Eat First

Destination: Airy Acres Vineyard, Interlaken

Award-winning wines from Airy Acres Vineyard, Interlaken (Facebook photo)

I’ve cruised up and down Route 89, the main thoroughfare on the west side of Cayuga Lake, many times but don’t often venture off that road. There are plenty of places to stop and sample wine – Knapp Winery, Thirsty Owl Wine Company, Buttonwood Grove Winery and Hosmer Winery (one of our favorites), to name just a few.

On a recent visit, I drove past a slew of these old guard wineries to visit a new-to-me and up-and-coming winery, Airy Acres Vineyard. Airy Acres – doesn’t that sound like the perfect place to visit on a summer weekend?

Airy Acres is a family-run enterprise: Fred and Pam Bassette are the owners and four of their adult children are actively involved in the business. Son Noah is the tasting room manager and sales/marketing director. He’s often joined in the tasting room by his sister Adele, whose husband serves as vineyard manager. Their children like to help out at harvest time. Son Dan is a computer consultant and designed the website – you get the picture.

Fred Bassette grew up on the farm (his father raised chickens and crops there) and inherited it from his mother in 2014. A year later, he and Pam started planting grapes, beginning with three acres of Riesling and Gewurztraminer. Over time, the vineyard has grown to 21 acres. It now includes Cabernet Franc, Cabernet Sauvignon, Chardonnay, Lemberger, Saperavi and Rkatsiteli. Saperavi, a red grape, and Rkatsiteli, a pale-skinned grape used in white wine, are native to Georgia, an eastern European country sometimes referred to as the “birthplace of wine.’’ Both grapes do well in cold climates, including the Finger Lakes. Airy Acres is just the second winery in the region to produce Rkatsiteli (pronounced r-KAT-sih-telly). The pioneering Dr. Konstantin Frank Winery is the first.

Spend some time at Airy Acres and you learn these things. Tell Noah you like the Airy Acres logo and he’ll tell you why it features a cluster of brightly colored grapes topped by a propeller: “Airy” refers to an airstrip on the property, built by Fred Bassette’s father in 1957, that’s still in use today.

Things are coming full circle at Airy Acres. The farmhouse that Fred grew up in is in the final stages of renovation and will soon house the vineyard tasting room and wine storage facility. A deck off the back overlooks the vineyards and Cayuga Lake.

When I visited, a small tasting bar was set up in the barn and Noah poured samples (five for $10). I missed the 2023 Rkatsiteli by about a week but headed home with a bottle of semi-dry Glide (carbonated) Gewurztraminer and two bottles of Glide (bubbly) Rose, a combination of Cabernet Franc and Lemberger.

I’m not a wine expert, but I do know that bubbles aren’t just for special occasions. They’re perfect for summer sipping. So is Riesling and dry Rosé.

I’ll be back to visit the new tasting facility at Airy Acres. If you get there first, let me know what you think.

Airy Acres Vineyard is at 8011 Footes Corners Road, near Interlaken. The winery is open 11 a.m. to 6 p.m. Thursday to Sunday (and by appointment other days).

1886 Food and Wine Experience, Dr. Konstantin Frank Winery

For many wine-loving daytrippers and tourists, a trip to the Finger Lakes isn’t complete without a pilgrimage to Dr. Konstantin Frank Winery. And for good reason. The winery was founded in 1962 by Konstantin Frank, an immigrant from Ukraine who introduced the classic vinifera grapes of Europe – Chardonnay, Riesling and Pinot Noir – to his new cold-climate home. In doing so, he sparked a grape-growing and winemaking renaissance.

There are several ways to experience this pioneering winery on the west side of Keuka Lake. You can order wine by the glass, flight or bottle in Eugenia’s Garden, named for Konstantin’s wife. And you can enjoy a seated tasting ($15 per person) inside or on the deck overlooking the Y-shaped lake and some of the oldest vineyards in the region. 

Or you can take a deep dive into Frank family history and viticulture practices as part of the 1886 Food and Wine Experience. This intimate, next-level offering ($75 per person, reservations required) was named the best winery tour in the nation this year (and last year) by readers of USA Today. It takes about 20 guests into the vineyard and into the sparkling wine production and aging cellar at Chateau Frank, a stone structure a short distance from the main winery that dates to 1886. Guests then sit down to a flight of wines paired with seasonal small bites.

