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Regional Wine and Food of the Finger Lakes

Jul 13, 2011; 2:46 PM ET

What's new and what's trending in the culinary world?

Regional Cuisine.

There's been much ado about the locavore movement, but in the Finger Lakes Region of New York, restaurants take the Farm to Table movement seriously - and to a whole new level. They live it, embracing and showcasing the area's culinary bounty.

Many chefs grow their own seasonal ingredients and create their menus on the fly to reflect what is ripe and ready to serve - today. Eric Mueller, of Warfield's in Clifton Springs and Victor, prides himself that he doesn't even print his menus until about 2 o'clock in the afternoon. "When our first guests arrive for dinner, chances are the ink isn't even dry yet," he contends.

Chef Suzanne Stack grows organic herbs and veggies to serve to her guests at Suzanne Fine Regional Cuisine in Lodi and is especially proud of the Heirloom tomatoes that she transforms into an amazing seasonal salad. Chef John McNabb at Knapp Vineyard Restaurant in Romulus grows his asparagus right next to the winery's Riesling grape vines.

Other chefs have developed personal relationships with local farmers and have the farmers grow specific crops just for them. Chef Steven Landon of Mirbeau Inn and Spa in Skaneateles has 11 local farmers under contract growing specific crops for his kitchen. Chef Samantha Buyskes-Izzo of Simply Red Bistro at Sheldrake Point Vineyards in Ovid and La Tourelle Resort and Spa in Ithaca contracts at least a dozen to keep her two kitchens stocked with fresh meats and produce. She is especially proud of her long-term relationships with these local purveyors, which allow her access to things many chefs can't get their hands on. "I have a farmer that actually grows 12 varieties of raspberries. He even grows special wild-cultivated raspberries. And we're so excited to be able to get them for the Bistro."

And foodies will taste the difference. Dishes are more flavorful, succulent and creative.

Ver Jooz - A Gourmet Ingredient With The Funny Name

The local bounty also acts as inspiration for a lot of unique, creative products used in local restaurants as well. Chef Deb, in conjunction with her husband winemaker Dave Whiting and another popular winery's owners, Eric & Tina Hazlitt, formed Finger Lakes Food Company. Their first product? Ver Jooz. Literally translated, it means green juice.

Ver Jooz is made using green Vinifera grapes which is harvested at veraison with approximately 10-12 brix sugar content. The grapes are grown at Sawmill Creek Vineyards located on the east side of Seneca Lake.

Using "Verjooz" in sauces and dressing will add a zippy yet complex element that complements wine, instead of detracting from it like a too-acidic vinegar. Verjuice, around since the middle ages, is enjoying a huge popularity in Australia and New Zealand. Californians are beginning to discover and favor verjuice in their cooking., as well.

This exciting and trendy gourmet ingredient is available online from Finger Lakes Food Company

Read more at Destinations Travel Magazine.

By: Darlene Perrone

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