On Wednesday, September 18, 2024 Students from SUNY Broome’s Garde Manger Class participated in Cornell Cooperative’s Fresh Food Faceoff. It allowed for the culinary students to showcase their skills at the local farmers market by serving up a tasting of fresh, locally sourced ingredients. This event is aimed to support local farmers while teaching students about sustainable agriculture and food systems. The participants partnered with local farmers to create seasonal dishes, highlighting the quality of homegrown produce and promoting farm-to-table dining.
The students created a harvest pork loin that allowed them to apply the technique of brining learned in their course. The pork was accompanied by a butternut squash puree, and honey crisp apple gastrique that served as the perfect compliments to the pork. Our table at the event was beautifully decorated by our Event and Sport Entertainment Management students from the Interior Design-EVE215 course. Big thank you to Heller’s’ Farm and Fort Rig Micro Greens for providing the produce for this event.
Submitted by: Victoria Tompkins, CEC
Tags: Culinary Arts AOS, Event and Sports Entertainment Management, Hospitality Management AAS