I’ve been wanting to experience the 1886 Food and Wine Experience since Dr. Konstantin Frank Winery, now run by the fourth generation of Franks, started offering it in 2016, and two friends who live in the Hammondsport area were happy to come along. Mother Nature delivered a warm and sunny Saturday with a nice breeze, and our wine educator and tour guide, Lauren, greeted our group seated at individual tables and set the stage for a memorable two-hour visit.

Outside, Lauren shared details about Chateau Frank, a gorgeous stone house that’s on the National Register of Historic Places. The structure was built for Philip Argus, a German immigrant, and prior to Prohibition was the home of the Western New York Wine Company. Konstantin Frank’s son, Willy, wanted to make “methode champenoise’’ sparkling wine using vinifera grapes grown in the Finger Lakes – his father preferred to focus his attention on still wines, according to Lauren. Willy Frank’s dream came to fruition in 1985, when he released his first vintage of pioneering and award-winning sparkling wines.

In the vineyard, Lauren steered us down rows planted with traditional Champagne grapes (Chardonnay, Pinot Noir and Pinot Meunier), pointing out the thick, gnarly stems of old-growth vines and the pockmarked leaves of grapes damaged by this year’s devastating late-season frost. Fun fact: These sparkling wine grapes are harvested by hand.

In the controlled atmosphere of the wine cellar, Lauren explained the labor- and time-intensive methode champenoise process, which involves nearly three years of bottle fermentation and giving thousands of bottles a slight turn by hand each day. I get carpal tunnel syndrome just thinking about it – and now have a better understanding of why sparkling wines made using this traditional method cost $25 a bottle or more.

If you’ve read this far you probably want to know about the food part of the 1886 Food and Wine Experience. We arrived back at the tasting room to find our tables set with four pours of wine to be paired with four small bites of food prepared by Lake Life Catering of Hammondsport: julienned summer squash “Caesar’’ style with a 2012 Brut “library release,’’ salmon mousse Nicoise with 2021 dry Rose, chicken and waffles with a maple-chili glaze with 2022 dry Riesling, and a melange of wild mushrooms and blackberries matched with 2020 Cabernet Franc. Each dish was as creative and tasty as it was elegant – and gave us ideas for pairings at home. (Bubbles with Caesar-style summer squash? Or with Caesar salad? Who knew?)

Lauren sent us off with one last pairing, a piece of white chocolate garnished with orange peel (from Hedonist Artisan Chocolates of Rochester) served with one of Dr. Frank’s Port-style dessert wines, before we made our exit through the bottle shop and picked up some souvenirs.

The 1886 Food and Wine Experience lives up to the buzz and is worth the price of admission. It's offered May through October. Don’t forget to take a few minutes to drink in the beautiful views from Chateau Frank.

Dr. Konstantin Frank Winery is at 9749 Middle Road, Hammondsport, about two hours from Syracuse. The winery is open daily for tastings. Reservations are highly recommended for seated tastings and are required for the 1886 Food and Wine Experience. Walk-ins are welcome at outdoor venue Eugenia’s Garden, which is open seasonally. Go to the website for complete visitor information.

A wine and food weekend on Seneca Lake

   

Planning a trip to the Finger Lakes is easy-peasy. The hardest part, always, is deciding where to visit. For those of us who live in Central New York, the country’s third-largest wine producing region is a go-to day trip. Some of the wineries that dot Cayuga Lake and Seneca Lake are an hour away.

For our latest Seneca Lake outing, we stayed overnight and didn’t have to make the drive home. A friend invited us to enjoy the apartment upstairs from her house, about five miles south of Geneva, which she plans to list on AirBnB. It was relaxing to enjoy drinks by the fire after dinner and coffee with gorgeous lake views each morning. Day trips are great, but a weekend getaway is even better. 

Read on for some wine and food highlights of our weekend.

 

The Deluxe Grill, Geneva: The Deluxe is an old-school Italian American restaurant known for its casual, family friendly atmosphere – the place has been in business for more than 80 years and familiarity is one of the things people like about it. The Deluxe is known for big portions of classics like spaghetti and meatballs, lasagna, chicken Parmesan, eggplant Parmesan and homemade gnocchi. The Friday fish fry was a hit, too. (Photo courtesy of The Deluxe, on Facebook)

The Deluxe Grill, 156 N. Genesee St., Geneva; 315-789-1171

Reservations recommended

 MORE INFORMATION

 

Damiani Wine Cellars: We hadn’t been to Damiani in years, and we weren’t the only ones sampling wines on the second-story terrace and admiring the lake before noon on a Saturday. My flight began with some bubbles (Bollecine, which is Damiani’s nod to Italy’s Prosecco) and included dry Rose, two Rieslings and Meritage, a red blend. Our server was friendly and well informed, and we took his advice to take home a bottle of Meritage and cellar it for a few years. The Riesling we purchased won’t be around that long.

