Reduced Hours and Activities During Late July/August

We love to welcome campus visitors, but before you make your plans, please note that amazing changes are underway at the CIA campuses during the summer and our visiting hours and restaurant hours may be affected.

Please note that classes for degree and certificate program students at all of our U.S. campuses will not be in session from July 27–August 20, 2018. Classes will resume on August 21.


  • The Admissions Office at all three campuses will be open to welcome prospective students and their families.


  • Since many of our restaurants rely on our students for the full CIA dining experience, please refer to for the most up-to-the-minute information.
  • At the New York campus, all restaurants will be closed during this period.
  • At the CIA at Greystone in St. Helena, California, The Bakery Café by illy will be open, but Gatehouse Restaurant will be closed.
  • At the CIA at Copia in Napa, California, The Restaurant at CIA Copia and Contimo Provisions will be open.
  • At the Texas campus, the CIA Live Fire Kitchen will be open Thursday–Sunday, and Nao will be closed.

Shopping, Classes, and More for Enthusiasts

National Gaucamole Day Recipe

National Guacamole Day

Corn Tortilla Cups with Black Beans, Queso Chihuahua, and Guacamole

September 16 is National Guacamole Day! Celebrate with this recipe for a perfect appetizer—it's crunchy, chewy, and creamy all in one. If you can't find queso Chihuahua, substitute Monterey Jack.

Makes about 12 Tortilla Cups

  • 4 Corn Tortillas
  • Olivie oil, as needed for brushing
  • Kosher salt, as needed
  • 1 tbsp vegetable oil
  • 1/4 cup minced onion
  • 1 clove garlic, minced
  • 1 jalapeño, seeded and minced
  • 1 tbsp tomato paste
  • 1/2 cup cooked black beans
  • 1 tsp ground cumin
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • Pinch cayenne
  • Freshly ground black pepper, as needed
  • 3/4 cup shredded queso Chihuahua
  • 1 cup Guacamole
  1. Preheat the over to 400 F. Using a 2 1/2-inch round cookie cutter or the rim of a large glass, cut 3 circles from each tortilla.
  2. Brush the circles with olive oil on both sides. Season with salt. Press the circles into the cups of a muffin pan and bake until crisp, approximately 5 minutes. Set aside to cool until needed.
  3. In a large sauté pan, heat the vegetable oil over medium heat. Add the onions, cover, and sweat until they are translucent but not colored, 4 to 5 minutes. Add the garlic and jalapeño, and suaté until fragrant, about 1 minute more. Add the tomato paste, and cook 1 to 2 minutes more, until tomato paste is aromatic. Stir in the beans, cumin, thyme, oregano, and cayenne and season with salt and pepper. Let the filling simmer until it has good flavor, 5 to 7 minutes. Cool slightly.
  4. Spoon the filling into the tortilla cups. Top with the cheese and guacamole (recipe follows) and serve immediately.


Makes about 3 cups

Choose ripe avocados with no visible bruising, blisters, or wrinkles on the skin. Don't squeeze avocados too much when choosing one it will bruise their flesh.

  • 2 avocados, diced
  • 2 plum (Roma) tomatoes, seeded and chopped
  • 1/2 small red onion, diced
  • 1 jalapeño, seeded and minced
  • Juice of 2 limes
  • 1 clove garlic, minced
  • 2 tbsp chopped cilantro
  • Salt and freshly ground black pepper, as needed
  1. In a large bowl, combine all ingredients. Mash lightly with a fork to obtain a chunky consistency. Season with salt and pepper. Serve immediately or cover the surface on the guacamole directly with plastic wrap and refrigerate until needed. To avoid blackening or oxidation, prepare guacamole as close to the time of use as possible.

Contact Us

The Culinary Institute of America
1946 Campus Drive
Hyde Park, NY 12538-1499
Phone: 845-452-9600