December 2014
The Nutcracker
Cinderella
Rodger and Hammersteins classic fairy
tale, Cinderella, is an award-winning
Broadway musical capturing all of the
magic from the original story, and
adding a modern element of surprise.
As the romantic story unfolds, theatregoers will re-live the time-honored tale
of a magic pumpkin, a glass slipper and
a royal ball. But settle in, because this
special production features new magical
moments that add dashes of sparkle to
the classic tale.
Rochester Broadway
Theatre League
Auditorium Theatre 885 East Main Street Rochester Box Office 585-222-5000 RBTL Office 585-325-7760 www.rbtl.org
December 9-14:
Rodgers + Hammersteins Cinderella
December 15
Moscow Ballets Great Russian Nutcracker
December 17
Mannheim Steamroller Christmas
When living the dream becomes real, the Genesee Country Inn offers the perfect setting.
Richard and Deborah Stankevich are living their dream,
as proprietors of this special bed and breakfast in historic Mumford.
Top row, left to right: Beef Tartare, Belgian Endives and Chicken Corsica. Middle row, left to right: Pot Roast, Chartcuterie and Trio of Pork.
Bottom row, left to right: Salmon Steak Oskar, Nicoise Olives and Steak Special.
A new executive chef at The Inn on the
Lakes restaurant is hoping to turn a
culinary hidden treasure into gastronomy
gold.
The Shore, the Inns featured restaurant,
is a place of fine dining in a classic
setting with a view of Canandaigua Lake.
This upcoming premier destination of
the Finger Lakes for everyones palate
for all the seasons. I recently sat down
with Executive Chef Sean Wolf, who
discussed his background as a chef and
his approach to cooking for The Inn on
the Lake.
Wolf has worked for various restaurants
in the area including City Grill, Restaurant
2 Vine and CHAR Steak & Lounge. He
describes himself as a curious and
experienced cook who takes a great
deal of pride in his craft, leadership and
professionalism. It is perhaps this curiosity
that is the driving force behind the way he
looks at food.
Wolf said that for The Shore restaurant,
he conceived dishes that showcase the
Finger Lakes and New York State at their
The Shore Restaurant 770 South Main Street Canandaigua 585-394-7800 www.theinnonthelake.com
Complimentary amuse bouche encourage guests to elevate their palate and open their minds to new and different menu selections.
From left to right: Lamb Sweetbreads in a Port Wine Demi with Maldon Salt; Tuna Tartare with Orange Supreme,
Sesame Cracker and Edible Flower; Compressed Watermelon with Aged Balsamic and Feta Cheese.
finest using as many regional ingredients and flavors as
possible to create something sophisticated yet recognizable.
His philosophy is to push each guest to taste new things and
experience new flavors and combinations from ingredients that
they may already be familiar with. It is his hope that this cuisine
will provide an experience that will not only delight, but leave
guests coming back for more.
Wolfs approach begins and ends with cooking with New York
State wines as well as local produce and meats giving guests
a different assortment of what the state has to offer. To reinforce
this approach, the restaurant offers a variety of amuse bouches
single, bite-sized hors duvres that encourage guests to
elevate their palate and open their minds by trying something
new and different from the restaurants menu.
According to Wolf, amuse bouches are different from appetizers
in that they are not ordered from a menu by guests, they are
chosen and served complimentary by Chef Wolf. These are often
For over one hundred years, the rustic farm at 44 Main Street in Pittsford
has provided one of lifes most wholesome necessities to the community pure, creamy milk.
Tucked back from the road, its easy to imagine horsedrawn buggies trotting down the horseshoe-shaped drive
carrying fresh milk to villagers. Today, that same drive
welcomes customers to Pittsford Farms Dairy, where fresh
milk is just the beginning. Now the dairy sells homemade
ice cream, baked goods, farm-fresh cheeses, freshly baked
bread, locally roasted coffee and more.
It goes back to about 1888, when they first had cows
here and sold milk at this property, says Charles B. Corby,
owner. In the early 1900s they delivered milk to houses in
the village with horse-drawn vehicles. It was and still is real
quality milk.
