post Food Section

If Erica Skolnik is being honest, sometimes she’d rather be making butter. Now and then she daydreams of life on a small farm in Vermont, where she could churn away the hours. “Sometimes I think, ‘God, we need some more good butter,’ ” she says.

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Food Corporations Turn to Chefs in a Quest for Healthy Flavor

Source: NY Times Food

At companies like PepsiCo and Kellogg, white-coated lab technicians join with white-jacketed chefs to give consumers the taste they want with less salt, fat and sugar.

    

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Smoke Signals: Kapnos, where beasts meet smoke for a Greek take on barbecue

Source: Washington Post Food Section

George Pagonis looks more like a cross between a surgeon and a handyman than a chef as he works intently with a pair of pliers to secure a whole lamb to a spit. His movements are precise, his focus intense.

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