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Chef Andy Wild of Calistoga works with guests during a hands-on class in the new Hestan Kitchen at the CIA at Copia. 

The CIA at Copia continues its Conversations series on March 3 and 4 with a weekend of events exploring the role culinary innovations have played in changing how we eat.

The main event, Technology and Taste on Saturday, March 3, begins with a panel discussion and will culminate with a reception in the Hestan Kitchen, the new teaching kitchen where guests will have the chance to taste grass-fed beef and plant-based protein burgers and interact with our panelists and chefs.

Presenters include Maxime Bilet of Imagine Food IG, Celeste Holz-Schietinger of Impossible Foods, Marc Rasic of FirstChop, Philip Tessier of Hestan Smart Cooking, Doniga Markegard of Markegard Family Grass-Fed, Chris Kronner of KronnerBurger, Sandy Sauter of The Culinary Institute of America, and Jennifer Rebman of Gott’s Roadside.

Other events include:

Saturday, March 3

Time, Temperature, and Technology with Chef Philip Tessier,

  • noon to 1 p.m.

Award-winning Chef Philip Tessier and his team from Hestan Cue will demonstrate the latest cutting-edge technology that promises to transform our kitchens.

Exploring Sous Vide with Marc Rasi

  • c, 2–3 p.m.

Chef Marc Rasic explains how his sous vide wand and FirstChop helps create quick, healthy meals.

Technology and Taste Conversation and Reception,

  • 4–8 p.m.

A panel of experts will discuss the role of technology the food we eat and how we prepare it. This includes a chance to taste technology at work in our new Hestan teaching kitchen.

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Sunday, March 4

— In Defense of Food, 1–2:30 p.m.

A screening of the documentary, “Eat Food. Not Too Much. Mostly Plants,” from journalist Michael Pollan.

— Family Funday: Ramen at Home, 1:30–2:30 p.m.

Learn what makes a ramen noodle so unique and the technique to a perfectly smooth, balanced broth comparable to the very best from Japan.

All weekend-long, the CIA will be screening “Food: Delicious Science,” which is a PBS series that presents a celebration of the physics, chemistry, and biology that lies hidden inside every bite.

The Hestan Kitchen opened on the weekend of Feb. 16-17 in the upstairs hall at CIA Copia that formerly was exhibit space. The state-of-the art teaching space will be used for upcoming hands-on classes for the public and is also available for rentals for one or all of the teaching areas, each of which accommodate 20 participants. The classes, beginning in March, will be taught by CIA instructors.

Find more information and sign up for programs at