P rogr a m
for
S at ur day, M a rch 23, 2013
F inger L a k es AVA R iesling C h a llenge
The W ine S ymposium
of t he
F inger L a k es
Aimed at wine enthusiasts, the Wine Symposium of the Finger Lakes 2013 is an exquisite wine and food experience. This is an opportunity to learn from and taste wines alongside international experts and, in the process, learn about the Finger Lakes American Viticultural Area (AVA) in the context of the world’s key wine producing regions. This inaugural event includes a structured tasting on the principles of pairing food and wine as well as seminar programs by acclaimed industry experts that focus on white and red cool-climate wines. A celebration of the excellence of the region’s grape growers and winemakers, the Wine Symposium of the Finger Lakes includes the inaugural Finger Lakes AVA Riesling Challenge wine competition. Today, winners of this competition will be announced during the luncheon. The Wine Symposium will be presented annually, offering an entertaining and educational forum with international wine and food experts and an exquisite luncheon. The Wine Symposium of the Finger Lakes and the Finger Lakes AVA Riesling Challenge are the collaborative effort of Geneva Growth, Inc. and the Finger Lakes wine industry.
1
Table
of
C on ten ts
F inger L a k es W ine R egion .......... 3 P rogr a m .................................... 4 S emina r 1: P r inciples of Pa ir ing F ood w i t h W ine ............. 6 S emina r 2: C elebr at ing a nd U ndersta nding C ool - clim at e W ines ................. 10 2A: Cool- climate White Wines ....... 12 2B: Cool- climate R ed Wines........... 14 The C ompet i t ion ...................... 16 L uncheon M enu . ..................... 18 F inger L a k es C hefs . ................. 19 K eynot e S pe a k er C hef Wa lt er S cheib .................. 24 F inger L a k es W ine G r a nd T ast ing ......................... 26 P l at inum S ponsor s ................... 34 S peci a l Th a nks ......................... 35 O rg a nizer s .............................. 36
F inger L a k es W ine R egion The Finger Lakes is North America’s preeminent “cool-climate” wine growing region, widely acclaimed for fine aromatic whites such as Riesling and Gewürztraminer as well as for Chardonnay, Pinot Noir and Cabernet Franc. New York is the third-largest wine producing state in the U.S. and the Finger Lakes region is the largest wineproducing region in the state. With 118 wineries, the Finger Lakes wine industry is one of the state’s strongest economic drivers, creating regional and state revenue directly through wine sales and taxes, but also through creation and support of tourism, hospitality, financial and ancillary industries. The Finger Lakes wine industry has been making inroads in national and international marketplaces, with wines from the region recently receiving recognition across the U.S. as well as Europe and Asia. Finger Lakes wines have earned coveted international awards, and renowned international wine writers and sommeliers have been organizing tastings in New York City that include wines from this region. Of note, Wine Spectator released its first featured report on the Finger Lakes in its January 31 to February 28, 2013 issue. Simply put, the Finger Lakes wine industry is growing as a player in the larger marketplace and the Wine Symposium of the Finger Lakes is intended to seize upon that momentum and celebrate the stature of the Finger Lakes grape growers and wine producers.
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P rogr a m 9 to 9:15 a.m.
Welcome
Bob Madill, co-chair and host. Madill is winegrower and general manager of Sheldrake Point Winery, past president of the Cayuga Lake Wine Trail and past chair of the Finger Lakes Wine Alliance. In 2009, he was awarded the prestigious Unity Award from the New York Wine & Grape Foundation. 9:15 to 10:15 a.m.
Seminar 1: P rinciples
of
Pairing Food
with
Wine
Walter Scheib, White House executive chef (1994-2005), will present a tasting of small bites in both a traditional and contemporary style and guide you through the flavor profiles of the foods. In turn, James Treadwell, one of Canada’s top sommeliers and co-owner of Treadwell Farm-to-Table Cuisine in Port Dalhousie, Ontario, will present wines and discuss the pairings. 10:30 to 11:45 a.m.
