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.

 

 

 

 

Cream Puffs, You, and The Finger Lakes

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Cream puffs are one of my most favorite desserts to make.  I first made them when I was fairly new to blogging.  This was long before anyone knew who The Joy of Caking was.  Let’s just say I wasn’t on the radar back then.  And while I still don’t have one of the most popular blogs out there, TJOC has come a long way. 

I’ve made some awesome friends, established some very loyal followers, and had the opportunity to work with some great companies that have great products.  I feel very fortunate, and hope my blog continues to grow.  What do you think my chances are of replacing Martha when she retires?

This batch of cream puffs is in honor of all of you.  Friends, followers, and great companies with great products. 

I have often thought of how awesome it would be to have a huge blogger fest here in the Finger Lakes.  And if that ever comes to be, I hope for all of you to attend.  You really would be wowed with a visit to to my neck of the woods.  Wineries galore, beautiful lakes and New York State Parks, quaint towns, antiques, art, museums, history, and food.  That’s what the Finger Lakes is all about.

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Now, back to the cream puffs.  Don’t be scared of making them.  They are easy and delicious.  My suggestion; follow a recipe straight out of a dependable cookbook.  This batch was made from following a recipe from Betty Crocker’s Cookbook.  The ingredients are simple.  Water, butter or margarine, flour, and eggs.  That’s it! Baker’s note: I have had the best luck using margarine over butter.

Cream puffs can be filled with whipped cream, or in this case, I made a vanilla cream pudding from the same cookbook.  And on a scale of 1-10, the pudding was a 10. 

Have you ever visited the Finger Lakes, made cream puffs, or do you want to be the new Martha?