On-Hudson.com

Pangea Pops Up For Lunch & Dinner @ The Culinary Institute of America

Plant forward with an urban twist—Pangea Now serving lunch and dinner Tuesday through Saturday. 3 plates for lunch: $18 per person 4 plates for dinner: $28 per person *Excluding beverages, tax, and service For more information and to make your reservation, visit pangeany.com or call 845-451-1015. Pangea Restaurant at The Culinary Institute of America 1946 Campus Drive (Rte 9) Hyde Park, NY 12538

 

The Culinary Institute Of America 2016 Winter Prix Fixe January 11 - March 4th 2016

The Culinary Institute Of America Senior Class Presents "A Night Under The Southern Stars" Saturday February 13th 2016 @ 6:PM

http://www.ciarestaurantgroup.com/charityevents/a-night-under-the-southern-stars/

A Culinary Event to Benefit Project LIFE and the CIA’s Side Towel Scholarship

Come spend “A Night Under The Southern Stars,” a charity event hosted by the seniors of the 2016 graduating class of The Culinary Institute of America. The event will take place on February 13, 2016 at 6 p.m. with a cocktail hour and silent auction to raise money for Project LIFE and the CIA’s Side Towel Scholarship.

Make your RESERVATION now >

If you would like to donate items for Project LIFE, they request donations of winter gloves, scarves, winter hats, and ear muffs for the winter weather. There will be baskets available near the registration desk at the event if you wish to donate.

View the menu >

Date: Saturday, February 13, 2016
Reception: 6 p.m.
Location: Roth Hall at The Culinary Institute of America, Route 9, 1946 Campus Drive, Hyde Park, NY 12538
Charity: Project LIFE
Scholarship: CIA Side Towel Scholarship
Entertainment: Curtin Quartet
Dress Code: Cocktail attire suggested.
Price: $95 per person includes four courses, all beverages, tax, and service charge (a portion is tax deductible).
Please note: This event is limited to 120 guests and CIA gift cards/certificates are not redeemable at this event.
Reservations: For questions about the event or to be added to the wait list, please call 845-905-4673. Messages are checked daily.

This event is presented by CIA bachelor’s degree students. 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.

Menu

Canapés
Served with specialty cocktails, beers, & wines

“A Little Bit of Thyme” Mocktail*
Thyme, thyme simple syrup and lemon juice
*Tito’s Vodka may be added if a cocktail is desired

“Kentucky Sweet Tea”
Knob Creek bourbon, simple syrup, black tea, lemon, lime and orange

“The New Fashioned”
McKenzie rye, ginger, lemon, cranberry juice, madeira, sparkling water, nutmeg, cinnamon sticks and fresh cranberries

“My Bloody Valentine” Punch
Tito’s Vodka, rosemary simple syrup, prosecco, blood orange puree and rosemary

Slow-roasted Stuffed Peppers
Pickled Vegetable Roulade
Seasonally-inspired Hush Puppies
Crackling Corn Bread
Crispy Grits With Shrimp

First Course
Dinner service with paired wines

House-smoked Trout Rillete
Soda crackers, radish relish, pimento jam and pickled mustard seeds

Second Course

Celeriac Cream Soup
Poured over squash noodles, sweet potato pearls topped with brussel sprout chips

Third Course

Fried Cornish Game Hen
Salsify puree, braised greens, pickled cauliflower, shallot powder and candy beet chips

Vegetarian Option:
Roasted trumpet mushrooms
Salsify puree, braised greens, pickled cauliflower, shallot powder and candy beet chips

Dessert

Pear Cobbler
Bourbon caramel popcorn and vanilla ice cream

* Menu and beverages subject to change based on availability

Make a RESERVATION now >

For questions about the event or to be added to the wait list, please call 845-905-4673.

End Of Prohibition Dinning Event Saturday December 5th 2015 @ The Culinary Institute Of America

http://www.ciarestaurantgroup.com/charityevents/imbibe/

 

Imbibe: The End of Prohibition

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.
Attire: Semi-formal
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.

