2012 Dining Series

Reserve Your Spot

We suggest you make reservations early for these exclusive events. Call 845-471-6608, Monday through Friday, 8:30 a.m.6 p.m. Or, you can reserve your spot by visiting www.ciachef.edu/diningseries.

Share the Experience

At these special events, youll likely share the experience at a table with other guests who are just as enthused as you are about the world of food and wine.

FYI
Each Dining Series event features a fixed menu. Wines and other beverages are carefully paired with each course (and are limited to that course) to maximize your dining experience. The CIA reserves the right to substitute faculty/presenters for Dining Series events.

Where to Go
Check out the map of the CIA campus on the centerfold of this brochure. It will help you find the location of your Dining Series event. Anton Plaza offers covered parking that puts you just steps away from your destination.

A Great Gastronomic Gift

Food is essential. Food is pleasure. Food is emotional. At The Culinary Institute of America,

Shopping for the perfect gift just got easier. CIA Gift Cards are a great present for someone who would like to dine at our restaurants, take a food enthusiast class, or book a tour of our campus. And, they never expire! Call 1-866-242-7787 today.

Restaurant Faculty
Charles Garibaldi 84 Lecturing Instructor in Hospitality and Service Management Courtnay Kasin Lecturing Instructor in Hospitality and Service Management Heather Kolakowski 02, CHE Assistant Professor in Hospitality and Service Management Vincenzo Lauria Associate Professor in Hospitality and Service Management Bruce W. Lavender 82 Lecturing Instructor in Hospitality and Service Management Dwayne F. LiPuma 86 Assistant Professor in Culinary Arts Douglass D. Miller 89, CSS, CHE Assistant Professor in Hospitality and Service Management Robert Mullooly 93 Associate Professor in Culinary Arts Philip Papineau Assistant Professor in Hospitality and Service Management Theodore Roe 91, CHE Assistant Professor in Culinary Arts Sergio Remolina, CHE Assistant Professor in Culinary Arts Giovanni Scappin, CHE Assistant Professor in Culinary Arts Alberto Vanoli, CHE Assistant Professor in Culinary Arts KEY: CHE, Certified Hospitality Educator CSS, Certified Specialist of Spirits

The 2012 Dining Series is filled with events that reveal the artful preparation and presentation of food and wine. Through lectures, demonstrations, tastings, and expertly crafted meals, youll experience the art of food.

All the award-winning restaurants at the CIA in Hyde Park are part of our students educational experience. Each student spends time in both the front and back of the house to learn and master the full scope of restaurant operations. Under the guidance of our expert chef-instructors and matres dhtel, students execute the meal and service to the exacting standards set by the CIA.

American Bounty Restaurant

TuesdaySaturday; lunch: 11:30 a.m. 1 p.m.; dinner: 68:30 p.m.
The cultural heritage and wealth of regional diversity of the foods of the Americas is brought to life by the imaginative cuisine at this award-winning restaurant. This year, Bounty celebrates its 30th anniversary.

St. Andrews Caf

MondayFriday; lunch: 11:30 a.m.1 p.m.
The award-winning St. Andrews Caf exemplifies the best of the farm-to-table movement. The menu highlights locally and sustainably sourced ingredients, as well as foods preserved at the peak of their freshness during the growing season.

Ristorante Caterina de Medici

MondayFriday; lunch: 11:30 a.m. 1 p.m.; dinner: 68:30 p.m.
Located in the Colavita Center for Italian Food and Wine, the beautifully appointed Caterina features the seasonal ingredients and special flavor combinations of this beloved cuisine as well as a diverse selection of Italian wines, beers, and apritifs.

Escoffier Restaurant
TuesdaySaturday; dinner: 68:30 p.m.
The award-winning Escoffier Restaurant features menus that represent the culinary traditions of the regions of Francefrom rustic Provenal to sophisticated Parisian all served with a beautiful and authentic presentation.

www.ciachef.edu/diningseries

Event prices do not include tax & service

January
Viva Mexico City!
Thursday, Jan. 19 at 11:30 a.m. Course No. 300Mexico
Guest chef Sergio Remolina is ready to prepare an authentic meal inspired by some of Mexico Citys most popular dishes. From the moment you take the first bite, youll feel transported south of the border. Join him at the American Bounty Restaurant for shrimp tacos, tenderloin filet, and a traditional rice pudding for dessert. Delicioso! $35

