On Friday we drove to the Culinary Institute of America (CIA) to enjoy a delicious lunch at The Bocuse restaurant. Cooking and serving is part of the instruction for students. We dined on foie gras, sweetbreads, crab, rabbit, duck and beef tenderloin. Dessert included Mont Blanc and Lemon Bar.
It was a fun experience and we had perfect fall weather to enjoy the setting on the Hudson River. After lunch we drove to the Vanderbilt estate to walk around the grounds and aid with digestion!
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