Gift Cards from The Culinary Institute of America Make a Great Gift for Foodies

A CIA Gift Card is a fabulous gift for anyone who loves food!

Gift Cards can be used in any of the CIA restaurants or for Cooking, Baking, Wine Classes and Boot Camp Vacations

AND RIGHT NOW, THE OFFER IS EVEN BETTER:

For every $100 in CIA Gift Cards purchased by December 20, 2017,  you’ll receive a SPECIAL VOUCHER* that gives you 50% off food at one of the CIA restaurants on the Hyde Park New York campus FOR YOU and UP TO THREE GUESTS!

To qualify for this amazing deal, you must purchase your gift card(s) in person from the Hospitality Office or one of our restaurants in Hyde Park. Then, use your voucher Monday–Thursday, January 8–March 8, 2018.

Incredible, right? A gift for everyone on your list that gets you a gift too!

*Voucher cannot be used in conjunction with other promotions or special events and is not valid in The Egg or the Apple Pie Bakery Café.

For more information, please call 1-800-888-7850
1946 Campus Drive
Hyde Park, NY, 12538-1499

Celebrate the French Holiday Feast "Le Réveillon" December 14, 2017 at the CIA's The Bocuse Restaurant

Le Réveillon, a traditional French Holiday feast held on Christmas Eve or New Year's Eve, is customarily filled with lavish delicacies including caviar, plateau de fruits de mer, foie gras, frog's legs fricassee, grain-crusted venison and a gateaux Mont Blanc. Festive sparkling wines complete the Réveillon experience.

EXPERIENCE LE RÉVEILLON at The Boscuse Restaurant
Thursday, December 14, 6 pm
$125 Prepaid, all-inclusive

All photography compliments of the CIA

Le Réveillon Menu

Caviar
Plateau de Fruits de Mere
Oysters, Shrimp, Mussels, Smoked Salmon, Crabs
Frog Legs Fricassee, Soupe en Croute (VGE)
Terrine of Foie Gras
Pear Gel, Caramelized Shallots Compote Pear Confit, Dust of Foie Gras
Grain-crusted Venison
Braised Red Cabbage, Honeycrisp Apples, Sauce Grand Veneur
Gateau Mont Blanc
Brandied Grillotte, Cassis Ice Cream
Sparkling Wine

To reserve your spot
visit bocuserestaurant.com/events
or call 845.451.1014

The Bocuse Restaurant at The Culinary Institute of America
1946 Campus Drive (Route 9), Hyde Park, NY 12538
www.bocuserestaurant.com/

SPECIAL DINING EVENT - The Cuisine and Wines of the Burgundy Region- The Bocuse Restaurant, CIA, Hyde Park, NY

The Burgundy region is prized for food and wine that reflect its unique terroir

A FIVE-Course Dinner Paired with Four Different Wines

You will be delighted with favorites like escargots, saucisse de Morteaux, Arctic char with fricassee of mushrooms, boeuf bourguignon
and flambéed apples with cider ice cream. Magnifique!

Thursday, November 16, 2017 at 6 pm
$95 Prepaid, all-inclusive
The Bocuse Restaurant

TO RESERVE YOUR SPOT:
visit bocuserestaurant.com/events
or call 845.451.1014

The Bocuse Restaurant at The Culinary Institute of America
1946 Campus Drive (Route 9), Hyde Park, NY 12538
www.bocuserestaurant.com/

The Culinary Institute of America’s Newest Restaurant Opening—POST ROAD BREW HOUSE

Post Road Brew House is a casual, contemporary American beer-driven pop-up restaurant combining seasonal Hudson Valley cuisine with classic European gastro-classics.

The Post Road Brew House serves as an extension of the Brewery at the CIA offering an extensive beer menu including CIA brews, local craft beers alongside Hudson Valley wines and spirits and gastro pub fare.

The a-la-carte menu, created by Executive Chef and Assistant Professor Theo Roe, includes a mix of casual and classic appetizers, entrees and sides designed to pair perfectly with the beer selection. With an emphasis on seasonal Hudson Valley ingredients, American comfort dishes like Pastrami Reuben Sandwich, The Post Road Burger, and Deviled Eggs are balanced out by European gastro-classics like Housemade Charcuterie, Classic Cassoulet, and Fish & Chips.

The beer menu at Post Road Brew House has been curated by the CIA's head brewer, Hutch Kugeman, working closely with the chef. On tap, eight draught beers are featured, including those made by the Brewery at the CIA, and others through collaboration with New York State breweries. Among the selections on the opening menu are the Cleaver IPA (6.7% abv) and Mise en Place Wit (4.6% abv), both of which are staples from the Brewery at the CIA. The Beefsteak Blonde (5.7% abv) is a traditional German-style Kolsch. The latest beer from the Brewery's Art and Science of Brewing class is the Wee Chef Scotch Ale (7.5% abv). The Smash Stout (6.0% abv) brewed with Indian Lager Farmstead in Altamont, NY and C.H. Evans Brewing in Albany, as well as a not-yet-named Pilsner brewed with Community Beer Works of Buffalo, NY, will also be served.

Located within the former St. Andrew's Café, the bar at Post Road Brew House is the star of the room. The decor throughout the restaurant is contemporary with an eclectic mix of new, found and repurposed furnishings that reference brewery culture, CIA history and Hudson Valley agriculture.

Post Road Brew House is open from February 16 to June 15, 2017 for dinner and March 24 to May 4 for lunch. Reservations are recommended, but walk-ins for the bar or dining room are also welcome.

Post Road Brew House
The Culinary Institute of America
1946 Campus Drive (Route 9)
Hyde Park, NY 12538-1499
845.451.1015
www.postroadbrewhouse.com

A Wine Tasting Paired with a Classic French Dinner Guarantees a Fun and Exciting Evening!

EXPERIENCE A NEW TAKE ON FRENCH CUISINE

Begin at the Danny Kaye Theatre for a blind wine tasting conducted by an expert sommelier.
Then head to The Bocuse Restaurant for a delicious meal of French classics created
using modern techniques.

Wednesday, February 8, 2017, 6 pm
Danny Kaye Theatre/The Bocuse Restaurant
$95 prepaid, all-inclusive

To reserve your spot, visit bocuserestaurant.com/events
or call 845.451.1014