Central New York Magazine - July/August 2022

When you’re expecting, expect the best.

Crouse Health’s family-centered maternity care goes beyond the expected when you’re expecting, providing around-the-clock care and support throughout all phases of pregnancy — before, during and after delivery. That’s why our diverse team of highly regarded OB/GYN physicians, nurses, midwives and doulas delivers more babies than any other hospital in Central New York.

Along with 24-hour in-house OB and anesthesia coverage, Crouse offers the most comprehensive resources and services to make your birth experience special — from an array of pre-birth classes, lactation support and integrative therapies, to personalized post-delivery care for both mom and baby.

Thankfully, most births go as planned. Yet it’s reassuring to know the region’s highest level of specialized newborn care is only available in our Neonatal Intensive Care Unit.

For the health of you and your baby, choose a provider who delivers at Crouse.

CROUSE Kienzle Family Maternity Center

PRESIDENT Tim Kennedy

ASSOCIATE PUBLISHER OF THE GOOD LIFE

Annette Peters 315-282-8527 apeters@advancemediany.com

SENIOR DIRECTOR OF MARKETING

Lindsay Marlenga lmarlenga@ advancemediany.com

CIRCULATION DIRECTOR

Thomas H. Brown 315-470-2053 tbrown@acssyr.com

MAGAZINE/EVENTS SALES MANAGER

Jennifer K. Queri 315-282-8622 jqueri@advancemediany.com

EDITOR

MJ Kravec 315-766-7833 mkravec@advancemediany.com

CONTENT EDITOR

Amy Bleier Long 315-282-8553 ableierlong@advancemediany.com

DESIGNERS

Susan Santola ssantola@advancelocal.com JoAnne Coughlin Walsh jwalsh@advancelocal.com

CUSTOMER SERVICE 315-282-8622

SUBSCRIPTIONS

Contact Jennifer Queri or visit readcnymagazine.com

ON THE COVER

The flower petalsand-herbs-crusted Alp Blossom is an Alpine-style cheese available at The Curd Nerd in Syracuse. See story page 54. Photo by Alaina Potrikus.

The Good Life, Central New York Magazine (ISSN 1931-194X) is published six times a year by Advance Media New York, 220 S. Warren St., Syracuse, New York 13202. The Post-Standard © 2022. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic/digital, mechanical photocopying, recording or otherwise, without written permission.

All material submitted to Central New York Magazine becomes the property of Advance Media New York, publishers of The Post-Standard and Central New York Magazine. It will not be returned. Such a submission, to name a few examples, may be a letter to the editor, a cartoon, a picture, a poem and the like. Any such material may be excerpted, edited for length or content, and may be published or used in any other way. For example, on Syracuse.com or in The Post-Standard.

i4 THE M50

ELECTRICITY IN ITS MOST POWERFUL FORM.

ELECTRICITY IN ITS MOST POWERFUL FORM.

As the first vehicle of its kind in BMW’s history, the i4 M50 combines all-electric power and efficiency with the unrivaled performance and expert engineering of the BMW M.

At BMW we made it our mission to design a versatile Plug-In Hybrid fleet with the power and performance that make each vehicle worthy of being called the Ultimate Driving Machine ®

As the first vehicle of its kind in BMW’s history, the i4 M50 combines all-electric power and efficiency with the unrivaled performance and expert engineering of the BMW M.

Experience the breathtaking acceleration of 536 horses stampeding at a whisper. Indulge in a gorgeous interior equipped with the most advanced and innovative iterations of BMW’s onboard technology. And revel in the iconic handling that you’ve come to expect from the M. With an estimated range of up to 270 miles, the i4 M50 doesn’t just go fast—it goes far too.

We proudly present the BMW X5 xDrive45e, which boasts the remarkable performance of our standard combustion engines working in harmony with the electric motor to increase fuel efficiency and available torque. And with an all-electric range that ’s long enough for local trips, you’ll spend less time at the pumps and more time enjoying the road

Experience the breathtaking acceleration of 536 horses stampeding at a whisper. Indulge in a gorgeous interior equipped with the most advanced and innovative iterations of BMW’s onboard technology. And revel in the iconic handling that you’ve come to expect from the M. With an estimated range of up to 270 miles, the i4 M50 doesn’t just go fast—it goes far too.

The i4 M50 is 100% electric and 100% BMW. This is the Ultimate Electric Driving Machine.®

With the BMW X5 xDrive45e Plug-In Hybrid, you don’t unplug to drive. You unplug to unleash.

The i4 M50 is 100% electric and 100% BMW. This is the Ultimate Electric Driving Machine.®

Contact a Client Advisor at DEALER NAME to learn more today.

Contact a Client Advisor at Burdick BMW to take a test-drive today

Contact a Client Advisor at DEALER NAME to learn more today.

BMW. The Ultimate Driving Machine.®

Burdick BMW

5947 East Circle Drive

©2022 BMW of North America, LLC. The BMW trademarks are registered trademarks.

©2022 BMW of North America, LLC. The BMW trademarks are registered trademarks.

Cicero, NY 13039 (315) 459-6000 burdickbmw.com

©2022 BMW of North America, LLC. The BMW name, model names and logo are registered trademarks.

©2021 BMW of North America, LLC. The BMW name, model names and logo are registered trademarks.

Strawberry fields, forever

Every summer when I was growing up, my mother and sister and I would pile into the car with our next door neighbor and her daughter and head out to Hafner’s U-Pick. Using the same green cartons sporting berry stains from previous seasons, we’d step into our assigned row and kneel in the trenches looking for the fattest, redest, juiciest strawberries. There were always a few too tempting to place in the basket — warmed by the sun, emitting a satisfying snap when picked — that you couldn’t help but bite into. It’s what summer tasted like.

Here’s to savoring local and all the freshness and flavor that comes with it. In our second annual food issue, we spotlight the refreshing cocktails of summer from local bartenders, highlight some of the region’s specialty cheese shops, feature spa resorts for foodies, show you how to take on a week of vegan eating in CNY and introduce you to in-home personal chefs and meal prep services.

In other departments, meet a local phy-

sician assistant who’s been volunteering his time and talent to collect medical supplies for Ukraine, read about the revival of rollerskating in CNY, learn how to make compost at home, get a recipe for Provençale Tomato Confit from Bistro 1926 in Syracuse and get to know dancer-turned-antiques dealer Bruck Block. Finally, in Last Word, meet Alicia Cuadrado, founder of the local foodie group Syracuse Eating Club.

Before closing, we invite you to enter to win a spa getaway at The Lake House on Canandaigua. On August 15, we’ll choose one lucky reader at random to win a twonight stay at The Lake House, along with dinner at the resort’s Rose Tavern and a treatment at Willowbrook Spa. To enter, visit readcnymagazine.com/spa-getaway-sweepstakes. Good luck! And don’t forget to take us with you.

Cheers.

mkravec@advancemediany.com 315-766-7833

“I lived in a LEED gold certified townhouse in college and was familiar with energy-saving techniques in new construction, but it was fascinating to learn how many of those same systems could be applied to an existing historic structure like the Whitlock building.”

On writing about the newly redeveloped, energy efficient Whitlock building

Lorna Oppedisano

“Interviewing local bartenders about their favorite summery drinks was a treat; I’m excited to try some of these recipes at home myself!”

As always, we’d love to hear from you. Got a favorite summer recipe? Did you visit a local shop featured in the magazine? Drop us a line at cnymag@ advancemediany.com And now, a word from our contributors: MJ

On writing about CNY bartenders’ favorite seasonal sippers

Ken Sturtz

Sipping on Summer

bartenders share their favorite hot-weather libations.

PHOTO BY ALAINA POTRIKUS

Nursing. This Is

This is your next step.

At St. Joseph’s Health, we know that nurses are exceptional people. Whether your path keeps you close to patients at the bedside or steers you to leadership, education or expansion of your skill set, we provide the collaboration, resources and support to guide and grow your career. We’re looking for passionate, driven nurses to join our Magnet® designated team. To become part of the team providing Central New York with a higher level of care, apply now.

A HIGHER LEVEL OF CARE | jobs.sjhsyr.org

© 2022 St. Joseph’s Health. © 2022 Trinity Health. All rights reserved.

It ’s all good

POSITIVE VIBES • OUR TOWN • MARKET TRENDS

ALL SUMMER LONG

BY MJ KRAVEC

It’s a short season, isn’t it?

All the more reason to summer like you mean it — get some sun, cool off with a cold one, make a splash, berry yourself in shortcake . Here are eight ways to savor the season now.

PHOTO BY SHUTTERSTOCK

It ’s all good

SURF’S UP

Coastal Grandmother is one of the latest lifestyle trends on TikTok paying tribute to all things Nancy Meyers movies and her successful female characters who live in lush homes by the sea. (Think Diane Keaton in “Something’s Gotta Give.”) The look incorporates fresh whites, neutral colors and pops of light blues and greens, fresh flowers, natural textures, clean, minimalist lines, blue and white ceramic pots and coastal prints. While you’re redecorating, be sure to wear soft denim with a white button-down shirt, oversized sunglasses and a bucket hat to completely immerse yourself in the theme. Bonus points for music by Etta James, white wine and gourmet cooking at home.

HERBAL ESSENCE

Put a summer spin on a glass of wine by doing what many ancient cultures did — infusing your vino with fresh herbs. This practice dates back to ancient Egypt according to science.org. Infuse red wines with woodsy, piney rosemary, white wines, like Sauvignon Blanc, with sweet, savory basil and bright citrus peel or rosé with lavender. Simply pour wine over herbs and allow to infuse for 2-3 days, stored in a cool, dry place out of sunlight.

METAL-ING AROUND

Hold onto your metal accents. Use them to accessorize a flower or vegetable garden. The patina of old pieces gets new luster surrounded by lush plant life.

BETTER BRUSCHETTA

This is the best time of year to make bruschetta with fresh basil, tomatoes and garlic. Chop 4-5 Roma tomatoes and combine with 1 clove minced garlic, ¼ cup chopped fresh basil, ½ cup chopped red onion, 2 Tbsp. olive oil and 1 Tbsp. red wine vinegar, salt and pepper to taste. Top on toasted baguette slices brushed with olive oil.

GO FOURTH

Create your own rustic yard décor for summer holidays. Paint stars and stripes on an old wooden pallet or section of tin roofing and allow to dry. Display on a wooden fence or against a tree trunk. Add fairy lights to display at night.

IN THE WEEDS

Keep garden weeds in check with this tip from Mother Earth News. Once a week in the morning, use a hoe to unearth weeds in garden beds. To make the most of your worktime, aim for a windy or sunny day to ensure weeds wilt and die.

TRAIL BLAZING

Cyclists get pumped for Beers, Bikes and Barges, a state-wide bike tour series held biweekly on Thursdays until Sept. 15. Cyclists can learn about the history of alcohol and the modern renaissance in brewing on the Erie Canal. Afterwards, guests are invited to enjoy a pint from partnering local breweries. For more information, go to eriecanalmuseum.org/cycling

CALL IT A COMEBACK

After closing in December 2020 during the height of the pandemic, Laci’s Tapas Bar is back. New owners Brian and Michal Raphael bought the Hawley Street restaurant from past owner Laura Serway, who will serve as consultant. The husband and wife team plan on maintaining Laci’s original concept of serving quality drinks with shareable plates and hope to reopen Laci’s in August. For updates, visit lacistapas. com and follow them on social @lacistapascuse.

It ’s all good POSITIVE VIBES

WE CAN DIG IT

BY MJ KRAVEC

You might call it groundbreaking research — but digging in the dirt could be good for your mental health.

According to a study published in Neuroscience, researchers discovered that bacteria commonly found in soil may act similarly to an anti-depressant and stimulate production of the mood-boosting chemical serotonin.

In one study, researchers injected cancer patients with a dead Mycobacterium vaccae, a “good” bacteria found in soil. After injection, patients reported a better quality of life and less pain. In a follow up study, researchers from Bristol University and University College London injected microbacteria into laboratory mice. As researchers suspected, production of serotonin increased in the mice.

Scientists speculate that working with soil and being exposed to microbes could result in increased production of serotonin, resulting in improved mood. Low serotonin levels are associated with depression and anxiety.

To practice: Start gardening. Whether it’s a flower bed, potted plants or vegetable garden, get digging and put your hands in the dirt — even if it’s just for a few minutes a day.

Why working in the dirt could make you happier

A special gift for the Golisano Center for Special Needs

A special gift for the Golisano Center for Special Needs

For Iris Buczkowski, whose oldest daughter is autistic, the new Golisano Center for Special Needs at Upstate Medical University was a life changer. So much so, in fact, Iris and her family decided to leave a legacy gift to the center through the Upstate Foundation.

For Iris Buczkowski, whose oldest daughter is autistic, the new Golisano Center for Special Needs at Upstate Medical University was a life changer.

A special gift for the Golisano Center for Special Needs

So much so, in fact, Iris and her family decided to leave a legacy gift to the center through the Upstate Foundation.

For Iris Buczkowski, whose oldest daughter is autistic, the new Golisano Center for Special Needs at Upstate Medical University was a life changer.

“My daughter utilized services at the center for a rather extensive period of time,” said Iris, who is a business owner in Rome, NY, where she also lives and is raising her family. “After successfully completing an intense therapy program, she became herself once again and was back to the happy child we knew we had.”

“My daughter utilized services at the center for a rather extensive period of time,” said Iris, who is a business owner in Rome, NY, where she also lives and is raising her family. “After successfully completing an intense therapy program, she became herself once again and was back to the happy child we knew we had.”

So much so, in fact, Iris and her family decided to leave a legacy gift to the center through the Upstate Foundation.

“My daughter utilized services at the center for a rather extensive period of time,” said Iris, who is a business owner in Rome, NY, where she also lives and is raising her family. “After successfully completing an intense therapy program, she became herself once again and was back to the happy child we knew we had.”

Grateful for the extraordinary care her daughter received at the center – and a nancial advisor experienced with estate planning and philanthropy – Iris wished to “create something in perpetuity that was going to bene t other families like ours.” She donated a permanent life insurance policy to the Upstate Foundation that will create an endowment supporting the Golisano Center for Special Needs for future generations.

Grateful for the extraordinary care her daughter received at the center – and a nancial advisor experienced with estate planning and philanthropy – Iris wished to “create something in perpetuity that was going to bene t other families like ours.” She donated a permanent life insurance policy the Upstate Foundation that will create an endowment supporting the Golisano Center for Special Needs for future generations.

Grateful for the extraordinary care her daughter received at the center – and a nancial advisor experienced with estate planning and philanthropy – Iris wished to “create something in perpetuity that was going to bene t other families like ours.” She donated a permanent life insurance policy to the Upstate Foundation that will create an endowment supporting the Golisano Center for Special Needs for future generations.

“The Upstate Foundation made giving very, very easy. I would encourage anybody who wants to make a charitable gift to have that conversation.”

“The Upstate Foundation made giving very, very easy. I would encourage anybody who wants to make a charitable gift to have that conversation.”

“The Upstate Foundation made giving very, very easy. I would encourage anybody who wants to make a charitable gift to have that conversation.”

To read Iris‘ complete story, visit www.UpstateFoundation.org/LegacyGiving

To read Iris‘ complete story, visit www.UpstateFoundation.org/LegacyGiving

To read Iris‘ complete story, visit www.UpstateFoundation.org/LegacyGiving

To create your own legacy gift, call Upstate Foundation at 315-464-6490.

To create your own legacy gift, call Upstate Foundation at 315-464-6490.

To create your own legacy gift, call Upstate Foundation at 315-464-6490.

Our mission: Impacting patient care, education, research, and community health and well-being through charitable giving.

Our mission: Impacting patient care, education, research, and community health and well-being through charitable giving.

Our mission: Impacting patient care, education, research, and community health and well-being through charitable giving.

all

Homer

BY AMY BLEIER LONG

Amid rolling hills, active farmland and small lakes formed by glaciers, the town of Homer boasts 19th-century architectural gems and a village green that serves as the activity hub of the community. A sizeable portion of the village of Homer is designated on the National Register of Historic Places and, thanks to the stewardship of residents, much of the Victorian business district is relatively unspoiled. With its multiple ties to President Abraham Lincoln, the civil rights movement and abolitionism, women’s rights and Native American rights, the town is a gateway to heritage tourism in Central New York. Homer is a bedroom community; residents largely work in Cortland, Ithaca, Binghamton and Syracuse.

SHOP LOCAL

Homer Men and Boys attires men, women and children with durable, quality clothing and footwear. Bev & Co. has fashions, accessories and gifts for women. Pick up decorative accents at Ash Décor and Olde Homer House

This year, Arnold’s Florist of Homer celebrates 130 years of providing floral arrangements to the community. Explore handmade goods by artists and crafters at Artisan Elements or items from the 1890s and early 20th century at Gail’s Antiques and Collectables

Find hair, nail and makeup styling and formal wear at Elizabeth Marie Salon and Bridal Boutique. Pamper your pups at Groomingdales Dog Salon

GRAB A BITE

Kory’s Place diner is a favorite for its fish fry and homemade pies. Don’t miss the burgers on the roadhouse-style menu at Hobo’s 281 Bar & Grill. For pizza, pasta and more, try Little Italy Pizzeria and Nicky C’s Hometown Pizzeria and Meatball Shop. Fill up on dumplings and specials at Lucky Kitchen. Grab lunch and a treat at Byrne Dairy & Deli Bob’s Barbecue is renowned for its barbecue chicken and macaroni salad. If you have a sweet tooth, you’re in luck; find ice cream at Country Flavors and Super Cream Dairy Bar, and homemade fudge at Sinfully Sweet Café Order a cake or pie from Three Little Birds Cakery for your special occasion.

HAVE A DRINK

Relax at Origins Café by Coffee Mania with a coffee or tea and a bite to eat. Dasher’s Corner Pub (shown at left) utilizes an antique hand-cranked shaker to mix cocktails and has extensive food and drink menus. On the old turnpike, where stagecoach horses and riders used to stop to refuel, Homer Hops Brewing is a modern watering hole with craft brews, New York State wines and hard ciders.

Embrace the area’s agricultural bounty: Join the produce CSA at Main Street Farms; find seed packets, hot and cold deli items and bakery goods at Anderson’s Farm Market; visit Dave’s Veggies for produce and hard-to-find herbs; pick up milk, cheese curd and fresh baked goods at Trinity Valley Country Store & Bakery; don’t miss the sweet corn and other veggies at Neumandale Family Farm’s self-service farm store. Browse the greenhouse and garden shop at Little York Plantation. Residents have bought their groceries at the Village Food Market for more than 130 years. Find out more about raising alpacas or snag sweaters, scarves and more at Tartan Acres LLC

Start your adventure at K & H Motor Sports, which has 3-wheel motorcycles, ATVs, dirt bikes, snowmobiles and more. Shop at Forest Fisheries for kayaks, fishing boats, trailers and docks.

ANNUAL EVENTS

Celebrate winter at Winterfest, with activities including a chili cookoff, snow sculpture contest, children’s events and a human dog-sled race. Enjoy free ice skating on the Green. From May to October, find fresh produce, baked goods and hand-crafted items at the Homer Farmers’ Market. Honor fallen soldiers at the Memorial Day Parade and ceremony. The Homer Fire Department hosts Fireman Field Days with a parade, food, live music, carnival booths and rides. Bring your chair and listen all summer long at the Homer Summer Concert Series Gather at the Green for the annual reading of the Declaration of Independence where attendees each read a line of the document. During the last weekend in July, peruse for artifacts and antiques at the massive Route 90 garage sale which stretches from Homer to Montezuma. In August, Magic on Main transforms Main Street into a celebration of community with vendors, live music, food stands and candle-lit tables. Find a gift at Holiday in Homer, an arts and crafts festival sponsored by Homer Congregational Church; plus join in the 3K/5K run. Gather for the Tree Lighting ceremony, an annual fundraiser for the Hospice Foundation of Cortland County, where the high school choir performs carols, a fire truck arrives with Santa and attendees enjoy hot chocolate and cookies.

THINGS TO DO

Catch national performing acts or take a class at Center for the Arts of Homer. Join a league or enjoy Rockin’ Bowl at Hi-Lanes Bowling Center. At Buckets Golf Practice Range, hit a few balls or sign up for lessons. The par 72 course at nearby Cortland Country Club has been a destination for nearly 110 years. With three museums in one, CNY Living History Center highlights a collection of Brockway Trucks, military and railroad history and antique tractors. The Landmark Society of Cortland County works to adapt the community to modern times without sacrificing its historic charm. Phillips Free Library features a well-equipped MakerSpace and a variety of book clubs. Engage in STEM activities for kids with Highkey Science. Be well at Carol Horton Massage, Main Street Acupuncture and Homer Massage Therapy

Renee Neiderman and Ashley Neiderman, co-owners of Bev & Co.

GET OUTSIDE

The Village Green is the heart of Homer. George Vernum Memorial Park offers a basketball/tennis court and box lacrosse. Harry A Calale Park features athletic fields for multiple sports. Play ball at Griggs Memorial Park, the home of Homer Little League and Tee-ball. Enjoy the pavilion, picnic facilities, playground and fishing dock at Albert J. Durkee Memorial Park. There’s an inclusive playground and space to run around at Newton Park. Host a group at the Newton Water Works Park pavilion. Drop a line at Casterline Pond to catch trout. Join the Seven Valley Snow Goers snowmobile club and hit the trails. Fish in or paddle down the Tioughnioga River

“We love the friendly, charming, quaint small-town community of Homer — it’s one of the best kept secrets of New York.”

The picturesque Village Green, dressed for winter.

“Every summer has a story,” $279 for 25-inch square, available in six different sizes, Nest58, 58 E. Genesee Street, Skaneateles, 315-685-5888, nest58.com.

SUMMER LOVIN’

BY AMY BLEIER LONG PHOTOS BY AMELIA BEAMISH

Summer is the perfect time to make a splash with bright colors and familiar motifs in your home or wardrobe. Soak up the sun (safely) with everything you need, whether you’re lakeside or poolside.

Check readcnymagazine.com for additional ideas from these trends and more.

It ’s all good MARKET

AMERICA THE BEAUTIFUL

TRENDS

CHAIN REACTION

Red/blue neon drop earrings, $22, Drooz + Company, 36 E. Genesee Street, Skaneateles, 315-920-8888, droozandcompany.com.

