About The Conservatory at Greystone
The CIA’s American Food Studies: Farm-to-Table Cooking is a conservatory-style educational model for students who want to be part of a community working to create healthy, sustainable, and delicious food systems.
Led by culinary director and legendary chef, Larry Forgione ’74, students will begin a journey to learn the concepts of environmental stewardship, food ethics, and facilitate the exchange of ideas as they explore these vital topics.
Students will receive a hands-on education on three CIA farms, where they will work with Forgione and Farm Manager Matt Gunn. The CIA farm locations at Deer Park Road, the Charles Krug Winery, and on the CIA at Greystone campus will be hands-on learning labs where the students will plant, nurture, and harvest ingredients.
Over the course of the semester students will taste and cook their way through the CIA’s farms and kitchens. At the end of each week, a student-led Farm to Table restaurant is open to the public featuring menus with an emphasis on freshness, seasonality, local availability, and simple preparations.
By Phone: 707-967-2300
We accept all credit cards.
Hours of Operation
Open: Friday and Saturday
Hours: 5:30–9 p.m.
December 19–20, 2014
December 26–27, 2014
There is no dress code for this restaurant.
Williams Center for Flavor Discovery
2555 Main Street, St. Helena, CA 94574
Chef Larry Forgione, who graduated from the CIA in 1974, is hailed as “the godfather of American cuisine,” and has been credited with changing the way Americans eat today by embracing the virtues of our national cuisine and using only seasonal, local ingredients. He has worked in some of the best kitchens in Europe and America, and in 1983 opened An American Place, which earned three stars from The New York Times.
“I want students to learn the phrase ‘farm to table’ is not just a tag line or a marketing ploy,” said Forgione. “I want them to learn it’s a way of life. Only at the CIA will they get the chance to work with some of the greatest names in American food and develop an increased awareness about creating fresh food made with sustainable ingredients.”