The CIA – Culinary Insitute of America

The CIA isn’t too far away—close enough that we arrive almost an hour earlier than our reservation. We use the time to take some pictures and explore their gift store filled with many things I would like to buy, but know in my heart I already have. I purchase variations on the theme.

Pre-dinner Drinks

At 6:07, we are told our table will be ready in five minutes and to have a seat at the bar.  I guess it is cocktail time. The chairs in the bar are comfortable and the student bartender friendly.  I want something light and not sweet.  I order the bartender’s favorite drink, Spring Thyme, a concoction of gin, St. Germain Elderflower Liqueur, lemon, and thyme—unfortunately, it’s sweet.

Michael orders Mother’s Milk (he hates milk)—a beer from a microbrewery in Kingston, NY. It is described as a dark and creamy milk stout. Hints of oatmeal, chocolate, and of course, milk make this brew have a remarkably smooth and silky finish. He tells our bartender he thinks the stout is great, so she gives him samples of the three beers they brew at the CIA. He likes them all.

The wait is longer than five minutes, but we don’t care.  With not a whole lot of food on our stomachs and alcohol running through our veins, we are comfortably mellow.

A Foodie Heaven

Seated at a table with a view of all the student chefs in the kitchen, I know what I want to eat before I am ever handed the menu. I have been doing a lot of research online, reading myriad reviews that basically say—if you are a foodie, you have to come here. Am I a foodie?  I guess I am. I love to cook, I love to eat good food, and creative, well-prepared dishes are always a bonus. Based on the menu I have been perusing for the past two weeks, there is a lot of creativity in this kitchen—at the very least, there are creative descriptions.

Appetizers and Soup

Michael informs me that he plans to have four courses—he could have five—so I quickly choose an appetizer to have before the squash soup I have been thinking about for a while. When I discover the foie gras is served cold, I change my mind and order a lamb ragout which I am sure will be too heavy but isn’t. The few chunks of lamb are melt-in-your-mouth tender, and the sauce is rich and wonderful—everything perfectly seasoned. Pacing myself, I leave the bulk of the house-made trofie pasta on the plate.

The squash soup, which we both order, is silken goodness, and the ginger foam on the side adds a taste sensation that I wasn’t expecting but keep returning to, scooping a little onto my spoon with every bite. I wonder how you do foam in a home kitchen.  I’ll have to look it up.

Lake, Sky, Turf, and Surf – and Dessert

For an entrée Michael orders duck and I choose crispy salmon. Our waiter tells me, “It’s really Arctic Char.”

I tell him, “That’s great.”

When our meals arrive, I snap pictures.  Michael’s duck first—the picture is fuzzy—I decide to delete it, then I don’t for memories sake—or perhaps for the lack of memory.  I look at my own crispy fish and am surprised at the plating.  At first glance, everything is unrecognizable, and I think I am being served overcooked fish—oh well, they are students.  I’ll live. Then I take a bite. The fish is delicious, perfectly seasoned—the essence of what crispy skin should be. I’m amazed. This time I do not pace myself but almost lick the plate clean.

I’m beginning to think that we are on an eating vacation.

Michael orders dessert. I tell him I can’t do it.  I’ll eat some of his. He tells me I can’t have any. I scoop a spoonful anyway, then another. This is what a salted caramel dream is meant to be. I sip my coffee. I regret my decision not to over-stuff myself.

The dinner check arrives.  Michael says it’s a bargain.

Cocktails

Spring Thyme-Greenhook Ginsmith’s Gin, St. Germain Elderflower Liqueur, lemon, thyme – 12

“Mother’s Milk”, Keegan Ales, Kingston 12oz – As the name implies, Mother’s Milk is a dark and creamy milk stout. Hints of oatmeal, chocolate and of course, milk make this brew have a remarkably smooth and silky finish – 8

Appetizers

Lamb Ragout w/ Butternut Squash, Chanterelle, Sweet Onions, Swiss Chard  – 14

Local Heirloom Tomatoes with Sunchoke, Pickled Red Onion and Serrano Chili  – 12

Soups

Local Roasted Squash Soup with King Trumpet Mushrooms, Apple Compote, Ginger – 9

Main Courses

Crispy Atlantic Salmon w Shell Beans, Garlic-potato Terrine and Warm Shishito Pepper Vinaigrette –  28

Breast of Duck with Fennel, Blood Orange Foam, Beets, Black Rice and Date Jus 31

Dessert

Café Brulot  – Caramel Cream, Coffee Soil, Caramelized Pound Cake – 10

Wine

“Biker” Zinfandel Paso Robles 2012

Blackberry aromas mix with cherry, plums, menthol, white pepper and a touch of meaty black olives and oregano. A touch of cedar box from the oak aging adds to the complexity.

Glass: 8 – Carafe: 11 – Bottle: 38

Roederer Estate Brut Rosé – Glass: 13  – Bottle: 56

Beer Tastings

Cleaver IPA, The Brewery at the CIA, Hyde Park (On Tap)

A golden colored India Pale Ale featuring robust American hop flavor and aromas. A blend of hops provide firm bitterness and flavors reminiscent of grapefruit and apricot balanced by a pleasant malty sweetness .

MEP Wit, The Brewery at the CIA, Hyde Park, New York (On Tap)

A Belgian-style Witbier brewed with a large dose of unmalted white wheat and American 2-row barley. Light-bodied and pleasantly spicy this wheat beer is served unfiltered and is brewed with orange peel and coriander.

SOIGNÉ SAISON, The Brewery at the CIA, Hyde Park, New York (On Tap)

This light-bodied Belgian-style farmhouse ale brewed for American Bounty features robust earthy and spicy flavors. Cherry purée and Tellicherry peppercorns add a hint of cherry sweetness up front and a pleasant peppery finish.

On foodies…

According to Wikipedia, a foodie is a person who has an ardent or refined interest in food and alcoholic beverages. A foodie seeks new food experiences as a hobby rather than simply eating out of convenience or hunger.

Then there is the definition in the Urban Dictionary—A dumbed-down term used by corporate marketing forces to infantilize and increase consumerism in an increasingly simple-minded American magazine reading audience. (OUCH!)

The addition of the long “e” sound on the end of a common word is used to create the sensation of being part of a group in isolationist urban society, while also feminizing the term to subconsciously foster submission to ever-present market sources. 

Though the terms “gastronome” and “epicure” define the same thing, i.e. a person who enjoys food for pleasure, these words are perceived by the modern American consumer as elitist due to their latin root forms and polysyllabic pronunciations.