Cookin' in the 'Cuse

Heid's of Liverpool

Local Gems of Syracuse is a series of posts designed to highlight the unsung heroes of our culinary life.  Each of them, in their own way, elevates the food scene of the Syracuse area.

So first you have to understand that historic preservationists will do almost anything to find an interesting building.  What started out for Bob as an interesting Art Deco find quickly became hot dog manna.  And for years now, nearly every time he saw me Bob would ask, "Have you been to Heid's yet?"  Well today was the day.  I broke my decade-long hot dog fast and ate a German.

Ah yes, and I suppose you can see that there were onion rings involved too.  Forget fancy truffles and butter sauces, this tasted like the most decadent thing I've had in ages.  I could have gone the "fries with gravy, cheese, or chili" route but that would have taken me over the edge.  This beef hot dog was all delicious, comforting, nostalgia--kind of like the building.  Thanks to a natural casing grilled just right each bite contained that "snap" that I remember from childhood hot dogs of long ago. I can see why Bob loves this place.

And at Noon on a blustery day, it was evident that others loved it too.  They do a brisk business at Heid's.  Folks come in and order either the German (beef) hot dog or the Coney, a white dog that has veal and pork mixed in. Fries, a cookie perhaps, and a drink round out the straightforward menu.  Well, there are grilled cheese sandwiches, sausages and potato salad on the menu too but I don't suspect that they are the reason folks will get off the Thruway or begin to salivate when thinking of that "little hot dog place in Liverpool". 

Memorabilia such as old newspaper clippings dot this two-room dining car-like restaurant.  A 1936 edition of the Liverpool Review carries a front-page article (above the fold) about Heid's 50th Anniversary.  To be still going strong 71 years later is no small thing. 

Heid's grills up Hofman hotdogs and Coneys so I might even consider this place the original local, Syracuse-area fast food joint. My order took several minutes to get to me and came accompanied with all sorts of apologies for taking so long--I hardly noticed the time.  The service was friendly, the vibe is that "no fuss, no muss" authentic, unpretentious Central New York, and the hot dog was good enough to keep me coming back for more.  But I won't be indulging in such decadence too often...more on that tomorrow.  In the meantime, i have my memories--thanks Bob!

Archive Alert:  On this date in 2006 I was putting the garden to bed for another winter of rest.

Following Bob

This is Bob.

Bob gets the credit for attracting me to Central New York.  He co-founded the national organization for the preservation of older and historic religious properties--Partners for Sacred Places.  Once upon a time I wanted his job.  So I went to Cornell's College of Architecture, Art and Planning for my masters degree.   Just like Bob.

Bob loves great food.

He's picky.  Like me.

Whenever Bob and I get together conversation topics are usually limited to historic preservation, relationships, and food.  We never run out stuff to talk about.  Introducing each other to the next great restaurant or small, hidden away gem is a huge component of our friendship. 

Being in Philadelphia, Bob was the first to introduce me to the fine cuisine of Striped Bass and Tinto--as well as the more casual deliciousness of Capogiro, the fine gelato shop on the corner of the street I lived on 14 years ago when I spent the summer in Philly interning with Bob.

But having gone to Cornell, Bob also became familiar with the Syracuse area.  So the last time I saw Bob, last month in Philly, Bob was concerned that I had not yet eaten at a place that has held his imagination for over 20 years now.  To find out where Bob is making me eat, tune in tomorrow.

Archive Alert:  On this date in 2006 I shared the details of Everything I Ate that week.

Where Does Syracuse Fit In?

Saturday's Eat Local Potluck was a phenomenal feast of food and conversation.  In addition to attempting to solve the problems of the world related to the Farm Bill, the CNY Regional Market, and increasing the awareness and market for sustainable local foods, we spent some time trying to figure out where Syracuse fits in.

The question was sparked by a note I recently received that two Edible Communities publications are being produced for "upstate New York"--an exciting development in the eat local movement for this part of the world.  One of them is called "Edible Upstate" and the other is "Edible Finger Lakes".  Syracuse is obviously located in Upstate NY but there is the sense that Edible Upstate may concentrate on the eastern end of upstate.  Edible Finger Lakes might include Syracuse but when we think of our local foodshed places like Pulaski (home to Grindstone Farm) and Cato (the west of Baldwinsville location of Wyllie Fox Farm) don't typically get linked to the Finger Lakes.  And yet, our foodshed also includes farms like Monarch and Sundance both located near Skaneateles Lake.  Of course the problem is complicated by differing opinions on which lakes are actually Finger Lakes.  This entry from Wikipedia even counts Cazenovia Lake which may be stretching things a hair but it includes the non-Finger Lake of Onondaga in the Finger Lakes Region. 

So what do you think?  How should the Syracuse foodshed be tagged?  Are we Finger Lakes East or some other designation yet to be named?

By the way, mark your calendars now for the next Eat Local Potluck--Saturday, December 22nd at Stones Throw Farm in Nedrow--which, as was pointed out on Saturday, is just a stone's throw from Otisco Lake.

Archive Alert:  On this date in 2005 I was exploring the legacy of our homegrown supermarkets--P&C, Price Chopper and Wegmans.

