Central New York Magazine - November/December 2023 preview

OUR TOTALLY LOCAL HOLIDAY GIFT GUIDE VETERAN BUSINESS OWNERS TAKE COMMAND BATTER UP! HOLIDAY CAKES THAT WOW A TASTE OF HOME: THE FLAVORS OF CNY

ON THE COVER

PRESIDENT

EDITOR IN CHIEF

Tim Kennedy

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

SENIOR DIRECTOR OF MARKETING

Lindsay Marlenga lmarlenga@advancemediany.com CIRCULATION MANAGER

Gerry Bauer 315-470-3118 gbauer@advancelocal.com MAGAZINE/EVENTS SALES MANAGER

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

OUR TOTALLY LOCAL HOLIDAY GIFT GUIDE VETERAN BUSINESS OWNERS TAKE COMMAND BATTER UP! HOLIDAY CAKES THAT WOW A TASTE OF HOME: THE FLAVORS OF CNY

ASSISTANT EDITOR

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

Susan Santola ssantola@advancelocal.com JoAnne Walsh jwalsh@advancelocal.com Kimberly Worner kworner@advancelocal.com

ADVERTISING ACCOUNT REPRESENTATIVE

CUSTOMER SERVICE

Debbie Feeley 315-282-8573 dfeeley@advancemediany.com

SUBSCRIPTIONS

315-282-8622 Contact Jennifer Queri or visit readcnymagazine.com

A mix of wooden, glass and metallic ornaments in a wooden bowl on a console at Natalie Greathouse’s home. Design by Susan Santola. See story, page 64.

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 © 2023.

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.

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CENTRAL NEW YORK MAGAZINE

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Editor’s letter As always, we’d love to hear from you about story ideas, thoughts, tips, suggestions, you name it. Drop us a line at info@readcnymagazine.com.

And now, a word from our contributors:

Give a little bit of your love this time of year.

schooler was working on a

But before we get to the holidays, our

project about family and it

country will recognize the efforts, sacrifice

included traditions. I always

and honor of those who have served in the

struggle a little with what to say our

military. As veterans transition to civilian

traditions are because nothing we do feels

life, some find that their skills are well

especially unique. Some are directly tied

suited to entrepreneurship. We meet four

to living in Central New York and our

veteran business owners serving others in

seasons (strawberry, apple and pumpkin

a different way.

picking, for example). We like to enjoy an

Elsewhere in the issue, among other

annual late-summer vacation with friends,

stories, we present our annual gift guide.

have Pizza Fridays with my parents and

While bright-colored products are easier to

my sister’s family, bake cookies using my

shoot, I don’t want to miss the opportunity

husband’s family recipes and decorate the

to say gift cards for local services (massage,

tree together.

car detailing and so on) and experience

Maybe a lot of you have similar practices.

and small business owners. Consider a

joy. As Assistant Editor MJ Kravec found,

museum or zoo membership, tickets to

traditions make us feel closer to the people

a performance or a trip to a candle bar to

we share them with and they benefit our

create a custom blend (see page 86).

On writing about the candle bar trend

We also talk to Syracuse firefighters

Food is often a big part of familial and

who are bringing much more than gifts to

Lorna Oppedisano

cultural traditions. Writer Allison Kenien

children who’ve suffered emergencies and

was inspired by a farmers market visit to

losses in this past year.

“It was a delight to learn more about Auburn! I’m excited to plan a visit there soon to experience the city’s culture and history.”

explore some of the makers creating edible

We hope you enjoy this issue and we

delights and how you can easily incorporate

wish you and your loved ones a happy,

local ingredients into your recipes.

peaceful holiday season.

On writing about the city of Auburn

Other features highlight the extraordinary skill of five local bakers, and four designers give tips for adding seasonal charm throughout your home. To admire the decorative work of others, visit Upstate inns and former mansions that go all out at

Amy Bleier Long ableierlong@advancemediany.com

6

“In learning about candle making for this piece, I was struck by how powerfully scent can soothe, uplift and evoke the memories of the people or places we love.”

gifts are meaningful for both the recipient

Original or not, these good times bring me

well-being.

Becca Taurisano

CENTRAL NEW YORK MAGAZINE

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PHOTOS BY MONICA BROWNING, COURTESY LORNA OPPEDISANO

E

arlier this fall, my middle

Contents 64 Decking Out the Halls

8

44

50

54

76

Taking Command

‘Tis the Season to Eat Local

That Takes the Cake

Holiday Inns

Military veterans find fulfillment in starting their own businesses.

