Culinary News from The Culinary Institute of America

Grove Opens at The CIA at Copia

Newest Al Fresco Hangout with Late-Night Hours in Napa

Napa, CAThe CIA at Copia, The Culinary Institute of America’s epicurean destination in downtown Napa, announces today the opening of Grove. Situated at the Colavita Olive Grove Terrace and Outdoor Kitchen adjacent to the working production gardens, Grove is The CIA at Copia’s new casual patio dining experience, featuring wood-fired pizzas, signature Southern barbecue with Northern California flair, garden-fresh salads with ingredients grown mere steps from the kitchen, local wine, cocktails, and beer on tap. Open to the public, Grove operates daily from 11:30 a.m. to midnight—and later on weekends—perfect for an afternoon break or late-night linger.

Designed as a communal, al fresco option for Napa Valley locals and visitors, Grove offers guests the opportunity to listen to live music every Friday and Saturday night between 6 p.m. and 9 p.m., grab a bite, and play a game of bocce on Copia’s custom courts or cornhole in the garden. Lounge seating and a 20-foot community table with benches offer a comfortable environment with overhead heaters and fire pits throughout to accommodate for cool Napa nights.

“With warm weather ahead, Grove will quickly become a gathering place for guests to relax outdoors and play games with friends or indulge with a glass of local wine or beer,” says Thomas Bensel, managing director of CIA California. “We want to keep Grove open late, which is something missing in the downtown Napa dining scene, and provide an after-hours spot with entertainment for the community.”

The space encourages guests to sit and relax, or wander the gardens, amphitheater, and culinary museum with beverages in tow (drinks are allowed property-wide indoors and outdoors.)

The specialty menu at Grove features barbecue from Chef de Cuisine Doug Richey, who brings his Northern California style to traditional Southern BBQ. Options include Pulled Pork Sliders, Texas-Style Barbecue Brisket, and Chef Doug’s signature Baby Back Ribs, all made daily in a competition smoker built by Backwoods Smokers using several varieties of wood and charcoal to achieve different flavors.

“Having staged in barbecue establishments from Charleston all the way to Memphis, I developed a passion and respect for barbecue,” says Chef Richey, who also has a home smoker. “The barbecue on Grove’s menu is unique to The CIA at Copia and incorporates what I have learned through my travels and cooking at home.”

Other items on Grove’s menu sure to become favorites include starters such as Buttermilk Cheddar Biscuits, Chopped Salad, or Blistered Padrone Peppers, and a variety of wood-fired pizzas prepared in the outdoor Wood Stone oven.

To kick off the opening of Grove, The CIA at Copia is featuring live local musical acts Tuesday to Saturday starting Tuesday, April 23 through Saturday, May 4.

To see the full menu and schedule of upcoming musical performances, please visit:

Photo Caption and Hi-Res Image:

Grove, The CIA at Copia’s new casual patio dining experience, is now open in Napa, CA for daytime, evening, and late-night enjoyment. The al fresco setting is perfect for grabbing a bite or a drink and playing bocce or cornhole, listening to live music, or just relaxing. Situated at the Colavita Olive Grove Terrace and Outdoor Kitchen, the menu features wood-fired pizzas, signature barbecue, and garden-fresh salads. (Photo credit: CIA/Anne Girvin)
View hi-res image >

Media Contacts:

Anne Girvin, The CIA at Copia

Kendal Hurley, Ballantines PR

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.

# # #

Contact Us

Media Relations
1946 Campus Drive
Hyde Park, NY 12538-1499
Phone: 845-451-1457