College honors community members
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