From The Bocuse Restaurant at The Culinary Institute of America

Lyonnaise-style Frisée Salad, “It is a great combination of salty, bitter, tangy, and smoky flavors,” says Chef Remolina. “As you cut into the poached egg, the warm yolk coats the salad and the taste is amazing.”

The newest restaurant at The Culinary Institute of America (CIA) in Hyde Park, NY pays homage to world-renowned Chef Paul Bocuse, the father of modern French cuisine. Among his many accomplishments, Chef Bocuse pioneered the market-inspired menu, which focuses on fresh and seasonal ingredients that set the stage for today’s local sustainable movement.

The Bocuse Restaurant showcases a selection of classic mainstays, regional favorites, and iconic signature dishes. CIA Chef Sergio Remolina is the executive chef and instructor at the restaurant. To prepare for the opening, he traveled to Lyon, France to cook alongside Chef Bocuse.

One classic dish on the new menu is Frisée aux Lardons, or Lyonnaise-style Frisée Salad. “It is a great combination of salty, bitter, tangy, and smoky flavors,” says Chef Remolina. “As you cut into the poached egg, the warm yolk coats the salad and the taste is amazing.”

Frisée, a member of the endive family, has a small head with spiky or frilly thin leaves. Trim the green part of the lettuce by cutting it off with kitchen scissors, wash in cold water, spin the leaves dry, and hold in a damp towel in the refrigerator until you are ready to serve.

Frisée aux Lardons is an impressive start to an elegant dinner or a delicious main course for lunch.

Watch as Assistant Professor Sergio Remolina demonstrates how to prepare Frisée aux Lardons from The Bocuse Restaurant.

Watch the Video on YouTube

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Frisée aux Lardons

Makes 4 Servings

• 8 ounces slab or thick-sliced bacon
• 2 shallots, minced
• 2 heads frisée lettuce
• Sherry Vinaigrette (recipe follows)
• 1/2 cup Sourdough Croutons, or as needed (recipe follows)
• 4 Poached Eggs, warm (recipe follows)
• 4 teaspoons Fines Herbes (recipe follows)
• Kosher or sea salt, as needed
• Freshly ground black pepper, as needed

1. Cut the slab bacon into lardons (sticks measuring 1/4 inch by 1/4 inch by 1 inch). Heat a medium sauté pan over medium heat. Add the bacon and cook, stirring frequently, until evenly browned on all sides, about 3 minutes. Remove all but 2 tablespoons of the bacon fat and add the shallots. Cook, stirring frequently, until they are tender and translucent but with browning, about 2 minutes. Transfer the bacon and shallot mixture to a bowl with a slotted spoon.
2. Separate the frisée into leaves. Rinse well with cool water and spin dry in a salad spinner (or blot with a clean towel). Place the frisée in a salad bowl, add 1/2 cup of the vinaigrette, and toss to coat evenly. Divide the frisée among 4 salad plates.
3. Heat 1 tablespoon of the vinaigrette in a small sauté pan over medium heat. Add the bacon and shallot mixture and cook until just warm, about 1 minute. Divide this mixture evenly among the salads. Top each salad with some of the croutons and a warm poached egg. Sprinkle with some of the fines herbes, season with salt and pepper, and serve at once.

Sherry Vinaigrette

Makes about 1 cup

• 1/4 cup sherry wine vinegar
• 1 teaspoon Dijon mustard
• Kosher salt, as needed
• Freshly ground black pepper, as needed
• 3/4 cup extra-virgin olive oil

1. Whisk together the vinegar and mustard with a pinch of salt and pepper. Gradually whisk in the oil until it is all incorporated and the vinaigrette is smooth and lightly thickened. Season with additional salt and pepper if needed. Whisk the vinaigrette just before using to recombine if necessary.

Sourdough Croutons

Makes approximately 2 cups

• 1/2 cup clarified butter or as needed (see Recipe Note)
• 2 cups sourdough bread, cut into 1/2-inch croutons

1. Add enough clarified butter to a sauté pan to come to a depth of about 1/2-inch. Add the croutons in batches and cook, turning as necessary, until they are an even, golden brown on all sides. Transfer the croutons to toweling, to drain once they are browned. The croutons are ready to serve now or they may be stored in an airtight container at room temperature for up to 3 days.

