Embrace Summer 2015

SUMMER 2015

black horse bistrothe taste of tapas

buzzs gardenestablishing roots

nedloh brewing companyblends history and hops

EMBRACE around the lakeslife

embrace life around the lakes June 2015 page 2

When nate and Josie holden graduated from college less than a decade ago, they asked themselves that age-old question, What are we going to do with the rest of our lives?

both of their families roots well-estab-lished in artisan industries, it did not take much soul searching to realize the answer was right before them. their weekend hobby of crafting their own beer turned passion into destiny, and nedloh brewing company was born.

my wife and i were looking for something to do, and we wanted to do something meaningful in our lives, says nate. so we decided to open a brewery and the journey began.

but it did not begin in bloomfield. their road began in Vermont, where nate grew up, surrounded by the states thriving craft beer industry. in fact, Vermont ranks second in the united states for number of breweries

per capita in 2013, according to the brewers association, with the number of breweries on the rise.

When i graduated from college and moved to the finger lakes, i grew to love it, but there was always something missing, says nate. the beer side of Vermont was part of me, and Josie also came to really appreciate the craft beer industry in Vermont.

Josies familiarity with the potential and prosperity of the finger lakes region was already in her blood. her family owns and operates heron hill Winery, and she grew up in the family business. but she wanted her own

niche. after years learning about the wine industry and working at the ingle Vineyards, nate and Josie decided to go in a different direction and build their own legacy.

its not that we didnt want to be in the wine industry. i was excited to learn about something different, and we saw something else, says Josie. the craft beer industry

nedloh brewing companyblends history and hops for a unique craft

By DeBorah Blackwell | Freelance writer

6621 Rts. 5 & 20 Bloomfield 585-360-7272 nedlohbrewing.com www.facebook.com/NedlohBrewing Wednesday - Sunday, Noon - 7:00 pm

embrace the brew 3

is very unique, and the future of beer is very big in upstate new York. We wanted to be part of it.

they built their business from the ground-up, literally. two years of careful planning, the holdens poured over every detail of their vision, beginning with a mission to offer the community a gathering spot.

if you look over in europe everyone rallies around the pub. its their local place to go, says nate. We decided to build a brewery for the community and we make all of our decisions with them in mind.

they hired local professionals to design and build their large, modern barn-type building with the copper-style metal roof. an impressive wall-sized window offering a breathtaking view, both inside and out of the brewery, and a stunning handcrafted wooden bar invite guests with warmth and elegance. charming, rustic features with classic modern overtones, the 3,500 square foot facility draws beer and ambiance-loving patrons year-round.

The beer speaks for itself . . .the brewerys rugged and polished style matches the essence of their beers simple and beautiful in character and tone.

the biggest goal for me is to make a beer where people can really use their senses and experience the beer, says bill ballweber, brewmaster, nedloh brewing company.

there are four basic ingredients in beer: yeast, water, hops, and barley, or some form of grain. nate says you can do whatever you want to do after that, and just let your mind wander and create. he gives ballweber free range at nedloh.

beer is very complex in nuance, there are many ingredients you can choose from, says ballweber. my

goal for nedloh is to keep pushing boundaries and stay true to what my real vision is, which is not making the same thing as anybody else.

one such creation is his chocolate gose a more sour beer with coriander and cacao, but ballweber says it does not taste like chocolate beer. cacao is the raw form of chocolate, and before processing is not sweet, but is a bitter, nutty bean.

ballweber, a ten-year veteran in the brewing industry, will base his recipes on anything that comes to mind. he says sometimes his ideas will come from seemingly random, non-related items, like seeing a white picket fence and identifying what flavors come to mind.

that is a similar concept to how nate and Josie moved through the process of building a brewery from the ground up, creating flavorful beers and considering themselves in the business of entertaining.

people come in and love the beers, and love the building. every detail is amazing, says martha holden, nates mother and nedloh bookkeeper. they didnt know we were here, but when they find us, they love it.

