CIA to Host Hudson Valley Food & Beverage Innovation Summit

WEBWIRE – Friday, May 10, 2019; on the "real" CIA," see also (via Prof PS).

What:

The Hudson Valley Food & Beverage Innovation Summit brings food producers, purveyors, and distributors from the region together for one day to share ideas and to learn what’s trending in the food and beverage industry. Media attendees will gain a sense of what’s driving the current future dining and beverage trends in the Hudson Valley, and how local businesses can leverage these areas for growth:

• Vegan Foods
• Kosher Foods
• Sake
• Craft Beer
• Artisanal Food and Beverage Innovation

This educational business-to-business event features influential speakers, panel discussions, vendor booths, tasting and networking opportunities. The full program is at: www.hvfbs.org.

When:

Tuesday, May 14, Noon–5:45 p.m.

Where:

Marriott Pavilion
The Culinary Institute of America
1946 Campus Drive
Hyde Park, NY 12538

Who:

Guest speakers:

• Dutchess County Executive Marcus Molinaro
• CIA President Tim Ryan
• Galit Peleg, Consul for Public Diplomacy [JB underlining], Consulate General of Israel
• Kevin King, Deputy Commissioner, New York State Agriculture & Markets
• Mary Kay Vrba, President & CEO, Dutchess Tourism, Inc.

Panelists include:

• Brian Normoyle and Rebecca Moore of Hudson Valley Vegfest, LLC
• Menachem Lubinsky of Kosher Today and Rabbi Moshe Elefant of the Orthodox Union kosher certification authority
• Asahi Shuzo President Kazuhiro Sakurai, maker of Dassai Sake
• CIA Head Brewer Hutch Kugeman and Adam Watson of Sloop Brewing
• More TBA

RSVP:

Jeff Levine at Jeff.Levine@culinary.edu or 845-451-1372.

About The Culinary Institute of America:

Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking & pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.

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( Press Release Image: https://photos.webwire.com/prmedia/5/240567/240567-1.jpg )