The Culinary Institute of America is teaming with Time Inc.'s Food & Wine to host a festival series for food enthusiasts across the country. The inaugural Food & Wine Weekend with the CIA is Feb. 16–18 at The Culinary Institute of America at Copia in Napa.
The three-day event includes tastings, hands-on cooking lessons, educational seminar.
It also marks the opening of the Hestan Teaching Kitchen, which features state-of-the-art commercial kitchen equipment. The kitchen will serve as home base for the CIA at Copia's food enthusiast and family cooking classes, as well as food service industry-focused programs led by the college's consulting and strategic initiatives groups.
Attendees will "eat like a local" at the opening reception, explore current food trends in hands-on cooking sessions, create popular global street foods, learn about up-and-coming California wine regions, and enjoy a dinner showcasing California's bounty. The event culminates with the CIA Chef Best Brunch Battle, in which chefs Sandy Sauter, Hilary Sullivan, and Josh Anderson will race to create their signature brunch dishes and beverages for attendees to enjoy.
For more information, to view the full schedule of events and presenters, and to register, go online to enthusiasts.ciachef.edu/food-and-wine-weekend-with-the-cia/.
There will be two additional Food & Wine Weekends with the CIA in 2018: July 13–15 and Oct. 19–21.