Its a family affair . . .it did not take much convincing for martha and Jim holden to join their son and daughter-in-law in new York. both of nates parents moved from Vermont to be part of this new family business. martha says canandaigua reminds them of Vermont.

but a big part of Vermont came with them too. the name of the brewery nedloh, is actually the family name spelled backwards. nates great, great grandmother made homemade maple candy in pittsford, Vermont to earn a living. she named her candy shop nedloh cottage, and the shops sign was in nates house growing up. nate named the brewery in honor of the


original family business, and the sign is still with them, now a special artifact in nedloh brewing company.

our families are a huge support, and are very involved. they realized how much we put into it, how much we sacrificed, and they understand and stand behind us, says nate.

although some people cautioned the couple to not involve family in the business, nate says there is no way he would not want them in the business. nates father, Jim, helps hold the building together, and is a huge part of every aspect of the brewery, nate says. his mother helps with bookkeeping, retail and loves talking with customers. they all work together doing what needs to be done, and at the end of the day, they stop focusing on the brewery and simply focus on family.

Without the family we would not be where we are today, its been such a blessing, says nate. actually there is a lot more behind this project that goes beyond our own families.

A cultural history . . .nate and Josie holden not only love the art of beer-making, the unlimited potential of

flavors, and sharing the overall sensory experience of finely crafted beer with others, they also love the history.

before prohibition in the late 1800s and early 1900s, hops production was at an all-time high in upstate new York, according to the ontario county cornell cooperative extension. but disease-ridden fields and an austere culture closed that chapter. now with craft beer on the upswing, nate and Josie want to share its very special history with the community



by opening new Yorks first hops museum.

a work in progress, the museum is a future vision that nate and Josie hope will come to fruition with the help of the community. they are on a quest for artifacts that help tell the story of craft beer in upstate new York and beyond. they even have a wing dedicated to the museum that is ready to be filled.

a lot of history was lost during prohibition and we are trying to knock on peoples doors and get information as best as we can, says nate. its a history that died but we are trying to bring it back to life to share it with the community.

While the past lives on for nedloh, their plans for the future are already in the works. they own four acres behind the brewery appropriately named holden farms, where they are growing hops, and vegetables, tomatoes, pumpkins, ornamental corn and flowers. they plan to build a small barn, and use some of what they grow on the farm in their craft beers.

this is where we have taken what weve learned from the wine industry and are trying to bring it to the beer industry, says nate. We are trying to make the estate connection.

Hopsfest . . .in the meantime nedloh brewing company is not only making a connection with the community, but a contribution, with their annual hops fest. What began as a grand opening party last summer, due to its success, is now an annual event at nedloh. part food, part beer, part music, part education, this festival brings people together from all around the finger lakes region on the grounds of the

brewery.

We take a mix of local food and regional breweries, beer enthusiasts and educators, and we eat, drink and learn about all kinds of things related to beer, says nate. last year we had around 1,200 people over the weekend, this year we plan to have more.

hopsfest 2015 will be held saturday and sunday, July 18 & 19.

people have just been so supportive and so under-standing that this brewing company was our goal, our dream, our future, says Josie. We had to put the time and effort in to make it happen, and we are really excited.

embrace the taste 7

When a plate of outstanding food meets a fine glass of finger lakes wine, tastefully served in a european country-style setting, you are at the black horse bistro. this tapas-style and wine-bar-chic dining establishment in mendon offers a seductive selection of appropriately-portioned appetizers, elegant meals and exquisite desserts.

owners mike and Vicki allen loved the concept of tapas-style dining when they opened the restaurant in 2013. tapas is a special feature, but the menu also also includes full entrees.

tapas goes well with wine and beer, and offers the opportunity to try many different foods, says mike. We have plenty of choices for any appetite.

their dishes are created using the innovation and talent of seasoned chefs Jonah colabattista, and brett guyette. essentially partners in the kitchen at

black horse, colabattista and guyette are longtime friends and go way back, working in the restaurant business together from when they were washing dishes at age 15.

