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Culinary Institute Of America Holiday 2009

Fall leaves are almost all off the trees, leaving the landscape  silently anticipating winter's icy chill. At the CIA we know just how to help  you celebrate fall's bounty and the upcoming winter holiday season.
Make Thanksgiving Extra Special Prepare a Thanksgiving to remember. Now is the time to pre-order your holiday fixings and desserts from the Apple Pie Bakery Café. With a wide variety of both traditional, gluten-free, and no-sugar-added pies, plus our “centerpiece” pumpkin cake, you’re bound to find the perfect showstopper for your Thanksgiving gathering. These luscious desserts also make great host/hostess gifts.
Pumpkin Cake $34.95 Apple Pie $18.00 Pecan Pie  $18.00 Pumpkin Pie $15.00 (All pies available in no-sugar-added and gluten-free versions for $21.00)
Apple Butter Danish $2.95 Apple Cider and Fall Spice Marshmallows $5.95 Butternut Squash Brioche Tart   $2.95 Caramel Popcorn  $5.95 Cranberry Jam  $7.95 English Toffee $5.95 Fall-inspired Box of Four Chocolates $12.95 Nut-flavored Box of Four Chocolates $12.95 Mexican Hot Chocolate Mix $4.95 Mini Pumpkin-shaped Gingerbread Muffins  $3.95 Mulling Spices $3.95 Pumpkin Scone  $2.95 Pumpkin Seed Brittle $6.95 Turkey Stuffing $7.95
Our pies are available fresh or frozen. All frozen pies are not pre-baked. They are meant to be baked at home and will come with complete instructions.  Please note that 72 hours advance notice is required for all items. Stop by the Café or call 845-905-4500 to place your order. Last call for orders is Wednesday, November 18. Pie pickup is no later than Wednesday, November 25 in the Chairman's Room of the American Bounty Restaurant.
Get a Jump on Your Winter Holiday Shopping Gift certificates to the CIA's award-winning restaurants are a unique and perfect gift for friends and family. Order them by calling 845-471-6608 or create a certificate online.
Culinary DVDs Make the Perfect Gift Food enthusiasts on your shopping list will be thrilled when you present them with a DVD from the CIA. Each provides step-by-step instruction that will help sharpen their culinary skills and raise their gastronomic IQ.  Cake Art DVD: With a focus on decorating mediums, techniques, and equipment,Cake Art DVD offers clear and easy-to-follow directions for preparing several items featured in the CIA Cake Art cookbook, including the gift-wrapped cake, buttercream roses cake, and buttercream flowers cupcakes.  View details. Gluten-Free Baking DVD: Learn to make delicious baked goods using alternatives to gluten. This DVD features in-depth explanations of gluten-free flour blends, hands-on demonstrations of selected recipes, and tips on flour-blend, handling, and storage.  View details. The Best of Culinary Boot Camp DVD: Here's the perfect opportunity to get an inside look into the kitchens of the CIA. Join our award-winning chefs as they demonstrate more than three hours of key cooking techniques.  View details. These DVDs—along with our wide selection of CIA cookbooks and other DVDs—are great gifts for the food enthusiasts in your life.
Bring Your Holiday Party to the CIA Gather friends, family, colleagues, or fellow club members for a memorable winter holiday party. Book reservations in any of our award-wining, student-staffed restaurants or private dining rooms by calling 845-471-6608.
Holiday Tips from Boot Camp Class The holidays are rapidly approaching and Chef David Kamen from The Culinary Institute of America would like to give you some tips from CIACulinary Boot Camp classes. Each year more than 6,000 food enthusiasts take part in the program, and to help make the holidays a little easier, Chef Kamen has compiled five of his favorite suggestions for a foolproof meal.

Culinary Institute Of America Best Of Cooking Boot Camp Friday October 9th @ Noon

		Exciting News! The CIA has developed The Best of Boot Camp exclusively for ShopNBC, the premium lifestyle shopping channel. Tune in to ShopNBC thisFriday, October 9th at Noon EST and 7 p.m. EST to learn more about these two and five day hands-on courses.
You will enjoy a full-hour CIA presentation detailing these unique programs by Laura Pickover, our director of food enthusiast programs and CIA alumna, and featuring a cooking demonstration by Certified Master Chef Ron DeSantis. The demonstration will showcase our Masters Collection of knives and cookware and the CIA Professional Series Vita-Mix. Visit ShopNBC to learn more.  Check your local listings for ShopNBC channel information, and be sure to tune-in this Friday, October 9th at Noon EST and 7 p.m. EST to learn more about these exciting new CIA Boot Camp offerings.

