NEWS & EVENTS
Tickets available now! 10th Anniversary Finger Lakes Culinary Bounty Harvest Dinner
Farmers, chefs, and beverage-makers compose a festive evening of gourmet hors d’oeuvres, a multi-course main event, and delicious desserts.
Monday, August 3, 2015 at 6pm at Geneva On The Lake, 1001 Lochland Rd., Geneva, New York 14456
$85 per person. To purchase tickets, please call: 1-800-3-GENEVA or 315-789-7190
Local Food • Live Music • Fundraising Auction
2015 FLCB HARVEST DINNER MENU
** Cocktail Reception on the Terrace at 6pm **
Puff Pastry Purses with Caramelized Onions & Cheese
By Jane Russell, Around the Corner Catering (Pulteney)
Featuring Muranda Cheese Company (Waterloo)
Paired with 2012 Heron Hill Classic Cab Franc (Hammondsport)
Sweet Corn Shooters
By Chef Chris Januzzi, by The Rabbit Room (Honeoye Falls)
Featuring Davon Farm (Avon) and Honey Hill Farm (Livonia)
Paired with Bet The Farm Traminette (Aurora)
Cider-Brined Pork Kebabs with a Sweet & Spicy Cider Glaze
By Chef Trish Aser, Brown Hound Bistro (Naples)
Featuring Beau Teed Farm (Mount Morris)
Paired with Good Life Farm Hard Cider (Interlaken)
Country Pâté with Pickled Scapes & Balsamic Bacon Jam
By Chef John McNabb, Knapp Winery (Romulus)
Featuring Schrader Farms (Romulus) and M&V Garlic Farm (Port Byron)
Paired with Abandon Brewing Company Wild Mustang Farmhouse IPA
and Brimstone Row Peppercorn Saison (Penn Yan)
Bleu Cheese & Wild Mushroom Bread Pudding with Rye Sauce
By Chef Lizzi Clearman, The Naples Hotel (Naples)
Featuring Smugtown Mushrooms (Rochester) and Muranda Cheese Company (Waterloo)
Paired with Finger Lakes Distilling Rye & Rhubarb Cocktail (Burdette)
Array of Cheeses & Charcuterie
Curated by Chef Brud Holland, Finger Lakes Made (Watkins Glen)
Featuring Finger Lakes Cheese Trail
Served with a selection of beverages, including:
Billsboro Winery 2014 Sauvignon Blanc (Geneva)
Ventosa Vineyards Tocai Friulano (Geneva)
Apple Country Sparkling Cider (Williamson)
Rooster Fish Brewing Blonde Ale and Pale Ale (Watkins Glen)
Red Jacket Orchards Juices (Geneva)
** Five Course Dinner Under the Tent at 7pm **
Crudités Platter with Whole in the Wall Pesto Dip
By Chef Brud Holland, of Finger Lakes Made (Watkins Glen)
Featuring Crosswinds Farm (Ovid),Muddy Fingers Farm (Burdette),
and Silver Queen Farm (Trumansburg)
Shitake Mushroom Arancini with Mushrooms
By Geneva On The Lake’s Chef Carl Bray
Featuring Pre-emption Plants and Produce (Geneva) and First Light Cheese (East Bethany)
Paired with Dr. Frank Gewürztraminer
Mixed Green Salad with House-Made pancetta, Oven-Dried Tomatoes, & Goat Cheese
By Chef Dan Hudson, The Sherwood Inn, Skaneateles
Featuring Monarch Farms, Shotwell Brook Farms, and Lively Run Farm (Interlaken)
Paired with Damiani Wine Cellars 2013 Barrel Fermented Chardonnay (Burdette)
Duck Sausage & Confit with Cranberry Beans & Wilted Greens, finished with Plum Mostarda
By Chef Brittany Loughlin, Atlas Bowl (Trumansburg)
Featuring Finger Lakes Farms (Ithaca), Daring Drake Farm (Ovid), Muddy Fingers Farm (Burdette), and Three Stone Farm (Interlaken)
Paired with Standing Stone Saperavi (Hector)
Iroquois White Cornmeal Olive Oil Cake with Apricot Compote
By Pam Graham, The Holloway House (Bloomfield)
Featuring the Iroquois White Corn Project (Victor), Seven Bridges Farm (Lima), Red Jacket Orchards (Geneva), and F. Olivers (Rochester, Canandaigua, Ithaca)
Paired with a surprise dessert wine
and Coffee by Keuka Lake Coffee Roasters (Penn Yan)
Thanks to Seneca Salt Company (Penn Yan) for donating local salt.
Thanks to Pre-emption Plants and Produce (Geneva) for donating flower centerpieces.
