Eat First

Happy first anniversary, Defi Cuisine Corp.

The 200 block of West Water Street in downtown Syracuse is usually lined with cars parked on both sides. On May 19, the street will be closed to traffic to accommodate an enormous tent housing a series of tables set for dinner.

Defi Cuisine Corp., a restaurant at 208 W. Water St., will celebrate its first anniversary with a five-course “long table’’ dinner that day. Chef-owners Cody Dedischew (on left, below) and Nick Salvetti have received a special permit from the city for the street closure and hope to welcome 200 guests to the table. The public is invited to attend – with a ticket, of course. CLICK HERE TO PURCHASE TICKETS

Defi (pronounced de-FEE) is French for challenge. Defi the restaurant opened on May 14, 2018. It's an intimate, 40-seat room with an open kitchen at its center, allowing diners to converse with the chefs and see their meals being prepared. Cody and Nick chose the name Defi because they want to challenge people and their perceptions of food and dining out and because they want to challenge themselves to do and be their best. Their goal: Give people an experience, not just plates of food.

What's in season and available in Central New York shapes the menus at Defi. The chefs use a good amount of produce and pastured pork, chicken and other meats from Grindstone Farm, an organic farm in Pulaski, as well as produce, greens and grains from other area farms. They estimate that 70 percent of the ingredients used at the restaurant are sourced locally. That includes local cheeses from 2 Kids Goat Farm, Tumino Cheese Company and other small producers, artisan salts from Syracuse Salt Company, coffee from Skytop Coffee and local and regional beers, wines and spirits. (Below: Spring Ramps Farro Grits with Gulf Shrimp)

In summer, the percentage of local sourcing rises to more than 90 percent. Both chefs like to visit the Central New York Regional Market on Saturdays and walk a block to Clinton Square on Tuesdays during the summer to pick up fresh ingredients to spotlight in dishes. "Everything we do is geared towards farms,'' Cody says. "A lot of farmers come right here to our door,'' Nick adds.

Both chefs say their first year with Defi has brought them challenges and joy. They started out serving lunch as well as dinner, but pretty quickly dropped lunch to focus on dinner service and special events. They are pleased with how diners are receiving their food and their approach to it and especially pleased with the number of people who choose the four- or six-course "Defi'' option, where the chefs consult with diners to determine their tastes and needs and create custom meals in the moment using what’s in season and what's at hand in their kitchen. Menus change with the seasons and often change again within a season as more produce becomes available.

For the May 19 event, Defi's chefs are planning a five-course tasting menu ($85 per person) that includes pre- and post-dinner cocktails and wine pairings. The menu will depend on what's in season and available, but is likely to include spring things like asparagus, rhubarb and fiddlehead ferns. The event will begin at 3 p.m. with a cocktail hour, with dinner courses beginning around 4 p.m. 

"I love the idea of doing a long table dinner,'' Cody says. "It's going to be fun.''

Defi Cuisine Corp. is at 208 W. Water St., Syracuse. The restaurant is open for dinner Wednesday to Saturday. Phone: 315-907-0202

Website Instagram Facebook Ticket information

 

Kasai Ramen, Syracuse

It was sleeting sideways when I visited Kasai Ramen for a late lunch in late January -- perfect weather for a pot of tea and bowl of steaming hot ramen.

 

I am not super familiar with ramen. I know that it's a staple of college life and sometimes the subject of jokes. Some people call ramen "College Soup.'' Open the dry noodles, add boiling water, wait for them to cool down a bit and presto! -- instant dormitory dinner. I also know that ramen is a Japanese cousin of pho, a broth-based soup with meat, noodles and other ingredients that's commonly eaten in Vietnam.

 

Kasai Ramen takes ramen to a whole other level: elegant, yet casual, sit-down meal. Tables are dressed with black linen cloths and set with linen napkins, soup spoons and chopsticks. The menu is tidy and your server will be happy to explain anything you're not familiar with.

 

I kept it simple, ordering the shoyu ramen ($13), made with pork and chicken broth, soy tare (or seasoning), dashi, chat pork roll (braised pork belly), six-minute egg, enoki mushrooms and baby bok choy.

