SOLD OUT: Culinary Institute Of America Lunch & Winery Visit Day Trip

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  • 10/26/2024
    9:50 am - 5:52 pm

Get a glimpse of the fall colors during this exclusive Hudson Valley adventure.  The Culinary Institute of America in Hyde Park, NY is considered to be one of the most prestigious culinary schools in the world.  Anthony Bourdain, Rocco Dispiritio, Duff Goldman & Anne Burrell are just a few of their famous graduates. Join us for this exclusive experience in their private dining room at Bocuse French restaurant on the campus overlooking the Hudson River.  You’ll get to explore the campus, enjoy an amazing meal and visit an award winning local winery nestled on a rolling hillside of fall foliage, too! NYSN founder, Dave Cervini will be your host.

What to expect:

Check out a short video of what to expect that day: CLICK HERE

  • You will need to take the 9:31am train from Grand Central to Poughkeepsie, NY or drive to meet the group at the Poughkeepsie train station at 12pm sharp.
  • We will be seated in the private dining room at Bocuse French Restaurant for a 3 course meal. (menu below)
  • Dave will also bring you on a little tour of the other restaurants, classes and campus while sharing the history of the school. We will also visit the campus store.
  • Following the lunch we will head across the river to the award winning Red Maple Vineyard and enjoy samples of their wines, ciders and craft beers.
  • Following the tasting you will be brought back to the Poughkeepsie train station for the relaxing ride back to NYC.  Departure at 5:52pm (at the latest)
  • Space is limited to 10.
 Cost:  $180 general members / $170 Lifetime VIP members

Included: Transportation from Poughkeepsie station  to all activities, 3 course meal at the CIA, wine tasting, host fees and expenses.

Not Included: Alcoholic beverages at the CIA, train fare back to NYC.

Can I come alone? Yes, most guests do! It’s a great way to meet new people.

Dress Code:  Dress for the weather.  There is no dress code for the restaurants but keep it neat.

Ages: 21+

Questions?  If you want to know how many people are coming, what the ages are likely to be, the gender breakdown or the overall vibe of the event before you register, contact Dave Cervini at dave@newyorksocialnetwork.com or call 212-873-2256.

Lunch Menu
First Course
Heirloom Tomato
Vanilla Arbequina Olive Oil, Limes Zest, Marinated Artichoke, Chili Crisp, Watermelon Sorbet
Melon De Cavaillon
French Cantaloupe, Mozzarella Perline, Prosciutto di Parma, Limoncello Foam
Les Moules Niçoise
Mussels, Tomatoes, Olives, Capers, Garlic Chips, Anchovy, Fennel, Focaccia
Le Poireau Grillé
Grilled Leeks Mimosa, Egg, Pommery Mustard-Caper Vinaigrette
Arlequin Laitue
Seasonal Salad, Cucumbers, Herbs, Tangerine Vinaigrette
Wild Crevette Sauvage Grillée
Prawns In Shell, Parsnip Purée, Watermelon, Taro Chips, Sauce Vierge
Second Course
Les Cavatelli Safrané
Saffron Cavatelli, Meat Ragù, English Peas, Herb Pesto, Chili Threads
Le Saumon Froid
Cold Poached Salmon, Grains, Speckled Egg, Haricot Vert, Sweet Corn, Cucumber, Tomatoes Cauliflower Manchurian, Green Goddess Sauce
Paillard de poulet
Grilled Chicken, Crudité Salad, Green Papaya, Peanut Crumble, Shiitake-Ginger Vinaigrette
La Côté De Porc De Berkshire
Berkshire Pork Chop, Charred Corn, Radicchio, Artichoke, Pickled Peach, Pea Purée, Pork Jus
Le Poisson du Marchè
Market Fish, Cauliflower Purée, Greens, Marble Potatoes, Capers, Croûtons, Parsley-Lemon Brown Butter
Le Contre – Filet de Boeuf
Tournedos of Beef, Corn Purée, Onions, Seasonal Squash, Green Peppercorn Sauce
La Bouillabaisse du Pecheur
Fisherman’s Bouillabaisse, Fondant Potato, Leeks, Fennel, Rouille, Gruyère, Croûtons
THIRD COURSE
Baba À L’Armagnac
Savarin Dough, Soft Vanilla Cream, Bas-Armagnac
Petit Beurre
Milk Chocolate Crème Bavarois, Almond Butter Cookie, Hibiscus-Raspberry Syrup
Fleur de Cerisier
Cherry Blossom, White Chocolate, Black Cherry Bavarian Cream, Dassai Sake, Toasted Milk Ice Cream
Vacherin
Stone Fruit Marmalade, Vanilla Custard, Coconut Sorbet, Meringue
Fromages
Selection of 3 Cheeses, Seasonal Accompaniments
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