Eat First

The scoop on ice cream in Central New York

We all scream for ice cream this time of year, but in my world, nobody screams ice cream more than my friend M.F. (Mary Frances) Piraino.

M.F., better known as Fran, is a freelance writer and social media manager who lives in Syracuse. We used to work together at The Post-Standard and have been “freelance friends’’ since we left the newspaper in 2009.

Fran is also a major league ice cream enthusiast. If you follow her on social media, a highlight is her posts using the hashtag #franniepicecreamtours. When the weather warms up in the spring and until the snow flies, you can count on Fran (with her husband, Bob) to hit as many local ice cream spots as possible – and share a taste online with her friends and followers. She has the scoop on local stands and their frozen assets, which isn’t surprising for a former newspaper reporter with a passion for frosty treats.

Fran says her affinity for ice cream can be traced to childhood, when her grandfather would take her and her sister out for a cone. “Going to an ice cream stand for a soft vanilla cone was a big deal to me and a special treat back in the day (and still is),’’ Fran says. “It’s one of summer’s simple pleasures.’’

Tag along with her virtually on #franniepicecreamtours and you pick up on certain patterns: She has a soft spot for vanilla, chocolate, coconut and lemon ice cream and is somewhat faithful to those flavors, in various forms. “I’m not overly adventurous when it comes to certain flavors,’’ she says. “Every once and a while I may try a new flavor or different sundae combo, but not too often. If I find something I like, I stick with it.

“Even when I travel, I always seek out a local place for a scoop or two,’’ she adds.

It's late August, but in the spirit of there still being plenty of summer left, here are five of Fran’s favorite ice cream spots:

•  Gannon’s Ice Cream: “The king of cones in Syracuse.’’ Favorite flavors: Strawberries and Cream (seasonal), Lemon Custard, Chocolate Pie.

•   Sno Top, Manlius: “An OG stand with a top-notch Vanilla Pepsi Float.’’

•  Emmi’s Antonio’s Ice Cream, Liverpool: “My go-to here is a Heath Chip Razzle (also known as a Flurry) with soft vanilla ice cream. Most stands only offer Heath Bar crumbles, I prefer the Heath Chips.’’

•  Arctic King, Central Square: “The Strawberry Shortcake Sundae is elite.”

•  Gabrielle Chocolates and Ice Cream, Manlius. “Lots of delicious homemade ice cream and custards to choose from.’’

Follow Fran on social media: Twitter Instagram Facebook

 

Got zucchini? Make zucchini butter

It's that time of year: The zucchini in your garden seems to multiply overnight. Or someone shows up at the office with a shopping bag full of zucchini and says, "here -- take some home.''

 

Had your fill of zucchini bread and zucchini boats? Try something different -- zucchini butter. It takes about an hour to cook a couple pounds of zucchini down into a soft, buttery paste that can be tossed with pasta, spread on grilled bread or used in place of sauce on a pizza. Or, spread it on toast and top it with a poached egg -- one of my favorite work-from-home lunches.

 

I went with a recipe from one of my favorite cookbook authors and food bloggers, Marissa McClellan, tweaking it slightly to add a bit of heat. I cooked the zucchini down for a full hour, leaving it slightly chunky but soft enough to spread -- not total mush. 

 

Zucchini Butter

Adapted from "Preserving by the Pint,'' by Marissa McClellan

2 tablespoons olive oil
2 tablespoons butter
4 plump garlic cloves, smashed and chopped
Big pinch of crushed red pepper (optional)

2 pounds zucchini or a combination of zucchini and yellow squash, cut into 1/2 inch cubes
1 teaspoon dried thyme (or 5 to 6 sprigs fresh thyme, leaves stripped off stems)
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Place a large skillet over medium heat and melt the butter and olive oil together. Add the garlic and crushed red pepper (if using) to the pan and cook for a minute. Add the zucchini cubes.

Cook for 15 to 20 minutes, until the zucchini has begun to soften. Add salt, pepper and thyme at this point. Reduce the heat and continue to cook the zucchini, stirring often. The goal is to cook the moisture out of the zucchini and create a soft, flavorful paste. If the zucchini starts to brown and stick to the pan, add a splash of white wine or some vegetable broth and reduce the heat a bit more.

 
Total cooking time should be about an hour. I left the zucchini butter a bit chunky, but soft enough to spread. 

 

When done, cool the zucchini butter and store it in half-pint jars in the refrigerator. It will keep up to 2 weeks in the fridge or a year in the freezer.

 

Note: Serve the zucchini butter with pasta, on crusty grilled bread or on pizza. 

 

                 Early stage of cooking the zucchini down

 

                 Linguine with zucchini butter

 

 

All photos by Margaret McCormick unless otherwise noted

 

 

 

Farmers markets are essential: They sure are!

                    The scene on a recent Thursday at the CNY Regional Market in Syracuse.

 

One of the advantages of shopping at farmers markets is chatting with growers and local food producers and getting to know more about them, what they do and and what they have to offer. "Know farms, know food.'' 

 

Things are a little different now. Farmers markets in New York State have been deemed "essential'' during the coronavirus pandemic, but markets are also following stricter guidelines. If you haven't been to a market lately, you will notice there's more room between vendors. Some markets have arrows marking one-way traffic flow. Hand wash and/or hand sanitizer stations have been added. Customers are asked to practice social distancing, wear masks and not touch the produce and other merchandise -- allow vendors to serve you. Shop quickly if you can to limit congestion and help keep traffic moving along.

 

Coming into season now: Homegrown strawberries.

 

The variety of local farmers markets is one of the best things about living in Central New York. Markets are one-stop shopping for produce, locally raised meats and dairy products, maple syrup, honey, baked goods, prepared meals and more. In the market for annuals and perennial plants? Markets are a great place to find them, at very reasonable prices.

 

There's a market almost every day of the week -- break your routine and visit some new-to-you markets this summer.

 

SYRACUSE-AREA FARMERS MARKETS

 

Bayberry Plaza Farmers Market: 8 a.m. to 2 p.m. Wednesday (through Oct. 30) at the shopping plaza on Route 57, Liverpool.

 

Camillus Farmers Market: This market, formerly held on Tuesday, will be held 3 to 7 p.m. Monday at the Town of Camillus Green, 4600 W. Genesee St. 

 

Cazenovia Farmers Market: 9 a.m. to 2 p.m. Saturdays at the Village Green across from the high school. This is a new location to allow more space for vendors and shoppers.

