For Immediate Release
THE CULINARY INSTITUTE OF AMERICA AT COPIA
ADDS SUMMERTIME CLASSES
Hands-on classes, exclusive Napa Valley tours and day-long cooking camps make CIA at Copia a cool summertime destination for cooks of all ages
Napa, Calif. – 
May 25, 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 this summer. Among the newly added events and classes are an exclusive chef’s tour of Napa Valley, intimate cooking classes that include a meal, and daylong cooking camp for kids. All classes are open to the public and require no advanced skills.
See the descriptions below for upcoming classes and events. Food-related classes are listed first, followed by wine and beer tastings. Purchase tickets and read complete class descriptions at ciaatcopia.eventbrite.com or see a daily events calendar at www.ciaatcopia.com/classes/
COOKING CLASSES & DEMOS
New! Young Chef | $150
Jul. 10 and Jul. 24, 9 a.m. – 2:30 p.m.
If your teen loves to cook, this culinary camp for kids 10+ is the perfect way for him or her to explore the professional kitchen and learn new cooking and baking techniques. Fun and fantastic food awaits in a full-day program of hands-on cooking, chef demonstrations, tours, lectures, and more. After a day of discovery and creativity, young chefs will have newfound confidence and pro skills they can build on and put to use at home.
New! Chef’s Tour | $475
Jul. 6 and Aug. 24, 10 a.m. – 6 p.m.
This one-of-a-kind wine country experience offers an exclusive Chef’s Tour of Napa Valley. CIA Chef Sandy Sauter escorts up to ten guests on a private tour through the Valley, introducing participants to local vintners, producers, and farmers along the way, as well as sharing her unique perspective on the the wine country culinary scene. Guests are whisked away on an eight-hour, curated adventure in a private classroom-on-wheels, with passed hors d’oeuvre and wine tastings provided. The tour makes three to four stops, including a private reception at CIA’s historic Greystone location in Saint Helena.
New! Chef’s Table | $125
- Food for Entertaining—Jun. 22 at 6 p.m.
- Farm Fare—Jul. 15 at 5 p.m. and Jul. 19 at 6 p.m.
An intimate, interactive dinner event where students have a chance to ask the chef questions, relax, and enjoy delicious food and beverage pairings in an up-close-and-personal venue.
New! CIA Skills | $95 (hands-on class)
A small, hands-on class concluding with a meal and wine.
Calibrate Your Culinary Palate | $30
Jun. 3 at 2 p.m., Jun. 16 and Jul. 21 at 1 p.m., Jul. 8 at 2:30 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.
Chef’s Class | $30
- 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., Aug. 5 at 2:30 p.m.
- 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., Jul. 14 at 3:30 p.m., Jul. 28 at 12:30 p.m., Jul. 18 and Aug. 2 at 1:30 p.m.
- The Ultimate BLT—Jul. 1 at 11 a.m., Jul. 7, Jul. 21 and Aug. 4 at 3:30 p.m.
- Homemade Fresh Cheese—Jul. 15 at 2 pm.
- Global Street Foods—Jul. 5 at 1:30 p.m., Jul. 12 at 3:30 p.m. and Jul. 29 at 2 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
- New! Bacon—Jul. 1 at 1:30 p.m., Jul. 7 and Aug. 4 at 1 p.m.
- Olive Oil Secrets—Jun. 20 at 1:30 p.m.
- Salt Secrets—Jul. 11 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.
Preserving: The Quick Pickle | $35
Jun. 14, Jul. 19, and Jul. 13 at 3:30 p.m., Jun. 29 at 1:30 p.m., Jul. 22 at 2:30 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.
Family Funday (every Sunday) | $15
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.
Gifts from the Kitchen | $30
Jun. 10 and Jun. 17 at 11 a.m.
Learn creative ways to prepare foods that are gift-worthy.
Pairing Basics: White with Fry, Red with Roast? | $40
Jun. 23 and Jul. 28 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.
Pairing Basics: Basic Flavor Interactions | $35
Jun. 24 at 11 a.m., Jun. 28, Jul. 6 and Jul. 25 at 3:30 p.m., Jul. 1 at 4:30 p.m., Jul. 20 and Jul. 29 at 11 a.m., Aug. 1 at 1:30 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
Jun. 30, Aug. 3 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.
WINE & BEER TASTINGS
New! Somm’s Class | $30
- Seasonal Cocktails from the Garden—Jul. 28 and Jul. 31 at 6 p.m. and Aug. 5 at 5:30 p.m.
- Pairing Beer & Chocolate—Jul. 3 at 6 p.m.
An expert-led tasting class offering insights into a particular style of drink or food pairing.
Napa Valley v. The World
Jun. 9 and Jul. 14 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
Jun. 3 at 11 a.m., Jun. 7 at 3:30 p.m., Jun. 22 at 2:30 p.m., Jul. 8 at 11 a.m., Aug. 5 at 11 a.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 Unexpected Napa Valley | $50
Jun. 12, Jun. 21, Jun. 30, Jul. 17, and Jul. 26 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.
Nailed It! | $50
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
Jun. 17 and Jul. 22 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.
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 locations in New York, California, Texas, and Singapore. For more information, visit www.ciachef.edu.
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