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Morrisville State touts culinary prowess to Congress

MORRISVILLE, NY—Morrisville State recently touted its culinary talents to Congress.

The college showcased an array of food samples during New York Farm Day, an annual event held in Washington, D.C., which boasts a buffet of New York State agricultural products.

The event, sponsored by U.S. Sen. Kirsten Gillibrand, brought together producers of New York’s award-winning wines, farm-fresh products and seafood, as well as leading restaurateurs from across New York State, to showcase some of New York’s very best.

Attending New York Farm Day from Morrisville State were: Kerry Beadle, Hospitality Technology Department chair and executive chef of the Copper Turret, a college-run restaurant; Nathaniel Lovell, of Chittenango, a restaurant management student; Matthew Polak, admissions assistant; and Jimsak Daoreuang, assistant director of CSTEP.

During this year’s event, Morrisville State prepared hors d’oeuvres for approximately 600 guests using all local ingredients and featuring foods grown and processed on campus.

The college’s menu, designed by Beadle using local products also used in the college’s dining centers, included a variety of delicacies produced on-campus or locally with help from Morrisville State students in the culinary arts management and restaurant management labs along with staff from the Copper Turret.

Other products included value-added products made through the Morrisville Fresh LLC, a student-operated business managed by agricultural business students.

The annual event is a way to highlight the college’s farm-to-fork efforts to those in Washington and the Senators’ office and to demonstrate how students in different curriculums can benefit from working together on projects. It also shows the important role agriculture plays in the modern food system.

Since its inaugural launch in 2002, New York Farm Day has become one of the most popular events on Capitol Hill.

Morrisville State’s menu and the farms featured were:

Chilled Raspberry chili soup with products from Mosher Farms, Hamilton, NY and Morrisville State; cheese curd kabobs with tomatoes, basil and balsamic drizzle with products from Morrisville State’s dairy and aquaponics greenhouse; ginger snap, goats milk ricotta cheese and pickled beets with products from Alambria Springs Farm, Earlville, NY; ratatouille empanadas with products from Alambria Springs Farm, Earlville, NY and Fresh Herbs of Fabius, Fabius, NY; capacola and salami cups filled with diced fruit and drizzled with vincotto featuring products from Five Roses Farms, Eaton, NY and Canaseraga Farms, Chittenango, NY; rhubarb tarts with products from Bingley Acre Farm, Cazenovia, NY.