New Chef Brings Fresh Ideas to CIA Restaurant

St. Helena, CA, January 27, 2012 – The Wine Spectator Greystone Restaurant starts out the new year with a new executive chef and general manager, as well as new menu items. In addition, the restaurant on the California campus of The Culinary Institute of America (CIA) was recently awarded a 2012 Great Wine Capitals Best of Tourism Award, citing the many delicious educational opportunities the restaurant offers to guests, whether they are tourists or locals. Guests at The Wine Spectator Greystone Restaurant get a chance to take home new culinary and wine lessons, while interacting with the up-and-coming chefs of the future.

New Executive Chef
Chef Almir Da Fonseca has been a culinary instructor at the CIA at Greystone for five years. He now steps into the role of executive chef at The Wine Spectator Greystone Restaurant, in addition to his chef-instructor duties. This makes the restaurant not only a great place to experience world-class food and wine, but an excellent hands-on classroom for CIA students.

A native of Brazil, Da Fonseca studied culinary arts at the Senace Trade School in Rio de Janeiro. He went on to a 25-year career in the food industry—which included culinary training and apprenticeships in southern France and Italy—before coming to the CIA at Greystone. After moving to Northern California, he gained experience as executive chef at Lucas Wharf Restaurant in Bodega Bay. Chef Da Fonseca has also owned his own restaurant, ran a catering company, and developed a line of sauces. A member of the CIA at Greystone faculty since 2007, he teaches classes, participates in consulting projects, presents at CIA conferences, and regularly speaks at graduation ceremonies.

Students enrolled in the CIA's Associate in Occupational Studies degree program spend the final 12 weeks of the 21-month curriculum working in the restaurant. It's the perfect culmination of their CIA education, working under the direction of Chef Da Fonseca and learning in this hands-on classroom.

"I am really excited to show our students and customers that all of the ideals we teach are not just words and ideas," says Da Fonseca. "We are actually putting the ideals to work in our restaurant kitchen. The students are learning that sustainable cookery and using local ingredients can be done in a restaurant, and that solid culinary skills can turn those ingredients into beautiful food."

New General Manager
Pat Jeffries is a Napa native who comes to the CIA with 25 years of experience in the food and wine industries. Most recently he was the general manager at the successful Norman Rose Tavern in Napa, and has managed Cole's Chop House and BarbersQ. He has also been a consultant for Luna Vineyards.

"I've always wanted to teach," says Jeffries. "I get to work directly with CIA faculty to make sure the lessons in the classroom are consistent with 'real world' experience. We focus on the skills needed to provide the best guest experience day in and day out."

New Menu Items
The Wine Spectator Greystone Restaurant features new, fresh menu items, such as a brand-new raw bar featuring fresh oysters, crab, and other shellfish. Da Fonseca works closely with advisors of the student garden club members, who have planted specific produce requested by the chef. Beginning in February, about 80 percent of the produce served in the Wine Spectator Greystone Restaurant will be harvested from the organic student garden, located just a 1/4 mile away. Look for creamy Mushroom Risotto made with various mushrooms, or homey Ragout made with Rancho Gordo beans and braising greens from the garden.

Da Fonseca works closely with advisors of the student garden club members, who have planted specific produce requested by the chef. Beginning in February, about 80 percent of the produce served in the Wine Spectator Greystone Restaurant will be harvested from the organic student garden, located just a 1/4 mile away. Look for creamy Mushroom Risotto made with various mushrooms, or homey Ragout made with Rancho Gordo beans and braising greens from the garden.

The Wine Spectator Greystone Restaurant has adopted the sustainable practice of ordering whole cattle from neighboring Five Dot Ranch and using the entire animal in dishes on the menu. Chef Da Fonseca has taken this practice one step further and is now dry-aging cuts of beef in house, giving the grass-fed beef more flavor and tenderness. Featured cuts rotate daily based on what is available, and include a New York strip steak, aged for 28 days, or a Butcher's Cut special of flat iron, hangar, or skirt steak, that has been aged 5 to 7 days. The Better Burger is really that—Five Dot Beef sirloin that has been aged for 28 days, hand ground, and served with house-made Kennebec potato chips and house-made catsup.

