The Culinary Institute of America’s senior class invites you to embrace the balmy breeze and bounty of the summer season at Verdant: The Garden Gala. Celebrate the beauty of art and nature with the breathtaking views of the Hudson River and partake in specialty cocktails and hors d’oeuvre during the cocktail hour on Anton Plaza. Then head inside to our gorgeous garden and enjoy a seven-course dinner, featuring local and seasonal ingredients. The event also includes a silent auction and raffle.
This student-planned, operated, and organized charity event celebrates and showcases what the future leaders in the culinary world have learned during their time at the CIA. The evening will benefit Sparrow’s Nest, a local non-profit organization dedicated to cooking and delivering homemade meals to families struggling through a cancer diagnosis.
In addition to the students’ charity of choice, a portion of the proceeds will benefit the Love for Lade Perry Memorial Scholarship, in honor of Omolade “Lade,” Perry, a 16-year U.S. Navy veteran and bachelor’s student at the CIA, who passed away in April.
Charity: Sparrow’s Nest.
Scholarship: Love for Lade Perry Memorial Scholarship.
Date: Saturday, July 9, 2022.
Time: Cocktail hour will begin at 4:15 p.m. on Anton Plaza, followed by dinner in Farquharson Hall.
Location: The Culinary Institute of America, 1946 Campus Drive, Hyde Park, NY 12538.
Dress Code: Formal (think: Met Gala, with a garden twist).
Entertainment: Live music.
Price: $140 per person, includes the reception, seven-course dinner, all beverages, tax, and service.
Additional Notes: This event is limited to 104 guests. CIA gift cards are not redeemable at this event. Allergens and dietary restrictions can be accommodated. Please specify on reservation form.
Mushroom Tartelette, Lemon Gel, Parsley Caviar
Goat Cheese, Filled Date, Stone Fruit, Balsamic Glaze
Harissa, Salmon Tartare Blinis, Dill Crème Fraiche
Squash Blossom, Corn Taco
Summer Melon Salad, Heirloom Tomatoes
Corn, Artichoke Agnolotti
Striped Sea Bass, Peas Three Ways
Honey Za’atar Duck
Roasted Garlic and Rosemary Butter
First Course/Pre Dessert
white chocolate soil, micro basil
Pea Shoot Infused Mascarpone Mousse
coriander meringue, strawberry pea shoot sorbet, mascarpone crumble
Blueberry Elderflower Ganache
blueberry compote, elderflower crumble, goat milk foam
Honey Infused with Lavender
peach and thyme marshmallow
cassis and nasturtium pate de fruit raspberry rhubarb dark chocolate bonbon
smoked old fashioned
strawberry margarita with spice
sunset lemonade gin mule
“I’m Sexy and I Grow It”
peach raspberry mocktail
Wine, Beer, and Cider
A variety of local wine, beer, and cider will be made available through dinner and cocktail hour.
Coffee and Tea
Waters During Cocktail Hour
Hibiscus with Raspberry
**Menu and beverages subject to change based on availability**