SPORTS TAKE by Mike Lindsley

Sports Take

by MIKE LINDSLEY

2019 Buffalo Bills Season Recap

A lot of good things happened in 2019 for the Buffalo Bills. Their young core grew. They won 10 games. They made the playoffs. They won two prime time games. Bills Mafia earned more respect as a fan base, slowly but surely limiting the table-breaking mantra. Let’s have a full look at the season A-Z; the highs, the lows, the what-ifs and more. Team MVP: Tre White. The cornerback out of LSU bailed the Bills out time and time again. His big moment came during Week 7 against Miami (after a team bye week by the way), with Buffalo down, at home, 14-10 and things looking dire. White intercepted Ryan Fitzpatrick at the 2 and the Bills drove down 98 yards for the go-ahead score. He also forced a fumble two series later (recovered by Jerry Hughes) and the Bills scored again. Buffalo ended-up winning 31-21 after being down and things looking like a possible season-changing loss to an AFC East rival. Rarely do cornerbacks change games like this. White did, possibly saved the season, and in the end, was probably the best CB in the NFL. The encore? Two INT’s in prime time against Pittsburgh, helping to clinch a Buffalo playoff berth on December 15 during Sunday Night Football. Biggest positive: The young core group took another or first step up. From Dion Dawkins to Dawson Knox to Josh Allen to Devin Singletary to Tre White to Matt Milano to Tremaine Edmunds to Ed Oliver, Buffalo’s young guys took yet another step in the right direction. The Bills have a lot of money to spend in the off-season thanks to cap space but must be careful because many of these players will need to be paid soon to keep this thing together. Honorable mention biggest positive: Buffalo made the playoffs for the second time in three seasons. Simple as that. Biggest negative: Josh Allen and Brian Daboll, the unknown tandem. Bills Mafia is all-in on Josh Allen for the most part, as is this author. But while Allen shows a ton of potential, pre-snap improvement, leadership, heart and 4th quarter ability in the clutch, he is terribly inconsistent, either throws picks or fumbles and really took a step back in the playoffs (more on that game in a moment). On the big stage, he looks lost. Meanwhile, offensive coordinator Brian Daboll is crafty and witty and clearly can put together great offensive packages. But he changes that philosophy many times during games and goes continued on pg 6 TEAM MVP: Tre White

conservative and it is frustrating to watch. Is that totally on Daboll, who has freedom to run his group, or is Sean McDermott in his ear with the defensive mindset to try and control the game more? Maybe both. It seems like when Daboll calls the right plays, Allen misfires or when Allen is rolling the team goes conservative. Side note: wide receivers, feel free to catch the ball more.

Biggest negative honorable mention: The national narrative was that the Bills didn’t play any good teams. Despite the fact that they went 6-2 on the road which is good

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against anyone and that there were major toss-up games going into the season to begin with, there is some truth to the fact that they took advantage of a soft schedule, four games against the Jets and Dolphins and they played every game at 1 PM outside of at Dallas and at Pittsburgh. That schedule allowed for a similar routine week to week which coaches and players in this league crave. How will this team respond next year with games against Patrick Mahomes and Russell Wilson, a tougher road schedule, more prime time games and a much more imbalanced schedule? Plus, they aren’t coming out of nowhere. The film is there. People know the Bills are a team “on the rise.” The one that got away: Buffalo was able to rest everyone in Week 17 and lost to the Jets in preparation for the playoff game in Houston. Were the Bills playing with house money? Was the playoff appearance good enough for many no matter what? Some fans are ok with the loss because they feel like the team “arrived early” and that the “future is bright” in Buffalo. I go the other way. In sports, narratives change. And nothing moving forward is guaranteed. There are too many factors and layers in this league to say otherwise. It isn’t being negative, it is being realistic. The Bills went 10-6, went 6-2 on the road, came one possession from beating the likes of New England twice and Baltimore, won two prime time games against two trademark NFL franchises, grew the young core in the regular season and matched-up well with Houston going in. The narrative changed from there when they were up 16-0 late in the third quarter against the Texans with history on the line. -History being the first playoff win for the franchise since 1995. The Bills’ first drive of the game was amazing, the best and most creative all season, which ended in a touchdown pass (Tricky Bills) from wide receiver John Brown to Josh Allen. The Bills kept attacking until they didn’t late in the first half, settling and stalling for field goals in the second quarter and beyond. The Bills never converted another touchdown and that 19-point mark ended-up not being enough as Houston won in overtime 22-19. Bills fans can say what they want. They can blame officials for the 3rd and 18 Houston conversion late that should have been a delay of game or the live ball could have been, should have been touchdown to start the second half or the horrible call against Cody Ford. Buffalo fans can say that Deshaun Watson should have been tackled by one of two rushing defenders. But all in all, the Bills didn’t score enough … again. Devin Singletary didn’t get the ball enough. They stopped attacking. The Bills went conservative. Sean McDermott and Brian Daboll played not to lose. They didn’t score enough all season. They didn’t score enough in Houston. And that is why they lost when they had the game won. Thanks for the memories: Lorenzo Alexander retired after the playoff loss in Houston. A team leader, a man of his word, someone who represents Buffalo incredibly well and supports charity after charity. Class act. He deserved better in terms of success in Buffalo. What a warrior of a football player and an even better guy. 2020: All in all, it is way better in Buffalo than prior to the Sean McDermott-Brandon Beane leadership team and the Pegula ownership group. But if the Bills are going to take the next step, they need offensive coordinator Brian Daboll and QB Josh Allen to consistently attack, be productive and score more points. The expectation, having said everything already and with tons of draft picks and cap capital, is to win the AFC East in 2020 and make a run at the Super Bowl. Yes, the Super Bowl.