Chef Da Fonseca continues the practice of using the whole animal by ordering sustainably raised whole hogs from Gleason Ranch in neighboring Sonoma County. Da Fonseca breaks down the whole hog in the restaurant kitchen, instructing students and giving them valuable, eco-friendly skills to use in their culinary careers.

Da Fonseca uses his own Mediterranean curing mix to make bacon, which is smoked on the CIA property and used throughout the menu. Larger cuts are braised and served as specials, while other parts are made into a Spanish-style chorizo sausage and served with mussels and other dishes. Da Fonseca is also making charcuterie in-house, and instructing students in the practice.

Photo Captions:

Photo 1: Almir Da Fonseca is the new executive chef at the Wine Spectator Greystone Restaurant at The Culinary Institute of America at Greystone. He is also a chef-instructor at the culinary school and will continue to work with students in the restaurant. (Photo Credit: CIA/Charlie Gesell)

Photo 2: A look inside The Wine Spectator Greystone Restaurant on the California campus of The Culinary Institute of America. (Photo Credit: CIA/Keith Ferris)

Media Contact:

Tyffani Peters
Media Relations Specialist
707-967-2322
t_peters@culinary.edu

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The Culinary Institute of America Announces Winter's Hottest Deal, 2012 Special Price-Fixed Lunches and Dinners

Back by Popular Demand: World-Class Cuisine at Great Prices

Hyde Park, NY, December 21, 2011 – The Culinary Institute of America (CIA) has announced Winter's Hottest Deal at the CIA. The annual fixed-price lunches and dinners at the college's award-winning, student-staffed restaurants offer three-course lunches for $21.95 and three-course dinners for $29.95. (Prices do not include tax or service and cannot be combined with other offers or discounts.) This special promotion is an extraordinary value for Hudson Valley residents and visitors alike.

Join us Monday through Thursday, January–March 2012 to enjoy Winter's Hottest Deal at the CIA that are both warming and delicious.

Offered in three fine-dining restaurants—American Bounty Restaurant, Ristorante Caterina de' Medici, Escoffier Restaurant—Winter's Hottest Deal at the CIA gives diners the opportunity to taste the cuisine of tomorrow's great chefs, today.

Also available January 19 through March 29 is the CIA's popular 2012 Dining Series, a festival of themed luncheon and dinner events. And stay tuned, on February 28, 2012 when the CIA kicks-off the celebration of Hudson Valley Restaurant Week.

Dinner at the CIA's restaurants begin at 6 p.m., and lunch is served from 11:30 a.m. to 1 p.m. Tables are available, although reservations are suggested. To make your reservation today, call 845-471-6608, Monday–Friday, 8:30 a.m. to 6 p.m., or visit www.ciachef.edu/restaurants. Your table is waiting.

Photo Caption:

Winter's Hottest Deal is at the CIA. (Photo credit: Bill Denison)

Media Contact:

Virginia Muré
Communications Manager
845-451-1555
v_mure@culinary.edu

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The CIA Bakery Café Bakes for Thanksgiving

Freshly Prepared Pies and Desserts Available for Purchase to Ease Holiday Hassles

San Antonio, TX, November 16, 2011 – Thanksgiving in San Antonio will be especially delicious when it features freshly made pies and desserts prepared by The Culinary Institute of America (CIA). In addition to its usual selection of pastries, individual desserts, and breads, the college's CIA Bakery Café is presenting special seasonally themed desserts for the holiday.

"In addition to our delicious Apple, Pecan, and Pumpkin Pies, we also are offering special desserts like Coconut Cake with Pumpkin Butter and Toasted Petitas, Pumpkin French Macarons, Candied Apple Pound Cake, and a variety of fresh specialty breads," says Jake Griffin, manager at the CIA Bakery Café.