Menu

Reception

Specialty Cocktails, Wines, and Beers

Passed Hors d’oeuvre

Olive Tapenade
sweet pickled red onion, basil

Pork Rillette
pickled beet

Deviled Eggs
mushrooms, fried capers

Filled Figs
whipped goat cheese, roasted pistachios, balsamic reduction

Arancini
tomato compote, red wine reduction

Dinner

Paired Wine Service

First Course

Composed Salad
frisee, kale, pickled radish, watermelon radish, root vegetable chips, serrano creamy dressing

Second Course

Hake Cakes
honey bourbon squash puree, asparagus, red onion jam

Vegetarian Alternative:
Johnny Cakes
succotash, asparagus, red onion jam

Third Course

Braised Beef Cheeks
polenta, brussel sprouts, shiitake mushrooms, pearl onions

Vegetarian Alternative:
Sopes
lentil puree, shiitake mushrooms, pickled red onion, avocado salsa

Dessert

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.

"Cheers-to-the-Beers" @ The Culinary Institute Of America Saturday November 4th 2015 @ 6:PM

http://www.ciarestaurantgroup.com/charityevents/cheers-to-the-beers/

The senior class of The Culinary Institute of America presents Cheers to the Beers. The students will be hosting a cocktail hour, four-course meal complete with beer pairings, and a silent auction. CIA alumni and guest speaker Adam Dulye ’98, executive chef of the Brewers Association, will speak on the compatibility of craft beer and cuisine. Setting the mood throughout the evening will be a local guitarist and violinist.
All proceeds will benefit Arts Mid-Hudson and CIA scholarships.
View the MENU >

Date: Saturday, November 14, 2015
Reception: 6 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 845-905-4672.

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.

Menu

Reception

Passed Hors d’oeuvre
Gougères with Beer Mornay Sauce
venison jerky, fontina, gruyère, parmesan cheese
Hop-Cured Salmon
grilled crostini, horseradish dill crèma, capers, lemon
Grilled Cheese with Beer Cheddar
grilled pullman toast, brie, goat cheese, sautéed onions, and jelly
Chicken Bites
chicken breast, celery, blue cheese, honey mustard
Cheese Platter
variety of cheeses, dried dates, figs, apricots, salami, smoked salmon, barley crackers, honeys, mustards, flavored olive oils
Spent Hop-Roasted Nuts
cashews, almonds, peanuts

Dinner

First Course

Mixed Green Salad with Barley Battered Crimini and Malt Vinegar Dressing
rainbow carrots, pickled red onion, herbed malt dressed, sesame seed tuile

Second Course

Beet Spätzle
duck confit, beer braised cabbage, aged goat cheese & crème fraiche

Entrée

Venison Shepherd’s Pie
homemade pie crust, braised venison stew, root vegetables, creamy mashed potato, fried shallots

Vegetarian Shepherd’s Pie
homemade pie crust, root vegetable stew, creamy mashed potato, fried shallots

Dessert

Milk Stout Cheesecake

Apple Cake, Caramel Sauce & Candied Walnut Cluster

Flourless Chocolate Cake, Pretzel Feuilletine & Chocolate Stout Ganache

Pumpkin Spice Milk Chocolate Bon Bon

Chocolate Stout Ganache Dark Chocolate Bon Bon

On Your Table
Croquembouche Growler
Chocolate Stout Bread
Cider Bread

** Menu subject to change based on availability
Make a RESERVATION NOW—for questions about the event, please call 845-905-4673.

The Phantom"s Ball @ The Culinary Institute October 31st 2015 @ 6: PM

October 31, 2015 at 6 p.m. The senior class of the management program at The Culinary Institute of America invites guests to spend Halloween with the Phantom of the Opera. The Phantom's Ball will begin at 6 p.m. with a reception featuring hors d'oeuvre and craft cocktails and then move into a three-course dinner with paired beverages plus dessert. Entertainment will be provided by Big Band Sound. Prizes will be awarded for the best dressed male and female guests. This event will benefit the Miles of Hope Breast Cancer Foundation and the CIA Side Towel Scholarship.