Seminar 2: C elebr ating
and
Understanding C ool - climate Wines
The Finger Lakes is North America’s premier cool-climate wine-growing region and among the finest in the world. Join New York Sommelier Thomas Pastuszak or L.A. Wine Writer Dan Berger in a tasting exploration of international fine cool-climate white and red wines. Cool-climate wines from Austria, France, Germany, Italy, and U.S. Pacific Rim are noted for their place and personality, and admired and sought after world-over for their authenticity, freshness and energy. Discover the brilliance of “cool” with these two passionate experts.
S emina r 2A : Cool-climate white wines is presented by Thomas Pastuszak. S emina r 2B: Cool-climate red wines is presented by Dan Berger.
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12 to 12:15 p.m.
L uncheon Opening R emarks Bob Madill, co-chair and host 12:15 to 12:45 p.m.
Awards P resentation Trophies will be presented to the winners of the Finger Lakes AVA Riesling Challenge which took place at the New York Wine and Culinary Center, February 15, 2013. Winners have been selected based on the International Riesling Foundation’s Riesling Taste Profile. 12:45 to 2 p.m.
L uncheon
and
K eynote Speaker
An organized collaboration of Chef Scheib and a selection of five Finger Lakes chefs, the five-course luncheon will feature fine wine and cuisine. Each chef will describe his or her dish. Chef Walter Scheib will offer insight about food and wine few have the opportunity to experience — cooking in the White House for two presidents, over an 11-year span and for world leaders as well as the First Families. 2:15 to 4 p.m.
F inger L akes Wine Gr and Tasting A walk-around tasting presented by the finalists and winners of the Finger Lakes AVA Riesling Challenge.
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Seminar 1: Principles C hef Walter S cheib White House Executive Chef 1994 – 2005
of
Pairing Food
with
Wine
Since he returned to private life, Chef Walter Scheib has founded The American Chef™, the company through which he shares his knowledge of the development of American cuisine at the White House, as well as White House remembrances, with audiences across the country. His special events often aim to bring together business leaders, using group cooking as a method of team bonding. They also offer home entertainers and party planners unique approaches to special events. For cooking schools, cooking demonstrations and lectures, Scheib teaches classes ranging from State Dinner Secrets to throwing a White House Birthday Party. Food is Scheib’s lifelong passion. He discovered his mother’s pots and pans early in life and soon felt comfortable preparing meals for parents and friends. By the time he graduated from high school, he was eager to pursue a profession in the culinary arts. He attended the Culinary Institute of America, from which he graduated with high honors in 1979. Immediately thereafter, Scheib started as a rounds cook at a premier Washington, D.C. hotel, and within three years was promoted to executive chef. Before coming to the Greenbrier and then the White House, he served as executive chef at other major hotels and resorts such as the Boca Raton Resort and Club. Scheib has made numerous appearances, both national and local. On the “CBS Early Show,” he demonstrated how to make a “presidential burger,” on the Fourth of July, no less. Additional television appearances include “The Daily Show with Jon Stewart,” the “CBS Early Show,” “Good Morning America,” “Weekend Today in New York,” “Nightline” and “Iron Chef” on the Food Network. Newspaper and magazine stories and interviews about his company and his food have been seen in The New York Times, The Washington Post, Wall Street Journal, the Philadelphia Inquirer and U.S. News and World Report, in addition to other articles. He is the co-author of “White House Chef: Eleven Years, Two Presidents, One Kitchen.”
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James Treadwell
Sommelier, Owner of Treadwell Farm-to-Table Cuisine
Raised in Niagara, James Treadwell is one of Canada’s top Sommeliers. A graduate of Carleton University in Ottawa, he has always been surrounded by wine and the restaurant industry through his father, a chef. After completing his honors degree in political science and history, he decided to pursue a career in the wine industry. He completed his sommelier certification through National Capital Sommelier Guild in Ottawa, and worked as a sommelier at Queen’s Landing Inn, in Niagara on the Lake. In 2005, Treadwell moved to England and worked as a sommelier at the Chewton Glen, arguably Europe’s most prestigious hotel and spa (and where, coincidentally, his father worked when he was James’ age.) Over the next year, Treadwell would not only work at the hotel’s Michelin-starred restaurant, but would also travel throughout Europe, visiting some of the most famous vineyards and winemakers in the world. In May 2006, Treadwell returned to Canada to open Treadwell Farm-to-Table Cuisine in Port Dalhousie. With an emphasis on wines from small Ontario producers, as well as an eclectic selection of international labels, the restaurant’s wine list has received accolades and awards from the local, national and international wine press for its diversity, creativity and breadth. Treadwell has been named one of Ontario’s “Top 30 Under 30” (OHI), one of Niagara’s “Top 40 Under 40” (Business Link), “Niagara Entrepreneur of the Year” (NEYA), has judged at both the Canadian Wine Awards and InterVin, and is a regular contributor to Vines Magazine.
