Events

Culinary Institute of America and Country Estate Weekend: All 3 Restaurants!!

Description:

Once again we present our exclusive culinary weekend package where you will enjoy meals at all 3 Culinary Institute of America restaurants while staying at the charming and cozy 145 year old Vinecroft Estate House overlooking the Hudson.  The weekend will also include visits to local wineries, attractions and historic mansion tours.

The Culinary Institute of American is recognized as one of the leading Culinary Schools in the world!  With alumni like Anthony Bourdain, Todd English, Rocco DiSpirito and Micheal Mina it speaks for itself.  Overlooking the Hudson Valley and river in Hyde Park, New York, it is one of the most amazing dining experiences you will ever experience!

Here is how it works:

Friday:

-You can take the 5:08 Train From Grand Central to Poughkeepsie. We will pick you up and take you to Caterina de Medici the Italian Restaurant at the CIA.  You may also drive.

-Following dinner we will get you settled into your rooms, take a tour of the house and get everyone together in front of the fire for wine and conversations.

 

Saturday:

-9:30am: A bountiful breakfast will be prepared by your hosts.  Omelettes, fresh fruit, grains, coffee, tea, OJ, muffins.

-Relax time

-12pm depart for Lunch at American Bounty the farm to table restaurant  at The CIA.

-Following lunch the group will go to the historic FDR Mansion and Presidential Library for a guided tour.

-After the tour we will go to the Belmarl Winery for a wine tasting and tour.

-Around 5pm we will return to Vinecroft to relax, nap, read, roam the property etc.

-Around 6pm we gather again in front of the fire for wine, cheese and crackers then head back to the CIA for dinner at Bocuse French Restaurant at the CIA.

-Following dinner we'll head back to Vinecroft  for a toasty fire and great conversations.  You may also want to take a walk around the porch or grounds and enjoy a crisp winter night sky filled with billions of stars.

 

Sunday:

-9:30am: A bountiful breakfast will be prepared by your hosts.  Omelettes, fresh fruit, grains, coffee, tea, OJ, muffins.

-Relax time

-12:30pm Check out.  Van will bring you back to train.

 

There are several types of rooms.   All rooms are private unless you wish to invite a significant other or friend you don't mind sharing a bed with.

-The Grand Suite: A large private room with kitchenette, fridge, TV, private bath and Queen bed.  $690 (with additional guest $300)

-Master Bedroom Private room (corner) overlooking the Hudson. Private bath.  Double bed. $630 (with guest additional $300)

-The Guest Room;  A quaint country private room with private bath overlooking the Hudson.  Double bed. $630 (with guest additional $300)

-The Top of The Stairs: Peaceful private guestroom overlooking the front of the property.  Double bed, shared bath. $580 (with guest additional $270)

-The Office Room: A spacious private converted bright office space with views on 3 sides of the house including the Hudson.  Queen size delux airbed, shared bath. $530 (with guest additional $270)

All pricing includes:

  • 2 nights  accommodations at Vinecroft Estate, linens, towels, cleaning service.
  • 3 course dinners at Caterina De Medici & Bocuse.  3 course lunch at American Bounty, all at the Culinary Institute of America.
  • Breakfast at the house Saturday and Sunday morning.
  • Wine and cheese happy hour Saturday afternoon.
  • A glass of wine each night by the fire each night/snacks.
  • Admission to FDR Mansion tour
  • Belmarl winery tour and tasting
  • We will also tour the CIA campus
  • All taxes and tips.

How to pay.

First: Register below and follow the instructions in the confirmation email.

Second: Within 12 hours we will contact you to arrange payment and add any guests.

To avoid additional credit card fees we ask that you send payment via check or wire $$ via Chase Quickpay or Venmo.

Not Included: Train fare, lunch, alcohol at restaurants.  There are no discounted prices or package changes.

