2015 CIA Sommelier Summit
Transcription
2015 CIA Sommelier Summit
April 26-28, 2015 At The Culinary Institute of America (CIA) at Greystone Napa Valley, CA www.CIASommelierSummit.com The CIA Sommelier Summit is an up close and personal gathering of wine industry leaders and leading sommeliers in the US focused on inspiring tomorrow’s tastemakers. The three-day summit will include learning, tasting, experiencing, and discussing the steps necessary to succeed in the fast-paced beverage industry. The summit gives access—through interactive discussions, small group tastings, roundtables, and panel discussions—to the best wine and beverage professionals in the country. The CIA Sommelier Summit is a platform for sommeliers to gain knowledge, connections, and resources to continue, expand, and grow their careers. Audience: 120 current and up-and-coming sommeliers, wine professionals, food and beverage directors, wine writers, wine buyers and collectors, wine influencers, and gatekeepers. Session Topics: High Energy Tasting Warm Up Tasting Mastery Burgundy in the 21st Century Farm-to-Glass Somm Circuit Training The Culinary Sommelier Aromatics and Wine The Viking Challenge Extreme Food and Wine The Modern Wine List Who Is Your Customer? Sommeliers Talk Winemaking Master Class: Taste of a Region Cocktails Inspired by the Napa Valley Hospitality Case Study Single Vineyard Calibration Four “Generations” Copyright 2015. The Culinary Institute of America. All Rights Reserved. 1 Presenters: The CIA Sommelier Summit features an incredible collection of renowned sommeliers, restaurateurs, vintners, Master Sommeliers, entrepreneurs, and industry leaders, including: Mandy Aftel Gillian Ballance, MS Robert Bath, MS Scott Beattie Andy Beckstoffer Shayn Bjornholm, MS William M. Briwa ‘80 Gregory Castells Suzanne Chambers Almir Da Fonseca Christie Dufault Merry Edwards Ken Frank Tim Gaiser, MS Steve Geddes, MS Paul Grieco H. William Harlan Greg Harrington, MS Agustin Huneeus Jay James, MS Daniel Johnnes Ehren Jordan Dennis Kelly, MS Lars Kronmark John Lancaster Shelley Lindgren Carlton McCoy ‘06, MS Kevin O'Connor Rajat Parr ‘96 Tegan Passalacqua Daniel Patterson Emily Pickral Papach, MS Amy Racine ‘11 Andrea Robinson, MS Jason Smith ‘98, MS Kevin Zraly and more Price: $250 Vintners Hall of Fame: On Sunday, April 26, 2015, the CIA at Greystone will be hosting the Vintners Hall of Fame Unveiling Ceremony. This year, our “Celebration of California Wine & Food,” benefiting student scholarships, includes a reception in Greystone’s historic barrel room, followed by a walk-around dinner in the CIA’s teaching kitchens. During the ceremony we will unveil the plaques of our latest honorees: Cesar Chavez Merry Edwards Robert M. Parker, Jr. Frank Schoonmaker The ceremony provides an opportunity for attendees to meet and interact with the 120 up-andcoming sommeliers attending the CIA Sommelier Summit, as well as networking opportunities with past inductees and wine industry leaders.* *Tickets sold separately for Vintners Hall of Fame, but are included in the cost of admission to the CIA Sommelier Summit. For more information, please visit www.ciawine.com/vintners-hallof-fame. Copyright 2015. The Culinary Institute of America. All Rights Reserved. 2 About The Culinary Institute of America at Greystone Founded in 1946, The Culinary Institute of America (CIA) is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts as well as certificate programs in culinary arts and wine and beverage studies. As the world's premier culinary college, the CIA provides thought leadership through impactful research and highly regarded conferences. The college has campuses in Hyde Park, NY; St. Helena, CA; San Antonio, TX; and Singapore. In addition to its degree programs, the CIA offers courses for professionals and enthusiasts, as well as consulting services for the foodservice and hospitality industry. About The Rudd Center for Professional Wine Studies Located in the heart of Napa Valley, the Rudd Center for Professional Wine Studies has drawn more than 15,000 students to professional wine classes, Wine Lovers Boot Camps, and weekend classes for enthusiasts. It is home to innovative education offerings including the CIA’s Accelerated Wine and Beverage Certificate Program and Wine Immersion programs for industry professionals. CIA Contacts: Anne Girvin Manager – Marketing & Communications The Culinary Institute of America at Greystone 707-967-2322 [email protected] Holly Briwa Senior Advancement Officer The Culinary Institute of America at Greystone 707-967-2400 [email protected] Lindsay Borenstein Special Projects Coordinator Rudd Center for Professional Wine Studies The Culinary Institute of America at Greystone 707-967-2524 [email protected] Copyright 2015. The Culinary Institute of America. All Rights Reserved. 3