Morrisville State students gain hands-on experience during “Hops and Chops” event at Copper Turret

It was an evening of culinary delights for 20 local guests who attended a “Hops and Chops” dinner held recently at the Copper Turret Restaurant.



The clamor of dishes, savory scents and cheerful chatter filled the popular Morrisville eatery as diners were treated with 5-star service, from attentive, quality service, to delicious delicacies served up by Morrisville State students in the Managing Entertainment Venues class taught by Dr. John D. Felton, assistant professor, hospitality.



The event was the first-ever “Hops and Chops” dinner, an elaborate endeavor cooked up by students as a class project in which they paired a five-course meal with local beer.



Students took on their roles seriously by planning, preparing and serving the savory meal and rose to the occasion to impress their guests.



“Diners praised their level of professionalism, which was outstanding” Felton said. “Their hard work, variety of hospitality backgrounds and great customer service skills led to a very successful event.”



Planning started at the beginning of the semester after students were tasked to devise a “live” event from scratch.



“They bounced around a few ideas, came up with the beer and food pairing concept, then ran with it from there,” Felton said.



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.



Students' enthusiasm curbed any worries of hosting an event of its complexity.



“I am excited to be a part of an event like this,” Jordan Prior, of Cortland, said confidently before the event.



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.



“Planning it from the start, then seeing it all come together is an amazing experience that will benefit all of us in the future,” said Joshua Hawkins, of the Bronx, a resort and recreation service management student.



“This was a great learning experience,” said Paige Barbera, an individual studies student who worked the front of the house serving guests during the event.



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's Hospitality Technology Department.



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 creme 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.



Felton's class was assisted by Copper Turret staff, students from the college's dietetic technician program and students from Beadle's culinary arts management classes, who helped prep the food and craft ornate garnishes.



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.



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

Paige Barbera, of Long Island, an individual studies major

Alysha Brooks, of Norwich

Sara Collier, of Madison

Devin Daker, of Old Forge

Joshua Hawkins, of Bronx

Gerard Hill, of Oneida

Jason Kendall, of Eaton

Samantha Martin, of Otsego, a gaming and casino management major

Learie Peters, of Queens

Jordan Prior, of Cortland

Denae Rinaldo, of Canastota

Anthony Rocco, of Vernon

Ian Spellicy, of Hamilton