Spice up your holiday cooking with sweet and savory ingredients made in CNY.

Local bakers showcase their incredible skills with seasonal cake designs.

Surround yourself in luxury at these at these inns and former mansions.

CENTRAL NEW YORK MAGAZINE

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PHOTO BY ALAINA POTRIKUS BECKETT

Spread holiday cheer throughout the house.

Departments

11 It’s All Good 11 Ways to embrace the season 14 Positive Vibes: Family traditions 16 Our Town: Auburn 21 Market Trends: Holiday gift guide

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35 Good News 35 Syracuse martial artist inspires young athletes 36 Downtown Doings: Elite Gaming

89

39 Caught Doing Good: Shop with a Firefighter 43 The Seen: A pictorial review of CNY’s social gatherings

85 Making Good

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PHOTOS BY NORAH MACHIA, ALAINA POTRIKUS BECKETT, COURTESY INNS OF AURORA

85 Art Mart expands 86 CNY Scout: Sniffing out the candle bar trend 89 Farm to Table: Madison Bistro’s Roasted Mixed Squash with Herbs 92 Down to Earth: Reducing holiday waste 96 Art Profile: John Rohde, Episcopal priest and jazz saxophonist

76

In every issue 6 Editor's letter 100 Galleries 105 Flashback with OHA: Syracuse’s tree trimming tradition 106 Last Word: With Biscotti Cafe & Pastry Shop’s Debbie Camire

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It’s all good POSITIVE VIBES • OUR TOWN • MARKET TRENDS

SWEETEST SEASON

BY M J K RAV EC

The start of November brings our thoughts closer to home.

Family gatherings and candlelight, warm fires on cold nights and lingering around the dinner table call for sweet little somethings that make the season extra memorable.

Here are seven ways to savor the warmth and brightness of the

PHOTO BY SHUTTERSTOCK

holidays now.

It’s all good

BRANCH OUT

S AV O R T H E F L AV O R

Try this versatile decorating tip from Amy Burns, co-owner of Fringed Benefits design service. Gather leaf-less branches (for small or large displays) from outdoors and secure in a pot or oversize vase.

Position in a corner of a room or other space that needs an organic touch. String branches with fairy lights and leave up all winter long.

Rosemary is plentiful in grocery stores right now. Add a fresh sprig to kosher salt and store in an airtight container. Use to season chicken, potatoes or with olive oil to make a salty, herby bread dipper.

G O CA RO L I N G See “A Christmas Carol” at Syracuse Stage, Nov. 24 through Dec. 31. Co-produced with Syracuse University’s Department of Drama and featuring high-flying entertainment from 2 Ring Circus, “A Christmas Carol” offers its enduring tale of love and redemption in an unforgettable, magical setting at Stage. For tickets, go to syracusestage.org.

For truly unique gift ideas, check out CNY’s holiday markets and workshops. Navarino Orchard hosts its annual Holiday Market Nov. 11, featuring handmade creations, seasonal drinks and more in a farm setting (navarinoorchard.com). Visit Carol Watson Greenhouse’s Facebook page for info on her Holiday Open House coming in December, check out Crazy Daisies’ Winter Workshops starting the third week of November (crazydaisiesflowers.com), stop by Heritage Hill for their Arts & Crafts Barn Sale Nov. 11 and 12 (heritagehillbrewery.com) and visit The Wren’s Den Facebook page for dates on their Holiday Open House.

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PHOTOS BY SHUTTERSTOCK

HANDMADE SALE

T H E R E ’ S M O R E G R AV Y Boost the depth of holiday gravies with this tip from BuzzFeed.

Add a teaspoon of soy sauce to your pan of gravy and stir to kick up the savory flavors.

ALL BUNDLED UP

PHOTOS BY SHUTTERSTOCK

Give yourself and others the gift of warmth with homemade fire starters. Bundle dried lavender, eucalyptus, sage and twigs and secure with twine. Drop into your fireplace or wood-burning stove to kick start a lovely evening by the fire.

SEEING RED Use in-season pomegranates to put a festive and simple touch on champagne. Simply float seeds in filled flutes to add bright color to celebratory bubbles.

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It’s all good

GIFT GUIDE

Their

BY AMY BLEIER LONG PHOTOS BY AMELIA BEAMISH

From stocking stuffers and white elephant exchanges to special splurges, Central New York’s gift shops and boutiques will make your loved ones’ holidays bright.

NOVEMBER/DECEMBER

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It’s all good

GIFT GUIDE

SIPS IN THE CITY Cosmopolitan readyto-drink cocktail, $15.99, Epicuse, 334 S. Salina Street, Syracuse, 315-9601920, epicuse.net.

