July 8, 2016
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Volume 37, No. 09
Papillote
Wine in the Hudson Valley
BY: Byron Halliburton, AOS Culinary
Across the world, wine is important. The oldest discovered winery is more than 5000 years old, and wine has been transported and enjoyed throughout history. It has been a symbol for trade, religion and health, and the ancient Greeks even named a god of wine—Dionysus. When Rome conquered the world, they brought wine to Europe along with their own god—Bacchus, the namesake of The Culinary Institute of America’s wine club. The Roman adoption of Catholicism brought European wine grapes to Mexico and Brazil, and from there into the entire New World. This expansion has brought wine to every continent except Antarctica. It is evident that wine has a vast and important history, particularly in Europe. But
The cellars at Brotherhood Winery in Washingtonville, NY.
what about wine production in the United States? In early October, 1811, Thomas Jefferson, a Virginia resident wrote, “Wine being among the earliest luxuries in which we indulge ourselves, it is desirable it
photo courtesy:Brotherhood-winery.com
should be made here and we have every soil, aspect & climate of the best wine countries”. From that point forward, the United States started producing world class wine, and the only hiccup was the
failed experiment of prohibition. Why does this matter to a student of The Culinary Institute of America’s Hyde Park campus? New York was among the first states to grow grapes and produce
lead to frustration among the students. Why, where alcohol is readily available in classes, is it restricted otherwise? The alcohol policy is strict; there is no denying that. Looking up the full policy, a 25-page document, is a bit overwhelming. Aiming the focus on what is allowed in the residence halls; it states, “Excessive amounts of alcohol are not permitted in student residence hall rooms (not to exceed a dozen 12-ounce containers of beer or pre-mixed beverage alcohol (totaling 144 oz), or two 750ml bottles of wine, or one-fifth of distilled alcohol per assigned resident of legal drinking age. Beer or other Alcohol-related drinking games (e.g., beer pong, funneling, and flip cups) are strictly prohibited anywhere on campus. Also prohibited are “allyou-can-drink” activities.” (Alcohol policy pg 5). To many students, this puts a
damper on the college experience. One student said, “The students are (counter-intuitively) encouraged to drink more, by trying to be within the policy’s limits.” Wine Studies is a three-week intensive course that includes daily tastings averaging 10 wines. Students are encouraged to continue tasting different wines to begin to develop their palate. Students in the Mixology class learn and come up with drink combinations with different liquors. The policy makes it hard to have a wine or mixology tasting in the residence halls. Parties of almost any size are strongly discouraged and or immediately broken up when found and thus the ability to over indulge is severely limited on campus. The students are dedicated and passionate about what they do here: one has to be to survive. The passion for food spills over into drinks as well. The industry
Campus Drinking-The Big Picture
wine—a tradition which serves as a foundation for today’s strong growth. The nation’s oldest continuously operated winery is in the Hudson River region. Brotherhood Winery is only 35 miles southwest of CIA’s Hyde Park campus in Washingtonville, NY. For only $10, visitors can tour and taste their wines made from grapes sourced from across the state. The winery is open from 11AM – 5PM Friday to Sunday during the winter months, and every day from April to December. From Riesling and Chardonnay to Bordeaux and Burgundy blends, Brotherhood Winery should be on the list of must-see wineries for the CIA student. Other opportunities exist to experience New York wines that are made from grapes that are perhaps unfamiliar. Native
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BY: Anna Ungricht, BPS Culinary Science
The Culinary Institute of America is quite a unique school. Our ‘freshman’ and ‘sophomore’ students have the same classes, follow the same schedule and understand the demands that other students are experiencing. The industry that we have chosen comes with a few dark sides, according to Chris Macias, veteran food journalist, of the Nosh Pit the culinary industry has the highest alcoholism and drug abuse in any industry. Why is this? Hot and overcrowded kitchens, demanding chefs, and very long hours, leads to a highstress environment. For most, a hard drink at the end of the night is a great way to de-stress after a long shift. However, for some, a drink quickly leads to two drinks or more, which is commonly done on a nightly basis. In addition to restaurant industry professionals, another
group experiencing rates of alcohol abuse is college students. To most, the college experience isn’t fully complete without a huge kegger, including drinking games, overindulgence, and bad decisions. In a recent NIAAA national survey almost 60 percent of college students ages 18-22, drank alcohol, and 2 out of 3 of those engaged in binge drinking. The CIA faces the challeging equation of possible future alcohol abuse, which is indeed rampant in the industry along with drinking problems of college. Unlike many other colleges, there are required classes that include the use of alcohol, learning all about it, how to taste, smell, cook, and brew it. Outside of class, though, alcohol is often treated without the respect and appreciation students are taught. Students are only allowed a small amount of alcohol in their rooms and are restricted to where they can drink. The restrictions
“From the Editor’s Desk”
“Campus Drinking”
P2
Papillote
En P3
CENTER SPREAD
“Blended Burger Bash” & “Summer Cocktails”
P 4-5
BACK PAGE
as a whole views alcohol just a bit differently than most of the mainstream society; it is seen as an ingredient, accompaniment, and a chance to learn about different cultures. Another common frustration from students that is related to the different view of alcohol by those in the food/ beverage industry is related to the ability to practice skills and techniques. One student said, “liquor, wine, and beer are intertwined with the food service and hospitality industry …I feel like the students are more mature and focused than other college students. Yet the policies here are overly strict.” This comment echoes the feelings that the shared appreciation and respect for alcohol as an ingredient should be considered when creating an alcohol policy for residential students. A lot of the rules associated
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“Graduation”
“A Moment with a Brew Master”