Nearby points of interest
Nearby points of interest
About HP Special Events at The Culinary Institute of America - Hyde Park
Special Events at Hyde Park - Where you can make reservations for any of our special events at any one of our restaurants on the Hyde Park campus.
Hyde Park, NY 12538
American, Italian, French
Hours of Operation:
Lunch: Dining Events start at 12:00 pm
Dinner: Dining Events typically start at 6:00 pm...see specific event for hours
Thursday, December 7th @ 6 pm - BLACK & WHITE TRUFFLE DINNER
Thursday, December 14th @ 6 pm - FRENCH HOLIDAY FEAST - Le Reveillon
More information can be found under Hours, Transportation and Other Details
$50 and over
AMEX, Diners Club, Discover, MasterCard, Visa
Most of our special events include either live performances or lecture/tastings by industry experts. At most of our larger events live music is also performed.
Anton Parking Garage
Visitors can conveniently park in the CIA’s two-story parking deck located in Anton Plaza where you can also enjoy breath-taking views of the scenic Hudson River from a 30,000 square foot terrace.
Metro North or Amtrak to Poughkeepsie, NY
Banquet, Beer, Cocktails, Corkage Fee, Full Bar, Non-Smoking, Private Room, Wheelchair Access, Wine
Special Events & Promotions:
BLACK & WHITE TRUFFLE DINNER
Savor an exquisitely prepared five-course meal filled with the flavors and fragrant aromas of black and white truffles. This exciting dinner, paired with Italian wines, features Northern Italy's most rare ingredient at the height of its season.
Thursday, December 7th, 2017
6:00 PM in Caterina de Medici
$175 prepaid, all-inclusive
***Please note that you may be seated with other guests
HP Special Events at The Culinary Institute of America - Hyde Park Ratings and Reviews
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."
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.
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.
Love eating at the CIA. I have enjoyed every restaurant and have gone to all of them including the Egg. I live in the area and am so pleased to have such a Culinary Jewel so close to home. PS I have even attended cooking classes. So much fun. Everyone we have taken to the CIA have been awed. Keep up the fine dining cuisine.
As always, the Bocuse was wonderful. They are well organized and our reservations were all set as we went to our table. I did think the dining room was a little too noisy. The food was delicious except for one part of the entree which I noticed almost everyone left on their plate. Not a problem though, since there were two prior courses and I was pretty full. I know they experiment with dishes and I'm sure when they debriefed afterwards they realized that this particular dish didn't work. But that did not overshadow the overall excellence of the meal.
Special events at Caterina De' Medici always offer delicious and interesting menus. This one was northeastern Italy, a cuisine different in many ways from what we think of as Italian; for example, the appetizer ravioli stuffing included potatoes and the sauce for the main course chicken breast in speck was made with beer. The influence of nearby Swiss and German cuisine was interesting.
The food is always delicious, the wine pairings smart, and the service attentive. I recommend the Special Events at all the CIA restaurants, but CdeM is our favorite!
We totally enjoyed the very special Northern Italian night at Caterina De Medici. Everything was perfectly planned and executed; they were vert attentive to my food allergies and made my dishes equally appealing and tasty. It was a great time to have dinner with friends and enjoy great food. Thank you, CIA for a wonderful evening.
For those who done know, food is cooked and served by students. This was a 7 course lunch including desserts. Most of the courses were very good. One or two, not so much. Still worth the cost. It's also interesting to talk to the students to find out their backgrounds and where they would like to go.
I so enjoy eating at the CIA. Especially when there is a special food presentation. These type of offerings provide an opportunity to taste a variety of different foods plus beverages are also included. It is a one price meal - no surprises regarding additional costs. I cannot wait until your next food offering. Delicious and cost effective.
We have been dinig at the CIA for many years. It has always been a pleasurable experience, especially at the Caterina de' Medici Restaurant.
Keep in mind this is at a culinary school, and the restaurants are staffed by students. So mistakes do happen, but for us, that is part of the charm. Most of the students are eager to speak with the guests about the food and their own plans.
This event was a wine tasting and then a dinner at the American Bounty with different wines with each course. It was very informative. The speaker, Professor Weiss, told us about each wine we were going to have with dinner and the best way to enjoy them. He also attending the meal and periodically reiterated things he had said at the tasting.
This event was a special wine evening with a professor at the Culinary Institute. His presentation with a tasting of 3 wines before dinner was excellent. Our meal consisted of 5 courses, each paired with 1 or 2 wines, and each course was spectacular. My wife and I were delighted to participate in this event!
Special events at the Bocuse restaurant of the Culinary Institute of America (CIA) have proven to be very special. This one February 2017 was one of best meals we have ever had. Truly wonderful. Very well thought out, perfectly prepared, and served with expertise.
We were enticed to attend this special 5 course truffle dinner because we wanted to "experience" the truffle taste. The menu was not available in advance and consisted of tuna tartare, cold chicken salad, pasta with cream sauce, and sausage stuffed rabbit loin, all with either black or white truffles. The courses were all good and well presented but not great. The tuna tartare and pasta were favorites, some diners were put off by rabbit which they would have never ordered and was dry, but overall not clear to us what the truffles added to these dishes. Service lagged between courses and had to flag down waiter for wine refills, water glasses unfilled for too long. Semifreddo desert was just OK, I have made better with orange sorbet. Wine pairings were excellent, possibly a highlight if you were free to drink without worry or driving. The Caterina de Medici restaurant is very elegant and comfortable, I would definitely dine there again, as all the restaurants at CIA. A last comment is that we arrived for a 6pm reservation only to find that there was a lecture about truffles in another building (it was bone chilling cold) until 6:45 so the dinner did not actually get underway until almost 7, we had no prior information about this when we made the reservation.
We are fans of the CIA and all their special events. However, the truffle event was amazingly disappointing. We had to listen to sales reps talk about their truffle company in Italy. Honestly, they were the level of pharmaceutical reps, looking like refugees from a bachelorette party. Food was mediocre, so different from any experience we have had in the past. For the money, just not worth it. So we will continue to go to the special events, but will pass on the truffle event. You should too.
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