THE FLX FAQS
A semi-regular column in which we nose our way into the minds and kitchens of Finger Lakes foodies.
Penelope is the proprietor of F. Oliver’s Oils and Vinegars and a proud supporter of the fabulous food and beverage of the Finger Lakes.
Edible Finger Lakes: What is the most interesting thing you always keep in your fridge?
Penelope Pankow: A great craft beer.
EFL: What’s the last meal you cooked for yourself?
PP: Grilled Alaskan Red Rock Fish marinated in F. Oliver’s Smoky Chipotle EVOO and Lemon Bouquet Balsamic and a dash of salt and pepper. It was accompanied by a farro and kale salad that I drizzled with a combination of a fresh single varietal olive oil and Heady Garlic EVOO (another F. Oliver’s product) and sprinkled with Z’atar spice blend. Wegmans actually had ripe avocados, so we added a dollop of guacamole.
EFL: What’s the one kitchen tool you couldn’t live without?
PP: Silicon spatulas.
EFL: What was the first Finger Lakes wine/beer/spirit you ever tasted?
PP: I remember a long-ago visit to what was then a brand-new Anthony Road Wine Company and liking all of their wines. The first Finger Lakes product I remember having (other than wine!) was probably something delicious from Arbor Hill.
EFL: If you could add one item to the Finger Lakes foodshed that isn’t already there, what would it be?
EFL: What does it mean to you to be a part of the Finger Lakes foodshed?
PP: All of us at F. Oliver’s are passionate about being members of the Finger Lakes food community. We are not able to grow olives here, so we are proud to bring some of the best EVOO in the world to accompany the culinary bounty of the Finger Lakes. We love partnering with various wineries, farms, and restaurants to make the whole bigger than the combination of the parts. What I love most about the Finger Lakes is that everyone supports each other to support and build the region.
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