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GOLD RUSH
9 WAYS T O M A K E T H E M O S T O F FA L L
L O CA L E AT S , I N T E R N AT I O N A L TA S T E S SCHOOL COOL FROM CNY SHOPS
It’s All Good
Fall in September slants an amber light. October glows a moonlit night. Trees show off their leafy dance, swaying branches, winds enchant. And just inside a warm light glows. Out of the oven, cinnamon and clove. Sending you cozy feels for the season. Here are more ways to capture the vibe. BY M J K R AV EC
YOU GLOW We like to think of the pumpkin as October’s version of a Christmas tree. Don’t wait for Halloween to enchant your home. Pick a pumpkin lantern or glass sculpture or poke holes in a faux pumpkin and fill with fairy lights. We like Grandin Road’s Iridescent Pumpkin with Lights, left.
THE VOICE
PHOTOS BY GRANDIN ROAD, SHUTTERSTOCK, TONY DESARE
Symphoria hosts singer/ songwriter/pianist Tony DeSare as he performs Sinatra classics. Sinatra and Beyond, 7:30 p.m. Oct. 5 at Crouse Hinds Theatre. Tickets at experiencesymphoria.org.
LEAF IT Dress up housewarming offerings with gifts from Mother Nature. A colorful leaf and dried berries tied around brown paper makes a charming presention.
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PUMPKIN SPIKED Pumpkin bread season calls for something extra special – like this maple glaze. Melt 4 T. butter and cook until amber in color. Add 2/3 cup powdered sugar, 1 T. maple syrup and thin with 2 T. milk. Pour over pumpkin bread and allow to cool before serving.
WA L K T H I S WAY
FA N G -TA S T I C Syracuse City Ballet performs Bram Stoker’s haunting classic, “Dracula” Oct. 25–26 at the Crouse Hinds Theater. With spooky sets, creative lighting and sensual choreography, this one promises to get you in the Halloween spirit. Tickets available at ticketmaster.com. 14
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PHOTOS BY SHUTTERSTOCK
Onondaga Historical Association’s Ghostwalks feature guides leading the way through neighborhoods, buildings, and cemeteries where actors in costume portray people from Onondaga County’s past. This fall, the walk will take place in the Berkeley Park Neighborhood of Edward Smith School, which is celebrating its centennial. Sept. 27 and 28 and Oct. 4 and 5. Tickets: $12 for OHA members, $15 for public. Go to cnyhistory.org/ghostwalk.
YOU R ANG
PHOTOS BY SHUTTERSTOCK, POTTERY BARN
Don’t miss CNY Playhouse’s production of The Addams Family Oct. 11–26. Join Gomez and Morticia as they host dinner for Wednesday’s “normal” boyfriend and his parents. Tickets available at cnyplayhouse.org.
C R E E PY C H I C-Y MAD FOR PLAID Transition your décor from summer to fall with a change of furniture accents. Bring plaid patterns into your home décor with throws or pillows in muted, rustic tones.
Who knew Spanish moss could be so chic? We did. Drape a chandelier with dried moss (available at craft stores) being careful to keep it away from light bulbs. Haunting and boo-tiful.
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School spirit BY AMY BLEIER LONG PHOTOGRAPHS BY AMELIA BEAMISH
EVEN IF YOU’RE LONG DONE WITH SCHOOL, FALL CAN STILL FEEL LIKE A FRESH START. WE STUDIED THE
PRIDE OF PLACE Upstate Pennant, $24, The Local Branch, 4 Jordan Street, Skaneateles, thelocalbranch.co.
LOCAL SHOPS FOR SUPPLIES THAT REMINDED US OF OUR FAVORITE SUBJECTS.
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LOTS O F SPACE Cosmos Milky Way tote, $52, Colorful Inspirations, 45 Main Street, Camillus, 315-320-4363, colorfulinspirations.com. Store moving, call after September 22.
CO M PARE AN D CONTRAST Men’s two-color cashmere sweater with contrast piping, $325, Mr. Shop, 259 W. Fayette Street, 315-478-3938, mrshopsyracuse.com.
GRAMMAR CHECK Teacher trinket dish, $7.95, à la Maison, 25 Syracuse Street, Baldwinsville, 315-440-6637, alamaisonaccents.com.
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LIGHT BRIGHT
MAKE A SPLASH
Pink globe light, $120, Drooz + Company, 36 E. Genesee Street, Skaneateles, 315-920-8888, droozandcompany.com.
