Culinary News from The Culinary Institute of America

The CIA at Copia Celebrates Global Cuisine with New Monday Al Fresco Pop-Up Series at Grove

Napa, CA – Something’s cooking at Grove! Every Monday night from June through October, Grove at The CIA at Copia hosts a weekly Monday night pop-up featuring local culinary stars. Napa’s newest casual community dining spot welcomes chefs specializing in international cuisine to take over the outdoor kitchen and serve a menu of their design.

“The line-up of diverse chefs is a testament to The CIA at Copia’s continued efforts to celebrate culinary artistry from across the globe,” says Thomas Bensel, managing director of The Culinary Institute of America, California. “The weekly pop-ups complement the dynamic range of cooking classes, demonstrations, panels, exhibits and events, which all honor traditional cooking styles seen around the world.”

The rotating schedule of chefs and cuisines includes:

First Monday: Balagan—Israeli Kitchen, 6:30–9 p.m.
Balagan celebrates the Israeli kitchen through the shared experience of communal dining. Presented by Blossom Catering Company, which was founded by two alumni of The Culinary Institute of America, Itamar Abramovitch and Nate Smith, Balagan features a four-course, family-style Israeli menu inspired by European, Middle Eastern, and North African traditions while highlighting local ingredients.

The menu features Burekas, Ara’eas Pita, Lamb Shawarma, Shish Kebabs, and Middle Eastern Potpie. Discover the magical flavors of this multi-cultural cuisine. Reservations are recommended.

Second Monday: Blanchard’s Fried Chicken, 5–8 p.m.
Fried chicken is the name of the game when fried chicken connoisseur and Master Sommelier Chris Blanchard pops up at Grove! Savor his Southern-inspired menu featuring, you guessed it, fried chicken. Other delightful offerings include buttermilk biscuits and decadent sides such as macaroni and cheese, collard greens, and coleslaw that can be enjoyed al-fresco at Grove, or taken to go.

Third Monday: Contimo Provisions, 5–8 p.m.
Contimo Provisions provides a delicious new experience each month. For June, they offered an aperitivo—Italy’s version of happy hour—of flat breads, burrata, and house-cured meats, followed by a main course of wood-fired chicken, pork, and vegetables, and a vibrant, seasonal salad.

Coming up in July, get ready for Burger Fest. They’ll be serving up all the diner classics, like patty melts and cheeseburgers, with their own twist. In August, Contimo takes on Taco Night.

Fourth Monday: Estampa 5–8 p.m.
Every fourth Monday of the month, join The CIA at Copia Special Events Chef Rodrigo Vazquez for Estampa, a Spanish-inspired evening of tapas and ultra-quaffable drinks. All you have to do is eat and drink and Grove will keep track by stamping your tally card!

The June kick-off of the pop-ups has proven incredibly popular, with Balagan and Blanchard’s Fried Chicken selling out, and Contimo Provisions serving more than 225 guests. Guests are encouraged to arrive early to ensure they don’t miss out on this delicious dining experience.

To view the schedule of Grove’s Guest Chef Pop-Up Series online, please visit www.ciaatcopia.com/grove. Grove at The CIA at Copia is located at 500 1st Street, Napa, CA 94559.


Photo Caption and Hi-Res Image:

Monday nights through the summer, Grove at The CIA at Copia is hosting pop-ups featuring Napa Valley’s culinary stars celebrating world cuisines. (Photo credit: The Culinary Institute of America)
View hi-res image >


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Anne.Girvin@culinary.edu

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About The Culinary Institute of America:

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 master’s, bachelor’s, and associate degrees with majors in culinary arts, baking & pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.

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