Black and White with a Splash of Red
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, December 15, 2012|
|Time:||6 p.m. Reception
7:15 p.m. Dinner
View directions and a campus map.
|Charity:||The American Red Cross – For the victims of Hurricane Sandy
The CIA Side Towel Scholarship Fund
|Price:||$85.00 per person, tax and gratuity included|
|Entertainment:||Live music by the Big Band Sound|
|Please Note:||This event is limited to 140 guests and CIA Gift cards/certificates are not redeemable at this event.|
|Reservations:||Reservations are closed. For questions please leave at message at 845-905-4675.|
About Black and White with a Splash of Red
“Black and White with a Splash of Red” is semiformal event hosted by The Culinary Institute of America’s senior class. On December 15, 2012 the class will be welcoming guests at 6 p.m. for a reception featuring passed canapés and specialty cocktails. The evening will progress with a seated dinner showcasing a four course menu with wine pairings designed and executed by the students.
The evening will also include an auction, the proceeds of which will benefit The American Red Cross and the CIA Side Towel scholarship fund. The CIA community has felt the effects of Hurricane Sandy as some students have unfortunately lost their homes and countless colleagues across the east coast had to close their business. The CIA senior class would like to do everything it can to give back and help restore the community from the devastation of Hurricane Sandy.
Reservations are closed.
For questions please leave at message at 845-905-4675.
Dietary restrictions can be listed when making your reservations online.
Specialty Cocktails, Beer, Wine
Black Lime, Cilantro, Green Chiles, Rice Cracker
Capers, Parsley, Meyer Lemon, Brioche
Caraway Yogurt, Dill
Cured Pork Cheek, Savory Sponge Cake
Cauliflower Puree, Béchamel, Coriander
Griddled White Bean Cake, Cipolini Onion Jam
With Paired Wine Service
Pears, Hazelnuts, Chervil Crackers, Parsnip Shoots
Chef’s Garden Vegetable Potage
Carrot Puree, Turnips, Purple Potatoes, Shallot Confit,
Roasted Maitake Mushrooms, Radish Salad
Pistachios, Glazed Spinach, Sunchoke Gratin, Medjool Date Sauce
Red Kuri Squash Ravioli
Brown Butter Sage Foam, Glazed Spinach, Shaved Chestnuts
Chocolate Gingerbread Torte
Chocolate Caramel-Corn Crunch, Apricot Preserves,
Spiced Chantilly, Toasted Apricot Marshmallows
Menu subject to change