Collaborative Cuisine

SUNY ADIRONDACK AT SEASONED
14 Hudson Avenue, Glens Falls, New York

Collaborative Cuisine continues in 2023! Mark your new calendar with these important dates and plan to join us for an unforgettable series featuring new partners. You can expect the same great menus, beverage pairings and service from Chef Matt Bolton and his Culinary Arts students. These events are elevated with informal yet informational talking points throughout the night from Chef Matt and our beverage partners.

$79/person per meal + tax

Friday, Feb. 10, 2023
Speckled Pig Brewing Co.
Friday, March 24, 2023
Thirsty Owl
Friday, April 21, 2023
Fossil Stone Farms
Friday, May 5, 2023
Dancing Grain Farm Brewery

Seating at 5:30 p.m.
Dinner served at 6 p.m.

Limited seating available. Allergy and dietary restrictions can be accommodated with advance notice.
To make reservations, visit sunyacc.edu/collaborative-cuisine.
Contact events@sunyacc.edu with any questions.

Meet Chef Matt Bolton

SUNY Adirondack Culinary Instructor Chef Matthew Bolton is also a SUNY Adirondack Culinary alumnus and former executive chef at the award-winning restaurant Friends Lake Inn. Chef Bolton started as a dishwasher in high school and moved up the ranks, achieving sous chef by completion of culinary school.

Following his passion for culinary arts and wanting to find it in others, he now teaches students what it takes to plan, prepare and serve in a fast-paced restaurant environment.

Students of the Culinary program work hands on with Chef Bolton in their student-run restaurant, Seasoned, located at 14 Hudson Ave. in downtown Glens Falls. There, Culinary students experience labs designed to help them fine tune their cooking skills; lectures to understand every aspect of kitchen environments; and then to operate the restaurant, which is open to the public, putting the industry skills to use.

Chef Bolton prides himself on using local farm ingredients available through regional farmers, as well as produce supplied by SUNY Adirondack’s sustainable agriculture program. He also plays an active role in the community, giving students opportunities throughout the year to work at local culinary events. Chef Bolton has designed the Culinary program’s three unique curricula for students to experience the diversity of the restaurant industry in preparation of being chefs of the future.

Professional accolades: Awarded one of the top 5,000 Best Chefs in America and published in "Best Chefs America” in 2012, 2013, 2014 and 2015 editions. While executive chef at Friends Lake Inn, the restaurant was listed as Open Table top 10 restaurants in the Tri-State 2009-2014; received Wine Spectator Grand Award 2003-2014, DiRoNA Award 2003-2014, Select Registry Award for distinguished inns 2003-2014; invited and cooked at James Beard House 2004; received James Beard Award for Excellence 2008-2014 and AAA Four Diamond Restaurant Award 2005-2014; SUNY Adirondack Advisor of the Year 2017 and 2019; 40 Under 40 Capital Region NY Class of 2019; WWAARC Chocolatier Champion 2014 and 2016; ranked third in New York Beef Council’s Culinary College Beef Competition 2017; and Cornell University Cooperative Extension of Warren County “Friend of the Extension” Award for supporting Educational Programs, 2015.

Learn about our past partners

Lake George Olive Oil Co. | lakegeorgeoliveoilco.com

"We absolutely loved partnering with the capable hands of the culinary department of SUNY Adirondack to create the collaborative culinary event we did. The menu was expertly crafted, our featured products shined and the event promotion left nothing to be desired." — Robert Mastrantoni, Co-Manager

Rachel's Spice Co. | rachelsspicecompany.com

Taste NY | taste.ny.gov

"SUNY Adirondack is the community's college, and it is only fitting that we partner with local businesses in everything we do. The Collaborative Cuisine series is a delicious example of this core mission. Our chefs and students appreciate supporting local growers and producers and we thank Taste NY for their partnership." — President Kristine D. Duffy, Ed.D.

Common Roots | commonrootsbrewing.com

"Thanks so much for having us! We had a great time — everyone knocked it out of the park. Looking forward to the next one."
— Cheers, Keith Johnston, Director of Sales and Operations

Mean Max | meanmaxbrew.com

"Mean Max enjoys working with Chef Matt and the Collaborative Cuisine program. We appreciate his skill in selecting foods that complement our beers, and vice-versa. And he always puts together an exceptional meal."

— Joel Satterlee, Brewer

The Farm @ SUNY Adirondack | sunyacc.edu/focus-agricultural-business

"It has always been exciting to work with Chef Matt to supply fresh local produce from our College farm: checking the gardens, harvesting with students, and delivering the goods. It's exciting to be part of helping to make the local food scene more a part of our community and more sustainable."

— Tim Scherbatskoy, Professor

Northway Brewing Co. | northwaybrewingco.com

"Thank you. It was a great dinner, great staff and really nice guests… I enjoyed it! It really was a pretty remarkable menu and the use of beer in the preparations really tied things together…the pairings were dynamic and fun too!"

— Max Oswald, Director of Sales and Operations

Pleasant Valley Farm | pvfproduce.com

—

Artisanal Brew Works | artisanalbrewworks.com

"Chef Matt and the students of the Collaborative Cuisine program put together an unforgettable evening that showcased the way that the program is developing true culinary and organizational talent. The pairings showed a real attention to detail and an appreciation for the complexity and subtlety in both food and beer. Can’t wait to do it again!"

— Ben, Harris, Director of Sales

Food for thought, guest feedback

Comments about staff:

"Such wonderful and polite staff. Everyone is pleasant."

"Truly professional."

"Good, with an aim to please."

"Service was excellent and attentive, without being distracting."

Comments about cuisine:

"The food was absolutely amazing. The flavors and (beer) pairings were so complementary. The presentation was also incredible."

"Presentation was beautiful as usual! The quality of the food was excellent. We always enjoy being surprised by the evening's menu. The dishes are always well-considered."

"Every plate was a visual and taste work of art."

"A culinary adventure!"

Would you like to partner with us?

Please complete an interest form.

About the Culinary Arts program

Students in Culinary Arts receive immersive, in-depth instruction on the fundamentals of culinary and baking arts from faculty. The program is technically oriented and provides students with extensive front- and back-of-the-house experience to run Seasoned, the college's fully functioning restaurant, which is open to the public. This includes participating in the execution of Collaborative Cuisine events. Through a combination of lecture, laboratory activity and event experience, students are be able to demonstrate:

competency in cooking fundamentals and techniques
competency in baking, pastry, dessert preparation and procedures
costing and purchasing needed for food and beverage management
writing of menus and restaurant recipes
ability to employ ServSafe sanitation procedures

The AOS in Culinary and Baking Arts is a practical degree designed for fast-tracking a career in the restaurant or hospitality industry. Learn more.