The Culinary Institute of America

Chef Gary Danko of Restaurant Gary Danko in San Francisco, demonstrates how to make one of his favorite dishes, Duck and potato Hash. Chef Danko serves this underneath poached eggs, or served with pan-fried duck breast. He forms the hash mixture into cakes, then fries until a golden brown crust is formed.

Recipe at: http://www.ciaprochef.com/potatoes/recipe9/

In this video, Chef Bill Briwa demonstrates how to make almonds candied with sweet and savory orange, honey, and thyme. The almonds make for the perfect accompaniment to a cheese plate, and pair especially well with sharp aged cheddar cheese. Recipe at: http://www.ciaprochef.com/almonds/recipe7.html

In this video demonstration, CIA Chef Bill Briwa demonstrates how to make a delicious and unique cheese course. He uses fromage blanc, also known as farmer’s cheese, instead of the ripe cheeses typically found on cheese course menus. Aromatic popped spices and toasted almonds are spooned over the craggy cheese, and he serves his dish with fresh chutney and sliced pita. Recipe at: http://www.ciaprochef.com/almonds/recipe2.html

In this video, CIA Chef Bill Briwa demonstrates how to make baklava with a tasty twist. Baklava is Middle Eastern and eastern Mediterranean sweet made of layers of filo pastry filled with chopped nuts. In this version, Chef Briwa he makes a filling of slivered almonds, chocolate flakes and ground figs. This dessert is so rich, your guests will only need a very small portion to feel satisfied. Recipe at: http://www.ciaprochef.com/almonds/recipe9.html

In this demonstration, CIA Chef Bill Briwa makes a healthy vegetable salad sure to stand out on your menu. Chef Briwa balances the flavors of this fresh and delicate salad with a sweet tarragon vinaigrette, creamy and tangy goat cheese, and nutty toasted almonds. Recipe at: http://www.ciaprochef.com/almonds/recipe8.html

We head south of the border with this recipe demonstration of salmon with a pipián sauce served in mini tostadas. As CIA Chef Bill Briwa explains, pipiáns are similar to mole sauces, but are always thickened with nuts or seeds. In this version, the green pipián sauce is thickened with almonds and sesame seeds. Recipe at: http://www.ciaprochef.com/almonds/recipe5.html

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/

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/

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://ciaprochef.com/alaskaseafood/recipe15/