Gatsby: An Evening of Opulence
SOLD OUT! Please see below for wait list information.
People dancing the Charleston…
Men in tuxes and women dressed to the nines…
You are invited to Gatsby: An Evening of Opulence
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, April 6, 2013|
|Time:||Reception and Silent Auction: 6–7 p.m.
Dinner Seating: 7:15 p.m.
|Location:||Anton Plaza and Farquharson Hall.
View directions and a campus map.
|Charity:||Hudson Valley Community Services
CIA’s Side Towel Scholarship Fund
|Price:||$90 per person, including tax and service charge|
|Entertainment:||Live music by The Big Band Sound and Po’town Swing|
|Please Note:||CIA Gift cards/certificates are not redeemable at this event.|
For questions and/or to be added to the wait list, please leave a message at 845-905-4673.
About Gatsby: An Evening of Opulence
The evening starts at 6 p.m. with an outdoor reception (weather permitting) and a silent auction overlooking the beautiful Hudson River. A four-course dinner worthy of Jay Gatsby himself will follow, prepared and served by the class.
Later, dance the night away to The Big Band Sound, the Hudson Valley’s favorite big band, and learn a few steps from Po’Town Swing. There will be a prize awarded for the Best Dressed, so look like the cat’s meow!
The evening benefits Hudson Valley Community Services and the CIA’s Side Towel Scholarship Fund.
For questions and/or to be added to the wait list, please leave a message at 845-905-4673. Messages are checked daily.
Hors d’Oeuvre, Specialty Cocktails, Beer, and Wine
Deviled quail egg with crumbled duck bacon on a crispy potato nest
Smoked salmon in a cucumber cornet
Stuffed mushroom with artichoke and spinach filling, topped with crispy shallot and garlic breadcrumb
House cracker with charcuterie, pickled mustard seeds, and brandied cherry
Brioche toast with foie gras mousse, candied rhubarb, and red wine vinegar reduction
Served with Paired Wine Service
Salad of spring vegetables, greens, and herbs with a strawberry vinaigrette and fennel oil
Green pea soup garnished with fresh herbs, crispy peas, and ham chip
Roasted rack of lamb with seared potato and artichoke quick bread, spring asparagus, and a lamb jus fines herbes sauce
Strawberry Champagne Mousse Cake