The Culinary Institute of America

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Chicken of the Woods Mushrooms at Edit Restaurant in London Nov 06, 2024

Show notes

Edit restaurant, in the heart of east London’s Hackney borough, serves modern British fare with local, seasonal, and sustainable produce at the center of every plate. Elly Ward, the founder of Edit, introduces us to the restaurant’s dish of chicken of the woods mushrooms. Chefs Anna Bolechowska and Cheyenne Cunney demonstrate how the dish comes together, with chicken of the woods mushrooms, strikingly hued purple potatoes, summer squash “roses,” chimichurri, and pickled garlic buds.

Watch the full documentary and find recipes here!

Interview with Elly Ward of Edit Restaurant in London Nov 05, 2024

Show notes

Edit restaurant in East London features a modern British plant-based menu using ingredients sourced from local, small-scale farms, foragers, and independent producers. Its founder, restaurateur Elly Ward’s background is actually in architecture. She talks about the marriage of her two passions—extending the sustainable ethos from the restaurant’s food to its interiors. In designing the restaurant, she used recycled steel and copper, sustainable cork, and salvaged “imperfect” terracotta tiles to create a striking, rustic interior.

Watch the full documentary and find recipes here!

Introduction to Inside the Plant-Forward Kitchen: London Nov 04, 2024

Show notes

Inside the Plant-Forward Kitchen: London is the third installment of an educational video series produced by The Culinary Institute of America—a first-of-its-kind video reference library documenting plant-forward cuisines around the world. In this chapter, we explore the markets and restaurants of London and Cambridge, UK.

Among the featured chefs are David Moore and Chef Phil Kearsey of Michelin-starred restaurant, Pied à Terre. Chef Alexis Gauthier dishes on his trailblazing decision to remove all animal products from his restaurant, Gauthier, and Chef King Cookdaily tells us about his Buddhist roots being the inspiration behind his plant-based takeout menu.

From Chef Emerson Amelio de Oliveira’s zero waste philosophy to the eco-friendly restaurant design of Elly Ward’s, Edit; to Marc Summers of Bubula Spitalfields, who loves surprising his customers with just how delicious vegetables can be—our tour of London’s plant-forward kitchens will surprise and inspire you.

Watch the full documentary and find recipes here!

Lamb Katsu with Summer Vegetable Salad Jul 03, 2024

Show notes

One of Chef Mark Miller’s favorite Japanese meals is tonkatsu, and here he shows us a new twist on this classic dish. In place of traditional pork, he uses a brined rack of lamb that he breads in panko and serves with tonkatsu sauce. He serves the lamb on top of a refreshing and colorful salad of corn, red peppers, cherry tomatoes and snap peas. This video series was created by the Culinary Institute of America as an industry service to Kikkoman USA. Find recipes at http://www.ciaprochef.com/kikkoman/recipes.html

American Whole Lamb with Chimichurri Sauce Jul 03, 2024

Show notes

Learn how to cook a whole lamb over live fire from Chefs Stephen Barber and Kipp Ramsey from Farmstead Long Meadow Ranch in California’s Napa Valley. They coat the lamb with a rosemary, harissa and vindaloo spice rub, and cook the lamb on a rack over a cherry and oak wood fire. They serve the lamb with a chimichurri sauce, potatoes and peppers.

Recipe at: http://www.ciaprochef.com/americanlamb/wholelamb/

The Fluffy History of Savoy Cake Jun 14, 2024

Show notes

The Chuck Williams Culinary Arts Museum, located at The Culinary Institute of America at Copia, in Napa, CA, is a collection of more than 4,000 culinary artifacts. The exhibit includes a Savoy Tiered Cake Pan Set. The cake set is named after the type of cake baked in it, the Biscuit de Savoie, and was made in France between 1950 - 1970. Biscuit de Savoie (also known as Savoy cake) is a traditional French sponge cake that originated in the Savoy region of France. Comprising six tinned steel fluted cake pans, the cakes would have been served stacked on top of one another as a statement dessert to impress guests and celebrate holidays and birthdays.

