WHAT: The Culinary Institute of America (CIA) presents Crafting Beer and Food, a summit for brewers, chefs, beer sommeliers, and all beer professionals. Crafting Beer and Food aims to expand the current dialogue between brewer and chef and how their worlds intersect. Through hands-on interactive sessions, exploratory lectures, and presentations from beer and food experts, the summit will explore the brewer and chef relationship, as well as ways to create menus that reflect the quality ingredients and passion behind the world’s best craft brews. In addition, brewing and culinary experts will explore the practice of elevating the pairing, serving and selling beer and food.
WHEN: Sunday, October 18 – Sunday, 20, 2015; from 1 p.m. on Sunday through 2 p.m. on Tuesday.
WHERE: The Culinary Institute of America at Greystone 2555 Main Street, St. Helena, CA
WHO: The summit is presented by and features speakers from the CIA, as well as presenters from the Brewers Association, UC Davis, Plate Magazine, Cicerone® Certification Program, Moody Tongue, Big Grove Brewery, Lagunitas Brewery, Belga Restaurant with more being confirmed every day. Speakers include a plethora of CIA alums including Adam Dulye ’98, Larry Forgione ’74, Doug Goettsch ’08, Chandra Ram ’99, Jared Rouben ’06 and more. WHY: As the craft beer movement grows stronger across the country and the world, customers are expecting more from restaurants, chefs, and brewers. Crafting Beer and Food will create an arena for these movers and shakers in the beverage and restaurant industries to come together to discuss these important topics relevant to the success of their businesses. The summit will explore the topics of The Business of Beer and Food, What Chefs Need to Know About Beer, Elevating Beer Service, Building a Better Beer Dinner, Dessert and Beer, Spent Grains in Bread Baking, World BBQ and the Best Brews, among many other topics.
INFO: Visit www.ciacraftbeersummit.com for further information on the program, how to register, and additional CIA contacts.