 

I also ordered a spicy miso "flavor bomb,'' ($1), which is just what it sounds like. The condiment is delivered on a small plate, and my server said to add it in small pieces to the broth, until it reaches the level of heat you are after. Everything is made in house, from the savory broths to the six-minute eggs to the noodles. Ramen is surprisingly rich -- so rich, in fact, I couldn't finish the bowl and took some home to enjoy later.

 

Kasai Ramen opened in October. Chef-owner Kyle Mastropietro describes his restaurant as a ramen shop with "Salt City attitude.'' The menu also features kimchi smashed salt potatoes, steam buns (airy, bread-like pockets that hold a variety of fillings, including mushrooms, marinated pork and fried shrimp), a beet and lotus root salad, a double-battered fried chicken sandwich, several varieties of steamed dumplings and Kasai's take on meatballs. Specials are offered each day. The restaurant recently received its liquor license, so guests can now enjoy beer, wine, spirits, cocktails and flights of sake, Japan's signature wine.

 

I look forward to returning with a lunch/dinner mate and sharing a variety of things. You might consider giving Kasai Ramen a try during Downtown Syracuse Dining Week(s), which starts February 18 and continues through March 3. If you're curious about Kasai's steam buns, Mondays are a good day to visit. All buns are $3 on "Monday Bunday.''

 

LEARN HOW TO MAKE RAMEN:  Farm to Fork 101 and chef Kyle Mastropietro are teaming up for a class on how to build a ramen bowl with ingredients sourced from local farms. The class costs $70 and will include how to make ramen noodles, broth, dashi, tare and how to properly prepare vegetables for ramen. Class size is limited to 12. Participants will get a tour of the kitchen, meet the chefs and take home recipes and chopsticks. REGISTRATION INFORMATION

 

Kasai Ramen is at 218 Walton St., Syracuse. The restaurant is open six days a week (closed Sundays) and features a late-night menu, served until 3 a.m., on Fridays and Saturdays. Information: 315-310-8500, WEBSITE

 

 

Destination: La Patria Cafe, Syracuse

It's easy to fall into a pattern of frequenting the same restaurants or types of restaurants all the time. I'm on a mission in 2019 to try new places, new-to-me places, places that might be off our collective radar in Central New York.

 

First stop: La Patria Cafe, in Syracuse's Hawley-Green neighborhood. It opened in mid-October in an old house on Green Street, a few doors from Thanos Imports and across the street from Laci's Tapas Bar. You might remember it as the home of Laci's Lunchbox and 83 & Company. Aren't the lizard door handles cool?

 

Owner Clara Cadena describes the food she serves as Latin Caribbean and Latin American, reminiscent of the dishes from the Dominican Republic that she grew up on, but also focused on other cuisines, flavors, spices and styles of cooking.

 

For now, the restaurant serves lunch only. The menu features about five varieties of empanadas -- deep-fried dough pockets filled with shrimp and vegetables, steak and cheese, vegetable curry and even spinach and ricotta cheese. Plantain chips are served with a savory garlic dip. Also featured are a trio of salads and pressed sandwiches, including a Cuban sandwich (a meaty treat, with roasted pork, ham, Swiss cheese, pickles, mustard and mayonnaise). A soup is offered each day and on Tuesdays and Fridays the restaurant offers a "plate of the day.'' On the Tuesday I visited, the plate was three-bean chili with pork sausage, plantain chips and white rice.

 

My server, Clara's daughter, described the empanadas and said she herself is a fan of the shrimp empaneda and oftentimes enjoys one during her shift or takes one home with her. That was enough to sell me. The empanada was fried to a golden brown and cut in half, to show off its filling of shrimp, onions, red pepper and I'm not sure what else. It was delicious.

 

I could have easily eaten two empanadas but decided to try the avocado salad, which looked and tasted so refreshing on a gloomy January day. The salad is built on a bed of crispy shredded fennel and red onion, tossed lightly with a lime dressing that didn't overpower it. A perfectly ripe avocado was sliced on top.

 

La Patria is comfortable and homey. If I hadn't been on my way to an appointment, I would have lingered with a "cafecito,'' or cup of coffee. And on a visit when I'm not dining solo, I might share a salad and sandwich, or an order of plantain chips and a plate of the day.