Pumpkin Pies can be purchased for $14.00 each and Apple and Pecan Pies are $18.00 each.

All pre-orders must be received by Friday, November 18, 2011, and can be made in person at the café or by calling 210-554-6464. Orders may be picked up on Tuesday, November 22 and Wednesday, November 23 at the CIA Bakery Café. The restaurant will be closed on Thanksgiving Day, November 24.

The café is open from 7 a.m. to 5 p.m., Tuesday through Saturday, and 8 a.m. to 5 p.m. on Sunday. The casual restaurant offers a savory lunch menu of sandwiches, soups, and salads; as well as desserts and breads for dining in or takeout.

Photo Captions:

Photo 1: CIA Bakery Cafe's Apple Pie. (Photo Credit: CIA/Keith Ferris)

Photo 2: CIA Bakery Cafe's Apple Pie a la Mode. (Photo Credit: CIA/Keith Ferris)

Media Contact:

Virginia Muré
Communications Manager
845-451-1555
v_mure@culinary.edu

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The CIA Apple Pie Bakery Café Bakes for Thanksgiving

Freshly Prepared Pies, Cakes, and Confections Available for Purchase to Ease Holiday Hassles

Hyde Park, NY, November 9, 2011 – Thanksgiving in the Hudson Valley will be especially delicious when it features freshly made pies and cakes prepared by the students of The Culinary Institute of America (CIA). In addition to its usual selection of pastries, individual desserts, and breads, the college's Apple Pie Bakery Café is presenting desserts and confections for the holiday.

"In addition to our offerings of fresh pies, sugar or no sugar added, and gluten-free pies, this year we have Maple Sugar Cotton Candy, Caramel Apples, traditional stuffing mix, and a delicious Mexican Hot Chocolate mix," says Mauro Sessarego, associate professor in hospitality and service management in the Apple Pie Bakery Café.

Pumpkin Pies can be purchased for $16.95 each and Apple and Pecan Pies are $19.95 each. "No sugar" apple or gluten-free pies in either apple or pumpkin varieties can be purchased for $22.95 each.

Satisfy everyone's sweet tooth with the Apple Pie Bakery Café's delicious line of seasonal items such as Maple Sugar Cotton Candy, Caramel Popcorn, Hand-Decorated Cookies, Mini Pumpkin-shaped Gingerbread Muffins, Mexican Hot Chocolate, Mulling Spices, Caramel Apples plain and with toasted pecans, and Traditional Stuffing.

In December, the café will also be offering Bouche de Noel Cake that serves six for $29.95.

All pre-orders need 72 hours advance notice, and orders for cakes and pies must be received by Friday, November 18, 2010, and can be made in person at the café or by calling 845-905-4500. Orders may be picked up on Monday, November 21 and Tuesday, November 22 at the Apple Pie Bakery Café. The restaurant will be closed on Wednesday, November 23 and Thanksgiving Day, November 24.

The café is open from 7:30 a.m. to 5 p.m., Monday through Friday. The casual restaurant, which doubles as a classroom for students pursuing CIA degrees in baking and pastry arts, also offers a savory lunch menu of sandwiches, soups, and salads; and specialty cakes, desserts, and breads for dining in or takeout.

Photo Captions

Photo 1: CIA Apple Pie Bakery Cafe's Apple Pie. (Photo Credit: CIA/Keith Ferris)

Photo 2: CIA Apple Pie Bakery Cafe's Apple Pie a la Mode. (Photo Credit: CIA/Keith Ferris)

Media Contact:

Virginia Muré
Communications Manager
845-451-1555
v_mure@culinary.edu

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Chef at CIA's Apple Pie Bakery Café is Top Ten Pastry Chef in America

Hyde Park, NY, April 8, 2011 – Want to sample the creations of one of the top ten pastry chefs in America? Just visit the Apple Pie Bakery Café at The Culinary Institute of America (CIA). Francisco Migoya, CIA associate professor in baking and pastry arts and executive chef of the Apple Pie Bakery Café, has been named one of the best pastry chefs in America for 2011 by Dessert Professional magazine.

