The Culinary Institute of America

Award winning cookbook author Aglaia Kremezi explains some of the fundamentals of Greek cooking. Download recipes from the DVD at: http://www.ciaprochef.com/WCA5 Download Podcast Video

Award winning cookbook author Aglaia Kremezi explains some of the fundamentals of Greek cooking. Download recipes from the DVD at: http://www.ciaprochef.com/WCA5 Download Podcast Video

Award winning cookbook author Aglaia Kremezi explains some of the fundamentals of Greek cooking. Download recipes from the DVD at: http://www.ciaprochef.com/WCA5

Follow Diane Kochilas as she visits the markets of Athens including an herb shop, a charcuterie and the Athens Central Market. The Culinary Institute of America, in association with Unilever Food Solutions, presents "Savoring the Best of World Flavors." Download recipes at: www.ciaprochef.com/WCA5/index.html Download Podcast Video

Follow Diane Kochilas as she visits the markets of Athens including an herb shop, a charcuterie and the Athens Central Market. The Culinary Institute of America, in association with Unilever Food Solutions, presents "Savoring the Best of World Flavors." Download recipes at: www.ciaprochef.com/WCA5/index.html Download Podcast Video

Follow Diane Kochilas as she visits the markets of Athens including an herb shop, a charcuterie and the Athens Central Market. The Culinary Institute of America, in association with Unilever Food Solutions, presents "Savoring the Best of World Flavors." Download recipes at: www.ciaprochef.com/WCA5/index.html

At the crossroads of Europe and Asia, Greece was once the center of the civilized world. The legacy of ancient Greece endures in our language and our ideas. Yet we know surprisingly little about this country’s rich culinary traditions. Travel to Greece where leading chefs and food authorities will explain and demonstrate their culinary techniques in step-by-step detail. The Culinary Institute of America, in association with Unilever Food Solutions, presents "Savoring the Best of World Flavors: Greece." Download recipes at: http://www.ciaprochef.com/WCA5/index.html Download Podcast Video

At the crossroads of Europe and Asia, Greece was once the center of the civilized world. The legacy of ancient Greece endures in our language and our ideas. Yet we know surprisingly little about this country’s rich culinary traditions. Travel to Greece where leading chefs and food authorities will explain and demonstrate their culinary techniques in step-by-step detail. The Culinary Institute of America, in association with Unilever Food Solutions, presents "Savoring the Best of World Flavors: Greece." Download recipes at: http://www.ciaprochef.com/WCA5/index.html Download Podcast Video

At the crossroads of Europe and Asia, Greece was once the center of the civilized world. The legacy of ancient Greece endures in our language and our ideas. Yet we know surprisingly little about this country’s rich culinary traditions. Travel to Greece where leading chefs and food authorities will explain and demonstrate their culinary techniques in step-by-step detail. The Culinary Institute of America, in association with Unilever Food Solutions, presents "Savoring the Best of World Flavors: Greece." Download recipes at: http://www.ciaprochef.com/WCA5/index.html

American sommeliers and wine consumers are still mastering Rioja’s multiple styles and how they pair with food. With that objective, several wine professionals who are Rioja aficionados gathered at The Culinary Institute of America's Greystone campus in the Napa Valley to explore the topic together. Tasting organizer Adrian Murcia is the author of a blog devoted to Rioja wine and food. To assist him in leading the tasting, he turned to Karen MacNeil, chair of wine studies at the Culinary Institute of America and author of the best-selling book, The Wine Bible. The other panelists included Skye LaTorre, sommelier of A16 restaurant in San Francisco; Paul Roberts, wine director for the French Laundry in Yountville; and Traci Dutton, a wine instructor at the Culinary Institute. Murcia assembled a broad range of Rioja wines, but left it up to CIA chefs to come up with food matches. For more information about this series, please visit www.ciaprochef.com/rioja. Download Podcast Video

American sommeliers and wine consumers are still mastering Rioja’s multiple styles and how they pair with food. With that objective, several wine professionals who are Rioja aficionados gathered at The Culinary Institute of America's Greystone campus in the Napa Valley to explore the topic together. Tasting organizer Adrian Murcia is the author of a blog devoted to Rioja wine and food. To assist him in leading the tasting, he turned to Karen MacNeil, chair of wine studies at the Culinary Institute of America and author of the best-selling book, The Wine Bible. The other panelists included Skye LaTorre, sommelier of A16 restaurant in San Francisco; Paul Roberts, wine director for the French Laundry in Yountville; and Traci Dutton, a wine instructor at the Culinary Institute. Murcia assembled a broad range of Rioja wines, but left it up to CIA chefs to come up with food matches. For more information about this series, please visit www.ciaprochef.com/rioja. Download Podcast Video

American sommeliers and wine consumers are still mastering Rioja’s multiple styles and how they pair with food. With that objective, several wine professionals who are Rioja aficionados gathered at The Culinary Institute of America's Greystone campus in the Napa Valley to explore the topic together. Tasting organizer Adrian Murcia is the author of a blog devoted to Rioja wine and food. To assist him in leading the tasting, he turned to Karen MacNeil, chair of wine studies at the Culinary Institute of America and author of the best-selling book, The Wine Bible. The other panelists included Skye LaTorre, sommelier of A16 restaurant in San Francisco; Paul Roberts, wine director for the French Laundry in Yountville; and Traci Dutton, a wine instructor at the Culinary Institute. Murcia assembled a broad range of Rioja wines, but left it up to CIA chefs to come up with food matches. For more information about this series, please visit www.ciaprochef.com/rioja.

On its home ground, Rioja wine has a rich supporting cast: the region’s raw materials include pasture-raised lamb, wild game, suckling pig, asparagus, wild mushrooms, glistening sweet peppers and eggplant. Vegetable farming thrives along the banks of the Ebro River, filling local markets with fresh-picked produce. Every year, the village of Logroño holds a Fiesta de la Verdura, or produce festival, drawing a throng that comes to celebrate the local harvest. Even the region’s best chefs, who cook for an international audience, love to showcase what comes from Rioja’s backyard. For more information about this series, please visit www.ciaprochef.com/rioja. Download Podcast Video

On its home ground, Rioja wine has a rich supporting cast: the region’s raw materials include pasture-raised lamb, wild game, suckling pig, asparagus, wild mushrooms, glistening sweet peppers and eggplant. Vegetable farming thrives along the banks of the Ebro River, filling local markets with fresh-picked produce. Every year, the village of Logroño holds a Fiesta de la Verdura, or produce festival, drawing a throng that comes to celebrate the local harvest. Even the region’s best chefs, who cook for an international audience, love to showcase what comes from Rioja’s backyard. For more information about this series, please visit www.ciaprochef.com/rioja. Download Podcast Video

On its home ground, Rioja wine has a rich supporting cast: the region’s raw materials include pasture-raised lamb, wild game, suckling pig, asparagus, wild mushrooms, glistening sweet peppers and eggplant. Vegetable farming thrives along the banks of the Ebro River, filling local markets with fresh-picked produce. Every year, the village of Logroño holds a Fiesta de la Verdura, or produce festival, drawing a throng that comes to celebrate the local harvest. Even the region’s best chefs, who cook for an international audience, love to showcase what comes from Rioja’s backyard. For more information about this series, please visit www.ciaprochef.com/rioja.