Students at the Culinary Institute of America will soon be getting schooled in the ways of the bean with some help from Durham's Counter Culture Coffee.

The Culinary Institute of America in Hyde Park, N.Y. -- that's the CIA to foodies -- has formed a partnership with Counter Culture to develop a coffee curriculum.

Denise Hall, a lecturing instructor at the school's cafe operations, cites Counter Culture's "innovative leadership in direct trade coffee sourcing, craft roasting, coffee education, and advocacy of sustainable business practices" as reasons for the partnership.

Beyond the curriculum, the partnership includes a new espresso and single-origin French press program at the CIA's Apple Pie Bakery Cafe, where the school's baking and pastry students work, and a lecture series with coffee professionals.

Sharpen knife skills

Cooks looking to improve their knife skills have two chances with upcoming classes at A Southern Season.

Brian Adornetto, a graduate of the Institute of Culinary Education, will teach students how to chop, slice and dice their way through a pile of vegetables like a professional. The classes, on Thursday and Feb. 28, cost $50 and include a light dinner. For more information, call (919) 929-7133 or go to www.southernseason.com

New Big Boss

Raleigh's Big Boss Brewing has just unveiled its latest seasonal ale: Belgian Black Raspberry. Brewer Brad Wynn reports the ale was brewed with imported malt, hops and yeast, aged for six months and infused with 150 pounds of raspberries. The beer is on tap in Raleigh at Village Draft House, 42nd Street Oyster Bar, The Point and Raleigh Times Bar; Tyler's Restaurant & Taproom and The Federal in Durham; and Mill Town in Carrboro. For more information, visit www.bigbossbrewing.com or call (919) 834-0045.