 

I don't want to tell you too much about La Patria because I also plan to write about it as part of my local food coverage for the Syracuse New Times.

 

The restaurant is at 115 Green St., Syracuse. It's open for lunch 11 a.m. to 3 p.m. Monday to Friday.  On Saturday, January 26, La Patria will be open for a special four-course lunch. Some seats are still available and reservations are REQUIRED. For more information or to reserve a seat, call 315-299-8011.

 

 

Maggies Trackside Diner, Liverpool

I was happy to see recently that the little diner near the railroad tracks and Heid's, in the village of Liverpool, is open again -- and called Maggies (sic) Trackside Diner.

For a long time, this was the home of the American Diner, which served up Conservative politics along with eggs and bacon and earned a reputation as "maybe the most politically incorrect diner in the Empire State -- and possibly the nation'' (Fox News). 

 

The American Diner closed in July and its replacement, Maggies, debuted in late August. I stopped in on a recent Sunday, newspaper in hand, and took a seat at the horseshoe-shaped counter. The new proprietor, Maggie (Giacovelli Voultsios), wiped the counter, greeted guests and poured coffee. A gentleman seated next to me remarked that the place has been cleaned, painted and "spruced up.'' It's now decorated in a railroad motif, with train art and graphics. In addition to the counter seats, there are about 12 tables.

 

The menu is short and sweet, with the usual diner line-up: eggs every way, pancakes, waffles, omelets, etc. If you're super hungry, you'll also find things like a mashed potato omelet, biscuit and gravy bowl and giambrotte -- which the menu describes as a "Utica favorite,'' with eggs, hot and sweet peppers, home fries, Italian sausage, cheese and Italian toast. On another visit, I bet I can convince my usual diner mate to try it.

 

I ordered what has become my diner breakfast go-to: two eggs sunny side up, meat, hash browns/homefries and toast ($6.95), with coffee. In this case, the meat was Gianelli Italian sausage and the potatoes were hash browns, nicely crisped. The place was pretty packed, but it didn't take long for my food to arrive -- I was still working on the front section of the newspaper. Everything was cooked to order and hot.

 

I love diners and the diner tradition in America -- there's something quaint and comforting and Norman Rockwell-esque about them, with people from all walks of life bonding over breakfast out, prepared by someone else. I drive through Liverpool often and will definitely stop in again for my "usual'' -- and some conversation at the counter, hold the politics.

 

Maggies Trackside Diner is at 214 Oswego St., Liverpool. Hours are 6 a.m. to 2 p.m., seven days a week. Breakfast is served all day, and lunch specials feature comfort foods like meatloaf and macaroni and cheese, with rice pudding for dessert. Information: (315) 802-6696, Facebook

 

 

 

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

 

 

The Fish Friar, Solvay

A small, storefront restaurant and take-out operation offering a fresh take on the iconic Central New York fish fry is earning positive word-of-mouth and bringing diners to Solvay.

 

The Fish Friar opened in late fall on Milton Avenue, across the street from the Solvay Diner. Owners Joel Canino, Giovanni Giardina and Brad Vinciguerra have created a destination for fresh fish -- plus unique side dishes -- that's simply but elegantly prepared.  If you like fish fry, or fish prepared more healthily, check it out.

 

THE VIBE: Clean and industrial. The sleek, stainless steel order counter and open kitchen area feature a series of black and white signs detailing the menu, sides and soups of the day. There's seating for six at a counter along the front window and for about six more at a community table fashioned from an old door and topped with glass. I ate lunch at one of the counter seats and was slightly concerned I might leave smelling of fried fish. Either the place has an excellent ventilation system or I am immune to the smell of fried food.  

 

 

CHOWING DOWN: The simple menu lists five sandwiches, four "plates," one lunch/supper salad and homemade sides, like macaroni salad, potato salad, coleslaw, rice pilaf, roasted carrots (roasted carrots!!) and mushy peas. When is the last time you had mushy peas -- or saw them on a menu?  Not into fried fish? The menu offers broiled haddock and sautéed shrimp, with your choice of sides. How nice to have some healthy options at a fish-fry!