Mike Lindsley has been in sports media for 20 years. He is the host of the “ML Sports Platter” Podcast available on Apple Podcasts, Google Podcasts and Spotify. Follow him on Twitter @MikeLSports.

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Sounds Of Syracuse by CHUCK SCHIELE

Susan Royal A Way of Life in Drumming

You see her in the Barndogs Plus, the Fab Femmes, 5-time SAMMY winning C-Jack Run Revue, The Tones, Shakedown and the list goes on. Drummer, vocalist Susan Royal takes a break from the drum kit to share a few stories with us all at Sounds of Syracuse. Chuck Schiele: Hi Susan. Thank you for doing this interview. Susan Royal: Chuck, thank you for reaching out to me so that I could share my story. CS: It’s my absolute pleasure, Susan. So, let’s tell this story. How did you get started in music? SR: I feel like I didn’t get started in music. Music got started in me. … CS: Okay, that’s the best response ever. SR: (smiles) … My childhood was filled with various types of music. My father was my first influence. He played saxophone in the US Air Force Band. After his service he created a local doo-wop singing group called The Emeralds. I always had music playing or being rehearsed in my home. I also have two older sisters that live in Rochester that play guitar and sing. So, I was soaking up all the wonderful sounds of vocal groups and jazz greats like John Coltrane and Miles Davis with my dad in one room.

My sisters would be in the attic practicing and playing everything from Aretha Franklin to the Beatles. Through my sisters I learned about harmonies and songwriting structure. I can remember when they brought home the Woodstock album in the mid-1970s. That was my first time hearing Jimi Hendrix and it freaked me out but in a good way.

In grammar school I participated in the chorus at Most Holy Rosary School that’s where I gained formal music knowledge. I was the child in school constantly tapping on my desk with pencils or tapping my feet on the floor. I just enjoyed hitting on any surface to resonate sound or a beat. It drove everyone crazy. So after a few years of failed attempts at saxophone and clarinet lessons, my father gave in and helped me purchase my first Ludwig drum kit from Bonnie Music. I’m self-taught on drums. Playing drums came natural to me. Once I saw people like Karen Carpenter on television playing drums and singing it really opened up my eyes to the possibilities. Seeing the Beatles on television made me want to learn more about Ringo and his style of playing.

Then I saw Sheila E. on the American Music Awards in 1985 and I was mesmerized by her playing, showmanship and style. I was hooked.

In my early years I spent a lot of time listening, learning and watching what other “I always had music playing or being rehearsed in my home. I also have two older sisters that live in Rochester that play guitar and sing. So, I was soaking up all the wonderful sounds of vocal groups and jazz greats like John Coltrane and Miles Davis with my dad in one room.”

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drummers were playing. In the late 80s early 90s I started attending drum clinics sponsored by The Music Center owned by Buke Babikian. I attended clinics held by Frank Briggs, Chester Thompson and Omar Hakim. I would try to incorporate what I learned by viewing others into my own playing. When I would go out to local clubs I would always watch the drummers’ technique. I would go to open mic nights at places like B&B’s on South Avenue or Shifty’s and sit-in with the guys that were jamming. I often heard the line “not bad for a girl.” The more I practiced the better I became. When you become good at something, you become more confident and no one can take that away from you. I’ve always loved playing simple solid grooves with bass drum, hit-hat and snare that drive things forward. Being solid is what keeps you working. It’s all about keeping time, having feel and a solid groove for me. CS: How did your playing and professional progress factor into all of this action? SR: I’ve been playing in bands locally since the early 90s. I’ve always had an eclectic taste in music so I would try to learn as many different types of rock and blues or R&B songs when I first started to get into various local bands. I’m really grateful for the opportunities that I’ve been given to play in Syracuse. I’ve been a drummer for many years with the C-Jack Run Revue owned and operated by producer Charles Jackson. The Revue in 1997 was a 5 time SAMMY award winning collective of R&B artist in the Syracuse area. We opened for Najee, Jay Z, Montell Jordan, Jody Watley and various other R&B acts. During the same time period I played in an original female power pop trio called Mighty ISIS with bandmates Jessica Rudy of Guardrail and Natalie Neal. By the 2000s I had played in another original rock and blues project called Ology with lead singer Robyn Stockdale. (Creative director and owner of Graphik Nature Studios) By 2004 I joined a modern rock three piece band called The Bufftones later renamed The Tones with Dave Rockower, Nick Reitz and Matthew Zych. The Tones had a power punk sound and played originals and covers. We gigged at CBGB’s in New York City and various clubs in the Boston area. By 2008 I was a founding member, drummer and vocalist with The Shakedown. The band consisted of Sean Patrick Taylor, guitar and vocals, Shane Kelsen, keyboards, guitar and vocals and Matthew Zych on bass, guitar, and vocals. We played Americana roots rock ‘n’ roll music. The Shakedown was my last original project to date.

