SYRACUSEWOMANMAG.COM :: JULY 2015 1

JULY 2015

W W W . S Y R A C U S E W O M A N M A G . C O M

Hey Ladybug

JASMEEN BARNESCHERYL BARSOM

DONNA DIRADDOMICHELLE WATTS

sw inspirePHILANTHROPIC

FOODIES

for a good cause

FOOD TRUCK OWNER PAM DWYER TALKS BUSINESS, FOOD & THE FUTURE

EILEEN GANNONin her own words

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Letter from the Editor 6Out & About 7Fashion Forward: Culinary Vogue 8Platter Chatter: The Krebs Restaurant 10For a Good Cause: Philanthropic Foodies 12Fit & Flavorful: Red & White Wine Recipes 16Fab Finds: Creative Condiments 18Special Feature: Finger Lakes Riesling 20WBOC Leading Woman: Joleene Moody 24Cover Story: Pam Dwyer 26You Can Do It: Outdoor Décor 31In Her Own Words: Eileen Gannon 32CNY Latina: Mami’s Kitchen 36Special Feature: Food for Thoughts 38New in the Cuse: Lune Chocolat’s New Location 40Syracuse Women Inspire 43Dollars & Sense: Women & Money 47SWM Main Events 50SWM Calendar 50

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From My Italian Family to Yours

When I was a little girl, the kitchen craved my grandmother’s attention like a stage yearns for a ballerina’s footwork. She’d float from cutting board to pan, dazzling me with her impressive onion and garlic pirouette, and her smooth pasta plié. She never opened a cookbook or read directions. She always just knew how to make every and any Italian dish. An inherited gene passed down through the generations.

With food came family. A large and loud one, at that. Family reunions brought Italy to my doorstep, along with lots of cheek-pinching and stories of the past. Stories about my grandmother, nicknamed “The Queen” for her passion for luxury, even though she was one of 11 children. Stories about her husband Rocco, who everyone called “Roxy,” and how much he would have spoiled me if he had survived the stroke that killed him. And with stories came lots of love, felt everywhere and by everyone during those times.

I can only hope that this Food and Wine Edition offers stories that help you escape and take you to another place and remember your own love affair with food.

July cover woman Pam Dwyer certainly has a love affair with food. The food truck owner began working in food service at the Red Barn when she was just a kid. She spent many years working in the kitchens of Syracuse University and eventually opened her own restaurant on Salina Street called Lady Bug Lunch Box. But she knew a brick-and-mortar wasn’t for her, so when she finished out her lease she started a food truck business under the same name. Today, she is the longest-running food truck in Syracuse, with a fantastic menu including creative concoctions like “The Spicy Popeye” (a spicy cheese and spinach grilled cheese) and a “saucy and bossy” Cajun Chicken Sandwich.

This month’s Platter Chatter takes readers through history with The Krebs Restaurant in Skaneateles. The 116-year-old restaurant was founded by Fred and Cora Krebs, who’d serve more than 800 family-style meals a day with the help of their nieces and nephews. Today, the restaurant, now owned by Adam and Kim Weitsman, has transformed into one fit for the likes of Jay Gatsby, with its mohair- and leather-covered chairs, geometric fabrics and elegant ambiance.

Speaking of transformation, learn how to transform your outdoor décor from ho-hum to glam with advice from Interior Designer and Professional Organizer Carrie Luteran. In this month’s You Can Do It article, she offers tips on how to bring fancy outdoors with cocktails, table coverings, centerpieces, color palettes and more.

The Syracuse Women Inspires for this month each bring something different to the dinner table. Jasmeen Barnes owns Rise, an artisan bread company located in Cazenovia. She talks how bread began as a hobby and evolved into her passion — and a passion for others, as it usually sells out at the Cazenovia Farmers’ Market. On the contrary, Michelle Watts’ passion is the very thing food connoisseurs love to dip bread in — oil and balsamic vinegar. She founded Olive on Brooklea in 2012 with the goal to help people enhance the flavor of their food in a natural way, without processed sugars or flours. Best friends Cheryl Barsom and Donna DiRaddo discuss going into business together and their two successful restaurants, Barado’s on the Water and Barado’s Café. They bring both a seriousness and light-heartedness to food that not only makes for a great menu, but a great atmosphere, as their customers just can’t seem to get enough.

Let this issue transport you to another place, help you reflect on your own memories of food, and cause you to drool a little. After all, it wasn’t an authentic Italian meal at my grandmother’s house unless your salivary glands began oozing the moment you walked through the front door. (And let’s be honest, it was always an authentic Italian meal. That’s a lot of Italian spit.)

Buon Appetito,

Alyssa LaFaro

ON OUR COVERPam Dwyer was photographed by Chris Szulwach of The Story Photography (thestoryphotography.com) in Franklin Square and at her Monday through Friday food truck location — the corner of East Fayette and South State streets near Firefighter’s Park.

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Unlike any other publication in the Syracuse area, our feature articles address major topics that interest local women.

Each issue includes articles on health, fashion, fitness, finance, home matters, dining, lifestyle and personal perspectives as well as a spotlight on local Syracuse women.

Ads are due on the 15th of the month prior to

OUR TEAMPUBLISHERSKelly BreuerBarbara McSpadden

EDITOR-IN-CHIEFBarbara McSpadden

EDITORAlyssa LaFaro

CREATIVE DIRECTORKelly Breuer

PHOTOGRAPHYJohn CarnessaliGerard H. GaskinSteven J. Pallone Alice G. PattersonJussara Potter Kraig PrittsChris Szulwach CONTRIBUTING WRITERS Ashley M. CaseyAnna DiazEileen GannonHayleigh GowansAlison Grimes Cassandra HarringtonBrittany Sperino Horsford Alyssa LaFaroTracie LongCarrie Luteran Kate MahoneySamantha McCarthyColette Powers Catherine Wilde

ADVERTISING SALESRenee MoonanLinda JabbourPlease contact Renee Moonan (315) 657-7690

LETTER FROM THE EDITOR

OUR TEAMPUBLISHERSKelly BreuerBarbara McSpadden

EDITOR-IN-CHIEFBarbara McSpadden

EDITORAlyssa LaFaro

CREATIVE DIRECTORKelly Breuer

PHOTOGRAPHYJohn CarnessaliGerard H. GaskinSteven J. Pallone Alice G. PattersonJussara Potter Kraig PrittsChris Szulwach CONTRIBUTING WRITERS Ashley M. CaseyAnna DiazEileen GannonHayleigh GowansAlison Grimes Cassandra HarringtonBrittany Sperino Horsford Alyssa LaFaroTracie LongCarrie Luteran Kate MahoneySamantha McCarthyColette Powers Catherine Wilde

ADVERTISING SALESRenee MoonanLinda JabbourPlease contact Renee Moonan (315) 657-7690

MOVIES

o&A

The story of tragedy, loss and the pain-ful road to redemption… Billy “The Great” Hope is the reigning Junior Middleweight Champion whose un-orthodox stance, the so-called “South-paw,” consists of a brutal, display of offensive fighting. Billy is on top both in and out of the ring until a tragic ac-cident leaves his wife dead and sends him into a downward spiral. Billy’s fate is all but sealed until a washed up for-mer boxer agrees to take the bereaved pugilist under his wing.

Three Minions embark upon an ad-venture that ultimately leads them to their next potential master, Scar-let Overkill (Sandra Bullock), the world’s first-ever female super-villain. They travel from frigid Antarctica to 1960s New York City, ending in mod London, where they must face their biggest challenge to date: saving all of Minionkind...from annihilation.

