2 • Saturday, October 13, 2018 Wine & Dine

River Spring Lodge offers intimate getaway

for couples, corporate retreats
By KORI SCIANDRA
River Spring Lodge, a
bed and breakfast offering
full services and amenities,
is located at 1961A Church
Road, Darien Center. The
boutique hotel sits on 20
acres and offers everything
from a romantic couple get-
away to corporate enter-
taining to pheasant hunting.
“We’re more upscale
than your average hotel,”
said Owner Dave Hamer.
“We have leather furnish-
ings, double sinks, heated
bathroom floors, spa show-
ers, robes, and slippers.
We’re unique.”
The boutique hotel is clas-
sified as one of four, four-
star hotels in the Buffalo
Region. They have earned
many awards since open-
ing the doors in August,
2016. They have a five-
star rating on Trip Advisory
and have received acco-
lades from Select Registry,
ILoveInns.com, and more.
“We’re really pleased.
All of this adds to the mo-
mentum,” said Dave. He
and his wife, Carolynn
Hamer, operate the lodge
year-round. Focusing most-
ly on couples, River Spring
Lodge has five king and
two queen suites.
“Because we serve cou-
ples we added more fur-
nishings in the rooms rather
than two beds. We focus on
serving a few guests each
evening so we can provide
exceptional service,” said
Dave. “We’re trying to fill
a particular niche at River
Spring Lodge.”
There is currently a Stay,
Wine, and Dine package
available at River Spring
Lodge. For $249 Sunday
through Thursday, or $269
Friday or Saturday, couples
can stay and enjoy cook-
ies and coffee upon their
arrival; a complementary
wine hour from 4 to 5 p.m.
with eight different types
of wines to choose from;
a romantic, never rushed
dinner together during their
scheduled reservation time
between 5 to 8 p.m., which
consists of a four-course
meal and a table that is
yours to enjoy with each
other for the evening; and
to top off your stay finalize
with a three-course meal for
breakfast
the next
morning.
“I like to call
this slow dining
in a fast food world,” said
Dave. “My culinary career
is what brought us here.”
Entrees at River Spring
Lodge consist of selec-
tions such as Applewood
Smoked Duckling Breast,
Lobster Stuffed Shrimp and
Crab Imperial, and Sous
Vide Lamb Shank.
The lodge also caters to
corporate events. When
Dave was furnishing the
lodge, he had a table built,
which stands 124-inches
in diameter and seats up
to eighteen people face-to-
face for either dinner or cor-
porate event purposes. It’s
PHOTOS COURTESY OF RIVER SPRING LODGE
Dave & Carolynn Hamer,
Owners
positioned in front of two
walls of glass, overlooking
the trout pond located on
the 20 acres. The lodge
was furnished to “serve
business owners seeking a
smart and modern, full-ser-
vice meeting venue to host
their business events.” This
includes use of a large pro-
jector as guests are seated
around the fireplace on
leather couches during the
meeting.
For more information or
to book accommodations,
call (585) 708-4212 or vis-
it riverspringlodge.com.

Stay, Wine, and Dine Couple’s Escape

$249 Weekdays • $269 Weekends

RESERVE YOUR GETAWAY AT THE BEAUTIFUL COUNTRY ESTATE OF CHEF DAVID AND CAROLYN HAMER

Fireside Dining, Soft Music, Linen Draped Tables, Crystal Stemware, Fine China, Incredible Food, Four-Course Fixed Price Dining from 5:00 until 8:00 Nightly.

TripAdvisor Certificate of Excellence • Select Registry Distinctive Inns of North America Member
Bed and Breakfast Diamond Collection Boutique Hotel • 2018 Top Ten Most Romantic Inn in America • New York State Country Inn of the Year 2018

Book Your Holiday Party Now — Reservations Are Required

RIVER SPRING LODGE
1961A Church Road, Darien Center, NY 14040 | Riverspringlodge.com | 585.708.4212
 Wine & Dine Saturday, October 13, 2018 • 3

160 years of good food and views

at Black North Inn
POINT BREEZE — Black
North Inn has been a main-
stay on Lake Ontario since
1857 and is one of the
oldest continuously- operat-
ing businesses in Orleans
County.
The restaurant, which of-
fers an array of lunches and
dinners, sits along Oak Or-
chard River at the mouth of
Lake Ontario and has long
been a destination for boat-
ers, fishermen and tourists,
along with a solid base of
regulars.
This year, steamed clams
are back, one of the
Inn’s most
popu-
lar items, along with fresh
beer-battered fish fry’s and
lobster bisque, which are
offered daily.
The restaurant also fea-
tures a “Mile High” turkey
dinner, a “Big Blue” burger
and Delmonico steak sand-
wich with the works.
The ever-changing menu
also has a few new items,
including crab-topped had-
dock, Kickin’ Chicken Al-
fredo and Balsamic-Grilled PHOTOS COURTESY OF BLACK NORTH INN
Vegetables with rice. Black North Inn has been serving up good food since 1857.
If you’re in a hurry, the
Black North offers pizza for Aside from the food, the and a view of the lake and restaurant for decades.
dine-in or takeout be- Black North has a large din- its sunsets and a profession- The Black North Inn is at
ginning at 4 ing area for parties, a patio al staff that includes some 14352 Ontario St.
p.m. for a more intimate setting who have worked at the

