Eat First

A food lover's day trip: Little Falls Cheese Festival, Utica Bread, Pho Mekong House of Noodles

Cooperstown Cheese Company display at the Little Falls Cheese Festival.

 

 

Do you like to fill your leisure time with food-related activities and pursuits? Check here regularly for Central New York- and Upstate New York-focused ideas and itineraries. And feel free to leave ideas for future visits/posts in the Comments, below. 

 

Destination: Little Falls Cheese Festival

 

The line was so long at the Jake's Gouda stand at the Little Falls Cheese Festival that it would have taken 15 minutes or more to get a sample and make a purchase. That's not a complaint as much as an observation: the annual celebration of New York State-made artisan cheese has become wildly popular.

The festival, now in its fifth year, is held each July on Main Street in the city of Little Falls (Herkimer County; about 65 miles east of Syracuse). This year's festival was on July 13. It featured hard cheeses, soft, spreadable cheeses, fragrant blue cheeses, cheese curds, cow, goat and sheep milk cheeses, yogurts -- and all sorts of things to complement cheese, including beer, wine, cider, crackers, breads, honey, maple products, spices and hand-crafted wooden serving boards. The festival covers about five city blocks and features about 120 cheeses from more than 20 cheesemakers.

 

These are not cheeses one finds in the grocery store, as a rule -- and that's the fun of the Little Falls Cheese Festival. I came home with:

 

• Cooperstown Cheese Company Toma Celena: a rich, Italian-style "table" cheese with a slightly nutty flavor.

• Three Village Cheese Co. dill havarti: A buttery, Danish-style cheese that looks lovely on a cheese plate and also melts nicely.

• Windy Hill Goat Dairy herb garden chèvre: a crumbly, slightly tangy, spreadable goats milk cheese.

• East Hill Creamery Underpass and Silver Lake: These European-style raw milk cheeses are recommended for cheese plates -- and melting on everything.

 

As for Jake's Gouda: I'll hunt them down some Saturday at the Cazenovia Farmers Market.

 

Destination: Utica Bread

 

  Utica Bread was scheduled to be a vendor at the Little Falls Cheese Festival but canceled at the last minute, leaving festival organizers and attendees disappointed. I didn't know that when I made plans to go there. If you've ever had the pleasure of dining at The Tailor and the Cook in Utica, you've probably sampled Utica Bread. A basket filled with several varieties of bread from the bakery makes a great first impression at dinner. The bakery is owned by The T&C's owners and is next door to the restaurant. With a menu that includes baguette, brioche, sour dough, ciabatta, sesame Italian, deli rye, raisin walnut and multi-grain loaves -- plus croissants and other pastries -- it's a carb lover's dream.

 

I arrived at the bake shop about an hour and a half before closing time and the bakery shelves and case were close to empty. Just a few baguettes and a couple loaves of ciabatta and multi-grain bread remained. But I was in luck because I had planned to purchase the multi-grain bread anyway. It's a dense, moist loaf, with seeds on the outside and the inside, giving it a really nice texture and chew. It makes excellent toast. Slather on the butter and fruit jam.

 

Utica Bread is at 106 Genesee St., Utica, in the Bagg's Square neighborhood. It's open 8 a.m. to 2 p.m. Wednesday to Sunday. Get there early for best selection.

 

Destination: Pho Mekong House of Noodles

 

Usually when we have noodles in Utica, they're the Italian variety: a big plate of pasta or "hats,'' enrobed in tomato sauce or vodka sauce. I wanted to try something different.

 

The menu at Pho Mekong is extensive, with rice dishes, vermicelli dishes and 12 varieties of pho (Vietnamese noodle soup), among other things. To start, I settled on an order of fresh spring rolls, stuffed with lettuce, mint, cucumber, vermicelli, shrimp and chicken, served with a thick peanut hoisin sauce for dipping.

 

The drunken noodles, a specialty of the house, will long linger in my memory. The dish features fat, wok-fried egg noodles, tossed with onion, peppers and Chinese broccoli (bok choy) and a chili-garlic sauce that's full of flavor and mild heat. I ordered the dish with minced chicken, but it's also available with beef and without meat.

 

I headed home with enough leftovers to serve as supper for two the next day -- and a Vietnamese iced coffee to keep me cool and wide awake on the ride home. If you've never had Vietnamese iced coffee, it's a tradition and a treat: a strong brew tempered by sweetened condensed milk, served with lots of ice.

