Hyde Park

The second annual “Brew U” is on tap for Saturday, October 7th at The Egg in the Student Commons at the Culinary Institute of America’s Hyde Park, NY campus. Brew U is an exciting beer festival that will combine sampling from top breweries - including the Brewery at the CIA - with delicious food from the CIA and fun, educational seminars for beer and culinary enthusiasts.

You have the chance to tour the CIA Brewery, learn about the college’s Art & Science of Brewing course, and meet CIA Head Brewer Hutch Kugeman and other New York State brewers and beer experts, all while sampling beers and ciders. You’ll also enjoy delicious dishes perfectly paired with beer and prepared by CIA chefs.

Hutch joins us along with CIA Professor of Hospitality and Service Management – John Fischer. 

In 1932, as her husband assumed the presidency, Eleanor Roosevelt entered the claustrophobic, duty-bound existence of the First Lady with dread. By that time, she had put her deep disappointment in her marriage behind her and developed an independent life—now threatened by the public role she would be forced to play. A lifeline came to her in the form of a feisty campaign reporter for the Associated Press: Lorena Hickok. Over the next thirty years, until Eleanor’s death, the two women carried on an extraordinary relationship: They were, at different points, lovers, confidantes, professional advisors, and caring friends.

Susan Quinn has written a book about their unique relationship entitled Eleanor and Hick: The Love Affair That Shaped a First Lady

Susan Quinn is the author of Furious Improvisation: How the WPA and a Cast of Thousands Made High Art Out of Desperate Times and Marie Curie: A Life, among other books. Her work has appeared in The New York Times Magazine, the Atlantic, and other publications. She is the former president of PEN New England.

The new book: Eleanor Roosevelt, Volume 3: The War Years And After, 1939-1962 Is the final volume in Blanche Wiesen Cook’s definitive biography of one of America’s greatest first ladies. Historians, politicians and critics have praised Blanche Wiesen Cook’s biography of Eleanor Roosevelt as the essential portrait of a woman who towers over the twentieth century.

Eleanor Roosevelt, Volume 3 follows the arc of war and the evolution of a marriage, as the first lady realized the cost of maintaining her principles even as the country and her husband were not prepared to adopt them. Eleanor Roosevelt continued to struggle for her core issues—economic security, New Deal reforms, racial equality, and rescue—when they were sidelined by FDR while he marshaled the country through war.

The chasm between Eleanor and Franklin grew, and the strains on their relationship were as political as they were personal. These years—the war years—made Eleanor Roosevelt the woman she became: leader, visionary, guiding light. Blanche Wiesen Cook is a distinguished professor of history at John Jay College and Graduate Center at the City University of New York. 

Courtesy Town of Hyde Park

New York State Comptroller Thomas DiNapoli Wednesday announced an agreement to convert an abandoned gas station in Dutchess County to community green space. The agreement between the New York Environmental Protection and Spill Compensation Fund, or Oil Spill Fund, Dutchess County and the Town of Hyde Park is to convert an abandoned gas station on Route 9G in the town to green space. The Oil Spill Fund, which is administered by DiNapoli, has paid $500,000 for cleanup and petroleum remediation efforts at the gas station and neighboring properties dating back to 1978.

ciachef.edu

  Our friend John Fischer is a professor of hospitality and service management at The Culinary Institute of America in Hyde Park, NY.

Mr. Fischer teaches the baccalaureate-level Beverage Operations Management, Advanced Principles of Service Management in Hospitality, and Spirits and Principles of Mixology courses.

Wines discussed and tasted on air:
1. Les Quarte Tours, Coteaux d'Aix en Provence 2014
2. Wölffer Estate Rosé, North Fork of Long Island 2014
3. Château d'Aqueria, Tavel, Rhône 2014
4. Roederer Estate, Brut Rosé, Anderson Valley NV

ciachef.edu

 While offering full chef degrees and operating restaurants for the public, The Culinary Institute of America also offers other programs for food enthusiasts – Boot Camps, Cooking and Wine Classes, Demos and Tastings.

Mark Ainsworth is a professor of culinary arts at The Culinary Institute of America. Chef Ainsworth teaches courses in both the college’s degree programs and in its Continuing Education division.

