Delicious Dishes for Every Season: Summer

Taught By Multiple Professors
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Grilled Endive and Pancetta Salad
1: Grilled Endive and Pancetta Salad

Believe it or not, you can use a grill to create great salads. Follow our Culinary Institute of America chefs as they show you how to construct a grilled salad using endive with pancetta, potatoes, parsley, and topped with a luscious tomato vinaigrette. This one simple dish provides a perfect balance of salt, fat, and acid in a mouth-watering and refreshing summer salad.

11 min
Shrimp Ceviche Verde
2: Shrimp Ceviche Verde

Originating in the pacific coastal regions of Latin America, ceviche is a dish with seafood cured in citrus juice—typically lemon or lime, and often served with fruit or vegetables. In Chef Briwa’s invigorating version that utilizes basic staples including avocado, onions, lime, and cilantro, the shrimp is already cooked, making it a quick, easy, and delicious dish for hot days.

16 min
Mexican Grilled Corn
3: Mexican Grilled Corn

The idea of grilled corn may seem simple enough: shuck corn, brush with butter, pop it on the grill. But our Culinary Institute of America chefs have a few small suggestions you can add to take your grilled corn flavor to the next level. You’ll never go back to plain butter again.

3 min
Barbecuing Meat with Dry Rubs and Sauces
4: Barbecuing Meat with Dry Rubs and Sauces

Starting with the difference between grilling and barbecuing, our Culinary Institute of America chefs break down the fundamentals of rubs, sauces, and cuts of meat, going over the pros and cons of using different methods and flavors. Chock-full of tips, secrets, and more, this lecture is essential for anyone who enjoys outdoor cooking during the summer.

33 min
Grilled Pineapple and Banana
5: Grilled Pineapple and Banana

End your summer menu on a sweet note by discovering how easy it is to cook fruit outside. Grilled fruit makes for a simple but delicious dessert—the outside gets caramelized and delicious. Plus, the chefs provide an easy recipe for a Cajeta, also called dulce de leche, that becomes a tasty sauce for any sort of grilled fruit.

5 min
Bill Briwa

Don't waste any time wishing you were a better taster. Put your effort into becoming a better taster through focused attention and curiosity every time you prepare, season, and eat food. This skill set is really foundational.

ALMA MATER

The Culinary Institute of America

INSTITUTION

The Culinary Institute of America

About Bill Briwa

A popular chef-instructor at the Culinary Institute of America (CIA), Bill Briwa has worked in the hospitality business as a professional chef and culinary instructor for experts and laypeople around the world for more than 30 years. He was the resident chef for The Hess Collection Winery in the Napa Valley, California; 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. Over the past 15 years, Chef Briwa has devoted himself full time to teaching audiences around the world about cooking, flavor dynamics, gastronomy, and food and wine pairing. As a member of the Industry Services Group at the CIA, he works closely with a range of corporate clients to help them realize their culinary goals. Chef Briwa has been a speaker, presenter, and judge at numerous professional conferences, gatherings, and competitions in the culinary world, including the annual International Association of Culinary Professionals Conference and the National Restaurant Association Show in Chicago, Illinois. His writing on food and wine has been featured in industry journals and publications, including Fine Cooking, Mise en Place, and Practical Winery &Vineyard Journal.

Chef Briwa participated in The Great Courses Professor Chat series. Read the chat to learn more about cooking

Also By This Professor

Patrick Clark

One of the challenges of cooking with live fire is we all know the challenges of grilling is managing food on the surface now we also have to manage our fuel source at the bottom at the same time.

ALMA MATER

The Culinary Institute of America

INSTITUTION

The Culinary Institute of America

About Patrick Clark

Patrick Clark has been a chef-instructor at the Culinary Institute of America (CIA) since 2008. A 1991 graduate of the California Culinary Academy (now called Le Cordon Bleu College of Culinary Arts), he brought strong industry experience in high-end, high-volume dining, most recently at Sutro's restaurant in San Francisco's historic Cliff House, where he won accolades for his farm-fresh, California-coastal cuisine.Chef Clark served as executive chef for the California Cafe restaurant group in Palo Alto, California, and the Santa Barbara Grill in Cupertino, California; both positions allowed him to bring his culinary passion for seasonal, local, and organic foods to the table. Chef Clark also has extensive experience in opening private clubs and luxury hotels. As a member of the 1992 Chaine des Rotisseurs Culinary Team USA, Chef Clark was the only apprentice to compete on a team that received 26 medals in the International Culinary Olympics in Frankfurt, Germany. As a Chef-Instructor at the CIA, Chef Clark has developed curricula and has taught a wide range of culinary topics, including garde-manger techniques, modernist cooking, modern banquets, and breakfast and lunch. He has traveled to teach and study cuisines across the United States and in Mexico, the Mediterranean, and Europe.

Also By This Professor