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culinary institute

A Taste of Japan: Slurpy Noodles, Rare Salt and Kudos to our Hometown Boy

I’ve attended almost every Culinary Institute of America at Greystone World of Flavors conference in St. Helena since they started with Mexico way back when. These conferences are for food professionals only, which is a shame because they are phenomenal. I always get to try something I’ve never had before. That first year, way back when, it was traditionally-made conchinita pibil—a pig roasted in the ground (they actually dug a pit on the grounds of the CIA) by an expert pibil maker from a village in the Yucatán—a man who had never been out of his village, much less hung out a castle-like facility such as the CIA.

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