PAGE 9 • February 2020 • TABLE HOPPING We recorded our album Wild and Free with producer Doug Easley of Easley McCain Recording in Memphis, Tennessee. Easley has worked with Sonic Youth, Townes Van Zandt, Guided By Voices, The White Stripes, Modest Mouse and various rock acts. The band shot video for one of its songs entitled Blonde (In The Wintertime) at Sun Studio in Memphis, Tennessee in July 2010. Unfortunately the Wild & Free project didn’t quite hit the mark that we were aiming for. But it was a life enhancing experience I’ll never forget.

I learned a lot about working in a real recording studio and the importance of preparation and working with a great producer and sound engineers. As a band we grew closer together as people. We covered a lot of miles together trying to promote our record. It was my second time doing a mini tour of playing shows in clubs in New York, New Jersey, Pennsylvania, Boston, Vermont, Virginia, and Memphis. The Shakedown is currently on hiatus but whenever we get a chance to get together it’s like a musical family reunion.

continued on pg 10

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During 2011 and 2012 I played a few shows with two amazingly talented women Kate Kolb and Missy Ragonese in a three piece rock n soul cover band called MISS 3. We played everything from 4 Non Blondes to the Pointer Sisters with a little Hendrix mixed in. Playing with Missy and Kate really kept me on my toes and challenged my drumming and singing skills. CS: With whom are you working, these days? SR: Around 2013 I was invited to join The Barndogs PLUS tribute to the Allman Brothers Band as part of a tribute to the largest concert gathering in history: SummerJam ‘73 at Watkins Glen NY featuring the Allman Brothers Band, The Band, and The Grateful Dead. The band members are Andy Comstock, Mark Westers, John Kapusniak, Pete Szymanski, Tim Robinson and Jerry Tarolli. I knew drummer Pete Szymanski because we both attended Bishop Ludden High School together. He’s really a phenomenal player and a wonderful person. I was honored to join the band. I love the Allman Brothers Band material and getting the chance to jam live with another drummer was like a dream.

I also like to make time to perform in events that benefit non-profit organizations. Since 2014 I’ve been honored to be a part of The Ladies Night at The Palace Theater program produced by Black Bag Productions owned by Joanna Jewett and The BeatleCUSE productions created by local musician Paul Davie.

The Ladies Night event takes place in November and highlights the enormous talent of local female vocalist and musicians recreating songs by artists from the 60s through the 80s. A part of the event proceeds benefit the Vera House organization. The BeatleCUSE event which wrapped up in 2019 was a massive event of local musicians individually and collectively recreating various songs from The Beatles catalog of albums. I played drums with the girl group the FAB FEMMES comprised of Anna Lopez, Jess Novak, Sharon Allen, Sheela Tucker, Cathy Lamanna and Sue Karlik. It was always a

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FOR ADVERTISING INFORMATION, CALL (315) 474-1011 humbling experience working with various local drummers to prepare percussion and drum parts for these shows. Part of the proceeds for that event would go towards various charities ranging from the Carol Baldwin Breast Cancer Research Fund or military families. CS: Do you play instruments other than drums? SR: I play guitar. When I try to come up with song ideas I often find it less difficult to create them on guitar first. Sometimes I come up with a melody and lyrics before I think of a tempo. CS: Tell us about the music that moves you and what inspires you? SR: The music that moves me often is the songs with universal themes about the human condition. I saw Stevie Wonder in concert a few years ago and heard him perform Love’s In Need of Love Today and it made me cry. The poetic genius of that song is so beautiful and overwhelming when I think about it. Blackbird by Paul McCartney is another song that’s very heavy and meaningful. It’s a song he wrote acknowledging the unrest going on during the Civil Rights Movement in America. It was his way of being in solidarity with black people in our struggle to truly be free.

I’m really moved and inspired by the honesty and colorful story telling of singer songwriters like Smokey Robinson or Bob Dylan. I enjoy listening to Joni Mitchell’s Blue album in the winter. Blue is my curl up in a blanket and ride out the storm album. Lately I’ve been listening to new artists H.E.R., Brandi Carlile and J.S. Ondara. I also enjoy Beck’s new album Stratosphere. It reminds me of David Bowie’s Space Oddity. With the recent passing of drummer Neil Peart I’ve been sadly going down memory lane listening to RUSH albums recently like 2112, Moving Pictures, Permanent Waves, and Signals. He was so innovative in his approach to playing drums and a true wordsmith at crafting lyrics. The rock world lost a giant. I’ve always been inspired by drummers like Ringo Star of the Beatles, Questlove of The Roots, Adam Deitch of Lettuce, Will Calhoun of Living Colour, Stewart Copeland of the Police just to name a few because of their unique style of playing. CS: Please share with us your favorite career highlights? SR: A huge career highlight for me was recording at Sun Studio with The Shakedown. Stepping in that studio you really feel the weight of the giants that created some great rock ‘n’ roll records. Their spirits are everywhere in that studio. It was a very emotional experience. It was exciting to record in the same room as Elvis, Johnny Cash, Carl Perkins, Jerry Lee Lewis and Roy Orbison as well as B.B. King, Howlin’ Wolf and Ike Turner. The birthplace of rock n roll.

