embrace fall|winter 2013

AUTUMN | WINTER 2013

around � e lakesaround � e lakesaround � e lakes around � e lakesaround � e lakeslife

beautiful fall rideson your bicycle

art thrivesarea artists are the creative fi ber of our region

taste the lovegrape pie—a wonderfully aromatic taste treat

around � e lakesaround � e lakesaround � e lakesaround � e lakeslifelifelifelifelifelifelife around � e lakeslife around � e lakeslifeEMBRACE

embrace life around the lakes • sePtember 2013 •

In the heart of the Finger Lakes, people of all ages are practicing opening their hearts, quieting their minds, and becoming more aware of how they feel. They are experiencing yoga: a harmonizing practice uniting the body, the mind, and the spirit, to improve health and well being.

Rick Lynch, owner of Finger Lakes Yoga Center in Canandaigua, believes yoga is for everyone and has taught this concept for 20 years.

“Yoga is infi nitely adaptable. I have people from diff erent backgrounds, ages, fi tness levels, all in the same class,” says Lynch. “My slant on yoga is that it is for real people.”

Lynch says usually when people walk through his studio door they want to make change happen in their life at some level —physically, mentally, emotionally or spiritually. Many have physical or health problems, or are experiencing some level of pain.

“The practice of poses, yoga breathing, and relaxation helps relieve the stress of modern living, which in time promotes physical and mental well-being,” says Lynch. “Yoga puts me in a better mood. After my practice, I feel calmer, more energized and optimistic.”

Yoga is not defi ned in words for Lynch, but in how he feels both during and after the practice. In our daily lives we sometimes forget a few important things: to pay attention, to rest, and to breathe. These simple concepts utilized in yoga can make a diff erence in how we feel. And yoga can be practiced in a class with other people or at home or any space, alone.

“When you let yoga work for you the experience is more than physical,” says Scott Hanson, who practices yoga several times a week in his Canandaigua home. “It’s exercise for your consciousness

and for your body.”

The fi rst thing Lynch tells his students is about settling the mind towards stillness. Practicing yoga postures and breathing are tools to help the settle the mind and deepen awareness.

“Stretching does not help pain, doing more does not help. Most need rest,” says Lynch. “When we have discomfort we must come to a complete stop every day and do nothing except pay attention.”

Lynch teaches the B.K.S. Iyengar style of yoga, emphasizing body alignment, attention to detail and

breath-control. He also incorporates other techniques which aim to reduce pain or limitation in movement, combining Western therapies with the ancient traditions of yoga.

Lynch says the use of props, such as bolsters, blankets, blocks and belts allow students of all ages and abilities to perform yoga poses safely and eff ectively. He has diff erent styles for diff erent groups, and determines the best practice to have at any given time. Lynch can break down a yoga pose into its essential parts and adapt it to each person’s needs and level of commitment.

“One summer I taught at the Ontario County jail and needed to start with hand stands and warrior poses to get their attention. I Continued on Page 4...

embrace harmony 3

yoga is for everyoneby deborah blackwell | messenger Post media

90 South Main Street • Canandaigua • 585-396-2291 • fi ngerlakesyogacenter.com

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couldn’t just sit and breathe with them, I had to challenge them,” says Lynch. “Teaching cancer patients I need to start with breathing and do a much more gentle approach.”

Lynch has spent years developing his yoga practice both personally and professionally. His introduction to yoga came after a motorcycle accident in his 20s that left him feeling uncomfortable, and he says someone told him to try yoga.

in the late 1970s lynch began practicing three times a week and felt very challenged. He discovered the Iyengar system in 1985 and began teaching at open sky yoga in rochester in 1989. he was also a massage therapist.

His personal and professional journey led him to Canandaigua, where he opened finger lakes yoga in 1993. in 2000 Lynch also started a gentle yoga program for Thompson Hospital and continues to teach there weekly. He co-founded a yoga program for employees of Wegmans Food Market Inc., six years ago, where he teaches twice a week.

Lynch combines his training in anatomy, his

yoga experience, and his love of nature and outdoor activities to help students grasp the concepts of yoga.

“Yoga can seem very demanding to a beginner, but the sequence in which poses are practiced and how each pose is held are important to its eff ectiveness,” says Lynch. “I always explain why we do what we do and how it aff ects the body. In every class I teach, my aim is for students to feel comfortable in the class and feel better when they leave than they did coming in.”

According to Lynch, yoga is therapeutic in nature, helping make the body stronger, improving the functioning of the respiratory, circulatory, digestive and hormonal systems, and bringing balance and relaxation to the body and mind. Even more

importantly, yoga aids personal development, allowing you to invite awareness in and by peeling off layers of social and emotional conditioning and beliefs.

“Every one will experience yoga diff erently,” says Lynch. “Thus, each develops a personal understanding of what yoga really is, a practice for real people.”

Thompson Health gentle yoga Join instructor Rick Lynch of the Finger Lakes Yoga center for a gentle mind-body workout. gentle Yoga will improve your posture and increase your strength and fl exibility. Pre-registration is required. call 585-396-6111 for information, and to register for the eight-week session. September 11 - october 30, 1:15pm, $80.


embrace local flavor 5

The sweet, distinct aroma of warm concord grapes envelops you as you approach the old barn on route 21 in Naples. But it’s not just the scent of freshly-baked pies that draws you to monica’s Pies, it’s the fl avor, the history, and the experience.

“this is my 31st year making grape pies,” says Monica Schenk, the owner of monica’s Pies. “everybody’s grape pie recipes are a little diff erent. Ours are not the traditional grape. We make our fi lling by hand and our homemade crust is fresh every day.”

The Finger Lakes region is considered the grape pie capital of the world. This aromatic and elegant-tasting dessert has been a tradition in Naples since the 1960s when al hodges, owner of the Redwood Inn, hired his neighbor Irene Bouchard to make this specialty pie. Soon “grape fever” caught on, and this sweet, tart pie was the favorite fall treat.

Schenk learned how to bake from her mother Katherine Clark, who owned a seasonal coff ee shop at Clark’s Boat Livery in Woodville. She grew up in the kitchen watching, and helping to cook and serve breakfast, lunch, pie and coff ee to the local fi shermen.

