CHEFCLASS NEW SERIES STARTING MARCH 2008 FEATURING THE INTERNATIONAL CULINARY SCHOOLS AT THE ART INSTITUTES

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1 FOR IMMEDIATE RELEASE CONTACT: Keyola Panza Station contact WQED Pittsburgh Rosemary Martinelli Press contact WQED Pittsburgh CHEFCLASS NEW SERIES STARTING MARCH 2008 FEATURING THE INTERNATIONAL CULINARY SCHOOLS AT THE ART INSTITUTES Produced by Marjorie Poore Productions PITTSBURGH Americans love to cook. And they love to watch television shows that teach them the techniques and secrets of the world s best culinary institutes. ChefClass is the latest cooking school series from Marjorie Poore Productions, long-time producers of some of PBS most successful cooking series. Without leaving the comfort of their own home, ChefClass takes viewers inside The International Culinary Schools of the Art Institutes, one of the country s most prestigious cooking schools, to learn how to cook like professionals. Each episode features a top chef-instructor teaching all-important cooking techniques such as roasting, grilling, braising and sautéing, all taught through the demonstration of mouth-watering recipes.

2 ChefClass gives viewers a rare opportunity to go inside a professional cooking school and learn critical cooking techniques and tips that will transform their cooking. The chefinstructors at The International Culinary Schools are not only fantastic chefs, but they are great teachers because that's what they do everyday: teach people how to be better cooks, said Marjorie Poore, series producer. In the first episode called Grilling, the chef prepares grilled shrimp and shiitake mushrooms with basil tomato sauce, then an entrée of prosciutto-wrapped quail stuffed with figs and served with apple walnut salad, followed by a dessert of raisin pecan bread pudding with brandy sauce. The second episode called Roasting is all about the secrets to a great roast and ends with a recipe for a chocolate lava cake served with raspberry sauce. Pasta Techniques is a complete primer in making pasta and ends with two delicious pasta dishes that use fresh seafood. Braising teaches the slow-cooking method that produces intense flavors and moist, succulent meats. Subsequent episodes focus on cooking with rice, how to get perfect results when sautéing, cooking with eggs, a primer on great salad-making, pan frying, and soups. Major funding of ChefClass is provided by Cuisinart; additional funding is provided by SiliconeZone. About The International Culinary Schools at the Art Institutes The International Culinary Schools at The Art Institutes is North America s largest system of culinary programs with over 30 locations. Based on classical Escoffier, Asian and Latin culinary techniques, with an emphasis on progressive trends and practices, the schools curriculum are designed to develop and sharpen fundamental cooking techniques and professional skills and introduce a variety of international cuisines. Internships, student-run school restaurants, guest lectures and Web-based seminars, and study abroad programs help broaden the scope of learning for students. Program offerings vary at each school. Prospective students should check the course offerings at The Art Institute school they are interested in attending before enrolling. To learn more about The International Culinary Schools at The Art Institutes, visit or About Cuisinart Cuisinart, universally known for introducing the food processor in America, is a leader in culinary appliances, professional quality cookware and kitchen accessories. The company s cutting edge reputation can be seen on numerous fronts, from industry-first products and design awards to sponsorships of culinary events and TV cooking shows.

3 Cuisinart manufactures a full range of products under the tagline, Savor the Good Life. These products include cookware, countertop cooking appliances, blenders, stand mixers and coffeemakers, as well as food processors, toasters and toaster ovens, ice cream makers and waffle makers. Cuisinart s website is About SiliconeZone SiliconeZone, the largest supplier of silicone housewares products in the U.S., manufactures bakeware, kitchen tools, gadgets and kitchen accessories in stylish designs and colors using commercial grade silicone. Always putting a high priority on research and development, the company has garnered both patents and awards in its brief, six-year history. About Marjorie Poore Productions ChefClass is produced by Marjorie Poore Productions, regarded as the leading pioneer of culinary programming since the early 1980 s. Poore launched the careers of numerous celebrity TV chefs, including Jacques Pépin, Huber Keller, and Martin Yan, and has been responsible for many of PBS most successful cooking shows, including Cookoff America, Grilling Maestros, The Holiday Table, Seasonings, and a PBS special on the Culinary Olympics filmed on location in Erfurt, Germany. About NETA The National Educational Telecommunications Association (NETA) is a professional association that serves public television licensees and educational entities in all 50 states, the U.S. Virgin Islands, and Puerto Rico. NETA serves by connecting people and ideas, by providing quality programming, educational resources, professional development, management support, and national representation. About WQED Pittsburgh WQED Pittsburgh, honored with the 2007 and 2006 Mid-Atlantic Emmy Award for Station Excellence, was founded in 1954 as the nation s first community-supported broadcaster. WQED creates, produces and distributes quality programs, products and services to engage, inform, educate and entertain the public within its community and around the world. WQED Pittsburgh is one of the first broadcasters in the country to be fully high-definition (HD) in its studio and field production capabilities. It is the parent company of WQED-TV (PBS); WQED-DT; WQED: The Neighborhood Channel; WQED-HD; WQEX-TV (A ShopNBC affiliate); WQED-FM 89.3/Pittsburgh; WQEJ-FM 89.7/Johnstown; a publishing division that includes PITTSBURGH MAGAZINE; local and national television and radio productions; WQED Interactive ( and The WQED Education Department. # # #

