Maya: An Evening in Tulum

Maya: An Evening in Tulum

A CIA Student-Run Charity Dining Event

Saturday, July 15, 2023 | 4 p.m.

Join the senior class of the Culinary Institute of America for an enchanting evening, Maya: An Evening in Tulum—a captivating charity event organized in support of Little Water Preparatory in Poughkeepsie, NY. Immerse yourself in a mesmerizing experience inspired by the spirit of Tulum, a town on the Caribbean coastline of Mexico’s Yucatán Peninsula. It’s known for its beaches and well-preserved ruins of an ancient Mayan port city.

Step into an atmosphere inspired by the vibrant energy of Tulum, where nature and culture intertwine seamlessly. Indulge your taste buds in a culinary journey carefully crafted by our students; the menu showcases the bountiful flavors of the ocean while offering delightful plant-based alternatives. Each dish is a testament to the artistry and creativity that can be achieved with sustainable ingredients. Engage your other senses in activities that allow you to fully embrace the essence of this magical place. From edible chocolate sculptures to live performances, every moment will transport you to a world of wonder and inspiration.

Maya: An Evening in Tulum is not only a celebration of exquisite cuisine and culture, but also a platform to make a meaningful impact. By attending this event, you will be contributing to the growth and development of Little Water Preparatory, a remarkable educational institution dedicated to providing quality education and opportunities to children in the Hudson Valley.

Come be part of this extraordinary evening where food, culture, and philanthropy converge.

Charity: Little Water Preparatory.
Date: Saturday, July 15, 2023.
Time: Cocktail hour begins at 4 p.m. on Marriott Pavilion Conference Center, followed by dinner in Farquharson Hall beginning at 5 p.m.
Location: The Culinary Institute of America, 1946 Campus Drive, Hyde Park, NY 12538.
Dress Code: Casual/summer elegance. Pleasing and graceful in appearance.
Examples: Chinos, khakis, button down shirts, polos, summer/pastel dresses, skirts, pants, elegant tops.
Entertainment: TBD.
Price: $150 per person.
Additional Notes: Attendance is limited to 120 guests. CIA gift cards are not redeemable for this event.

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.


Hors d’Oeuvre

Shrimp Tostada
Spicy chili marinated shrimp served with a vibrant green tomatillo salsa drizzled with sour lime crema over a crispy tortilla.

Roasted Salmon Sopes
Roasted salmon sopes with a spread of citrus crema, topped with pickled onions, cilantro and a squeeze of lime juice.

Grilled Pineapple
Salsa macha, grilled pineapple, sliced scallion.

Chickpea Huaraches
Traditional Huaraches served with a spiced chickpea stew and burnt scallion crema.

Classic Mexican street food. Cob grilled corn kernels mixed with lime chile crema, cotija cheese and fresh cilantro.

Pincho de Pollo
Grilled chicken marinated in a blend of spices, and a vibrant guajillo tamarind glaze skewered with grilled peppers and onions.


Tomatillo Gazpacho
A refreshing bright green summer gazpacho, made with serrano peppers and organic cucumbers; garnished with jalapeno.

Mexican Quinoa
Fluffy quinoa with corn, black beans, fire roasted tomatoes served with a cilantro jalapeno aioli garnished with lime oil.

Grilled Octopus Mole
Braised then grilled octopus tentacle served with an Oaxacan Mole and watercress salad.

Cochinita Pibil
Braised pork shoulder marinated in sour orange and achiote. Served on top of a Mexican rice along with roasted squash, corn, and peas.



Mexican Cornbread (GF Option Available)
cheddar, jalapeño
Mexican Oregano-Sesame Grissini (Vegan)


Avocado Mousse (Vegan)
Hot Honey Whipped Goat Cheese
Mexican Chili-Infused Oil (Vegan)

Palate Cleanser

Hibiscus Shooter
orange, ginger

Plated Dessert

“Tuunich” (Means rock or stone in Yucatec Maya)
horchata mousse, chocolate sponge cake, mango passion fruit gelee, corn husk ice cream, meringue

Petit Fours

Dulce de Leche Macaron
Abuelita Mexican Hot Chocolate Crepe Tartlette
Pineapple Basil Pate de Fruit

Allergen-Free Petit Fours

Pate de Fruit
pineapple basil, guava, cucumber lime


“Treasures of Tulum” Bon Bons
Obsidian—dark chocolate chile ganache
Jade—white chocolate soursop ganache
Pyramid—milk chocolate sea salt caramel ganache

Snowball Cookies
Banana Bread with Cocoa Nibs

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.