Culinary Institute Of America October 2009

Spend a day in the Hudson Valley and discover just how exciting fall can be. You'll find breathtaking red and golden-hued foliage, the newly opened longest pedestrian-only bridge in the world spanning the gorgeous Hudson River, and  great food, drink, and hospitality at the CIA.
October 3, 2009 marks the grand opening of Walkway Over the Hudson—the landmark Poughkeepsie-Highland railroad bridge that has been transformed into a linear park and trailway. You won't want to miss strolling across the 1.25-mile bridge and experiencing unprecedented access to the Hudson River's scenic landscape. Created for pedestrians, hikers, joggers, bicyclists, and people with disabilities, it will also connect with an extensive network of rail-trails, parks, and communities on both sides of the river. Visit Walk Way Over the Hudson for details on parking and access.  At the CIA, we are marking the opening of The Walkway in our own inimitable way. We've created "The Walkway," a special drink for your enjoyment. Conceived by Douglass Miller, CIA lecturing instructor in hospitality and service management, it is made of rye whiskey, applejack, New York State maple syrup, and "Dutch" chocolate bitters, with a chocolate "walkway" garnish that serves as a stirrer. The cocktail will be offered in the college's three international restaurants—American Bounty, Escoffier Restaurant, andRistorante Caterina de' Medici—through October 31, 2009.  Hate weekend crowds? Visit both venues during the week. Take in the river views from The Walkway. Enjoy a delicious and informal lunch at our Ivy-award-winning Apple Pie Bakery Café. Reserve your spot on one of our officialcampus tours where you'll learn about the behind-the-scenes workings of the world's premier culinary college. Stay for dinner at one of our four student-staffed restaurants. Then stroll the campus as the sun sets and casts its glow across the river, setting the fall foliage ablaze. To make reservations, call 845-471-6608 or click here.  Be sure to visit Dutchess Tourism for more information about points of interest and events that will make your day along the Hudson River a memorable one.  Halloween Punch for Young and Old You can borrow the witches' chant from Shakespeare's MacBeth—"Double, double toil and trouble; Fire burn, and cauldron bubble!"—as you stir these special Halloween punches from The Culinary Institute of America (CIA). Young boys and ghouls will love to add the candied worms and other sweet creepies to the Ghoulish Gummy Punch below, a tasty concoction filled with healthy fruit juices. For a special trick, add candy that fizzes to their glasses before you fill them up.  Treat those of drinking age to delicious Tea Punch. Made with Green Tea or any other type of tea you prefer, the combination of rums and simple syrup will surely please your guests. Watch the video for Halloween Punch.

Culinary Institute Of America September 2009

Back to school. Back to work. Back to the day-to-day grind! Don't let the end of summer get you down. Prolong the pleasant, relaxed feelings  of summer by treating yourself to a special lunch or dinner at the CIA. And once you get here, we'll pamper you with perfectly prepared food and specially selected wines. So, ease back into the swing of things with our help. Your table is waiting.
Chef's Select Fixed-Price Menus Enjoy delicious Chef's Select Menus for a special fixed-price at any of our international restaurants. The chefs at Ristorante Caterina de' Medici, Escoffier Restaurant, and American Bounty have carefully selected menu items that will both tantalize and satisfy. With these special menus, enjoy a two-course lunch for $19.95 or a three-course dinner for only $29.95.** And that's not all! Our sommeliers have chosen a special flight of the CIA's own Greystone Cellars* wines directly from the Napa Valley to round out your dining experience. Available at all three restaurants, the flight includes two-ounces each of three special vintages. All for just $6.00.** Make a reservation today at your favorite CIA restaurant. These offers are available Monday–Thursday through Sept. 30, 2009.  *Greystone Cellars is produced and bottled by Markham Vineyards in the Napa Valley exclusively for sale at CIA campuses. All fruit for the wines is grown in the Napa Valley. Labels were designed by Jim Cross, using images of corkscrews from former Christian Brother's winemaker Brother Timothy's collection, much of which is housed at Greystone. **Tax and service additional  Seasonal Fixed-Price Menus at a Casual Café This time of year, when locally grown ingredients are so abundant, the menu at St Andrew's Café is overflowing with a cornucopia of seasonal delights. Our chef at St. Andrew's is constantly sourcing the freshest ingredients and has created fixed-price menus packed with bright and enticing flavors. Enjoy a three-course lunch for $19.95 or a four-course dinner for only $29.95.* And don't miss the 20 Wines for $20 opportunity at St. Andrew's. Our sommelier has hand-picked 20 of the most delicious values from the cellar and is making them available to you for just $20 a bottle during this special promotion.* Make a reservation today at St. Andrew's Café. These offers are available Monday–Thursday through Sept. 30, 2009.  *Tax and service additional  Sweet Treat for a Sweet New Year  Rugelach, a traditional dessert at the Jewish New Year of Rosh Hashanah that falls every year in September, symbolizes the sweet promise of the coming year. They are so delicious, and make such a hit with company, that everyone will want to know how to make these bite-size, crescent-shaped treats. Click here to get the recipe and watch recent CIA graduate Sean Pera show you how easy it is to bring sweetness to every day of the year.