Clockwise from top left: Charles B. (Charlie) and Charles T. Corby; Charles daughter Emma serving a
mint chocolate chunk waffle cone; Dairy crew ready for the holidays; Honorable with Charles son, Owen Corby.
I came on the scene in 1961,
when I graduated from the
University of Rochester. I
took over the store and the
processing plant and kept the
business going, says Corby.
My son, Charles T. Corby joined
me when he graduated from
LeMoyne College in 1992. He is
part-owner and manages the
whole operation. I also have
grandchildren working here.
Corby says they milked Guernsey
cows on site until 1986, then
decided to purchase milk from
local dairy farmers to streamline
the costs of caring for the cows.
They dispersed the cows throughout
the area and now process raw milk
made mostly by Holstein cows.
Our milk comes in raw from the farm, we pasteurize it, chill, and
bottle it, says Corby.
Pittsford Farms Dairy receives raw milk a few times a week, which is
measured in pounds, not in quarts. They process all the milk into both
whole and low-fat varieties. They separate out the fat from the milk
to make skim milk, requiring pasteurizing at a lower temperature
with a longer holding time. According to Corby, this process makes it
And just for old times sake, every year through the
holiday season, Pittsford Farms Dairy hosts two Jersey
calves in a small petting zoo outside the barn.
We honor the nostalgia in this business, says Corby.
People know that real milk in glass is old time, and
they keep coming back for more.
Caramel Croquembouche
Holiday Tree
70 prepared frozen mini cream puffs
2 1/2 cups sugar
1 tablespoon sea salt
2/3 cup water
1 - 4x12 (approximately) foam cone,
covered in gold foil
1 teaspoon pure
vanilla extract
Take each individual cream puff and first dip the top
into the sugar syrup and set on parchment paper to
cool slightly. Dip the same cream puff a second time on
the bottom and immediately place, side by side, on the
platter surrounding the cone to form a ring.
2 cups sifted
all-purpose flour
1/2 cup chopped
dried cranberries
3
4
Bake 20 to 22 minutes or
until edges are golden.
Cool sheets on wire racks.
Prep time: 20 minutes
Cook time: 20 minutes
Serves: 12
Sugarplums
Peppermint Bark
Prep: 5 minutes
Cook: 30 minutes
Yield: 24 pieces
Live it up!
Lulu Frost
Lucid Drop Earrings
These earrings feature a moody
combination of matte black
plating, crystals and oceaniccolored glass stones that touch
on themes of clairvoyance
and purity. Measuring 2.75
inches dont worry, theyre
lightweight theyre an
eye-catching choice to wear
with a patterned or solid
outfit. $295
lulufrost.com
Lulu Frost
Gold Genie
Turnbull &
Asser Shirt
mrporter.COM
ons
loandsons.com
Lo & S
Neiman Marcus
Oven Baked
Pancake
2 eggs
cup milk
cup flour
Salt to taste
2 T. butter
PRSRT. STD.
U.S. POSTAGE
PAID
MESSENGER POST
NEWSPAPERS
14692
Sonnenberg
Christmas Gala Ball
Sunday, December 13, 4:30-9:00 pm
The mansion will be decorated festively. Dance the
evening away in the Great Hall and Drawing Room.
Enjoy hors doueuvres, desserts and a cash wine
bar. Black tie or better attire. Ladies bring a warm
wrap. Limit 120 reservations. Proceeds to benefit
Sonnenberg Gardens and Mansion. $55/admission;
$45/member. 151 Charlotte Street, Canandaigua,
(585) 394-4922, www.sonnenberg.org
Mix it up with M
Friday, December 12
6:30-7:30 pm
Live from Hochstein: A Cup of Good Cheer, with Madrigalia Wednesday, December 10 12:10 to 12:50 pm
WXXI and Hochstein School of Music and Dance present the Madrigalia, a Rochester based chamber ensemble, with sacred and holiday favorites
in their inimitable style. Guest Conductor, Cary Ratcliff. Tune in to Classical 91.5, 90.3, and streaming online at wxxi.org.
Broadcast live and free to the public from Hochstein Performance Hall, 50 N. Plymouth Avenue, Rochester. For more information visit www.wxxi.org