HP Special Events at The Culinary Institute of America - Hyde Park
Always a pleasure to eat at the Culinary Institute. A feast for the diners and a learning experience as well. Excellent service and a beautiful setting.
This was our first special events dinner at CIA and we will surely be back. The faculty was available for questions during the reception. The students had assembled a wonderful historical exhibit. The hospitality extended to guests was tip top. It was an historic meal with food items from various times in American history so there were new ingredients to sample and to take delight in. The students made presentations before each course was used. If I could change one thing, I would encourage the students to be better coached in how to use a microphone. Some did very well...their presentations were very informative. Some did less so because we could not hear them. Not a function of ambient noise, but of their unfamiliarity on how to speak into the mic.
Lovely setting. It was a most enjoyable luncheon. The food was excellent and very unique, the service was good, the ambiance was incredible, and it was definitely worth the cost.
Can't wait to go again!
Afternoon in Venice -- Cicchetti luncheon
We've eaten at the CIA a number of times (mostly at the Caterina de Medici restaurant) and always enjoyed it. We were intrigued by this particular event since we love Venice and had searched out the cicchetti bars in Venice and loved the variety and surprise of these small delicacies. Cicchetti are like tapas. This was the CIA's take on this small plate food and it was very nice. CIA also presented guests with a booklet menu/recipe guide to the meal. We particularly liked the baccala fritters and the savory tart square (a spinach tart). Also there was a polpettine (meatball served on polenta) and shrimp & fava beans (beans were delicious and in a wonderful tart sauce). The final "cicchetti" was short ribs over a puree of potatoes This was very good - meat was very flaky and tender, sort of like a moist pot roast. This felt more like an entree than a small plate. But very good nonetheless. The finale was a bread pudding. We love going to the CIA and seeing all the chefs, wait staff in training. This was a memorable experience and for us a reminder of Venice. The restaurant is very lovely, a Tuscan feel with Murano chandeliers and the CIA campus is beautiful.
We so enjoyed our lunch in a lovely setting. The service was wonderful and the menu offered such interesting combinations and flavors. Our only complaint was that the candied walnuts were a bit overdone giving a charred, bitter taste.
We will definitely recommend the CIA to our friends and make a return bisit when we can.
We love coming to these affairs. Looking for the next one
I expected more emphasis on the theme for this event. There was no info, not even in the take-home booklet, about culture, history, or why certain dishes where chosen. This omission left something lacking in the overall experience. Only the wine options included some background info in the booklet. Also, having to sit with strangers was uncomfortable. I would understand if everyone had to sit community style. However, there were some couples who were able to have their own table which could have accommodated four people. Why did they get special treatment? The food was very good (short ribs were excellent!), but, unfortunately, I left feeling disappointed.
Wonderful event. Dr. Douglas Brinkley is a highly engaging speaker. The hors d'oeuvres, cocktails and dinner were creative (theme was space exploration) and delicious.
The event was well worth the money. the food was really good and very versatile. All you could eat and drink for $58.00 - WOW.
Fascinating how they took typical street food, made tiny servings, and brought them to CIA excellence. We had a good time.
The service was exemplary (Desiree).
Polite, personable and enthusiastic. The service enhanced the food.
Another perfect evening at the CIA - what is not to love about these special dinners they procure? The courses are always diverse and so interesting (in this case: melon/prosciutto amuse bouche, burrata caprese salad, risotto, amazingly cooked branzino and then a tender and well flavored filet - we had literally no room for the flourless chocolate dessert except for one spoonful) and then paired with 5 amazing wines - it was a wonderful evening all around.
AND, what a luxury to sit for close to 3 hours savoring a meal - eating at a leisurely pace and truly relaxing and enjoying it - the way it should be - not being a "table to turn". We try to go to as many of these as we can - the quality and value are superb.
I enjoy dining at the CIA. It’s great to experience the unique atmosphere and menu of each of the restaurants and to support the students as they hone their skills. This was my first “special event”, but I’ve always wanted to try one of these multiple-course meals, and when I saw the menu for this one, I immediately made a reservation for me and my boyfriend. We weren’t disappointed. The food was very good and with six courses, there was quite an array of tastes and textures. Prosecco, one white and two red wines during the meal were also served. Quite honestly, it was way too much food for us to eat in one sitting, but everything was so good, we did it anyway, and practically had to be rolled out the door! (In retrospect, we should’ve split one serving for a couple of the courses (like the risotto and filet mignon) and taken the second serving home). The service by the students was mostly good, and considering that they had to serve a dining room full of people all at the same time, I thought they handled the pressure pretty well. The pacing of the courses was well done, except for the last course (dessert), which took too long to execute. Overall, it was a very enjoyable evening, and I highly recommend the CIA.
The savory dishes were perfect. The dessert was interesting but was not as good.
The special event is banquet style with no menu choices, which is quite different from the regular menu at Bocuse. Portions for food and wine are generous.
This occasion was a celebration of Alsace food. The first course was a fabulous crayfish bisque. One of the best bisques I have ever had! Second course was a "tarte flambe", also very good. The main course was a typical Alsace dish with saurkraut and different sausages and pork. Good, but not outstanding. The desert was a "Mirabelle tart", also very good. A sparkling dry white was served with the bisque and a Pinot Blanc with the choucroute. Beer or a Gewürztraminer, I think, would have been a better choice.
However, overall a great experience.
This was a lovely event. The food was delicious and the students served it so elegantly. The soup was the best bisque I've ever had. The restaurant was beautiful, and the CIA grounds overlooking the Hudson was spectacular. It's worth a trip from Manhattan just to have lunch or dinner and enjoy the grounds.