4 ChefClass Episode Descriptions #101 Grilling Today s ChefClass focuses on grilling, the ultimate high-flavor, low-fat way of cooking. Dessert is a delicious bread pudding served with a brandy sauce. Grilled Shrimp and Shiitake Mushrooms with Basil Tomato Sauce Prosciutto-Wrapped Quail Stuffed with Figs and Served with Apple Walnut Salad Raisin Pecan Bread Pudding with Brandy Sauce #102 Roasting Teaching chefs reveal the secrets to great-tasting roasts. Dessert is an irresistible chocolate cake served with a raspberry sauce. Greek-Style Boneless Leg of Lamb Roast Chicken with Spinach, Leek and Goat Cheese Filling Chocolate Lava Cake #103 Red Meat Sauté Culinary School chef instructors show why choosing the right pan and the right cooking temperature is critical to getting optimum results with sautéed red meats. Dessert is a luscious apple pie with a hazelnut streusel topping. Sautéed Duck Breast in Green Peppercorn Sauce Strip Steak with Three-Onion Sauce Apple Pie with Hazelnut Streusel #104 Pasta Techniques It s a complete primer in making pasta both dried and fresh -- and the results are two sensational pasta dishes made with fresh seafood. Pappardelle Pasta with Sea Scallops and Herb Pesto Linguine with Clams Frozen Lemon Soufflés #105 Braising Today s lesson is on the slow-cooking method of braising which produces intense flavors and melt-in-yourmouth meat. Dessert is a surprisingly easy, but impressive apple strudel. Asian-Flavored Braised Short Ribs Wine & Tomato Braised Italian Chicken Apple Strudel with Phyllo Crust and Crème Anglaise #106 Cooking with Rice Chef-instructors of The Art Institutes demonstrate the enormous versatility of rice with three great recipes, including a unique dessert sushi. New Orleans Jambalaya Butternut Squash Risotto with Maple-Smoked Bacon Dessert Sushi #107 White Meat Sauté Learn simple, but critical techniques to getting perfect results when sautéing white meats such as pork and chicken. Dessert is a luscious and flavorful key lime pie. Sautéed Pork with Mushroom Mustard Cream Sauce

5 Spicy Southwest Chicken Breast with Roasted Tomato Salsa Key Lime Pie #108 Cooking with Eggs Starting with just a couple of eggs, chef-instructors show how to whip up some sensational dishes, including crepes made with three different toppings. Poached Eggs with Smoked Salmon and Goat Cheese Shirred Eggs with Asparagus and Caviar French Crepes with Apple, Chocolate, and Strawberry Toppings Breakfast Migas with Tomatillo Salsa #109 Sautéing White Fish Today s ChefClass features important techniques for sautéing white fishes to get succulent, moist and great-tasting fish. Dessert is a decadently delicious banana split. Seared Halibut served with Roasted Fennel and Tomato- Basil Vinaigrette Sautéed Trout Filet with Lime, Capers, and Tomato Ultimate Banana Split #110 Salads Chef-instructors of The Art Institutes present a primer in making salads, from choosing lettuces to making vinaigrettes. Then it s an easy-to-prepare pecan pie laced with chocolate and bourbon. Garden Pasta Salad Caesar, Arugula & Watercress with Mango Vinaigrette Butter Lettuce & Lolarosa with Dijon Vinaigrette Chocolate Bourbon Pecan Pie #111 Pan-Frying Today s class teaches critical techniques for making pan-fried foods that are crisp, moist, and succulent using a wide variety of crusts. Dessert is a remarkably light and fluffy cheesecake made with ricotta cheese. Southern Chicken Fried Steak Pan-Fried Cod Ricotta Cheese Cake #112 Soups The spotlight is on soup in today s ChefClass which starts with a basic chicken stock which is then used to make a variety of soul-satisfying soups. Country Garden Vegetable Soup Beef Barley Soup Tomato Basil Soup Butternut Squash & Apple Soup #113 Hot Smoking Today s cooking class features the technique of hot smoking, a technique that imparts delicious smoky flavor and tenderness to food. Dessert is a moist and luscious apple cake. Honey-Brined, Hot Smoked Salmon with Corn Cakes, Sugar Snap Peas and Lemon Vinaigrette Hot Smoked Herb Wrapped Chicken Breast Scandinavian Apple Cake

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