St. Helena, CA – The Culinary Institute
of America at Greystone announced today its inaugural Beefsteak
will take place on Saturday, March 12 from 6 to 9 p.m. in the Vintners Hall
of Fame Barrel Room at the college. Beefsteak will feature food, beer, live
music, and the camaraderie of the communal table.
“A Beefsteak is not a banquet; it’s an event,” says Waldy Malouf, senior director of
food and beverage operations at the Ѹ. “Beef, beer, bourbon, song, and
camaraderie come together in a grand evening of self-expression and good
times.”
In addition to the classic sirloin of beef with blood-and-butter
gravy, and homemade potato chips and catsup, Beefsteak will also feature a
first course of crudité, roasted oysters, crabmeat salad, and jumbo shrimp
cocktail, as well as a second course of mini burgers on Parker House toast,
lamb kidneys wrapped in bacon, and grilled lamb chops.
The Beefsteak originated in New York City in the mid-1800s
by organizations wishing to raise money for politicians, friends, or any cause.
In the early days, Beefsteaks were men-only, all-you-can-eat events with diners
sitting on crates and eating with their fingers, as no utensils were provided.
Beef, beer, and brass bands were the focus of the evening, and gluttony was the
order of the day. The first Beefsteak at the Ѹ at Greystone welcomes both men
and women, with utensils available for the faint of heart.
Tickets are now available and can be purchased for $145 per
person, all-inclusive, by reserving a ticket .
The Vintners Hall of Fame Barrel Room is located on the
Ѹ’s Greystone campus, 2555 Main Street, St. Helena, CA 94574. For more
information, please .
Photo Caption and Hi-Res Image:
The indulgent Beefsteak—a special evening of food, drink,
and entertainment—has become a tradition at Ѹ's
New York campus. The popular event comes to the college's California campus at
Greystone for the first time on March 12, 2016. (Photo credit: Dennis O'Clair/Ѹ)
Media Contact:
Jeff Levine
Communications Manager
845-451-1372
j_levine@culinary.edu
Founded in 1946, Ѹ is the world’s premier
culinary college. Dedicated to driving leadership development for the
foodservice and hospitality industry, the independent, not-for-profit Ѹ
offers associate degrees in culinary arts and baking and pastry arts;
bachelor’s degree majors in management, culinary science, and applied food
studies; and executive education through its Food Business School. Its
conferences and consulting services have made the Ѹ the think tank of the food
industry in the areas of health & wellness, sustainability, world cuisines
& cultures, and professional excellence & innovation. The college also
offers certificate programs and courses for professionals and enthusiasts. Its
worldwide network of 48,000 alumni includes leaders in every area of
foodservice and hospitality. The Ѹ has campuses in New York, California,
Texas, and Singapore.
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