The Culinary Institute of America

Chef Gary Danko of Restaurant Gary Danko in San Francisco, demonstrates how to make “risotto” with a twist. Instead of rice Chef Danko uses finely cubed russet potatoes, which are starchier than other potato types. He adds butter, cheese and white wine, and crispy bacon to the dish. Recipe at: http://www.ciaprochef.com/potatoes/potato-risotto.html Download Podcast Video

Todd Humphries, chef and owner of Kitchen Door in Napa, demonstrates how to make crispy potato nuggets. He steams potatoes, allows them to cool, then grates them into a sheet pan. To the grated potatoes, he adds curry powder, salt, flour, and powdered gelatin. After the mixture sets in the pan, he cuts the sheet into cubes and fries the nuggets until golden brown and crispy. Recipe at: http://www.ciaprochef.com/potatoes/recipe11/

Todd Humphries, chef and owner of Kitchen Door in Napa, demonstrates how to make crispy potato nuggets. He steams potatoes, allows them to cool, then grates them into a sheet pan. To the grated potatoes, he adds curry powder, salt, flour, and powdered gelatin. After the mixture sets in the pan, he cuts the sheet into cubes and fries the nuggets until golden brown and crispy. Recipe at: http://www.ciaprochef.com/potatoes/recipe11/ Download Podcast Video

Todd Humphries, chef and owner of Kitchen Door in Napa, demonstrates how to make crispy potato nuggets. He steams potatoes, allows them to cool, then grates them into a sheet pan. To the grated potatoes, he adds curry powder, salt, flour, and powdered gelatin. After the mixture sets in the pan, he cuts the sheet into cubes and fries the nuggets until golden brown and crispy. Recipe at: http://www.ciaprochef.com/potatoes/potato-nuggets.html Download Podcast Video

Chef Gary Danko of Restaurant Gary Danko in San Francisco, demonstrates how to make one of his favorite dishes, Duck and potato Hash. Chef Danko serves this underneath poached eggs, or served with pan-fried duck breast. He forms the hash mixture into cakes, then fries until a golden brown crust is formed. Recipe at: http://www.ciaprochef.com/potatoes/recipe9/

Chef Gary Danko of Restaurant Gary Danko in San Francisco, demonstrates how to make one of his favorite dishes, Duck and potato Hash. Chef Danko serves this underneath poached eggs, or served with pan-fried duck breast. He forms the hash mixture into cakes, then fries until a golden brown crust is formed. Recipe at: http://www.ciaprochef.com/potatoes/duck-potato-hash.html Download Podcast Video

Chef Gary Danko of Restaurant Gary Danko in San Francisco, demonstrates how to make one of his favorite dishes, Duck and potato Hash. Chef Danko serves this underneath poached eggs, or served with pan-fried duck breast. He forms the hash mixture into cakes, then fries until a golden brown crust is formed. Recipe at: http://www.ciaprochef.com/potatoes/recipe9/ Download Podcast Video

In this video, Chef Bill Briwa demonstrates how to make almonds candied with sweet and savory orange, honey, and thyme. The almonds make for the perfect accompaniment to a cheese plate, and pair especially well with sharp aged cheddar cheese. Recipe at: http://www.ciaprochef.com/almonds/recipe7.html Download Podcast Video

In this video, Chef Bill Briwa demonstrates how to make almonds candied with sweet and savory orange, honey, and thyme. The almonds make for the perfect accompaniment to a cheese plate, and pair especially well with sharp aged cheddar cheese. Recipe at: http://www.ciaprochef.com/almonds/recipe7.html Download Podcast Video

In this video, Chef Bill Briwa demonstrates how to make almonds candied with sweet and savory orange, honey, and thyme. The almonds make for the perfect accompaniment to a cheese plate, and pair especially well with sharp aged cheddar cheese. Recipe at: http://www.ciaprochef.com/almonds/recipe7.html

In this video demonstration, CIA Chef Bill Briwa demonstrates how to make a delicious and unique cheese course. He uses fromage blanc, also known as farmer’s cheese, instead of the ripe cheeses typically found on cheese course menus. Aromatic popped spices and toasted almonds are spooned over the craggy cheese, and he serves his dish with fresh chutney and sliced pita. Recipe at: http://www.ciaprochef.com/almonds/recipe2.html

In this video demonstration, CIA Chef Bill Briwa demonstrates how to make a delicious and unique cheese course. He uses fromage blanc, also known as farmer’s cheese, instead of the ripe cheeses typically found on cheese course menus. Aromatic popped spices and toasted almonds are spooned over the craggy cheese, and he serves his dish with fresh chutney and sliced pita. Recipe at: http://www.ciaprochef.com/almonds/recipe2.html Download Podcast Video

In this video demonstration, CIA Chef Bill Briwa demonstrates how to make a delicious and unique cheese course. He uses fromage blanc, also known as farmer’s cheese, instead of the ripe cheeses typically found on cheese course menus. Aromatic popped spices and toasted almonds are spooned over the craggy cheese, and he serves his dish with fresh chutney and sliced pita. Recipe at: http://www.ciaprochef.com/almonds/recipe2.html Download Podcast Video

In this video, CIA Chef Bill Briwa demonstrates how to take humble pound cake and elevate it to the status of an elegant pastry. While almond frangipane is traditionally used as a tart filling, in this recipe, Chef Briwa spreads the frangipane on top of the pound cake slices and bakes them with a slice of fresh apricot on top. Recipe at: http://www.ciaprochef.com/almonds/recipe10.html Download Podcast Video

In this video, CIA Chef Bill Briwa demonstrates how to make baklava with a tasty twist. Baklava is Middle Eastern and eastern Mediterranean sweet made of layers of filo pastry filled with chopped nuts. In this version, Chef Briwa he makes a filling of slivered almonds, chocolate flakes and ground figs. This dessert is so rich, your guests will only need a very small portion to feel satisfied. Recipe at: http://www.ciaprochef.com/almonds/recipe9.html