Throughout the years of performing with the BeatleCUSE production I’ve shared the stage with songwriter producer Mark Hudson; Denny Laine of the Moody Blues and Paul McCartney and Wings; and Joey Mulland of Badfinger.

Playing with The Barndogs PLUS Allman Brothers Tribute band I’ve had the pleasure of opening shows for Blues Traveler, The Outlaws, The Marshall Tucker Band and Candlebox. CS: How has the CNY music scene treated you? Thoughts on the music culture and community here … SR: I’ve been treated very well by the CNY music community. I have so much respect for so many bands that are out there rocking out clubs every weekend. I believe others give me mutual respect for my journey and my accomplishments. CS: What would you tell anyone entering the music world? SR: The advice I would offer anyone entering the music business is learn the difference between the bar business and the music business. Make up in your mind which avenue you would like to gain traction in. Learn as much as you can about marketing yourself. Practice your craft and have fun with music. Be humble. Be prepared and step boldly into your opportunities. If music becomes tiresome or not fun anymore step away from it for a bit and give yourself some time to recharge your creative energies. Walk in the sunshine. Pray. Read books. Sleep in. Fall in love. Fall out of love. Write about it and eat lots of chocolate chip cookies.

FOR ADVERTISING INFORMATION, CALL (315) 474-1011 CS: Is there anything you’d like to see change or develop in the music world around here, or in general? SR: I would really love to see the return of the Syracuse Jazz Festival. I’m hoping that our community will support its return in the near future. We desperately need its cultural resurgence to happen. CS: What’s in your near future musically? SR: I’m looking forward to working with Jess Novak on a festival project called F.I.R.E. (females inspire, rock, empower) Music and Art Festival March 20 at Maxwell’s in Syracuse. My bandmates in The Tones are re-releasing our music on various internet platforms in February. If you want to see what musical adventures I’ll be embarking on you can always check me out on Facebook. https://www.facebook.com/susan.royal1 CS: Thank you so much, Susan. Very interesting. Thank yo for sharing your story. SR: Thank you, Chuck. My pleasure.

Revue Review

REVUE REVIEW #2 Took place on December 4th with the three killers we had in Syracuse’s very own John Cadley: Anna Troy from Brooklyn, NY; and Mikal Serafim from Auburn. Each of these artists displayed a deep and vast cornucopia of rich musical and songwriting ideas.

John Cadley wowed the audience in expected, promised fashion as his quality for thought always prevails. In my on opinion John views the world like he could be riding alongside Kerouac, and delivers what he thinks about it like he’s chilling with Mark Twain. And while that is wide territory it is still a very focused one that lives well in the way John spins his story.

Anna Troy rode the train up from Brooklyn to jump into this show. With her she brought the blues. A blues that remains respectful to the masters she’s studied while wearing the badge of her generation in a way that coexists successfully by way of relevance. She told stories that provided excursions of thought that kept the audience giggling throughout.

Mikal Serafim woo-ed us with jazzy, bluesy sultry songs that featured his prowess for guitar and masterful vocal handling of the lyrics he was singing … also offering a body of work that featured relevant substance. Stay tuned for future announcements on REVUE REVIEW.

John Cadley

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Brew Time by KRISTIN MERRITT

Love is in the Eye of the Beer-Holder

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Love, beauty, pleasure, passion, and procreation … the Greek goddess, Aphrodite is associated with all of these carnal desires. A daughter of Zeus, she is commonly depicted in much of mythology as being exceptionally beautiful, irresistible to men, an adulteress of sorts who takes on many lovers, and is the mother of Eros, the god of lust and sexual desire. Hence, she is also the root of the word, “Aphrodisiac.” The Romans had their own goddess —Venus— who is by-and-large the same depiction, and Eros in turn being

Cupid. Julius Caesar himself was a strong supporter of the cult of Venus, as she was believed to be the mother of the entire Roman nation.

The Greeks loved their wine and it was a large part of their culture, so much so that the Greeks even had a god of wine – Dionysus. (And the Romans had Bacchus as their counterpart.) In the Greek play, Semele or Dionysus, written in 375 BC, the character Dionysus says, “Three bowls [of wine] do I mix for the temperate: one to health, which they empty first; the second to love and pleasure; the third to sleep.” The Greeks knew that wine, a form of alcohol, would contribute towards increased desire and pleasure. The Romans too felt that wine was intertwined with everyday life and lowering inhibitions. Pliny the Elder was a Roman from the 1st-century AD who was a naturalist and author of a vast array of works on different topics, including wine and viticulture. He is also famous for the phrase “In vino veritas,” or “There’s truth in wine,” which is in reference to folks who can be quite honest and without much of a filter when they’re intoxicated! (And now you know where the famous craft beer Pliny the Elder, an Imperial IPA made by Russian River Brewing in Windsor, CA gets its name!)