Damiani Wine Cellars, 4704 Route 414, Burdett; 607-546-5557

Reservations are not required.

 MORE INFORMATION

Kemmeter Wines: There aren’t many tasting rooms as intimate as the one at Kemmeter, which has room for about eight people. What really makes this place memorable is the passion and knowledge of owner/grower/winemaker Johannes Reinhardt (above), who conducts tastings. Rieslings are the expertise of this German-born winemaker, and people who know much more about wine than I do say he makes some of the best in the region. Reinhardt doesn’t like to use terms like dry, off-dry and semi-sweet – he wants you to taste and decide for yourself. Tastings are offered 1:30 to 5:30 p.m. Thursday through Saturday and appointments are required.

Kemmeter Wines, 1030 Larzelere Road, Penn Yan. To make an appointment, call 315-521-3897 or email [email protected]

MORE INFORMATION 

 

San’s Dumplings: A winery in rural Yates County might seem like an unusual place to find Asian dumplings. We planned our trip to Kemmeter Wines to include a late lunch at San’s Dumplings, a takeout-only restaurant on site operated by Imelda Reinhardt, wife of winemaker Johannes. Imelda is a native of China and a talented chef. She offers several kinds of steamed dumplings, including pork, chicken and tofu, served with spicy or non-spicy dipping sauces. They're available a la carte, or as a meal with your choice of rice, salad or both. We took our dumplings to a picnic table and enjoyed the view of the vineyards before us and the lake in the distance. The dumplings were excellent – and a welcome change of pace from cheese plates and charcuterie boards.

San’s Dumplings at Kemmeter Wines, 1030 Larzelere Road, Penn Yan; 315-530-2604

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Standing Stone Vineyards: Standing Stone is a gem on the east side of Seneca Lake. It’s a historic property, with vineyards originally planted in the 1970s by Gold Seal winemakers Charles Fournier and Guy Devaux, who considered the spot ideal vineyard land. The vineyard is currently owned by the team who own and operate Hermann J. Wiemer Vineyard on the west side of the lake. They’ve renovated the tasting room and it’s lovely, but you can’t beat a seat on the deck on a nice day. We liked literally everything we tasted – dry Riesling, Chardonnay, dry Rose -- and could easily have said, “we’ll take one of everything.’’

Standing Stone Vineyards, 9934 Route 14, Hector; 607-582-6051

Reservations required

 MORE INFORMATION

 

Tabora Farm and Winery, Himrod: Imagine a fast-casual bakery, café and deli where everything is homemade – including the bread used to make your sandwich – and you have Tabora. The café and gourmet foods market is about a mile off Route 14, on the west side of Seneca Lake, and worth the detour for soups, sandwiches, quiches and all kinds of prepared salads, sides and main courses to eat on site or take on the road. We had the patio to ourselves for a late lunch on a Sunday and couldn’t resist taking a couple desserts home with us. The winery at Tabora is in a separate building. We didn’t take the time to visit it, but will the next time.

Tabora Farm and Winery, 4978 Lakemont Himrod Road, Dundee; 607-678-4342

 MORE INFORMATION 

Author's note: I've introduced a monthly local food-focused newsletter, which comes out the last Thursday of each month. To subscribe, comment below with your email address (your address will not be displayed with the comment) so I have your info. Thank you! 

 

Randolph O'Neill Vineyard, Cayuga Lake

There are many small, artisan wineries in the Finger Lakes region, but perhaps none so small as Randolph O'Neill Vineyard, on the west side of Cayuga Lake. It is literally a one-man operation.

 

The winery is owned and operated by Kelley O'Neill (above) and his wife, Angela. Kelley grows the grapes, manages the vineyard, makes the wine, bottles the wine and brings the wine to market -- he's a multi-tasking solopreneur. Angela, a financial consultant, manages the business end of the winery and helps out with the harvest -- which is coming up quickly, early October, Kelley believes.

 

Randolph O'Neill Vineyard takes its name from Angela's maiden name and Kelley's last name. "I thought Kelley O'Neill sounded like an Irish pub,'' Kelley explained when we visited.

