USA TODAY and The Culinary Institute of America present a very special event—Experience Food and Wine in Wine Country on Friday, May 9 from 6:30–10 p.m. Featuring five of Napa and Sonoma’s most well-known chefs, this exciting evening includes a five-course meal focused on the valleys freshest ingredients and the signature cuisine of each of the chefs. The evening is hosted by Bill Heubel, chef at the Wine Spectator Greystone Restaurant, and Bill Briwa, from the USA WEEKEND “Great American Meals” series. In addition, CIA Chef-Instructor Stephen Durfee will be in attendance to prepare your desserts. Three of the event chefs are CIA alumni. They are excited to be coming back to where it all began—The Culinary Institute of America—to cook for you.
- Mark Stark ’84, Stark’s Steak & Seafood
- Brian Bistrong ’89, Bottega
- Jeff Mall ’95, Zin
- Bill Heubel, Wine Spectator Greystone Restaurant
- Stephen Durfee, Wine Spectator Greystone Restaurant
You’ll begin the evening at a reception where you will meet each of the chefs. At dinner, cocktails, beer, or wine will be paired with each of the courses. Live music, expert commentary from the chefs, and a variety of other surprises will keep you smiling and charmed.
Tickets are just $135 each, plus tax and service charges.
Seating is limited for this one-time-only event.
Call 707-967-2367 or e-mail Peter Triolo at email@example.com.
Cocktails provided by HelloSonoma
Greystone Cellars Wines
Warm Asparagus Salad, Zin Bacon, Frisee and
Crispy Eastside Farm Egg
Jeff Mall ‘95, Zin
Schramsberg Blanc de Blancs, 2011
MalibuUni Cavatelli,Sweet Crabmeat,Grilled Ramps
Brian Bistrong ‘89, Bottega
Shafer Red Shoulder Ranch Chardonnay, 2011 Napa Valley
Olive Oil Poached Local Quail, Forest Greens and Pickled Lentils
Bill Heubel, Wine Spectator Greystone Restaurant, CIA
Siduri Sonoma Coast Pinot Noir, 2012
Coffee Crusted Dry Aged New York Cut Steak
Faux Bone Marrow, Sebastopol Mushrooms, Barbecued Fingerling Potatoes
Mark Stark ‘84, Stark’s Steak & Seafood
Charles Krug Generations, 2011
Vanilla Bean Panna Cotta, Rhubarb Gelee, Pickled Rhubarb, Strawberries, Candied Fennel Bulb, Crisp Meringues
Stephen Durfee, baking & pastry Arts chef-instructor, CIA
Sinskey- Late Harvest Pinot Gris
Coffee, Tea, Decaffeinated Coffee Available