This extraordinary dinner was a collaboration of Chef Penner of the Rabbit Room, Chef Naro  from Geneva on the Lake, Chef Whiting from Red Newt Bistro, Chef Silverman from Olivia and Chef Jordan from Taverna Banfi.  Hors D’oeuvres were prepared by Chefs Woloson of Fiddlehead Concepts Catering and Chef Milburn of Our Heritage Café. The collaboration continued with produce provided from 20 area producers and farmers who supplied the chefs with cheeses, dairy, meat, fruit, coffee, vegetables spices, flowers and herbs.  And finally wine tasting was provided by wineries from all four wine trails of the Finger Lakes:  Cayuga, Seneca, Canandaigua and Keuka.
And what feasting took place.  Everything was fresh, creatively prepared and beautifully presented.  For hors d’oeuvres we nibbled on perfectly ripe and fresh fruit from Red Jacket Orchards in Geneva.  Many guests had never seen donut peaches before.  I’ve seen them only at Wegmans and they are funny flattened peaches that are juicy and very sweet and flavorful.  Three cheese makers supplied a wonderful assortment of cheeses:  Bronson Hill Cheesery, Colick Farm and Sunset View Creamery.  And the two hot hors d’oeuvres: mini shepards pie in phyllo cups and pan seared chevres rounds were simple and delicious. Unlimited wine tastings complimented the pre-dinner reception and the sit down dinner followed with two wine pairings to accompany each of the 5 courses.
Dessert was set up early in the meal on a buffet table so we all eyed the decadent creations from Banfis in Ithaca. Fortunately the portion sizes were calculated to allow us to have room to try at least some of the desserts.
The entrees and salad were so beautifully presented that our attention was easily led back to our tables and away from the desserts.  The homemade ravioli stuffed with chevre was served in roasted corn broth that was loaded with fresh corn flavor.  The goat cheese and corn worked well together as did the many textures of the chewy pasta, smooth chevre and light broth.  Chef Naro invented this recipe for the occasion and graciously agreed to share it with the readers.
  The zucchini napoleon created by chef Whiting was filled with a confit of chicken and served with a light tomato marinara sauce.  Each part of this unique dish was perfectly prepared.  The zucchini was bursting with flavor and had just enough chew.  The local pasture raised chicken was perfectly cooked and flavorful and the marinara sauce tasted as though the tomatoes had just been picked.
The final entrée was a braised short rib cannelloni with a bright beet puree which had been flavored with basil.  This was also a terrific blend of color, flavor and texture created by Chef Silverman.
Well, as you can imagine, once the dessert table was set up in full glory, the cameras started flashing away.  My pictures just don’t do justice to the mouthwatering presentation of chocolate, candles, crepes and delicate cookies set against the moonlit night.  Everyone had their favorites; mine were the chocolate mascarpone dome and the olive oil cake with sour cherry in merlot compote.  The Lakewood Vineyard Port was absolutely exquisite matched with these desserts but there was also several dessert wines from Treleaven, Atwater Estate Vineyards and Dr. Frank to choose from as well.
If you’re interested in learning more about the Finger Lakes Culinary Bounty check out the link on my home page.  It’s an inspired idea and a wonderful resource for farmers, winemakers, food producers, and chefs.  And we the patrons of the restaurants are the lucky recipients of this collaboration.