Chef's Notes

Hump Day How-To: How to Brown Butter

Brown butter is often called for in recipes and for good reason! In fact, any recipe that calls for butter will taste 100 times better if you take the time to brown your butter. You can use it for breakfast, lunch, dinner, AND dessert to add a rich and nutty […]

Chef's Notes

Making Quick and Easy Vegetable Stock

Stocks and broths are the literal foundation of every soup, stew, and braise we make, and that’s why we are extra enthusiastic about using homemade stocks (or broths, but let’s just say stocks from now on!) whenever possible. We aren’t oblivious to the absolute convenience of the store-bought versions—or to […]

Chef's Notes

Get to Know Rosé

It may seem like rosé has become extra trendy in the last few years, but come summertime along the coast of France (and, well, all over Europe!), rosé is simply a fact of life. And why shouldn’t it be? Rosé (rosado in Spanish speaking countries and rosato in Italy) is […]

Chef's Notes

Let’s Do Brunch!

Brunches and, for you early-rising hosts, breakfasts are ideal for family celebrations, like birthdays, anniversaries, and baby showers, especially when the meal is part of a weekend- or even week-long celebration, like a wedding. Breakfasts and brunches are also a great opportunity to showcase seasonal fruits and vegetables and luxury […]

Chef's Notes

Beyond Chèvre: All About Goat Cheese

Cheese is a huge topic, and a deep dive into the subject can yield overwhelming results. It is probably for this reason that despite eating and cooking with cheese nearly every day, many people know very little about where their cheese comes from, how it is made, and the incredible […]

Chef's Notes

Grilling Seafood—Insider’s tips from CIA Chefs

Seafood lovers! You don’t want to miss the joys of grilling this summer! With just a few tips and tricks from our seasoned CIA chefs, your next barbeque is sure to go swimmingly! Chef Sandy Sauter A clean and well-seasoned (with oil) grill is crucial for seafood, since it tends […]

Chef's Notes

Welcome to Copia!

There is no place on earth quite like Napa. It’s known as the gateway to California wine country with good reason. And that’s why the CIA has created The CIA at Copia, a food and wine lover’s paradise right in Napa. Actually, The New York Times called it a “foodie […]

Chef's Notes

The Mediterranean Diet: The Future of Food

The Mediterranean Diet sounds like something we might hesitate to embrace…after all, it has the word “diet” affixed to it. But it’s actually a wonderful Mediterranean approach to fresh products, healthy and delicious food, local wine, dining rituals, and lifestyle. For thousands of years, the countries in the region have […]

Chef's Notes

Keep Calm and Grill On!

Lance Rood, Culinary Demonstrator, CIA at Copia Summertime is just around the corner. With warmer days and nights ahead it’s time to clean off the grill and enjoy the deep flavors of the flames. We’ve put together great tips to make your summer grilling experience easy and flavorful. So, fire […]

Chef's Notes

About Napa!

Unless you are fortunate enough to live in Northern California, visiting Napa Valley is a true vacation. No matter the time of year, you’ll find extraordinary farmers’ markets, exciting food and wine events, and restaurants making the most of their neighboring farmlands. The abundance of distilleries, breweries, and yes, wine, […]

Chef's Notes

Easy Jam for Your Farmers’ Market Finds (No Canning!)

Making jam can feel like an overwhelming project, mostly because of the labor-intensive canning process. But making jam doesn’t requirecanning and can actually be a really quick way to preserve fruits at their peak season! Depending on where you live, you are either knee-deep in strawberries or waiting expectantly for […]