Dinner to Feature Local Foods, Wines and Chefs

Finger Lakes Culinary Bounty will hold their annual fund-raising dinner at Geneva On the Lake on Monday, August 6th from 6-10pm. The event is a 5-course extravaganza featuring dishes created by the region’s top chefs, paired with Finger Lakes wines and beverages. Cost of the event is $75pp and reservations are required.

There will be a Silent Auction & live music all evening

The web site for Finger Lakes Culinary Bounty is www. flcb.org.

GENEVA ON THE LAKE, 1001 Lochland Road, Geneva, New York 14456. Reservations: 800-3-GENEVA

H’ORDERVES ON THE TERRACE: 6-7pm

DINNER: 7pm

Here is a rundown of the meal offerings:

Crudités Platter
Assorted whole and sliced raw seasonal vegetables from Hoover Farms, accompanied by Stony Brook Oil’s “Roasted Pumpkin Seed Oil” and Chef Lerman’s “Cuke-a-Dilly” sauce.
Accompanied by a basket of Chef Brud Holland’s freshly baked breads.

- Chef Richard Lerman
“Chef Creations for the Home”

Appetizer
Arbor Hill’s Sherried Wine Bar-b-Que Pork Bratwurst with a Red Jacket Orchard apple and pear compote, served with micro greens from Thunder Mountain. Assorted local mustards that will be passed.

- Chef Tyler Lacroix,
The Village Tavern Restaurant & Inn

Soup
Sweet corn Bisque, from Brownie’s Farm, passed tomato/basil relish grown in Crystal Lake Café’s gardens, at Americana Winery.

- Chef Lindsay Freeman,
Crystal Lake Café at Americana Vineyards Winery

Salad
Mixed green strawberry from Seneca Breezes Strawberries. Salad with baby carrots, heirloom tomatoes from Evergreen Farms, goat cheese from Lively Run Goat Dairy.
Topped with Finger Lakes Grapeseed Oil’s virgin grape seed oil, Tessel Berry Farm
strawberry vinegar and Glenora Wine Cellars’ chocolate laced mint.

- Chef Orlando Rodriguez
Verasions Restaurant at Glenora Wine Cellars

Entrée
Roasted and sliced Duck from Blue Moon Duck farm with Roasted Chili peppers. Cherries from Red Jacket Orchards and Pinot Noir from Billsboro Winery sauce to be passed, with roasted shallot Duchess potatoes, accompanied by Reed Farms vegetable medley of sweet corn English Peas, and leaf spinach with garnish of Thunder Mountain corn shoots.

- Chef Carl Bray
Geneva of the Lake

Dessert
Raspberry “Triple” Raspberry Bavarian Cream, a chocolate & mint cake bottom and fresh raspberries, topped with a raspberry sauce.

- Chef Brud Holland
Red Newt Bistro

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