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Dinner Events

Honor the Pig
Tuesday, February 9 @ 6:30 p.m.
Course No. 813–Pig
We are all familiar with "the other white meat," but this fabulous dinner at the American Bounty Restaurant will show you that pork can be so much more when accompanied by great seasonal produce, flavor-rich condiments, and, of course, beer. The menu includes charcuterie plates with seasonal garni; cured pork belly with choucroute; roast tenderloin of pork with roasted root vegetables, organic apples, spicy mustard, and mâche; and a dessert of warm ginger bread with caramelized pears and crème fraîche. After dinner, Chef Theo Roe will share information about the versatility of pork and provide patrons with a recipe of one of the evening's dishes. $60.

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The Titanic Remembered
Tuesday, February 9 @ 6 p.m.
Course No. 827–Titanic
Never fear, you're destined to have a much better experience than the guests onboard the ill-fated R.M.S. Titanic, whose last meal was created from recipes by none other than famed French chef Auguste Escoffier. Join Maître d' Douglass Miller at the Danny Kaye Theatre, where he will reveal the elements and elegance of that meal as well as the menus Escoffier created for the second- and third-class passengers. Then cruise on over to the Escoffier Restaurant (of course!) where, safe and sound, you'll enjoy a meal inspired by the Titanic's first-class menu and prepared by Chef Alain De Coster and his "crew." The dinner includes oysters on the half shell with mignonette sauce, consommé Olga, and pan-seared filet mignon Lili with sauce Périgueux and potatoes Sarladaise. Then it's smooth sailing into a dessert of Waldorf pudding and assorted mignardises. All aboard! $65.

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Festival of Beer: The Domestics
Wednesday, February 10 @ 6:30 p.m.
Course No. 814–Brews
Join Owner Alan Daniels for the 5th Annual Half Time Festival of Beers to celebrate exceptional domestic brews. Celebrating with him at St. Andrew's Café will be legends of the beer industry that have been in business since before the words "micro-brewed beer" were first uttered. A delicious meal will be created to showcase the award-winning brews. And as a special treat, Half Time will provide each guest with a gift. Nonrefundable prepay $55.

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From the Heart of California—Laetitia Vineyards & Winery
Thursday, February 18 @ 6 p.m.
Course No. 815–Laetitia
It's fitting that Laetitia means joy and happiness, because that's what you will experience during this evening of great wine from the heart of California. Combining traditional French techniques with American innovation, winemakers at the Laetitia Vineyard and Winery strive to capture the unique expression of their Pinot Noir, Chardonnay, and Pinot Blanc grapes through meticulous winemaking. Join them at the Danny Kaye Theatre to sample and learn about these rich wines. Then walk over to the American Bounty Restaurant for a delicious meal that complements the flavors of California's varietals. Joy and happiness are within your reach. $60.

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It's All in the Game
Cacciagione e Selvaggina
Tuesday, February 23 @ 6:30 p.m.
Course No. 816–Cacciagione game
The team at Ristorante Caterina de' Medici will capture the excitement of wild game and tame it into elegant and flavorful dishes at this exotic and irresistible event. The menu includes terrine of pheasant with apple and radicchio salad, cocoa-raisin gnocchi with boar ragù, braised hare with red wine and polenta, and a mouthwatering coffee semifreddo for dessert. So don't wait. Get into the game. $60.

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Taste of Taittinger
Wednesday, February 24 @ 6 p.m.
Course No. 817–Taittinger
Join Jerome Jeandin, national director in charge of sales and public relations for Taittinger Champagne in the U.S., for an evening that is guaranteed to make you feel bubbly. At the Danny Kaye Theatre you'll sample world-renowned Champagnes and learn what makes Taittinger a favorite among Champagne lovers. Then follow the "red carpet" to the Escoffier Restaurant where you'll enjoy a Champagne-inspired meal fit for a star. At the end of the evening you'll be bubbling over with enthusiasm for these great wines. $65.

