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Seasonal kitchen spring summer schedule for 2016

Wine 101 — So Long, Summer

Zucchini, tomato and gouda melt — a very good place to start! Farmers market pasta is a magical mélange of the season’s bounty and the best darn pasta in our repertoire. An incredibly delicious roast chicken is paired with a four-star gratin of beans, tomatoes and bacon. Luscious baked peaches and ice cream are a sweet ending. All this and wines by Holly. Corkscrew, please!


Autumn Leaves

Turn back the clock, get out the sweaters and put a pot roast in the oven! Sip autumn fruit sangria and nosh on rosemary braised mushrooms. That pot roast is simmered in red wine along with root veggies and served with a creamy apple slaw and bacon cheese biscuits. Oh-so-good apple cake with brown sugar rum sauce is the fall finale. Does the word “comfy” come to mind?


Gobble, Gobble

Turkey day is on the way! Be prepared with leftovers so you can whip up this marvelous James Beard casserole with turkey, wild rice, mushrooms, cream and sherry — yum! Cranberry-orange conserve is de rigueur, and how about a nice salad with gorgonzola and poppy seed dressing? Pumpkin pie cake for dessert is a holiday delight. “Bye-bye” turkey sandwiches!


The Famous Cranberry Beef Ragout

One of our most popular ever menus! Cranberry vodka Christmas punch, “40-carat” ham rolls, that amazing ragout of beef studded with cranberries, served on buttered noodles topped with crispy shallots, plus a nice romaine salad with pine nuts and parmesan. For dessert, baked cranberry pudding cake. Let’s party!


Seasons Greetings

Holiday Old Fashioneds (make the mix and keep in the fridge for instant cocktails) and a velvety crab fondue are the openers for lingonberry-glazed roast pork tenderloin, bourbon sweet potatoes, fricassée of Brussels sprouts with bacon, and a glorious baked golden custard with apricots and raisins. Merry Christmas to all and to all a good night!


Hint from the SK:

A rakish herb, indeed is dill,
Seeding everywhere at will,
Careful, dill, for one so fickle
You’re apt to wind up in a pickle!
(or a devilled egg or a seafood salad or a Bloody Mary)
You go, dill!

Summertime, and the livin’ is easy! (musical notes?) Picnic in the park, head for the beach or get elegant on the patio. And don’t forget to stop over at the Seasonal Kitchen for terrific summer menus or to check out your favorite guest chefs doing their magic or to join the fun at one of our food and wine parties , including the annual end of summer “By The Sea” – 2 nights of coastal food and summer wines – and this year, bigger and better than ever! Save the dates, August 22 and August 23.

FYI wine lovers! Holly sets sail in November for beautiful Bordeaux – not to be missed!

Contact us

Holly E. Howell
18 Fairlea Rd.
Honeoye Falls, NY 14472
Office: 585-624-7295
Mobile: 585-746-6444