“My mom has always been a wonderful baker,” says Schenk. “She

always made me feel so comfortable in the kitchen. I was right there with her making a mess and she didn’t care. It gave me the confi dence that I could make a pie as good as anyone.”

Schenk sold her homemade grape pies from a roadside stand six weeks out of the year each fall, beginning in 1983. a decade later she began making other fruit pies from locally-grown berries. Her business grew so much that she purchased a four-story barn housing her pie kitchen, shop, and even an apartment for her mother, and opened there in 2001.

“my mother is 95 and still working. she is the brains behind the operation. She didn’t want me to do it, but here I am,” says Schenk. “She is very needed and feels like she is contributing and is doing something constructive. She is part of it all.”

monica’s Pies makes about 30,000 pies each year, including apple, strawberry, rhubarb, raspberry, blueberry, and peach. grape is the most popular, but her special chicken pot pie is a close second. Schenk also sells a vast array of jams, jellies, and other specialty items.

Schenk’s well-crafted grape pie is made with local Concord grapes that are skinned, boiled and mixed with sugar and other ingredients, creating the special purple fi lling.

Continued on Page 6...

taste the love in monica’s piesby deborah blackwell | messenger Post media

7599 Route 21 • Naples • 585-374-2139 • www.monicaspies.com


“We do them fast and fresh,” says Schenk. “We bake our crust separately from our fi lling. It’s a whole diff erent pie cooking the crust fi rst.”

Peg strickland has worked with schenk for more than 20 years making the pastry for Monica’s. Years ago she happened to stop in at Schenk’s mother’s house and couldn’t help but notice someone working hard behind tall piles of pie crust. She could barely see Schenk for the stacks of pies, and asked her if she needed any help. They have been friends ever since.

“Monica is very special, we are like sisters. Her mother taught me everything I know, and you couldn’t fi nd a better place to work,” says Strickland. “It’s a lot of business to run, we make everything here. It’s very unique.”

strickland grew up in the restaurant business. her father opened bill grays in the 1940s. but she loves working at monica’s and says it’s the perfect job. “We do a lot of pie eating here, we have to try what we’re making to be sure it’s okay. And it smells good all the time,” she says.

schenk works every day, 10 to 12 hours each day, 11 months out of the year. She also has seven people working with her, including her husband, gregory of 34 years, who folds all of the boxes at night and on the weekends—as many as 500 to 1,000 boxes each week.

“I have wonderful girls and a wonderful husband. They are a huge part of my success,” says Schenk. “I grew up knowing how to work, we always just worked. It’s a good thing. I’m teaching all my girls a good work ethic.”

Schenk is a lifelong resident of Naples and raised three children there. She has fi ve grandchildren and says everyone in the family loves grape pie.

They aren’t the only ones. Schenk’s customers keep coming back and continue to spread the word about the special pie. so much so, that monica’s Pie’s bumper stickers are spotted nationwide, and even as far away as Bangkok, Thailand.

“It makes me very happy to make everyone very happy with the pie,” says Schenk. “It’s a simple thing.”

Pie Shop CalendarJune: Fresh Strawberry Glacé

July: Fresh Red or Black Raspberry Glacé and Blueberry Glacé

August: Fresh Blueberry Glacé and Peach Glacé

Available All Year: Our Famous Grape Pie, Crumb Top or Pastry,Apple, Apple Cranberry Nut, Caramel Apple Nut Crunch, Dutch Apple, Elderberry, Pumpkin, Raspberry, Blueberry, Cherry, Strawberry Rhubarb, Rhubarb, Key Lime, Pecan, Chocolate Walnut, Chocolate Chip Cookie Pie, Chocolate Cream, Coconut Cream, Banana Cream, Lemon Cream and Chicken Pot Pie

All dates are approximate, depending on the growing season. Please call ahead!


embrace excellence 7

“I take great pride in carrying on the tradition of excellence that my family has built,” says Jeff Caves, Owner and Master Woodworker, Caves Kitchens & Built-in Cabinetry. “Nothing takes the place of quality, handmade wood work. It is something I’ve spent my life perfecting.”

Caves designs and builds kitchens, media centers, home offi ces, laundry rooms, fi replace mantels and more. The team at Caves puts the customer in the driver’s seat and makes the experience fun and successful, not stressful.

The company combines talent and know-how all under one roof—design, woodworking, and even a “test drive” of a customer’s new cabinetry before it even leaves the shop.

Honing in on the customer’s desire is the fi rst step of any project. Certifi ed kitchen designer, Allison Caves, goes to the client’s home and does a comprehensive analysis of the customer’s vision and the area to be remodeled. She listens to their priorities and learns about their personal tastes. And before she shares options and details to the customer, she explores the space and asks a lot of questions.

“The customer is not just a job, they’re a story. I love getting to know that story, the people in it, why they want the renovation and what their plans are for when it’s fi nished,” says Allison Caves. “We’re building the spaces where people will continue writing this story. I feel a great responsibility that their ‘happily ever after’ is as happy as possible.”

Allison takes her customer’s project analysis and pairs that with her knowledge and experience in the industry. She designs a space that not only meets their specifi c need on a functional level but exceeds the expectation of what they thought a renovation could bring them, she says.

Allison then takes her carefully crafted design plan to her husband, Jeff , who brings the highest quality of craftsmanship to the project from years of learning and perfecting the trade. His skills in specialty woodworking, restoration and reproduction

as well as his family’s history in the business, fuel the integrity, passion, and excellence in each project.

“I want to bring back the level of integrity and craftsmanship that Continued on Page 8...

If you can dream it, they can create it. Th at is the promise behind Caves Kitchens & Built-in Cabinetry, a fourth generation, custom millwork company in Clift on Springs off ering exceptional,

furniture-like cabinetry. Th e Caves family’s dedication to excellence and highly-skilled expertise turns a customer’s vision of a one-of-a-kind dream-space into reality.

a solid tradition of excellencecaves kitchens & built-in cabinetry:

by deborah blackwell | messenger Post media

1111 Stryker Road • Clifton Springs • 585-478-4636 • www.cavesmillwork.com



has gotten lost along the way in the age of mail-order rooms and cardboard tables,” says Caves. “Nothing takes the place of quality, handmade wood work. Every detail of every project refl ects on us, and I make sure that refl ection is one I’m proud of. It’s my life’s passion.”

