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Posts Tagged“spotlight”

An Introduction to Wine in New York’s North Country

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New York State, like most fine wine regions in the northern hemisphere, lies between the hallowed latitudes of 30 and 50 degrees, where macroclimates that are potentially conducive to the cultivation of wine grapes exist. Though local topological and meteorological factors have traditionally limited the places where fine wine is grown in New York, those boundaries are pushed and re-written by a new revolution in the vineyard. Most consumers of wine made in New York, are familiar with the Finger Lakes, Long Island and the Hudson River Valley areas. Those more in tune with the industry may also know about…

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At Gene McCarthy’s, a Local Irish Pub Gets a Beery Makeover

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By Julia Burke, Beer Editor A very old Irish pub in a very old part of Buffalo is getting a fresh start and a bright future thanks to a group of local-obsessed craft beer freaks. Gene McCarthy’s, located in Buffalo’s historic Old First Ward, has long been a cozy setting with a surprisingly sophisticated tap list thanks to the influence of its neighbor, the world headquarters of the Brewing News publications. Now, Brewing News founder and owner Bill Metzger is teaming up with passionate locavore and brewer Willard Brooks; general manager David Bittner, an avid gardener and brewer; and Matt…

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Help Wanted: NYCR Hiring News Editor and Lake Erie Correspondent

By Lenn Thompson, Executive Editor As the team and I work in the background to migrate all of our content — 3,300+ posts — to our new platform and fine-tune the new design, it’s made me realize that we have two roles that we really need to fill before we move to the new site — day-to-day New York wine news and coverage of Lake Erie region of western New York. Our goal has always been to cover the entire state’s wine, beer, spirits and food scene — and to make that happen, we need someone on the ground in…

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Carmelo’s Restaurant Introduces “Butcher’s Supper”

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By Bryan Calandrelli, Niagara Editor Foodies who pride themselves on eating local have found Carmelo’s Restaurant in Lewiston, NY as a destination for some of the best “farm-to-table” cuisine in the region. Never before has that term been more literal than with the restaurant’s “Butcher’s Supper.” Chef Carmelo Raimondi and sous chef Bruce Wieszala have created a three-course feast featuring a suckling pig from T Meadow Farm in Lockport, NY as the main attraction. “We’re breaking new ground here,” says Raimondi. And he’s doing it with style. When I was lucky enough to share in the first of such dinners,…

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