Student Charity Event: Chateau Noir, March 12, 2022

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.

 

This event has sold out. For questions about the event or to be added to the wait list, please call 845-905-4372.

 

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 Guests of CIA student-run charity events are in for an exceptional evening of food, fun, and entertainment.

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**

 

 

This event has sold out. For questions about the event or to be added to the wait list, please call 845-905-4372.

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