2015 2 13 final

Volume 36, No.02

February 13, 2015

Student Dining Task Force Unveils New and Improved Meal Plan

article and photos courtesy of SGA In anticipation of adding another crown jewel to our already robust collection of facilities such as the Marriott Pavilion, Hilton Library, Award Winning and Industry recognized restaurants we’ll soon be opening the Student Commons. This building and our partnership with RA gave us yet another opportunity to participate on a task force committee that values the students’ opinions.

In an effort to make a greater impact on student satisfaction, in January of 2014, Provost Erickson formed the Student Dining Task Force. The Task Force included faculty, AD’s, administrators, SGA officers, students, dining services, RA and student class representatives.

The charge of the Task Force was to: “Engage students in the planning and communication of changes to the Student Dining Program leading up to a successful opening and launch of the new Student Commons.”

Our goals for improvement were focused on four key outcomes: * Flexibility * Availability (time and place) * Quality * Affordability After numerous meetings and many discussions, proposals and counter proposals. The Task Force created and agreed upon a plan that: * uses points as currency vs swipes. * provides all students with the same number of points per semester

“Wine Courses on Externship”

“A la Minute Jobs”

* in all cases provides the amount of food equal to that of the currently swipe system * across the board provides our students with more flexibility * recognizes seniority by providing more flexibility by class level It’s gratifying to see the positive results finally come to life from this important student/ administration collaboration. Tom Peer, CMC and Sr. Director of Special Projects served as chair of this committee and had this to say about the results: “There is no question that we came up with a better plan because of our students’ participation on the task force.”

There are many more details to the meal plan than we are able to adequately describe in this communication. We are beginning to roll out the communications plan and look forward to sharing all of the details with each of you ASAP. We encourage you to attend one of the following informational sessions to learn more

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about our new exciting meal plan.

•2/11/15 Student Open Forum •3/16/15 Group Leaders (2) Meetings at 10AM & 3PM •Telegrams •Student Portal •Posters •Direct Email and Text Messages •Q&A Table Outside Farquharson Hall •Last but not least --- SGA (Matt Guarini) will be directing and producing video updates on the construction and meal plans every month leading up to the opening of the Student Commons! Be sure to look for these infor mative video updates starting in March.

We know that you all will love the new point system as much as we do in the SGA! Please feel free to share your comments with an SGA Representative or at SGA@CIA.CULINARY. EDU. We are all so excited about the new system!

CENTER SPREAD

P 6-7

“Valentine’s Day, a Day of Love and Chocolate”

“The Therapeutic Culinarian”

BACK PAGE

“A Night at Aldea”

P 8-9

P 12

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LA PAPILLOTE

Editorial

THE NEWSPAPER OF THE CULINARY INSTITUTE OF AMERICA SINCE 1979

George Mendez Puts His Heart on a Plate at Aldea By: Connor White, AOS Culinary

February 13, 2015

PUBLISHER The Student Affairs Division EDITOR-IN-CHIEF Connor White LAYOUT EDITOR Yejin Yoon ADVERTISING MANAGER Sue Haug CONTRIBUTORS CRYSTAL TAN DEJA BURROWS SARAH LUBITZ SERA PARK KATIE FENTON SGA

COMPACT

La Papillote, the Newspaper of the Culinary Institute of America since 1979, is dedicated to respecting the mission, history and values of the college. Our primary purpose is to report the news of the institution to the students and other members of the campus community. We examine contemporary issues of the food service and hospitality industries to inform, challenge and develop the minds of students as they aspire to leadership roles in their chosen profession. https://fbcdn-sphotos-h-a.akamaihd.net/hphotos-akxpf1/v/t34.0-12/10958863_942859005724690_151602058_n.jpg? oh=3c995cc9a1cbac7c42f3e224ce04bb5f&oe=54D2124C&__gda __=1423136081_65e51de7cbbd93f7a782597e4236cee1 We reflect the diverse views of the student body and provide a forum for civil discussion.

Above all else, in our reporting and features, we strive to be accurate, fair, unbiased and free from distortion. Whenever we portray someone in a negative light or accuse a party of wrongdoing, we will make a real effort to obtain and print a response from that subject in the same issue. We will not plagiarize.

Articles and features are expected to be independent assessments on a topic by an individual author. The views expressed are those of the author’s alone. They do not necessarily represent the views or opinions of La Papillote or its staff, nor do they represent the views or opinions of The Culinary Institute of America, or any entity of, or affiliated with the college.

FOOD REVIEW POLICY

As a valuable part of our content, La Papillote offers restaurant reviews. It is in the best interest of our readership to be honest, accurate and fair in providing information and judgment on these establishments. Reviews will reflect the writer’s opinions about the menu, atmosphere and service. Whenever possible, reviews

EDITORIAL POLICY

La Papillote welcomes submissions of work from students, chefs and outside professionals. The decision to print is based on the following criteria: quality of content, value of content to our readers, quality of writing, originality, objectivity, layout, and verifiability.

Besides the Editor, there are two Copy Editors who read over submitted articles. Major changes will be reported to writers before the issue goes out. However, any other changes that need to be edited close to the deadline may or may not be forwarded to writers. This is due to the fact of lack of time. It is asked for writers to trust the Editor’s decision at this point during layout. Please direct all submissions to: Connor White, Editor-In-Chief at lapapillote.culinary@gmail.com.

LETTERS POLICY

Letters to the Editor may not exceed 250 words and they should be exclusive to La Papillote. In selecting letters, the editors try to present a balance of views. We reserve the right to edit for space, clarity, civility and accuracy, and will send you the edited version before publication. If your letter is selected, we will try to reach you in necessary cases to verify the letter’s authenticity, to clarify your motivation, to clarify your relation to the subject for our readers or to verify facts or sources. Letters to the Editor may be sent to lapapillote.culinary@gmail.com with “Letter to the Editor - For Publication” in the subject line. Please include your phone number.

NOTICE OF NON-DISCRIMINATION

A few months ago, I attended the StarChef’s 9th Anual International Chefs Congress in Greenpoint in Brooklyn. There I watched Chef George Mendez, owner of the single Michelin Starred restaurant Aldea, give a demo on some of his favorite dishes. He spoke on how his culture and Portuguese heritage plays a huge influence on who he is as a chef. In Chef Mendez’s popular cookbook My Portugal that was just released in October 2014, he goes even further into explaining the influence that Portugal has on his culinary voice.

As I watched the demo, and listened to Chef Mendez speak, I couldn’t help but feel such a connection to what he was saying.

As someone who also takes such influence from my family’s heritage, I was amazed by the parallels between Chef Mendez’s perspective and my own. Not long into the demo, I was completely sold by him. Aldea became the top restaurant on my list that I wanted to visit.

