New York Chefs Accept Culinary Challenge
Finger Lakes Wine Country Restaurant Week challenges chefs to create locally-sourced menus
Today on The Daily Meal
The Finger Lakes Wine Country area of New York hosts its debut Restaurant Week Challenge June 18 – 24 in which chefs must use only locally sourced ingredients.
Local chefs from 16 participating restaurants have accepted the challenge to create three-course prix-fixe menus using only 100 percent locally-sourced ingredients from the region’s vineyards and rich, agricultural farmland.
“While many of our local restaurants have a local focus, this is the first time that restaurants across the region will be offering a meal consisting of just local ingredients,” said Morgen McLaughlin, Finger Lakes Wine Country Tourism Marketing Association President.
The special menus will showcase sweet treats, such as an ice wine parfait at Ginny Lee Café at Wagner Vineyards and an asparagus ice cream showered with honey wheat grass syrup at Red Newt Bistro.
For more savory palettes, the pappardelle with roasted pork shoulder and sweet sausage ragu at Suzanne Fine Regional Cuisine or the egg pasta ravioli with pulled roasted chicken and muranda asiago provolone at Red Newt Bistro are decadent dining options.
Dinner and lunch are $30 and $25 per person, respectively, with the option of an additional $15 Finger Lakes wine flight to accompany each meal.
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