PURE Syracuse splatter tee, $29.95, J Michael, 173 Marshall Street, Syracuse, 315-471-4237, jmichaelshoes.com.
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HOLD EVERY THING Alphabet Brush Cups, $50 each, Skaneateles 300, 2. W. Genesee Street, Skaneateles, 315-685-1133.
RIPE FOR PICKING Small apple bowl with spoon, $30, Fringed Benefits, 6825 E. Genesee Street, DeWitt, 315-802-4353, fringedbenefitsdesign.com.
THE DOCS ARE IN Dr. Martens 8 Eye boots, $145, J. Michael Shoes.
FA L L F L AVO R Balsamic apple vinegar, $19.99, Metro Home Style, 689 N. Clinton Street, Syracuse, 315-4202335, metrohomestyle.net.
A CLOSER LOOK Arrow-handled magnifying glass, $35.99, The Station 603, 603 E. Seneca Street, Manlius, 315-682-8741.
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IN PRINT Cheetah “Liquid Leather” Jacket by Clara Sun Woo, $172.99, The Changing Room, 425 S. Warren Street, Syracuse, 315-299-4320.
WISE WORDS Wisdom unframed print by Black Rabbit Studio, $20, Wildflowers Armory, 225 W. Jefferson Street, Syracuse, 315-546-4919, wildflowersarmory.com.
BOOK CLUB Famous Writers book flags, $6.50, Metro Home Style.
GET THE POINT Teacher Series Pencil Set, $13, Drooz + Company.
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KEEP THE PIECE Mosaic pendant necklace by Maureen Stathis, $25, Gallery 54, 54 E. Genesee Street, Skaneateles, 315-685-5470, gallery54cny.com.
LITTLE HELPERS A Note to School notepad, $8, and My Daily Checklist notepad for kids, $16, both by Annie Taylor Design, at Synple, 70 Main Street, Camillus, 585-615-3934, shopsynple.com.
DRY WIT Onondaga to Green Lakes Maritime Map Towel, $49.99, Paola Kay Gifts, 105 Brooklea Drive, Fayetteville, 315-632-2192.
ART HISTORY 30,000 Years of Art, $29.95, Drooz + Company.
FONT OF KNOWLEDGE Bold Italic zipper pouch, $7.99, The White Sleigh Ltd, 24 E. Genesee Street, Skaneateles, 315-685-8414.
CRISP AND COOL Distressed denim jeans, $88, Striped tee with ruffle detail in olive and blush, $78, Lightweight crinkle button-up top, $159, Rose gold platform sneakers, $129, Beaded hoop earrings, $22, all Showoffs Boutique, 214 W. Jefferson Street, Syracuse, 315-439-8908.
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THINK POSITIVE Everything is Possible paperweight, $28, Fringed Benefits.
COZY CREW Distressed crew cashmere sweater with exposed seams in Redwood, $341, Skaneateles 300.
DRESS FOR SUCCESS Dotted Button-down Midi Dress, $56, Emma James Boutique, 3 E. Genesee Street, Skaneateles, 315-685-2747, emmajamesboutique.com.
SPREAD THE WORD White Chocolatey Wonderful peanut butter, $6.99, Rhubarb Kitchen and Garden, 59 E. Genesee Street, Skaneateles, 315-685-5803. Prosecco + Strawberry Drooz Jam, $13, Drooz + Company.
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PAG E T U RN E R Book art made with vintage book page, $24.99, The Gift Box Shoppe, 4317 Fay Road, Syracuse, 315-487-9099, thegiftboxshoppe.com.
P I L L O W TA L K Cornell University Collegiate embroidered pillow, $165, Nest 58.
TUBULAR! Rotating test tube vase, $48, Nest58, 58 E. Genesee Street, Skaneateles, 315-685-5888, nest58.com.
PACK IT IN AFTER-SCHOOL SNACK Brownie Points spatula and brownie pan, $42.99, The Station 603.
Vegan Leather Backpack by Susan Joy, $54.99, The Changing Room. Vera Bradley Lighten Up Grand Backpack in Kona Paisley, $115, Village Choices, 12 E. Genesee Street, Suite 2, Skaneateles, 315-685-1018. SU Essential Clear backpack for stadiums with RFID certified pouch, $44.99, Dazzle, 119 W. Seneca Street, Manlius, 315-682-7499, thedazzlestore.com.