Two-for-Tuesday
Tuesday, Jan. 31 at 11:30 a.m. Course No. 200Tuesday
Make Tuesday your favorite day of the week. Two-for-Tuesday means experiencing two restaurants in one extraordinary luncheon event. Your first stop is St. Andrews Caf, where youll enjoy a glass of wine along with a sampling of cuisine created from locally grown ingredients. Then stroll over to the American Bounty Restaurant for the main course, where youll enjoy a second glass of wine, dessert, and coffee or tea. $35

Italian Wedding Delight

Wednesday, Jan. 25 at 11:30 a.m. Course No. 400Italian Wedding
You wont want to miss LAbbuffata, an Italian wedding-style banquet, served at a communal-style table at Ristorante Caterina de Medici. Lunch includes samplings of passed Italian antipasti; a variety of pasta, gnocchi, and risotto first courses; and roasted chicken, beef stew, and veal scaloppine with mashed potatoes, roasted vegetables, and mixed salad. Dessert is a luxurious yogurt-mascarpone cheesecake with pine nut brittle. Youll go home with one of the afternoons recipes to try out in your own kitchen. $35

Event prices do not include tax & service

Sweetheart Lunch for Two

ebruary Lunch
Italian Cooking at Home
Wednesday, Feb. 22 at 11:30 a.m. Course No. 401Home

Wednesday, Feb. 15 at 11:30 a.m. Course No. 301Sweetheart

Say I love you with a shared meal that will delight and satisfy you both. Our chef in the American Bounty Restaurant will prepare lunch for you and your special someone that begins deliciously with heartshaped ravioli in cranberry brown butter sauce. Then savor a luscious fondue for two. A decadent dessert of sweetheart cupcakes and chocolate-dipped strawberries, served with a glass of celebratory sparkling wine, is the perfect finale to this romantic dining experience. Youll receive one of the meals recipes so you can re-create it at home, when the spirit moves you! $35

for the main course, where youll enjoy a second glass of wine, dessert, and coffee or tea. $35

Beguiling Bourbon

March Lunch

The Luck of the Irish

Thursday, Mar. 15 at 11:30 a.m. Course No. 302Irish
Everyone is Irish for a day at this fun-filled lunch at the American Bounty Restaurant. There will be toe-tapping Irish music to accompany the traditional Irish menu. Enjoy spuds and cabbage soup with Irish soda bread, traditional Irish stew, and a delectable dessert of Baileys mousse pie. Take home one of the chefs special recipes to try out in your own kitchen, and feel Irish all year long. Slinte! $35

Wednesday, Mar. 7 at 11:30 a.m. Course No. 601Bourbon

On a bitterly cold winter day, there is nothing quite as soothing as a small shot of bourbon. Well, at this delicious bourboninfused lunch at St. Andrews Caf, youll feel your hands and feet begin to thaw and your taste buds sing. Youll cozy up to a menu of pumpkin bourbon soup with crme frache and toasted pumpkin seeds, and peppercorn-crusted beef medallion with baby bourbon sauce and roasted Glory Farm apple farro. To top things off, dessert will be a gorgeous, four-grain bourbon pudding with warm pear sauce and dried fruit biscotti. $35

Hudson Valleys Got Game!

Thursday, Feb. 16 at 11:30 a.m. Course No. 600HV Game
At St. Andrews Caf we know that the Hudson Valleys got game! This exciting lunch event will open your eyes to the delicacy and flavors of game meats. Sit back and enjoy Meiller Farm beef carpaccio with pickled Romanesco cauliflower and a salad of mixed greens with Brewery Ommegang Hennepin mustard dressing; Stone Church Farm braised duck in a Lenz Winery Merlot shallot sauce with braised kale and smoked cheddar scalloped potatoes; and Berkshire pork bacon-pear bread pudding with date-thyme syrup and honey whipped cream. Youll want to make a pig of yourself and lick the plate clean! $35

Straight from the pages of the CIAs newly released book, Italian Cooking at Home, comes an afternoon of culinary delights that you simply wont want to miss. Lunch at the Ristorante Caterina de Medici includes a peasant meat salad, Roman-style egg broth soup, Valle dAosta-style crpes, Sicilian-style swordfish rolls, and chicken with olives. Dessert is a mouthwatering pear cake with chestnut-honey ricotta cream. Were convinced youll enjoy this meal so much that youll rush over to the college bookstore after lunch to get a copy of the book! $35

