Fine Wines and Fabulous Chefs


Top Regional Chefs to Participate in Festival

The Finger Lakes Wine Festival, supported by The Corning Museum of Glass, is thrilled to release the 2007 Cooking Demonstration line-up. Finger Lakes Culinary Bounty will be hosting the ever-popular cooking demonstrations at the Festival, where top regional chefs will create their culinary delights and share their secrets and recipes throughout the day. Festival guests will have the opportunity to sample the finished products.

The Finger Lakes Culinary Bounty was founded in 1999 by small farmers and area chefs, with the help of Cornell Cooperative Extension staff, to promote Finger Lakes foods and wines locally and beyond the region. The Bounty currently has 200 members from a 14-county area.

Seven live cooking demonstrations are slated on Saturday and Sunday during the Festival weekend, July 20-22:

Saturday, July 21st

10:30am Chef Paul Mach
Demo: Braised King Bird Farm Beef, Charred Peppers, Garlic, Basil and Barilla Cellentani and Black Olive Sea Salt

Chef Paul Mach is a chef, educator and co-host of the "You're the Chef" public television cooking series produced by Penn College and WVIA-TV from Scranton, PA. He is a graduate of the Culinary Institute of America and has nearly 30 years of experience as a cook and chef in a variety of educational institutions and industry establishments. Chef Paul is an assistant professor at Penn College's School of Hospitality. Chef Paul also has been active outside the classroom, serving as president of the West Branch Chapter of the American Culinary Federation, participating as a judge at the New York Wine and Food Experience, taking Penn College culinary students to the Kentucky Derby to cook for thousands of spectators and on visits to wineries all over the Finger Lakes region. His dedication to his students and the culinary field has been honored by Penn College. Chef Paul is one of a select group of 24 faculty members to receive Penn College's highest academic recognition: the Master Teacher Award.

12:00 pm Frank Caravita - Fox Run Vineyards and Café, Penn Yan, NY
Demo: Asian Beef Stir Fry with Skordalia (garlic potato dip)

Frank Caravita was schooled at the prestigious Culinary Institute of America in Hyde Park, New York, where he graduated in 1996. Since graduation, he has honed his skills at a number of restaurants from Tennessee up to Boston where he was the executive chef at the Naked Fish in Waltham, MA. Chef Caravita was born and raised in Geneva, New York - just minutes away from Fox Run where he is currently the executive chef. He describes his cooking style as American with a rustic Italian flair. He uses the best local ingredients with an eye for creating innovative food matches to the Fox Run portfolio. Another key to his success is in establishing lasting relationships with the local farmers. "There is a remarkable bounty to choose from - organic vegetables, artisan cheese, even local farm raised beef."

1:30 pm Jason Milburn - Holiday Inn Waterloo, Waterloo, NY
Demo: Seared pork medallions with mushroom remoulade, goat cheese, and garlic scallions

Chef Milburn recently moved to the Finger Lakes area from just outside Philadelphia, PA. He attended Penn State University, in State College, PA, for hotel/restaurant management. He has held many positions where he has had the opportunity to expand and/or create diverse menus. Chef Milburn has overseen large hotel kitchens with banquet halls to smaller bistro style cafes from Central New York down to North Carolina. He is currently the executive chef at the Holiday Inn Waterloo.

3:00pm Daniel Hodge - Red Newt Cellars and Bistro, Hector, NY
Demo: Spinach Gnocchi with pork sausage and garlic cream sauce

Daniel Hodge has been

involved in the culinary field for seven years. This is his fifth season at the Red Newt Cellars and Bistro where he is the sous chef.

Sunday July 22nd

12:00 pm Gretta Pagorek - The Brown Hound Bistro, Naples, NY
Demo: Curried Toasted Cous - Cous with Ground Lamb from Sweet Grass Meats, Sumac Tea

Gretta Pagorek is originally from Naples, NY. She attended Le Cordon Bleu at the Atlantic Culinary Academy in Dover, N.H. She moved back to the Finger Lakes area and loves her job at the Brown Hound Bistro where you can find "Unique and Tasty fresh-cooked fare in a cozy, casual atmosphere, tucked into the gorgeous hills of South Bristol". Chef Pagorek is very passionate about food, the way it excites the
senses and brings people together.

1:30 pm Anthony Jordan - Taverna Banfi's, Ithaca, NY
Demo: Gnocchi with Sweet Sausage, Basil, Pac Choi, Brown Butter and Pine Nut

Chef Anthony Jordan specializes in regional New York state organic cuisine by utilizing locally produced vegetables, dairy and meats from northeast organic farms. His cooking style has been greatly influenced by his Italian passion for flavor and Scottish utilitarian logic. Perfecting pasta and scones are some of Chef Anthony's pursuits. Straight forward flavors paired with tried and true technique define his plates. "Start with the best and do as little to it as possible," the chef's idea of good food. He considers himself an incredibly humbled interpreter of flavors and ingredients. The food that you have in your walk in defines what you are capable of producing, get the freshest and highest quality is key. Other interests of his include searching local forests for the best wild edibles with friends on a bike or hike in the region. A bowl of fresh pasta with a simple, fresh tomato sauce, bread from the oven served with good olive oil are some of my favorite foods. The ritual of spending time in a kitchen around preparation of food with friends and family is what adds the most flavor to meals. Chef Anthony now spends his evenings helping the HA 305 class cook dinners at Cornell University's Taverna Banfi

3:00 pm Jeff Naro - Geneva on the Lake
Demo details are forthcoming
—Festival guests can be assured they will be treated to a top-notch cooking demo. Noted for its gourmet cuisine, the resort's outstanding chef brings a superb sense of flavor to the variety of foods he prepares.

The cooking demonstrations, included with Festival admission, take place outside in Riesling Village. Seating is available, with colorful table linens provided by Festival vendor, La Cigale.

Located in the heart of Finger Lakes wine country, the Festival promotes New York wines and agricultural products, the top industries of the region. Eighty wineries are slated to attend, in addition to a variety of vendors from throughout the country—representing artisans, jewelers, culinary products, displays and wine accessories. A comprehensive line up of wine seminars, culinary classes and live cooking demonstrations are all included with Festival admission.

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