Dining @ Culinary Institute Of America June 2009

June brings to mind romantic weddings, fun-filled Father's Days, emotional high school graduations, and the promise of the longest day of the year. All of us,  at the CIA would love to celebrate life's important moments with you.
Oh M'Gosh, It's Ommegang Beer! Beer lovers, and those interested in learning how beer and fine foods pair up, will want to reserve their spots for this exciting dinner event. We'll be celebrating the perfect pairing of Ommegang's Belgian-style beers with fine Belgian-style fare. Join us in the Danny Kaye Theatre on August 5, 2009 at 6 p.m. for a welcome beverage and lecture, introduced by Associate Professor and Maître d'Instructor John Fischer. Then listen as Ommegang's Brewmaster, Phil Leinhart, shares the secrets of pairing beer with food. At 7 p.m., Maître d'Instructor Douglass Miller and his students will serve a four-course meal, showcasing four Belgian-style beers. Your chef for the evening will be Belgian-born CIA Chef-Instructor Alain V. De Coster, C.E.C. Only $55 plus tax and service. Make your reservation today at 845-471-6608. The Ommegang Dinner Menu First Course Rabbit Terrine Stewed Prunes and Foie Gras Second Course Dover Sole Filets en Paupiette  Blanche de Bruges and Watercress Mousse Intermezzo Kriek (Cherry) Sorbet Peppered Local Strawberries Entrèe Selection Oven Roasted Guinea Fowl St. Hubert  Braised Belgian Endive and Fingerling Potatoes with Monk Ale Scented Natural Pan Drippings Cheeses Course Dessert Nutella Ice Cream Assorted Sweets Coffee - Tea - Decaf Dinner at 8 If you find that as the days grow longer you dine a little later in the evening, we have a special treat for you. Make reservations at any one of our student-staffed restaurants for 8 p.m. or later between now and August 31, 2009, and receive complimentary desserts and coffee for up to four people, based on availability.Make your reservations by calling 845-471-6608.
Q & A with Associate Professor John Fischer  Maître d'Instructor, Escoffier Restaurant Q: What was your path to the front of the house? A: My first job out of college was bartending at the Chart House in Dobbs Ferry. I thought it was a stopgap job while I was looking for "real" work, but I found I liked it. I began to wait tables though when I discovered that waiters made more money and had more fun. Soon, I realized that the front of the house was going to be my career. I was encouraged by a number of people to consider learning to cook at the CIA if I really wanted to truly understand front of the house. Q: How do you balance the students' educational experience with the patrons' dining experience? A: Very carefully! Our standards at the restaurant are very high. We are always instructing students on the subtle points of service that help to create an exceptional dining experience. I am constantly circulating in the front of the house and stepping in to quietly guide a student. Patrons are usually surprised to learn that CIA restaurants are classrooms for our students in both the kitchen and in the dining room.   Q: What changes have you seen over the years in the restaurant? A: I think our students exhibit more well-rounded personalities and are more interested in the front of the house than they used to be. And our patrons are showing an increased interest in and sophistication about food. Q: How do you see yourself helping patrons with wine selections? A: Every day our students work with me to taste all the wines offered by the glass in order of importance, so they are equipped to speak intelligently about them. Once there are more complex questions about, say, which of two chardonnays is better with a specific dish, I will often step in as sommelier. I was, in fact, cellar master at the Rainbow Room in New York City, so my experience is a comfort to our students at those moments. The Perfect Father's Day or Graduation Gift A gift certificate valid at any of the college's student-staffed, award-winning restaurants is the perfect present for Dad or a recent high school graduate. And they're going to be taking the whole family out to celebrate with them, suggest lunch or dinner at St. Andrew's Café where the new, affordable Kid's Menu and activity placemats are a huge hit.
Watch the CIA's Douglass Miller '89, lecturing instructor in hospitality and service management, as he offers hints for pairing beer with food on this informative and fun video. Watch the video >
All CIA restaurants will be closed from July 3 through July 28, 2009. Anticipate your summer dining desires and make reservations now for August.

