Culinary Institute of America Field Trip
FIELD TRIP AND EDUCATION MEETING
CURRENT STATE OF THE FOOD SERVICE BUSINESS
AND HOW THE TRENDS IMPACT THE CLUB SEGMENT
Tuesday, April 5, 2016
CULINARY INSTITUTE OF AMERICA
Hyde Park, NY
7:00 am Continental Breakfast at Canoe Brook CC
8:00 am Bus Leaves for CIA
10:30 am Tour of CIA
11:30 am Lunch at Bocuse Restaurant, 3 courses with wines
1:00 pm Program: Current State of the Food Service Business
2:15 pm NY State Wine Education, Finger Lakes & Long Island
3:15 pm Bus Departs for Canoe Brook CC
6:00 pm Arrive at Canoe Brook CC
CIA Video Tour
Bocuse Restaurant 360 Degree Tour
4 Credits
Register online at www.njcma.org
You are requested to wear your name badge
$75.00 per person includes bus transportation departing from
Canoe Brook CC, 1108 Morris Turnpike, Summit, NJ 07901
Registration is Limited and open to Chapter Members and guests
First Come First Serve
Experience a New Take on French Cuisine
Sleek and strikingly contemporary, this French restaurant is named for the most famous chef in France, Paul Bocuse. The Bocuse Restaurant re-imagines the execution of classic French cuisine through the lens of ultra-modern cooking techniques, brings a new style of casual yet sophisticated service, and offers a breathtaking architectural interior design. With a great French wine list and innovative cocktail program, The Bocuse Restaurant is a unique and exciting, world class dining experience.
MENU
CRAB SALAD
Salade de Crabe
Hearts of Palm, Compressed Endive, Citrus Emulsion
NEW YORK STRIP STEAK
Entrecote de Boeuf
Broccoli Rabe, Gratin Dauphinoise, Sauce Bordelaise
CHOCOLATE MOLTEN CAKE
Gateau au Chocolat
Cassis Ice Cream
NY STATE WINERIES FEATURED
Finger Lakes, NY
Ravines Wine Cellars, Morten Hallgren, Owner
Herman J Wiemer, Oskar Bynke, Business & Estate Manager, Co-Owner
Long Island, NY
Macari Vineyards, Alexandria & Gabriella Macari, Owners
Wolffer Estate Vineyard, Roman Roth, Winemaker
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