Minions – 7/10

Throughout her life, it’s been drilled into Amy’s head by her rascal of a dad that monogamy isn’t realistic. Now a magazine writer, Amy lives by that credo—enjoying what she feels is an uninhibited life free from romantic commitment. She finds herself start-ing to fall for the subject of the new article she’s writing, a charming and successful sports doctor named Aaron Conners and starts to wonder if other grown-ups might be on to something.

Trainwreck – 7/17

The film follows grown-up son (Ed Helms) who has the perfect surprise for his wife, Debbie (Christina Applegate), and two sons: the cross-country trip of a lifetime, reminiscent of the fun-filled excursion he took as a kid. They’re going to Walley World, America’s greatest amusement park.

Vacation – 7/29

Southpaw – 7/31

WBOC GOLF TOURNAMENT — JULY 17Grab your spikes and your clubs and join the wonderful women of WBOC (Women Business Opportunities Connections) and the EWGA (Executive Women’s Golf Association) for a golf tournament from 2 to 4:30 p.m. on Friday, July

10, at West Hill Golf Course in Camillus.

WBOC’s only summer event, this is a fabulous way to learn more about this organization and the women involved. It costs just $20 for nine holes and cart rental. Registration begins at 1:45 p.m. with a shotgun start promptly at 2:30 p.m. Not a golfer? Then come for dinner and drinks after the tournament. For just $30, sponsors can get their company name on a hole or tee, and have their logo printed on a goodie bag (given to each player) and placed on the WBOC website.

WBOC is the premier organization in CNY for women in business, with the mission to support and advance the success of women entrepreneurs. WBOC provides stronger connections, education, support and inspiration through monthly meetings, educational programs, marketing, collaboration and networking events.

For more information, visit wboconnection.org.

MAKING STRIDES KICKOFF BREAKFAST — AUG. 4It’s that time of year again. Making Strides Against Breast Cancer is kicking off its fundraising efforts for its walk on Sunday, Oct. 18, with the annual Kickoff Breakfast, to be held Tuesday, Aug . 4, at 7:30 a.m. at the DoubleTree Hotel in Carrier Circle.

Each year in August, the Kickoff Breakfast honors local breast cancer survivors, offers presentations and educational information about the Making Strides organization and American Cancer Society, and features a light breakfast provided by the DoubleTree.

Making Strides Against Breast Cancer is a celebration of survivorship — an occasion to express hope and a shared determination to make this breast cancer’s last century. Each Making Strides event brings the community together to honor and celebrate breast cancer survivors, raise awareness about the disease, and raise money to help the American Cancer Society save lives.

For more information, visit makingstrides.acsevents.org/syracuse.

MOLLY’S WISH BARK-A-QUE — AUG. 16Grab your pup and head over to the Molly’s Wish third annual Bark-A-Que and Puppy Mill Awareness Day from noon to 5 p.m. on Sunday, Aug. 16, at Jakes Grub & Grog in Central Square. Come meet puppy mill survivors and their adopters, and celebrate their brave journeys together.

There will be lots of furry friends up for adoption, as well as a cash bar, live bands, vendors, a 50/50 raffle and raffle items. For just $20 per person, enjoy an all-you-can-eat buffet with hamburgers, hot dogs, pulled pork, chicken, salt potatoes, corn on the cob, salads, vegan and vegetarian options, and more.

Molly’s Wish works year-round to educate the public about the dangers of puppy mills, provide a safe haven for rescued animals, and advocate to change the laws and legislation surrounding puppy mills.

For more information, visit mollyswish.org.

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BY ANNA DIAZIn today’s foodie nation, where headline news consists of craft beer recipes, food foraging, pumpkin spice lattes and fashion accessories that are created to look like edible food (as in the case of the Bagel No.5 Chanel knockoff purse), it would be safe to surmise that trends surrounding food have also harnessed the power of the fashion industry in the sense that it is full of fads — some successful and long-lasting, and some a bust.

Food is indeed the new fashion. Gone are the days when culinary skills were limited to tossing some ingredients together and coming up with a great tasting dish. Today, food — much like fashion — involves a fastidious attention to elements of colors, textures and presentation, as well as categorization. When was the last time you saw a thoroughbred connoisseur fussing about the breed of tomatoes to prepare a particular exotic item?

YOUR PANTRY STOCK REVEALS YOUR TASTE Of course, you would like your closet to be full of Louboutins and Jimmy Choos, and the other upscale designer brands. They reflect your personality, reveal your sense of taste and act as a channel of self-expression. Fashion is nothing but a form of self-expression. Similarly, what is in your pantry, atop your kitchen shelves and on your plates is invariably a form of expression for your taste as well as persona. Even rookie cooks want to flaunt the best ingredients, equipment and fine cooking styles to show their more sophisticated culinary streak.

FOOD FASHION FILLS MORE THAN OUR APPETITE Food, today, is not something that fills only our stomachs and keeps us satiated. Food is a culmination of many factors that we feed on. An entire industry ranging from restaurants to supermarkets to food creators shapes our appetite, which goes beyond the physical desire to consume. Food fashion seeks to nourish our egos, our personality,

our memories and — hey, let us not forget — our huge appetite for working up our culinary chic quotient on the social media channels.

GOD IS IN THE DETAILS In the era of food fashion, people are becoming increasingly fastidious about the details. Move over fabrics, textures, patterns and cuts. Today, the clinchers that people are obsessed with include artificial/natural, organic/inorganic, antibiotic-free, gluten-free, vegan, dairy-free, caloric breakdown information and, phew, much more.

THE NEW NORMALIn a world where chefs like Gordon Ramsey and Marco Pierre White enjoy rock star status, upcoming chefs have a lot of role models. With the refashioning of food and dining, people are free to bring their own interpretations of different dishes to the table. More and more people are experimenting in their own kitchen, watching food shows and learning from the best in the world.

Like fashion, food is a dynamic and ever-evolving art form. And when food and fashion come together, a heady, sassy and irresistible combination forms that is hard to miss. Food and fashion complement each other to lend a larger-than -life persona to an individual’s lifestyle. Both are a reflection of personality and taste. Much like fashion, choices in food gauge the discerning abilities of a true connoisseur.

Known as “the red-haired, tattooed, spunky chick behind the bar” at Empire Brewing Company, Anna Diaz is a jack-of-all-trades. This career bartender found her way into the world of Syracuse fashion three years ago as a runway model for Syracuse Snarl in 2012. As the assistant to the executive director on the Syracuse Fashion Week Committee, Anna helps showcase CNY’s eclectic fashions, styles and trends by fusing them with hip and fresh events that offer the community a unique perspective into the local fashion world.

Culinary VogueWhen the food you consume

defines your sense of style

and taste

CATCH THE WAVE

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at The Krebs::P

LATT

ERch

atter History and Culinary Excellence

Come Together

SYRACUSEWOMANMAG.COM :: JULY 2015 11

at The KrebsBY ALYSSA LAFARO I PHOTOS BY CHRIS SZULWACH“It was beautiful, with a rich history. But it needed some love.” That’s Kim Weitsman talking about The Krebs Restaurant, a 116-year-old farmhouse-style cottage that greets visitors driving east into Skaneateles. Built in 1845 and transformed into a restaurant by Fred and Cora Krebs in 1899, The Krebs is a “testament to old-school fine dining.”

Kim, along with her husband Adam, wanted to preserve that history and reputation when they purchased the restaurant, located at 53 W. Genesee St., in 2010. “We knew it was an institution and landmark here that we didn’t want to lose,” notes Kim.