The Apple Pie Bakery Café is one of five public restaurants on the Hyde Park campus, all of which are also classrooms for students pursuing their bachelor's or associate degrees at the CIA. As such, in addition to being the restaurant's executive chef, Chef Migoya teaches the sophomore-level Café Operations course for baking and pastry arts majors.

"Having faculty of Francisco Migoya's experience and creativity teaching in a bakeshop is a boon to our students. I know they value learning directly from one of the best in his field in a hands-on setting," said CIA President Dr. Tim Ryan. "Many of our restaurant guests have also expressed their appreciation for being able to enjoy the café's unique creations daily."

Before joining the CIA faculty in 2005, Chef Migoya was executive pastry chef for renowned chef Thomas Keller at the French Laundry, Bouchon Bakery, and Bouchon Bistro, all in Yountville, CA. He was also head pastry chef at The River Café in Brooklyn, NY. Francisco Migoya was named CIA faculty member of the year in 2008.

"Since I began working in pastry, I have looked forward to this announcement each year to see which leaders in pastry and desserts made the list. I consider it a great honor and I am humbled to be chosen as one of this year's top ten," Chef Migoya said.

In late March, Chef Migoya was nominated for a 2011 James Beard Foundation Award in the "Cooking from a Professional Point of View" category for his book The Modern Café (John Wiley & Sons, 2010).

Chef Migoya will receive his Top Ten Pastry Chef award at a ceremony in New York City on June 6.

Photo Caption:

Chef Francisco Migoya, associate professor, The Culinary Institute of America. (Photo credit: CIA/Keith Ferris)

Media Contact:

Jeff Levine
Communications Manager
845-451-1372
j_levine@culinary.edu

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Future Chefs Serve as Stewards of the Environment at The Culinary Institute of America

This Earth Day, CIA Students are Going Green in Many Ways

Hyde Park, NY, April 7, 2011 – Aspiring chefs at all three of The Culinary Institute of America's (CIA) domestic campuses in New York, California, and Texas learn more than just how to cook. The CIA is also teaching them the importance of chefs as stewards of the environment—both in and out of the kitchen. This is becoming increasingly important as sustainability is prominently featured in restaurants across the country, and the National Restaurant Association cites local sourcing and sustainability as five of the top seven restaurant trends for 2011.

Each year the Hyde Park, NY campus buys $750,000 worth of produce, dairy, eggs, honey, and meat from 30 Hudson Valley producers. In the Napa Valley, the CIA's Greystone campus sources much of its food locally—in many cases the food is grown by the students as part of the Greystone Green Thumbs, who manage the student-run garden.

Other ways that "going green" has become part of the campus climate at the CIA include:

• Converting one of its public restaurants, St. Andrew's Café, to be almost entirely locally sourced. As part of the conversion, the CIA added new curricula that includes techniques like canning and preserving to help chefs understand how sourcing locally can be sustainable any time of the year—even in the Northeast.
• With 41 kitchens and bakeshops on the Hyde Park campus, there is a lot to clean. The CIA switched from using traditional detergents to a new electrolyzing cleaning system that turns salted tap water into chemical-free cleaning solutions. As a result, the college is able to keep a significant amount of chemical detergents from going down the drain.
• Turning used cooking oil into biodiesel to fuel two campus vans and a utility vehicle at the Greystone campus. In addition to helping the environment, fuel from recycled oil costs only 88 cents a gallon to make, saving the CIA more than $64 per tankful. The exhaust also makes the air smell like fresh doughnuts!
• By "precycling" and encouraging students and staff use their own beverage containers, the Hyde Park campus eliminated the waste of up to 18,000 paper cups and lids every week. The student and staff dining rooms also use napkins that are made of recycled paper and reusable, instead of disposable, to-go containers.

