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Six Celebrated Hudson Valley Chefs, Clearwater, and the CIA Partner for Sustainable Food Production and Watershed Protection

Beacon, NY – Hudson River Sloop Clearwater announces this year’s second annual culinary event to take place on Sunday, September 17 at 4 p.m. at The Culinary Institute of America (CIA) in Hyde Park, NY. Chefs for Clearwater is a partnership of leading Hudson Valley chefs, the CIA, and Clearwater, aimed at spreading awareness of critical issues involving sustainability and food ethics and how they relate to the Hudson Valley watershed. The event is a fundraiser to support Clearwater’s environmental education and advocacy programs on the Hudson River.

Chefs for Clearwater’s featured chefs, restaurateurs, farmers, ranchers, vintners, and cider makers have been invited to participate because of their demonstrated commitment to practicing and advancing sustainable agriculture and socially responsible business practices. The health of the Hudson River watershed directly impacts the health of the ground soil—and the reverse just as true. Chefs for Clearwater is a celebration of the great progress made on both fronts in recent years.

“The Culinary Institute of America is proud to support Clearwater’s dedication to environmental education and advocacy,” says CIA President Dr. Tim Ryan. “The health of the Hudson River is critical to the region’s agriculture and food future. Both the CIA and Clearwater are committed to maintaining sustainable resources and being socially responsible stewards of the environment. Through Chefs for Clearwater, our organizations can, together, help spread that message.”

The dinner will feature signature hors d’oeuvre, charcuterie, and a six-course farm-to-table menu created by Sara Lukasiewicz of The Amsterdam in Rhinebeck; John McCarthy of The Crimson Sparrow in Hudson; Jay Lippin of Crabtree’s Kittle House in Mt. Kisco; Michael Kaphan of Purdy’s Farmer & The Fish in North Salem and Tarrytown; Waldy Malouf of The Bocuse Restaurant at the CIA in Hyde Park; and Kristina DePalma of The Roundhouse by Terrance Brennan in Beacon.

“Chefs for Clearwater is the premier food and wine event in the Hudson Valley,” says Chef Terrance Brennan of The Roundhouse by Terrance Brennan, who has spearheaded the event. “The menu features some of the best chefs, ingredients, and beverages from the Hudson Valley and benefits Clearwater’s important environmental work.”

Grammy-winning singer/songwriter Tom Chapin will serve as master of ceremonies. The New York Times has called Chapin “one of the great personalities in contemporary folk Music.” In addition to his work as a recording artist and concert performer, Chapin has acted on Broadway, and worked in film, television and radio.

Guest speaker Peter Kaminsky is the author of Pig Perfect, The Elements of Taste, Seven Fires: Grilling The Argentine Way and Culinary Intelligence. His work has been featured in The Underground Gourmet, New York magazine, and The New York Times.

The benefit event will include both a silent auction and live auction led by George Cole. Live bluegrass music will be provided by Two Dollar Goat. Tickets and sponsorship packages are available at .

Media Contacts:

Kelley Howard, Communications x7107
Erin Macchiaroli, Communications x7101
845-265-8080
commun@clearwater.org

About Hudson River Sloop Clearwater
Launched in 1969 by legendary folk singer and activist Pete Seeger, Hudson River Sloop Clearwater has been at the forefront of the environmental movement as champions of the Hudson River. To date, more than half a million people have experienced their first real look at an estuary’s ecosystem aboard the sloop Clearwater.  Clearwater has become the grassroots model for producing positive changes to protect our planet. For more information, visit .

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 food business management, hospitality 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.

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