Spring Events @ The Culinary Institute Of America

Have you seen the crocuses and daffodils peeking out from beneath the winter-hardened ground? Have you smelled that sweet something in the air that is always a harbinger of spring? We have too. At the CIA we are feeling all the excitement and anticipation that April brings. Come share it with us by dining at one of our award-winning restaurants and enjoying our glorious campus overlooking the Hudson River.

Tour the CIA, Then Stay for a Great Meal See the CIA in Action! Now you can find out what really goes on behind closed doors at the CIA. Sign up for one of our fun and informative tours available Mondays at 10 a.m. and 4 p.m.; and Tuesdays, Wednesdays, and Thursdays at 4 p.m. The fee is $5 per person and reservations are required—call 845-451-1588, Monday–Friday from 9 a.m.–5 p.m.

Sweet Deals, Savory Savings We've extended our three-course, fixed-price menu offer! Now you can savor a CIA lunch for only $19.95 and dinner for $29.95 every weekday—that's Monday through Friday—until April 30. Don't let today's economy stand in the way of you enjoying a truly great meal in any of our four student-staffed restaurants. Make reservations by calling 845-471-6608.

Meet Chef Gianni Scappin Ristorante Caterina de' Medici For Lecturing Instructor in Culinary Arts Gianni Scappin, teaching in the kitchens of Ristorante Caterina de' Medici means sharing the skills and the passion essential to creating a fine-dining experience for patrons. Get to know Chef Gianni Scappin. Q: What is your earliest cooking memory? A: My father owned a small trattoria in the Veneto Region of Italy. He cooked regional foods mostly for weddings and christenings. I saw how hard he worked and decided, of course, that it was not for me. So I went to study for the priesthood. But I was thrown out for bad behavior and decided to do what I knew, and entered the Recoaro Terme Culinary Institute—a four-year culinary college. Q: When did cooking become your passion? A: It was just a job to me until I came to the U.S. to work for the Bice Group. When I was opening one of its restaurants, I developed a friendship and mentoring relationship with one of the other chefs. Also Italian, but from the Emilia Romagna region, she opened my eyes and my heart to the breadth of Italian cooking. Ironic that I was here and not in Italy when that happened! Q: How did you come to the CIA? A: I have been here two times. The first time, in 1998, I taught the Skills I course. But I was too full of energy to feel comfortable with just that. I left the CIA and opened restaurant Gigi in Rhinebeck. Three years later, after I sold it, I worked in Florida and it was there that I met CIA President Tim Ryan. Over a cup of coffee we decided that I should come back and teach in the kitchen at Caterina. That was about four years ago. Now I teach by day, and at night I head over to my restaurant, Cucina, in Woodstock, NY. Q: How do you balance the student's education experience with that of the restaurant's patrons? A: What I give the students is a real-world education—real stress, real feedback, and real expectations in a real-life situation. The recipes they prepare reflect the skills they have learned during their studies at the CIA. And, I am always asking them, "Is what you have prepared good enough? Always remember you are serving to patrons who are expecting a great meal." Q: What is on the menu this April at Caterina? A: We are celebrating the vegetables and fruits that always come in springtime. So, we have fresh peas, fava beans, asparagus, dandelions, and rhubarb made in so many delicious ways. Q: What is your favorite meal? A: This is maybe not what you expect a chef to say, but after a day at the CIA and before I head over to my restaurant, I enjoy a warm bowl of brown rice or quinoa, vegetables, and an over-easy egg that is drizzled with a bit of olive oil. Delicious and comforting.