The Vinecroft estate is a privately owned home that was built in 1871 as the main estate house for a vineyard that produced grapes for jams and jellies.  The property goes all the way from route 9W down to the Hudson River (this is where we have our camping trips in the summer)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The Culinary Institute of America

 

 

 

 

 

 

 

Menu Caterina de Medici

Appetizers

Kale Salad
apple, brussels sprouts, hazelnuts

Parma Prosciutto
traditional crescentine dough

Onion Tart
aged balsamic vinegar

Assorted Cured Meats
house-made pickled vegetables

Octopus Salad
potato, capers, pickled peppers

Winter Lettuce Salad
red wine vinaigrette

Orange Salad
fennel, green olives

Veal Paté
brioche, frisée salad, pistachio

First Course

Gnochetti Sardi
sausage, saffron, pecorino

Baked Crepe Rings
ricotta, green chard

Risotto
artichokes, mint

Pizzoccheri Pasta
cabbage, potato, mountain cheese

Pheasant Stuffed Mezzelune
truffled, sunchoke purée

Bean Soup
pasta, celery, mussels

Main Course

Rabbit Porchetta
fennel, crispy potato

Braised Lamb Shank
red wine, root vegetables

Veal Bolognese
prosciutto, parmigiano, red endive

Roasted Grouper
white beans, escarole

Sautéed Skate Wing
fennel, crisp artichokes, capers

Grilled Boar Chop
gratin of cardoon and potato

Beans Polpette
wilted radicchio and escarole

Sides

Grilled Polenta

Roman Style Escarole
garlic, pine nuts

Desserts

Sbrisolona
almond, corn meal cake

Lemon Tart
whipped cream, pistachio

Tiramisù
classic tiramisù, lady fingers, mascarpone cream

Gelato
hazelnut, vanilla, chocolate

Sorbet
house-made lemon

Chocolate-Praline Mousse
pears, brandy sauce

Tangerine Semifreddo
honey-coated struffoli

 

Menu Bocuse

Black Truffle Soup VGE
Beef Broth, Vegetables, Black Truffles, Puff Pastry

Chestnut and Porcini Soup
Caramelized Maple-Bourbon Cipollini Onions, Toasted Brioche, Fried Sage

Baby Kale Salad
Root Vegetable Chips, Spiced Pumpkin Seeds, Goat Cheese Espuma, Wild Seed Flatbread

Foie Gras
Sweet and Sour Reduction, Prune-Armagnac Compote, Plum Purée, Potato Crisps, Young Celery

Wheat Berry Tabbouleh
Olives, Marinated and Oven-roasted Tomato, Basil Espuma

Crab Rillettes
Grapefruit Emulsion, Garlic-Pistachio Tuile, Tarragon Oil, Micro Lettuce Leaves

Gnocchi Parisian and Braised Veal Cheeks
Mélange of Mushrooms, Braised Kale, Parsnip-Butternut Squash Purée

Dry Sea Scallop
Potato, Black Truffle Tapenade in Sarcophage, Perigourdine Sauce

Assortment of Frech Cheese
Nuts, Dried Fruits, Sourdough

Entrées

Les Plats Principaux

Dumpling of Pea, Potato, and Cilantro
Curry Emulsion, Butternut Squash, Cauliflower, Raisins and Pine Nuts

Market Fish
Lemon-Caper Brown Butter, Smoked Fennel Purée, Leeks, Tomato Rice

Loup de Mer
Seared Sea Bass, Cockles, Flageolet, Saffron Pasta, Tomato Confiture, Chorizo Broth

Pork Tenderloin*
Apple-Calvados Cream, Celeriac Purée, Roasted Rainbow Cauliflower, Caramelized Apples, Sage, Green Apple Gel

Lamb Loin with a Pita Crumble*
Curried Couscous, Tagine of Vegetables, Cardamom-Yogurt Sauce, Ras El Hanout Jus

Sauteed Jumbo Quail*

Choucroute, Pork Belly, Brussels Sprout Leaves, Smoked Herb Crushed Potatoes

Spiced Venison*
Chestnut Purée, Pearl Onions, Young Carrots, Mushrooms, Braised Red Cabbage, Bacon, Black Currant Gel

