A Farm-to-Table Thanksgiving

Photo by Sydney Schaefer

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The Fine Art of Plating: Northern New York chefs aren’t playing they’re creating

AMANDA MORRISON / NNY LIVING
Tin Pan Galley owner Andrew Hanzlian garnishes the Portobello Stacker with a purple basil leaf and flower from a garlic chive fresh from the restaurant’s garden.

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“Hands, Pans, Flames and Heart”

AMANDA MORRISON / NNY LIVING
St. Lawrence Spirits Chateau executive chef Christian Ives poses in the dining room of the restaurant.

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