Bill Briwa – Delicious Dishes for Every Season – Summer

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Bill Briwa – Delicious Dishes for Every Season – Summer

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Delicious Dishes for Every Season: Summer

Celebrate the vibrant flavors of summer with an exclusive course from the Culinary Institute of America featuring recipes and techniques that will elevate your cooking. Guided by expert chefs Bill Briwa and Patrick Clark, you’ll learn to master unique dishes perfect for the season.

Course Highlights:

1. Grilled Endive and Pancetta Salad
   Discover how to create a restaurant-quality grilled salad with endive, pancetta, potatoes, parsley, and a rich tomato vinaigrette. The perfect blend of salt, fat, and acid makes this an ideal summer starter.
2. Shrimp Ceviche Verde
   Learn to prepare a refreshing shrimp ceviche with avocado, onions, lime, and cilantro. This simple, citrus-cured dish is perfect for hot days and easy to make with pre-cooked shrimp.
3. Mexican Grilled Corn
   Elevate classic grilled corn with a twist. Chef-approved techniques and flavor enhancements make this side dish unforgettable, taking you beyond basic butter.
4. Barbecuing Meat with Dry Rubs and Sauces
   Master the art of barbecuing with detailed guidance on dry rubs, sauces, and various meat cuts. Learn the key differences between grilling and barbecuing and gain valuable tips to enhance your outdoor cooking skills.
5. Grilled Pineapple and Banana
   End your summer meals on a sweet note by grilling fruit for a caramelized dessert. Pair it with an easy Cajeta sauce for a luscious finish that pairs well with any type of grilled fruit.

About the Chefs:

Chef Bill Briwa (1957–2018), a Professor of Culinary Arts at the Culinary Institute of America, was a celebrated culinary instructor with more than 30 years of industry experience. He was an executive chef at various prestigious establishments and a speaker at major culinary events. His passion for teaching and creativity in cooking have inspired countless students and food enthusiasts worldwide.

Chef Patrick Clark has been a Chef-Instructor at the Culinary Institute of America since 2008, bringing extensive experience in high-end California cuisine and luxury dining. He was a member of the 1992 Chaine des Rotisseurs Culinary Team USA, which won 26 medals at the International Culinary Olympics. His expertise spans a wide range of culinary techniques, from garde-manger to modern banquets.

Experience the joy of cooking with summer’s freshest ingredients and masterful techniques. Transform your outdoor cooking and seasonal meals with expert instruction and creative recipes from two acclaimed culinary educators.

Start now and make every summer meal unforgettable!

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