Fast-forward a few months, and Christmas time was fast approaching. This year I decided that I wanted to do something special for my brother. He travels home each year from New York City so I try not to get him something small so that he is able to travel lightly. This year I wanted to do something even better yet. I wanted to get him something that he could do and enjoy, as opposed to just another object. After seemingly endless Google searches and Groupon deals, I finally thought of the perfect gift for my brother Eric: the tasting menu at Aldea.

To start off, I should mention that Eric is quite the foodie himself. At home during our younger years, my whole family treated food as something so unifying. Food was always the epicenter of any of my family’s gatherings. Food was home, food was joy, food was love. This practice was something that had become instilled in both my brother and myself throughout the years. After some thought, I picked up my phone and called Aldea for our reservation for two.

Aldea made for the perfect introduction to the proper fine dining world to my brother. Though he was always a lover of good food, he had never before experienced food to the standards and quality of restaurants of this caliber. A big part of the theme of Aldea was taking the homestyle Portugese food that he grew up eating, and recreating it as an haute cuisine eightcourse tasting menu. The passion that Chef Mendez exudes is something that I find much similarity to myself. I couldn’t wait to share that with my brother. Another factor that made Aldea the perfect choice for my brother Eric, was because of their cuisine. My brother is a pescetarian, which means that he abstains from eating meat or poultry but still eats seafood. Aldea, being a Portuguese restaurant is filled with pescetarian friendly options. I simply called in advance to make them aware of this dietary restriction and then I sat back and waited for our evening out to arrive.

When my brother and I arrived to Aldea we were asked if we wanted to sit at one of their standard tables or if we wanted to sit and the chefs’ table, which immediately overlooked the restaurants kitchen. Of course we chose to sit at the chefs’ table.

Throughout our whole meal, we were able to watch the theatrics of their kitchen. Restaurant owner Chef George Mendez was working in his kitchen, something that made me so happy to see. He ran his kitchen in a very calm manner, surely aware of his open kitchen. Chef Mendez took to the line a few times throughout the meal, each time ensuring to completely break down his space when he finished. I even watched him clean down one of his cook’s stations at a flat top. Truly Chef Mendez was the epitome of a good role model to his cooks. What was most impactful to me however, was being able to see Chef Mendez exuding pure passion. This was the same spark that he had shown me in his lecture and cooking demo that had originally turned me on to Aldea just months prior.

Then of course the food started to get sent out. Our wait staff was exceptional. They were courteous, informative, and interactive without staying for too long. Their front of house manager, a fairly recent graduate of The Culinary Institute of America came to speak with us for a few moments. I let him know that I too am a CIA student, who at the time of the meal was in Professor Weiss’ wines class, the very same professor that he had himself just years prior. After dropping our food, he left us to enjoy our first course.

At Aldea, they opened their meal with food that was such a great representation of who they were. We started with a few petiscos (snacks) of housemade bread, cheese and potato croquettes, lime snow macaroons, and truly one of the best oysters that I’ve ever eaten. What a strong opener. Then we moved into our next course, the mackerel. This was beautifully designed course, which had an incredible balance of flavor, delicacy, texture, and all with a beautiful presentation. The next course arrived, a baby squid dish so full of flavor and richness.

This was pure comfort food, elevated. The romesco sauce had a slight heat, smokiness, and overall was the perfect base for the perfectly cooked squid and squid ink. With this dish, my brother and I were nearly licking our plates clean. Then course after course followed, each dish with the same level of surprise and refinement. Each bite was planned, executed, and straight from the heart of the chef. This meal was truly one of the most passionate meals that I’ve ever been given the opportunity to enjoy. You could taste the blood, sweat, and tears that went into producing such special food.

When our last entrée course was served, the front of house manager returned to our seats. He served both my brother and I a different glass of wine to pair with our dishes. I was given a full-bodied red wine from Portugal to go with my venison, my brother was substituted a beautiful scallop dish instead of the meat with crisp white wine to pair. As the manager gave us the glasses, he said, “ Here is something a bit more outside of the box for you to try. Something that you wouldn’t find in Professor Weiss’ class.” He wasn’t lying; the wine was beautifully complex amongst its power and really complemented my venison beautifully. It was a simple gesture, but it was one that will keep me gushing about their service and staffing from that moment on.

The final dessert however was what had me the most excited.

They finished with a beet sponge cake with yogurt panna cotta, pistachio crumble, and goat cheese sorbet. Highlighting savory notes in desserts is truly one of my favorite things to eat. Somehow when culinary chefs design desserts, they always seem to challenge what we as diners conventionally think of as being dessert. With elements of beets and goat cheese, two of my favorite ingredients, this dessert was surely just that. With complementing and contrasting textures, flavors, and colors, this dish was truly a stand out. Of all of the desserts that I’ve had a Michelin Restaurants, this was easily one of my favorites.

As my incredible meal with my brother came to a close, I sat to just contemplate with my brother what we had both just experienced. Of all of the meals that I’ve enjoyed, Aldea is right towards the top. If I had one complaint at all it would be to have even more courses of their tasting menu. I think that Chef Mendez has enough to say as a chef and would easily be capable of executing a tasting menu of at least twelve courses.

Keep your eyes peeled for Aldea, My Portugal, and Chef George Mendez. They are producing big things and I wouldn’t be too surprised if there was a second Michelin star coming their way in the near future.

Aldea’s kitchen was thrilling, the food was somehow humble yet exuberant and refined, and most of all the company was the cherry on top of it all. Being able to experience such a passionate and thought provoking meal with someone who means so much to me was something that I truly cherish. Thank you to all of those who helped create this wonderful experience for my brother and I, we were blown away by our experience at Aldea.

Cheers!

For anyone interested in attending Aldea themselves, please visit their website at http://www.aldearestaurant.com/. There you can make reservations, view their menu, and even order your own copy of My Portugal.

photo story on back cover

The Culinary Institute of America (CIA) is an Equal Opportunity Employer committed to the principle of equal opportunity in education and employment. The CIA does not discriminate against individuals on the basis of race, color, sex, sexual orientation, gender identity, religion, disability, age, genetic information, marital status, veteran status, ancestry, national or ethnic origin, or any other protected group or classification under federal or state laws. The following persons have been designated to handle inquiries regarding the non-discrimination policies: Civil Rights Compliance Officers Joe Morano HR Director-Faculty Relations

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Office: Roth Hall Room S324

Office: Roth Hall Room S351

Telephone: 845-451-1314

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February 13, 2015

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Wine Courses on Externship

By: Crystal Tan, AOS Baking and Pastry

A flight of wines with some food pairings during the WSET Level 1 Course. photos courtesy of Crystal Tan I believe that externship is ite days of externship. the opportunity not only for The course was taught by James Hockimproving my hands on skills, ing, director of wines at The Vineyard, and his but also experience other areas teaching was clear and I felt relaxed during in the hospitality industry that I this course (could be the wine tastings as well). previously had no exposure to.

