What You Can’t Miss at CIA’s Latin Flavors

It’s time to pack your bags and head to the Alamo: the Culinary Institute of America is presenting the 7th annual Latin Flavors, American Kitchens conference, happening October 1 through October 3 in San Antonio, Texas.

Less food festival and more workshop (but with plenty of delicious opportunities to mix and mingle with chefs), the symposium is an annual “leadership retreat” that focuses on the past, present, and future of Latin cuisine; the presence of Latin foods on American menus; and how Latin Americans in the culinary world can progress.

It’s three days of discussion, presentation, and debate and we can’t wait to listen, learn, and share. Here’s a small preview of what we’re excited about.

Wednesday, October 1

The Brazilian Bar Culture: Cachaça and Small Plates

The conference kicks off with a culinary demo and tasting of Brazilian cachaça and tapas, a tribute to a year’s worth of attention to the World Cup host.

Peru in Focus: An Explosion of Creativity

Pedro Miguel Schiaffino heads to the stage to talk about the amazing culinary offerings of his native country, how he’s inspired, and how dishes come together at his two restaurants.

Next, what to check out and where to eat… [pagebreak]

Thursday, October 2

Puerto Rico in Focus

Though this Caribbean island is known for its tourism, it’s not known for its food. Chefs Pedro Alvarez Cortes and Wilo Benet will provide an in-depth look at the culinary landscape.

Baja in Focus

Mexico's culinary shines bright on Baja California, the Mexican state that begins just over the U.S. border in Tijuana. Chefs Miguel Angel Guerrero and Diego Hernandez Baquedano will lead a discussion about the bounty of Baja's seafood and how it's used throughout the region.

Ancestral Grain, Modern Tastes: An Exploration of Amaranth

Move over quinoa, amaranth has arrived! Chef Roberto Santibanez will be talking about this ancient grain and how it can be used in modern cooking.

Chef Dinner: Pedro Miguel Schiaffino at Nao

If you can’t make it to Peru, now’s your chance to get a taste of what Schiaffino is serving up at his restaurants. The five-course meal will feature Schiaffino's signature Amazonian ingredients and you can look forward to camarones en textura de yuca and escolar in adobo with sweet potatoes as one dish. Dinner costs $100 and includes wine pairings; make reservations here. 

Friday, October 3

Live Fire Beyond Red Meat: A Study in Flavors

Sure, you’ve tried meat on a parilla before but what about veggies, seafood, and poultry? This session is all about the endless possibilities of this simple cooking technique.

The Evolution of Latin Flavors: Where is High Quality, Fast Casual Going?

This session is about exploring how to satisfy young, hungry customers who want cheap, good food, now.

Next, the parties begin… [pagebreak]

Guest Chef Dinners

The conference ends with your choice of chef dinners, where visiting chefs will be taking over kitchens at Pearl District restaurants, putting their spin on local ingredients.

At Arcade: Jesse Perez and Mark Miller will serve dishes as a la carte specials in conjunction with the restaurant's regular menu. There will only be a limited amount of special items available, so make an early reservation. 

At Boiler House: Jeff White and Roberto Santibanez will be cooking up a three course dinner that will include fluke tiradito and grilled adobo marinated skirt steak with smoky tomato salsa. Dinner costs $65 with wine pairings available. 

At Casa Hernan: Johnny Hernandez and Miguel Angel Guerrero will showcase Baja, with dishes including octopus tentacle wrapped in russet potato noodle with prosciutto and jalapeño aioli and double lamb chops in pomegranate sauce with grilled kale. The four-course dinner, with wines and cocktails, is $85 per person.

The Granary: Tim Rattray and Roberto Ruiz are creating a four course meal that will include red tuna tostadas and skirt steak barbacoa. Dinner is $50 with wine pairings available. 

At Sandbar: Andrew Weissman and Diego Hernandez Baquedano will be cooking up lobster confit with heirloom bean sauce, salsa Mexicana and tortillas, served a la carte with the regular menu.