A 1986 graduate of the CIA, he holds dual certification from the CIA and the American Culinary Federation as a ProChef Level III and Certified Executive Chef.

ciachef.edu

  Ted Russin is the associate dean of culinary science at The Culinary Institute of America . He oversees the college’s baccalaureate degree program in culinary science, and is responsible for the curriculum, instruction, and program development for the entire academic major. He is also an instructor for the Culinary Research & Development and Ingredient Functionality courses in the program.

Mr. Russin was host and creative development consultant for the Cooking Channel special Geek-A-Licious in 2011 and a consulting expert and editor for the gels, thickeners, and foams chapters in Nathan Myhrvold’s groundbreaking book, Modernist Cuisine.

So, how is the science of food different from the art of cooking and how does one get those ingredients to function?! Ted Russin joins us.

http://www.foodislife.org/

This campus is swarming with diligent students – dead-set on becoming the best in their field. But how does a person decide that they want to make food and food service their career?

Darcy Sala is the chef-instructor for Dutchess County BOCES Career and Technical Institute in Poughkeepsie, NY. She graduated from The CIA in 2001 and she joins us now along with Kimberly Calle – an 11th grader at John Jay High School in Hopewell Junction who is part of the culinary program at Dutchess BOCES to talk about how people find their passion for food prep and turn it into a career.

ciachef.edu

It’s not just about cooking. With the food landscape changing rapidly, companies are increasingly in need of expertise in food policy, community involvement, global issues, food systems, and much more.

That is why you can now study food history, cultures, and cuisines in the CIA’s Bachelor of Professional Studies in the Applied Food Studies program.

To tell us more, we welcome Beth Forrest - an associate professor of liberal arts here where she teaches the Introduction to Gastronomy course as well as History and Cultures of Europe, Food History, and Global Cuisines and Cultures.

  Also here is Deirdre Murphy who teaches History and Cultures of Asia, a course for juniors and seniors pursuing bachelor’s degrees in culinary management or baking and pastry management. Dr. Murphy also teaches electives in The Ecology of Food and Food and Culture.

www.ciarestaurantgroup.com

  There is a new kid on the block here at the CIA. Pangea, a pop-up restaurant is currently enjoying a limited run through June of this year. It opened in January.

Pangea showcases a menu that features an array of inspired dishes that both celebrate and bring together the most diverse cultural flavors and influences from around the world. Pangea explores the world’s interconnected foodways while uniting and transforming them.

Chef Theo Roe’s Contemporary Restaurant Cooking course teaches students to prepare and present a plant and grain focused cuisine that emphasizes the flavors and culinary possibilities of cooking with fewer animal proteins and more vegetal elements. And his classroom - is Pangea.

In more than a decade as a member of the CIA faculty, Chef Roe, a 1991 graduate, has also been chef and instructor in the American Bounty Restaurant, and taught several other courses in the college’s degree programs.

ciachef.edu

 The Culinary Institute of America is one of the premiere culinary schools in the world. Founded in 1946, the Institute offers a wide array of degree options, including courses in culinary, baking and pastry arts. Classes are also offered to working industry professionals.

Today, we welcome one of the CIA’s leaders - Dr. Michael Sperling. Dr. Sperling is vice president of academic affairs at the CIA, responsible for providing leadership in academic administration and faculty management.

Dr. Sperling joined the CIA administration in 2012 after serving five years as provost and vice president for academic affairs at Mercy College in Dobbs Ferry, NY. He joins us this morning to talk about new academic programs and the pleasures of visiting campus.

ristorantecaterinademedici.com

Today, The Roundtable broadcasts live from the balcony of the Caterina de' Medici restaurant in the beautiful Colavita Center for Italian Food and Wine at the Culinary Institute of America in Hyde Park.

For today's abbreviated panel, Alan Chartock and Joe Donahue are joined by Executive Editor of the Poughkeepsie Journal, Stu Shinske.

Dutchess Road Will Be Dedicated To Honor Veterans

Jun 14, 2014
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A road in a Hudson Valley town will be dedicated Saturday morning to honor local veterans.