For all the association wine has with the Greeks and Romans, historical evidence has found that beer and brewing may have been quite popular as well. Archaeologists have recently uncovered ruins believed to have been 4,000-year-old breweries in both northern and eastern areas of Greece. The sites had been burned out from fires, but the remains left behind were significant and revealed sprouted cereal grains and a two-chamber structure that may have housed beer production. The ancient Greek name for beer was “brutos” or “brytos” while the Romans used the word “cerevisia.” There are various Roman writings that mention beer including a letter from one Decurion to another in the Roman cavalry making a request for beer to be sent to the men in that unit. Regardless of whether we’re talking about ancient Greece or Rome, both beer and wine were enjoyed as aphrodisiacs of sorts with drunkenness, pleasure, love, and lust running rampant.

So, should we consider

Dionysus, the Greek God of wine

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beer an aphrodisiac in today’s culture? It’s probably true that any college student would give an emphatic “YES!” in response to that question, and scientifically, the answer to the question is also yes! … Of course, it has to be in moderation … for as Shakespeare put it, “[alcohol] provokes the desire, but it takes away the performance.” The thing is, alcohol —beer, wine, etc.— has scientifically been proven to increase overall desire and sexual response while decreasing inhibition. An Australian study concluded that men who on average drank a “moderate” amount of alcohol reported 30% fewer erectile dysfunction issues than men who were “non-drinkers.” In another study focusing on women, it found that women who drank a “moderate” amount of alcohol displayed higher levels of testosterone, but in men, the levels did not increase. This increased specific hormone production in women can lead to increased libido. Though when moderation turns into excessiveness, all that “desire” and “libido” isn’t really going to get you anywhere except an increased probability of riskier behavior, getting yourself into trouble or will simply help you pass out. To put it bluntly, beer as an aphrodisiac has a VERY fine line in relation to consumption. As well, the chemical composition of beer is biphasic in that it has a stimulant effect as your blood alcohol levels increase, but once it starts to decrease, it acts as a depressant. Of course, the media, entertainment, and advertising would have you believe very differently – especially when it comes to marketing towards men.

Foods, such as oysters, chocolate, honey, chili peppers, vanilla, figs, cucumbers, pomegranates, strawberries, and herbs such as saffron, rosemary and basil, among others are considered to have aphrodisiac properties. So, if we combine and brew beer with these particular foods and spices, do we now have a truly aphrodisiacal craft brew? The answer to that question is: Possibly, as it all depends on the quantity and concentration of the elements going into the brew itself and of course, it all going through the many steps of the brewing process and fermentation. Therefore, it’s anyone’s guess!

While I don’t claim to have felt like I’ve been reborn as the Greek goddess Aphrodite herself, Strawberry Peach Pineapple Sour, a Fruited Kettle Sour Ale by K2 Brothers Brewing continued on pg 16

Business of Interest by NANCY ROBERTS

Summit Auto Group

Summit Auto Group https://www.summitcars.com/ 318 Grant Ave Auburn, NY 13021 877-353-8970

Did you know Syracuse holds one of the oldest, longest running Auto Shows in the country? This coming Auto Expo will be the 112th show sponsored by the Syracuse Auto Dealers Association, and will feature hundreds of new and exciting vehicles displayed in two buildings (the OnCenter and War Memorial), and covering 135 THOUSAND square feet! Yes, that’s a lot of cars.

It goes without saying that from the early days of the Franklin here in Syracuse, through the Ford, Chevrolet, Chrysler (and many more brands) and now into the days of hybrid, electric, and specialty vehicles, the automotive industry has seen a lot of changes in 112 years!

I spoke with Christopher DiMarco, General Manager of Summit Auto Group, who is this year’s chairman of the Syracuse Auto Expo. The show, he said, will be held February 6th through the 9th, with a Charity Preview on February 5th. “I’m happy to take off my Summit Auto hat for the event,” he told me, “and put on my Syracuse Auto Dealer’s hat, especially when it comes to getting people involved in the charity event. One hundred percent of our ticket sales for the charity event go back into local charities.” The charity event, DiMarco said, has raised approximately $3.6 million over the 22 years of the fundraiser – and participants can designate the charities they want sponsor.

DiMarco graduated Syracuse University in 2005 with a degree in marketing, and

jumped right into the family-owned Summit Auto Group —washing cars, working in the parts department, doing lot management – in other words, learning every facet of the business, including finance and sales— so his current title of General Manager was earned by learning the business from the ground up.

“Buying a family car can be an emotional decision,” DiMarco explained. “It’s probably the second biggest purchase any family will make. A new car should make the buyer feel good, happy, exited. But we know there’s some anxiety there, too. We want customers to feel confident that they have the right car for them, so that the adrenaline high of getting the keys to the new car turns into a good feeling that they made the right decision.” He says that customers are far more educated these days than they used to be, thanks to the Internet. “People do their research. They’re pretty sure of what they want when they come in. Our job is to make sure they’ve got exactly what they need and want.”