Supporting the environment has become second nature to the next generation of chefs and industry leaders who study at the CIA. The college has been a leader in environmental endeavors, by sourcing food locally, promoting sustainable agriculture, managing resources, and employing eco-friendly design. To learn more about these efforts, visit the CIA's Green Campus page at www.ciachef.edu/about/green.

Photo Captions:

Photo 1: Students at the CIA at Greystone are transported daily by shuttles that use biodiesel fuel created on campus from the school's used cooking oil. (Photo credit: CIA/Tyffani Peters)

Photo 2: CIA student Margit Chamberlain practices canning techniques in the CIA's St. Andrew's Café. (Photo credit: CIA/Anne Rettig)

Media Contact:

Jeff Levine
Communications Manager
845-451-1372
j_levine@culinary.edu

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Spend Easter Sunday at the CIA at Greystone

Open this Holiday for the First Time in 15 Years

St. Helena, CA, March 30, 2011 – For the first time in its 15-year history, the Wine Spectator Greystone Restaurant will be open Easter Sunday, April 24, and will debut a new spring menu. The restaurant is part of The Culinary Institute of America (CIA) at Greystone, which will also be open to the public for tours, cooking demonstrations, Flavor Bar Experiences, and culinary shopping, including chocolate Easter creations made by CIA students.

For the occasion, Executive Chef Polly Lappetito has created a spring menu that includes a few brunch items and showcases local ingredients with her own personal touch.

"One of the dishes I'm featuring is Lee Lee's Breakfast Eggs," says chef Lappetito. "This is my Aunt Lee's recipe made with bread soaked overnight in milk, eggs, sharp cheddar cheese, and a little Worcestershire sauce. We bake it fresh in the morning and it is a Lappetito holiday favorite."

The menu also features Steak and Eggs with a New York steak from Napa Valley's Five Dot Ranch, Yukon Gold potato cake, and a farm fresh egg. Kids have their own delicious Easter choices that include Grilled Black Forest Ham and Cheese Sandwich and Cheddar Orzotto. Prices range from $6–$29. The Wine Spectator Greystone Restaurant opens its doors Easter Sunday at 11 a.m. until 9 p.m. For reservations please call 707-967-1010.

The main building on the CIA at Greystone campus will be open from 10 a.m. to 6 p.m., where guests may linger before or after their Easter meal. Flavor Bar tasting sessions and tours will take place at various times. Visitors may also attend a 1:30 p.m. cooking demonstration that offers Creative Ideas for Easter Eggs. In our Spice Islands Marketplace, guests will find exquisite sculpted chocolate Easter bunnies, eggs, and filled chocolates created by CIA students, under the direction of our chocolate expert and chef-instructor, Stephen Durfee. The students' handmade artisan chocolates are for sale with prices ranging from $4.95–$24.95. For more information and reservations please call 707-967-2320.

Photo Caption:

An inside look at the Wine Spectator Greystone Restaurant. The restaurant is open Easter Sunday for the first time in its history. (Photo Credit: CIA/Keith Ferris)

Media Contact:

Tyffani Peters
Media Relations Specialist
707-967-2322
t_peters@culinary.edu

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The Culinary Institute of America, San Antonio Opens its First Public Restaurant: the CIA Bakery Café

Grand Opening Celebration Planned for this Saturday, March 5, 2011

San Antonio, TX, March 3, 2011 – Following the grand opening of the new CIA San Antonio last October, the world's premier culinary college has a new reason to celebrate—the opening of its first on-site restaurant—the CIA Bakery Café. The grand opening is planned for this Saturday, March 5, 2011 and will feature live musical entertainment by the Henry Brun International Trio who will perform their Pan American Jazz between 9 a.m. and 1 p.m.

