Imbibe: The End of Prohibition is a charity event hosted by the senior class of The Culinary Institute of America. This event has been inspired by the 82nd anniversary of the repeal of Prohibition in 1933. Throughout the evening, CIA students will transport guests to the era with specialty cocktails, passed hors d’oeuvre, and a silent auction. Following the reception will be a four-course meal accompanied by live music from the Big Band Sound, a 20-piece jazz orchestra based in the Hudson Valley.
Proceeds benefit the CIA’s Bachelor of Professional Studies Scholarship Fund and Kidney Cancer Canada. We chose this charity due to the close impact it has had on one of our classmates from Canada whose father recently lost his battle to cancer.
Date: Saturday, December 5, 2015
Reception & Silent Auction: 6 p.m.
Dinner: 7:15 p.m.
Location: Roth Hall at The Culinary Institute of America, 1946 Campus Drive, Hyde Park, NY 12538
Price: $95 per person includes hors d’oeuvre, four-course dinner, dessert, beverages, tax, and service (a portion is tax deductible).
Please note: CIA gift cards/certificates are not redeemable at this event.
Reservations: Make a RESERVATION NOW—for questions about the event, please call 845-905-4674 to leave a message. Messages are checked daily.
This entire event is conceived and executed by CIA bachelor’s degree students in the senior class of The Culinary Institute of America, as part of their capstone Foodservice Management course.
These future stars in the hospitality industry are responsible for all of the evening’s planning and execution, from menu development to the overall ambiance and design of the event.
Specialty Cocktails, Wines, and Beers
Passed Hors d’oeuvre
sweet pickled red onion, basil
mushrooms, fried capers
whipped goat cheese, roasted pistachios, balsamic reduction
tomato compote, red wine reduction
Paired Wine Service
frisee, kale, pickled radish, watermelon radish, root vegetable chips, serrano creamy dressing
honey bourbon squash puree, asparagus, red onion jam
succotash, asparagus, red onion jam
Braised Beef Cheeks
polenta, brussel sprouts, shiitake mushrooms, pearl onions
lentil puree, shiitake mushrooms, pickled red onion, avocado salsa
Pineapple Upside Down Cake
bourbon caramel, compressed pineapple, coconut meringue, cherry-swirled vanilla ice cream
** Menu subject to change based on availability
Make a RESERVATION NOW—for questions about the event, please call 845-905-4674 to leave a message. Messages are checked daily.