Coffee Klatch
Wednesday, Mar. 21 at 11:30 a.m. Course No. 602Coffee
Coffee isnt just for drinking any more. This delightful lunch at St. Andrews Caf will broaden your view of just how coffee can enhance every aspect of a meal. Youll enjoy butternut squash and portabello ravioli with Dancing Cat coffee sauce, and Hudson Valley Roast Coffee marinated venison with fruit sauce and roasted parsnips. Dessert will bring together coffee semifreddo with house-made donuts. $35

Two-for-Tuesday
Tuesday, Mar. 13 at 11:30 a.m. Course No. 202Tuesday
Make Tuesday your favorite day of the week. Two-for-Tuesday means experiencing two restaurants in one extraordinary luncheon event. Your first stop is St. Andrews Caf, where youll enjoy a glass of wine along with a sampling of cuisine created from locally grown ingredients. Then stroll over to the American Bounty Restaurant for the main course, where youll enjoy a second glass of wine, dessert, and coffee or tea. $35

Two-for-Tuesday
Tuesday, Mar. 27 at 11:30 a.m. Course No. 203Tuesday
Make Tuesday your favorite day of the week. Two-for-Tuesday means experiencing two restaurants in one extraordinary luncheon event. Your first stop is St. Andrews Caf, where youll enjoy a glass of wine along with a sampling of cuisine created from locally grown ingredients. Then walk over to the American Bounty Restaurant for the main course, where youll enjoy a second glass of wine, dessert, and coffee or tea. $35

Dining with the Fishes

Wednesday, Mar. 14 at 11:30 a.m. Course No. 402Fish
Surrounded on three sides by water, Italy produces some of the finest fish-based recipes found anywhere on the planet. Now you can find them at Ristorante Caterina de Medici. Lunch includes fried fish with dipping sauce, striped bass in a light broth with spinach, and pan-roasted swordfish with tomato, olives, and capers. For dessert youll savor an authentic Italian chocolate pudding with rosemary-orange biscotti. One of the recipes from the luncheon will be available to take home and try in your own kitchen. $35

Two-for-Tuesday
Tuesday, Feb. 21 at 11:30 a.m. Course No. 201Tuesday
Make Tuesday your favorite day of the week. Two-for-Tuesday means experiencing two restaurants in one extraordinary luncheon event. Your first stop is St. Andrews Caf, where youll enjoy a glass of wine along with a sampling of cuisine created from locally grown ingredients. Then walk over to the American Bounty Restaurant

www.ciachef.edu/diningseries

Event prices do not include tax & service

JANUARY 19 Thursday 11:30 a.m.

Viva Mexico City! Bounty Course No. 300Mexico

MARCH 7 Wednesday 11:30 a.m.

Beguiling Bourbon St. Andrews Course No. 601Bourbon

Dinner
JANUARY 12 Thursday 6 p.m. 11:30 a.m.
Meet the Winemaker: Cerghino Smith Winery DKT/Bounty Course No. 800MTW

21 Tuesday

6:30 p.m.

All Aboard for Alsace Escoffier Course No. 811Alsace

22 Wednesday

6 p.m.

25 Wednesday

11:30 a.m.

13 Tuesday
Two-for-Tuesday St. Andrews/Bounty Course No. 202Tuesday

Italian Wedding Delight Caterina Course No. 400Italian Wedding

18 Wednesday

6:30 p.m.

South African Wines DKT/Bounty Course No. 812S. African Wine

31 Tuesday
Two-for-Tuesday St. Andrews/Bounty Course No. 200Tuesday

11:30 a.m.

Very Vegetariano Caterina Course No. 801Vegetarian

23 Thursday

6 p.m.

14 Wednesday

11:30 a.m.

25 Wednesday

6 p.m.

Making it Maple DKT/Bounty Course No. 813Maple

Dining with the Fishes Caterina Course No. 402Fish

The Best of Castello Banfi DKT/Caterina Course No. 802Banfi

29 Wednesday

6:30 p.m.

Thirty Years and Counting!

FEBRUARY 15 Wednesday 11:30 a.m.

