Chef's Notes

Creative Reuse: Three Twists on Carrots

In celebration of Earth Day this week, we’re sharing recipes that bring to life simple ways we as individuals can help to be more Earth-friendly in our food choices and cooking, from plant-forward cooking, to creative reuse, to reducing food waste.  Among the simple ways you can help to reduce food waste (one of […]

Chef's Notes

How to Cook Delicious, Healthier, Comfort Foods

For me, loving vegetables is about loving flavor, especially here in Northern California. I’ve been a veggie enthusiast since I was a kid, so the concept of plant-forward eating comes easily to me. But I know we are not all so lucky, and in many cases, your children or those […]

Chef's Notes

Now is an Ideal Time to Plant Your Own “Victory Garden”

The “victory garden” movement began during World War I as a way to promote self-sufficiency by encouraging Americans to grow their own food. According to a recent New York Times story, so many people took the idea to heart that at one time home, school, and community gardens produced close to 40 percent of the country’s fresh gardens.  While […]

Chef's Notes

Cooking with Kids

Parents, this post is for you. Remember a couple of weeks ago when life was simpler? When your “only” responsibilities were holding down a job and caring for your children, without also running your very own home school?   Through our Sunday Family Fundays here at The CIA at Copia in downtown Napa (currently on pause […]

Chef's Notes

Food as Comfort in Uncertain Times

Particularly during challenging times, food can be a bright spot in our lives. While many of us find ourselves at home more than usual, cooking and mealtimes can be an opportunity to create normalcy and enjoy togetherness with family – a source of comfort and joy in an uncertain world.   We’ve heard from some of […]

Chef's Notes

Cooking from Your Pantry

Follow here for our best pantry-friendly recipes, using ingredients you hopefully already have on hand! We’ll continue to update this list, so check back if you’re in need of more inspiration. Cacio e Pepe—don’t get bogged down on the type of cheese here. Parm will work just fine. Quick and […]

Chef's Notes

Women’s History Month Q&A with Sandy Sauter

In celebration of National Women’s Month, we are excited to highlight a few CIA chefs who inspire us to be better every day and have fun in the kitchen! Sandy Sauter – The CIA at Copia Executive Chef: Public Programs What inspired you to pursue a career in food?  My […]

Chef's Notes

Women’s History Month Q&A with Melissa Walnock ’01

In celebration of National Women’s History Month, we are excited to highlight CIA chefs who inspire us to be better every day and have fun in the kitchen!  Melissa Walnock ‘01 – Hyde ParkLecturing Instructor – Baking and Pastry Arts What inspired you to pursue a career in food?I was […]

Chef's Notes, Free Recipes, Soups & Stews

A Really Big Chili

You may think of chilis as stews of meat and beans, but in this instance, the beef is the star in a vegetable and chile-laced sauce. The Korean chile pepper is worth seeking out, but don’t worry if you can’t find it. Makes 8 Servings

Chef's Notes

Meal Prep Time Savers

Starting a new cooking routine doesn’t have to be daunting, and accepting your limitations for time, space, budget, and skill is the first step to creating a realistic strategy. At the CIA, we think food is fun, so we make a lot of our ingredients at home, but that doesn’t […]

Chef's Notes, Desserts

Halloween Decisions: Angel or Devil’s Food Cake

Happy Halloween! It’s the spookiest day of the year and while candy is great, we prefer to bake! The hardest part is deciding which cake to make.  Here are our favorite recipes for indulgent and rich Devil’s Fudge Cake, and light and airy Angel Food Cake. Devil’s Fudge Cake Makes […]