Springtime at the Bakery Café You'll never think of Easter in quite the same way again after you see what's hatching over at the Apple Pie Bakery Café. Decorate your Easter table with hand-crafted chocolate eggs and bunnies that are so beautiful they will be the talk of your holiday feast. Available starting April 6. Easter Eggs (hollow) These gorgeous eggs are available in five heights. 3" $4.95 5" $6.95 6.5" $8.95* 11" $19.95* 16.5" $49.95* Chocolate Bunnies (solid) Adorable and tasty, these delightful bunnies come in milk, dark, or white chocolate. 5.5" $9.95 7.5" $14.95 ½ Dozen Marshmallow Eggs in a Box Flavored with yuzu, elderflower, lemon, coffee, lavender, and chocolate, these delicious marshmallow eggs come enrobed in a real (sanitized) egg shell. Treat your guests to a surprise at the end of your holiday feast by serving these unique treats for dessert. $19.95 * These items must be pre-ordered at least three business days before arranged pickup. To order, stop by the Apple Pie Bakery Café or call 845-451-1545.

Easter Basket Cupcakes Join CIA Chef Stéphane Weber as he demonstrates how to easily create beautifully decorated cupcakes. For a fun and creative family project, ask your kids to help decorate the iced cupcake. Get the recipe > | Watch the video >

Bachelor's Student Charity Dining Events These themed dining events are presented by students from the graduating class of June 11, 2009. 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. Swing into Spring – April 25, 2009 A wine and cocktail reception with passed hors-d'oeuvres and a silent auction on Anton Plaza, followed by a four course dinner and night of swing dancing to The Big Band Sound orchestra in Farquharson Hall. 6–11 p.m. Proceeds to benefit the Anderson Center for Autism in Staatsburg, NY and The Culinary Institute of America Scholarship Funds.

Pretty in Pink – Mother's Day, May 10, 2009 Hors d' Oeuvres will be served at the reception on Anton Plaza, accompanied by Mimosas and soft drinks. A brunch buffet with hot interactive stations will follow in Farquharson Hall. Seatings at 11 a.m. and 2 p.m. Proceeds to benefit the Grace Smith House and The Culinary Institute of America Scholarship Funds.

Tour Behind The Scene @ The Culinary Institute Of America Mondays 10: AM & 4: PM

Sweet Deals, Savory Savings! We've extended our three-course, fixed-price menu offer! Now you can savor a CIA lunch for only $19.95 and dinner for $29.95 every weekday—that's Monday through Friday—until April 30. Don't let today's economy stand in the way of you enjoying a truly great dining experience in any of our four student-staffed, award-winning restaurants. Make your reservations by calling 845-471-6608 or by reserving online. See the CIA in Action! Now you can find out what really goes on behind closed doors at the CIA. Sign up for one of our fun and informative tours available Mondays at 10 a.m. and 4 p.m.; and Tuesdays, Wednesdays, and Thursdays at 4 p.m. The fee is $5 per person and reservations are required. For reservations call 845-451-1588, Monday–Friday from 9 a.m.–5 p.m. The Culinary Institute of America • 1946 Campus Drive • Hyde Park, NY 12538-1499 California Branch Campus • The Culinary Institute of America at Greystone • 2555 Main Street • St. Helena, CA 94574

March Dining @ The Culinary Institute Of America

March is a tease. One moment there is the promise of spring in the air and the next, our hopes are dashed as snowflakes burst from cold, grey clouds. Hang on! The CIA has some delicious and affordable ways to get you through until spring arrives in force.

Exclusive Offer for Restaurant Newsletter Subscribers Two of our most exciting Dining Series events are being made available to our Restaurant Newsletter subscribers at 25% off! They are: Meet the Winemaker—Washington State Wines Thursday, Mar. 26 Politics and Pot Roast on Tuesday, Mar. 31 Make your reservations today by calling 845-471-6608 and use Offer Code: WDS2009.*

Take 25% Off Your Lunch or Dinner On April 6, 7, and 8, join us at any one of our award-winning restaurants and receive 25% off your check! Just use Offer Code: 429 when making your reservation by calling 845-471-6608.* *This offer can't be combined with any other offer or promotion and is subject to availability.