We started with a basic introduction to wine, My externship site, The Vinethe different wine types and styles, and facyard, is a place filled with wines and people tors influencing the styles (such as aging wine who love wine. There are over one hundred in oak). Prior to this course, I had almost no wines available by the glass and 30,000 bottles knowledge to wine, so I was glad for the basic in the Vineyard cellar at the hotel! So, natural- introduction, it made the following information ly, I was fascinated and wished to use my time much easier to absorb. After learning about at the Vineyard to learn about wines as well. grape varieties, and the wine making process, As I was working in the kitchen, I noticed we tasted the first wine of the day. I learned many front of house staff members have Wine how to taste properly in the look-smell-taste and Spirit Education Trust level pins on their order and how to make the “slurping” sound uniforms. Upon inquiries, I found out that The without getting my white shirt dirty (this is Vineyard offers free training for its staff up definitely a skill). We learned that to avoid conto level three of the WSET certification. The suming excess alcohol and to keep the palate Vineyard is very encouraging for its staff’s clean, we should spit after tasting. I didn’t, and education in wine, and even I, as an extern, I regretted that later. was encouraged to join. Of course, I signed up Romain Bourger, the head sommelier, gave for the next available WSET level one course. us a lesson on how to prepare wine in the serThis day-long course became one of my favor- vice aspect, with glasswares and bottle openers.

We even learned about social responsibilities before we broke for lunch. Lunch was a threecourse meal with paired wines that was very nice. I tasted our rhubarb dessert with a muscat wine and learned that it goes very well with cream and chocolates. I spoke with the gentleman sitting next to me, a doctor from London, and it was amazing to see how a passion for wine can make someone so happy. While we chatted, we kept sipping our wines to discuss our thoughts on them and the food pairing.

By the end of the lunch, I was already quite flushed, but also at the same time very happy.

We studied the basics of food and wine pairing, and I learned for the first time that hard boiled eggs and fresh tomatoes are lonely and difficult to pair with wine. The class tasted another six wines after lunch, from Sauvignon Blanc to Chardonnay to Shiraz. The hotel provided the class with some small tasters to contrast with the wine, and it was really amazing to notice the changes in wine after some salt, cheese, or apple. In my excitement, I tasted quite a lot of wine and completely forgot to spit! I was quite the tomato by the time we were ready for the exam. Let’s just say it was certainly the most unique exam experience of my life!

It was such a fun and educational experience, and I learned so much from Mr. Hocking and Mr. Bourger. I am very grateful I got this opportunity to learn about wine in a place that is completely immersed in wine knowledge. I also learned that, next time, I definitely should spit after tasting more than six wines!

Rhubarb and vanilla parfait, rhubarb roulade, and a tarragon dressing.

LA PAPILLOTE

4

Ideas For a Romantic Valentine’s- Top 5- This Weekend and Beyond

By: Tricia Manzanero, AOS Culinary

February is a month for love, and that doesn’t just mean those with significant others. Looking for a unique, romantic date idea? Craving to show a worthy cause you care?

Want to give yourself some “TLC” with a silky cup of hot chocolate (or three)?

Whatever it may take to give you warm, fuzzy feelings, we’ve got five picks to help you plan your dream Valentine’s Day weekend.

Valentine’s Day with a creative twist. Join Hudson Valley artist Jill Obrig at the Olana Historic Site as she leads an acrylic painting class sparked by the work of Jim Dine Heart. An array of delectable desserts and tasty, hot beverages will be on offer to keep your creative juices running as you work. All paint and supplies will be provided and you don’t have to be an experienced artiste. Just yourself and/or your sweetheart are all you’ll need. Tickets are $30 per person or $50 for two. For more information, visit www.olana.org.

#1 Alzheimer’s Association’s Subzero

#3 Chef Robert Irvine LIVE! –

Show some love for a worthwhile cause at the Alzheimer’s Association’s Subzero Heroes Ice Jump. On February 14, a courageous bunch will congregate at Berean Park in Highland, New York, to take a chilly dive. Their valiant goal: to help raise funds to fight Alzheimer’s Disease.

To date, the event has raised over $55,000.

This is also the kickoff for the Walk to End Alzheimer’s in the fall, the association’s single largest fundraiser. So, be sure to stop by to cheer on these dauntless divers and then come back in autumn with running shoes ready. Act.alz.org

He’s won over millions as the host of shows like Restaurant Impossible, Next Iron Chef and Worst Cooks in America.

And that’s even with his tough exterior and “no-excuses” attitude. Now, accomplished chef and food TV personality Robert Irvine comes to the Ulster Performing Arts Center in Kingston for a one-of-a-kind, multisensory theatrical experience. Let’s get one thing straight: This is NOT a cooking demo.

Instead, audience members can expect to stand, yell, and even dance during this interactive show as Chef Irvine encounters culinary challenges he’s never seen before.

Fans will also be excited to know that they can schmooze with Chef Irvine in the lobby after the show. Tickets start at $36, and the fun kicks off at 7:00 p.m. Reserve your

Heroes Ice Jump – February 14

#2 Just Desserts: Coffee and Creations February 14

Forget the same old wining and dining.

Instead, treat your sweetie to a delectable

February 15

seats today at www.upac.org.

Happy Single Awareness Day From La Papillote

cartoon courtesy of Yejin Yoon, AOS Culinary

#4 Wine & Cupcakes at Palaia

Vineyards Winery – February 21 Are you a wine lover with an insatiable sweet tooth? Palaia Vineyards Winery in Highland Mills, New York, and Get Frosted Cupcakery have joined forces to give you just what you crave. Spend a delicious afternoon sipping incredible vintages and snacking on scrumptious baked creations.

A $20 ticket gets each guest four mini cupcakes that will be expertly paired with four distinct wines. Registration must be made in advance, and this is not a case where you’d want to procrastinate. After all, wine and cupcakes await. www.getfrostedcupcakery.com

#5 City Bakery’s Hot Chocolate

Festival – Now through February 28

Attention chocolate addicts. For the whole month of February, City Bakery in the Big Apple has your chocolate fix. Each year, this already alluring New York dining spot—famed for its signature, super thick and creamy hot chocolate—amps up its appeal with its annual Hot Chocolate Festival. That means a different, decadent hot chocolate flavor for each day. And we’re not talking about those boring, watereddown, powder varieties. Imagine indulging in chili pepper hot chocolate (February 16), bourbon hot chocolate (February 20), “on a peanut butter barge” hot chocolate (February 22) and more. Peruse www.thecitybakery.com to plan out your calendar today.

February 13,2015

ON CAMPUS

`A La Minute Jobs

This is just a sampling of the opportunities available to you. Please be sure to visit eRecruiting (culinary.experience.com) to see all of the jobs and externship listings!

What’s hot right now….

