New Casual Dining Option at The Culinary Institute of
America
Hyde Park, NY 鈥 Renovations were made to the lounge at The Culinary Institute of
America鈥檚 award-wining American Bounty
Restaurant to create . It
offers a new drop-in, casual dining experience for visitors to the college鈥檚
New York campus and is open Tuesday through Saturday from noon to close.
No reservations are necessary and patrons are encouraged to
enjoy drinks and tavern fare in a relaxed setting. Chefs Dwayne LiPuma, Jason Potanovich, and
Pastry Chef Zack Miller have created an inventive menu that draws
ingredients from local farmers and purveyors.
鈥淭he Tavern at American Bounty allows us to reach out to the
community with a venue that encourages many repeat visits. At The Tavern, there
is a sense of camaraderie and comfort,鈥 says Waldy Malouf, the CIA鈥檚 senior director of food and beverage
operations.
The Tavern menu includes items such as a Trio of Bar Snacks:
Wasabi Peas, Roasted Chick Peas, and Smoked Spiced Nuts; a Hudson Valley
Artisanal Cheese Plate; and Garlic Fries. Main dishes include Grilled Salmon
Salad with Citrus Vinaigrette or Jim鈥檚 Chopped Salad with Chicken, Bacon, and
Avocado (named in honor of James Beard, one of the pioneers of American
cuisine). Among the sweet treats are Vanilla Bean Cheesecake, Coconut Custard,
and Dark Chocolate Ganache.
To see the full menu, . The Tavern menu is offered from noon until 6:30 p.m. and the full
American Bounty menu is available during regular restaurant lunch and dinner
service times.
Additionally, The Tavern highlights the college鈥檚 tap beers
by Head Brewer Hutch Kugeman and students at the new in partnership with Brooklyn
Brewery. Initial beers being served:
- Cleaver IPA (6.7% abv)鈥擜 full-flavored India Pale Ale featuring
loads of American hop flavor and aroma balanced by malty sweetness.
- Mise en Place Wit (4.6% abv)鈥擜 Belgian-style wheat
beer brewed with orange peel and coriander.
- Hudson Summer Golden
Ale (4.5% abv)鈥擜 light bodied beer with hints of
citrus and pine.
Chef Malouf says the CIA takes beer and
food pairings seriously, and he recommends trying these at The Tavern: IPA with
the Double Cheddar Burger made from all-natural sirloin and served with Garlic Fries;
Wit with Roasted Northern Atlantic Oysters; or Golden Ale with Jim鈥檚 Chopped
Salad.
For more information visit the .
Photo Caption and Hi-Res Image:
The Tavern Double Cheddar Burger with
Garlic Fries. (Photo credit:
CIA/Phil Mansfield)
Media Contact:
Jeff Levine
Communications Writer
845-451-1372
Jeff.Levine@culinary.edu
Founded in 1946, The Culinary Institute of America is the world鈥檚 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鈥檚 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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