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The CIA—Learn, Dine, Enjoy

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by Nancy Cocola, January 07, 2011

Roth Hall at the Culinary Institute of America in Hyde Park

Roth Hall at the Culinary Institute of America in Hyde Park

Did you know that The Culinary Institute of America (CIA) purchases 780,000 local eggs a year and that if you set them end-to-end, they would span 25 miles? Were you aware that the CIA uses more than 36,316 pounds of mushrooms and 24,650 pounds of tomatoes annually? Is it news to you that the CIA’s Hyde Park campus has more than 2,800 degree program students and 140+ expert faculty from around the world? For many local residents, the inner workings of the CIA have sometimes seemed a bit mysterious. But what is clear is that college provides the best culinary education to its students and is dedicated to offering superior dining experiences for customers at its five student-staffed restaurants.

At the Winter Dining Series themed events, the college offers the general public an exclusive opportunity for both an educational and a culinary adventure. Whether it’s an evening learning about wine from the actual winemaker, sampling food specific to different regions of Italy, or enjoying expertly prepared gluten-free fare, the events offer patrons the opportunity to experience the perfect balance of education and and fine dining experience. From mid-January until the end of March, more than 40 exciting opportunities await you.

Here’s just a sample of what the CIA has to offer.
Piccolini: Small Dishes
What could be better than indulging in a meal of small but flavorful dishes? It’s a wonderful opportunity to enjoy new and familiar ingredients and textures. This six-course, small-plate luncheon includes warm ricotta with garlic crostino, savory seasonal tart, beef croquette with spicy tomato sauce, mussel gratin with jumbo shrimp, short ribs with lemon zest and parsley mashed potato, and a dessert of Italian caramel pudding.  
Wednesday, February 23, 2011 at 11:30 a.m.

Northwest France: Brittany, Normandy, and the Loire
French cuisine is exquisite and varied. Each region of the country boasts its own specialties. At this remarkable dinner, enjoy the famous seafood of Brittany, the crisp apples of Normandy, and the delicately flavored lamb of the Loire Valley. You’ll dine on fish soup, coquille St. Jacques, and roasted leg of lamb with stewed white beans. For dessert, indulge yourself with a caramelized upside-down apple tart with vanilla ice cream. Thursday, February 3, 2011 at 6:30 p.m.               

The Gin Game
The story of gin began in the sixteenth century when its first cousin, genever, became the national drink of the Dutch. Since the late 1700s in England—when that combination of grain spirit, juniper berries, herbs, and spices were redistilled to produce a clean, colorless drink—London Dry Gin has come to define the category. From its modern heyday in the Mad Men era of the ’50s and ’60s to its current revival as a cocktail darling, gin continues to hold our imagination. Alan Katz of Southern Wine & Spirits will present a historical overview and tasting that will open the palate to the mysteries of gin. This will be followed by a gin-inspired meal that is sure to lift your spirits! Thursday March 10, 2011 at 6 p.m.

To learn more about these exclusive events, call 845-471-6608, Monday through Friday between 8:30 a.m. and 6 p.m., or to reserve your spot at the table, visit www.ciawww.ciachef.edu/restaurants/events/diningseries.asp today.

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