The FLX FAQs: Chuck Cerankosky of Good Luck and Cure

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A semi-regular column in which we nose our way into the minds and kitchens of Finger Lakes foodies.

Chuck Cerankosky

Chuck is a cocktail enthusiast and serious foodie. He is the co-owner of the lively Rochester restaurants Good Luck and Cure (known for their amazing cocktails).

Edible Finger Lakes: What is the most interesting thing you always keep in your fridge?

Chuck Cerankosky: I’d have to say its a tie between a nice chilly bottle of Tempus Fugit’s Quinaquina aperitif and Maggie’s Habanero Pepper Mustard. I’m a bit of a wuss about spice so I’d advise the tiniest of dollops of the mustard.

EFL: What’s the last meal you cooked for yourself?

CC: Pasta Carbonara with harissa and soppressata, and Curried Cauliflower with Golden Raisins.

EFL: What’s the one kitchen tool you couldn’t live without?

CC: I’m not too fancy: my Misono chef knife and wooden spoons!

EFL: What was the first Finger Lakes wine/beer/spirit you ever tasted?

CC: Most definitely Saranac Pale Ale when I moved here 15 years ago. Finger Lakes Distilling McKenzie Rye whiskey is pretty memorable as well (from what I can remember!).

EFL: If you could add one item to the Finger Lakes foodshed that isn’t already there, what would it be?

CC: Citrus! I’m a cocktail guy and wish Cara Cara oranges grew here like they do in California.

EFL: What does it mean to you to be a part of the Finger Lakes foodshed?

CC: That I’m participating in a world class food and agricultural culture, on the cusp of being nationally recognized.

Check out Chuck’s Hot Red Cocktail.

For more FLX FAQs, click here.

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