STAR CROSSED

Wooden Ships Seeing Stars sweater, $125, Fashion Rescue 911 Boutique, 52 Oswego Street, Baldwinsville, 315-857-6690, fashionrescue911.com.

LOVE IT OR WEAVE IT

Woven basket by Nancy DiNiro, $27, Pomodoro, 61 E. Genesee Street, Skaneateles, 315-685-0085.

SECURE SACK

Vera Bradley RFID mini hipster patriotic plaid, $55, Bev and Co., 18 E. Genesee Street, Skaneateles, 315-685-5064, bevandco.com.

TAKE A SPIN

Pinwheel dish towel, $10, BeeKind, 118 Milton Avenue, Syracuse, 315-299-6073, beekindsyracuse.com.

Holebrook Classic WP windproof men’s sweater, $240, Paul Karaz Shoes, 414 E. Genesee Street, Fayetteville, 315-663-0200, paulkarazshoes.com.

OLD GLORY

GH stars/stripes square pouf, $65, Fringed Benefits, 6825 E. Genesee Street, Fayetteville, 315-802-4353, fringedbenefitsdesign.com.

JUST CRUET

Ramekin, $5.50, blue and white cruets, $11.95 each, Rhubarb Kitchen and Garden, 59 E. Genesee Street, Skaneateles, 315-685-5803.

PLANT YOUR FLAG

Art Planter, $32, Colorful Inspirations, 170 Township Boulevard, Camillus, 315-320-4364, colorfulinspirations.com.

RISING STOCK

Lobster 18-quart enamelware stock pot, $185, Nest58.

SUMMER WIND

It ’s all good MARKET TRENDS

DOWN BY THE WATER

WELL SUITED

Hilde swimsuit, $207, Skaneateles 300, 2. W. Genesee Street, Skaneateles, 315-685-1133, skaneateles300.com.

KEEP COOL

Blue Vacation cooler bag, $45, Homie, 68 Main Street, Camillus, 315-663-4034, homieish.com.

SUN BLOCK

Wallaroo sun hat, $42, The Rose Cottage.

HAVE A SEAT

Striped Sun Lounger portable folding beach mat, $44, Salt Point Shop, 100 Brooklea Street, Fayetteville, saltpointshop.com.

BUG OFF

Kingsley Street bug/tick spray, $10 for 4 oz., Citronella candle, $14 for 14 oz., BeeKind.

IT’S CUT AND DRY

Full-size adult sunscreen towel, $31, First National Gifts, 2 E. Genesee Street, Skaneateles, 855-810-9076, firstnationalgifts.com.

COOL CUBES

Water-activated lightup sensory toy, $10, Lillie Bean, 57 Albany Street, Cazenovia, 315-655-0677, lilliebean.com.

FALL TWO PIECES

Catarina bikini top in Kiholo, $55, Caribbean bikini bottom in Kiholo, $36, The Wandering Kind, 46 E. Genesee Street, Skaneateles, 315-291-7177, thewanderingkindshop.com.

PARTY, PEOPLE

Scout soft cooler in Sun’s Out Fun’s Out, $54, First National Gifts.

DIVE IN

Whitecap 6.5-inch Boardshort, $98, Sea Culture, 11 Jordan Street, Skaneateles, seaculturebrand.com.

CHILL OUT

Collapsible Presto bucket, $26.99, Paola Kay Gifts, 105 Brooklea Drive, Fayetteville, 315-632-2192, paolakaygifts.com.

POST-SUN SOFTNESS

CoCo Glow coconut body oil, $28, Breathe, 6823 E. Genesee Street, Fayetteville, 315-446-4141, syracuse. breatheyoga.com.

DOGGY PADDLE

Dog flotation device, $85.99, Lucky Dogs, 22 Jordan Street, Skaneateles, 315-663-5579, luckydogsservices.com.

It ’s all good MARKET TRENDS

THOSE SUMMER BRIGHTS

SHARP DRESSER

Children’s Great White Blacklight Graphic short sleeve tee, $34, Chloe’s Closet, 107 Brooklea Drive, Fayetteville, 315-637-2513, facebook. com/chloesclosetny.

DURABLE DRINKWARE

Silicone wine cup, $9.95 or $18 for 2, $34 for 4, Fashion Rescue 911 Boutique.

HOT METAL

Neon votive holders, $4.99 each, The Station 603, 603 E. Seneca Street, Manlius, 315-682-8741.

FLOWER POWER

Mini floral dress, $71, Synple, 70 Main Street, Camillus, 585-615-3934, shopsynple.com.

THINK PINK

Bamboo dual bands jelly pink beach sandals, $21, Homie.

SHORT AND SWEET

Crop top rib bralette, $24, Sakran &Shaw, 11 Jordan Street, Skaneateles, 315-345-1091, sakranandshaw.com.

ON FIRE

Lollipop Trees dip dye neon candles, $19, Drooz + Company.

HOOP, THERE IT IS

Reversible hoop earrings, $20, Dazzle, 119 W. Seneca Street, Manlius, 315-682-7499, thedazzlestore.com.

I CAN SEE CLEARLY NOW

Handmade Dutz frames, $399, Eye Love Optical Boutique, 1 Lincklaen Street, Cazenovia, 315-825-1143, eyeloveboutique.com.

BLAZING FAST

Hoka Clifton 8 in Fiesta/bluing, $140, J Michael, 173 Marshall Street, Syracuse, 315-471-4237, jmichaelshoes.com.

LET THE SUN SHINE

Sun table runner, $46, The Rose Cottage.

HOOKED ON A FEELING

Justina Blakeney Emuna Tassel hook pillow, $60, Drooz + Company.

IN THE PALM OF YOUR HAND

Large carrier bag in palm, $192, Paola Kay Gifts.

It ’s all good MARKET TRENDS

SOUTHWEST STYLE

A NEED FOR BEAD

Navajo beaded leather cuff, $65, Accents at the McCarthy Mercantile, 217 S. Salina Street, lower level, Syracuse, 315-436-9349.

RING AWAKENING

Navajo genuine turquoise ring, $120, Accents at McCarthy Mercantile.

CUT A RUG

Peach zig zag rug, $24 for 2- by 3-foot, Olive + Fern, 19 North Street, Marcellus, 315-200-2464, facebook. com/shopolivefern.

DESERT DREAM

Polymer clay earrings, $18, Tavish at Wildflowers at the McCarthy Mercantile, 217 S. Salina

INDIGENOUS INSPIRATION

Minnetonka Thunderbird II white smooth, $51.95, J Michael.

FAUX FUR FIND

JS convertible wristlet and wallet in brown cow, $62, Boutique Joycé, 119 W. Seneca Street, Manlius, 315-692-2122, boutiquejoyce.com.

CRACKLE AND POP

Delphine round vase with handles, $76, Synple.

PERFECT MATCH

Pink ceramic cowboy hat incense holder (includes sticks), $24, and ceramic cowboy boot terracotta ceramic match holder (includes matches), $24, Emma + James, 25 Jordan Street, Skaneateles, 315-685-2747, shopejclothing.com.

COMMON THREAD

Embroidered Tassel top green/multi, $68, Boutique Joycé.

THAT’S THE POINT

Cactus trinket dish, $4.95, Smith & Bell Trading Co., 25 Main Street, Camillus, 315-753-9875, smithandbell.com.

HANG TOUGH

Cowboy boot metal wall hook, $21, The Station 603.

TRI TO KEEP IT

Geo planter, $17, Olive + Fern.

ALIVE

BLANKET STATEMENT

THROW DOWN

Alpaca Threads fair trade throw, $150, 20|East, 85 Albany Street, Cazenovia, 315-815-4540, 20-east.com.

Bandy Blanket clog in Birch Blanket Combo, $100, Paul Karaz Shoes.

Good news

BEHIND THE SCENES • CAUGHT DOING GOOD • THE SEEN

CULTIVATING CONNECTION

Pack a lunch and head to Madison County for Open Farm Day. From 10 a.m. to 4 p.m. Saturday, July 30, 25 farms will welcome visitors for tour rides, demonstrations, product samples, animal interactions and activities. The event was created by Cornell Cooperative Extension Madison County to improve agricultural literacy and, per its mission, help New York state families and communities thrive in our rapidly changing world.

For nearly 15 years, farms across the county have opened their doors to an average of 5,000 visitors

annually. Madison County has nearly 700 working farms within its boundaries and Open Farm Day gives the public an opportunity to engage directly with farm owners and ask questions, see where their food comes from and experience the passion and economic impact behind our area’s agriculture.

Participating businesses include dairy, livestock and vegetable farms, equestrian centers, cut-flower farms, distilleries and craft breweries. Thanks to sponsorships by local organizations, the day is free to attend.

For more information: visit openfarmdaymadisoncounty.com.

A GLIMPSE OF THE FUTURE?

BY KEN STURTZ

The Whitlock building today seems like a developer’s dream. It is the city’s first all-electric mixed-use building and is extremely energy efficient. Situated in a thriving area of downtown, it boasts 26 apartments and a booming technology startup that has claimed its commercial space.

Nearly a decade ago, however, the building looked more like a lemon than a dream project, says Tom Goodfellow, president of Goodfellow Construction Management.

“Every big developer, contractor, whatever, looked at the building and said ‘no way’ before we got there,” he says.

Goodfellow and his son, Ryan, spent the better part of a year deliberating before deciding to take a chance. In 2014, they purchased the building at 476-480 S. Salina Street from the Greater Syracuse Land Bank for $5,000. Redevelopment plans quickly

hit a wall due to the large amount of asbestos in the building and difficulty obtaining financing.

Constructed in the 1890s by the Whitlock mercantile family as a six-story retail and office building, the structure underwent many changes over the years. A fire during World War II badly burned the upper portion and the top four floors were removed. A popular Italian restaurant, Lorenzo’s, used the ground floor beginning in the 1950s.

The back of the building was expanded in the 1960s when Goldberg Furniture acquired it. They used the building as a showroom and warehouse until 1993. The building then sat vacant for nearly 30 years. In 2009, the roof partially collapsed, causing significant water damage.

Goodfellow says they were fortunate to receive a brownfield

Newly redeveloped Syracuse building boasts energy efficiency, unicorn tenant

grant through National Grid that paid for half of the more than $1 million cost of asbestos removal. The building was gutted and the roof, which was severely deteriorated, was replaced.

Goodfellow wanted to make the building as energy efficient as possible, both for the cost savings and for environmental reasons. Whether a structure is old or new, Goodfellow says controlling the environment depends on controlling the building’s envelope — the roof and outer walls — and sealing it tight so outside air doesn’t penetrate. He chose triple-pane windows, two inches of spray foam on the building’s interior and double the necessary insulation on the roof.

“I have always been concerned about cost savings since I moved on from the protection of my parents’ home to paying my own energy bills,” he says.

When he began building houses decades ago, Goodfellow made it a point to use building techniques that saved as much energy as possible. He used 2x6 studs when the building code only called for 2x4s and adopted infrared and electric heating systems. But it was the construction of a pair of Energy Star homes in Manlius and Jamesville that Goodfellow managed years ago that shifted his viewpoint.

“Both homeowners’ concerns for the environment motivated me to research the best systems for energy saving and carbon footprint,” he says. “Their inspiration was my motivation.”

That mentality carried over to the Whitlock building, which has no fossil fuel hookups and relies entirely on electricity. Air-sourced

Opposite, employees at Density Inc.’s new manufacturing center in Syracuse’s Whitlock Building. Top left, the building has 26 efficiency and one-bedroom apartments. Above, historic photos show previous iterations of the exterior.

electric heat pumps take care of heating and cooling and an energy recovery ventilator provides conditioned fresh air from outside. The hot water heaters and stoves are electric and LED lighting is used throughout the building.

A 50-kilowatt solar panel system for the roof is in the works and will provide electricity for the building or feed it back into the grid.

Goodfellow says the building’s energy efficiency helped convince technology startup Density to open a new manufacturing center there and occupy more than 20,000 square feet of commercial space.

In 2014, six men, each with connections to the area, founded the startup at The Tech Garden, a Syracuse-based business incubator. Density’s technology, which includes sophisticated people-counting sensors, lets building owners track and analyze how many people use a space. The company grew rapidly during the pandemic and became a unicorn, the nickname for a privately held startup with a valuation of more than $1 billion.

Density now employs close to 200 people, including 60 in Central New York. It has offices in San Francisco and New York City but manufactures its sensors in Syracuse. Goodfellow says the owners were keen to stay in Syracuse. Density moved into the ground floor earlier this year and uses the basement for storage.

Most of the building’s 26 efficiency and one-bedroom apartments — 13 on S. Salina Street and 13 on S. Clinton Street — are rented. He believes the building’s energy conservation creates an added value for tenants: In addition to energy bill savings, the insulating materials make the apartments noticeably quiet, especially for a downtown environment.

Goodfellow says he has not pursued LEED certification or NYSERDA (New York State Energy Research & Development Authority) incentives, but demonstrating that a project like this can work has been heartening.

“I think our biggest reward has been NYSERDA calling us the poster child for a carbon-free renovation,” he says. “It can make a difference.”

Goodfellow does not plan to stop with the Whitlock building. He has managed the Chimes building down the street for six years and is working on a proposal to convince the developer to choose a carbon-free renovation of the property.

“This would be the largest in Syracuse so far,” he says.

“

EVERY BIG DEVELOPER, CONTRACTOR, WHATEVER, LOOKED AT THE BUILDING AND SAID ‘NO WAY’ BEFORE WE GOT THERE.”

Tom Goodfellow, president of Goodfellow Construction Management

Top, one of the apartments with a loft area. Above, the Salina Street facade of the Whitlock building post-renovation.

PHOTOS BY RICK MORIARTY, TOM GOODFELLOW

Recently it became a dream of ours that every child, no matter their circumstances, would have the opportunity to visit Disney World. We believe that Disney World is a place that can inspire them as they begin making life decisions.

Our vision was set in motion when we created a donor-advised fund at the Community Foundation. Our fund provides support for the Dunbar Association to send its students, who exemplify the qualities of kindness and character, on an all-expenses paid adventure to Disney World.

We hope that continued support from our Dunbar Disney Dreams Fund will help spark curiosity and motivate our community’s young people for many years to come.

Above: Dunbar Association students on their trip to Disney World

Right: Betty and Ted Stark

UKRAINE WITH

BY SUSAN KENNEDY

Shock consumed 36-year-old Oswego resident Anton Chertkovsky when he first heard Russia was bombing his home country of Ukraine. “This wave of nausea came.” Then anger. “I wanted to go over and fight Russians. It’s genocide. It’s pure evil,” he says.

Yet, with a toddler and a then-pregnant wife, Liuba, at home, the physician assistant at Oswego Hospital and Central Square Urgent Care stayed put, reeling with emotions.

He is Ukrainian. Liuba is Russian.

Fear and anguish consumed Anton Chertkovsky that February day as he called his family in Odessa, Ukraine. A cousin, her two-year-old child, his aunt, his grandmother, their husky and cat were huddled in their apartment hallway to avoid shattered glass from the nearby bombings, before they fled their home and found safety in Poland. “It’s a pretty weird feeling that they are

all refugees,” says Chertkovsky. “It makes no sense.”

Liuba Chertkovsky can’t make sense of it either.

“It’s so painful to realize your own country is doing what they’re doing,” says Liuba, holding her infant son.

They had to do something. Through a patchwork of connections with friends, fellow medical workers, Ukrainian churches in Central New York and even a food distributor, the couple learned insulin was needed on the front lines. “I thought, I’m a PA, I can find insulin!” says Chertkovsky. And he did; plus, sutures, bandages and tourniquets. The first bag of aid made its way from Oswego — through the Newark airport, the Warsaw airport and the Polish-Ukrainian border — to the front lines via a network created by the Ukraine-based brother-in-law of a Syracuse-based Ukrainian woman who organizes the organic

Anton Chertkovsky with volunteers from Ternopol, Lilia Boichuk, left, and Vita Kravchuk, right, who helped him transport supplies to Ukraine.

Supplying aid to the front lines helps Oswego couple cope with war TO

LOVE

A LEADER IN LUXURY

delivery service the Chertkovskys use. “It’s crazy,” smiles Liuba. “It’s a network of love.” The couple has named its part of the aid effort simply Help Ukraine.

Since that first bag of aid, Chertkovsky has gathered hundreds more pounds of donated medical supplies he and Liuba secured from CNY hospitals, primary care offices, ambulance services and fire departments. Five bags full one week, seven bags full the next, eleven bags the next. “I just call, and they say, ‘Ukraine needs it? Sure!’” Donations have included airway intubation systems, injectable beta blockers, aspirin, blood pressure and diabetes medications, even two drones.

Chertkovsky makes frequent trips to Newark Airport and has twice so far personally escorted aid deliveries. “Nobody was flying over, so I said, I’ll do it myself!” On his first trip, volunteers met him in Poland to load the supplies into vans and take them to the border and beyond. Only once have the volunteers failed to return, he says.

While in Poland, he met a woman seeking a surgical tool for a pediatric hospital in Lviv treating Ukrainian children hurt in the war. He was determined to find it. He did. He then hand-delivered the tool to that Ukrainian hospital on his second aid trip in May. With the tool, the surgeon just days later saved the life of 13-year-old boy with shrapnel wounds suffered from a land mine explosion. Weeks earlier, Chertkovsky stood in a warehouse in Maine, on Facetime with that same Lviv surgeon and went down a wish list of items valued at $40,000: tiny $500 surgical scissors, endoscopes, surgical cameras. “Do you need this?” Chertkovsky would ask. “Oh yes, we need it,” said the surgeon. “It’s not new equipment,” says Chertkovsky. “But it’s war. It will work.” With Chertkovsky’s coordination, the Partners for World Health organization in Maine gifted nearly everything on the surgeon’s wish list, sending a plane full of supplies to Lviv.

“I constantly feel like I’m not doing enough,”

says Chertkovsky. “But to not do anything, I’d fall apart just watching the horror of it all.”

The Chertkovskys’ Oswego neighbors won’t let them fall apart. “They are the most giving couple that we’ve ever met,” says neighbor Kelly Moxley. “Very empathetic, very sympathetic.” Neighbor Deborah Doran agrees, “They exude love and caring. It’s easy to want to help them because they are

such good people.” The Chertkovskys’ neighbors together have donated nearly $6,000 and counting to the couple’s efforts. “People we don’t even know give us money,” says Liuba. “Some walk by the house and nod, some just cry, some want to hug.”

“We are amazed by their kindness,” says Anton of his neighbors and other donors. “Amidst all that is happening, there is goodness.”

Above, Anton Chertkovsky at a Children’s Hospital in Lviv, Ukraine with bags of donated supplies he secured and delivered in May. Left, medical supplies being collected.



“

AMIDST ALL THAT IS HAPPENING, THERE IS GOODNESS.”

Anton Chertkovsky

Advice for what matters most, when you need it most

Congratulations to Kevin T. O’Connor for being named to the Forbes “Best-in-State Wealth Advisors” 2022 list and Forbes “America’s Top Wealth Advisors” list in 2021.

Working with a dedicated advisor means you get personalized investment strategies from Merrill plus access to the broader banking capabilities, tools and technology only Bank of America can deliver.

The O’Connor & Burns Group

Kevin T. O’Connor, CRPC®, CPFA® Senior Vice President Senior Financial Advisor 315.424.0473 kevin_oconnor@ml.com

Merrill Lynch Wealth Management 205 South Salina Street Suite 300 Syracuse, NY 13202 fa.ml.com/oconnorandburnsgroup

Data provided by SHOOK® Research, LLC. Data as of 6/30/21. Source: Forbes.com (April, 2022). Forbes Bestin-State Wealth Advisors ranking was developed by SHOOK Research and is based on in-person, virtual, and telephone due diligence meetings to measure best practices; also considered are: client retention, industry experience, credentials, review of compliance records, firm nominations; and quantitative criteria, such as: assets under management and revenue generated for their firms. Investment performance is not a criterion because client objectives and risk tolerances vary, and advisors rarely have audited performance reports. SHOOK’s research and rankings provide opinions intended to help investors choose the right financial advisor and are not indicative of future performance or representative of any one client’s experience. Past performance is not an indication of future results. Neither Forbes nor SHOOK Research receive compensation in exchange for placement on the ranking. Rankings are based on the opinions of Forbes and not representative nor indicative of any one client’s experience, future performance, or investment outcome and should not be construed as an endorsement of the advisor. For more information, please see www.SHOOKresearch.com. SHOOK is a registered trademark of SHOOK Research, LLC.

Source: The Forbes “America’s Top Wealth Advisors” list, August 2021. Data provided by SHOOK® Research, LLC. Data as of 3/31/21. America’s Top Wealth Advisors ranking was developed by SHOOK Research and is based on in-person and telephone due diligence meetings and a ranking algorithm that includes: client retention, industry experience, review of compliance records, firm nominations; and quantitative criteria, including: assets under management and revenue generated for their firms. Investment performance is not a criterion because client objectives and risk tolerances vary, and advisors rarely have audited performance reports. SHOOK’s research and rankings provide opinions intended to help investors choose the right financial advisor and are not indicative of future performance or representative of any one client’s experience. Past performance is not an indication of future results. Neither Forbes nor SHOOK Research receive compensation in exchange for placement on the ranking. For more information, please see www.SHOOKresearch.com. SHOOK is a registered trademark of SHOOK Research, LLC. Merrill Lynch, Pierce, Fenner & Smith Incorporated (also referred to as “MLPF&S” or “Merrill”) makes available certain investment products sponsored, managed, distributed or provided by companies that are affiliates of Bank of America Corporation (“BofA Corp.”). MLPF&S is a registered broker-dealer, registered investment adviser, Member SIPC and a wholly owned subsidiary of BofA Corp.

Investment products: Are Not FDIC Insured Are Not Bank Guaranteed May Lose Value

The Bull Symbol and Merrill are registered trademarks of Bank of America Corporation. The College for Financial Planning Institutes Corp. owns the service marks Chartered Retirement Planning CounselorSM, CRPC®, and the CRPC® logo, and the certification marks Chartered Retirement Planning Counselor™, CRPC™, and the CRPC™ logo. © 2022 Bank of America Corporation. All rights reserved. MAP3577803 | AD-05-22-0058 | 472538PM-0621 | 05/2022

Good news THE SEEN

Crouse Health Tribute Evening

Around 900 guests attended the 45th annual Crouse Health Tribute Evening Gala at the Nicholas J. Pirro Convention Center at the Oncenter. The black-tie event honored Aminy Inati Audi, CEO of Stickley Furniture, and featured special musical guest Atlas. Proceeds of $440,000 raised will benefit the Crouse Health Foundation. This year’s theme was “Mission Focused.”

