Col­lege hon­ors com­mu­nity mem­bers

The Oneida Daily Dispatch (Oneida, NY) - - Front Page -

Morrisville State awarded four com­mu­nity mem­bers at its sec­ond an­nual Har­vest Din­ner.

CAZENOVIA, N.Y. » Hun­dreds gath­ered at Morrisville State Col­lege’s sec­ond an­nual Har­vest Din­ner, “Food for Thought,” to rec­og­nize the achieve­ments and con­tri­bu­tions of four com­mu­nity mem­bers who share the col­lege’s val­ues and mis­sion.

Honored dur­ing the event, held at the Hamp­ton Inn & Suites by Hil­ton, in Cazenovia were:

Com­mu­nity Achieve­ment Award

David J. Valesky, New York State Se­nate District 53

David Katleski, Founder and Pres­i­dent of Em­pire Brew­ing Com­pany

Life­time Achieve­ment Award

Sa­muel D. Roberts, Com­mis­sioner for the NYS Of­fice of Tem­po­rary and Dis­abil­ity As­sis­tance

Emily O. Mar­shall, Pres­i­dent, Mar­shall Realty, Inc.; Sec­re­tary, Morrisville Col­lege Foun­da­tion

The event at­tracted mem­bers of the cam­pus and com­mu­nity, as well as dig­ni­taries who came to ac­knowl­edge the hon­orees. Matt Mulc­ahy, tele­vi­sion news an­chor, re­porter and man­ag­ing ed­i­tor of NBC 3 News, served as mas­ter of cer­e­monies.

The event en­abled fac­ulty, staff and stu­dents to get in­volved as well.

Kerry Bea­dle, chair of the Hos­pi­tal­ity Tech­nol­ogy Depart­ment and chef at the Cop­per Tur­ret Restau­rant & Brew­house run by the aux­il­iary cor­po­ra­tion of Morrisville State Col­lege, as­sisted culi­nary arts man­age­ment stu­dents with prepa­ra­tion of ap­pe­tiz­ers and dessert.

Culi­nary arts man­age­ment stu­dent Cordell Cal­lier was among those in Bea­dle’s Ad­vanced Culi­nary Arts class who pre­pared the ap­pe­tiz­ers, which con­sisted of pork and cheese skew­ers, smoked shrimp br­uschetta, Grand Marnier scal­lops, mini phyllo dough tarts filled with roasted beets, green ap­ple and sheep’s feta mousse, and duck and pear crisp.

“I am try­ing to get as much ex­pe­ri­ence as I can and this gave me a lot of hands-on ex­pe­ri­ence,” said Cal­lier, who plans to run his own restau­rant some­day.

“This is great be­cause we get to see more as­pects of the culi­nary world—up­scale din­ing,” said Joe Visser, a culi­nary arts man­age­ment stu­dent from Sher­burne.

Stu­dents in Bea­dle’s pro­fes­sional bak­ing class pre­pared choco­late stout cheese­cake with “Cherry Val­ley” cof­fee-oat­meal stout, a new flag­ship beer on tap at the col­lege’s Cop­per Tur­ret.

“I couldn’t have cre­ated this dif­fi­cult of a menu if I didn’t have as­sis­tance from my stu­dents,” Bea­dle said.

Adding to the event’s flare were

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