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

Hors d'oeuvres, Cocktail & Wine Reception
Sage Riesling Cocktail - Felicia’s Atomic Lounge

Goat Cheese & Sundried Tomato Bouchees - Fiddlehead Concepts Catering
Artisan Cheeses, Fruits & Wines from the Finger Lakes

Appetizers
Smoked Tomato Gazpacho Topped with Vodka Lime Granite, Fresh Buffalo Mozzarella & Shiso Leaf Chef Samantha Izzo- Simply Red Bistro, Sheldrake Point Vineyards & La Tourelle Resort

Sunny Cabbage Roll-ups
Chef Roxanne Kamayani Gupta- Cayuga Sunrise Holistic Haven

Bread Basket
Normal Bread- Geneva, NY

Salad
Salad of Summer Greens with Goat Cheese, Baby Carrots & Apricots with a Blueberry Riesling Vinaigrette
Chef Heather Tompkins- Fox Run Vineyards Cafe

Entrées
Duck Confit Stack with Polenta and Chevre on a Bed of Asian Greens Drizzled with Blueberry Cabernet Sauce and Topped with Wasabi Microgreens
Chef Debra Whiting - Red Newt Cellars Winery and Bistro

Stuffed Rabbit Loin with Roasted Pepper and Cayuga Blue Cheese
Chef Olando Rodriquez - Veraisons Restaurant at Glenora Wine Cellars

Dessert 
Handmade Truffles Served with Red Newt Cellar’s Hellbender Port
Pastry Chef Renee Suzette Daldry- Renee Suzette’s Chocolate

Citrus Tart in a Pistachio Crust Served with Melon Sorbet and a Berry Marmalade
Chef Anthony Jordan - Taverna Banfi

Freshly Brewed Italian Espresso Blend & Tuscan Sunshine Decaf
Keuka Lake Coffee Roasters

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