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Seminar 1: Principles
of
Pairing Food
with
Wine
A succession of four food and wine pairings will showcase the versatility of cool-climate wines in food and wine matching. Using the deliciously intense flavors presented by Chef Walter Scheib, Sommelier James Treadwell will demonstrate how the crisp fruit flavors, balance and acidity of cool-climate wines are a chef’s and a sommelier’s best friend. The tasting will feature examples from around the cool-climate wine world — the Loire, Mosel, Piedmont, and the Finger Lakes.
Notes R ed and G old Beet C arpaccio with fennel - citrus salad and herbed goat ’s cheese Paired with Sauvignon Blanc, Domaine Philipe Portier, Cuvée des Victoires, Quincy 2010
Sesame Crusted Scallop
with red curried sweet potato sauce
Paired with Riesling, Von Kesselstatt, Kabinett, Piesporter Goldtropfchen, Mosel 2011
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Smoked Beef Tenderloin
with hominy casserole and fire cr acker r agout
Paired with Barbera, Pe’re Alessandro, Barbera d’Alba, Piedmont 2009
L ocal Cheese and Fruit Selection Paired with Chateau Frank, Blanc de Blancs, Finger Lakes 2007
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Seminar 2: Celebr ating Thomas Pastuszak Sommelier, wine director of The NoMad Hotel
and
Understanding Cool-clim ate Wines
New Yorker Thomas Pastuszak got his first taste of the restaurant world in his early teens while helping out at Peconic Lodge, his godfather’s Shelter Island bed and breakfast. Years later, while studying neurobiology and classical piano at Cornell University, Pastuszak worked as a bartender to pay off student loans at Stella’s in Ithaca, N.Y. At Stella’s, he loved interacting with guests and helping shape the restaurant’s atmosphere. Pastuszak became so drawn to food and wine that he decided to pursue a career in hospitality instead of medicine. From bartender to bar manager to general manager of both Stella’s and sister restaurant Olivia, by 2009, Pastuszak was made director of operations of the expanding restaurant group. During his time with the company, Pastuszak focused intently on the development of the wine program by building strong relationships with local winemakers in the Finger Lakes and showing his guests the great potential of the region’s wines. Pastuszak passed the Certified Sommelier exam through the Court of Master Sommeliers in 2010. A few months later, inspired by the work of Chef Tom Colicchio and the team at Colicchio & Sons, Pastuszak applied for a job there and was hired as the restaurant’s wine director. Pastuszak is currently working toward a Master Sommelier certification through the Court of Master Sommeliers, and is committed to sharing his love of great food and wine with everyone he meets. In 2011, Pastuszak became wine director at NoMad restaurant in New York City. He was listed in the October 2012 issue of Wine & Spirits Magazine as one of “The Best New Sommeliers of 2012.”
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Dan Berger
L.A. wine columnist
Dan Berger earned a degree in Journalism and joined the Los Angeles Times as full-time wine columnist in 1989. He began writing about wine in 1976 and has been nationally syndicated since 1979. He and his wife, Juliann Savage, have published a private weekly wine newsletter, “Dan Berger’s Vintage Experiences,” available only by subscription, since February 1996. He contributes articles to Wines & Vines, Decanter Magazine in London, Wine Press Northwest, Tasters’ Guild Journal, Sommelier Guild Journal, the privately published California Grapevine, trade journals Cheers and Beverage Dynamics, and numerous others. He has been a keynote speaker at numerous wine industry conferences including the Australian Wine Marketing Conference in Adelaide. In 2010, Mr. Berger was inducted into the Wine Media Guild Hall of Fame in New York. Among the other honors he has received are the Wine Literary Award, presented by the Wine Appreciation Guild; the Wines and Vines Magazine award for “Wine Writer of the Year,” and the Father Junipero Serra Award for contributions to the wine industry, presented by the California Wine Patrons of Los Angeles. He also is an international wine judge, having judged at wine competitions throughout North America, Europe and Australia. His books include Readers’ Digest’s “Wine Routes of North America”; “Beyond the Grapes: An Inside Look at Napa Valley’’ and “Beyond the Grapes: An Inside Look at Sonoma County.’’ He was also a contributor to the Wine Report books from 2004 to 2009 (Dorling Kindersley). He teaches wine courses in the Dept. of Agriculture and Natural Resources at Santa Rosa Junior College. His syndicated wine column continues to be published nationally. For the last 26 years he has been a moderator of wine seminars at the Vintners’ Holidays in Yosemite.
