St. Helena, CA 鈥
The Culinary Institute of America presents a new, 鈥攁vailable now. These streaming video
recipe demonstrations explore the versatility and culinary potential of turkey,
beyond Thanksgiving and deli sandwiches.
The new program includes 10 recipes developed and tested by CIA Chef-Instructor Bill Briwa, all downloadable and demonstrated in streaming
video. The recipes and video content were specially crafted for both
foodservice professionals and food enthusiasts.
Chef Briwa developed recipes that
typically use other proteins and feature underutilized cuts of turkey.
For
example, in his Turkey Char Siu Bao demonstration, he
uses boneless turkey leg and tenderloins glazed in a honey soy and
sesame oil
marinade. 鈥淐ustomers recognize turkey as a healthy protein option and
are more eager than ever to try turkey dishes that are at once, unique
and contemporary,鈥 said Chef Briwa. 鈥淚t was an exciting challenge to
bring turkey to a broad selection of popular recipes from around the
world, and discover that its familiar flavor and varied market forms
make turkey the perfect blank canvas for my menu research and
development.鈥
Among the original recipes created for this new series are Turkey
Yellow Curry, San Antonio-style Turkey Chili, Thai Turkey Soup, Turkey Bahn Mi, Breakfast Pizza with
Turkey Sausage, and Migas with Turkey Chorizo. This
video series was produced by the ,
which has won two James Beard Awards for Best Webcast. Visit the National Turkey Federation's
Media Contact:
Stephan Hengst
顿颈谤别肠迟辞谤鈥擟辞尘尘耻苍颈肠补迟颈辞苍蝉
845-905-4288
s_hengst@culinary.edu
Founded in 1946, The Culinary Institute of America is the world鈥檚 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鈥檚 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 49,000 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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