A summer cottage for Fred and Cora Krebs, the two began serving meals to Skaneateles visitors in the summer of 1899. Each year, from the end of May through the first of November, the Krebs, with the help of their nieces and nephews, would serve more than 800 family-style meals daily. The restaurant passed into the hands of three generations before it finally closed its doors in October 2010, when long-time owner Jan Loveless passed away.

The Weitsmans, who just reopened the historic restaurant last August, have poured millions of dollars and four years of renovation efforts into restoring The Krebs to full glory — and then some. With the hope that the farm-to-table menu would be just as refined as the dining area, they hired Executive Chef Austin Johnson, whose resume includes cooking on a 58-foot purse seine salmon fishing vessel in Southeast Alaska, the New York City-based Elven Madison Park (the fifth best restaurant in the world with three Michelin stars), and Oud Sluis in the Netherlands.

A variety of menus — including appetizer, entrée, brunch, tasting, dessert, beer, wine, cocktail and after dinner drink menus — come together to create The Krebs’ palate. Chef Johnson notes that the Tasting Menu has gone over extremely well with customers. This seven-course meal starts with raw Hamachi (fish) and moves into a Foie Gras. Then comes the torteloni, scallops, cod, duck and, finally, a pistachio dessert with brown butter and caramelized milk. All courses come paired with wine. “The Tasting Menu is the best way to see what the restaurant is all about,” explains Chef Johnson.

Another customer favorite is the Lobster Newburg. “We make a lobster stock reduction using whole butter and crème fraîche, seasoned with cognac, sherry, lime juice and tarragon,” details Chef Johnson. “It takes 150 lobsters to make one week’s worth of sauce. Customers receive a full lobster on the dish — the tail, the knuckles, the claws. We get all of our lobsters from New York City, clean them here and do the fabrication. It’s an extremely labor-intensive dish. But it’s a great outlet for using the whole lobster.”

Kim and Chef Johnson share a love for the raw Hamachi course on the Tasting Menu. “I really like the raw Hamachi, with vinaigrette, raw celery and green apples,” says Chef Johnson. “We work hard on getting fresh fish and feel comfortable serving things like that in raw form. It is butchered every day and flown in several times of week. Usually, I wouldn’t pick a raw fish course as my favorite meal.”

Kim adds that The Krebs’ drink menus are just as impressive as the food. The wine list has more than 1,800 selections and the cocktail menu features creative concoctions like The Emperor’s New Mule (Yuzu sake, ginger and sparkling wine) and Oh Pear! (rye, pear and vanilla). “The drink menu is very different from what you would see in a typical restaurant,” explains Kim. “It helps customers explore something new.”

The future of The Krebs includes a garden to source ingredients from, an unknown award from Wine Spectator being granted to the restaurant this August and, hopefully, a Michelin star. “We want this to be a platform for the people who work here to win awards,” concludes Kim. “My husband and I aren’t foodies. The Krebs is a creative incubator for those who work here to hone their craft.”

The Krebs is open Thursday through Saturday from 5 to 10:30 p.m.; and Sunday from 11 a.m. to 3 p.m. For more information, visit thekrebs.com, like them on facebook.com/TheKrebs or follow them on Twitter at @KrebsRestaurant.

::PLATTER chatter PC

12 JULY 2015 :: SYRACUSEWOMANMAG.COM

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BY HAYLEIGH GOWANS I PHOTOS BY JOHN CARNESSALI“The mission and goal is very simple — it’s to eat, drink and give back,” explains Renee Duffy, co-creator of Philanthropic Foodies, a group dedicated to putting on a culinary showcase event each year to raise money and awareness for local nonprofit organizations.

It all started four years ago when Renee and her husband Tim decided they wanted to get friends together and do what they love most — eating, drinking and raising money for a good cause.

After speaking with local chef Kevin Gentile, who offered his restaurant as the venue in 2012, the Duffys hosted about 100 people and raised more than $15,000 for the Samaritan Center and Friends of Dorothy House. “We were blown away that first year because we really didn’t know what to expect,” adds Renee.

The Culinary Showcase is a four-hour event that brings 10 to 12 local chefs to one location, where they create food and drink pairings at stations for guest to enjoy. Tickets for the Culinary Showcase are $100, and $90 from each ticket goes directly to the organizations the event benefits. The 4th Annual Culinary Showcase will benefit three local nonprofit organizations — Friends of Dorothy House, Stupid Dumb Breast Cancer and The First Tee.

“Our event is unique in that it’s a very casual event,” said Renee. “It’s a nice, casual Sunday afternoon event where people can just come out, relax, hop from station to station and have some really great local food.”

Besides the food and drink stations, guests can enjoy live music and participate in a silent auction of more than 50 items, as well as a live

auction where chefs offer up their talents to the highest bidder — something Renee said has grown to raise a huge portion of the funds for the charities.

“Once they get going they start getting competitive and excited. It’s really fun,” explains Renee. “People like to come because it’s a nice way to find out about charities that are doing really amazing work in the community that they might not have heard of before. And the fact that we donate $90 from every ticket back to the charities shows the people who are coming that what they’re doing is making an impact.”

A committee of about 14 people help to put on the showcase each year and Renee said they work hard to find corporate sponsors and local purveyors to donate the food and drinks to ensure they can give as much money as they can to the nonprofits. “There are so many amazing small organizations in the area that are doing amazing work with limited budgets and likely no staff,” says Renee. “It’s really powerful to see what a group of people coming together to raise money can do for an organization that runs like that.”

Since the first year in 2012, Philanthropic Foodies has raised a total of about $100,000 for five different local nonprofit organizations. And with the growth of the event and its change to a new and bigger venue — SKY Armory — Renee hopes to raise close to $60,000 alone at this year’s event.

Philanthropic Foodies will hold its 4th Annual Culinary Showcase from 4 to 8 p.m. on Aug. 2, at SKY Armory. To find out more about the chefs, purveyors, and planned food and drink pairings; to see the items in the silent auction; to purchase tickets; or to learn more about the organizations that will benefit this year, go to philanthropicfoodies.org.

eat, drink&give backwith Philanthropic Foodies

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Savoring Science GalaJuly 14

Museum of Science and Technology

The Light in the PiazzaJune 24-July 15

Merry-go-round Playhouse

Culinary ExpeditionsJuly 19

Seward House Museum

Northeast Jazz & Wine FestJuly 24-26

Clinton Square

For more events from around CNYgotocnyarts.org

GOTOCNYARTS.ORG

with Philanthropic Foodies

C A T E R I N GNow Booking Weddings,Rehersal Dinners & Showers

in Our Newly Renovated Banquet Rooms!

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Follow us:

Fun in the Summer at

Stop by Greenwood Winery and Bistro to enjoy live music on

the patio each week along with unique farm-to-table fare and

handcrafted wines to satisfy every palette.

116 S. Willow St., Liverpool, NY (Liverpool Parkway )

Relax with Friends on the patio!

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Experience Key West in CNY!

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2433 West Lake Road • Skaneateles, NY 13152Phone: 315-685-3797 • www.anyelasvineyards.com

12-5 Daily • Cellar Bar: Thurs, Fri & Sat until 7 pm

C A T E R I N GNow Booking Weddings,Rehersal Dinners & Showers

in Our Newly Renovated Banquet Rooms!

6475 Collamer Road • East Syracuse, NY 13057 315.399.0835 • www.greenwoodwinery.com

Follow us:

Fun in the Summer at

Stop by Greenwood Winery and Bistro to enjoy live music on

the patio each week along with unique farm-to-table fare and

handcrafted wines to satisfy every palette.

