St. Helena, CA –
The Culinary Institute of America presents a free online learning course, available now. The new
program focuses on cooking with tomatoes, featuring tomato salads, tomato
tapas, and tomato spreads, as well as oven-dried and grilled tomato
applications.
“Trending Tomatoes:
Fresh Flavors and New Recipes” includes chef-tested recipes, all
downloadable and demonstrated in streaming video by CIA chefs Sandy Sauter and Adam Busby, CMC.
From Farro Salad with a Middle
Eastern accent to Indian-inspired Tikka-spiced Chicken and Tomato Kebabs, we
explore different varieties and sizes of tomatoes and reveal their best
applications in the kitchen. Working with tomatoes from NatureSweet,
our chefs show how small tomatoes, like NatureSweet Cherubs
and SunBursts, work best in cold preparations such as
pasta salad. We’ll also reveal how other small tomatoes, such as NatureSweet Glorys, have just the
right amount of moisture content for a slow-roasted Tomato Tapenade and for topping
a Baked Focaccia.
Among the original recipes demonstrated in this online
cooking course are Tropical Shrimp Cocktail with Glorys Tomato and Mango Salsa, Cherubs Tomato Caprese Pasta
Salad, Roasted Sunbursts Tomato Hummus, Sunbursts Tomato Crab Bites, and
Blistered Glorys and Sunbursts Tomato Quesadillas
with Roasted Tomato Salsa. “Trending
Tomatoes: Fresh Flavors and New Recipes” was produced by the , which has won
two James Beard Awards for Best Webcast.
Media Contact:
Stephan Hengst
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845-905-4288
s_hengst@culinary.edu
Founded in 1946, The Culinary Institute of America is the world’s premier
culinary college. Dedicated to driving leadership development for the
foodservice and hospitality industry, the independent, not-for-profit CIA
offers associate degrees in culinary arts and baking and pastry arts;
bachelor’s degree majors in management, culinary science, and applied food
studies; and executive education through its Food Business School. Its
conferences and consulting services have made the CIA the think tank of the
food industry in the areas of health & wellness, sustainability, world
cuisines & cultures, and professional excellence & innovation. The
college also offers certificate programs and courses for professionals and
enthusiasts. Its worldwide network of 48,000 alumni includes leaders in every
area of foodservice and hospitality. The CIA has campuses in New York,
California, Texas, and Singapore.
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