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Celebrate!

Add a dash of sparkle to your holidays.

MESSENGER POST MEDIA

December 2014

celebrate! add a dash of sparkle to your holidays december 2014 page 2

celebrate! add a dash of sparkle to your holidays december 2014 page 3

Rochester Broadway Theatre League


enchants and delights this holiday season
by deborah blackwell | FREELANCE WRITER

The Nutcracker

The world of fantasy and magic meet


on the stage this holiday season
at Rochesters Auditorium Theatre.
Cinderella meets her Prince Charming,
nutcrackers come to life, and children
and adults alike, delight in the
celebrations brought to you by the
Rochester Broadway Theatre League
(RBTL).
Were always so pleased to present
family friendly shows at the Auditorium
Theatre during the holiday season.
Its fun, says Linda Glosser, executive
vice president, Rochester Broadway
Theatre League. We find that families
are looking for special opportunities
around that time, where they will create
some shared memories together.
The Rochester Broadway Theatre League
is excited to present this years holiday
shows:

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.

The Moscow Ballets Great Russian


Nutcracker is a lush and spectacular
production of the holiday classic and
a world-wide celebrated tradition.
Forty Russian ballet artists dance to
Tchaikovskys brilliant score, along with
wondrous, colossal puppets, Matrushka
dolls and a breathtaking Christmas
tree. The legendary production by the
Moscow Ballet is in its 22nd year of
touring across North America.

There is nothing better


than going to a holiday show
in Rochester every year.
It is part of our familys
holiday traditions, and my children
will always remember it
when they grow up.
Ellen Tucker, Canandaigua

A classic Christmas story, The Nutcracker


is a fairy tale ballet about a familys
Christmas Eve celebration. It premiered
in Moscow one week before Christmas
in 1892, and in the United States on
Christmas Eve in 1944, in a production
by the San Francisco Ballet. It is still one
of the most celebrated Christmas rituals
around the world today.
The story is about a young girl named
Clara, and a special gift she receives
from a toymaker on the night before
Christmas. At the stroke of midnight,
she wakes up and sees her toys and
Christmas tree come alive, larger
than life. The night takes her on a
magical adventure to enchanted lands,
where her fantasies appear to come
true. The setting is in Moscow, with
special backdrops and lively scenery
surrounding the dancers. This ballet
treasure is a beautiful interpretation of
its historic roots.

Described as the golden age of musical


theatre, Rodgers and Hammersteins
legacy in the American musical theatre
industry is renowned. The duo created
11 musicals, each had numerous show
and film scores, and both received 15
Academy Awards, 35 Tony Awards, two
Pulitzer Prizes, two Emmy Awards and
two Grammys. Cinderella, became a
made-for-television movie in 1957.

Cinderella and the Great Russian


Nutcracker are just two of this seasons
special productions at the Auditorium
Theatre. The RBTL also welcomes
Mannheim Steamroller for their musical
Christmas concert, and The Fresh Beat
Band, Nickelodeons preschool musical
group, as part of this years holiday line
up.

Fairy tales capture the essence of dreams


for as long as history remembers. This
long tradition of storytelling was first
recognized in the 17th century by a
French writer named Madame dAulnoy.
Although these types of stories existed
prior to her writings about kings and
queens, animals, dwarves and fairies,
the fairy tale as we know it today
holds a timeless place in the hearts of
generations.

The Rochester Broadway Theatre


Leagues mission to offer the best in
performing arts to all who wish to enjoy
is truly captured in this holiday seasons
epic productions. The Auditorium
Theatre is a historic venue. Built in
1928, it seats more than 2,000. It is also
the home to a majestic Wurlitzer opus
1951 theatre organ, played by many

Rochester Broadway
Theatre League

Auditorium Theatre 885 East Main Street Rochester Box Office 585-222-5000 RBTL Office 585-325-7760 www.rbtl.org