116 S. Willow St., Liverpool, NY (Liverpool Parkway )

Relax with Friends on the patio!

Open Tuesday-Sunday Call Us or visit:

www.retreatrestaurant.com 315-457-2780

Experience Key West in CNY!

Girlfriend G E T A W A Y S

16 JULY 2015 :: SYRACUSEWOMANMAG.COM

“If you do not have a good wine to use,

it is far better to omit it, for a poor

one can spoil a simple dish and ut-terly debase a noble

one.”

::FIT

& fl

avor

ful

FSF::FIT & flavorful SF

RED, WHITE & WINEBY TRACIE LONG, AVOCADOUGH

What’s better than drinking wine with dinner? Cooking with it, of course. Don’t be intimidated to cook with wine. Simply experiment and have fun with it. A word of advice: Never cook with a wine you wouldn’t drink. Would you drink cooking Sherry? Absolutely not (at least, I hope not). In fact, Julia Child once said: “If you do not have a good wine to use, it is far better to omit it, for a poor one can spoil a simple dish and utterly debase a noble one.” If you follow that rule of thumb — and do a little cooking research — there’s no doubt you can make a delectable meal using your favorite red and white wines.

FOR RED WINE LOVERS: BEEF STEWRecipes packed with onions, carrots and tomatoes (like the one below) combine well with red wine because there is enough sugar in the dish to balance out the sharp tannins in the wine. Adding red wine to a beef dish creates a bold, tangy flavor — and sometimes a little spice. It’s a great way to spruce up a classic favorite like beef stew.

Ingredients:Olive oil1 cup chopped onion1-1/2 cups chopped carrot, divided2 garlic cloves1/4 cup flour2 pounds boneless chuck roast or stew beef, trimmed wellSalt Pepper1 cup dry red wine4 cups chopped & seeded tomatoes (heirloom or romas that are fresh and in-season)2 cups water (optional substitute: fat-free, low-sodium beef broth)2 teaspoons chopped fresh thyme or 3/4 teaspoon dried2 teaspoons chopped fresh oregano or 3/4 teaspoon dried10 ounces Cremini (a.k.a. Baby Bella) mushrooms (optional substitute: button mushrooms)2 tablespoons fresh basil or 2 teaspoons dried

Directions:1. Heat a large stock pot or Dutch oven over medium-high heat. Add oil and sauté onion and 3/4 cup carrots until tender, approximately 8-10 minutes. Add garlic and sauté one minute. Set aside in a bowl.

2. While onion and carrot sauté, place flour in a bowl and sprinkle beef with salt and pepper. After removing onion mixture from pan, heat additional oil in the same pan. Dredge beef in the flour and brown in the pan. You will likely have to do this in two to three batches — do not overcrowd the pan. When complete, set the beef aside in a bowl.

3. Add wine to the pan and bring to a boil. Reduce to a simmer for

approximately 5 minutes to reduce the wine, scraping the bottom of the pan. Place meat, onion mixture, tomatoes, water, oregano, thyme, remaining 3/4 cup carrots and mushrooms in the pan. Bring to a boil, then reduce to a simmer. Cover and simmer for 45 minutes, stirring occasionally. Uncover and simmer for an additional 1 to 1-1/2 hours, until the meat is tender. Add basil and additional salt, if desired, to taste. *You could prepare this ahead through the wine reduction step. Then place everything in a crockpot on low for 4-5 hours for the remaining cooking time.

FOR WHITE WINE LOVERS: CHICKEN CHASSEURFor vegetarians or those who aren’t fans of red meat, white wine meshes well with fish and vegetable dishes. Take note: If your recipe includes ingredients like lemon juice or vinegar, which many fish recipes do, make sure to cut back on those ingredients by about half to make room for the acid in the white wine.

Ingredients:2 tablespoons olive oil, divided2 pounds boneless, skinless chicken breast3/4 teaspoon salt1/2 teaspoon black pepper1 medium onion, chopped10-ounce package of cremini mushrooms, sliced2 garlic cloves, minced2 teaspoon flour1/2 cup dry white wine2/3 cup low-sodium chicken broth1-1/2 cup chopped tomatoes (optional substitute: 2/3 cup canned crushed tomatoes, drained)1 teaspoon chopped fresh thyme or 1/4 teaspoon dried

Directions:1. In a large frying pan, heat one tablespoon oil over medium-high heat. Season the chicken with salt and pepper and add to the pan. Cook until browned. Pour off the cooking liquids, reserving one tablespoon in the pan.

2. Add the other one tablespoon of oil and reduce the heat to low-medium. Add the onion and cook, until translucent, approximately 5 minutes. Raise to medium-high heat. Add the mushrooms, garlic and 1/4 teaspoon salt. Cook, stirring often, until the vegetables are brown and soft, about 5 minutes.

3. Add the flour and cook for 30 seconds, continually stirring. Stir in the wine and bring to a simmer. Stir in the broth, tomatoes, thyme and 1/4 teaspoon salt.

4. Return chicken to the pan. Reduce the heat to simmer and cover until the chicken is done, about 10 minutes.

Tracie Long is the founder of Avocadough, a bakery that creates all of its confections using avocados and other all-natural ingredients with no preservatives. For more information on Tracie or her business, visit avocadough.com.

18 JULY 2015 :: SYRACUSEWOMANMAG.COM

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All great meals are not complete without condiments. A hamburger or hot dog tastes better with ketchup, mustard or relish. A chicken leg or pork chop is made more delectable with a barbeque sauce or glaze. Even ice cream lacks excitement without toppings like hot fudge, whipped cream and sprinkles. That’s why Syracuse Woman Magazine Editor Alyssa LaFaro decided to research some locally produced condiments. Here’s what she discovered.

JACOB THE BEEKEEPER HONEY facebook.com/JacobTheBeekeeperAbuzz at local farmers markets, Jacob the Beekeeper differentiates itself from other beekeepers with its small-batch extractions — each of which is meticulously hand-extracted, gravity filtered and bottled in glass jars. With four bee yards producing honey in Central New York, owner Jacob Hirschey strives to produce a handful of different varieties and flavors dependent on the blooms that take place throughout the season. Each year, Jacob relies on Black Locust trees, Basswood trees and Goldenrod plants for a large portion of his honey. However, production of additional varieties like wildflower honey, buckwheat honey and Bamboo honey depends on specific factors during the season. All of the honey produced is kept raw, meaning it’s not heated during filtering or bottling, and it is treatment-free — no medication or supplemental feeding is performed. Jacob’s also offers comb honey, cut-comb honey in the jar, and lip balms produced from organic oils and treatment-free beeswax.

KRIEMHILD DAIRY MEADOW BUTTER kriemhilddairy.comNamed after the original Holstein herd of holstein-friesian cattle that were born, raised and registered in the United States, Kriemhild (pronounced cream-hil-d) Dairy’s slow-churned Meadow Butter is made strictly during the grazing season, when the cows are on fresh grass. This enhances both the flavor and the color, which varies throughout the season from a deep gold to a pale yellow, depending on the mix of grasses eaten by the farm’s grazing cows. Made in small batches in a barrel churn, the result is a butter with 85 percent butterfat (most conventional butters only have 80 percent butterfat). A higher butterfat is ideal for flaky pastries and other baked goods like shortbread cookies. Owned today by dairy farmers Bruce and Nancy Rivington and SUNY ESF grad Lindsey Jakubowski, Kriemhild Dairy’s butter is available at Green Planet Grocery, Natur-tyme, Syracuse Real Food Co-Op and several weekly farmers markets.

