Schedule of Events

FOOD&WINE Weekend with the CIA

February 16–18, 2018 Agenda

Exciting stuff! Read this agenda and choose between 3 different options for your morning and afternoon sessions.

Friday, February 16, 2018

5:30 p.m.    Select Wine Experience—The History of Napa Valley in Eight Glasses
Taught by CIA Sommelier Jeff Prather

7–9:30 p.m.    Eat Like a Local
Enjoy a walk-around dining experience featuring Northern California food and wine. Featuring The Restaurant at CIA Copia.


Saturday, February 17, 2018

8–9 a.m.    Check-in

9 a.m.    Raise a Toast at the Toast Bar
Welcome to the Toast Bar where you’ll enjoy the ubiquitous toast as never before with toppings that range from butter and jam, to honey and avocado. While you’re there, we’ll be sharing tips about bread making, knife skills, and toasting techniques.

Morning Breakout Sessions (choose one option):

Option 1

10 a.m.    Mangia in the Morning (2 hours)
Learn by doing in this hands-on program featuring the cherished cuisine of Italy. We’ll start with Italian breakfast fare and move on to pasta making. Your efforts will become part of the lunch menu served at noon! Taught by Chef Sandy Sauter.

Option 2

10 a.m.    Global Street Foods (2 hours)
Small, shareable, portable foods are all the rage—and here to stay! Learn to create popular street food from around the world in this hands-on program. Your efforts will become part of the lunch menu served at noon! Taught by Chef Andy Wild.

Option 3 (Includes both classes below)

10 a.m.    Asian Cooking 101 (1 hour)
Do you love Malaysian, Chinese, and Thai cuisines but aren’t sure how to shop for and prepare your favorite dishes at home? This chef demo will break down the ingredients, tips, and techniques to get you started! Taught by Chef Hilary Sullivan.

11 a.m.    California Up and Comers: 5 Regions You Should Know (1 hour)
Taste and learn about the exceptional wines from little-known California regions like Coombsville, Lodi, and Paso. Taught by CIA Sommelier Shannon Latting.

Noon    Lunch

Afternoon Breakout Sessions (choose one option):

Option 1

1:30 p.m.    Healthy Hacks (2 hours)
In this class, healthy does not equal boring! You’ll learn hacks like making health-forward substitutions that help you transform every home-cooked dish into a delicious good-for-you meal that is easy to integrate into your lifestyle. Taught by Chef Hilary Sullivan.

Option 2

1:30 p.m.    Bistros & Brasseries (2 hours)
In this hands-on course, you’ll prepare delicious rustic bistro classics. You’ll also enjoy step-by-step chef demonstrations of cooking techniques and recipes. Taught by Chef Josh Anderson.

Option 3 (Includes both classes below)

1:30 p.m.     Potato Chip Paradox: A New Way to Think About Perfect Pairings (1 hour)
Discover why Pinot Noir pairs perfectly with barbeque chips, Champagne enhances plain chips, and California Chardonnay makes sour cream & onion chips irresistible! Taught by Ray Isle, Executive Wine Editor of FOOD & WINE.

2:30 p.m.    Better with Butter: Winter’s Best Pies & Tarts (1 hour)
It’s no myth that everything is better with butter! Learn the secrets of double crusts, seasonal pies, and DIY butter! Taught by Chef David Leyva.

3:30 p.m.    Take a Break
Enjoy the many world-class shops, cafés, and sites just a short walk away along Napa’s Riverfront Promenade or browse the lifestyle store at Copia.

7:00 p.m.    Chef’s Table: California Bounty Dinner
Savor this unique demo/dining event that will highlight California’s bounty—CIA style. CIA chefs will create each of the dinner’s three courses in our teaching kitchens.


Sunday, February 18, 2018

10:30 a.m.–Noon    The CIA Chef Best Brunch Battle!
The moment you’ve been waiting for all weekend! You get to be judge and jury to choose the winner of the “CIA Chef Best Brunch Battle.” Watch as CIA chefs Sandy Sauter, Hilary Sullivan, Josh Anderson, Derek Corsino, David Leyva, Andy Wild, and Elena Sirignano race to create dishes during this all-out competition. And, you’ll enjoy a brunch of the chefs’ signature dishes and beverages created by the talented team at Copia.