THE CULINARY INSTITUTE OF AMERICA AT COPIA
ANNOUNCES WINTER CLASSES
The world’s premier culinary college to reveal cooking tips and secrets in dozens of classes specifically designed for the general public
Napa, Calif. – November 1, 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, kicks off its opening with a dizzying array of classes and educational events geared to the general public every day of the week starting November 1. 
Every month there will be dozens of culinary classes and wine tastings from which to choose, ranging from demonstration-style to hands-on. Taught by CIA instructors and expert 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 offers guests insider tips on a variety of topics, including How to Taste Wine in 90 Seconds, How to Make Fresh Pasta, How to Make Éclairs & Their Cousins, and How to Make Your Own Condiments. 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, preserving food, chef’s special topics, and seasonal themes, including holiday entertaining (see class descriptions below). Classes generally run one to two hours in length and range in price from $15 to $60 per person, with some events including tastings or meals. New classes will be continued to be added year-round.
CIA AT COPIA WINTER CLASSES AT A GLANCE
Tickets and a complete calendar are available at http://ciaatcopia.eventbrite.com.
How To: Taste Wine in 90 Seconds
Nov. 2, 9 & 14 at 6 p.m., Nov. 5, 13, 19, 20 & Dec. 3 at 10:30 a.m., Dec. 17 at 4:30 p.m. | $30
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.
How To: Make Éclairs & Their Cousins
Nov. 3 at 4:30 p.m., Nov. 6 at 10:30 a.m., Nov. 10 at 6 p.m., Dec. 4 at 1:30 p.m. | $30
Learn how just one dough can be turned into all sorts of crowd-pleasers such as 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
Nov. 5 & 8 at 1:30 p.m.| $35
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!
Chef’s Class
Ancient Grains: Nov. 1 at 1:30 p.m. | $30
Sauces 101: Nov. 2 at 3:30 p.m. | $30
Making Bitter Sweet: Nov. 9 & 12 at 1:30 p.m. | $30
Soups with Flair: Nov. 11 at 1 p.m. | $30
*Seasonal—Happy Hollandaise!: Dec. 20 at 1:30 p.m. , Dec. 22 at 3:30 p.m. | $30
*Seasonal—Unrivaled Hors d’Oeuvres: Dec. 6, 10 & 16 at 1:30 p.m. | $30
*Seasonal—Healthy Holidays: Dec. 13 & 17 at 1:30 p.m. | $30
Master some of the culinary world’s biggest secrets and techniques in this ever-changing demonstration-style class.
Preserving: Beyond Canning
Nov. 27 at 10:30 a.m. | $30
Have you ever imagined making your own Gravlax? How about Rillettes? Learn our 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.
The History of Napa Valley in 8 Glasses
Nov. 18 & 28 and Dec. 9, 16, 21 & 29 at 6 p.m., Nov. 26 at 10:30 a.m. | $60
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.
Savvy Chef: Honey Secrets
Nov. 4, 11, 16 & 25 and Dec. 14 & 30 at 3:30 p.m., Dec. 29 at 10:30 a.m. | $25
We’ll explore where honey comes from, the importance of honey bees, how beekeepers vary sugar content, color, flavor, and how weather and flowers shape the types of honey used in a variety of foods. We’ll also share tips to avoid burning and stickiness.
Pairing Basics: Basic Flavor Interactions
Nov. 10 & 12 and Dec. 17 at 10:30 p.m., Dec. 28 at 3:30 p.m. | $35
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 Sauce
Nov. 4 & 18 and Dec. 16 at 1 p.m., Nov. 23 and Dec. 21 at 1:30 p.m., Dec. 10 at 10:30 a.m. | $40
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
Lunchbox Magic: Nov. 6 at 1:30 p.m. | $15
Mac & Cheese: Nov. 13 at 1:30 p.m. | $15
Brunch Batters: Nov. 20 and Dec. 11 at 1:30 p.m. | $15
Éclairs & Their Cousins: Nov. 27 at 1:30 p.m. | $15
*Seasonal—CIA Holiday Favorites: Dec. 18 at 1:30 p.m. | $15
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.
Nailed It!
Pinot Noir: Nov. 7 & 30 and Dec. 5 & 28 at 6 p.m., Nov. 19 at 4:30 p.m. | $50
Cabernet Sauvignon: Nov. 16, 21 & 25 and Dec. 14 at 6 p.m. | $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, aging, storage, and food and wine pairing tips.
*Seasonal—Bubbles for Every Occasion
Dec. 19 & 30 at 6 p.m., Dec. 23 at 3:30pm / $60
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 the upcoming holiday—or any occasion!
In addition to attending engaging and delicious cooking and beverage classes, guests at CIA at Copia can shop for the best in home goods at the new lifestyle store, delight in family-friendly events, dine at The Restaurant at CIA Copia, a destination for market-based, Mediterranean-inspired, California cuisine, and much more. 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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