MAD FELLOWS BITTERS facebook.com/pages/mad-fellows-bittersAn old-school tradition — and a variety of flavors — has returned to cocktails in Syracuse thanks to Mad Fellows Bitters, which features dozens of uniquely flavored bitters including orange, cherry aromatic, key lime, lavender, mulled spice and coconut vanilla, to name a few. Most recently, owners Scott Murray and Jeremy Hammill — both of whom have been in the bar and liquor business for 20-plus years — came out with a small limited edition batch featuring pipe tobacco bitters and Peruvian cacao bitters. The two started Mad Fellows because they were unhappy with the bitters available to them. Today, Mad Fellows Bitters can be found at Scotch N Sirloin on Erie Boulevard and the newly opened Honeoye Falls Distillery, just south of Rochester.

TOM’S BOOTLEG BBQ SAUCE tomsbootlegbbq.comTom Armstrong began selling his Bootleg BBQ sauce in wine bottles from the trunk of his car, hence the name “bootleg.” Today, his sauce comes packaged in a smaller bottle, but with just as much punch as the original batch. Its one-of-a-kind flavor comes from a combination of five types of alcohol, which evaporate upon boiling. Tom began experimenting with ingredients for a homemade barbeque sauce while working as head chef at Rosalie’s Cucina in Skaneateles. He wanted it to have bite, tanginess and long-lasting flavor. Each Wednesday, customers can enjoy Tom’s Bootleg BBQ Sauce at the Old Erie Restaurant in Weedsport. From 11 a.m. to 9 p.m. a variety of dishes are made using Tom’s homemade sauce. The event, called “BBQ Wednesdays,” has sold out for the past two months, so reservations are required.

VITO & JOE’S EXTRA VIRGIN ITALIAN OLIVE OIL cookingitalianwithjoe.com Made from olives grown on a hillside facing the Adriatic Sea in the Puglia Region of Italy, Vito & Joe’s Extra Virgin Italian Olive Oil is the brainchild of Joe Borio, local chiropractor and host of the online web series, “Cooking Italian with Joe.” In 2007, Joe purchased an abandoned villa in Vico del Gargano, which included an onsite organic farm and olive grove. He teamed up with a couple local growers, and, today, the farm produces authentic extra virgin olive oil made from olives that are pressed within hours of picking to ensure they retain flavor, nutrients and an acidity level below .8 percent. Named after his two sons Vito and Joseph, this pure, estate-grown olive oil adds pizzazz to any Italian meal.

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20 JULY 2015 :: SYRACUSEWOMANMAG.COM

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BY CASSANDRA HARRINGTON, EXECUTIVE DIRECTOR, CAYUGA LAKE WINE TRAIL

Ask anyone from outside of New York State about Finger Lakes wine and the first thing they will mention are the superb Rieslings (reez-lings). Ask anyone from the Finger Lakes Region why our Rieslings are superb and not many people know the answer. The reputation is rightfully-earned, considering the Finger Lakes Region collectively produces 220,000 cases of Riesling a year.

Amber Zadrozny, tasting room and assistant vineyard manager of Six Mile Creek Vineyard in Ithaca, explained the Finger Lakes terrior, and why it has the perfect growing conditions for the Riesling grape. Terrior is defined as the complete natural environment in which a particular wine is produced, including factors such as the soil, topography and climate.

Beginning 10,000 years ago, as slow-moving glaciers made their way over land masses, they left behind shale deposits while carving what are known today as the Finger Lakes. It’s the shale beds that assist with drainage and give grapes their rich minerality and acidity. In addition, the elevation changes along the shorelines create steep hills great for planting grape vines that almost never need manual irrigation. Those slopes allow for long exposures to direct sunlight.

Every grape varietal responds differently to certain climate conditions. Riesling, in particular, thrives in a cool climate. The insulation from the lakes formulates a microclimate with moderate temperatures, making winters slightly warmer and summers slightly cooler. Without the insulation from the lakes, temperature spikes and significant drops would jeopardize crop yield. This also extends the growing season a couple weeks further into the fall, allowing Riesling to reach the preferred acidity before harvest. Riesling is actually one of the latest grapes to be picked. According to Aaron Roisen, head winemaker of Hosmer Winery in Ovid, the warmer temperatures and the extended growing season give Riesling its notorious fruity flavor with notes of tropical peach and apricot.

If harvested in early October, Riesling will be dryer. The longer it is left on the vine, the sweeter the grape will be. Those harvested in November are often used for sweeter wines and if left until January or February, will be used for ice wines, which are extremely sweet and often served with dessert.

Most wine lovers, regardless of their knowledge in the subject, know that not all Rieslings taste the same. Even though the grapes come from the same terrior, the slightest variation can produce grapes entirely different from one another. At Hosmer Winery, some of the oldest Riesling vines were planted in 1975 and the newest in 2011. Everything from the age of the vine, the amount of sun exposure, the amount of precipitation and even the direction of air flow alter the flavor of the grapes. Hosmer currently produces four different Rieslings and are working on the production of three new offerings for this fall.

Since Riesling is farmed for a long season, some Finger Lakes wineries have been forced to take extreme measures to protect vines during rapid drops in temperature. During an unexpected spring frost, Hosmer Winery has flown helicopters over their vineyards in order to keeping the cold air from settling over the vines. Others have invested into propane windmills that regulate vineyard temperatures. All that said, Riesling is a comparably resilient grape and with experienced vineyard management practices, it can withstand even the harshest of growing conditions. Also, with applied research from Cornell University’s Viticulture and Enology program, Finger Lakes winemakers are mastering Riesling at a rapid pace.

Not surprisingly, the Finger Lakes region is home to more than 200 Riesling brands. Many wineries produce more than one Riesling due to the grape’s extremely versatile characteristics. This versatility is why it’s rare to find someone who doesn’t know about and love Finger Lakes Riesling.

Cassandra Harrington is the executive director of the Cayuga Lake Wine Trail. To learn more, visit cayugawinetrail.com.

riesling?

And on an average day in June and July over 11,000

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For tips on keeping your teen safe and

sober this summer call or

visit our website.Prevention Network 315-471-1359 or

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No more school,

And on an average day in June and July over 11,000 adolescents will use alcohol for the first time.

For tips on keeping your teen safe and sober this summer call or

visit our website. Prevention Network 315-471-1359 or PreventionNetworkCNY.org

No more school,

And on an average day in June and July over 11,000 adolescents will use alcohol for the first time.

For tips on keeping your teen safe and sober this summer call or

visit our website. Prevention Network 315-471-1359 or PreventionNetworkCNY.org

No more school, relaxing with friends...

And on an average day in June and July over 11,000 adolescents will

For tips on keeping your teen safe and

Prevention Network 315-471-1359

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BY ALYSSA LAFARO I PHOTO BY STEVEN J. PALLONE

Boisterous and barefooted, Joleene Moody spoke with wit, authenticity and integrity at the WBOC (Women Business Opportunities Connections) May 2015 meeting. The speaker, writer and creative coach shared the story of her 10-year career in news, the struggles of her low income there, and how, when she quit, she finally took her voice back and designed her own life.

“I recognized that, by running my own business, I could generate a really great income part of the time, and use the free time to pursue my passions,” she tells me, noting the tough years spent working as a reporter for news outlets like WWTI in Watertown, WSTM (before it became CNY Central) and Time Warner Cable in Syracuse. In 2010, Joleene left news permanently with the drive to start her own business.