Sweetheart Lunch for Two Bounty Course No. 301Sweetheart

15 Thursday

11:30 a.m.

26 Thursday

6 p.m.

Bounty Course No. 81430th Anniversary

The Luck of the Irish Bounty Course No. 302Irish

Wines by the Sea DKT/Bounty Course No. 803Wine

MARCH 8 Thursday 6 p.m.

Domaine Albert Mann: Wines of Alsace DKT/Escoffier Course No. 815Domaine

21 Wednesday

11:30 a.m.

31 Tuesday
Wines of Southern Italy DKT/Caterina Course No. 804Southern Italy

6 p.m.

16 Thursday

11:30 a.m.

Coffee Klatch St. Andrews Course No. 602Coffee

Hudson Valleys Got Game! St. Andrews Course No. 600HV Game

27 Tuesday
Two-for-Tuesday St. Andrews/Bounty Course No. 203Tuesday

11:30 a.m.

21 Tuesday
Two-for-Tuesday St. Andrews/Bounty Course No. 201Tuesday

11:30 a.m.

FEBRUARY 1 Wednesday 6:30 p.m.

Battle of the Barrels Bounty Course No. 805Barrels

13 Tuesday

6:30 p.m.

Prigord to Perfection Escoffier Course No. 816Prigord

KEY:
11:30 a.m.
DKT = Danny Kaye Theatre Bounty = American Bounty Restaurant St. Andrews = St. Andrews Caf Escoffier = Escoffier Restaurant Caterina = Ristorante Caterina de Medici

15 Thursday

6 p.m.

22 Wednesday

2 Thursday

6:30 p.m.

Uniquely Oregon DKT/Bounty Course No. 817Willamette

Italian Cooking at Home Caterina Course No. 401Home

Beyond Bordelais Escoffier Course No. 806Bordelais

21 Wednesday

6:30 p.m.

2 Thursday

6:30 p.m.

Oh, Provence! Escoffier Course No. 818Provence

Visit www.ciachef.edu/diningseries or call 845-471-6608 to reserve your spot at a CIA Dining Series event.

Radiant Radicchio Caterina Course No. 807Radicchio

27 Tuesday

6:30 p.m.

8 Wednesday

6:30 p.m.

Hurrah for Harvest Bounty Course No. 819Harvest

ZuccaItalys Squash Caterina Course No. 808Zucca

28 Wednesday

6 p.m.

15 Wednesday

6:30 p.m.

Dogfish Head Brewery Presents... DKT/Bounty 820Dogfish Head

Vino Veritas Caterina Course No. 809Vino

29 Thursday

6 p.m.

16 Thursday

6 p.m.

Meet the Winemaker: Guy Davis, Davis Family Vineyards DKT/Bounty Course No. 810MTW

Maison Drouhin: Burgundy Meets Oregon DKT/Escoffier Course No. 821Drouhin

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www.ciachef.edu/diningseries

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CIA Campus Map

Dinner
4 5 1 7 11 9 8
SOUTH ENTRANCE

3 2

January
Meet the Winemaker: Cereghino Smith Winery
Thursday, Jan. 12 at 6 p.m. Course No. 800MTW
In the tradition of the Old World ngociants, the winemakers at Cereghino Smith select and source grapes from small estate growers in both California and New York to create bold, full-bodied wines that are filtered by time and gravity. Paula Cereghino and Fred Smith were inspired by renegade winemakers like the Super Tuscan producers of Italy and the Rhne Rangers of the West Coastincluding Joseph Cereghino, Paulas grandfather. After the presentation and tasting at the Danny Kaye Theatre, youll enjoy a delicious meal designed to highlight Cereghino Smith wines at the American Bounty Restaurant. $65

The Best of Castello Banfi

Wednesday, Jan. 25 at 6 p.m. Course No. 802Banfi
Internationally recognized as an exceptional environmental, ethical, and socially responsible company, the family-owned Castello Banfi has been named Italys Premier Vineyard Estate for 11 consecutive years by Vinitaly. Join us for a very special tasting and discussion at the Danny Kaye Theatre. Your dinner at Ristorante Caterina de Medici will feature Castello Banfi wines expertly paired with your meal. $65

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Building Legend 1 Roth Hall

American Bounty Restaurant Apple Pie Bakery Caf Craig Claiborne Bookstore Escoffier Restaurant

