tammylc

Thanks Rachel, nice to know I've made an impression. What was I cooking when you were channeling me?

Okay, one more, then I'm all caught up. Last Thursday, June 8, I made Spicy Korean Style Pork Medallions with Asian Slaw from a recent issue of Cook's Illustrated. I'd made this for some friends at home and immediately pegged it as an excellent choice for common meal - extremely easy and fast, yet very flavorful. Pretty healthy, too. I'd started with 38 adults/teens and 15 kids, but by the time I made a bunch of adds and drops we ended up with 26 meat eaters, 16 veggies, and 17 kids. Total cost - $132.83, or $3.30 per person. That price was greatly aided by pork tenderloin being on sale, andd while I think we had enough pork, people would have been happier with more, so I'll keep that in mind for next time. Shopping List (pretty much everything was organic or "happy") Protein 8 lbs of pork tenderloin (should have been 10) 4 lbs of tofu (should have been 5 or 6 - we ran out. Also, must remember to divide blocks into portions that make sense for the number of people - I was assuming 1 block of tofu would feed 4, but then I was cutting it into 6 pieces) Slaw 9 lbs of napa cabbage 2 lbs carrots 3 red peppers 4 bunches scallions Assorted marinade and dressing ingredients 1 big bottle tamari 1 bottle sesame oil 1 bottle rice vinegar 3 heads garlic 1 jar pre-minced fresh ginger (we needed 3/4 c, and that just seemed like too much to ask someone to do from fresh) Hot sauce from the fridge, brown sugar from the pantry 6 lbs short grain rice Brownies[/] 2 lbs butter 1 doz eggs flour, cocoa, sugar, etc from the pantry I started a little before 4 pm with the brownies, and put my assistants to work prepping dinner as they arrived. The method is really easy - cut the pork tenderloins into medallions and toss with half the marinade (reserving the other half for a sauce). We used the same marinade for the tofu as well. While that was marinading, sliced up the cabbage and red peppers, shredded the carrots and diced the scallions. We made a dressing for the slaw right away, but waited until just shortly before dinner to actually do the dressing - the napa cabbage gets wilty if it sits too long. Half the scallions go into the salad, and the other half just get scattered atop the pork/tofu. The pork tenderloin just gets a quick 2 minute per side sear in hot oil on the stovetop. I should have started this a little earlier, as even with two pans going, it was slow and I was rushing at the end. Also, because the marinade has sugar in it, the pans need to be cleaned out after every other batch (preferably after every batch, really). And that's all there is to it. It was fast and easy. Aside from the rush at the end (and the fact that we should have started plating a little earlier) it was pretty relaxed. We ran out of dishes to wash, about which I'm sure the cleaners coming after us were quite pleased! People definitely would have liked more pork, although I think everyone got "enough" - the suggested portion size calls for only 1/4 lb per person, and we had that much. But given the price I got on the pork, I could have done more easily. The only other problem was that my assistant cook decided to salt the rice - it never occured to me to tell her not to. I don't generally have objections to salted rice, but when you're serving it with a soy based sauce, it can be a little much. Definitely going into the rotation.

Doh - I'm falling behind again! So here's a little catch up post. For my first meal in May, I made Tortilla Soup again. It's a perennial favorite around here, and pretty easy, so I put it on the menu pretty regularly. One of my assistant cooks is a person who's been raving about this soup for months - asking for the recipe, etc. So it was really funny when we were making it and she was making all these comments like "fresh cilantro, huh - that seems like too much work, I would have probably used dry." Even though she knows that she LOVES this soup, she still couldn't get that if she wanted the same results, she'd need to use the same ingredients and method. Funny. I usually make quesadillas for the kids, but this time I decided to make them for everyone. Except when I was doing my math I was forgetting that quesadillas take 2 tortillas, so I didn't actually end up making enough. Must remember for next time. For my second meal in May, I made baked chicken with a secret sauce. Sorta. A friend of my went to college in Rochester, NY and he and all his buddies got hooked on the Sassy Sauce from Sal's Birdland, a chain of fried chicken restaurants in the area. They reverse engineered the recipe, and now he sends me bottles of it regularly. (And having just been in Rochester and eaten at Sal's, I can definitively say that his is better than the original.) So it was kind of funny telling people that no, I couldn't tell them exactly what was in the sauce, because I didn't know. I've long since turned in my receipts from the meal, but here are some notes on quantities for future reference - I used chicken thighs and made 2 per adult and 1 per child, and this was more than enough - there were some for leftovers, which is what I wanted, so that was good. I made 15 lbs of potato salad, which I think was also about right. And then some salad. I made up 5 lbs of mashed potatoes for the kids, but they didn't really go - I guess the kids were eating the potato salad too.