 

Like many in the wine business in the Finger Lakes, Kelley started down other career paths. He grew up in Western New York, studied music and sound recording at SUNY Fredonia and played in bands. He moved to Atlanta to work in the music industry and visited the Finger Lakes most summers, where his grandparents had a cottage. He loved visiting the area and its wineries and was at the point in his music career, he recalls, where it was time to either move up the company ladder or do something else. "I decided that something else to do was to come up here and work in the wine business,'' he says. 

 

The O'Neills found a place to rent in Lodi and Kelley joined the staff at Lamoreaux Landing Wine Cellars, on the east side of Seneca Lake. He trained under and absorbed as much as he could from winemaker Rob Thomas, who went on to establish Shalestone Vineyards. He also spent a couple years at Silver Thread Vineyard, working with former owner Richard Figiel. 

 

The O'Neills eventually started looking for their own land and found it in Ovid, on the west side of Cayuga Lake. The 35-acre property slopes down to the lake and has three "active" acres, which are planted with Riesling and Cabernet Franc grapes. Good wine begins in the vineyard, Kelley says, so he is super attentive and hands-on there.

 

Randolph O'Neill Vineyard produces just 500 cases of wine a year. When we visited, we sampled a dry Riesling, an off-dry Riesling, a carbonated Riesling, Cabernet Franc and dry rose of Cabernet Franc. The dry rose has since sold out.

 

In COVID times, wine tasting has moved outside. There are just two picnic tables with umbrellas. We took a seat at one of the tables and Kelley poured us a sample of each wine. We like drier, European-style wines and liked everything we tasted -- I especially liked the dry rose and am glad we snagged a bottle. We also enjoyed chatting with Kelley. He's down-to-earth and personable and you don't often get the opportunity to converse with the winemaker, especially this time of year. We left with a bottle of each wine but the Cabernet Franc.

 

Kelley says the small size of the winery is off putting to some potential visitors. There's no live entertainment, no expansive tasting room and no gift shop. Some folks pull in off Route 89, see there are just two tables, turn around and leave. "The smallness scares some people away,'' O'Neill says. "And it attracts other people.''

 

We fall in the latter category. Drive away and you'll miss out on an intimate, truly one-of-a-kind tasting of limited-production wines with a person who is passionate about his craft and the Finger Lakes wine community.

 

Prior to COVID-19, Kelley had been getting together regularly with other winemakers from the area to talk shop, sample "works in progress'' and give each other advice. He hopes that can resume sometime soon.

 

"I've learned a lot through that,'' he says. "The better we all are, the better it is for the whole area. The more good wineries there are to visit, the better it is for all of us. My philosophy is do a few things well and concentrate on them.''

 

Randolph O'Neill Vineyard is at 6965 Route 89, Ovid, on the west side of Cayuga Lake (north of Hosmer Winery and south of Cayuga Ridge Estate Winery and Thirsty Owl Wine Company). Hours of operation are noon to 5 p.m. Saturday and Sunday through September and by appointment after that. For information, call 607-351-8890. More information: Website Facebook

 

Can't get to the winery? Look for Randolph O'Neill wines in shops like The Underground Bottle Shop in Auburn and Red Feet Wine Market & Spirit Provisions in Ithaca.

 

                                                  (Courtesy of Facebook)
 
Photos by Margaret McCormick unless otherwise indicated

Finger Lakes wine tastings in the age of COVID-19

What's it like to do a wine tasting in the time of COVID-19? We'd been wondering that for a couple weeks, since wineries were given the go-ahead to operate somewhat as usual as part of the third phase of reopening in New York State. So on a sunny and breezy Sunday, we set out for the Finger Lakes to see for ourselves.

 

In a word, the experience is different.

Gone are the days, at least for now, of driving down the road with no set agenda and dropping in on a whim. Also missing is the convivial atmosphere that comes with crowding around a tasting room bar and chatting with other visitors. Depending on where you visit, the experience feels ordered and somewhat sterile. It's understandable. Like restaurants, wineries are walking the line of keeping both their guests and their employees safe. The new protocols are there for a reason.

Some things worth noting:

• Some wineries continue to be open strictly for curbside pickup of wine and take-out beverages.

• Reservations are required at many places.

• Group visits are limited to six people maximum per party -- so there aren't a lot of tour buses and limousines on the road. Parties of two or four are preferred.

•  Some wineries conduct tastings outside, so be attuned to the weather. Others have spaced out their tasting rooms for physical distancing between guests and added Plexiglass shields as a buffer between guests and tasting room staff.

• Masks are required for entry and any time you are not standing or seated for a tasting (or dining).