Recipe Note: Clarified butter is whole butter that has been melted in a heavy pot and cooked over low heat until the water and milk solids separate from the butterfat and fall to the bottom of the pot. Skim off any foam that rises to the top and then pour off the clear, golden clarified butter, leaving the milk solids and water behind. Clarified butter can be used to sauté meats, fish, poultry, and vegetables.

Poached Eggs

Makes 4 eggs

• 2 quarts water, or as needed
• 2 tablespoons distilled white vinegar
• 1 teaspoon salt
• 4 large eggs

1. Combine the water, vinegar, and salt in a deep pan over medium heat and bring to a gentle simmer. There should be enough water to fill the pot to a depth of about 3 inches.
2. Break each egg into a clean cup, and carefully slide each egg into the simmering water. Cook until the whites are set and opaque, about 3 minutes. Remove the eggs from the water with a slotted spoon and blot them on absorbent toweling. Serve the eggs immediately.

Recipe Note: To prepare the eggs in advance, poach them as directed above. Once they are poached, transfer them to a bowl of ice water to cool them rapidly. Store directly in the water in the refrigerator until needed. To warm poached eggs, lower them into simmering water for about 30 seconds, blot as directed above, and serve.

Fines Herbes

Makes 4 teaspoons

• 1 teaspoon minced parsley
• 1 teaspoon minced chervil
• 1 teaspoon minced chives
• 1 teaspoon minced tarragon

Toss the parsley, chervil, chives, and tarragon together in a small bowl and reserve until ready to serve the salad.

Nutritional analysis per 11-ounce serving—730 calories, 26g protein, 12g carbohydrates, 260 mg cholesterol, 6g fiber, 65g total fat, 13g saturated fat, 1570mg sodium.

Octopus Mojo Isleno from Nao. Chosen by San Antonio Express-News as one of its 'Must-Try Eats'

The San Antonio Express-News named Nao and the CIA Bakery Café as one of its ‘Must-Try Eats’!

Nao (pronounced Nay-O) is a culinary tapestry of Latin ingredients, traditions, and culture. A spectacular showcase for flavors of the New World, Nao’s menu features Latin American dishes rooted in tradition and creatively reinterpreted using new perspectives, ingredients, and techniques. Diners enjoy fresh, seasonal plates that pay homage to the great cuisines of Latin America in a warm and inviting atmosphere.

Call 210-554-6484 to make a reservation at Nao, or via OpenTable.com.

The CIA Bakery Café offers a variety of light café fare including soups, salads, and sandwiches, and features a selection of classic and contemporary pastries and baked goods. Complete with a large picture window, the CIA Bakery Café overlooks the college’s teaching kitchen and allows guests to watch both our students as well as food enthusiasts in action as they learn the CIA’s secrets of success in our teaching kitchens.

No reservations are necessary at the CIA Bakery Café.

Reserve your spot for our Spring Senior Class Charity Events!

Join our CIA bachelor’s degree students as they host fine-dining experiences! All proceeds from these events are split between charities selected by students and CIA scholarship funds.

“Students apply the skills learned throughout their college career, give back to the community, provide funds for future students, and offer the public unique events to attend,” said Dr. Pat Bottiglieri, one of two professors teaching Foodservice Management at the CIA. “Each event is truly a win for all involved and a great way for graduating seniors to cap off their CIA experience.”

View the list of upcoming spring events! >

Winter Storm Nemo

Winter Storm Nemo – NY Campus Closings

Due to forecast winter storm activity in the greater tri-state area, please note the following closings to our restaurants:

Friday, February 8th
All restaurants will be closed for dinner.

Saturday, February 9th
All restaurants will be closed for lunch.

If there are any changes to the decision to operate the our restaurants for dinner, an announcement will be made here.

The brand new student-staffed Bocuse Restaurant

Lovers of French Cuisine! The exciting new student-staffed Bocuse Restaurant provides a dining experience that is inspired by traditional French regional cuisine, re-envisioned through the lens of modern techniques. The menu includes creative new interpretations of classics selected from the bistros of the French countryside as well as the sophisticated restaurants of Paris.

