SPRING CLASSES HAVE SPRUNG AT THE CULINARY INSTITUTE OF AMERICA
Cooking tips and secrets revealed in daily classes designed for the general public

Napa, Calif. – (March 20, 2017) – 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 add new classes and announce its class schedule through June. Among the newly added classes are three, small-group, hands-on cooking classes, which include a meal and wine, as well as Homemade Fresh Cheese, Sourdough at Home, and introductions to Thai and Korean cooking. All classes are open to the public and require no advanced skills.

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 generally run one to two hours and range in price from $15 to $95 per person, with some events including a meal or wine tasting.

See the descriptions for upcoming classes below. Food & cooking classes are listed first, followed by wine & beverage classes. Purchase tickets and read complete class descriptions at ciaatcopia.eventbrite.com or see a calendar view at www.ciaatcopia.com/classes/copia-class-calendar.

FOOD & COOKING CLASSES

New! CIA Skills: Cooking with Wine  | $95 (hands-on class)
Mar. 25 and Apr. 15 at 10 a.m.
Find out how wine adds complex flavor to your dishes. This is a small, hands-on class that concludes with a meal and wine.

New! CIA Skills: Spain and the World Table  | $95 (hands-on class)
Mar. 25 at 4 p.m.
Learn about the iconic Spanish ingredients, cooking techniques, and dishes, and prepare mouth-watering creations like hazelnut-crusted halibut with spicy Romesco and aioli, chorizo-stuffed mushrooms, or classic paella with vegetables. This is a small, hands-on class that concludes with a meal and wine.

New! CIA Skills: Handmade Fresh Cheese  | $95 (hands-on class)
Jun. 3 and Jun. 24 at 4:30 p.m., Jun. 9 at 11:30 a.m.
Learn how to prepare a variety of fresh cheeses, such as mozzarella, burrata, ricotta and crème fraiche, at home.

New! Calibrate Your Culinary Palate | $30
Jun. 3 at 2 p.m., Jun. 16 at 1 p.m.
Put your taste buds to work with interactive tastings and sensory experiments, and leave with a better understanding of how to turn up the flavor volume in favorite foods at home.

How To: Make Éclairs & Their Cousins | $30
Apr. 7 at 3:30 p.m.
Learn how one dough can be turned into crowd-pleasers like éclairs, cream puffs, gougères, churros, and beignets! Get pro tips on preparing the dough, piping, filling and glazing.

How To: Make Fresh Pasta | $35
Apr. 5 and May 3 at 3:30 p.m.
Learn the secrets of making authentic, homemade pasta using simple and seasonal ingredients with easy-to-follow techniques. No fancy equipment needed!

How To: Make Your Own Condiments | $25
Apr. 13 and Apr. 14 at 3:30 p.m., May 6 at 11 a.m.
Add more flavor and complexity to your food and learn new twists on old favorites.

Chef’s Class | $30
New! Thai Time—Apr. 1 and Apr. 15 at 2:30 p.m., Apr. 11 at 3:30 p.m., Apr. 21 at 1 p.m., Apr. 27 at 3:30 p.m.
New! Flavors of Korea—Jun. 8 at 1:30 p.m., Jun. 16 at 3:30 p.m., Jun. 24 at 2 p.m., Jun. 27 at 1:30 p.m.
New! Sourdough at Home—Apr. 12 and Apr. 28 at 1:30 p.m., Apr. 14 at 1 p.m., Apr. 29 at 2:30 p.m., May 10, May 23 and May 30 at 1:30 p.m.
New! CIA Farm to Table—Jun. 9 at 3:30 p.m., Jun. 13 at 1:30 p.m., Jun. 23 at 12:30 p.m., Jun. 30 at 12:30 p.m.
Homemade Fresh Cheese—Apr. 4 at 1:30 p.m.
Fun Finger Foods—Apr. 8 at 2 p.m., Apr. 25 at 11 a.m., Apr. 28 at 3:30 p.m.
Brunchtime—Mar. 21 at 2:30 p.m., Mar. 25 at 2 p.m., Mar. 31 at 1:30 p.m.
Master some of the culinary world’s biggest secrets and techniques and walk away with pro skills in this ever-changing, interactive demonstration class.

Savvy Chef Secrets | $25
Honey Secrets—Apr. 6 and May 4 at 1:30 p.m.
Chocolate Secrets—Apr. 20 at 1:30 p.m.
Butter Secrets—Apr. 18 and May 16 at 1:30 p.m.
Salt Secrets—Mar. 31 and Apr. 19 at 3:30 p.m., Jun. 6 at 1:30 p.m.
Olive Oil Secrets—Jun. 20 at 1:30 p.m.
Explore the history and uses of single ingredients, like chocolate, honey, salt and butter. Learn how to pair individual ingredients with different foods, better understand what to buy and how to use them, and participate in guided tastings.