February 3, 2015

Actively Seeking Externs:

Newly Approved Externship Sites:

         

        

Taste Budds Café, NY—B&P Quartino Ristorante, IL—CA 103 West, GA—CA Above & Beyond Cakes, CA—B&P Dune Restaurant, MA—CA Winged Foot Golf Club, NY—CA Baltusrol Golf Club, NJ—CA Manresa, CA—B&P Grand Geneva Resort & Spa, WI—CA and B&P

Castle Street Café, MA—CA Fort William Henry, NY—CA King & Duke, GA—CA and B&P Lone Star Bakery, TX—B&P Meadows of Napa Valley, CA—CA

Restaurant Revolution, LA—CA Rooster and The Till, FL—CA Talde Brooklyn, NY—CA

Local Opportunities for Students and Graduates Babycakes Poughkeepsie, NY Line Cook

Gigi’s Rhinebeck, NY Line Cook

Slammin Salmon Millbrook, NY Prep Cooks

Bonefish Grill Poughkeepsie, NY Line Cooks

Ethan Allen Workforce Soultions Poughkeepsie, NY Cook

Complete postings and contact information can be found on eRecruiting (culinary.experience.com)

Opportunities for Graduates Private Family Menlo Park, CA Private Chef

Gleaners Community Food Bank—Detroit, MI Chef Coordinator

Oakville Grocery Oakville, CA Store Manager

Finger Lakes Health Geneva, NY Nutritional Services Supervisor

Lincoln Ristorante New York City FOH and BOH Positions Goose Feathers Café Savannah, GA Pastry Passionist Private Golf Club Hastings on Hudson, NY F&B Manager

Upcoming On-Campus Recruitment Visits

Please check your student e-mail for announcements on up-coming recruitment visits!

These are great opportunities for you to meet one-on-one with employers!

To sign up for an interview, stop by the Career Services Office or call 845-451-1452.

Odd Duck, TX—CA

Kingsmill, VA—CA

Bili Restaurant Vieques, Puerto Rico Line Cook

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SAGE Dining Services Private School Vail, CO Lead Cook Butcher & Bee Charleston,, SC Baker Virginia Tech Dining Services Blacksburg, VA Chef de Cuisine Domaine Chandon California Yountville, CA Senior Salon Cook

Georgia Restaurant Santa Fe, NM Lead Line Cook/Sous Chef

Dinex—Daniel Bould Group Tuesday, March 17, 2015 Entry-Level FOH and BOH Pastry Cook—Chef de Partie Culinary and B&P Externs Samoset Resort Rockport, ME Wednesday, March 18, 2015 Culinary and B&P Externs April—November Assistant Banquet Chef Starting April/May

Jump Start Your Career with a CIA MIT Position!

Great FOH and BOH opportunities available at Hyde Park, Greystone, and San Antonio.

Contact Megan Schwarze me_schwa@culinary.edu

Country Club of Virginia Richmond, VA Baker/Cake Decorator Tired Hands Brewing Co. Ardmore, PA Prep and Line Cooks Restaurant Associates @ Google New York City Line Cook Bryan Medical Center Lincoln, NE Sous Chef Manager The Wellington Group North Carolina Food Scientist QA/QC Supervisor The Island Breeze Cherry Grove, Fire Island, NY FOH Manager

One-Time Special Events and Catering Opportunities Private Event Katonah, NY Private Home Wappingers Falls, NY Cocktail Party Slammin Salmon Millbrook, NY Banquet Servers

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LA PAPILLOTE

CENTER SPREAD

Grad Leads USA to Second Place at Bocuse d’Or

By: Jeff Levine, Faculty Contributor

On January 28, the American team competing at the worldrenowned Bocuse d’Or made culinary history when CIA graduate Philip Tessier ’99 ascended the medal stand. Tessier was chef for Team USA, which earned second place in the biennial competition in Lyon, France. Previously, the best finish for an American team in the 28-year history of the Bocuse d’Or was sixth place, back in 2009.

Before taking on the challenge of representing the U.S. at Bocuse d’Or, Tessier spent the last three years as executive sous chef at Chef Thomas Keller’s The French Laundry in Yountville, CA. Keller is also a CIA trustee and president of ment’or, a non-profit foundation that supports Team USA’s efforts and trains chefs for the Bocuse d’Or. The two-day competition consisted of more than five-and-a-half hours of preparing a fish plate and a meat platter in front of thousands of cheering fans from all over the world. Teams are judged based on appearance, flavor, and technique of each dish. This year, each team’s fish presentation was required to feature brown trout, while the meat presentation focused on guinea hen.

In addition to Tessier being the chef for Team USA, two other alumni played key roles in the team’s success. Jérôme Bocuse ’92 is the vice president of ment’or and the son of legendary chef and competition creator Paul Bocuse.

Grant Achatz ’94 served as a coach for Team USA and was Honorary President of the Jury for the 2015 competition.

Norway edged out the USA by nine points for the gold, with Sweden finishing in third place, 43 points behind the Americans.

Four CIA students headed to Phoenix for Super Bowl weekend after being named finalists at a cook-off at the Hyde Park campus sponsored by PepsiCo, and two of the students actually got tickets to the game. Four two-student teams competed in January in front of celebrity judges in “Game Day Grub Match”—billed as the ultimate tailgate cook-off. Once in Phoenix, the CIA students served their dishes at several VIP events, where a winning team was chosen. Those two students, Hyde Park sophomores Matthew Johnson and Cullen Folks, earned tickets to the big game, along with a $5,000 scholarship.

The other finalists were Olivia DeSalvo and Marie Taccino from the Greystone campus, who received a $3,000 scholarship in addition to the trip to Arizona. The

a.k.a. Chef X

By: Sarah Lubitz, AOS Culinary

photo courtesy of Le Fotographe

Chef Thomas Keller, wrapped in American flag, hugs CIA graduate Philip Tessier ‘99, chef for Team USA, in celebration as the Americans are announced as silver medalists at the 2015 Bocuse d’Or competition in Lyon, France. Before this year, the American team had never finished higher than sixth place

Students Cook Their Way into the Superbowl

By: Jeff Levine, Staff Contributor

Chef Mayonove

runners-up—Mason Aronson, Adam Shoemaker, Ryan Hartwell, and Mathew Kilgus—each earned a $1,000 scholarship and a football signed by the celebrity judges.

Judges were David Burke ’82, Waldy Malouf ’75, New York Jets center Nick Mangold, and PepsiCo’s Stephen Kalil.

Anne Burrell ’96 acted as emcee.

PepsiCo worked exclusively with the CIA to design and launch this brand-new competition, which was open to students at the three U.S. campuses. Video “webisodes” follow the competition from start to finish. The finalists were announced at a student tailgate party on campus during a playoff game, where attendees noshed on the competitors’ dishes and met the celebrity judges.

What or who inspired you to pursue a career in the culinary field?

I come from a family where we respect the tradition, a lot!

That mean, we eat at a certain time, always an appetizer, a main course, and the dessert that can be cheese, salad, or a real dessert.

