One Can Never Have Too Many Purses

Article Featured in Rochester Woman Magazine
Photos by: Brandon Vick, brandonvick.com

Penne. Angel hair. Fettuccine. If you're looking for a traditional carb, then I am not the dish of your dreams. I am in a category of my very own; a more fashion-forward shaped pasta if you will. My voluptuous physique is that of an overstuffed purse, and do I have goodies to share with you that are hidden within my bag!

Seven of my perfectly fashioned purses are evenly distributed on my modern rectangular white plate, coyly peeking out beneath a generous draping of thick gorgonzola cream. My outer layer is just the right amount of al dente, but once you explore my satchel, you'll discover an outpour of tangy aged gorgonzola, complemented by sweet slices of luscious pear, silky caramelized onions and tender bits of meaty house bacon.

Since I am amply infused, my ingredients may scatter about onto my plate after your first satisfying bite. But take your time gathering all of my components back onto that prickly little fork of yours, and plunge me into that oh so savory cheese sauce. I am considered a small plate, but honey, my persona is anything but small. I am bursting at the seams with flavors that are so delightful, I simply can’t help leaving you begging for more.

What I’ve heard from my audience: "One can never have too many purses."

Who am I? Beggars’ Purses

These handbags are designed by Chef Jason Carlson at Label Seven. One size fits all. The Beggars Purses are available for $12. For more information, visit www.labelseven.com






Label 7
50 State Street
Pittsford, NY 14534
585-267-7500

Cuisine: Napa style, including influences from Latin America, Asia, France and Italy.

Philosophy: Create dishes from scratch as much as possible using fresh local products (including an on-site vegetable garden).

Inspiration Behind the Dish: To develop a pasta dish that hits all sides of the palate. It’s sweet, salty and filled with textures.

Food with Flare: The eclectic menu changes four times per year with the seasons. Items range from home-style comfort foods to small plates with more traditional elegance.

When to go: Lunch: Tuesday – Saturday, 11:30 a.m. to 2:00 p.m.
Dinner: Tuesday – Thursday 5:00 p.m. to 9:00 p.m., Friday – Saturday, 5:00 p.m. to 10:00 p.m.

Taste the Flavors of Autumn

Article Featured in Rochester Woman Magazine
Photos by: Brandon Vick, brandonvick.com

My dish breathes an autumn love affair into your senses. The companions on my plate start as colors on a painter’s palette, waiting to be developed into a masterful creation. Some are seeded, roasted and spiced, while the others are crushed, strained and reduced until transformed into tasty vibrant amber and amethyst hues that embody the beautiful fall season. I am the prized jewel of the plate – a lustrous ever-so-fresh protein, flown in from the salty sea just this morning.

A generous emerald-shaped cut of fish, I am perched at a diagonal on the center of my plate. One end of me happily soaks up a robust and syrupy grape reduction, while the other delicately tiptoes onto a billowing fan of squash, fluffed with butter and brown sugar.

A light golden layer of crispness holds my white tender meatiness together. At the touch of a utensil’s tines, my flakes of brilliance dart off into the colorful land of my accompaniments, including radiant swirls of basil oil and carrot vinaigrette. My mild taste, combined with the velvety fruit sauce, and the soft cushions of spiced squash produce a rich assortment of textures and seasonal flavors that are heartwarming gems to the palate.

What I’ve heard from my audience: “I can taste the flavors of autumn in each and every bite.”

Who am I? Atlantic Halibut with roasted autumn squash and concord grape sauce

The Atlantic Halibut is one of the most popular seasonal dishes at Restaurant 2 Vine. It is available for lunch ($16) or dinner ($32). Visit www.2vine.com to find out more.





Restaurant 2 Vine
24 Winthrop Street
Rochester, New York 14607
585.454.6020
Cuisine: Traditional French Bistro and Italian Trattoria based recipes.

Philosophy: To serve seasonal, fresh, homemade dishes at reasonable prices, and provide exceptional service by people who know and love food and wine as much as the customers.

Inspiration Behind the Dish: Thank Mother Nature. The Halibut, as well as the rest of the ingredients on the plate, are all in season.

Fish at its Finest: The seafood is not only delivered daily from Boston, but the chefs all participate in Fish School to learn proper buying, handling and storing techniques.

What’s in a Name? 2 Vine Street was the address of the original building, which housed horse drawn ambulances.

When to go: Lunch: Monday - Friday 11:30 a.m. to 4:00 p.m.
Dinner: Monday - Thursday 4:00 p.m. to 11:00 p.m., Friday 4:00 p.m. to 12:00 a.m., Saturday 5:00 p.m. to 12:00 a.m.

