American Bounty Restaurant
Discover Inspired Foods of the Americas
With a focus on the seasons and products of the Hudson Valley, contemporary and traditional regional dishes are brought to life at the American Bounty Restaurant in an honest and flavorful way. Rounded out with a first-class American wine list and comfortable warm service, this casually elegant restaurant sets the stage for an unparalleled dining experience in New York’s Hudson Valley.
American Bounty Menus and Reservations
Make your reservation by phone at 845-471-6608 (Monday–Friday, 8:30 a.m. to 6 p.m).
Hours of Operation
Open: Tuesday through Saturday
Lunch: 11:30 a.m.–1 p.m.
Dinner: 6–8:30 p.m.
Tuesday through Saturday
11:30 a.m.–1 p.m.
December 21, 2013–January 3, 2014
January 18, 2014
February 18, 2014
March 4, 2014
March 25, 2014
April 1, 2014
April 18–19, 2014
May 13, 2014
May 23–24, 2014
July 4–5, 2014
July 26–August 19, 2014
August 30, 2014
October 14, 2014
October 21, 2014
November 26–29, 2014
December 20–31, 2014
There is no dress code for this restaurant.
Where to Park
Visitors can conveniently park in the CIA’s two-story parking deck located in Anton Plaza where you can also enjoy breath-taking views of the scenic Hudson River from a 30,000 square foot terrace.
Print the visitor parking map > (PDF 151 KB)
For detailed directions to our Hyde Park, NY campus and to print a campus map, please visit our directions page.
Awards and Recognitions
Best American Cuisine in the Hudson Valley (2004–2010 Hudson Valley Magazine)
Top ten places to enjoy a glass of wine in Dutchess County (2008 Dutchess County Tourism)
Best Dessert in the Hudson Valley (2002 Hudson Valley Magazine)
Top Food, Best Décor, Best Service (27 Rating on 30 scale), Zagat Survey 2002
5 Stars Poughkeepsie Journal review (August 20, 1999)
Best Continental American Restaurant (1996 & 1997 Hudson Valley Magazine)
Ivy Award (1987, Restaurants & Institutions magazine)
Mobil Three Star Award (1992)
Top of the Table Award (Restaurant Hospitality magazine)
Excelsior Award for Dining Excellence (1996 Upstate New Yorker magazine)
Meet Our Instructors
Lunch Maître d’Instructor
Bruce Lavender ’82
Bruce Lavender serves as maître d’instructor in the American Bounty Restaurant on the CIA’s main campus in Hyde Park, NY. The restaurant is also a classroom for students in the CIA’s culinary arts degree program. His front-of-the-house class, Formal Hospitality and Service Management, reviews the principles of fine service and hospitality in a restaurant setting, emphasizing customer service, wine and spirits, restaurant trends, and sales. Formal Hospitality and Service Management is the final course before the college’s culinary arts majors earn their associate degrees.
Mr. Lavender has also taught Introductory Table Service in the dining room of St. Andrew’s Café on the CIA campus.
A 1982 graduate of The Culinary Institute of America, Mr. Lavender returned to his alma mater in 2001 after serving as general manager of Bois d’Arc in Red Hook NY. His additional professional experience includes maître d’ hotel and sommelier at Le Pavillon in Poughkeepsie, NY and head captain at Plumbush in Cold Spring, NY.
Dwayne LiPuma ’86
Dwayne LiPuma teaches in the kitchen of the college’s American Bounty Restaurant, where he also serves as executive chef. The award-winning restaurant on the Hyde Park, NY campus, which is also a classroom for students in the CIA’s culinary arts degree program, features regional American specialties prepared with seasonal ingredients. Students in his Formal Restaurant Cooking course put the skills learned during their freshman and sophomore years into practice, utilizing the techniques and ingredients of contemporary cooking in a restaurant operation.
Chef LiPuma is a 1986 graduate of The Culinary Institute of America. Prior to joining the faculty at his alma mater, he served as executive sous chef at many renowned New York City restaurants, including Park Avenue Café, Iridium, The River Café, and Aureole. He has also been a line cook at the Marriott Hotel in Tarrytown, NY and assistant banquet chef at the Four Seasons Hotel in Houston.