We have such a comfortable relationship. We both love food, we both love cooking, says colabattista. there are times we are at the restaurant and we can just talk about food for hours. We get lost in what we are doing, especially when we are talking about new dishes and new ideas we can try.

utilizing local ingredients paired with craft beer and local wines, black horse bistros fare appeals to both children and adults. the popular tapas-style appetizers, and the soups and salads make a meal in themselves, or can be shared, to enhance the tapas experience.

but the chefs at black horse are equally excited to offer full-sized entrees that create a fine culinary experience. colabattista says they push their own boundaries, trying new

black horse bistroan exceptional taste of tapas and more


3991 Rush Mendon Road Mendon 585-624-5885 blackhorsebistro.com Wednesday - Saturday 4:00 - 10:00 pm


The history of tapasthe folklore of the tapas dates back to the middle ages in spain, when a small portion of food was traditionally served alongside a glass of wine, or other beverage. some tales tell of a spanish king who, when served a glass of wine with a slice of cheese on top to protect the wine from bugs and dust, ate the cheese and requested it with every glass of wine thereafter. the word tapas actually originates from the verb tapar, which means to cover.

other stories tell of a spanish king who ate small bites of food with wine in between meals when recovering from illness. still others claim farmers and workers used small snacks and wine to sustain themselves during long workdays.

Whether legend or truth, the tapas plate has become a phenomenon in a world where super-sizing may now be taking a backseat. culturally important in spain, tapas can incorporate many foods, from olives and nuts, to vegetables and eggs, to meats and cheeses. but around the world, the types of tapas vary according to each regions particular flavors. hot or cold, oftentimes tapas plates will be combined to make a full meal.

*Information on the history of tapas courtesy of www.spain-holiday.com

things with new products and offering guests exciting meals with seasonal flare.

We keep it interesting for our customers, says colabattista. regulars come in and will try my specials because they trust that what we are doing is good, even if its something that they havent even heard of. and theyre willing to try it. a lot of happy people walk out the door.

black horse bistro takes full opportunity of the culinary bounty of the finger lakes region, varying its menu with the seasons, offering nightly specials, and desserts are

made in-house. their wine and beer list boasts plenty of local favorites, including ten craft beers and four wines on tap.

We love the quality and unique tastes of local beer and wine, and in many cases, actually knowing the people who made it, says mike. our selection

has expanded to include regional high quality beers and international wines.

the restaurant seats 31 people, with an atmosphere conducive to conversation. on Wednesday evenings there is live music with local musicians. black horse bistro also does tasting dinners, and wine and beer dinners.

how did the allens come to name the restaurant they hope becomes a special, local gathering spot? Vicki had a black horse as she grew up in elmira its likeness replicated on the logo. she enjoyed the happiness that horses brought her, and still wants to share that concept.

people can come in, eat, drink, and be happy here, says Vicki. they lose all of their stress, its very relaxing. Watching people enjoy themselves is just wonderful.

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embrace organic farming 9

as the sustainable farming movement continues to grow providing healthy, organic food for our tables, buzzs garden is growing too. James cagle, owner of buzzs garden located in honeoye falls, is on a mission. he not only wants to offer the highest quality produce to his customers, but also help expand the industry for sustainable farmers, beginning with community supported agriculture (csa.)

i am a csa and market gardener. i do sustainable, chemical-free produce with organic practices, says cagle. im growing produce that i would eat and feed my family.

the concept behind csa is two-fold. farmers grow high-quality produce, and offer shares of their crops locally, to city residents who want access to locally-

grown vegetables, and even other farm items such as eggs, dairy, honey and meat. When you buy a share of a csa farm prior to the onset of growing season, you are helping the farmer be able to grow his produce, and are sharing in the benefits and risks of that seasons harvested crops, right along with the farmer.

