THE FLX FAQs
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.
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.