Offer Extended for Fixed-price Meals We've extended our three-course, fixed-price menu offer, so now you can savor a CIA lunch for only $19.95 and dinner for $29.95 every weekday—that's Monday through Friday—until April 30. Don't let today's economy stand in the way of you enjoying a truly great dining experience in any of our four student-staffed, award-winning restaurants. Make your reservations today.

New Kids Menu at St. Andrew's Cafe Bring your kids to the family-friendly St. Andrew's Café, where they'll enjoy selections from the new Kid's Menu and have fun filling in the new food-inspired activity placemat. It will capture their imaginations and help occupy them while they wait for their meal! At only $9.95 for a two-course meal with beverage, the Kid's Menu makes it affordable for families to spend time together, have a delicious meal, and combat cabin fever.

We're All Irish in March It's not blarney when we rave about the St. Patrick's Day treats available at the Apple Pie Bakery Café. Stop by and pick up the likes of Guinness Cotton Candy or traditional Beer and Caraway Bread. And, if you stay to enjoy a selection from our savory café menu, you'll be sure to feel you've the luck of the Irish!

CIA Recipe: Irish Soda Bread If you're like countless others who anxiously await St. Patrick's Day, you have already begun to plan your celebration. Before you finalize your menu, be sure to include soda bread. Sliced thick, slathered with butter, and served alongside corned beef and cabbage, soda bread adds a festive flair to every St. Patrick's Day meal. Get the recipe > | Watch the video >