BLACK NORTH INN

West Main
Wine & Spirits, LLC
341 West Main Street, Batavia
Phone: (585) 344-2717
Mon. thru Sat. 9-9 • Sun. Noon til 5
www.westmainwineandspirits.com
Rt. 98 North on Point Breeze off Parkway West • 682-4441
Book your holiday or special event in our SUNSET ROOM
Catering & Take Outs Available
7 Days A Week
Haddock Daily Lunch & Dinner Specials
Fish Dinner Now Booking For Holiday Parties!
Homemade Soups including our Famous
Lobster Bisque, Burgers, Wings, Hearth
Baked Pizza, Steak & Seafood
Visit www.blacknorthinn.com for complete menu, hours,and
more or send us an email at BNIevents@yahoo.com
BLACK NORTH INN
Open All Winter Hours Begin Nov. 18th
Year Thurs. 4-10, Fri. & Sat. 12-9, Sun. 12-7
Closed Mon., Tues., and Wed.
4 • Saturday, October 13, 2018
SPECIALTY LUNCH MENU
CHOOSE 2 - DINE-IN ONLY
lunch combo - your choice - /2
Small Specialty Salad -OR- Cup of Soup
AND - Lunch Pasta -OR- Half Sandwich
HOUSE - MADE SOUP Cup or Bowl
HOMEMADE MINESTRONE • SOUP DU JOUR
SPECIALTY SALADS
HOUSE SALAD mixed greens, grape tomatoes, cucumbers, red
onions, chickpeas, mozzarella cheese, house-made croutons
CAESAR SALAD romaine, romano cheese, fresh roma
tomatoes, house-made croutons, classic caesar dressing
(Add Grilled Chicken)
ANTIPASTO SALAD romaine, iceberg, tomatoes, green & black
olives, roasted red peppers, pepperoncini, chickpeas, capicola,
salami, pepperoni, mozzarella & provolone,italian vinaigrette
CAPE COD SALAD spring mix, glazed walnuts, dried
cranberries, red onion, crumbled bleu cheese, mandarin
oranges, house balsamic vinaigrette (Add Grilled Chicken)
BUFFALO CHICKEN FINGER SALAD mixed greens, grape
tomatoes, cucumbers, red onion, crumbled bleu cheese, chicken
fingers, choice of sauce & dressing
CAPRESE SALAD vine ripened roma tomatoes, fresh
mozzarella, sweet basil, extra virgin olive oil, balsamic glaze
SALAD DRESSINGS
house balsamic vinaigrette • ranch • italian • sun-dried tomato •
parmesan peppercorn • honey mustard • caesar • blue cheese
FRESH PASTA
served with our oven baked bread, your choice
RAVIOLI made in-house, ricotta cheese, homemade sauce
FETTUCCINI ALFREDO fresh wide fettucini, pecorino romano
(Add Grilled Chicken or Shrimp)
FRESH SPAGHETTINI or RIGATONI homemade sauce (Add
Itailian Sausage or 10 oz. Meatball) (Add Baked Mozzarella)
PASTA & BROCCOLI broccoli, garlic & oil, pinot grigio,
pecorino reomano, fresh tagliatelle pasta
RIGATONI BOLOGNAISE homemade meat sauce, ground
beef, pork,italian sausage
CHICKEN PARMIGIANA chicken cutlet, house red sauce,
baked mozzarella, fresh spaghettini
EGGPLANT PARMIGIANA hand breaded baked eggplant,
homemade sauce, mozzarella, fresh spaghettini
GRILLED CHICKEN & PESTO PASTA marinated grilled
chicken breast, basil pesto, spaghettini pasta
PASTA PUTANESCA - AWARD WINNING DISH - artichoke
hearts, baby spinach, kalamata olives, capers, fresh basil, san
marzano tomatoes, fresh tagliatelle pasta (Add Chicken, Shrimp
or Itailian Sausage)
STUFFED SHELLS jumbo pasta shells, ricotta, spinach, house
made sauce, mozzarella
SANDWICHES
served with garlic parmesan fries, your choice
OPEN FACE MEATBALL SANDWICH house red sauce,
pecorino romano, arugula
CHICKEN PESTO SANDWICH grilled chicken, fresh roma
tomatoes, basil pesto, arugula, mozzarella
TUSCAN GRILL SANDWICH salami, capicola, mozzarella,
banana peppers, roasted red peppers
MAIN ST. GRILL SANDWICH chef’s daily feature
Wine & Dine
Main St. Pizza Company • 206 East Main St., Batavia
www.mainstpizzacompany.com
(585) 343-0007
SPECIALTY DINNER MENU
´
ENTREES
HOUSE - MADE SOUP Cup or Bowl
HOMEMADE MINESTRONE • SOUP DU JOUR
APPETIZERS
TUSCAN STUFFED MUSHROOMS jumbo mushrooms, boursin
cheese, italian sausage, roasted red peppers
ARANCINI (SICILIAN RICE BALLS) - MAIN ST. SPECIALTY -
risotto balls, bread crumbs, asparagus, prosciutto, mozzarella,
oven roasted tomato sauce, chive oil
FRIED CALAMARI crispy calamari, zesty rémoulade sauce
MARKET PRICE (Add Roasted Banana Peppers)
MAIN ST. BRUSCHETTA vine ripened roma tomatoes, fresh
basil, balsamic, pecorino romano, tuscan bread
STUFFED BANANA PEPPERS
yancey’s fancy roasted garlic cheddar,
yancey’s fancy steakhouse onion cheddar, cream cheese
HOMEMADE FRIED MOZZARELLA WEDGES crispy
mozzarella wedges, pomodoro sauce
SHRIMP COCKTAIL
THE WINSTAGATOR two 10 ounce meatballs, ricotta cheese,
fresh basil, pecorino romano
SPECIALTY SALADS
HOUSE SALAD mixed greens, grape tomatoes, cucumbers, red
onions, chickpeas, mozzarella cheese, house-made croutons
CAESAR SALAD romaine, romano cheese, fresh roma
tomatoes, house-made croutons, classic caesar dressing
(Add Grilled Chicken)
ANTIPASTO SALAD romaine, iceberg, tomatoes, green & black
olives, roasted red peppers, pepperoncini, chickpeas, capicola,
salami, pepperoni, mozzarella & provolone,italian vinaigrette
CAPE COD SALAD spring mix, glazed walnuts, dried
cranberries, red onion, crumbled bleu cheese, mandarin
oranges, house balsamic vinaigrette (Add Grilled Chicken)
BUFFALO CHICKEN FINGER SALAD mixed greens, grape
tomatoes, cucumbers, red onion, crumbled bleu cheese, chicken
fingers, choice of sauce & dressing
CAPRESE SALAD vine ripened roma tomatoes, fresh
mozzarella, sweet basil, extra virgin olive oil, balsamic glaze
SALAD DRESSINGS
house balsamic vinaigrette • ranch • italian • sun-dried tomato •
parmesan peppercorn • honey mustard • caesar • blue cheese
served with our oven baked bread and chef salad,
(upgrade to specialty side salad)
FRESH PASTA
MAIN ST. LASAGNA house-made pasta, ground beef & pork,
ricotta,house red sauce, mozzarella
RAVIOLI made in-house, ricotta cheese, homemade sauce
MANICOTTI ricotta filling, house-made delicate crepes,
homemade sauce, mozzarella
SPAGHETTINI or RIGATONI homemade sauce (Add Itailian
Sausage or 10 oz. Meatball) (Add Baked Mozzarella)
PASTA & BROCCOLI broccoli, garlic & oil, pinot grigio,
pecorino reomano, fresh tagliatelle pasta
FETTUCCINI ALFREDO fresh wide fettucini, pecorino romano
(Add Chicken or Shrimp)
PASTA PUTANESCA - AWARD WINNING DISH - artichoke
hearts, baby spinach, kalamata olives, capers, fresh basil, san
marzano tomatoes, fresh tagliatelle pasta (Add Chicken, Shrimp
or Itailian Sausage)
RIGATONI BOLOGNAISE homemade meat sauce, ground
beef, pork,italian sausage
STUFFED SHELLS jumbo pasta shells, ricotta, spinach, house
made sauce, mozzarella
EGGPLANT PARMIGIANA hand breaded baked eggplant,
homemade sauce, mozzarella, fresh spaghettini
CHICKEN & VEAL
CHICKEN PORTOFINO sautéed chicken cutlets, mushrooms,
onions, baby spinach, artichokes, port wine demiglace, fresh
spaghettini
CHICKEN MARSALA sautéed chicken cutlets, mushrooms,
onions, creamy marsala sauce, fresh spaghettini
CHICKEN PARMIGIANA - MAIN ST. SPECIALTY - chicken
cutlet, house red sauce, baked mozzarella, fresh spaghettini
VEAL PARMIGIANA veal cutlet, house red sauce, baked
mozzarella, fresh spaghettini
VEAL MILANESE crispy cutlet, grape tomatoes,arugula, pecorino
romano, fresh spaghettini, homemade sauce
VEAL PICCATA sauteed veal, mushrooms, onion, lemon, capers,
white wine butter sauce, fresh spaghettini
SEAFOOD
SHRIMP POMODORO or FRADIABLO shrimp, san marzano
marinara, fresh tagliatelle
LINGUINI & WHITE OR red clam sauce homemade clam sauce,
littleneck clams, fresh linguini fini • Market Price
SHRIMP MARCHE - MAIN ST. SPECIALTY - sautéed shrimp,
roasted red peppers, artichoke hearts, baby spinach, pinot grigio,
lemon, garlic & oil sauce, fresh tagliatelle

Main St. Pizza Company launches
Thursday Seafood Night with ease
By KORI SCIANDRA
Opening its doors to the
community almost 14 years
ago, Main St. Piz-
za Company
offers a Whether
“diverse
m e n u
w i t h
Italian
special-
ty.” Ex-
ecutive
Chef Ja-
son Ball,
and his staff,
strive to offer the
best quality food and din-
ing experience to Main St.
patrons.
“Our menu has no bound-
aries,” said Ball, who has
been the executive chef at
Main St. since 2015.
Owner Victor Marchese
had a passion for getting
into the pizza business,
which evolved into a pas-
sion for pasta as well.
Marchese and Ball have
Wine & Dine Saturday, October 13, 2018 • 5
paired an Italian atmo-
sphere comprised of fine
dining and cultural music
with menu selections to
please all different
palates.
you’re in the
mood to
take home
pizza and
wings or
dine in
while enjoy-
ing a selec-
tion of special-
ty items of your
choice, Main St. will
accommodate.
The meatballs at Main
St. are a fan favorite and a
must try item.
“They are a great addi-
tion to any meal,” said Ball.
Don’t miss Pasta and Vino
seller is the Bolognese. b o t h
Night at 4 p.m. Tuesdays,
“The featured dishes al- lunch
featuring two pasta dinners
ways sell great,” said Ball. a n d
and a bottle of wine for just
New to Main St. is Thurs- d i n -
$22. Ball prepares two dif-
day Seafood Night. Ball n e r,
ferent feature pasta dishes,
features a different seafood t h e
each week. A best
variety each week, such as restau-
Lobster Fritters, $16; Crab rant also
Legs, $20; Citrus Broiled offers a
Barramundi with a local specialty am
peach chutney served with catering menu
sautéed greens; a Tuscan tailored to your proud
Stew; or Seafood Cioppi- liking. They offer ca- of what
no, a seafood stew derived tering for office luncheons, we have accom-
from San Francisco. baby showers, bridal show- plished,” said Ball.
“I select the best quality ers, graduation parties, pic- Located at 206 East Main
seafood, locally. Our sea- nics, or bereavements and St., Batavia, the restaurant
food night has been really can accommodate to both is open from 11 a.m. to
successful,” said Ball. “I try small and large groups. 10 p.m. Sunday through
to challenge myself each Contact the restaurant to Thursday and from 11 a.m.
day to offer something new book your next event. to 11 p.m. Friday and Sat-
and exciting for our custom- “This is my hometown. I urday. To order call (585)
ers.” was born and raised here. 343-0007. Orders can also
While Main St. offers an Each day, when I walk be placed online at www.
assortment of cuisine for through the dining room, I mainstpizzacompany.com.
6 • Saturday, October 13, 2018
Wood fired brick oven pizza now available
at Ken’s Charcoal Pits & Bar-B-Q
By KORI SCIANDRA
Known for serving the
best charcoal grilled food
in Genesee County, since
2015, Ken’s Charcoal Pits
& Bar-B-Q offers a large
variety on its menu. At
the top of the menu is the
house combo - Ken’s Pit
Plate, $11.99. This is Ken’s
version of the famous Gar-
bage Plate, which is a well-
known dish out of Roches-
ter. Ken’s Pit Plate is your
choice of meat (hot dogs or
hamburgers) topped with
mild, medium, or hot meat
sauce, French fries, home-
made macaroni salad and
baked beans – served with
a roll and butter.
Now serving wood fired
brick oven pizza beginning
at 5 p.m. Thursdays through
Saturdays, Ken’s is located
at 59 Main St., Batavia. Af-
ter taking a pizza making
class at Goodfellas in Stat-
en Island, NY, Owner Ken
Mistler immediately pur-
chased the ovens needed
to serve fresh, brick oven
pizza to Batavia residents.
About 18 months ago, Mis-
tler launched the idea at the
restaurant and has since
seen a great response from
the community.
“It’s fantastic. It’s been
welcomed by everyone,”
said Lucy Lopez, event co-
ordinator and front end
manager. “The wood fired
Wine & Dine
pizza is all made by hand.”
She continued, “I really
believe the pizza and the
hard work everyone puts in
is why we are so success-
ful. Ken puts one hundred
percent of his effort into
making sure everyone gets
what they want. He saw a
need for wood fired pizza
PHOTOS COURTESY OF KEN’S CHARCOAL PITS
in Batavia, he made it hap-
pen. He saw a need for an ty on the lower level of the Kenny dreams up,” said Lo-
enclosed patio in Batavia, restaurant, at Studio 59 pez. “These people are our
so he made it happen.” Lounge. The facility is now family and we appreciate
All pizzas are about 12 booking private parties them.”
inches, while all ingredients for the upcoming holiday Ken’s is open from 11
are made in house, daily. season. Contact Lopez for a.m. to close Tuesday
Looking for a place to more information and assis- through Saturday. Dine in
host your next event? tance with party planning. or take out.
Ken’s offers an intimate “We’re so thankful to the To place an order or
and refined atmosphere to community for their support make a reservation, call
host your next private par- and for believing in what (585) 345-6788.