Chef LiPuma holds a Bachelor of Science degree from The University of New Mexico in Albuquerque.
Dinner Maître d’Instructor
Courtnay Kasin serves as maître d’instructor in the American Bounty Restaurant. The restaurant, which is also a classroom for students in the CIA’s culinary arts degree program, features regional cuisines and ingredients indigenous to the Americas. Her front-of-the-house class, Formal Hospitality and Service Management, reviews the principles of fine service and hospitality in a restaurant setting, emphasizing customer service, wine and spirits, restaurant trends, and sales. Formal Hospitality and Service Management is the final course before the college’s culinary arts majors earn their associate degrees.
Before joining the CIA faculty in 2011, Ms. Kasin was restaurant manager at Taverna Banfi at the Statler Hotel at Cornell University in Ithaca, NY. She was the owner and manager of Dijon Bistro and Mustard in Ithaca and Epernay in Montclair, NJ. With the BR Guest restaurant group in New York City, she was general manager of Isabella’s and manager of Atlantic Grill and Blue Water Grill. Ms. Kasin was also assistant manager for food & beverage and housekeeping at the Pierre Hotel in New York City, a flight attendant training officer for Delta Airlines Business Express, and a concierge at the Radisson Hotel in Burlington, VT.
Courtnay Kasin holds a Bachelor of Science degree from the Cornell University School of Hotel Administration and an Associate in Science in travel and tourism from Champlain College in Burlington, VT.
Robert A. Perillo ’86, CHE
Bobby Perillo, a 1986 graduate of the CIA, teaches in the kitchen of the college’s American Bounty Restaurant, where he also serves as executive chef. The award-winning restaurant on the Hyde Park, NY campus, which is also a classroom for students in the CIA’s culinary arts degree program, features regional American specialties prepared with seasonal ingredients. Students in his Formal Restaurant Cooking course put the skills learned during their freshman and sophomore years into practice, utilizing the techniques and ingredients of contemporary cooking in a restaurant operation.
Since joining the CIA faculty in 2008, Chef Perillo has also taught Culinary Skill Development, Cuisines of the Mediterranean, and Introduction to À la Carte Cooking in the college’s degree programs. Prior to returning to his alma mater, Bobby Perillo was chef at Balzano’s and Schiller’s Liquor Bar, and sous chef at Balthazar, Le Madri, Patroon, and Symphony Café all in New York City. He also was chef at Bay Club Restaurant in Lahaina, HI and held various kitchen positions at Aureole in NYC; La Panatiere in Rye, NY; Café Evergreen in Pearl River, NY; and Livanos Restaurant in White Plains, NY.
A Certified Hospitality Educator (CHE), Bobby Perillo holds a bachelor’s degree in culinary education from Empire State College. He has been a visiting chef at restaurants in Cartoceto and Frascati, Italy, and served as a chef-instructor and chef coordinator at the French Culinary Institute in NYC. Chef Perillo is a member of the Société Culinaire Philanthropique.
Melissa Walnock ’01
Melissa Walnock teaches in the bake shop of the college’s American Bounty Restaurant where she also serves as pastry chef, responsible for the restaurant’s dessert menu and bakery items. The award-winning restaurant is also a classroom for students pursuing their bachelor’s and associate degrees, and the baking and pastry arts majors in her Restaurant Operations course create and prepare all breads, chocolates, confections, ice creams, and other special occasion desserts served in the American Bounty Restaurant.
Chef Walnock earned her bachelor’s degree in baking and pastry arts management from The Culinary Institute of America in 2001. She returned to her alma mater as a member of the faculty in 2011, teaching Baking and Pastry Techniques in the college’s baking and pastry arts degree programs.
Before joining the CIA faculty, Chef Walnock worked at some of the finest restaurants in the United States. She was pastry chef at Nicholas in Red Bank, NJ and Tabla in New York City; pastry chef de partie at The French Laundry in Yountville, CA; pastry sous chef at Jean-Georges V Steakhouse and head of production at Jean-Georges in NYC; and pastry cook at Union Square Café in New York City and The Breakers in Palm Beach, FL.