I had been thinking that as well, but it will really depend on how many we are. Which data I'll start collecting in about a month.

I've got another trip to Finger Lakes coming up at the end of the month - this time spanning Wednesday and Thursday nights, so that's much better. We have reservations for Madderlake Cafe on Wednesday night and Red Newt Bistro on Thursday night. I look forward to having more good things to report about dining in the Finger Lakes! (Sadly, no time on this trip for any more winery visits!)

I still get a McChicken sandwich every time I visit Canada (relatively frequently to visit family). I haven't noticed a big flavor change from the time I worked there (about 16 years ago now). So much better than every chicken sandwich McDonalds US sells. Now you've got me craving a McChicken.

My childhood food experiences were pretty mundane, so no strong imprints there. But my first taste of foie gras - that's a flavor that has stuck with me forever, and I still close my eyes and swoon a little bit everytime I taste some.

Sorry to hear about your dinner, annarborfoodie. I haven't heard anything good about the Gandy Dancer in some time, sadly. We had a mediocre meal this week for my husband's birthday too! We wanted to take advantage of the Mainstreet Ventures free meal deal. Knowing that we're not really thrilled about any of the Main St outposts, we thought we'd go with an unknown quantity - Carson's American Bistro. I knew from looking at the menu that I wasn't going to be thrilled, but my husband likes classic American food, so it was a good fit for him. We shared the "burger bites" appetizer - three 2-oz mini burgers (mini burgers seem to be all the rage these days) with three different cheeses. They were really quite good - nice buttered toasted buns, good meat, tasty cheese (particularly the blue). My husband's steak was great - properly cooked, tender, quite tasty - although perhaps a little overseasoned, as by the time he finished it he was feeling overwhelmed by salt. The fries that came with it were forgettable shoestrings. I ordered a chicken caesar salad. The chicken was decently flavorable and nicely moist, but the salad was a gigantic plate of too-garlicky overdressed romaine - blech. Liam (our 2 year old) enjoyed his macaroni and cheese. I had the molten peanut butter chocolate cake, which was fine, and about what you'd exect. Eric had a lemon creme brulee which tasted decent, but was texturally a little off - the custard was too firm and not as smooth as it should have been. The food was decent enough, but if I'd had to pay full price for the meal I would have been really annoyed. $40 for what we had was fine - at $80 I would have felt ripped off.

As we get closer and people's plans get firmed up, I'll be asking people to RSVP for specific events/ activities - but I figure a lot of people are still in flux now, and we haven't worked out all the timing on our end either. Wrt to Fat Guy's arrival - if anyone is planning to arrive on Saturday and would be driving past the airport mid-morning, please PM me and/or Fat Guy, as I've offered to try to coordinate a ride for him.

Welcome to eGullet, san. Hope you can make it. Although you must drive a lot faster than me if you're getting from Troy to Ann Arbor in 30 minutes - I think of it as a 45 minute to 1 hour drive.

Wow - I'm getting really excited, and we're still two months away! Glad to hear so many people are going to make it! I need to start thinking about logistics, because things that worked with our relatively small and intimate group last year are going to need some tweaking to accomodate our 40 and still counting group for this year!

Or you could just host an additional event - there's no reason we can't have two Heartland Gatherings. The more member-organized events, the better. It's a big region. I know - have them on consecutive weekends, and then we can rent a bus to drive the diehards across the plains, eating all the way...

Are you sure you don't want to plan a trip back just for us, u.e.? Surely you'll be missing your old stomping ground by then?

I haven't worked on a hotel discount deal yet. Perhaps people who would be interested can PM me? I need to have a sense of numbers in order to see what our options are.

Oh, a small notes I forgot in my original post. The wine list (or wine bible, as our server liked to call it) only has vintages listed for a very few of the wines. Odd, I thought, for someplace billing itself as a place for wine lovers. Equally oddly, they had a couple of cult California cabs on the list - but only in magnum - that seemed kinda odd...