members of buzzs garden receive six, 10, or 20 weeks of produce, that are picked up at the farm each week on a designated day throughout the season. cagle offers a wide range of produce, cooking and salad greens, carrots, root vegetables, beets, a variety of string beans, peas, tomatoes,

herbs and flowers.

i get to know my customers on a direct farmer to consumer basis, says cagle. pick up at the farm also

buzzs gardenestablishes roots in sustainable farming


52 York Street Honeoye Falls 585-953-2383 buzzsgarden.com [email protected]


offers insight for consumers into how the farm operates, time, production and productivity.

cagle grows on three acres, using organic practices including crop rotation and sustainable controls to minimize pest damage. he does not use any chemical fertilizers or pesticides. he thinks of his farm as a living ecosystem.

James is incredibly passionate about growing organically and sustainably, without the use of chemicals, says haley brown of greece, cagles longtime girlfriend. James skill for farming is matched with his very impressive work ethic; he often accomplishes more in a day than others do in a week.

at only age 23, cagles love of gardening came early, and he knew he wanted to be a farmer for most of his life. originally from north carolina, he moved to the rochester area during high school, and began exploring the rochester public market on a regular basis. he fell in love with it, and followed his passion after he graduated. after a short stint at monroe community college in environmental sciences, he began making connections through work in local restaurants specializing in natural food practices.

he immersed himself in the industry, watching documentaries and reading books about food and sustainable growing and the local farm movement. he connected with a farmer in shortsville, and worked with him on a 70-acre plot, seven days a week. he learned about efficiency, production, quality, greenhouse growing, and propagation for another season.

there is nothing more educational than being hands-on, and the importance of how local farmers tend to educate other famers, says cagle. its such a well-connected community. oftentimes employees go off and start their own farms, and farmers appreciate it. thats how this movement is going to grow. that is how we will re-learn growing techniques that have been lost through the industrialism of agriculture.

cagle says the whole sustainable farming movement is similar to what people did in the eighteenth century each farmer worked one to two acres and made a living from it. he says no one would believe the amount of produce that can be grown on one acre, because a small scale farm knows how to effectively utilize the space. and although it is hard work sunrise to sunset, he says there is a real living to be made. plus, he says farming is fun. he does all the planting, harvesting, and weeding by hand, which is possible on smaller farms.

When you buy produce from buzzs garden you are buying a product from someone that puts everything into what they are doing, and really believes in the whole movement, says brown. James is a self-made man at a very young age; he has had a couple great mentors, but this venture is solely his own. his direct to consumer approach is welcoming, and not at all intimating to those with little experience related to the csa model or local food movements, and its infectiously enthusiastic.

What does a typical season look like for cagle? in mid-march he warms up the greenhouse and starts his earliest crops, such as tomatoes, peppers, cabbage and eggplant. then outside, he sets up his irrigation, the electric fence, and starts taking orders. When planting season arrives he says things get really busy. he grows and sells produce until about two weeks after thanksgiving. he says farmers also grow winter crops in a heated greenhouse. but in the off season, cagle focuses his energy and time into preparing for the next season.

he also offers his produce at several local farmers markets, including brighton, south Wedge, the university of rochester and local retail locations small World food, loris natural foods, harts local grocers and label 7 napa eatery.

there is such a great sense of community at farmers markets. i think farmers have just as much fun talking to customers as the customers do having the opportunity to interact with the person that grew their food, says brown. it is really encouraging to talk with people that care about supporting small, local farms and make the choice to come out and enjoy their produce every week. seeing kids get excited about vegetables and asking for them is always great to see. the recipe sharing is fun too.

buzzs garden was named for cagles grandfather, who was his first inspiration for gardening. cagle has vivid memories of being in the garden with his grandfather with giant sunflowers towering over his head as a child. he would pull them down and take out the seeds, and the experience left quite an impression on him. one that would last a lifetime.

farming is such a fun lifestyle and its a beautiful thing. We are opening up a time capsule our ancestors or forefathers or grandparents, they enjoyed the things we are learning to do, says cagle. the quality of life enjoying natures gifts, delicious vegetables, interesting varieties, its great to be able to provide these to everybody and share the wealth.

