Gold Rush Gala: An Evening in the Wild West

Gold Rush Gala: An Evening in the Wild West

A CIA Student-Run Charity Dining Event

Saturday, March 23, 2024 | 4 p.m.

Join us for an exciting night at the Culinary Institute of America’s senior capstone event: Gold Rush Gala: An Evening in the Wild West. Get ready to saddle up in your cowboy hat and boots for an epic evening in the Wild West! Enjoy delicious food inspired by Tex-Mex cuisine!

This event is planned, operated, and executed by graduating CIA bachelor’s degree students, to benefit the Hudson Valley Animal Rescue and Sanctuary, whose mission is to rescue and shelter pets in the Hudson Valley area. This charity means a lot to us because of our passion for animals and desire to help them find homes.

In addition to Hudson Valley Animal Rescue and Sanctuary, a portion of the event’s proceeds will go toward the Love for Lade Perry Scholarship, a scholarship created in memory and honor of Omolade “Lade” Perry, a 16-year U.S. Navy veteran and student in the CIA bachelor’s degree program, who passed away, unexpectedly, in March 2022.

Charity: Hudson Valley Animal Rescue and Sanctuary.
Scholarship: Love for Lade Perry Scholarship.
Date: Saturday, March 23, 2024.
Time: Cocktail hour begins at 4 p.m. at the Roth Hall entrance off of Anton Plaza followed by the dinner in Farquharson Hall beginning at 5 p.m.
Location: The Culinary Institute of America, 1946 Campus Drive, Hyde Park, NY 12538.
Dress Code: Cocktail attire or Western attire for added fun!
Price: $150 per person, includes reception, dinner, beverages, tax, and service.
Additional Notes: Attendance is limited to 120 guests. CIA gift cards are not redeemable for this event. Allergens and dietary restrictions can be accommodated. Please specify that information on the reservation form.

This event has sold out. For questions about the event or to be added to the wait list, please call 845-905-4372.


Have questions? Call 845-905-4372, messages are checked daily.

Cannot come but want to make a donation? Visit our donation website.


Savory Menu

Hors d’Oeuvre

Cowboy Cornbread
topped with serrano cowboy candy and whipped honey-brown butter

Smoked Swine Profiteroles
savory beignets with salt pork mousse, mustard sauce, lightly dusted with charcoal powder

Allium Tart
savory tart with caramelized onions, garlic, mushroom, and gruyere cheese

Confit Duck Infladitas
corn infladitas stuffed with confit duck tossed in a macha sauce and an avocado mousse


Cowboy Caviar Soup
puréed bean medley, fresh cowboy caviar salsa, fried tortilla strips, crema

Cover Crop Salad
cover crops, carrots, snow peas, blackberry balsamic vinaigrette

Braised Rabbit Tamale
apple cider braised rabbit, mole poblano, cilantro lime crema, pickled red onion, Oaxaca cheese

Stuffed poblano (vegan option)
rice stuffed poblano pepper, lightly fried, chipotle sauce


Poblano-Serrano Lamb Roulade
coffee-rubbed lamb roulade rolled with poblano-serrano relish, charred corn purée, baby bok choy, juniper berry demi-glace

Badger Beet “Steak” (vegan option)
marinated stripe beets, mushroom risotto cake, roasted yellow squash, maitake mushroom sauce

Pastry Menu

Tequila Sunrise
tequila lime sorbet with habanero grapefruit sauce

Fool’s Gold
white cake, tres leches cream, apple compote, vanilla bean gelato

Chocolate Desert (vegan option)
chocolate mousse, chocolate cake, meringue, vanilla streusel, coconut vanilla bean gelato

Comment Cards

Mango Pate de Fruit with Chamoy Gelee

Takeaway Items

Pecan Diamonds

Toffee “Trail Mix”
vegan toffee with dried apricots, dried cherries, and pumpkin seeds

Gold Nuggets
coffee ganache and dark chocolate

Cactus Meringue
vanilla meringue

*menu subject to change

This event is presented by CIA bachelor’s degree students. These future stars in the hospitality industry are responsible for all of the evening’s planning and execution, from menu development to the overall ambiance and design of the event.