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Seminar 2A: Celebr ating
and
Understanding Cool-clim ate White Wines
Thomas Pastuszak The focus of the Cool-climate White Wines seminar will be a comparison of whites from the Finger Lakes and their Old World counterparts. The Finger Lakes is quickly gaining a reputation for producing some of the most compelling Rieslings and Chardonnays in the New World, inspired by the classic expressions of France, Germany and Austria. The seminar will provide an overview of the unique history and terroir of the Finger Lakes and will take us through three pairings: a Riesling from the Finger Lakes paired with a Riesling from Austria; a Riesling from the Finger Lakes paired with a Riesling from Germany; a Chardonnay from the Finger Lakes paired with a Chardonnay from Burgundy. The goal of the pairings is to understand and recognize the quality of the wine being produced today in the Finger Lakes as it compares with wines that many in our industry have known and loved for years.
Notes R iesling
R avines Wine C ellars , D ry, “A rgetsinger Vineyard,” F inger L akes 2009 Domäne Wachau, F ederspiel Terr assenn, Wachau 2011 12
R iesling
K euk a L ake Vineyards , “G oldman,” F inger L akes 2011 Dönnhoff, E state Trocken, Nahe 2011
C hardonnay
B loomer C reek Vineyard, “B lock 97,” F inger L akes 2010 Olivier M erlin, “L a R oche Vineuse ,” M âcon 2010
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Seminar 2B: Celebr ating
and
Understanding Cool-clim ate R ed Wines
Dan Berger Cool-climate red wines: a star waiting to be born. No wine can ever achieve greatness unless it has perfect balance and structure. Red wines from hot climates may impress some people, but they often fail the ultimate test of working with food. Cold-climate wine makers have both the blessing and the curse, and if they keep at the task, the wine consumer will eventually find them. The seminar will present and explore red wines from the Finger Lakes, Washington, Monterey County and Oregon.
Notes C abernet F r anc , Shaw Vineyard, F inger L akes 2007 C abernet F r anc L emberger , A nthony R oad Wine C ompany, F inger L akes 2010
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M albec , Portteus Vineyards & Winery, Yakima Valley 2009 Syr ah, R eustle -P r ayer R ock Vineyards , Umpqua 2010 G renache , B onny Doon Vineyard, “C los de G ilroy,” Monterey 2010 G amay Noir , A mit y Vineyards , Willamette Valley 2011 C r aggy R ange Winery, “Te K ahu” G imblett G r avels Vineyard, H awkes Bay 2010
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The Competition The inaugural Finger Lakes AVA Riesling Challenge wine competition is an integral part of the Wine Symposium of the Finger Lakes. Awards will be presented to the winners of the Riesling Challenge at the Wine Symposium luncheon. Wineries from within the Finger Lakes AVA who produce wines using grapes grown in the AVA, and that comply with AVA regulations, were invited to submit Rieslings for the Finger Lakes AVA Riesling Challenge. Judged exclusively by Finger Lakes winemakers, this new competition provided the opportunity for wineries to showcase the strength of their vineyards, their cellars and the unique mesoclimate of the Finger Lakes region. The awarding of honors to wines based on the International Riesling Foundation’s (IRF) Riesling Taste Profile highlights the different attributes of this cool-climate wine.