 

Pho Mekong House of Noodles is at 601 John St., Utica. Hours are 11 to 9 p.m. Monday to Friday and noon to 5 p.m. Saturday. Information: 315-797-7171.

 

Note: All photos by Margaret McCormick unless otherwise indicated.

 

 

 

 

Day trip: Little Falls Cheese Festival

If your schedule revolves around cheese, you’ll want to add the Little Falls Cheese Festival to your planner -- for next year.

I made the 65-mile trip from Syracuse to Little Falls (Herkimer County) for the fourth annual Little Falls Cheese Festival on Saturday (July 14, 2018). The festival, typically held on the second Saturday of July, was created to celebrate both cheese and the history of cheesemaking in Little Falls. Before leaving, I filled a small cooler with ice packs. It was hot and humid and I knew I would want to purchase some "souvenirs."

Three blocks of Main Street are closed off for the annual festival, which features dozens of vendors from across Upstate New York and the Mohawk Valley. There were also vendors selling wine, vinegars, cutting boards and other items.

What came home in my cooler?

• A ball of fresh mozzarella from Jones Family Farm, a diversified family farm in Herkimer. Owner Suzie Jones said the fresh mozzarella has a short shelf life and suggested using it son. So we enjoyed some of It that night as part of a Caprese salad.

 

• A wedge of punchy, deep-veined Shepherd's Blue, a sheep milk blue cheese by cheesemaker Sean O'Connor, of R&G Cheesemakers, in Troy. His selection included chèvre, several Camembert-style cheeses and Rolitini, cows milk mozzarella rolled with prosciutto.   

• A square of velvety havarti from North Country Creamery, Keeseville. The creamery produces yogurt and a variety of hard and soft cheeses from their herd of 100 percent grassfed cows (and also sells raw milk, available at the farm only).  

• A package of squeaky-good cheese curds from Adirondack Cheese Company, Barneveld (and Clinton). Their specialty is New York State cheddar, aged on site from one to seven years. 

 

• A couple packages sea salt and black pepper crackers from Saratoga Cracker Co., makers of thin and crispy artisan crackers, perfect for pairing with cheese (and eating on their own).

 

What local and regional cheeses do you like to include on a cheese plate? Leave a comment below and let us know!

 

Pro tip: Store cheeses in the refrigerator but bring them to room temperature before serving. It's tempting to eat cheese straight from the fridge but allowing time to take the chill off really enhances the flavor.

 

 

 

 

 

 

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

 

Add some local (and regional) ciders to your cellar

During Colonial times, it is said, every American had a cask or two of hard cider in their cellar. And no wonder: Good hard cider is a beautiful thing. It's crisp and refreshing on its own, and a versatile partner with food and desserts.

We were late to the party on the comeback of hard cider in New York State (the nation's No. 2 producer of apples) because we thought hard cider was sort of a spiked, amped-up version of traditional sweet cider. As usual, we were we wrong.

Some hard ciders are bone dry and some are so fruit-forward they're like a party in your mouth. Some are still, some are bubbly and there's even a super-sweet version called ice cider. Some ciders are combined with fruit or fruit juice (think cherries, raspberries and blueberries) to take them in another direction. These are delightful chilled, or even chilled and poured over ice, if it's hot out.

So give our local and regional hard ciders a try. They're as distinct as the people who produce them. And they could become the apple of your eye.

SIX TO TRY:


1911 Spirits: You gotta love that Beak & Skiff introduced a hard cider six-pack. This gives 1911 a presence on store shelves right next to the Redd's, Johnny Appleseed and other mass-produced ciders made with apples from who knows where. 

1911 Spirits ciders are available in five flavors: original, raspberry, blueberry, light and crisp and sweet apple. The six-packs, for now at least, are available only in the original. Note: It took us several stops, but we found the six-packs at Nice 'n' Easy. 

Harvest Moon Cidery: Ciders from this farm winery at Critz Farms, south of Cazenovia, are made in small batches from apples grown and pressed on the farm, using an antique cider press. Harvest Moon ciders were our first experience with hard ciders. Eureka! We're especially fond of the Rippleton Original, a dry, Champagne-style cider, the Heritage Hops Hard Cider (made with hops grown in Madison County, which gives it slightly "hoppy" aroma and flavor) and the Cherry Moon hard cider, which is blended with tart cherry juice.  

