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Wednesday, October 24, 2012

Backyard bounty: Aurora Inn spotlights local wine, food at Farm Dinner

AURORA | A perfect pairing of Finger Lakes food and wine is the basis for a bountiful Farm Dinner at the Inns of Aurora, and a look at what's new and fresh in the region this season.
For the second year in a row, the inn will host a six-part dinner series to encourage education of local food and wine in the backyard of the Finger Lakes. Local wineries and breweries are invited to speak on behalf of what they bring to the table, and menus were built based on the wines and beers used.
This year, the Aurora Inn and Executive Chef Patrick Higgins will come together to collaborate with wineries and brewers again with that same mentality in mind. Meryl Davis, director of training and service at the inn, said this year's first dinner is like a launching pad for the series to begin — or a sneak peek.
“Our first event is all about the Finger Lakes,” she said. “We're still in the midst of harvest and the season is winding down, so let's use as much as we can so we're still in the middle of it.”
The farm dinner will feature local farmer Rose Ryan, who also works closely with the inn. Ryan, owner of Harvest Home Organics in Moravia, is working with Higgins to choose a menu that best suits the wine and beer being served.
“Rose is kind of the main speaker at this event,” Davis added. “We want to talk about the grower and food. We want it to be more about the products.”

Thursday, September 27, 2012

Celery Root = Soup!

Wednesday, September 5, 2012

Pepper Curls

Sometimes it's the quality (and the quirkiness) and not the quantity.

Friday, August 24, 2012

Good as Garlic

Garlic is gold at Harvest Home. Rose grows the best and cleanest garlic around. Does anyone else thinks that at first glance, this looks like a pile of bones?

Tuesday, August 21, 2012

Thank goodness for flowers

...and bright blue skies!

Wednesday, July 18, 2012

A healthy trio of Robin's eggs in the magnolia tree.

Wednesday, July 11, 2012

Zucchini’s Flower Power - from the NY Times
The beautiful and delicate blossoms can be enjoyed without being cooked, as part of a salad or stuffed with cheese.