The attention to detail includes grain-sorting the wood for maximum visual appeal, symmetry, patterns and balance. Traditional techniques such as dovetailed drawers and mortise and tenon joinery create time-tested furniture and cabinetry that ensure quality and high value. Adding to the heirloom quality of the work is the focus on fi nal hand-sanding and expert fi nishing.

Caves is a custom workshop, not an assembly line. There is no middleman. Everything is completed under one roof. But Caves also carries Crystal and Shiloh manufactured cabinet lines as well as distinctive countertop surfaces.

“I can’t imagine working anywhere else,” says Ben Welcher, craftsman. “Every project is exciting and diff erent. I take great pride in every detail of a job, from the grain selection and positioning to overseeing all of the raised panel work. I make sure it’s a work of art every step of the way.”

Caves forms a hands-on partnership with its customers, who are welcome to come in and see the job in production. Then, before delivery to the home, the entire fi nal product is assembled in the shop, allowing the customer to ensure every detail is exactly how it was envisioned.

“The best part of my job is seeing our design process bring out someone’s true character into the sketches of what they want out of a project, then seeing these ideas come to fruition before our eyes,” says Tiff any VanDerlike, project manager. “It’s incredible to witness the talent from our team from start to fi nish, and awesome to see how happy and excited the customer is when a job is complete.”

Joel Caves, Jeff ’s great great grandfather, started the lumber and millwork company in the same location it is today. He understood the true meaning of craftsmanship combined with loyal, courteous and professional business practices, says Caves. Each generation has built on the one before it, advancing the methods while retaining the integrity.

“I like to think our work speaks for itself,” says Caves. “It’s simple. We do the highest quality work possible with the best team and design process in the area—that is what makes us tick.”

Note: Caves has an open house on the fi rst Saturday of each month from 9:00 am to 2:00 pm for customers to tour the facility, speak with Jeff and Allison about any ideas they may have, see the showroom, and get a feel for what the company is all about. For dates and times please visit their website at www.cavesmillwork.com.

embrace the outdoors 9

take a beautiful fall ride... on your bicycle

As summer winds down and leaves begin to turn, fall cycling in the Finger Lakes is at its best. Colors pop, the air is crisp, and bicycle tires ride over crunching leaves releasing this season’s special aroma.

According to Doug Sharp, owner, RV&E Bike and Skate, a fall ride the best kept secret in cycling.


40 North Main Street • Fairport • 585-388-1350 168 South Main Street • Canandaigua • 585-393-5680 • rvebike.com

“People love the fall. it can’t be any better to see fall foliage. it’s 60-degree weather, it’s just really nice to be out on a bike,” says Sharp.

Sharp knows quite a bit about cycling. He is not just an experienced rider, but is the owner of RV&E Bike and Skate, a hometown recreation store established 41 years ago in fairport.

A second location in Canandaigua opened in 2008. both stores sell a variety of bicycles and cycling gear, as well as cross-country skis, snowshoes and ice skates. RV&E is committed to outstanding local service and providing opportunities for exceptional recreation.

“Riding a bike is a fun thing to do,” he says. “We have been extremely successful due in most part to what the area has given us with the great source of trails and the people who want to ride a bike.”

Riding a bicycle can exercise your whole body, has a high cardiovascular benefit, and is very low-impact on the knees. It can be used as cross-fitness, combined with running and weight training, or other forms of exercise according to Sharp. It is also a sport that offers camaraderie. Riding with friends, groups, for charity, or for fun, cycling can appeal to almost anyone.

“It also helps keep kids involved with something besides the

computer screen,” says Sharp. “It’s a good physical fitness activity for the whole family. Everybody can ride a bike.”

There are many different types of bicycles for different types of riding, seasons, and even personalities.

Road or racing bicycles are built for speed and endurance. The bikes are usually lightweight with thin tires and are used for races on roads, in triathlons, and for training.

Mountain bicycles are used for off-road riding, on trails or in urban settings. The bikes are more sturdy than a racing bike, have wider tires, and have several gears

for hill-climbing and varied terrain.

Urban bicycles are a variation on the mountain bike, but can effectively handle city streets with speed and strength.

Cruising bicycles have simple frames and offer comfortable upright seating. With their wide tires and minimal gears, cruisers are good for neighborhood riding, paved trails, and short distances.

A hybrid bicycle is a combination road and mountain bicycle, offering the best in multi-function for a rider who wants versatility.



“The hybrid bike is the one of choice and the one we sell the most,” says Sharp. “This is for our towpath riders, people who want to have fun with the sport. It’s not about necessity, it’s about desire.”

A canal towpath is a popular riding venue for casual as well as experienced cyclists, and there are plenty along the Erie Canal. Riders, hikers, joggers, families and friends can enjoy the flat, long, and maintained paths in almost any season.

Rail-trail systems are retired railroad beds reconstructed for walking, hiking and biking. Trail riding requires the appropriate gear, but the

conditions on the trail can also make a difference. Snow, mud, rainwater, and extreme weather conditions combined with cycling can not only damage a bicycle, but also the trail. That’s why Sharp recommends specific bicycles for specific seasons and needs.

He says his spring customers are often-times new to cycling, with an objective to improve their health and enhance their

lifestyle. During the summer months he says bicycle riders are out simply to enjoy summer. Autumn riders are often more experienced, they know and love the sport, whether it be for recreation or racing.

“For fall riders it’s about going out and meeting your personal best. You are more efficient by the end of the summer,” says Sharp. “A lot of people enjoy fall because the weather is pleasant, and there is less congestion on the trails.”

Fall bicycling attire requires lightweight pants, jackets, and gloves, but more importantly, a mindset for beauty and adventure.



embrace the harvest 11

This fourth generation fruit farm and now farm-distillery plans to increase its production of high-quality fruit-based spirits made from the fresh fruit grown on DeFisher Fruit Farms.

“We wanted to do something that created a new market for the apples that we grow, and utilize more of the fruit,” says David DeFisher, owner, Apple Country Spirits (ACS). “I wanted to do something different and out of the ordinary with the farm, and provide a new market for the apples.”

The small-batch vodka is crafted from the locally-grown apples, which are pressed on site and put through a 24-plate distilling process, producing an all-natural, gluten-free super premium vodka. The farm only uses fresh, clean, local water to proof the spirits.

