Gather around the communal dinner table and be immersed in a culinary family-style feast of farm-fresh local ingredients for a unique source-to-supper experience you’ll never forget. Celebrating the bounty of the season with produce specially grown for this Terrain & Table dinner by their friends at SUNY Sullivan’s Hope Farm and wild-foraged ingredients, including ramps, sumac, hawthorn, cow parsnip and sweet fern. Savor the unique flavors of the Sullivan Catskills in a menu created by Chef Cheryl Perry of Red Barn Studio and forager Laura Silverman of The Outside Institute.

Where a history of hospitality education meets the future of tourism.

The Catskill Hospitality Institute at SUNY Sullivan prepares students who are passionate about the service industries to grow into outstanding hospitality managers, culinary arts leaders, as well as eco-, adventure-, and food-tourism experts. Our students gain the skills and knowledge to position themselves to perform locally and globally, with pride, enthusiasm and with levels of service that exceed expectations.