The CIA at Greystone

How are you celebrating your mom this #MothersDay?

Two graduates of the CIA's Accelerated Wine and Beverage program open a new wine shop in San Francisco! bit.ly/2GNorMG

25 Signs You Went To Culinary School bit.ly/2IeYBEv

10th annual bASH celebration brings St. Helena wines, chefs to CIA Greystone bit.ly/2UQvYn3 by @NapaRegister

Congratulations to all of the 25 CIA Alumni who are 2019 James Beard Award finalists! Here's the complete list: bit.ly/2G1yNYF #Proud2bCIA

“Ever since I set foot onto the Greystone campus, all the chefs, professors, and administration have made the effort to know who I am and who my classmates are.”—Meet #proud2bCIA student Kathleen Luu, studying Culinary Arts at our California campus! bit.ly/2Oz7uJp

“My end goal is to be the executive pastry chef at a five-star hotel. My CIA education already has my foot in the door because of my externship [where] I had the opportunity to extern at one of the finest hotels in America.”—Yash Kishinchand @ciagreystone bit.ly/2JOsbC2

At Appellation #StHelena bASH, you get to be the judge! Sample tasty bites paired with delicious #NapaValley wines, then cast your vote for your favorite. Hosted by @CIAGreystone, this is a great event for all you foodies out there! ow.ly/elJx50mL7Z4 #MyStHelena

Sashimi Artist Designs Incredible Food Art From Raw Fish And Other Edible Ingredients bit.ly/2HnY9TE #sushi #art

27 CIA student teams from Greystone will compete in bASH this year, an event that challenges them to pair a local wine with the perfect bite.bit.ly/2F0r3G9 by @NapaRegister

As part of #WomensHistoryMonth & #Internationalwomensday celebrations, we honor our founders Frances Roth and Katherine Angell! foodandwine.com/news/culinary-…

Hundreds of bidders packed the top floor at the @CIAGreystone campus building on 2/23 to vie for a series of one-of-a-kind lots in the Premiere Napa Valley 2019 auction. #PNV19 @Decanter decanter.com/wine-news/prem…

What is Plant-Forward Eating? bit.ly/2GZbBMW #plantforward #CIAMOC

#CIAGrad Carlton McCoy Joins Napa's Heitz Cellar as President and CEO bit.ly/2H0wN59

So what exactly is sous vide? Blogger and culinary science student, Majestic Lewis-Bryant, explains this cooking technique and much more in her “Stories from the Lab” series! bit.ly/2GGFNgj #sousvide #foodscience

Ever dream of being a food critic? Attend @StHelenaAVA's bASH on March 30th at @CIAGreystone you'll get to be one! Taste from over 30 local wine and food pairings and cast your vote for the best! Attendance is limited - get your ticket now! ow.ly/TDYs50lgilp #MyStHelena

The CIA at Greystone launches wine business master's degree! bit.ly/2ULkXiZ by @NBBJ #wine #napavalley

It’s all about pasta in this week’s "Stories from the Lab" series! Student blogger Majestic shares her class experiments testing different techniques and ingredients that may affect the quality of pasta dough. Come see what the results were: bit.ly/2RWxbIG

Copper pots and pans are a serious investment. Here's what you need to know about their advantages and disadvantages, and how to recognize quality. bit.ly/2TlNV8J

Have you heard? It's #naparestaurantweek, which means you can enjoy a two-course lunch for $20 or a three-course dinner for $36 at our own Gatehouse Restaurant! Available now through Jan 27. Make a reservation today! bit.ly/2T7HkyF