Batavia Country Club & Banquet Lodge
renovates, welcomes new members
By KORI SCIANDRA
Operating as a fami-
ly owned business since
1972, the Batavia Country
Club has undergone ren-
ovations and is relishing
in its new look. Updated
décor in the lodge, new
lighting, and stone work
will welcome both members
and their guests.
The country club will be
back open for Friday night
dinners from 4 p.m. to 9
p.m. beginning Friday, Oct.
5.
Owner and President Kar-
en Pompa is hoping to be-
gin booking for upcoming
holiday parties.
If you’re looking for a
beautiful venue to host your
guests on your big day, the
country club can accommo-
BREAKFAST • LUNCH • DINNER
MACK’S
Restaurant on the Lake
4402 Lake Shore Dr., Castile
585-237-5983
Wine & Dine Saturday, October 13, 2018 • 7
date between 180 to 200
people with its lodge set-
ting. Rene Primus, banquet
manager, is happy to assist
in all planning details. To
book an event or for more
details, call the club at
(585) 343-7600.
“We’re so thankful to the
community for all the sup-
port they have shown us
over the years,” said Pom-
pa. “We’re grateful to our
members, of course. We
truly appreciate them.”
There is currently a Week-
day Senior Special running
for four players, all year
long, for $25 per person –
this includes 18 holes with MARK GUTMAN/BATAVIA NEWS
cart and lunch.
Batavia Country Club is or specific inquiries, call email bcclodge@rochester. at www.bataviacc.com.
located at 7909 Batavia-By- the club at 585-343-7600, rr.com, or visit their website
ron Road, Batavia. For
membership information NOW OPEN FRIDAYS
4-9PM
• Dinner Specials
• Fish Fries
• Soup & Salad Bar
• Weddings
• Banquets
B
• Fundraisers
• Meetings
• Breakfast or Luncheons
• Showers
• Receptions of All Kinds
MARK GUTMAN/BATAVIA NEWS
BATAVIA COUNTRY CLUB
7909 Batavia-Byron Rd. Batavia, NY | www.bataviacc.com
Memberships Available
Open 7 Days a Week
In Season
• Tournaments
• Leagues Book Your
Holiday
Call for More Information Party Now!
585.343.7600
Visit Our Website For More Information
www.thelodgeatbataviacc.com
8 • Saturday, October 13, 2018 Wine & Dine

Wines to pair with

your favorite foods ‘Batavia’s Favorite Subs’
Pairing wines with your favorite
foods can be intimidating. Profes-
sional and amateur sommeliers might
know just the bottle to pair with that sizzling steak, but
found at Northside Deli
weekend warriors might not be so confident. The Food BATAVIA — Northside It’s also a full service
Network offers the following pairing tips to people look- Deli at 162 Bank St. dates convenience store with “all
ing for the right bottle to go with some popular foods. back to 1904, when Teddy your favorite beverages,
• Steak: Cabernet Sauvignon is a red wine that’s Roosevelt was president groceries, dairy, tobacco,
high in tannins. Novice wine drinkers might wonder and Batavia was still a vil- Hershey’s ice cream and
why certain wines dye their mouth after drinking, and lage. an expanded ice-cold beer
that’s because of tannins. Steak softens the impact of The deli, locally owned section,” along with coffee,
tannins because of its fat content, making this an ideal and operated by David cappuccino, fresh dough-
pairing. Stupp, is here to stay, open nuts and breakfast sand-
• Spaghetti and meatballs: Italian food and wine go seven days a week and wiches. MARK GUTMAN/DAILY NEWS
Amanda Cerefin makes a sub at
hand-in-hand, and Chianti is a great wine to pair with 365 days a year. Available for larger the Northside Deli.
spaghetti and meatballs. Chianti has a bold flavor, and Northside offers more gatherings are party trays,
the Food Network notes it has enough acidity to stand than 40 made-to-order subs wraps and meat and menu are available online
up to all the tomatoes and meat in spaghetti and meat- (“Batavia’s favorite subs”), cheese platters. at www.northsidedelibata-
balls. along with “big salads,” Northside offers all New via.com.
• Indian cuisine: Fans of Indian cuisine no doubt like wraps, soups, chili and York Lottery games along “The success of Northside
spicy foods, but that doesn’t mean they wouldn’t also many other menu options. with an ATM, propane ex- is our hard-working staff al-
enjoy some temporary relief from their fiery favorites. The Bank Street operation change, and free coffee ways ready to serve you,”
Rieslings, which tend to be low in alcohol content, are includes a complete delica- from 8 to 11 a.m. on Tues- the owner said.
sweet white wines that can be just the thing to comple- tessen, serving fresh cold days. It is also a Western For more information
ment all that spiciness. The Food Network notes that cuts and cheeses sliced dai- Union agent. or to place an order, call
high-alcohol wines might make spicy Indian food feel ly. Coupons and a complete (585) 343- 2888.
even spicier, so if Riesling isn’t your ideal wine, at least
opt for another wine with a low ABV.
You Can Count on Northside!!
www.NorthsideDeliBatavia.com

www.NorthsideDeliBatavia.com
• Salmon: Seafood fans who love salmon might like
it even more if they pair it with Pinot Noir. While many We're Here To Stay - Same Location Since 1904!!
types of fish are best paired with white wine and Pinot LOCALLY OWNED & OPERATED
Noir is a red, this pairing actually works well because
the salmon stands up to the wine’s bold flavor.
• Lamb: Red meat and red wine go great together,
"Batavia's Favorite Subs"
but different types of red meat pair better with different Over 40 Choices Made-To-Order
types of wine. Lamb and Bordeaux go great together WRAPS • SALADS • ICE • DAIRY • GROCERIES • ATM TOBACCO • LOTTO
because lamb has a gamey flavor that requires a rich, HERSHEY ICE CREAM • EXPANDED ICE COLD BEER SELECTION
bold wine. Bordeaux fits that bill, allowing the rich, A complete deli, serving fresh cold cuts & cheeses, sliced at your request. Party trays available!
fatty lamb meat to absorb its tannins.
We Offer ALL FREE Coffee Propane Exchange

1675
NYS Lottery All Day $
Scratch Off Games Every Tuesday

$ 00
1
COUPON
LARGE
off SUB
Expires 11.30.18

OPEN 7 DAYS A WEEK

365 DAYS A YEAR
162 Bank Street
Call Ahead To Order
NO WAITING

Get to know favorite wines for giving
A glass of wine makes a
nice accompaniment to a
meal or something to enjoy
and sip while conversing
with friends in social situa-
tions. Many people have a
favorite style of wine, and
some even have a favorite
vineyard. In addition, the
popularity of wine makes it
a versatile gift for the holi-
days or something to bring
along to a holiday party as
a hostess present.
Novice wine enthusiasts
may be interested in learn-
ing more about wine so
they can choose their wine
selections for gifting and
enjoyment more readily.
According to the experts at
Wine Enthusiast, learning
to taste wine and differen-
tiate between flavors is sim-
ilar to appreciating art or
music. Understanding the
varietals can simplify the
process of selecting wines.
• Cabernet Sauvignon:
This is a full-bodied red
grape heavily planted in
the Bordeaux region of
France. Cabernet generally
has high levels of alcohol
and tannins.
• Merlot: The smoothness
CHAP’S ELBA DINER
5 South Main Street
Keep us in mind for the Holidays!
Open Daily:
Reg. Hours: Mon.-Thurs. 7am-8pm
Fri. & Sat. 7am-9pm, Sun. 7am-2pm
BREAKFAST • LUNCH • DINNER
and mild flavor of this red
wine make it a great option
for those who need an in-
troduction to red wine. This
wine is lower in tannins
than Cabernet Sauvignon,
and it tends to have a more
fruity flavor profile as well.
• Cabernet Franc: This
is a light- to middle-weight
wine that features a high
acid content and savory
flavors.
• Malbec and Car-
ménère: Similar to Merlot,
these grapes originated
in France but then made
their way to other regions
of the world. Malbec is
most popular in Argentina,
while Carménère is grown
in Chile.
• Zinfandel: Although
mostly associated with the
rosé wine White Zinfandel,
Zinfandel is actually a me-
dium-bodied red wine that
originated in Croatia.
• Pinot Noir: Soft tannins
and high acid give this
light-bodied red wine its ap-
peal. The grapes were first
widely planted in France
but can now be found else-
where.
• Chianti: Chianti is the
Elba, NY 14058
585-757-5001
Now Catering Small
or Large Events
Call Sandra at 585-797-7505
Wine & Dine Saturday, October 13, 2018 • 9
most famous Italian red white wine that is particu-
wine in North Amer- larly associated with Italy
ica. It’s a dry red even though it originated in
that pairs very France, where it is thought
well with to be a mutation of the Pi-
food. Chi- not Noir grape. Pinot Gri-
anti, which gio skins are not green
comes from like other white grapes,
the Chianti but have a gray hue,
region in hence the name.
Tuscany, is • Reisling: Those who
made exclu- prefer a sweet white wine
sively with can opt for Reisling, which
Sangiovese can be traced to Germany.
grapes, or at It can be a good match for
least 80 percent those who appreciate other
of them and other sweet white wines, such as
blends. light-bod- Moscato or Gewürztramin-
• Chardonnay: This is a ied, Sauvi- er.
medium- to full-bodied dry gnon Blanc is another dry There are many wines
white wine. The Chardon- white grape planted widely to tempt palates. When
nay grape is a white grape in France. It also is a parent gifting, the selections men-
from the Burgundy region grape to Cabernet Sauvi- tioned above can tempt
of France. gnon. foodies and budding som-
• Sauvignon Blanc: • Pinot Gris/Pinot Grigio: meliers alike.
Citrus-driven and often Pinot Grigio is a zesty, dry
10 • Saturday, October 13, 2018 Wine & Dine

