Winter in the Wine Cellar

Come celebrate winter with the senior students at The Culinary Institute of America: Winter in the Wine Cellar student-run charity event, Saturday, December 2, 2017Join the seniors in the Foodservice Management class at The Culinary Institute of America to celebrate their Winter in the Wine Cellar dinner on Saturday, December 2.

The evening will be filled with heartwarming food and perfectly paired libations that are sure to put you in the holiday spirit! The evening starts at 6 p.m. with passed hors d’oeuvre and specialty cocktails accompanied by a silent auction benefiting the Food Bank of the Hudson Valley and The Rudy Speckamp Memorial Scholarship Fund at the CIA. Chef Speckamp was a beloved chef-instructor at the CIA who recently passed away unexpectedly. To honor his memory, part of the proceeds from the evening will be donated to the scholarship fund set up in his name.
Next is a four course dinner accompanied by student-led wine pairings, and the evening concludes with dessert that will leave you warm and satisfied. Live music will be provided by The Big Band Sound, to help you dance the night away. Make your reservations soon, as the event is limited to 110 guests!

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Date: Saturday, December 2, 2017
Reception: 6 p.m.
Location: Farquharson Hall at The Culinary Institute of America, Route 9, 1946 Campus Drive, Hyde Park, NY 12538
Dress Code: Semi-formal
Price: $95 per person, includes the reception, four-course dinner, all beverages, tax, and service. A portion is tax-deductible.

Please note: This event is limited to 110 guests and CIA gift cards/certificates are not redeemable at this event.

SOLD OUT! For more information about this event or to be added to the wait list, please call 845-905-4675. 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

Reception

Specialty Cocktails, Beer, Wine

Hors d’Oeuvre
Assorted Charcuterie and Cheeses
Ginger Carrot Shooter
Pork Belly BLT Bite
Arancini—Fried Rice Ball
Smoked Salmon

Dinner

Paired Wine Service

First Course

Frisee and Endive Salad
Lemon confit, fig, roasted squash rings, toasted chestnut puree, and Riesling-honey vinaigrette

Second Course: Communal Appetizers

Duck Confit
Brussels sprout chips, lardons of bacon, and a kumquat-Riesling gastrique
Cauliflower Steak
Quinoa with Riesling-soaked golden raisins and toasted almonds

Third Course

Red Wine-Braised Short Ribs
Sixteen-hour short ribs with cheesy polenta, sautéed rainbow Swiss chard, and roasted baby heirloom carrots
Vegetarian Alternative: Roasted Mushrooms
Pomegranate-red wine reduction, vegan polenta, sautéed rainbow Swiss chard, and roasted baby heirloom carrots

Dessert

Coffee and Tea
Chocolate Pomegranate Tart
Dark chocolate, pomegranate, spiced almond, Chantilly cream

**Menu and beverages subject to change based on availability**

SOLD OUT! For more information about this event or to be added to the wait list, please call 845-905-4675. Messages are checked daily.

Read the CIA blog for more about CIA senior student fundraising >