MAKE AN IMPRESSION Oval imprint plate, $70, Skaneateles 300, 2 W. Genesee Street, Skaneateles, 315-685-1133, skaneateles300.com.

FANCY FUCHSIA Silky woven tiered mini, $60, Apricot Lane Boutique, 6811 E. Genesee Street, Fayetteville, 315-870-9181.

WHAT A DOLL Felt doll deluxe set in cinnamon, $36, and travel folding felt board, $14, Pride + Joy, 88 E. Genesee Street, Skaneateles, 315-685-7576, skanbaby.com.

CRYSTAL CLEAR Acrylic serving utensils, $59, Nest58, 58 E. Genesee Street, Skaneateles, 315-685-5888, nest58.com.

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SOUND THE ALARM Birdie personal safety keychain alarm in blossom, $29.95, Fashion Rescue 911 Boutique, 52 Oswego Street, Baldwinsville, 315-857-6690, fashionrescue911.com.

SCARF PHOTO BY ALAINA POTRIKUS BECKETT

THAT’S A WRAP Cozy super soft scarf, $19.99, The Rose Cottage, 214 S. Manlius Street, Fayetteville, 315-637-1330, therosecottageny.com.

FASHION SHOW “Sewing Clothes for Barbie,” $17.95, Golden Bee Bookshop, 324 First Street, Liverpool, 315-299-5558, goldenbeebookshop.com.

TEA TIME Anjali’s Chai Masala tea, $21, Glow Yoga & Juice Bar, 6823 E. Genesee Street, Fayetteville, 315-446-4141, alignwithglow.com.

LET’S HANG East Side Tins recycled tin earrings, $30, Cazenovia Artisans, 39 Albany Street, Cazenovia, 315-655-2225, cazenoviaartisans.com.

TRIPLE HEADER Cap, $28, Fashion Rescue 911 Boutique.

RED SWEATER DAY Omaha cardigan in tomato red, $75, Emma + James, 25 Jordan Street, Skaneateles, 315-685-2747, shopejclothing.com.

CUFF LOVE Leather and bronze bracelet by Donna Smith, $48, The Wren’s Den, 2756 W. Seneca Turnpike, Marcellus, 315-952-5954, thewrensden.business.site.

HEY BUD Small vase by Marcia Rothenberg, $12, Salt City Artisans, 226 Hawley Avenue, Syracuse, 315-479-0400, saltcityartisans.com.

WATCH THIS Men’s watch, $19.95, Two Twisted Sisters, 25 Syracuse Street, Baldwinsville, 315-638-1955, oliveseaterybville.com.

RING ME UP Rose gold .02 diamond .40 ruby ring, $825, Cazenovia Jewelry, 49 Albany Street, Cazenovia, 315-655-9114, cazenoviajewelry.com.

CARRY ON Ori Paddington Hip-small, $52, Paola Kay Gifts, 105 Brooklea Drive, Fayetteville, 315-632-2192, paolakaygifts.com.

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It’s all good

GIFT GUIDE

GOT PULL Men’s Puremeso Raglan Henley, $65, Emma + James.

COVER UP Merino Lambswool throw, $150, Skaneateles 300.

PIN IT DOWN Vintage SU sports pins, $0.50 each, Onondaga Historical Association, 321 Montgomery Street, Syracuse, 315-4281864, cnyhistory.org.

YOU GLOW Glass tealight holder, $34, Skaneateles 300.

DRAW THEM IN Crayon plush, $15, "The Day the Crayons Came Home," $18.99, Parthenon Books, 333 South Salina Street Syracuse, 315-463-8485, parthenonbookstore.

HOOP DREAMS Hoop earrings, $38, Salt Point Shop, 100 Brooklea Street, Fayetteville, saltpointshop.com.

NAH, IMMASTAY Skidless yoga mat towel, $68, Glow Yoga & Juice Bar.

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FLORAL SUPPORT 24-by-18-inch lumbar pillow with florals and cranes, $49, Synple, 70 Main Street, Camillus, 315-320-4212, shopsynple.com.

A LITTLE DRINK Old Fashioned cocktail, $7, Epicuse.

LACY LOOK Bridget Blouse, $51, Sixty One Main Boutique & Beauty Bar, 61 Main Street, Camillus, 315-663-4034, sixtyonemain.com.

BUILDING WEALTH Construction Big Belly Bank, $99.98, First National Gifts, 2 E. Genesee Street, Skaneateles, 855-8109076, firstnationalgifts. com.