IRF * C ompeti t ion C ategor ies Dry Riesling Medium Dry Riesling Medium Sweet Riesling Sweet Riesling
Judges Steve D i F r ancesco,
P eter B ell
Winemaker, Glenora Wine Cellars
Paul Brock
head judge
Vinny A liperti
Owner and Winemaker, Billsboro Winery Winemaker, Atwater Vineyards
I an Barry
Winemaker, Villa Bellangelo
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Winemaker, Fox Run Vineyards Owner and Winemaker, Silver Thread Vineyard
John Damian
Assistant Winemaker, Lakewood Vineyards
M artha G ioumousis
Winemaker, Owera Vineyards
*International Riesling Foundation, www.drinkriesling.com
Johannes R einhardt Winemaker, Anthony Road Wine Company
L indsay Stevens Winemaker, King Ferry Winery and Treleaven Wines
Dave Whiting
Owner and Winemaker, Red Newt Cellars Winery & Bistro
The following finalists were selected from among nearly 100 entries to the inaugural Finger Lakes AVA Riesling Challenge. We congratulate these wineries and are proud to recognize the contribution they make to the reputation of the Finger Lakes AVA.
Fina list s IR F D r y R i e sl i ng ( D r y ) Hosmer Winery, Dry Riesling 2011 King Ferry Winery, Treleaven Dry Riesling 2011 Thirsty Owl Wine Company, Dry Riesling 2011 Three Brothers Winery & Estates, Zero Degree Riesling 2011
IR F M e di um D r y R i e sl i ng ( M e d D r y ) Anthony Road Wine Company, Tierce Riesling 2010 Atwater Estate Vineyards, Dry Riesling 2011 Glenora Wine Cellars, Dry Riesling 2011 Sheldrake Point Winery, Dry Riesling 2011
IR F M e di um S w e e t R i e sl i ng ( M e d S wt ) Boundary Breaks, Riesling #110 2011 Fox Run Vineyards, Reserve Riesling 2011 Hazlitt 1852 Vineyards, Riesling 2011 Silver Thread Vineyards, Semi-Dry Riesling 2012 Swedish Hill Winery, Riesling 2011
IR F S w e e t R i e sl i ng ( S wt ) Anyela’s Vineyards, Riesling 2011 17
Luncheon M enu Under the leadership of former White House Executive Chef Walter Scheib (1994-2005) five Finger Lakes chefs have collaborated on an exceptional five-course wine and food exploration.
F irst C ourse Chef Carl Bray Geneva on the Lake
S econd C ourse Chef Orlando Rodriguez Veraisons Restaurant
Thir d C ourse Chef Heather Tompkins Opus Espresso and Wine Bar
F ourth C ourse Chef Vachel Mitchell Ginny Lee Café
Windy R idge Farm Vichyssoise with L ively R un goat ’s cheese focaccia Paired with: Dry Riesling, Hermann J. Wiemer Vineyard 2011
Pan Roasted Striped Bass
with blue potatoes , sorrell cream and wild r amps
Paired with: Chardonnay, Glenora Wine Cellars 2011
C annelloni of Ginger Br aised D uck and Butternut S quash R agout of wild mushrooms and wilted winter greens
Paired with: Pinot Noir, Heart & Hands Wine Company 2010
F inger L akes Salad B ouquet and apple R iesling dressing
with
Mur anda
Paired with: Select Riesling, Wagner Vineyards 2011
F ifth C ourse
Honey Panne C otta
Chef Brud Holland Red New Bistro
Paired with: Gewürztraminer, Red Newt Cellars 2011
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with apple compote
blue cheese
Finger L ak es Chefs C arl Br ay, Lead Chef, Geneva on the Lake Carl Bray has been the lead chef at Geneva on the Lake for more than five years. He started cooking at the age of 15, working first as a prep cook at a fast-food restaurant and a YMCA camp before receiving formal academic training. He went on to earn his degree in culinary arts from Alfred State, SUNY College of Technology, in Alfred, N.Y. Bray was previously chef at Lloyds Limited, in Penn Yan, N.Y.
“We wanted to present a room-temperature starter course and the potato leek soup lends itself well to that. It’s really a kind of sweet soup – I draw a lot of the sugar out of the root vegetables. At the same time, the focaccia is salty and the goat cheese has a bite to it, so the three flavors go very well together. I chose the 2011 Herman J. Wiemer Dry Riesling to pair with the Vichyssoise because of its crisp, clean finish that seems to cleanse your palate after every bite. The smooth dry finish of the wine is a nice contrast and brings the subtle sweetness of the root vegetables out of the soup.”