 

Heirloom tomatoes from Mountain Grown Farm, at the Fayetteville Farmers Market

 

Central New York Regional Market: 7 a.m. to 2 p.m. Saturday, year-round; 7 a.m. to 2 p.m. Thursday (through mid-November), 2100 Park St., Syracuse. 

 

Downtown Syracuse Farmers Market: 9 a.m. to 3 p.m. Tuesday (June 9-October 13) at Clinton Square. New this year: Foot traffic will be one-way to encourage social distancing. There will not be any food trucks. Look for a tent featuring food from downtown restaurants.

Greater Baldwinsville Community Farmers Market: Organizers have decided not to hold a weekly market this season. Check the website for information on the Fall Market Festravaganza, a market-style event with produce vendors, food trucks and local artisans and crafters. The event is scheduled for Sept. 15. 

 

Syracuse Eastside Neighborhood Farmers Market: This small market, with just three or four vendors, opens for the season July 8. It's held Wednesday afternoons in the parking lot at Westcott Community Center, 826 Euclid Ave., Syracuse. 

 

Fayetteville Farmers Market: Noon to 6 p.m. Thursday through late October in the parking lot at Towne Center at Fayetteville (near Bonefish Grill). 

 

Kings Corner Market: 4 to 7 p.m. Tuesday in August, at the intersection of Clinton and State streets in Tully.

 

Freedom Rains Farm at Middle Ages Brewing, photo courtesy of the brewery, on Facebook

 

Pop-up market with Freedom Rains Farm: 2 to 6 p.m. Saturday, throughout June (and perhaps beyond) at Middle Ages Brewing Company, 120 Wilkinson St., Syracuse. Freedom Rains Farm is a small, family-owned organic farm near Pulaski. Produce from the farm, as well as market essentials like meat and eggs, will be available. While you're there, pick up a six-pack, get your growler filled or enjoy a Middle Ages beer outside. Several customers at a time are allowed inside to make purchases. 

 

Skaneateles Farmers Market: 3:30 to 6:30 p.m. Thursday and 10 a.m. to 1 p.m. Saturday in the Austin Park Pavilion parking lot on Jordan Street. The market is set up with an entrance and exit for one-way customer flow. 

 

FURTHER AFIELD:

 

Auburn Farmers Co-Op Market: 7 a.m. to 2 p.m. Tuesday, Thursday and Saturday at 96 State St. (in the parking lot across from Curley's Restaurant).

 

Clinton Farmers Market: 10 a.m. to 4 p.m. Thursday on the village green. Note: The first hour of the market is reserved for senior citizens and the vulnerable.

 

Cottage Lawn Farmers Market: 3 to 7 p.m. Tuesday at the Madison County Historical Society, 435 Main St., Oneida.

 

Cortland City Farmers Market: 8 a.m. to 2 p.m. Tuesday and Saturday along Main Street, in downtown Cortland.

 

Greater Oswego-Fulton Farmers Markets: 4:15 to 7:45 p.m. Thursday, starting July 12, on West First Street in Oswego and 8 a.m. to 12 p.m. Saturday, starting July 14, at the Canal Landing parking lot in Fulton.

 

Hamilton Farmers Market: Friends say this market (above; photo via Facebook) is one of the best things about living in/near Hamilton. 8 a.m. to 1 p.m. Saturday on the village green. 

Homer Farmers Market: Canceled for the 2020 season.

 

Oneida County Public Market: 9 a.m. to 1 p.m. Saturday at Utica's Historic Union Station, 321 Main St., Utica. Take some time to explore the inside of this magnificent transportation hub.

 

Owasco Farmers Market: Canceled for the 2020 season.

 

Pulaski Farmers Market and Music in the Park: 4 to 8 p.m. Friday, starting June 19, at Historic South Park in the village.

 

 

 

 

 Photos by Margaret McCormick unless otherwise indicated.

 

 

Cooking at home with Sara Tong-Ngork

Sarinthra (Sara) Tong-Ngork has logged more than 20 years in local restaurants. Her resume includes stints at Lemon Grass, Bangkok Thai, Alfa Bar and Dining Room, the Century Club and Bellevue Country Club, among others.  Come fall, she will venture out on her own as one of eight merchants at Salt City Market, the food hall scheduled to open at 484 Salina St., across from the Marriott Syracuse Downtown. 

 

Sara's stand, Firecracker Thai Kitchen, will feature Bangkok-style "street food:" soups, curries, noodle dishes, salads and more. Her menu is in development and she has been going through the steps of writing a business plan.

 

Sara, 45, grew up in Syracuse and attended local schools, including SUNY College of Environmental Science and Forestry. After college, she decided to pursue cooking as a profession. "I started in 1997 at Lemon Grass as a prep cook and never looked back,'' she says.  She has worked with and learned from some of the best chefs and cooks in Central New York, including chef Eamon Lee, her boss and mentor at The Century Club. "I leaned from him for over a decade. ... Better than any culinary school education I could have gotten.''

 

Sara's parents are from Thailand and she has spent much of her coronavirus-mandated stay home time cooking with them and for them.  She's looking forward to life resuming a sense of normalcy and to feeding CNY's "Thai tribe'' at Salt City Market.

 

How did you learn how to cook? I’ve been cooking since I was a little kid, maybe 7. My sisters and I would come home from school and I’d make us a snack while we waited for our parents to come home. Eventually I’d help my parents with dinner. They were both excellent cooks and I think that’s why I love food so much. 

 

How would you describe your style of cooking: I gravitate towards simplicity and letting the natural flavors shine. I like to highlight freshness and balance sweet, salty, sour and spicy, which is the key to Thai cooking. I don’t like to measure and I don’t like a dish with a million ingredients. It's pretty rare for me to spend more than an hour making something, unless it’s simmering or braising away.

Do you have a signature dish? My signature dish is Spicy Chicken and Thai Basil. It was a dish the cooks would make for family meal (the staff meal before service) at Lemon Grass. After almost four years of working there, it was the only dish I could still eat every day.  My version is different, not quite as bright, but equally crave worthy. I’ve run some version of it everywhere I’ve cooked.

Favorite cookbook or cooking show? My favorite cookbook is one that Eamon (Lee) introduced me to, "The Best Recipe" (America's Test Kitchen). I love how it incorporates food science and tells you the "why" of a recipe. TV show -- I was a huge fan of "Ready...Set...Cook!" back in the infant years of the Food Network. After school, other kids would be playing outside and I’d run downstairs to catch that and "Great Chefs." 