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BY ITS COVER Fornasetti Ex Libris 114/5010 wallpaper by Cole & Son, Fringed Benefits.
T H AT I S T H E QUESTION Question wall shelf, $109, Freeman Interiors, 7430 Highbridge Road, Fayetteville, 315-637-5951, freemaninteriorsltd.com.
PHOTOGRAPH COURTESY OF KRAVET
S TAT E O F M I N D
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Home keychain, $6, Witty Wicks, 190 Township Boulevard, Camillus, 315-672-3110, wittywicks.com.
IN A BIND Painted binder by Michael A. Gaut, The Painting Poet, $15, Wildflowers Armory.
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Good Thoughts
“Autumn leaves are falling, filling up the streets; golden colors on the lawn, nature’s trick or treat!” – RUSTY FISCHER
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A CA ZEN OVIA D O CTO R T U RNS HIS PAS SI O N FO R FO O D A N D FA M ILY IN TO A SU C CES SF U L C O O K IN G SH OW, O LIV E FA RM A N D O LIV E O IL B USIN ES S
BY M J K R AV EC
In his kitchen in Cazenovia, Dr. Joe Borio is multitasking. With a towel slung over his shoulder, the chiropractor is mixing meatballs — his recipe for “World’s Best Meatballs” — by hand. “I love meatballs,” he calls out. On a stove behind him, onions and garlic sizzle in the extra virgin olive oil he produces at his olive farm in Puglia, Italy. From a speaker, Dean Martin sings. Borio motions to the camera. “If you want to come right in here, I’ve got the onions going. They’re starting to get translucent… Can you smell that?” Of course, you can’t. But Borio makes you feel as if you’re right there with him. That’s typical of the warm, friendly approach to Borio’s videos on his YouTube channel, “Cooking Italian With Joe.” If his name sounds familiar, that’s
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PHOTOS COURTESY JOE BORIO
Borio’s father, Joseph Borio Sr., as a young cook at Borio’s Restaurant 50 years ago. Borio developed a love of cooking while working with his father at the family restaurant on Oneida Lake.
Upper left, Borio’s grandparents Caroline and Giuseppe Borio, seated, with Borio’s father, center, and Borio’s uncle Charlie and aunt Francis. Left, Borio’s grandfather Giuseppe working at Borio’s Restaurant circa 1969. Right page, Borio takes a break between video shoots at his Italian villa.
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cause Borio is from the same family of that well-known local
A la familia
favorite on Oneida Lake, Borio’s Restaurant, which his grand-
As a chiropractor, chef, cooking show host and olive oil pro-
parents Giuseppe and Caroline founded soon after arriving in
ducer, Borio has a lot on his plate. But for him, it’s a labor of love.
America from Italy. It’s a topic he frequently brings up on his channel, where he shares recipes from his heritage and stories
“My parents always said, ‘find what you love to do, and you will never have to work a day in your life!’” he says.
about growing up in an Italian family. To date, nearly 88,000
It started with a bold move in 2007, when he bought a villa
subscribers tune in to watch Borio cook, chat and play the mu-
and olive grove that overlooks the Adriatic Sea in Puglia, Italy.
sic he grew up with — Frank Sinatra.
He saw it as a way to connect with his Italian heritage, he says.
“Everything in your kitchen turns out better if you play Sinatra,” he says in one of his videos.
Restoring the villa took years. Restoring the land, trees and farm took a few more. Today, his organic farm and olive grove in the
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village of Vico del Gargano (and several farm co-ops) produce
of owning and producing extra virgin olive oil was a dream of
Borio’s own brand of extra virgin olive oil “Vito & Joe’s” named
mine, and now truly makes me feel fully connected to my her-
after his two sons.
itage, my traditions and the land my family loved so deeply.”
“We now have 3,000 olive trees and are working hard to get each tree active to provide us oil,” he says.
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That’s Italian
Borio travels to Italy twice a year to manage his farm and help
In 2015, Borio started a website and YouTube cooking channel
harvest olives. Getting into the olive oil business proved to be
to share recipes with family and friends. As his cooking show
a bigger challenge than he anticipated, but he was committed
grew in popularity, he decided to use it to promote and sell his
to the project.
extra virgin olive oil.
