Finger Lakes Culinary Bounty Dinner Set

Six top regional chefs to prepare a 5-course Finger Lakes dining extravaganza at Geneva on the Lake.

The  Finger Lakes Culinary Bounty announced the menu for their annual fundraising dinner, held the first Monday of August on the lakefront grounds of Geneva on the Lake. This year, that Monday falls on August 6, and six top regional chefs take to the kitchen to create a 5-course feast using Finger Lakes ingredients. Each course is paired with a choice of Finger Lakes wines and beers. And new this year, the wines, along with some part of each course, will be served family style.


“There is so much bounty all around us here in the Finger Lakes,” explains Board of Directors President, Kit Kalfs, “and our mission is to support and promote that local bounty. So it makes perfect sense that our annual fundraiser would showcase not only the wines and foods of the region, but the incredible culinary talent we’re becoming famous for.”

The dinner kicks off at 6:00pm with “Hors d’oeuvres on the Terrace.” During this hour, guests will have the opportunity to try a wide range of Finger Lakes fare accompanied by wines of their choice. Then, at 7:00pm the event moves into the tent for dinner.

Peter McDonald, local food producer of McDonald Farm is our emcee this evening. The McDonald Farm is a 220 acre pasture based, multi species, multi-generational small family farming venture located in the heart of the Finger Lakes Region of Upstate NY.  Owned and operated by the Peter McDonald family, McDonald Farm is developing a successful model for fulfilling relationships between soil, animals and people through a farming enterprise dedicated to restorative agricultural practices for clean food production. Live music will play throughout the evening by “Rebecca Colleen and the Chore Lads”, a Peter McDonald Family and Friends Band, performing a light array of music including Gospel, Bluegrass, Country, Opera and Broadway show tunes.


During the evening, winners of the Bounty’s Silent Auction – which opens for bidding at 6:00pm and features a wide variety of Finger Lakes goods and services from wines to personal chefs to hotel and B&B overnights in the Finger Lakes – will be announced. Another opportunity to support the organization comes in the form of a raffle for a limited edition Stickley cabinet from their 2011 Mission Collection. These raffle tickets will be sold up until and including the dinner, with the winner being selected that night.

Of course, the highlight of the evening is the food and wine pairings. It is Board member, Chef Richard Lerman’s second year of finding the chefs and developing the menu for the dinner. He took over the duty after the Bounty’s founding member, Chef Debra Whiting, was killed in a car accident last summer. “It is an honor to take over this duty in Deb’s memory and I think, again this year, we’ve done her proud.” Chef Lerman adds, “We’ve added a great new feature to this year’s dinner too. At each course, each Chef responsible for that course will have the opportunity to speak to the development and preparation of their dish.”

The 2012 Chef lineup with their dishes is as follows:


Crudités Platter: Raw & seasonal vegetables and dipping accompaniments, with freshly baked breads.
Chef Richard Lerman “Chef Creations for the Home”
Breads baked by Chef Brud Holland, Red Newt Bistro

Appetizer: Barbequed pork bratwurst apple and pear compote.
Chef Tyler Lacroix, The Village Tavern Restaurant & Inn

Soup: Sweet corn bisque with tomato/basil relish.
Chef Lindsay Freeman, Crystal Lake Café, Americana Vineyards Winery

Salad: Mixed green strawberry salad with baby carrots, heirloom tomatoes and goat cheese, topped with virgin grape seed oil, strawberry vinegar and chocolate laced mint.
Chef Orlando Rodriguez, Veraisons Restaurant, Glenora Wine Cellars


Entrée: Roasted and sliced duck with roasted chili peppers and a cherry Pinot Noir sauce with roasted shallot duchess potatoes and vegetable medley.
Chef Carl Bray, Geneva on the Lake

Dessert: Raspberry “Triple” Raspberry Bavarian cream, chocolate & mint cake with fresh raspberries, topped with a raspberry sauce.
Chef Brud Holland, Red Newt Bistro

Chef Lerman is quick to point out that there are vegetarian options available for both the appetizer and the duck entrée, and guests should mention their preference when they make their reservations. Tickets to the Dinner are $75 a person and seating is limited. Reservations are being taken at Geneva on the Lake by calling 1-800-3-GENEVA. Overnight packages are also available.