On Friday, May 2nd, Farmhouse Table had the tremendous honor of catering the NYSUT Representative Assembly reception at the Strong Museum of Play in downtown Rochester. The evening marked one of the largest corporate catering events in our company’s history — a full-scale production that brought together more than a dozen local farms and food artisans to serve hundreds of New York State educators. From food to bar service, every detail was handled by our team with pride and gratitude. It was a night of celebration, connection, and an unmistakable appreciation for the people who shape our state’s future: its teachers.
We opened the evening with our New York State Farmers Market Station, a sprawling display of the region’s agricultural bounty. Fresh fruits and vegetables arrived from some of our favorite partner farms — Fisher Hill Farm, Sunscape Farms, Bolton Farms, Growing Family Farm, Honeyed Acres Farm, Kirby’s Farm, and Stony Brook — each one committed to sustainable, seasonal growing.
To complement the produce, we offered a rich selection of cheeses and cured meats sourced from Swan Market, East Hill Creamery, Muranda Cheese Company, Lively Run Dairy, and Finger Lakes Artisan Foods. We filled the table with house-made jams, jellies, pickled vegetables, and an array of dips and spreads, while bowls of sweet and spiced nuts added just the right touch of crunch. It was a vibrant, colorful welcome to an unforgettable evening.
At our Slider Station, guests could choose from three crowd-pleasing options that were as playful as they were satisfying. Classic bacon cheeseburger sliders came stacked with melted cheddar and crispy bacon. For something with a little heat and a lot of flavor, we served chicken sliders topped with creamy coleslaw, dill pickles, and a drizzle of hot sauce. Our vegetarian option featured roasted seasonal vegetables layered with house-made hummus on soft buns. Each slider was crafted to be hand-held, hearty, and just the right size to encourage seconds (or thirds).
The Carving Station with Mashed Potatoes quickly became a focal point of the reception. We carved juicy roast beef to order, pairing it with a rich au jus and horseradish cream. Alongside it, guests piled their plates with creamy mashed potatoes elevated by toppings like our house-cured and smoked bacon, aged New York State cheddar, scallions, whipped butter, sour cream, and fresh chives. This station embodied our commitment to farm-driven comfort food — simple, honest ingredients prepared with care.
The Mac & Cheese and Fresh Salad Station brought together two sides of our culinary personality: indulgent and wholesome. The mac and cheese bar featured our signature Farmhouse recipe — creamy, cheesy pasta with a build-your-own option that included smoky pulled pork, bacon crumbles, Fritos, steamed broccoli, mozzarella, and Parmesan. Nearby, we laid out a fresh salad station with crisp greens from local farms, assorted vegetables, and a trio of house-made dressings. To tie it all together, we served trays of our fresh-baked focaccia, golden and herb-kissed, still warm from the oven.
For late-night energy and local flair, we couldn’t resist bringing out a Rochester Plate Station — a nostalgic favorite that earned rave reviews. Cheeseburgers and hot dogs (known around here as red hots) were served with griddled home fries, our creamy mac salad, and our house meat hot sauce. We offered diced onions, mustard, ketchup, and buttered rolls so guests could build their plates just the way they like. It was the perfect nod to Rochester’s food culture and a hit with out-of-town attendees eager to try something iconic.
To end the evening on a sweet note, we curated a Dessert Station full of bakery favorites. Fruit cobbler bars, fresh-baked cookies, and chewy brownies satisfied every kind of sweet tooth. But it was the mini cannolis — crisp shells filled with creamy ricotta and flecked with chocolate — that disappeared fastest. There was a sense of celebration at every table, and dessert was no exception.
From setup to breakdown, our team at Farmhouse Table poured their hearts into this reception — and it showed. Every detail, every flavor, every ingredient was chosen with purpose. We’re immensely proud of the work we did that evening, and even more grateful for the warm reception from attendees.
To the educators of NYSUT: thank you. Your kind words, your energy, and your dedication to your students inspire us more than you know. It was our privilege to serve you.