Nice, nice, nice. Certainly helped that it was a baby-free night, but also a good restaurant. Lots of fun. Good mix of small plates and larger meals. Big wine list, as you'd expect from a wine bar - about 40 wines by the glass, and a broad but shallow selection of other bottles. Pretty reasonable variety, reasonable markup. They have a retail angle as well - you can buy any wine they sell for 30% off the listed price in the restaurant. There were five of us, and we split three appetizers to start. There was a plate of three mini burgers with farmhouse cheddar and honey roasted shallots, each with a different house-made catsup - tomato catsup, mango catsup, and yellow bell pepper catsup. I had the mango, and it was great, as was the little lick of yellow bell pepper that I got. Great burger too. Then some grilled chicken wing in a sweet hot chile glaze, served with an asian pear and radicchio salad. Flavorful, not too hot, and the asian pear in the salad was nice and crunchy. My favorite was the ahi carpaccio with foie gras, caramelized teriyaki glaze and petite herb salad. Because of splitting it five ways, I just got a couple little pieces of it, but mmm-mmm-mmm it was good. When it came to entrees, we had quite a variety. And fortunately, everyone was willing to share. Kim got the brick-pressed honey glazed duck breast with ancho ginger reduction, boniato custard and wilted spinach. Eric got the grilled Wagyu steak with truffled creamed spinach and yukon gold potato tots. The Wagyu was a skirt steak cut, so not as tender as you'd expect Wagyu to be, but exceptionally tender for skirt steak. And nice flavor. Hope got the smoked wild salmon sald with honey mustard glazed, young greens, french lentils and balsalmic syrup. A very nice salad. Great smoky flavor on the salmon. Mark and I were a little more unusual in our dinner selections. He got the "Snack Board" from the small plates menu - an assortment of cured meats, smoked fish, cheese, bread and crackers, nuts and dried fruit. Oh, and a super intense wasabi mustard. I got the "spoon hors d'ouevres" flight of the week, which was an absolute bargain at $4.95. Four little spoons, each filled with something different. In one, olive oil poached baramundi with capers. The hamachi with cucumber salad was my favorite. The mussels in saffron aioli weren't particularly interesting, and the spoonful of creme fraiche with capers was just odd. But definitely very fun. I also had the Bellwether Farms ricotta gnocchi, with extra virgin olive oil, morels and asparagus. Pefect for the season. I should have gone with my original wine choice, which was a white Bordeaux. But Mark wanted to order it, and I knew he'd share, so I got a New Zealand Sauvignon Blanc instead. It was fine, but not particularly interesting. I should have opted for some crisp Italian wine instead. The wine menu uses little symbols to classify the different wines - a lime wedge for crisp, a POW symbol for big, etc. Eric got a Spanish tempranillo. It was the cheapest wine on the menu, but exactly what he wanted. The desserts looked great - in fact, it was the "warm brioche beignets - rhubarb sorbet, sugared berries" that convinced us to choose the restaurant. And even though we were actually served strawberry-sour cream ice cream and unsugared berries, we were happy with our choice. Kim and I split the beignets. Mark got the intensely chocolate pots de creme. Hope got the awesome ice cream sandwich, which was a bittersweet chocolate-pine nut cookie filled with her choice of ice cream. The cookie was really wonderfully awesome, and the banana creme brulee ice cream was a good filling. Eric got the trio of house-made ice creams, and chose the banana that Hope had, the strawberry that Kim and I had, and a quite nice chocolate (the other choice was a mixed berry sorbet). Prices were really quite reasonable - small plates range from $5-16, entrees $15-$24, desserts $5-$7. Good portion sizes, without being at all overwhelming. We were able to eat all the food described above without feeling overstuffed or underfed. Friendly, reasonably knowledgeable service, and no pressure even though we took a long time to get around the ordering. Flavors were all excellent - absolutely no clunkers in anything that we ordered. It's a trendy, hip restaurant, which means that it's got too many hard surfaces (including a tin roof) so it's quite loud. Probably quieter downstairs by the cellar room. As a wine bar, they're doing lots of wine related events - weekly tastings, special dinners, etc. I definitely hope to have a chance to go back and check it out, and signed up for their email list to get the scoop on what's going on. Highly recommended. <a href="http://www.vinowinebars.com/vinology/index.html">Visit their website for more info.</a>

LOL Yep. Fortunately I only suffered mild side effects...

tell me, what was the motivation behind the cheese course? i see the connection between niman ranch and the mincemeat pie... but the cheese? just curious. u.e. ← Good question, and I actually have no idea. Probably they're all cheesemakers who have a similar philosophy to Niman Ranch or something? Maybe one of the Zingerman's lurkers on this thread will chime in with an answer.