“Tree is one of only a handful of vodkas made from apples, most today being based on grain,” says Collin McConville, head distiller, Apple Country Spirits. “It retains a hint of character to it that distinguishes it from the hyper-filtered mass market vodkas. It is not apple flavored, but when you try it you know it is something different.”

Although the flagship product does not have an apple flavor, it does have a delicious, slightly sweet, distinct flavor, according to McConville. But some future products will be flavored.

“we hope to have tart cherry tree and Peach tree Vodka out by

this holiday season. These will actually be infused with the fruit we grow right here on the farm,” he says.

ACS is also currently aging Applejack in used bourbon barrels. They plan to age it for two years and are six months into the process according to McConville.

DeFisher Fruit Farm has been growing apples, cherries, pears and peaches for generations. The new venture, ACS, formed in 2012, not only ensures the farm’s continued success, but also helps the family make progress towards creating an agritourism destination in Wayne County.

The ability to provide consumers with a locally-made product that also enhances the local economy is a goal of the DeFisher family. Every part of the process, from planting the fruit trees to distilling the juice, and even the equipment used, is carefully considered.

“One by-product we produce during the making of the cider is apple pomace—the solids left after we press the juice out. We bring that over to a neighbor who raises cows and they feed most of it to their animals, helping offset their costs for feed and ours for disposal of the apple pomace,” says McConville. “We also use the spent cider (what is left after fermentation and distillation) to help balance the pH of the soil around the farm.”

DeFisher says the farm is environmentally friendly, and is in the Continued on Page 12...

Deep in the heart of apple country in the Finger Lakes region of upstate New York, the fruit trees produce vodka—Tree vodka that is. This high-quality, apple-based spirit is made from the apples

grown right on the farm at Apple Country Spirits. And they are just getting started.


the fruit yields spirits for one local farm

3274 Eddy Road • Williamson • 315-589-TREE (8733) • www.applecountryspirits.com



process of having a solar energy system installed. ACS plans to be producing its own power by the fall. DeFisher’s dedication to utilizing local resources is also evident in the ACS tasting room.

“The tasting room features hand-hewn beams and reclaimed wood from one of the several 100-plus year old barns located on the property, recovered after a heavy wind storm blew the barn down,” says McConville. “The focal point of the tasting room, the bar, is made from cherry wood grown and harvested on the farm over the past 20 years.” the tasting room offers samples of all of ACS’ current products, some sneak peaks at future products, and occasionally features mixed drinks. The room also provides views of the entire operation, including the cider press, aging barrels and stills.

Another goal of DeFisher is to keep his business relevant for future generations, but he is already adept at that. for 16 years, defisher fruit farm has hosted haunted hayrides of greater rochester, the longest-operating haunted hayride in the area, complete with a 3-d maze, screamatorium, mummy Theatre and more. For the month of October, DeFisher’s farm is full of spirits of every kind, right across the street from the distillery.

But DeFisher has not stopped planning ways to grow his business and benefit local consumers, staying committed to local resources, craftsmen and products. Already expanding through the distillery, he also hopes to offer a petting zoo, seasonal market, pumpkin patch and hayrides into the woods on the farm. “I wanted to do something different and out of the ordinary with the farm,” he says.

And that’s exactly what he’s doing.

Apple Country Spirits is a division of parent company CELK Distilling, LLC. CELK is named for David DeFisher’s children: Clayton, Elizabeth, Luke and Kimberly. Opici Wine Company is distributor of ACS products throughout all of New York.

APPLE TREE Simple and easy! 1 oz. Tree Vodka 4 oz. Fresh Apple Cider Dash of Angostura BittersCombine all in a glass with ice and stir. garnish with apple slice. (Proportions can be adjusted to taste.)

GOLDEN APPLE A little more daring! 1-1/2 oz. Tree Vodka 3/4 oz. Lemon Juice 1/2 T. Sugar 1 EggCombine in a shaker with ice. Shake vigorously until well combined. Strain into a glass with ice. Fill with carbonated water.

On the National Register of Historic Places, belhurst castle—an 1800s estate sitting at the tip of Seneca lake in geneva—offers exquisite lodging, distinctive dining, a premiere spa and salon, and plenty of activities for guests both on and off the grounds.

“The number one thing that sets us apart is that we really have something for everybody at the resort,” says Kelly Towers, lodging and dining manager. “We have a lot of guests who come to stay and don’t leave. They utilize all the different spots of the property.”

Belhurst maintains three hotels, each unique in their offerings. Chambers in the Castle has stunning guest rooms with unique furnishings, artwork and amenities including soaking tubs, fireplaces and lake views.

“There is a sense of awe when you enter the castle,” says Towers. “guests love our larger suites. they have amazing views. There is a winding wood staircase up to the turret area of the castle with sitting areas. They are consistently booked and are the ones people talk about.”

white springs manor is a georgian revival mansion beckoning

guests to a relaxing and romantic past. Two miles west of Belhurst, this 1900s farm home is nestled amidst vineyards and a pond all with a stunning countryside view. Stroll the property, or relax in the gazebo or rock on the veranda with a book while taking in this part of the estate. Inside the manor, rooms offer the charm of the era, but also allow guests to experience all the amenities of today.

“The manor expands the concept of there being something for everyone at Belhurst,” says Towers. “It’s very private, and that level of privacy is what’s inviting to many. It has the older feel but it’s much lighter than the castle, more Victorian colors and decor, and very period.”

For a luxurious getaway, the Vinifera Inn at Belhurst pampers guests with fireplaces and two-person Jacuzzis in every room overlooking perfect views of the lake. This elegant and

more modern atmosphere offers guests a more contemporary style in this unique setting.

“In addition to the hotel choices, we have a seasoned,


Imagine staying in a majestic castle full of grandeur and rich history, magnificent woodwork and elegant furniture arranged to overlook the rolling hills of the Finger Lakes outside splendid windows.


belhurst castle is a fairy tale destination

4069 Route 14 South • Geneva • 315-781-0201 • www.belhurst.com

embrace historic grandeur 13


knowledgeable staff, with the experience to make the stay exquisite,” says Towers. “We have fine dining, pub-style casual food, a winery, full-service salon and spa, large Romanesque rooms for gatherings, and the views are incredible.”

Originally the site of a Seneca Indian village and home to the Council of the Six Nations of Iroquois, the Belhurst property is rich in story and history. in 1852, owner harrison Otis named the land Bellehurst, meaning beautiful forest.