 

The Friar salad with crispy shrimp ($12; above) called out to me. It features mixed greens, pickled onions, grape tomatoes, shredded carrots and -- surprise! -- chopped French fries as a garnish. The salad, arranged beautifully and served in a stainless steel bowl, was topped with five large, perfectly fried shrimp. I'm not sure what's in the coating, but it's super crispy. Ritz Crackers? Corn Flakes? The homemade salad dressing was light and fresh. Executive chef Giovanni Giardina, who previously worked at Alto Cinco and Otro Cinco in Syracuse, adds basil, mint and other fresh herbs to his vinaigrette. 

 

I took home a container of the soup du jour, Spicy Sherry Cream Haddock Stew, for my other half to enjoy later. The stew was the consistency of a rich, thick chowder, with chunks of haddock and potatoes, and plenty of heat (with a bit of an afterburn). It was delicious, worth driving out of your way for. It is served every Friday.  

 

SAVE ROOM FOR DESSERT: One or two chef-made desserts, like cheesecake and cookies, are offered each day. The chocolate chip cookies ($2) would be easy to fall for.

 

WHAT'S A VEGETARIAN GOING TO FIND? Not much. French fries and salad. Vegetarians could make a meal of the sides, like roasted carrots, mushy peas and rice pilaf.

 

NEXT TIME: I'll try the lobster roll (offered both as a cold sandwich with mayonnaise dressing and as a hot sandwich, with butter) or the fried/broiled haddock plate with sides. 

 

THE TAB: $14 and change for the salad and a bottled water, plus $9 for the stew to go.

 

The Fish Friar is at 2409 Milton Ave., Solvay. Hours are 11 a.m. to 7 p.m. Tuesday, Wednesday and Thursday; 11 a.m. to 9 p.m. Friday and 12 p.m. to 7 p.m. Saturday.  

Phone: 315-468-3474

Website Facebook

 

 

The Ridge Tavern, Chittenango: a hidden gem

The Ridge Tavern is a restaurant that's off-the-beaten path. You could easily drive by it on Salt Springs Road in Chittenango -- we almost did. The sign doesn't scream at you and the tavern itself is about a third of a mile off the road, through the woods and overlooking the Robert Trent Jones-designed Ridge golf course.

We don't play golf, but we do have a handful of friends who live near Chittenango, and three of them were at the restaurant the Friday we visited. We took that as a good sign. With its interesting menus, well-executed food and friendly, professional service, it didn't take us long to conclude what people in the know already know: The Ridge Tavern is a hidden gem. It's also a community treasure. The restaurant was created to support next-door neighbor Clear Path for Veterans, a non-profit whose mission is to help those who serve.

THE VIBE: Planters flanking the main door are brimming with fresh herbs, a cue that the kitchen takes food seriously. Inside, the vibe is casual and relaxed but not so laid back you're left to seat yourself. A hostess greeted us at the door and offered us our choice of seating on one of three levels. It was raining for about the fourth time that day, otherwise we might have chosen to eat outside on the multi-level decks. The tavern room is small and lodge-like, with a fireplace and tables that seat roughly 30 people. The bar was busy but not overly raucous, so a highboy table a few feet from the bar worked fine. A band was setting up for the night as we finished our meal.

LIQUID ASSETS: A short list of local and regional craft beers changes weekly and the extensive bourbon list will have bourbon lovers salivating. While sipping a pint of amber ale by Erie Canal Brewing (Canastota) and a Captain Morgan's on the rocks, we studied the menus -- a tavern menu and more elaborate dinner menu, with entrees like New York strip steak with garlic mashed potatoes ($25) and chile-braised short ribs served with cheesy polenta ($23).


CHOWING DOWN: In order to sample a variety of items from the menu, we ordered… an excessive amount of food. Robert's celery soup ($6) was pale green and subtle in flavor, just like you would expect from a soup made with a vegetable usually featured in a supporting role. The basket of bacon ($9) was one of the most decadent appetizers we've ever ordered -- who, after all, really needs a basket of bacon before dinner?! A paper-lined basket holds about nine strips of The Ridge's crispy, applewood smoked, peppery bacon -- yum.