Wines by the Sea

Thursday, Jan. 26 at 6 p.m. Course No. 803Wine
Wind-swept vineyards, cool maritime breezes, and remarkable coastal currents combine to create some of the most extraordinary wines in the world. Join Michael Adamczyk, Kobrand Corporation regional manager, at the Danny Kaye Theatre for a taste of coastal wines from New Zealand, Burgundy, Napa Valley, and more! Then make your way to the American Bounty Restaurant, where youll be delighted with a delicious meal featuring these wines. $65

7 Colavita Center for Italian Food and Wine

Ristorante Caterina de Medici

8 McCann Education Annex 9 Conrad N. Hilton Library

Danny Kaye Theatre

Very Vegetariano
Wednesday, Jan. 18 at 6:30 p.m. Course No. 801Vegetarian
The Italians would never think of themselves as vegetarians, but so many of their signature dishes are, in fact, made without benefit of meat or fish. Join us at Ristorante Caterina de Medici for a delicious taste of some of Italys best. Youll dine on cold radicchio, endive, and artichoke salad with apples and walnuts; a tasting of legumes including fava beans, white beans, and chickpeas; and ricotta crpes with pear and fruit mustard pure. Finally, for dessert, youll surely savor the lemon yogurt mousse. Bellissimo! $55

2 Facilities Maintenance Building 3 Campus Safety Building 4 General Foods Nutrition Center
St. Andrews Caf

10 Hudson Residence Hall 11 Anton Plaza

Wines of Southern Italy

Tuesday, Jan. 31 at 6 p.m. Course No. 804Southern Italy
Southern Italy is known for its distinctive wines. Powerful, well-extracted reds, fruity whites, and sweet and fortified wines can all be found in Italys Sicily, Campania, Puglia, and Basilicata regions. Youll discover them at a wine tasting at the Danny Kaye Theatre. Dinner at Ristorante Caterina de Medici will ignite your taste for Italian wines. $65

5 J. Willard Marriot Education Center

Shunsuke Takaki School of Baking and Pastry

Parking Information
Visitor/Guest Parking Commuter Student Parking Accessible Parking Lot*
*There are other accessible parking spaces available in other lots on campus as well.

6 Admissions Center
Ecolab Theatre

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www.ciachef.edu/diningseries

Event prices do not include tax & service

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Battle of the Barrels

ebruary Dinner
Radiant Radicchio
Thursday, Feb. 2 at 6:30 p.m. Course No. 807Radicchio
Ruby red radicchio is the star of this evening at Ristorante Caterina de Medici, where youll get to enjoy it in all its delicious variety. Dinner will include roasted radicchio and crostino with Robiola cheese, honey, and toasted hazelnuts; risotto with radicchio and artichokes; and baked cod with radicchio topping and creamy polenta. Dessert is a unique radicchio frozen mousse with blood orange sauce. Youll go home with one of the evenings recipes so you can wow your friends at your next dinner party. $55

Vino Veritas
Wednesday, Feb. 15 at 6:30 p.m. Course No. 809Vino
Dine on classic favorites prepared with wines from various regions of Italy in the Tuscan-style Ristorante Caterina de Medici. Dinner includes fried Gewrztraminer cream with crispy salad, risotto created with Prosecco and scallops, and tarragon polenta braised in Barbera wine. For dessert youll revel in the Vin Santoinfused zabaglione. $55

Wednesday, Feb. 1 at 6:30 p.m. Course No. 805Barrels

Roll out the beer and wine barrels and youll have a barrel of fun! At this informative, tasty, and interactive dinner, youll have the opportunity to listen, learn, and talk with the matre d as she pairs each course with both a wine and a beer. A delicious meal of lump crab cakes with vanilla bean slaw, crispy croquettes with braised oxtail and piquillo pepper pure, curried smoked duck with pickled mango and almonds, and warm chocolate cake with pistachio ice cream awaits you at the American Bounty Restaurant. During the meal youll get to vote on which beverage made the best pairing with each dish. Youll also be given one of the evenings recipes to take home. $55

by European kings and emperors. Since the end of Apartheid, the countrys Vine Improvement Program has helped to boost the production and stature of South African wines. Youll learn all about them during a tasting and discussion at the Danny Kaye Theatre. Then enjoy a meal built around those same wines at the American Bounty Restaurant. $65

