Post Road Brew House at The Culinary Institute of America

Apotheca was an incredibly special charity event. I would highly recommend attending any charity event presented by the graduating class at the Culinary Institute of America. The food was delicious, the wine pairings were perfect, and the service was outstanding. The themed ambience was delightful as well. It was an evening like no other!

The charity event organized by the CIA senior class was exceptional. The five-course gourmet meal with wine pairings, along with a cocktail hour featuring amazing appetizers, was executed flawlessly. The food, decor, and service were all outstanding. We are truly grateful for the CIA programs.

The cocktail hour at the restaurant was pleasant and the lines moved quickly. However, the auction feature did not work well for android devices and the staff seemed unsure of how to resolve the issue. The first and second courses were served promptly, but there was a delay with the third course which arrived just warm, not hot. The speeches during dinner were difficult to understand, making it hard to follow along. The main course and dessert took some time to be served, but the music playing helped pass the time. Unfortunately, the duck entree was served cold, which was disappointing despite the good flavors. Comment cards were provided before dessert but without a pen, requiring us to flag down a food runner for one. The food runners were not very accommodating when asked for a pen. Additionally, the placement of the comment cards in the middle of our place setting caused confusion and some guests were scolded for not moving them before dessert.

The Apotheca event at the Culinary Institute of America was a great experience all around. It was in a beautiful setting with great food, great service and was extremely well organized. Loved the theme and the integration of natures bounties into the food and drink. Five stars all around.

The Apotheca, an event at the Culinary Institute, was more than just a fantastic culinary experience. It also highlighted the graduating students' skills in the culinary arts. The theme of the event was impressive, with detailed explanations of natural ingredients and their health benefits. I especially enjoyed the Botanical Garden showcasing various herbs and their uses in enhancing flavors and promoting health. Dining in the Great Hall with music in the background created a magical atmosphere. The Culinary Institute staff and professors showed passion in praising their graduating students. I was pleased to learn about the institute's partnership with the Food Bank of the Hudson Valley and commend the donors for their contributions to the benefit auction. Dr. Raimundo Gaby's humor and personality as the Master of Ceremony added to the celebration, displaying enthusiasm for his students and culinary excellence. Apotheca, the everlasting bloom, provided an unforgettable culinary experience.