 

The red, white and blue salad with chicken ($12) featured a deep bowl of greens tossed with berries, grapes, almonds and gorgonzola and topped with grilled chicken. Robert ordered the burger of the day, cooked to medium and topped with a bourbon glaze and caramelized onions. The burger came with housemade kettle chips but we had to try the Ridge's sweet potato fries ($8) -- actually sweet potato wedges (some slightly undercooked) drizzled with a sweet-mildly spicy glaze and served with sour cream on the side.

SAVE ROOM FOR DESSERT? Yes. Desserts are made in-house and the menu changes often. Selections included strawberry-rhubarb crisp, carrot cake, a pecan caramel brownie, homemade ice cream and bread pudding, among others. The bread pudding of the day was dense and gooey, studded with banana chunks and chocolate chips and served warm with whipped cream. We couldn't finish it.
 
WHAT'S A VEGETARIAN GOING TO FIND? There's a Mediterranean plate with hummus, tzatziki, olives, feta, peppers and grilled pita and several vegetarian grilled flatbread pizzas, including one with pesto, New York cheddar, roasted red peppers, caramelized onion and mozzarella. There's also several salads, including a classic Caesar.

DAMAGES: Dinner for two, with one beer, one mixed drink, one burger, one salad, too many appetizers and one dessert came to almost $70. You can dine well on less and for considerably less. 

WOULD WE GO BACK? We can't wait to go back! The Ridge is open year-round. We want to eat outside on the deck while it's warm before contemplating cozy evenings by the fire. 

NEXT TIME: We'll try the catfish tacos with cilantro-lime crema, "fried golf balls" (fresh mozzarella dusted with Panko crumbs and Parmesan cheese) and maybe the Chicken "Ridgies" -- The Ridge's version of regional specialty Chicken Riggies.

The Ridge Tavern is at 1281 Salt Springs Road, Chittenango. Summer hours are noon to 9 p.m. Tuesday-Thursday and noon to 10 p.m. Friday and Saturday. Information: 315-687-6900, website.

 

 

Syracuse Food Truck Rodeos: Get on board!

From deep-friend peanut butter and jelly sandwiches to udon noodle Asian stir-fry to Filipino-style eggrolls filled with seasoned beef and pork to artisan wood-fired pizza to tater tots smothered in spicy sauce -- there's a food truck offering to suit every taste.

It took some time for them to catch on in Syracuse and it took some time for them to find a regular home, but if you have an adventurous appetite and an appreciation for "street eats,'' get yourself over to the weekly Food Truck Rodeos, held from 11 a.m. to 3:30 p.m. each Wednesday, in the parking lot of the Cosmopolitan Building, 1153 W. Fayette St., Syracuse.

Everything and anything that can be prepared in a cramped kitchen and plated and served out the window of a truck or trailer (or from a cart) can be found at these events.

We visited the Food Truck Rodeo at suppertime on May 6, after the official hours of the food truck rodeo and before the first "Flicks al Fresco'' outdoor movie offering of the season, which, appropriately, was "Chef,'' a sweet movie about a fine-dining chef who rediscovers his creative promise as a food truck operator.

The food truck rodeos, an offering of the newly formed Syracuse Food Truck Association, got underway in April and were originally scheduled to begin at 11 a.m. and continue through 6 p.m. each week. But the vendors were running out of food earlier than anticipated and hours have been reduced, according to Michael John Heagerty, of NOExcuses Tours, who is helping to promote the events and is hosting the "Flicks al Fresco" film series with Nomad Cinema. The rodeos now run until 3:30 p.m., give or take, and several trucks stay on hand or come in later in the afternoon to feed the "Flicks al Fresco'' crowd. 

The week we visited, about a half-dozen trucks were there before the movie (which is shown on a huge outdoor screen), including PB&J's Lunch Box, Shattuck's Paddy Wagon, Sarita's Mmmpanadas, Oompa Loompyas, Mami's Kitchen and Toss 'n' Fire Wood-Fired Pizza.

We sampled as much as we could.