Eve's Cidery: Eve's is a small, family-run orchard and cidery in Van Etten, in the Finger Lakes. The farm doesn't have a tasting room. We happened on their stand at the Ithaca Farmers Market one Saturday in October and gladly enjoyed a tasting (at 10 a.m., no less). We especially enjoyed the 2013 Northern Spy, a clean, dry, sparkling cider made with one of our favorite pie apples.  The young man doing the pouring recommended serving this cider with spicy Thai or Vietnamese food. It also would work well on the Thanksgiving table. 

Bellwether: Bellwether is one of the leaders of the hard cider revival. They've been making hard cider near Trumansburg (Cayuga Lake West) since 1999 using many varieties of New York State apples. Ciders range from dry to semi-sweet, and include sparkling and still varieties. I regret we came home with only one bottle of the original, which is crisp and refreshing and said to pair well with grilled meats, chicken, fish and spicy foods. So we'll have to get back there this winter. The tasting room is open year-round. 

Steampunk: Can a cider be called a joy? Or killer? We enjoyed our first taste of Steampunk cider, made by Leonard Oakes Estate Winery in Medina, on a visit to the Niagara Wine Trail. It's bold and tangy and golden -- and my favorite hard cider, to date.

When we spotted Steampunk on the shelves at Ryan's Wine and Spirits in Canandaigua recently, we had to bring some more home.

Elfs Farm/Adirondack Cidery: We discovered this cidery on a trip to Plattsburgh. The Two Heros hard cider is crisp, dry and strong (9.4 percent ABV). It's made from Champlain Valley apples and aged in bourbon barrels, which gives it depth of flavor.

 

   

 

Uncork a relaxing vacation in Long Island wine country

Where do two people who live a county away from -- and are “frequent flyers” to Finger Lakes wine country – go on vacation? To another wine-growing district in another corner of the state: the North Fork of Long Island.

I know what you’re thinking: Lawn Guyland. So close to Manhattan, yet so far. Endless expressway, too many tolls.

Wine? On Long Island?

Yes!

Long Island Wine Country is largely rural and some would say quaint. The North Fork, on the eastern side of Long Island, is dotted with charming towns and villages and feels more like New England than New York.

The region boasts 30-plus wineries, and Trip Advisor recently named it one of the Top 10 wine destinations in the U.S. (the Finger Lakes also made the list). In addition to a growing number of excellent boutique wines, the North Fork boasts fresh seafood, locally grown produce and “locavore’’ cuisine.

To get there, we bypassed New York City and its traffic congestion by taking the Cross Sound Ferry from New London, CT to Orient Point, NY – an hour-plus ride that costs about $145 round-trip, with car and bicycles.

We spent four nights in the Suffolk County town of Mattituck. Mother Nature blessed us with day after day of brilliant September sunshine, temperatures in the mid-70s and cool nights, perfect for sleeping.

Here are some highlights from our travels:

BED, BREAKFAST AND BEYOND

Lenn Thompson, Executive Editor of the New York Cork Report (and its Long Island and Hudson Valley wine correspondent), suggested we consider a stay at Shinn Estate Vineyards and Farmhouse. And we are so glad he did.

The winery-distillery and four-room farmhouse bed and breakfast inn is operated by winegrower Barbara Shinn and her husband, chef-vintner-distiller David Page.

In their past life, they owned and operated Home, one of the first farm-to-table restaurants in New York City – so you KNOW the farmhouse breakfast is going to be something special.

We spent four nights in the Porchside Room, a few steps from the common room, where Shinn wines and snacks are served each afternoon, and from the sunny breakfast room.

Farmhouse omelet, Shinn Estate Vineyards and Farmhouse Bed and Breakfast

We enjoyed chatting with other guests each morning and sharing a wonderful but not overly indulgent hyper-local breakfast before heading out on our bicycles: Long Island fruit and yogurt smoothies, omelets and frittatas prepared with eggs from the farm’s chickens, grilled homemade banana bread, etc.

Each evening, we returned to find a tray of tiny homemade cookies on our bed. Sweet dreams, indeed.

VINEYARD HOPPING

Diehards might attempt to visit every winery on the North Fork, but we culled the list down to eight to 10 we’d like to visit, time permitting.

