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 28–August 21, 2017. Classes will resume on August 22.

Admissions

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

Restaurants

  • Since many of our restaurants rely on our students for the full CIA dining experience, please refer to www.ciarestaurantgroup.com for the most up-to-the-minute information.
  • At the New York campus, all restaurants will be closed during this period.
  • At our California campus locations (Copia and Greystone), The Restaurant at CIA Copia and The Bakery Café by illy will be open.
  • At the Texas campus, Nao will be open for lunch and the outdoor taco stand will also be open.

Shopping, Classes, and More for Enthusiasts

The CIA at Copia Adds Fall Classes

New Hands-on Cooking Classes and Intimate Dinner Demos

Napa, CAThe Culinary Institute of America (CIA) at Copia, the ultimate Napa Valley destination for exploring, experiencing, and enjoying the world of food and wine, is pleased to add new class formats and seasonal themes to its instructional calendar. From knee-high novices to kitchen whizzes, there’s a cooking class for every age and experience level. Among the newest classes are wine & cheese pairings with cheese expert Janet Fletcher, hands-on Thai cuisine, and seasonal desserts and cocktails. Classes are open to the public and require no advanced skills.

Descriptions for upcoming classes are below, with demos, dinners, and classes listed first, followed by beverage tastings. Prices are per person. Classes run from one to three hours. Tickets and class descriptions can be found online. A day-by-day calendar can be viewed online.

Food Classes

CIA Skills | $95
A small, hands-on class concluding with a meal and wine.

  • New Cooking with Beer—Sept. 1, Sept. 23, Oct. 28, and Nov. 25 at 4:30 p.m.
  • New Grilling Like a Pro—Sept. 2 at 11 a.m.
  • New Spice It Up!—Sept. 9 at 4:30 p.m.
  • New The Power of Sauces—Sept. 16 and Oct. 21 at 5 p.m.; Nov. 18 at 4:30 p.m.
  • New Cooking with Wine—Nov. 4 at 4:30 p.m.
  • Handmade Fresh Cheese—Sept. 29 at 4:30 p.m.
  • Flavors of the New Spanish Table—Sept. 22 at 4 p.m.

Calibrate Your Culinary Palate | $30
Through interactive tasting and sensory experiments, learn how to turn up the flavor volume in favorite foods at home.

  • Sept. 2 at 3:30 p.m.
  • Sept. 21, Oct. 14, and Oct. 28 at 11 a.m.

Chef’s Class | $30
Master some of the culinary world’s biggest secrets and techniques and walk away with pro skills.

  • New Thai Time (Level 2)—Sept. 1 at 2:30 p.m.; Sept. 8 at 12 p.m.; Sept. 12, Sept. 28, and Sept. 30 at 1:30 p.m.; Sept. 23 at 2 p.m.
  • New Rustic Desserts—Oct. 6, Oct. 21, Oct. 28, and Oct. 31 at 1:30 p.m.
  • New The Mediterranean Table—Oct. 7, Oct. 14, Oct. 17, Oct. 24, and Oct. 27 at 1:30 p.m.
  • Seasonal Celebrate Harvest with Grape Recipes—Sept. 5, Sept. 7, Sept. 19, and Sept. 22 at 1:30 p.m.; Sept. 16 at 2:30 p.m.
  • Seasonal Fall Strudels and Turnovers—Sept. 26 at 10:30 a.m.; Nov. 4 at 2 p.m.; Nov. 14 and Nov. 25 at 1:30 p.m.
  • Seasonal Pies & Tarts for the Holidays—Nov. 18, Nov. 21, and Nov. 24 at 1:30 p.m.; Dec. 9 at 2:30 p.m.; Dec. 16 at 2 p.m.
  • Seasonal Healthy Holidays—Dec. 6 at 3:30 p.m.
  • Seasonal Unrivaled Hors d’Oeuvre—Dec. 9 at 11 a.m.; Dec. 12 at 1:30 p.m.
  • Homemade Fresh Cheese—Sept. 6, Sept. 13, Oct. 18, and Nov. 15 at 3:30 p.m.; Oct. 12 and Nov. 28 at 1:30 p.m.; Oct. 13 at 12 p.m.; Nov. 3 at 3 p.m.; Dec. 7 at 2:30 p.m.

