Best use of Finger Lakes Ingredients in a Side Dish
Winner: Lento – Frites
Lento’s focus is on local, seasonal, fresh and sustainable ingredients that are carefully transformed into delicious dishes. All of the meat is pasture-raised and procured from small, local farms. The produce is also procured from small, local farms. The meats are butchered, smoked and cured in-house. Lento pickles their own vegetables, make their own condiments, pastas, sauces & dressing and bake their own breads and desserts.
With the vast wealth of farms around Rochester and the Finger Lakes region, Chef and Owner Arthur Rogers has developed relationships with farmers who share his vision.
Lento features daily menu changes along with an emphasis on locally grown, sustainable and seasonal foods. Dine at Lento and experience a local restaurant that serves its guests meals that were created with time and care.
The Duck fat fries with garlic aioli and fresh herbs use potatoes grown at Old Home Farms in Macedon, NY. For more information, visit www.lentorestaurant.com
Top Nominee: Suzanne Fine Regional Cuisine – Carrot Soufflé
Suzanne Fine Regional Cuisine featured a carrot soufflé during Finger Lakes Restaurant Week 2012. It was a side dish to pork tenderloin with potato puree and an apple cider reduction. Suzanne Fine Regional Cuisine is located on the Seneca Lake Wine Trail in a 1903 farmhouse. Suzanne Stack, a 2011 James Beard Award semifinalist, uses fresh, high-quality ingredients produced locally and from the onsite organic garden. The menu consists of French American cuisine which begins with homemade stocks and sauces. The award-winning wine list (Wine Spectator’s Award of Excellence 2008, 2009, 2010) provides a wide selection of Finger Lakes and international wines.
For more information, visit www.suzannefrc.com