The Culinary Institute of America’s senior class invites you to Vernalia—Blooming into Spring. Join us as we welcome the new season with an exciting night celebrating growth, joy, love, and rebirth. Let the bright colors and blissful atmosphere wash over you as your senses awaken from their winter slumber. Dine on some of our favorite early Spring ingredients and groove to the acoustic swing jazz sound of Metropolitan Hot Club. The evening will benefit Unshattered, a local nonprofit organization dedicated to empowering women in recovery by providing pathways to economic independence and sustained sobriety.
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. Guests will enjoy a five-course meal, featuring local and seasonal ingredients. The event also includes a silent auction and raffle.
In addition to the students’ charity of choice, a portion of the proceeds will benefit CIA student scholarships.
Charity: Unshattered.
Scholarship: The Senior Capstone Charity Event Scholarship.
Date: Saturday, March 26, 2022.
Reception: Cocktail hour at 4 p.m.* followed by dinner in Farquharson Hall located inside Roth Hall. *PLEASE NOTE THE NEW START TIME OF 4 P.M.!
Location: The Culinary Institute of America, Route 9, 1946 Campus Drive, Hyde Park, NY 12538.
Dress Code: Cocktail attire (floral attire encouraged).
Entertainment: Metropolitan Hot Club.
Price: $120 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 80 guests and CIA gift cards are not redeemable for this event.
Menu
Canapes
Beer-Batter Fried Prosciutto Wrapped Asparagus
Ratatouille Tartelette
Grilled Halloumi Cheese, Red Wine-soaked Smoked Salt, Chives, Beet Caviar
Crispy Sushi Rice, Soy Butter Sauce, Tuna Tartare, Guacamole
Grilled Vegetable Croque Monsieur with Gruyere Cheese
Main Course
all garnishes with microgreens for color and wine pairings
Celeriac Soup
breadcrumbs, herb oil, roasted pepitas, truffle foam
fully vegan except for the foam and bread
Gruner Veltliner, Red Maple Vineyards
Porcini Asparagus Pasta
maitake, king trumpets, shiitake, mushroom stock beurre monté, asparagus tips
Brick Kiln Chardonnay, Channing Daughters
Seared Sea Bass
a quenelle of spinach, fennel, leek and tomato puree, charred cippolini onions, fennel chip, Meyer lemon sauce
Wagner Rose, Opici
Vegan Option: Grilled Eggplant
with tahini and sesame seeds
Seared Duck Breast
harissa pomme puree, fried Brussel sprouts, salsify, roasted fig Red Maple Vineyard Pinot Noir sauce
Pinot Noir, Red Maple Vineyards
Vegan Option: Seared Cauliflower Steak
golden raisins soaked in Red Maple Vineyard Pinot Noir and mixed into couscous
Pre-Dessert
Citrus Delice
blood orange sorbet, mint foam
Plated Dessert
Spring Tart
Meyer lemon poached pears, basil ganache, lychee sorbet
allergens: gluten, eggs, dairy
Gluten-Free Option: Spring Pavlova
Meyer lemon poached pears, basil ganache, lychee sorbet
Mignardises
Passion Fruit Bonbon
dark chocolate, passion fruit caramel
allergens: dairy
Sunflower Seed Mendiant
dark chocolate, sunflower seed praline
allergens: dairy
Pineapple + Lime Pate de Fruit
Takeaway
Sesame Dark Chocolate Gianduja
Beverage Menu
Lemon Lavender Gin Spritz
Greylock gin, lavender, butterfly pea pollen powder, lemonade, sparkling water
Espresso Martini
Ice Glen vodka, Kahlua, espresso, sugar
Bees Knees
Greylock gin, honey, lemon
Mint Julep
bourbon, sugar, water, fresh mint, Angostura bitter
Blooming Riesling
Sheldrake Point Riesling, hibiscus, rose water
Green Goddess
kiwi, lime, sparkling water
Wildcat Cooler
blueberry, lemon juice, sparkling water
Cilantro Pineapple Fizz
pineapple, cilantro, lime, sparkling water
**Menu and beverages subject to change based on availability**