• Don't leave home without doing some legwork to make sure the winery or wineries you want to visit have reopened for visitors and so you know in advance how the wineries you'd like to visit are handling tastings at this time. 

We visited three wineries on the east side of Seneca Lake to sample wines and to get a feel for the current normal. We intentionally selected three spots within several miles of each other and allowed plenty of time at each venue. Most places that require reservations will hold your spot for 15 minutes. 

 

Boundary Breaks

At Boundary Breaks, a truly off-the-beaten path winery in Lodi, co-owners Bruce Murray and Diana Lyttle have added a series of 12-by-12-foot patios overlooking the vineyards and lake and all tastings take place outside. Reservations aren't required at this time for the seated tastings (11 a.m. to 5 p.m. daily). Visitors check in with an attendant, pay for tastings ($10 per person for five two-ounce pours) and are seated at one of the patios, which are outfitted with Adirondack-style chairs, a table and umbrellas. A server brings single-use slips of paper from which you select your wines. Our server returned a few minutes later with a bottle of water and our selections, served "flight" style rather than poured individually. She checked in on us at regular intervals, answered questions, and arranged for our purchases -- thereby minimizing interactions and contact.

 

 

We had the place almost to ourselves at 11:30 a.m. on a gorgeous, 80-degree day, but the patios were filling up as we left. You couldn't ask for a more beautiful setting and a more knowledgeable yet relaxed tasting experience. Some guests ordered a bottle of wine and stayed to enjoy the grounds and scenery.

Tip: Boundary Breaks is known for its complex Rieslings, but be sure to try the unusually deep-colored (and full bodied) dry rose, made from DeChaunac grapes, a hybrid that does well in cool climates like ours.

 

Wagner Vineyards Estate Winery

We're grateful to Wagner Vineyards Estate Winery for getting us in for a tasting -- I entered the wrong date for our visit on the online reservation system and they were looking for us on Saturday. Major oops.

 

Tastings ($8 per person) take place in the tasting room, which has been retrofitted with Plexiglass to separate servers and visitors. Guests are spaced out six feet or more throughout the room. Masks are required any time you are not seated for food or wine/beer consumption or taking part in a tasting. (The winery has a restaurant, the Ginny Lee Cafe, and plenty of picnic tables are available outside for visitors to enjoy wine by the bottle or glass).

 

Wagner, in Lodi, is one of the oldest and largest wineries in the region, with a portfolio of 30 wines, including five Rieslings, a sparkling Riesling, Gewurztraminer, three Chardonnays (including one unoaked), Cabernet Franc, dry Rose of Cabernet Franc -- the list goes on. Two people with five different tasting selections can sample a nice range of the offerings. We left with a couple whites and a couple bottles of the dry Rose, a perfect summertime sipper. Tasting glasses are tucked in brown paper bags and sent home with you.

 

Atwater Estate Vineyards

 

Tastings by appointment for parties of one to four are available 10 a.m. to 5 p.m. daily at Atwater Estate Vineyards, in Burdett, about eight miles north of Watkins Glen. Atwater uses Tock, an online reservations system. Tastings are $10 per person.

 

 

One masked employee greeted us, checked off our reservation and pointed out a hand sanitizer station. Another masked employee asked several COVID-19-related screening questions and led us to a highboy table in the tasting room. Our server was energetic and enthusiastic about the wines and accurately called two that turned out to be favorites: Bubble (a dry sparkling Riesling) and the pretty-in-pink dry Rose Blaufrankisch.

 

Three months of life spent mostly in isolation makes simple pleasures like taking a leisurely drive in the country and visiting a winery feel huge -- and extra special. I'm looking forward to spending more time in the special place that is the Finger Lakes this summer.

 

 

 

Let's make a deal: Embracing time in and near Ithaca

We all make deals with ourselves: Spend a couple hours cleaning and you can kick back with a movie. Work an extra hour today and you can clock out an hour early tomorrow.

On Thursday, I traveled to Ithaca to work on an upcoming food story for The Syracuse New Times. And rather than rush back, I made a deal with myself to enjoy some time in and around Ithaca, to make a couple local food stops and get back to my blog.

 

It has been a while! Focused on work, I've felt unmotivated and uninspired to put time into my blog, which I started as a creative outlet -- something I derive pleasure from and isn't supposed to feel like work. Hopefully now, I've ended my self-imposed drought.

