I recently had the joy of attending a special wine & food pairing night at Hazelnut Kitchen, 53 E. Main St. in Trumansburg, NY. The proprietors, Justin Paterson & Lisa Jonckheere, had teamed up with Remembrance Farm to host a bang-up autumn meal that warmed the tummy, and the rest of me too, against the on-coming winds of winter.
The Farm to Table movement is thriving in the region, much to the delight of the patrons and many who visit the area in search of something more authentic, more connected to a local person or place they might know, or be able to visit. Farmers and restaurants are collaborating to produce outstanding, savory and creative menus like the one I sampled with my friend and leisure partner David K.
When we first arrived, we were happy to see that the usual smaller tables had been put away, and instead we were dining "family style" on larger farm tables that seat 10-12 comfortably. Opportunity to make new friends! We met some nice new people - Kiki & Octavio who are both new to town - both are conductors! Not train conductors...MUSICAL conductors!
Melissa & Corey in background, Emily of Remembrance Farm in foreground
The eye of round carpaccio was tasty for the meat-lovers. I really love sushi, but raw meat is still "new" to me so I couldn't finish mine despite it being of the highest quality and flavor. No waste there though - that's what LEISURE PARTNERS are for! The celery root soup was a different story though - heavenly! That's my one word description for the lucious bowl of soup that arose from the humble celery root at it's core. Never underestimate a celery root in the hands of a talented chef.
Carpaccio which I couldn't finish:
Celery root soup with hazelnut parsley pesto & toasted caraway seeds, which I DID finish!
The wine poured with the first course was almost a bucket-full! David and I looked a little chagrined as we had no intention of wasting good wine but, had to decide who made the sacrifice to be designated driver. David asked with a note of alarm in his voice "how much wine is involved here?"! The hosts chuckled and assured us that only the first pour was a bucket-full. Thereafter it would only be a few ounces per. Phew!
We were enjoying the great company at our table, and made a few visits to the prep station to see the chef and sous chef at pace, putting out such fine cuisine.
Our meal included an entree of roast beef "pot pie" - again, delicious but by now I was getting full and trying to save a little room for dessert...another version of pie, this one was carrot pie, with a cardomom vanilla ice cream, pecan streusel, and cranberry. Gimme coffee complimented the last course. I was really wowed by this entire ensemble of food, cast, environs, and impressions.
The next event (like this one) at Hazelnut Kitchen will be on Dec. 20th, 2017. You can call 607-387-4433 to reserve a spot, and please, tell them I sent you!
Thanks for enjoying "The Short Report" by Santos!
Subscribe to CommentsComment