Big Band in the Back Room
Sold out. To be added to the wait list please call 845-905-4674. Messages are checked daily.
This event is presented by The Culinary Institute of America’s 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.
| Date: | Saturday, January 12, 2013 |
| Time: | 6–11 p.m. |
| Location: | Reception: Roth Hall Dinner/Dance: Farquharson Hall View directions and a campus map. |
| Charity: | Miles of Hope Breast Cancer Foundation CIA Side Towel Scholarship Fund |
| Price: | $85 (Price is per person and includes all taxes and service charges)* |
| Entertainment: | Live music by the Big Band Sound |
| Please Note: | This event is limited to 140 guests. *CIA Gift cards/certificates are not redeemable at this event. |
| Reservations: | Sold out. To be added to the wait list please call 845-905-4674. Messages are checked daily. |
About Big Band in the Back Room
Come join us for a night that’ll take you back to a place where depression took over and alcohol was prohibited, but didn’t stop men and women in 1920s from having a blast. This event will be filled with excitement, swing dancing, and live music from the grand orchestra “The Big Band Sound,” as we swing our way back into the era.
This event will be hosted by The Culinary Institute of America’s senior class. The night will start with a reception in Roth Hall featuring specialty cocktails, beer, wine, passed hors d’Oeuvre, and a silent auction. The proceeds will benefit The Miles of Hope Breast Cancer Foundation and the CIA Side Towel Scholarship Fund. After the reception, guests will then be invited into Farquharson Hall to enjoy a four-course dinner, beverages, and live music. Only 140 seats available, so get your tickets and swing yourself back in time and remember to “speakeasy.”
Reservations
Sold out. To be added to the wait list please call 845-905-4674. Messages are checked daily.
Menu
Reception: Beer, Wine, Specialty Cocktails
Hors d’Oeuvre
Chicharron Bocata
Crisp Pork Belly, Red Onion Salsa, Sweet Potato
Kabocha Tartlet with Fried Sage
Puff Pastry Dough, Parmesan
Crab and Turnip Ceviche
Fresnos, Dried Cranberries, Endive, Mizuna, Quinoa
Lollipops
Bacon, Salsify, Panko
Seated Dinner
Paired Wine Service
Soup Duo
Cauliflower Soup with Winter Green Emulsion
Curried Pumpkin and Apple Bisque with Spiced Pumpkin Seeds
Second Course
Mixed Green Salad, Warm Winter Vinaigrette
Charcuterie Plate: Lamb Sausage, Winter Terrine en Croute, Pumpkin and Pork Pate, Mortadella, Sopressata and Salame, Pickled Vegetable Medley
Entrée
Pecan Crusted Pork Loin, Butternut Squash & Potato Gnocchi with Mushroom Ragout
Vegetarian Alternative (Available upon Request)
Kale Risotto Cake
Hollandaise Sauce
Dessert
1920s Candy Bar Trio
Interpretation of:
Mounds Bar: Coconut Mousse, Devil’s Food Cake, Cocoa Nib
Milky Way: Chocolate Cake, Caramel Cremieux, Iced Nougat
Reese’s: Chocolate Tart, Peanut Butter Filling, Soft Ganache
