Culinary Institute of America retools restaurants to become less intimidating, more community-friendly, in keeping with the mission of Waldy Malouf. “The building, the whole campus can be a little intimidating. The reality is that we see about 300,000 visitors a year. The CIA is the largest tourist attraction in this region.”
Saturday-Sunday, March 23-24 and 30-31: With the largest resource of tappable maple trees within the US, New York State is a powerhouse in the production of this sweet treat.
Friday, Mar. 8: Start the evening off by indulging in a special four-course prix fixe French feast at the Bocuse Restaurant.
Sunday, Mar. 3: Competitors from local restaurants and organizations as well as local amateurs will be serving up their very best macaroni and cheese to benefit Angel Food East. Cajun/Creole music will be provided by the Bunkhouse Boys.
Its innovative 24/7 meat-dispensaries of freshly butchered grass-fed-and-finished beef, pork and lamb now offers certified organic chicken from Bell & Evans. “We want [our customers] to come whenever they can, whenever their schedules allow. We’re expanding to Hudson in 2019 and just got approval in East Chester for a 24/7 there.”
David Mimeles had two plans when he retired from his career as a Silicon Valley software executive last year — to grow his hair long and to make bacon. Both projects are proceeding apace.
Its closure will mean one fewer place where everybody knows your name.
“We don’t have a set menu. We cook jazz; it changes almost daily.”
“I wouldn’t say we’re ‘cutting-edge.’ We’re not gluing things together with scallop enzymes. But we make honest, good food.”
Saturday-Sunday, Feb. 2-3: Try this mid-winter English tradition that involves making a racket to awaken the apple tree spirits and encourage blossoming for a good harvest.