CIA AT COPIA DEBUTS SERIES OF FALL AUTHOR EVENTS

Napa’s one-stop destination for food and wine is the place to meet new and noteworthy authors
 

Napa, Calif. – September 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 hosting a series of cookbook signings, demos, and lectures. The highlight of the series will be a pre-release reception of Wine Country Women of Napa Valley this Sunday, September 24.

Below is a list of author events through November. Events will be added regularly to CIA at Copia’s online community events calendar and store events page at www.ciaatcopia.com.

Mary-Frances Heck Book Signing | Sept. 22, 11 a.m.-3 p.m. (free)
CIA alumna Mary-Frances Heck will sign her new cookbook Sweet Potatoes: Roasted, Loaded, Fried, and Made in to Pie at the Store at CIA at Copia. No registration needed.

Wine Country Women of Napa Valley | Sept. 24, 4 p.m.-6:30 p.m.($35 per person)
This special event is a reception and panel discussion for the new book, Wine Country Women of Napa Valley, featuring author Michelle Mandro and more than 50 of the women included in the book. The book—a compilation of family recipes, honored traditions, and stories from more than 60 of Napa’s most influential women—will be available exclusively at The Store at CIA Copia until its public release on Oct. 24. Register at Wine Country Women of Napa Valley.

Matthew Dolan Book Signing & Demo | Oct. 6, 6-7:30 p.m. ($30)
Twenty Five Lusk Executive Chef Matthew Dolan will demonstrate a dish from his new (and first) cookbook, Simply Fish: Modern and Delicious Recipes for Sustainable Seafood. Joining Chef Dolan is Simone Jones from the Monterey Bay Aquarium to talk about sustainability issues. Register here.

Rosetta Costantino Book Signing & Demo | Oct. 7, 5-6 p.m. ($30)
Join respected Italian cookbook author Rosetta Costantino for an evening of Calabrian cuisine and lively discussion. She will be signing two of her cookbooks, My Calabria and Southern Italian Desserts. Register here.

Shots of Knowledge: The Science of Whiskey Book Signing & Lecture | Nov. 3, 6-7:30 p.m. ($25)
Professors Magnus Rittby and Eric Simanek of Texas Christian University will discuss whiskey through the lens of science and engineering. Shots of Knowledge: The Science of Whiskeywas authored by Dr. Simanek and Rob Arnold, head distiller of TX Whiskey. Register here.  

France is a Feast Book Signing | Nov. 11, 12-2 p.m. (free)
Authors Alex Prud’homme and Katie Pratt will be signing France is a Feast: The Photographic Journey of Paul and Julia Child in The Store at CIA Copia.

Bollywood Kitchen Book Signing & Demo | Nov. 15, 6 p.m. ($35)
American filmmaker Sri Rao will demonstrate recipes from his new cookbook, Bollywood Kitchen: Home Cooked Indian Meals Paired with Unforgettable Bollywood Films. Rao has taken his mom’s authentic, home-cooked recipes and adapted them for the modern, American kitchen. Registration opening soon.

State Bird Provisions: A Cookbook Book Signing & Demo | Dec. 9, 3:30-5:30 p.m. ($35)
Join CIA graduate Stuart Brioza and Nicole Krazinski for an exciting interactive demonstration and tasting featuring recipes from their new book, State Bird Provisions: A Cookbook. Registration opening soon.

Chasing Bocuse Book Signing & Demo | Dec. 11, 6-7:30 p.m. (free)
Join CIA alumnus, chef, and 2015 Bocuse d’Or Silver Medalist and 2017 Head Coach Philip Tessier to learn about his journey to becoming the first American to medal in the Bocuse d’Or competition, as documented in his new book, Chasing Bocuse: America’s Journey to the Culinary World Stage. Demonstration by the new Bocuse d’Or Team USA 2019. Registration opening soon.

More Activities at CIA at Copia 
In addition to book signings and demos, visitors will find much to do at the CIA at Copia, including daily cooking classes, wine tasting in the Tasting Showcase, dining, and browsing culinary and wine collections. Shoppers won’t want to miss The Store at CIA Copia, featuring an extensive collection of cookbooks by CIA faculty, alumni, and guest chefs, as well as artisanal food products, cookware, glassware, one-of-a-kind pottery, and more. The Restaurant at CIA Copia is a destination for innovative, market-based, globally inspired, California cuisine that pairs perfectly with Napa Valley wines and craft cocktails. Throughout the property, guests will find culinary artifacts, museum collections, and one-of-a-kind sculptures, which are open to the public and can be viewed at no charge.

CIA at Copia is also the ideal location for private food and wine events, from an intimate wedding in the amphitheater to a cocktail reception in the atrium, or an industry conference that commands the entire building.

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 degrees in management, culinary arts, culinary science, and applied food studies, and associate degrees in either culinary arts or baking and pastry arts. The college also offers executive education through its Food Business School along with certificate programs and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of nearly 50,000 alumni includes innovators in every area of the food business. The CIA has locations in New York, California, Texas, and Singapore. For more information, visit www.ciachef.edu.

###
Media Contact:
Adrienne DeAngelo
Ellipses
adrienne@ellipsespr.com
510-658-1353