Sarita Ruiz's empanadas (hand-formed, deep-fried Spanish-style pastries) went down easy. We shared an order of three ($6): beef and cheese, chicken, cilantro and lime and chicken and cheese -- kind of redundant, but she was running low on offerings. The chicken cilantro lime had nice, subtle flavor, while the beef and cheese packed more punch and a bit of heat. It's hard to resist deep fried dough with meat and cheese inside. I'd order both of these again, no problem.

George Shattuck's sriracha tots (with a sriracha cheese sauce; $4.50) were deep-fried and crispy good -- and reacquainted us with a childhood favorite food we haven't had since about the age of 12.

Last stop was Toss 'n' Fire Wood-Fired Pizza for a basic Margherita pizza (basil, mozzarella and tomato; $9). These are personal-sized pizzas cooked in a mobile, wood-fired oven. We would have liked the crust a little more brown and a little less dough-y, but these guys are just getting started. We'll be back to try a Fig and Pig (fig preserves, mozzarella, gorgonzola and prosciutto) and 'Cuse Salt Potato pizza (caramelized onions, cheddar, mozzarella, bacon and thinly sliced salt potatoes). 

I went back  to the Food Truck Rodeo at lunchtime on a subsequent Wednesday and found the vendors doing a brisk business. A couple tables were set-up, and people were chowing down outside, even on a chilly, overcast day. The Korean chicken tacos from The Chicken Bandit ($3.25 each) were worth the drive across town, a delicious medley of tastes, textures and seasonings, with a little heat.

Can't make it to the Food Truck Rodeo on Wednesdays? Good news: A second Food Truck Rodeo is now being held 11 a.m. to 3 p.m. on Thursdays at Missio Church, 620 W. Genesee St., Syracuse. Bring your appetite, your friends and your co-workers and check out what's cookin' from these culinary entrepreneurs who take to the streets of Syracuse and Central New York.

Good eats in Bouckville: Ray Brothers Barbeque

Antique hunters by the thousands will be drawn to Madison County this weekend for the annual Madison-Bouckville Antique Fest. We'll be among them, hunting for our favorite old and vintage things -- and lining up for a table at Ray Brothers Barbecue.

We visited the new barbecue restaurant -- or "RBQ,'' as they call it --  in June, shortly after it opened, and enjoyed some of the best pulled pork and barbecued chicken we've had in Central New York. It's sure to be crowded during Antique Fest weekend, but there's a small bar, about 50 seats inside and a huge deck with seating outside. There's even a horseshoe pit if you have time to play a few rounds.

 

The menu is limited to one page -- a nice change from multi-page menus that sometimes make decisions difficult.

 

Over cold beers, we shared a plate of hush puppies (fried cornmeal balls) -- deep brown and delicious. "Loud puppies,'' made with jalapeno peppers, are also available.

 

I'm not sure who "The Judge'' is, but "The Judge's Half Chicken'' was fall-off-the-bone tender, with a nice smoky flavor. It reminded me a little of the chicken at Brooks House of BBQ, in Oneonta.

 

The hot link "sandie" featured housemade Italian sausage, topped with sauteed peppers and onions, on a soft roll. Our friend Mike loved the combination of moist, smoky-sweet Carolina pulled pork served with crispy slaw on top.

 

Platters like the The Judge's chicken come with two sides and cornbread, though the cornbread was missing on my plate (not that I really needed it, along with sweet potato fries). "Sandies'' like the hot links and pulled pork are served with pickles and one side.

 

The vegetarian in our party enjoyed a sampler of sides (above left; photo by Maureen Nolan): coleslaw, barbecue baked beans and dirty potato salad. She described the beans as full of BBQ flavor and slightly sweet (they turned out to contain some meat), the slaw as lightly dressed and a nice change from the usual mayonnaise dressed slaw, and the potato salad as also packing some barbecue punch.

 

The menu lists just two desserts, apple crisp and maple bacon cheesecake. We had some qualms about the cheesecake, but the combination of sweet, salty and creamy -- with crunch on top from crispy-crumbled bacon and maple in the accomanying sauce -- is delicious and memorable. It's a dessert I would never make at home, but one I think about from time to time.

 

If we get back to Ray Brothers this weekend, we might give the jumbo smoked wings or "RBQd'' meatloaf a try. That sounds interesting and comforting.