With major brands including Ford, Chevrolet, Buick, GMC and Lincoln, DiMarco says Summit doesn’t sell only the family SUV or sedan. “We work with everyone from families to fleet managers to the man or woman who’s going to operate a big commercial dump truck or construction vehicle. Our customers —all of them— come in with a need and a want, and our objective is to fulfill that.” The group handles post-sales servicing and parts, as well, including full body service. “Nobody wants to be in the service area,” DiMarco says. “It means they’re working on a problem. So we try to make that experience as painless as possible – fix the problem and leave feeling they’ve gotten their problem solved.” “I’m excited heading into 2020,” DiMarco says. “Technology means there’s always something new with vehicles. We sell hybrids, electric cars and trucks, and every year there’s something new, some innovation. We

FOR ADVERTISING INFORMATION, CALL (315) 474-1011 have great staff, we’ve developed a strong team that works well with everyone – every day is different. It’s a good feeling to find the right car for each customer and give them what they need.”

And one of the best ways to find out what’s new for 2020 is stop by the Auto Show. Say “hi” to DiMarco when you do! Auto Show Details: Syracuse Oncenter – 800 South State St., Syracuse, NY Dates:Thursday through Sunday, Feb 6 - Feb 9th Hours: Thursday - Friday: 4PM–9PM Saturday: Noon-9PM Sunday: Noon-5PM Admission: Adults: $9 Seniors: $7 Children (6-12 yrs.): $3 Age 5 and under: Free

Free parking provided with the purchase of admission ticket.

Veterans, first responders and military personnel are Free on Thursday.

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Happy Valentine’s Day

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Authentic Italian Specialties Fresh Fish Everyday! Prime Rib Saturday and Hand Cut Ribeye Steaks Takeout and Catering Offers Leave us your office fax number We’ll send you a weekly lunch menu every monday 1524 Valley Drive, Syracuse 13207 (315) 492-9997 • www.luigisofsyracuse.com OPEN 7 DAYS A WEEK • LUNCH SPECIALS M-F 11-2 Mon.-Wed. 11:30am - 9pm • Thur. 11am - 9:30pm Fri. 11am - 10:30pm • Sat. 12noon - 10pm • Sun. 12noon - 9pm RESTAURANT Old School Italian Dining “One of Syracuse’s Best Kept Secrets Since 1954” Let us cater your next party! Gift Certificates available! HUGE DAILY BUFFET Mon-Thurs 11AM-8PM ONLY $ 9 95 WE DELIVER IN PHOENIX! PIZZA, WINGS & APPETIZER SPECIAL PIZZA, WINGS & APPETIZER SPECIAL www.PhoenixSportsRestaurant.com 228 HUNTLEY ROAD Off Route 57A (Off Rt 481) PHOENIX, NY • 315.695.2245 Private Rooms Available for up to 100 People I do have some suggestions for brews that I have enjoyed that you might wish to indulge in this Valentine’s Day with that special someone and decide for yourself if they have any aphrodisiac qualities!

Stone Xocoveza, an Imperial Stout by Stone Brewing, Escondido, CA. (8.1% ABV) – This craft brew is a collaboration between Stone Brewing and Cerveceria Insurgente, a microbrewery in Tijuana, Mexico. The stout itself is a delicious mouthful of cocoa, coffee, pasilla peppers, vanilla, cinnamon, and nutmeg. It’s supposed to invoke the flavor of a Mexican Hot Chocolate drink, and truly, it does. It’s complex with a warming sensation thanks to the peppers. Perfect for wintertime! Look for it at World of Beer and potentially on the menu at local restaurants, brewpubs and in your local grocery and craft beer stores.

Strawberry Peach Pineapple Sour, a Fruited Kettle Sour Ale by K2 Brothers Brewing, Rochester, NY. (6.5% ABV) – This sour beer brewed with Chinook hops, and the purees of all 3 fruits makes for a phenomenally flavorful concoction. Tart on the tongue, all of the fruits can be separately noted with each sip, however they meld together in a very palatable and refreshing way. You’ll have to take the drive out to Rochester for this one; totally worth the hour and half drive out there though – and get the smoked pork tacos as a bite to eat with your beer if you do! (However, Branching Out Bottle Shop in Camillus, NY will take trips out to the brewery fairly regularly and bring lots of goodies back for purchase!)

Origin of Darkness: Bourbon Barrel-Aged Imperial Stout brewed with Chocolate & Pistachio Cannoli, an Imperial Pastry Stout by Collective Arts Brewing, Hamilton, ON Canada. (8.4% ABV) – It’s quite the mouthful of a name, EH? (See what I did there? Haha). This exceptionally dark and rich dessert beer is an internationally collaborated brew created with CRAK Brewery in Campodarsego, Veneto Italy. This craft brew is literally

FOR ADVERTISING INFORMATION, CALL (315) 474-1011 brewed with real, bakery-made cannoli and chocolate, then aged for approximately a year in bourbon barrels that lend boozy vanilla and oak notes to the finished product. While it’s not exceptionally sweet, it is sweeter than many stouts out there and it makes for a nice little nightcap. I purchased mine at Branching Out Bottle Shop in Camillus, NY. Bonus Tidbit: The Origin of Darkness is a series of different collaborations between Collective Arts and many other breweries around the world. The brews are very different, interesting, and extremely unique, and some of the best around. (I had an AMAZING one that was unlike anything I have EVER tasted about a year ago with Tasmanian Black Truffles from Australia that’s no longer in production!) -So definitely try to get your hands on any of them, because when they’re gone, THEY’RE GONE.