Last night's Zingerman's dinner guest of honor was Bill Niman from Niman Ranch. It was a good time as usual, with lots of good food and lots of good wine. Too much of both, in truth. Understandably, Chef Alex wanted to highlight the many excellent and varied meats from the Ranch. But that meant two of the courses in the five course meal were smorgasbords of five different offerings on the same plate (plus sides in the case of the entree) and that adds up to a lot of food fast. Especially when all those little bits of food are meat! It's good from the perspective of getting to try lots of different things, but sometimes I long for a little more focus. The first Zing dinner I went to was much simpler in some ways, and remains my favorite. The story behind the too much wine is a little different. Ric brought in some really hard to find wines, many imported directly from France, which meant they had to be ordered weeks in advance. When the attendance jumped from its typical 70 to 130, it was too late to order more of the wines, so we had a lot of courses where we were tasting two different wines - overall pours theoretically should have been about the same, but I'll want to drink all of a two 1 1/4 oz pours, where with a 2 1/2 oz pour of a single wine, I'll leave some in the glass. Between that, an extra splash here and there of some favorites, and finishing a couple of my neighbor's glasses, I'm glad I made the responsible choice to leave my car at the restaurant and get a ride home with Elph. Damn, there were some very tasty wines! My biggest complaint has to be that it's obvious that Ric and Chef Alex aren't really working together on these things. Now, this is mostly just my preference speaking - I know that most people who go to these dinners are there for the food, and just look at the wine pairings as an extra nicety. Me, I really like exploring food and wine together, so I'd prefer meals that highlighted and explored that. Okay, on to some specifics. <b>Starters</b> <img src="http://forums.egullet.org/uploads/1148454776/gallery_7436_2951_17389.jpg" title="" > Mini Ferber's Experience - a classic from the deli in miniature, pastrami on pumpernickel with scallion cream cheese - delightfully moist and tender Smoked Pork Cheeks with Local Rhubarb Glaze - my favorite from the starter plate, my notes say "swoonworthy." Intense and smoky. Mini Corn Dogs - Gourmet corn dog, say no more. An excellent foil for the yellow mustard Zingerman's serves. Mini Croque Monsieur with Jambon Royal and Baby Swiss - yum Lamb's Liver and Crispy Shallots - I love fattened duck liver (aka, foie gras) but don't have much experience with liver from lamb or calves. The flavor was interesting - a little bit sweet, earthy and organ-y, but the texture was a turn off - kind of tough, little bit grainy. Didn't help that it was cold by the time I got to it. I don't know enough about liver to say if any of this was a problem with preparation, or if that's just how liver is. Wine - Andre Ostertag, Domaine Ostertag, Muscat, Fronholz, Alsace, FR, 1999 A fine wine. Didn't knock my socks off, but quite enjoyable. From Ric's notes: <i>This particular wine... is erotic rather than exotic. Shaped by aromas reminiscent of musk with hidden scents of smoked almonds and scorched earth...</i> I swear this must be the only wine tasting note in existence with the words "scorched earth" in it. Certainly the only one with scorched earth AND erotic. <b>Salad</b> <img src="http://forums.egullet.org/uploads/1148454776/gallery_7436_2951_32821.jpg" title="" > Beef Short Ribs with Local Strawberries and Watercress - This odd sounding combination worked surprisingly well. The watercress was dressed with a ginger, soy, sesame vinaigrette, and the whole dish was in perfect balance - bitter watercress, sweet and sharp strawberries, rich and fatty short ribs, salty dressing. Really very nice. Wines - Lalou Bize-Leroy, Maison Leroy, Maranges 1er Cr, Bourgogne, FR, 1990 Valeria and Augustin Huneeus, Quintessa, Rutherford, Napa Valley CA, 2002 Nice older Burgundy. The first thing everyone at the table noted when comparing the glasses was the difference in color, with the Quintessa a deep dark, and the Burgundy fading to orange-brown at the edges. Good example of the new world/old world divide - the Quintessa was powerful and in your face with big flavors, and the Burgundy was smooth and subtle, with a long and lingering sour cherry finish. Both were very good. Ric didn't get to taste the Lalou before dinner, so no notes on that one, but he did comment to me on how fresh it still tasted. Notes on the Quintessa say: <i>... the character and the color suggesting tannic power will, like an uppercut never seen, arise from the body. But all is so well integrated the wine finishes like velvet, big purple robes...