 

Ray Brothers Barbecue is at 6474 Route 20, just west of Bouckville. Follow your nose! Information: 315-893-7200. 

 

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No wonder Oneonta crows about Brooks' chicken

Stepping out: Sampling Syracuse Food Tours

Courtesy of Sampling Syracue Food Tours

 

At the start of the July 19 Sampling Syracuse Food Tour, Kate Gillen said she had three goals: Keep the group entertained. Immerse us in downtown Syracuse history. Moderately fill our bellies.

 

She succeeded on all three counts.

 

Kate launched Sampling Syracuse Food Tours in October 2012.  By the end of last year, she had taken hundreds of visitors, representing 21 states and 14 countries, on walk-able, eat-able tours of downtown Syracuse. That's impressive!

 

Full disclosure: Kate invited me take a tour, which normally costs $40, and I accepted. 

 

The tour starts at Kitty Hoynes Irish Pub and Restaurant in Armory Square, and if you arrive early enough, you can enjoy a Bloody Mary or Guinness before tour time. Our first sample featured a small plate of Irish bacon and cabbage with horseradish cream sauce atop a potato pancake. A small wedge of Kitty Hoynes' house favorite soda bread garnished the plate and a sample-size pour of Smithwick's Irish red ale came on the side.

 

The tour then took us on a stroll along the Onondaga Creekwalk to Franklin Square, for a pick-me-up at Freedom of Espresso. The coffee shop offering changes each week and depending on the season, Gillen said. We enjoyed a coconut-almond iced cafe au lait and continued through the square, stopping for a look at Franklin Square landmarks like the Mission Landing apartments and the old New Process Gear water tower.

 

Next stop: Dinosaur Bar-B-Que, for a pulled pork slider and side of macaroni and cheese. Want to avoid a long wait at the Dinosaur? Take the tour! A picnic table was waiting for us outside, in the beer garden area, "reserved" sign on top.

 

From there, we headed over  to Clinton Square and the Jerry Rescue Monument, then to Perseverance Park on South Salina Street, to take in the "Flowscape" public art project. From a nice, shady spot, Kate pointed out the recently completed Pike Block project, which she has toured, and described its variety of living spaces.

 

Next stop: Pastabilities, for two of its signatures, stretch bread and spicy hot tomato oil. Pastabilities moved to Armory Square in 1985, Gillen noted, and in so doing sparked the neighborhood's revitalization.

 

We strolled past the former Jefferson Street Armory (now home to the MOST -- the Milton J. Rubenstein Museum of Science and Technology), the Jefferson Clinton Hotel, a historic gem that was the tallest building in Syracuse when it was built in 1927 and the Landmark Theatre on the way to our final stop: Gannons Ice Cream.

 

At Gannons, we enjoyed a "flight" of three homemade, hard-pack ice creams: caramel cashew, almond pistachio and orange pineapple.

 

That concluded our tour on a sweet note, indeed.

 

By weekday, Kate is a speech pathologist at a local middle school. She is an outgoing, engaging tour guide, and her love for downtown Syracuse -- its food, its history and its ongoing evolution -- shows.

 

The July 19 tour included a mix of locals and visitors: a couple from Cazenovia, two sisters (one who recently moved back to her hometown from Providence, RI, the other a graduate student at SUNY Binghamton); a Syracuse native who has been living in Spain and is in the process of moving back to New York State, and her brother, who lives in South Carolina.

 

Sampling Syracuse Food Tours are offered at noon Saturdays, rain or shine, through fall. Private tours can also be arranged with advance planning. For more information, CLICK HERE or email info@syracusefoodtours.com.

 

Tips:

 

• Don't dismiss the downtown food tour because you're a local. Tours are designed to appeal to visitors and locals alike, and you're sure to learn things you didn't know before.

 

• Bring a portable umbrella if the forecast looks gloomy. Tours are held rain or shine.

 

• Wear comfortable shoes -- tours cover about two miles (and last about three hours).

 

• Bring some spending money. You might want to pick up some Spicy Hot Tomato Oil or some Dinosaur barbecue sauce.

 

• Looking for a unique gift for someone? Consider a gift certificate for a Sampling Syracuse Food Tour. Visit the website for details.