The menu features a variety of light café fare: soups, sandwiches and salads, specialty breads, fine pastries, espressos, and beverages infused with flavors from around the world. In addition, the CIA Bakery Café also features numerous specialty items, including an array of hand-shaken agua frescas, the finest teas, and assortments of house-made boxed cookies and chocolates.

The CIA Bakery Café is operated by Pastry Chef Alain Dubernard, department chair for baking and pastry arts at the CIA San Antonio, and Jake Griffin, CIA Bakery Café manager, who completed his bachelor's degree at the CIA in 2008. Fluent in Spanish, French, and English, Chef Dubernard spent five years as an instructor and associate dean of baking and pastry at the CIA's campus in Hyde Park, NY. Before relocating to San Antonio, Griffin spent two years managing the college's casual café at the Hyde Park campus, and helped it earn the prestigious "Best of the Hudson Valley" award.

The CIA Bakery Café is located at 312 Pearl Parkway in San Antonio—on the northwest side of the campus, across from the Full Goods building at Pearl. Easily accessible from the San Antonio Riverwalk, the CIA Bakery Café is open Tuesday through Saturday from 7 a.m. to 5 p.m., and on Sundays from 8 a.m. to 5 p.m. The CIA Bakery Café is closed on Mondays.

For updates about specials, promotions, and the newest offerings, follow the CIA Bakery Café on Twitter @CIABakeryCafe, or "like us" on Facebook.

Photo Captions

Photo 1: Jacob Griffin '08, the CIA Bakery Café manager, serves a specialty coffee to a patron in the new cafe at the CIA San Antonio. (Photo credit: CIA/Keith Ferris)

Photo 2: The CIA Bakery Café is the first public restaurant for The Culinary Institute of America, San Antonio, and is open Tuesday through Saturday from 7 a.m. to 5 p.m., Sundays from 8 a.m. to 5 p.m. The CIA Bakery Café is closed on Mondays. (Photo credit: CIA/Keith Ferris)

Photo 3: Chef Alain Dubernard, the executive pastry chef for the CIA Bakery Café. (Photo credit: CIA/Keith Ferris)

Photo 4: The CIA Bakery Café features hand-shaken agua frescas, in addition a wide variety of specialty teas, coffees, and espresso drinks. (Photo credit: CIA/Keith Ferris)

Media Contact:

Stephan Hengst
Marketing Director, Communications & PR
845-905-4288
s_hengst@culinary.edu

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CIA Apple Pie Bakery Café Offers Special Valentine's Day Treats

Freshly Prepared Chocolates and Confections Available for Purchase

Hyde Park, NY, January 26, 2011 – Valentine's Day in the Hudson Valley will be even sweeter when it features freshly made chocolates and confections from The Culinary Institute of America (CIA). In addition to its usual selection of pastries, individual desserts, and breads, the college's Apple Pie Bakery Café is presenting a special line of sweets for the holiday.

The selections offered include a traditional Valentine's Day Cake—a heart-shaped chocolate blackout cake layered with white chocolate ganache and a raspberry jam swirl, covered in white fondant, and decorated with pink rose petals. The traditional cake serves 6 to 8 people and is available for $34.95.

For the less amorous, the students of the CIA have also created the Anti-Valentine's Day Cake—a mini version of the cake above that serves one person, still shaped like a heart, but covered in black fondant.

Two chocolate boxes are offered this year. The first box has 4 pieces of heart-shaped bonbons containing one of each of the following flavors—passion fruit, coconut, banana, and doughnut ganache. The second is a box of four bright-red chocolate lips filled with Champagne ganache. Each box is priced at $9.95.

For something fun and a little less out of the ordinary, consider gifting a Bacon Ganache Heart, a chocolate heart filled with bacon ganache large enough for two people, for $4.95, or chocolate heart lollipops—filled with popping candy—for just $2.95 each.

All items are available for purchase from February 7 to 11, as well as on Valentine's Day, February 14, 2011. To purchase a cake, please be sure to place your order by Thursday, February 10, 2011. Orders may be made either in person at the café or by calling 845-905-4500.

