Taste the Future: A Culinary Canvas
Schedule
Mon Apr 27 2026 at 05:00 pm to 07:30 pm
UTC-04:00Location
106 Suffolk Cir, Cobleskill, NY, United States, New York 12043 | Cobleskill, NY
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You're invited to...Taste the Future: A Culinary Canvas
Monday, April 27, 2026, from 5:00 to 7:30 PM in Upper Champlin
This is a curated tasting experience showcasing the creativity, technique, and passion of SUNY Cobleskill Ag & Tech Culinary Arts students and faculty. Guests will enjoy thoughtfully prepared small plates and desserts while supporting hands-on learning, student competitions, field experiences, and
program growth.
All proceeds directly benefit the Culinary Arts Program. Helping cultivate the next generation of culinary professionals.
Tickets*:
$45 – General Public
$35 – Students, Alumni, Faculty, & Staff
*cash or check only
Email Jaimie Handy to reserve your ticket: [email protected]
Menu:
* Jerk Chicken with Sweet Pepper Escovitch over Rasta Fettuccine made by Tennayia Thomas-Prescott (student) of Manhattan, NY
* Chicken Roulade over Pomme Aligot with Caramelized Fennel Cream, Parmesan tuile and Basil Micro made by Paige Phenes (student) of Johnstown, NY
* Pork Schnitzel with Kartoffelpüree, Sauteed Spinach and Dijon Beurre Blanc made by Micheal Ramos (student) of Greenville, NY
* Braised Shorth Rib of Beef with Moro de Guandules, Pickled Red Onions, Platanos crumbs and Sofrito Demi made by Kelvin Vazquez (student) of Sto. Domingo, Dominican Republic
* BBQ Pulled Pork with Red Cabbage Slaw over Custard-style Macaroni and Cheese Fritters made by Rebecca Gonzalvez (student) of East Harlem, NY
* Pernil Asado con Tostones, Mojo de Ajo y Salsa Rosada made by Devin Cotto (student) of Brooklyn, NY
* Apple, Walnut and Raisin Cake with Crème Chantilly and Sea Salt Caramel Sauce made by Kyra Schroeder (student) from Corning, NY
* Passed Hors d’ Oeuvres made by Giovanni Lontoc, CEC (Faculty & Event Moderator)
* Ahi Tuna Cannoli, Avocado Crema, Yuzu & Sambal Reduction made by Giovanni Lontoc, CEC (Faculty & Event Moderator)
* Spezzatino di manzo con torta di semolino made by Giovanni Lontoc, CEC (Faculty & Event Moderator)
* Chef Choice’s Assortment of desserts made by David Campbell, CCC, CCE (Culinary Arts Program Coordinator)
* Chef Choice’s Mocktails made by Stephen Kerzner (Faculty)
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Where is it happening?
106 Suffolk Cir, Cobleskill, NY, United States, New York 12043Event Location & Nearby Stays:
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