Geneva On The Lake is located on Seneca Lake in the midst of the scenic Finger Lakes Wine Country. This historic landmark, on 10 beautiful acres, is open year-round. The resort has received the coveted AAA Four-Diamond Award for 32 years and is listed on the National Register of Historic Places.
The friendly hospitality of the staff, the exceptional beauty of the villa and lakeside setting, and the gourmet cuisine have attracted guests from all over the world. Service is attentive to the smallest detail. Guest suites are superbly furnished with Stickley. The terrace, formal gardens, classical sculptures, 70 foot pool and boathouse enhance the old-world charm that awaits you.
As a non-profit 501(c)(3) organization, New York Wine & Culinary Center is designed to educate, engage, and excite people in a celebration of New York’s incredible beverage, agriculture, and culinary industries. Through partnerships with area farmers, wineries, breweries, distilleries, artisans, and entrepreneurs, the Center offers an array of inviting experiences which proudly highlight and promote the natural beauty, rich history, and agricultural bounty of New York State.
The New York Wine & Culinary Center brings you the best of New York, all in one beautiful and scenic spot on the northern shore of Canandaigua Lake.
Agava serves is open daily at 11am. Dinner is served nightly. Lunch is served 11-4pm Monday – Friday, and Brunch is served 11-3 on Saturday and Sunday. Live music Friday and Saturday nights at 10pm (no cover!) and on Sundays from 12-2, during our brunch.
Check out our website for our menus and more information: www.agavarestaurant.com
Jane Pfeiffer Russell has owned and operated a catering business above Keuka Lake for over thirty years. She grows many of her own herbs and vegetables. Through the years she has catered hundreds of weddings and outdoor events as well as corporate functions, private parties and special food deliveries.
As a true culinary member of the Finger Lakes, Jane has incorporated the gifts of the local wineries into her menus and her services.
For as long as Jane has been in business her customers and her friends know that she is a supporter of using all the gifts the Finger Lakes has to offer.
Besides catering, Jane was elected Supervisor of Pulteney on Keuka Lake in 2011.
Just as the familiar cry of Are We There Yet? begins to spiral out of control, the perfect Oasis appears: Cayuga Lake Creamery offers a family and pet friendly setting to stretch your legs and enjoy some delicious ice cream or a light meal.
Along with traditional flavors – made in small batches with the finest ingredients – you may find some unique surprises such as lavender, maple bacon or sea salt caramel. In addition, we offer a range of sorbets, gluten free, soy-based, No Sugar Added/Fat Free and creamy soft serve custard options.
Reflecting our unique location on the Cayuga Wine Trail, our signature wine sorbets and ice creams are continually being created with the expert assistance of local winemakers.
Let us help you unwind and enjoy the friendly laid back rhythms of the Finger Lakes with a Scoop and a Smile!
The Spanish word ‘cebo’ can be defined in many ways. Some of which may include things like; bait used to lure wild game, food as fuel or nourishment, or just plain fodder. The definition we use to represent this project goes more along the lines of ‘anything that is presented to entice’. Great food is an extremely powerful tool in creating a sense of community and interaction among those we serve. Great food, great people, and great memories… these sometimes forgotten ideals are the foundation of Cebo.
Coltivare means “cultivate” in Italian. We cultivate learning and cultivate land. Then we transform it into local, farm-fresh dining. Our unique and seasonal menus use fresh food from the TC3 farm, along with other local ingredients.
Our menus have been put together by Executive Chef Richard Brosseau. Richard’s philosophy on cooking is to offer the tastiest food, which is done best by sourcing our ingredients locally. His style of cooking farm to fork originated more than 20 years ago before the locavore movement started gaining momentum. Chef Brosseau loves to present his farm-fresh ingredients by preparing them simply and letting their natural flavors shine.
Coltivare prides itself in being a pioneer of the “foodie” movement. We offer a modern, rustic, and inviting atmosphere that celebrates the brilliant flavors of food and drink. The future of food is not in a box. It’s in the soil. It’s in a real kitchen with real people. And it tastes incredible.
The Holloway House was first established in 1808 when the local blacksmith, Peter Holloway, saw a need for a wayside tavern in East Bloomfield. Wagons were pushing toward the expanding west, and the needs of travelers were many and comforts were few. Many stage coach lines made stops at “Holloway’s Inn.”
Meals were served, with the cooking done in the basement in a large open fireplace with a Dutch oven. This fireplace, complete with the original crane from the cellar, has been reconstructed of old handmade bricks from Ontario County. Weary travelers could rest on wide benches near the four open fireplaces, and wait for the stage coach driver to change horses. Presently the floors are covered with rugs, but underneath are the original wide oak pegged floor boards. The sitting room floor had the outline of a circular bar.
The Holloway House has enjoyed many years of serving the public. After being owned for many years by the Munson family, it was operated by Mr. and Mrs. Frank Munson as “Locust Lawn” from 1910 to about 1929. Dinners were by reservation, and chauffeurs waited while their employers partook of an elegant squab dinner. The Seel family in 1939 renamed it the “Holloway House” and set it upon it’s present course of serving fine food in a Colonial atmosphere.