Napa, CA – The Culinary Institute of America (CIA), the world’s premier
culinary college, announces today the official opening of The Restaurant at CIA Copia. Part of the larger CIA at Copia, the restaurant joins other offerings,
such as daily cooking and beverage classes, wine tastings, and a lifestyle store
specializing in home goods, providing guests with the ultimate Napa Valley destination
for exploring, experiencing, and enjoying the world of food and wine. Led by Executive
Chef Christophe Gerard, Chef de Cuisine Chris Kennedy Aken,
and Waldy Malouf, CIA senior
director of food and beverage operations, The Restaurant at CIA Copia offers a delicious, unique experience in the heart of
Napa’s bustling Oxbow district.
Guests at The Restaurant at CIA Copia are invited to enjoy
innovative, market-based, and
globally inspired California cuisine that pairs perfectly with Napa
Valley wines
and craft cocktails. Front-of-house and back-of-house roles are
blended to create
a new approach to service. A rotating array of attractive, sharable
dishes is offered
tableside to guests and displayed on carts and trays by the cooks
who created them.
Guests are encouraged to take the dishes that appeal to them, and
the cook marks
their selection on their menu. Patrons have a chance to see all of
the menu items,
plus frequent specials, and meet every cook in the kitchen in the
process. The number
of dishes they select is tabulated at the conclusion of their dining
experience.
In addition to a variety of savory and sweet carts, The Restaurant
at CIA Copia also boasts a one-of-a-kind cow-shaped cheese cart
affectionately
named “Bessie.”
Savory menu items include a variety
of sharable dishes such as Chickpea “Truffles” and Housemade Burrata
($7); Roasted Chelsea Gem Oysters with Verjus ($12); Rainbow Trout,
Pistachio, Sage Butter ($17); Charred
Carrots, Cumin Yogurt ($4); Rack of Lamb, Parsley-Mint Salad ($19);
and Porcini-Crusted
Hangar Steak, Bone Marrow ($21). Desserts include Roasted Pineapple,
Crème Fraîche Sorbet ($7); Pumpkin Cheesecake, Graham Cracker ($7);
and Apple-Persimmon Pie for Two, Calvados Ice Cream ($16).
“I am thrilled to partner with Chef Malouf, Chef Aken, and the
amazing
team at CIA to open this brilliant new concept,” said Chef Gerard,
who has worked
as a chef in the Napa Valley for 14 years, holding leadership
positions at Angéle, Silverado Resort & Spa, Calistoga Ranch, The
Farm
at the Carneros Inn, and Rubicon Estate. “Napa Valley
has a special place in my heart, and I look forward to creating and
serving food
at The Restaurant at CIA Copia that is elegant and reflective
of California’s adventurous spirit.”
“Everyone at CIA Copia strives to not only set, but raise the bar in the hospitality
industry,” said Chef Malouf. “Innovation, service, and
design are at the heart of this restaurant. As the leader in culinary arts and hospitality,
we strive to offer our guests a memorable dining experience that proves why Napa
Valley is considered one of the best food regions on the planet.”
The Restaurant at CIA Copia provides a range of exciting, quality beverages to complement
the menu. The unique style of service creates an experience where a full spectrum
of flavors can be enjoyed in one seating. The wines, beers, sakes, ciders, craft
cocktails, and non-alcoholic options are fun, educational, and approachable. Beverage
trolleys move through the dining room with wines by the glass and cocktail options,
ensuring the perfect pairing is always readily available. The bottle list includes
food-friendly wines that align with surprise dishes that might show up on the table.
Additionally, the restaurant offers local craft beers on tap and a diverse selection
of beers and ciders by the bottle.
The Restaurant at CIA Copia bar team, led by Beverage Manager
Shannon Latting, takes great pride and ownership in the creative process
by barrel-aging their own bitters and making their own infusions.
The restaurant’s
signature cocktails contain distinctive ingredients, including many
from CIA’s own
gardens. The beverage menu includes a variety of specialty cocktails
for $12 including
Barnum Was Right (Ransom Old Tom Gin, Luxardo Apricot
Liqueur, and lemon); and non-alcoholic cocktails including the Pom
Balaustine (pomegranate, lemon,
and soda) for $6. Wines by the glass feature selections from Napa
Valley and around
the world, such as NV Gérard Bertrand Thomas Jefferson Crémant De
Limoux Brut Rosé ($10); 2015 Charles Krug Sauvignon Blanc ($10); and
2015 Gunderloch ‘Fritz’ Rheinhessen Riesling
($12).
Modern yet timeless, the restaurant’s
design offers a sleek and comfortable setting, with earth tones,
hints of olive
green, and lighter woods. In the just-completed remodel of the
original Copia building, the façade was extended nearly eight feet from
its original location, allowing the dining room and its custom
artwork to seamlessly
blend with the property’s breathtaking patio, gardens, and olive
grove. Its sleek
and comfortable atmosphere is perfect for a celebratory evening or
to hang out with
friends. Guests are welcome to have a drink at the bar or grab a
couch in the lounge.
The outdoor patio, situated in the restaurant’s olive grove, is the
ideal spot for
dining and imbibing al fresco. In the future, it will house a Wood
Stone oven for
pizza and other roasted dishes. Inspired by Versailles, and
reminiscent of the south
of France or Northern Italy, the gardens at CIA at Copia are a
source of seasonal produce for the restaurant, overseen by CIA Farm
Manager
Matthew Gunn.
Chef Gerard, a native of Chartres,
France, is experienced in some of the world’s most esteemed restaurants and is celebrated
for bringing refreshing brightness, elegance, and nuance to contemporary French
dishes. Chef Gerard moved to the Napa Valley in 2002 after working at renowned dining
establishments in New York City, Miami Beach, and Orlando.
The Restaurant at CIA Copia is located at 500 First Street in Napa, and is open six
days a week for dinner: Sunday and Tuesday through Thursday from 5:30 to 9 p.m.,
and Friday through Saturday from 5:30 to 10 p.m. The bar is open Friday through
Sunday, noon until closing. For reservations and additional information, please
call 707-967-2555 or visit www.therestaurantatciacopia.com.
Photo Caption and Hi-Res Image:
Table host Jared Awender walks through the dining room of The
Restaurant at CIA Copia with dinner plates for guests to select. This
unique
approach to restaurant service is a highlight of The Culinary
Institute of America’s
newest restaurant, now open in Napa, CA. (Photo
credit: Victor Samuel Photography)
View hi-res image >
Media Contact:
Evita Broughton
510-735-9667
evita@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 campuses in New York, California, Texas, and Singapore.
# # #