Making It Maple
Thursday, Feb. 23 at 6 p.m. Course No. 813Maple
If you love maple syrup, you will enjoy this event, showcasing one of the Northeasts most beloved natural products. Join us at the Danny Kaye Theatre to learn about maple syrup grading and to taste the difference for yourself. Then youll head over to the American Bounty Restaurant for a dinner that takes the syrup from sweet to savory before your eyes. Savor a salad of endive, walnuts, and blue cheese with sherry-maple vinaigrette; maple-cured pork belly with butternut squash pure; and roasted duck breast with caramelized pears and maple-game essence. For dessert, indulge in an apple tartlet with maple ice cream and candied pecans. When the meal is over, youll be given one of the evenings recipes to try at home. $60

Meet the Winemaker: Guy Davis, Davis Family Vineyards

Thursday, Feb. 16 at 6 p.m. Course No. 810MTW
Meet Guy Davis, founder, farmer, and winemaker at Davis Family Vineyards in the heart of Californias Russian River Valley. Hell be sharing his approach to winemaking and offering tastings of his award-winning vintages at the Danny Kaye Theatre. Davis Family believes that every detail of the wine-making process from vineyard to bottlematters. They make small, handcrafted lots of wine that possess great purity and finesse. Dinner in American Bounty Restaurant features Davis Family wines expertly paired with your meal. $65

ZuccaItalys Squash
Wednesday, Feb. 8 at 6:30 p.m. Course No. 808Zucca
Zucca, or squash, is a staple of the Italian kitchen. During this delicious dinner at Ristorante Caterina de Medici youll taste squash preparations that will delight you. Dinner includes squash flan with garlic crostini, fruit mustard, and cheese fondue; squash tortelli with butter and sage sauce; and braised duck with squash, apple, and brandy. Dessert is a two-layer squash and chocolate tart. Take home a copy of one of the evenings recipes so you can re-create it at home. $55

Beyond Bordelais
Thursday, Feb. 2 at 6:30 p.m. Course No. 806Bordelais
You wont want to miss this celebration of the Bordeaux region of France at this sumptuous dinner in the Escoffier Restaurant. Your luxurious meal will include perfectly prepared duck confit and vegetable soup, stuffed squid with Bayonne ham and a tomato concass, and braised leg of lamb in red wine sauce with seasonal vegetables and roasted potatoes with thyme. For dessert you will get to sample a traditional vanilla and butter cake that will leave you begging for more! Bon Apptit! $60

All Aboard for Alsace

Tuesday, Feb. 21 at 6:30 p.m. Course No. 811Alsace
Explore the gastronomic wonders of the French region of Alsace. Enjoy the beautifully appointed Escoffier Restaurant while you feast on crpe noodles with mushrooms, ham, and cheese; traditional onion and apple soup; and a richly flavored pork and sauerkraut stew. The dessert, called Mont Blanc, is a chestnut pudding that will make you feel like you are dining at the table of a local Alsatian. This is a meal you will long remember. $60

Thirty Years and Counting!

Wednesday, Feb. 29 at 6:30 p.m. Course No. 81430th Anniversary
Join us to celebrate the 30th anniversary of the American Bounty Restaurant. Originally opened under the leadership of CIA President Tim Ryan, when he was a faculty member, the restaurant was created to elevate Americas regional cuisines. The Bounty has become a flagship restaurant on the Hyde Park campus and has served as the capstone educational experience for so many of our storied alumni. In honor of the restaurants opening in 1982, weve priced this event at $19.82. Youll enjoy lump crabmeat ravioli with saffron cream, cream of cauliflower soup, Stilton-crusted filet of beef with carrot pure, and wild mushrooms in a California wine sauce. An American Bounty apple cobbler will cap off the evening and satisfy your sweet tooth. $19.82 (food only, beverages extra)

South African Wines

Wednesday, Feb. 22 at 6 p.m. Course No. 812S. African Wine
Great wines were once a big part of South African history. In fact, the countrys Constantia was a dessert wine favored

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www.ciachef.edu/diningseries

