{"id":59818,"date":"2014-12-30T15:58:12","date_gmt":"2014-12-30T20:58:12","guid":{"rendered":"http:\/\/madisoncountycourier.com\/?p=59818"},"modified":"2014-12-30T14:38:43","modified_gmt":"2014-12-30T19:38:43","slug":"local-students-prepare-hops-and-chops","status":"publish","type":"post","link":"https:\/\/madisoncountycourier.com\/?p=59818","title":{"rendered":"Local Students Prepare ‘Hops and Chops’"},"content":{"rendered":"

\"Ian\"<\/a>From left, Ian Spellicy of Hamilton and Jordan Prior of Cortland prepare for the \u201cHops and Chops\u201d dinner held recently at the Copper Turret Restaurant. Both are resort and recreation service management majors.<\/em><\/p>\n

Resort and recreation service management student Anthony Rocco of Vernon prepares facts for his introduction about one of the Good Nature beers served.\"Prepares<\/a><\/em><\/p>\n

Resort and recreation service management major Learie Peters of Jamaica chops leeks prior to the event.\u00a0\"Chops<\/a><\/em><\/p>\n

\"Denae\"<\/a>Denae Rinaldo of Canastota carries a tray of delicacies to the dining room. She is a resort and recreation service management major.<\/em><\/p>\n

Morrisville State students pose while setting up the dining room. From left:\u00a0Sara Collier of Madison; Denae Rinaldo of Canastota, both\u00a0resort and recreation service management students;\u00a0and Paige Barbera of Long Island, an individual studies major. (Photos by Franci Valenzano)\"Pose\"<\/a><\/em><\/p>\n

By\u00a0Franci Valenzano, Public Relations Associate<\/em><\/strong><\/p>\n

(Morrisville, NY \u2013 Dec. 2014) It was an evening of culinary delights for 20 local guests who attended a \u201cHops and Chops\u201d dinner held recently at the Copper Turret Restaurant.<\/p>\n

The clamor of dishes, savory scents and cheerful chatter filled the popular Morrisville eatery as diners were treated with5-star service, from attentive, quality service, to delicious delicacies served up by Morrisville State students\u00a0in the Managing Entertainment Venues class taught by Dr. John D. Felton, assistant professor, hospitality.<\/p>\n

The event was the first-ever \u201cHops and Chops\u201d dinner, an elaborate endeavor cooked up by students as a class project in which they paired a five-course meal with local beer.<\/p>\n

Students took on their roles seriously by planning, preparing and serving the savory meal and rose to the occasion to impress their guests.<\/p>\n

\u201cDiners praised their level of professionalism, which was outstanding\u201d Felton said. \u00a0\u201cTheir hard work, variety of hospitality backgrounds and great customer service skills led to a very successful event.\u201d<\/p>\n

Planning started at the beginning of the semester after students were tasked to devise a \u201clive\u201d event from scratch.<\/p>\n

\u201cThey bounced around a few ideas, came up with the beer and food pairing concept, then ran with it from there,\u201d Felton said.<\/p>\n

The venture allowed students to synthesize what they learned in the classroom and internships as they assumed the responsibilities of scheduling, negotiating, budgeting, marketing, developing advertising, and event operations.<\/p>\n

Students\u2019 enthusiasm curbed any worries of hosting an event of its complexity.<\/p>\n

\u201cI am excited to be a part of an event like this,\u201d\u00a0Jordan Prior, of Cortland,\u00a0said confidently before the event.<\/p>\n

In addition to honing their kitchen and customer service skills, students also sharpened their time- management and communications skills, and added spice to their resumes.<\/p>\n

\u201cPlanning it from the start, then seeing it all come together is an amazing experience that will benefit all of us in the future,\u201d said Joshua Hawkins, of the Bronx, a resort and recreation service management student.<\/p>\n

\u201cThis was a great learning experience,\u201d said Paige Barbera, an individual studies student who worked the front of the house serving guests during the event.<\/p>\n

The impressive menu, which highlighted local New York State foods, was created by Kerry Beadle, executive chef at the Copper Turret and chair of Morrisville State\u2019s Hospitality Technology Department.<\/p>\n

The menu consisted of: sous vide duck confit on beer braised cabbage paired with Brooklyn Lager; stout braised pulled pork carnitas with hop-infused peach granita and cilantro cr\u00e8me fraiche paired with Henneberg Pale Ale; marinated grilled petite tender steak with ipa demi and crispy shallots paired with Good Nature Brown Ale; porter barbecued salmon on quinoa pilaf paired with Good Nature Blonde Ale; and chocolate beer cheesecake with a pretzel crust paired with Southern Tier 2x Stout.<\/p>\n

Felton\u2019s class was assisted by Copper Turret staff, students from the college\u2019s dietetic technician program and students from Beadle\u2019s culinary arts management classes, who helped prep the food and craft ornate garnishes.<\/p>\n

Seating this year was limited to 20 diners, however based on its success, Felton hopes to increase that number and make it an annual event.<\/p>\n

Students who planned and participated in the event were: (all students are resort and recreation service management bachelor degree majors unless otherwise noted)<\/p>\n

Paige Barbera, of Long Island, an individual studies major<\/p>\n

Alysha Brooks, of Norwich<\/p>\n

Sara Collier, of Madison<\/p>\n

Devin Daker, of Old Forge<\/p>\n

Joshua Hawkins, of Bronx<\/p>\n

Gerard Hill, of Oneida<\/p>\n

Jason Kendall, of Eaton<\/p>\n

Samantha Martin, of Otsego, a gaming and casino management major<\/p>\n

Learie Peters, of Queens<\/p>\n

Jordan Prior, of Cortland<\/p>\n

Denae Rinaldo, of Canastota<\/p>\n

Anthony Rocco, of Vernon<\/p>\n

Ian Spellicy, of Hamilton<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

From left, Ian Spellicy of Hamilton and Jordan Prior of Cortland prepare for the \u201cHops and Chops\u201d dinner held recently at the Copper Turret Restaurant. Both are resort and recreation service management majors. Resort and recreation service management student Anthony Rocco of Vernon prepares facts for his introduction about one of the Good Nature beers […]<\/p>\n","protected":false},"author":2,"featured_media":59819,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-59818","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/madisoncountycourier.com\/index.php?rest_route=\/wp\/v2\/posts\/59818","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/madisoncountycourier.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/madisoncountycourier.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/madisoncountycourier.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/madisoncountycourier.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=59818"}],"version-history":[{"count":0,"href":"https:\/\/madisoncountycourier.com\/index.php?rest_route=\/wp\/v2\/posts\/59818\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/madisoncountycourier.com\/index.php?rest_route=\/wp\/v2\/media\/59819"}],"wp:attachment":[{"href":"https:\/\/madisoncountycourier.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=59818"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/madisoncountycourier.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=59818"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/madisoncountycourier.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=59818"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}