The Culinary Institute of America, San Antonio Offers Community a "Sneak Preview" of New Expanded Campus with Launch of CIAElSueno.com

New Web site Offers Residents the Opportunity to Preview Campus Expansion in Advance of October 9 Grand Opening Celebration

San Antonio, TX, June 30, 2010 – Over the last few months San Antonio residents have been watching with great anticipation The Culinary Institute of America's new expanded campus rising in the Pearl complex. Now, nearing the completion of the state-of-the-art 25,000-sq.-ft. expansion, the CIA, San Antonio has launched its CIA El Sueño Web site to give the local community a preview of what to anticipate when the new campus opens on October 9, 2010.

CIAElSueno.com includes detailed information about the CIA's new facilities and San Antonio-area alumni, as well as program offerings for aspiring chefs, food enthusiasts, and professional chefs looking to continue to develop their skills. The CIA, San Antonio, officially became the college's third campus in 2008. The school was founded to realize a dream – El Sueño – to elevate Latin American cuisines to their rightful place among the great cuisines of the world, and to expand diversity within the foodservice industry.

The new Web site contains numerous videos, including a personal welcome from Texas-native and Certified Master Chef David Kellaway, the new CIA, San Antonio managing director. The site also features monthly recipe demonstrations by Iliana de la Vega, one of the CIA's Latin Cuisine experts. This month, a video explaining how to prepare Albondingas en Chipotle, a classic Mexican dish, is highlighted on the site.

Along with browsing CIAElSueno.com, the community is also welcome to learn more about the world's premier culinary college in-person at a number of events. The CIA, San Antonio will participate in First Fridays at the Blue Star Arts Complex, as well as the 16 de Septiembre Parade & Festival, plus numerous other community events throughout the summer.

To learn more about the CIA, San Antonio, visit www.CIAElSueno.com.

Photo Caption:

CIAElSueno.com will offer visitors a sneak preview of the expanded CIA, San Antonio campus at Pearl. The Grand Opening will be held on Saturday, October 9, 2010. (Photo credit: CIA)

Contact:

Stephan Hengst
Marketing Director, Communications & PR
845-905-4288
s_hengst@culinary.edu

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Celebrate Bastille Day with Moules Marinière (Mussels Mariner-Style)

The storming of the prison or Bastille in Paris on July 14, 1789 sparked the French Revolution, and that event is widely recognized as the beginning of the end of the monarchy. Le quatorze juillet (14 July)—or Bastille Day as we say in English—is a public holiday celebrated with outdoor festivals in many cities worldwide. Along with the music and dancing, great French food and wine are a major part of the merriment.

Join the fun this year by preparing a great recipe from the chefs at The Culinary Institute of America. Moules Marinière, or Mussels Mariner-Style, is a delicious dish that is best served with some crusty French bread to sop up the sumptuous juice.

"For a main course, serve the mussels with pommes frites (French fries) and mayonnaise on the side in the manner served at many a roadside stand in France," says Chef Alain DeCoster. "This recipe uses the strong clean flavor of flat-leaf parsley to lend a structural backbone to the rest of the flavors in the pot."

When preparing the following recipe, you can pour out glasses of whatever dry white wine you cooked the mussels in. Or, if you finished the bottle while you were cooking, celebrate the holiday as they do in France by opening a bottle of champagne. Bon appétit!

These and more recipes are explained and illustrated in The Culinary Institute of America's Bistros and Brasseries (2008, Lebhar Friedman) cookbook available at bookstores nationwide or at www.ciaprochef.com/fbi/books/Bistros&Brasseries.html.

Watch the video on YouTube

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Moules Marinière (Mussels Mariner-Style)

Serves 6 to 8 as an appetizer, 3 to 4 as a main course (if served with fries)

• 3 pounds mussels
• 2 tablespoons unsalted butter
• 1/4 cup minced shallots
• 3 cloves garlic, minced
• 1/4 cup chopped parsley
• 1/2 cup very dry white wine
• Pepper as needed

1. Just before you are ready to cook the dish, wash the mussels under cold running water and remove the "beards," which are the fibrous connectors protruding from between the bivalves' shells.
2. Heat large pot over medium-high heat. Be sure to use a pot (with a cover) that is large enough to easily hold all of the mussels; you'll want to give them at least one big stir during cooking. Melt the butter in the pot and wait for the foam to subside. Add the shallots and garlic. Cook until they're fragrant and translucent, 2 to 4 minutes, stirring occasionally to prevent burning.
3. Add the parsley, give it one stir, turn the heat to high, and add the mussels to the pot. Stir the mussels once with a large wooden spoon, remove the pot from the flame, and add the wine. Return the pot to the flame, cover, and reduce the heat to medium, shaking the pot occasionally.
4. After 4 minutes, check if any mussels have opened. If only a few have opened, cover the pot again and turn up the heat. If most of them are open, remove them to warmed bowls and cover the pot again to let the last few open. After 1 more minute, transfer the remaining open mussels to the bowls. (The unopened mussels are either dead or stubborn. If stubborn, the cook gets to eat them later after they've opened, but if they're dead, toss them.)
5. Decant the cooking juices to remove the grit at the bottom of the pot. To make this step easier, set the pot so that it is tilted enough to make the liquid settle on one side. After it sits for a minute or two, the grit will settle to the bottom of the pot. Pour the flavorful broth carefully out of the pot, but stop as soon as you see the grit starting to make its way close to the edge. Season the sauce with pepper as needed, and pour it over the mussels. Serve immediately, making sure each person has a place to put his or her spent shells.