The CIA Apple Pie Bakery Café is open from 7:30 a.m. to 6:30 p.m., Monday through Friday when the college is in session. The casual café, which doubles as a classroom for students pursuing CIA degrees in baking and pastry arts, serves specialty coffees and baked goods; a savory lunch menu of sandwiches, soups, and salads; and specialty cakes, desserts, and breads for dining in or takeout.

Photo Captions:

Photo 1: Valentine's Day Cake and Anti-Valentine's Day Cake. (Photo credit: CIA/Keith Ferris)

Photo 2: Valentine's Day Cake. (Photo credit: CIA/Keith Ferris)

Photo 3: Anti-Valentine's Day Cake. (Photo credit: CIA/Keith Ferris)

Media Contact:

Virginia Muré
Communications Manager
845-451-1555
v_mure@culinary.edu

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The CIA's Apple Pie Bakery Café Bakes for Thanksgiving

Freshly Prepared Pies, Cakes, and Confections Available for Purchase to Ease Holiday Hassles

Hyde Park, NY, November 10, 2010 – Thanksgiving in the Hudson Valley will be especially delicious when it features freshly made pies and cakes prepared by the students of The Culinary Institute of America (CIA). In addition to its usual selection of pastries, individual desserts, and breads, the college's Apple Pie Bakery Café is presenting a complete line of desserts and confections for the holiday.

"In addition to our offerings of both fresh and frozen, sugar or no sugar added, and gluten-free pies, this year we have Apple Pie Deluxe which contains three pounds of filling, traditional stuffing, Cooler Whip—whipped heavy cream with Tahitian vanilla bean and sugar—and a delicious Mexican hot chocolate mix," says Mauro Sessarego, associate professor in café operations in the Apple Pie Bakery Café.

Pumpkin Pies can be purchased fresh or frozen for $16.95 each and Apple and Pecan Pies are $19.95 each, including baking directions. Fresh Apple Pie Deluxe is available at $24.95. "No sugar" apple or gluten-free pies in either apple or pumpkin varieties can be purchased for $22.95 each.

Satisfy everyone's sweet tooth with the Apple Pie Bakery Café's Maple Sugar Cotton Candy, Caramel Apples, and Toasted Pecan-covered Caramel Apples.

Warm your soul with a cup of the café's hot apple cider, or take home our mulling spices and brew your own. Pair any of these scrumptious drinks with mini pumpkin-shaped gingerbread muffins or one of our tasty cranberry and orange scones.

The CIA Apple Pie Bakery Café's signature Pumpkin Cake is also available for $34.95. It features pumpkin spice cake, spiced buttercream, and chocolate ganache in a beautifully decorated pumpkin-shaped dessert that feeds 10–12 people.

All pre-orders for cakes and pies must be received by Wednesday, November 17, 2010, and can be made in person at the café or by calling 845-905-4500. Orders may be picked up on Monday, November 22; Tuesday, November 23; and Wednesday, November 24 at the Apple Pie Bakery Café. The restaurant will be closed on Thanksgiving Day, November 25.

The café is open from 7:30 a.m. to 6:30 p.m., Monday through Friday. The casual restaurant, which doubles as a classroom for students pursuing CIA degrees in baking and pastry arts, also offers hot breakfast items; a savory lunch menu of sandwiches, soups, and salads; and specialty cakes, desserts, and breads for dining in or takeout.

Photo Captions:

Photo 1: Apple pie á la mode. (Photo credit: CIA/Keith Ferris)

Photo 2: The CIA Apple Pie Bakery Café's signature Pumpkin Cake. It features pumpkin spice cake, spiced buttercream, and chocolate ganache in a beautifully decorated pumpkin-shaped dessert. (Photo credit: CIA/Anne Rettig)

Media Contact:

Virginia Muré
Communications Manager
845-451-1555
v_mure@culinary.edu

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