Chef’s Table | $125
An intimate, interactive dinner event where guests can ask questions, relax, and enjoy delicious food and beverage pairings in an up-close-and-personal venue.

  • Food for Entertaining—Sept. 21, Oct. 5, Oct. 26, and Nov. 2 at 6 p.m.; Oct. 8 and Oct. 14 at 5 p.m.
  • Farm Fare—Sept. 3 at 5 p.m.; Sept. 14 at 6 p.m.
  • Pasta—Sept. 30 at 5 p.m.

Preserving | $35
Learn how to safely and deliciously preserve foods, from carrots to confit.

  • The Quick Pickle—Sept. 15 at 3:30 p.m.
  • Curing, Drying, Confit—Oct. 20 and Nov. 17 at 3:30 p.m.; Nov. 2 at 3 p.m.

Pairing Basics | $40
Learn how to enhance either the flavor of the wine or the food to elevate your next dining experience.

  • New Global Flavor Interactions—Sept. 9 and Oct. 21 at 11 a.m.; Sept. 26 at 1:30 p.m.; Sept. 28 at 3:30 p.m.
  • Basic Flavor Interactions—Sept. 14 at 3 p.m.; Nov. 4 and Nov. 24 at 11 a.m.; Nov. 16 at 3:30 p.m.; Dec. 1 at 2 p.m.
  • White with Fry, Red with Roast?—Sept. 8 at 3:30 p.m.
  • Let’s Talk About Sauces—Sept. 22 and Sept. 30 at 11 a.m.; Oct. 19 and Dec. 14 at 3:30 p.m.; Nov. 17 at 1 p.m.

Family Funday | $15
Interactive, family-friendly Sunday classes teach kid-friendly cooking techniques.

  • New Cakes and Cupcakes—Oct. 1, Oct. 22, and Dec. 10 at 1:30 p.m.
  • New Tacos—Oct. 8 and Nov. 5 at 1:30 p.m.
  • New Mac & Cheese—Oct. 15 at 1:30 p.m.
  • New Cool Condiments—Sept. 17 at 1:30 p.m.
  • New Hidden Vegetables—Sept. 3 at 1:30 p.m.
  • Seasonal Spooky Treats—Oct. 29 at 1:30 p.m.
  • Seasonal CIA Holiday Favorites—Nov. 19 at 1:30 p.m.
  • Seasonal Lunchbox Magic Featuring Thanksgiving Leftovers—Nov. 26 at 1:30 p.m.
  • Pizza—Sept. 24 at 1:30 p.m.
  • Lunchbox Magic—Sept. 10 and Dec. 3 at 1:30 p.m.

How To: | $25-$35
Master basic cooking techniques that serve as a starting point for many other recipes.

  • Make Your Own Condiments—Sept. 7 at 11 a.m.; Sept. 15 and Oct. 20 at 1 p.m.
  • Make Fresh Pasta—Sept. 29 at 11 a.m.; Oct. 13 at 2:30 p.m.; Nov. 10 at 1:30 p.m.; Nov. 16 at 12:30 p.m.; Dec. 8 at 3 p.m.
  • Make Eclairs & Their Cousins—Nov. 18 and Dec. 16 at 11 a.m.; Nov. 30 at 1:30 p.m.; Dec. 21 at 3:30 p.m.

Wine Tastings

Somm’s Class | $30
This expert-led tasting class offers insights into particular styles of drinks and food pairings.

  • New Wine and BLTs—Sept. 2 at 5:30 p.m.
  • New Class Cocktails with a Twist—Sept. 4 and Oct. 9 at 4 p.m.; Sept. 27 at 5:30 p.m.
  • New What We’re Drinking Now—Sept. 7 and Oct. 12 at 6 p.m.
  • Seasonal Cocktails from the Garden—Sept. 15 at 6 p.m.

