Patrons of the Fenimore Art Museum enjoyed the New York state delicacies prepared by SUNY Cobleskill faculty, students and alumni during the Taste of the Sublime event, held August 9 in Cooperstown.

SUNY Cobleskill Students Served Up Local Food at Taste of the Sublime

SUNY Cobleskill Culinary Arts students, alumni and faculty teamed up to serve New York state delicacies for Fenimore Art Museum’s Taste of the Sublime in Cooperstown on August 9. Attendees enjoyed menu items featuring local seasonal products and produce while viewing the works of local artists during a juried art show on the stately lawn of the museum overlooking Otsego Lake.

 “This is a direct tie to the idea that is so current right now - stay local - it’s healthier and tastier,” said SUNY Cobleskill Culinary Arts Professor JoAnne Cloughly, CEC. “It also teaches the students to use what’s in season when they develop menus.”

The most popular item, by far, was Three Philosopher’s Ice Cream, created by Cloughly and made with Brewery Ommegang beer and Meadowbrook Dairy cream. The students also served smoked brown trout on baby lettuce with buttermilk dressing; chicken liver pate with chopped egg on sliced baguette; ratatouille on sweet potato polenta; Chevre cheese mousse on focaccia; jerk seasoned pork tenderloin with melon salsa; chicken, and honey and apple sausage strudel with Cabot cheddar, cranberries and apples served on gougere.

Students and alumni worked with the producers to choose products and learn new ways to prepare the foods, experiencing the buy local concept from start to finish. The group worked for three days before the event to prepare the sampling for the 600-700 attendees.

The menu created by SUNY Cobleskill Culinary Professor and Certified Executive Chef JoAnne Cloughly and Cobleskill Auxiliary Services (CAS) Executive Chef David Phelps incorporated seasonal produce and products from venues including Wellington’s Herb Farm, Meadowbrook Dairy, Heather Ridge Farm, Cooper’s Ark Farm, Schoharie Valley Farms, Kipp Hill Farm, Bev’s Breads, McCadam Cheese, Cabot Cheese and Brewery Ommegang.

SUNY Cobleskill Culinary Arts faculty and students will also participate in the Harvest Festival at the Farmer’s Museum in Cooperstown this September 13-14. Fenimore Art Museum’s Taste of the Sublime was sponsored in part by SUNY Cobleskill, McCadam Cheese and Golden Artist Colors.