The Finger Lakes Foodie Award Winners to be Announced

So, the nominations and voting in the Finger Lakes Food Revolution Slice, Dice & Spice IV have ended.  The votes have been tallied, and all of  us who enjoy gastronomy are anxiously waiting to learn the winners of this years Finger Lakes Foodie Awards.

And just in case you missed it, here are the top two contenders in each category that are vying for this years awards.

A celebratory evening honoring the top nominees, the entire culinary  movement in the Finger Lakes, and the presentation of  winners of this years Finger Lakes Foodie Awards will take place from 6PM-9PM at Finger Lakes Community College on Monday, March 18th, 2013.

The evening will feature a cocktail hour highlighting wines from the Canandaigua Wine Trail  and tastes of Native American cuisine.   Leading revolutionary voices from the local movement, including Susan Noble of the Food Technology Farm in Geneva, Peter Jemison of Ganondagan State Historic Site, and Jamie Rotter of FLCC’s Culinary Arts Program will make short presentations during the evening, and the  John Nyerges Trio will  entertain guests with their live jazz music.

If you’re a foodie interested in the Finger Lakes Food Revolution then you are welcome to attend this celebration.  There is no charge to participate.  To make your reservation, please call or e-mail AJ Shear at Revolution headquarters with your intentions by March 11, 877-386-4669, aj@visitfingerlakes.com.

Before I close this post, let me just say this.  To me, the Finger Lakes agriculture, food, and beverage scene is about a group of people who have created a local culture that emphasizes on the delicious regional cuisine and extraordinary wines, brews, juices, and spirits that makes this area a very attractive and unique place to live and visit.  Their products are a reflection of dedication and hard work, which in my eyes, makes them all deserving of a Finger Lakes Foodie Award.

 

 

 

 

Advertisement

Rustic Oat Bread

It’s that time of the year here in the Northeast. Our ovens become our winter friends.  They heat our kitchens,  fill our homes with wonderful aromas, and help us produce delicious comfort foods that warm our souls.

I love making homemade bread, and a chilly day with snow in the air gives me just the reason to do it.

What could be better than a warm slice of bread without any preservatives, and topped with fresh butter?  Hmmm… maybe a piece of toast  slathered with homemade strawberry jam that was made with plump berries from Silver Queen Farm in Trumansburg, NY.

Rustic Oat Bread

3/4 c. milk

3/4 c. water

2 tbsp. butternut squash seed oil

3 tbsp. brown sugar

1 c. oatmeal, plus extra for topping

1/4 tsp. cinnamon

2 1/2 tsp. yeast

1 tsp. salt

2 c. all-purpose flour, plus 1 cup for kneading

2 tbsp. honey

In a small saucepan, add milk, water, oil, and brown sugar.  Bring to boil; stirring constantly.  Once boiling, remove from heat.

In a large bowl, add oatmeal, salt, and cinnamon.  Pour milk mixture over oatmeal; mix ingredients.  Let stand until lukewarm.

Add yeast and flour; mix completely.  On lightly floured surface knead dough by hand for approximately 7 minutes.   Place in a large bowl greased lightly with squash seed oil.  Cover with plastic wrap.  Set in a warm place and let rise until doubled.

Turn dough onto lightly floured surface.  Cut in half,  briefly knead each half into a ball.  Place each ball a distance apart from each other on a floured cookie.  Cover with a clean dish towel and let it rise until doubled.

Preheat oven to 400 degrees.

Brush each ball of dough with honey, and sprinkle lightly with oatmeal.  Bake for approximately 25-30 minutes until bread is golden brown, and sounds hollow when tapped.  Transfer to wire baking rack to cool.

*Baker’s note – I made this hearty bread with Stony Brook WholeHearted Foods Butternut Squash Seed Oil that’s produced in Geneva, NY. I like using squash seed oil because it gives food a deliciously light nutty flavor.  If you don’t have squash seed oil you can always substitute it with olive oil.

Here is a question for you local foodies.  Will Stony Brook WholeHearted Foods  and Silver Queen Farm be nominated for a Finger Lakes Foodie award this year?