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Sherwood Quiche

Sherwood Quiche A popular fixture on the Sherwood Menu From the cookbook of The Sherwood Inn Makes one 10-inch quiche For the pie crust: 2 cups flour 1/2 cup vegetable oil 1/4 cup milk pinch salt 1 tablespoon unseasoned breadcrumbs For the custard: 6 medium eggs 2 1/2 cups half and half 1 teaspoon salt Read More…

Colitvare restaurant

A Chat with Brandon Seager, Part Two

 For Part One of this interview, click here. Brandon Seager of Coltivare and TC3 Interview by Erin Scherer Opened in December, Coltivare (pronounced col-tee-var-ay) is a laboratory restaurant launched alongside Tompkins Cortland Community College’s brand-new Culinary Arts and Sustainable Farming and Food Systems programs. The Culinary Arts program is the first program in New York Read More…

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Eat Here Now: Red Dove Tavern

Eat Here Now: Red Dove Tavern By Christopher Bates When I’m out and about in the Finger Lakes, I love the Red Dove Tavern. A tiny little bar and eatery in downtown Geneva whose simple décor might cause you to not think twice…till you see the menu.Simple, casual and well priced, the menu features both Read More…

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Celebrating Every Egg

Celebrating Every Egg: Backyard flock earns its keep in many ways By Amy Maltzan Back when I was a city dweller I dreamed of owning a small flock of backyard chickens, cooking with eggs freshly collected right outside my door. This was before urban chicken keeping caught on, and most of my friends looked at Read More…

B Seager

A Chat with Brandon Seager, Part One

Brandon Seager of Coltivare and TC3 Interview by Erin Scherer Opened in December, Coltivare (pronounced col-tee-var-ay) is a laboratory restaurant launched alongside Tompkins Cortland Community College’s brand-new Culinary Arts and Sustainable Farming and Food Systems programs. The Culinary Arts program is the first program in New York State to specialize in a farm-to-table approach. Located Read More…



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