CIA

Apple Pie Bakery Café

by Anne Maxfield on March 12, 2018

Apple Pie Bakery CaféThe Apple Pie Bakery Café was always one my favorites at the Culinary Institute of America, or CIA as it’s affectionately known in these parts. I wasn’t the only one and recently they decided to close for a few months to renovate the space. Luckily, during that time croissants, bread and pastries were still available to take out, so life could go on.

The café reopened recently, and we were anxious to see how it turned out.

Now, there’s a whole separate area for take-out, with grab-and-go sandwiches, perfect pastries, breads and more. It’s probably too soon to know how well this will work, but I did manage to snag the last couple of croissants before we went to the main room to have lunch.

The main room has been opened up and is now all sit-down dining. It’s pleasant—light and bright and bustling, even for an early lunch. The tables are small and for some reason, the day we were there, no one wanted to sit where they were originally sent.

They’ve cleaned up the menu, too, with an emphasis (they say) on Americana cuisine, represented by a poke bowl and a fried chicken sandwich.

Apple Pie Bakery Café Soup We split an order of that day’s soup– a loaded potato soup. It came at the same time as the rest of our meal, along with an additional bowl so we could split it. That made the table, which had already looked a little wee, completely overwhelmed with plates, bowls, serving plates, bread plates, cutlery, a water carafe, glasses and full-sized salt and pepper grinders.

The soup was fine, garnished with pieces of bacon, scallions, cheese and sour cream, all to mimic a baked potato.

I went for the quiche of the day, or according to our server, the quiche of the week, which was Boursin cheese and mushrooms. If you’re expecting that classic wedge, you’ve forgotten you’re at the CIA. This was a perfect 4” circle of good crust with a bright yellow filling. Chopped mushrooms and the Boursin were topped with a perfect custard.

Apple Pie Bakery Café QuicheAfter some serious contemplation, Janet ordered the chickpea pita with Marcona almond, red onion, avocado, lemon and cucumber in a whole wheat pita. It came with an “adorable” little brown paper bag full of house-made potato chips.

It’s funny, because for all the times I’ve eaten at the Apple Pie Bakery Café, I don’t think I’ve ever ordered dessert there. Which is probably really stupid, because all the desserts I’ve ever seen in the cases or on other people’s tables are just amazing looking!

Our neighbors had the Signature Apple Dessert, a large green “apple” made from salted caramel mousse, apple cake, apple butter and sprayed Granny Smith Apple green. It looked spectacular and for a brief minute, we wished we’d had one too.

Know that the Apple Pie Bakery Café is only open on weekdays (don’t get me started) when school is in session. One of the improvements they’ve made is that the schedule is on their website, so just check before you head out.

Share

{ 1 comment }

Making the Most of Hudson Valley Restaurant Week

by Anne Maxfield on November 6, 2017

Accidental Locavore Burrata for Hudson Valley Restaurant WeekHudson Valley Restaurant Week, like other restaurant weeks has been around for a while.

And like other restaurant weeks, there are always places that try to get away with as little as possible (in hopes that you’ll order off the regular menu) and places that strive to please.

We were lucky enough to hit two that went above and beyond.

The first, Caterina DeMedici at the Culinary Institute of America (aka the CIA), was a big surprise! We were invited by a friend of Frank’s to join him and his wife. The first surprise was that we were going to be seven for dinner. He had invited neighbors and other friends, so we had a nice big table with lots of talk back and forth.

The second surprise was that the food was interesting and delicious. You might be thinking, well, it’s the CIA, why wouldn’t it be good, but the last time we ate there, it was a slightly better prepared version of Olive Garden’s “all the pasta you can eat promotion”—lots of pasta, none of it memorable.

Other than the poorly named “Airline Chicken Breast” (which, no surprise, no one at our table ordered), there were a lot of interesting choices on the menu. I started off with the burrata, which came perched on top of arugula and prosciutto, with a drizzle of balsamic reduction. Hard to go wrong with burrata, and the creaminess of it worked perfectly with the saltiness of the prosciutto.

Accidental Locavore Pork Chop Hudson Valley Restaurant WeekTo follow, I went with the pork over polenta, with Brussels sprouts and a mustard jus. It was interesting because all three pork chops that were brought to the table were different shapes and sizes– a reminder that school was only in week two. They were good, and the mustard jus was a great accompaniment.

A few nights later, we went down to meet a couple of friends at Crabtree’s Kittle House. Chef Jay Lippin had been on my radio show and to paraphrase, “had me at lamb shanks”. There’s a full review of the restaurant coming up in the December issue of Organic Hudson Valley Magazine.

How many places do you know that have lobster bisque on their restaurant week menus? Crabtree’s does, and Frank ordered it. A big bowl with pieces of lobster and vegetables came to the table and the waiter poured the bisque over it. Delicious!

Accidental Locavore Lobster Bisque for Hudson Valley Restaurant WeekI went for the gnocchi, which was browned (something I’ve never tried, but will!) and served with tiny oven-dried tomatoes and other local vegetables. It was gone in a flash!

Chef Lippin sent over a couple of his tuna sushi pizzettas–his take on tuna sushi for us to try between courses. All Frank could do was smile and groan happily. ‘Nuf said?

Accidental Locavore Tuna for Hudson Valley Restaurant WeekThe lamb shank had been on my mind for a week or more, and it was great! Falling off the (very large) bone, and once again on a bed of polenta (this time, really tasting of corn) with broccolini and a red wine sauce. It was a huge portion and the leftovers will make a great lunch!

Frank was once again reduced to smiling with pleasure over the pasta with a Bolognaise sauce made with local venison, pork and beef. I was granted a small bite and could see why he wasn’t sharing!