This year, ditch the dozen roses, expensive jewelry, and a sub-par over-priced dinner at a mobbed restaurant and instead peruse your local beer aisles for a something to share in front of a fireplace or adventure out to a brewery in search of some Aphrodite-inspired craft brews this Valentine’s Day. You never know what kind of fun “in moderation” awaits you! ;)

And as always, feel free to follow me on the Untappd app (Merritka12) for all of my beer-related adventures and reviews. Cheers! References: www.theguardian.com/science, www.dailymail.co.uk/sciencetech, www.homebrewersassociation. org, www.wikipedia.com

by CASSANDRA HARRINGTON Tales from the Vine by BRAND POINT CENTRAL

The Winter Wine You Should Be Drinking (and Sharing) This Season

(BPT) - Chilly weather: Check. Cozy gatherings with friends: Check. Same old wine: Not so fast. Before you reach for your go-to red this winter, consider Chile’s answer to the season’s most toast-worthy pours: crimson-hued Carmenere (car-men-air).

The signature red grape of Chile delivers luscious dark fruit - think blackcurrant, wild blueberry and ripe plum - wrapped in supple tannins, brilliant acidity and silken texture. When shared with even the most wine-savvy host, Carmenere offers an opportunity for discovery beyond the usual pour.

Born in the famed vineyards of Bordeaux, France, Carmenere was thought to be extinct in the late 1860s. Half a world away, in a grand case of mistaken identity, experts discovered 130 years later that much of what was assumed to be Merlot in Chile was actually Carmenere - hiding in plain sight. It quickly became a favorite among Chileans for its inviting style, and today, Carmenere is to Chile what Malbec is to Argentina. Somewhere between the moderate structure of a Pinot Noir and the layered complexity of a Cabernet Sauvignon lies your new favorite red.

Chilean Winemaker Marcio Ramírez - affectionately dubbed “Mr. Carmenere” by colleagues, thanks to his 20-plus years spent mastering the variety - is a Carmenere craftsman to keep your eye on. Here are three wines, all made by Ramírez and awarded scores of 90 points or higher by top wine critics, that you should be drinking this winter, perhaps après ski or any time a delicious glass of red fits the bill:

Chiliean Winemaker Marcio Ramirez

2017 Gran Reserva Serie Riberas Carmenere From Puemo Vineyard in Cachapoal Valley, the 2017 vintage of Gran Reserva Serie Riberas Carmenere doesn’t disappoint with heady aromas of cherry, blackcurrant and blackberry, framed by a thread of cedar and white pepper. Pair it with smoked meats or a strong aged cheese, like Gorgonzola. 90 points, Wine & Spirits 2017 Marques de Casa Concha Carmenere Also from Puemo Vineyard, the 2017 Marques de Casa Concha Carmenere is an elevated selection with a generous palate of ripe plum, blackcurrant and dark chocolate. Pronounced acidity makes it a versatile pairing for roasted lamb or pasta. 91 points, James Suckling

2017 Terrunyo Carmenere The crown jewel of Ramírez’s Carmenere offerings from Puemo Vineyard, the 2017 Terrunyo Carmenere boasts an impressive structure, with inviting notes of wild berries, cedar and violet. Supple tannins and excellent acidity make this equally suited for spicy fare or rich risotto. 91 points, Wine Spectator

As you consider the wine options this winter, skip the expected choice, and instead grab a bottle from Chile. Whether you’re roasting marshmallows, sitting down to a fourcourse meal or heading to a cocktail party, Carmenere may be the best red wine you haven’t yet tried. Discover (and share) it all winter long.

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Homemade Luncheon Specials Daily Fridays - Full Dinner Menu ◆ Haddock ◆ Prime Rib ◆ ◆ Steak ◆ Seafood ◆ An assortment of nightly dinner specials! Happy Hour Daily 4-6pm Rt. 11 LaFayette • 315.677.3986

HIGHLIGHTS: Thursday, Feb 13 th Medallion Hunt begins Salsa at the Everson

Friday, Feb. 14 th Fireworks

Saturday, Feb. 15 th Culinary Cruise Martini Mix-off Cosmopolitan Mix-off Ice Carving

Sunday, Feb. 16 th Kids Fun with Checkers Chili Cook-off Beer Tasting Cornhole Tournament Ice Carving

Saturday, Feb. 22 nd Sandwich Stroll Margarita Mix-off Sangria Mix-off Ice Carving Everson Free Family Day

Sunday, Feb. 23 rd Yard Games Olympics Chowder Cook-off Bloody Mary Mix-off Wing Walk Hammond Jammin’ XVI Ice Carving Human DogSled Race Team Trivia Finals Fireworks

Dining Out by Kerilyn E. Micale

Since 1972

Fine Dining Some events are just unforgettable, these events might include your wedding day, the birth of your first child, and quite possibly, the first time you indulged in a meal at The Inn Between Restaurant! The In Between Restaurant is located just a short drive from Syracuse at 2290 West Genesee Turnpike in Camillus. They are open Tuesday though Saturday with dining service beginning at 5 pm and on Sunday from 2 pm to 8 pm. You will want to make reservations so be sure to call ahead at 315-672-3166.

