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

Our holiday event this year was one not to be missed! The CIA is by far one of the premier Culinary Schools in the world and they had one of their top chefs prepare our meal while he shared his secrets behind the culinary experience we aenjoyed.

Our theme was “Welcoming Friends for the Holidays” and those members who brought guests were entered into a drawing for magnums of sparkling wine.

We enjoyed passed hors d’oeuvres and sparkling wine while we explored the Chuck Williams museum containing Mr. William’s’ historic collection of culinary tools and equipment and meandered inside the kitchen where teaching chefs explained and demonstrated the preparation of the four passed delights we tasted.

Shortly before 7:00, a specially selected Choir from Justin-Siena High School performed a short program.

We were seated for dinner inside the beautiful Hestan Kitchen where our culinary magicians explained 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 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, joined us to offer some remarks about the genesis of the facility and what he hopes to accomplish by his philanthropy.



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


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

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

Tea and Coffee Service