Accidental Locavore Cavatelli for Hudson Valley Restaurant WeekDesserts were terrific, and we drove home muttering about eating too much, but loving every mouthful!

Hudson Valley Restaurant Week runs through Friday, November 12th so you still have time to make a reservation.

I’ve got one more dinner planned, Thursday night at The Amsterdam, then I’d better be fasting until Thanksgiving!

 

Share

{ 0 comments }

I Loved, I Lost, I Made Spaghetti

by Anne Maxfield on October 12, 2015

Accidental Locavore Spaghetti and MeatballsImagine cooking in front of an audience (just assume they’re live). Now imagine cooking a three-course meal in front of up to 800 people. Now imagine that some of those potential 800 people are chefs or chefs in training (yes, this CIA is the Culinary Institute of America). Now imagine that in addition to cooking in front of an audience, you’re the star (and only actor) of a play. And to top it off you’re feeding ten hungry audience members while you’re acting and cooking.

Such is the theme of I Loved, I Lost, I Made Spaghetti, the latest production of the Half Moon Theater Company, running weekends from October 9th to the 25th. The Accidental Locavore was invited to come to the show and on Saturday night headed over to the Culinary. The show is based on a book of the same name, and both the author and playwright were in the audience. It’s the story of Gulia Melucci and the men she dates and feeds. Think Sex and the City with homemade pasta.

Accidental Locavore Half Moon TheaterDenise Summerford bravely took on the role, talking non-stop (in a good way) for most of two hours. At the same time, she worked her way through an antipasto plate, salad, “Sunday sauce” with freshly-made pasta for the tables of hungry guests that flanked the stage. She was funny, sad, nervous, happy and totally relatable to anyone who has found themselves single in a big city. Granted, her set kitchen was about three times the size of any (affordable-on-a-publishing-salary) NYC kitchen, but that’s easily overlooked once the action starts.

If you really like to be in the center of the action, spring for the onstage dining option and you’ll be one of the lucky ones getting fed while sitting in the middle of the action. It’s a fun new spin on “dinner theater!”

Share

{ 2 comments }

Pangea, Popping Up at the CIA

by Anne Maxfield on March 16, 2015

Accidental Locavore Pangea FlatbreadA strong case could be made for letting the inmates run the asylum. Especially if said asylum is the new pop-up restaurant, Pangea, at the Culinary Institute. It’s been a long time since the Accidental Locavore has eaten well there, but a recent lunch more than made up for past disappointments.

“Pangea explores the world’s interconnected foodways while uniting and transforming them.” Yeah, whatever. What that translates to is a series of interconnected dishes that highlight the proteins with fruit, vegetables and grains. Each course has one dish served family style and one plated. If you’re there with a big group that difference might be more apparent, but as we were only two and one was a vegetarian, for us everything was essentially plated.

Accidental Locavore Pangea VeggiesIt’s a fixed menu, which the lazy Locavore prefers… so nice to have someone else figuring out “what’s for dinner” (or in this case lunch). It started out with a couple of bowls brought to the table, each topped with a plate adorned with a stripe of sauce and an array of the tiniest vegetables you’ve ever seen! Pity the poor commis who has to prep carrots and beets measured in millimeters! These were quickly swept into the bowl of vegetable broth (trendy broth moment noted). It was delicious and, miraculously, the also-minuscule croutons managed to stay crunchy throughout the bowl. That’s a technique I’d like to learn!

With the soup, flatbread with a trio of colorful dips. Beet hummus, garlic dal and an edamame salsa looked great and tasted as good as they looked! The edamame salsa was particularly good, a wonderful use for what can be a healthy but generally dull snack. This was mixed with garlic, jalapeño and cilantro—must try duplicating it at home!

Accidental Locavore Pangea Seafood BrothNext up, broth number two, this one also hitting another trend – adding pine needles to flavor things. My second broth had a mix of seafood—mussels, lobster and fish along with fregola in a retsina broth. Jack’s vegetarian version swapped the fish for an earthy mix of mushrooms. Accidental Locavore Pangea FriesVery skinny (and excellent) fries in a miniature fry basket showed no real sign of the pine needle flavoring except for the bough garnish.

Accidental Locavore Pangea Tomato SushiAlong with this were three pieces of sushi in a roll. While mine with fluke was first-rate, the vegetarian version was simply amazing! It looked like beautiful tuna-rich and red, but turned out to be tomato. I’m not sure how they did it (especially this time of year) but it tasted as good as it looked!

Accidental Locavore Pangea TagineThe third course was a tagine of house-smoked duck along with a roasted celery root. What made this interesting was that it was the winning dish that the student chefs had proposed. It was tasty and the pickled papaya with it was a nice contrast to the richness of the tagine. I liked the idea of “smoking” it with the charcoal, cinnamon stick and star anise. Accidental Locavore Pangea Roasted Celery RootOur server presented the celery root in its entirety, before it was removed to be carved. Roasted with thyme and honey, it was another dish that will definitely get tried at home.

Accidental Locavore Pangea Cheese PlateThere was a nice cheese plate with a pair of local cheeses, honey and a fruit paste and a mango-carrot sorbet and meringue that might actually have changed my mind about root vegetables not being dessert worthy. It was sitting on a bed of brown sugar crumble which added a nice crunch to everything.

Accidental Locavore Pangea DessertPangea will be open for lunch through May 5th and dinner through June 11th. It’s only open Monday through Friday (don’t get me started on why the CIA thinks it’s too tough for the students to work weekends) and because the student chefs could be overwhelmed at dinner, I think lunch is the better option.

Share

{ 2 comments }