Exploring Mediterraneancuisine was the goal of the Culinary Institute of America's Sixth Annual International Worlds of Flavor Conference and Festival, which drew an audience of 500 chefs and other food professionals late last year to Greystone, the CIA's continuing education facility, at St. Helena, in California's Napa Valley.
Mediterranean peoples have taken such basic ingredients as olive oil, garlic, wine, anchovies, pomegranates and chickpeas and turned them into distinctive dishes, unique to each region and culture.
Chefs who choose to serve Mediterranean dishes should do it not for novelty to revive a tired menu, not just because it's the latest trend, she said.
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