Culinary News from The Culinary Institute of America

The CIA Announces Pigs, Pints, & Mojitos

Pop-Up Latin-Themed Dinner with CIA Latin Food Expert and Special Guest Chef

Hyde Park, NY – A rare opportunity to experience a unique style of cooking will take place on July 16 at The Culinary Institute of America (CIA) in Hyde Park. The college will hold a pop-up Latin-themed dinner, which begins outside in the Herb Garden of the Ristorante Caterina de’ Medici at 6 p.m. Before dinner, guests will observe chefs roasting whole pigs in Caja China boxes. These special boxes were designed in China for the sole purpose of roasting whole animals and are used extensively in Latin America.

Hosted by the CIA’s Director of Latin Studies Chef Sergio Remolina, the event introduces guest chef Nelson Millán, a Puerto Rican celebrity and executive chef of San Antonio Country Club. Patrons will watch the chefs cook side-by-side along with CIA students as they enjoy special drinks made by the chefs and listen to live Salsa music. When the roasting is done, the party moves indoors for a four-course dinner:

  • First Course—Trio of Ceviches from Ecuador, Peru, and Mexico
  • Second Course—Trio of Hot Appetizers
  • Main Course—Cerdos en Cajas Chinas—Whole Roasted Pigs with Side Dishes
  • Dessert

Beverages for the event feature a custom-brewed CIA Summer Ale, Rum Mojitos, and two non-alcoholic Latin favorites prepared by the guest chefs:

  • Chicha Morada—sweet Peruvian beverage made from purple corn and pineapple
  • Morir Soñando—orange juice and evaporated milk which tastes like a Creamsicle

Chef Remolina directs the Latin Cuisines academic concentration at CIA’s campus in San Antonio, TX. Students from the Hyde Park campus spend a semester there, studying the history and cultures of Central and South America, and the Caribbean, gaining in-depth knowledge of the nations and cultures, and adding a valuable specialization in some of the world’s most exciting cuisines.

“I look forward to demonstrating Old World cooking techniques from my heritage along with my friend and colleague, Chef Millán,” says Chef Remolina. “This dinner will be an exclusive opportunity to experience authentic Latin Cuisine.”

Chef Millán was born in Rio Grande, Puerto Rico in “El Yunque,” one of the last remaining rain forests of the world. After working in various locations throughout the southeastern U.S., he joined the San Antonio Country Club in 2010, and is frequently a guest chef teaching in the Latin Cuisines Concentration at CIA San Antonio.

Price is $135 per person and includes the outdoor cooking demonstration, as well as all food, beverages, music, service, and tax. Dress is casual. Reservations can be made online here or call 845-471-6608.

Photo Caption and Hi-Res Image:

Pigs, Pints, and Mojitos, CIA style. (Photo credit: CIA/Karin Janson)
View hi-res image >

Media Contact:

Virginia Muré
Communications Manager

Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to driving leadership development for the foodservice and hospitality industry, the independent, not-for-profit CIA offers associate degrees in culinary arts and baking and pastry arts; bachelor’s degree majors in management, culinary science, and applied food studies; and executive education through its Food Business School. Its conferences and consulting services have made the CIA the think tank of the food industry in the areas of health & wellness, sustainability, world cuisines & cultures, and professional excellence & innovation. The college also offers certificate programs and courses for professionals and enthusiasts. Its worldwide network of 48,000 alumni includes leaders in every area of foodservice and hospitality. The CIA has campuses in New York, California, Texas, and Singapore.

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