What have you been cooking during "stay at home life”? I’m quarantined with my parents. We’ve been cooking a lot of Thai comfort food --  noodles, soups and Thai-style congee are family favorites. We had to keep it pretty simple for a while because we couldn’t get Asian ingredients as most of the Asian grocers buy stock from New York City.
 
Favorite place to shop: My favorite place to shop is the Central New York Regional Market and I wish I could get there more often than I do.  That food has been taken care of. Someone took the time and energy to nurture those ingredients. You can taste that in the product. A misshapen, locally grown donut peach with a blemish, enjoyed mid-summer at peak ripeness, will always taste better than the biggest, most perfect looking one from the grocery store. With a lot of produce,  just because something is available year-round, doesn’t mean it’s good year-round.

 

Any advice for people who are new to cooking? Invest in proper tools - you don’t need to spend a lot. I use a sharp knife I got from Amazon for $20.

• Start simple: Make scrambled eggs and figure out how much salt and pepper to add to them to make them taste good. This will help you learn how to season food.

• Don’t give up. Even the most talented chefs have cooked something only to throw it right in the trash.

 

 

Thai Omelet

From Sara Tong-Ngork

 

Sara says: The omelet is often served alongside other Thai dishes, as Thai food is almost always family style. It’s also found at many food stalls and almost every restaurant. For me, it’s comfort food. This recipe serves two as an entrée and four as a side dish to quell any spicy dishes. The optional condiment adds a little extra salt, spice and brightness to the dish.

 

Ingredients:

4 eggs

1/4 cup onion, 1⁄4-inch slices or diced

2 tablespoons scallion, rough chop

1 tablespoon cilantro, rough chop (optional)

1/4 teaspoon granulated garlic (garlic powder)

1 1/4 teaspoon fish sauce or 1 teaspoon soy sauce (to keep it vegetarian)

Freshly cracked white or black pepper (3 to 4 twists of the pepper mill)

2 tablespoons rice bran or grapeseed oil (high smoke point)

Cooked jasmine rice (2 to 4 servings)

For the optional condiment:

1 tablespoon fish sauce

1 teaspoon fresh lime juice

1 garlic clove, minced

1 Thai chili pepper, minced

 

In a bowl, beat eggs, onion, scallions, cilantro, garlic powder, fish sauce/soy sauce and pepper  together until mixed. Heat up a non-stick skillet on medium- high heat. Wait until the pan is hot, then add the oil. Gently pour egg mixture into pan and

reduce heat to medium. As the egg cooks, pull the sides of the omelet towards the center and allow the uncooked egg to run underneath it. Do this all around the omelet until there’s no more runny liquid (the top will still be uncooked). Check underneath the omelet for a golden brown color, then carefully flip it, using plates if necessary. Continue cooking until the bottom is golden brown as well. You may need to add a few more drops of oil if it becomes too dry or it will burn.

 

Serve the omelet immediately with hot jasmine rice and optional condiment. Makes 2 to 4 servings.

 

Optional condiment: Combine all ingredients and serve with omelet.

 

 

 

Avoiding grocery stores? Here are some alternative options in Central New York

Does the thought of grocery shopping in the time of coronavirus stress you out? If you answered yes, you're not alone. Lots of folks are making as few trips to supermarkets as possible -- and using shopping services like Instacart to avoid stores entirely.

Some local stores, farms, restaurants and other businesses have stepped up to make it possible for you to leave the shopping -- or some of the shopping -- to someone else.  By ordering a local produce box, for example, you can limit trips to the store for cooking essentials like onions, carrots and potatoes and at the same time eat your beets and enjoy in-season items like ramps. Several options are available and with some you can add on items like meat, cheese, eggs and bread. Best of all, you are supporting people in the community who could really use our help right now.

Following are some ideas for easy pickup and/or delivery of provisions. If you know of others, feel free to leave a note in the comments.

NYS Farmers Boxes: Mark Pawliw of Farm to Fork 101 and chef Rich Strub of Eden, a wood-fired restaurant in Hanover Square, have teamed up to offer farm-fresh food for curbside pickup (or delivered to your door). Produce and proteins, including meat, cheese and eggs, are sourced from farms in Central New York. We ordered the basic box for $30 and added on a baguette from Scratch Bakehouse ($2.25). The box included onions, carrots, potatoes, sweet potatoes, parsnips, beets, lemons, apples and a daikon radish. Offerings change each week, depending on available produce and add-ons. Boxes are now being offered for Tuesday or Friday pickup. Orders must be received by 5 p.m. Sunday for Tuesday pickup/delivery or 5 p.m. Wednesday for Friday pickup/delivery. Delivery is available in Onondaga County only. MORE INFORMATION 

Off the Muck Farm: Off the Muck offers fresh, local fruits, vegetables, and other locally produced items, delivered to your doorstep. Some of the items included are: Onions, potatoes, sweet corn, tomatoes, peppers, eggplant, radishes, beets, green beans, summer squash, cucumbers and winter squash. Box contents can be customized to suit your needs and wants and you can add on items from local businesses (like coffee, eggs, bread, meats and cheeses). "I love the small portions,'' says a friend who ordered a custom box (part of which is shown here). “The idea of a huge pile of parsnips terrifies me. And even if I eat two apples a day, I often don't finish a grocery store bag before some go soft.'' MORE INFORMATION 

Grindstone Farm: The de Graff family, pioneers in organic growing in Central New York, offer several ways to order: create-your-own boxes, with produce grown by Grindstone and partner farms, and specialty boxes like a microbox (for one- or two- person households), a healthy box with a mix of produce that changes weekly, a fruit box, a keto box and more. The website lists multiple drop-off points in Central New York, Oswego County and the North Country and home delivery is available. Order by noon on Monday for delivery on Thursday in Central New York and Friday in Northern New York.