When Carrie Young Harron purchased the property in 1885, she hired 50 men who worked for four years building the castle with items imported from Europe. The elegant estate included a heated poultry house and boathouse to hold a yacht, which eventually was destroyed by fire. Harron passed the property to her grandson upon her death.

The beautiful estate eventually became a gambling casino and speakeasy when Cornelius Dwyer purchased the property in 1932. the local canal system was used to bring liquor to the property during prohibition. Eventually Dwyer was ordered to stop the gambling, and Belhurst operated as a restaurant until 1975.

The property continued to change owners and purpose, structures added and removed, and in 1992, proprietors duane Reeder and son Kevin began their vision of re-creating and expanding Belhurst into the premiere property it is today. a 30,000 square foot facility was joined to the 1880’s

castle. Outbuildings were converted to guest rooms.

belhurst winery expanded and now offers 20 different varieties of award-winning wines. Whether you are a wine aficionado or novice, allow the friendly, knowledgeable staff to guide you through a wonderful tasting experience.

The Isabella Spa~Salon at Belhurst opened in 2010. the spa was named after isabella Robinson, a beautiful ghost that has reportedly been seen roaming the grounds. History tells that Isabella was an actress from london, and resided on the estate in 1880 until she met her fate on Seneca Lake five years later. For generations, the impressive tales of the land at Belhurst have been told with delight, mystery and awe.

The restaurants at Belhurst are as majestic as the historic castle, serving a varied menu incorporating locally-produced food. Edgars offers a classic fine dining experience in an elegant setting, while Stonecutters pub not only offers delicious lighter fare, but a lake view from every seat. Enjoy the giant fireplace and cathedral ceiling inside, or the outdoor fire pit and seasonal alfresco dining.

According to Dawn Lamitie, Belhurst marketing manager, Belhurst Castle has been voted one of the most romantic Places in New York State, and has consistently won Awards of Excellence in the Wine Spectator restaurant awards Program.

“Wherever you are in the castle there are many oohs and ahhs,” says Towers. “It’s really rewarding to hear that at work all day long.”

MESSENGER POST MEDIAa division of gatehouse media inc. 73 buffalo street, canandaigua, ny 14424 585-394-0770 www.MPNnow.com


The legacy of the quintessential, classic art cinema lives on at The Little Theatre, home to outstanding independent and foreign films, exceptional live music, art gallery and great food.

“The biggest draw is the experience of going there. It’s a unique atmosphere around the movie,” says Derek Reis, general manager and film programmer of The Little Theatre. “You get a sense of how different it is than a typical theater. Its interesting design, like an art gallery, with interesting color concepts, it’s not your normal, average theater experience.”

The history of The Little is the foundation for the experience of today. opening in 1929, the little was the fifth in a chain of independent small cinemas dedicated to showing art films, which edge toward experimental, eclectic, and the unusual, according to the theatre. As the market in the 1920s began focusing on “talking” motion pictures and large commercial movie houses, the “little cinema” movement’s mission was to appeal to the “sophisticated and intellectual” audience, and lovers of silent and foreign films. In fact, The Little’s most celebrated time was a period of long-running musicals throughout the 1930s and 1940s. they even attracted national recognition as a premiere

theater.

The structure is on the National register of historic Places. constructed in the distinctive art deco style, both the exterior and interior incorporate the concept of catering to the “artsy” audience. guests experienced relax-ation, comfort and quiet, surrounded by velvet drapes, soft lighting, deep carpet and even lounges. Today, the little has 900 total seats in five theaters, with an additional building —an old tire shop—housing the cafe and gallery.

“It’s a blast from the past. The theater is in a landmark building with a certain look,” says Reis. The other facility is an old tire shop so it has the look of an industrial warehouse with colored walls and interesting lighting. Every

month there is a new featured artist in the gallery, usually paintings or drawings. You can sit in the cafe, hear some music, have a glass of wine, a salad, and enjoy the atmosphere.”

But that atmosphere has to be preserved, and according to Reis, The Little is undergoing a transformation. By the end of this year, the theater must convert to digital technology. The building is Continued on Page 16...

While the days of silent films, orchestras in the balcony, and even big-screen musicals may be gone, the tradition of the small independent theater is still very much alive at The Little Theatre on East Avenue in Rochester.

the little theatre


is a cultural community icon

240 East Avenue Rochester • 585-258-0400 • Movie Hotline 585-258-0444 • www.thelittle.org

embrace the arts 15



also undergoing renovations and upgrades with new seating, carpeting, aisle lighting, wall treatments, and more.

“We are heading for the future, and the future is now. We are changing with the times,” says Reis. “The Little has been around for 85 years and has been showing films on 35mm film for 84 years, and film is a dwindling product. about 80 percent of the theaters around the world have converted to digital. We now have to make the change to provide our members and customers and community with a future for The Little.”

That conversion comes with a hefty price tag, as much as $100,000 per theater. It is an expense other small theaters around the nation can’t afford, according to Reis.

“It’s a Rochester staple and we want to make sure it’s around for many generations to come. We’re trying to preserve what it means to go to a film and immerse yourself,” says Reis. “We are competing with everything at home, beautiful tVs, iPads, phones and electronics, but you can come here and enjoy the experience away from the laundry, the dishes, the work at home. You need to see it on the big screen, and feel the emotion.”

going out to a movie is a time-honored experience, according to reis, who says the total overhaul will preserve the roots and philosophy of going to a film. The Little partnered with WXXI almost two years ago and that partnership is helping them to forge ahead.

“I recently joined The Little and WXXI, and it became immediately apparent

that this is a community venture. We grow together,” says Peter wayner, public relations coordinator for The Little Theatre. “The staff at the Little, WXXI, and our patrons, all invest in making Rochester culturally rich. Ours is a community of people who like good movies. We get that, and we’re proud to host that community.”

Wayner says the films at The Little offer something for everyone, and at the same time, everyone is gaining something—whether through film, music, or art. As The Little Theatre’s renovations and overhaul are completed, the changes will reflect the movements of the future while

preserving the original meaning and intention of the cinema.