</i> <b>Entree</b> Another smorgasbord on a plate... <img src="http://forums.egullet.org/uploads/1148454776/gallery_7436_2951_36113.jpg" title="" > Tri-Tip Steak with Adam's Olive Ranch Tapenade - one slice would have been great. But three, on a plate with four other meat offerings and two sides, was a bit excessive... I only ate one, and found the flavor of the meat a little overwhelmed by the tasty tapenade. Braised Lamb Shank with Roasted Green Chilies - I found this a little overdone and dry, but it was permeated with the green flavor of the chilies, without any of their heat. Interesting. Chuck Roast with Fresh Morels - no morels on my plate, sadly. But a beautifully tender and flavorful preparation. Really good pot roast, basically. BBQ Trotters - I went in with an open mind and tried them, but they really did taste like foot. The bbq sauce was good, though. Braised Pork Belly - Lovely. Fatty, unctuous, intense. My favorite from the plate. <b>Sides</b> Red Flint Polenta with Teleme Cheese Local Asparagus It was so nice to have some non-meal items! Wine - Michel Chapoutier, Maison Chapoutier, La Bernardine, Chateauneuf-du-Pape, Rhone FR, 2003 A perfectly nice wine, but didn't play well to my preferences. Very little fruit, some quietly restrained spice, and (in what was for me the major strike against it) basically no acidity at all. Thank that hot 2003 summer. With all the rich fatty meats on the plate I really wanted some acidity for balance. So I finished off Bill's Burgundy from the previous course, and it was perfect. From the notes: <i>Some pepper and rosemary remains, a memory of the wine, and the Popes, and Chapoutier.</i> <b>Cheeses</b> <img src="http://forums.egullet.org/uploads/1148454776/gallery_7436_2951_982.jpg" title="" > A quartet of tasty American cheeses - Iowa Maytag Blue, Ig Vella Mezzo Secco, Pt. Reyes Blue, and Cowgirl Creamery Red Hawk. The only problem was that the plate was laid out poorly, so it was difficult to know whether you were tasting the Pt. Reyes or the Maytag. The Mezzo Secco is a semi aged artisanal montery jack, and it's been one of my favorites for a while. The Red Hawk was a nicely done washed rind cheese that didn't really appeal to me. Wines - Nicolas Joy, Chateau de la Roche-Aux-Mones, Clos de la Bergerie, Savennieres-Roche-aux-Mones, Loire FR, 2003 Pierrette et Marc Guillemot-Michel, Quintaine, Macon-Village, Bourgogne FR, 2003 Oh, that wacky 2003 summer was showing itself here too! The Nicolas Joy was a 100% chenin blanc wine from the Loire, and I would never in a million years have guessed any of that. It was hugely alcoholic and gingery with a sherry finish. Truly a fascinating one, although one hard to appreciate on it's own, I found, because it was just too big. (Apparently the wine maker advised Ric to decant this 48 hours in advance. He didn't. It would be interesting to see how it would change with that kind of time.) But it was tamed beautifully by the blue cheeses. The Macon-Village was completely different, but also interesting. Having spent no time in oak, it was unexpectedly creamy and full, and just the tiniest bit off-dry. Lots of fruit, good acidity. Eminently drinkable. Notes say (this one's so good you get the whole thing): <i>...a superb and serious wine from the Macon. The flavor are pure, filled with lemon and lime, that purr like a high-performance vehicle spinning down the Autobahn. Classic smoke nuances appear on what should be a relatively lean frame, but the wine, wonderfully un-oaked, remains expressive, even flamboyant.</i> <b>Dessert</b> <img src="http://forums.egullet.org/uploads/1148454776/gallery_7436_2951_5845.jpg" title="" > <img src="http://forums.egullet.org/uploads/1148454776/gallery_7436_2951_9117.jpg" title="" > Before dinner we had to decide between fruit tart and mincemeat pie for dessert. Real mincemeat, with minced meat in it. I opted for the mincemeat, of course. But as we approached dessert, I was in meat overload mode and beginning to regret my choice. But actually, the mincemeat pie was great. Excellent flaky crust (must have been lard) and a rich spiced fruit filling. I know there was meat in there somewhere, but I couldn't have told you that if I was just tasting it without knowing that in advance. Wine - Olivier Humbrecht, Domaine Zind Humbrecht, Riesling Vendange Tardive, Clos Windsbuhl, Hunawihr, Alsace FR, 2000 One of my two favorite wines of the night. Beautifully balanced acidity and sweetness, with honey and apricot. Great wine. From the notes: <i>A brilliant gold in color, foreshadowing the brilliant and gorgeous nose of apricot, honey and butterscotch. There are notes of oddly freshly-picked green beans, and clean lemony bed linens. The wine follows through on those aromas with focused flavors, lots of botrytis, and terrific balancing acidity. </i> All in all a fun night. Good food, good wine, good company. Thanks to Jillian for taking pictures.