1. Kimberly Boynton, president and chief executive officer of Crouse Health, and Vince Spina.

2. John and Kathleen O’Connor with Vince Spina.

3. Mrs. Audi, center, with her family, from left; daughters Andrea Audi and Carolyn Audi Fischi, son and President of Stickley Edward Audi, grandson Paul Fischi, granddaughter Anna Grace Fischi and daughter-in-law Laila Kobrossy Audi.

4. Phyllis Devlin and Aminy Inati Audi. 5. The event was held at the Nicholas J. Pirro Convention Center at Oncenter.

Pinwheel Ball

About 400 people attended the annual Pinwheel Ball, an evening of entertainment, raffles and delicious food, held at the Oncenter in support of the McMahon Ryan Child Advocacy Center. The black-tie event began with a complimentary cocktail reception, dinner and entertainment. Throughout the night, guests participated in silent and live auctions. The evening closed with the signature McMahon Ryan Child Advocacy Center Pinwheel Auction, which contributes to efforts to end child abuse in Onondaga County. The Pinwheel Ball is held in observance of Child Abuse Prevention Month in April. McMahon Ryan is dedicated to ending child abuse in the community through prevention, intervention and education. Onondaga County Executive Ryan McMahon was the honorary chair of the event.

1. The Pinwheel Ball was held at the Oncenter in support of the McMahon Ryan Child Advocacy Center.

2. About 400 people attended the black-tie event.

3. Onondaga County Executive Ryan McMahon was the honorary chair.

Good news THE SEEN

Basket Ball Gala

The 23rd Annual Basket Ball presented by Printing & Promotional Solutions was back in-person at the Turning Stone Resort & Casino after two virtual years. Jim and Juli Boeheim welcomed more than 600 guests to raise over $600,000 for local charities and nonprofits for children in CNY. The Syracuse Men’s Basketball team was on-site to take pictures with guests and help Coach Boeheim with the live auction. Highlights from the auction include a painting by local artist Katya Bratslavsky who is selling her work to fund front-line medical relief efforts in Ukraine. Her painting at the event sold for $10,000 — all of which went to Help Free Ukraine (HelpFreeUkraine.com).

Guests have their photo taken with Syracuse basketball players like Symir Torrence, center. At right, Jim and Juli Boeheim greet guests.

PHOTOS BY DENNIS NETT

SIPPING ON SUMMER

Local bartenders share refreshing drinks, plus recipes to make in the comfort of your own home

BY LORNA OPPEDISANO PHOTOS BY ALAINA POTRIKUS

Nothing says summertime in Central New York like sitting outside at your favorite restaurant and sipping a fresh cocktail. With each year comes a myriad of new drink options. We spoke with six experts from restaurants across the Syracuse area about which drinks they’re recommending this year, what food pairings are best and what makes a great summer cocktail.

Left, frozen rosé or Frosé from XO Taco in Syracuse. Above, bartender Ryan Sahm mixes up a Summer Breeze at The Craftsman Wood Grille & Taphouse in Fayetteville.

Frosé

XO Taco

713 E. Fayette Street, Syracuse 315-303-1699, xotaco.com

Mary Anne Stella, general manager

What do you think makes a great summer cocktail? A great summer drink is very fruity with a good balance of citrus. You’re looking for something that will give you a nice little bite and, at the same time, cool you down. Any of our frozen drinks definitely target that. We also make our own syrups, so you can add all those to our frozen margaritas.

What are your favorite summer drinks? I like things that are crisp and have a nice fruitiness to them. I’m a wine girl to begin with, so something with a nice wine bite. What dish would you pair this drink with? Seafood definitely goes well with it. Everything’s fresh. Especially when you think about summer, you think about nice, well-rounded tomatoes, pico de gallo and a fresh, cold salad. Do you use local ingredients in this drink? Our strawberries do come local, and we make the syrup from scratch. Do you have anything special coming up this summer? We just put brand-new infrared heaters out front. They’re really nice. And frozens are always a good reason to go out and sit outside! It’s a nice, relaxing way to unwind.

all ingredients in a blender until smooth. Serve in a coupe glass. Yields two 8 oz. cocktails.

Lifesaver Lemonade

Rise N Shine Diner

500 Westcott Street, Syracuse 315-907-3710, risenshinediner.com

Shelbie Handville,

corporate bar & beverage manager

What do you think makes a great summer cocktail? With the hot summer days, the heat brings out something different, when you want to be a little bit lighter. So, a great summer cocktail is usually something sweeter and lighter that you can sip on all day and not get tired of.

What are your favorite summer drinks? I love mojitos — any variety of a mojito in the summertime! I love mint with anything. What dish would you pair this drink with? In the summertime, I like to keep it light. So, personally, I would have the Lifesaver Lemonade with our Power Blend Salad. That would be pretty awesome. On the flip side, another great option would be the Bennys — the eggs Benedict flights — because you have a little bit of everything. Do you use local ingredients in this drink? Not specifically in this one, but we have a ton of local spirits we use at the bar. Do you have anything special coming up this summer? We’ll have our outdoor patio open and live music!

Lifesaver Gummies

Pineapple Rhubarb Sangria

Pastabilities

311 S.

Street, Syracuse 315-474-1153, pastabilities.com Jace Zimmer, bar supervisor

What do you think makes a great summer cocktail? Something that is nice and light — a medium sweetness balanced with the spirits. In the summertime, I definitely think a lower ABV cocktail is nice, so you can enjoy longer and more responsibly, and take in more of the flavor of the drink. What are your favorite summer drinks? It’s got to be a classic margarita — something nice, simple and refreshing. What dish would you pair this drink with? The wine base of the sangria pairs really well with seafoods and a lot of different cheeses. It goes well with different types of curry, turmeric and ginger. In terms of Pastabilities’ menu staples, our duck bacon pizza would go really well with the Pineapple Rhubarb Sangria. Duck is the number one meat pairing for this wine base, and then the goat cheese on there with the pomegranate drizzle would pair well. Do you use local ingredients in this drink? Not specifically in this drink. We actually had a really hard time sourcing the rhubarb because a lot of the crop was kind of bad this year. Do you have anything special coming up this summer? We’re going to have our outdoor seating, both in the front and in the back courtyard. Last summer, the Downtown Committee had acoustic concerts in the back courtyard. I really hope they do that again. We’re looking to expand our beverage program with some frozen drinks, as well. They should be added by late summer, so keep an eye on our Instagram for that!

Watermelon Mojito

Peacock Bar and Grill

6257 NY-31, Cicero 315-698-0108, peacockbarngrill.com

Lauren Camardella, bartender & marketing manager

What do you think makes a great summer cocktail?

All great summer cocktails start with a quality liquor, complimented with a sweet mixer and finished with fresh, citrusy fruits that make you feel refreshed. Nothing beats all these elements together on a warm summer’s day. What are your favorite summer drinks? I’m definitely a fan of sangrias, mojitos and, of course, a great martini — or two! What dish would you pair this drink with? We would recommend pairing this drink with our Ocean’s Trio, a special we’re running all summer. It’s small portions of the following: tuna steak with cucumber wasabi dressing; salmon topped with lime butter over a fruit salsa of watermelon, pineapple, blueberries and kiwi; and sea bass, which has sautéed veggies of zucchini, squash, pepper and cherry tomatoes. Do you use local ingredients in this drink? We have an amazing distributor, Mineo Wholesale. We purchase all of our products from them. They’re local and family owned. For this drink in particular, we’re sourcing the mint from the restaurant owner’s father, Pete, which is something special within itself. Do you have anything special coming up this summer? We’re so excited to announce our newest project, the construction of our patio bar. We’re so grateful to be able to do this and can’t wait for customers to see it. It’ll be so much fun. As always, we have some new summer cocktails up our sleeves, so be on the lookout for more.

1 oz. Bacardi Dragonberry Rum 1 oz. Deep Eddie Lime Vodka Muddled fresh mint

Mix together rum, vodka, mint, watermelon and club soda in a hollowed-out watermelon. To finish, garnish with a lime popsicle, fresh mint sprig and limes!

Summer Breeze

Wood Grille & Tap House

What do you think makes a great summer cocktail?

For summer, I think citrus-forward, lightly paired with herbal liqueurs. That seems to be a new trend — more floral, herbal liquors balancing out the citrus. What are your favorite summer drinks? I’m a huge mojito drinker. I’ve been interested in tequila recently, too, and working with it here. For me, it’s about what tastes fresh. What dish would you pair this drink with? For most all of our cocktails, we would recommend anything coming off our grill. Our drinks are designed to perfectly pair with the food from the grill. The Summer Breeze being more on the citrus side, it’s a little bit sweeter, which helps balance out the charred, savory saltiness from any of our cuts of beef. Do you use local ingredients in this drink? We try to source as much of our produce as we can locally. Every Thursday, we visit the farmers market. As our menu changes, a lot of the produce that comes in gets repurposed to syrups. I work hand-in-hand with our dessert chef, who is consistently making syrups. So, the Summer Breeze features a fresh orange syrup that we make in house. Do you have anything special coming up this summer? We have our new happy hour menu, that runs from 4 to 5:30 p.m., in the bar area. For our happy hour wines, we try to stay with Finger Lakes or local wineries. For our breweries of the month, we always showcase local breweries.

7300 E. Genesee Street, Fayetteville 315-637-9999, craftsmanwoodgrilletaphouse.com Ryan Sahm, bartender Combine and shake all ingredients. Strain and serve in a martini glass, garnished with a watermelon radish.

The Craftsman

Grapefruit Lemonade Martini

Oh My Darling/The Fitz

321 S. Salina Street, Syracuse 315-290-3330, darlingsyr.com

Leigh Ann Benz, co-owner/cocktail creator

What do you think makes a great summer cocktail? For me, when I think about a summer cocktail, the word that comes to mind is “refreshing.” On a hot summer day, you really want something that cools you down — something that’s bright, fresh and really captures a specific fruit. What are your favorite summer drinks? A red sangria is my jam or just a plain old mimosa. It doesn’t matter what time of the day it is, those two drinks are top notch. What dish would you pair this drink with? I would say the caprese flatbread with a side of sweet potato fries. Personally, I don’t tend to go for a big entrée. I love the idea of sitting alfresco with friends and sharing a whole bunch of appetizers. Do you use local ingredients in this drink? In that specific drink, we don’t use anything local, but we use Fresh Herbs of Fabius’ edible flowers for garnishes of some cocktails. Do you have anything special coming up this summer? We elongated our patio section, so there’s more outdoor seating. We’ll have live music every Thursday, Friday and Saturday downstairs at The Fitz. And this summer is actually our first time doing full, in-house weddings. I think we’ll be doing weddings year-round. We love to work with the couples to plan their special drinks and signature cocktails.

ALL THE WHEY

Prep your taste buds for a tour of CNY’s extra sharp, mild, tangy, smoky, spicy, nutty, salty, cheese shops.

BY AMY BLEIER LONG AND MJ KRAVEC

Cheese has the power to transform the ordinary into the sublime. A cracker, an apple, a flatbread, even kale all become something extra when paired with cheese. There are thousands of varieties in the world today. And luckily for us, CNY shops offer their own creations along with domestic and imported specialties. Here’s a sampling.

Opposite, just one of the types of Gouda available at The Curd Nerd in Eastwood. Above, crackers and cheese, constant companions.

The Curd Nerd

2800 James Street, Syracuse 315-299-7006 thecurdnerd.com

While in the pre-med program at Binghamton University, Sarah Starace helped some friends start a cheese club on campus. Her level of interest went from casual to passionate — she began teaching weekly classes and became the first official president of the group — and she let her parents know she wouldn’t be pursuing a career as a doctor.

After completing her degree, she became a cheesemonger learning under other professionals for two years in Brooklyn. When she and her fiancé, Matt Simiele, moved to Syracuse she worked briefly at Wegmans but missed the one-on-one educational component she was used to. Simiele encouraged her to use their savings and open her own cheese shop; he has a full-time job, but a flexible schedule allows him to put in hours behind the counter.

In April, The Curd Nerd opened in Eastwood. Punny cheesethemed art adorns the walls, a lending library lines a shelf, and two armchairs flank a table with crosswords and word searches. Complete the puzzles for discounts off your purchase.

Starace carries around 60 types of cheeses. “I am very serious about having something from every category or having as much cheese represented as possible,” she says. Half the inventory in her case is New York-based and she tries to emphasize the range of domestic cheese available with her selections. Certain imports are must-haves which, due to their designation, are only made in the regions they originated. Starace and Simiele also make mozzarella in-house each Friday.

The Curd Nerd is thoughtful about bringing in varieties that have a specific niche and are not readily found in Syracuse. Their most-purchased cheese, the flower petals-and-herbs-crusted Alp Blossom, is an Alpine-style cheese. A peppery cloth-bound aged cheddar called Flory’s Truckle garnered millions of views in a video series Starace posts on TikTok. In a recent video, Starace explored the different mold types and enzyme reactions involved in cheese making — where her degree in cell and molecular biology comes in handy. “[Cheese] is one of the most interesting foods out there… and once you start to learn about it, you will definitely appreciate cheese a lot more.” (And in fact, her popularity on TikTok has influenced the fledgling business so much that she’s now considering shipping nationally.)

She is also in the midst of the daunting task of achieving her Certified Cheese Professional designation, a journey that involves 4,000 hours of hands-on experience and a long, grueling exam covering everything from importation law to “cheese math” which has to do with weights and fat content.

The shop carries the usual accoutrements like nuts and crackers,

Opposite, The Curd Nerd in Eastwood; lactase tabs are available for lactose-intolerant customers. Above and right, there are around 60 styles of cheese to choose from, with an emphasis on local and domestic producers. Left, browse local bread, salt, honey, bubbly drinks, kombucha — and a custom Curd Nerdinspired candle made by James Street neighbor bug, bear & bean.

plus milk, eggs and general grocery goods so neighbors can just pop in for what they need. Eventually, Starace and Simiele will introduce private classes and tasting events.

Starace’s top advice for would-be cheese buyers is talk to your cheese monger. Ask questions, ask if you can try a sample, share what you’ve tried and liked in the past and ask for guidance. “I would prefer people say, ‘I don’t know what I’m doing,’ rather than just pick cheese names because they think it’s what I want them to buy. I would much rather someone leave with the cheese that they want.”

Cheesy going

Twelve area cheese shops and producers have joined together to make up a delicious dairy exploration: the Central New York Cheese Trail. The participants can be found in Oneida, Madison, Herkimer and Otsego counties. This agritourism venture encourages visitors to learn more about the dairy process and the people and animals behind it (you’ll see a number of familiar names). Pick up an official trailblazer card to track your visits and earn a free insulated tote bag when you complete the trail. Learn more at cnycheesetrail.com or facebook.com/ cnycheesetrail.

The Finger Lakes Cheese Trail is now defunct, but if you search for it online, you’ll come up with plenty of previous coverage that points you to the formerly affiliated dairies and creameries still churning out cheese. And, save the date: Little Falls Cheese Festival, October 1 (littlefallscheesefestival.com).

PHOTOS BY ALAINA POTRIKUS

Top, chocolate cheese is a cheddar cheese that is blended with cocoa and almonds. Above, Buttercup’s bestselling product, fresh squeaky cheese curds, which are vacuum sealed when they’re only a few hours old.

Buttercup Cheese

827 US Route 11, Central Square 315-668-9491 buttercupcheese.com

Molly Buchanen, third-generation owner of Buttercup Cheese in Central Square, started selling cheese at the Regional Market when she was 5. Her grandparents launched the business in February 1969; later, her uncle took over.

When her uncle was ready to retire, Buchanen talked to her husband, William. “When he wanted to retire I said, you know, I started out in this business. This business is not leaving the family,” she says. She and William decided to leave established careers to buy Buttercup and continue the tradition.

It hasn’t been easy, but it has been rewarding. After seven years, they outgrew their space in the village of Central Square and bought their current property where they’ve been for almost a decade.

The Buchanens offer more than 90 varieties of cheese. Their most popular product is fresh squeaky cheese curd, and their aged cheddars are a staple; their oldest is currently aged 15 years. Buttercup sources cheese from New York producers such as Great Lakes and Yancey’s Fancy. Cheese comes to the store to be cut down to consumer-friendly sizes or is delivered to a Liverpool warehouse in 40-pound blocks to be aged.

“Everybody’s basically used to buying your average mild, sharp, extra sharp from a grocery store and they’re almost intimidated by the really aged stuff,” Molly says. The Buchanens encourage people to work their way up in sharpness to find a flavor they like most. “If you do end up purchasing one that you think is entirely too sharp, it makes really good homemade macaroni and cheese. Doing that, making a cheese roux with it, will calm the strength down” she advises. Other offerings include cheeses from Wisconsin and Ohio, imports like Danish Bleu, brie, Spanish Manchego and Fontinella, as well as flavored cream cheeses and chocolate cheese. Customers ordering a bulk amount of cheese receive a discount.

Buttercup presents tastings a few times a year with wineries and breweries. Every Saturday, sample fresh homemade macaroni and cheese, available in single-serving and family-size trays. Order trays ahead, Molly recommends, because business is brisk during key times of the year.

Additionally, Buttercup hosts an annual Father’s Day chicken barbecue fundraiser for a local nonprofit. This year’s event benefited the new North Country Hub youth center. The community-minded couple also donates cheese to the military room at the airport for soldiers who are flying in and out of the area to enjoy.

Supporting other small businesses is a key component of Buttercup, and the shelves are full of regional products: Ben & Deeb’s mustards from Oswego, meats from Kelley Meats in Taberg, Wing-a-Lings spices and seasonings from Cicero, maple syrup from Parish, jerky from Camillus, pasteurized milk from Mexico, NY, pickles from Vollney, Tom’s Bootleg BBQ Sauce, In My Father’s Kitchen spaghetti sauce and farm fresh eggs.

Weather permitting, Buttercup’s cheeses can be ordered online and are shipped across the country. Each Saturday, just as Molly did as a child, someone staffs a table at the Regional Market with cheese curds and other offerings.

PMA Foods

2 Clinton Square, Suite 145, Syracuse (the Atrium/SUNY Oswego building) 315-708-6892 pmafoods.com

Not everyone can eat cheese made with dairy, and others choose not to. Jarred Vryhof, owner of PMA Foods in downtown Syracuse, has the answer: a wide selection of in-house vegan cheez — about 25-30 styles, in fact.

In 2014, Vryhof started developing his own cheez, using cookbooks to develop his base cheezes. “It was a lot of trial and error the first few years,” he says of the test batches and research. “I began making cheez because the options available back then were terrible.” He figured if no one had put in the effort to make a good-tasting vegan alternative, maybe it wasn’t possible. He marvels now at the much-improved options available to consumers now. In 2019, after focusing on wholesale, Vryhof opened the downtown storefront to reach the public directly.

PMA Foods’ base cheezes are mozzarella, cheddar, feta, blue, pepper jack, goat and Romano. From there, he develops variations such as lavender gouda, or Cheeky Notz (the mozzarella style) made with Cheeky Monkey Tomato Oil. According to customers’ demands, the feta is beloved by vegans and non-vegans,

and the “notz” mozzarella is extremely popular, too. All varieties are made in-house, but Vryhof is open to carrying other local brands of vegan cheez.

If you’re vegan and frequent area restaurants, there’s a chance you’ve already had PMA Foods’ cheez. Funk ‘N Waffles was the first to support Vryhof and continues to utilize his products. Pastabilities uses the romano and feta and has increased their selection of vegan dishes. Pizza shops throughout Central New York use PMA’s cheez, including Mangia Macrina in New Hartford and Little Falls, Brix Brick Oven Pub in Cortland, Apizza Regionale, Toss N Fire, Vicino’s Brick and Brew. Well-known spots such as Stout Beard Brewery, The Sweet Praxis and Mello Velo also have cheez in the mix.

PMA Foods doesn’t have an eat-in area but is known for its range of flavorful mac n cheezes and fried mac n cheez bites that pair well with BBQ or Buffalo sauce. While there, pick up vegan peanut butter, coconut and cookie dough cups, or a sandwich. Vryhof has been developing frozen take-and-bake items, plus several meat alternatives.

For those interested in trying vegan cheez, Vryhof encourages a visit to the shop. If he doesn’t have what you’re looking for, he recommends retail partner Green Planet Grocery, which carries a “great selection of vegan cheezes and [has] an insanely knowledgeable staff.”

PMA offers cheezes such as Notz and the Funk N Waffles Chedda which incorporates the eatery’s house sauce, a spicy syrup with cinnamon.

Jewett’s Cheese House

934 Earlville Road, Earlville 315-691-5858 or 800-638-3836 jewettscheese.com or facebook.com/jewettscheesehouse

From coolers on a farmhouse porch to a warehouse that stores 44,000 pounds of aging cheese, Jewett’s Cheese House has grown immensely since Terri Jewett Larkin’s mother Ginny began the business in 1970. The Jewetts no longer operate a dairy farm, but their homey, knotty pine-clad storefront is a destination for aged cheddar, in particular.

The shop is primarily focused on carrying local and domestic cheeses, from makers such as East Hill Creamery, Lively Run Dairy, Stoltzfus Family Farm, and Westmeadow Farm and Dairy. The pandemic paused their sourcing of imported cheese, but Larkin says many local cheeses emulate their “overseas cousins,” including local brie, raclette, Gouda, Gruyère, feta and blue.

Jewett’s specializes in aging New York cheddar and offers a range from three months to a whopping 26-year-old cheddar, which is the rarest they have in stock and the oldest they’ve ever had available. Aging cheddar was not the initial goal of the business. Larkin says that decades ago, when the Smyrna Milk Co-op transitioned from milk cans to bulk tanks, coop members were concerned about where they would get cheese and butter. Her father, Granton Jewett, decided to carry a small amount to provide for those needs; demand grew, and a storefront was needed. The cheese that didn’t sell the previous year would naturally age and become sharper, and their reputation was established. They purchase their young cheddar from McCadam Cheese in Chateaugay, near the Canadian border.

