ST. HELENA Calif. —In the cathedral-like, state-of-the-art kitchens at the Culinary Institute of America’s Greystone campus in the heart of Napa Valley wine country recently, Marine Cpl. Michael Williams learned how to flute mushrooms. It’s an old-world skill of carving a decorative pattern on mushrooms as a garnish for dishes like steak Diane. CIA chef-educators teach it to build knife-control skills—though it’s not likely something ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?