Tag: Culinary classes

Students return to Savor at the Culinary Institute of America

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The pomme frites will be part of Savor’s happy hour appetizers. Photo: Julia Keim, used with permission.

Savor, the latest restaurant by The Culinary Institute of America, is excited to re-open with a new rotation of culinary students after their summer hiatus. Under the direction of CIA faculty, students will continue to prepare and serve dinner as part of their associate degree studies. The students are returning for an official reopening on Thursday August 22 and will spend seven weeks gaining hands-on experience in the kitchen followed by another seven weeks serving in the dining room. The current class is returning to once again share their delicious food and refreshing cocktails with the people of San Antonio. (The Culinary Institute of America, 2019)

In addition to bringing back delicious classics like Irish Pointe Oysters and Steak Tartare, Savor will resume offering their popular happy hour on Tuesdays from 5:30p.m. to 8p.m. The happy hour includes $5 cocktails and $1 off delicious bites including the orange chili wings and pommes frites. Guests can also look forward to a few fall-themed menu additions this October.

Savor at Pearl
200 E Grayson St., Suite #117
San Antonio, TX 78215
(210)554-6484

Master Class: Plancton Marino at Hotel Emma

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As part of Ole, San Antonio, Master Class: Plancton Marino is a culinary experience seafood fans. Photo: Pearl, used with permission.

As part of their culinary series during Olé, San Antonio, Hotel Emma will be presenting a unique experience on July 25 from 5:30p.m. to 8:30p.m. titled ‘Master Class: Plancton Marino.’ This innovative ingredient new to the culinary scene is described as tasting “authentically like the sea.” Tickets for the session are $25 and available for purchase online.  (Hotel Emma, 2018)

Plancton Marino, as an ingredient, is new to the culinary scene. Spain is the only country with authorization to cultivate the tiny marine organisms. Embraced by leaders in the cutting-edge Spanish gastronomy scene, plancton marino exemplifies the latest installment in Spain’s long history of experimenting with innovative techniques and ingredients.

Scheduled to take place at Hotel Emma’s exhibition kitchen, guests will have the opportunity to experience and discover plancton marino, which is not available anywhere in the United States. The special event will welcome expert and leading Spanish marine plancton food consultant Alberto Palomar who will talk about the origins of plancton marino as an ingredient in Spanish cuisine, the process of cultivation and the nutritional benefits. Sea food and sea salt lovers are encouraged to attend and try out this unique ingredient. There will also be a short documentary and a tasting activity.

Supper will feature a la carte specials on the menu with dishes highlighting Chef John Brand’s creative uses of plancton marino. The specials will be available during lunch and dinner service. Reservations may be done online. Larder and Sternewirth will be carrying tapas and dishes specifically designed to highlight this exclusive ingredient.

This event is part of the six unique culinary Master Classes Hotel Emma has prepared as part of Olé, San Antonio, a summer-long program celebrating San Antonio’s Spanish heritage in commemoration of the city’s 300th anniversary. Upcoming Master Classes include jamón (Spanish ham), conservas (tinned fish) and cheese.

Hotel Emma
136 E Grayson
San Antonio, TX 78215
(210) 448-8300

Holiday cooking classes at The Culinary Institute of America

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The Culinary Institute of America – San Antonio is offering holiday cooking and baking classes. Photo courtesy of The Culinary Institute of America, used with permission.

The holiday season is officially here and The Culinary Institute of America San Antonio at the Pearl is offering holiday themed Food Enthusiast classes. These classes are open to the public as part of their Food Enthusiast program. Attendees will receive instruction and guidance from expert CIA chefs and an official CIA apron and chef’s hat. More information about the classes is available online. (The Culinary Institute of America San Antonio, 2016)

Holiday baking and cooking classes include:
November 21 – Holiday Pies – This class focuses on making tender, flaky pies and including the fruit-filled and latticed kinds and especially all the season’s favorites. Attendees will learn everything from dough mixing, rolling, blind baking, and techniques like decorative borders and lattice work.
December 10 – CIA Holiday Favorites – This class tackles the biggest holiday challenge yet: an entire meal from scratch. It includes classic dishes like roast turkey with gravy to non-traditional items such as sautéed duck with Pinot Noir sauce as well as appetizers, sides, entrées and desserts. Attendees will learn professional techniques for carving meats, making home-style pan gravy and presenting food that is as attractive as it is flavorful.
December 14 – Holiday Cookies – Holiday cookies take center stage in this class with a chef-instructor, equipment, ingredients and all the recipes needed to make delicious cookies. Cookie types will include cutouts, piped cookies and the slice-and-bake varieties. Attendees will be making chocolate mint cookies, rugelach and sugar cookies which they will be able to take them home to share with family and friends.

The Culinary Institute of America was founded in 1946 as is the world’s premiere culinary college. It is an independent, not for profit facility that offers associates degrees in the culinary arts and baking and pastry arts. Students can also earn bachelor’s degrees in management, culinary science and applied food studies. With campuses in New York, California, Texas and Singapore it trains thousands of students that are bound for the food service and hospitality industry.

The Culinary Institute of America – San Antonio
312 Pearl Parkway
San Antonio, TX 78215
(210) 554-6400