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Scotch: The Water of Life
Thursday, February 25 @ 6 p.m.
Course No. 818–Scotch
Join internationally renowned Master of Wine Jennifer Simonetti-Bryan at the Danny Kaye Theatre, where she will unravel the delightful mysteries that surround Scotch whisky. You'll learn about the history and time-honored methods of production as well as taste a sampling of some of Scotland's finest whiskies. Then "dawnder ower" to the American Bounty Restaurant for a meal that complements the whisky. "Yoo'll be singin' th' praises ay scotch watter o' life by th' end ay th' nicht!" $60.

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Shhh! Speakeasy!
Friday, February 26 @ 6 p.m.
Course No. 819–Speak
Every gal, grab your guy and come on down to the Danny Kaye "Speakeasy" (Theatre) for a lollapalooza of an evening. Learn about the roaring 20s, jazz, flappers, hooch, and secret passwords from Maître d' Douglass Miller. Then join the other "outlaw" chic at the Escoffier Restaurant, where you'll sample Chef Alain De Coster's humdinger of a 1920s-inspired dinner that includes Waldorf salad, feuillete of chicken and mushroom, and crown roast of lamb with mashed potatoes and sweet peas. Your dessert of steamed marmalade pudding with hard sauce is absolutely the bee's knees! $65.

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Meet the Winemaker: Elvira Bortolomiol—Bortolomiol Winery
Tuesday, March 2 @ 6 p.m.
Course No. 820–Elvira
Since the mid-18th century, Bortolomiol ancestors have produced wines on the hillsides of Valdobbiadene in Italy. Today, five distinguished Bortolomiol women carry on the original mission to produce fine high-quality sparkling Prosecco wines. Join Elvira Bortolomiol in the Danny Kaye Theatre as she shares the techniques and the magic that her family has used to create such wonderful wines. Then stroll over to Ristorante Caterina de' Medici for an Italian meal that will enhance the flavors of these exciting wines. Nonrefundable prepay $60.

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Gems of Schloss Vollrads Estate
Wednesday, March 3 @ 6 p.m.
Course No. 821–Schloss
Dating back to 1211, Schloss Vollrads is one of the oldest wine estates in the world. Its single goal is to produce Rieslings of the highest quality that exhibit the individuality and complexity of the grapes as well as the authentic characteristics of the soil. Join us at the Danny Kaye Theatre to learn all about the estate's winemaking secrets. Then amble over to the Escoffier Restaurant for a unique dinner created to showcase these marvelous wines. $65.

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Women Chefs of the CIA
Thursday, March 4 @ 6:30 p.m.
Course No. 822–Women
Sometimes, a woman's place is in the kitchen! Four of the CIA's expert female faculty will provide a window into the world of women in the foodservice industry and prepare their signature dishes for an evening of culinary delights. Join Associate Dean for Culinary Arts Eve Felder, Professor in Culinary Arts Elizabeth Briggs, Associate Professor in Culinary Arts Anita Eisenhauer, and Assistant Professor in Baking and Pastry Arts Dianne Rossomando at St. Andrew's Café for an unsurpassed event. $65.

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Pasta! Pasta!
Wednesday, March 10 @ 6:30 p.m.
Course No. 823–Pasta
This delightful event, built around the ubiquitous pasta, is anything but ordinary. And when it comes to pasta, there is no place better than Ristorante Caterina de' Medici for that perfect combination of ambiance, expertise, and innovation. Your extraordinary dinner will include lasagnetta layered with trout, fennel, and mushrooms; garganelli with radicchio, Parmigiano Reggiano, and balsamic vinegar; duck tortellini; and celery root purée. The "pasta-resistance" is a dessert of fried ravioli with ricotta and honey. Celebrare la pasta! $60.

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Meet the Winemaker: Chris Phelps—Swanson Vineyards
Thursday, March 11 @ 6 p.m.
Course No. 824–Swanson
Known as innovators in the frozen dinner industry, the Swanson family has put that same dedication, innovative spirit, and quest for excellence into the production of their wines. Join winemaker Chris Phelps at the Danny Kaye Theatre as he shares the exciting story of Swanson Vineyards and its commitment to herbicide-free, environmentally friendly winemaking. Then gather at the American Bounty Restaurant for a delicious meal built around the qualities of the Swanson wines. $60.

