Bill Briwa – Delicious Dishes for Every Season: Winter

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Exploring the Essential Features of “Bill Briwa – Delicious Dishes for Every Season: Winter”

Delicious Dishes for Every Season: Winter
Celebrate winter with five seasonal recipes that are like eating a comfy Christmas sweater (which we don’t recommend, by the way).

EPISODE (5)

01:Avgolemono Soup
There’s nothing like warming up from a bowl of hot soup during cold weather. Five ingredients and a simple preparation are all you need for a traditional and tasty egg-and-lemon soup known as Avgolemono.

02:Mushroom Risotto
Risotto takes advantage of the starch in short-grain rice and leverages it so that it turns into a creamy sauce. By flavoring it with a variety of mushrooms, you end up with a warm, satisfying, and delightful dish.

03:Reupholstered Potatoes
An upgraded, loaded baked potato, the reupholstered potato adds eggs and salmon to create a mouthwatering and deliciously filling brunch dish.

04:Roasted Prime Rib
A prime rib of roast beef is likely the most expensive piece of meat you will ever buy; so if you treat yourself this season, gain the confidence you need to cook it correctly with this easy and informative lesson.
  
05:Maple Custard with Hazelnut
With a seasonally perfect maple flavor, this dessert—which can be served in a pumpkin or acorn squash shell—will warm all your senses!

DETAILS

Overview
Celebrate the flavors of winter as our renowned Culinary Institute of America chefs bring you five delicious recipes, which are perfect for the season.

About
Bill Briwa
Don’t waste any time wishing you were a better taster. Put your effort into becoming a better taster through focused attention and curiosity every time you prepare, season, and eat food. This skill set is really foundational. 

ALMA MATER
The Culinary Institute of America

INSTITUTION
The Culinary Institute of America

Bill Briwa (1957–2018) was a Professor of Culinary Arts at the Culinary Institute of America (CIA) and worked in the hospitality industry as a professional chef and culinary instructor for more than 30 years. He was the resident chef for The Hess Collection Winery in California’s Napa Valley, the executive chef for The Wine Spectator Restaurant at the CIA at Greystone, and an officer on the board of the St. Helena Farmers’ Market. As a member of the Industry Services Group at the CIA, he worked closely with a range of corporate clients to help them realize their culinary goals. Chef Briwa was a speaker, presenter, and judge at numerous professional conferences, gatherings, and competitions in the culinary world. He presented at the annual conference of the International Association of Culinary Professionals and spoke at the National Restaurant Association Show in Chicago. His writing on food and wine, olive oil, and cooking was featured in Fine Cooking, Mise en Place, and Sunset, as well as in the trade publications Flavor & the Menu and Practical Winery & Vineyard Journal.

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