We hit a couple of the larger vineyards, like Bedell Cellars and the Lenz Winery, but got the most enjoyment – and personal attention – from smaller, family operations like McCall Vineyards in Cutchogue and Mattebella Vineyards in Southold.

At Mattebella, co-owner Christine Tobin presided over tastings on the patio, supplying bread and cheese to taste along with food friendly wines and taking us on a tour of the vineyards.

Mattebella Vineyards co-owner Christine Tobin (in hat) leads a tour.

The tasting room at McCall is in a potato barn turned stable that exudes rustic charm and lacks heat – so it’s open only seasonally.

Meanwhile, back at Shinn Estate, complimentary tastings of the full portfolio – reds, whites, blends, sparklers, an addictive dry Rose – are available for guests.

Coming from the land of Riesling, it was refreshing to taste so many excellent North Fork reds and Roses – most of which never make their way Upstate.

LOCAL FOOD AND FRESH CATCHES

The growing season was still in full swing on the North Fork, with roadside stands brimming with tomatoes, peaches and late-season berries and corn.

Latham Farmstand, Orient Point, NY.

One of the best meals we had was at Love Lane Kitchen, a small, unpretentious cafe in the village of Mattituck that’s open for breakfast, lunch and dinner.

A weeknight reservation wasn’t really necessary, but a call ahead let us know that the restaurant was without a liquor license but we were welcome to bring our own wine.

We chose a bottle of McCall Pinot Noir – which, paired with the McCall grass-fed beef burger on the menu – made for an all-McCall meal for one of us.

A boat ride with a cousin and her husband to Long Island’s South Fork rewarded us with a taste of some of the freshest tuna we’ve ever had, courtesy of the Canal Cafe, on the Shinnecock Canal in Hampton Bays.

The cafe’s picnic-paper plate vibe – and menu featuring lobster rolls and fried fish sandwiches, as well as more exotic daily specials – made us think Cape Cod or Maine rather than swanky Hamptons.

For dessert: a beautiful Long Island sunset.

SOUVENIRS

We headed home to Upstate New York with a mixed case of local wines – and a bottle of Barbara Shinn’s artisan red wine vinegar – to remind us of our special time on the North Fork of Long Island.

We’ll be back, some day, for another round of winery visits.

Salute!

In a New York (food map) State of mind

Where do we live?

North of Spiedies. South of Thousand Island Dressing and Croghan Bologna. East of  Beef on Weck, Chicken Wings, Garbage Plate and White Hots. West of  Peppermint Pig, Chicken Riggies, Tomato Pie and Utica Greens.

We live in the land of Salt Potatoes and Dinosaur BBQ. We are firmly planted in soda country, well east of the Empire State’s Soda vs. Pop line.

If you love food and love to discover local and regional favorites, none of this is breaking news. But New York’s diverse food terrain is officially noted on an appetizing and entertaining map, “New York State by Food Regions,’’ created by Shannon Glazer, a Geographic Information Services specialist with the New York State Department of Environmental Conservation.

“Inspired by my visits to all corners of New York State, I recently decided to map different food regions in the state,’’ Glazer notes on the New York State Food Map Facebook page. The map has been “shared” more than 2,500 times. 

“After the first version of my map spread like wildfire, I decided to edit the map based on some of the comments I received. … 

“I'm starting this page to continue the conversation! Post your thoughts on local food here...Check out the "likes" on the page for more info about some of the restaurants and foods on the map!’’

My editor at Central New York: The Good Life Magazine turned me on to Glazer’s accomplishment. The May/June issue features a story on the treasure-filled foodie map, as well stories on Upstate travel destinations in all directions of Syracuse.

I can live without Michigans (a Plattsburgh specialty; hotdogs piled with onions and smothered in mustard and meat sauce) but I am bound and determined (translation: hellbent!) to get to Brooks Chicken BBQ country (Oneonta), possibly on the way to Mozzarella Sticks with Raspberry Sauce (Albany/Capital Region).

Thanks, Shannon. Happy food trails!

Birthday doldrums? Pamper them away at Mirbeau

Your birthday at 20 and 30: You hit so many clubs, mingle with so many people and have so much fun, it’s all a blur. You don’t remember anything.

