The arrival of the CIA Sophisticated Palate is timely; a recent poll conducted by Gourmet magazine and the International Culinary Tourism Association confirmed that culinary tourism accounts for 60 percent of U.S. leisure travel. For food- and wine-related travel, California stands among the three top destinations.

A typical day for the participant commences with an invigorating breakfast, before heading to Greystone's teaching kitchens for a hands-on exploration of fresh, seasonal cuisine with Chef Ash and the CIA's renowned chef-instructors. Participants will also attend seminars and tour vineyards and farm markets as part of this exclusive opportunity to explore the splendors of California's Wine Country.

Course Descriptions

Savoring the Flavors of Spain and Portugal
June 5-8, 2007; August 21-24, 2007; November 13-16, 2007; January 15-18, 2008
Explore the riches of the tables of the Iberian Peninsula, from artisanal cheeses to cured meats to wines shaped by terroir and time-honored tradition. During this four-day culinary journey, the adventurous gastronome will prepare regional specialties such as hot and cold tapas and classic seafood dishes such as paella and bacalao. Participants will also sample some of the region's exceptional vintages.

Exploring the Tastes of Southeast Asia
June 26-29, 2007; September 4-7, 2007; December 4-7, 2007; March 4-7, 2008
Capture the variety and complexities of Southern China and Myanmar, Thailand, Cambodia and Vietnam. Examine the centuries-old food traditions and flavors that produce the region's characteristic tastes, including herbs and spices, fresh fruits and vegetables, assorted rice and noodles, fish sauce, shrimp paste, sesame oils, a variety of fish and meat, and distinctive condiments.

A Taste of Northern California
August 7-10, 2007; October 23-26, 2007; February 12-15, 2008
Locally-harvested ingredients, both intensely satisfying and environmentally conscious, have spawned a revolution in American cooking. Study the agricultural history that is the bedrock of Northern Californian fare. Embark on a wine journey in Napa, Sonoma, and Mendocino and learn the fundamentals of food and wine pairing. Visit local growers and farmers' markets to learn the virtues of sustainable agriculture.

The Ancient Cookfire
September 20-21, 2007; January 24-25, 2008
Since ancient times, fire has been a constant companion to man, most notably to enhance his cookery. To this day, live-fire cooking remains one of the "hottest" culinary techniques. Discover how to cook on the grill, in a wood-fired oven, and even in fireplaces, pits, and campfires. Develop skills using cold and hot smoking methods. Learn to pair wines to fire-cooked foods.

Cooking for the Next Half of Your Life
July 19-20, 2007; October 3-4, 2007; December 13-14, 2007; February 21-22, 2008
Baby Boomers, whether working full- time, part-time, or retired, definitely are not slowing down. This inspiring two-day program, featuring a top nutritionist, will help Boomers incorporate healthy eating and smart food choices into an active schedule. The menu includes Asian and Hispanic specialties as well as regional dishes, designed to generate the nutritional energy needed to make the next half of your life even more fulfilling than the first.

Fees for The CIA Sophisticated Palate program are' target='_blank'> $3,995/per person and $7,495/per couple for four-day events; $1,995/per person and $3,495/per couple for two-day events. There is a 10% preferred discount for attendees who previously took a CIA Boot Camp class.