Culinary Institute Of America March 2009

	Nothing soothes the soul like dining in an inviting setting, savoring exceptional cuisine, sampling superior wines, and enjoying the company of fellow food and wine enthusiasts. And, when you add the experience of learning from experts about distinctive regional food and wine, you have the perfect antidote to winter. Seats are still available for the following Dining Series events. We suggest you make reservations today for these exclusive events! It's easy, just call 845-471-6608, Monday through Friday, 8:30 a.m.–6 p.m. or reserve online. Lunch Events Dinner Events Lunch Events Great Chefs of Britain Wednesday, March 11 @ 11:30 a.m. Course No. 503–Britain British cuisine has, at last, come into its own. And while such classic dishes as Yorkshire pudding, fish and chips, and crumpets with clotted cream remain staples of the British diet, a new generation of chefs is introducing global flavors and techniques to expand the British palate. Join our chef at the Ecolab Theatre for an information-packed lecture about innovative chefs Raymond Blanc, John Burton-Race, and Bruno Loubet. Then head over to the Escoffier Restaurant for a proper British luncheon. $35 each nonrefundable prepay. Have Breakfast for Lunch! Thursday, March 12 @ 11:30 a.m. Course No. 602–Breakfast Breakfast offers foolproof satisfaction and never-fail comfort. But when you eat it for lunch or dinner it seems to taste even better! Join other breakfast lovers at St. Andrew's Café for a lunch consisting of your morning favorites—with a CIA twist. You'll enjoy foods like savory waffles with rabbit and mushroom ragout, jumbo shrimp and baby potato omelet, and a spinach and bacon salad. And, you'll top off the feast with a fresh berry and cheese blintz! Nothing could be finer. $33. Louisiana Lightnin' Thursday, March 19 @ 11:30 a.m. Course No. 302–Louisiana The authentic Louisiana menu is as varied and exciting as the culture and history of the state itself. Sampling true Louisiana cuisine is a must for every culinary adventurer, but you don't have to travel down south to enjoy its wonders. Join us at the American Bounty Restaurant in Hyde Park "Parish" for an authentic Southern luncheon of alligator and sausage gumbo, chicken and shrimp jambalaya with "dirty" green beans, and a delectable dessert of pecan pie with caramel ice cream. $33. Tapas are Tops Thursday, March 26 @ 11:30 a.m. Course No. 603–Tapas Some say that tapas were originally the slices of bread that sherry drinkers in Andalusian taverns used to cover their glasses between sips. The bread was meant to prevent fruit flies from hovering over the sweet drink. Soon, enterprising tavern owners were creating toppings for the bread—snacks called tapas. Enjoy a variety of these tasty "small plates" that are so popular in bars and restaurants throughout Spain. Come to lunch at St. Andrew's Café and you'll find such Mediterranean-style tapas on the menu as pizza, warm soup "shooters," seafood, grilled meats, and desserts—enough for a fabulous, full-blown meal. $33 nonrefundable prepay. Two-for-Tuesday Tuesday, March 31 @ 11:30 a.m. Course No. 204–Tuesday Make Tuesday your favorite day of the week. Two-for-Tuesday means enjoying two restaurants in one extraordinary luncheon event. Sample the cuisine of St. Andrew's Café with a fresh, wood-fired pizza, salad, or soup and a glass of wine, then wend your way over to the Escoffier Restaurant for the main course with a second glass of wine, dessert, and coffee or tea. $33 nonrefundable prepay. More Lunch Events Dinner Events The Physiology of Taste Wednesday, March 4 @ 6 p.m. Course No. 818–Taste Heighten your sense of taste and your appreciation of flavor at this informative and fun-filled event. You'll begin with a presentation at the Danny Kaye Theatre on the tastes we commonly recognize—sweet, salty, sour, bitter, and umami—and their effect on how we eat. You'll sample different food items to help you learn to distinguish between taste sensations. Discovery will continue in the Escoffier Restaurant with a menu created to further highlight different taste experiences. $65. Wines of the Finger Lakes Thursday, March 5 @ 6 p.m. Course No. 819–Finger Lakes Breathtaking beauty is a hallmark of New York's Finger Lakes. Its glacial geology, limestone soil, and unique climate make its terroir perfect for grape production. Enjoy a presentation about the area's famous wine-growing regions of Seneca, Keuka, and Cayuga at the Danny Kaye Theatre. Then savor a dinner of perfectly paired dishes and wines in the American Bounty Restaurant. $65. Il Riso è Piacevole Monday, March 9 @ 6:30 p.m. Course No. 820–Rice Rice is nice. Discover everything there is to know about this Italian staple. You'll learn about the regional influences that affect how rice is prepared and enjoyed in Italy. Then you'll be treated to a rice-fest at Ristorante Caterina de' Medici for some pumpkin soup with rice, a special risotto, and a regional specialty, arancini. $65. Bay Area Americana Tuesday, March 10 @ 6:30 p.m. Course No. 821–Americana When we refer to the "Bay Area" most of us think of San Francisco. In fact, the Bay Area encompasses nine counties and 101 cities, and measures 7,000 square miles. Join us at the American Bounty Restaurant for a feast that takes its ingredients from the oceans, bays, and farms of the famous region. You'll enjoy warm goat cheese "toasts" with morel mushrooms on San Francisco-style sourdough bread; North Beach cioppino of clams, mussels, and Dungeness crab; smoked Petaluma duckling with fava beans, curried onions, and mango chutney; and a scrumptious dessert of chocolate-hazelnut truffle tart. Come and enjoy the dinner by the Bay. $65. Meet the Winemaker—Michael Honig Thursday, March 12 @ 6 p.m. Course No. 823–Honig While he's serious about wine and serious about sustainability, Michael Honig of Honig Vineyard & Winery in California's Napa Valley, makes sure that a measure of pure joy can be found at his winery and in his wines. Join him at the Danny Kaye Theatre, where you'll taste his Sauvignon Blanc and Cabernet Sauvignon and learn about the sustainable practices that enable his winery to "do well while doing good." A delicious dinner follows at the American Bounty Restaurant that will highlight these award-winning wines. To learn more about Honig Vineyard & Winery, visit www.honigwine.com. $65 nonrefundable prepay. North American Seafood Watch Wednesday, March 18 @ 6:30 p.m. Course No. 825–Seafood Enjoy a superlative seafood meal that tastefully balances enjoyment with environment! At the American Bounty Restaurant, our chef will prepare a delectable meal featuring North American seafood selected not only for its flavor but because it comes from fisheries that are sustainable. Begin with a wild king salmon and tuna tartare paired with American sturgeon caviar from farmed sturgeon. Then, enjoy crispy wild Dungeness crab cakes served with vanilla-bean coleslaw; and pan-roasted Alaskan halibut served with morel mushrooms, spring vegetables, and green garlic pesto. A dessert of cranberry-brioche bread pudding topped with English cream, is sure to please. $65 nonrefundable prepay. Mull Over Dinner Tuesday, March 24 @ 6:30 p.m. Course No. 827–Mull Get a whiff of mulled apple cider and you are immediately flooded with memories of cold, crisp air; short days; and a warming fire in the hearth. This delicious meal at St. Andrew's Café will put mulling spices like allspice, nutmeg, clove, cinnamon, and citrus peel at center stage. You'll enjoy specialty beverages and foods that are inspired by the mulling process. Dinner will open with spiced pumpkin soup, followed by pork loin with mulled apple cider, and end with scrumptious spiced apple cobbler for dessert. $60. Washington State Wines Thursday, March 26 @ 6 p.m. Course No. 829–Washington Washington state shares the same latitude as the famed Burgundy and Bordeaux regions of France and its geographic makeup includes a variety of microclimates in which grapes thrive. It might surprise you to learn that Washington state ranks second nationally for premium wine production. Begin your exploration of Washington's best at the Danny Kaye Theatre, where you'll taste an array of wines. Cap off the evening with a delicious meal at the American Bounty Restaurant that will shine a spotlight on the wines Washington has to offer. $65 nonrefundable prepay.

