One of my favorite Thanksgiving traditions happens before the turkey even goes near the oven. En route to Millbrook where we celebrate the holiday, we always stop at the Culinary Institute of America in Hyde Park. The school is a world renown culinary training ground, and the curriculum includes staffing the five campus restaurants. When you eat there, who knows -- the next Iron Chef might be making your meal. (Michael Symon was CIA Class of '90.)
My family's favorite is the casual, no-reservations-necessary Apple Pie Bakery Cafe, and my go-to order is the Salad Sampler: a serving each of Chicken Salad (with red grapes, pecans and herb mayo), Quinoa Tabbouleh Salad (with tomatoes, cucumbers, mint, parsley and lemon juice), and Haricots Verts Salad (with red onions, mango and champagne vinaigrette). Of course nothing accompanies a Salad Sampler like a Pint of Fries.
After lunch I usually hit the gift shop, which is chock full of kitchen gadgetry, CIA memorabilia, cookbooks and such. Current choices include The Art of Simple Food by Alice Waters (Glenda the Good Witch of Ecogastronomy), Elements of Cooking by Michael Ruhlman (my hero for blogging it like it was on Next Iron Chef ... John Besh was robbed!) and The Omnivore's Dilemma by Michael Pollan (my nemesis).
Apple Pie Bakery Cafe at the CIA Campus Directions
God i love every apple pie bakery, but i guess this one on Ney York is the best one, they have the best salads and also the best desserts!
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