Monday, December 23, 2002

Free online wine course

The Culinary Institute of America (CIA) offers courses online at www.prochef.com. If you've got some time on your hands over the Christmas holiday, perhaps you'd like to enroll in one of their free courses? They're offering A Taste of Wine Online ("a close look at three of the world's classic wine grape varietals"), The Professional Chef Discovers Contemporary Flavors with California Raisins (taught by my fav Thomas Keller!), and The Professional Chef Discovers California Cheese ("an exploration of cheese that promises to be at once serious, timely and above all enjoyable"). Not only are these classes free, you can also earn credit for them. I know how I'm going to spend some weekend time once I'm done with all this unpacking...

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Friday, December 20, 2002

US does it better

Having sampled many many many salad niçoises both at home and in Paris, I can say without a doubt that American chefs have elevated this salad to a gastronmic height unachieved in Continental lands. Their substitution of seared tuna for plain-old canned fish provides a Gladwellian salad tipping point, and moves this humble dish of tuna, lettuce, beans, potatoes, eggs, and olives into the realm of culinary magnificence.

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