Under his leadership, Geneva on the Lake takes part in the Medley of Tastes event annually and in 2012 earned the accolade, “Best Presentation.” In 2010, Bray was named “Slice Dice and Spice N.Y.” Champion. In the competition, chefs from around the Finger Lakes led teams of amateur foodies to create themed-dishes using Finger Lakes and New York State ingredients. Chef Bray is a member of Culinary Bounty, an organization that promotes the region’s culinary identity through its local food and wine.
L uncheon F ir st C our se
Windy R idge Farm Vichyssoise with L ively R un goat ’s cheese focaccia W ine
Dry R iesling, H ermann J. Wiemer Vineyard 2011
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Finger L akes Chefs Orlando Rodriguez , Executive Chef, Veraisons Restaurant The Executive Chef of Veraisons Restaurant at Glenora Wine Cellars, Orlando Rodriguez is a graduate of the Culinary Institute of America, Hyde Park, N.Y. Rodriguez’s professional experience includes executive sous chef at The Elms Restaurant and Tavern in Ridgefield, Conn. The restaurant was rated “Excellent” by The New York Times during his tenure.
“ I have decided to pair striped bass with a sorrel cream sauce and wild ramps. In mid-March spring starts to flower with wild ramps and sorrel in the Finger Lakes area. Sorrel is an herb that has an acidic taste. Wild ramps have a garlicky-onion flavor. Choosing the 2011 Glenora Chardonnay to be paired with this dish brings out the fruit and melons aroma of this wine at the same time enhancing the flavor of the sorrel, wild ramps and bass.”
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Rodriguez came to Glenora in 2007 from the Mediterraneo in Greenwich, Conn., where he was the chef de cuisine. Over the past five years, he has established a rapport with area farmers asking them to produce the finest, freshest products for Veraisons.
L uncheon S econd C our se
Pan Roasted Striped Bass
with blue potatoes ,
sorrell cream and wild r amps
W ine
C hardonnay, Glenor a Wine C ellars 2011
H eather Tompkins , Executive Chef, Co-owner, Opus Espresso and Wine Bar
“ This dish is designed for a winter’s day. The Moulard duck legs are sourced from D’artagnan out of NYC. The ducks are raised humanely on a farm in Upstate N.Y. The flavor of the dish will pair wonderfully with the Pinot Noir from Heart & Hand Winery. The tannins in the wine will help balance the richness from the duck and the ricotta filling. The hint of ginger will bring out the natural spice component of the wine. The wild mushrooms will enhance the subtle earthiness in the wine contributed from the aging of the wine in French Oak. It will be a perfect pairing with plenty of contrast between the two! A beautiful pairing!”
Heather Tompkins is executive chef and co-owner of Opus Espresso and Wine Bar, in Geneva. N.Y. A graduate of The Culinary Institute of America, Hyde Park, N.Y., she was one of the first interns to open The Culinary Institute of America at Greystone, in St. Helena, Calif. She has previously worked as the sous chef at The Martin House in Cape Cod, Mass., and then opened her first catering business, Cosmos Catering, in Wellfleet, Mass. She moved to Los Angeles, Calif., and became the first executive chef for start up, Eat Great Food, which specialized in providing a healthy and local option lunch program for children. Upon returning to the Finger Lakes, she opened and became the executive chef for Halsey’s Restaurant in Geneva, N.Y., then served as executive chef for Fox Run Vineyards. Through Opus, Tompkins continues to cater extensively on the wine trail. In the spring of 2013, she and her partner are opening Seneca Brew and Smokehouse on the Seneca Wine Trail. Tompkins’ focus is to keep her cuisine current with the attention to detail.
