The Culinary Arts Program at SUNY Cobleskill unveiled a new farm-to-table dinner series at the Rolling Hills Bistro Feb. 12.
At the first dinner, attendees received a four-course meal using ingredients from local producers, a media release said. Ingredients were sourced from farmers through Healthy Harvest, a company dedicated to promoting regional agriculture and supporting local communities. The series showcases the college’s commitment to “sustainability, community collaboration and the vibrant local flavors of the Mohawk Valley,” the release said.
The menu highlighted the region’s diverse offerings. A golden beet salad featured beets from the Degele Brothers. Pork belly ravioli, which used ingredients from Sugar Hill Farms, was served with a roasted tomato broth and Genesee Valley cranberry beans. The main course was chicken fricassee, sourced locally from Goffle Road Farm, which included sunchokes from Hepworth Farms and braised cabbage from Juniper Hill Farm, served with a lemon thyme au jus. Dessert was a chocolate polenta cake, which used ingredients from Farmer Ground Flour and was topped with vanilla whipped cream and local maple kettle corn.
The dinner also used microgreens grown on campus, the release said. All food waste was composted on site, as the dinner sought also to minimize its environmental impact. Embracing sustainable practices beyond the kitchen, dinner menus were printed on recycled paper and centerpieces were provided by SUNY Cobleskill’s Floral Design program.
Chef Stephen Kerzner is the instructor of the course. “In our Farm-to-Table course, we’re not just teaching recipes; we’re cultivating real-life skills that these students can apply to a real food service experience right on campus. It’s immensely gratifying to see them pour their hearts into every dish and every serving experience,” he said in the release.
The dinner series is supported by the SUNY Cobleskill Foundation Board of Directors, which provided complimentary wine for guests. The series will continue March 11, April 8, and May 5.
For more information or to make a reservation, visit: http://tinyurl.com/4p5a7mcv.