LIP SERVICE Lemon Bloom exfoliating lip scrub, $14.95, and lip balm, $9.95, Synple.

BOLD & GOLD Metal ring, $14, Genesee Daley, 54 E. Genesee Street, Skaneateles, 315949-4581.

GRAB A CAB French terry jumpsuit taxis, $48, Pride + Joy.

HUMOROUS HELP How to Adult cards, $10.99, Witty Wicks, 190 Township Boulevard, Camillus, 315-672-3110, wittywicks.com.

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It’s all good

GIFT GUIDE

SET DESIGN Bailey block-printed placemat set of 4, $64, Skaneateles 300.

WORDS TO LIVE BY Book Lover’s Advent Calendar, $29.99, Golden Bee Bookshop.

LONG AND LUXE Kadija Dress, $321, Skaneateles 300.

FLY GIRL Metal angel, $90, Fringed Benefits, 6850 E. Genesee Street, Fayetteville, 315-802-4353, fringedbenefitsdesign.com.

TREAD LIGHTLY Keen Zionic WP, $149.98, Roland’s Men and Boys Store, 14 E. Genesee Street, Skaneateles, 315-685-7389, rolandsofskaneateles.com.

WARM UP The North Face Men’s 1996 Retro Nuptse Vest Chlorophyll Green, $230, J Michael, 173 Marshall Street, Syracuse, 315-4714237, jmichaelshoes.com.

MAKE A SCENE “It’s Magical” acrylic and watercolor on cheesecloth mounted on mulberry paper by Leigh Yardley, $200, Cazenovia Artisans.

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PARTY PLANNER Festival emergency kit, $25, 20|East, 85 Albany Street, Cazenovia, 315-8154540, 20-east.com.

CARI-BEIN’ Sandy Cayman Blue pint glass, $38, Mixed Methods, 215 E. Water Street Rear, Syracuse, 315-399-1766, letsgetmixed.com.

TOUGH STUFF Lamarque Rene leather jacket, $600, Mr. Shop, 259 W. Fayette Street, Syracuse, 315-478-3938, mrshopsyracuse.com.

SPARKLE AND SHINE Sequin dress, $86, Chloe’s Closet, 107 Brooklea Drive, Fayetteville, 315-6372513, facebook.com/ chloesclosetny.

GET IT ALL OUT Burn After Writing journal, $14, Drooz + Company, 36 E. Genesee Street, Skaneateles, 315-920-8888, droozandcompany. com.

ART PROJECT Sculpd Kids Home Pottery set, $65, Everson Museum of Art, 401 Harrison Street, Syracuse, 315-474-6064, everson.org

GREY MATTERS Martin Dingman Countryaire Plaintoe Dolphin Grey, $250, Paul Karaz Shoes, 414 E. Genesee Street, Fayetteville, 315-663-0200, paulkarazshoes.com.

MATZO MUNCHIES Ungapotchkies in dark chocolate and milk chocolate, $8.99 each, Epicuse.

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It’s all good

GIFT GUIDE

JOG YOUR MEMORY Correction satin jogger pants in mauve, $54, Cella V Boutique, 8395 Oswego Road, Liverpool, 315-430-4093, cellavboutique.com.

PRETTY SHADY Goodr “It’s Octopuses not Octopi” sunglasses, $35, J Michael.

PLUM ROLE Bracelet and earrings by Nancy Powell, $25, Salt City Artisans.

SO WRITE Majestic handmade acrylic fountain pen by JVS Woodturning, $328, Cazenovia Artisans.

EXCUSE ME MISTER Plant mister, $16, Olive + Fern, 19 North Street, Marcellus, 315-200-2464, shopolivefern.com.

JOIN THE CREW Velvet Soren long sleeve crew, $158, Mr. Shop.

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GRAPE IDEA Brooklyn crossbody, $98, H. Grey Supply Co., 53 Albany Street, Cazenovia, 315-815-5016, hgreysupplyco.com.

NOW WE’RE COOKING Cookbook, $35, Skaneateles 300.

DECISION MAKER What to Eat spinning pin, $19, Papavero Clay Studio, 38 E. Genesee Street, Skaneateles, 315-685-6263, papaverostudio.com.

BLOCK PARTY Knit cardigan, $69, Fashion Rescue 911 Boutique.

TOOL TIME Tool bag and three-tool set, $35, Drooz + Company.

PINT PHOTO COURTESY JENI’S ICE CREAM

STYLISH SOUS CHEF “Little Chefs in the Kitchen” book, $16.99, and five-piece utensil set, $24.99, Colorful Inspirations, 170 Township Boulevard, Camillus, 315320-4364, colorfulinspirations. com.

