The Culinary Institute of America

Nao Explores New World Flavors with Celebration of Cuisines Program

Chef Geronimo Lopez-Monascal
 

New Oaxacan Menu Introduced

Media Contact

Jeff Levine
Communications Manager
845-451-1372
j_levine@culinary.edu

San Antonio, TX – Nao is excited to introduce the new Celebration of Cuisines. In the spirit of new world flavors, Nao will introduce a new menu inspired by a Latin American country every six weeks beginning with Oaxaca, and will also feature Peru, Spanish Caribbean, Brazil, Argentina, Chile, and Venezuela. Executive Chef Geronimo Lopez will guide guests through their exploration of cuisines with a culturally inspired culinary tour.

The Oaxacan menu runs from August 20 to October 23 and will feature items such as Ceviche Costeno with shrimp, mango, lightly spiced coconut marinade and costeno chiles; and Red Brick Mole with Beef Tenderloin.

"I'm thrilled to share the celebration of cuisines program with the community,” said Chef Geronimo Lopez-Monascal. "This program allows us to pursue our continued goal of education, but in a fun and exciting way.”

To kick-off the new Oaxacan menu, Nao is holding a five-course dinner with beverage pairings curated by renowned Oaxacan Chef Susana Trilling. The menu includes Minilla de Cazón, Totopos y Fruta; Tlayuda con Tres Salsas; Ensalada de la Milpa; Trio de Moles Oaxaqueños; and Chocolate Oaxaqueno en Tres Versiones.

New to the menu, is a small plates section that includes Duck Rillette, Jicama Tacos, and Shishito Peppers Toreado. Nao's Oaxacan menu also includes a tasting menu that features Oaxacan Spiced Nuts; a choice between Ceviche Costeno or "Caldo de Piedra” Shrimp Stone Soup; a choice between Red Brick Mole with Beef Tenderloin or Herbal Mole Verde with Chicken; and a Oaxacan chocolate torte for $39. Hand-selected by Mixologist Steven Raoul Martin, additions to the cocktail menu will include a Paloma, made with Tequila, Lime, and Grapefruit, as well as Victoria Beer.

Nao is a restaurant and CIA classroom dedicated to the exploration, preservation and celebration of the authentic cuisines, cultures and bounty of Latin America. Nao is open for dinner on Monday to Saturday from 5:30 to 10 p.m. Nao also offers a Farmers' Market lunch on Saturday from 11:30 a.m. to 2 p.m.; Late Night at Nao on Saturday from 10 p.m. to 2 a.m.; Nao on the Plaza Taco Stand at the Farmers' Market on Saturday from 9:30 a.m. to 1 p.m.; and Fire & Ice Happy Hours on Friday and Saturday from 5 to 7 p.m.

Nao is located at the Pearl at 312 Pearl Parkway. For more information, please visit www.NaoRestaurant.com. Follow Nao on Facebook @NaoRestaurant and on Twitter @NaoRestaurant.


Photo Caption and Hi-Res Image

Geronimo Lopez-Monascal, instructor and executive chef of Nao at The Culinary Institute of America, San Antonio. (Photo credit: Darren Abate/CIA)
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Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering associate and bachelor's degrees with majors in culinary arts, baking and pastry arts, and culinary science, 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 in the areas of health & wellness, sustainability, and world cuisines & cultures through research and conferences. The CIA has a network of 45,000 alumni that includes industry leaders such as Grant Achatz, Anthony Bourdain, Roy Choi, Cat Cora, Dan Coudreaut, Steve Ells, Johnny Iuzzini, Charlie Palmer, and Roy Yamaguchi. The CIA also offers courses for professionals and enthusiasts, as well as consulting services in support of innovation for the foodservice and hospitality industry. The college has campuses in Hyde Park, NY; St. Helena, CA; San Antonio, TX; and Singapore.

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