celebrate! add a dash of sparkle to your holidays december 2014 page 4


accomplished organists. This is Rochesters stage for Broadway
musicals, live concerts, dance performances, comedy shows,
childrens shows and other arts events.
RBTL strives hard to present a lot of great quality shows for a
wide variety of audiences every season, and were really proud
to say we do that, says Glosser. This year, in addition to national
touring Broadway shows, we will present many single night
events, ranging from comedy and dance to family shows, plays
and concerts, featuring some of the most talented and wellknown artists out there today. Were local, but we work with many
regional and national presenters to achieve all of this.
The Rochester Broadway Theatre League also has a nationally
recognized and award-winning arts education program for
students in the greater Rochester area to explore their creativity
and talent. The program trains thousands of students each year in
the performing arts through workshops, lectures, open discussions
and tours.
We are lucky enough to be part of a culturally rich and diverse
community and our audiences reflect that, says Glosser. Theyre
smart and savvy and its rewarding to see audiences react to our
commitment through their support of our programming.
For more information on the holiday productions of Rodger and
Hammersteins Cinderella and the Moscow Ballets Great Russian
Nutcracker, or on the 2014 holiday show season, including Mannheim
Steamroller Christmas and The Fresh Beat Band, please call 585-2225000 or visit www.rbtl.org.
For more information on the Rochester Broadway Theater League or
Auditorium Theatre, please visit the website, www.rbtl.org. For more
information on the RBTL arts education programs please contact Bob
Sagan by phone, 585-277-3331, or by email, bob@rbtl.org.

December 9-14:
Rodgers + Hammersteins Cinderella
December 15
Moscow Ballets Great Russian Nutcracker
December 17
Mannheim Steamroller Christmas

celebrate! add a dash of sparkle to your holidays december 2014 page 5

Living the dream at the Genesee Country Inn


by deborah blackwell | FREELANCE WRITER

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.

Situated on Spring Creek, this lovingly restored antique


inn offers country elegance surrounded by eight acres
of private, scenic, natural beauty. We are a short drive, a
world away, says Deborah Stankevich, owner, Genesee
Country Inn. We have all of this land and all of this beauty
but we are still close to other things. Near both Rochester
and the Finger Lakes, the inn welcomes guests from all over
the country, as well as neighboring locals who enjoy this
convenient retreat.
Ten guest rooms, all with private baths and modern
amenities, showcase the homes special architectural
features. The antique furniture and decor are timepieces
true to the inns history. Formerly a stone plaster mill in the
mid-1800s, the residence was home to several owners and
industries until the Stankevichs purchased the property in
2006.
Richard and I looked for over six years until we found the
perfect place, says Deborah. We wanted to be close to
family, and wanted to spend more time together, so we were
looking for something we could do together. Although not
from the Rochester area, both Deborah and Richard fell in
love with the inn and the location. Shortly after purchasing
the property, the couple did extensive restorations. They
share the tasks of running the inn, although they had no
formal training operating a bed and breakfast.
We enjoy our guests and sharing our home, says Deborah.
The best thing about owning a bed and breakfast is that

we meet the most interesting people. Everyone has a great


story to tell and we have the best conversations.
The Stankevichs also have a part-time innkeeper who helps
with whatever is needed to keep the bed and breakfast
running smoothly, as well as a part-time cleaning team.
Deborah says they are like family.
The Genesee Country Inn is open year-round and provides
a lovely setting for gatherings of all kinds weddings,
family reunions, showers, luncheons, parties and teas
from casual to formal and things in between. Deborah
is known for her cooking, which guests can enjoy each
morning. Her full country breakfasts made from awardwinning recipes, with home-baked breads and muffins,
and even homemade granola, satisfy any palate.
Deborah and Richard are amazing hosts, catering to
our every need and offering one of the most beautiful
breakfasts, says Karen Johnson-Stoj, Elma, NY. Not only is
it delicious, but a feast for the eyes as well.
Deborah says she learned the joy of cooking from her
mother, who owned a tavern and restaurant while growing
up, offering good home-cooked food. She now delights in
carrying on that tradition at the bed and breakfast.
Deborah has many hobbies and always finds time to do
what she loves. In her spare time she knits and reads. She
was an English teacher for 30 years, wrote a book about
teaching writing in the classroom, and contributed to a