When I was little, my grandmother spend a lot of time of cooking, and I was always with her or around her to watch, to taste, to help. As I was getting older, I keep learning more and more. I start to develop very early the five sense and get good at it. By the time I reach the age of nine or ten years old, I was cooking the meal at home. I learn a lot at the farm, charcuterie, vegetable gardening, how to raise livestock and few years ago how to make cheese. The farm to the table was not new for me, the always being in my family, it’s part of their life.

And with the time, I meet some real chef and work in a hotel at thirteen years old in Corsica. That was the beginning of a long journey. I sign up for a cooking school at fifteen, graduated at seventeen.

My life was in this way…

How do you feel like the culinary field has changed since you began cooking, and do you feel like the differences are as noticeable in France as they are here?

The culinary field, a least for the foundation, are the same, but the mentality and the fact the modernism took a large place into our task every day, make chefs doing stuff different. Do I agree with…NO! Why? Because, again, I’m from a place where I learn to respect food and learn what to do with. I don’t believe on some technics and all this fancy stuff. It’s pretty, but not necessary taste goooood! I have a lot of experience with fancy place where you can spend a lot of money and still hungry, that mean he is not balance in a construction of the dish….

Very often chefs worries about the color and presentation, but also forgot about the balance, and what food is! But, again, everyone choose a path and do what he have to do. I left France in 1989, and I only go back there four times, so not sure what to said about that, but what I know is when I come back home and spend time with my Mom, I enjoy every single bites of food I’m getting! Nothing can beat Mom cooking.

Since arriving at CIA, what have you learned about yourself through teaching?

Well, I’m at CIA for ten months now. I’m very happy to be part of this culinary institution. I was teaching for eight years before I move to CIA, so the teaching part was not strange to me and didn’t scare me at all. I like the system and I was surprise how much help I got when I start, and that I believe is the key to created a good workplace. I enjoy and learn everyday with my partner (Chef Johnson, the rest of the faculty and the students…).

When you’re not busy teaching, what do you enjoy doing in your free time?

When I’m not teaching! Well, I try to spend time with my wife and my two lovely dogs. I love antiques, skiing, gardening, do some project around the house, and, the most important, cooking… I love spend time in a kitchen, that relax me, believe or not!

February 13, 2015

7

Valentine’s Day, A Day of Love and Chocolate

By: Sera Park, Baking AOS

According to History. com, more than 62% of Americans celebrate Valentine’s Day. It is the second-most popular card-sending holiday after Christmas, since about 150 million cards are exchanged annually.

It is now a special day of the year for lovers, and its popularity grows more as time goes by. There is a famous myth about the origin of Valentine’s Day. Back in 278 A.D., Claudius II banned marriage to make his army strong since

he believed that Roman men tried to avoid joining the army if they had a family. However, many couples of young lovers asked a priest to perform marriages in secret. The priest agreed with that, and Claudius II got mad at him. Finally, the priest was executed. After his death, people commemorated him and celebrated a day named after the priest—Valentine’s Day. During the 17th century in Great Britain, Valentine’s Day became very popular between lovers to confirm their love.

In addition, chocolate is a signature gift

Pepero (aka Pocky) Recipe courtesy of Bakingpapa

since people believe it has properties of an aphrodisiac. The popularity of celebrating was spread out to the world and now it had become an “International Lovers’ Day.” Usually a man gives a gift a woman to declare his ardent love. The gifts are typically roses, chocolates, and teddy bears. Chocolate is the most popular gift for this special day. These are two great recipes for Valentine’s Day and both have a theme of chocolate. I hope that you are able to enjoy these with a loved one of your own. Happy Valentine’s Day!

Chocolate dipped biscuit sticks

Yield: 17-18 sticks Total Production Time: 1hour 30 minutes Equipment: scale, bowl, wooden spoon, glazing rack For the dough Flour 200g Butter 40g Sugar 20g Yeast 4g Salt 5g Milk 80-90g Chocolate (for dipping) 500-600g Garnish (optional) White Chocolate 50g Nuts As needed Procedure: Stick 1. Mix all ingredients of dough and knead the dough.

(It does not have to form gluten.)

2. Ferment for 30 minutes at room temperature.

3. After fermentation, scale 20g and round the dough.

4. Bench for 15 minutes.

5. Roll the dough out by hand (25cm to 30cm).

6. Bake it until honey brown.

-Oven Temperature: 200’C -Baking Time: 10 minutes

Level of difficulty: Intermediate

Dipping chocolate 1. Melt tempered chocolate (Do not exceed 120’F).

2. Dip the stick into the chocolate and let it set on the glazing rack 3. For decoration, before it sets, sprinkle colored sugar or crushed nuts on top or drizzle with white chocolate

all photos courtesy of bakingpapa.com

Orangette Recipe courtesy of Bakingpapa Dark chocolate dipped candied orange slice

Yield: 18 to 20 slices Total Time: 7 days (20 minutes each day) Level of difficulty: Easy Equipment: Scale, Pot, Strainer, Knife, Bowl, Cooling rack.

Ingredients: Salt 1 Tbsp Water As needed Orange 3 Sugar 200g, 5 Sets of 250 g Water 800-900g Chocolate 150-200g Day 2 - Day 6 1. Drain the syrup in a pot.

2. Add second sugar and boil it.

3. Pour the mixture into the orange.

4. Repeat it until Day 6.

.

Procedure: Day 1 1. Soak oranges in the salted water for an hour.

2. Rinse the orange and slice into 0.4-0.6cm thick slices.

3. Place the orange slices in a bowl.

4. Boil sugar and water 5. Pour the syrup onto the orange.

6. Set it at the room temperature for a day.

Day 7

1. Remove the orange slices from the syrup.

(The syrup can be used for sweet tea or other purposes.)

2. Dry the slices on a rack for a day.

3. Once they are dried, coat the slices half through with melted chocolate 4. Wait a few minutes to set.

LA PAPILLOTE

8

The Therapeutic Culinarian

By: Katie Fenton, BPS Culinary

It’s interesting to me how things can connect together. I’ve been seeing it a lot with the classes I’m taking as an Applied Food Studies major. Recently, I was able to breathe in a perspective that I realized I had lost sight of. This being the perspective of viewing cooking as a therapeutic experience.

I was reading a writing piece for my Ecology of Food class the other day by Warren Belasco: Food and Counterculture: A Story of Bread and Politics.

Just to give you a quick heads up, Belasco talks about 1960s food culture—meaning the connections of Wonder Bread and the Free Speech Movement, anti-class and anti-war protests, and how ultimately, many people rebelled against conforming with the country’s version of emergency thinking: mass-production of “plastic,” foods. Some believed these mass-produced foods shouldn’t be forced upon them because 1. The chemicals used to preserve the bread weren’t good for our consumption; 2. This style of creating food wasn’t helping the environment at all (regarding packaging, transportation, etc.) and 3. It eliminated the therapeutic concept of cooking your own food, focusing on craftsmanship and taking your time. These rebellious figures went on to create separate communities that would grow and cook their own foods, sharing them amongst one another.

