A new bachelor’s degree concentration brings students to the Greystone campus to study farm-to-table cuisine with legendary chef Larry Forgione ’74. The home of American Food Studies: Farm-to-Table Cooking is in the heart of the Napa Valley, the epicenter of the farm-to-table movement.
Visitors to Greystone will reap the rewards of the students’ culinary lessons when dining at The Conservatory. This student-led “crop-up” restaurant on campus will be open to the public Friday and Saturday nights, beginning August 2. A multi-course tasting menu will focus on seasonal ingredients grown, harvested, and prepared by the students. The cost per person is $65, and reservations can be made by calling 707-967-2300 or visiting the CIA's restaurant website.
Farm-to-Table Cooking is a one-semester (15-week) conservatory-style, hands-on concentration for students who want to be part of a community working to create healthy, sustainable, and delicious food systems. They will learn environmental stewardship and food ethics, and put into practice their education regarding these important issues. Chef Forgione, the program’s culinary director and co-founder, is hailed as “the godfather of American cuisine,” credited with changing the way Americans eat today by embracing the virtues of using seasonal, local ingredients.