Genesee Country Inn 948 George Street Mumford 585-538-2500 geneseecountryinn.com

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magazine column all about running a bed
and breakfast. She writes short stories and
a blog entitled, Living the Dream. Richard
refinishes furniture in his spare time, after
tending to the inns maintenance and
landscaping, and of course enjoying time
with guests. Our hospitality has been a gift
we so enjoy sharing freely, says Richard. We
just love meeting our guests, especially our
frequent guests who are also our friends.
This feels like a dream come true for the
Stankevichs and their guests, who enjoy the
inns seasonal beauty throughout the year.
There are over 40 species of birds on the
property, deer, muskrats, mink and more,
according to Deborah. The bird feeder draws
a throng of birds, and is entertaining for
guests. For those who like to fish, the stream
running through the property is home to
brown and brook trout. Guests can take
lessons or just enjoy the catch and release fly
fishing available. The Stankevichs pets a
Great Dane, an English springer spaniel, and
a Maine Coon cat also enjoy the propertys
country living.
My husband and I return to the inn time
after time for one of our most relaxing and
special weekends, says Johnson-Stoj. My
husband is an avid fly fisherman and the
private stream is perfect so peaceful and
serene. Deborah and Richard put their heart
and soul into making the inn a special retreat

from the hectic world.


Of course the holidays are a special time at
the Genesee Country Inn. The Stankovichs
welcome guests throughout the holiday
season. The rooms are garnished with
special holiday decorations, three Christmas
trees and plenty of festive lights. The aroma
of freshly-baked holiday cookies and breads
are especially enticing.
Most of our rooms are filled over the holidays
because of people coming to visit their
families in the area, says Deborah. There
are so many wonderful events happening,
people stay here for their holiday getaways.
Some of the Stankevichs favorite local
attractions include, Yuletide in the Country
at the Genesee Country Village and Museum.
This is a journey back in time for visitors to
experience a living, working 19th century
country village and the celebration of
Christmas. The Abbey of the Genesee offers
delicious breads made by Monks. The Jello
Museum is a nearby attraction, where visitors
can explore the history of this famous dessert.
The Finger Lakes wine region is special
during the holidays and year-round. Several
wine trails offer visitors a chance to explore
the areas famous wineries. Letchworth State
Park is known as the Grand Canyon of the
East. Visitors can enjoy the majestic scenery
and even take a memory-making hot air
balloon ride.

The Genesee Country Inn is lovely, and each time


we return we are amazed at all the things that
make it even more enjoyable, says Johnson-Stoj.
The amazing hosts, restaurants for dinner, local
attractions, exploring the several antique shops in
town, the inn holds a special place in our hearts.

For those interested in running or owning a bed and


breakfast, the Stankevichs recently held an Aspiring
Innkeepers seminar. They also generously donate
five rooms on Veterans Day through the B&B for
Vets program as a remembrance to both Richards
and Deborahs fathers who served in World War II
and in Korea. They say they feel very blessed and
want to give back to their community.
Every day is special at the inn, says Deborah. Good
food and fellowship go hand-in-hand.
Continued on Page 14...

celebrate! add a dash of sparkle to your holidays december 2014 page 7

The Shore Restaurant at The Inn on the Lake


Chef Sean Wolf offers festive holiday favorites
by JENNIFER BARLOW | MESSENGER POST MEDIA
PHOTOGRAPHS BY KIANA SIMONS | KIANASIMONSPHOTOGRAPHY.COM | canandaigua academy

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

celebrate! add a dash of sparkle to your holidays december 2014 page 8

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

accompanied by a paired wine, served both to prepare the guest


for the meal and to offer a glimpse into the chefs approach to
the art of cuisine.
According to Wolf, one of his favorite items on the menu is Tuesday
nights steak special, featuring grass-fed beef. Other highlights of
The Shores menu include Salmon Steak Oskar, served with an
asparagus pure, as well as another of Wolfs favorites, a pot roast
which is slow-cooked for 54 hours.
With the holiday season approaching, Wolfs focus for the
restaurant will be geared towards festive favorites like prime rib,
Yorkshire pudding, mincemeat pies and much more. Wolf says
he wants these flavors to translate to family traditions for his
guests.
Open for breakfast, lunch and dinner, The Shore restaurant at The
Inn on the Lake highlights Wolfs creative culinary showcase all
year round.

celebrate! add a dash of sparkle to your holidays december 2014 page 9

Pittsford Farms Dairy thrives on nostalgia


by deborah blackwell | FREELANCE WRITER

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.

The large, rustic barn is reminiscent of an


old country store, complete with milk bottle
chandeliers, milk jug stools, and of course
plenty of milk and creams in nostalgic glass bottles.

The original owners raised dairy cows on site, producing


and delivering milk. Eventually they opened a small store
on the property. Shortly after World War II, Corbys fatherin-law, along with his grandfather-in-law purchased the
farm, and began to modernize the business.
In the 1950s, they expanded the processing area, updated
equipment that would fill the glass milk bottles more
efficiently, and added a bottle washer.

