Culinary Institute 2nd Annual Beefsteak Dinner, January 31,…

Culinary Institute 2nd Annual Beefsteak Dinner, January 31, 2015
The renowned CIA recently held it’s yearly Beefsteak, a one night only feast of food, drink and music and I was lucky enough to be able to attend.  For the uninitiated, a Beefsteak is an old NY tradition where men would get together and overindulge in steak, beer, bourbon and song with no sign of silverware, manners or restraint.  The Culinary’s version, now all-inclusive and utensil-ready, was started last year by Senior Director of Food & BeverageOperations, Waldy Malouf, who hosted a similiar night at NYC’s former Beacon restaurant
for twelve years.  As a band played sing-along tunes, guests sat at long, communal tables and enjoyed four all-you-can-eat courses which included jumbo shrimp, crab and oysters, sliders, lamb chops and bacon-wrapped kidneys, sirloin by the pound and mini-cheesecakes and fresh doughnuts for dessert.  The meal was also paired with never-ending pints of classic, crisp, Brooklyn Pilsner and bottles of Bulleit Bourbon, which I had never had before and was amazing.  As one would expect from the Culinary, all of the food was top notch.  Brooklyn Brewery, with their new on-campus brewery currently being constructed, (look for an article on that soon) had their own table of staff and guests, thus the photo above with Regional Sales Manager Rich Jarvis, myself, owner of the Hudson Valley’s original craft beer bar The Golden Rail in Newburgh, Brian Butler, and Brooklyn CEO Eric Ottaway.  Good times were had by all.  My only regrets were not booking a hotel room nearby to fully indulge the way they did back in the day, and not bringing a large group of friends to sit with.  Until next year, Beefsteak…

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