 

 

Stop 1: Red Feet Wine Market & Spirit Provisions

Honestly, I always make time for a stop at Red Feet when I'm in Ithaca. The store has a carefully curated selection of Finger Lakes wines and the staff is incredibly nice and helpful. While I looked over dry Roses from the region, the associate told me about some new arrivals and steered me to  the dry Rose from Sheldrake Point Winery, which has been making dry Rose longer than any winery in the Finger Lakes. I haven't tried it yet but will soon -- dry Rose is perfect for spring and summer fare. And when she learned we like Chardonnay "sans oak,'' she suggested the un-oaked Chardy from Red Tail Ridge Winery, on the west side of Seneca Lake.

Red Feet Wine Market is at 435 Franklin St., Ithaca, near the popular Ithaca Farmers Market. If you visit the market, as so many do during the summer months, make your way to Red Feet. If you like Finger Lakes wine, you won't be disappointed.

 

Stop 2: The Piggery

The Piggery is a farmer-owned butcher shop featuring everything pork and house-made charcuterie from its Trumansburg farm and local farm partners. The butcher case holds pork and beef cuts, bacon, specialty sausages and more and the shop also features a fine array of local products, like Farmer Ground Flour and and Flour City Pasta. The Piggery is pork heaven, but I left with a package of turkey pepperoni to try on pizza at home, as well as a pound of maple breakfast sausage links.

The Piggery is at 423 Franklin St., Ithaca, in the same plaza as Red Feet Wine Market. Hit it up for some pig and get some wine to go with it. Or vice versa.

 

Stop 3: The King Ferry Corner Store

The Corner Store dubs itself a hub for the community of King Ferry. The store, in a former Red and White Food Store, is that and more, with everything from basic provisions to baked goods made on the premises to daily soups and lunch specials to grab-and-go sandwiches and salads.

 

I came because I heard the store carries cheeses from the Tumino Cheese Company, launched in 2015 by three women, all who grew up on dairy farms and later on, in their travels, fell in love with the cheeses of Northern Italy. I came home with a piece of Old Grey Mare, an aged cow's milk cheese that's described as buttery and tangy. I plan to enjoy it with wine and shred it for use on pizza.

 

Simple Roast Coffee Company to Open Drive-Thru in Auburn

Photos courtesy of Matt Peirson and Simple Roast Coffee (Facebook)

It has been a busy year for Matt Peirson. In the last couple months alone, he purchased a business property in Auburn, married the love of his life and said so long to his job in "corporate America."

In the next week or two, he will take Simple Roast Coffee Company to the next level, opening a double-window, drive-thru "coffee hut" on Grant Avenue (Route 5), in Auburn, near the Movieplex Theaters and Tractor Supply Co. The small building, which now wears a fresh coat of green paint, was formerly Nana's Cafe. You'll be able to pull in and order a Simple Roast espresso, cappuccino or cold brew (and more) for the road.

"The building was pre-existing and actually perfect for setting up a double drive-thru,'' Peirson notes. He says he took some inspiration from Coffee Mania, a roaster with two drive-thrus in Cortland and a coffee cafe (Origins) in Homer owned by his friends Craig and Michelle Brooks.

"It all happened very fast,'' Peirson adds. "Auburn doesn't have its own coffee roaster, to my knowledge. And there are thousands of vehicles on that road every day.''

Peirson will continue to roast his fair trade, certified organic coffee beans in small batches in Manlius and set up shop each Saturday at the Central New York Regional Market and Cazenovia Farmers Market. Simple Roast beans are available at Green Planet Grocery (Fairmount and Cicero), the Syracuse Real Food Co-Op, Lune Chocolat in Manlius, Half Moon Bakery & Bistro in Jamesville and 20/East in Cazenovia.

At the Simple Roast hut, Peirson plans to offer a selection of baked goods from Half Moon Bakery and possibly other bakers in the region, depending on demand. Hours will be 6 a.m. to 2 p.m. Monday to Saturday and 7 a.m. to 2 p.m. Sunday and will be adjusted as needed as business moves forward and he gets to know his customer base.

 

For more information, visit the Simple Roast Coffee website and Facebook page.

Bailiwick Market & Cafe, Elbridge

If you're among the thousands of drivers who travel along Route 5 near Elbridge, you've no doubt been watching the big, red, contemporary barn-like structure taking shape across the road from Tessy Plastics.

That's Bailiwick Market & Cafe and it brings to Elbridge a combination of many things under one roof: a cafe serving breakfast, lunch and supper; ice cream parlor with soft serve and (eventually) homemade hard-pack ice cream; coffee bar and drive-through (coming soon) serving Cafe Kubal coffee; local goods marketplace featuring locally produced foods and locally made art; and, most important of all, a community gathering space.