Your birthday at 50:  You’re greeted with black balloons, “Over the Hill” cards, a bottle of Centrum Silver and a subscription to AARP Magazine. They say your memory is in decline, but you remember EVERYTHING…

Especially the daytrip to Mirbeau Inn & Spa with your sisters and/or sister-friends!

Yes, friends, birthdays call for something special, and MILESTONE birthdays call for something REALLY special. Some people want to paint the town and others prefer a more relaxing, low-key celebration – which we happily arranged for my sister last month on the occasion of a mile-marker birthday.

A visit to to Mirbeau is special, indeed – for the person having the birthday AND for those treating him or her to a day of pampering.

The special treatment can be something as simple as a manicure or pedicure, but we recommend something a little more indulgent, like a 50-minute Swedish massage. Surrender. You’re in the best of hands, pun intended. Nearly every inch of you – from your scalp to your slumped back and shoulders to your over-used typing-texting hands and tired, neglected feet – will say thank you.

For the ultimate in luxury, pad upstairs in your slippers and bathrobe and sit down to an elegant three-course spa lunch. The menu changes regularly, but usually includes a choice of soup or salad, entree (chicken, beef, seafood) and dessert, like crème brulee, Hummingbird cake and the PB&J: chocolate-peanut butter bombe with Concord grape puree and homemade marshmallows.

On a recent Friday, the soup of the day was a puree of romaine lettuce, to which nothing more than broth, salt, pepper and a touch of cream had been added. That might sound a little strange, but if you can make smoothies with romaine lettuce, why not hot soup?

Mirbeau’s Orange Flower Essence Crème Brulee: In a word, divine.

Add a glass or bottle of wine to lunch and you might be tempted to return to the Relaxation Room and stretch out in a chaise. And that’s OK. Visit Mirbeau on a “day pass’’ and you’re encouraged to make full use of the facilities – gym, saunas, outdoor hot tub – and explore the grounds, which, before long will be in full flower. 

Go ahead, enjoy being the Birthday Queen or Birthday King for a day. Breathe, relax and say “Ahhhhh!’’

Mirbeau Inn & Spa is at 851 W. Genesee Street Road (Route 20), about a mile outside the village of Skaneateles. A 50-minute spa treatment and three-course lunch costs roughly $200, depending on treatment and meal options. For more information, call 315-685-5006.

Still savoring delicious memories of Cape Cod

We have so many excellent food memories from our trip to Cape Cod in October:

The Portuguese soup from the famous Lobster Pot restaurant in Provincetown. Tomatoes, linguica, potatoes, kale, spices. Mmmm, mmmm good!

The trutas (delicate pastries with sweet potato filling) and other beautiful baked goods from the Portuguese Bakery down the street. Unlike any we’ve ever had before.

The fully loaded cioppino at the Chatham Squire. And the lobsters from Dennisport Lobster Co. that Robert rolled up his sleeves and prepared in our borrowed kitchen.

But the most delicious take-away from this trip is the memory of our delightful weekday brunch at Hangar B Eatery, at the teeny-tiny Chatham Airport. If every airport had food this good, air travel would be much more enjoyable!

On a sunny and breezy autumn morning, we climbed on our bicycles in Harwich Port and rode five miles east on the Cape Cod Rail Trail to the popular breakfast and lunch destination, which occupies a small spot upstairs at the airport.

There, Chef Brian Erskine, a graduate of Johnson and Wales University, holds forth – solo – in a small kitchen with all the tools of his trade in easy reach. In peak season, he prepares and plates 300 meals a day, without benefit of a sous chef.

As for his food, it’s fresh, local and creative. The coffee is from Chatham Coffee Roasters, the juice is fresh squeezed, the jams, jellies and granola are homemade, as are the baked goods, like muffins and donuts. Made fresh each morning.

Robert ordered the omelet of the day, which was stuffed with roasted tomatoes, arugula and Vermont cheddar cheese and served with well-done home fries.

I feasted on Huevos Rancheros, a Mexican breakfast I am highly unlikely to make at home. It paired fried eggs, black beans, roasted tomatoes and avocado with toasted tortillas on the side for sopping things up – or slathering with jam.

Huevos Rancheros, Hangar B style

You’ll also find pancakes and waffles on the menu, as well as healthy fare like smoothies and oatmeal. Brunch for two, with juices, coffee, tax and tip, cost about $40.