Meanwhile, in my Applied Food Studies class, we were discussing Zen Buddhism. We began class by painting Zen ink circles on paper and discussing the meaning behind it. After successfully making exactly zero of my circles identical and converting them into various peace signs (not necessarily what you’re traditionally supposed to do), we watched a video about a Zen Buddhist cooking retreat that held classes to re-instill the idea of being fully present when you’re creating food. Each participant of the class assisted in taking the time to be aware of each of the steps in bread making. They were careful to get the temperature of the water right for the yeast, letting it activate. They kneaded patiently, using the palms of their hands to carefully push into the dough, and let it mellow out afterwards before shaping. They learned new dough braiding techniques, brushed it and baked it. The endless and diverse types of breads, golden and steaming, were tasted by all of the participants as they enjoyed one’s company and the comfort of food that was created by their own hands in good time.

When we come to one of the top culinary schools in the country (arguably world), we are taught how to work under pressure to better prepare us for the competition that will meet us in the food industry. But many of us forget how to take food and use it as a therapeutic art. Sometimes, under pressure or not, we forget to be fully there, taking our time to mellow out with food, for the food. We forget about eliminating some of those knots that have steeped into our backs with some music, the colors, sounds, smells as we take some things and make them into something else. We forget how to be present in cooking, and pay attention to the little things, even if they take more time.

Maybe that’s a good thing that they do. Maybe it’s a good thing that we let them bring us into the domain where cooking can take time, with some steps that we’ve learned and some that we make up in the moment. Maybe it’s good to lay some colors on our canvas, even after we think it’s done. It might not necessarily be realistic for each of us to grow all of our own produce. However, we should at least be able to view cooking as an atmosphere where we can also grasp some peace of mind, a learning space for us that doesn’t need to be stressful. And at the end of the day, we can sit down, share and appreciate what we’ve created. We can grow and inspire.

photo courtesy of Katie Fenton

An Interview with Simon Majumdar (Continued from Last Issue)

By: Sarah Lubitz, AOS Culinary

Sarah: I’m involved with the newspaper here, obviously, and I get a huge amount of joy from doing it.

Being a writer is kind of one of the things I have in the back of my mind for when I possibly can’t be on a line anymore. Writing has always been something that I’ve loved, and I was wondering what advice you could give students here who would want to get into the writing industry.

Simon: The world has changed. The old days of going to be an apprentice at a newspaper and cutting your teeth that way have gone away. And, you know, blogs had some positive and negative effects.

I think the positive effect was that a lot of very good voices came through, the negative was that a lot of bad voices came through. But, blogs changed the way – they gave people access to create voices, and one of the pieces of advice, I would say to people is really create your own voice. And, I’m not a great fan of writing schools, and I sometimes get asked to do food writing classes, and I don’t do them, not because I don’t think who are doing them are doing anything wrong – they’re not, they’re certainly very talented – but, for me, the key to anything is, you know, if you want to learn to cook, you cook. You can be taught all the basics, you can be taught your knife skills, you can be taught history, you can be taught how to break down a chicken, but until you start cooking with it and finding out what your passions are, whether your passion is Southern food, or Asian food, or classical French technique, it’s not until you start handling those ingredients that you know what you’re going to do, and, for me, my advice for writers, or would be writers, is WRITE! And, learn what is that excites you, and find an area that you can genuinely be passionate about. You don’t want to just become another “me too” recipe writer because there are so many of those around, and a lot of it is just dull.

So, find something that really excites you. Is it your community? Is it the farmers in your community? Is it writing the stories of the line cooks? At the moment, I have something that is really interesting to me and exciting me. I was lucky that I started one of the first food blogs, and it turned out to be quite successful to the point where a few, or how every many years ago, I ran it with my brother, to the point where we were listed by Esquire magazine as one of the hundred most interesting things in the world. Who knew? It was something I used as an outlet. I look at the way that I write now, and it’s similar to how I wrote on my blog. I developed my voice using that has my exercise. It’s really key for writers; it’s like a muscle you need to exercise. If you want to write, you need to write regularly. Write about things that really excite you. Find an outlet for your voice, and that could be just what you’re doing, writing for your newspaper there. Just find an outlet, find something that excites you.

Sarah: I know that, for me, doing that has been so incredible for me. I’ve always loved writing, but I wasn’t one hundred percent sure that I was going to be able to stick with this [the newspaper] and be able to do school, it’s one of the things I’ve had the most passion for since I’ve been here, writing for the paper every week.

Simon: Well, that’s – you see, that’s really important because, you know, food is a very wide church, and it isn’t always about learning the line. There are lots of areas of food, whether it’s food styling, food photography, food writing, and we’re all part of the same family, and, sometimes I think people try to set us against each other.

I’ll often get people saying – just because I’m on

photo courtesy of Sarah Lubitz

elevision, I’ll get haters – that’s what they do. I’ll get people going, “Well, you can’t judge someone, you’re not a chef.” I go, “Well, you’re mistaking the difference between being a chef and being able to cook. The first thing of being a chef is a managerial title. These are two different things. If you want to find out if I can cook, go look at my Facebook page and then come back and apologize, because I’ve cooked things all over the world, and I cook at a decent level.”

You kind of get that, but writing about food is a particular skill because what you’ve got to do is explain to the reader taste or experience. Imagine how hard that is. It takes a skill, and it takes practice. So, my advice again is, find things that really excite you, that you know that you can explain, so that the reader takes in your words, and they’re going to experience it, too. And, that’s one of the nice things I get about doing the job I do, a lot of people come up and go, “When you’re explaining a dish on Iron Chef or Next Iron Chef, I get it. I mean, it may look wonderful, but I get why you don’t like it by the way you describe it.” So, remember, you’re kind of a conduit in that sense for the people trying to enjoy food or experience it vicariously through you and the people you meet. And, I think as well, think about the people as well as the food. At the moment, I’m writing a series I’m thinking about turning into a book about a series of line cooks that I’ve met along the way, these people who don’t get any credit, but are the heart and soul of this business. And, well, actually, I want to do it with servers, and cleaners, and bussers, you know, it could be anyone, people working as bar backs and stuff, who get none of the credit, and have great stories, and are working really hard to support their families. The idea for the book is called Back of House.

Sarah: I know a lot of people who fall into that category.

Simon: Exactly, and they work hard and they’re amazing. They support this business, they allow for me – the restaurant industry created what I do. So, that doesn’t necessarily mean you, but doing profiles of your culinary teachers and all of these people, they’re really interesting. You just need to find something that really excites you.

Sarah: I feel like I have. I feel like that’s why I love doing it so much. It doesn’t feel like work. I’m the Copy Editor for the paper, and it doesn’t really feel like work to me because I really like doing it, and I feel like that’s why it gives me so much joy.

Simon: Good! Good! Well, carry on doing it.

