July 1 Event Includes Summer Marketplace, Independence Day Concert, and Previews of New Food Hall and Chuck Williams Culinary Arts Museum
Napa, CA – On Sunday, July 1, Ѹ is hosting an all-day summer celebration, at , in downtown Napa. The free festivities run from noon to 9 p.m., culminating with a symphony concert and a dramatic pyrotechnic show.
“We are excited to welcome in the public for this ,” says Thomas Bensel, managing director of the Ѹ California campus. “So much has changed in the year since our official opening and we’ve got even more changes in store in the coming months, including our Chuck Williams Culinary Arts Museum opening late July.”
Throughout the day, visitors are invited to view many of the culinary treasures and artifacts that will be part of the Chuck Williams Culinary Arts Museum, and the venue will also be previewing a food hall concept—slated to open mid-July—in the atrium with food and beverage available for purchase.
In addition, will be serving handcrafted sandwiches from its new space and the —a new addition to the Copia roster as of July 1—will be presenting wines by the taste and by the glass throughout the day.
At the same time, the Copia Summer Marketplace will have its one-day seasonal opening, with a dozen vendors from the Napa Valley selling artisan food and crafts in the store and atrium.
The celebration continues into the evening with “,” a concert starting at 7 p.m. to commemorate Independence Day, featuring Symphony Napa Valley and the Latin band Candela playing American classics alongside salsas and cha-chas. Presented in collaboration with Lincoln Theater, the concert is free to attend. Advanced registration is currently sold out, but a limited number of walk-ins will be admitted.
Media Contact:
Anne Girvin
Assistant Director—Strategic Marketing, Branch Campuses
707-967-2322
Anne.Girvin@culinary.edu
About Ѹ:
Founded in 1946, Ѹ is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit Ѹ 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 Ѹ 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 Ѹ has locations in New York, California, Texas, and Singapore.
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