Nutrition analysis with tomato per 7-ounce serving: 190 calories, 21g protein, 8g carbohydrate, 7g fat, 490mg sodium, 55mg cholesterol, 0g fiber.

Photo Caption:

Moules Marinière (Mussels Mariner-Style). (Photo credit: CIA/Ben Fink)

Contact:

Virginia Mure
Communications Manager
845-451-1555
v_mure@culinary.edu

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The Culinary Institute of America at Greystone Offers Evening Wine Classes for Wine Enthusiasts

St. Helena, CA, June 24, 2010 – Night school has never been so much fun. The Culinary Institute of America at Greystone (CIA) introduces a series of evening wine classes, "Barrel Ends: Evening Conversations at the CIA." Organized by local wine educator, Paul Wagner, sessions will be held at the Rudd Center for Professional Wine Studies, every Thursday and Friday from 6–7:30 p.m. Classes are open to the general public and cost $25 per person for advanced purchase, $30 at the door. Students may sign up by visiting www.ciaprochef.com/winestudies or call 707-967-2568.

Each class is a stand-alone unit taught by a well-known winemaker or wine expert and offers the opportunity to taste a variety of wines and learn more about winemaking, specific appellations, wine regions or varietals. It is a perfect class for culinary students, Napa residents, tasting room staff, and wine knowledgeable visitors looking for evening activities. Students are also invited to the Wine Spectator Restaurant at Greystone after class for a special price fixe menu.

For more information please call 707-967-2568 or e-mail pwagner@balzac.com.

Caption:

The CIA at Greystone now offers night wine classes every Thursday and Friday. (Photo credit: CIA/Keith Ferris)

Contact:

Tyffani Peters
Media Relations Specialist
707-967-2322
t_peters@culinary.edu

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Executive Chef at The Modern Delivers Commencement Address

Gabriel Kreuther Inspires Graduates of The Culinary Institute of America

Hyde Park, NY, June 22, 2010 – Gabriel Kreuther, executive chef of The Modern in New York City, advised graduates of The Culinary Institute of America (CIA) to follow their dreams into careers in foodservice and hospitality. Chef Kreuther spoke to associate degree recipients in culinary arts and baking and pastry arts during commencement ceremonies at the college on Friday, June 18.

"What is a successful career, if not a dream first?" asked Chef Kreuther, a native of the Alsace region who began his career by winning a competition among 170 candidates for best kitchen apprentice in France. "Passion makes the difference."

Chef Kreuther came to New York 13 years ago, and now runs the kitchen of the groundbreaking restaurant in the Museum of Modern Art. In 2009, he won the James Beard Foundation Award for Best Chef in New York City.

Chef Kreuther welcomes CIA students into his kitchen to complete their externship field experience. He also nominated his sous chef, CIA alumnus Luke Bergman '02, to compete in the 2010 Bocuse d'Or USA competition held on the CIA campus in Hyde Park, NY. Bergman took second place overall.

Photo Caption:

Gabriel Kreuther, executive chef at The Modern in the Museum of Modern Art in New York City, speaks to graduates of The Culinary Institute of America on June 18, 2010. (Photo credit: CIA/Anne Rettig)

Contact:

Jeff Levine
Communications Manager
845-451-1372
j_levine@culinary.edu

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The Culinary Institute of America at Greystone Dedicates Viking Teaching Kitchen

St. Helena, CA, June 3, 2010 – The Culinary Institute of America (CIA) at Greystone last week dedicated the new Viking Teaching Kitchen as part of its expanding teaching facilities for degree and certificate students at the college's West Coast campus in the heart of the Napa Valley.

The Viking Teaching Kitchen was part of a total re-design of the first floor, south wing of the CIA at Greystone, which also includes a new Chocolate Laboratory and the new Marketplace at Greystone, which houses the sensory evaluation Flavor Bar and the country's first Oleoteca® Villa Compestri.

The Viking Teaching Kitchen was custom-built for best-in-class culinary education under the direction of CIA chefs, most notably Adam Busby, a Certified Master Chef and the director of education at the CIA at Greystone. The unique configurations of cooking technologies and work spaces showcased not only Viking's line of custom commercial kitchens, but its incorporation into the historic architecture of the Greystone building.

