Transport your senses to a time of royal excellence at Château Noir, an end-of-winter celebration brought to you by The Culinary Institute of America’s senior class. This student-planned, organized, and operated charity dinner celebrates and showcases what the future leaders in the culinary world have learned in their time at the CIA. The event, benefitting the Food Bank of the Hudson Valley and CIA student scholarships, will consist of a silent auction and an amazing five-course meal, featuring fresh Hudson Valley ingredients. Enjoy yourself and the ambiance with a glass of wine and our house-made cocktails as you walk through our dark castle experience.
Château Noir will be held Saturday, March 12, in Farquharson Hall, beginning at 4 p.m. The recommended dress code is cocktail attire.
We are excited to support a charity focusing on the importance of preventing food waste and alleviating hunger and are grateful for your support in making this event a success. Unable to attend the event and you wish to donate? Please donate here.
Charity: The Food Bank of the Hudson Valley
Scholarship: The Senior Capstone Charity Event Scholarship
Date: Saturday, March 12, 2022
Reception: Cocktail hour at 4 p.m. followed by dinner in Farquharson Hall
Location: The Culinary Institute of America, Route 9, 1946 Campus Drive, Hyde Park, NY 12538
Dress Code: Cocktail attire
Entertainment: Cellist Peter Lewy
Health and Safety: Face coverings are required for all guests and staff, except while seated in a dining environment.
Price: $130 per person, includes the reception, five-course dinner, all beverages, tax, and service. A portion may be tax-deductible.
Please note: This event is limited to 90 guests and CIA gift cards/certificates are not redeemable for this event.
Menu 
Reception
Passed Hors d’Oeuvre
Mini Beef Wellington
Prosciutto Mustard Ice Cream
Smoky Manhattan Pate de Fruit
Pita Bread with Hummus and Pickled Vegetables
Cocktails
Elderflower Spritz
Rock Valley Spirits Elderflower Liqueur, Bubbles, Soda
The Black Forest
Coppersea Rye, Dry Vermouth, Smoked Rosemary, Bitters
Gardens of Versailles
Tarragon Infused Rock Valley Spirits Gin, Lillet Blanc Vermouth, Lavender, Lemon
Royal Blood
Cooperstown Whiskey, Cointreau, Blood Orange, Lemon
Amethyst Crown
Rock Valley Spirits Gin, Maraschino, Crème de Violette, Lemon
Mocktails
Night Sky
Blackberry Shrub, Sage, Lemon, Soda
The Sun King
Peach, Honey, Tea, Mint
Beer and Cider
Ithaca Beer Co
Brooklyn Cider House Kindra Dry
Dinner
First Course
Gravlax
Herbal Cured Trout, Cucumber Apple Salad
Wine Pairing: Dr. Konstantin Frank Margrit Dry Riesling 2019
Second Course
Truffle Crème Brûlée
Truffle Mushroom Crème Brûlée, Sherry Vinaigrette Herb Salad
Brioche
Citrus Garlic Herbal Compound Butter
Wine Pairing: Dr. Konstantin Frank Margrit Dry Riesling 2019
Third Course
Scallop
Mushroom Espuma, Lemon Snow, Chive Aioli, Oyster Mushrooms
Fourth Course
Poulet en Crépinette
Foie Gras Torchon, Pomme Purée, Endive, Duxelles, Natural Jus
Wine Pairing: Robert Sinskey Los Carneros Pinot Noir 2017
Vegetarian Menu
First Course
Cold Corn Bisque
Creamy Corn Bisque, Grilled Corn, Spiced Popcorn
Second Course
Truffle Crème Brûlée
Truffle Mushroom Crème Brûlée, Sherry Vinaigrette Herb Salad
Brioche
Citrus Garlic Herbal Compound Butter
Third Course
Mushroom Croquettes
Mushroom Espuma, Lemon Snow, Oyster Mushrooms, Chive Aioli
Fourth Course
Miso Risotto
Celery Root Cream, Mushrooms, Spinach, Roasted Cauliflower Steak
Dessert
Purifier
Orange and white wine sorbet
La Poire Noire
Red Wine Poached Pear, Baumkuchen Cake, McGrath Victoria Cheese Mousse, Pistachio Ice Cream and Pistachio Croquant
Sang de Muer
Vanilla, Orange Panna Cotta, Blood Orange Jam, Cinnamon Crumble, Brandy Macerated Blackberries and “Meringue,” Rosemary, Cornmeal Sable Cookie.
Wine Pairing: Dr. Konstantin Frank Amur Ruby Port
(vegan, GF, nut free, soy free)
**Menu and beverages subject to change based on availability**
Read the CIA blog for more about CIA senior student fundraising >
