Local farmers, restaurants and wineries can find a bounty in their own backyard.
Sam Tenney / The CitizenFinger Lakes Culinary Bounty executive board member Kit Kalfs addresses members of the group during a meeting Monday morning at the Holiday Inn in Auburn. The FLCB aims to connect local food providers and restaurateurs, as well as to promote food tourism in the region.
The Finger Lakes Culinary Bounty sets out to bring together the region's food producers to raise their identity in the minds of tourists and local residents. The 10-year-old group works to build connections between the area's culinary institutions in hopes of strengthening the association between the Finger Lakes and quality food. In doing so, the Bounty believes, the vitality of the area's food industry will improve.
Meg Vanek, executive director of the Cayuga County Office of Tourism, pointed out at the start of a June 16 Bounty meeting the importance of dining to the region's visitors. Based on a report explaining this effect on the tourism industry last year, the office eventually began a working relationship with the Bounty to reach their mutual goal.
Kit Kalfs of the Bounty's executive committee, and tasting room manager at Sheldrake Point winery, suggested that the group could help a local eatery by pointing out a source within the Finger Lakes they could tap for strawberries or any other food item.
“We help you find what you're looking for,” Kalfs said. “And we help other people find you.”
As gas prices climb, Kalfs believes the Bounty will aid local residents and restaurants by avoiding the excess food costs stemming from cross-country transportation fees.
With 50 million people within half a day's drive of the Finger Lakes, Kalfs feels a strengthened culinary identity could draw an equally strong current of tourist traffic. Many such visitors not only enjoy the food, but the beatific scenery and the absence of city noise, he said.
As a member of the Bounty's board, Robert Wojnar - national sales manager for Dr. Konstantin Frank Vinifera Wine Cellars in Hammondsport - feels the relationships fostered between food producers, restaurants and wineries is one of the greatest benefits of the Bounty.
“I know there's a future in that area,” he told the meeting room.
The meeting concluded with discussion of the limits of the Bounty - namely the finite food local producers can supply. Both current and prospective Bounty members also talked about the potential for advertising the group's mission and its members' activities over the Internet. Kalfs pointed out that members - who pay $30 a year to join - could edit their own information on the Bounty's Web site.
Restaurants joining the Bounty will be designated with a decal in their window displaying the group's logo and the phrase, “Savor local” to entice local eaters.
Sherry Saben-Wolford, co-owner of Burritt's Cafe in Weedsport, found the advantages of the Bounty too alluring to turn down. Following the meeting, she filled out a membership form. Agreeing with Kalfs that there is a movement toward local food, she feels producers and providers of that food could find the Bounty a helpful marketing tool.
“Any time we can cooperatively advertise each other, that benefits the entire region,” said Saben-Wolford, whose cafe already advertises on its menus the local products it features, such as yogurt from Wake Robin Farm in Jordan and organic grass-fed roast beef from Spring Brook Farm in Weedsport.
“I'd like to see more Cayuga County establishments participating,” she added.
As the Bounty looks to add more members, Kalfs is confident the enthusiasm they bring to the enterprise will benefit not only their businesses, but the whole Finger Lakes area.
“Almost everyone says they're the heart of the Finger Lakes,” Kalfs said. “So we have a lot of hearts.”
Staff writer David Wilcox can be reached at 253-5311 ext. 245 or david.wilcox@lee.net
Meg Vanek, executive director of the Cayuga County Office of Tourism, pointed out at the start of a June 16 Bounty meeting the importance of dining to the region's visitors. Based on a report explaining this effect on the tourism industry last year, the office eventually began a working relationship with the Bounty to reach their mutual goal.
Kit Kalfs of the Bounty's executive committee, and tasting room manager at Sheldrake Point winery, suggested that the group could help a local eatery by pointing out a source within the Finger Lakes they could tap for strawberries or any other food item.
“We help you find what you're looking for,” Kalfs said. “And we help other people find you.”
As gas prices climb, Kalfs believes the Bounty will aid local residents and restaurants by avoiding the excess food costs stemming from cross-country transportation fees.
With 50 million people within half a day's drive of the Finger Lakes, Kalfs feels a strengthened culinary identity could draw an equally strong current of tourist traffic. Many such visitors not only enjoy the food, but the beatific scenery and the absence of city noise, he said.
As a member of the Bounty's board, Robert Wojnar - national sales manager for Dr. Konstantin Frank Vinifera Wine Cellars in Hammondsport - feels the relationships fostered between food producers, restaurants and wineries is one of the greatest benefits of the Bounty.
“I know there's a future in that area,” he told the meeting room.
The meeting concluded with discussion of the limits of the Bounty - namely the finite food local producers can supply. Both current and prospective Bounty members also talked about the potential for advertising the group's mission and its members' activities over the Internet. Kalfs pointed out that members - who pay $30 a year to join - could edit their own information on the Bounty's Web site.
Restaurants joining the Bounty will be designated with a decal in their window displaying the group's logo and the phrase, “Savor local” to entice local eaters.
Sherry Saben-Wolford, co-owner of Burritt's Cafe in Weedsport, found the advantages of the Bounty too alluring to turn down. Following the meeting, she filled out a membership form. Agreeing with Kalfs that there is a movement toward local food, she feels producers and providers of that food could find the Bounty a helpful marketing tool.
“Any time we can cooperatively advertise each other, that benefits the entire region,” said Saben-Wolford, whose cafe already advertises on its menus the local products it features, such as yogurt from Wake Robin Farm in Jordan and organic grass-fed roast beef from Spring Brook Farm in Weedsport.
“I'd like to see more Cayuga County establishments participating,” she added.
As the Bounty looks to add more members, Kalfs is confident the enthusiasm they bring to the enterprise will benefit not only their businesses, but the whole Finger Lakes area.
“Almost everyone says they're the heart of the Finger Lakes,” Kalfs said. “So we have a lot of hearts.”
Staff writer David Wilcox can be reached at 253-5311 ext. 245 or david.wilcox@lee.net
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