The launch of its commercial kitchen line in 2009 has brought Viking full-circle, from its prominent place in bringing professional quality kitchen equipment to the home cook, to now custom designing commercial kitchens for top chefs such as Thomas Keller. "The CIA is grateful to Viking for its continued support in providing the highest quality of excellence in kitchen equipment and cooking technologies to the chefs and foodservice professionals of tomorrow," said CIA President Dr. Tim Ryan at the dedication ceremony.

The gift of the Viking Teaching Kitchen was made possible by the generosity of Viking's founders, Fred and Margaret Carl, longtime supporters of the educational mission of the college. "Margaret and I have long admired the CIA and have been privileged to be associated with the finest provider of culinary education in the world," noted Fred Carl. "It is an honor to see Viking equipment used by CIA students and faculty on a daily basis."

Photo Credit:

Fred Carl (left), chairman, president, and CEO of Viking Range Incorporated, presents the new Viking Teaching Kitchen at The Culinary Institute of America at Greystone to Dr. Tim Ryan, president of the CIA, during the dedication of the facility on May 25, 2010. Joining them for the announcement is Margaret Carl, wife of Fred Carl. (Photo Credit: CIA/)

Contact:

Cate Conniff
Marketing Manager
707-967-2303
c_connif@culinary.edu

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Chef Paul Liebrandt to Graduates: Be Honest with Yourself

Hyde Park, NY, June 2, 2010 – Paul Liebrandt, executive chef and owner of Corton in Manhattan's Tribeca neighborhood, told graduates of The Culinary Institute of America (CIA) that the choices they make now will carry them through their careers. Chef Liebrandt delivered the commencement address at the college on Friday, May 28.

"Right now is the critical time," he advised 82 recipients of associate degrees in culinary arts and baking and pastry arts. "Be honest with yourself. What is it that you want? This is a hard, difficult, punishing profession you have chosen. It is rewarding, but it will be a lot of work."

Liebrandt then added that, depending on their goals, graduates can own their own restaurants, have a Michelin star before age 30, win a reality television series, become the food critic for The New York Times, or do something that does not involve any cooking.

"You celebrate your graduation today, but your career starts tomorrow," said Chef Liebrandt, who was born in Zimbabwe (then Rhodesia) and raised in England. "This is a great thing we get to do. We get to cook. We get to create. But best of all, we get to serve and feed people. Always appreciate what you get to do."

What Liebrandt does is run one of the best restaurants in New York. Corton opened in 2008, and quickly earned two Michelin stars and a three-star review from The New York Times. A year later, the restaurant earned the James Beard Award for Best New Restaurant in America and was named one of Esquire magazine's Best New Restaurants.

Photo Caption:

CIA President Dr. Tim Ryan (right) congratulates Paul Liebrandt while graduating students look on. Chef Liebrandt delivered the commencement address at The Culinary Institute of America on Friday, May 28, 2010. (Photo credit: CIA/Anne Rettig)

Contact:

Jeff Levine
Communications Manager
845-451-1372
j_levine@culinary.edu

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Executive Chef of Brix Restaurant Encourages CIA Grads to Keep Growing

St. Helena, CA, June 2, 2010 – Anne Gingrass-Paik, executive chef of Brix restaurant in Napa, CA, addressed 16 graduates at commencement ceremonies at The Culinary Institute of America (CIA) at Greystone on Friday, May 14, 2010.

"Always have the drive to be better," said Gingrass-Paik, who also graduated from the CIA in 1983. "As soon as you feel comfortable, try something new and out of your comfort zone. Keep growing."

After graduating from the CIA's Hyde Park campus, Gingrass-Paik started behind the stoves at Wolfgang Puck's legendary Spago restaurant in Los Angeles, where she was the chef de cuisine. She was later sent by Puck to San Francisco to open the cutting-edge Postrio, where as executive chef she created an innovative menu that melded the cuisines of America, China, and Italy. The restaurant won a prestigious James Beard Award for "Best Newcomer" under her leadership. In 1994, she opened Hawthorne Lane in San Francisco and in 2000, she created Desiree Café, the first public restaurant in the Presidio.

At the commencement ceremony, the CIA proclaimed Gingrass-Paik an ambassador of the CIA and presented her with a gold medal.

The graduates who received Gingrass-Paik's advice make up the sixth class to earn an associate degree in culinary arts at the CIA at Greystone. This 18-month program offers students extensive hands-on cooking classes amidst the Napa Valley's outstanding food and wine culture.

Photo Caption:

Anne Gingrass-Paik '83, executive chef of Brix Restaurant in Napa Valley with Charles E. Henning and Dr. Tim Ryan of The Culinary Institute of America at a recent graduation of culinary students. (Photo Credit: CIA/Carol Troy)

Contact:

Tyffani Peters
Media Relations Specialist
707-967-2322
t_peters@culinary.edu

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