IT STEMS FROM HERE Four-piece stemmed wine glass set, $59.99, Paola Kay Gifts.

SWEET TREAT The Artisan Ice Cream of the Month Club, $11.50 per month, H. Grey Supply Co.

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It’s all good

FACE VALUE Decorative vase, $12, The Wren’s Den.

GIFT GUIDE

VINTAGE VIBES Cherise cowl multi pullover, $139, Floridella Boutique, 406 S. Franklin, Syracuse, 315-7417961, shopfloridella.com.

GOLD STANDARD Gold resin tree set, 16-inch, $38, 20-inch, $45, The Station 603, 603 E. Seneca Street, Manlius, 315-682-8741, thestation603.com.

HANG ON Keychain license holder, $11, J Michael.

A BRUSH WITH STYLE Shaving brush and razor stand, $16, olivewood shaving brush, $16, olivewood safety razor, $32, The Savage Homestead, 3 Fennell Street in the Old Stone Mill, Skaneateles, thesavagehomestead.com.

EAR APPARENT Heitzman silver orbit hoops large, $84, Mixed Methods.

THROW DOWN Sixty-inch throw, $129, Nest58.

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SOUP’S ON Soup crock, $9.95, French onion soup mix, $8, Rhubarb Kitchen and Garden, 59 E. Genesee Street, Skaneateles, 315-685-5803.

NOVEMBER/DECEMBER

CHARGED UP The Three Way Charging Valet, $49.99, Paola Kay Gifts.

CROP OUT Sterling cropped jacket, $119, Synple.

SCRATCH THE ITCH 100 Movies Scratch Off Bucket List, $14.99, Witty Wicks.

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Stop by our shop to fill your holiday list!

You will find eclectic treasures... new, vintage and hand crafted.

2756 W. Seneca Turnpike Marcellus, NY Open 10 to 4, Wednesday through Saturday 315-952-5954 S10741097-01

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The Wren’s Den at Hillside Gardens

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It’s all good

GIFT GUIDE

FRY DAY Egg pan, $22, Olive + Fern.

FINE PAIR Classy bow tie stoppers, $12.50, Colorful Inspirations. House of Brown California red blend, $23, Communion Wine & Spirits, 109 S. Warren Street, Syracuse, 315-314-6004, thecommunion.life.

THE EYES HAVE IT Gel eye pads, $10.99, Witty Wicks.

Houseplants

WE’VE MOVED!

Vintage Items

Perennials

Pots

Annuals

Decor

Coffee Shop

Gift Shop

Classes

Events

VISIT OUR NEW SHOWROOM LOCATION: 6850 E GENESEE STREET, FAYETTEVILLE @fringedbenefitsdesign www.fringedbenefitsdesign.com

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Open 9am-5pm, 7 days a week, year round!

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Good news DOWNTOWN DOINGS • CAUGHT DOING GOOD • THE SEEN

INSPIRING THE NEXT GENERATION Decorated scholar and combat sports athlete Tahirah Abdul- Qadir beat thousands of applicants nationwide for a spot on the 2023 “Cracker Jill” team.

Last year, the Cracker Jack brand added Jill to its roster and partnered with the Women’s Sports Foundation to launch the I Am Cracker Jill Award, recognizing and empowering young female athletes.

Abdul-Qadir, a Syracuse University sophomore, started training in her father’s Syracuse studio at age 4 and has excelled in kickboxing, boxing and karate. She saw few female role models in combat sports, so when she learned of the award and its mission of representation and breaking down barriers, she immediately wanted to be involved. She hopes girls will be inspired by the sports journeys of the Cracker Jills, who persevere despite injuries and various challenges.

Through prize money, media training and exposure online and in a commercial that aired during the Women’s FIFA

PHOTO COURTESY FRITO-LAY NORTH AMERICA

World Cup, she says Cracker Jack is “helping me gain a platform and have my voice be heard.”

For more information, follow @tahirahaq04 on Instagram.

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TAKING COMMAND MILITARY VETERANS FIND FULFILLMENT IN STARTING THEIR OWN BUSINESSES

BY NORAH MACHIA

Many veterans have been able to apply their military experiences to starting their own successful businesses. Some credit the leadership and discipline they gained through the service, while others say the military gave them a sense of purpose. Skills they honed during active duty — adaptability, perseverance, strategic thinking — are the same traits that help them as entrepreneurs.

Here are the stories of four Central New York veteran business owners now serving their communities in new ways.