Article Featured in Rochester Woman Magazine

Do you prefer a virgin? You may be thinking my question is inappropriate, but before I get up close and personal, I need to find out your intensions. Not to brag, but I consider myself to be superior to any virgins out there, and contrary to popular belief, my name “extra virgin” actually implies that I know a thing or two about how to satisfy.

There is a time and a place when one should save themselves for extra virgins. Let me shed some light on why you would enjoy the pleasure of my company. I was born in an organic California grove, picked at my prime, and then immediately crushed with citrus fruit to be unveiled as the high quality, full-flavored package I am today. Others describe me as innovative, medium-bodied, fruity and fabulous.

I’ll be the first to admit that I’ve engaged in several love affairs during my lifetime. I’ve paired up beautifully when drizzled over fish (grilled salmon or any white fish), frequently lost myself in pastas of all shapes and sizes, and have always been quite popular with prepared veggies (asparagus, brussels sprouts, broccoli, spinach or potatoes). I make for a luscious chicken marinade, or can even be blended with white balsamic vinegar for a splash of delightful salad dressing. Sound tempting? I think you’ve saved yourself long enough.

What I’ve heard from my audience: “A little goes a long way.”

Who am I? Stonehouse Lisbon Lemon extra virgin olive oil.

The Stonehouse California Olive Oil Company, whose products have been featured on Ina Garten’s Barefoot Contessa, produces the Lisbon Lemon extra virgin olive oil. It can be purchased for $13.99 at the lovely gourmet and specialty shop Via Girasole (the only local store to retail the product line, including blood orange and garlic oils). Visit www.viagirasole.com for more information. Better yet, stop into the store to sample any of their olive oil varieties on a daily basis.

Via Girasole
3 Schoen Place
Pittsford, NY 14534
218-0200

Philosophy: To be a unique source for local and international gourmet and specialty products. The items offered are reflective of mother daughter duo Marie and Nicole Casciani’s heritage, along with their passion for food and wine.

Family Feel: The Casciani’s treat customers as if they are part of their family. Walking into the store is as if you are entering into an extension of their home.

Inspiration Behind Carrying the Olive Oil: Stonehouse crushes the lemons with the olives making it a distinctive quality olive oil, allowing you to enjoy the true flavor and nose of the fruits.

Further Flair: The store offers product samples, seminars and custom gourmet gift arrangements.

When to Go: Monday – Saturday 10:00 am – 8:00 pm, Sunday 12:00 pm – 5:00 pm.

Photos by: Brandon Vick, brandonvick.com

Save Room for Dessert

Article Featured in Rochester Woman Magazine

A vision in white, I proudly show off my stunning vanilla buttercream coat. My talented pastry chef always makes sure it fits just right, while allowing me to expose my adorable vanilla bean freckles. Some take a quick look and regard me as simple, traditional or pure. Go ahead and think that as you place me into your cart. But once you take me home, lift off my plastic cover, and make that first slice, you will marvel at my striking unconventional layers found inside.

Admire and then enjoy my stunning white cake – deliciously dense and rotating above and below my sinful, decant and creamy vanilla frosting. Savor my cake. Then my frosting. Then my cake combined with my frosting…then maybe my cake with my outer frosting coat. You won’t believe how fabulous I am.

So phenomenal and readily available, you can forget about any make your own white cake in a box now that I’ve arrived. And I must say, who wants to be stuck baking in the kitchen when you can be outdoors taking advantage of the summer sunshine? Whether the season holds a bridal shower, family reunion, picnic, or girls night in, you’ll be happy to know that I make myself affordable and ready for your sweet tooth 24 hours a day. Just look for the gorgeous white coat in the dessert section, you can’t miss me.

What I’ve heard from my audience: "A vanilla bean dream of a dessert."

Who am I? Ultimate White Cake

The Ultimate White resides at Wegmans and is available in two tasty sizes: regular (serves 8-12) for $14.00 or mini (serves 4) at $6.00. Store the cake refrigerated and bring to room temperature before serving. For more information, visit www.wegmans.com.

Wegmans
(Cake available at all area locations)

Course: Dessert

Philosophy: To offer world-class desserts for any occasion.

Inspiration Behind the Cake: After tasting the store’s Ultimate Chocolate Cake, customers asked for a white cake and Wegmans listened. They wanted to develop something traditional, not trendy.

Pastry Perfecters: Joe McKenna (pastry chef) and Sharon Penta (recipe developer).

Freckles in the Frosting: The dark flecks are vanilla bean seeds.

Have Your Cake and Eat it Too: You can mix and match the Ultimate White and Ultimate Chocolate Cakes. Simply select your preferred icing and inside layer to create your own special order.

Photos by: Brandon Vick, Brandonvick.com