Vineyard Vista: An Atlas of Light

A CIA Student-Run Charity Dining Event

Saturday, July 13, 2024 | 4 p.m.

Join us for an exciting night at the Culinary Institute of America’s senior capstone event, Vineyard Vista: An Atlas of Light, inspired by the cuisines and scenery of Martha’s Vineyard. Enjoy a fine dining take on the food and flavors of the island while surrounded by the aesthetics of the Cape Cod coast, capturing its essence while blending coastal elegance with gourmet delights to support a great cause.

This event is planned, operated, and executed by the graduating CIA bachelor’s degree students, to benefit the Atlas Free charity organization. Their mission is to fight against sex trafficking and exploitation while offering support to victims around the world.

In addition to Atlas Free, a portion of the proceeds will benefit the Love for Lade Memorial Scholarship in honor of Omolade “Lade,” Perry, a 16-year U.S. Navy veteran and student in CIA’s bachelor’s degree program, who passed away unexpectedly in March of 2022. Lade was the operations manager for her capstone.

Charity: Atlas Free.
Scholarship: Love for Lade Memorial Scholarship.
Date: Saturday, July 13, 2024.
Time: Cocktail hour at 4 p.m. on Heinz Plaza, followed by dinner in Post Road Brew House from 5–7:30 p.m.
Location: 1946 Campus Drive, Hyde Park, NY 12538.
Dress Code: Upscale casual (i.e., polos, khakis, sundresses).
Entertainment: Live music.
Price: $100.00 per person, includes reception, four-course dinner, beverages, tax, and service.
Additional Notes: Attendance is limited to 100 guests. CIA gift cards are not redeemable for this event.


This event has sold out.



Passed Savory

Vegan: Cool as a Cucumber Gazpacho
ajo blanco, Maracanã roasted almonds, green seedless grapes, sherry vinegar, EVO, micro mint.

Vegetarian: Just Peachy… and Smokey
smoked peach crudo, citrus leche de tigre, pickled aji dulce, red onion, Thai basil served on watermelon radish.

Poultry: The Lucky Duck
red wine brined duck confit, pickled summer pepper, cilantro plums served on top of fried rice cake.

Beef: Beef and Benevolence
braised short rib marmalade, pickled red onion, smoked tomato vinaigrette served on a fried casava crisp.

Team Choice: Row, Row, Row Your Boat
oyster boat, with choice of peach Scotch bonnet hot sauce or honey dew mignonette, fish sauce, lime, shallots.

First Course

Skipping Stones
stone fruit salad with peaches, heirloom tomatoes, red onion, Aleppo pepper, farmer cheese, sherry-herb vinaigrette.

Allergen Alternative: Skipping Stones
stone fruit salad with peaches, heirloom tomatoes, Aleppo peppers, sherry-herb vinaigrette.

Second Course

Gone Fishin’
lobster bisque, with squid ink pasta, poached lobster and Dutch runner bean filling.

Allergen Alternative:
golden zucchini squash, mushroom tea consommé, pickled beech mushroom, lime leaf oil.

Third Course

Swimming Duck
salt cured Rohan duck breast, corn puree masa miso, charred summer bean, popcorn, shishito pepper cream.

Allergen Alternative: Textures of Corn
fried polenta cake, corn puree masa miso, charred summer bean, popcorn, shishito pepper cream.

Fourth Course

Dessert: Strawberry Beacon
baked meringue filled with a layer of sable, cheesecake, yuzu gel, coconut lemon verbena yogurt mousse, and fresh strawberry.


Welcome Drink: Sangria Summer Breeze
Studio by Miraval, peach ice chunks, peach schnapps.

Beer: Summer Shandy by Leinenkugel

Wine: Rosé from Milea 2023

Cocktail: Harbor Sour
pisco steeped with hibiscus, lemon juice, peach simple syrup, egg white, angostura bitters.

Cocktail: Seaside Spritz
savory gin, cucumber basil, cardamon syrup, lemon juice, club soda, garnished with dried rose petal.

Cocktail: Sailors Delight
spearmint, lemon, simple syrup, bourbon whiskey garnished with mint.

Mocktail: Vista Smash
raspberry, blueberry, mint, lime juice, honey, soda water, garnished with raspberry pic.

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.