Rogues Harbor Inn Blog

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

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

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 appl

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