New Janet Fletcher’s Wine Meets Cheese: Four Slam-Dunk Pairings | $55
Learn how to create wine-and-cheese marriages that make sparks fly with cheese authority and best-selling author Janet Fletcher.

  • Sept. 1 and Oct. 6 at 11 a.m.
  • Oct. 20 at 6 p.m.

Napa Valley vs. The World | $60
This comparative tasting will attempt to answer a variety of questions about flavor preferences and characteristics of different regions around the world.

  • Sept. 16 at 11 a.m.
  • Nov. 27 at 6 p.m.

How To Taste Wine in 90 Seconds | $30
In one of CIA at Copia’s most popular classes, you’ll taste wines, learn the lingo, understand what you prefer, and how to enjoy it with food, family, and friends.

  • Sept. 1, Oct. 7, and Oct. 12 at 11 a.m.
  • Sept. 14 and Oct. 19 at 12:30 p.m.
  • Sept. 21, Oct. 5, and Oct. 26 at 2:30 p.m
  • Sept. 29 at 2 p.m.; Nov. 17 at 6 p.m.; Dec. 13 at 3:30 p.m.

The Unexpected Napa Valley | $50
This class explores six examples of sometimes secret, sometimes rare, but always delicious wines, as well as shares stories about Napa Valley’s pioneers and visionaries.

  • Sept. 20 and Oct. 25 at 6 p.m.

Nailed It! | $50
Learn the eight basic characteristics of individual grape varieties, as well as how to examine wines for color, acidity, alcohol level, tannin, and the ever-elusive “complexity.”

  • Sauvignon Blanc—Sept. 25 at 6 p.m.
  • Pinot Noir—Oct. 30 at 6 p.m.
  • Cabernet Sauvignon—Sept. 11, Oct. 2, Oct. 16, Nov. 1, Nov. 13, Nov. 29, and Dec. 11 at 6 p.m.

Bubbles for Every Occasion | $30
Learn about buying, serving, and creating fun pairings for sparkling wine and compare bubbly from many price points and styles.

  • Sept. 18, Oct. 23, Nov. 22, and Dec. 8 at 6 p.m.

More Activities at CIA at Copia
In addition to attending classes and demos, visitors will find much to do at the CIA at Copia, including daily wine tasting in the Tasting Showcase, dining, book signings, and browsing culinary and wine collections. Shoppers won’t want to miss The Store at CIA Copia, featuring an extensive collection of cookbooks by CIA faculty, alumni, and guest chefs, as well as artisanal food products, cookware, glassware, one-of-a-kind pottery, and more. The Restaurant at CIA Copia is a destination for innovative, market-based, globally inspired, California cuisine that pairs perfectly with Napa Valley wines and craft cocktails. Throughout the property, guests will find culinary artifacts, museum collections, and one-of-a-kind sculptures, which are open to the public and can be viewed at no charge. The Chuck Williams Culinary Arts Museum and a state-of-the-art teaching kitchen are slated to open in late 2017.

CIA at Copia is also the ideal location for private food and wine events, from an intimate wedding in the amphitheater to a cocktail reception in the atrium, or an industry conference that commands the entire building.


Photo Caption and Hi-Res Image:

CIA Culinary Demonstrator Hilary Sullivan will be teaching the Family Funday classes, as well as several other courses open to the public, at the CIA at Copia this fall. (Photo credit: Victor M. Samuel/CIA)
View hi-res image >


Media Contact:

Adrienne DeAngelo
510-658-1353
adrienne@ellipsespr.com


Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers bachelor’s degree majors in management, culinary science, and applied food studies; associate degrees in culinary arts and baking and pastry arts; and executive education through its Food Business School. The college also offers certificate programs and courses for professionals and enthusiasts. Its conferences and consulting services have made the CIA the think tank of the food industry, and its worldwide network of 49,000 alumni includes innovators in every area of the food business. The CIA has locations in New York, California, Texas, and Singapore.

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