February 13, 2015

9

Alumni Make Forbes 30-Under-30 List

By: Jeff Levine, Faculty Contributor Each year, Forbes magazine honors the best up-and-comers in various fields. For 2015, CIA culinary arts graduates Kelvin Fernandez ’05 and Jack Mason ’08 made the list in the area of food and beverage.

Fernandez, 29, is executive chef at La Marina in New York City. The editors of Forbes write, “At age 22, Kelvin became the youngest executive chef to graduate from C-CAP (Careers Through Culinary Arts Program). In addition to having graced the kitchens of Gotham Bar & Grill, Aquavit, and Strand Hotel, he works with the NBA as their ‘fit chef.’”

Mason, 27, is wine director at Marta in New York City. “Mason has already received acclaim from The New York Times and Wine Spectator for his outstanding wine list,” the editors write. “At just 27, he’s a step away from achieving the title of Master Sommelier, the Guild of Sommeliers’ highest professional designation.”

Previous alumni honorees include Adam Altnether (Management ’07), co-owner and executive chef of Craft Restaurants, St. Louis, MO; Carlton McCoy (Management ’06), Master Sommelier and wine director at The Little Nell, Aspen, CO; Joseph “JJ” Johnson (Management ’06), chef de cuisine at The Cecil, New York, NY; and Jason Pfeifer (Culinary Arts ’06), chef de cuisine at Maialino, New York, NY.

The Culinary Voices Hit a High Note The solution will be in the next issue.

By: Deja Burrows, AOS Culinary

If you were to enter the Ecolab Auditorium on Monday or Thursday evenings, you would find much more than 800 empty seats and the echoes of silence would be broken by singing voices. Gathered around their quirky director on keyboard the, altos, sopranos, and bass, harmonize in the ebbs and flows of solos and syncopation. Eerie modern mash-ups of dreams and minor chords would give way to soulful show tunes, inclusive of whispered callbacks and facial expressions of passion. And, at the end of the evening, the keyboard is packed away and the voices turn to smiling faces, happy for the moments they were singing and free.

Last week, I had the pleasure of joining The Culinary Voices vocal ensemble at one of their weekly rehearsals. From arrival, I could feel that this was a no judgment zone, the students felt free to express themselves as they pleased. They are all versatile, upbeat, and encouraging, making it the perfect environment for anyone passionate about singing. The vocalists gathered around

their quirky director, grouped in their vocal ranges, and rehearsed a variety of songs, from Rent’s “Seasons of Love,” to Beyoncé’s “Sweet Dreams.” Both the director and members were completely open to suggestions from the group, and adlib dance moves were even added to the mix. From my observation, the students were all enjoying themselves and they sounded amazing doing so.

After their rehearsal, I had a chance to speak with both the director and some of the members of the group. From what I was told, the ensemble was formed last November by a few students who felt that there was no true outlet for those who are passionate about singing here at the CIA. In the beginning, they would sing from memory or from scribbled lyrics of the songs, which they were combing, and, even without an instrumentalist, the group thrived. Recently, the students decided they wanted more from The Culinary Voices, and so the group has expanded from its original members, and now includes a number of new students.

In addition to the new members, the group is now led by a professional director, Mr.

Dan Koch, who also plays the keyboard along with the group. Mr. Koch ensures that they no longer have to read scribbled lyrics from lined paper by writing sheet music for all the mash-ups the students come up with. They are all very excited about the future of the ensemble and about how much they have improved from the ensemble began meeting. The Culinary Voices will be performing at a number of exciting events here at The Culinary Institute of America, including The Annual Chowder Cook-Off, on the 1st of March, the opening of the Deep Freeze Talent Show on the 22nd of February, and the February 18th Club Con. If you find yourself harmonizing with Pandora Radio in the shower, or singing softly while stirring your risotto, maybe you too will enjoy singing modern mash-ups and snazzy show tunes with the Culinary Voices. The group is encouraging anyone passionate about singing and complementary instrumentalist to join; they would like everyone to feel free to come to rehearsals Monday and Thursday nights at 9:15 pm.

So passionate singers, keep your voices warm and we will see you at rehearsal!

10

LA PAPILLOTE

Graduation

AOS Graduation Speaker: Keith Martin, Elysian Fields Sheep Farm

By: Shelly Loveland, Faculty Contributor

photo courtesy of Shelly Loveland

Keith Martin is the owner of Elysian Fields Sheep Farm and co-owner, with Chef Thomas Keller, of Pure Bred Lamb™, located in Waynesburg, PA. Mr. Martin was raised in the small hamlet of Rices Landing, PA and went on to earn a degree in finance from Waynesburg College. During his college years, he worked on a Waynesburg farm, where one of his duties was helping to deliver lambs. After graduating magna cum laude, Mr. Martin joined investment firm Parker/Hunter and began work as an investment broker, eventually being promoted to the position of assistant vice president. But in 1989, he left the company for greener pastures.

Over the next few years, he parceled together 200 acres of farmland in Pennsylvania’s Greene County, and Elysian Fields Sheep Farm was born. Today, Mr. Martin is the proud owner and operator of both the farm as well as Pure Bred Lamb, which he and Chef Keller created in 1997. Pure Bred brand lamb is found in restaurants across the country and specialty food retailers in the Pittsburgh area.

A self-proclaimed “shepherd,” Keith

Martin is an advocate for respectful and humane treatment of his lambs, and thus developed and implemented the patented Safe Alternative® method—a highly strategic quality control system used at Pure Bred that tracks all lambs raised to ensure the delivery of the best possible lamb product. Mr. Martin attributes the quality of his product—which chefs (including Thomas Keller) and consumers have come to regard as their brand of choice—to the healthy, natural lifecycle the flock enjoys. All of the members of the Pure Bred program— currently seven family farms in Ohio and Pennsylvania—are contractually aligned. This means they all agree to and follow the objective standards spelled out by the Safe Alternative model, and embrace the ethical mandate of animal compassion and respect for nature that is at its foundation. The member farms work together in their common commitment to respect and revere the lambs in their ultimate sacrifice. And the consumer who enjoys this lamb has a direct connection to, and support of, the humane and holistic stewardship of these creatures.