Grindstone also hosts an on-farm organic market from 1 to 4 p.m. Fridays. One customer at a time is allowed in the store area.  MORE INFORMATION 

Farm Swarming: Farm Swarming provides delivery of goods from local farms and food producers to homes in Onondaga County and in Broome County. It’s like an online farmers market. Orders ($15 minimum) must be placed by 4 p.m. Tuesday for delivery on Friday.  Items available for purchase include meats, cheeses, butter, yogurt, eggs, honey, pancake mixes and more. Delivery in Onondaga County is on Fridays; Broome County deliveries are scheduled for Saturday. MORE INFORMATION

Syracuse Cooperative Market: The community-owned grocery store is offering personal shopping and curbside pickup to members and non-members from 11 a.m. to 6 p.m. daily. Call the store with your order and arrange a pickup time (orders may be scheduled for the next day). There is a $5 order fee and five-item minimum per order. A staff member will shop and bag your order and call you if items are out of stock or a substitution is required. MORE INFORMATION

Trinity Valley Dairy: Trinity Valley, based in Truxton, has added a drive-thru window and home delivery to many locations in Central New York to its services. In addition to Trinity Valley’s creamline milks, cheese curds and other dairy products, the online store offers homemade baked goods, produce, meats, eggs, butter and pantry items like pancake mixes. 

There is a minimum order of $35. Place your order by 1 p.m. the day before delivery is scheduled in your area. MORE INFORMATION 

Wake Robin Farm and Bakery: Owners Meg and Bruce Schader have transitioned from dairy farming to full-fledged bread bakery. They recently started making deliveries in western Onondaga County (including Jordan, Elbridge, Skaneateles and Marcellus and areas in between). Some of their breads, including rustic sourdough, oat groat bread and sunflower flax bread, are made with Farmer Ground Flour from Trumansburg.  Orders of three items or more are delivered free of charge. Orders must be received by 5 p.m. Friday for delivery on Saturday.

Breads are also available for purchase at their farm store in Jordan (3 to 6 p.m. Fridays) and at the Central New York Regional Market from 7 a.m. to 1 p.m. Saturdays. MORE INFORMATION

Cafe Kubal: Lockdown is no time to run out of coffee. Local roaster Cafe Kubal is offering home delivery of coffee beans. Order by 11 a.m. Monday to Friday for same-day local delivery. Order after 11 a.m. for next-day delivery. MORE INFORMATION 

20/East: This boutique on Albany Street in Cazenovia (above) is small but pretty much has it all. Owner McKenzie Hughes Houseman has shifted gears to make 20/East more of a general store, offering everything from milk, eggs and artisan breads and baked goods to meats, local cheeses, produce, prepared meals, hand sanitizers and even toilet paper. Order online for curbside pickup or delivery or bring your mask and come inside. The store has room for just a few customers at a time. MORE INFORMATION


Epicuse: This specialty market and cafe in downtown Syracuse, operated by the owners of SKY Armory, has ramped up the grocery side of the business to cater to people during the Covid-19 crisis. The store offers produce, meats, cheeses, eggs, milk, yogurt and lots of interesting pantry items to help you cook at home -- plus gourmet prepared food items to reheat and eat at home. Online ordering and curbside pickup is available. MORE INFORMATION

Heritage Hill Brewery/Farm Store at Palladino Farms: Many of the made-in-New York items at the farm store in Pompey have been moved into the brewhouse/bar area, so customers can come in easily and make purchases. Grocery items include meats, cheeses, eggs, pasta and pasta sauces, pancake and waffle mixes, etc. You'll also find face masks and toilet paper. Heritage Hill crowlers and growlers are available to go, as are takeout meals (including a weekend griller special and a Sunday brunch box). Order online for curbside pickup; free delivery is available within five miles of the brewhouse. MORE INFORMATION

Good Nature Brewery: Add New York State's first farm brewery to the list of shutdown businesses that have pivoted to help keep the lights on. In addition to menu items to go, including family meals, Good Nature has added an online ordering platform and is offering local food items like meat, eggs, cheeses, breads and baked goods – along with its signature beers (and hard cider, wines and spirits). Curbside pickup is available and home delivery is an option in the Hamilton area. MORE INFORMATION  

Kriemhild Kupboard: The Kriemhild Kupboard, south of Hamilton, is open daily from dawn to dusk. In addition to several varieties of Kriemhild meadow butter, the stand is stocked with Stoltzfus milks and yogurt, East Hill Creamery cheeses, meats, Jones Family Farm gelato, snacks, jams and jellies and other fridge, freezer and pantry items.  It's a small, self-serve shop in the country; don’t forget your shopping bag(s). Payment is by the honor system, so bring cash or a check. Also bring a mask and practice social distancing: If someone is inside, wait until they are finished before you enter. MORE INFORMATION

Cooking at home with Shelly Bornemann

Shelly Bornemann has been cooking most of her life, but her food philosophy and priorities took a turn in 2006, when she visited an animal sanctuary in Maryland with a close friend. 

 

"What impacted me the most that day was when we visited the pig barn,'' Bornemann recalls. "I was surprised to see how expressive their eyes were,  just like human eyes. One of the pigs was roaming freely around the grounds and followed me like a faithful dog and it made a huge impact on me. My experience that day was the catalyst to my vegan journey.''

 

Bornemann became a vegetarian first and then a vegan. A decade later, she says, it feels right and natural to live a life completely free of animal products. She has become more adventurous and experimental with her cooking and more committed to animal rights activism and sharing her experiences as a vegan with others.

 

Bornemann, 49, lives in Baldwinsville with her fiancé, Dave, and is an underwriter for Empower Federal Credit Union. She is also one of the organizers for the Syracuse Vegan Living Program, a five-week free mentorship program that began in Baltimore in 2011 and has since expanded to other cities.

 

The education program takes a personal approach, pairing vegan coaches with pledges who want to learn about the practical side of veganism, like nutrition, cooking and menu planning, as well as the ethical considerations. "Each week we have guest speakers that discuss various topics such as health, fitness, the environment, etc.,'' Bornemann says. "We also provide samples of delicious vegan food, set up a private tour at Farm Sanctuary in Watkins Glen and have a graduation ceremony and potluck celebration where everybody brings a vegan dish to share.''

 

To date, more than 1,200 pledges nationwide have completed the program. 

 

How long have you been cooking? I started cooking relatively early on in life. I loved helping my mom in the kitchen and was fascinated by how methodical and quick she was. She’s a phenomenal baker and as a child she spoiled us weekly with homemade breads, cinnamon rolls, cookies, etc. I learned to cook not only at home, but also by trial and error. If I had something at a restaurant that I loved, I tried breaking it down and making it myself at home.

 

How would you describe your style of cooking? I love using fresh ingredients and of course I love simple, one-pot meals. My fiance would probably disagree with me using just one pot. Though I strive for simplicity a lot of times I end up using several pots, several cutting boards and several gadgets like a garlic press, the lemon juicer, a blender, zester, etc... but I’m a perfectionist and want everything to taste and look amazing.