The business is owned by Nancy Hourigan, of Hourigan's Dairy Farm, who has been supported in the project by an all-woman team, including assistant manager Meg Schader, co-owner of Wake Robin Farm, Jordan, general manager Nona Gormley and head barista Jo Ann Schneider.

I stopped at Bailiwick Market & Cafe for lunch last week, during its "soft opening." Head chef Susanne "Cookie" Wheeler, who for many years served as executive chef at Pumpkin Hill Bistro, in Aurora, has put together a  seasonal and local-inspired menu of soups, sandwiches, salads, entrees (like chicken pot pie and beef stew) and grab and go items.

 

Bailiwick is a destination worth checking out. Bring a cooler: A refrigerated case is stocked with local eggs, cheeses, cheese curds and yogurt from Wake Robin Farm, 4 Tin Fish Farm (goat dairy) and others.

 

THE VIBE: Casual country chic, with vaulted ceilings, lots of light and seating for about 50, including a comfy sofa and chairs in addition to tables. Seating is available outside in warmer weather. Place your order at the counter and grab a seat. You'll be given a number and your food will be delivered to you.

 

 

CHOWING DOWN: The Seymour Loft Spinach Salad ($8.49) features spinach, local apples, candied walnuts, dried cranberries and New York cheddar cheese, served with a bacon maple vinaigrette. The spinach was fresh as can be and the salad also contained bites of bacon. Had I realized that, I probably wouldn't have ordered it with chicken ($3 extra), which made the salad into a meal. 

 

WHAT'S A VEGETARIAN GOING TO FIND? Grilled cheese, harvest garden salad and the Vinegar Hill Veggie sandwich, which contains grilled vegetables, spinach and feta topped with balsamic glaze, on ciabatta bread. Look for more vegetarian options as the local growing season kicks into full gear.

 

SAVE ROOM FOR DESSERT? Yes! Chef Wheeler clearly loves to bake and the bakery case is filled with giant cookies, cupcakes, lemon bars, cinnamon buns, muffins, scones and other treats. I skipped dessert and tried a maple latte, flavored with maple from Skaneateles Sugar Shack. Dessert in a cappuccino cup - maple and coffee go together just fine! 

 

WOULD WE GO BACK? Absolutely. It's a must stop when in the Elbridge, Auburn and Skaneateles areas.

 

NEXT TIME: Maybe the chicken pot pie. That sounds so comforting. Or the Hamilton Ham sandwich, with apple butter and gouda cheese. In summer, when local tomatoes are in season, we'll try the Bailiwick BLT with applewood smoked bacon.

 

Bailiwick Market and Cafe is at 441 Route 5 West, Elbridge, across the road from Tessy Plastics. From downtown Syracuse, plan on a 25 minute drive Soft open/interim hours are 8 a.m. to 7 p.m. Monday to Saturday and 8 a.m. to 3 p.m. Sunday. Grand opening weekend is this Saturday and Sunday (May 14 and May 15). Hours both days are 7 a.m. to 7 p.m. Information: 277-5632, http://bailiwickmarket.com

 

 

Drink pink: Discover Dry Rose from the Finger Lakes

Spring is here. It's time to lighten up our wardrobes, menus and beverages.

If you're a red wine drinker in the winter and a white wine drinker in the summer, it's time to bridge the gap and drink the pink. By that I mean dry Rose from the Finger Lakes region. This is the season the pink- and cherry- and salmon-hued wines are released and celebrated. There are plenty of new choices each year, as more and more Finger Lakes winemakers embrace this style of wine and put their best red wine grapes into it -- Cabernet Franc, Pinot Noir, Lemberger, Merlot and others.

 

Finger Lakes dry Rose doesn't threaten to topple Riesling from its throne any time soon, but it is gaining momentum and appreciation. The Discover Dry Rose promotion was introduced in 2013 with just over a dozen participating wineries. This year, 30 wineries are represented --  from Anthony Road Wine Company, near Penn Yan, to Zugibe Vineyards, in Geneva. Click here for participants and visit the individual websites for promotions and deals.

 

I visited the New York State section of one of our neighborhood liquor stores (Liquor City) recently to see what they had in the way of Finger Lakes dry Rose. Unfortunately, the answer is: not enough! They did have dry roses from Fox Run, Anthony Road and -- happy surprise! -- the signature label dry Rose by Kelby James Russell, the winemaker at Red Newt Cellars.