“I have always been a speaker,” explains Joleene. “I would talk to classrooms about overcoming fear to follow passions.” She laughs as she describes her first paid speaking engagement. “I passed a kidney stone. That was a huge wakeup call for me — that anything could happen at any time.” As she continued to grow her speaking career, she’d also freelance for publications like NNY Living, NNY Business, Today’s CNY Woman and e-how.com to support herself. “That’s how I made money. And I didn’t make very much of it,” she confesses.

In 2011, Joleene received her coaching certification in Strategic Intervention. “It means I help people with inner turmoil,” she explains. “I help them move through that.” Although she had the speaking ability and the certification, she admits she had no clue how to monetize those skills. So she hired a business coach. “It was a lot of learning and hard work, but within nine months I generated a six-figure income.”

Now that Joleene has figured out how to design her own life, she spends her time focused on how to help others do the same. She does this through one-on-one creative coaching, programs and events that help people become “amazing speakers and teachers so they can earn more, work less

and play more in their talents and desires.” In turn, she can participate in her own passions: live theatre and writing comedy.

Joleene actually has a bachelor’s degree in theatre. After graduating from college in 1996, she toured the East Coast performing Charles Dickens’ “A Christmas Carol” — and had such a horrible experience she shied away from theatre for 15 years. She returned to the stage three years ago and, most recently, got to watch a comedic stage play she wrote, “Visiting Bammy Lewis,” come to life at the CNY Playhouse in Syracuse. She’s also written a screenplay titled “The Natural Order of Chaos,” and is waiting to see if it will be accepted into a writers lab funded by Meryl Streep.

Joleene’s business philosophy — “to deliver with authenticity and integrity” — goes hand-in-hand with the attitude and values of WBOC. “I have never experienced such warmth in an organization,” she shares. “With WBOC, I can be real. It’s just a really authentic group. That’s what I am drawn to.”

Joleene first joined WBOC in 2012, but admits she didn’t appreciate the organization like she does now. She rejoined in the summer of 2014, and began making an effort to form relationships with members. Today, she is a well-known face in the organization and an active member on the marketing committee.

With a heart full of love for this group of women, she hopes to “see more women become involved with WBOC for both personal and business reasons, understanding that joining an organization like WBOC is more about the relationships and the connections than finding your next client.” Let Joleene and the WBOC help you take your voice back.

Women Business Opportunities Connections (WBOC) is a non-profit organization that has been supporting the Syracuse and CNY area for more than 20 years. To become a member, visit wboconnection.org or follow the organization on Twitter at @WBOConnection. Syracuse Woman Magazine is a signature sponsor of the WBOC.

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BY ALYSSA LAFARO I PHOTOS BY CHRIS SZULWACH

At 5 a.m., in a red and green kitchen on Kirkpatrick Street in Syracuse’s north side, the voice of Howard Stern floats through the airwaves as Pam Dwyer busily chops vegetables, preps meat and concocts side dishes. Each Monday through Friday, she wakes up at 4:30 a.m. — without an alarm clock — showers and heads down to her kitchen to prep food. She makes her entire menu, loads up her food truck and heads out the door at 8:30 a.m. to get to her first construction site by 9. She serves egg sandwiches and home fries to the crew there, and then quickly loads back up for travel to a second site, which she hopes to get to by 10 a.m. Second site, same routine and then she’s off to downtown Syracuse, where she serves lunch from 11 a.m. to 2 p.m.

“I’ve been in the food industry pretty much my whole life,” she tells me, as she dumps a container of peppers and onions into a pan. Pam, or “ladybug” as lots of people call her, is the founder of Syracuse-based food truck Lady Bug Lunch Box. She is the longest-running food truck in Syracuse, in business since 2001. Today, her little red wagon can be found at various festivals, community events, and construction sites — and on the corner of East Fayette and South State streets (near Firefighter’s Park) Monday through Friday from 11 a.m. to 2 p.m.

On busy days, she gets home around 4 p.m. and unpacks her truck. She throws a pan of food in the oven to be delivered to a local event, as part of her catering service, for later that night. “I work well over 12 to 15 hours a day,” she admits. “That’s a slow time. During the summer, when there are weekend festivals, I’ll be meal prepping late into the night on Friday for an early start on Saturday.”

She never stops moving — even in her free time, which she doesn’t have much of. When she’s not in the middle of the city serving dogs, burgers and sides, she’s out in the country with her boyfriend John, cycling around the lakes and taking in the sites. Her intriguing need for speed and “work hard, play hard” attitude signaled, to me, an interesting story in the making.

FROM RED BARN TO RED TRUCKPam’s first job was at the Red Barn on the corner of Teal Avenue and Erie Boulevard. She eventually transitioned to Syracuse University, where she worked her way up from prep work to cook. She spent eight years in the kitchens there until she got married and had children. “I ended up staying home

and running my own daycare for eight years,” she explains. “Then, the kids went to school. I wasn’t sure what I wanted to do, but I knew I wanted to do something with food because I enjoyed it.”

In 1995, just as her daycare was ending, she purchased her first little white hot dog cart. She named it Lady Bug Lunch Box, inspired by a “Sesame Street” song called “Ladybug Picnic,” which she heard regularly during daycare. She’d frequent the Wegmans DeWitt construction site, selling breakfast and lunch to the construction workers there. But she soon realized she wouldn’t be able to make money during winter.

One day, however, she stumbled across a little pizza place on South Salina Street across from the Landmark Theatre. A “for rent” sign sat in the window. She contacted the landlord, signed a six-year lease and named it, too, Lady Bug Lunch Box. “I knew I had to do more of a brick-and-mortar thing,” says Pam. She continued carrying pizza, but added other items to the menu like soups, salads and entrees. “I’d make things like stuffed zucchini,” she describes. “I had two different soups every day. I also did Friday fish fry. It was bigger than just pizza. Pizza was the main thing because there had already been a pizza shop there.”

By the time six years passed, she found herself relieved to be exiting her lease. “The cash flow moved at all times like a little hamster on a wheel,” she explains. “When you’re the owner of a business, everyone else gets paid first. I made very little money by the time I paid the bills and everything. It was a tough gig, but I survived it.”

After the restaurant closed in 2001, Pam went into business with her friend Jane and started a food truck. “I wanted to get away from the overhead, the high rent. We survived quite a few years and attended all kinds of festivals and construction sites.” After saving up a little nest egg, the two decided to purchase a smaller truck — the one she has now — so they could participate in smaller gigs. “We downsized because we could get smaller jobs downtown like the St. Patty’s Day Festival — the truck can fit right on the sidewalk.”

A few years in, Jane left the food truck business after she and Pam realized how difficult it was to pay two salaries. But Pam stuck with it, continuing her routine of early mornings and 12-hour days. “Entrepreneurs work way more than people with the 8-to-5 hours,” shares Pam. “And not a lot of people realize that.” She admits, however, that regardless of the long days, she feels the appreciation from her customers. “They give me things,” she laughs. “I have so many ladybug trinkets from

FOOD TRUCK OWNER PAM DWYER TALKS BUSINESS,

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ycustomers, like ladybug magnets, slinkies, candles, jewelry. I even have a ladybug stapler.”

TRUCKLOADS OF MEMORIESRunning a food truck doesn’t come without some interesting experiences, to say the least. With festivals as her focus during her early food truck years, Pam has seen it all. In fact, she was at the infamous Woodstock ’99, when attendees rioted in response to the show promoter’s lack of cleanliness — overflowing trash containers went untouched and the insufficient amount of porta-potties were out of order. “It was insane,” remembers Pam. “They set the trash on fire. It was a nightmare. And I made no money. But it was exciting because it was the biggest show I’ve ever done. I had 10 people on my crew. We worked 24 hours and never shutdown.”