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ANDREW BROOKS Andrew Brooks, who co-owns the Talking Cursive Brewing Company in downtown Syracuse with his wife, Patricia, was raised in New Woodstock, a small community in the town of Cazenovia.

After high school graduation, he started college, but left after two years. “I didn’t know what I wanted to do with my life,” he says. “At that time, one of my friends was meeting with a recruiter. I decided to go with him.”

He joined the U.S. Marine Corps soon afterward, becoming the first member of his family to serve in the military. Brooks spent most of his career at a military base in Okinawa, Japan.

While in Japan, Brooks also worked part time as a manager and chef at a restaurant known as the Okinawa House of Pancakes, which had a slightly different business model than a traditional pancake house. While it specialized in breakfast meals, the business also served as a 24-hour karaoke sports bar.

Returning to Syracuse after his military assignment

the space for special events. The company’s location

was completed, Brooks began working in several local

is the site of one of the first commercial breweries

bars and restaurants, and met his future wife while

that opened in Syracuse in the 1820s.

working at the former Rafferty’s bar. He decided to

“We visited nearly 200 breweries before we started

try other careers, working in various positions with

our own,” and completed several nationwide training

Excellus Blue Cross Blue Shield and the former USA

programs, says Brooks. He also received assistance

Datanet Corp. But Brooks couldn’t stay away from

from the Syracuse chapter of the nationwide SCORE

the hospitality business for very long.

mentoring program and the Onondaga Small

He and his wife decided they wanted to open

Brooks credits his military experience for helping

working until 2 a.m. each night. “That’s when we

him recognize the importance of diversity. “We get

started talking about going into the craft brewery

our inspiration from the many people we have met,

business,” Brooks says. “We thought it would be a

places we’ve gone and the experiences along the

good idea because most breweries close by 9 p.m.”

way,” he says. “We believe brewing is an art, and

In March 2019, they opened the Talking Cursive

we use life and the world around us as our palette

For more information: talkingcursive.com.

to continue trying something new.”

Kimmel, inside a 2,600-square-foot building at 301

Serving in the U.S. Marine Corps also taught him

Erie Boulevard West, just across the street from the

the importance of “working for the greater good,”

historic Niagara Mohawk (National Grid) building.

he says. The Talking Cursive Brewing Company

The name comes from a famous quote by the late

has supported several fundraisers, including the

Dean Martin: “It’s not called slurring your words,

Syracuse chapter of Honor Flight, which helps

it’s called talking in cursive and it’s classy.”

Central New York veterans travel to Washington D.C.

The building contains their brewhouse and a 52-



PHOTOS BY DON CAZENTRE

Business Development Center.

their own business but didn’t like the idea of

Brewing Company with a third partner, Susan

Above, co-owners Andrew and Patricia Brooks behind the bar. Opposite, Brooks with oak barrels used for aging beer.

and visit the monuments dedicated in their honor.

seat tasting room with 15 taps, where the couple

For the 15th flight organized by the local chapter of

serves their award-winning beers and several other

the national organization, Brooks created a special

craft varieties from throughout New York state.

beer called “Mission 015” and donated $1 from each

They offer a pub menu and occasionally rent out

can purchased to support the flight.

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’ T IS T H E SE A SON T O E AT

local

Central New York farmers and makers offer flavorful ingredients for holiday feasts

BY ALLISON KENIEN

Holiday meals have a long history of being farmto-table affairs, and in Central New York it’s easy to keep with tradition.

New York state has the most tappable maple trees in the country, and Hamlin taps about 2,000 trees on

Our region is one of the most diverse agricultural

her 29 acres of land. She bottles her syrup and offers

areas in the state. We feed the nation with milk, cheese,

varieties that are infused with all-natural flavors like

apples, corn, maple syrup and other fresh ingredients.

coffee beans or cinnamon sticks.

The holiday dinner table is a place to celebrate the gifts that surround us, so filling your table with local foods is a perfect way to show gratitude for our area farmers and culinary artisans.

“If you’re going holiday shopping, maple syrup is the thing to get,” Hamlin says.

Maple syrup is certainly a fall favorite and it gives winter recipes a comforting, woodsy flavor. It pairs

We are fortunate to have an abundance of food

well with seasonal staples like apple, sweet potato,

producers in our community. Here are just four of the

bacon or rosemary, and it can be added to cocktails

many who are proud to supply the harvest for tables

that use whiskey, rum or bourbon.

in Central New York and beyond.