Daily specials at TF Brown’s offer a good time

By KORI SCIANDRA merly owned by the Mancu- support over the years,”
so family, and operated as said Owner Rick Mancuso.
The sports-themed restau- a family friendly restaurant, Weekly specials include
rant, TF Brown’s, offers which closed in 1994. Al- Monday Night Football
plenty of fun for its custom- most a year later, brothers and Tuesday Trivia Night at
ers to enjoy. With a variety Ben and Rick Mancuso 7 p.m. Wild Wing Wednes-
of daily specials the restau- opened TF Brown’s with fo- day kicks off with 68 cent
rant is geared toward fans cus on daily sports. jumbo wings, which in-
catching the game. Wheth- “It’s been a fantastic rela- cludes all the seasonings
er it’s the NCA, NFL, or tionship with both our cus- and different flavored
MLB, TF Brown’s has more tomers and our em- wings. Enjoy live Mu-
than 20 TVs featuring daily ployees. We’re sic on Thursdays
sports. proud to be from 5 to 8
PHOTOS COURTESY OF TF BROWNS
The Mancuso family a part of p.m. with mu-
has been in the restaurant the com- sic from local are days and from 11 a.m. to
business since 1930. TF munity bands. Try ex- 2 a.m. Monday through
Brown’s currently sits in the and to TF Brown’s cel- Saturday.
same location that was for- have their Fantastic l e n t For more information
Fish Fry choices or to place an order, call
on Fridays to host your next event. (585) 343-1547 or order
– Fresh Had- Book your date with ad- online at www.tfbrowns.
dock Your Way – vanced notice. com. Online ordering hours
broiled, battered, or TF Brown’s is located at are noon to 8:30 p.m. Sun-
breaded. 214 East Main Street, Bat- day and from 11 a.m. to
TF Brown’s private room avia. The restaurant is open 10 p.m. Monday through
or covered outdoor patio from noon to midnight Sun- Saturday.

Daily Specials
Monday ..................................... 8 Jumbo Wings $5.95
Beef on Weck $5.95
Tuesday ..................................... Kids Eat Free
Real Estate Services Wednesday ................................ Wild Wing Wednesday
Ask me about the 100% Money Back Guarantee!
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LAURA PEDRO Thursday ................................... Home Style Chicken & Biscuit
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Friday ...................................... Fresh Friday Haddock “Your Way”

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Cell: 585.409.8519 Breaded-Broil-Battered

Office: 585.409.2139 • Fax: 585.343.8502
laurapedro@howardhanna.com Saturday ................................... Seafood Marinara
HowardHanna.com
Sunday ..................................... $8.95 NY Strip Steak and Mac

There’s Always Something

Everyday Home
Real Estate Services
Happening At Brown’s Made Lunch and
4-4-4 Special Monday-Sunday Dinner Specials!
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Cell: 585.314.7982 343-1547 • 214 E. Main St. Batavia

Office: 585.409.2121 • Fax: 585.343.8502
nancycrocker@howardhanna.com
HowardHanna.com

Becker Farms, Vizcarra Vineyards offer
‘something for everyone’
By KORI SCIANDRA
After purchasing land
from her grandfather, Own-
er Melinda Vizcarra and
her husband, Oscar Vizcar-
ra, started U-Pick at Becker
Farms in 1979. Farm lov-
ers can pick their own fruit
during different seasons.
“The land has been in
my family since 1894. My
mom was a Becker,” said
Melinda.
U-pick apples are avail-
able at Becker Farms, dai-
ly, from 10 a.m. to 5 p.m.
Bring your friends and fam-
ily to the farm and pick ap-
ples together.
With success in the U-Pick
industry, the Vizcarra’s de-
cided to try their skills at
making their own wine. In
2004 they launched Viz-
carra Vineyards. They are
currently offering six new
blends, three of which are
Effervescence Sparkling
red, rose, and white. This
is in addition to the red,
white, and fruit wines, and
hard cider they currently of-
fer. Stop in for a tasting.
In 2009, the family elect-
ed to expand the U-pick
idea even further and
launched Becker Brewing
Company.
“We’ve been really for-
tunate. It’s been going
well. The same people that
make our wine, knew how
to make beer,” said Me-
linda. “We have a beer
garden with live music and
everybody loves it. Melin-
da’s son, Andres Vizcarra,
oversees the farm based
brewing operations – wine,
beer, and hard cider.
Located at 3724 Quak-
er Road, Gasport, Becker
Farms/Vizcarra Vineyards
are fully equipped to host
your next event. Whether
it’s a bridal shower, a cor-
porate event, or a wed-
ding, the establishment can
provide the facilities and
amenities. Amanda Viz-
carra, Melinda’s daughter,
manages private events
and weddings at the farm.
Additionally, Becker
Farms launched its first
Community Supported Ag-
riculture Program (CSA).
PHOTOS BY JESSICA AHRENS PHOTOGRAPHY
Wine & Dine Saturday, October 13, 2018 • 11
Patrons can purchase a
share of the farm for as lit-
tle as $24 per week. Oscar year.
Vizcarra, Melinda’s son, People
heads the CSA program. tell us they came to
See website for more de- the farm as kids and
tails. now they’re bringing
Don’t miss fall attractions more their own kids to experi-
at the farm like the Pumpkin people ence the memories,” said
Fiesta. It will continue from is only $9 per person. For Melinda. “It’s a wonderful
noon to 5 p.m. on week- an additional $75 you can feeling to know you’re ful-
ends throughout the month reserve a campfire for your filling that for someone.”
of October. Fiesta pricing group. She continued, “There
is $8 for kids, $5 for adults The farm is also open on is something for everyone
(children 2 years of age weekdays. Food and drinks here. We’re a family friend-
and under are free). Weath- are served Wednesday ly place.”
er permitting Haunted Hay- through Sunday. For more information
rides are a main attraction. “It’s always somewhat about the farm or to book
From 7 to 9 p.m. every amazing and pleasantly sur- an event, visit www.beck-
weekend single tickets are prising to see people com- erfarms.com or call (716)
$10. Group rate for 20 or ing back to the farm each 772-2211.
716.772.2211 | Just a short scenic drive north of Batavia.
WINE • BEER • HARD CIDER
Event Venues • Catering • Bakery • Lodging
Becker Brewing Co. Beers on Tap Available Now:
Papi’s Pilsner • Lockwood Lager • Gary’s Golden IPA • Becker Brewing’s Raspberry Wheat Ale • Summerset Czech
Just Released:
The Pumpkin Fiesta Imperial Pumpkin Ale • Red Oktoberfest Check our
Releasing In November: website for
current
Winter Porter — Flights • Pints • Growlers availability!
Hard Cider Available Now:
Almond Cherry • Concord • Traditional • Oaked • Old English • Cidre Bouche
TASTING ROOM HOURS:
Mon-Wed — 11am-6pm • Thurs-Sat —11am-9pm • Sun — 10am-6pm
FARM MARKET / BAKERY HOURS:
Daily — 10am-5pm
FOOD SERVICE HOURS:
Wed — 11am-4pm • Thurs-Sat — 3pm-9pm • Sunday Brunch — 1pm-6pm
12 • Saturday, October 13, 2018 Wine & Dine

