The Culinary Institute of America

CIA Chef Michael Skibitcky creates a fragrant and spicy red curry that pairs perfectly with sweet Alaska snow crab. The crab clusters make a stunning presentation and the dish is a great entree or shared appetizer. Recipe at: http://www.ciaprochef.com/alaskaseafood/red-curry-coconut-snow-crab.html Download Podcast Video

CIA Chef Michael Skibitcky creates a fragrant and spicy red curry that pairs perfectly with sweet Alaska snow crab. The crab clusters make a stunning presentation and the dish is a great entree or shared appetizer. Recipe at: http://ciaprochef.com/alaskaseafood/recipe12/

CIA Chef Michael Skibitcky creates a fragrant and spicy red curry that pairs perfectly with sweet Alaska snow crab. The crab clusters make a stunning presentation and the dish is a great entree or shared appetizer. Recipe at: http://ciaprochef.com/alaskaseafood/recipe12/ Download Podcast Video

CIA Chef Michael Skibitcky demonstrates how to make a fragrant and spicy red curry paste. He later uses the red curry paste with Alaska snow crab. Recipe at: http://www.ciaprochef.com/alaskaseafood/red-curry-paste.htmlDownload Podcast Video

CIA Chef Michael Skibitcky demonstrates how to make a fragrant and spicy red curry paste. He later uses the red curry paste with Alaska snow crab. Recipe at: http://ciaprochef.com/alaskaseafood/recipe12/

CIA Chef Michael Skibitcky demonstrates how to make a fragrant and spicy red curry paste. He later uses the red curry paste with Alaska snow crab. Recipe at: http://ciaprochef.com/alaskaseafood/recipe12/ Download Podcast Video

In this video, CIA Chef Michael Skibitcky prepares Provençal Alaska Salmon. The Alaska king salmon in this dish is served with grilled eggplant, peppers and zucchini and topped with tomatoes, niçoise olives for a delicious, healthy and light summer entree. You can also serve the salmon on top of a citrus rice pilaf. Recipe at: http://ciaprochef.com/alaskaseafood/recipe10/ Download Podcast Video

In this video, CIA Chef Michael Skibitcky prepares Provençal Alaska Salmon. The Alaska king salmon in this dish is served with grilled eggplant, peppers and zucchini and topped with tomatoes, niçoise olives for a delicious, healthy and light summer entree. You can also serve the salmon on top of a citrus rice pilaf. Recipe at: http://ciaprochef.com/alaskaseafood/recipe10/

In this video, CIA Chef Michael Skibitcky prepares Provençal Alaska Salmon. The Alaska king salmon in this dish is served with grilled eggplant, peppers and zucchini and topped with tomatoes, niçoise olives for a delicious, healthy and light summer entree. You can also serve the salmon on top of a citrus rice pilaf. Recipe at: http://www.ciaprochef.com/alaskaseafood/king-salmon.html Download Podcast Video

CIA Chef Toni Sakaguchi poaches Alaska black cod in a deliciously hot, spicy, sweet and creamy tamarind sauce. The black cod has beautiful white flakey flesh that takes well to the gentle poaching. Recipe at: http://www.ciaprochef.com/alaskaseafood/tamarind-black-cod.html Download Podcast Video

CIA Chef Toni Sakaguchi poaches Alaska black cod in a deliciously hot, spicy, sweet and creamy tamarind sauce. The black cod has beautiful white flakey flesh that takes well to the gentle poaching. Recipe at: http://ciaprochef.com/alaskaseafood/recipe15/ Download Podcast Video

CIA Chef Toni Sakaguchi poaches Alaska black cod in a deliciously hot, spicy, sweet and creamy tamarind sauce. The black cod has beautiful white flakey flesh that takes well to the gentle poaching. Recipe at: http://ciaprochef.com/alaskaseafood/recipe15/

CIA Chef Toni Sakaguchi prepares this deliciously hot, spicy, sweet and creamy Indian tamarind sauce. She later uses the tamarind sauce to poach an Alaska black cod. Recipe at: http://www.ciaprochef.com/alaskaseafood/tamarind-black-cod.html Download Podcast Video

CIA Chef Toni Sakaguchi prepares this deliciously hot, spicy, sweet and creamy Indian tamarind sauce. She later uses the tamarind sauce to poach an Alaska black cod. Recipe at: http://ciaprochef.com/alaskaseafood/recipe15/ Download Podcast Video

CIA Chef Toni Sakaguchi prepares this deliciously hot, spicy, sweet and creamy Indian tamarind sauce. She later uses the tamarind sauce to poach an Alaska black cod. Recipe at: http://ciaprochef.com/alaskaseafood/recipe15/