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 ...
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