Learn more about the museum and visiting hours: https://www.ciaatcopia.com/chuck-williams-culinary-arts-museum/

Watch videos about a selection of museum artifacts: https://www.youtube.com/playlist?list=PLVtTKvDDq_huEOZFb2GNC3ybFk_WnGFyX

Special thanks to Williams Sonoma Inc. Corporate Archives for sharing photography for use in this video series.

Turbotieres: A Pot Fit for a Turbot Jun 13, 2024

Show notes

The Chuck Williams Culinary Arts Museum, located at The Culinary Institute of America at Copia, in Napa, CA, is a collection of more than 4,000 culinary artifacts. The exhibit includes a copper and brass turbotiere pan from France, dating from 1950 – 1970. Turbotiere pans were designed specifically to poach a whole turbot, a type of flatfish. Turbotieres, like this one here, are still available today but are mostly replaced by stainless steel sauté pans or hotel pans in the modern kitchen.

Learn more about the museum and visiting hours: https://www.ciaatcopia.com/chuck-williams-culinary-arts-museum/

Watch videos about a selection of museum artifacts: https://www.youtube.com/playlist?list=PLVtTKvDDq_huEOZFb2GNC3ybFk_WnGFyX

Special thanks to Williams Sonoma Inc. Corporate Archives for sharing photography for use in this video series.

Daubière Pots: Rediscovering Traditional Hearth Cooking Jun 12, 2024

Show notes

The Chuck Williams Culinary Arts Museum, located at The Culinary Institute of America at Copia, in Napa, CA, is home to more than 4,000 culinary artifacts from the Williams Sonoma founder’s personal collection. The exhibit includes a copper and iron daubiere, dating from 1780 – 1810 in France, when people used to cook their meals in a hearth.

A daubiere is a type of rectangular pot that has a unique lid with an ingenious purpose. The lid allows the cook to nestle the pot into an open flame in the hearth and place hot embers on top. The embers simulate the surrounding heat of an oven to braise food for hours in a gentle cooking process. Today, daubieres have been replaced with cast iron Dutch ovens and braisers, which serve a similar function.

Learn more about the museum and visiting hours: https://www.ciaatcopia.com/chuck-williams-culinary-arts-museum/

Watch videos about a selection of museum artifacts: https://www.youtube.com/playlist?list=PLVtTKvDDq_huEOZFb2GNC3ybFk_WnGFyX

Special thanks to Williams Sonoma Inc. Corporate Archives for sharing photography for use in this video series.

George Jones Cheese Cover Jun 11, 2024

Show notes

The Chuck Williams Culinary Arts Museum, located at The Culinary Institute of America at Copia, in Napa, CA, is home to more than 4,000 culinary artifacts from the Williams Sonoma founder’s personal collection. The exhibit includes a George Jones and Sons Cheese Cover. This decorative glazed majolica ceramic cheese cover was intended for serving Stilton cheese and was made between 1866 – 1886 in Stoke-on-Trent in Staffordshire, England. Today, George Jones and Sons Company pottery is incredibly valuable, and highly sought by collectors.

Learn more about the museum and visiting hours: https://www.ciaatcopia.com/chuck-williams-culinary-arts-museum/

Watch videos about a selection of museum artifacts: https://www.youtube.com/playlist?list=PLVtTKvDDq_huEOZFb2GNC3ybFk_WnGFyX

Special thanks to Williams Sonoma Inc. Corporate Archives for sharing photography for use in this video series.

From Medieval Feasts to Modern Cuisine: The Fascinating History of Terrines Jun 08, 2024

Show notes

A terrine refers both to the dish it’s baked in, and to the dish itself. The literal translation of “terrine” in French is "large earthenware pot.” Terrine dishes were frequently crafted in the likeness of animals, meant to depict the main ingredient contained within the terrine itself, with shapes ranging from lambs, boars or pigs, ducks, geese, and other game birds. The museum’s French Covered Hare Paté Terrine, dates from 1790-1830, and was used to serve Terrine Au Lapin, or rabbit terrine.

Learn more about the museum and visiting hours: https://www.ciaatcopia.com/chuck-williams-culinary-arts-museum/

Watch videos about a selection of museum artifacts: https://www.youtube.com/playlist?list=PLVtTKvDDq_huEOZFb2GNC3ybFk_WnGFyX

Special thanks to Williams Sonoma Inc. Corporate Archives for sharing photography for use in this video series.

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