L uncheon Thir d C our se
C annelloni of Ginger Br aised D uck and Butternut S quash R agout of wild mushrooms and wilted winter greens W ine
P inot Noir , H eart & H ands Wine C ompany 2010
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Finger L akes Chefs Vachel M itchell , Chef, Ginny Lee Café
“The variety of local cheeses in New York is amazing and spans every need and taste. The Finger Lakes lettuce is grown here in upstate 12 months a year and is of very high quality. I think this, in conjunction with our homemade Riesling dressing will be flavorful, light and refreshing. We picked the Riesling Select because of its rich honey overtones, tropical flavors and perfect acidity for the cheese on the salad.”
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Vachel Mitchell, “Chef Mitch,” is a native of New York’s Southern Tier region and is the chef at the Ginny Lee Café at Wagner Vineyards. A graduate of the Culinary Institute of America, Hyde Park, N.Y., his experience ranges from intimate café dining to corporate food service. He was previously executive chef at O’Brien’s Inn, Waverly; London Underground Café, Corning; Holiday Inn Executive Tower, Ithaca; and the Black Diamond Room, Sayre; as well as corporate chef for Woods Dining Service-Coach USA. Prior to joining Ginny Lee Café, he was executive chef at Logan Ridge Winery. Mitchell is inspired by French and American cuisines while infusing local ingredients and styles.
L uncheon F our t h C our se
F inger L akes Salad B ouquet and apple R iesling dressing W ine
with
Mur anda
Select R iesling, Wagner Vineyards 2011
blue cheese
Brud Holland, Executive Chef, Red Newt Bistro Brud Holland is Red Newt Bistro’s executive chef. A graduate of the New England Culinary Institute in Montepelier, Vt., Holland has enjoyed more than 20 years in the field from professional cooking to foodservice management to education.
“ I would describe the Honey Panne Cotta and the Red Newt Cellars 2011 Gewürztraminer as balanced equals – each displaying delicate fruit characters, luscious aromas and only a ‘touch’ of sweetness. Light and refreshing at the same time...a real expression of the harmony we try to create with food and wine in the Finger Lakes.”
He has previously held the position of baking and pastry instructor at Scottsdale Culinary Institute in Arizona, and was founder of gourmet bakery and delicatessen Glen Mountain Market. He later became owner and president of Della Terra, Inc., a vegetarian food manufacturer located in Dundee, N.Y. He has also served as executive chef and owner of the Watkins Hotel; the executive chef of Corning Incorporated; and the executive chef of the Corning Country Club before joining Red Newt. He continues to provide culinary and wine education instruction at 171 Cedar Arts in Corning, N.Y. At Red Newt, Holland’s focus is on developing innovative menus that are representative of the Finger Lakes Region, its four distinctive seasons and the amazing products that are grown by its farmers.
L uncheon F ift h C our se
Honey Panne C otta
with apple compote
W ine
Gewür ztr aminer , R ed Newt C ellars 2011
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K eynote Speak er C hef Walter S cheib White House Executive Chef 1994 – 2005
Walter Scheib has quite a story to tell. In fact, he has two stories to tell. The first involves the rise of an American chef to the most storied position in the land. The second offers an intimate, human view of two First Families, the corridors of political power, international personalities, and the most famous building in the United States, from a unique vantage point: the kitchen. In April 1994, after a lengthy application and screening process, Walter Scheib became the chef to America’s chief executive and the First Family. First Lady Hillary Clinton, impressed by the comprehensive spa menu Scheib had developed for the Greenbrier resort, as well as his highlighting of American cuisine, personally hired Scheib. For 11 years, he prepared everything from simple family meals to elaborate and formal State Dinners. His culinary creations dazzled and delighted White House guests including Nelson Mandela, Emperor Aikihito, Jacques Chirac, Boris Yeltsin, Vaclav Havel, Lady Diana Spencer, Tony Blair, Vicente Fox, and others, not to mention the thousands of congressional members, journalists, and other House visitors who got to know his food. A highlight of Scheib’s White House achievement was his creation of a distinctly American repertoire for the nation’s First House. He continues to speak with eloquence and pride about America’s bounty today, praising the artisan cheese makers, green grocers, mushroom foragers, master bread makers, fishermen, ranchers, and farmers who have helped our national market basket evolve, and make quality cooking more accessible than ever. “America is rich in amazing produce, meats, and fish,” Scheib says. “Using just a few excellent ingredients, anyone can make a perfect meal with very little formal training.”
