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Friday, October 26, 2012

Sunday Tasting Series at the Rogues' Harbor Inn

Whiskey by Finger Lakes Distilling

I knew this photo would get your attention...Whiskey, neat. No fuss, no muss.

Every Sunday, Rogues' Harbor Inn is proud and excited to welcome a local distiller, wine maker or brewer to pour some samples of their fine work and maybe educate us all while we taste.

Finger Lakes Distilling kicks off the Sunday Tasting Series this Sunday, October 28 from 5:30 - 7 pm. Brian McKenzie, owner, will be here to pour four whiskeys and tell us about how barrels and aging affect the color and flavor of the whiskey we're tasting. We'll be pairing some smoked beef with Bier Meck cheese and peppered crostini to go with the four whiskeys: White Pike, Pure Pot Still (Irish) Whiskey, McKenzie Bourbon, and McKenzie Rye.

In the spirit of fermentation cooperation, we'll be making a Boilermaker with their McKenzie Rye whiskey and our Cayuga Cream Ale!

The schedule for the Sunday Tasting Series is coming together and here are a few of our guests: November 4 will be Ports of New York, November 11 will be Bacchus Brewing and November 25 will be Bet the Farm Winery. Each evening will feature a few fermented beverages to taste with some knowledge sharing and a pairing to nibble on by Chef Jeff to go with.

So, save the date- every Sunday at Rogues' from 5:30 - 7, The Sunday Tasting Series is is bringing world class wine, beer and spirits from all over the Finger Lakes right to your neighborhood pub.

More about Finger Lakes Distilling click here

More about Ports of New York click here

More about Bacchus Brewing click here

More about Bet the Farm Winery click here

Our Sunday Tasting Series Calendar click here

Monday, October 22, 2012

FLX Restaurant Week at the Rogues' Harbor Inn

We have always been inspired by locally sourced ingredients, wine, beer, spirits, art,... It's not a secret. We wear our heart on our sleeve. So when we were invited to participate in Finger Lakes Restaurant Week, we quickly said, "Yes!" The Finger Lakes Restaurant Week is a seven day celebration of local ingredients complemented by local wine (and beer at our inn). Every restaurant joining the event is featuring a three course dinner special which is 100% locally sourced.
We feature lots and lots of locally sourced ingredients on our dinner menu, but 100% locally sourced is a challenge we were proud and excited to accept. So we did a little extra homework and found several new farms and purveyors. We discovered some great new ingredients and rediscovered a few old favorites. We've printed the list of local farms and producers along with their location providing our ingredients for the dinner right on the menu itself.
We included wine and beer pairing suggestions as always and the celebration starts Monday, October 22. Don't miss it! You only have one week to visit a lot of wonderful restaurants in Ithaca and the surrounding Finger Lakes' area offering this special 100% locally sourced menu. Here's ours:
For other participating restaurants visit Finger Lakes Restaurant week 2012

Tuesday, October 9, 2012

Oktoberfest Dinners & Beer at the Rogues' Harbor Inn

The Rogues' Harbor Inn is almost as old as Oktoberfest. The first Oktoberfest was held in Munich in 1810 and was (and still is) a celebration of all things German: beer, schnitzel, strudel, spatzel, lederhosen, beer- oh we already mentioned beer...But, beer is what the world thinks Oktoberfest is about, and we're not disagreeing. Only six breweries are invited to pour at Oktoberfest and they are the six local, Bavarian breweries- no one else. It's loyal, traditional and uber trendy, locally sourced. It's all about being in Bavaria (in October).
We're bringing the tradition of Oktoberfest to Rogues' with a sampling of  Bavarian fare complemented by one of THE six Bavarian breweries', Spaten's, Oktoberfest beer. We'll be serving giant pretzels for a starter and sauerbraten a national dish featuring brine marinated, slow cooked meat with wine and spices. It's a melt in your mouth, German style pot roast. It will be complemented by blaukraut an apple and cabbage warm slaw and mashed potatoes. Hearty fare, we like that.
We'll be celebrating now craft brewing five of our own ales as well. We're certain the powers that be in Munich would approve. It's all about being at Rogues' (in October).
Oktoberfest since 1810 and Rogues' since 1830, a match made in beer heaven.

Monday, October 1, 2012

A is for Apple... Finger Lakes Cider Week

  • A is for Apple. Apple harvest is upon us and we're anxious to incorporate crisp New York State apples in our fall dinner menu offerings. There are so many good orchards nearby: Bakers' Acres, Cornell Orchards, Little Tree, Indian Creek, Eve's Cidery...
  • It's difficult not to put them in every thing. But one of our favorites is apple sauce. We serve it warm over French toast for our Bed and Breakfast guests' breakfast. We serve it with local, organic, Berkshire pork loins and chops as a dinner special. We even serve it with cinnamon grilled chicken. We think apple sauce is the ultimate Finger Lakes comfort food. We usually use Cortland or Empire apples and just a few other basics (no scavenger hunt for obscure ingredients necessary). Just remember, A is for apple. Simple is Good.

  • Rogues' Harbor Inn House Apple Sauce:

  • 3 Lbs  New York State apples - peeled, cored and chopped
  • 2/3 cup water
  • 3/4 cup white sugar
  • 1/4 cup New York State maple syrup
In a deep saucepan, combine apples, water, sugar, and maple syrup. Cook over medium heat for 20 to 25 minutes uncovered, stirring often, or until apples are soft. Refrigerate when cool.

To show our support for local apple growers, cider producersand further indulge our apple obsession, We'll be participating in Finger Lakes Cider Week, October 2 - October 7, 2012.