SUNY Cobleskill Students Enjoy Valuable “Farm to Fork” Weekend

Five teams competed — SUNY Cobleskill came out on top. “The Chronicle Express”: Photo.

As part of a two-day “Farm to Fork” weekend this month coordinated by the New York Beef Council, two SUNY Cobleskill students competed in a culinary cook-off of premium New York beef. The five-school competition tasked participating students with creating dishes featuring beef ribs. After wowing judges, SUNY Cobleskill’s team of Brianna Zabrisky and Chris Merandi, and led by Chef-Instructor Mike Lapi, was crowned champion.

Zabrisky and Merandi prepared two dishes – a Beef Tataki appetizer of ponzu-marinated beef with chili, radish, green onions, and segmented orange, as well as a roasted ribeye entrée over a vegetable ragu. For their victory, both students have been awarded $500 scholarships.

In addition to their winning effort in the culinary competition, Zabrisky and Merandi reaped the benefits of a comprehensive pasture to plate weekend. Among the topics covered by representatives from the New York Beef Council and area host farms were care and handling exercises, manure and pasture management, beef marketing, cut versatility, and breed identification. SUNY Cobleskill students routinely gain experience through hands-on exercises and facility tours, though rarely with the same breadth and depth of knowledge-sharing as was provided by the all-encompassing weekend.

Read more about Zabrisky, Merandi, and the entire “Farm to Fork” Beef Tour and Competition here, as well as here. On behalf of SUNY Cobleskill, congratulations to our victorious team!


This story first appeared in “The Chronicle Express.”