We were so impressed with this place and its talented owner and so glad we visited in the off-season, when Chef Brian gets a breather and inquisitive diners like us get a chance to bend his ear.

From Hangar B, we pedaled to downtown Chatham, strolled its streets and park and browsed its shops, before hitting the rail trail again for the ride home – and to burn off some of that brunch.

Hangar B Eatery is at the Chatham Airport, 240 George Ryder Road, Chatham, MA. The restaurant is open for breakfast and lunch year-round, and has outdoor seating in season. In the off-season, Hangar B is closed Mondays and Tuesdays. Information: 508-593-3655.

 

 

 

Syracuse resident wins ticket to the Pride of NY Harvest Festival!

Update to Tuesday's post: Tracy Tillapaugh, of Syracuse, is the winner of the ticket to this weekend's Pride of New York Harvest Festival at the state fairgrounds -- and not just because she is so excited to attend! There were just three entries. Thanks to Maureen and Ryan for entering as well.  And stay tuned. You never know when there might be another giveaway here!

It’s that time of year again: Time to be thankful for and celebrate the harvest. 

And time to celebrate New York’s farm, field and artisan food producer bounty at the Pride of New York Harvest Festival.

This year’s Harvest Festival runs 10 a.m. to 5 p.m. Saturday (November 5) and noon to 5 p.m. Sunday (November 6) at the state fairgrounds, in Geddes.

There will be an array of homegrown and homemade NYS foods to tempt your taste buds: cheeses, spreads, toppings, sauces sweet and savory, cookies, mustards, muesli – you name it. There will also be wines from all corners of the state to sample.

I’m looking forward to trying/taking home and baking with locally produced, sweet cream Meadow Butter from Kriemhild Dairy Farms and picking up some of the “java-licious” dry rubs from Keuka Lake Coffee Roasters – to single out just two of the many food vendors who will be there.

Tickets to the Pride of NY Harvest Fest are $20 in advance or $25 at the door.

I have in my possession one admission ticket to give away to a reader.

TO ENTER TO WIN: Leave a short and sweet comment below telling me why you’re looking forward to the fest OR how you like to eat/buy local. The giveaway is open to Central New York residents only and IMPORTANT NOTE you will need to pick up your ticket in person.

The deadline to enter is 9 a.m. Thursday and a winner will be selected at random. Good luck!

 

Destination NYWCC: FLX/NY food, wine and fun

 Life's short. Eat dessert first?

Woo-hoo! Another weekend is upon us. But we’re still savoring the soul-satisfying day trip and leisurely lunch we had last weekend in the Finger Lakes.

For Christmas, we received a gift certificate to the New York Wine and Culinary Center in Canandaigua. As happens with gift certificates sometimes, its expiration date was nearing.

We visited the website and considered signing up for a culinary class or kitchen skills workshop. There are plenty of them, including pie making, bread baking and farm-to-table outing and meal prep in the center’s state-of-the-art kitchen.

In the end, we decided to make a reservation at the Taste of New York restaurant. The restaurant had just introduced its early fall menu, which still features many summer flavors.

Among the things we enjoyed:  

Wine flight ($12; choose three) with Anthony Road dry Riesling, Long Point Ciera (semi-dry rose) and Dr. Frank Old Vine Pinot Noir. I would be happy to have a bottle of each of these wines in our cellar. Robert’s beer flight ($8; choose four) featured a couple pale ales and an interesting fruit ale (blueberry) from Long Island.

Cold smoked salmon with capers, red onion, radishes and arugula salad ($11).

White pizza with mozzarella and Parmesan cheese, caramelized onion, pepper Flakes and garlic oil ($11).

Chilled gazpacho with basil, cilantro, avocado and heirloom tomato, swirled with spiced sour cream ($8).

Butternut squash ‘flan’ on a thin layer of spice cake, garnished with what appeared to be browned bits of candied ginger. A dessert made to match the changing seasons.

Canandaigua is a great walking town on a nice day (don’t miss the historic boat houses at the city pier), and we intentionally parked a distance from the NYWCC, in the shopping distance on South Main Street, knowing a walk after lunch would be in order.

It wasn’t our first trip to the New York Wine and Culinary Center, and it definitely won’t be our last. Thank you, Eileen and Dave, for a great day!

The New York Wine and Culinary Center is at 800 S. Main St., Canandaigua, overlooking the pier. Information: 585-394-7070.