Home Industry News Releases The Culinary Institute of America Presents Conversations at Copia: Terroir

The Culinary Institute of America Presents Conversations at Copia: Terroir


The CIA at Copia, The Culinary Institute of America’s newest venture in downtown Napa will present Conversations at Copia: Terroir on Sunday, May 6, 2018. Offered each month, Conversations at Copia, aims to teach attendees about our food system and how it affects us through discussion, art, film, and food and beverage tastings.

During “Terroir,” notable presenters will examine what terroir is and how a geographic region’s climate, terrain, sunlight, and soil affect the flavor of what is grown there, including grapes, olives, and tea. The featured event includes a panel discussion and walk around reception in Copia’s new, state-of-the-art teaching kitchen, where guests can mingle with presenters and chefs while sampling local food and wines.

Additional activities include a honey and cheese tasting with Sue Conley (Cowgirl Creamery) and Robert MacKimmie (City Bees), a Copia garden tour with Matt Gunn (CIA) and Jon Brzycki (CIA), and a family-friendly mac and cheese class for kids.

Featured presenters include Randall Grahm (Bonny Doon Vineyards), John Williams (Frog’s Leap Winery), Sue Conley (Cowgirl Creamery), Alexandra Kicenik Devarenne (Calathena), Jon Brzycki (CIA), Matt Gunn (CIA), Jordan MacKay (Author), and Tony Tellin (Smith Tea).

Tickets will be sold separately for each of Terroir’s events and classes. For a full list of events and to purchase tickets, click here. Future Conversations at Copia events include “Women! Trailblazers and the New Wave” (August 4-5), “Why We Eat What We Eat” (September 8-9), “Climate” (October 6-7), and “Heritage Breeds” (November 3-4).

Terroir will be followed by the CIA Sommelier Summit, May 6-8, a career development conference for beverage professionals.

About the CIA:

Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers bachelor’s degrees in management, culinary arts, culinary science, and applied food studies, and associate degrees in either culinary arts or baking and pastry arts. The college also offers executive education through its Food Business School along with certificate programs and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of nearly 50,000 alumni includes innovators in every area of the food business. The CIA has locations in New York, California, Texas, and Singapore. For more information, visit www.ciachef.edu.

CIA at Copia

The CIA at Copia is the ultimate Napa Valley destination for experiencing the world of food, wine, art, and community. Presented by The Culinary Institute of America, Copia combines everything you love about the CIA – culinary expertise, gracious hospitality, and unforgettable flavors – all for you! Indulge your passion for food and wine in one of our classes, taste your way around exclusive food festivals, dine on delicious local ingredients, explore curated art collections, or plan your next wine country event, all in one beautiful location in downtown Napa – the epicenter of food and wine. Whether you have just an hour or a lifetime, there’s an experience at Copia waiting for you!

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