Discover What’s New at the
CIA at Copia T
he CIA at Copia is back and better than ever, with new discoveries around every corner. The garden is in full bloom, offering an array of vibrant flavors and colors that inspire the menu at The Grove, now led by acclaimed Chef and CIA alumnus Sayat Ozyilmaz. The Grove’s menu features shareable plates, including a Scallop ceviche with Aji amarillo, avocado, radishes and cilantro; 72-hour short ribs with demiglace, burnt eggplant, and Grove arugula; local grilled cod with sherry caper sauce; crispy Persian rice with barberries; a confit artichoke, with Dungeness crab and truffle vinaigrette; and Chef’s signature “Blooming Maitake,” with blueberry mole coloradito, and Urfa chilies. Prefer a grab-and-go option? The Lunch Box—which operates from a theater-style box office window—offers sandwiches and
spoon salads like grilled corn and summer squash, with quinoa, basil, pomegranate, pita chips, unique dips, and more. It’s perfect for a workday lunch, picnic, or snack between Wine Train stops. For a more immersive experience, food and beverage lovers can channel their inner chefs and somms in the stadiumsized Hestan Kitchen, where they’ll learn from—and be inspired by—world-class CIA chefs. With a variety of single-day cooking, baking, and beverage classes, half-day skills classes, and multi-day boot camps to choose from, it’s the ultimate way for foodies to feed their joy. And coming soon is a self-serve wine bar (yes, please!), the return of the Le Petit Chef™ 3D Dining Adventure, the Marketplace, featuring a curated selection of items and provisions from local artisans, and more.
500 1st St., Napa, CA 94559 // 707-967-2500 // ciaatcopia.com
MEET CHEF SAYAT Originally from Istanbul, Turkey, Chef Sayat Ozyilmaz brings his heritage's distinct flavors and cooking style into the kitchen. Embracing the power of food to bring people and communities together, Chef enrolled at The Culinary Institute of America. He worked at the acclaimed Blue Hill at Stone Barns while at the CIA and Le Bernardin upon graduation. During his time at the CIA, Chef met fellow student Laura Millan, his future wife. After their wedding, the food-loving duo embarked on a multi-city honeymoon, setting up stages at prestigious restaurants, including Pujol, Husk, and Robuchon. Finally setting roots in San Francisco, Sayat joined the team at MICHELIN-starred Mourad before partnering with Laura for Istanbul Modern SF—which served a refined, yet casual cuisine rooted in community and creativity. They later opened Noosh, where they earned numerous accolades and critical acclaim for their inventive take on Middle Eastern flavors. Chef Sayat came home to the CIA in Spring 2021, where he blends his signature flavors and style with the seasonal bounty of our gardens and the region. FOOD & WINE 2021
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