CIA Alsatian cusine
Food was excellent and not the run of the mill Italian food. Great experience and will definitely return to experience more of the high quality, delicious cuisine.
Service was painfully slow. The food was wonderful as always at any of the CIA restaurants but I would’ve appreciated an alternative to the lamb dish as I do not normally eat lamb. No menu was ever posted in advance so it wasn’t possible to know what was to be served. The other courses were delicious and highly recommended. Also, the event was marketed as $55 per person yet I was charged over $140 for 2 diners. When I asked, I was informed that a 20% gratuity and tax had been added. Would’ve been nice to have had notice. Most likely would have gone anyway but it was not well noticed. The movie that followed the meal was just ok. Prior dinner and movie events have been much better.
The events are always well thought out and planned meticulously. Bringing guests who’ve never dined at the CIA is fun. They love looking into the kitchens and seeing their meal prepared! One never goes away hungry!
A very disappointing experience- the evening started with waiter not knowing what was on the drink menu - then went downhill from there - the soup came out at room temperature- and the flavor for it which was in the sherry which was poured on after it was served wasn’t brought to the table until we were almost finished with the soup - the next course - a po-boy was well prepared but with no flavor - finally the entree - chicken - was so salty that it was inedible- everyone at the event commented on the same - the floor manager’s response was that he would bring out another piece of the same chicken - one guest took him up on the same and it was still just as salty - there was no offer to remove or credit that item to everyone’s check
Overall for a culinary school - I think they missed the mark on all points and it is doubtful that we will return for another meal or event -sadly
The highlight of the night was the post dinner documentary on Ella Brennan
the food was over salted, incomplete and service was incompetent. I love going to the CIA but am going to stick to regular restaurant reservations from now on. I am always disappointed with their special event food and service, this last time being the worst.
The food was somewhat disappointing given prior experience with CIA. The lobster bisque was not, in fact, a bisque but an over salted broth with tiny, tasteless pieces of lobster floating around. The dinner rolls were also over salted. The hors d’oeuvres and main dish were good, but the baked Alaska had the taste and texture of styrofoam.
The jazz entertainment was excellent!
Always on its game. Great value. Authentic menu - worth the drive
Mother day 2018
Reservation on time
Plenty of wonderful food
Desert out of this world
Live mood music...
Will go every year!
Delicious French luncheon. A great place to spend the afternoon.
Food was excellent. Waiter was terrific. Can't wait to return to any CIA restaurants.
An outstanding lunch, delicious food, extraordinary service, beautiful surroundings.
Very disappointed in this most recent visit (of several) to the CIA. This attempt at a celebration of Sicilian dishes did not come off well. Only the first course was truly enjoyable, and most were accompanied by unappreciated wines. My wife and our tablemates left several plates unfinished. Will return, but order off of the main menu only, because we have so enjoyed previous visits. No more "special events."
We enjoy our meals at the Caterina. Whether for a date or a special occasion or event. The students are very accommodating and knowledgeable. Thank you for a wonderful experience!
Sicilian food sampling with wine pairing was very good and, of course, the service was attentive as always. The Sicilian wines we sampled were good, but the cassata for dessert was outstanding.
As ever, the CIA restaurants shine in the use of excellent ingredients and beautifully plated food; student servers work hard, and successfully to provide a smooth experience. Also as always, food preparation is good, but spotty, e.g. lovely tiny mussels garnishing a seafood couscous, overcooked to the point of dryness.
While the food was good overall, it wasn't terribly authentic. Seasoning was timid in the sauces and couscous; upscale ingredients skewed some dishes away from Sicilian, such a porcini in the arancini. The cassata, however, was a spot on updating of the classic Sicilian cake, and was the outstanding item on the menu; we ate it all!
The wines were excellent, well-chosen and the most Sicilian part of the evening.
My husband and I loved the 3 wines, we tasted at the Danny Kay room. The dinner was outstanding. Especially the lobster. Great service.
This was an extraordinary meal. We have been to CIA and American Bounty many times and loved most of them but this is up there as one of the best menus, prepared to perfection and even the wine pairing was great.
Had a great evening.
The CIA always presents interesting foods in interesting ways. However, Wednesday 's lunch left mich to be desired. All of my the food was cold. The squab was served on cold plates. My squab was seated on the outside, but raw on the inside. The meat was cold. My paella was overlooked. The rice kernels having split open. My husband's paella was not cooked enough. Each grain crunched under tooth. We asked for our wine tab. We waited sling that the restaurant became empty; the people at our table having left 15 minutes prior to our getting up. A waiter caught us outside the door in the hallway. This is the students last rotation. It appeared to be the first. Shame on their instructors.
Bocuse at the Culinary Institute never disappoints. This special Basque themed lunch was outstanding in terms of beautifully composed offerings full of flavor and perfectly executed. A great enhancement to the meal was being randomly seated with two other couples who happened to be foodies so conversation never lagged. It was very noisy in the restaurant, however, and any improvement in noise dampening decor would be welcome. The quality of cuisine equals or surpasses the finest restaurants anywhere.
We have been to the CIA many times, this was a disappointing one. It was a dine-around to a meal in all their restaurants. In the Caterina we had asparagus with a glass of mediocre white wine. In the Bocuse, we had fish that was dry and not cooked to a nice flakey finish. In the Bounty, the beef tenderloin was very good , but the sides weren't to be eaten. I'm not sure what they were.
The service was good as usual but the servers couldn't answer questions about the food they were serving or any of the beverages.
All in all it was a disappointing evening at the CIA , not what we would've expected.
This was a fabulous event. Starting with the cocktail reception through the dessert everything was delicious, with perfect wine pairing.