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. At the NY Restaurant Show, we propose a dynamic panel discussion and guided tasting that brings together New York's leading cider makers and acclaimed chefs to explore 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 through guided tastings and chef-led discussions — discovering ideal cider pairings for a variety of dishes from seafood and cheese to plant-forward menus.
• Understanding Cider Styles & Flavor Profiles
  • Participants will leave able to distinguish between key cider styles (dry, semi-sweet, sparkling, pét-nat, and barrel-aged) and understand 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.