Collaborative Cuisine

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

1 event remains for the spring series:

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     * Reservations have reached capacity for this event. We are accepting additions to the waitlist. We occasionally receive cancellations and you may be contacted if space becomes available. Email events@sunyacc.edu to join the waitlist.
 
The Collaborative Cuisine dinner series continues this fall at Seasoned with new and returning regional beverage partners. With delicious menus prepared by SUNY Adirondack Chef Matt Bolton and his Culinary Arts students, the events are elevated with informal informational talking points throughout the night from Chef Matt and our partners.
 
 
 
$79/person per meal + tax
 
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Friday, Sept. 29 - Adirondack Winery 
Friday, Nov. 17 - Nine Pin Cider
Friday, Dec. 15 - Artisanal Brew Works 
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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.
 

Contact events@sunyacc.edu with any questions.

Matt_bio.jpgSUNY 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.

LG-Olive-Oil-LOGO.gifLake 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_logo.jpgTaste 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-logo.pngCommon 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_logo.pngMean 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

 

 

SUNY ADK logoThe 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. logoNorthway 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 logoPleasant Valley Farm | pvfproduce.com

 

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Artisanal Brew Works logoArtisanal 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

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!"

Please complete an interest form.

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. 

Photo Gallery

Chef Matt Bolton preparing food
Culinary students preparing food
Culinary students preparing food
Female Culinary student waiting to take an order
Chef Matt Bolton addressing the patrons in Seasoned
Patrons eating a meal in Seasoned
A photo of dinner served in Seasoned
Culinary student adding pureed raspberry sauce to chocolate cake
Chef Matt Bolton and culinary students speak to the patrons at Seasoned
Chef Matt and Chef Meg prepare to serve food
Dinners seated at Seasoned during the Taste NY dinner
Culinary students serving meals to dinners in Seasoned
Culinary students preparing brussels sprouts
Plate of steak with tomato salsa