Do you have a signature dish? I love making Tuscan bean stew, which is my "go-to” when I have dinner guests because it’s simple and sophisticated. It consists of cannellini beans, mushrooms, spinach, vegan pesto and wine. I love pairing it with fresh garlic bread and a dry wine. It’s heavenly. 

Favorite cookbook or cooking show? "The Joy of Vegan Baking" by Colleen Patrick-Goudreau has been my go-to for over a decade. The pages are falling out and as much as vegan cooking and baking has evolved, it’s still the best. 

What have you been cooking during stay-at-home life? I’ve been using this time to cook healthy, comforting food. I’ve been experimenting a lot with making “fish.'' For example, I made "scallops" using king oyster mushrooms (shown at left), smoked lox using shaved carrots and mock tuna salad using chickpeas.  

Favorite place to shop: Wegmans, Trader Joe's and Green Planet Grocery. We have a subscription to Misfits Market that delivers discounted organic produce. There’s a lot of food waste because most grocery stores want only perfect looking produce. Fortunately Misfits Market’s business model helps reduce that waste. For me, it doesn’t matter if I get an apple or an eggplant that’s bruised.

Any advice for people who are new to vegan cooking? Experiment, be open-minded and have fun. I love “veganizing” dishes and will look at various recipes online and in books for ideas. Don’t expect your dishes to taste just like an animal product, but experience it for what it is. You may find it’s even more delicious than what you’re accustomed to.

 

Creamy Dairy-Free Cheese Sauce

From Shelly Bornemann

 

16 ounces Yukon Gold potatoes (about 3 medium)

2 to 3 large carrots

1/4 of a small to medium onion

1/2 cup water (used to boil potatoes)

1/3 cup nutritional yeast

2 tablespoons lemon juice

1 tablespoon apple cider vinegar

1 teaspoon salt

1 teaspoon paprika

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon brown mustard

1/8 teaspoon turmeric (optional; creates nice golden color)

 

Wash and peel potatoes and carrots and chop into uniform pieces. Dice the onion. Boil the vegetables for 10 to 15 minutes and reserve half a cup of the vegetable water. Vegetables are done when you can pierce them easily with a fork.

 

Using a slotted spoon, transfer vegetables to a blender. Add a quarter cup of vegetable/potato water to the blender. Pulse to mix, slowly adding more water until the sauce is of your desired consistency. Add remaining ingredients and adjust accordingly.

 

Notes:  The sauce can be used several ways. Stir some salsa or diced tomatoes and green chilies into the sauce. Pour in a bowl and serve with tortilla chips. The sauce can also be used to make vegan macaroni and cheese. You will need about a pound of cooked elbow macaroni (or other pasta). Stir cooked pasta into sauce.

 

Photos courtesy of Shelly Bornemann

 

Social, from a Distance: A Virtual In-Home Dining Experience

When Gov. Cuomo ordered restaurants across the state to limit their operations to takeout and delivery last month in an effort to help reduce the spread of coronavirus, the mandate left restaurants reeling – and scrambling to adapt and survive. It also left many people cooking at home like never before and wondering what they can do to help keep chefs and restaurants afloat.

To remind people that it’s possible to come to the table -- without sitting next to or across from each other -- four Central/Upstate New York chefs pooled their energy and creativity to collaborate on "Social, from a Distance -- a Virtual In-Home Dining Experience.'' In doing so, they showed some love to local farmers and producers and brought nearly 300 people from across the region together, virtually, to celebrate food and community.

"Social, from a Distance'' was held on Friday, April 3 and a second event spotlighting restaurants in the region is in the works. It's scheduled for April 24.

The logistics of the project were "intense," according to chef Sarah Hassler, of Syracuse-based Hassler Hospitality Group, one of the event organizers. Hassler partnered with Luke Houghton of Pure Catering and Events, Auburn, Tim Hardiman of The Tailor & the Cook, Utica, Michael Lanahan of The Cellar Modern Fusion Restaurant, Corning, and food photographer and social media marketing specialist Chris Johnson of We Eat CNY (who served as emcee) to put the event together in a two weeks.

The event sold out and some guests attended the show only (no food) via Zoom and live stream on YouTube. Hassler's brother, Chad, managed all the technology aspects of the night, which went so far as to seat guests at "tables'' together in private chat rooms. Everything went off smoothly, with few glitches.

Tickets cost $35 (or $5 for virtual access only, no food) and meals, meticulously packaged for reheating at home, were picked up the afternoon of the event at designated locations in each city (or delivered, for an extra charge). The chefs planned each course virtually and prepared them remotely. Courses prepared in Auburn were delivered to Corning and Utica -- and vice versa.

We picked up our dinner box (shown above) outside The Sweet Praxis in downtown Syracuse and opened it up to find about a dozen plastic containers and a helpful explainer sheet for all the various ingredients. Most of the items required just refrigeration, reheating, plating and garnishing.

Michael Lanahan's black bean soup was a tasty starter. The soup had a hint of spicy heat on the finish and polenta croutons and lime cabbage slaw added some interesting texture.

Hassler's dish, "Running Hot and Cold'' put braised potatoes and chilled celery root salad on the same plate with delicious results. The salad was cool and crunchy, with a light lemon vinaigrette. The potatoes, finished in the oven, were crispy on the outside and topped with a slightly spicy remoulade sauce.

The main courses by Luke Houghton were long on flavor: cauliflower and mushroom curry (above) and fork-tender braised beef short ribs (below) with kale on the side. Both were served with creamy polenta prepared with coconut milk.

I'm still thinking about Tim Hardiman's "Layers of Flavors" trifle, which combined blueberries, sweet potato custard, gluten-free sponge cake, milk jam and whipped cream, topped with a sprinkle of pumpkin seeds.

Hardiman said he had been thinking for a long time about a dessert that included blueberries and sweet potato, and when The Tailor & the Cook closed its doors in March he had eight gallons of milk on hand to put to use. That inspired the milk jam, a mix of caramelized milk and sugar that is cooked over low heat for hours. It's similar to dulce de leche.

The dessert was the only dish we enjoyed straight from the container, in order to preserve the multiple layers of the trifle. The photo below by Chris Johnson of We Eat CNY shows the beautiful presentation it would receive under normal restaurant circumstances.

A Finger Lakes Riesling and Long Island Cabernet Franc were available as add-ons for $20 per bottle. Each meal box contained a small jar of artisan flake salt from Syracuse Salt Company. Hassler suggested adding a pinch or two of it to the celery root salad and Hardiman suggested adding a sprinkle of it to his dessert.