“The amount of time and work to bring the trees and land back
“The feedback was great, and we grew subscribers. As we
to providing the fruit necessary to produce olive oil far exceeded
shipped olive oil here to the States from the farm I thought of
anything I would have considered,” he says laughing. “The idea
promoting the olive oil in the video a few years ago and that has
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SEPTEMBER/OCTOBER
Borio purchased a villa and olive grove that overlooks the Adriatic Sea in Puglia, Italy in 2007. Today, he has more than 3,000 olive trees that produce his own brand of extra virgin olive oil, “Vito & Joe’s,” named after his two sons.
really helped us get noticed,” he says.
food, cooked fresh, and shared stories of life and
The site features videos of Borio cooking every-
of traditions,” he says.
thing from roast chicken with rosemary to cinnamon puff pastry twists.
Borio shares plenty of family stories and traditions on his show. His conversational style makes
A few videos show Borio in the kitchen with his
viewers feel as if they’re with him as he cooks in the
son Vito. There are also plenty of recipes for drinks,
kitchen — the place where he feels most at home.
appetizers, soups, salads and much more. Many of
As for the Sinatra…
the recipes are from his childhood, his travels to It-
“Dad loved Frank Sinatra, so the kitchen was
aly and his own creations. His favorites are Deep-
always filled with the sounds of Frank. Grandpa
Dish Cast-Iron Pizza, Fettuccine Alfredo, Sardin-
Toscano loved Dean Martin and Jerry Vale, so I
ian Stuffed Ravioli Cookies and World’s Greatest
set Pandora to the sounds of my youth and away
Meatballs.
we go! Food always tastes better with Italian mu-
“Of course, the titles of, “World’s Best,” are some-
sic,” he says.
what biased from the family. But any great Italian
In November, Borio will return to Italy to help pick
grandmother always makes ‘the world’s best’ if you
the olives grown on his farm. For him, it’s a way to
ask the family,” he jokes.
deepen his connection to his heritage, the land and
Borio’s family has always been a driving force be-
the people he now calls family half a world away.
hind his ambition. While growing up, Borio worked
“I am the type of guy that goes full in and figures
with his father and grandmother at his family’s
it out along the way and this was no exception. Lots
restaurant, which is now run by his brothers Chuck,
of time and patience and money and the blessing
Marty and Tony. There, he learned to appreciate
of connecting with some wonderful and kind and
food, family and Italian culture.
generous people in Italy who are now my family
“Many a day was spent around a huge table with several generations of family as we enjoyed the
have been the key ingredients to bringing Vito & Joe’s Olive Oil to the world.” SEPTEMBER/OCTOBER
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Farm to Table
We’re pumped Taste the season with this recipe for pumpkin soup from Chef Joe Borio, host of the YouTube channel, Cooking Italian With Joe. We liked Borio’s use of “World’s Best” on his website, so we asked him for his “World’s Best Pumpkin Soup.” When roasted pumpkin, cream and mascarpone come together, this thick and flavorful soup is a delicious way to enjoy produce from local farms. And because there’s a whole science behind it, you could call it your stem project. Sorry. You know we can’t help it.
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Chef Joe Borio.
BY M J K R AV EC
Chef Joe Borio says his recipe for “World’s Best Pumpkin Soup” is an ideal dish for the season and was inspired by his family’s use of pumpkins in autumn. “The pumpkin soup is absolutely delicious in the fall. The warm creamy texture is filling and smooth and a great way to warm you up inside,” he says. Be sure to choose a ripe pumpkin for the “deepest pumpkin flavor,” Borio says. Next, roasting the pumpkin after cutting it into small uniform pieces will result in caramelization, which imparts even more flavor. As for the mascarpone cheese? “This adds an aged fermented cream, giving your taste buds the full fall experience with an Italian flare.” Buon appetito. TO DRINK?
This variety of grape is from France originally but is now grown in Australia, New Zealand, South Africa and Israel, and will complement and enhance the textures and flavors of the soup beautifully. A Chenin Blanc and a Chardonnay are two additional varieties that will make this recipe a favorite go-to for your autumn table.”
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PHOTO COURTESY OF JOE BORIO
“Viognier pairs perfectly. It carries a floral aroma with a hint of fruit and brings summer and fall to this autumn soup with its creamy, buttery body.
