Vernalia Blooming into Spring, CIA Student Charity Event, March 26, 2022

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.

Health and Safety: Face coverings are required for all guests and staff, except while seated in a dining environment.

This event has sold out. For questions or to be added to the wait list, please call 845-905-4374. If you wish to make a donation please do so here.

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**

 

This event has sold out. For questions about the event or to be added to the wait list, please call 845-905-4374.
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. Read the CIA blog for more about CIA senior student fundraising >