2015 CIA Sommelier Summit

April 26-28, 2015
At The Culinary Institute of America (CIA) at Greystone
Napa Valley, CA
www.CIASommelierSummit.com
The CIA Sommelier Summit is an up close and personal gathering of wine industry leaders and
leading sommeliers in the US focused on inspiring tomorrow’s tastemakers.
The three-day summit will include learning, tasting, experiencing, and discussing the steps
necessary to succeed in the fast-paced beverage industry. The summit gives access—through
interactive discussions, small group tastings, roundtables, and panel discussions—to the best
wine and beverage professionals in the country.
The CIA Sommelier Summit is a platform for sommeliers to gain knowledge, connections, and
resources to continue, expand, and grow their careers.
Audience:
120 current and up-and-coming sommeliers, wine professionals, food and beverage directors,
wine writers, wine buyers and collectors, wine influencers, and gatekeepers.
Session Topics:
High Energy Tasting Warm Up
Tasting Mastery
Burgundy in the 21st Century
Farm-to-Glass
Somm Circuit Training
The Culinary Sommelier
Aromatics and Wine
The Viking Challenge
Extreme Food and Wine
The Modern Wine List
Who Is Your Customer?
Sommeliers Talk Winemaking
Master Class: Taste of a Region
Cocktails Inspired by the Napa Valley
Hospitality Case Study
Single Vineyard Calibration
Four “Generations”
Copyright 2015. The Culinary Institute of America. All Rights Reserved.
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Presenters:
The CIA Sommelier Summit features an incredible collection of renowned sommeliers,
restaurateurs, vintners, Master Sommeliers, entrepreneurs, and industry leaders, including:
Mandy Aftel
Gillian Ballance, MS
Robert Bath, MS
Scott Beattie
Andy Beckstoffer
Shayn Bjornholm, MS
William M. Briwa ‘80
Gregory Castells
Suzanne Chambers
Almir Da Fonseca
Christie Dufault
Merry Edwards
Ken Frank
Tim Gaiser, MS
Steve Geddes, MS
Paul Grieco
H. William Harlan
Greg Harrington, MS
Agustin Huneeus
Jay James, MS
Daniel Johnnes
Ehren Jordan
Dennis Kelly, MS
Lars Kronmark
John Lancaster
Shelley Lindgren
Carlton McCoy ‘06, MS
Kevin O'Connor
Rajat Parr ‘96
Tegan Passalacqua
Daniel Patterson
Emily Pickral Papach, MS
Amy Racine ‘11
Andrea Robinson, MS
Jason Smith ‘98, MS
Kevin Zraly and more
Price:
$250
Vintners Hall of Fame:
On Sunday, April 26, 2015, the CIA at Greystone will be hosting the Vintners Hall of Fame
Unveiling Ceremony. This year, our “Celebration of California Wine & Food,” benefiting
student scholarships, includes a reception in Greystone’s historic barrel room, followed by a
walk-around dinner in the CIA’s teaching kitchens.
During the ceremony we will unveil the plaques of our latest honorees:
Cesar Chavez
Merry Edwards
Robert M. Parker, Jr.
Frank Schoonmaker
The ceremony provides an opportunity for attendees to meet and interact with the 120 up-andcoming sommeliers attending the CIA Sommelier Summit, as well as networking opportunities
with past inductees and wine industry leaders.*
*Tickets sold separately for Vintners Hall of Fame, but are included in the cost of admission to
the CIA Sommelier Summit. For more information, please visit www.ciawine.com/vintners-hallof-fame.
Copyright 2015. The Culinary Institute of America. All Rights Reserved.
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About The Culinary Institute of America at Greystone
Founded in 1946, The Culinary Institute of America (CIA) is an independent, not-for-profit
college offering bachelor's and associate degrees in culinary arts and baking and pastry arts as
well as certificate programs in culinary arts and wine and beverage studies. As the world's
premier culinary college, the CIA provides thought leadership through impactful research and
highly regarded conferences. The college has campuses in Hyde Park, NY; St. Helena, CA; San
Antonio, TX; and Singapore. In addition to its degree programs, the CIA offers courses for
professionals and enthusiasts, as well as consulting services for the foodservice and hospitality
industry.
About The Rudd Center for Professional Wine Studies
Located in the heart of Napa Valley, the Rudd Center for Professional Wine Studies has drawn
more than 15,000 students to professional wine classes, Wine Lovers Boot Camps, and weekend
classes for enthusiasts. It is home to innovative education offerings including the CIA’s
Accelerated Wine and Beverage Certificate Program and Wine Immersion programs for industry
professionals.
CIA Contacts:
Anne Girvin
Manager – Marketing & Communications
The Culinary Institute of America at Greystone
707-967-2322
A_Girvin@culinary.edu
Holly Briwa
Senior Advancement Officer
The Culinary Institute of America at Greystone
707-967-2400
H_Briwa@culinary.edu
Lindsay Borenstein
Special Projects Coordinator
Rudd Center for Professional Wine Studies
The Culinary Institute of America at Greystone
707-967-2524
L_Borens@culinary.edu
Copyright 2015. The Culinary Institute of America. All Rights Reserved.
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