2007 Thanksgiving Menu

Today has been a great day.  Thanks to a warm spell early in the day I finally got all of my garlic planted.  I've started my compost pile and am once again feeling optimistic about another year in the garden.  Of course, it is always easy to feel good and optimistic at this time of the year--I'm not on my knees weeding. 

Today has also been a great day because it is the day before Thanksgiving.  As is the custom in my family, ever since I can remember, the night before Thanksgiving is all about stock.  By the morning every corner of the house will be permeated with the aroma of golden chicken and turkey stocks all in preparation for tomorrow's feast.

Originally, we were going to have an intimate Thanksgiving with just the two of us--hence the lack of turkey on this year's menu.  But at the last minute we invited some members of our church youth group so dinner for six it is.  Here's what we're having:

• Cashews with Crispy Sage and Garlic
• Vermont Chicken Pie
• Mashed Butternut Squash
• Mashed Potatoes
• Green beans with shallots and walnuts
• Cornbread stuffing (dressing) with sausage and apples
• Maple Gravy
• Sweet Potato Pie (given as a gift)
• Pumpkin Pie

I might also make some other kind of bread if the mood strikes.  In the spirit of the 100-mile Thanksgiving nearly all of the ingredients (stewing hens, flour, cornmeal, butter, cream, bacon, green beans, shallots, garlic, apples, sausage, maple syrup, potatoes, pumpkins, and squash) are local or regional products. 

What's on YOUR menu?

On this date in 2005 I was salivating over that year's Thanksgiving Menu .  You can see last year's menu by clicking here.

Elation!

You can probably tell I've been on a crazy-busy work schedule because I haven't posted lately but check this out--I'm so elated I can hardly stand it!

A few moments ago, the convention of the Episcopal Diocese of Central New York (the gathering of Episcopalians from across the center section of upstate NY) voted to adopt a resolution I put forward about local food.  It is radical and it is incredible and I think it will make a difference in furthering the awareness and growth of local and sustainable foods in our region.  You can get the context by reading below--I''m posting the resolution in its entirety--or scroll down to the words of the resolution proper.

Subject:  Supporting Local Farmers and Producers at the 140th Diocesan Convention in 2008
Submitted by:  The Food Justice Ministry of Grace Episcopal Church, Syracuse and the Greenblade Project of the Episcopal Church at Cornell.

Whereas the Episcopal Diocese of Central New York has granted the Episcopal Church at Cornell a Vision Grant to support their program of a Diocesan Diet whereby members of the Diocese are encouraged to learn about and eat foods grown within the boundaries of the Diocese and;

Whereas the typical meal has food that has traveled an average of 1,500 miles to get from farm to the plate and;

Whereas promoting sustainable and local food systems has a direct impact on the people and the land of our Diocese by supporting local growers and reducing the distance and carbon emissions used in transporting food from out of state and;

Whereas the largest annual gathering of the Diocese of Central New York has the power to not only make a statement but to advocate for change in supporting area growers, be it therefore

Resolved, that the planning team for the 140th Convention of the Diocese of Central New York commit to work with the Liverpool Holiday Inn (or in the case of change of venue, the hotel or institution so designated) to source as many raw and final product ingredients for meals and snacks from farmers, growers, and producers located within the geographic boundaries of the Episcopal Diocese of Central New York as possible.

Explanation:  The Episcopal Diocese of Central New York is blessed with dairies, produce growers, and meat producers who grow fresh food free from pesticides, antibiotics, and hormones.  Some of these producers sell their products across our region and New York City and have earned national reputations.  Many of these producers have growing practices that help sustain the environment and provide living wages for its workers.  Typically, the food served at our Diocesan Conventions bypass these excellent sources and instead relies on food trucked in from long distances.  This resolution, in support of the Diocesan Diet grant awarded to the Episcopal Church at Cornell, seeks to support local growers (some of whom worship in our parishes), demonstrate the bounty of riches that are located within our borders, and to practice environmental stewardship by reducing the mileage our food travels to get to our plates. 

Please also note that for several years the Liverpool Holiday Inn has hosted a conference of the Northeast Organic Farming Association of New York and has produced all of the meal using locally grown ingredients donated by area farmers.  Their staff is now familiar with what it would take to prepare meals of local ingredients for a gathering such as our Diocesan Convention.

Let's keep the conversation going

Last month was really an incredible month for sustainable food in Central New York.  The Waters/Wicks lecture, the first gathering of folks concerned with a sustainable food network for our region, the Harvest Market on the SU campus, the eat local potluck, and the day when local food was served in the SU dining halls.  it was really something to see all the parts come together in such a wonderful way.  Now, let's keep the conversation going.

• CNY Sustainable Food  Network--the next meeting will take place on Tuesday, November 13th at 7:00 pm at Grace Episcopal Church located at the corner of Madison and University.  The meeting will take place in the parish house at 819 Madison Street (just off University).  if you were at the last and first meeting--please come.  If you couldn't make the last meeting--please come.  If you can't make this meeting ask a colleague to go in your stead.  This promises to be more of a work session to begin moving us forward.
• November Eat Local Potluck--Saturday, November 24 at 6:00 pm.  I'm hosting so please email me for precise location.  And do spread the word, we want to keep enlarging the circle.  Remember, the idea is to bring a dish prepared with local ingredients.  The last session was quite the feast--you won't want to miss it.