Celebrate the flavors of fall as our renowned Culinary Institute of America chefs bring you five delicious recipes, which are perfect for the season.
Delicious Dishes for Every Season: Fall
It's time to break up with pumpkin spice because you are going to "fall" in love with the real seasonal flavors of autumn.
Rated 5 out of
5
by
Thanuja from
Sweet course!
Thanks for this short culnary course! it is sweet, tasty and seasonal!
I would be checking other seasonal culinary courses when the time comes, this is a cool concept of a course. Love it!
Date published: 2024-09-10
Rated 3 out of
5
by
bbright49 from
Fun Course
I would of rated this higher, but no guidebook or list in the video of measurements etc.
Date published: 2021-10-29
Rated 5 out of
5
by
logicalpositiv from
Great choices
The dishes are well known and even though complicated, he made it easy
Date published: 2021-05-10
Rated 3 out of
5
by
LWait from
Fine
Missing course guidebook, and thus recipes. If present course would be perfect.
Date published: 2021-02-02
Rated 5 out of
5
by
CindyC from
I watch this repeatedly
I find the recipes innovative and delicious. The instruction is easy to follow and interesting.
Date published: 2020-12-11
Rated 4 out of
5
by
Deborah2020 from
No Recipes?
Love the dishes and very simple to follow delivery. As an experienced cook, I can guess on amounts but recipes to download would be great. Course info is offered for other classes and it would be helpful
Date published: 2020-12-09
Rated 3 out of
5
by
kacx from
Not a True Course but Excerpts of Other Courses
These are lectures pulled from other courses. For example, I started to watch the very first video on White Bean & Sausage salad and it was immediately familiar. That is because it is lifted from the course titled Everyday Gourmet: Making Great Meals in Less Time. And, if you want the recipe, that is where you will find it - in the Guide for the Everyday Gourmet course, instead of being posted with this course where it would be easily accessible.
While I don't dislike the idea of taking snippets of other courses and pulling them together in a unified whole, I think that should be clearly stated up front. I was disappointed when I realized these would not be new recipes but recipes and videos I have already watched in another course. I also think that it would not be that difficult to pull the recipes from the Guide (the same way the video snippets were pulled) and made easily accessible on the same page as the videos.
Overall, I am not sure how to rate this. I am a new subscriber and have only watched about 5 Great Courses total. However, I have given all those courses the highest ratings. While I gave good reviews to the original course these videos are from, I think that the lack of transparency about what this course entails and the lack of easy access to the relevant portions of the Guide means this course does not live up to the standards of the other Great Courses I have viewed.
Date published: 2020-11-14
Rated 2 out of
5
by
Simple Bob from
lacks information (for me)
The videos do not mean much if I don't have a recipe. Please ad a guidebook with recipies to this course.
Date published: 2020-10-24
Overview
About
Bill Briwa (1957–2018) was a Professor of Culinary Arts at the Culinary Institute of America (CIA) and worked in the hospitality industry as a professional chef and culinary instructor for more than 30 years. He was the resident chef for The Hess Collection Winery in California’s Napa Valley, the executive chef for The Wine Spectator Restaurant at the CIA at Greystone, and an officer on the board of the St. Helena Farmers’ Market. As a member of the Industry Services Group at the CIA, he worked closely with a range of corporate clients to help them realize their culinary goals. Chef Briwa was a speaker, presenter, and judge at numerous professional conferences, gatherings, and competitions in the culinary world. He presented at the annual conference of the International Association of Culinary Professionals and spoke at the National Restaurant Association Show in Chicago. His writing on food and wine, olive oil, and cooking was featured in Fine Cooking, Mise en Place, and Sunset, as well as in the trade publications Flavor & the Menu and Practical Winery & Vineyard Journal.
01: White Bean and Sausage Salad
Although salads are traditionally considered a staple of spring or summer, once you add a starch and protein, it can hit the spot on an autumn day. Making great use of convenient ingredients, such as canned beans, and versatile enough that you can use whatever sausage you have on-hand, this tasty salad can be put together quickly and easily.
13 min
02: Spicy Butternut Squash Soup
There’s nothing like soup to say autumn is here. A variation of the Thai soup Tom Kha Gai, this soup uses coconut milk for a rich, warm texture and replaces chicken with roasted squash to bring out fall flavors, as well as provide a vegetarian alternative.
12 min
03: Paella Valenciana
Paella is a traditional Spanish dish that focuses on rice with garnishes intended just to add flavor to the rice. Paella takes some planning and prep time, but it’s a one-pan dish and the results are delicious and substantive.
26 min
04: Ragù Bolognese
Ragù Bolognese is a meat-based sauce in Italian cuisine, typical of the city of Bologna, which is a great way to warm up on a chilly, autumn evening. This hearty and filling sauce can be served with any sort of pasta or lasagna.
19 min
05: Scones with Currants
Scones are a British-baked good that is typically served with cream tea. They are similar to biscuits; but instead of butter, heavy cream is used to give scones the crumbly texture for which they are known. Adding currants or raisins brings a lovely fall flavor without resorting to pumpkin spice.
3 min
