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Online Secure Registration 2005 NCKMS Registration as well as registration for Project Underground and Bat Conservation International Workshops. Mail-in Registration
Wednesday Evening Howe Caverns Reception Menu:
Featuring food choices and served appetizers, by local culinary institute director and chef JoAnne Cloughly
With service by the SUNY Cobleskill Culinary Arts Department
Hosted Bar- featuring premium local “brews”
Cooperstown Brewing and Ommegang Brewery :Special Ales
Fly Creek Cider Mill: Apple and Apple-Cranberry Wines, Warm- mulled Cider
Food Stations:
Cheese, Fruit and Bread Board
Crudite Station with blu-sabi and spinach dips
Hummus with pita crisps
Roast Turkey Carving Station with cranberry compote, mustard
sauce, and zesty horseradish sauce- with crusty rolls for sandwich making
Passed Foods:
Chicken Satay
Mini Potato Pancakes with roast corn salsa
Pork Pot Stickers with soy dipping sauce
Fried-breaded Ravioli with pink marinara sauce
Water Chestnuts wrapped in bacon
Chinese Chicken and green onion bites
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Dinner choices for the Banquet on Thursday November 3
(Symposium participants will be contacted for selection after registration)
Tilapia (white flaky fish) with a lemon dill sauce.
Slices of oven roasted pork loin with a maple glaze
Penne Anna; Penne, sundried tomatoes, artichokes, red onions, and basil with a garlic olive oil sauce (Vegetarian)
Each entree is served with a salad, rolls and butter, potato or rice and seasoned vegetable then finished with dessert and coffee service.
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