With 45 years of experience, Larkin knows how to get a newbie started. “We always tell people, that when trying aged cheddar, start with the youngest and work your way up. This way you are able to taste the difference as the cheese gets sharper. In our experience, everyone has their favorite, but don’t be afraid to try other cheeses! You may be surprised as what tingles your taste buds,” she says. Larkin’s sons Chris and Randy grew up in the Cheese House and are part of the business; now her granddaughter, Althea, gets to have a similar experience.

Larkin hopes to resume beer and cheese tastings they have hosted with a local brewery; during the pandemic they hosted tastings via Zoom for college students who were confined to campus. At the store, visitors will also find local butter, maple syrup, jams and jellies, coffee, honey, yogurt, meats and dressings, in addition to locally made pet treats and books by area authors. Jewett’s ships nationally; orders can be made by phone or email.

Top, the oldest aged cheddar Jewett’s Cheese House has carried. Above, owner Terri Jewett Larkin and her parents, Granton and Ginny, around 1986.

Top and above, Callee1945’s custom boards and catering options range from jarcuterie cups and boards that feed two to four people to large grazing tables.

Callee1945

134 Main Street, Oneida 315-367-0007 callee1945.com

Though the seeds of Callee1945 were planted years ago, the shop has only been in business for about a year. Oneida native Abbey Woodcock, who owns and operates the store with KC Baney, grew up spending time on her grandfather Calvin Janes’ Callee Farm. “The smell of raw milk or even raw milk cheese brings me right back to my childhood. Sometimes when customers ask what a cheese tastes like, I’ll answer, ‘being a kid,’” she says.

Woodcock has always been around food and people in the industry. But it wasn’t a career path — for a decade she ran a digital marketing and copywriting company; she also founded the Freelance Co-op in 2018 — until she came across a video on YouTube about artisan cheese and was fascinated by the craft.

In 2019, Woodcock became serious about pursuing the business. She traveled to California to speak with artisan cheese makers and chefs who use artisan cheese, and tour cheese shops and creameries statewide. Twice annually, she spends a week in New York City learning directly from European cheese makers and competing in the Cheesemonger Invitational. Woodcock is currently pursuing her American Cheese Society Certified Cheese Professional Certification, a lengthy process.

Callee1945 carries more than 85 different cheeses currently and plan to grow that number by the fall. Extensive cheddar, gouda and Alpine-style se-

lections anchor the inventory. CNY and New York state selections include Lively Run Dairy, 5 Spoke Creamery and Nettle Meadow Farms. The shop has a growing selection of imports as well, from French brie and Camembert to Swiss Emmental and Gruyère. Occasionally, their in-house mozzarella, chevre and ricotta are available.

They pride themselves on offering selections that cannot be found in grocery stores. Woodcock notes that a fan favorite among their rare cheeses is an Alpine-style Hornbacher, nicknamed the “baked potato cheese” due to notes of potato skins and caramelized onion. When grass-fed cows are allowed to graze freely on the mountain side, the flavor is preserved in the raw milk.

Stop in for daily cheese flights and samples or invest in the Callee Club, a curated monthly cheese box-and-pairings program. For detailed information about buying cheeses or online shopping, visit Callee1945’s website. Woodcock says proper storage is key. “Cheese is a living organism, with enzymes and bacteria that need air and moisture to survive. So always wrap your cheese in cheese paper — we love Formaticum cheese paper! — to prevent ‘bad’ mold growth or to prevent the cheese from drying out,” she says.

Complete the spread with accompaniments such as small-batch artisan salami, unique jams, nuts, crackers and single-origin chocolate, available in store. Shipping around Central New York is available year-round; shipping cross country is also available but is paused on days hotter than 90 degrees. Check their website and social media for information on special events, parties and cheese-making classes.

The Compound

106 Genesee Street, Utica 315-316-0029 thecompoundcny.com

In April, The Compound opened its Utica location (now its only location) with the goal of expanding upon their original concept. Sharrone and Anna Sofer’s restaurant is known for compound butters and gourmet grilled cheeses, but the couple wanted to incorporate additional features, such as a cheese program, now that a larger space would allow for it.

“We love cheese! Also, we have a very successful charcuterie board vertical that we want to push. The big issue is education, so we thought, why not incorporate tastings and education into our product line, and voila,” Sharrone Sofer says. The Compound will be offering a rotating selection of 5-7 cheeses that can be purchased by the pound or as part of a Taste the Case sampler that includes of a serving of each along with an assortment of meats, nuts and “other noshes.”

The Compound specializes in New York cheeses, with an emphasis on Central New York Cheese Trail members. The Sofers just joined the trail, so more partnerships are forthcoming, but some of the early selections include options from

Jones Family Farm, Jake’s Gouda Cheese — one of their most popular lines, particularly an aged gouda — and wheels of St. Stephen from Four Fat Fowl.

Anna Sofer says the cheese case works in tandem with what is served at neighboring restaurant The Tailor & the Cook, so patrons have a local spot to buy those cheeses in bulk. A Dutch Knuckle, which is an Appenzeller-inspired cow’s milk cheese, from Adirondacks-based Sugar House Creamery, is a hard-toget rare cheese that has been available at the shop. In addition to the NYS cheeses The Compound sources, the Sofers make regular and vegan pimento cheese in house and pads of their compound butters are available for sale.

The expanded menu is enhanced by burgers, loaded baked potatoes and brunch, all made with the restaurant’s signature flair. A selection of retail goods from New York and beyond, plus local maker events, round out the experience.

Sharrone Sofer’s advice for cheese shopping: “Forget about names! “Brie” and “cheddar” and “blue” don’t really mean anything,” they say. “Pay attention to the rind, to the type of milk, the density and the age — that will tell you more than the varietal in many cases. When possible, keep it local. You wouldn’t believe the amount of cheese culture happening right here in New York!”

Epicuse

334 S. Salina Street, Syracuse 315-382-0274 epicuse.net

Baked brie on warm bread with caramel apple or savory bacon topping, gourmet grilled cheese sandwiches, charcuterie boards and other offerings like meatballs smothered in cheese and loaded nachos are just a few of the offerings from the “cheesy” menu at Epicuse.

Owners Nicole and Kevin Samolis opened Epicuse in downtown Syracuse as a prepared foods market/boutique grocery store/bar in November 2019.

“We envisioned people meeting up at the end of the workday for a cocktail and a cheese board and then picking up their heat-and-eat meal to take home. So cheese was always on the menu,” says Nicole Samolis.

Epicuse doesn’t make its own cheeses. “That’s a craft and artform that we leave to the cheesemakers,” Samolis says. But the shop’s resident cheesemongers have done plenty of research, sampling different cheeses and learning along their journey. “We might not be able to tell you the exact cheese-making process, but we can tell you how much you’re going to love eating the cheese. And at the end of the day – that’s what it’s all about,” Samolis says.

Epicuse offers more than 50 different varieties including cow, goat, sheep and vegan cheeses from around the world and cheeses from New York state, Vermont, Wisconsin, Michigan, Cali-

“Don’t be afraid to try a cheese you’re not familiar with –your tastebuds will let you know if you like it, or you don’t,” Samolis says. “The more you explore, you’ll find you’re drawn to certain styles of cheese and then buy what you like — that goes for buying wine, too.”

fornia, France, Italy, England, Ireland, Netherlands and Spain.

Samolis says popular varieties include goat cheeses, cheddars, bries and Italian cheeses, but the shop’s cheesemongers will gladly turn customers onto the unique cheeses not typically found in grocery stores or that come with an interesting background.

“We also like the stories behind the cheese and sharing those stories — the story of the Singleton’s Stripey Jack, which is a cheese made of five layers of cheddar styles from the Singleton family’s portfolio. The idea came from the grandson suggesting that Grandpa Jack ought to make a cheese using all his favorites cheeses. The cheese looks like a five-layer cake of varying shades of cheddar,” she says.

Epicuse offers private wine and cheese tastings (reservations required by calling or texting 315-382-0274) and walk-in wine and cheese tastings at the bar Wednesdays through Sundays. “We also can do private or semi-private parties,” Samolis says.

Along with its cheeses, Epicuse also carries olive oils, jams, mustards, spices, sauces, pastas, ethnic cuisines, snack foods, pantry staples, produce, ice cream and vegan, gluten-free and dairy-free options.

“We have a passion for food and all things that go along with epicurean enjoyment. All items we carry in our pantry are curated and we focus on small-batch producers not only from New York state but beyond its borders,” Samolis says. The shop’s cheeses, charcuterie and board accoutrements are available online at epicuse.net.

When buying cheese, Samolis also advises to always try something new.

Cooperstown Cheese Company

3941 NYS Highway 28, Milford 607-222-9875

facebook.com/cooperstowncheesecompany

Cooperstown Cheese Company has won national awards for its popular varieties Jersey Girl and Toma Celena. What’s more, these cheeses even made it to the White House. “They were served to President and Michele Obama at the second inauguration luncheon in 2018,” says Sharon Tomaselli, who co owns the company with Bob Sweitzer.

The pair began working together in the specialty paper business, Tomaselli says. “So we are papermakers turned cheesemakers. We worked so well together that we wanted to start a business. Cheese was a natural choice since our family connections to cheese are strong. My family is Italian and ate cheese for dessert at every meal. I still eat cheese every day. Bob’s family is German and his grandfather aged cheese to make it as stinky as possible.”

Both are self-taught cheesemakers, who spent time at Cornell University’s library to learn about cheese making.

“Since we are both scientists, the technical side was easier for us, but the artistic side is such an integral part of cheese making and we developed it as we experimented. Cheese is alive and changes with age, so we are still learning,” she says.

They bought the Cooperstown Cheese store building in March of 2007 and made their first batch of cheese on June 9, 2007.

“We used a flowchart to make six different varieties of cheese. We now see that’s a bit crazy, but one of them is our Toma Celena,” Tomaselli says.

Today Cooperstown makes all raw milk cheeses. It’s an offering based on the belief that raw milk cheeses taste better, capture the nuances of milk and pass their digestive benefits on to cheese eaters. In addition to its own cheeses, Cooperstown also carries chevre, cream cheese, bloomie rinds and unique cheeses from Jones Family Farm in Herkimer.

Unique offerings include cheeses aged over 18 months, along with a variety of their own recipes and traditional cheeses like Gouda and cheddar. “We make some flavored cheese, too, and our most unusual is Marielle, which has nigella seed, cumin seed and whole black peppercorns,” Tomaselli says.

In addition to its specialty cheeses, Cooperstown also sells cheesecake made by store manager Don Evans. “We know people who come to the area just for the cheesecake,” Tomaselli says. The store also carries New York state food products, including jams, pickles, salsas, hot sauces, maple syrup, honey, crackers, baked goods and gelato.

When it comes to buying and savoring cheese, Tomaselli advises trying something new. “Tastes are so different that it’s good to try something new and branch out from what you usually enjoy. There are so many cheese makers regionally and nationally that make absolutely amazing cheese and it makes sense in every way to support local products. I like cheese with fruit, and a neutral cracker or baguette. There’s nothing like apple and cheese and, of course, cheese should be at room temperature.”

Cooperstown Cheese Company is open 10 a.m. to 6 p.m. seven days a week, from Memorial Day to Columbus Day and weekends only before and after those holidays. Online shipping is not available.

Adirondack Cheese Company

8190 State Route 12, Barneveld 315-896-2170 adkcheese.com

Tony Leiker and Craig Shaffer have owned Adirondack Cheese Company since 2006. It’s a second business for Leiker, an RN and founder and CEO of a biopharmacy company in Silicon Valley, and Shaffer, a former deputy district attorney for 20 years in California.

“When we decided to do cheese, it was more for something to do but it’s become much more than that. It’s a year-round business open seven days a week, except for certain holidays,” says Leiker. “We did a lot of reading and experimenting to get our recipes right.”

The shop is known for its New York state cheddars and cheddar spreads, along with cheese from other local makers and a variety of imports.

“We have three cheese makers off-site from where we bring in the 40-pound blocks to cut, pack and age,” says Leiker. “We make the cheddar spreads in house. We have two kitchens, one for the cutting and packing and the other for spreads.”

Fan favorites include Adirondack’s brick cheese, a three-year-old cheddar, flavored cheddars and other cheeses up to 8 years old. “We age our cheese right in the store and our 7-year-old and the ‘Old & Bitter’ are probably the most unique specialties,” Leiker says.

Adirondack’s horseradish cheddar spread is its number one seller. Other popular spreads include maple bacon, orange honey cranberry, port wine, smokehouse bacon, bacon horseradish, sundried tomato basil, dill and peppercorn chive. The shop also offers fresh squeaky cheese curds every Thursday.

In addition to its cheeses, Adirondack carries specialty foods, candy, snacks, gifts, jewelry, kitchenware and custom gift baskets. During the holidays, the shop’s Crabmeat Cocktail Spread is very popular. “We have people asking in September when we will start making it,” Leiker says. Online shipping is available.

When it comes to savoring cheeses, allow to warm to room temperature, Leiker says. “And pair different fruits, compotes, preserves and honey.”

In addition to its cheeses, Adirondack carries specialty foods, candy, snacks, gifts, jewelry, kitchenware and custom gift baskets. During the holidays, the shop’s Crabmeat Cocktail Spread is very popular.

Muranda Cheese Company

3075 Route 96, Waterloo 315-246-1457 murandacheese.com

On Muranda Cheese Company’s Instagram, there are tantalizing closeups of cheese, cheese wheels, cheese paired with local brews, t-shirts that read “We cut the cheese” and bands performing in a barn. There are also images of cows lounging under a pink summer sunrise and videos of happy cows running out to pasture — a tribute to the cheese company’s beginnings as a dairy farm. Founded in 1991 by Tom and Nancy Murray, the farm’s main focus was on producing high quality milk (one of their cows produced a world record breaking 8,500 gallons of milk in one year.) But as milk consumption in the U.S. declined, the Murray family decided to market directly to consumers and the Muranda Cheese Company was born. Since 2007, the Muranda Cheese Company, which shut down milk production to specialize in cheese in 2019, offers all cow’s milk raw and pasteurized cheeses, specializing in artisanal products with bold flavors.

Popular items include Muranda’s British Cheddar, Red Buddy and Gouda, says Tom Murray. “Our Red Buddy is our signature cheese — that was the first cheese we made. It’s a Swiss cheddar, it’s about 7 months old.”

Muranda’s website features cheese names and descriptions as funny as they are enticing. There’s Cranky Old Lady, a New

York cheddar aged five years and described as a “A hulk of sharp goodness, just like a New Yorker!” and their Red Buddy, referred to as “our mistake cheese, this semi-hard product aged at least 120 days has a one-of-a-kind taste that starts as an aged Swiss and finishes as cheddar.”

Cheese tastings at Muranda allow guests to sample and see how cheese is made. In addition, from Memorial Day Weekend through Columbus Day, they’ll host live music from 2 to 5 p.m. Sundays.

Along with its 17 artisanal cheeses, Muranda also carries gift boxes, Finger Lakes products including specialty sauces, mustards, wine jams, maple syrup and more. They also ship all over the country.

When buying cheese, Tom Murray, above, suggests “try it before you buy it,” but also advises taking a chance sometimes.

PHOTOS BY KATRINA TULLOCH

This year, the shop will carry a unique cheddar cheese aged 15 years.

Adams Cheese Shop

19 Main Street, Adams 315-216 7853

adamscheese.shop

Just south of Watertown on Route 11 in the village of Adams, family-owned Adams Cheese Shop makes its own cheese and offers Northern New York state cheeses and imports, local meats such as Croghan Bologna, crackers, honey, maple syrup, seasonings, spreads, gift baskets, DIY cheese making kits, goat’s milk gelato from local favorite Hidden Pastures, cheesy (literally) handmade jewelry and much more. Owner Andrew Sylvester opened this specialty cheese shop three years ago to fill a void he said many in the area felt after the closing of a factory that sold fresh cheese curds and cheddar.

“It just seemed like I knew a lot of people missed it, including myself. We have a lot of dairy farms around here, so it seemed... like a good fit,” he says.

Popular offerings include an extra sharp Adams Reserve Cheddar, fresh squeaky cheese curds that have a “pleasant squeaky texture when chewed,” spreads, cheese logs and balls. Adams also carries unique imported cheeses from around the world, including a salty caramel goat cheese from Norway — a sweet brown cheese with a slight tang he suggests serving Norwegian style: sliced thin with salted butter on bread. Seasonal offerings include a pumpkin spice Gouda from Holland. This year, Sylvester says the shop will carry a unique cheddar aged 15 years. “That should be something really special,” he says.

Cheese heads can visit Adams at the 2022 Cheddar Cheese Festival, a village-wide celebration of Jefferson County’s agriculture and cheese making industries on July 9.

The shop offers online shipping for orders made over the counter and on its website.

When it comes to enjoying cheese, Sylvester advises allowing cheese to come to room temperature before consuming. “That’s when you get all the flavors of the cheese.”

And when buying? “Don’t be afraid to ask questions and don’t be intimidated.”

A TASTE OF OM

CNY spa resorts offer tranquil settings, soothing treatments and seasonally inspired menus

BY NICOLE MOSS UNDERWOOD

Gone are the days when spa food was considered bland. In Central New York, resorts are proving otherwise with menus that emphasize fresh, seasonal produce, local flavors and a chef’s unique take on creating a masterpiece on a plate. But that’s just a piece of the pie. For a completely nourishing experience, take your meals by the lake or under the stars, enjoy the picturesque scenery and indulge in some of the resort’s activities. Here are four local retreats that bring the spa experience for foodies to an extra level.

THE LAKE HOUSE ON CANANDAIGUA

The Lodging: Voted #1 Resort Hotel in NYS by Travel + Leisure Magazine, the Lake House on Canandaigua puts the Finger Lakes region on the map as the place to visit this summer. The Lake House is a family-owned luxury boutique hotel with panoramic views of Canandaigua Lake and a year-round outdoor pool and hot tub with a seasonal pool bar. The hotel has 124 charming guest rooms with elegant hand-carved furniture by the Brooklyn Home Company and upscale amenities, like in-room Nespresso machines with exclusive blends from Joe Bean. Guest rooms are painted in a soft cream to enhance views of the sun reflecting off the water with décor that is reminiscent of traditional lake houses. Custom hand-carved pieces by sculptor Fitzhugh Karol are featured around the hotel, including the front desk, which Karol made from local reclaimed wood. The hotel has a library with communal wooden tables and leather sofas where you can enjoy a cocktail from the Library Bar in the evening or coffee and pastries in the morning. Outside, along the water’s edge, Adirondack chairs circle fire pits where guests can make s’mores at night.

The Lake House on Canandaigua was voted #1 Resort Hotel in NYS by Travel + Leisure Magazine.

THE DETAILS

LOCATION: 770 S. Main Street, Canandaigua

PHONE: 800-228-2801

WEBSITE: lakehousecanandaigua.com

The Food: The Rose Tavern and Sandbar are an easy walk from the hotel’s spa, but you’ll want to change out of your spa robe for these since they are popular among the locals who boat up to the Sand Bar and dock for oysters, French fries and a cold beer from a NYS brewery. The Rose Tavern has a rustic seasonal menu centered around a wood-fired hearth. It features locally sourced ingredients, Finger Lake wines and a selection of fruit- and vegetable-inspired mocktails, like the beet shrub-and-rosemary Beets a Hangover. Sunday Brunch at the tavern offers a spin on traditional fare, such as Lobster Eggs Benedict. The Lake House also offers room service that includes a late-night menu. Special events, like the Afternoon Tea and Apothecary, Whiskey and Wood Burning or cooking and craft beverage pairing classes at New York Kitchen next door, are ways to make your stay at the Lake House a culinary adventure.

The Spa: Willowbrook Spa opened in May 2021 at the Lake House to tap into the healing power of nature. This full-service spa on the water’s edge offers a variety of treatments, including some that integrate food, like the one-hour private Nordic-inspired sauna ritual with an edible face mask that melts in the heat. The individual outdoor barrel saunas have one wall of glass so that, while you are basking in the heat of your sauna with an aromatherapy spritzer, you can watch the calming lake waters. It’s all about connecting with the natural beauty of the Finger Lakes at The Lake House. In addition, the spa has a cozy sitting room with sofas and overstuffed cushions around a fireplace overlooking the water and the sauna pods along the shoreline. In the sitting room, guests can nibble on complimentary dried fruit and chocolate-covered blueberries and drink healing herbal tea, with names like Muscle and Joint, while waiting for their service. A menu of for-purchase wines is also available in the sitting room.

The Activities: The hotel has a monthly calendar of yoga, meditation and stretching classes, as well as recreational events, like coffee cruises, sunset cruises, Sip and Paint by the water and a pig roast at the Sand Bar. The hotel provides complimentary Tokyo Bikes for guests to ride around town, exploring neighboring restaurants. Next door to the hotel, Sutter’s Marina rents out pontoon boats and power boats for a self-guided tour around the lake. Across the street, Canandaigua Sailboard offers a variety of water-based activities, such as SUP (stand up paddle) yoga, wake foiling, windsurfing, kayaking and illuminated kayaks at night. For a day trip, try the Canandaigua Lake Wine Trail or a Crush on Canandaigua Beer Tour.

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Win a getaway for two !

Enter to win a spa getaway at The Lake House on Canandaigua. The package includes a two-night stay at The Lake House, dinner at the Rose Tavern and a treatment at Willowbrook Spa. A winner will be chosen at random on Aug. 15. To enter, visit readcnymagazine.com/spa-getaway-sweepstakes.

TURNING STONE RESORT & CASINO

The Lodging: The resort has five different hotels: The Lodge, The Tower, The Hotel, Sandstone Hollow Inn and The Inn. If you want a quieter spa getaway with Wildflowers, a four-diamond restaurant, try The Lodge, which is within walking distance of the casino, tucked away with a large fountain in front and valet service. This elegant all-suite hotel has earned the Forbes Travel Guide Four Star Award four years in a row. It has an indoor pool and hot tub, nightly fires on the Great Lawn Patio, welcome chocolates and access to the award-winning Skana Spa on the lower floor and Wildflowers on the first floor. The Tower, which is the tallest building between Albany and Syracuse, is a AAA Four Diamond award-winning hotel with the exclusive TS Steakhouse on the penthouse floor. The Hotel is in the heart of the casino with easy access to gaming, 20 different restaurants, the showroom and box office, Ashi day spa and an indoor pool with hot tub. The Hotel has 268 rooms, including 28 suites. Sandstone Hollow Inn is on the edge of the Sandstone Hollow golf course about a half-mile from the casino and The Inn is about two miles from the casino for a more economical lodging option. The inn has a breakfast bar with waffles, donuts and oatmeal; it also has a free shuttle to the casino. For a rustic Adirondack-like adventure, try the Villages RV park, which also offers a free shuttle to the casino.