Chef Luke Houghton demonstrates making polenta

Technology allowed guests to interact with and ask questions of the chefs: Hassler from her home kitchen in Syracuse, Houghton at Pure Market & Café in Auburn, Hardiman at home near Utica and Lanahan in his kitchen at The Cellar, where he was in the midst of Friday night takeout dinner service. It also allowed guests to send messages to each other and the chefs.

This comment, from a guest who lives in Utica, sums up the experience: "What you guys did tonight was amazing. ... Thank you so much for organizing this and please do this again and again -- even after all the restaurants are back up and running.''

To learn more about future "Social, from a Distance'' events, follow chef Sarah Hassler on Instagram and Facebook or visit the Dining Inside Out website.

 

Cooking at home with Chad Miller

Chad Miller presents a platter of Chicken Yakitori. See recipe, below.

Chad Miller has a passion for music, photography and art. So, it’s no surprise that he also likes to express his creativity in the kitchen.

Miller, 43, grew up in the Oneida County village of Holland Patent and took early note of his mother’s skills in the kitchen and appreciation of good food. He has since branched off in his own exploratory, global-influenced direction. He’s not afraid to experiment and being an artist, he’s all about presentation, too.

Miller says cooking at home in the time of coronavirus isn’t much different than cooking any other time. He uses his charcoal grill year-round, invites his girlfriend and son to join him in the kitchen and sees dinnertime as “a spiritual gathering’’ with plenty of talk and no tech (no phones at the table).

I met Chad more than a decade ago, when we both worked for The Post-Standard, in Syracuse. The food photos he posts on Facebook always make me hungry. He’s a driver for Uber and Lyft and lives on Onondaga Hill with his girlfriend, Brenda Latella. His son, Gavin, is a frequent visitor.  

How long have you been cooking? It all started with a kids’ cookbook my Mum picked up for me when I was nine. My Mum is an exquisite cook and I was always interested in her process of food preparation. She got me started with an Italian red sauce which actually turned out pretty stellar.

How would you describe your style of cooking? It’s an international mixed bag of exploration and experimentation. I also do quite a few southern Cajun dishes, like a Bangin’ Gumbo and Rippin’ Vidalia Onion Pie.

Do you have a signature dish? German Beef Stroganoff. I’ve got this recipe down to a science. Passed down from my German ancestors who owned a bistro in Frankfort, Germany around the late 1800s. It’s the best with a smoked grilled steak.

Favorite cookbook or cooking show? Favorite cookbook when I first started was “Cooking with Soup: a Campbell Cookbook.” As far as cooking/travel shows: Any show Anthony Bourdain has ever filmed and Mary Ann Esposito with “Ciao Italia.” I also love the creativity and art design of Thomas Keller’s culinary skills. Check this guy out.

Favorite place to shop? Either Wegmans or Green Hills Farms. Wegmans offers me everything I need to dress up a dish for presentation. The hard-to-find ingredients are always fresh and available. I tend to explore the Asian and ethnic sections in any grocery store looking for new ideas.

Any advice for people who are new to cooking? Start with the basics, perfect those with simple ingredients. When you’re comfortable in some of the staples, experiment with new spices, flavors and ethnic dishes. My girlfriend’s mother travels abroad quite often and sends us exotic spices from around the world. These have been a source of inspiration. Find a local international market to spice up your culinary arts. Garlic is king! Food is art and art is delicious.

Photos courtesy of Chad Miller

 

Chicken Yakitori on the grill

Chicken Yakitori
Recipe from Chad Miller

Yakitori literally means grilled chicken and also refers to skewered food in general. Yakitori is commonly made with bite-sized pieces of chicken meat, chicken offal or other meats and vegetables skewered on a bamboo stick and grilled over charcoal.

You will need:
Bamboo skewers, soaked in water for 30 minutes, or metal skewers

Ingredients:

2 tablespoons vegetable oil


1 teaspoon sesame oil


2/3 cup soy sauce
1/2 cup water
1/2 cup white wine

2 tablespoons mirin
2 tablespoons rice vinegar

2/3 cup light brown sugar
1 teaspoon ground ginger
1
clove garlic, minced
Sea salt and black pepper, as needed for seasoning

2 pounds chicken breast (boneless and skinless), cut into 1-inch-wide strips

Chopped parsley and scallions for garnish (optional)

Instructions:

Make marinade: Combine the oils, soy sauce, water, white wine, mirin, rice vinegar, brown sugar, ginger and garlic in a bowl. Add chicken and marinate for 24 hours before cooking.

Getting ready to cook: Miller uses a charcoal grill but says a gas grill will work, too. When ready to cook, remove chicken from marinade and thread it on skewers.

Prep the grill: Start by placing mesquite chips around the heat source and heat your grill. On charcoal grill: You want the coals to be hot. Cook for 30 minutes "off heat,'' to the side of any flames, flipping the skewers half-way through. Arrange chicken skewers on platter and garnish with parsley, scallions or hot sauce, if using. Makes 4 to 6 servings. 

Note: Serve the chicken yakitori as an appetizer or as a main course, with rice on the side.

 

Bring your own (reusable) bag: Buy local, shop in style, help the environment

 

We all know that plastic isn't good for the planet. And by this point we all know that New York State's plastic bag ban goes into effect on March 1, 2020. Some stores, including Wegmans, have already ditched single-use plastic bags. By early March, all retail establishments must fully change over to paper and/or reusable bags. This includes stores like Kohl's, HomeGoods and Target.

 

The bag ban has generated a lot of conversation. Some people are all in with reusable bags and have been using them for years. Others say they will pay for paper sacks or reuse plastic bags they have stockpiled at home. Here's an idea: Why not be the change and treat yourself to some stylish reusable bags? Pro tips: Purchase several bags and designate specific bags to hold specific items, like meat and cheese. Be sure to have at least one insulated bag to hold cold/frozen items. And select bags that will stand up to repeated use and cleaning.

 

Here are some options available at local stores and markets. Whatever reusable bag you choose to use, don't leave it on your car seat. 

 

How cute are these vibrant bags, available at 20/East in Cazenovia? Shop owner McKenzie Hughes Houseman says more colors and styles are available. Expect to pay about $10.

 

These large bags hold a lot of groceries (and other stuff!) -- and fold into a 6-inch pouch. $16. Available at DROOZ and Company, Skaneateles.

