Across New York State, a quiet revolution is reshaping how chefs, sommeliers, and beverage directors think about apples. From the Hudson Valley to the Finger Lakes, cider makers are crafting sophisticated, terroir-driven beverages that pair seamlessly with fine dining and casual fare alike. Hear from Scott Ramsey, Executive Director of the New York Cider Association, how this historic beverage is re-emerging as the next great frontier in flavor, hospitality, and local sourcing. This isn't a trend — it's a transformation. And it's happening right here in New York!

Menu Innovation & Pairing Knowledge

• Attendees will learn how to incorporate NY Cider into their culinary programs — discovering ideal cider pairings for a variety of dishes from seafood and cheese to plant-forward menus.

Understanding Cider Styles & Flavor Profiles

• Audience members will leave understanding the different key cider styles (dry, semi-sweet, sparkling, pét-nat, and barrel-aged) and how apple varieties, terroir, and production methods influence flavor — equipping them to talk about cider with the same fluency as wine.

Sourcing & Local Partnerships

• Attendees will gain insight into how to connect directly with New York's network of cider makers, orchards, and distributors — supporting local agriculture and adding authentic regional products to their beverage or food programs.

Profit & Program Integration

• Participants will walk away with practical strategies for adding cider to their menus or retail offerings — including tasting flight ideas, pricing models, and promotional concepts that increase check averages and enhance the guest experience.

After the session, the official NY Cider Food & Pairing Guide will be available as a takeaway and attendees will be invited to the TasteNY booth for NY Cider tastings.