Kitchen Pro Series

Brad Matthews is the director of purchasing and storeroom operations at The Culinary Institute of America (CIA). Directing a storeroom staff of more than two dozen, Mr. Matthews is responsible for all purchases on the college's Hyde Park, NY campus, including more than $6.5 million of food products for the college each year. Mr. Matthews and his staff must assure the value of those purchases through proper receipt, evaluation, storage, and timeliness of deliveries. He also oversees the distribution to the 41 kitchens and bakeshops of all food coming into the CIA campus. Paul Wigsten is the produce buyer at The Culinary Institute of America (CIA) in Hyde Park, NY. Mr. Wigsten also owns and operates Wigsten Farm in Pleasant Valley, NY with his family. In 2002, Wigsten Farm was awarded the Agri-Business Award by the Dutchess County Economic Development Corporation. Along with Mr. Matthews, Mr. Wigsten was awarded the 2006 Glynwood Harvest Good Neighbor Award.

• ContentsRecipe ContentsAbout the CIAAuthor BiographyAcknowledgementsChapter 1: Selecting ProduceChapter 2: Salad and Cooking GreensChapter 3: Cabbage FamilyChapter 4: MushroomsChapter 5: StalksChapter 6: OnionsChapter 7: Roots and TubersChapter 8: Pod and Seed VegetablesChapter 9: TomatoesChapter 10: PeppersChapter 11: SquashChapter 12: HerbsChapter 13: Apples and PearsChapter 14: CitrusChapter 15: Grapes and BerriesChapter 16: Stone FruitsChapter 17: MelonsChapter 18: Tropical FruitsChapter 19: Preparing ProduceChapter 20: RecipesGlossaryIndexPhoto CreditsCIA Conversion Charts Recipe ContentsVol au Vent with Mushroom RagoutSicilian Style Baby ArugulaSaffron Cauliflower with OnionsAsparagus with HollandaiseJalapeño ColeslawOnion FoccaciaGlazed Carrots and Parsnips with ThymeBraised Red CabbageBaked Tomatoes with Goat CheeseFresh HarissaOnion Soup GratinéeItalian Sausage with Onion and Pepper Sauté on Italian RollZucchini Pancakes with Tzatziki SaucePestoPort Poached Pears with Roquefort and WalnutsRed Snapper with Grapefruit SalsaSummer PuddingSummer Melon Salad with ProsciuttoAvocado and Black Bean CrostiniSpicy Garlic Stir Fried Green BeansSautéed Brussels Sprouts with Pancetta

Contents Recipe Contents About the CIA Author Biography Acknowledgements Chapter 1: Selecting Produce Chapter 2: Salad and Cooking Greens Chapter 3: Cabbage Family Chapter 4: Mushrooms Chapter 5: Stalks Chapter 6: Onions Chapter 7: Roots and Tubers Chapter 8: Pod and Seed Vegetables Chapter 9: Tomatoes Chapter 10: Peppers Chapter 11: Squash Chapter 12: Herbs Chapter 13: Apples and Pears Chapter 14: Citrus Chapter 15: Grapes and Berries Chapter 16: Stone Fruits Chapter 17: Melons Chapter 18: Tropical Fruits Chapter 19: Preparing Produce Chapter 20: Recipes Glossary Index Photo Credits CIA Conversion Charts Recipe Contents Vol au Vent with Mushroom Ragout Sicilian Style Baby Arugula Saffron Cauliflower with Onions Asparagus with Hollandaise Jalapeno Coleslaw Onion Foccacia Glazed Carrots and Parsnips with Thyme Braised Red Cabbage Baked Tomatoes with Goat Cheese Fresh Harissa Onion Soup Gratinee Italian Sausage with Onion and Pepper Saute on Italian Roll Zucchini Pancakes with Tzatziki Sauce Pesto Port Poached Pears with Roquefort and Walnuts Red Snapper with Grapefruit Salsa Summer Pudding Summer Melon Salad with Prosciutto Avocado and Black Bean Crostini Spicy Garlic Stir Fried Green Beans Sauteed Brussels Sprouts with Pancetta