10th Anniversary Finger Lakes Culinary Bounty Harvest Dinner Set for August 3, 2015
Top regional farmers, chefs, and winemakers to prepare a phenomenal Finger Lakes dining extravaganza at Geneva on the Lake.
(Geneva, NY) The non-profit Finger Lakes Culinary Bounty (FLCB) is pleased to announce the 10th anniversary fundraising dinner, held on the stunning lakefront grounds of Geneva on the Lake at 1001 Lochland Road, Geneva, NY. On Monday, August 3, top regional chefs take to the kitchen to create a multi-course feast featuring ingredients from Finger Lakes farmers and complemented by local beverages.
The reception kicks off at 6:00pm with Hors d’oeuvres on the Terrace. During this hour, guests will have the opportunity to enjoy Finger Lakes fare and beverages and learn about their origins. Chefs from Around the Corner Catering, Finger Lakes Made, and The Rabbit Room will create hors d’oeuvres, like savory puff pastries, sweet corn shooters, cheeses, charcuterie selections, and more – all featuring local ingredients from farms like Davon Farm, Honey Hill Farm, Muranda. Tastings will be provided by Bet the Farm Winery, Heron Hill, Finger Lakes Distilling, Good Life Farm Cider, Billsboro Winery, Ventosa Vineyards, Abandon Brewery, and Red Jacket Juices.
At 7:00pm the event moves into the tent for dinner. The main event consists of fabulous courses paired with Finger Lakes beverages followed by a decadent dessert, all highlighting local ingredients.
The sit-down dinner begins with Chef Brud Holland’s crudités platter served with dip made from Whole in the Wall Pesto and Crosswinds Farm Cheese made from Brown Swiss dairy milk.
Next comes shitake mushroom arancini (fried rice balls) prepared by Geneva On The Lake’s very own Chef Carl Bray, using mushrooms grown by Pre-emption Plants and Produce and cheese by First Light Cheese. Accompanying the arancini is the Dr. Frank Gewurtztraminer, a dry, light bodied wine with notes of grapefruit, lemon, fresh basil and kiwi.
Chef Dan Hudson, from Skaneateles’ Sherwood Inn, will craft a mixed green salad with house-made pancetta, oven-dried tomatoes, and goat cheese, using ingredients from Monarch Farms, Shotwell Brook Farms, and Lively Run Farm. Damiani Wine Cellars 2013 Barrel Fermented Chardonnay, which earned 88 points in Wine Enthusiast and boasts full bodied fresh green plum and apple flavors.
For the main course, Chef Brittany Loughlin, from the innovative Atlas Bowl in Trumansburg, will make, from scratch, Duck Sausage and Confit, served with Cranberry Beans and Wilted Greens, and finished with a Plum Mostarda. Ingredients will be sourced from Finger Lakes Farms, Daring Drake Farm, Muddy Fingers Farm, and Three Stone Farms. Standing Stone Saperavi will accompany the dish — a dry, rich and full-bodied red wine made from a grape native to the Republic of Georgia and one that is rare in the Finger Lakes.
And finally, for the dessert, Pam Graham from the Holloway House in Bloomfield will bake an Iroquois White Cornmeal Olive Oil Cake with Apricot Compote. The cornmeal originates from the Ganandogan State Historic Site and is hand-grown without pesticides from heirloom seeds dating back at least 1,400 years in Haudenosaunee (Iroquois) communities and then hand-picked and hand-processed. Dessert will be served with coffee from Keuka Lake Coffee Roasters.
“FLCB is all about linking people across the food system,” says Brud Holland, Board member and chef. “This year’s dinner showcases the connections between farmers, chefs, beverage makers and food enthusiasts.”
A fundraising auction, with both silent and live components, will also showcase the best of the region’s bounty – featuring some items so unique that they aren’t available in stores. Bidding will begin at 6pm, and winners will be announced throughout the evening. The auction benefits FLCB, the only Finger Lakes-wide non-profit dedicated to local food and beverages.
Tickets to the Dinner are $85 a person and seating is limited. Tickets can be purchased by calling Geneva on the Lake at 1-800-3-GENEVA. Overnight packages are also available. The full menu will be released shortly; please stay tuned.
Note to publishers: Photos of past Harvest Dinners are available upon request, as well as additional photos and information about the chefs, farms, and beverage-makers involved.
About Finger Lakes Culinary Bounty: FLCB is the region’s only Finger Lakes-wide nonprofit organization dedicated to strengthening connections across the food system and celebrating Finger Lakes farms, foods, and beverages. Our 14-county non-profit organization promotes local cuisine & agritourism, advocates for farms & foods, and acts as an informational resource. Memberships are available for businesses and individuals. For more information, visit www.flcb.org or like Finger Lakes Culinary Bounty on Facebook.