Holiday Gala at the CIA, Copia

Interactive Holiday Experience for Christmas
at the Hestan Teaching Kitchen and Chuck Williams Museum

500 1st St, Napa, CA 94559
https://www.ciaatcopia.com/

Saturday, December 21st starting at 6:00 pm
Cost:
Members $200 per person. Guests $210


Dress: Black Tie Optional

Our holiday event this year is one you will not want to miss! The CIA is by far one of the premier Culinary Schools in the world and they will have one of their top chefs prepare our meal while he shares his secrets behind the culinary experience we are about to enjoy.

Our theme will be “Welcoming Friends for the Holidays” and those members who bring guests will be entered into a drawing for magnums of sparkling wine. Members will receive one ticket for the drawing per guest couple. Invite more friends to join us for this special evening to remember and increase your odds of winning!

We will enjoy passed hors d’oeuvres and sparkling wine while we explore the Chuck Williams museum containing Mr. William’s’ historic collection of culinary tools and equipment and meander inside the kitchen where teaching chefs will explain and demonstrate the preparation of the four passed delights we will be tasting.

Shortly before 7:00, a specially selected Choir from Justin-Siena High School will assemble and perform a short program.

We will be seated for dinner inside the beautiful Hestan Kitchen where our culinary magicians will explain the technique, ingredients and flavors of the custom crafted menu coordinated with our chef trained member, Bill Wolf of Eagle Eye Winery, a wine maker of note with his wife, Roxanne. Working closely with Chef Rodrigo, the two have specifically paired superior ingredients with wines from your IW&FS Cellar plus some special additions.

Stanley K. Cheng, Chairman & CEO of Meyer Corporation, whose donation is responsible for the Hestan Teaching Kitchen, will join us to offer some remarks about the genesis of the facility and what he hopes to accomplish by his philanthropy.

We are confident that with the menu, the wines, the museum, the Choir, Mr. Cheng’s remarks and the interactive dinner, this event will be the best value we have offered to date. While it is challenging to strive to constantly provide you with singular culinary/wine experiences of true value, we will continue to do our utmost in this regard. We look forward to our partnership in building the premier wine and advocacy group in the Americas, and Napa and Sonoma in particular. We cannot do it without you, and we are confident that by the end of the evening, you will agree that we are meeting that challenge.

Menu

Reception

Mushrooms with blue cheese, walnuts
Lobster-gruyère tart
Morrocan lamb meatballs, minted yogurt
Grilled beef skewers, chimichurri, GF
Served with Domain Carneros Ultra Brut 2014

Dinner

First Course
Burrata, frisee, walnut vinaigrette, trout caviar
Served with Le Paradis Domaine Vacheron Sancerre 2017

Middle Course
Select one:
Pork belly with white bean Cassoulet
Vegetarian option
Served with Eagle Eye Estate Reserve Cabernet Franc 2012

Main Course
Select one:
Seabass with mushrooms, leeks, Yukon potatoes, red wine jus
Pan-roasted New York pave, potato gratin, swiss chard, wild mushrooms
Vegetarian Option Risotto with wild mushrooms and leeks
Served with a Cabernet Sauvignon from the IW&FS Cellar

Dessert
Dark chocolate tart, salted caramel, crème Chantilly
Served with Nichelini Family Petite Sirah/Cabernet Sauvignon Port

Tea and Coffee Service

Please leave comments when you RSVP as to allergies, vegetarian / vegan, gluten, etc.