James cagle and haley brown, of buzzs garden, share a few of their most interesting meals made with their own produce. they leave the recipes to the imagination of the consumer, to customize their tantalizing ideas.

Meatballs made with celery, garlic scapes and oregano

Carrot top pesto made with the green tops of carrots instead of basil

Pasta with roasted garlic and cherry tomatoes (especially the sun gold variety). Saut the tomatoes with the garlic until theyre just about to burst.

Bok Choy sauted in sesame oil with garlic, ginger and tamari

Escarole and beans

Roasted root vegetables drizzled in olive oil

2015 is off to an incredible start for the great state of new York. not only was it just named Wine region of the Year by Wine Enthusiast Magazine at the end of 2014, but the finger lakes region was also named a top 10 Wine destination. this past february was also a great start for ryans Wine & spirits. the new York Wine and grape foundation along with wine industry professionals, awarded ryans the new York Wine retailer of the Year award.

the new York wine industry has certainly seen its share of growth over the years. What started with only 14 wineries in 1976 has grown to just over 400 in the past several decades. ryans has seen tremendous growth of its own in the past 50 years. from a small mom and pop shop that offered a wider selection of spirits than wines, to a thriving part of the canandaigua community that remains family-owned to this day.

now, the game has changed and about 60% of ryans business is wine. We are very well known for our incredible selection of new York products, be it wines, spirits or hard ciders, says third generation ryans owner Jr miller. We also take pride in having a great selection of bourbon and scotch as well as other wines that are a little eclectic and fun to try.

ryans prides itself in offering over 1,000 new York state items. You can find many of these on the 88 points and higher rated wine rack in the middle of the store, offering customers 90 selections that are highly rated by major wine publications which takes the guess work out of selecting a special wine.

two areas that have seen the most growth for ryans this past year, have been dry ross and hard ciders. currently, ryans offers customers over 50 dry ross from around the world, with about half of those being from right here in the finger lakes. the perception that if its pink, it must be sweet, has been shattered by the strong efforts of finger lakes winemakers and forward thinking stores like

ryans, who get behind the movement.

one such promotion in June on the ryans wine tasting bar promotes just this. War of the ross offers four new York dry ross and four worldly ross to try all month long. all the wines are made from different grapes, so people will have a good idea of what a provence ros should taste like or one made from a california mouvedre. from new York we have ross made from cabernet franc, pinot noir, cab franc-lemberger blends no matter what, a dry ros should be fun and easy to drink and pair well with a lot of foods due to their bright flavors and acidity.

locally crafted hard ciders have made a huge surge in the marketplace due to more cideries opening up in the state and a gain in overall customer awareness. We have seen a 500% increase in craft hard cider sales in the past two years, Jr says. Where

we used to carry only five different types, we now carry about 30. its exciting to see the customer demand and interest.

ryans knows that its customers could choose to shop anywhere, but its all about the experience they give shoppers. from the moment you walk into the brightly lit store, expect to be greeted by a friendly staff member or by the resident hound, murphy.

Whether you are looking to purchase a special collectors bottle in the fine wine room, stock up on some favorite imports or fill your cart with fantastic deals on new York wines, ryans is truly canandaiguas one-stop wine shop. new York products are 20-25% off their regular prices every day and ryans gives a 20% discount on 12 bottles or more of regular priced wine throughout the store.

Jr says, with the tremendous growth and recognition we have seen in the new York wine industry in just the past three to four years, its extremely exciting to be a part of it all and recognized for our hard efforts as well. the retailer of the Year award shows our dedication to promoting the region. We are anxious to see it grow even more over the years!

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a shining year for ryans wine and spirits and new york state wines!

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