Keeping traditions alive

at The Hole in the Wall
through honor, gratitude
By KORI SCIANDRA
With an upscale atmo-
sphere that provides
for a deluxe din-
ing experience
in the coun-
try, The Hole
in the Wall
Restaurant and
Lounge, located
at 7056 Standpipe
Road, Perry, offers a
seasonal menu with focus
on local cuisine.
The Hole in the Wall
Restaurant was purchased
by Anita Billings, in 2001,
and moved to Standpipe
Road. Anita and her hus-
band Bruce Billings, daugh-
ter Jacquie Billings, and
son-in-law Travis Barlow
worked together to contin-
ue the traditions established
by the original business
while modifying the con-
cept to expand their cus-
tomer base and serve the
food and beverage needs
of the community.
Jacquie and her husband,
Barlow, who is the execu-
tive chef, now own the Hole
in the Wall Restaurant.
“Fall is the best time of
year for our restau-
rant,” said Jac-
quie. “We use
as many local
ingredients as
we can and
this time of year
there are lots of
fruits and vegeta-
bles available for Tra-
vis and his team to work
with. My favorite is roman-
esco, which we get from
Welch’s in Wyoming.”  Jacquie.  Sandwich Shop the ‘Hole
A best seller in the fall at
The Hole in the Wall is the
homemade pumpkin ravio-
li, served with pan seared
scallops, whole slab bacon,
and an apple cider butter
reduction.
“We hardly ever repeat a
dish and I think we’ve been
serving this dish every year
for eight years,” said Jac-
quie.
The apple cider is pur-
chased from Castile Cider
Mill. 
A few daily specials at
The Hole in the Wall include
half priced wood fired piz-
za on Wednesdays, $6
(regularly $8) Roast Beef
on Weck from 11:30 a.m.
to 4:30 p.m. Thursdays, of
course Sundays still feature
homemade chicken and
biscuits and roast turkey
and dressing; and on the
new menu Friday Fish Fry is
being permanently reduced
from $14 to $10.
“Keep an eye out for
our brand-new menu that’s
coming out this fall,” said
She continued, “We’ve
been at our current location
for 15 years. We have an
announcement: We’re ex-
Friday Fish Fry reduced from $14 to $10
cited we’ve survived long
enough to thrive and have
planned to expand and
open a second business we
view to be more relevant
to our original Main Street
location—Ration Wine Bar.
As in the ‘rations’ that were
donated by the community
to the Perry Sandwich Shop
during WWII to support
feeding the servicemen for
free, who then named the
in the Wall’,” said Jacquie.  com. Follow the Hole in the
Jacquie’s mother, Anita,
who moved the restaurant to
its current location in 2004
PHOTO S COURTESY OF HOLE IN THE WALL
was inspired by the legacy
of the restaurant and de-
voted herself to its success.
Anita was diagnosed with
ALS and succumbed to her
illness in May, 2016, but
her family views this growth
as an honor to her.
To make a reservation
at The Hole in the Wall,
call (585) 237-3003, or
visit holeinthewallperry.
com. For other inquires,
email jacquie@thehitw.
Wall on Facebook and Ins-
tagram for up-to-date infor-
mation. 

Every Friday Every

Fresh Haddock, Saturday
Beer Battered & Prime Rib
Broiled
Homemade
All New Salad Bar Soup & Chili

Open Daily for Food Until Closing 1928 Broadway (Rt. 20) Darien, NY 14040

Featuring Midgard Blueberry Wine - Corfu NY,

Also Finger Lakes Wines
Outside Dining • Live Entertainment on Weekends
 Wine & Dine Saturday, October 13, 2018 • 13

‘Feed the Need’ Gala slated for Nov. 12

By KORI SCIANDRA press release.  application will require a low - Hole in the Wall Ex-
Funds raised for the ren- match from the Village of ecutive Chef - and Stephen
For the third consec- ovations thus far include, Perry of $135,000. The Kingston – Chef Instructor
utive year, The Hole $100,000 from the Per- Village has pledged a at Genesee Community
in the Wall Restau- ry Rotary Club, which $100,000 match.”  College, the students will
rant and Lounge, named the beach as The “Feed the Need” gain hands-on experience
at 7056 Standpipe their next community Gala is the first of many through prepping food for
Road, Perry, will project. Perry’s Rota- fundraising events set to the event, passing appetiz-
host the “Feed the ry was matched by help close the $35,000 ers, and working demon-
Need” Gala in hon- a $150,000 grant gap needed for funding.  stration tables. 
or of the late Anita secured through the “My mother wanted to “The students will come
Billings, former own- office of New York help. To do so, she thought here after school and help
er of The Hole in the State Senator Patrick it would be so much fun execute the actual event,”
Wall Restaurant.  Gallivan. The grant will to have everyone get all said Jacquie. 
Her family strives to hon- fund new bathrooms, stor- dressed up, eat some in- The gala is slated for
or her legacy by continuing age, and a new pavilion, credible food, enjoy an Nov. 12 at the restaurant.
place specifically.  opportunity to mingle and Tickets cost $60 and can
to do what they believe Ani-
that pro- vides the According to the release, network, and raise money be purchased in advance at
ta would want. 
only free public access to “The proposed project while doing so. That’s how the Hole in the Wall Restau-
“My mother was heavily
Silver Lake. Despite the sig- scope is significant, and ‘Feed the Need’ devel- rant, slb Salon & Boutique,
invested in the community,”
nificance of the role it has, includes infrastructure work oped,” said Jacquie.  Family Furniture, Biblio-Tech
said Anita’s daughter, Jac-
the beach has been disin- that will enable quality of The gala will feature culi- Café, or online at face-
quie Billings. “At the end of
vested in for decades.” life benefits. To support it, nary students from the Gen- book.com/feedtheneedper-
my mom’s life, in addition
More importantly, “The the Village of Perry has esee Valley Educational ry/. Additional information
to being a restaurant own-
beach fits the criteria for applied for a $500,000 Partnership. Lead by Co-Ex- can be found on the Feed
er, she was a Village Trust-
Feed the Need because a grant. If successful, the ecutive Chef’s Travis Bar- the Need facebook page. 
ee and a board member of
well-appointed beach with
the Wyoming County Com-
an improved waterfront,
munity Action.”
a child’s play area, new
She continued, “She saw
handicapped accessible
the need to bridge the gap
bathrooms, storage, park-
between services provided
ing, utilities for community
by the county for individ-
events, and a pavilion for
uals and families in need
festive occasions - available
and the services that were
to all people regardless of

Gala
being underutilized.” 

FEED the NEED

socio-economic status is just
The 2018 beneficiary is
the sort of opportunity Anita
the Perry Beach Renovation
Billings would put her effort
Project. 
into,” stated Jacquie in a
The beach is a “special

Take a ride on a new Harley

Davidson from Stan’s for all your
Wine Tours & Dining Pleasures In Honor of Anita Billings

TAN’ S
PRESENTED BY

The Hole in the Wall

A Culinary Affair in Support of the Silver Lake Trail & Perry Public Beach
HARLEY-DAVIDSON
More Than Just a MONDAY . NOV 12 . 2018
"Motorcycle Shop" Since 1958 5:30PM - 8:00PM
www.stanshd.com HW | 7056 Standpipe Road, Perry

Genuine
Hours: Appetizers crafted by Chefs Stephen Kingston
(Genesee Valley Educational Partnership)
Mon., Tues., Wed. 9-6
& Travis Barlow (HW) & created by GVEP culinary talent
Thurs. 9-8, Fri. 9-6, Sat. 9-4, PARTS & ACCESSORIES
Closed Sun. Full Service Department $60 per person | Cash Bar | Silent Auction
4425 W. Saile Dr., Batavia, NY (585) 343-9598 Tickets Available at Biblio-Tech Café | HW | SLB Salon | Family Furniture. Tickets Go On Sale October 1st - Proceeds Support the Perry Public Beach
14 • Saturday, October 13, 2018 Wine & Dine

November
Is Our Month
To Give...

We are
calling it...

“Lovember”
The Premier Dining Destination of Western New York
Taking Reservations for our full service catering
for any occasion in 2019. Call for details.

Christmas in November
Starting November 1st to November 30 th
Buy a $50 Gift Certificate and Receive a
complimentary $20 Gift Voucher
(certain restrictions do apply)

Open Thanksgiving Day 12pm till ?

Portion of sales proceeds to be donated to 2 local charities
(to be announced November 1st)

IN NOVEMBER IN NOVEMBER
Bring in a full bag of non-perishable foods Skivvies for Dessert - Bring in a new package
or new clothing and receive a $10 Gift of undergarments or socks and receive a
voucher towards your next dinner visit. complimentary dessert of Chef’s Choice.
Dinner: Tuesday thru Saturday Open at 4:00 PM, Sunday Open at 1:00 PM; Closed Mondays
Route 5, Stafford • 343-6972
Specials always available online at redosier.com
No Affiliation with the Red Osier Rochester, Red Osier Food Products or Total Sandwiches and Catering