The Food: With 20 different restaurants in the main casino building, you’ll have plenty of places to explore during your stay at Turning Stone. From the innovative Asian cuisine at Peach Blossom to the Seven Kitchens buffet, which is truly a smorgasbord of flavors, you can travel around the world gastronomically without leaving the premises. At the Lodge, upstairs from Skana Spa, Wildflowers elevates American and French cuisine offering an extraordinary fine dining experience inspired by fresh, locally sourced ingredients. With twists on classics, like farmed Eggs Benedict on homemade brioche with heritage Berkshire ham and caviar with a mimosa flight for breakfast or scallops with blueberry goat cheese, blueberry relish and pickled blueberries for an appetizer, this farmto-table restaurant makes your meal an event. Also at Wildflowers, the Palates and Pairings Wine Dinner series, featuring Wines from Down Under in July, in-

troduces you to chef-selected wines and a five-course seasonal meal off-menu. Turning Stone also offers a Sleep and Savor package that can be used at all onsite properties with the food credit redeemable at any restaurant.

The Spa: Voted #1 Spa in North America in 2021 by Spas of America, Skana Spa combines American Indian cultural themes with exquisite modern amenities to create a soothing spa experience. Treatments are inspired by the seasons, the Oneida people and the healing power of nature’s herbs. The Sage and White Pine Hot Towel Massage, the Harmony Massage with sunflower and jasmine and the Signature Four Direction Scrub with blue cornmeal, maple oil and sea salt, are just a few examples of how traditionally used products are integrated into contemporary spa treatments. Guests can participate in the Balancing Waters Ritual, which is based on the Oneida respect for the power of water, by alternating between hot/cold water sources in the spa’s sauna, hot tub and large co-ed chilled mineral bath. For lunch, you can purchase a sampling of Wildflowers’ four-diamond cuisine served on a polished driftwood plate in the sunroom and enjoy it in your spa robe.

The Activities: The Turning Stone Casino was awarded Best in Gaming in 2021 by Casino Player Magazine. With 2,000 slot machines, the largest poker room in NYS and more, gambling in the casino might be your go-to when staying at Turning Stone; however, Turning Stone is also a mecca for entertainment in CNY, featuring live concerts, comedians and other theatrical events at the Events Center and the Showroom, which recently underwent a muti-million-dollar renovation. There’s a rich nightlife filled with live music, dancing and cocktails at the Casino’s lounges: The Gig, The Turquoise Tiger, the Tin Rooster and the Atrium Bar. For golf lovers, the Sportsplex and Golf Superstore are open year-round. The Sportsplex dome is seven-stories high with 40 driving range stations. Five outdoor golf courses are also available, including the championship award-winning courses, Shenendoah and Atunyote, which have clubhouse kitchens with full menus.

THE DETAILS

LOCATION: 5218 Patrick Road, Verona PHONE: 800-771-7711

WEBSITE: turningstone.com

Clockwise from left, a decadent dessert at Wildflowers, The Lodge at night, Peach Blossom dining room and infinity pool at The Tower.

INNS OF AURORA

The Lodging: There are five distinctive inns along Cayuga Lake in the historic district of the village of Aurora: Aurora Inn, Rowland House, E.B. Morgan House, Walcourt Hall and Zabriskie House. Each inn has its own unique style, as well as its own claim to historic fame. The E.B. Morgan House, for example, was built in 1858 (restored in 2005). Once the private residence of the co-founder of the New York Times, it’s now a luxurious home away from home decorated with original modern art. This lakefront property has seven stylish guest rooms with private marble baths, a library, parlor, dining room and butler’s pantry with MacKenzie-Childs’ pottery. In the afternoon, guests are offered a complimentary glass of Finger Lakes wine to be enjoyed on one of the mahogany porches overlooking the lake; guests receive a complimentary bottle at check-in at the Aurora Inn. Homemade granola bars, locally made yogurt and locally roasted organic coffee are offered in the morning. For history buffs, as well as foodies, this picturesque village with its historic charm beckons you to explore what was once a major stop along the Erie Canal.

The Food: The spa café has a seasonally inspired, complimentary grazing center where guests can nibble on salads, soups, wraps and healthy desserts, like chia seed pudding, throughout the day. Cappuccino, kombucha, wine and beer are available à la cart. Guests can eat inside the café next to the fireplace, outside on the heated porch or by a firepit next to the pond. In town, down the street from the Aurora Inn, the Aurora Cooks! demonstration kitchen offers tastings, cooking demonstrations, kitchen dinners and a Sunday brunch with taste curator Grace Mattingly who worked at two James Beard award-winning restaurants and the Bib Gourmand Michelin-rated restaurant in Galway, Ireland. At the Aurora Inn, the 1833 Kitchen and Bar makes everything from scratch when possible using local purveyors and responsible harvesters. It also hosts events, such as the Libations Tastings and Wine Down Wednesdays. Across from the Village Market (where you can buy Inns of Aurora-branded gifts, craft beer and take-home meals prepared daily by chefs at the Aurora Inn), the Fargo Bar & Grill is famous for its burgers, pulled pork and Reubens.

The Spa at Inns of Aurora is surrounded by peaceful farmland, rolling hills, ponds and nature trails.

THE DETAILS

LOCATION: 391 Main Street, Aurora

PHONE: 315-364-8888

WEBSITE: innsofaurora.com

The Spa: This expansive, modern two-story Spa at the Inns of Aurora opened last summer on a quiet hill overlooking Cayuga Lake above the village of Aurora. The spa is surrounded by peaceful farmland, rolling hills, ponds and nature trails. Drawing from the restorative energy of the landscape, this spacious Ayurvedic-inspired spa strives to meet the needs of each guest by addressing a multitude of factors, such as body temperament, lifestyle, the cycle of seasons and the connection to the land. Addressing each guest’s needs holistically, and encouraging harmoniously living with the internal, as well as the external, landscape — regardless of the weather — this spa offers an alternative type of healing. With the theme of water running throughout, from the spa’s design to its treatments, it uses hydrotherapy immersion circuits to enhance health and wellbeing. Saunas (indoor and outdoor), a steam room and pools (indoor and outdoor) help guests maximize the benefits of water. Pools range in temperature from 104F to 55F (for the spa’s hydro therapy circuit that involves a heated pool and cold water plunge). Chilled water infused with fruit is available to drink in most rooms. In the large relaxation room with a wall of windows overlooking the pools and comfortable chairs and lounger swings, guests can enjoy an array of teas with honey stirrers in ceramic mugs. The spa also offers multi-day retreats for an extended healing journey and day passes for those looking to simply rest.

The Activities: There’s no need to leave the inns and their lakeshore properties with all of the activities on their monthly calendar, like yoga classes, walking tours, tarot readings, shuttles to wineries and more. Additionally, the inns provide complimentary bicycles, kayaks, canoes, paddleboards, golf clubs, yoga mats with practice guides, binoculars and bird identification cards, telescopes for stargazing, Plein Air easels and watercolor paints and a picnic cooler and blanket for dining by the water. There’s also a fitness center and the Schoolhouse Activities Center. For an additional charge, you can take an archery lesson or a private painting lesson. Off the property, wine lovers can explore the Heart and Hands Wine Company, Bright Leaf Vineyard, Long Point Winery, Treleaven Wines and Quarry Ridge Winery. For the beer folks, there’s the Aurora Brewery. The iconic MacKenzie-Childs with its whimsical designs has an outlet in Aurora, so you can pick up a signature piece for your kitchen before your vacation ends.

Above,

s’mores at Firelight and giant chess board at La Tourelle.

THE DETAILS

LOCATION: 1150 Danby Road, Ithaca

PHONE:

La Tourelle: 800-765-1492

Ithaca by Firelight: 607-229-1644

WEBSITE:

La Tourelle: latourelle.com

Ithaca by Firelight: firelightcamps.com

glamping at Firelight Camps; at right, breakfast at The Bistro at La Tourelle. Opposite, decadent

PHOTOS COURTESY OF FIRELIGHT CAMPS, LA TOURELLE

LA TOURELLE HOTEL & ITHACA BY FIRELIGHT (FIRELIGHT CAMPS)

The Lodging: La Tourelle is a family-run hotel on 70 acres of rolling hills and woodland two minutes from downtown Ithaca. La Tourelle means “the turret” in French, and the hotel’s King Upper Tower Room (or the honeymoon suite) is in a tower with a spiral staircase that leads to a circular loft-style room with a jetted tub and mirrored ceiling. The hotel is designed like a country manor with French château-style architecture and evolving eclectic artwork. It has 54 rooms and suites in addition to the Vintage Yellow Barn Suite that is a complete living space in a barn next to the hotel. La Tourelle shares its property with Firelight Camps, which offers glamping through Ithaca by Firelight. The glamping sites allow guests to experience elevated camping with fully furnished luxury safari tents with wood floors and battery-powered lanterns. Some tents have electric floor lamps, fans, heaters and outlets. There is a bathhouse with hot showers and flushing toilets minutes from the tents and communal campfires in the outdoor lounge areas. The check-in tent has a beverage station with Firelight Coffee.

The Food: The Bistro at La Tourelle has moved to the farmhouse and offers a menu made with fresh seasonal ingredients sourced from Finger Lakes vendors. The head of brand and food & beverage at Firelight Camps, Emma Frisch, was a finalist on the Food Network Star season 10 and recently published a camping-themed cookbook, Feasting by Firelight. When glamping with Frisch and her team, guests wake to

a complimentary locally sourced breakfast served in the lobby tent that includes pastries, yogurt and house granola. In the evening, guests are served artisanal wines, beers, ciders and spirits from micro-producers in the Finger Lakes, along with nonalcoholic beverages. A camp store offers provisions, like locally made trail snacks and s’mores kits.

The Spa: August Moon Spa is a small day spa located on the lower level of the hotel that specializes in custom massages and skincare treatments. The spa has two cozy tranquility rooms and locker rooms with a sauna and a steam room. August Moon celebrates Ithaca and the Finger Lakes region by incorporating local ingredients into the spa treatments, like the New York State Maple Sugar Scrub and the locally sourced Riesling and Sea Salt Scrub. Hotel guests, as well as glampers, have access to the August Moon Spa.

The Activities: If you’re glamping, Ithaca by Firelight offers wild foraging hikes, outdoor yoga and the Firelight Live concert series featuring local musicians and wood-fired pizzas from Stone Bend Farm. Whether you’re glamping or staying at La Tourelle, Cornell University, Ithaca College, downtown Ithaca and the surrounding area are full of things to do. Touring waterfalls and wineries, exploring state parks, going to museums, sampling fare on Restaurant Row, or getting to know the local farmers at the Ithaca Farmers’ Market on the water, are only a few activities to keep you and your tastebuds busy.

BY MADDIE RHODES

As vegan diets increase in popularity, customers are searching for restaurants that can accommodate their preferences. Whether you’re a plant-based foodie or want to incorporate more vegan meals into your repertoire, here’s a week’s worth of suggested eats in Syracuse.

BREAKFAST

Start off your week with Rise N Shine’s Kind Burger (a Beyond Meat patty) or the Vegan Scramble, which features tofu, veggies and vegan cheddar. Coincidentally, Monday is also the spot’s Mimosa Monday 2-for-1 drink special. Rise N Shine is noted for their picture-perfect meals and exotic drinks. Be sure to join the waitlist on their website, as there is almost always a line to get in.

LOCATION: Rise N Shine, 500 Westcott Street, Syracuse, 315-907-3710, risenshinediner.com

LUNCH

Since 2008, Strong Hearts Cafe has served up completely vegan menus. Order the nachos with melted “cheese” made from cashews; a textured vegetable protein-based chorizo replaces meat. It’s the closest thing to vegan heaven. Or try the Chicken Bacon Ranch Sandwich with Mac Salad, “milk” shakes or “mozzarella” sticks. Don’t forget to order a cupcake for a treat. If you’re indecisive, be prepared to spend some time with their pared-down yet still extensive menu.

LOCATION: Strong Hearts, 315 Irving Avenue, Syracuse, 315-478-0000, stronghearts315.com

DINNER

Oh My Darling has options for vegans, gluten free, dairy free, and people with no dietary accommodations. This adorable restaurant is open for breakfast, lunch and dinner but if you’re there at night, opt for the Grilled Cauliflower Steak, which comes with asparagus and a coconut curry sauce. Choose the hummus as a starter, or pair it with one of their popular cocktails, which they also serve at brunch.

LOCATION: Oh My Darling, 321 S. Salina Street, Syracuse, 315-290-3330, darlingsyr.com

STRONG HEARTS’ NACHOS, CHICKEN BACON RANCH SANDWICH, CHOCOLATE PEANUT BUTTER CUPCAKE

BREAKFAST

Wake up your taste buds with Water Street Bagel Co.’s Spicy Vegan breakfast sandwich, filled with vegan cream cheese, a Beyond Meat vegan sausage patty, red peppers, avocado, onion and Frank’s RedHot sauce. If you’re daring, get it on the Spicy Everything bagel. This was my first meal as a vegan, and there’s a reason why I never looked back. Ordering online to skip the line is recommended.

LOCATION: Water Street Bagel Co., 239 E. Water Street, Syracuse, 315-802-6925, waterstreetbagelco.com

LUNCH

If you like spice, CoreLife Eatery on Erie Boulevard offers a Sriracha Ginger Tofu & Ancient Grains bowl (my favorite). It comes with quinoa, kale, roasted tofu, carrots, beets, spicy broccoli, ginger and sriracha sauce. You can also build your own salad, bowl or wrap. Take advantage of their outdoor seating or get it to go.

LOCATION: CoreLife Eatery, 5743 Widewaters Parkway, Suite 100, Syracuse, 315-898-8881, corelifeeatery.com

DINNER

Go to Alto Cinco on Westcott for an intimate late-night dinner and $5 margaritas on Tuesdays. While sipping a drink, dive into their menu, which lists vegan tacos, burritos and enchiladas (come back on a Wednesday for the $7 super vegan burrito). Try the Nopales Tacos, which includes fried nopales (cactus!), lettuce, carrot, salsa and a vegan chipotle tomato crema.

LOCATION: Alto CInco, 526 Westcott Street, Syracuse, 315-422-6399, altocinco.net

BREAKFAST

If you have a sweet tooth, Glazed and Confused serves vegan and gluten-free donuts on Wednesdays and Saturdays. Glazed and Confused is a grab-and-go spot with unique flavor combinations. They are currently serving vegan versions of Cinnamon Sugar, Glazed, Carnival (glazed with rainbow sprinkles) and Nutty Buddy (glazed topped with peanuts).

LOCATION: Glazed and Confused, 211 N. Clinton Street, Syracuse, 315-214-5544, glazedsyr.com

LUNCH

Go to Apizza Regionale for — in my opinion — the best vegan pizzas in town. Their crusts and sauce are naturally vegan, and the cheese can be substituted with dairy-free cheese from PMA Foods. The cheese is melted to perfection and tastes like the real thing. The menu changes seasonally, but you’ll find other vegan dishes, too — try the fried zucchini appetizer or Chocolate Budino dessert. Dishes are available to go, but I recommend sitting on the patio and enjoying the city scenery.

LOCATION: Apizza Regionale, 260 W. Genesee Street, Syracuse, 315-802-2607, apizzaregionale.com

DINNER

What we’ve all been waiting for: Pastabilities finally has vegan options! Although they have plant-based options sprinkled throughout their menu, you have to try their new vegan sauces if you go. Order the vegan meatball riggies (Impossible Beef) if you like spicy, and the vegan basil pesto if you prefer sweet. Don’t leave without sampling the vegan pineapple upside down cake with coconut cream.

LOCATION: Pastabilities, 311 S. Franklin Street, Syracuse, 315-474-1153, pastabilities.com

SPICY VEGAN BREAKFAST SANDWICH VEGAN MEATBALL RIGGIES

BREAKFAST

Visit The Sweet Praxis for a quick breakfast to go. They have a Vegan Brunchy Sandwich, which includes a seasoned tofu scramble, smoky seitan, “feta” from PMA Foods and chipotle aioli served on your choice of bread. Other offerings include vegan scones, croissants, muffins and donuts. Worth noting their vegan donuts sell out fast, so preorder them or go in early!

LOCATION: The Sweet Praxis, 203 E. Water Street, Syracuse, 315-216-7797, thesweetpraxis.com

LUNCH

If you’ve never stopped by the lime green-and-bright red building off Erie Boulevard, you’re missing a popular bike shop with an equally well-regarded café Mello Velo’s menu constantly changes, but there are always vegan options for breakfast and lunch. Recent menu choices included the vegan portobello wrap, and a vegan version of the Breakfast Sammy. The café has a relaxed atmosphere with indoor and outdoor seating, and fantastic drinks, like Italian sodas and seasonal specials.

LOCATION: Mello Velo, 790 Canal Street, use Walnut Street entrance, Syracuse, 315-307-3104, mellovelobicycles.com

BREAKFAST

PMA Café is wholly plant-based, specializing in vegan mac and cheez. Try kicked-up varieties like The Flannel Shirt Mac, with jalapenos, crushed red pepper, BBQ sauce and ranch, and The Greek Mac, with spinach, artichoke hearts and Kalamata olives. Take-out only PMA Café is part of PMA Foods, which sells house-made plantbased cheezes, meat alternatives and vegan sweets.

LOCATION: PMA Café, 2 Clinton Square (inside the Atrium/Oswego Metro Center), suite 145, Syracuse, 315-708-6892, pmafoods.com

DINNER

Visit Loded, in the original location of Rise N Shine (same owners); its exotic menu is not only enticing, but also filling. Known for extravagant burgers and hot dogs, the menu also has numerous vegan options such as plant-based burgers, loaded fries and Mac n Cheegans. The popular Vegan Chicken Tendies are a newer addition. Loded has a homemade vegan cheese sauce, along with 10 from-scratch vegan dipping sauces such as ranch, vegan dilly dilly and Korean BBQ.

LOCATION: Loded, 6393 Thompson Road, Syracuse, 315-414-7687, lodedsyr.com

LUNCH

Razzle Dazzle has two brick-and-mortar locations. If you’re at Destiny USA, visit them in the second-floor canyon area for Razzle Dazzle Italian Ices for a refreshing Italian (non-vegans can try their gelati). Razzle Dazzle Our Vegan Corner’s second location moved to a larger storefront near Syracuse University. The menu focuses on vegan soul food, which includes ribs, chick’n and collard greens. They also have Italian ice and soft-serve ice cream.

LOCATIONS: Razzle Dazzle, 9090 Destiny USA Drive, Syracuse, 315-877-0328; 446 E. Brighton Avenue, Syracuse, 315-461-2262, razzledazzleourvegancorner.com

DINNER

Kick off your weekend at XO Taco as they hold their weekly Fri-Yay deal for $5 Frozen Margaritas or Frosé and $1 off fish tacos (for your non-vegan companions). Try the vegan Curry Cauli Tacos, which have curried cauliflower, slaw and cilantro-chimichurri. Two to three tacos is usually suitable for one person with a side or some shared nachos to start. Enjoy the Instagram-worthy backdrops and large list of tequilas and mezcals.

LOCATION: XO Taco, 713 E. Fayette Street, Syracuse, 315-303-1699, xotaco.com

MAC N CHEEZ

BREAKFAST

While you’re grabbing your morning coffee (with oat milk) at Recess Coffee, look through their menu for specialized vegan options. The Recess on Westcott makes the Game Changer, which is a Beyond Burger patty with avocado, spinach, tomatoes, and pickles on a vegan brioche bun. Meanwhile, the Recess on Montgomery has bagels and breakfast sandwiches where you can substitute seitan for meat. The Tipp Hill location has other spreads such as vegan butter along with seitan. All three cafes usually have vegan cookies or muffins.

LOCATIONS: Recess Coffee, 110 Harvard Place, Syracuse, 315-410-0090; 110 Montgomery Street, Syracuse, 315-425-8969; 429 Ulster Street, Syracuse, 315-991-8414, recesscoffee.com

LUNCH

When you’re shopping downtown, stop by Original Grain for smoothies, bowls, wraps, sandwiches and smashed avocado toast. My favorites are the smashed avocado toast and the veggie sandwich. If you order online, there’s an option to filter the menu by vegan and other dietary preferences. The restaurant is great for a grab-and-go lunch or a sit-down meal.

LOCATION: Original Grain, 302 S. Salina Street, Syracuse, originalgrainsters.com

DINNER

Grab a drink at The Hops Spot and peruse their vegan menu. The Armory Square eatery is noted for their loaded fries and beer; the Vegan Alamo is my go-to for poutine. The fries are topped with avocados, pickled jalapenos, tomatillo salsa and chipotle veganaise. A variety of Beyond Beef burgers and chicken dishes, salads and apps round out the options. Be sure to find a board game in the back room while you enjoy your meal.

LOCATION: The Hops Spot, 116 Walton Street, Syracuse, 315-646-2337, thehopsspot.com

VEGAN ALAMO POUTINE

VEGGIE SANDWICH PHOTOS BT SARAH DITTERLINE, MADDIE RHODES

BREAKFAST

Whether you’re craving waffles at 9 in the morning or 11 at night, check out Funk ‘n Waffles for breakfast and savory styles. They offer a few vegan options such as the Vegan Bootsy Brunch, which is a vegan sausage-stuffed waffle folded over a tofu patty and melted vegan mozzarella cheese or pepper jack. Aunt Miriam’s Vegan Waffle features fresh strawberries and a side of pure maple syrup or start with the vegan batter base and add your own toppings.

LOCATION: Funk ‘n Waffles, 307-13 S. Clinton Street, Syracuse, 315-474-1060, funknwaffles.square.site

LUNCH

If you haven’t visited Salt City Market yet, save enough time to tour the 10 different restaurants, many of which have at least one vegan-friendly dish. Visit Firecracker Thai Kitchen for The Spicy Impossible Stir Fry: Impossible vegan crumbles, garlic, Thai chilies, sweet and savory soy, Thai basil and jasmine rice. Mamma Hai serves Vietnamese cuisine and has vegan sandwiches and noodles. My favorite dish is the Hanoi Jane Bánh Mì sandwich, which has tofu, vegan pâté (made of taro), mushroom and beans.