World’s Best Pumpkin Soup Ingredients 8 cups chopped pumpkin 1 peeled and chopped potato 1 onion 1 cup heavy cream 4 cups whole milk 1 cup mascarpone cheese 4 Tbsp. butter
2 cloves garlic 1 cup Parmesan cheese Arugula (just for dressing) 2 Tbsp. flour ¹⁄8 tsp. nutmeg Salt and pepper Olive oil
How to prepare
Cut pumpkin in half, then cut into quarters. Clean out the insides of the pumpkin. Peel skin off pumpkin pieces and cut into chunks. In a large bowl, add pumpkin and potato and cover in olive oil. Sprinkle with salt and pepper. Place potato and pumpkin mix on a baking sheet and bake 30 minutes until brown. Next, place onion and olive oil in a pan and stir. Add butter. Once butter melts, add garlic. Next, add flour to make a roux. Add pumpkin and potatoes and stir. Slowly add milk and cream. Add almost all the mascarpone cheese, keeping some for dressing. Mix in nutmeg and almost all the Parmesan cheese. Using a handheld mixer, puree soup. Pour into a bowl; add a splash of olive oil, a dollop of mascarpone cheese, a sprinkle of Parmesan cheese and a sprinkle of arugula.
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Last Word
What do you produce at Our Farm? We grow crops — pumpkins, we’re very big into sweet corn, rhubarb. We make our own rhubarb sauce and you can find it at Natur-Tyme and other places.
Who came up with the idea of the trebuchet? A guy name Steve Geer — he’s a dairy farmer in PalThis is Jimmy, not to be confused with Boris!
ermo. He had a trebuchet. He threw a pumpkin into a pond... I thought that was the funniest thing. We thought we could build it in a weekend and it turned into a ninemonth project and $2000 later… My wife Janine? Just didn’t get it. She said, ‘What are you doing — it’s stupid.’ She got it when we got on the front page of The Post-Standard and three [tv stations] covered it. We’d been doing all the normal [farm] things, but that really put us on the map. Sounds like fun… Things get a little crazy. We had a visit from [local broadcaster] Mike Price…he wanted to make like he was trying to catch [a pumpkin] so he wanted it to land at his feet. One would go over his head and he’d move back, then one would go too short. Finally, we got the shot he was looking for. Nice guy.
When do you start planting the pumpkins and how many do you plant? It depends on the weather, but usually around Memorial Day. We have eight acres of pumpkins and we put in about 20,000 seeds — which is a lot.
Do you grow different varieties? We try to grow a lot of those stacker pumpkins. We have
PHOTOS BY GETTY, DAVID LASSMAN, ABC, UNITED FEATURES AND SHUTTERSTOCK
pink pumpkins, we have blue pumpkins, we have those luminary white pumpkins, we have pumpkins with little
With Jimmy Golub
PUMPKIN FARMER, KEYBOARDIST AND TOWN COUNCILOR
spots on them and pumpkins with giant stems. This year, I’m growing black pumpkins, which are really like a dark green. I love those gimmicks when it comes to pumpkins. I always tell people our pumpkins have more personality.
What do you think of the Pumpkin
BY M J K R AV EC
WHEN HE’S NOT GROWING PUMPKINS, JIMMY GOLUB, OWNER
Spice Latte craze? I’m not a coffee drinker. I’ve never had a cup of coffee
OF OUR FARM IN MANLIUS, ALSO SERVES AS TOWN COUNCILOR
in my life. I’ve tried it and thought ‘ew’ how can anyone
AND PLAYS KEYBOARD. HIS FAMILY FARM, WHICH ALSO HOSTS
drink this? I like cocoa.
SCHOOL FIELD TRIPS AND WEDDINGS, GROWS RHUBARB AND SWEET CORN AND IS HOME TO ALL THINGS FALL, INCLUDING
Do you have a favorite pumpkin recipe? My wife makes a pumpkin roll. She makes this bread and rolls it into cream cheese. That’s very good.
PUMPKINS, CORN MAZES AND A PUMPKIN CATAPULT TREBU-
Back to the trebuchet – Why
CHET NAMED BORIS. FOR THE SEPTEMBER/OCTOBER ISSUE OF
did you name it Boris?
LAST WORD, WE WANTED TO KNOW WHAT HE THINKS ABOUT THE PUMPKIN SPICE CRAZE (HE DOESN’T GET IT) AND WHAT IT’S LIKE TO THROW PUMPKINS 200 FEET IN THE AIR.
Because he’s powerful but has a personality.
Are you a fan of the classic, “It’s the Great Pumpkin, Charlie Brown”? I’ve seen it. I’m more of a Bugs Bunny fan. That kind of squashes our ending.
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