SUNY Cobleskill to Celebrate Harvest at 5th Annual Culinary Extravaganza

Faculty chefs and students will collaborate with alumni and high-profile chefs from around the region to present SUNY Cobleskill’s 5th Annual Culinary Extravaganza on Friday, Oct. 21. Traditionally held in the spring, this year’s Extravaganza will celebrate the fall harvest as well as the College’s Centennial — and of, course, the incredible culinary talents of SUNY Cobleskill students, faculty, and the community that supports them.

Students will prepare dishes with seasonal ingredients sourced from local producers as well as from the campus’ own farm and gardens. They’ll work under the guidance of faculty as well as some of the area’s best chefs, such as Michael Kaphan of Purdy’s Farmer and the Fish, Joan Dembinski of Yono’s, Josh Colletto and Noah Sheetz of the Chefs Consortium, and 2016 James Beard Foundation America’s Classic Award-winner Ryan Brooks of Brooks’ House of BBQ. Garth Roberts and Doug Plummer, proprietors of The American Hotel in Sharon Springs, will serve as honorary co-chairs of the event.

SUNY Cobleskill’s Culinary Arts program has been attracting attention. It was recently profiled in Edible Capital District, where Agriculture and Food Management Chair Joanne Cloughly spoke about what makes SUNY Cobleskill’s program unique.

In short: “It’s the crossover programs,” she told writer Maria Buteux Reade. “I want our students to learn how the quality of ingredients affects the preparation and final product. Food isn’t delivered to our kitchens in frozen packages or on Styrofoam trays. It comes from the pastures and gardens across the road.”

The Extravaganza is one of two major annual fundraisers for the College Foundation, with 50 percent of the proceeds benefiting the Culinary Arts program at SUNY Cobleskill. Sponsorship opportunities are available. For more information or to reserve your ticket, call the College Foundation at 518-255-5524.

The event is scheduled for Friday, October 21 at 6 p.m. in the Bouck Hall Ballroom. Tickets are $50 per person. The evening will include appetizers, entrees, and desserts, as well as wine and beer tastings. For a full list of participating chefs, visit