New! Preserving: The Quick Pickle  | $35
Jun. 14 at 3:30 p.m., Jun. 29 at 1:30 p.m.
Go from garden to jar by using fresh vegetables and fruits picked at the peak of perfection and learn how to preserve them in flavorful sweet, spicy, and sour brines and cures.

Preserving: Curing, Drying, Confit  | $35
Mar. 23 at 11 a.m., May 12 at 1:30 p.m. and May 17 at 3:30 p.m.
Have you ever imagined making your own Gravlax or Rillettes? Learn the secrets for safely and deliciously preserving foods and gain step-by-step techniques. We’ll explore methods including confit, salting, and drying so that you can easily preserve the foods you love.

Pairing Basics: Basic Flavor Interactions | $35
Apr. 6 at 3:30 p.m., Apr. 13 at 6 p.m., Apr. 21 at 3 p.m., May 4 at 3:30 p.m., May 11 at 6 p.m., May 18 at 3:30 p.m., May 29 at 11 a.m., Jun. 24 at 11 a.m., Jun. 28 at 3:30 p.m.
Starting with an unseasoned “blank canvas,” learn how 16 different food components, including examples of salt, spice, sweet, acid, fat, and umami, interact with four styles of wine. Learn how to enhance either the flavor of the wine or the food to elevate your next dining experience.

Pairing Basics: Let’s Talk About Sauces | $40
May 13 at 2 p.m. and Jun. 10 at 2 p.m., Jun. 30 at 3:30 p.m.
Taste perfectly cooked, tender pulled pork (or a vegetarian equivalent) with five different sauces, five different wines, plus a few “adjusters” like salt, chilies, lime, parmesan cheese, and bacon. Learn why you like what you like and the best ways to recreate these matches at home.

Pairing Basics: White with Fry, Red with Roast? | $40
Apr. 8 at 4:30 p.m., May 5 at 3:30 p.m., Jun. 23 at 2:30 p.m.
Different cooking methods affect the texture and flavor of meat, fish and vegetables. How do these methods impact wine choice? Taste an assortment of wine styles with different cooking methods to see which make the best match.

Family Funday (every Sunday) | $15
Mac & Cheese—Mar. 26, Apr. 30 and May 28 at 1:30 p.m.
Brunch Batters—Apr. 2, May 14 and Jun. 11 at 1:30 p.m.
New! Fun with Food—Apr. 9 at 1:30 p.m. (bring a white T-shirt to dye with food!)
Pizza—Apr. 23, May 21 and Jun. 18 at 1:30 p.m.
Lunchbox Magic—May 7 at 1:30 p.m.
New! Ice Cream—Jun. 4 and Jun. 24 at 1:30 p.m.
These interactive, demonstration-style classes are great for the whole family! Learn kid-friendly cooking techniques, while building a recipe box for your home kitchen. These classes will encourage your culinary dreamers to keep building that love of all things food.

New! Food as Gifts | $30
Jun. 10 and Jun. 17 at 11 a.m.
Learn creative ways to prepare foods that are gift-worthy for dad.

WINE & BEER TASTINGS

New! Napa Valley v. The World
Jun. 9 at 6 p.m.
How do wines from New Zealand, Italy and France compare to California wines? This series of comparative tastings will attempt to answer a variety of questions about flavor preferences and characteristics of different regions around the world.

How To: Taste Wine in 90 Seconds | $30
Apr. 8 at 11 a.m., Apr. 15 at 4:30 p.m., Apr. 17 at 6 p.m., Apr. 27 at 1:30 p.m., May 15 at 6 p.m., May 25 at 1:30 p.m., June 3 at 11 a.m., Jun. 7 at 3:30 p.m., Jun. 22 at 2:30 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
Mar. 24 and Apr. 7 at 6 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.

The Unexpected Napa Valley | $50
Mar. 22 at 6 p.m. Apr. 1 at 4:30 p.m., Apr. 10 at 6 p.m., Apr. 29 at 11 a.m.
May 22, Jun. 12, Jun. 21 and Jun. 30 at 6 p.m.
Napa’s amazing diversity of climates, soils and world-class winemaking talent is home to over 100 different grape varieties. In this class, taste six examples of sometimes secret, sometimes rare, but always delicious wines and learn about Napa Valley’s pioneers and visionaries.

Somm’s Class: Beer & Chocolate | $30
Apr. 7 at 1:30 p.m., May 26 at 6 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
Cabernet Sauvignon—Apr. 14 at 6 p.m.
Chardonnay— Apr. 20 and Jun. 8 at 3:30 p.m.
Sauvignon Blanc—Apr. 24, May 8 and Jun. 5 at 6 p.m., Jun. 29 at 3:30 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
Mar. 30 and Apr. 21 at 6 p.m., May 14 and Jun. 17 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 Store at CIA 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 debut in spring 2017, and the Chuck Williams Culinary Arts Museum 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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