AOS Graduating Class of February 13,2015

Culinary Arts Group #1

Front Row: Ray Giangerusco, Helena Quesada, Fred Chang, Marco George-Lowery Back Row: Ed Zeng, Will Green, Andrew Arthur-Hurnick, Melissa Hart

Culinary Arts Group #3

Front Row: Jessica Marzigliano, Gauri, Mhaiskar, Brandon Dalonzo, Angelica Ramirez, Abagail Gilkey Back Row: Jay Perry, Rearden Lamberton, William Puryear, Matthew Gates, Linngxin ran Jiang, Dylan Soro, Jimbo Irvine

Culinary Arts Group #2

Front Row: David Karas, Jennifer Escalante, Yusuke Kanaumi, Zach Brown Back Row: Dan Linsey, Fletcher Tinkle, Cam Dimack, Connor Sinn, Dan Watkin

Baking & Pastry

Front Row: Katelyn Kelly, Tiffany Castellanos, Michelle Njoku, Nan San Back Row: Courtney Grisham, Anna Ungricht, Shania Thomas, Kylie Gordon

February 13, 2015

Events

Sunday

February 15, 2015-March 7, 2015

15

1 pm Steels Host the Dutchess Community College

22

2 pm Steels Basketball HVIAC Championship Tournament at Albany College of Pharmacy and Health Services 8 pm Deep Freeze Talent Show 12 pm Chowder Cook-off

1

Monday

16

9:15 pm Brew Club 9:15 pm Tabletop Gaming Club 9:15 pm Culinary Christian Fellowship 9:15 pm Culinary Notes

23

9:15 pm Tabletop Gaming Club 9:15 pm Culinary Christian Fellowship 9:15 pm Culinary Notes

2 9:15 pm Tabletop Gaming Club 9:15 pm Culinary Christian Fellowship 9:15 pm Culinary Notes

Tuesday

17

9:15 pm Partners in Equality 9:15 pm Slow Foods 9:15 pm Veterans Association and Auxiliary

24

Wednesday

Thursday

9 pm French Club 9:15 pm Bacchus Wine Society 9:15 pm Cliub Con 9:15 pm The Word

9:15 pm Black Culinarain Society 9:15 pm Korean Association of the CIA 9:15 pm Mixology 9:15 pm SPICE

18

25

9:15 pm Partners in Equality

9:15 pm CHOP’T

6:30 pm Eta Sigma Delta

9 pm French Club

9:15 pm Chefs Against Child

9:15 pm Bacchus Wine

Hunger

Society

9:15 pm Photography Club

9:15 pm SGA Public Meeting

9:15 pm Veterans Association

9:15 pm The Word Poetry

and Auxiliary

Club

3

9:15 pm Partners in Equality

9:15 pm Chefs Against Child Hunger

9:15 pm Veterans

Association and Auxiliary

-Taste the Rhythm Dance Club- SRC, Group Fitness Room -Culinary Christian Fellowship- SRC, Multipurpose Room (West) -Culinary Notes- SRC, Multipurpose Room (East) -Veterans Association & Auxiliary- SRC, Multipurpose Room (West) -CHOP’T- SRC Pool Lounge

Library Learning Conrad N. Hilton Commons: Library Monday-Thursday: 7:00am- Monday-Thursday: 8:00am11:00pm 11:00pm Friday: 8:00am-7:00pm Friday: 7:00am-7:00pm Saturday: 10:00am-5:00pm Saturday: 10:00am-5:00pm Sunday: Noon-9:00pm Sunday: Noon-11:00pm Campus Store Video Center Hours: Monday-Thursday: 8:30am- Monday: 10:00am-4:00pm Tuesday-Friday: 10:00am10:00pm 6:00pm Friday: 8:30am-5:00pm Saturday: 11:00am-6:00pm Saturday: Noon-5:00pm Sunday: Noon-8:00pm

The UPS Store

Low Shipping Rates Get Your Shipments There, On Time, & Intact Moving/Packing Supplies & Boxes Domestic &International Shipping Local Pick-up Service Available Full Copy Services

9 pm French Club

4

9:15 pm Bacchus Wine Society

9:15 pm The Word Poetry Club

21

2 pm Steels Basketball HVIAC Championship Tournament 9 pm Semi Formal

27

28

5 9:15 pm Black Culinarain Society 9:15 pm Korean Association of the CIA 9:15 pm Mixology 9:15 pm SPICE

6

7

Hours of Operation

Apple Pie Monday-Friday: 7:30am-5:00pm (when classes are in session)

Saturday

26

-Bacchus Wine Society- Wine Spectator Classroom -Public SGA Meetings- SRC, Multipurpose Room -Gay Straight Alliance Club- Pick Lounge -The Word Poetry Club- SRC Pool Lounge -SPICE- SRC Conference Room -Black Culinarian Society- SRC, Multipurpose Room (West) -Guild of Tea- Admissions EcoLab Theater

Copy Center Monday-Friday: 8:00am5:30pm

20

10 pm The Hunger Games

9:15 pm Black Culinarain Society 9:15 pm Korean Association of the CIA 9:15 pm Mixology 9:15 pm SPICE

Club Meeting Locations

Mailroom Monday-Friday: 8:00am5:00pm Saturday: 9:00am-1:00pm (closed holiday weekends)

19

Friday

11

Plaza Cafe (Courtside) Monday-Thursday: 11:00am-11:00pm Friday: 11:00am-10:30pm Saturday: 9:00am-10:30pm Sunday: 9:00am-11:00pm

Student Recreation Center Monday-Thursday: 7:00amMidnight Friday: 7:00am-10:00pm Saturday: 9:00am-10:00pm Sunday: 9:00am-11:00pm

2600 South Road (Route 9) 845.454.3505

Poughkeepsie Plaza (Near Marshall’s)

-CIA Paintball Coalition- SRC, Multipurpose Room -Korean Association- Wine Spectator Classroom -Culinarians Against Cancer- Admissions EcoLab Theater -Slow Food- Anheuser Busch Theater -Eta Sigma Delta- Admissions EcoLab Theater -La Papillote- SRC Conference Room -Club Con- Marriot Pavillion-Lower Level

Pool Hours Monday-Thursday: 10:00am1:00pm & 3:00pm-10:00pm Friday: 10:00am-1:00pm & 3:00pm-7:00pm Saturday & Sunday: Noon-7:00pm Resident Life Monday-Friday: 7:00am-5:00pm

Campus Safety Open 24 hours 7 Days a week Health Services Monday-Friday: 7:00am-8:45pm Career Services Monday-Friday: 8:30am-5:00pm Drop in: 9:00am-1:00pm 2:00pm-4:00pm

(East)

LA PAPILLOTE

12

A Look into a Night at Aldea

all photos courtesy of Connor White

PORTUGUESE BABY SQUID “A LA PLANCHA”

Aldea Tasting Menu

PICKLED AND CHARRED PORTUGUESE MACKEREL

PETISCOS (SNACKS)

PICKLED AND CHARRED PORTUGUESE MACKEREL migas, dill, bronze fennel

PORTUGUESE BABY SQUID "A LA PLANCHA" pequillo peppers, romesco, thai chili

DAYBOAT SEA-SALTED CHATHAM COD fennel, grilled Japanese sweet potato, hay smoked celery root, black truffle

View of Chef George Mendez from the chef’s table

BLACK TRUMPET AND SHITAKE MUSHROOMS Benton's country bacon, soft poached hen egg, shitake mushroom broth

FARM-RAISED VENISON braised red cabbage, juniper berry, mushroom duxelle, chestnut

BANANA-COCONUT buttermilk, coconut

BEET SPONGE yogurt pana cotta, pistachio crumble, goat cheese sorbet

Aldea tasting menu

BEET SPONGE