Culinary Arts Center Reservation for Seasoned

Please complete the form below to reserve your table 

SUNY Adirondack’s culinary arts program will serve lunch and dinner every Wednesday and Thursday from Feb. 12 to April 23, 2020, at Seasoned, located in downtown Glens Falls at 14 Hudson Ave.

LUNCH
Feb. 12 to April 23
Every Wednesday and Thursday
 *Restaurant will be closed Spring Break* (March 9-13)

Basic Food Prep 2 students prepare and serve a classic modernized menu created by Chef Matthew Bolton for the public in our open kitchen.

Three-course gourmet meal in casual setting consists of appetizer, entrée, dessert and beverages, such as soda, tea and coffee. Now offering cash bar serving wine and craft beer.

This class trains students in basic food preparation skills, classic recipe breakdown, meat fabrication, fish sustainability, cooking techniques and plate presentations. The dining room service class runs the front of the house operation, such as wait staff, bartender, host and manager.

Pricing: $15.95, plus tax
Kids 12 and under, $9.95 plus tax
Cash Bar Beer and Wine
Seating available 11, 11:15, 11:30, 11:45, Noon, 12:15 and 12:30
Reservations preferred
Cash, check and credit cards accepted

DINNER
Feb. 12 to April 23
Every Wednesday and Thursday
 *Restaurant will be closed Spring Break* (March 9-13)

International cuisine themed dinners planned by culinary students under consultation of Chef Matthew Bolton for the public in our open kitchen.

Five-course gourmet meal in fine dining setting consists of amuse, appetizer, intermezzo, entrée, dessert and beverages, such as soda, tea and coffee. Now offering cash bar serving wine and local craft beer.

This project lets students use the knowledge of different international cuisines creatively. The students will manage different types of recipes from specific regions, organize staff tasks, implement purchasing, costing, leadership roles and work ethic in a professional kitchen setting. The dining room service class runs the front of the house operation, such as wait staff, bartender, host and manager.

February 12, 13: France                                           
February 19, 20: British Isle                                                
February 26, 27: Italy                                 
March 4: Africa
March 18, 19: Mexico                               
March 25, 26: Greece                              
April 1, 2: Spain                                
April 8, 9: Middle Eastern                
April 15, 16: Germany
April 22, 23: Japan 

Pricing: $26.95 plus tax
Kids 12 and under $18.95, plus tax
Cash Bar Beer and Wine
Seating available: 5:45, 6, 6:15, 6:30, 6:45 and 7
Reservations preferred
Cash, check, credit cards accepted

ALSO AVAILABLE

Grab & Go
Feb. 11 – April 21
Tuesdays 11 a.m. - 12:30 p.m.

Garde Manger culinary students prepare and serve an a la carte menu of soups, salads and sandwiches for take-out and delicatessen style sit-down lunches. No wait staff or alcoholic beverages during this service. *Restaurant will be closed Spring Break* (March 9-13)

Bakeshop to Go
Feb. 11 – April 21
Tuesdays 11 a.m. - 12:30 p.m.

Assorted selection of baked goods, coffee, tea and JUST Beverages * Dependent on bakeshop course production. *Restaurant will be closed Spring Break* (March 9-13)


 

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