The Original Red Osier Landmark Restaurant
prepares for upcoming holiday season
By KORI SCIANDRA
Considered to be the
“premier dining destina-
tion of Western New
York,” The Original
Red Osier Landmark
Restaurant, located
at 6492 East Main
St., (Route 5), Staf-
ford, was built in
1936. Well-
known for
its Prime Rib
and Seafood,
the restaurant
is at the top of
its game head-
ing into 2019.
“We want people to
come in here and feel like
we are the best in West-
ern New York because we
believe we are the best in
Western New York,” said
owners Steven Foster and
Tim Adams, who took over
the restaurant close to three
years ago.
Since that time, Fos-
ter and Adams sought to
achieve quality over quan-
tity. The Original Red Osier
Landmark Restaurant has
received a full renovation
since the change in owner-
ship.
“Everything has been up-
dated. It’s been a long road
but the restaurant is just
now fully updated,” said
Foster. “It’s been a process.
We’re very proud of what
we’ve done.”
He continued, “Most of
the original staff is still here.
They’ve seen the transition
from where we began and
everyone is proud of where
we are now.”
The casual fine dining es-
tablishment offers patrons
“the
whole
experience” upon e n t e r -
ing. With Executive Chef
William Burch on the front
line and in charge of every-
day operations, Foster and
Adams are confident they
are offering patrons an ex-
cellent dining experience.
“I have been doing this
since I was a kid. I knew
where I wanted to be,”
said Burch who has been
Owners Tim Adams and Steve Foster along with chef’s Mike Mattern, Sam Malone, James
Colantonio and Will Burch. Missing is Nicole Granata.
Wine & Dine Saturday, October 13, 2018 • 15
the executive chef the as a “full service kitchen on Foster and Adams, both
past seven months wheels.” community boys, have
at The Original The state of the art design made it their priority to give
Red Osier allows the restaurant to ex- back to their neighbors and
Landmark pand its business into your get involved. They also love
Restaurant. backyard with an excellent the holidays.
Foster catering menu to accom- Coming in November
n o t e d pany it. The 2018 summer is The Original Red Osier
Burch season touted more than Landmark Restaurant’s tra-
has tak- 100 events. With another ditional “Lovember” event
en on business using the name during which customers can
every- Red Osier in WNY, Foster buy a $50 complementary
day tasks and Adams quickly point- gift certificate and receive
like they ed out if you do not see the a $25 gift voucher; bring a
are his big, black catering trailer - bag of non-perishable food
own and he it is not affiliated with The items or clothing and re-
is pleased to Original Red Osier Land- ceive a $10 gift certificate;
have him repre- mark Restaurant. bring new under garments
sent the restaurant “We decided to build the for men, women, or chil-
alongside he and Ad- trailer because we want to dren and receive a dessert
ams. Burch oversees his make people happy. We of chef’s choice. The Orig-
staff, daily, to insure quality try to accommodate to ev- inal Red Osier Landmark
food and service. eryone’s budget as best Restaurant will be open
Burch’s assistance, as we can and reach as many on Thanksgiving again this
well as the staff at The Orig- people as possible,” said year. Doors open at noon,
inal Red Osier Landmark Foster. reservations are recom-
Restaurant, is crucial to the The 24-foot-long, 18-foot- mended.
success of the business due high trailer is equipped Foster and Adams are
to the addition of The Orig- with a 12-burner stove, a thrilled to once again dec-
inal Red Osier Landmark deep fryer, and two sinks orate the restaurant with a
Restaurant Catering Trailer, … just to name a few nota- galore of Christmas lights,
which has been described ble features. beginning as soon as Nov.
23. Past years have wel-
comed 2 million lights with
various holiday displays
and The Original Red Osier
Landmark Restaurant prom-
ises to delight during the
holiday season. Santa will
be in house from 5 to 8 p.m.
the first two Mondays in De-
cember. For more informa-
tion visit the Red Osier web-
site at www.redosier.com.
The site is updated monthly.
The restaurant is open
from 4 p.m. to close Tues-
day through Saturday and
open at 1 p.m. Sunday. To
make a reservation, call
PHOTOS BY MARK GUTMAN/DAILY NEWS
(585) 343 - 6972.
16 • Saturday, October 13, 2018 Wine & Dine

Choose Terry Hills Restaurant & Banquet

Facility for your next event
BATAVIA – Terry Hills
Restaurant & Banquet Facil-
ity, located at 5122 Clinton
St., Road, Batavia, is open
year-round and can accom-
modate any size event up to
200 people. With an open
floor plan, floor to ceiling
windows, and a panoram-
ic view of the golf course it
is the perfect backdrop for
any event. Full service bar
and flexible menu options
make it easy to please your
guests. Think of Terry Hills
for your holiday party, or
your next corporate, social
or fundraising event.
Other events at Terry Hills
include:
• Thanksgiving Buffet
from 11 a.m. to 5 p.m. on
Thanksgiving Day
• Serendipity Swing, an
afternoon of big band mu-
sic along with lunch buffet
• Brunch with Santa,
Dec. 9, 23
John Steward, is planning
a spectacular meal,” said
the flavor and him as the exec-
Kathy Antinore, director of
details of each utive chef at Ter-
marketing for Terry Hills.
dish. I believe it ry Hills.
Steward was former-
is my duty and Lunch and din-
ly a chef at Char Steak
responsibility to ner are served
& Lounge, a well-known
put out the best from 11 a.m. to
restaurant in Rochester,
quality food for our 8 p.m. Wednesday
where he worked for four
customers.” through Friday and brunch
years. Soon after he be-
Steward is trained as an is served from 10 a.m. to 2
came the executive sous
Italian chef. He enjoys pre- p.m. Sundays.
PHOTOS COURTESY OF TERRY HILLS chef at Farmer’s Creekside
Executive Chef John Steward paring fresh pasta dishes. Season tickets for golf
Tavern & Inn, in Le Roy.
He intends to build on both are currently being sold.
Since joining the team at
• Holiday Quick Lunch an Italian menu and work The pro shop is open for
Terry Hills in August, Stew-
Buffets. Bring your co-work- toward growing the sea- your golf needs, including
ard is looking forward to
ers, family or friends and food menu. gift cards. The golf course
providing patrons with
celebrate the holidays. Res- The Harvest Wine and remains open and you can
quality cuisine.
ervations are required for Food Dinner event is a five- book your tee time online at
“I’m excited about the
these events. See website course tasting menu that terryhills.com.
momentum here,” said
for more details. will showcase Stewards For more information, call
Steward. “I am a detail
Another one of our sig- skills and officially welcome (585) 343-0642.
oriented chef. I focus on
nature events is the Harvest
Wine and Food Dinner,
slated for Nov. 7.
“This event is always a lot
of fun and sells out quickly.
Our new executive chef,

Specializing in
Showers, Weddings,
Ask me about the 100% Money Back Guarantee!
Fundraisers, Birthdays,
DOREEN GRAHAM
Licensed Real Estate Salesperson
Memorial Receptions & more
570 East Main Street • Batavia, NY 14020

Cell: 585.329.0734
Office: 585.409.2121 • Fax: 585.343.8502
doreengraham@howardhanna.com
HowardHanna.com

Panoramic views of our 27-hole,

championship golf course,
with acccomodations up to 200

7 days a week 5am-10pm

353 West Main St. • Batavia • 343-7443

By MATT KRUEGER
mkrueger@batavianews.com
BATAVIA — While pizza
is believed to have existed
since the 10th century, the
modern form we all eat by
the truckload originated in
Naples, Italy around the
late 1700s.
At Ficarella’s Pizzeria,
21 Liberty St., owner Nick
Ficarella created his sig-
nature dish by combining
pizza with a cuisine from
further north in Italy. His
Tuscan Grilled Chicken Piz-
za is one of 12 specialty
pies on the menu and uses
the tastes of the Tuscany re-
gion.
“Tuscan food is very
light,” said Ficarella, as he
showed off his prized piz-
za that uses three kinds of
cheese, a garlic and herb
sauce, and sundried toma-
toes. “That’s why it’s differ-
ent. Some dishes are made
with tomatoes, so that’s
why I added the sundried
tomatoes on top.”
Tuscan chicken is gener-
ally brushed with olive oil
and sprinkled with Italian
herbs.
Monet Merlot Paint Nite
Check Our Facebook
Page for Dates
39 Jackson St., Batavia • 585-245-1655
www.artahlacarte.net
The genesis of the pie
came a few years ago
when Ficarella and his
employees sat in the kitch-
en trying to come up with
some new items for the
menu. That brainstorm-
ing session helped create
specialty dishes like the
Breakfast Pizza (scrambled
eggs, bacon, ham, onions,
sweet peppers, mozzarella
and cheddar cheeses), the
Loaded Potato Pie (ranch
dressing, real mashed po-
tatoes, bacon, mozzarella
an cheddar cheeses), and
the Big Nick Cheeseburg-
er Pizza (thousand island
dressing, burgers, bacon,
lettuce, tomato, mozzarella
and cheddar cheeses).
“I always wanted to have
something different,” he
said. “I felt we should have
some specialty pizzas on
the menu, in addition to our
regular pizzas. So I came
up with these items. Not
everybody orders them, but
a lot of people will go out
of their comfort zone to try
them. They do sell pretty
good.”
Ficarella and his crew
also came up with the
Wine & Dine Saturday, October 13, 2018 • 17
idea for the Tuscan
Grilled Chicken
Pizza, which Fi-
carella admitted
is his favorite.
“To me, I think
it’s the best one on
there,” he said. “It’s
not over-filling, it’s not too ROCCO LAURIENZO/DAILY NEWS
rich. It’s light; you could eat Nick Ficarella, owner of Ficarella’s Pizzeria in Batavia, shows off
his Tuscan Grilled Chicken Pizza, the signature dish at the eatery.
three or four pieces and be
satisfied.”
The pizza makers at Fi- the mozzarella is gooey, best complement to the
carella’s start by brushing and the romano packs a Tuscan Grilled Chicken Piz-
the dough with a garlic sharp kick at the end. za? Certainly not the gar-
white sauce. They then add “It all blends together,” lic parmesan wings, since
ricotta cheese, mozzarella Ficarella said. “It’s not over- that would overload on the
cheese, the grilled chicken powering.” same flavors.
and sundried tomatoes. It’s The mixture of ingredients “I would have to say
topped with a special sea- was an immediate hit at the something sweet like the
soning mix and romano pizzeria. Ficarella’s will sell sweet and sour or barbe-
cheese. about 20-25 of them in a cue,” Ficarella said.
The three cheeses com- week. The Tuscan Grilled Chick-
plement each other, as Since this is Western en Pizza sells for $10.99
each provides a distinct New York, and pizza is for a small, $16.99 for
taste and texture. The ricot- almost always paired with a medium and $22 for a
ta provides a creamy base, chicken wings, what is the large.
Ficarella’s Is The Oldest Family Run Pizzeria In Town
Gluten Free
Pizza
(Original or Sweet Sauce) Available
Hot & Cold Subs • Fish Fries • Fic’s Plate
• Pasta • Salads • Side Dishes • Specialty Sandwiches
Homemade Sauce
Everything is Made Fresh!
Friendly Service Highest Quality Products
The Official Pizzeria of the
• Drive Thru
• Catering Available for TAKEOUT Batavia Muckdogs
21 Liberty St., Batavia, NY Mon-Thur 11am-Midnight
Fri & Sat 11am - 1am • Sun 11am-Midnight
www.ficarellaspizzabatavia.com
18 • Saturday, October 13, 2018 Wine & Dine