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Notes
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Finger L akes Wine Gr and Tasting Notes Having been introduced to a number of Finger Lakes wines in the context of the international wine industry, we invite you to participate in the Grand Tasting of wines from the winners and finalists of the Finger Lakes AVA Riesling Challenge, 2013.
A n thon y R oad Wine C ompa n y 1.
F ina l is t ( M ed D ry): Tierce R ie sl ing 2010
2. 3. 4. 5.
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A n y el a’s Vineyar ds 1.
F ina l is t ( S wt ): R ie sl ing 2011
2. 3. 4. 5.
A twater E state Vineyar ds 1.
F ina l is t ( M ed D ry): D ry R ie sl ing 2011
2. 3. 4. 5.
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Finger L akes Wine Gr and Tasting Notes B oundary B r e aks 1.
F ina l is t ( M ed S wt ): R ie sl ing #110 2011
2. 3. 4. 5.
F ox R un Vineyar ds 1.
F ina l is t ( M ed S wt ): R e serv e R ie sl ing 2011
2.
F ina l is t ( M ed D ry): Tierce R ie sl ing 2010
3. 4. 5.
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G lenor a Wine C ell ars 1.
F ina l is t ( M ed D ry): D ry R ie sl ing 2011
2. 3. 4. 5.
H a zlitt 1852 Vineyar ds 1.
F ina l is t ( M ed S wt ): R ie sl ing 2011
2. 3. 4. 5.
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Finger L akes Wine Gr and Tasting Notes Hosmer Winery 1.
F ina l is t ( D ry): D ry R ie sl ing 2011
2. 3. 4. 5.
K ing F er ry Winery 1.
F ina l is t ( D ry): Tr el e av e n D ry R ie sl ing 2011
2. 3. 4. 5.
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R ed Newt C ell ars 1.
F ina l is t ( M ed D ry): Tierce R ie sl ing 2010
2. 3. 4. 5.
S heldr ake Poin t Winery 1.
F ina l is t ( M ed D ry): D ry R ie sl ing 2011
2. 3. 4. 5.
31
Finger L akes Wine Gr and Tasting Notes S ilv er Thr e ad Vineyar ds 1.
F ina l is t ( M ed S wt ): S e mi -D ry R ie sl ing 2012
2. 3. 4. 5.
S w edish H ill Winery 1.
F ina l is t ( M ed S wt ): R ie sl ing 2011
2. 3. 4. 5.
32
Thirst y O wl Wine C ompa n y 1.
F ina l is t ( D ry): D ry R ie sl ing 2011
2. 3. 4. 5.
Thr ee B rothers Winery & E states 1.
F ina l is t ( D ry): Z ero D egr ee R ie sl ing 2011
2. 3. 4. 5.
33
Pl atinum Sponsors
GENEVA LAKEFRONT
34
Special Thanks This symposium was conceived by Geneva Growth, Inc. who would like to thank the following organizations for their counsel and/or support.
C it y
of
G eneva
F inger L akes Wine A lliance G eneva A rea C hamber Hobart
and
of
C ommerce
William S mith C olleges
New York Wine
and
C ulinary C enter
35
Organizers Geneva Growth, Inc. and the City of Geneva extend a special thanks to those who made this event a reality.
Dave B unnell ,
co - chair
Geneva Growth, Inc.
B ob M adill ,
co - chair and host
Sheldrake Point Winery, Finger Lakes Wine Alliance
D ennis A ngelo,
design and marketing materials
In House Graphic Design, Inc.
Teresa A ngelo,
design and marketing materials
In House Graphic Design, Inc.
P hil B eckley,
treasurer
Geneva Growth, Inc.
D ick C onoyer ,
sponsorship
Geneva Growth, Inc.
C ynthia McVey, APR,
public rel ations and media
Cindy Lee Associates
S cott O sborn,
adviser
Fox Run Vineyards
G ene P ierce ,
adviser
Glenora Wine Cellars, Knapp Winery and Vineyard Restaurant
B elinda Venuti,
progr am logistics
Knapp Winery and Vineyard Restaurant 36
D esign : In House Graphic Design, Inc. W r i t ing : Cindy Lee Associates
M ajor P hotogr a ph y : Jan Regan Photography
winesymposiumfingerlakes.com