Seneca Lake Wine Trail - 2010 Deck the Halls Sold Out

The last official Seneca Lake Wine Trail Event of the year, Deck the Halls, is sold out for this year. However, if you waited too long to get your tickets, and want to begin thinking about next year, the dates for 2011 have been announced: November 18-20, and December 2-4.

Each year, the Seneca Lake Wine Trail hosts two Deck the Halls Weekends - one in November and one in December, usually the weekend before Thanksgiving and the weekend after Thanksgiving Weekend.

Each ticket includes a grapevine wreath and recipe book of the foods served which you receive at your starting winery. Traveling to each participating winery, you sample holiday foods paired with wine. The wineries are decorated for the holiday season and you have plenty of time to visit all over the three day period. 2011 will be the 20th annual Deck the Halls event.

Sunrise Landing has availability for the 2011 event both in November and in December.

Eggless "Schiesser" (Caesar) Salad

2 garlic cloves
1/2 cup Helmann's light mayonnaise
1/4 cup finely grated Parmesan cheese
1 cup shredded Parmesan cheese
Anchovy Paste (I use Giovanni's about 1 1/2 - 2 teaspoons
Juice of one lemon
1 tablespoon rice vinegar
1 tablespoon Worcestershire sauce
1 tablespoon Dijon Mustard
1/2 cup olive oil
3 - 4 tablespoons dry white wine (I use Seneca Lake Chardonnay)
3 Romaine hearts
Packaged cheese & garlic or Caesar croutons (or make your own)
salt and freshly ground pepper to taste

Mix in blender or small bowl, using hand-held blender: mayonnaise, grated Parmesan cheese, anchovy paste, lemon juice, vinegar, Worcestershire sauce, mustard, about 1/4 teaspoon salt and pepper. mix until smooth. With blender running, slowly add olive oil and then white wine, until all incorporated. Toss romaine, shredded cheese, and dressing a little at a time, in a large bowl, using only as much as you like. Mix in some of the croutons. You may want to transfer to another bowl (for a nice appearance) and sprinkle additional croutons and grated cheese over the top. Add freshly ground black pepper and additional salt to taste. The dressing can be made ahead. It will separate some in the refrigerator, so stir before mixing in with the salad. It will keep for several days in the refrigerator. Enjoy!
Many Thanks to Mary Muller from The Pearl of Seneca Lake for sharing the recipe from which this was adapted.

Clean the World at Bed and Breakfast Conference

The Empire State Bed and Breakfast Association (ESBBA) EXPO FOR EXCELLENCE was held in Corning at the Corning Museum of Glass (CMOG), October 8 and 9, 2010. Clean the World, the non-profit organization dedicated to saving lives at home and abroad by providing recycled soap to those who need it, was there. Peter Insalaco, the representative in the Northeastern United States spoke during a lunchtime presentation on Monday, and was available the duration of the conference. Clean the World collects used soap and amenities from bed and breakfasts, inns, and hotels, and from anyone who would like to donate, and after sterilization, distributes the items to third world countries as well as homeless shelters in the United States. Clean the World maintains an environmentally and hygienically safe recycling process which ensures that the soap and other items that are recycled and distributed domestically and abroad are completely safe.
Many deaths from disease, world-wide can be prevented by good hygiene - and simply washing with soap. For more information see the Clean the World, and consider becoming a partner.