Seasoned

The Spring 2026 semester features international cuisine themed dinners planned by senior Culinary students under consultation of Chef Matthew Bolton.

This three-course gourmet meal is offered in a fine-dining setting, including appetizer, entrée, dessert and beverages such as soda, tea and coffee. A cash bar serves wine and local craft beer.

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

International meals

• Feb. 5 — Italy with Sous Chef Jenna Fantasia
• Feb. 12 — Greece with Sous Chef Emma Hammond
• Feb. 19 — Hungary with Sous Chef Josh Geczy
• Feb. 26 — Ireland with Sous Chef Mikayla Linehan
• March 19 — India with Sous Chef Amanda McCray
• March 26 — Australia with Sous Chef Zachary Kramar
• April 2 — Asia with Sous Chef Trinity Sanders
• April 9 — Vietnam with Sous Chef Nicholas Thompson
• April 16 — Caribbean with Sous Chef Jason Buonaugurio
• April 23 — Mexico with Sous Chef Rodney Parrott
• April 30 — Brazil with Sous Chef Ellie White

Pricing: $30.95 plus tax; $18.95 plus tax for children ages 12 and younger

Seating available at 5:45, 6, 6:15, 6:30 and 6:45 p.m.

Reservations preferred. 

Make reservations
 

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

This three-course gourmet meal in a casual setting consists of appetizer, entrée, dessert and beverages such as soda, tea and coffee. We offer a 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.

Pricing: $18.95 plus tax; $9.95 plus tax for children 12 and younger

Seating available at 11:30 and 11:45 a.m., noon, and 12:15 and 12:30 p.m.

Reservations preferred. 

Make reservations
 

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

This three-course gourmet meal in a casual setting consists of appetizer, entrée, dessert and beverages such as soda, tea and coffee. We offer a 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.

Pricing: $30.95 plus tax; $18.95 plus tax for children ages 12 and younger. We offer a cash bar with beer and wine.

Seating available at 6, 6:15, 6:30 and 6:45 p.m.

Reservations preferred. 

Make reservations
 

SUNY Adirondack’s Culinary students will offer an all-you-can-eat spaghetti dinner fundraiser Wednesday, Feb. 4, at Seasoned, the college’s student-run restaurant at 14 Hudson Ave., to benefit the college’s softball team.

Enjoy pasta, meatballs, salad, bread and dessert prepared by Culinary students under the direction of Chef Matt Bolton, Culinary instructor. Members of the softball team will help Culinary students serve the buffet dinner.

Meet the team, head coach Chris Markowski and assistant coach Brandi Markowski, enjoy delicious food and support the team as it prepares for its spring season.

Dinner is $20 a person, with all proceeds benefitting the team. Payment accepted by cash or check only.

Make reservations for sittings at 5:45 or 6:15 p.m. at  or walk in to pick up takeout.