If you want to impress your date this Valentine’s Day, skip the chocolate and flowers and take your sweetheart to an unforgettable meal that is equal parts delicious and romantic at The Inn Between. There will be a special Valentine’s Day menu featuring some of their favorite dishes. You won’t want to miss this evening so please make your reservations as soon as you can as reservations are required! Give them a call to reserve your table at 315-672-3166.

Kyle and I went to The Inn Between on a chilly Saturday night in January. Upon entering the warm and cozy restaurant we were immediately greeted by the friendly hostess and brought to our romantic table near the window. Shortly thereafter we met our friendly and knowledgeable server John. Even though the restaurant was very busy John made us feel like we were his only table; his service was absolutely exemplary! One of the nice and unique things about The Inn Between is that dinner begins with an assortment of fresh garden vegetables accompanied by a zesty herb dipping sauce. The

Enjoy our Romantic Atmosphere!

Let us take care of your rehearsal dinner or small wedding reception with our award winning culinary team featuring certified executive chef and owner Christopher Cesta! FOR ADVERTISING INFORMATION, CALL (315) 474-1011

One of The Inn Between’s beautiful seasonal, specialty salads

vegetables were colorful and crisp. After hearing the scrumptious specials, we decided to start our meal with an order of the appetizer special for the evening, the Calamari Frite served with a side of house made marinara. This calamari was unlike any we had had before in an amazing way. The dish was of calamari strips, as big a French fries, lightly breaded and fried to perfection. I have enjoyed a lot of calamari and this dish was my all-time favorite! We were then served our beautiful salads with homemade rolls and their famous date nut bread. Kyle decided on the specialty salad which was a beautiful salad topped with toasted almonds raspberry vinaigrette with Gorgonzola cheese and a garlic tulie. I decided on the Caesar salad topped with anchovies (and I love anchovies!) John told us that we should not be afraid to try something we had not had before because every dish on the menu was remarkable. That being said I took his advice and tried a dish I had never even heard of before, the Seafood Chambertine. This unique and beautiful dish is loaded with shrimp, lobster and scallops that have been sautéed in a

Perfect for Rehearsal dinners 2290 W. GENESEE TPK (RT. 5) • CAMILLUS, NY 315.672.3166 • www.inn-between.com

FOR ADVERTISING INFORMATION, CALL (315) 474-1011

garlic, wine, and herb seasoned butter sauce and served with mushrooms and green onions all served in a crispy phyllo shell. This dish was both light and yet filling, interesting and very satisfying. Kyle could not pass up the opportunity to order the Maine Lobster Plate, with a large broiled lobster tail served with over stuffed clams casino and crab stuffed shrimp. I stole a few bites from his plate and let me tell you about how amazing the crab stuffed shrimp is, easily one of the best shrimps I have ever had! We absolutely could not pass up a dish from the beautiful dessert tray. We actually had a hard time making our selections because everything was absolutely mouth watering! Kyle was absolutely blown away by the crème Brule and I would highly recommend the strawberry almond puff pastry filled with Bavarian cream!

One reason why every dish at The Inn Between is so fantastic has to do with the very skilled chef making sure every dish that leaves the kitchen is nothing short of perfection. Chef Chris Cesta is a Certified Executive Chef certified by the American Culinary Federation, who has won many awards over his acclaimed career. Chef Cesta is the backbone of The Inn Between and his love and passion for culinary arts can be tasted in every single bite!

The Inn Between Restaurant is a fantastic place for a romantic date night, a delicious meal with the whole family, and even a great place to impress your guests for your upcoming event. The Inn Between Restaurant is the perfect venue for your upcoming bridal or baby shower, and it’s perfect to celebrate a birth or anniversary. They are also happy to host your intimate wedding reception as they can host parties of up to 75. Treat your guests to an unforgettable dining experience with an event at The Inn Between Restaurant!

At The Inn Between they have a saying that “You haven’t dined at your favorite restaurant until you’ve dined at The Inn Between” and I submit to you that this saying is absolutely true! Visit their website at www. inn-between.com or check them out on Facebook to stay up to date with their amazing specials. Whether The Inn Between is already your favorite restaurant or it is your soon to be favorite restaurant after your first visit you need to treat yourself to a fantastic meal there as soon as possible! Stop in today and treat yourself to an amazing meal and an all-around fantastic dining experience. Strawberry Almond Puff filled with Bavarian Cream

Caesar salad topped with anchovies

The Inn Between Restaurant is the perfect venue for your upcoming bridal or baby shower, and it’s perfect to celebrate a birth or anniversary