Adventure, Activities and Random Events
Please read carefully: This event is being hosted by Dave Cervini's newyorksocialnetwork.com and several of their partner Meet Up groups. The number of people you see registered on your Meet Up represent only a portion of those actually attending. If you have any questions or want to know how many are attending from all groups please contact the event host at dave@newyorksocialnetwork.com
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 tourBelmarl winery tour and tastingWe will also tour the CIA campusAll 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)
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
New York, NY - USA
Friday, February 24 at 6:00 PM
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