Dining @ The Culinary Institute Of America February 2009

Love is in the air! And the CIA has lots of different ways to help you show that special someone  just how much they mean to you.
Love on a Budget With a CIA fixed-price lunch for only $19.95 and dinner a reasonable $29.95, today's economy doesn't have to stand in the way of a truly great dining experience. Savor a special three-course, fixed-price meal in any of our four student-staffed, award-winning restaurants Monday–Thursday until March 31, 2009. Dining Series Serves Up Romance  A Parisian Romance Wish you could be in romantic Paris for Valentine's Day? We have the next best thing. At our Winter in Paris event on Thursday, February 12, you and your sweetheart can enjoy a meal reminiscent of one you might have in a quaint Parisian eatery.  Valentine's Superstitions Valentine's Day conjures up all kinds of superstitions about finding true love. For example, it is believed that if you attach bay leaves to the corners of your pillowcase, you will dream of your one true love. Join us for a delightful and romantic dinner at St. Andrew's Café on Friday, February 13 to explore the superstitions and traditions associated with Valentine's Day. Reserve your spot today for these or any of our other 2009 Dining Series events—or for a fixed-price meal—by calling 845-471-6608 or click here. Consider purchasing gift certificates so friends and family can enjoy a taste of the CIA. Share your heart on Valentine's Day by giving someone you love a delicious gift from the CIA Apple Pie Bakery Café. Anything you choose will surely be a hit.  Nine-Piece Box of Specialty Chocolates $19.95 Includes Amaretto-Coffee, Acacia Honey, Passion Fruit, Yuzu Caramel, Raspberries and Cream, Port Wine, Mint Julep, Bergamot-Black Tea, and Hazelnut Praline-Caramelized Puffed Rice.  Four-Piece Box of Kissable Chocolates $12.95. Includes four chocolate lips filled with fizzy champagne ganache. Chocolate Heart-shaped Lollipops $2.95 each. Chocolate hearts filled with popping candy.  Valentine's Day Cake* This heart-shaped cake has two layers of devil's food cake filled with white chocolate ganache and house-made raspberry preserves, coated in fondant and garnished with sugar rose petals. Large size: Serves 6–8, $34.95 Small size: Serves 2–4, $24.95 *Cakes may be pre-ordered up to three business days before arranged pickup. As the holiday draws closer, there will be a limited number of cakes available in the APBC display case. To order, stop by the Apple Pie Bakery Café or call 845-451-1545. Group Discounts  Enjoy an extra 10% discount when you bring a group of 20+ friends, colleagues, clients, or club members to lunch or dinner at one of the CIA's four student-staffed restaurants. Take advantage of this special discount Monday–Thursday from January through April 2009. This offer is valid on new bookings and cannot be combined with any other discounts or promotions. For further information, contact Food and Beverage Sales Manager Judy Hannon at 845-451-1544 or Assistant Food & Beverage Director Rebecca Morgan at 845-451-1223.
Celebrate Mardi Gras Cajun-Style with Crawfish Étouffée Mardi Gras Day is February 24 this year and the chefs at The Culinary Institute  of America suggest you celebrate it Cajun-style by serving Crawfish Étouffée. According to the Oxford Encyclopedia of Food and Drink in America, the humble crawfish (known more widely as crayfish) owes its stardom to the Cajuns and is plentiful in the freshwaters of Louisiana's bayous and lakes. Crawfish finds its way into many dishes, but the little crustacean is mostly identified with étouffée, a Cajun translation of "smothered," derived from the French étouffer. Click here for the full recipe!