Opt for Wild Game at Hidden Valley Animal Adventure

By KORI SCIANDRA
Created to promote ani-
mal education, Hidden Val-
ley Animal Adventure has
evolved into a beautifully
laid out 60-acre adventure
park that houses wild and
exotic animals. Giving ani-
mal lovers a chance to get
up close and personal. Lo-
cated at 2887 Royce Road,
Varysburg in the center of
the grounds sits a stunning,
rustic timber frame lodge of-
fering dining and banquet
facilities.
The Trailside Grill offers
something for everyone,
“no matter what your taste
buds desire.”
From your top New York
Strip Steak, $22, to sand-
wich wraps, to wings, ev-
erything is made to order
in the scratch kitchen at
Hidden Valley. If you’re
feeling adventurous and
want to try something new,
Hidden Valley offers Wild
Game at the Trailside Grill.
Try a Bison Burger, $16, or
a Wild Game Slider Platter,
$12, which offers a little of
everything – Bison, Elk, and
Water Buffalo.
“This is great, casual
dining with something for
everyone,” said Michael
Powers, marketing direc-
tor. “If you want to try the
wild game, it’s a healthier
meat. A Bison Burger would
be similar to a 90/10 beef
burger.”
ley will be held from
9 a.m. to 2 p.m.
Dec. 1 and 2.
The event
includes
break-
fast with
Santa,
crafts, an-
imals, and
weather
permitted
sleigh rides.
PHOTOS COURTESY OF HIDDEN VALLEY ANIMAL ADVENTURE The cost is $15 for
The Lodge at Hidden Valley adults, $9 for kids 5 to 10,
and 4 and under are free.
He continued, “For steak 4 and under eat free. thing you would normal- Additionally, the estab-
fans, we have some of the Safari dinner packag- ly have on Thanksgiving, lishment has accommo-
best steak prices in the re- es for the Trail Side Grill come out to Hidden Valley dations for two rooms,
gion.” are available Wednesday and enjoy the buffet,” said adorned with Amish-made
If you’re looking to im- through Saturday with res- Powers. furniture, available year-
press your guests, The ervations. Visit website for Reservations are currently round.
Lodge at Hidden Valley is a more information regarding being accepted at Hidden For more information, vis-
unique location with beau- Safari rides. Valley for the Thanksgiving it hiddenvalleyadventure.
tiful décor. The facility can “If you don’t want to cook Day buffet dinner. com or call (585) 535 –
accommodate for corpo- but still want to have every- Christmas at Hidden Val- 4100.
rate events, large banquets,
weddings and more. The
lodge is closed to regular
dining. For more infor-
mation about booking an
event, call, Event and Tour
Manager Cyndee Fitzsim-
mons at (585) 535 – 4100
or email cyndee@hidden-
valleyadventure.com.
Holidays at Hidden Val-
ley are often busy with
events for both Thanksgiv-
ing and Christmas. A full
Thanksgiving buffet will be
served from noon to 5 p.m.
on Thanksgiving Day. Cost
is $25 per person, $12.50
for children aged 5 to 10,

Serving WNY for over 60 Years!

301 West Main Street | 343.2139
Mon., Tues., Wed. & Fri. 8:30-5:00pm • Thurs. 8:30-6:00pm
Sat. 8:30-2:00pm • Closed Sunday
Open to the Public! Always has been... Always will be!

Preserving historic value with a premier
dining experience at The Creekside
By KORI SCIANDRA
Known for its traditional
and timeless décor, and au-
thentic presence, the histor-
ic Farmer’s Creekside Tav-
ern & Inn, at One Main St.,
Le Roy, NY, has undergone
a full restoration after incur-
ring significant damages
from a 2004 fire. Over-
looking the Oatka Creek,
in downtown, the original
building was constructed in
the 1820s and was one of
the first locations on Main
Street.
Bill and Billy Farmer took
ownership of the establish-
ment in 2007. Ten years
later, the Farmer’s opened
Destination Dining and Lodging
in Historic Le Roy
the doors to the public after
recovering as much of the
original structure as possi-
ble, as well as, expanding
the original building.
“I would love to thank
the community. I am utter-
Wine & Dine
menu with a variety of
options. Food is
served in the tav-
ern all day and
dinner begins
at 4:30 p.m.
Chef Sean
Wolf leads
the establish-
ment in its ef-
forts of premier
dining. Guest favor-
ites include Oysters on the
PHOTOS COURTESY OF FARMER’S CREEKSIDE TAVERN & INN
Half Shell, $15; and the
New England Lobster Roll
ly flattered by the support
with a side of Gaufrettes,
and the enthusiasm that
$18.
everybody in the town has
“Our chef uses a lot of
shared with me,” said Bill.
fresh, local ingredients.
“It’s an honorable position
He’s often changing up
to be in. I thank them all.”
Creekside offers a full the menu and adding new
One Main Street, Le Roy
(585) 768-6007
www.farmerscreekside.com
Saturday, October 13, 2018 • 19
items,”
s a i d
Lauren Humphrey, sales
and marketing director for
Farmer’s Creekside Tavern
and Inn. “There are many
unique items on the menu,
but chef also takes classic
favorites and puts his spin
on them – it’s a lot of fun!”
The restaurant was recent-
ly awarded the Open Table
“Diners’ Choice Award” for
2018.
From 11 a.m. to 3 p.m.
Sundays, brunch is served
with an upscale menu, in-
cluding $5 mimosas and
Continued on page 22.
20 • Saturday, October 13, 2018 Wine & Dine