Hope you managed to work out the details! No need to apologize! Thanks for the memories! That's a pretty good list you've got there...

In a lot of other locations, the typical days off are Sunday-Monday. My theory is that they need to stay open on Sunday for people who are making a long weekend out of their trip, thus Monday-Tuesday closings.

Okay, a quick aside for the wine ... Clearly, you did your homework - I just dallied my way along the lake, and we stopped at every vineyard until we were sated with the experience. Seneca Shores is definitely worth a visit - their reserve reds completely changed my opinion on NYS reds. (Squeezed a few of those into my suitcase!). Of course, they were rather pricey, as with the Tierce, which I'll have to try someday. Have not been to Red Newt or Standing Stone, but I shall make a point of it next time I'm upstate. ← I suspect that the reds and Red Newt and Standing Stone will both knock your socks off, then. I did do a fair bit of research before going, asking a sommelier friend for recommendations, and getting this month's Wine Spectator, which has a big feature article on New York wine growing regions.

If you don't see anything you like there, the Aurora Inn which I mentioned earlier offers lunch. It's probably fifteen minutes down the eastern shore of Lake Cayuga. Aurora Inn ← Darn, wish I'd seen this earlier! That would have been great. As it was, we ended up stopping at a Sbarro on the thruway while heading back to the airport to catch our flight. Oh, and just in case anyone's keeping track - Aurora Inn, also closed on Mondays and Tuesdays.

It's actually about a 20 minute drive (I know, I've been doing it regularly to show this condo we're renting out). You should stay wherever you like - you know the location, and it works for you. There are three significantly closer options at a variety of price points, which is probably what most people are looking for when they've spent a day eating and drinking and just want to go back to their room and crash!

Port's Cafe was lovely. Simple food, well prepared. Nice but casual ambience with lots of wood, a view of the lake and semi-open kitchen. But noisy. The menu on their website is rather eclectic and not necessarily all that enticing, but they have many daily specials, and that's where the action is. We split the baked brie with a peach apricot almond topping and it was great. I had brown sugar-black pepper brined salmon steak with horseradish cream atop a potato pancake (basically just like really good hashbrowns, which I adore) and served with a perfectly cooked vegetable mix - asparagus, zucchini, etc. My coworker had the sea bass on a mixed greens with an orange vinaigrette. Both were excellent, with the fish steaming hot and perfectly cooked. Perfectly balanced seasonings on everything we tried. Not pretentious at all, but a good meal. And open on Tuesdays! The have a great selection of Finger Lakes wines on their wine list, with by the glass and bottle selections. No Tierce, sadly. I originally ordered the Weimer Dry Riesling, but then decided to ride out the Cabernet Franc kick I've been on today by getting the 2004 Hosmer Cab Franc. Great wine - very smooth, still with varietal character, but rounder than most of the others I'd tried. Hosmer is over on Cayuga Lake, so maybe this was terroir in action once again! While I was looking for review of Port's, I came across a review for Madderlake Cafe. I'd noticed their sign as were driving past earlier in the afternoon, and just from the edgy font, I was guessing it might be interesting. And it is - looks great, in fact. And it's also closed on Tuesday. <Tammy sighs, bangs head> In the interest of completeness, and for other Finger Lakes diners who end up finding this thread, links to restaurants mentioned previously in this thread, and other restaurants I came across in my research: Dano's Heuriger (Austrian) Red Newt Cellars Bistro Stonecat Cafe Tomorrow we're going to Seneca Falls and will need to grab lunch, so any recommendations on the north end of Lake Cayuga are welcome.