Geneva on the Lake ~ August 6th, 2009 Culinary enthusiasts shouldn’t miss this opportunity to savor the finest foods of the Finger Lakes at this locally sourced 5 course gourmet dinner paired with Finger Lakes wines.  Held in the pavilion outdoors on the stunningly beautiful grounds of Geneva on the Lake, the evening will begin at 6:30 with an hors d’oeuvres reception featuring the finest selection of Finger Lakes wines, artisan cheeses and fruits.

Click below for sample menu and information...

Throughout the evening enjoy stories of the farmers, winemakers, specialty food producers, and chefs.  A silent auction with the opportunity to bid on beautiful gift baskets and 'dinners for two' at the finest restaurants will conclude the evening. 

Tickets are $75 per person and may be purchased by contacting Geneva on the Lake at (315) 789-7190.  Seating is limited so purchase early!  Vegetarian options available, please request when purchasing tickets.

All proceeds from the event will benefit Finger Lakes Culinary Bounty as they strive to promote the Finger Lakes as a culinary destination and increase the economic viability of our region by connecting area farms, food producers, wineries and restaurants.    

For further information contact Liz Karabinakis at (607) 272-2292 or  This e-mail address is being protected from spam bots, you need JavaScript enabled to view it

Menu from 2008

Hors d'ouvres  by Fiddlehead Concepts Catering

Appetizer
Chevre cheese & summer vegetables baked in a puffpastry with a creamy spinach basil pesto sauce 

Chef Ryan Abbey - Geneva on the Lake 

Salad
Hand crafted beef and pork sausage served with green bean, watercress andpickled ramp salad drizzled with anise scented mustardvinaigrette

Chef Hans Butler - Watercress 

Entrées
Freerange roasted chicken in a lemon ginger burre blanc with sweet corn &zucchini spoon bread

Chef Sam Izzo - Simply Red Lakeside Bistro, Sheldrake Point Vineyards

Bacon wrapped free range pork tenderloin stuffed withblueberries, chevre and arugula with a blueberry red winesauce

Chef Debra Whiting - Red Newt Cellars Winery and Bistro
Organic sliced filet mignon with red norland potatoes, roundbaby carrots, kefir cheese, and port wine demi glace

Chef Olando Rodriquez - Veraisons Restaurant at Glenora Wine Cellars

Dessert
Dessert buffet

Chef Anthony Jordan - Taverna Banfi

(each course will be paired with two Finger Lakes wines)