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Olio d' Oliva
Tuesday, March 16 @ 6:30 p.m.
Course No. 825–Olio
Homer described olive oil as "liquid gold." Its many wonderful properties made it an endless source of fascination, wealth, and power. Bring your friends along to Ristorante Caterina de' Medici, where you'll explore the variety and culinary contributions of olive oil from different regions of Italy during an exquisitely prepared dinner. Your meal will include a salad of steamed sole fillet with pink pepper and Ligurian olive oil; rice with broccoli, potato, and mussels with Apulian olive oil; beef poached in Tuscan olive oil; and a lemon mousse created with Garda Lake olive oil. Find out what Homer was raving about. $60.

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St. Paddy's at St. Andy's
Wednesday, March 17 @ 6:30 p.m.
Course No. 826–St. Paddy
Nothing could be more fitting on St. Patrick's Day than an event in St. Andrew's Café with two members of the Amerscot Highland Pipe Band there to serenade you. They are none other than certified master chef and former CIA instructor Lyde Buchtenkirch-Biscardi and Rhinebeck native Ruth Paydon. You'll be dining on traditional Irish fare with a contemporary twist—a meal fit for St. Paddy himself! $60.

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Irish Whiskey
Thursday, March 18 @ 6 p.m.
Course No. 828–Irish Whiskey
If a 24-hour celebration of St. Patrick's Day isn't enough, this event is sure to extend the festivities! Join Allen Katz, director of mixology and spirits education for Southern Wines & Spirits of New York, at the Danny Kaye Theatre where he'll offer a discerning look at the history of Irish whiskey and its influence on contemporary cocktail culture in the U.S. Then make your way to the American Bounty Restaurant for a delicious meal and cocktail pairings that will linger in the memory till next year's St. Patrick's Day. $60.

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Vin de Bourgogne
Tuesday, March 23 @ 6 p.m.
Course No. 829–Burgundy
Astonishingly, the grapevines of Burgundy are grown in 400 different types of soil. Their classifications are based on geographical properties rather than being producer-driven. Join fellow enophiles at the Danny Kaye Theatre to learn more about the complex and fascinating world of Burgundy's Chardonnay, Pinot Noir, and Gamay grapes. Then it's off to the Escoffier Restaurant for a meal infused with, and informed by, the finest wines of the region. À votre santé! $65.

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Festival of Beers II: Around the World
Wednesday, March 24 @ 6:30 p.m.
Course No. 830–Beer
Beer enthusiasts won't want to miss this opportunity to learn about exceptional beers from around the world. The 5th Annual Half Time Festival of Beers, hosted by owner Alan Daniels, will take participants on a journey through Germany, Belgium, England, Czechoslovakia and Canada. Representatives of importers and brewers who are legends in the industry will be present at Ristorante Caterina de' Medici to share their brewing secrets. Dinner will be designed to support and showcase these outstanding brews, and those in attendance will receive a special gift from Half Time. Nonrefundable prepay $55.

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The French Connection
Thursday, April. 1 @ 6 p.m.
Course No. 831–French
Embark on a journey to discover all about the French influence on world cuisines. Join Maître d' Douglass Miller at the Danny Kaye Theatre to explore a host of French culinary connections. Then travel over to the Escoffier Restaurant where Chef Alain De Coster and his students will create a menu of such French-inspired delights as crawfish étouffée à la Creole, Pho soup, steak Diane, crêpes suzette, and assorted mignardises. Vive la France! Nonrefundable prepay $65.

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Sea-stainable Dinner
Friday, April 2 @ 6:30 p.m.
Course No. 832–Seafood
Be an advocate and supporter of ocean-friendly seafood practices while enjoying a sophisticated dinner at the American Bounty Restaurant. Our chef has created a menu composed only of fish caught or farmed using environmentally friendly practices. Your meal will include hamachi ceviche with blood oranges, jicama, and leche de tigre; cured king salmon belly with mustard oil, pickled onions, and mascarpone; roast barrimundi with salsify-cauliflower purée and caramelized Romanesco; and a dessert of banana bread pudding with rum ice cream. Chef Theo Roe will share information about eating sustainably and provide you with a recipe of one of the evening's dishes. Nonrefundable prepay $60.

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