 

This sleek bag, available at The Gift Box Shoppe, Syracuse, folds into a small case to fit in your pocket or purse. $12.

 

It's easy (and inexpensive) to be green with these bags, available Saturdays and Sundays at the Central New York Regional Market. They're two for $1 (cash only) at the market's Welcome Center, between Shed A and M&T Bank.

 

Show your Syracuse love and local market pride with this roomy made-in-the-USA tote, available at Metro Home Style, Franklin Square, Syracuse. $25. 

 

Carry home local provisions and prepared foods made in-house in this canvas tote from Pure Market and Eatery, Auburn.

 

Personal: One of my favorite reusable bags is this one from Aldi. It's made from recycled water bottles.

 

And this handy Wine Country/Uncork New York four-bottle wine tote is a keeper.

 

 

Made in Central New York: Food gifts with local flavor

It's not too early to talk holiday gift giving, is it? Wegmans has had Christmas on display since before Halloween. The annal Buy Local Bash is coming up Nov. 25. Some local retailers have already hosted their holiday open houses.

 

So, no. It's not too early. The holiday season is upon us.

 

My annual, food-focused, buy-local holiday gift list includes salt, chocolate, coffee, tea, wine, barbecue sauce, tableware, a dining discount card and more. Got a hard-to-shop-for person on your list who doesn't want any more "stuff"? Give the gift of a local food experience. Read on.

 

Note: There's no "one-stop shopping'' destination for local food gifts. Stores with a good selection of locally made items include (but are not limited to) 20/East in Cazenovia, Nelson Farms Country Store and Production Facility in Nelson, The Farm Store at Heritage Hill Brewery in Pompey and the newly opened Pure Market and Eatery in Auburn. It's always fun to browse and sample at the Buy Local Bash and at SKY Armory's Night Market (Nov. 30). And don't forget the Central New York Regional Market, open on Saturdays year-round.

 

THE LIST:

 

Salt City Flake Salt, Syracuse Salt Company: Syracuse earned its nickname "the Salt City'' thanks to the salt springs deep beneath the earth at the southern end of Onondaga Lake that gave rise to a booming salt industry in the 1800s. Salt hadn't been produced here in more than a century until Syracuse Salt Co. brought the tradition back -- on a small scale. Brine pumped from a well more than 280 feet beneath the ground in Syracuse's Inner Harbor area is slowly evaporated to create snowy white Syracuse Flake. Local chefs and home cooks are loving it. Use it as an ingredient salt or as a finishing salt -- the flavor is clean, bright and distinct. Price: Starting around $7. Click here for more information.  

 

Maple Barbecue Sauce, Dutch Hill Maple: This sweet, tangy and slightly smoky barbecue sauce starts with maple syrup from the sugar bush at family-owned Dutch Hill Maple, in Tully. What a great gift or stocking stuffer for the person on your list who likes to fire up the barbecue all winter. Price: $10. DHM also offers a Maple Grillin' Set ($14) that includes a bottle of BBQ sauce and a jar of their tasty maple seasoning/rub (we love it on salmon). Click here for more information.

Photo credit: Dutch Hill Maple, via Facebook

 

 

Bean-to-bar chocolate, Nostalgia Chocolates: Nostalgia Chocolates, based in Syracuse, specializes in small-batch, single-origin "bean to bar" chocolate made from cacao beans from Madagascar, Mexico, Ghana, Peru and other countries. These are rich, dark, handmade, artisan chocolate bars, meant to be slowly savored. Price: Starting around $9. Click here for more information.

Photo credit: Nostalgia Chocolates, via Facebook 

 

Spiced cherries, Farmer Street Pantry: 'Tis the season for over indulgence. Don't forget to eat some fruits and vegetables. Farmer Street Pantry has introduced spiced cherries to its line of locally made products. The cherries are grown in New York State and simmered with NYS maple syrup, Finger Lakes red wine, balsamic vinegar and black pepper. Serve them with soft cheeses, on ice cream and yogurt and with roasted meats. Price: Starting around $6.75. Click here for more information. 

Photo credit: Farmer Street Pantry

 

Beeswax food covers, Rainforest Spice Company: The world would be a better place if we all used less plastic -- and less plastic wrap for food storage. Tim Hoda of Rainforest Spice Company in Taberg offers a natural alternative to plastic wrap made with beeswax from local hives, cotton, jojoba oil and tree resin. I purchased a three-pack of the cheery, bee-themed covers from Tim at the Fayetteville Farmers Market this summer and use them to cover bowls, casseroles, cheese, fruit, etc. They're washable, reusable and gift-able. Price: $15. Click here for more information. Or call Tim at 315-292-8812.

 

Local wine, Grace Tyler Estate Winery: Grace Tyler Estate Winery is a small, family-owned winery in Constantia, on the North Shore of Oneida Lake, specializing in cold-climate wines made from grapes grown on site. Richard and Elizabeth Hamilton established the winery last year after a decade of growing grapes and making wine as a hobby. A bottle of their Marquette Rose (rose-blush hybrid), Diamond or Brianna would make a great gift for a holiday host or hostess. Price: Starting at $12.99. Click here for more information or call 315-382-5830 to check on availability. 

 

Syracuse China, Smith Housewares and Restaurant Supply/Smitty's Curiosities: Everyone who lives in Central New York should own at least one piece of Syracuse China. The company shut down in 2009, after more than a century of making dinnerware in Syracuse, but you can find Syracuse China all over the Internet -- and you can admire and purchase it in person upstairs at Smith Housewares and Restaurant Supply, in the area known as Smitty's Curiosities. There, you'll find thousands of pieces of antique, vintage and more contemporary Syracuse China in dozens of patterns. Click here for more information. 

 

Bag of beans, Ella Coffee Co.: Wake up and smell some local coffee with an interesting pedigree. The Ella line of coffees takes its name from Paul de Lima Coffee Company founder Ella Barber de Lima, a coffee industry pioneer who started out roasting beans from South America in her Syracuse kitchen. Several blends of the premium coffee are available (including a decaf). Purchase direct at the Paul de Lima Factory Store in Cicero. Price: Starting at $9.99. Click here for more information. 

Photo credit: Ella Coffee Co., via Facebook

 

Finger Lakes Tea: A road trip to Finger Lakes Tea Company promises a gift or two for the tea lover on your list. Owners Mark and Lily Lin grow some of their own cold-hardy teas off Route 318, near the Finger Lakes Outlet Mall, and import dozens of varieties of black, red, white, green and herb/flower teas from China. Uncertain what to get? Relax and enjoy a tea tasting (three teas for $3). The tea shop also features teapots and tea sets. Price: Varies; loose teas are sold by the ounce. Click here for more information. 

