The world’s premier culinary college releases winter program schedule, adds new classes

Napa, Calif. – December 9, 2016 — The Culinary Institute of America (CIA) at Copia, the ultimate Napa Valley destination for exploring, experiencing, and enjoying the world of food and wine, is pleased to announce its Winter 2017 class schedule. All classes are open to the public.

The CIA at Copia offers a rotating schedule of culinary classes and tastings, ranging from demonstration-style to hands-on. Taught by CIA instructors and guest lecturers, programs are held in the Napa Valley Vintners Theater, a 72-seat, state-of-the-art wine tasting and culinary demonstration theater named in honor of the Napa Valley Vintners (NVV), a nonprofit trade association.

Classes include a “How To” series that offers insider tips on a variety of topics, including How to Taste Wine in 90 Seconds and How to Make Fresh Pasta. On Sundays, also known as Family Funday, CIA at Copia offers classes for the whole family, including Mac & Cheese, Brunch Batters, and Lunchbox Magic. Other classes explore food and wine pairings, chef’s special topics, and seasonal themes. Classes generally run one to two hours and range in price from $15 to $60 per person, with some events including wine tastings.
CIA AT COPIA WINTER CLASSES AT A GLANCE
Tickets and complete descriptions are available at ciaatcopia.eventbrite.com.

How To: Make Éclairs & Their Cousins ($30)
Jan. 17 at 3:30 p.m. and Jan. 28 at 1:30 p.m.
Feb. 18 at 10:30 a.m. and Feb. 25 at 1:30 p.m.
Learn how one dough can be turned into crowd pleasers like éclairs, cream puffs, gougères, churros, and beignets! You’ll learn simple techniques for preparing the dough, along with tips on how to pipe, fill, and glaze.

How To: Make Fresh Pasta ($35)
Jan. 27 and Feb. 17 at 3:30 p.m.
Learn the secrets of making authentic, homemade pasta using simple and seasonal ingredients with easy-to-follow techniques. We’ll share mixing, kneading, rolling, and cutting tricks with you, as well as delve into pasta pairing. No fancy equipment needed!

How To: Make Your Own Condiments ($25)
Jan. 18 at 1:30 p.m.
Push those store-bought condiments aside and get ready to make your own with simple ingredients that add more flavor and complexity to your food. You’ll learn new twists on old favorites to dress up any meal.

Chef’s Class ($30)
Soups with Flair: Jan. 3 at 1:30 p.m.
Homemade Fresh Cheese: Jan. 26 at 6 p.m., Feb. 7 and 17 at 1:30 p.m.
Fun Finger Foods: Feb. 1 at 10:30 a.m., Feb. 4 at 1:30 p.m.
Super Game Day Snacks: Feb. 3 at 1:30 p.m.
Master some of the culinary world’s biggest secrets and techniques in this ever-changing demonstration-style class.

Preserving: Beyond Canning ($30)
Jan. 28 at 10:30 a.m.
Have you ever imagined making your own Gravlax or Rillettes? Learn the secrets for safely and deliciously preserving foods, as we guide you step-by-step through techniques you can take back to your kitchen. We’ll explore methods including confit, salting, and drying so that you can easily preserve the foods you love.

Savvy Chef ($25)
Honey Secrets: Feb. 2 at 3:30 p.m.
Olive Oil Secrets: Jan. 5 at 6 p.m., Jan. 13 & Feb. 10 at 3:30 p.m.
Chocolate Secrets: Feb. 14 & 24 at 3:30 p.m.
Butter Secrets: Feb. 21 at 1:30 p.m.
Explore the history and uses of individual ingredients, taste, learn how to pair them with different foods, and gain a better understand what to buy and how to use them.

Pairing Basics: Basic Flavor Interactions ($35)
Jan. 4, 12 & 21 at 10:30 a.m., Jan. 27 at 1:30 p.m., Feb. 9 at 6 p.m. and Feb. 15 at 1:30 p.m.
Starting with an unseasoned “blank canvas,” you’ll learn how 16 different food components, including examples of salt, spice, sweet, acid, fat, and umami, interact with four different styles of wine. You’ll learn how to enhance either the flavor of the wine or the flavor of the food to elevate your next dining experience.

