Collaborative Cuisine dinners
With delicious menus prepared by º£½ÇÉçÇø Chef Matt Bolton and executed by Culinary Arts students, the events are elevated with informal informational talking points from Chef Bolton and our regional beverage partners.
Fall 2026 events
Friday, Oct. 16: Nine Pin Cider Works —
Friday, Dec. 11: Whitman Brewing Company
Give to the Culinary program Join our email list
- Doors open at 5:30 p.m. Please be seated by 5:45 p.m. Program will begin promptly at 6 p.m.
- $80 per person per meal + tax (Includes meal, planned pairings and coffee/tea. Additional beverages may be ordered for a fee.)
- Allergy and dietary restrictions can be accommodated with advance notice. We request notification no later than noon Monday the week of the event, but it may be possible to accommodate allergies after Monday. Please inquire.
- Please email us to be added to a waitlist for any given event.
- Please do not park in the small lot at the back of the building.
- Any guests who are not present by 6 p.m. can join later, but may forfeit the courses missed, depending on health and safety standards.
Contact events@sunyacc.edu with any questions.
Cancellation Policy: Cancellations prior to 4pm on Monday the week of the event will result in a full refund. Cancellations after 4pm on Monday the week of the event will result in a partial refund, with a $25 per person cancellation fee withheld from the original payment.
Matt Bolton
- Instructor of Culinary Arts
- Chef
Sarah LeRoux
- Assistant director of College Advancement
Interested in collaborating?
Please complete an interest form and we will reach out.
Lake George Olive Oil Co.
"We absolutely loved partnering with the capable hands of the culinary department of º£½ÇÉçÇø 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
Taste NY
"º£½ÇÉçÇø 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 Brewing Company
"Thanks so much for having us! We had a great time; everyone knocked it out of the park. Looking forward to the next one."
— Keith Johnston, director of Sales and Operations
Mean Max Brew Works
"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 @ADK
"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, retired professor
Northway Brewing Co.
"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
Artisanal Brew Works
"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
Sarah LeRoux
- Assistant director of College Advancement
º£½ÇÉçÇø Foundation
Bryan Hall, Suite 137
- foundation@sunyacc.edu
- 518-743-2243
- 8 a.m. to 4 p.m. Monday through Friday
- 640 Bay Road, Queensbury, NY 12804