 

The best place to find these wines is at liquor stores with excellent regional selections, like Ryan's Wines and Spirits, in Canandaigua, and directly at the wineries. Spring is a great time to hit the wine trails -- there's elbow room in the tasting rooms and the busy tourist season is just gearing up. Billsboro Winery, five miles south of Geneva on the west side of Seneca Lake, offers a rose of Merlot and rose of Pinot Noir.  Silver Thread Vineyard, on the east side of Seneca Lake, has an off-the-beaten path location and tasting room that is well worth a visit. Through the end of April, enjoy a complimentary sample of Silver Thread's rose of Pinot Noir, paired with a local cheese. 

 

If you think white zinfandel when you think of pink wine, think again. Dry Rose from the Finger Lakes isn't sweet. These wines are crisp, refreshing, fruity and a friend of all foods. Try them with cheeses, cured meats, salads and vegetables, poultry, shellfish, seafood, pizza, pasta, paninis, fruit desserts -- just about everything.

 

They would be perfect for a picnic. Don't forget the corkscrew.

 

 

 

 

 

The new and improved Sauders, Seneca Falls

Many people come to Seneca Falls to visit the National Women's Hall of Fame, the Women's Rights National Historic Park and the Montezuma National Wildlife Refuge. Many more pass through on their way to the wineries that make up the Cayuga Lake Wine Trail and the Seneca Lake Wine Trail -- and to their camps, cottages and homes in the Finger Lakes.

 

Sauders is a destination for food adventurists, "a unique country store'' that has grown from 10,000 square feet to 40,000-plus square feet -- the size of an Aldi or small Tops store. It's not a restaurant, but it ranks No. 1 on a Trip Advisor list of top restaurants in the Seneca Falls area, perhaps for its over-stuffed subs and deli sandwiches.

 

We've been hearing and reading about Sauders' expansion for a year now and stopped to check it out on our way to Seneca Lake. There's more parking, a covered drop-off and entry area and wide spacious aisles. If you're using a shopping cart, you'll no longer clog the aisles and bump into your fellow shoppers.

 

You might find yourself thinking the new Sauders reminds you of Wegmans. The store is big and more glossy, for sure, but still quaint and charming.

 

Sauders, open since 1978, was founded by Mennonites who moved here from Lancaster County, Pa. John Sauder, one of the owners, told the Finger Lakes Times last year the family has been wanting to expand the store for about five years and decided the time was right.

 

Basically, you'll find all the things you loved about the original Sauders -- on a larger scale.

 

You're greeted by a display of seasonal, local produce when you walk in the door. Next stop is a greatly expanded produce department.

  

There's an in-store bakery and an eat-in cafe called the Country Cookin' Cafe. The cafe also offers ice cream.

 

Grandma Sauders Candy Shack department has dozens of choices of bulk and packaged chocolate and candies, including every kind of "gummy" treat imaginable.

 

In the market for grains, pasta, rice, cereals and spices? You've come to the right place.

 

There's an expanded meat/deli department and cheeses galore, including local favorites like Muranda Cheese Co. and Yancey's Fancy cheeses. We spotted cheese curds and yogurts from Stoltzfus Family Farm, in Vernon Center.

 

Like to bake? There's an entire aisle of flour, sugars, sanding sugars, cookie and cake decorations in a kaleidoscope of colors, as well as candy-making supplies.

 

Are you "putting up summer"? There's canning and preserving gear and supplies galore.

 

No Mennonite store would be complete without jams, jellies, pickles, mustards, sauces, condiments and more -- Sauders has them all, including specialty items like pickled eggs.

 

Maple syrup, honey, nuts, dried fruit, trail mixes… the odds are good you'll go home with a thing or two NOT on your shopping list.

 

The "Book Nook" has Mennonite, Amish and community cookbooks.

 

The check-out area runs smoothly and is staffed by friendly young Mennonite women in their traditional white caps and calico print dresses. The store accepts debit and credit cards.

 

If you're in the Seneca Falls area and need some food/grocery items -- or even if you don't -- Sauders is worth a detour.

 

Sauders is at 2146 River Road, Seneca Falls. The store is open Monday to Saturday, beginning at 8 a.m. Information: 315-568-2673

 

Note: East of Syracuse and also worth checking out is the Troyers Country Store, 5518 Nelson Road, Cazenovia. The store offers meats, cheeses, baking supplies, bulk foods, nuts and a popular DIY nut butter grinding machine. The store is open Monday to Saturday. Information: 315-655-0346