Desserts

Le Vacherin
Egg Nog Ice Cream, Sweet Potato Purée, Blood Orange Sorbet, Three Spice Sauce

Apple Trilogy
Apple Rosti, Date Cake, Pecan Ice Cream, House-made Honey Crisp Cider, Beignet, Apple Butter

Baba Au Rhum
Tapioca and Taro “Soup” White Coffee Ice Cream, Chestnut Dumpling

Chocolate Variation
Semi-sweet Chocolate Cake, Bitter Chocolate Ganache, Bittersweet Chocolate Mousse, Sea Salt, Pine Nut Wafer, Tangerine Ice Cream

Table-Side Ice Cream & Classic Treats
Chocolate Mint Ice Cream in a Waffle Cone
Pear Tart Bordaloue
Churros, Salted Butter-Caramel Sauce
Green Tea and Adzuki Bean Eclair

 

Menu American Bounty

Soups

Cauliflower
Crispy Prosciutto, Tricolor Florets

Duck Broth
Hon Shimeji Mushrooms, Smoked Breast, Fresh Pasta

Roasted Sunchoke and Celery Root
Beluga Lentils, Kabocha Squash, Quince

Salads

Baby Arugula and Fennel
Marble Potatoes, Blood Orange, Citrus Vinaigrette

Roasted Beets and Frisée
Sweet Carrots, Candied Almonds, Tangerine Emulsion

Appetizers

Maine Crab
Sheep’s Milk Yogurt, Pickled Cucumber, Wheat Berry Salad

Terrine of Local Duck
Pistachios, Apricot Chutney, Celery Root, Truffle Salad

Braised Pork Belly
Cipollini Onion Purée, Brussels Sprouts, Brown Sugar Lacquer

Chestnut and Wild Mushroom Ravioli
Butternut Squash, Crispy Shallots, Sage Cream

Raw Bar

East or West Coast Oysters*
Pink Peppercorn, Fennel Purée, Pickled Beech Mushrooms 3 per piece

Classic Shrimp Cocktail
(4. pcs)

Chilled Half Maine Lobster
Cocktail Sauce, Herb Goddess, Mignonette

Salmon Crudo
Pickled Habañero, Cucumber, Red Onion, Cilantro, Lime

Seafood Combination (PF +4)
East and West Coast Oysters, Shrimp Cocktail, 1/2 Lobster, Salmon Crudo

Main Courses

Arctic Char
Saffron Potatoes, Smoked Leek & Apple Compote, Oyster-Brown Butter

Pork Tenderloin*
Kabocha, Freekeh Tabbouleh, Blood Orange Gel

Roasted Breast of Chicken
Celery Root and Quince Purée, Caramelized Onions, Wild Rice

Braised Beef Short Rib
Rutabaga Sauerkraut, Parsnip, Mustard Dumplings, Jus

Salt Crusted Whole Branzino
White Beans, Tomato Compote, Braised Fennel

Roasted Loin of Lamb*
Black Kale, Garbanzo Beans, Cipollini Onion, Apricot Jus

Crispy Monk Fish Cheeks
Savoy Cabbage, Cranberry Beans, Maitake, Bacon Broth

Breast of Duck*
Salsify, Mission Figs, Pinenut Spinach, Sassafrass

Ancient Grains
Brussels Sprouts, Swiss Chard, Young Turnips, Aged Sheep’s Milk Cheese

Side Dishes

Warm Sweet Potato Bread Pudding

American Bounty Onion Rings

Brussels Sprouts
Bacon, Cheddar Gratin

Stuffed Acorn Squash
Creamed Swiss Chard

Desserts

Sweet Potato Tart
Sage Ice Cream, Pecans, Molasses

Pressed Apple (GF)
Smoked Maple Ice Cream, Gingerbread, Caramel

Roast Bosc Pears
Spice Cake, Saffron Ice Cream

Whiskey Walnut Chocolate Bar
Caramel Ice Cream

Dirt Cake
Lemon, Black Sesame, Spruce


 

We are sorry but registration for this event is now closed.

Please contact us if you would like to know if spaces are still available.