Culinary News from The Culinary Institute of America

The Culinary Institute of America, San Antonio Announces Five Special Pop-Up Latin-Themed Dinners In 2016

Dine at the Chef’s Table in the Latin Cuisines Kitchen as You Watch Your Meal Being Prepared

San Antonio, TX – The ultimate opportunity for the serious food enthusiasts is being offered for a limited time at The Culinary Institute of America (CIA), San Antonio. Between February and April 2016, the college is offering five pop-up Latin-themed dinners at a chef’s table inside the Latin Cuisines kitchen on campus.

Join the CIA’s Director of Latin Studies Sergio Remolina and his students for an exclusive opportunity to dine in the CIA’s authentic Latin Cuisines kitchen, where you will be surrounded by the sights and smells of ingredients indigenous to Latin America. In the intimate setting of the student’s teaching kitchen, you and just 15 others will share a communal table and have the opportunity to see how the dishes are prepared for you while also having the opportunity to interact directly with the students and Chef Remolina.

The students are part of the college’s Latin Cuisines concentration, in which they study the history and cultures of Central and South America and the Caribbean, gain in-depth knowledge of the nations and cultures, and add a valuable specialization in some of the world’s most exciting cuisines.

“This is a great opportunity to watch the students create and prepare recipes inspired from their Latin Cuisine studies in a professional kitchen,” says Chef Remolina. “But make your reservations early; we have only 16 seats available for each of these exclusive meals.”

Upcoming events include:

  • Cooking with Corn—Friday, February 5, 2016
  • Tour of Mexico—Friday, February 26, 2016
  • The Caribbean—Friday, March 11, 2016
  • The Andean Cuisine—Friday, April 1, 2016
  • The South Cone (Uruguay, Argentina, and Chile)—Thursday, April 14, 2016

Price is $65 per person prepaid, and includes wine and beverage pairings. Dress is casual. Each pop-up dinner begins at 6:30 p.m. More information is available online at The Center for Foods of the Americas.

Photo Caption and Hi-Res Image:

The Culinary Institute of America's Director of Latin Studies Chef Sergio Remolina. (Photo credit: CIA/Keith Ferris)
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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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