LOCATION: Salt City Market, 484 S. Salina Street, Syracuse, 315-401-4111, saltcitymarket.com

DINNER

If you’re with a crowd that requires different dietary accommodations, go to Anything But Beer Taproom and Restaurant, which caters to most with its various vegan, dairy-free and gluten-free dishes. It’s a great spot to get a drink as well, as long as you don’t want traditional beer: the drinks are predominantly gluten-free, fruit-based brews, though there are a handful of guest beers, plus NYS wines. I recommend the Everything Hummus as an appetizer. Their menu is ever-changing, but in the spring featured the delicious Vegan Chedda’ Chili Dip, which includes lentil chili, cashew chedda’ and cashew sour cream, and a Chimichurri Mushroom Bowl.

LOCATION: Anything But Beer, 201 S. Salina Street, Syracuse, 315-928-6951, anythingbutbeer.com

VEGAN BOOTSY BRUNCH

BY BECCA TAURISANO

Our calendars are full once again with work, school and social events, and time is more valuable than ever. Grocery shopping, cooking and cleaning up can be downright tedious. These eight area chefs are providing scrumptious cuisine prepared in your kitchen or delivered to your door. So, sit back and relax — the only thing you have to do is eat!

Laura Hahn

LITTLE YARD FARM Cayuga County

Laura Hahn has always been involved with food and farming but noticed a disconnect when it came to people understanding the origins of their food. After graduating from SUNY ESF in 2009 and working as a sous chef in the restaurant business, Hahn wanted to work with food on her own terms and with people in the industry whose values about sustainability aligned with her own. In 2017, she started Little Yard Farm and in 2018, she began catering with Michelle Meyers of Little Cow Ice Cream.

Her property comprises about 25 acres in Sempronius. Approximately two acres are dedicated to the garden; Hahn also forages in the wild for ingredients. Personal chef services and catering events are generally offered within a 30-mile radius of her farm. Hahn uses the commercial kitchen at Hart Lot Happening in Elbridge for meal prep delivery, which she offers from October to April. Most of her meal prep customers are located in Skaneateles, Cortland and Elbridge and the service does not require a subscription, says Hahn.

All of Hahn’s food is planet-friendly, seasonal and contains organic or non-GMO ingredients that she grows herself or sources locally. “I always have a vegetarian option, I don’t use a ton of gluten unless it is a pasta dish, and I try to have something that can easily be made vegan,” Hahn says. Some of her dishes include lemon caper chicken, roasted squash pasta and meatballs with minted yogurt sauce. She sells her soups, hummus and dressings through Farm Girl Greens. Hahn uses her recently constructed greenhouse to offer onfarm events that can seat 10 diners. Customers say that Hahn’s food is “delicious, thoughtfully composed and fresh,” and remark on the “incredible attention to detail” she puts into the experience, which makes her customers “feel so cared for.”

Hahn’s food is planetfriendly, seasonal and contains organic or nonGMO ingredients that she grows herself or sources locally.

more information: visit littleyardfarm.com

PHOTOS COURTESY LAURA HAHN, BRIAN DONOVAN

Brian Donovan

THE BALANCED CHEF Rome/Ships nationwide

In 2015, Culinary Institute of America-trained chef Brian Donovan founded meal-prep service The Balanced Chef. After meal prepping for himself, Donovan understood the process required a significant investment in time and he wanted to make it easier for others. In 2021, Donovan opened The Balanced Chef storefront in Rome, which allows customers to dine-in or carry-out. Items available in-store include salads, soups, wraps, protein shakes and smoothies. The Balanced Chef offers home delivery throughout New York state, pick-up locations across Oneida County and shipping nationwide. Thanks to a specialized packing process, The Balanced Chef meals have an 8- to 12-day shelf-life upon delivery. “People can order for the week and not worry about it going bad,” says Donovan.

A staff of eight, including Executive Chef Alex Browning make up the company. Most meals are fully customizable and can accommodate customers who have gluten-free, low-sodium, high-protein, low-carb or vegetarian dietary needs. “In as little as two to three minutes, you can have a chef-crafted, dietician-approved meal at your fingertips,” says Donovan. Orders are placed online, and customers may choose meals a la carte or sign up for a subscription. The Balanced Chef’s meals appeal to customers who are focused on their nutrition, cus-

tomers who do not know how to cook or are unable to cook for themselves. “We serve portion-controlled meals,” says Donovan. “You can customize our meals the way you want and have the ease of knowing it will be consistent.”

On The Balanced Chef website, customers can build a bowl, choose from Signature Meals, order by the pound or choose snacks and desserts. Menu options include Hawaiian BBQ salmon or shrimp, Buffalo mac and cheese, protein pancakes or French toast and smothered pork burrito. Catering for private events is available in Rome and Utica. Customers call The Balanced Chef “one of the best lunch spots in Rome” declaring the food “health conscious and tasty.”



For more information: visit balancedchef.com

“We serve portion-controlled meals,” says Brian Donovan. “You can customize our meals the way you want and have the ease of knowing it will be consistent.”

Alexandra Nero

BOSS MEAL PREP Syracuse area/Ships statewide

Alexandra Nero grew up cooking with her close-knit Italian family and always wondered how to make her favorite comfort foods healthier. Nero became an American Council on Exercise (ACE) Certified Health Coach and launched her meal prep delivery service, Boss Meal Prep, in 2019 to help customers make healthy choices without sacrificing taste. “It’s my mission to show people that healthy food can be delicious and exciting,” says Nero.

Boss Meal Prep offers an array of fresh, seasonal menu items to accommodate dietary needs like keto, high protein, low carb, macro balanced, dairy free and gluten free. Nero, business partner Mike Lazore, and a staff of eight make up the company. Every meal is carefully weighed and prepared to meet clients’ nutritional requirements, and wellness coaches can guide clients in their meal plan choices. Nero’s app, Boss Fitness, helps support clients on their fitness journey.

Using local ingredients, organic produce when possible and whole grains, Nero helps people create a healthy relationship with food. Clients may place a one-time order or sign up for a subscription. Menus are selected online, and meals are delivered every Monday within a 25-mile radius. Meals are also available for pickup at their commercial kitchen location in East Syracuse and at area gyms. Nero ships meals across New York

state in insulated cooler packaging. While some customers are looking to get healthier, others are unable to cook for themselves or don’t have access to healthy food. Clients can purchase Boss Meal Prep for elderly parents or their college-age children using senior and student discounts. Menu items include Cajun chicken alfredo, honey chipotle chicken tacos, beef and broccoli and bang bang shrimp. Customers say Nero “puts her heart and soul into these meals” and the ease of ordering and portion control helps them “feel less stressed during the week” and able to “stay on track” with fitness goals.

“It’s my mission to show people that healthy food can be delicious and exciting,” says Alexandra Nero of Boss Meal Prep.

Ginty’s dishes run the gamut from Asian, Italian, French and American Steakhouse and are completely customizable to a client’s liking.

Billy-Brendan Ginty

YOUR TABLE IS READY Syracuse area

Billy-Brendan Ginty, the son of a chef, has been cooking since he was a teen. He graduated with a degree in culinary arts and service management from Paul Smith’s College in 2003 and has extensive restaurant and hotel experience including the Cazenovia Inn, the Hotel Saranac and Delmonico’s. In 2017, Ginty created Your Table is Ready, based on the concept that he provides a five-star-restaurant chef’s table experience in his customers’ homes. “The chef’s table is very prestigious; it makes you feel important and special. I want to capture that feeling for my customers,” says Ginty.

Ginty’s dishes run the gamut from Asian, Italian, French and American Steakhouse and are completely customizable to what his customers want to eat. “I love to be creative and mix cuisines,”

For more information: visit chefginty.com.

says Ginty. Accommodating any dietary needs like vegan, gluten free and food allergies is part of the package. Ginty and Chef de Cuisine Lauren Banks provide plated dinners for up to 25 people, holiday meals and brunches. He uses local ingredients whenever possible and has a strong relationship with several local farms. A natural entertainer, Ginty hosts Friday Night Sandwich, a 30-minute online cooking show with a live studio audience.

Incorporating some of his father’s recipes, Ginty crafts unique menus for each event based on his customer’s preferences and describes his style as “eclectic American bistro.” A typical Your Table is Ready menu begins with a charcuterie board, bread and dipping oil and appetizers, followed by a soup, salad or pasta course. The entrée course consists of a protein and two sides and lastly, dessert. Some of Ginty’s specialties include lobster risotto, spinach and bacon salad and crème brûlée. Ginty’s customers remark on his impeccable service as well as his food, calling him “masterful, professional and friendly.”

Shelly Witchley

CHIVE

Syracuse area/Finger Lakes region

Shelly Witchley, a native Central New Yorker, has 25 years of experience in the culinary industry and has worked at area restaurants since she was 18. She graduated from culinary school in Manhattan and for years has hosted personal chef events part-time. Witchley was living in Miami when the COVID-19 pandemic happened, and she relocated to Syracuse to be closer to her mother. At first, Witchley was not sure if there was a market for her personal chef and catering business, Chive, but she is thriving. About 70 percent of her business comes from visitors from New York City and New Jersey to the Finger Lakes region.

Witchley will travel up to 90 minutes outside of Syracuse for private events. She can accommodate any dietary restrictions and tailors each menu to suit her clients’ preferences. If a customer wants an extensive multi-course meal, she will keep the portions smaller and the fare lighter. Witchley can bring in professional servers if the scope of the event calls for additional staff.

She describes her style as “eclectic and vast, a combination of American and international cuisines.” A typical Chive menu can start with a cocktail hour and hors d’oeuvres or charcuterie board, then move on to a soup and salad course or a more composed appetizer. For the entree, she may suggest a choice between three offerings, giving guests some options and pleasing a variety of palates. Some of her clients’ favorite dishes include short ribs braised in port wine, thyme and rosemary, truffle mac and cheese and ratatouille.

Witchley enjoys making desserts such as crème brûlée, flourless chocolate torte and coconut raspberry cake.

Customers call Witchley “exceptional,” remarking on the deliciousness of her food as well as her personality, calling her “fun to be around” and the “highlight of the weekend.”

describes her style as “eclectic and vast, a combination of American and international cuisines.”

For more information: visit chivechef.com 

Witchley

Brian Isbell

CHEF BRIAN ISBELL LLC Syracuse area

After graduating at the top of his class from BOCES in culinary arts, Brian Isbell went to work in the railroad industry instead. Twenty-five years later, Isbell retired and launched his personal chef and meal prep delivery service at the beginning of 2020. Isbell now has a commercial kitchen on Milton Avenue in Syracuse and a staff of five, including wife Kimberly as his sous chef. Meal prep menus are announced each Wednesday and customers order online. Meals are delivered the following Wednesday and placed in reusable cooler bags. There is no commitment to sign up for a subscription and customers can pick up directly from the kitchen if they prefer. Isbell offers dishes like key lime bars, pasta fagioli, Jack Daniel’s flank steak and spinach straw-

For more information: visit chefbrianisbell.com

berry salad. He delivers in a 40-mile radius, from Baldwinsville to Cazenovia. His clients include busy families, as well as people ordering for their elderly parents or college-aged kids.

Giving back to the community is important to Isbell. He has hosted over 14 Girl Scout troops at his kitchen to learn about cooking. Recently, he gave an 11-year-old cupcake baker the chance to sell his product to meal prep customers and keep the proceeds from the sales. Isbell said he wants to show young people the valuable skill of cooking just like someone did for him at that age.

For personal chef events, Isbell can accommodate any dietary need such as gluten free, food allergies, keto and vegetarian. He gives meal prep customers the option to make a note in the order if they want him to leave off cheese or put gravy on the side. Customers call Isbell’s food “mouth-watering” and “the best meal we’ve ever had.” Others remarked on the excellent service and said Isbell’s in-home personal chef experience was “the perfect way to celebrate.”

Chef Brian Isbell launched his personal chef and meal prep delivery service in 2020.

PHOTOS COURTESY SHELLY WITCHLEY, BRIAN ISBELL

Keonna Yearwood

EDABELJULIEES, LLC/FIELD TO FORK Syracuse area/Central Florida

Keonna Yearwood, a graduate of Johnson & Wales University, is a personal chef who works to teach people that health is accessible for everyone. As a teen, she battled obesity and a family history of health issues but was determined to have a different outcome for herself. “When you live in poverty, in food-insecure places, you don’t really know any different,” Yearwood says. “You don’t know what health is until it smacks you in the face.”

Yearwood grew up helping her chef father cater events and studied culinary arts at her technical high school in Connecticut. While attending culinary school in Miami, Yearwood’s mentor, Chef Jeremy Houghton, encouraged Yearwood to help others by sharing her personal experience. In 2017, Yearwood moved to Syracuse and started her personal chef business EdabelJuliees, LLC and meal prep service Field to Fork with a mission to help others overcome health obstacles through better nutrition. Yearwood was struck by Syracuse’s demographic similarities to her hometown, from poverty levels to health rates. By forming partnerships with organizations like Brady Farms, The Good Life Foundation and Upstate University Hospital, Yearwood created workshops to educate underserved populations about healthy eating and break the cycle of poor nutrition and health issues in those communities. Working with insurance companies and charitable foundations, Yearwood is able to deliver this education to those who need it most.

Yearwood currently resides in Central Florida, but her executive chef, assistant chef and three employees continue to provide catering, personal chef and meal prep services locally. Using With Love’s commercial kitchen, her team delivers meals within a 35- to 40-minute radius of Syracuse. Catering and personal chef services can be up to an hour’s drive from Syracuse.

Meal prep services are available for all, but Yearwood and her team specialize on working with an individual’s medically prescribed diet plan and providing meals that meet their needs, because so often, people do not know where to start. “We want to be there for you on your health journey,” she says. Some of her meal prep menu items in the past have included lentil sloppy joes, eggplant parmesan and vegan peach yogurt parfaits with homemade cereal. Customers call Yearwood “incredibly knowledgeable” and say “her recipes make eating healthy a delight.”

For more information: visit chefkeonnayearwood.com

Yearwood and her team specialize on working with an individual’s medically prescribed diet plan and providing meals that meet their health needs.

PHOTOS COURTESY KEONNA YEARWOOD, STEVEN SAMUELS

Steven Samuels

5 STAR CHEF SERVICES Syracuse area

At 17 years old, Steven Samuels started working in restaurants, first as a dishwasher and quickly moved up the ranks, holding nearly every industry job in the process. Samuels went back to school while working full time and received his degree from SUNY Morrisville in hotel and restaurant management. An alum from such area favorites as Scotch ‘N Sirloin, Lemongrass, Original Grain, XO Taco, Alto Cinco and Otro Cinco, Samuels began cooking for select clients during COVID, and his personal chef business took off. He uses a commercial kitchen in Syracuse to make breakfast items for a local coffee shop chain and plans to launch two “ghost kitchen” concepts — Krunch Bird Fried Chicken and Five Star Burger. A ghost kitchen is a restaurant space with no storefront, Samuels explains, and customers can get their orders from GrubHub or other delivery services. “My favorite thing on earth is a prop -

erly executed burger,” he says.

When he is catering a private event in a client’s home, Samuels’ fine dining expertise is on full display. “I want the clients and guests attending to have exactly what they want,” he says, “but the service must be seamless and not intrusive. The food should just appear.” Samuels provides personal chef experiences and caters events for up to 60 people within an hour’s drive from Syracuse. He can accommodate any food allergies or dietary restrictions and offers a variety of cuisines like Mediterranean, Asian and Latin American. By customizing the menu to the palate and preference of the host, Samuels delivers an indulgent in-home experience starting with passed hors d’oeuvres or charcuterie board, fruit and champagne before moving on to the main course. Some of his clients’ favorite menu items have included an over-the-top taco bar and made-to-order eggs benedict for brunch. Customers call Samuels’ chocolate torte “mood-altering,” remarking that his portions are plentiful and he always uses the freshest ingredients. “We have to eat,” Samuels says, “so let’s make sure it’s delightful.”

Some of Samuels’ clients’ favorite menu items include an overthe-top taco bar and made-to-order eggs benedict. Samuels favorite? “A properly executed burger.”

Come out to Caz

Village shops invite visitors to come together after years of staying apart

There’s a breeze of Cazenovia Lake. You feel it walking up the tree lined streets in this historic village by the water – it’s a feeling of summer -- and good things to come. Here, shops are buzzing with plans to bring people back together after years of staying apart due to the pandemic. And new shop owners that have an afnity for the village are working together to build up the welcoming, inclusive ambience of an area that celebrates local producers and artisans, unique fnds and good vibes.

One of the village’s newest shops opened in April 2021. Co-owners Travis Barr and partner Alex Altomonte named their modern general store after Barr’s grandfather, H. Grey Barr, who owned the village staple Brae Loch Inn. Barr said customers tell him Caz has a welcoming, comfortable feeling as an ideal place to spend the day, enjoy the natural beauty and historic architecture and socialize.

“There’s a quaintness that everyone knows Cazenovia for, but also there’s a new sort of modern, hip, comfortable, vibe going on – that’s some of the feedback we’ve been getting from a handful of our customers [they’ll say] ‘I love going out to Cazenovia –it’s so welcoming,’” said Barr.

Part of what makes the village so welcoming, is the village shops’ appreciation of local producers and artisans and an inclusive environment where all people are invited to live, work, eat and play. Barr, along with shop owners McKenzie Houseman at 20|East, Esther Parsons at Lillie Bean and Shawna Clarke at Eye Love Optical Boutique embrace that philosophy – one inspired by Houseman who has a passion for quality local products and producers, craftspeople and personalized service. Shawna is a NYS Licensed Optician, and she sells prescription eyeglasses and sunglasses, along with nonprescription.

Houseman started 20|East, which was recently awarded Madison County’s Small Business of the Year, in 2017. That business, a farm store that features local produce and locally made items, grew from Cazenovia

Cutblock, a business she started with her brother Tim Hughes in 2009. Hughes died in 2015, but Houseman kept the business going. And after meeting so many wonderful farmers and vendors and makers, she wanted to create a space that supported as many local vendors as possible. “Whether it be food, fowers, gifts, everything. I just wanted them to have a space to sell their goods and to be showcased,” Houseman said.

At 20|East, every product in the store has a story behind its making -- from Cazenovia Cutblock’s handcrafted cutting boards made from local wood and handcrafted items by local artisans to Ithaca Milk yogurt and Syracuse Salt products and more. “So when I hire new people, the main thing I want them to learn is what the product is, why it’s being made, who makes it so that they can pair up the shopper with the perfect goods,” she said.

Walk into any shop in Cazenovia and you’re bound to fnd something unexpected. At H. Grey Supply Co., oferings include Utica Cofee (look for a Caz Lake Blend described as “bright and citrusy with a get up and go charge, perfect morning zing for a fun and full day at the lake), Marine Layer clothing, hand-crafted jewelry, plant derived skincare, pantry items, Cazenovia-themed items and a newly opened espresso bar, named H. Grey Social, featuring Utica cofee, mocktail menu and plant-based energy drinks. “Our whole thing is small batch makers and independent brands from all over the U.S., said Barr. “Our thing is like, treat yourself, it’s really fun in here.”

At Eye Love Optical Boutique, which opened in June 2021, owner and NYS Licensed Optician Shawna Clarke ofers unique, bold and daring eyewear from independent, American and European brands and will create a customized ft for shoppers looking for a style that suits their facial features without sacrifcing comfort. The shop’s emphasis on independent eyewear makers ofers shoppers more options than at big box stores.

“Eye Love is a place where customers can fnd the most unique, bold, beautiful,

independent eyewear on the planet. We sell eyewear as unique and as beautiful as the customers who buy from us, and that is what lights me up every day,” said Clarke who, with the help of her family left her former job to operate Eye Love full time. “I’ve been so proud to serve my community and outft men and women with some of the most beautiful and unique eyeglasses around. It’s been a blessing on so many levels.”

At Lillie Bean clothing boutique, new owner and Cazenovia College graduate Esther Parsons ofers a sweet and sassy combination of clothing, accessories and gifts for women, children and babies with brands like Efe’s Heart, Noen Nordic, Tribal, Manhattan Toy collections, Blue Q and more.

While in store oferings change over time, a sample of the unique, quirky and fun items at Lillie Bean include everything from a sushi print blouse for women and a popsicle print sunhat for baby to “Ridley’s Funky Fungi – a magical mushrooms cardgame” and change purses with funny sayings. Customers rave about Lillie Bean’s unexpected, fun and colorful oferings and return to the store for its “delightful shopping” experience.

“When customers are in my shop, I want them to feel welcome to look, touch, and try on. I love when I get to know them a bit while helping them fnd something they love. I want them to leave loving what they purchased and wanting to come back,” said Parsons.

Along with village shopping, visitors will also want to check out the following: Farmers Market on the Village Green 9 a.m. to 2 p.m. Saturdays, live music at Brae Loch Inn Fridays and at Critz Farms on Saturdays, Sidewalk Sales in July, Open Farm Day 10 a.m. to 4 p.m. July 30, along with other ways to enjoy the summer at Lincklaen House, Brewster Inn, Meier’s Creek Brewing Co., Madison County Distillery, Owera Vineyards, Lorenzo State Historic Site and more. The village will also host a Block Party Aug. 21 and a Fall Fest/ Couples Night Out Sept. 23-25.

For more details visit www.cazenovia.com.

Summer in the city

With a new season, new chef and new menu, Eleven Waters at Marriott Syracuse

Downtown brings summer excitement street side

Beneath the watchful gaze of the stone gargoyles overlooking the patio of Eleven Waters at Marriott Syracuse Downtown, revelers are basking in the orange glow of the afernoon sun. A band is playing music and guests are sipping champagne and dining on oysters. It’s only Tursday, but you wouldn’t know it. Tis summer, Eleven Waters at Marriott Syracuse Downtown invites guests to party on its patio from 4:30 to 7 p.m. every Tursday with live local music and oferings that include oysters, steamed clams, bottomless champagne, sangria and craf brew specials.

But that’s just a sample of what’s happening at Eleven Waters. With a new chef, new menu and new focus, Eleven Waters promises an exciting way to celebrate summer in downtown Syracuse with an enticing lineup of fresh culinary oferings.

