Adam Dulye, executive chef for the Brewers Association and CraftBeer.com, will be visiting The Culinary Institute of America’s (CIA) Hyde Park campus to participate in the school’s upcoming Cheers to the Beers event. This senior class project will include a cocktail hour, four-course meal complete with beer pairings, and a silent auction.
Dulye will also be tasting through several beer styles with classes and using excerpts from the CraftBeer.com Beer & Food Course during his visit. The complete professional course focuses craft beer and food education to the food and beverage industry, and covers the most up-to-date beer styles, pairing beer with food, how to pour and present beer at the table and integrating craft beer into today’s beverage menus.
The senior class of The Culinary Institute of America presents Cheers to the Beers.
The students will be hosting a cocktail hour, four-course meal complete with beer pairings, and a silent auction. CIA alumni and guest speaker Adam Dulye ’98, executive chef of the Brewers Association, will speak on the compatibility of craft beer and cuisine. Setting the mood throughout the evening will be a local guitarist and violinist.
This entire event is conceived and executed by CIA bachelor’s degree students in the senior class of The Culinary Institute of America, as part of their capstone Foodservice Management course.
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.
All proceeds will benefit Arts Mid-Hudson and CIA scholarships.
Details
- Date: Saturday, Nov. 14, 2015
- Reception: 6 p.m.
- Location: Roth Hall at The Culinary Institute of America, 1946 Campus Drive, Hyde Park, NY 12538
- Price: $95 per person includes hors d’oeuvre, four-course dinner, dessert, beverages, tax and service (a portion is tax deductible).
- Please note: CIA gift cards/certificates are not redeemable at this event.
- Reservations: make your online reservation
- Questions about the event, please call: 845-905-4672
Menu
Reception
Passed Hors d’oeuvre
Gougères with Beer Mornay Sauce
venison jerky, fontina, gruyère, parmesan cheese
Hop-Cured Salmon
grilled crostini, horseradish dill crèma, capers, lemon
Grilled Cheese with Beer Cheddar
grilled pullman toast, brie, goat cheese, sautéed onions, and jelly
Chicken Bites
chicken breast, celery, blue cheese, honey mustard
Cheese Platter
variety of cheeses, dried dates, figs, apricots, salami, smoked salmon, barley crackers, honeys, mustards, flavored olive oils
Spent Hop-Roasted Nuts
cashews, almonds, peanuts
Dinner
First Course
Mixed Green Salad with Barley Battered Crimini and Malt Vinegar Dressing
rainbow carrots, pickled red onion, herbed malt dressed, sesame seed tuile
Second Course
Beet Spätzle
duck confit, beer braised cabbage, aged goat cheese & crème fraiche
Entrée
Venison Shepherd’s Pie
homemade pie crust, braised venison stew, root vegetables, creamy mashed potato, fried shallots
Vegetarian Shepherd’s Pie
homemade pie crust, root vegetable stew, creamy mashed potato, fried shallots
Dessert
Milk Stout Cheesecake
Apple Cake, Caramel Sauce & Candied Walnut Cluster
Flourless Chocolate Cake, Pretzel Feuilletine & Chocolate Stout Ganache
Pumpkin Spice Milk Chocolate Bon Bon
Chocolate Stout Ganache Dark Chocolate Bon Bon
On Your Table
Croquembouche Growler
Chocolate Stout Bread
Cider Bread
** Menu subject to change based on availability.
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