Unfortunately, the fires affecting our community continue to grow. Yesterday, Red Flag warnings were issued through Friday afternoon representing ideal conditions for fire combustion and spread.

Given this, we have made the decision to delay a return to in-person instruction at Greystone until Monday, October 12. All campus buildings will remain closed until that time. Our intention is to reopen the Residence Halls on Sunday, October 11. While we expect the situation to be resolved by then, we must acknowledge this is a fluid situation; we will continue to remain in touch with students via email and the Everbridge Emergency Notification system as further information becomes available.

Classes, which resumed Wednesday, September 30 online, will continue to be delivered virtually during this interim period. By continuing in this way, instructors will be able to keep pace with the semester—providing lecturing instruction now on theory and techniques, and enabling students to get right back into the kitchens and bakeshops once campus reopens. Students, please continue to monitor the student portal and your Moodle sites for further information regarding your classes.

Most students have returned home already or are staying with family or friends. If you are unable to do this for an extended period, or if you have remained behind and are staying at Copia, our Student Affairs team can offer assistance. Please update your status on the "2020 Glass Fire Status" form on the Residence Life portal to keep us apprised of your status or to indicate that you need assistance.

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.

Guacamole

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