New to Eleven Waters is Chef Jullen Merrill. Born and raised in Syracuse, Merrill earned his degree in Hospitality Manage-

ment and had previously worked at Pastabilities, Century Club, Arad Evans Inn, Astor, Lemongrass and Bistro Elephant, said Marriott Syracuse Downtown Hotel Manager Melissa Oliver. “His passion is clean, fresh, beautiful dishes that ‘wow’ guests when they experience them,” she said.

With a new dinner menu that is “nothing short of art,” Chef Merrill creates and handmakes visually stunning dishes with vibrant colors that are well crafed layers of favor.

“Our Filet Flight will amaze – three petit flets served with three distinct toppings –black garlic jus, Oscar, and blue cheese butter, served with Yukon gold mashed potatoes and chopped greens,” Oliver said. “Te Burrata salad is enough for three people and fresh and delectable and the clams appetizer is sure to be a summer favorite – bright, bold, and delicious in a turmeric-coconut broth, fresh dill and a grilled baguette.”

Eleven Waters is open for dinner Wednesdays through Saturdays, breakfast seven days a week and brunch (with an option for bottomless Mimosas and Bloody Marys) until 2 p.m. Saturday and Sundays. Reservations accepted on opentable.com but are not required. Eleven Waters also ofers a private dining area for parties or groups and patio and full restaurant rentals for weddings, social or corporate events.

Party on the Patio musical lineup in July and August includes Denn Bunger July 7, Tim Forbes July 14, Rob Erwin July 21, Butternut Creek Revival Aug. 4, Mark Zane Aug. 11, Tim Forbes Aug. 18 and Rob Erwin Aug. 25.

Along with Party on the Patio on Tursdays, Eleven Waters will also host Wine Wednesday featuring $10 bottles of select wines and half price charcuterie boards and Friendly Fridays featuring half price specialty cocktails, appetizers and desserts now through September.

For more information, visit www.elevenwaters.com

Local favor

Upstate Eats Trail invites visitors to chow down in Upstate

Garbage plate. Sponge candy. Salt potatoes. Spiedies. Foods like these with intriguing, unusual names deserve a spotlight. You can fnd them all on the Upstate Eats Trail -- a 225-mile stretch anchoring Binghamton, Syracuse, Rochester and Bufalo and serving as the ultimate foodie feld trip and guide to some of the best heartland road food in the United States.

“It’s a culinary adventure that takes visitors through a scenic and historic corner of New York State that’s home to a collection of regional restaurants, roadside stands, corner taverns, diners and ice cream shops that make some of the most authentic comfort food specialties in the entire country,” said Karen Fashana, Senior Director of Marketing at Visit Bufalo Niagara.

To whet your appetite, here’s a sample of what’s on the trail.

Rochester

Bufalo

The Anchor Bar ofers nearly a dozen diferent wings sauces and rubs, from bourbon barbecue to extreme heat and spicy garlic parmesan. Be sure to order with blue cheese for a true taste of Bufalo. At longtime favorite Schwabl’s, beef on weck, the signature sandwich of the city, thin-sliced roast beef is dipped in au jus, garnished with horseradish and served on a salted, seeded roll known as kimmelweck. Ted’s Hot Dogs serves its charcoal broiled footlong Sahlen’s dogs smothered in toppings and paired with hand-cut fries, onion rings and a milkshake. Among other oferings: Bufalo-style pizza from Bocce Club Pizza, which features a not-too-thick / not-too-thin crust with out-to-the-edge toppings, a sweet sauce and enough cheese for a stringy pull and Parkside Candies’ airy, crunchy-yet-creamy, sweet confection dipped in chocolate known as sponge candy.

Nick Tahou Hots is home to the original garbage plate – a comforting compilation of favors that gets its roots from hungry college students looking for eats after a night of drinking. The rules: pick your protein (hot dogs or cheeseburgers with mac and cheese and mac salad) and two to four sides. At Tahou’s, staf layer the sides on frst, then top the plate with protein and douse the whole thing with mustard, onions and their signature hot meat sauce. For creamy, rich, frozen custard stop by Abbotts Frozen Custard. Sip on Genesee Brewing Co.’s iconic Genny Cream Ale from the Genesee Brew House rooftop patio that overlooks a 96-foot-tall waterfall fowing through city. At Rochester Public Market, you’ll fnd more than 230 vendors along with iconic foods such as the fried bologna sandwich from Zimmerman’s Hots stand, homemade beef and chicken empanadas from Juan and Maria’s and more. Hot dog and hamburger lovers will also want to check out the hots and ground rounds spots along the shore of Lake Ontario.

tomatoes and more. At Coleman’s, An Authentic Irish Pub, menu mainstays include corned beef and cabbage, beef stew and Beef O’Flaherty, a Coleman’s specialty of sliced roast beef smothered in bleu cheese topping a kaiser roll and baked. Doug’s Fish Fry is known for its fsh specialties made in house. At Heid’s of Liverpool across from Onondaga Lake Park, favorful Hofman’s white coneys and red franks topped with Heid’s own spicy brown mustard pair perfectly with a cold Byrne Dairy chocolate milk.

Binghamton

At Lupo’s S&S Char Pit, spiedies are cubed, marinated, grilled and favorful skewered chicken pieces served on a freshly made roll from Felix Roma Bakery. A staple on the area’s menus for nearly 100 years, spiedies even have their own celebration -- a Spiedie Fest and Balloon Rally held every summer here. At Consol’s, try the restaurant’s version of a pizza called hot pie -- a tantalizing combo of a thin crust of dough made from scratch, housemade sauce and a topping of provolone and mozzarella. Other don’t-miss dishes include Little Venice Restaurant’s uber fresh, daily made pasta, which is cut to order before boiling and topped with its signature sweet, red sauce; Apple Dumpling Café’s farm fresh oferings like its open faced grilled apple sandwich – served on homemade 12 grain bread with layers of ham and melted cheese and Beer Tree Brew Co.’s food and drink menu sourced from local farms.

For more information on the Upstate Eats Trail visit www.upstateeatstrail.com.

Syracuse

Bull & Bear Roadhouse serves up the Salt City’s signature dish of salt potatoes, but tops them with pulled pork, bacon, cheddar cheese, sour cream, and chives. At the original Dinosaur Bar-B-Que, look for classic barbecue that includes pulled pork slathered in sauce with a coleslaw topping, crispy Cajun catfsh, fried green

#goodlifeCNY

We live in an amazing community, with unique restaurants with their own menu of special foods, stunning outdoor parks and trails and so many things to do. Our four beautiful seasons bring different adventures and influence how we dress, eat, travel, shop, exercise, gather and celebrate.

LIFE IN CNY IS A BEAUTIFUL THING – WE NEED TO MAKE SURE MORE PEOPLE KNOW IT

It’s a place with so many job opportunities. Like other communities in the U.S., CNY has companies struggling to fill open positions. That’s why CenterState CEO, along with Onondaga County and several local companies, are working together to make sure more people outside our region know about what makes CNY a great place to build a life, career and family.

CenterState CEO has partnered to market our community, showcasing its low cost of living, easy commutes, all its attributes and the many job opportunities and career paths our local companies have to offer. We need to make sure people outside Central New York know what a great place it is to live their best lives.

CenterState CEO, the region’s business leadership organization, is leading several initiatives to help address Central New York’s growing shortage of available workers. They’ve partnered with Onondaga County and several other companies to underwrite a campaign to market Central New York to candidates who live outside the area. They have also partnered with Advance Media New York to create an all-in-one resource for those companies to help sell the area.

The project includes a multimedia marketing effort and a website that provides potential new Central New Yorkers everything they need to know about the region and to entice them to join us in the Good Life. Check out the website at www.goodlifeCNY.com. It’s filled with stunning videos, photos and enticing stories about our home. Share

it with friends or family who are considering relocating, and employers looking for their next new hire.

Advance Media New York is telling the CNY story through a multimedia marketing campaign, illustrating the beauty of our area, its abundance of jobs, easy commutes and countless entertainment and recreational options in a central location.

Among the website’s many features is a job board for hiring managers and job seekers that pulls jobs from rapidly expanding companies in Central New York. It lets job seekers share information about their experience and career interests, giving participating employers access to a qualified pool of candidates interested in finding employment in the region. It can be accessed from the Good Life CNY site or by linking directly at https://careers.goodlifecny.com.

In February, SUNY Upstate Medical University Hospital and SOS Syracuse Orthopedic Specialists joined the marketing initiative, so we can market CNY to healthcare professionals across the Northeast.

These local companies are working together with CenterState CEO and Onondaga County to support this initiative and promote CNY:

» CPS Recruitment

» M&T Bank

» Oneida Nation Enterprises, Turning Stone Casino

» National Grid

» Rapid Response Monitoring

» SUNY Upstate Medical University Hospital

» Syracuse University

» SOS - Syracuse Orthopedic Specialists

» Equitable

» C&S Companies

» Inficon » TTM

» VIP Structures

» Bristol-Myers Squibb

» Dermody Burke & Brown

» Greater Syracuse Association of Realtors

Join the initiative. Use #goodlifeCNY to highlight the fun and beauty of life in CNY. Follow GoodLifeCNY on social media and share your love of CNY. Find out more at goodlifecny.com.

Making good

CNY SCOUT • FARM TO TABLE • ART PROFILE

CLAY THERE!

Artisan shop Imagine and Rusty Wheel Pottery studio — owned by potters and married couple Sarah Panzarella and Jeremy Randall, respectively — have consolidated and relaunched (in Imagine’s Skaneateles storefront) as Papavero Clay Studio.

Papavero is still a destination for handcrafted goods, with a downsized retail gallery, but now incorporates a working clay studio that hosts classes for beginner to experienced makers.

Panzarella says they wanted to connect with the community on a different level and allow the experience of making art to be more accessible.

The gallery highlights art and handmade goods, with an emphasis on work by ceramicists and the artisanal jewelry that had been the core of Imagine.

Hand-building and wheel-throwing classes are held at large tables and pottery wheels overlooking the lake. Times and lengths of sessions vary for flexiblity within busy schedules. “Pinch-andsip” experiences can be booked on Tuesdays and Fridays, ideal for small staff parties or a creative night out. Check their calendar for events in collaboration with other local businesses.

For more information: visit papaverostudio.com

PHOTO BY AMY BLEIER LONG

Making good

On a roll

A nostalgic pastime hits the big time

Top, skaters got down at the first Rollerbuffet pop-up roller disco party in November 2019. The next pop-up will be announced this summer.

Above, skates and wheels in the retail section of Black Mamba Skate Park.

BY AMY BLEIER LONG

“I kind of joke and say that the pandemic was created to bring roller skating back again,” says Scott Irving, owner of Black Mamba Skate Park in Syracuse. Roller skating was never gone, but its mainstream popularity has waxed and waned since the 1860s, when quad skates were designed.

Pre-pandemic, interest was already trending upward, fueled by the rise of roller derby. Women reclaimed the sport in the early 2000s, and it became an expression of strength and personality, illustrated by creative skate names and costumes. Area teams — Salt City Roller Derby (formerly Assault City), Ithaca League of Women Rollers and Central New York Roller Derby — have now been playing for more than decade.

More recently, fashion-forward, social media-savvy brands like Moxi and individual skaters on Instagram and TikTok drew attention with bright colors, artistic moves and cool music, raising roller skating’s profile.

Ariel Servadio, aka “Havoc Baldwin,” founded Syracuse Skate Gang (SSG) in 2016. Attracted to the inclusion and athleticism she saw in derby, she ultimately became more interested in skating recreationally than competitively.

SSG was born of Servadio’s love for trail skating, while groups like Trixster Skate Cult shred at skate parks. Roseanne Sutton, “Roxanadu,” grew up going to rinks in the ‘80s and started Trixster in 2020 with Carissa Nodzo, Lindsey Mills and Rachel Rizzo, aka “Cupcakes,” “Wrex” and “Misfit.” Now she focuses on ramp skating, saying it “is exhilarating and terrifying” all at once.

Rink skating often leads to jam skating, essentially dancing on roller skates with elements of breakdancing and gymnastics. Jam skating styles and techniques, born out of Black culture and music, garner millions of views on social media. Jam skater Ronnie Edwards, “Phantom,” is form-

PHOTOS BY JESSICA MONTGOMERY, STAY FRESH DESIGN; AMY BLEIER LONG, ARIEL SERVADIO

ing 2liveCuse, which will focus on choreographed routines. Other local groups include Sassquad Skate Club in Rome, fIRE Collective (Ithaca Roller Enthusiasts), Cornell Quad Squad and Prison City Skate Crew.

Rollerbuffet, a pop-up underground roller disco party for adults, attracted hundreds in November 2019. The group of friends who organized it created a stir when they took to Sylvan Beach Amusement Park that summer in tall socks, short shorts and quad skates for a colorful, retro photo shoot. One of the organizers, who goes by “President of the United Skates of America, Teddy Rollsevelt,” wasn’t sure they could bring the event to life, until they found a venue with a large parquet-floor gymnasium.

People streamed through the doors of a former school, then known as The Venue, in retro get-ups ready to get down. Live band Fondu set the tone; disco donuts from Glazed and Confused and drinks from Anything But Beer kept guests refreshed. In rentals from Bruce’s Mobile Skating, the diverse crowd was buoyant. And the timing was just right. “We enhanced something that already had been in the ether,” Rollsevelt says.

Shortly after, COVID paused meetups and events, but interest in skating surged. Quad skates were out of stock everywhere and even now, the shortage can mean there’s a months-long wait. The need for physical and emotional outlets, a desire to be outside, and the exciting visuals seen in videos, coupled with an abundance of free time, drew more people to the activity.

“Skating is my mental therapy; it is my physical therapy,” says Servadio. Edwards identifies with that, “I have epilepsy and anytime I’m skating, there is a huge weight lifted off my shoulders,” he says.

Over the last two years, new skaters came out in droves with questions about technique and gear. Servadio fielded so many queries and requests for lessons that she compiled all the information on syracuseskategang.com and started offering private lessons. A certified skating instructor, she has experiencing teaching skills such as safe stops and controlled falls.

Servadio notes that though the fancy moves are intriguing, it’s important to build a strong foundation of the basics. New skaters will find it can be more physically demanding than they expect and takes

time to acclimate. Safety is crucial, with falling always possible. “You really need to protect yourself well and I definitely recommend a helmet and wrist guards, elbow pads and knee pads,” Irving says.

Popular spots to roll include the Erie Canal, the trails at Onondaga Lake Park, Clinton Square, parking lots like the Armory Square Trolley Lot or the orange lot at the Fairgrounds. Trixster enjoys many of the same places, plus East Woods Skate Park, Lenox Skate Park and Onondaga Lake Skate Park.

Black Mamba is open daily, and SSG, Trixster and Sassquad frequent its flat rink and the ramps, pipes and rails. The indoor skate park rents skates, from toddler size 7 to an adult size 15, or skaters can bring their own. For a nostalgic lap around the floor, visit Skate-a-While Longer in Rome.

Enthusiasm for Rollerbuffet has only grown. A second iteration was held last fall, but the team is securing a larger venue to host the rolling dance party this year, with hopes to expand the hours to welcome families earlier in the day and adults after dark. Ithaca Popup Roller Disco turns up regularly in parking lots with less fanfare but a similar spirit.

To join in, just show up – follow a group’s social media for the when and where. Everyone is welcome – all bodies, all wheels – you do not have to be on quad skates or skates at all to be a part of the fun.

“I love that scenes like this exist, that anyone can be a part of,” Rollsevelt says.

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Syracuse Skate Gang is the largest, most regularly attended roller skating meet-up in the area.

Yeah, ripe!

Summer tomatoes inspire this Provençale Tomato Confit from Bistro 1926

BY MJ KRAVEC | PHOTOS BY ALAINA POTRIKUS

At Drumlins Country Club, the view of greens stretching back to meet blue sky is accompanied with the thwack of golfers teeing off and gentle splashing from the swim club next door.

Making good

Onthe outdoor patio at the club’s restaurant, Bistro 1926, basil, rosemary, mint, cilantro, dill and thyme thrive in the afternoon sun. Before they’re cut and used by Executive Chef Len Mitchell to season the dishes on the restaurant’s menu, they’ll offer diners a preview of the fresh flavors to come.

“When people walk to the door, the herb vapors are wafting on the breeze from the golf course,” says Mitchell.

It’s a side that goes well with Mitchell’s emphasis on working with what comes out of the garden — something he learned from his mother while growing up in Camillus.

“I used to come home from school with my brother and ask my mother, ‘What’s for dinner?’” he says. “She would say, “I don’t know, let’s look in the garden. So we would gather whatever we had grown in the garden and she’d show us what to do with it. She taught us everything to think about when preparing a meal, which starts outdoors. It starts with what’s available.”

Which explains why Mitchell in his free time is out at local farmstands, scouting for what’s in season and meeting local producers.

Mitchell believes in fresh, vibrant cooking, overseeing a menu, along with sous chefs Steve Wolf and John Thornton, that is globally inspired, plant-forward and heart healthy with Mediterranean and French influences.

“All my inspiration comes from the outdoors,” he says, noting what he considers the essence of cuisine, “from the land and sea to your heart and mind, to the table. True cooking is always farm-to-fork. I’ve always cooked that way.”

At Bistro 1926, the menu reflects that philosophy and changes with the seasons, with spring evolving into summer, summer into fall and fall into winter. (Drumlins Banquets and Catering is pursuing similar fresh approaches and a hearty return to scratch cooking with the addition of their new banquet chef, Robbie Walts). Popular dishes at Bistro will make use of the season’s offerings with Faroe Island Salmon featuring quinoa, asparagus, apples, grapes and sundried tomato vinaigrette and Provençale Chicken featuring chicken breast, lemony risotto, tomato confit and white burgundy beurre blanc. In addition, Bistro 1926 offers fresh sushi Fridays and Saturdays via sushi chef Steve Wolf.

For summer, the restaurant’s menu will include a quinoa bowl with arugula, local berries and pomegranate vinaigrette; caprese pasta featuring local basil, fresh local mozzarella and local grape tomatoes and steelhead trout with saffron featuring lemony risotto and local Agbotic microgreens.

Bistro 1926

Drumlins Country Club, 800 Nottingham Road, Syracuse, 315-446-8511, bistro1926.com.

Bistro 1926 Executive Chef Len Mitchell demonstrates how to make his Provençale Tomato Confit, advising “don’t get too fussy with chopping — rough cuts are all you need.”

Mitchell emphasizes he aims to use local produce and ingredients “whenever we can at every opportunity — especially with summer coming on. My day off I’ll be hitting the farmstands for produce… I’ve been buying produce that way forever, since my mother raised me.”

For July/August, Mitchell chose to share Provençale Tomato Confit. It’s one of his mother’s favorite recipes and uses fresh local tomatoes, garlic, basil, rosemary and thyme. With its combination of salty and sweet, bitter, grassy and tart, it’s just the thing to make chicken “glamorous,” he says.

When asked to describe the taste, Mitchell offers a romantic narrative — it is summer, after all.

“The flavor of the Provençale Confit is like an evening summer breeze, with citrusy accents and earthy herbs, the softness of the grape tomatoes gently bursting with acidic surprise. Kalamata olives finish the experience with plump saltiness — truly an Umami-balanced accoutrement for the grilled chicken.”

Then Mitchell gets practical.

“People can do it at home easily. Roast chicken on the grill and the tomatoes in sea salt in the oven.”

Voila! Like the South of France on a plate.

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PROVENÇALE TOMATO CONFIT

3 pints grape tomatoes

6 shallots, quartered lengthwise 18 cloves garlic

2 cups Kalamata or Niçoise olives, pitted 1 lemon wedge, (squeeze into mixture)

1 Tbsp. rosemary leaves

1 Tbsp. thyme leaves

2 Tbsp. basil leaves 2 tsp. kosher salt 1 tsp. black pepper, coarse 1 cup extra virgin olive oil (Mitchell likes Ayvaco Olive Oil Imports)

1. Preheat oven to 450 F.

2. Place all ingredients in large bowl and toss.

3. Place on sheet pan and roast 15-20 minutes until tomatoes start to char.

4. Let cool slightly and toss into your favorite serving bowl.

Serve alongside roast chicken or create an appetizer by topping on a toasted baguette.

What does it pair well with?

Pinot Noir or Rosé

Preparation tips

Roll your lemons before squeezing over tomatoes to help release juices. Smash garlic cloves with flat edge of knife and knead into a paste using knife edge to release full flavor.

Making good

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Break it down

Composting cuts down on food waste, enriches soil and gives back to the earth

BY MJ KRAVEC

If you’re not cleaning your plate, you know how it goes. Uneaten food goes into the household garbage and is carried out in plastic bags. On pick up day in Onondaga County, it all gets taken away to a waste-to-energy facility or, in other places, a landfill. In the landfill and this is the icky part — it rots and produces methane, a greenhouse gas that contributes to global warming. At a waste-to-energy facility, that waste at least gets turned into electricity, but it could be put to better use if composted.

According to USDA Economic Research Service, up to 40 percent of food is wasted in the U.S. By some estimates, up to a third of the food produced in the U.S. is never consumed, says Maria Bianchetti, recycling specialist at Onondaga County Resource Recovery (OCRRA). “That’s not just a waste of food, but

a waste of the energy, the water, the resources it takes to produce the food,” she says.

In 2019, OCRRA estimated that about 21 percent of Onondaga County trash was food waste. “That’s 60,000 tons of food,” Bianchetti says. To reduce what goes into the trash, OCRRA advises buying only what you and your family will consume, storing food properly, using leftovers and composting.

According to estimates from OCRRA, about 24 percent of waste is compostable.

“One of the greatest [concerns] is to divert food waste from going into the waste stream. [Composting] benefits the environment and preserves limited disposal capacity, which is a fancy way of saying it conserves space in our state’s landfills.” Bianchetti says.

So, what exactly is it?

“Composting is a natural process of recycling organic matter into a valuable soil amendment, which helps your plants to grow. It speeds up the process [creating] an ideal environment for bacteria, fungi and other decomposers to do their work,” Bianchetti says.

Once that process is complete, you have compost — matter that not only reduces the impact of food waste but enriches soil with nitrogen, phosphorus, potassium and other nutrients plants need and improves the soil’s ability to retain water. Compost can be used in flower and vegetable gardens, on trees, shrubs, lawns and potted plants.