Yates County prepares to celebrate
holiday season with cheer, wine
By KORI SCIANDRA
The Finger Lakes region
of New York State is known
for its beauty and tranquili-
ty. Home to more than 20
wineries and breweries,
Yates County is considered
the “largest grower of wine
grapes outside of Califor-
nia…” With more than
5,000 acres of vineyards
across the county, you’re
almost certain to find your
favorite flavor of wine.
With a staff of four - Jes-
sica Bacher, president
and chief executive officer
(CEO); Jody Tyler, director
of membership benefits;
Katrina Wright, director of
marketing; and Sierra Web-
ster, information specialist –
the chamber of commerce
has undergone some recent
changes.
“We are in a transition
year with myself as the new
president and CEO of the
organization. Our long-
time president and CEO
passed away unexpectedly,
in 2017, after holding the
position for over 20 years,”
said Bacher. “We have a
director of marketing that
we have introduced to the
organization as a new posi-
tion. We also have the role
as the tourism promotion
agency for Yates County
and have the responsibility
of marketing the county to
increase visitation.”
In support of Agritourism,
Yates County Chamber of
Commerce encourages
people to “rediscover the
countryside” by patroniz-
ing local farming as you
tour the county. Fresh from
the farm fruits and vegeta-
bles are sold at farm mar-
kets while U-pick farms are
fun for the whole family.
Wine & Dine
Yates County Chamber of
Commerce is there to assist
local businesses in any way
they can. Most recently as-
sisting in the grand opening
of two new businesses; Dol-
lar Tree and Tractor Supply.
Upcoming holiday events
include preparation for
StarShine in the Village of
Penn Yan.
“This is a holiday event
with music, food, games,
and vendors all celebrating
and preparing for Christ-
mas,” said Bacher. “Also,
at the event is a petting zoo,
Santa, and an ‘Elf School.’”
Keuka Lake Wine Trails
PHOTOS COURTESY OF THE YATES COUNTY CHAMBER OF COMMERCE
will soon host two week-
ends of Keuka Holidays –
Nov. 10, 11, 17, and 18.
Keuka Holidays includes
four wine tastings from five
wineries and a small plate
of food. Each ticket holder
will receive a handmade
grapevine wreath and a
complimentary Keuka Lake
Wine Trail wine glass at the
first winery and collect an
ornament from each winery
to attach to your wreath.
The Yates Christmas Pro-
gram assists families in
need during the holidays.
For more than 30 years,
Yates County residents have
helped each other with do-
nations of insulated gloves;
hats; gently used stuffed an-
imals; toys; toiletries; quilts;
cash donations; and more.
“...In 2017, the program
served more than 1,721 in-
dividuals, in 532 families,
including nearly 1,248
children.”
You can also donate
by shopping at https://
smile.amazon.com/ch/16-
1439906. Applications
must be returned by Nov.
3.
Saturday, October 13, 2018 • 21
Those in need may stop
by the U.S. Armory, 198
Cornwell St., Penn Yan for
new items by appointment
only on Dec. 5 and 6. From
9 a.m. to 3 p.m. Dec. 5 and
9 a.m. to 1 p.m. Dec. 6 the
First Presbyterian Church,
211 Main St., Penn Yan
will be open for donated
items – shopping open at
noon. For more information
about the Yates Christmas
Program, visit yateschrist-
masprogram@gmail.com.
Volunteer are still needed.
“On behalf of the Yates
County Chamber of Com-
merce team and board of
directors we can’t thank our
entire community and mem-
bership enough for their
continued support. Without
these individuals and busi-
nesses, we would not be
able to support and grow
our beloved Yates County,”
said Bacher.
The Yates County Cham-
ber of Commerce is located
at 2375 Route 14A, Penn
Yan, NY 14527. For more
information about Yates
County, visit yatesny.com.
22 • Saturday, October 13, 2018
Creekside
Continued from page 19.
Bloody Marys.
“It’s a re-
ally great,
upscale À allows for a
la carte
brunch,”
said Hum-
phrey. “Our
pastry chef
Andy Zalar
takes special
care to create some
really great pastries that
pair really nicely with the
brunch.”
With the expertise of
Wine Sommelier, Drew
Tschäppät, the establish-
ment was recently awarded
the, “Award of Excellence”
from Wine Spectator. With
the ability to host large
groups between the two,
upper level private dining
rooms, Tschäppät & chef
join their knowledge to host
multiple course wine pair-
ing dinners.
“We’re able to put togeth-
er a nice, unique event,”
said Humphrey. “When
we’re not hosting wine din-
ners, these rooms are avail-
able for community use and
we’ve held several private
parties, weddings and
meetings.”
Creekside hosts live mu-
sic at the creek-level bar
throughout the summer
and during select events
during the upcoming winter
months. Heading into fall,
the tavern is serving a draft
special with $3 drafts for
any Octoberfest Beer.
Wine & Dine
For those who wish to
extend their stay in one of
table, or make room ac-
commodations, visit the
website above or call (585)
768-6007. For further in-
quiries, email events@farm-
erscreekside.com.
Creekside’s three suites –
the Woodward, the
Ballard, or the
Randolph - do-
You are invited to
ing so online visit our website for
fine restaurants and
convenient
bars where you may
and hassle
free expe-
enjoy our oak barrel,
rience. The cold-aged cider and a
suites offer growing list of retail
décor similar to
outlets where you may
the rest of the es-
tablishment plus heat- conveniently purchase
ed bathroom floors, with a for those fall tail-gate
complimentary breakfast. parties & get-togethers.
On your next visit to
Farmer’s Creekside Tavern
www.blackcreekcidery.com/where-to-buy
& Inn, you’ll find shale,
brick, and original wood
beams juxtaposed with pas-
Farm Crafted from locally sourced
toral artwork and accented apples within the Genesee Region,
with colors derived from the pressed in our own facilities
surrounding landscape.
“If someone hasn’t been on site in Byron, NY.
here before or isn’t famil-
iar with us, we’d love the Byron, NY 14422 • 585.794.3707
opportunity to give them a
tour,” said Humphrey. “It’s @BlackCreekCidery
really quite an interesting
and unique place.”
While Creekside is pre-
paring for the holiday sea-
son, don’t miss a chance
to reserve “the best seat in
town” for the New Year’s
Eve firework display, taking
place during Le Roy’s, “First
Night.” Creekside will sup-
ply a great menu as you
welcome the New Year.
2018 Highlander
Visit FarmersCreekside.com
for more information about 2019 Avalon
Drive in Luxury
the First Night event and
other future events.
For more information
about Farmers Creekside When visiting New York State Wineries or Dining Out!
Tavern & Inn, to reserve a 2019 Toyota Avalon exudes a 2018 Toyota Highlander is ready to take
sophisticated confidence. your wine tour group in style!
Intelligent Touch controls for climate and audio, Premium interior seats 8 with five USB ports for
2 Main St.,
Entune™ Audio with Navigation, Apple CarPlay, charging on the go, a ton of cargo space, V6 engine,
as well as Apple Watch® and available Android™ plus a Direct Shift-8AT (8-speed automatic
transmission) for impressive performance!
Oakfield, NY
smartwatch capability.
See salesperson for details.
3899 West Main St.
Batavia, NY
(585) M. T, TH 9-8; W, F 9-5;
Sat. 9-4
948-5266 A Division of Upstate Auto Group
585-344-4141
Proud Member of The Genesee County Chamber of Commerce

A premier entertainment destination
By KORI SCIANDRA
Batavia Downs Gaming
and Hotel offers a half-mile
live horse racing track, from
July to December, where
patrons can try their luck at
placing bets on the horse(s)
of their choice while expe-
riencing the action right
before their own eyes.
Paired with hundreds of slot
machines, fine dining selec-
tions, and hotel accommo-
dations, Batavia Downs is
a full-service establishment.
“We reimagined a well
thought out plan in the ef-
forts of driving traffic to the
Batavia Downs,” said Scott
Kiedrowski, Vice President
of Operations. “We want
patrons to view the Batavia
Downs as a premier enter-
tainment destination.”
He continued, “We’re
working toward bringing
Batavia Downs to the fore-
front and showing the res-
idents of Batavia, and sur-
rounding areas, that it’s a
hidden jewel.”
With 836 machines,
live horse racing, and 84
rooms, Batavia Downs
Gaming and Hotel offers an
experience to remember.
“We have a great prod-
uct to deliver to our custom-
ers. We offer great food,
great service, and a great
experience,” said CEO/
President Henry Wojtaszek.
With four restaurants to
choose from – Fortune’s;
Thurman’s 34 Rush Sports
Bar; Homestretch Grill; and
Clubhouse and Rail Bar–
you’re sure to get the dining
experience of your choice.
Thurman’s 34 Rush Sports
Bar is the home of Buffalo
Bills Hall-of-Fame running
Batavia Downs Gaming and Hotel:
Vice president of Operations - Scott Kiedrowski and Fortune’s
Restaurant head chef Andy Beedham at the Batavia Downs
holding the Pork Chop Gorgonzola, a favorite dish.
back Thurman Thomas’
sports bar. Stop in and try
a Thurmanator Burger while
catching your favorite sport-
ing event on one of the 30
HDTVs.
The Homestretch Grill of-
fers a relaxed environment
to take a quick break from
the excitement of gaming
and grab a bite to eat. Must
be 18 or older to enter. The
Homestretch Grill opens at
8 a.m. and stays open late
for your convenience.
The Clubhouse and Rail
Bar oversees the horse rac-
ing track so you can keep
tabs on your winnings
while you eat. A few menu
selections include Prime
Rib, Mahi Mahi, or Nep-
tune Seafood Bake. Try an
appetizer while you wait,
24- hour notice for reserva-
tions are recommended.
Fortune’s Restaurant,
Wine & Dine
PHOTOS BY MARK GUTMAN/DAILY NEWS
which is slated to receive
an upcoming expansion,
has evolved into an Italian
style restaurant with a Med-
iterranean style feel.
Fortune’s newly designed
menu includes T-bone
Steak; and Filet, 6-ounce
for $26.95 or 9-ounce for
$34.95. Don’t miss Friday
Fish Fry or the Grande
Meatball, a 14-ounce meat-
ball, which Kiedrowski de-
scribed as “the size of a
softball and delicious.”
Head Chef Andy Beed-
ham oversees the daily op-
erations of each of the four
restaurants. With the help
of his individual restaurant
chefs, Beedham offers a
quality menu for patrons
to indulge in. Kiedrowski
noted Beedham has been
instrumental in the design
of the new menu. Chef’s
choice at Fortune’s is the
Penne Downs.
Whether you place your
bet on the tracks or try your
luck at the slot machines,
you’re in for an experience
to remember at Batavia
Downs Gaming and Hotel.
“We want to thank the
community for utilizing our
facility. We have great af-
fection for them. We’re so
thankful they support our
concert series. It’s a great
venue with good ticket
prices,” said Wojtaszek.
“We’re located right be-
tween Buffalo and Roches-
ter. It’s a prime location.”
The establishment hosted
the first of its kind outdoor
concert series in the center
of the track this summer.
“That’s never been done
before and it was a huge
success,” said Kiedrowski.
Director of Marketing
Ryan Hasenauer stated the
gaming facility hosted eight
Saturday, October 13, 2018 • 23
consecutive weekly con-
certs this summer, welcom-
ing 3,000 people to each
concert.
“It costs $10 to get into
the concert, which includes
a $10 free play, and $25 if
they wanted to upgrade to
a VIP ticket,” said Hasenau-
er. “There was bourbon tast-
ings and food trucks. These
were really great events.”
He continued, “We just
started our indoor tribute
band series. We can house
about 500 people.”
Upcoming tributes include
Kiss This!, Oct. 13; Appice
Brothers, Oct. 19; Walk
the Line, a tribute to Johnny
Cash, Nov. 17; Thanksgiv-
ing Throw Back 80s Bash
– Nerds Gone Wild, Nov.
23, free show; and Blame
It On Their Roots – A tribute
to Garth Brooks and Sha-
nia Twain, Dec. 15.
Batavia Downs Gaming
and Hotel is located at
8315 Park Road, Batavia.
Open 8 a.m. to 4 p.m.
daily. Visit www.bataviad-
ownsgaming.com for fur-
ther details. Call (585) 343-
3750 for more information,
dining reservations, or ho-
tel accommo- dations.
24 • Saturday, October 13, 2018 Wine & Dine