Pairing Basics: Let’s Talk About Sauces ($40)
Jan. 25 and Feb. 22 at 6:00 p.m.
We’ll taste perfectly cooked, tender pulled pork (or a vegetarian equivalent) with five different sauces and five different wines, plus a few of our favorite “adjusters” like salt, chilies, lime, parmesan cheese, and bacon, to find your favorite flavor combinations. You’ll learn why you like what you like and the best ways to recreate these matches at home.

Family Funday ($15)
Lunchbox Magic: Jan. 22 at 11 a.m.
Mac & Cheese: Jan. 8 at 1:30 p.m. and Feb. 5 at 12:30 p.m.
Brunch Batters: Jan. 29, Feb. 12 and Feb. 26 at 1:30 p.m.
These interactive, demonstration-style classes are great for the whole family! Learn fun and family-friendly cooking techniques, while building a recipe box for your home kitchen. These classes will introduce the family to cooking or encourage your culinary dreamers to keep building that love of all things food.

BEVERAGE CLASSES

How To: Taste Wine in 90 Seconds ($30)
Jan. 16 at 6 p.m., Jan. 21 at 1:30 p.m. and Feb. 13 at 6:00 p.m.
In this class, you’ll taste six wines, learn the lingo, understand what you prefer, and how to enjoy it with food, family, and friends. You’ll leave with a practical, fun, and commonsense way to appreciate, taste, record, and remember the wines you’ve tasted.

The History of Napa Valley in 8 Glasses ($60)
Feb. 4 at 10:30 a.m. and Feb. 24 at 6:00 p.m.
Learn the rich history of the Napa Valley wine industry as we taste our way through the wines of notable pioneers, made in diverse soils, and unique micro-climates. We’ll discuss the winemaking challenges and game-changing events that have shaped one of the most influential wine regions in the world. Occasional guest appearances from the Napa Valley Vintners.

Pairing Basics: Beer & Chocolate ($30)
Feb. 10 at 6 p.m. and Feb. 12 at 4:30 p.m.
They may seem an unlikely pair, but beer and chocolate were meant for each other. Explore the versatility of beer and chocolate and learn how to create dynamic pairings.

Nailed It! ($50)
Pinot Noir: Jan. 6 & Feb. 3 at 3:30 p.m., Feb. 6 at 6:00 p.m.
Cabernet Sauvignon: Jan. 30 & Feb. 27 at 6:00 p.m., Feb. 25 at 10:30 a.m.
Chardonnay: Feb. 11 at 10:30 a.m., Feb. 16 at 3:30 p.m., Feb. 20 at 6:00 p.m.
This series teaches the eight basic characteristics of individual grape varieties, plus how to examine wines for color, acidity, alcohol level, tannin, and the ever elusive “complexity.” Learn shopping, ageing, storage, and food and wine pairing tips.

Bubbles for Every Occasion ($30)
Jan. 13 at 6 p.m., Feb. 11 at 4:30 p.m.
Learn about buying, serving and creating fun pairings for sparkling wine. In this blind tasting class, you’ll also get the chance to compare bubbly from many price points and styles to find your favorites for any occasion.

In addition to attending classes, guests at CIA at Copia can shop for the best in home goods at the Shop at Copia and dine at The Restaurant at CIA Copia, a destination for market-based, Mediterranean-inspired, California cuisine. CIA at Copia also provides the perfect setting for an array of special events, both public and private, in its 80,000 square-feet of indoor and outdoor event and theater space.

The Wine Hall of Fame and atrium wine tasting experience at CIA at Copia are anticipated to debut in the spring 2017, and the Chuck Williams Culinary Arts Collection and a state-of-the-art teaching kitchen both have planned openings in late summer 2017. For additional information, visit www.ciaatcopia.com.

About The Culinary Institute of America
Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers bachelor’s degree majors in management, culinary science, and applied food studies; associate degrees in culinary arts and baking and pastry arts; and executive education through its Food Business School. The college also offers certificate programs and courses for professionals and enthusiasts. Its conferences and consulting services have made the CIA the think tank of the food industry, and its worldwide network of 49,000 alumni includes innovators in every area of the food business. The CIA has campuses in New York, California, Texas, and Singapore. For more information, visit www.ciachef.edu.

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