VIDEO: 2008 CIA Worlds of Flavor Conference
Behind the scenes at the CIA Worlds of Flavor Conference: A Mediterranean Flavor Odyssey; November 6-8, Greystone Campus, St. Helena, Calif.
-- Restaurants & Institutions, November 25, 2008
|
RELATED: Learning from the Mediterranean R&I shares 10 cooking tips from the Culinary Institute of America's Worlds of Flavor conference. |
|
|
Cooking Demo: Chef Paul Bartolotta of Bartolotta Ristorante di Mare prepares Caramote Prawns with Cannellini Beans at 2008 CIA Worlds of Flavor Conference. Recipe: Caramote Prawns with Cannellini Beans |
![]() WATCH VIDEO |
|
Cooking Demo: Sicilian Chefs Accursio Craparo from Ristorante La Gazza Ladra in Modica and Ciccio Sultano from Il Duomo in Ragusa, Sicily, prepare two different pastas using the same regional Sicilian ingredients: anchovy, bottarga, citrus zest, carrots, chile flakes and garlic. Moderated by Chef Nate Appleman of A16 and SPQR restaurants in San Francisco. Recipe: Spaghetti and Anchovy Tartare with Tuna Bottarga and Carrot Juice Recipe: Spaghetti with a Sicilian Squeeze |
![]() WATCH VIDEO |
| Discussion: Chef Paul Bartolotta shows off the assortment of Mediterranean seafood he uses at Bartolotta Ristorante di Mare in Las Vegas to Christoforos Peskias, executive chef of 48 The Restaurant from Athens, Greece |
![]() WATCH VIDEO |
Talkback
-
Great stuff! Like to see more of these kind of vidios very informative. THANK YOU
James Lee - 12/1/2008 4:03:00 PM PST
No related content found.
Sponsored Links
