The Little presents the music of local musicians nightly, rotating jazz, folk, blues, soft rock, and original blends. Every month guests will enjoy new art on the walls, created by a local artist. the 70-seat cafe serves a light fare menu, including vegetarian items, a selection of desserts, coffee drinks, and a wine list including New York wines and beer. The Little is open seven days a week, and only closes on Christmas Eve if it’s a weekday. The Little also hosts events for small gatherings or large parties up to 200 guests. and of course, there are movies.

“I’m a sentimental guy. I like films about real life and relationships with other people, and films that convey that across the screen,” says Reis. “Watching something that is familiar in your life and empathize with the people on the screen, this is what it’s all about.”

Simply Crêpes menu offers sweet and savory crêpes prepared with the versatility of classic American fare, using only the freshest, quality ingredients to present creative and delicious food in a French-country setting, with locations in Pittsford, Canandaigua and Raleigh, NC.

“We have experienced the crêpe in many forms as we travelled around the world and were inspired to utilize the crêpe as a blank canvas,” says Nicole Hèroux, the owner of Simply Crêpes, Canandaigua. “We are able to pair it with a variety of other foods to create something special and different for our customers.”

Some of those special menu items include crêpes Benedict for breakfast, buffalo chicken or rugby crêpes for lunch, caramel apple or chocolate banana split crêpes for dessert, or how about crêpe chips served nacho or chip and dip style?

“You expect French food, but there is something very American about it. The menu has so much variety,” says Tyler Williams, a customer from Canandaigua. “I wasn’t expecting a cheeseburger crêpe to taste so delicious.”

Hèroux says the concept her family uses to create such unique menu items is based on mastering one food—the crêpe—and serve the best of that cuisine possible. But to do that, they needed

to figure out how to appeal to the ever-changing American palate. And voilà, they learned to incorporate familiar, home-style, everyday foods that people can identify with and eat on a regular basis.

“The crêpe recipe itself has been passed on from generations, from my French Canadian great-great grandmother,” says Hèroux. “But the menu items and recipes are generated primarily by my mother and myself. The crêpe is so versatile, we have fun coming up with new creations.”

The family prides itself on the fresh produce, homemade sauces, and locally-grown ingredients used throughout the menu. They also take pride in the roots of the recipes, the culture, and the family traditions inspiring their success.

Hèroux’s heritage begins with her grandparents from a small town in Quebec,

canada. although her father, Pierre hèroux, is a native of rochester, French was his first language and he grew up practicing French-Canadian traditions in his home. His business in finance took his family around the world, specifically to Tokyo, Japan, where they lived for a period of time. It was in Asia where the family discovered the traditional French crêpe, served with fresh fruit and filled with ice cream, a popular food item throughout Tokyo.


embrace french tradition 17

7 Schoen Place • Pittsford • 585-383-8310 101 S. Main Street • Canandaigua • 585-394-9090 • www.simplycrepes.com

The name alone conjures up images of French cuisine, sidewalk cafes, and the allure of romance. But there is so much more to Simply Crêpes, the Hèroux family’s unique restaurant serving French tradition with an American twist, using recipes handed down through generations.

simply crepes is simply deliciousby deborah blackwell | messenger Post media

Simply Crêpes Award Winning Great Grape Crêpe

Named “best dessert” in the Finger Lakes using local ingredients.

2 T Monica’s Pies Grape Pie Filling (see article on page 5)

2 T Simply Crêpes Sweet Vanilla Cream (or your favorite whipping cream. Ours is a secret!)

1 T Granola

1 T Pure Maple Syrup

1 Scoop Vanilla Ice Cream

1-6” Crêpe made from Simply Crêpes Crêpe Mix*

Spread pie filling into a “v” shape at the top of crêpe. Add sweet cream on top of pie filling. Add half of granola on top of sweet cream. Fold into a “v” shape. Add ice cream at the top of the crêpe and drizzle maple syrup over the crêpe. Add remaining granola and sprinkle with powdered sugar and a dollop of whip cream. Serve. *Simply Crêpes crêpe mix is available at select Wegmans, including Pittsford, Canandaigua, Perinton, Penfield and Webster.

When the family returned to Rochester, they were excited to share this traditional dish, and in 2003 opened a crêpe stand at Frontier Field. Eventually this unusual ballpark treat became a favorite, and the Hèroux family’s heritage spread to other concession stands and area festivals.

Their small crêpe concession stand business quickly grew, and simply crêpes cafe opened in Pittsford. as more people discovered the unique fare, the cafe became a full-service restaurant, and the family eventually opened the two other locations.

The ambiance of the restaurants create a French-country feel in a polished casual setting, with antique woodwork, a fireplace and country cottage chandeliers. It’s the details of this dining experience that draw people back, such as an open, in-view kitchen, a seasonal specials menu and a changing wine list.

“We are an exciting option for any time of day and any kind of occasion—not just dessert and not just for a special occasion,” says Hèroux.

Simply Crêpes also enjoys a thriving catering division, including drop-off platters and lunch boxes. An on-site, full-service chef is available for buffets in your home. The Canandaigua location also has an event space for hosting holiday parties, showers and rehearsal dinners.

“We love to work with our customers to customize their events,” says Hèroux. “We like to say, ‘Shouldn’t you have everything you want on your special day?’”

Simply Crêpes tries to make every day special, for both the customers and the staff. Part of the hèroux family tradition is to spend time with loved ones and they not only encourage the staff to do that, but they think of their staff as part of a family.

“We found a sense of purpose from working with our staff. We love how we can provide them with a sense of security and fulfillment,” says Hèroux. “We care and listen to them because our employees are an extension of our own family, and we always make a point that family is first.”

The Hèroux family agrees their drive stems from their old-world traditions inviting restaurant guests to come enjoy great food, a charming atmosphere, courteous service, and the uniqueness that is Simply Crêpes.

What is a crêpe? A crêpe is a very thin, cooked pancake, usually made from wheat flour. The pancake originates from Brittany, a region in the northwest of France, but their consumption is so widespread in France, it is considered the national dish. Crêpes are usually of two types: sweet crêpes, made with wheat flour and slightly sweetened, and savory crêpes, made with buckwheat flour and unsweetened.

