Pop-Up Latin-Themed Dinner with CIA Latin Food Expert and Special
Guest Chef
Hyde Park, NY – A rare opportunity to experience a unique style of cooking will take
place on July 16 at The
Culinary Institute of America (CIA) in Hyde Park. The college will hold a ,
which begins outside in the Herb Garden of the Ristorante Caterina de’ Medici at 6 p.m. Before dinner, guests
will observe chefs roasting whole pigs in Caja China
boxes. These special boxes were designed in China for the sole purpose of
roasting whole animals and are used extensively in Latin America.
Hosted by the CIA’s Director of Latin
Studies Chef Sergio Remolina, the event
introduces guest chef Nelson Millán, a Puerto
Rican celebrity and executive chef of San Antonio Country Club. Patrons will
watch the chefs cook side-by-side along with CIA students as they enjoy special
drinks made by the chefs and listen to live Salsa music. When the roasting is
done, the party moves indoors for a four-course dinner:
- First Course—Trio of Ceviches from Ecuador, Peru, and Mexico
- Second Course—Trio of Hot Appetizers
- Main Course—Cerdos en Cajas Chinas—Whole
Roasted Pigs with Side Dishes
- Dessert
Beverages for the event feature a custom-brewed CIA Summer
Ale, Rum Mojitos, and two non-alcoholic Latin favorites prepared by the guest
chefs:
- Chicha Morada—sweet
Peruvian beverage made from purple corn and pineapple
- Morir Soñando—orange
juice and evaporated milk which tastes like a Creamsicle
Chef Remolina directs the Latin Cuisines academic
concentration at CIA’s campus in San Antonio, TX. Students from the Hyde
Park campus spend a semester there, studying the history and cultures of
Central and South America, and the Caribbean, gaining in-depth knowledge of the
nations and cultures, and adding a valuable specialization in some of the world’s
most exciting cuisines.
“I look forward to demonstrating Old World cooking
techniques from my heritage along with my friend and colleague, Chef Millán,” says Chef Remolina.
“This dinner will be an exclusive opportunity to experience authentic Latin
Cuisine.”
Chef Millán was born in Rio
Grande, Puerto Rico in “El Yunque,” one of the last
remaining rain forests of the world. After working in various locations
throughout the southeastern U.S., he joined the San Antonio Country Club in
2010, and is frequently a guest chef teaching in the Latin Cuisines
Concentration at CIA San Antonio.
Price is $135 per person and includes the outdoor cooking
demonstration, as well as all food, beverages, music, service, and tax. Dress
is casual. Reservations can be made or call 845-471-6608.
Photo Caption and Hi-Res Image:
Pigs, Pints, and Mojitos, CIA style. (Photo credit: CIA/Karin Janson)
Media Contact:
Virginia Muré
Communications Manager
845-451-1555
v_mure@culinary.edu
Founded in 1946, The Culinary Institute of America is the world’s premier
culinary college. Dedicated to driving leadership development for the
foodservice and hospitality industry, the independent, not-for-profit CIA
offers associate degrees in culinary arts and baking and pastry arts;
bachelor’s degree majors in management, culinary science, and applied food
studies; and executive education through its Food Business School. Its
conferences and consulting services have made the CIA the think tank of the food
industry in the areas of health & wellness, sustainability, world cuisines
& cultures, and professional excellence & innovation. The college also
offers certificate programs and courses for professionals and enthusiasts. Its
worldwide network of 48,000 alumni includes leaders in every area of
foodservice and hospitality. The CIA has campuses in New York, California,
Texas, and Singapore.
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