The CIA Introduces “Trending Tomatoes: Fresh Flavors and New Recipes” Online Learning Experience

St. Helena, CA – The Culinary Institute of America presents a free online learning course, “Trending Tomatoes: Fresh Flavors and New Recipes,” available now. The new program focuses on cooking with tomatoes, featuring tomato salads, tomato tapas, and tomato spreads, as well as oven-dried and grilled tomato applications.

“Trending Tomatoes: Fresh Flavors and New Recipes” includes chef-tested recipes, all downloadable and demonstrated in streaming video by CIA chefs Sandy Sauter and Adam Busby, CMC.

From Farro Salad with a Middle Eastern accent to Indian-inspired Tikka-spiced Chicken and Tomato Kebabs, we explore different varieties and sizes of tomatoes and reveal their best applications in the kitchen. Working with tomatoes from NatureSweet, our chefs show how small tomatoes, like NatureSweet Cherubs and SunBursts, work best in cold preparations such as pasta salad. We’ll also reveal how other small tomatoes, such as NatureSweet Glorys, have just the right amount of moisture content for a slow-roasted Tomato Tapenade and for topping a Baked Focaccia.

Among the original recipes demonstrated in this online cooking course are Tropical Shrimp Cocktail with Glorys Tomato and Mango Salsa, Cherubs Tomato Caprese Pasta Salad, Roasted Sunbursts Tomato Hummus, Sunbursts Tomato Crab Bites, and Blistered Glorys and Sunbursts Tomato Quesadillas with Roasted Tomato Salsa. “Trending Tomatoes: Fresh Flavors and New Recipes” was produced by the CIA’s Digital Media team, which has won two James Beard Awards for Best Webcast. View the module online.


Media Contact:

Stephan Hengst
Director—Communications
845-905-4288
s_hengst@culinary.edu


Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to driving leadership development for the foodservice and hospitality industry, the independent, not-for-profit CIA offers associate degrees in culinary arts and baking and pastry arts; bachelor’s degree majors in management, culinary science, and applied food studies; and executive education through its Food Business School. Its conferences and consulting services have made the CIA the think tank of the food industry in the areas of health & wellness, sustainability, world cuisines & cultures, and professional excellence & innovation. The college also offers certificate programs and courses for professionals and enthusiasts. Its worldwide network of 48,000 alumni includes leaders in every area of foodservice and hospitality. The CIA has campuses in New York, California, Texas, and Singapore.

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