CALS Bounty of NY Dinner – March 19, 2024
Date
March 19 @ 5:00 pm
Event Details
Goichman Family Director, Cornell AgriTech
Associate Dean, College of Agriculture and Life Sciences
Professor, Plant Pathology and Plant-Microbe Biology Section
School of Integrative Plant Science
Tuesday, March 19, 2024
6:00 p.m. – 8:30 p.m.
6:00 p.m. – 8:30 p.m.
6:00: Reception
7:00: Dinner with featured speaker, complete three-course dinner prepared
by students in the School of Culinary Arts, SUNY Schenectady County Community College.
SUNY Schenectady County Community College
Elston Hall – The Van Curler Room
78 Washington Avenue, Schenectady, NY 12305
Directions
Reception:
Crudités/ Cheese Display – assorted vegetables with fresh herb dip, domestic & imported cheese board with flatbreads, crackers and breadsticks.
Pomegranate Spritzer (non-alcoholic)
Salad:
Spinach & Strawberry – Fresh Baby Spinach, Sliced Strawberries, and Goat Cheese, Balsamic Poppyseed Dressing
vegetarian, gluten-free
vegetarian, gluten-free
Entree choices:
Pomegranate Salmon with Jeweled Farro & Glazed Carrots – Pomegranate Molasses Glazed Salmon, Farro with Dried Apricots, Almonds, and Pomegranate Seeds, and Glazed Rainbow Carrots
Grilled Strip Steak with Spring Vegetables & Fingerlings – Marinated Strip Steak, grilled and served with Asparagus, Peas, and Crispy Smashed Fingerlings, finished with Spicy Mustard Sauce.
gluten-free
Curried Cauliflower and Chickpeas with Jeweled Farro & Glazed Carrots – Roasted Cauliflower & Chickpeas in a Coconut Curry Sauce, served with Farro with Dried Apricots, Almonds, and Pomegranate Seeds and Glazed Rainbow Carrots.
vegan
Pomegranate Salmon with Jeweled Farro & Glazed Carrots – Pomegranate Molasses Glazed Salmon, Farro with Dried Apricots, Almonds, and Pomegranate Seeds, and Glazed Rainbow Carrots
Grilled Strip Steak with Spring Vegetables & Fingerlings – Marinated Strip Steak, grilled and served with Asparagus, Peas, and Crispy Smashed Fingerlings, finished with Spicy Mustard Sauce.
gluten-free
Curried Cauliflower and Chickpeas with Jeweled Farro & Glazed Carrots – Roasted Cauliflower & Chickpeas in a Coconut Curry Sauce, served with Farro with Dried Apricots, Almonds, and Pomegranate Seeds and Glazed Rainbow Carrots.
vegan
Dessert/Finishing Touch:
Strawberry & Basil Shortcakes – Sweet Biscuits filled with Macerated Strawberries and Fresh Basil, finished with Whipped Cream
Strawberry & Basil Shortcakes – Sweet Biscuits filled with Macerated Strawberries and Fresh Basil, finished with Whipped Cream
All meals served with fresh baked bakery breads or rolls, Coffee, Decaf, Hot and Iced Tea
Please RSVP by March 11, 2024
Please RSVP by March 11, 2024
Guest Speaker
Christine Smart
Christine Smart
Goichman Family Director, Cornell AgriTech
Associate Dean, College of Agriculture and Life Sciences
Professor, Plant Pathology and Plant-Microbe Biology Section
School of Integrative Plant Science
Tuesday, March 19, 2024
6:00 p.m. – 8:30 0 p.m.
6:00 p.m. – 8:30 0 p.m.
6:00: Reception
7:00: Dinner with featured speaker, complete three-course dinner prepared
by students in the School of Culinary Arts, SUNY Schenectady County Community College.
SUNY Schenectady County Community College
Elston Hall – The Van Curler Room
78 Washington Avenue, Schenectady, NY 12305
Directions
Reception:
Crudités/ Cheese Display – assorted vegetables with fresh herb dip, domestic & imported cheese board with flatbreads, crackers and breadsticks.
Pomegranate Spritzer (non-alcoholic)
Salad:
Spinach & Strawberry – Fresh Baby Spinach, Sliced Strawberries, and Goat Cheese, Balsamic Poppyseed Dressing
vegetarian, gluten-free
vegetarian, gluten-free
Entree choices:
Pomegranate Salmon with Jeweled Farro & Glazed Carrots – Pomegranate Molasses Glazed Salmon, Farro with Dried Apricots, Almonds, and Pomegranate Seeds, and Glazed Rainbow Carrots
Grilled Strip Steak with Spring Vegetables & Fingerlings – Marinated Strip Steak, grilled and served with Asparagus, Peas, and Crispy Smashed Fingerlings, finished with Spicy Mustard Sauce.
gluten-free
Curried Cauliflower and Chickpeas with Jeweled Farro & Glazed Carrots – Roasted Cauliflower & Chickpeas in a Coconut Curry Sauce, served with Farro with Dried Apricots, Almonds, and Pomegranate Seeds and Glazed Rainbow Carrots.
vegan
Pomegranate Salmon with Jeweled Farro & Glazed Carrots – Pomegranate Molasses Glazed Salmon, Farro with Dried Apricots, Almonds, and Pomegranate Seeds, and Glazed Rainbow Carrots
Grilled Strip Steak with Spring Vegetables & Fingerlings – Marinated Strip Steak, grilled and served with Asparagus, Peas, and Crispy Smashed Fingerlings, finished with Spicy Mustard Sauce.
gluten-free
Curried Cauliflower and Chickpeas with Jeweled Farro & Glazed Carrots – Roasted Cauliflower & Chickpeas in a Coconut Curry Sauce, served with Farro with Dried Apricots, Almonds, and Pomegranate Seeds and Glazed Rainbow Carrots.
vegan
Dessert/Finishing Touch:
Strawberry & Basil Shortcakes – Sweet Biscuits filled with Macerated Strawberries and Fresh Basil, finished with Whipped Cream
Strawberry & Basil Shortcakes – Sweet Biscuits filled with Macerated Strawberries and Fresh Basil, finished with Whipped Cream
All meals served with fresh baked bakery breads or rolls, Coffee, Decaf, Hot and Iced Tea
Please RSVP by March 11, 2024
Guests are welcome to bring their own New York State craft beverage
(beer, hard cider, wine; no corkage fee).
Questions? Contact Peter Pamkowski ’74 or call 518-221-5161
Please RSVP by March 11, 2024
Guests are welcome to bring their own New York State craft beverage
(beer, hard cider, wine; no corkage fee).
Questions? Contact Peter Pamkowski ’74 or call 518-221-5161
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