And, like any food service business, Pam is never short on interesting customers. “There have been many,” laughs Pam. But one in particular that she remembers is James, a homeless man. “He is something. He’s a bear. People are afraid of him. He growls. But somehow I tamed the wild beast,” says Pam. He’d yell at her the first few times she’d met him, but one day she yelled right back and told him to knock it off. After that, she’d give him food from time to time. He would always say “thank you,” she tells me. “One beautiful summer day, I had a long line of customers. All of a sudden I look up and he’s standing there. I say, ‘Not now, James. What do you need James?’ He slams down a $20 right in front of me. ‘I don’t need anything, Ladybug. This $20 is for you.’ He says it in front of everybody. ‘This is for her. ’Cause she feeds me. She’s a good woman.’ Then he growls and walks away.”

As Pam talks through the years, she describes other unforgettable customer experiences. She began giving food to a young man who was attending the Johnson Center, a school that provides students with a life skill. “A lot of troubled kids attend that school,” explains Pam. She told the kid he should take auto mechanics because it would guarantee he’d always have a job. He didn’t understand. “I told him: ‘You see my cart here? This is my little money maker. See the thing pulling my cart? That’s my money taker. Every time I start making money and think I am getting ahead my car breaks down. But if you are the one to fix it, then you are going to make a lot of money. You’ll always have a job and you’ll always know something.’” About five years later, that same boy, now a man, came to Pam’s truck and told her he worked as a mechanic — making good money — fixing tractor-trailers. “You were so kind to me,” he told Pam. “I am here to buy lunch today. You don’t have to feed me no more.”

FIGHT FOR HER RIGHT TO … PARK Pam spent a long time writing letters to the city and attending Common Council meetings to persuade them to grant her a permanent location for her truck during the summers. “With the persistence of me writing letters and asking people like Stephanie Miner (a Common Council member at the time), Billy Ryan and Jim Ennis for help, the city opened up a spot downtown,” she says. The city approved two locations at first and, today, have permitted six locations to accommodate the additional food trucks in the area.

This past year, all the local food trucks came together with the common goal to host a food truck rodeo. They wrote a letter to the city requesting that one day each week they do a rodeo in Clinton Square. “The city said no,” says Pam. “They said it’s because the brick-and-mortar restaurants don’t like it because we take away from their business.” But that thought process goes both ways. Clinton Square is home to events like Juneteenth, the Polish Festival and Taste of Syracuse. And when those events take place, Pam and the other food truck owners receive little to no business at their designated spots. “So my question is: What’s the difference if it’s a festival or food truck rodeo?”

Today, a food truck rodeo can be found each Wednesday on West Fayette Street and Thursday at Missio Church on West Genesee Street. But because both locations are about one mile away from Pam’s regular spot and customers, she’s chosen not to participate. “We have to write another letter,” she urges. “I’d like to see us all as a food truck industry get together. I don’t do the food truck rodeo down on Fayette because of how far away it is from my normal location. But if there was ever a rodeo at Clinton Square, my customers could still walk there.”

LADY BUG LUNCHAlthough classic hot dogs are Pam’s bestsellers

because they are easy to eat for customers on-the-go, they are the bare minimum of what she has to offer. Her menu includes items like turkey burgers, beef burgers and steak sandwiches. She also sells a “saucy and bossy” Cajun chicken sandwich, a grilled cheese and spinach sandwich called the “Spicy Popeye,” salads and six sides — mac salad, pasta salad, tomato and cucumber salad, baked beans, salt potatoes and brownies — which she makes fresh

every morning.

That’s just her food truck menu. Pam also offers catering services for businesses and events

in the evenings after food truck hours. Her catering menu includes baked ziti, oven-roasted chicken, baked

macaroni and cheese, spicy vegetarian pasta primavera, vegetarian or meat lovers lasagna, spicy chicken riggies, three-cheese stuffed shells with spinach, and sausage, peppers and onions. A variety of soups, salads and side dishes are also available.

A BED AND BREAKFAST IN THE MAKINGAlthough Pam suffers from sleepless summers — she gets about four hours of sleep a night — her winters are wide open. During the frigid months, her apartment becomes her project. This past winter, she spent time installing a kitchen and bathroom. She hopes to someday transform the space into a bed and breakfast, with its six rooms, two bathrooms, full-size community room and kitchenette. “I’m going to put a pool table up there, and a big TV. It’s something I’d like to do in the future.”

But for now, Pam focuses on her food truck. “I like my job,” she says, proudly. “I get to see a different view every day. I get to meet new people. I get to be my goofy self. It’s light and airy. I never have to be too serious. It’s a nice feeling.”

For more information about Lady Bug Lunch Box, visit ladybuglunchbox.com or follow Lady Bug Lunch Box on Facebook at facebook.com/LadyBugLunchBox.

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SYRACUSEWOMANMAG.COM :: JULY 2015 31

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BY CARRIE LUTERAN Summertime entertaining in Central New York is all about casual barbecues and pool parties with the neighborhood kids. But sometimes you want to host a more adult gathering, like having friends fover or dinner, or wine and cheese for two al fresco. Why not create a setting as special as the guest list? With just a little effort you can take your outdoor décor from ho-hum to glam. Here are some ideas to get you started.

LET THERE BE LIGHTSet the mood with outdoor lighting. In a large glass vessel, place water and floating candles or greenery and a battery-powered string of lights for a pretty centerpiece. Try grouping tea lights or hurricanes on a silver tray for maximum impact. Hang strands of mini-lanterns from your deck railing or a nearby tree. There are lots of solar and battery-powered options if you want a worry-free approach, or use citronella torches to keep bugs at bay.

SPARKLE AND SHINEShiny and reflective objects mixed with light create an enchanting table. Mercury glass candle holders are perfect for this look and available at every price point. Do you have a mirror hanging somewhere in your house? Grab it off the wall and lay it flat on your outdoor table with candles on top to double their effect.

IT’S ALL ABOUT PRESENTATION Even if you’re not hosting a sit-down dinner, put some effort into setting the table. Start with a tablecloth and break out the good china (or at least steer clear of paper plates). There’s nothing wrong with store-bought food, but placing it in pretty serving dishes will make your guests think you were slaving away in the kitchen all day.

GO MONOCHROME A simple color palette, such as varying shades of blue, creates an elegant backdrop for food and drink. If you want to use a bright color, stick to a single shade mixed with neutrals. You can’t go wrong with an all-white table and metallic accents.

THINK SMALLInstead of a large centerpiece, place small containers such as teacups or mason jars in front of each place setting. Insert a votive candle or small cluster of blooms in each one and you’re set!

GET CREATIVE WITH TABLE COVERINGSThere’s no need to buy expensive linens when you can use what you already have to dress up the table. Cute dish towels can be repurposed as placemats or napkins, and your summer scarves make great runners. Check your stash of wrapping paper for a pretty print that can be layered over a plain tablecloth.

BRING SOME OF THE INDOORS OUTIf the weather forecast is clear, why not bring some of your indoor furniture onto the deck or patio? Pretty accent tables are perfect for drink or snack stations, and your sit-down dinner guests will appreciate the comfort of your dining room chairs. This can be an economical option if you entertain only occasionally, since you won’t need to invest in a lot of outdoor furniture that will only get used a few times a year.