To start composting at home, decide what type of container to store food scraps in and choose a convenient place to store it. Compost crocks kept on the kitchen counter are available from retailers like Amazon and Plow & Hearth. A flip-top cat litter container can be stored under the sink. You can even try a plastic bag in the freezer or a sealed container kept in the garage. Bianchetti says she stores her scraps in an oversized Tupperware container kept in the freezer and brings scraps to an OCRRA facility every two weeks. “It’s your personal discretion,” she says. The idea is to make tossing your food scraps easy and accessible.

THE INS AND OUTS OF HOME COMPOSTING

WHAT GOES IN: “Anything that comes from the ground,” Bianchetti says. Fruit and vegetable scraps, orange, banana and potato peels, apple and lettuce cores, strawberry tops, coffee grounds, eggshells, tea bags (remove staple if necessary), wilted flowers and grass clippings add nitrogen — a “green” element.

WHAT STAYS OUT: Meat, bones, dairy products, oils, pet waste. Using these items could attract pests to your compost area outdoors. Additionally, these ingredients require higher temperatures to break down — not typical in DIY compost conditions.

Note: OCRRA has an industrialscale compost site that can accept meat and dairy products from residents. OCRRA’s Amboy Compost Site’s aerated static pile system reaches temperatures high enough to break down meat and dairy, as well as kill any unwanted bacteria or pathogens.

WHAT TO ADD: Yard scraps such as dried leaves, twigs, straw and newspaper add carbon – a “brown” element.

FILL IT UP: Once your in-house container is full, bring it out to a three-foot wide hole in the ground in your garden (ideally in a dry, shady location) for the simplest, most economical method. You can also use a plastic tub, compost or tumbler bin (sold at Home Depot or Lowes) or create a pen out of wooden pallets. Be sure your pile or bin is three feet by three feet – the size that holds the ideal temperature for decomposition to take place.

WAIT, WHAT?

NEXT: Start layering your materials “like a lasagna,” says Bianchetti. Begin with a layer of twigs for aeration, add a layer of dried leaves, newspaper or straw followed by a layer of food scraps. Top food scraps with another layer of dried leaves or newspaper. Repeat the layering. Aim for a 3:1 ratio of brown matter to green matter, Bianchetti says.

Note: Along with nitrogen and carbon, compost requires air and water. Chop larger food scraps into smaller pieces that decompose faster. Crush your eggshells, chop apple cores and break corn cobs in two or three pieces.

GIVE IT AIR, WATER: Use a stick or pitchfork to turn compost once a week and keep compost moist by regularly adding food scraps or watering if needed. Avoid getting compost too wet and keep consistency “like a wrung out kitchen sponge,” Bianchetti says.

WAIT 6 MONTHS TO A YEAR: Unearth your compost or what farmers refer to as nutrient rich “black gold.” Once ready, it should have a dark, even color and crumbly, yet moist feel and soil smell.

“There’s some trial and error,” Bianchetti says. “The more time you spend composting, the more you’ll learn and the more beautiful your garden will grow.”

DON’T WANT TO DO IT ALL YOURSELF?: OCRRA has compost sites in Jamesville and Amboy. Onondaga County residents can drop off food scraps and yard waste for $25 a year at either site. Visit ocrra.org for more information or to buy a pass.

Waste in Onondaga County does not go straight to a landfill. Instead, most of our community’s trash is sent to the local Waste-to-Energy Facility, where it is turned into enough electricity to power 30,000 households a year, according to OCRRA. This reduces the amount of material that needs to be landfilled by 90 percent. The material that ends up being landfilled from Onondaga County homes is ash — a byproduct of this Waste-to-Energy Facility. And while that reduction of waste to landfill is impressive, composting is still a better way to use food waste.

A moving experience

Antiques dealer and former dancer Bruce Block on the emotion of art

PHOTOS BY MADELYN GEYER

BY MADELYN GEYER

When Bruce Block was 5 years old, he slid into home plate on a baseball field in the Bronx. The slide was so severe that doctors had to surgically remove the rocks embedded in his knee. Although it was 1950, they operated without anesthesia, he tells me as we stand in his downtown Syracuse store, The Antique Underground. To this day, lying under a bright light activates that painful memory and sometimes brings tears to his eyes.

His fingers linger over the old wound. “I always say that’s how I learned right from left,” he says. “Because it was my right knee. And even now, talking about it, I can feel it. Your body incorporates those things and holds on to those things.”

I meet the 76-year-old antique dealer at his store, the door propped open to let in a warm breeze. He doesn’t usually open on Mondays, but graciously made an exception to show me the colorful space overflowing with everything from doorknobs to menorahs. His slight, sturdy frame incorporates a dancer’s grace in its movements. People walk in despite the CLOSED sign in

the window; Block welcomes them warmly. No customer leaves without his engaging them in conversation, inquiring where they are from and whether they need assistance. For Block, making connections is like breathing.

“He has a way of talking to people,” says fellow antique dealer Paul Birchmeyer, who befriended Block 30 years ago.

Born in a neighborhood where “you didn’t have to be tough, you had to be witty,” Block found himself on a path to a medical career, attending the highly regarded Bronx High School of Science. During a folk dancing session with his Zionist youth movement at 17, the teacher recognized his natural talent and Block joined a non-professional company for five years.

Block graduated from City College of New York in 1968 with a degree in theater. He had begun taking dance classes as a freshman, gravitating toward the freedom and expression of modern dance.

For the next 16 years, he danced and taught in New York City, expressing himself emotionally through movement. Though no longer a dancer, he still believes in movement and physicality as a way to release pain. For Block, the body holds trauma, and

Left, Bruce Block in his shop Antique Underground. Above, the shop bulges with trinkets, jewelry, textiles, posters and novelty machines. “My dance background gave me a kind of spatial relationship to things. So I could figure out placement and that kind of thing,” Block says.

Making good ART PROFILE

at the same time holds the secret to healing that pain; movement and expression are his language.

The Antique Underground bulges with delightful trinkets, jewelry, textiles, posters and novelty machines. “My dance background gave me a kind of spatial relationship to things,” Block says, “so I could figure out placement and that kind of thing.”

He wanders around the tightly packed aisles, stopping to admire paintings, pottery and ceramics. Pottery is his passion and main area of expertise. Block reacts to its physical, tactile essence. “There are certain things in your nature that you relate to,” he says. “And even in selling, I relate to pottery because it’s earthy. Dance is earthy to me, and it’s expressive.”

Block sold tiny ceramic vases — cheekily called “feelies” for their tactile quality — by Rose Cabat at a ceramics fair in Manhattan in 2009. These drew the attention of Eve Kahn of The New York Times, who described the seductive nature of the vases. “Mr. Block explained the firing techniques and satin-matte glaze formulas, but not before taking out one vase and stroking its cool, creamy body down the reporter’s cheek,” she wrote.

He still possesses some “feelies” in his store. I offer my cheek; they are as soft as Kahn described. Block’s Bronx accent is still delightfully thick, as is his skin. His New Yorker’s resilience benefited him after a heartbreaking audition with a famous modern dance company in the mid-1970s. He was standing at the barre ready to dance, he says, when the director strode over and declared he was too short. That was the end of that. “I thought, ‘What can I do about that?’” he laughs.

Block then established Bruce Block Dance Company, teaching at the 92nd Street YMHA (Young Men’s Hebrew Association). He was also the director for the arts education program Young Audiences New York in his late 20s.

Concerts with his company expressed humor, grief and trauma. For him, art “is a way for you to deal with things you love in life,” he says. “It’s a way for you to deal with what’s funny. I love doing pieces that had a real kind of humorous twist to them. And I suppose it’s one of the things I enjoy, even in the antique businesses — tiny, little humorous things.”

His sense of humor peeks through arrangements within the store. In an area devoted to items from

his travels, he once positioned a mask with prominent, mangled teeth — gathered on one of his many international trips — next to a dentist’s drill.

Not all of his performances were infused with humor. When Block was 27, his father passed away. Maintaining strength for his family meant pushing aside his own emotions. They stayed buried until he performed a self-choregraphed piece called “Recurrence” with a close friend. He described movements of fiercely protecting her from grief until “she finally throws me off,” he says. “And that’s where I come to myself. And that’s how I realized that I didn’t have to be the protector. I could also have feelings about things like that.” He didn’t plan for “Recurrence” to be about buried grief. Those feelings simply fought their way to the top, aching for release.

During his summers off from dancing, Block traveled to upstate New York and assisted friends in antique dealing. As he approached his 30s, he became aware that “at some point in my life, I won’t be able to dance.” It was time to transition to a new career. He enjoyed dealing antiques, thanks in part

In 1980, Block opened The Antique Underground in Syracuse while still dancing and teaching in New York City. Above, Block at his antique shop in 1985.

PHOTO BY MADELYN GEYER

to what his friend Josie called “a natural ability to see things.” After owning a few antique stores in the city — renowned photographer Annie Leibovitz was a frequent client — Block opened The Antique Underground in Syracuse in 1980 while still taking opportunities to dance and teach in New York City. He was drawn back to Central New York after antiquing with friends during the summers in Rose Hill, just outside of Skaneateles. He liked the area, and knew he wanted to live there. Within a few years, he had gradually shifted full time to antiques, and he has been living and working in Syracuse since the mid-1980s.

As we finish our conversation, a customer approaches him with an item she’d like. She doesn’t have quite enough cash. Block generously sells her the piece. “You’ll just owe me $3 next time you see me,” he says playfully. Block humbly downplays his

generosity after I comment on the exchange. Block is someone who “will do anything for you and help you out,” says friend and local Syracuse antique dealer Dave Wodarczyk. He would often clean out his garage and just give Wodarczyk items he knew his friend could sell.

Observing an abstract painting in his store, Block praises the emotion of the work, rejecting the need for a literal translation. Just like in modern dance, he soaks in the emotion of art and how it heals. “She’s thinking these strange thoughts,” he says of the painted figure.

“You don’t need words. You just need the things that are happening in your mind.”

Madelyn Geyer is a recent graduate of the Goldring Arts Journalism and Communications Program at Syracuse University’s Newhouse School of Public Communications.

For Block, art is “a way for you to deal with what’s funny. I love doing pieces that had a real kind of humorous twist to them. And I suppose it’s one of the things I enjoy, even in the antique businesses — tiny, little humorous things.”

For more information: antiqueunderground. com, 124 East Jefferson St., Syracuse, 315 481-9960

As he approached his 30s, he became aware that “at some point in my life, I won’t be able to dance.” It was time to transition to a new career.

Galleries

ARTRAGE GALLERY, THE NORTON PUTTER GALLERY

505 Hawley Avenue, Syracuse, artragegallery.org. Open 2 to 6 p.m., Wednesday, Thursday & Friday, noon to 4 p.m. Saturday and by appointment for groups. Reservations required.

Gabriel Garcia Roman: Queer Icons. Born in Zacatecas, Mexico and raised in Chicago, the now New York City-based artist Gabriel García Román began his ongoing ‘Queer Icons’ series in 2011. This portrait series honors members of the Queer Trans community of Color, specifically activists, community organizers, poets and artists. Through July 8.

CAZENOVIA ARTISANS

39 Albany Street, Cazenovia. 315 655-2225, info@cazenoviaartisans.com.

Open 10 a.m. to 5 p.m. daily.

The Cosmos and Clay. Featuring new ceramic pieces by Ron Sutterer. July brings a once-local potter, now living and making pottery in Virginia, back to exhibit his work once more in Central New York. Ron Sutterer, who specializes in wood-fired ash glazes and electric-fired crystalline glazes, will be Cazenovia Artisans’ Visiting Artist for July. Runs July 1 through 31. Opening reception 2 to 5 p.m. Sat. July 2. Free and open to the public.

Pond Painting Tuesdays. Mary Padgett and Leigh Yardley, refusing to allow COVID to prevent them from painting outdoors, spent many Tuesdays painting local ponds while observing social distancing. By returning to some ponds during different seasons, they have captured the progression of color throughout our warmer months. Pond Painting Tuesday is a compilation of this study of local ponds in watercolors and pastels. Runs Aug. 1 through 31. Opening reception 2 to 5 p.m., Sat., Aug. 6.

EDGEWOOD GALLERY

216 Tecumseh Road, Syracuse. 315-445-8111, edgewoodartandframe.com. Open 9:30 a.m. to 6 p.m. Tuesday - Friday, 10 a.m. to 2 p.m. Saturday. Closed Sunday - Monday. Free. Please wear a mask, observe proper social distancing. Hand sanitizer, gloves and masks are available in the gallery. In Nature. Botanical-based exhibit with Lucie Wellner’s watercolor florals and mixed media (solar print, watercolor, gouache and colored pencil) works on paper depicting monarch butterflies and their milkweed habitats; with Jen Gandee’s wheel-thrown and hand-built porcelain ceramic pieces featuring miniature landscape imagery. Also featuring a collaboration between Jen Gandee and Lucie Wellner: “Amazing Women Plate Series” honoring women and their lasting impact on society with collaged imagery applied to handmade ceramic plates. Exhibiting jeweler is Magdeleine Wellner, handmade pieces with woven glass seed beads. Runs July 1 through Aug. 12. Reception TBD based on COVID. Please wear masks in the gallery.

EVERSON MUSEUM OF ART

401 Harrison St., Syracuse. 315-474-6064, everson.org. Open noon to 5 p.m. Wednesday and Friday, noon to 8 p.m. Thursday, 10 a.m. to 5 p.m. Saturday and noon to 5 p.m. Sunday. Closed Monday -Tuesday. $5 suggested donation.

Sharif Bey: Facets. Over the past two decades, artist and educator Sharif Bey has created a body of work in ceramics and glass that explores the visual heritage of Africa and Oceania. Since accepting a teaching position at Syracuse University in 2009, he has become a vital part of Syracuse’s social fabric. Coming on the heels of an exhibition at the Carnegie Museum of Art in Pittsburgh, where he was born and raised, the Everson presents a survey of Bey’s work, starting with the functional pottery that has served as a touchstone throughout his career, and continuing through his most recent body of large-scale figurative sculptures in clay. Through Aug. 14.

Lucie Wellner’s “Monarch Milkweed” at Edgewood Gallery.

Sekou Cooke: 15-81. 15-81 presents architect and urban designer Sekou Cooke’s project We Outchea: Hip-Hop Fabrications and Public Space alongside documents relating to the 15th Ward in Syracuse. Commissioned by the Museum of Modern Art in 2021 as part of their exhibition “Reconstructions: Architecture and Blackness in America,” We Outchea focuses on the legacy of placement and displacement of Black residents in Syracuse and considers various events in the city’s history — the razing of the historic 15th Ward, the building of multiple public housing projects and the construction of Interstate 81 — while simultaneously critiquing recent proposals to replace low-income communities with mixed-income housing. By contextualizing the We Outchea project with photographs and ephemera that tell the story of the once-vibrant 15th Ward, Cooke points to a post I-81 Syracuse future of entrepreneurship and innovation. Through Aug. 21.

Kite: Fever Dream. Fever Dream is an interactive multimedia installation by Kite, an Oglala Lakota performance artist, visual artist and composer, and Devin Ronneberg, a multidisciplinary artist of Kanaka Maoli/Okinawan descent working primarily in sculpture, sound, image making and computational media. The work combines their mutual interests in the implications of emergent technologies and artificial intelligence, information control and collection, Indigenous ontologies and bodily interfaces. In response to a visitor’s proximity in the gallery, a large projection flips between channels algorithmically tuned in to scraped footage of conspiracy theories, paranormal and extraterrestrial sightings and recent news broadcasts. The work plumbs the depths of the settler colonial psyche and the ways in which settler conspiracies are often founded on a denial of Indigenous agency, such as the belief that “ancient aliens” are responsible for the building of Indigenous earthworks and monuments. Through Aug. 7.

Curious Vessels: The Rosenfield Collection. Louise Rosenfield is among the most avid pottery collectors in the United States. Over the past 30 years, she has amassed a collection of more than 4,000 pieces of functional pottery from artists across the globe. Her ambition for the collection has always been clear — instead of donating work to a museum, she would rather donate it to a restaurant, where patrons could enjoy the work as originally intended. Curious Vessels is a celebration of both Rosenfield’s eclectic taste and her unrivaled generosity. Museum visitors will be able to touch many of the pieces in this exhibition while watching videos of Rosenfield and notable potters from the collection pointing out details of the work. After viewing the exhibition, viewers are invited to become participants and collaborators by eating a meal in the Everson’s innovative new restaurant, Louise, which will be entirely stocked with functional pots from the Rosenfield Collection. Through Oct. 23.

CNY Artist Initiative Achala Wali. Achala Wali draws inspiration from the natural world,

Indian art and temples, ancient art and Western modernism to create abstract works in graphite, ink and mixed media that pulse with energy and movement. Runs through Aug. 7.

ONONDAGA HISTORICAL ASSOCIATION

321 Montgomery St., Syracuse. 315-428-1864, cnyhistory. org. Open 10 a.m. to 4 p.m. Wednesday-Friday, 11 a.m. to 4 p.m. Saturday and Sunday. Free but donations encouraged. Check their website for updates.

Framed Faith: Churches of Onondaga County in Artwork. From the early- to mid-nineteenth century, various religious denominations within Onondaga County organized to build houses of worship after years of services held in shops, stores and barns. Framed Faith: Churches of Onondaga County in Artwork features depictions of the buildings that were central to these religious communities as they made their homes in Onondaga County and left their mark on its history. The religious and architectural diversity that these groups worked to establish is still present in Onondaga County today.

Clockwise from top left, Jen Gandee’s wheelthrown and handbuilt porcelain ceramic pieces at Edgewood, Leigh Yardley’s “Oh Those Spring Greens” watercolor at Cazenovia Artisans and Kite: Fever Dream, an interactive installation by Kite and Devin Ronneberg at the Everson.

Flashback WITH

OHA

FOR REEL

BY THOMAS HUNTER

With so many bodies of fresh water in Central New York — Lake Ontario, Oneida Lake and the Finger Lakes — it’s only natural that fishing is a popular summer pastime and sport. Up on the Black and Salmon rivers, fly fishers cast their rods for river salmon raised at the Salmon River Fish Hatchery in Altmar. Over 80,000 brook, brown and rainbow trout that stock local streams are hatched and raised at Onondaga County’s Carpenter’s Brook Fish Hatchery in Elbridge.

Along with salmon and trout, Central New Yorkers and visitors also fish for bass, perch, pike, bullhead and other catfish, black crappie and the common carp for sport and/or eating in dozens of fishing locations. Fishing licenses are available throughout the region and New York state offers free fishing days between February and November. Free days are opportunities for children and adults to try fishing for the first time

or experience the sport again after a hiatus.

Fishing in Central New York stretches back millennia, from the Haudenosaunee who used nets, spears and weirs, to the world’s most famous nineteenth-century fly fisherman, Reuben Wood, who hailed from Syracuse. Today, it also includes the St. Croix Bassmaster National Open, a tournament on Oneida Lake held every July since 2016 that offers cash prizes. In between this long timeline, thousands have enjoyed fishing during the summer and winter in the waters of Central New York.

So, as you enjoy a few lazy days during this always too-short summer season, perhaps you will fish at one of Central New York’s many fishing holes.

Thomas Hunter is curator at Onondaga Historical Association.

Fishing has long been a favorite pastime in Central New York. PHOTO

ALICIA CUADRADO

BY MJ KRAVEC

Alicia Cuadrado started Syracuse Eating Club, a membership-based group that brings people together over good food to support the local economy, with a Facebook post in 2019. Today, the group hosts events several times a month at restaurants all over CNY — from tasting menus at an a la carte restaurant to casual dinners at the newest spots in town. Members gather to try new things and meet new people, while the organization works with restaurant owners to increase foot traffic and brand awareness. We caught up with Alicia to find out more about her food group.

What time do you get up in the morning and how do you take your coffee? Well, I get up about 9 a.m. to 10 a.m. on average. Sometimes earlier, sometimes later. I’m a night person and a late riser. I work from home (both part time and on the Eating Club) and have really flexible hours so that helps. I have been drinking coffee for ages and take it light and sweet in general. I spent a semester in Europe and developed a love for espresso-based drinks — so cappuccinos are mostly what I drink at home these days but I love a good diner coffee on the weekends. And by good, I mean good in the nostalgic notexactly-great-but-drinkable hometown diner type of way.

Favorite place to enjoy the great outdoors in CNY? I really enjoy the gorges in Ithaca. I have fond memories of Fillmore Glen and Buttermilk Falls from high school times through now. Every year on my birthday, I go on a hike with my family somewhere in Ithaca and it has become a sweet tradition.

Any favorite foods growing up? My favorite foods growing up were definitely Colombian-style empanadas and arepas. Still among my all-time favorite foods. Also NYCstyle pizza and bagels; though, I am gluten free now so I only eat them about once a year when I visit NYC and the riskreward is worth it. My dad is a first-generation Colombian American who grew up in Long Island, so I think we can see some correlation between that and my favorite foods.

Your club brings people together over delicious local food — such a welcoming vibe. Our club events set the tone for positivity, ease and inclusion. I have experience in management consulting through a lens of diversity, equity and inclusion. Making friends as an adult can be awkward and even nerve racking. To mitigate this, I take careful consideration when it comes to the guest list, venue layout, seating chart, menu and more for each and every event, to create ease and accessibility so that members can kick back and have fun. Even self-identified introverts have told me or messaged me saying they’ve had an amazing time despite their anxiety... I also want to give due credit to my members for always coming in with good intentions and positive attitudes. Because I constantly send out a message of uplifting the local food industry, I feel that our club members tend to be more openminded and accepting and less critical or pessimistic when dining out.

What are some of your favorite dining experiences in CNY? My all-time favorite dining experiences tend to be times I got to interact with the chef/owner, often immigrant entrepreneurs. Dosa Grill has given me so many amazing dining experiences. I always go to their Monday dinner buffet with my boyfriend. The general manager, Rahul, knows us as regulars and once I walk in, his greeting is soon followed by “dosa is coming, dosa is coming.” Dosa — a South Indian street food that I love — is included with the buffet on Mondays only. Rahul knows I will eat like ten of them so he always assures us ‘it’s coming’ and points at our table when the servers emerge from the kitchen with dosa. While there is a language barrier between us and Rahul, I always enjoy the time he takes to crack a joke, ask us about our life, or update us on his.

For more info: visit TheEatingClub.co or facebook.com/groups/ SyracuseEatingClub; @syracuseeatingclub on Instagram

WITH Founder, Syracuse Eating Club

Fox Court Cottage and Baltic