Photo credit: Finger Lakes Tea Company, via Facebook

 

Farm to Fork 101: Mark Pawliw created Farm to Fork 101 as a way to connect local farmers and chefs with consumers -- and vice versa. Farm to Fork offers an ongoing series of monthly pop-up dinners that spotlight locally sourced and produced food, as well as occasional cooking classes at restaurants. Recent dining events have included a "zero-waste dinner'' at Chuck Hafner's Farmers Market and a wood fire dinner at Eden, a restaurant in downtown Syracuse where all food is cooked on an open hearth. What could be better than the gift of local food -- and a night out? Price: Varies. Click here for more information.

 

Eat Local CNY Card: Who doesn't like to save money? The Eat Local CNY card is a discount card that can be used at dozens of restaurants, cafes, coffee shops, bakeries and even breweries in Syracuse and Central New York. Show your card and save $5 when you spend $25 or more. The card is valid through December 31, 2020. Price: $20. Click here for more information (including a list of participating restaurants). 

 

Gourmet balsamic vinegars, Clean Slate Farm: Dave and Joanne Lenweaver, owners of Clean Slate Farm, take balsamic vinegar from Modena, Italy and combine it with ingredients like their own homegrown garlic, Dutch Hill maple syrup, fresh ginger and California Mission figs to create small-batch, artisan vinegars. No extracts, no artificial flavors -- a special gift for the salad lover or gourmet cook on your list. Price: $10. Click here for more information. Related note: Clean Slate Farm introduced its newest products, mild-flavored Koroneiki olive oil and basil olive oil (both from California) at the Junior League's recent Holiday Shoppes event. It's in limited supply right now, but keep an eye out for it. 

Photo credit: Clean Slate Farm

 

Note: Photos by Margaret McCormick unless otherwise indicated.

 

 

 

 

Farm to Fork 101 Community Dinner at Commonspace

Chef Sarah Hassler (background) and Farm to Fork 101 founder Mark Pawliw (back, left) speak to Commonspace residents at a community dinner in August.

If you've attended a Farm to Fork 101 event in Central New York, you're familiar with Mark Pawliw. He's the founder of the series of pop-up dinner events that shine the light on locally grown and sourced food and serves as a conduit between farmers, chefs and diners. He also works in the restaurant industry and is the coordinator of cooking events at the Wegmans Demonstration Kitchen in the Art and Home Center during the New York State Fair.

If all of that isn’t enough, Farm to Fork hosts dinners about once a month at Commonspace, a co-working and co-housing community on Jefferson Street in downtown Syracuse. Commonspace calls itself "a neighborhood in a building.'' The small apartments offer both privacy and opportunities to mix and mingle with other residents. Each apartment has a kitchenette and residents have access to spacious, fully outfitted kitchens on each floor. Commonspace's first apartments made their debut in 2016. The developers have since expanded the concept to two other historic buildings downtown.

Farm to Fork founder Mark Pawliw (left) and Eden chef Rich Strub prep for a community dinner at Commonspace earlier this year. (photo courtesy of Commonspace)

Mark invited me to attend the August dinner at Commonspace Jefferson, which was held on the rooftop of the building on a beautiful summer evening. Guest chef was Sarah Hassler, formerly of The Stoop Kitchen, who's now a consulting chef with her own business, Hassler Hospitality Group.

Mark and Sarah planned the meal in advance and Mark did much of the shopping/procurement of ingredients by visiting Graber Farms, Haas Farms, Main Street Farms and other vendors at the Central New York Regional Market. The ingredient list included kale, tomatoes, peaches, garlic and ethically raised chicken.

Sarah had done chef duty for a previous dinner, so she felt comfortable in the Commonspace kitchen. She kept her menu simple and prepared enough food for 15 people. Any leftovers are stored and left in the common refrigerator for residents to enjoy.

"It feels like cooking for family and it's good to do family-style sometimes,'' Sarah said. "It’s relaxed. You get to cook anything you want, which is pretty sweet.'' Besides, she added, "I like working with Mark. He’s chill.”

Sarah's menu for the evening: oven roasted tomatoes with garlic marinated zucchini, hot honey and fennel seeds (pictured at right); Filipino-style adobo chicken (simmered with vinegar, garlic and other spices); chickpea and kale stew with basmati rice; and peach crisp for dessert. Everything was prepared on site and carried up to the rooftop "dining room,'' where Mark had set a series of tables to create one long table.

Diners enjoyed both the food and the fellowship. Several Commonspace residents said their jobs keep them super-busy, so they "meal prep" on weekends in the common kitchen and enjoy "reheat and eat" meals in their own spaces during the week.

Past dinners have featured chefs from The Mission, Otro Cinco, Eden and other downtown restaurants. Mark gives each chef or chefs the opportunity to explain the dishes they've prepared for the evening and ends the meals with an invitation to meet up with him at the Regional Market on Saturdays.

Ethan Suttner, one of the first Commonspace residents, moved out recently to share a house in the Westcott neighborhood with two other former residents. During his time there, he said, he enjoyed the diversity of the chef-prepared community dinners organized by Mark. "There have been so many good dinners... it's hard to pick a favorite,'' he said.

"The one constant for the history of Commonspace has been the dinners once a month that Mark puts on,’’ Suttner added. “There are some people that I only ever saw at the dinners. That was one social aspect that I appreciated. And Mark is a great guy. He knows where all the best food in the area comes from.’’

Farm to Fork 101 has several events open to the public coming up:

• On October 28, Syracuse University’s Center for Sustainable Community Solutions, in partnership with Farm to Fork and LoFo, will host a zero-waste community dinner at Chuck Hafner’s Farmers Market and Garden Center in Liverpool. The event (6 to 9 p.m.) will team five local chefs with five local farms to create a five-course meal from gleaned produce (that is, produce that has not been brought to market or otherwise used by the farm). For more information and to purchase tickets, CLICK HERE.

• On November 11, Farm to Fork will host a community dinner at Eden, a new restaurant in downtown Syracuse that features foods cooked over a wood fire. The five-course tasting menu-style dinner begins at 6 p.m. For more information and to purchase tickets, CLICK HERE.

Note: Photos by Margaret McCormick unless otherwise indicated.