Harvest On The Hudson @ The Culinary Institute Saturday October 17th 2015 @ 6: PM

http://www.ciarestaurantgroup.com/charityevents/harvest-on-the-hudson/

Please join the students of The Culinary Institute of America for Harvest on the Hudson, an evening at the CIA in Hyde Park celebrating the bounty of the fall. The evening begins with an outdoor reception and silent auction overlooking the Hudson River, followed by a four-course dinner in the college’s Farquharson Hall featuring foods from local farms. Hors d’oeuvre and dinner will be accompanied by beer, wine, and spirits from Hudson Valley producers.

All proceeds will be donated to Children’s Home of Poughkeepsie and CIA student scholarships. View the MENU >

Date: Saturday, October 17, 2015
Reception: 6 p.m.
Dinner: 7 p.m.
Location: Anton Plaza and Farquharson Hall at The Culinary Institute of America, 1946 Campus Drive, Hyde Park, NY 12538
Entertainment: to be announced
Price: $95 per person includes hors d’oeuvre, dinner, dessert, all beverages, taxes, and service charges (a portion is tax deductible).
Please note: This event is limited to 90 guests and CIA gift cards/certificates are not redeemable at this event
Reservations: Make a RESERVATION NOW—for questions about the event, please call 845-905-4651.

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.

Menu

Reception

Passed Hors d’oeuvre

autumn libations, freshly pressed cider, and selection of locally grown apples

Dinner
accompanied by paired beverages

First Course

Puree of Pumpkin Soup
roasted heirloom pumpkin, diced pumpkin, crispy beet greens

Second Course

Crispy Pork Belly Salad
sweet potato puree, caramelized brussels sprouts, crispy pork belly, apple cider vinaigrette

Third Course

Local Chicken Breast
hudson valley pan-seared chicken breast, roasted red and gold beets, roasted potatoes

Vegetarian Option: Autumn Quinotto
quinoa risotto with hudson valley vegetables, wild mushrooms

Dessert
Fall Trifle
heirloom pumpkin mousse, maple bourbon sauce, applesauce cake

* Menu subject to change based on availability
Make a RESERVATION NOW—for questions about the event, please call 845-905-4651.

Culinary Institute Charity Dining Event Red Mountain Wines Dinner Thursday February 5th @ 6:PM

Learn how the Hedges family blends biodynamic farming of grapes and the unique terroir of the Red Mountain area of Washington State to create gorgeous wines. At the Danny Kaye Theatre, you'll taste and learn about these award-winning vintages. Then enjoy a delicious four-course dinner at the American Bounty Restaurant prepared by Chef Robert Perillo '86 and Pastry Chef Melissa Walnock '01. The menu will include:

Seared Scallops fennel and blood orange butter sauce Wild Hive Polenta wild mushrooms Veal Stew potatoes, carrots, and cipollini onions Vanilla Butter Cake Meyer lemon cream, mint sorbet, and crispy meringue

Make a Reservation! To reserve by phone, call 845-451-1014.

The Culinary Institute of America Price Fix Saturday @ Ristorante Caterina Saturday, December 6 & 13, 2014 7:45–8:30 p.m.

It's a rare Saturday night that Ristorante Caterina de' Medici is open.

Take advantage and enjoy family-style salad and antipasto, five pastas served table side, and dessert. So don't miss the chance to join us on December 6 or 13 for a very special prix-fixe dinner.

Saturday, December 6 & 13, 2014 7:45–8:30 p.m. $39, excluding beverages, tax & service

Make a Reservation! To reserve by phone, call 845-451-1013.

Culinary Institute Dining Event Gruet Winery Bubbles Galore Thursday December 11th @ 6:PM

How did a Champagne-producing family from Bethon, France end up with a vineyard in Truth or Consequences, New Mexico? Find out the answer and taste the award-winning sparkling wines of Gruet at the Danny Kaye Theatre. Chef Robert Perillo '86 and Pastry Chef Melissa Walnock '01 will create a dinner perfectly paired with these enchanting sparklers at the American Bounty Restaurant that includes: Shrimp and Oyster Cocktail House-smoked Salmon brioche and capers Roasted Pork Loin rosemary-roasted potatoes, dried plum sauce Dark Chocolate Layers pomegranate sorbet, Champagne foam

View Menu or Make a Reservation To reserve by phone, call 845-451-1101.