Celebrate the flavors of summer as our renowned Culinary Institute of America chefs bring you five delicious recipes, which are perfect for the season.
Delicious Dishes for Every Season: Summer
Chill out with refreshing and invigorating dishes that will inspire and delight your taste buds.
Rated 5 out of
5
by
Thanuja from
A tasteful course for the summer!
Thanks for this short culnary course! it is sweet, tasty and seasonal!
I would be checking other seasonal culinary courses when the time comes, this is a cool concept of a course. Love it!
Date published: 2024-05-08
Rated 5 out of
5
by
logicalpositiv from
Great selection
This course gives great dishes with simple explanations.
Date published: 2021-05-10
Overview
About
Bill Briwa (1957–2018) was a Professor of Culinary Arts at the Culinary Institute of America (CIA) and worked in the hospitality industry as a professional chef and culinary instructor for more than 30 years. He was the resident chef for The Hess Collection Winery in California’s Napa Valley, the executive chef for The Wine Spectator Restaurant at the CIA at Greystone, and an officer on the board of the St. Helena Farmers’ Market. As a member of the Industry Services Group at the CIA, he worked closely with a range of corporate clients to help them realize their culinary goals. Chef Briwa was a speaker, presenter, and judge at numerous professional conferences, gatherings, and competitions in the culinary world. He presented at the annual conference of the International Association of Culinary Professionals and spoke at the National Restaurant Association Show in Chicago. His writing on food and wine, olive oil, and cooking was featured in Fine Cooking, Mise en Place, and Sunset, as well as in the trade publications Flavor & the Menu and Practical Winery & Vineyard Journal.
Patrick Clark has been a chef-instructor at the Culinary Institute of America (CIA) since 2008. A 1991 graduate of the California Culinary Academy (now called Le Cordon Bleu College of Culinary Arts), he brought strong industry experience in high-end, high-volume dining, most recently at Sutro's restaurant in San Francisco's historic Cliff House, where he won accolades for his farm-fresh, California-coastal cuisine.Chef Clark served as executive chef for the California Cafe restaurant group in Palo Alto, California, and the Santa Barbara Grill in Cupertino, California; both positions allowed him to bring his culinary passion for seasonal, local, and organic foods to the table. Chef Clark also has extensive experience in opening private clubs and luxury hotels. As a member of the 1992 Chaine des Rotisseurs Culinary Team USA, Chef Clark was the only apprentice to compete on a team that received 26 medals in the International Culinary Olympics in Frankfurt, Germany. As a Chef-Instructor at the CIA, Chef Clark has developed curricula and has taught a wide range of culinary topics, including garde-manger techniques, modernist cooking, modern banquets, and breakfast and lunch. He has traveled to teach and study cuisines across the United States and in Mexico, the Mediterranean, and Europe.
01: Grilled Endive and Pancetta Salad
Believe it or not, you can use a grill to create great salads. Follow our Culinary Institute of America chefs as they show you how to construct a grilled salad using endive with pancetta, potatoes, parsley, and topped with a luscious tomato vinaigrette. This one simple dish provides a perfect balance of salt, fat, and acid in a mouth-watering and refreshing summer salad.
11 min
02: Shrimp Ceviche Verde
Originating in the pacific coastal regions of Latin America, ceviche is a dish with seafood cured in citrus juice—typically lemon or lime, and often served with fruit or vegetables. In Chef Briwa’s invigorating version that utilizes basic staples including avocado, onions, lime, and cilantro, the shrimp is already cooked, making it a quick, easy, and delicious dish for hot days.
16 min
03: Mexican Grilled Corn
The idea of grilled corn may seem simple enough: shuck corn, brush with butter, pop it on the grill. But our Culinary Institute of America chefs have a few small suggestions you can add to take your grilled corn flavor to the next level. You’ll never go back to plain butter again.
3 min
04: Barbecuing Meat with Dry Rubs and Sauces
Starting with the difference between grilling and barbecuing, our Culinary Institute of America chefs break down the fundamentals of rubs, sauces, and cuts of meat, going over the pros and cons of using different methods and flavors. Chock-full of tips, secrets, and more, this lecture is essential for anyone who enjoys outdoor cooking during the summer.
33 min
05: Grilled Pineapple and Banana
End your summer menu on a sweet note by discovering how easy it is to cook fruit outside. Grilled fruit makes for a simple but delicious dessert—the outside gets caramelized and delicious. Plus, the chefs provide an easy recipe for a Cajeta, also called dulce de leche, that becomes a tasty sauce for any sort of grilled fruit.
5 min
