The Culinary Institute of America on Friday released the schedule for the autumn and early-winter special meals at several of its on-campus restaurants.The series of dinners and lunches is open to the public.
In addition to wines, visitors will for the first time be able to sample beers and ales from the new on-campus microbrewery, scheduled to be in operation in time for the start of the September semester. Equipment for the on-campus operation was donated by the Brooklyn Brewery. Initial plans call for offering its own lager, pilsner and seasonal brews on tap at the brewery and at the campus’s four restaurants. Waldy Malouf, CIA senior director of food and beverage operations, said, “The microbrewery … will be an integral part of the college’s curriculum. With the collaboration of Brooklyn Brewery, this facility will teach students about fermentation, using grains in brewing, food pairings, as well as the management of a brewpub hospitality operation. As a bonus, Hudson Valley residents and visitors will be able to sample the work of the students in all of our restaurants on campus.”
Earlier in the month, the Institute announced its cooking series for food enthusiasts who are not students.
First up is the “Taste NY Boot Camp, September 21–25. It is offered in conjunction with the state government’s Taste NY program that advocates for state-produced foods and beverages. In this event, seasonal products will provide the foundation for the dishes that will be prepared during the course, The schedule includes an off-site excursion to experience local products in advance of learning how to prepare them.
One-day Saturday classes also are planned. “Taste NY: Fall In the Empire State” will be held on September 19, 26 and October 3. Students will sample seasonal products harvested and crafted by purveyors throughout New York, practice cooking techniques, and use local products to create an assortment of dishes. “Taste NY: Beer, Wine, Cider, and Spirits” will be held on September 19 and October 24). Students will taste and learn about a wide array of beverages produced around the state.
Here’s the lineup for the special dinners. You can get details and make reservations on the college’s website.
• September 2, Wednesday (lunch) — “Mushrooms, Cheese & Barolo,” Ristorante Caterina de’Medici.
• September 11, Friday — “Game Birds & Burgundies,” The Bocuse Restaurant.
• September 16, Wednesday — “Long Island Chowderfest with Taste NY,” The American Bounty Restaurant.
• September 23, Wednesday — “Pasta, Pasta, Pasta … and Wine!”, The American Bounty Restaurant.
• October 2, Friday — “Parisian Art Festival Dinner,” The Bocuse Restaurant.
• October 29, Thursday — “A New York Beer Dinner with Taste NY,” The American Bounty Restaurant.
• November 12, Thursday (lunch and dinner) — “Cider Week & Apple Fest,” The American Bounty Restaurant.
• December 9, Wednesday — “Black and White Truffle Dinner,” Ristorante Caterina de’Medici.
• December 10, Thursday — “A French Champagne Christmas,” The Bocuse Restaurant.
The Culinary Institute is located at 1946 Campus Drive, Hyde Park, Dutchess County. Phone: 845-452-9600. Or, for more information on the boot camp and Saturday classes, call 800-888-7850.