Bill Briwa – Delicious Dishes for Every Season: Fall

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Bill Briwa – Delicious Dishes for Every Season: Fall
Delicious Dishes for Every Season: Fall

It’s time to break up with pumpkin spice because you are going to “fall” in love with the real seasonal flavors of autumn.
EPISODE
01:White Bean and Sausage Salad

Although salads are traditionally considered a staple of spring or summer, once you add a starch and protein, it can hit the spot on an autumn day. Making great use of convenient ingredients, such as canned beans, and versatile enough that you can use whatever sausage you have on-hand, this tasty salad can be put together quickly and easily.

13 min
02:Spicy Butternut Squash Soup

There’s nothing like soup to say autumn is here. A variation of the Thai soup Tom Kha Gai, this soup uses coconut milk for a rich, warm texture and replaces chicken with roasted squash to bring out fall flavors, as well as provide a vegetarian alternative.

12 min
03:Paella Valenciana

Paella is a traditional Spanish dish that focuses on rice with garnishes intended just to add flavor to the rice. Paella takes some planning and prep time, but it’s a one-pan dish and the results are delicious and substantive.

26 min
04:Ragù Bolognese

Ragù Bolognese is a meat-based sauce in Italian cuisine, typical of the city of Bologna, which is a great way to warm up on a chilly, autumn evening. This hearty and filling sauce can be served with any sort of pasta or lasagna.

19 min
05:Scones with Currants

Scones are a British-baked good that is typically served with cream tea. They are similar to biscuits; but instead of butter, heavy cream is used to give scones the crumbly texture for which they are known. Adding currants or raisins brings a lovely fall flavor without resorting to pumpkin spice.

3 min
DETAILS
Overview
Celebrate the flavors of fall 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.
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.
REVIEWS
bbright49

Fun Course

I would of rated this higher, but no guidebook or list in the video of measurements etc.
logicalpositiv

Great choices

The dishes are well known and even though complicated, he made it easy