Crêpes are made by pouring a thin liquid batter onto a hot frying pan or flat circular hot plate, often with a trace of butter or oil. The common ingredients include flour, eggs, milk, butter and a pinch of salt. Crêpes often have a fruit filling of syrup, mixed berries, fresh fruit or lemon cream. Because a crêpe may contain a variety of fillings, it can serve as both a main meal or a dessert.


embrace the grape 19

naples grape festivalart, history, music, and of course, pie


the festival that draws almost 80,000 people each September to Naples New York, a small valley village in the Finger Lakes, is more like an iconic gathering of lovers—of the famous Concord grape. Celebrating harvest, wine, pie, and culture, with some amazing art and music thrown in, the naples grape fest brings people together to salute and enjoy one of the reasons for living in the Finger Lakes—the grape.

“It’s very, very exciting, and the turnout shows that everybody knows that,” says Michael Joseph, chairman, naples grape festival committee. “The town is artsy, there’s history, it’s a must-see if you are visiting the Finger Lakes.”

Surrounding the historic Memorial Town Hall on Main Street, festival-goers can spend a weekend soaking up the fall scenery, the sounds of local musicians, and the flavors and aroma of wine, grape pie and smokey barbecue. There is also a juried arts and craft market, and this year a home, garden and recreation show will make its debut.

“The most popular thing is strolling the grounds and picking up early Christmas gifts as well as eating everything in site,” says donna nichols scott, executive director, naples grape festival. “guests love the wine area since they get to taste and buy wines from all over instead of driving.”

More than a dozen local wineries will showcase and sample their wines in the wine tasting tent. The Finger Lakes region is known for its world-class, award-winning wines. At the naples grape festival, wineries unite for this special weekend event.

Arts and crafts enthusiasts enjoy browsing the distinctive displays of local handmade wares, woodworking, art and more. In front of the Memorial Town Hall festival-goers will find Kings Row, a collection of the Best of Show winners, decided by a jury of peer artists and craftspeople.

These talented artists are an excellent sampling of the creative fiber of the region.

The festival would not be complete without Finger Lakes fare, especially grape pie, the local speciality. Naples has earned its reputation as the grape pie capital of the world, and the world’s greatest grape Pie contest is a must-do for all generations of bakers. This unique and delicious pie made from Concord grapes, where judges consider taste, texture, appearance and flavor.

Although grape pie may take center stage, there is plenty of other great food to be had at the festival, everything from specialty artichokes and crepes to traditional sausage and pizza. Vendors sell homemade ice cream and fudge, sauces, maple syrup


PO Box 70 • Naples • 585-490-1339 • www.naplesgrapefest.org • www.naplesvalleyny.com

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delicacies, fresh-squeezed lemonade and more.

Nothing goes better with palate-pleasing food than good music, performed by local and regional talent. Spend a few minutes or all day listening to the variety of styles, including blues, jazz, rock, and the original music of Finger Lakes songwriters.

the naples grape festival originated in the early 1960s and was more of a carnival, with a parade, floats, even a festival king and queen. Eventually residents called a halt to the increasingly rowdy, annual event.

The Naples Historical Society and the Rotary Club of naples teamed up to bring the festival back in 1992 as a celebration of local arts, crafts, music and food. Now the festival is the single, largest fundraiser for both the Naples Rotary Club and the Naples Historical Society. The money raised at the festival stays there to help the community, organizers say.

“The festival is Naples and the Finger Lakes bread and butter time. It’s such a fun event, it’s great to be part of it,” says Joseph. “It’s a big thing for the area. It’s run by volunteers and produces a nice revenue to the Rotary Club who supports the historical society.”

Anyone can volunteer with the festival, or become a sponsor. Sponsors may choose their level of support, from a listing in the guide to naming rights. According to Scott, smaller sponsors can hang a banner at the entertainment tent or can be placed on the banners that hang from Memorial Town Hall.

“It’s about a beautiful day, beautiful country, the leaves are starting to turn, everything smells like grapes, listening to music,” says Scott. “These are all reasons people flock to the festival in bigger numbers than ever.”

This 2013 Naples Grape Festival will be held Saturday and Sunday, September 28-29, from 10:00 am to 5:00 pm, rain or shine.


“There’s nothing better than riding in the fall. The temperature is perfect, the scenery is amazing, and you never know when you might just run into a fall festival or grape harvest,” says gary coltke, Bloomfield. “It’s really the best way to enjoy bike riding in the Finger Lakes!”

For information on rail-line trails and corridors in the Finger Lakes area, visit www.traillink.com

The Rochester Bicycling Club (RBC) offers riding for all ages and abilities, promoting cycling for sport,

recreation, health, and transportation visit rbc.wildapricot.org

For assistance with trail mountain cycling, contact Genesee Regional Off-Road Cyclists (GROC), a shared-use trails advocacy group in the Greater Rochester area visit mygroc.com

For road racing information in the Greater Rochester area, contact the Genesee Valley Cycling Club (GVCC) at www.gvccracing.com

To map a cycling route, and log and track your activity, visit www.mapmyride.com


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embrace the destination 21

autumn in ithacaby stePhanie winston Vann, content & earned media sPecialist | ithaca/tomPkins county conVention & Visitors bureau

Ithaca has been hiking, biking and liking its way up Top Ten lists around the country, and autumn is the perfect season to experience Ithaca’s appeal. Frequently regaled as one of the nation’s smartest cities, Ithaca is a shining example of how a bright, little college town on the southern tip of Cayuga Lake can transform itself into a memorable destination for travelers looking for an A+ experience in the Finger Lakes.

Autumn heralds the region’s grandest season finale—a last hurrah of dynamically shifting colors that even a new box of magic markers can’t recreate. There’s something about that first, crisp wisp of September air that evokes a “Back to School” memory, complete with an urge for a colorful new loose leaf notebook and school supplies. Make the most of that feeling by learning about Ithaca the best way possible —visit Ithaca!

An anchor city on the Cayuga Scenic Byway, Ithaca is the gateway to the Cayuga Lake Wine Trail, America’s first and oldest wine trail. And it’s still growing. with more than 15 wineries, a cidery, a meadery, breweries and distilleries, the cayuga lake wine trail boasts over 5,500 national and International medals, and hosts year-round special events that draw people from all over the world.

Whether you are hitting the books or hitting the trails, here are some basic ABC’s to recall while visiting Ithaca:

A is for Applefest. The annual Downtown

Ithaca Apple Harvest Festival, traditionally celebrated the first full weekend of October, is an awesome all-ages-welcome event. The live music, yummy foods and crafts show are just a few highlights. This year, applefest runs friday, october 4th through sunday, october 6th, and it’s even better when the weather is as crisp as the apples!

