Blog/Recipe
Vegetable Purées for Plant-Forward Cooking
Plants are quadruple-threat ingredients, adding flavor, texture, color, and nutrients to any dish. In the plant-forward kitchen, vegetables are even more useful, because they can be used not just as an ingredient that tastes great and looks beautiful, but also as a tool for creating nutrient-dense foods that are rich and creamy, without the addition of ingredients like heavy cream, sour cream, yogurt, or mayonnaise.
Cortland Jab Cocktail
This recipe features some of the season's favorite flavors, with a special ingredient that may be new to you. Before we even get to the shrub, though, we add just enough apple brandy to make it count, fresh apple cider (often produced with sweet Cortland apples, hence the name), and a splash of hard apple cider.
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CHOOSE A CLASS AND LOCATION
MULTI-DAY BOOT CAMPS
The original Boot Camp from the CIA. Learn from the best, challenge your mind, and head home inspired. Find your perfect culinary vacation in great foodie destinations.
SINGLE-DAY CLASSES
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INSPIRING LOCATIONS
INSPIRING LOCATIONS
CIA CALIFORNIA
The Napa Valley is one of the world’s premier food and wine destinations, and also where you’ll find two amazing culinary experiences only 20 miles apart—The CIA at Copia and the CIA at Greystone.
CIA NEW YORK
The CIA’s flagship campus is in the center of the Hudson Valley’s thriving food and farming community, which embodies the farm-to-table ideal.
CIA TEXAS
An emerging culinary mecca, the Pearl District in San Antonio, offers deep roots in Latin American culture and cuisine as you learn and enjoy.
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LET US COOK FOR YOU
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