College Kicks Off Farm-to-Table Dinner Series with Ingredients Sourced from Local Producers

SUNY Cobleskill this week proudly unveiled a new community-focused initiative, the Farm-to-Table Dinner Series, presented by the Culinary Arts Program at the Rolling Hills Bistro. This extraordinary culinary experience, which debuted on February 12, showcased the College’s commitment to sustainability, community collaboration, and the vibrant local flavors of the Mohawk Valley.

Attendees were treated to a four-course meal from a meticulously crafted fixed menu that celebrated the bounty of local producers. Ingredients were thoughtfully sourced from farmers through Hudson Harvest, a company dedicated to promoting regional agriculture and supporting local communities.

The menu highlighted the region’s diverse offerings, with standout dishes such as the Golden Beet Salad featuring beets sourced locally from the Degele Brothers. The Pork Belly Ravioli, crafted with ingredients from Sugar Hill Farms and served with a roasted tomato broth and Genesee Valley cranberry beans also wowed diners with its rich flavors and farm-fresh ingredients.

Dinner continued with the main course of 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.

Concluding the meal was a Chocolate Polenta cake which sourced ingredients from Farmer Ground Flour and was topped with vanilla whipped cream and local maple kettle corn.

With all microgreens grown on campus and all food waste composted on site, the dinner sought also to minimize its environmental impact. Even embracing sustainable practices beyond the kitchen, dinner menus were printed on recycled paper and centerpieces were provided by SUNY Cobleskill’s Floral Design program, adding an elegant touch.

“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,” said Chef Stephen Kerzner, instructor of the Farm-to-Table course, which prepares and serves every dinner in the series. “Many of our students go above and beyond, not just those enrolled in the class, but others who volunteer their time to be a part of this experience.”

The Farm-To-Table Dinner Series is made possible thanks to the generous support of the SUNY Cobleskill Foundation Board of Directors, who provided complimentary wine for guests to enjoy alongside their meal.

Reservations for future events in the series are available through the SUNY Cobleskill website. Mark your calendars for March 11, April 8, and May 5, and join us as we continue to celebrate the richness of New York’s local ingredients through sustainable practices.

For more information and to book your reservation, visit:

Amelia von Korff
Communications and Events Coordinator
SUNY Cobleskill
Phone: (518) 255-5632





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