B is for Beauty. The brilliance of bright fall colors turn lush hillsides into breathtaking backdrops and back roads into secret passageways to explore. Whether you’re leaf-peeping through the windshield or stopping at every vista with camera in hand, you may hear yourself gasp as you steer around a bend of bustling sugar maples. Lots of Ithaca locals get to leaf-peep all season long—it’s called commuting. Maybe B is also for Boasting.

C is for Cuisine. Ithaca may be known for having more restaurants per capita than New York City, but it’s the lush farm-to-table offerings that really put Ithaca on the culinary map. From established farmers markets to the world famous Moosewood Restaurant, Ithaca has local meats, cheeses, and veggies sprouting at local farms that find their way to your dinner plate each day.

So pull out your favorite scarf and don’t forget the camera—it’s harvest season in the Finger Lakes. Waterfalls, wine trails and wanderlust have led many travelers to return again and again. There’s a reason ithaca is “gorges”—but you can leave your Cliff Notes© at home.

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The quaint lakeside town of Hammondsport holds quite a piece of history, dedicated to the memory of pioneer aviator, entrepreneur, and native son, glenn hammond curtiss.

the glenn h. curtiss museum contains a priceless collection of historic aircraft, vintage bicycles, classic cars and motorcycles, and local memorabilia, dedicated to glenn h. curtiss’ mark on history.

born in 1878, the hammondsport resident loved speed, and was racing bicycles by his teens. in 1902 he began manufacturing motorcycles, and in 1907 became the “fastest man on earth” when he attained a speed of 136.4 mPh on his V8 powered motorcycle.

Curtiss’ engineering know-how and ongoing determination to design an engine for flight, soon changed the face of aviation forever. On July 4, 1908, curtiss flew his own flying machine—the June bug—a distance of 5,000 feet, the first pre-announced flight in America. Curtiss also held the title for the first long-distance flight between two cities in america in 1910, flying 150 miles from Albany to New York City.

In addition to setting speed and flying records, and making the “aeroplane” a reality, Curtiss pioneered the design of seaplanes and flying boats, and formed a relationship with the u.s. navy. in 1919, the

u.s. navy curtiss nc-4 flying Boat became the first aircraft to successfully cross the Atlantic Ocean.

Curtiss’ achievements did not end with flying. A land developer building communities in Florida, Curtiss continued to invent and inspire until his death at age 52 in 1930. his memory and archived history lives on at the

glenn h. curtiss museum.

This unique museum is a destination, encompassing not just a hero’s story but a community’s. Local history is neatly documented with exhibits about the Finger

Lakes wine industry, railroads and steamboats. See how historical local memorabilia like fire equipment, antique tools, boats, musical instruments, and home furnishings shaped the community.

The Restoration Shop at the museum is where a skilled and dedicated group of volunteer craftsmen build and repair equipment and displays, restore originals or build reproductions of Curtiss aircraft and other vehicles.

The museum’s hands-on interactive center offers allows children of all ages to perform experiments, experience flight simulation and learn about early aviators. in addition, visitors can enjoy the 75-seat theater, research library, and gift shop. The staff at the Curtiss Museum strives to make the experience memorable for all guests.

For more information on the history of Glenn H. Curtiss, the museum, tours, family and educational resources, and events, please visit www.glennhcurtissmuseum.org.

8419 State Route 54 • Hammondsport • 607-569-2160 • www.glennhcurtissmuseum.org


the glenn h. curtiss museum the history of flight and speed

1908 June Bug

embrace the destination 23

celebrate with autumn harvest activitiesby mandy kritZeck, content & media sPecialist | corning museum of glass

the corning museum of glass is home to the world’s most important collection of glass, including the finest examples of glassmaking spanning 3,500 years. an independent, non-profit, educational institution, the museum is dedicated to the art, history, science, research and exhibition of glass.

Live glassblowing demonstrations (offered at the museum, on the road, and at sea on Celebrity Cruises) bring the material to life. daily make your own glass experiences at the museum enable visitors to create work in a state-of-the-art glassmaking studio. The campus in Corning includes a year-round glassmaking school, The Studio, and the Rakow Research Library, the world’s preeminent collection of materials on the art and history of glass.

The museum is currently adding a North wing, designed by thomas Phifer, which will open in late 2014. the addition will include a new contemporary art gallery building, as well as one of the world’s largest facilities for glassblowing demonstrations and live glass design sessions.

The museum is surrounded by the rolling hills of the Finger Lakes region, populated by beautiful wine trails—featuring regional food and more than 100 wineries, and boasting outdoor attractions, including gorges and waterfalls, and stunning fall foliage.

this fall, the corning museum of glass presents a cornucopia of fall-themed activities at the glass harvest.

In addition to daily offerings come and enjoy the museum’s fall harvest activities:

See the World’s Largest Glass Pumpkin.glassmakers at the museum made the world’s largest blown glass pumpkin—weighing in at about 70 pounds. the pumpkin will be on display in the glassmarket.

Make Your Own Glass Pumpkin. Visitors of all ages can make a (hand-held) glass pumpkin in daily 40-minute glassblowing experiences. Open to all ages, September 3 through November 30, cost is $29 per person.

Harvest Hunt through the World’s Largest Glass Collection. Children can use a harvest-themed activity sheet to explore more than 45,000 objects and 3,500 years of glassmaking history. The collection ranges from a tiny portrait of an ancient Egyptian pharaoh to fanciful modern-day sculptures—and nearly everything in between.

Shop a Unique Glass Farmer’s Market. On Columbus Day weekend the international glassmarket will feature a glass farmers Market with thousands of glass pumpkins, apples, gourds and other harvest-themed glass objects for sale.

Take a Hidden Treasures Tour. Enjoy family-friendly, one-hour tours of the galleries, offered at 11:00 am and 1:30 pm daily through late October.

After-Thanksgiving Sale. the glassmarket features huge discounts up to 80 percent on holiday items and gifts, from glittering ornaments and jewelry to home decorations

and handmade glass items from around the world. Doors open the friday after thanksgiving at 7:00 am. great deals continue throughout the weekend.

One Museum Way • Corning • 800-732-6845 | 607-937-5371 • www.cmog.org

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