Benefit Sunday for Circa's Alicyn Hart: Sometimes, life hits you in the head

When Alicyn Hart started seeing what looked like "flashing lights,'' she knew something was wrong.

A friend who's also an opthalmologist told her to go to the emergency room. Doctors ordered tests, and tests revealed she had a brain tumor. She underwent surgery at Crouse Hospital in March, and surgeons removed a large, benign brain tumor.

"I feel good,'' says Alicyn, chef and owner of  Circa, a restaurant (and food market) in Cazenovia spotlighting seasonal menus that change weekly and emphasize locally sourced produce, meats, cheeses and other ingredients. "I hate to be anti-dramatic,'' she adds with a laugh. "It's been six weeks now. ... If you're gonna have a brain tumor, the tumor I had, I guess, is one of the better ones to have.''

Through it all, Alicyn has remained in high spirits and retained her signature sense of humor. The surgery itself and the medication she is taking have sapped some of her energy ("I get tired," she says) but she is on the rebound. She's back to work at Circa three days a week and hopes to return full-time soon.

Alicyn is grateful to Circa assistant chef Paul Cox and her staff, who rallied to keep Circa running  in her absence, and to the Cazenovia community for its concern and support.

 

To celebrate her recovery and to lessen the load of her medical bills, the community is holding a “Tumor-Free, But Still A Freaking Headcase!”  bash for Alicyn on Sunday at the Nelson Odeon, 4035 Nelson Road, Cazenovia. The public is invited to attend. Donations are encouraged, and will be collected at the door.

The event will be held from 1 to 5 p.m. and will feature food prepared by Circa’s  Paul Cox using products from Meadowood Farm, Cazenovia and other local growers. Brewery Ommegang, Empire Brewing Co., Cafe Kubal and others will provide beer, wine, soft drinks and coffee.

Taking the stage will be John Kelsey, Tumbleweed Gumbo, Anthony Greacen, and other artists.

For more information, call Neil Miller at 315-560-1580 or email [email protected].