Not only is the new Bocuse Restaurant an educational experience for our students, but a learning opportunity for our guests to experience the true breadth and evolution of French cuisine.

Please call 845-471-6608 (Monday–Friday, 8:30 a.m. to 6 p.m) to reserve your table or on OpenTable.com.

View the menu, photos, and more.

Read the article from The New York Times, Starter: At Bocuse, Recreating the Classics.

“New World Flavors Tour”
San Antonio, TX

Exclusive five course Latin American lunch and cooking demonstrations
guided by executive chef, Geronimo Lopez.

Join us at Nao: New World Flavors for the ultimate culinary experience!

Wednesdays and Thursdays
Reception: 11:30 a.m.
Lunch: 12–1:30 p.m.

Limited Seating Available. 20 guests per lunch.
$100 per person (includes beverage, tax and gratuity).

February 6th & 7th
Brazilian Cuisine: The Cutting Edge

Call 210-554-6484 to secure your reservation!

www.naorestaurant.com

Special holiday treats from the Apple Pie Bakery Café

Pop over to the Apple Pie Bakery Café this month, where our advanced baking and pastry students, under the direction of our award-winning Pastry Chef-Instructor Francisco Migoya, are whipping up special holiday treats. You’ll “wow” your family and friends with delights like:

Bûche de Noël $24.95
Dark Chocolate Mousse, Flourless Chocolate Cake, Chocolate Glaze
Stollen $24.95
Fruit Cake $19.95
Nougat in Assorted Flavors $9.95
Mexican Hot Chocolate and Marshmallows $9.95

Holiday Break Closures

We’ll be putting down our whisks and our paring knives for just a few days so we can celebrate the holidays with our families. The Hyde Park, NY campus and restaurants will be closed from December 21 through January 3. We will open again on January 4, 2013, and hope to see you then.

The reservations office will be closed starting Thursday, December 20 at 5 p.m. and will re-open Friday, January 4.

Reservations can still be made via our online system.

Holiday Gift Cards for Food Lovers

At the top of every food lover’s wish list is a CIA Gift Card! It’s the perfect way for your favorite foodie to experience the CIA and bring the world of food to life. You choose the amount you wish to give, from $20–$3,000. They choose how to use it. And, they never expire!

CIA Gift Card can be used to:

• Dine at any of our award-winning, student-staffed restaurants including the American Bounty Restaurant, The Bocuse Restaurant (coming in 2013), Ristorante Caterina de’ Medici, St. Andrew’s Café, and Apple Pie Bakery Café
• Register for a food enthusiast or professional development class at any of our CIA locations in the continental United States (Hyde Park, NY; St. Helena, CA; and San Antonio, TX)
• Book a tour of our beautiful Hyde Park, NY or St. Helena, CA campuses

Three easy ways to purchase CIA Gift Cards.

1. Online
2. Phone: 1-866-242-7787 (8 a.m.–5 p.m. PST)
3. In person: Hospitality Office in the foyer of Roth Hall, or at any one of our restaurants

Fall in the Hudson Valley is spectacular. The sharp nip in the air, the smell of fallen leaves, and the clear blue skies all join forces to bring us outside to enjoy nature. While you are out and about, you’ll want to stop by the CIA, where we have incomparable views, unparalleled food, and an educational mission that produces the world’s best chefs and maître d’s.

The Delicious Taste of Cider
In the fall, the Hudson Valley is bursting with the juiciest and most delicious apples to be found anywhere. We are celebrating that particular bounty by participating in Cider Week from October 12–21. During that time, St. Andrew’s Café or the American Bounty Restaurant will feature orchard-based, craft hard ciders made in New York.

Make your reservation today and join us for a flight of ciders and menu items that are perfectly paired with particular ciders hand-selected by our chefs.

Fall Comes to the Apple Pie Bakery Café

This month we are celebrating fall at the Apple Pie Bakery Café. Stop in today and enjoy: Apple Cider Glazed Croissants with Toasted Pecans $3.95 each, and Pumpkin and Walnut Bread $3.95 each.

In mid-October we’ll also be featuring our own house-made: Concord Grape Jelly $6.95, Apple Butter $6.95, and Cranberry Jelly $6.95.

Stop by and enjoy the fall at any of our award winning restaurants! >