The CIA at Copia, The Culinary Institute of America’s newest venture in downtown Napa, presents Sustainable Seafood and Bay Area Watersheds as the next event in the series Conversations at Copia on April 7 and 8.
Through live panels, film, art, dialogue, and tasting food and beverage, the monthly Conversations at Copia series aims to teach attendees about our food system, how to get involved, and how it affects us.
During the April edition, guests will have the chance to learn more about sustainability and what chefs, fishmongers, and winemakers are doing to protect our rivers and oceans for the future. The highlight of the weekend will take place Saturday evening, April 7, which will include A Sea Change panel discussion and walk-around reception in their new one-of-a-kind teaching kitchen. The interactive reception will give guests the opportunity to mingle with the presenters and chefs while sampling selections from Napa Green Certified Wineries and sustainable seafood.
Additional activities throughout the weekend include a Guest Chef Demonstration from Fine & Rare Seafood and Wine Shop co-founder Ted Wilson; a demonstration from Chef Matthew Dolan that will include a signing of his book Simply Fish: 75 Modern and Delicious Recipes for Sustainable Seafood; a double feature of the movies Blind Sushi and Of The Sea in the Copia Theater; and much more.
Tickets will be sold separately for each of the weekend’s events and classes.
Following the April edition, CIA will then host an event on May 5 and 6 with the theme of Terroir, and will feature activities related to terroir and a discussion led by experts in the wine community.
The May event will be followed by the CIA Sommelier Summit, a conference that explores the latest beverage trends and career development for up-and-coming beverage professionals.
Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. The CIA has locations in New York, California, Texas, and Singapore. For more information, visit www.ciachef.edu.