Pangea Debuts with Focus on Conscious and Globally Inspired
Cuisine
Media Contact:
Jeff Levine
Communications Manager
845-451-1372
j_levine@culinary.edu
Hyde Park, NY – The CIA Restaurant Group has a new
addition to its slate of restaurants at the Hyde
Park campus of The Culinary Institute of America. The CIA announces
the opening of Pangea,
a
pop-up themed restaurant that will have a limited run through June
2015. Pangea can be found in the college’s J. Willard Marriott Education
Center.
Pangea showcases a menu that features an array of inspired dishes
that both celebrate
and bring together the most
diverse cultural flavors and influences from around the world. As the
world’s
population continues to grow and earth’s resources labor to keep up
with
demand, the need for conscious dining has become increasingly
important. Pangea provides a platform for conversations about how we
produce and harvest the food we eat and the effect these actions have
on the
health of our planet and ourselves. Pangea explores
the world’s interconnected foodways while uniting and
transforming them.
“Pangea restaurant exposes our students to some of the
leading trends in the restaurant world,” says Waldy Malouf, senior director of food and beverage operations at The
Culinary Institute of America. “First and foremost it is a plant- and grain-focused
cuisine that emphasizes the flavors and culinary possibilities of cooking with
less animal proteins and more vegetal elements. This allows us to develop new
delicious dishes that also have a positive nutritional value. Secondly, students
are introduced to the logistics and excitement of developing a pop-up
restaurant.”
Pop-up
restaurants are opening across the country and around the world as temporary
outlets in which diners can enjoy fine food and beverages in a unique location,
often started on a very limited budget. These elements have been integrated
into Pangea and, according to Chef Malouf, provide a wonderful educational opportunity for CIA
students and a delicious culinary experience for guests.
The pop-up was
conceived to invoke a uniquely exciting dining experience with a shared sense
of adventure. Pangea’s seasonal offerings include two
separate pre-selected menus. One menu contains meat and seafood as protein
components and the other is entirely based on vegetables and legumes as a
source of protein. During each course, one dish is served family-style in its
cooking vessel, and another dish is individually plated for each guest. Dinner patrons
enjoy five courses—a total of 10 dishes—for $29. Lunch, which begins February
17, will include four courses—a total of eight dishes—for only $19.
Aligned with the
conscious dining theme, the restaurant’s design incorporates reused and recycled elements. The
decor relies mostly on the use of “found” objects, artifacts, furnishings,
china, and glassware.
Pangea is open
Monday through Friday. Dinner is served from 5:30 to 8:30 p.m. and lunch
service will run from 11:30 a.m. to 1 p.m. Pangea is located at The Culinary Institute of
America, 1946 Campus Drive (Route 9), Hyde Park, NY 12538. For more
information, visit www.pangeany.com.
Photo Caption and Hi-res Image
Pangea, the CIA Restaurant Group's
newest concept, opened on The Culinary Institute of America's Hyde Park, NY campus
in January 2015. (Photo credit: CIA/Phil
Mansfield)
View hi-res image >
Founded in 1946, The Culinary Institute of America is an independent,
not-for-profit college offering associate and bachelor's degrees with majors in
culinary arts, baking and pastry arts, culinary science, and applied food
studies, as well as certificate programs in culinary arts and wine and beverage
studies. As the world's premier culinary college, the CIA provides thought
leadership in the areas of health & wellness, sustainability, and world
cuisines & cultures through research and conferences. The CIA has a network
of 47,000 alumni that includes industry leaders such as Grant Achatz, Anthony Bourdain, Roy
Choi, Cat Cora, Dan Coudreaut, Steve Ells, Charlie Palmer, and Roy Yamaguchi. The CIA also
offers courses for professionals and enthusiasts, as well as consulting
services in support of innovation for the foodservice and hospitality industry.
The college has campuses in Hyde Park, NY; St. Helena, CA; San Antonio, TX; and
Singapore.
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