This past weekend, I headed to Westchester to celebrate my boyfriend and his brother’s birthday with their family outside the city. From their home in Yorktown (think mountain trails, crickets chirping, and the crisp feel of autumn in the air) we took a drive up to the CIA. While lie detector tests, and information on past secret operatives may have been more appealing to the boys, we were not headed to the Central Intelligence Agency. Where we were headed, was the Culinary Institute of America.
Alma Mater to famous epicurean alumni such as David Burke, Anthony Bourdain, Rocco DiSpirito, and even Lonnie and Karen Kane’s own niece, the CIA is known for it’s rigorous training in technique, taste, and creative culinary endeavors. The beautiful campus, idyllic in the New York countryside, boasts several student restaurants where family and foodies alike can go to sample their executions of five-star delicacies.
We ate in the famed french outpost, Escoffier and the menu and wine list did not dissapoint. Our server, a little green for an impending graduate, made a few mistakes along the way but more than made up for it with his flaming flambe.