Event prices do not include tax & service

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March Dinner
Domaine Albert Mann: Wines of Alsace
Thursday, Mar. 8 at 6 p.m. Course No. 815Domaine
Domaine Albert Mann is the result of merging two great winemaking families that date back to the 17th centurythe Manns and the Barthelems. The grapes, which are gathered by hand, are revered, as the growers believe the wine is the memory of the grape. Come make some memories at the Danny Kaye Theatre, as you taste some of Domaine Albert Manns best. Then enjoy an incomparable dinner at the Escoffier Restaurant, created to highlight the wines youve tasted. $65

Uniquely Oregon

Thursday, Mar. 15 at 6 p.m. Course No. 817Willamette

Named for the river that runs through it, the Willamette Valley is home to the best Pinot Noir vineyards in the Pacific Northwest. Join us at the Danny Kaye Theatre, where youll taste a selection of exceptional wines from both Yamhill Valley Vineyards and High Hook Wines. From there, its a short walk to the American Bounty Restaurant, where well prepare a very special dinner paired with these delightful wines. $65

Oh, Provence!
Wednesday, Mar. 21 at 6:30 p.m. Course No.818Provence
Even though you will be sitting in the Escoffier Restaurant at the CIA, youll feel just like youre dining in a small bistro in the center of Frances famed region of Provence. Enjoy a perfectly prepared Provenal meal, which includes vegetable and pesto soup, tuna and vegetable salad, lamb stew in red wine sauce, and a pithiviera traditional almond and puff pastry cake. $60

Prigord to Perfection
Tuesday, March 13 at 6:30 p.m. Course No. 816Prigord
Youll feel like youre dining in the Prigord (Dordogne) region of France as you meander your way through this iconic meal at the Escoffier Restaurant. Youll enjoy duck pt, consomm Prigord with truffles, and beef tenderloin with vegetables and whipped potatoes in a truffle and foie gras sauce. For dessert you will thrill to the splendor of a pecan cake. $60

Hurrah for Harvest

Tuesday, Mar. 27 at 6:30 p.m. Course No. 819Harvest
New Yorks Hudson Valley is known for its abundant fall harvest. Thats why even in the winter its possible for us to bring you all the rich and luxurious flavors of the fall. This harvest-inspired dinner at the American Bounty Restaurant will include salad of mesclun greens and chicken liver mousse with preserved apple chutney; smoked potato soup with beet chips; roast beef strip loin with butternut squash, farro, and wild mushrooms in a red wine essence; and, for a delicious dessert, brioche bread pudding with cranberries and English cream. $55

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www.ciachef.edu/diningseries

Event prices do not include tax & service

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Dogfish Head Brewery Presents

Wednesday, Mar. 28 at 6 p.m. Course No. 820Dogfish Head
Known as the first states first brewpub when it opened in 1995, the ales produced by Dogfish Head Brewing have since developed a huge following outside Delawares borders. Join us at the Danny Kaye Theatre to sample these brews and learn what makes them so special. Then enjoy a hearty dinner at the American Bounty Restaurant, where each course will be paired with a special beer. $55

Maison Drouhin: Burgundy Meets Oregon

Thursday, Mar. 29 at 6 p.m. Course No. 821Drouhin
Since 1988 when it opened Domaine Drouhin Oregon, the venerable French wine family has been marrying their centuries-old knowledge with the exciting landscape of the American Northwest. Join us at the Danny Kaye Theatre to sample award-winning Burgundy vintages from both their French and Oregon vineyards. Then dine in the lovely Escoffier Restaurant and enjoy a delightful meal prepared to highlight the wines youve just sampled. $65

Winters Hottest Deal

at the CIA
Lunch $2195 Dinner $2995
Every MondayThursday from JanuaryMarch 2012, take advantage of Winters Hottest Deal. Both warming and delicious, fixed-price, three-course lunches and dinners are available in our awardwinning, student-staffed restaurants. Make your reservations today at the American Bounty Restaurant, Escoffier Restaurant, or Ristorante Caterina de Medici.

Your table is waiting.

845-471-6608 www.ciachef.edu/restaurants Route 9, Hyde Park, NY

Lunch and dinner includes coffee, tea, or iced tea. Price does not include tax or service charge. Cannot be combined with any other offers or discounts.

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www.ciachef.edu/diningseries

2011 The Culinary Institute of America

The Culinary Institute of America Food & Beverage Operations 1946 Campus Drive Hyde Park, NY 12538-1499
NONPROFIT ORG U.S. POSTAGE PAID THE CULINARY INSTITUTE OF AMERICA