Pittsford Farms Dairy 44 North Main Street Pittsford 585-586-6610

celebrate! add a dash of sparkle to your holidays december 2014 page 10

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.

taste more like one percent milk


not watery, and still sweet.
They sell skim more than any
other variety, followed by their
chocolate milk.

Pittsford Farms Dairy welcomed newborns


Sugarpie and Honorable Sunday, November 2nd.

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

Part of the unparalleled flavor


comes from using glass bottles,
which keeps the milk colder,
insulates it better, and has no
odor like plastic does, according
to Corby. Since there are no
United States manufacturers of
glass milk bottles, they order
the recyclable bottles from
Canada. They also sell half-pint
glass bottles for souvenirs, which
Corby says are very popular.

But milk is not the only product


produced at Pittsford Farms Dairy.
With milk comes ice cream, and this local dairy makes it from scratch
right in the plant, creating more than 50 flavors to meet their high
demand. They also make ice cream pies and ice cream cakes. One of
their seasonal specialties is egg nog, created from a family recipe that
dates back to the original days of the farm. Corby says its like liquid
ice cream.
The eggnog is something special we make here, and a big seller
around the holidays. Its not ice cream, but its along that line, says

celebrate! add a dash of sparkle to your holidays december 2014 page 11


Corby. Its made with milk and cream and
we add a certain amount of egg yolk and
spices and we use special holiday bottles.
During the holidays and any time of the year,
Pittsford Farms Dairy offers plenty of other
special treats. With a dedicated bakery staff,
all the baked goods are created from scratch
on the premises. Pies, pastries, cookies,
muffins, quiches, croissant sandwiches and
pizzas are all made daily and also for special
order. Fresh breads are delivered by the
Baker Street Bakery on Park Avenue.

In 2012, Pittsford Farms Dairy expanded their business


again when they built a large, rustic barn reminiscent
of an old country store, complete with milk bottle
chandeliers, milk jug stools, and of course plenty of
milk and creams in nostalgic glass bottles. Open yearround, customers can enjoy all of this dairys unique
offerings.

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.

celebrate! add a dash of sparkle to your holidays december 2014 page 12

Try one of these decadent holiday recipes!


Cranberry Sugar Cookies

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

For the sugar syrup: In a 3 quart saucepan combine


sugar and salt. Add 2/3 cup water to moisten the
sugar. Cover and boil for 5-7 minutes. Remove the lid
and cook, stirring occasionally, until the caramel is light
golden. Immediately put the bottom of the pot in the
bowl of ice water to stop the cooking. Remove the pot
from the water.

cranberries. Divide dough


into quarters.

3/4 cup confectioners sugar

On parchment, shape each


portion into 1 x 4 log.
Wrap tightly in plastic. Chill 30
minutes or up to 1 day.

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

With a sharp knife, slice


dough into -inch-thick
rounds. Rotate as you cut to
keep it from flattening. Place
rounds on parchment-lined
baking sheets.

1/2 teaspoon salt

3
4

Add another layer to begin stacking cream puffs so


that they hug the cone forming the tree shape.

Once all the cream puffs are placed; drizzle any


remaining sugar syrup over the cream puffs starting
at the top of the tree going all the way to the bottom.
Serve immediately.
Prep time: 30 minutes
Cook time: 5 minutes
Serves: 60

1 cup unsalted butter


(2 sticks), softened

Preheat oven to 325. In


a medium bowl, cream
together with a large spoon
butter, confectioners sugar
and vanilla until smooth.

Photos by David Nehmer/Foodchannel.com

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

Add flour and salt, stir until


combined. Stir in dried

Sugarplums

Peppermint Bark

1 cup dried dates

2 cups semisweet chocolate chips

1 cup golden raisins

2 cups white chocolate chips

1/2 cup dried cherries

1/2 cup crushed


peppermint candy

1/2 cup dried apricots

Line a large baking sheet with


foil. Place 2 cups of semisweet
chocolate chips in a small heatproof
bowl set on top of a pot of hot
water. Melt chocolate, stirring often.
Spread over foil about 1/4-inch thick.
Refrigerate until firm.

