Behind the scenes at The CIA

06/24/2008 | Connecticut Post (Fairfield County-Bridgeport)

Eileen Fischer and her son got an insider's view of a commercial kitchen when they recently visited The Culinary Institute of America. Fischer enrolled in the "Taste of the Hudson Valley" course, during which chefs create dishes with local and regional foods. With the help of her sous chef, she created this recipe for a roast rack of lamb persille.

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Connecticut Post (Fairfield County-Bridgeport)

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