We first met Chef Grant when he was Executive Chef at Bellagio Resort in Las Vegas, Nevada.
They’ve been described by chefs as the ethereal nut, the skinny nut, the green nut. Pistachios add color, texture, flavor and nutrition like no other ingredient. Consumers love them with wine, a beer, or in a major supporting role in any course. Rustic, refined, or scarcely designed, American pistachios are undeniably naturally beautiful.
Join chef-instructors from the Culinary Institute of America in this online exploration of pistachios’ potential. Assisted by acclaimed French pastry chef Jean–Yves Charon, the chefs will demonstrate how to prepare cakes, confections, macarons, gelato, and even an unusual guacamole with pistachios.