Barb Hamlin, owner of Pied Piper Maple Products, ILLUSTRATION BY JOANNE COUGHLIN WALSH

finally built in 2007.

fell in love with maple syrup while visiting a Vermont

In addition to being tasty, maple syrup is considered a healthier replacement for granulated sugar; since it’s less processed, it retains more nutrients.

sugarhouse as a child. She relished the taste of her

Honey is another great sugar substitute that adds a

first maple leaf candy and tried to make the treat last

subtle floral sweetness, and local honey can be found

all day in her sticky hand. Many years later, Hamlin

in many Central New York stores and along the road

was hiking on the southwest side of Otisco Lake when

at pop-up stands.

she noticed the area was packed with maple trees. She

Ray Lowe owns Hiwire Honeybees, one of the larger

knew it would be the perfect spot for a sugar bush, so

honey producers in our area, and he always has a large

she bought the land, but her dream was put on hold

supply available during the holiday season.

while she raised her children. Her sugar house was

Lowe was working for a landscaping company when NOVEMBER/DECEMBER

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T H AT TA K E S T H E

CA K E Top off a seasonal celebration with a creative confection

STORY AND PHOTOS BY ALAINA POTRIKUS BECKETT

We asked five talented Central New York bakers to dream up a sweet treat for the holidays and they wowed us with custom creations. Each would be a delicious and eye-catching centerpiece for your holiday table.

DECKING OUT THE HALLS Local interior decorators share their tips for adding holiday cheer to your home

BY KAILA CHAMPOUX PHOTOS BY ALAINA POTRIKUS BECKETT

The holidays are accompanied by many decisions: what will be served for dinner, where will gatherings be held, what to wear and, of course, how will the house be decorated? Whether you’re a seasoned holiday decorator, or just starting out, deciding how and what to decorate can be a daunting task. We asked four Central New York designers for achievable ideas and advice on styling different interior spaces for the season and beyond.

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H O L I DAY I N N S Surround yourself with luxury at these inns and former mansions

BY DANIELLE BENJAMIN

There’s something about the holiday season that brings joy to everyone.

From the decorations and music to the feasts and celebrations, the end of the year always goes out in style. While many places around Central New York — and the world — get into the holiday spirit, there are a select few that go above and beyond with their luxurious decor and events.

IN NS OF AU ROR A

P

erhaps the biggest local arrangement of holiday displays and celebrations is the Inns of Aurora. Beginning the weekend after Thanksgiving, the award-winning group of

inns in the Finger Lakes has some of the best holiday decorations and events planned for the season. Kara McKenna, PR representative for the inns, says that the “holiday programming is reflective of [the] overall resort experience, tying in culinary, wellness and outdoor adventure.” She adds that each building on the property takes several days to customize in order to showcase its own decor and a color palette that reflects its unique history and personality.

This year, decorations can be found in all five inns and Orchard Cottage as well as the restaurants, meeting spaces and spa.

Additionally, several events are planned from Thanksgiving through the first week of January to provide guests with a wellrounded holiday experience. The festivities include candlelit yoga, holiday tea blending, walking tours and lantern-lit sunset hikes.

PHOTOS COURTESY INNS OF AURORA

It almost goes without saying that the inn’s primary restaurant, 1833 Kitchen & Bar, will have special holiday menus on Christmas Eve, Christmas Day and New Year’s Eve. Inns of Aurora 391 Main St., Aurora 315-364-8888, innsofaurora.com

Each building at Inns of Aurora showcases its own decorating style. This page, top, Aurora Inn, above, E.B. Morgan House.

Opposite, Rowland House.

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Making good CN Y SC OU T • FA R M T O TA BL E • A RT PROF I L E

MASTERS OF ARTS For nearly 70 years, the artists behind nonprofit Syracuse Allied Arts Inc. have presented Art Mart, an annual holidayseason pop-up market of original fine arts and hand-crafted goods.

This year, the event has a new home — its largest to date — in the 6,000-squarefoot first floor of the Whitlock building at 476 S. Salina Street in downtown Syracuse, thanks to a grant from CNY Arts.

Shoppers will find jewelry, pottery, paintings, photography, stained glass, woodwork and more by a group of 3540 jury-selected new and returning artists. The two-month display has a huge impact on the artists’ ability to build a following and gain exposure for their work. During the other 10 months of the year, Art Mart’s Facebook page helps sustain the connection between artists and patrons to facilitate additional purchases or commissions.

PHOTO BY LAURA THORNE

Art Mart will be open 11 a.m.-5 p.m., November 3-December 23, closed on Sundays and Thanksgiving.

