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DaleW DaleW is offline
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Default TN: Corked wines at the CIA

On Jan 31, 12:30*pm, "James Silverton" >
wrote:
> *DaleW *wrote *on Sun, 31 Jan 2010 06:54:03 -0800 (PST):
>
>
>
>
>
> > On Jan 30, 12:47 pm, "James Silverton" >
> > wrote:
> >> *DaleW *wrote *on Sat, 30 Jan 2010 07:32:58 -0800 (PST):

>
> > >> This evening was part of their dinner series, the theme was
> > >> Slow & Savory Cooking. Just in case it sounds like I'm
> > >> carping/complaining, let me say at the outset that I had a
> > >> good time, I found the kids delightful in their trying so
> > >> hard, and the food was mostly good.

>
> >> I wish you wouldn't abbreviate the Culinary Institute of
> >> America as the CIA. Corked wines might be useful to the real
> >> CIA. My nephew passed out after drinking some wine (provided
> >> by his mother) that was only slightly corked.

>
> >Sorry, I assumed on a wine group people would assume Culinary
> >Institute.

>
> I suspect you are optimistic about knowledge outside California about
> the Culinary Institute. I get out to Napa once in while and I have heard
> of it and seen the buildings from the road. Isn't it in the old
> Christian Brothers winery? (Did they have to sell the place because of
> incompetence or was it for money to pay abuse suits?)
>
> --
>
> James Silverton
> Potomac, Maryland
>
> Email, with obvious alterations: not.jim.silverton.at.verizon.not


Again, my apologies for any confusion. There is a Culinary Institute
of American in Napa Valley, though this is the original in Hyde Park,
NY. I find it commonplace for people to discuss "CIA trained chefs"
but sorry that it confused anyone.