1/2 cup white


chocolate chips
1/2 cup walnuts
1 T orange juice
1/3 cup granulated
or turbinado sugar

Place 2 cups of white chocolate


chips in a small heatproof bowl
set on top of a pot of hot water.
Melt chocolate, stirring often. Pour
over chilled dark chocolate. Sprinkle
1/2 cup crushed peppermint candy
on top.

Place dried date pieces


and golden raisins in a
food processor. Add dried
cherries, apricots, white
chocolate chips and walnuts.
Pulse several times to chop
coarsely. Add orange juice
and pulse until mixture holds
together.

Refrigerate until firm. Break into


irregular pieces.

Prep: 5 minutes
Cook: 30 minutes
Yield: 24 pieces

Form into 1-inch balls and


roll in sugar. Cover and
refrigerate until firm.
Makes 36 pieces.

Recipes from Helen Wolt, a food writer in Colorado Springs, Colorado

celebrate! add a dash of sparkle to your holidays december 2014 page 13

Live it up!

When youre ready to


splurge, do it here

Lifes little luxuries are worth the splurge.


For the impeccably stylish tastemaker on your list, here are a few finds that wont disappoint.
By Melissa Erickson | More Content Now

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Lulu Frost

Gold Genie

Goldgenie Swarovski Crystal Wireless Mouse


Add some wireless bling with Goldgenies lavish Swarovski Crystal
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this compact car mouse features the worlds smallest 19-mm USB
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to conserve battery power. Available in red, blue, black or silver, its
truck can be opened and used to store batteries or the included USB
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goldgenie.com

Turnbull &
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mrporter.COM

Theres a reason celebrities look so


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ons

loandsons.com

Lo & S

London shirt maker


Turnbull & Asser was
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Its mens shirts are made
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Lo & Sons O.G. Bag

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Neiman Marcus Top Hat


Champagne Cooler

Turnbull & Asser

Youll be putting on the ritz when you


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celebrate! add a dash of sparkle to your holidays december 2014 page 14


Continued from Page 6...

Here are some recipes from the kitchen of Deborah Stankevich


at the Genesee Country Inn Bed and Breakfast ...
Cranberry
Nut Bread

Oven Baked
Pancake

2 cups sifted flour


t. salt
t. baking soda
1 t. baking powder
1 cup sugar
1 egg lightly beaten
cup orange juice
2 T. of melted butter
1 cup whole cranberries
chopped walnuts

2 eggs
cup milk
cup flour
Salt to taste
2 T. butter

Sift flour. Sift all dry ingredients together. Add


egg, orange juice and butter. Mix well. Fold in
walnuts and cranberries. Spoon batter into a
9 x 5 greased loaf pan. Bake at 325 for 1 hour
and 15 minutes or until well done. Makes 1 loaf.

Whisk eggs in medium size bowl. Add milk and


salt, then add flour. Whisk until smooth. Set
aside. Spray a 9 glass pie plate with vegetable
oil. Place 2 tablespoons of butter in pie plate
and melt in a 400 oven. When melted, pour
batter into pie plate and bake for 30 minutes
or until golden brown. Remove and place on
a platter. Sprinkle with powdered sugar and
serve with maple or berry syrup. Optional: Add
seasonal berries or fruit before sprinkling with
powdered sugar.

MESSENGER POST MEDIA

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73 buffalo street, canandaigua, ny 14424 585.394.0770 www.MPNnow.com

celebrate! add a dash of sparkle to your holidays december 2014 page 15

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AREA HOLIDAY EVENTS


Celebrate the season!
at Lollypop Farm with festive
Holiday Pet Portraits

Portrait Sittings: December 6, 7 & 13


10:00 am to 5:00 pm
Memorialize the holidays with a festive portrait of pets and family with
Santa! For just $30, Lollypop Farm provides you with two 4x6 digital
prints of one or more portraits and a CD of your photos. Enjoy holiday
activities, shopping, gift wrapping, a bake sale and more! 99 Victor
Road, Fairport, (585) 223-1330 x139, www.lollypop.org/petphotos

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

Join us for a festive evening full of


holiday party inspiration! Watch our
guest instructors mix up delicious
drinks incorporating m creamy wine
cocktails, while our Executive Chef
provides perfectly-paired food samples.
Go home with your Holiday Party
Menu all set! $15. New York Wine &
Culinary Center, 800 South Main Street
in Canandaigua, (585) 394-7070

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

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