This is me, and a bike, at a winery not in the Finger Lakes.
So what's cookin' in the 'Cuse? Lots--I've just been too busy preparing for a triathlon, cycling through Sonoma wine country, midwifing the inaugural edition of Edible Syracuse (you did get the latest Edible Finger Lakes magazine didn't you?), and doing my job at church and campus to post about it. So what's the cheating about? It's about enjoying far more meals and wine in NYC and California than I have at home. And the distractions? Well, that's just called life. But here, in a few photos, are the standout moments of the past month and a half.
Inpatient for the food truck craze to hit Syracuse, I keep my eyes peeled for them when I travel. If you see this ice cream truck on the streets of NYC--run toward it as fast as you can. You'll be rewarded with artisanal ice cream combinations and perfectly pulled espresso shots.
While in Sonoma I got off the bike long enough to participate in a cooking class at Relish Culinary Adventures in Healdsburg. Here, Chef Victoria Blumenstein shows me a new way to fry up calamari. And yes, I was (and remain) skeptical, prefering Danny Meyer's method instead. Still, it was a fun afternoon and I learned a lot with the other dishes she prepared.
This delicious, locally raised (Sonoma County) pork cheek sandwich is only half of this happy moment at Bovolo cafe. The other half is that this locavore bistro is in the back of a fabulous bookstore on the square in Healdsburg--good food AND books! Now we're talking!
The meal that welcomed me home: pizza at Niles Country Gourmet near Skaneateles. Now first understand--this picture may not look like much--it was taken by my phone at night. And the pizza may look like it has a whole bunch of stuff just dumped on it. And I know I'll lose you when I say that it was a $58 pizza pie. No--that isn't a typo. But let me tell you: it was INCREDIBLE! Sandie Becker calls this the Zach pizza and with ingredients like bison lardons, pistachios, artisanal cheeses, hand made whole wheat crust, proscuitto and other charcuterie made of local, organic meats, arugula, spring onions, spinach, and on and on--I'm just sayin': You Want This Pizza. It fed three of us with leftovers--a bottle of red wine washed it down and we were happy happy. Call the restaurant ahead of time to let them know you're coming, bring a big appetite (it will help to have run a few miles before hand) and prepare to be amazed.
It is good to be back.