Thursday brought a positively elysian setting for the annual Finger Lakes Culinary Bounty dinner. Chefs from a number of local establishments used local ingredients to create an inspiring menu, highlighted by rabbit that nearly fell off the bone. And of course the wines were local, punctuated by Sheldrake Point Gewurztraminer and a sparkling wine from Dr. Konstantin Frank.
Thanks to FLCB for asking me to emcee the proceedings at Geneva On the Lake. It has become a hot ticket, and membership in the FLCB is a pittance for an organization that works hard to connect local businesses and purveyors.