For more information: visit facebook.com/artmartsyracuse

Making good

FA R M T O TA B L E

Hello gourd-eous Madison Bistro’s Roasted Mixed Squash with Herbs puts seasonal vibrance on a plate

BY M J K RAV EC PHOTOS BY ALAINA POTRIKUS BECKETT

Flashback

WITH OHA

HOW LOVELY ARE THY BRANCHES Syracuse’s tree trimming tradition

BY THOMAS HUNTER

The first recorded residential Christmas tree in Syracuse was erected in 1848, the year Syracuse was designated a city, at the home of Dennis McCarthy, a wealthy merchant who owned D. McCarthy & Sons. Four years later, some Christmas celebrants put up a tree inside Jacob Amos’ tavern, which was on the first floor of his residence on North Salina Street. After cutting down the tree in the front yard of a fashionable James Street home, the revelers decorated it with tallow candles, nuts, apples and brightly colored paper.

In December 1867, an article in the Syracuse Journal newspaper encouraged residents to decorate their trees with glass ornaments and tapered wax candles to “light up the evening.” The article also encouraged residents to attach children’s gifts to the tree’s branches and to “tie heavier articles on the lower branches and lighter articles above.” Typical 19th-century Christmas trees were often heavily laden with fruit and other food, flowers, ornaments, children’s gifts and illuminated candles.

Local charitable organizations and churches decorated Christmas trees as a way of distributing necessities and gifts to poorer children. Syracuse businesses, such as E.W. Edwards & Son, D. McCarthy & Sons and R.A. Stowell & Co., sold the choicest decorations and candles “in every conceivable form and color” for between 5 and 10 cents to create the perfect Christmas tree.

Although a lovely sight, flickering candles were prone to set fire to dried evergreen branches, sometimes with tragic results.

The lighted wax tapers were slowly replaced by electric lights as the preferred method of illuminating Christmas trees.

By the 1930s, most Americans could afford to light their trees with the safer electric lights. Gifts also migrated from tree branches to underneath the tree, making the branches available to display many more ornaments, such as souvenirs from places visited, children’s homemade ornaments or other items commemorating anniversaries, celebrations and other sentimental life events.

PHOTO COURTESY OHA

Thomas Hunter is curator of collections at Onondaga Historical Association.

T. Russell Fargo, age 7, poses for his photo next to a beautifully decorated Christmas tree in 1906. As an adult, Fargo lived at 212 Valley Dr. in Syracuse, and became a foreman at an iron foundry in Syracuse.

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Last word

WITH

DEBBIE CAMIRE Co-owner, Biscotti Cafe & Pastry Shop

BY M J K RAV EC

With holiday cookie season upon us, who better to catch up with than a pastry chef who makes literally thousands of pounds of cookies during the holidays. We checked in with Debbie Camire, who co-owns Biscotti Cafe & Pastry Shop with her husband, Geoff. Biscotti is celebrating 25 years of serving generations of CNY families with its Italian and European cookies, pastries and cakes, gelato and lunchtime soups, sandwiches and salads. We wanted to know what it’s like working with all that flour (and sugar), what qualifies as early to a professional baker and what she finds most rewarding.

What time do you get up in the morning and how do you take your coffee?

7 a.m. and sugar-free creamer.

What’s your favorite season in CNY? Fall: the smell, decorations, sports, big sweaters, colors.

Favorite place to enjoy the great outdoors?

Playing cornhole with our friends. At home. Any place that is scenic serenity.

When does the holiday cookie season begin for you?

November.

What’s a typical day like for you during that time?

Phones ringing off the hook, lines out the door, controlled chaos. But that’s what we call our Super Bowl.

Roughly, how many cookies do you make?

If I do it by the pound, with all the varieties, over 5,000 to 7,000 pounds.

That’s a lot of flour — can you give us a ballpark of how much?

The question should be sugar — 2,000 pounds per month.

What’s your most popular cookie?

Almond Paste, Italian Flag cookie or Pecan Diamonds.

What’s the most difficult cookie to make?

Italian Flag cookie (Neapolitans).

We bake in bulk so making sure everything is consistent.

What’s the most rewarding?

Seeing the smiles on customers’ faces. We are just so blessed to have been welcomed and a part of this community for 25 years. To hear strangers or out-oftowners say, “We love your bakery,” it warms my heart!

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NOVEMBER/DECEMBER

Biscotti Cafe & Pastry Shop celebrates 25 years of serving Central New York its Italian and European cookies, pastries, cakes and more.

PHOTOS COURTESY OF BISCOTTI CAFE

What’s the most difficult part about being a baker?