OFFER A SIGNATURE COCKTAILBranch out from the typical beer and wine and find a simple cocktail recipe that your guests will love. Have all the ingredients ready to go in one spot, including ice and garnish, or mix up a pitcher of margaritas or sangria before guests arrive for a no-fuss option.

DON’T FORGET THE SOUNDTRACKCreate a festive vibe with some grown-up tunes. Put on your favorite streaming music station or make a playlist of relaxing music that will let conversation take center stage.

Carrie Luteran makes spaces totally functional and fab. As owner/designer of Pretty Neat, she provides interior design and organizing services to the Syracuse area. Learn more at prettyneatsolutions.com or call 315-400-1966.

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BY EILEEN GANNON I PHOTO BY GERARD H. GASKIN

Eileen Gannon shares the story behind creating Gannon’s Isle

Gannon’s Isle’s story started much earlier than when we opened it in 1982 at our original location in The Valley. Before opening that first location, the building was home to our father’s grocery store. We had been helping out there for some time. My brother John and I had been mulling over the idea of starting something on our own. The question was: “What exactly are we going to open?” So, we got some input from our family and friends. I remember my dad suggesting we just carry on the family grocery store and run it ourselves. John and I looked at each other and we both said, “Ew. Groceries? No way.”

So, we did a little reflecting. I had to dig deep and think about what I was passionate about. Now, I’m not saying that I always had this dream of running an ice cream store. When I was little, though, ice cream was always my go-to snack. It was a big part of my family’s life, too. I can’t tell you how many times my siblings and I would all cram into our station wagon and make our way to Marble Farms. That was a huge part of my childhood. One of my earliest memories of ice cream involves ice cream sodas at Edward’s Tea Room in downtown Syracuse. To this day, that is still my favorite ice cream treat.

Did I ever dream of being “Eileen-the-ice-cream-lady,” though? I don’t really know about that. I’m sure John didn’t envision that, either; but ice cream is something that’s always intrigued us. When you make ice cream, it’s like concocting your own personal experiment. Just think about some of the flavors we have — Chocolate Raspberry Truffle, Milky Way, Crazy Coffee. Those were all little experiments that we “mad ice cream scientists” performed in our little kitchen. I think it’s incredibly cool to be able to say we invented something as timeless as an ice cream flavor. It’s that idea that really attracted us to opening an ice cream store.

So, when it was time for our dad to retire, we found ourselves with a bit of luck. It turned out that one of his tenants had dropped out and my dad had an open spot for us to start our business. I had just gotten out of college. Here I was, unsure of what I was going to do with my life, and it was as if everything just fell into my lap. John and I were very lucky.

Our dad helped us out and started us off with one soft serve ice cream machine. We had our small, simple ice cream stand next to our dad’s grocery store. That was it — no homemade ice cream, no indoor seating. Just your average little ice cream stand. It was basic, but it was the beginning of something incredible.

One day, a local artist names J.P Crangle stopped by our shop. Now, we had some competition down the road with another ice cream store, so of course we were looking for a way to spruce ourselves up. J.P. had some great ideas. He’s the master behind all of the artwork in our stores — from the murals with all of the goofy ice cream characters, down to the board that has our updated daily ice cream flavors. He really gave us the push we needed to catch our customers’ eyes. Once we had their attention, we had their loyalty, too.

The name “Gannon” was becoming more than just a family name — it was a place where our family could share something with other families. Soon, we converted our dad’s old grocery store into the whimsical ice cream shop it is today. We wouldn’t have our little trademarked-look without J.P., though.

Soon after we updated our store with this new look, we began making our own hard ice cream. Like I said, having our own little creations was what drew us to the idea of running an ice cream store. John and I finally decided we were ready to share our experiments with the world. Now, we were more than just a cool-looking ice cream store: We were original. We were local. We were unique.

The years went by and, in 2000, we purchased the shop that is now sitting in Shadybrook Plaza on Onondaga Hill. We began to have more clientele from the West Side. I definitely think that was one of our smartest decisions. We were beginning to widen the range of people who got to experience our homemade creations. It really brought us to a whole new level.

Flash-forward another decade or so when we bought our downtown location; it’s neat to see the full-circle I personally made with my journey. I went from being that little girl who took a bus to downtown to get an ice cream soda, to a woman who makes her own ice cream sodas and more to share with the world. I think that’s pretty awesome, if you ask me.

If I haven’t made it obvious that Gannon’s is a true family business, then I’ll end with what I’m most grateful from all of this. I’ve gotten to watch kids grow up here. Their parents would bring them in when we first opened in the ’80s, and now they are grown up themselves with their own children. I get to see multiple generations in my store, most of whom I’ve served. I’m dating myself — and it sounds cliché — but I think that that is what makes us such a great place. We have always been family-oriented and we always will be.

For more information about Gannon’s Isle, visit gannonsicecream.com, like them on Facebook at facebook.com/GannonsIceCream, or follow Gannon’s on Twitter and Instagram at @GannonsIsle.

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BY ALISON GRIMES I PHOTO BY KRAIG PRITTS

THE STORY BEHIND MAMI’S KITCHENAmidst the heart of a busy mid-afternoon lunch rush, Denise Gomez was as energized as ever, prepared and gladly displaying her dimples with every genuine smile she offered her customers. She is the driving force behind Mami’s Kitchen, a new food truck startup in Syracuse. Just five minutes into my interview with Denise, I realized I was nearly falling off the edge of my stool, hungry and eager to learn more about her and her recipes.

Fifteen inspiring years in the army as an operations manager for a company of soldiers, Denise served as Civil Affairs Team Sergeant. From just before Sept. 11 until earlier this year, she and her team conducted humanitarian assistance missions. She would serve as liaison between the military commanders and the local populace. Throughout her career, she traveled overseas to facilitate humanitarian aid, medical supply drops, and assessments of local public works and utilities. Denise aided in the building of schools and hospitals, while administering funding for several orphanages, particularly in Iraq.

Accustomed to routine and break-of-dawn wake-up calls, she maintains the rigid discipline of the army and acknowledges how this discipline and organization has aided in laying the groundwork for her food truck business development. From pursuing capital, writing her own business plan, and crafting an ever-changing list of Puerto Rican menu items, her career in the army has made all the difference.

With the help of friends and family, but mostly her 19-year-old sister and business partner Ruby Peñuelas-Ponce, Mami’s Kitchen unveiled its vibrant red-and-white-striped food truck, complete with a Puerto Rican coqui frog logo, on March 1, 2015. They are off to a great start for sure, but building a “crowd-pleasing” menu did not come overnight.

Denise and Ruby knew they would sell the favorite Puerto Rican foods they enjoyed while growing up, but also considered old-fashioned fast food items for those not familiar with Puerto Rican food. They quickly realized, however, that chicken tenders, wings and fries were not going to survive on the menu — at least, not the way the Puerto Rican food items were selling. Their meat and cheese empanadas, fried green and sweet-ripe plantains, and famous shredded pork shoulder Cubano sandwich, complete with pickles, cheese and ham on a freshly baked roll, were a hit.

Denise looks forward to monitoring her inventory on a daily basis and listening to customers. “I love meeting customers at one location, then seeing them visit me at other locations and sometimes with a friend or two. I’ve changed my menu a handful of times after listening to my customers, and I’m sure it will change a handful of times more.” Denise continues detailing the social side of Mami’s Kitchen: “I have a strong word-of-mouth following amongst the Spanish-speaking community. Even online, social media has been a key aid in connecting with and updating customers on my location. Right now, Mami’s Kitchen has 370 likes on Facebook and I’d love to see that number reach beyond 500 this summer.”

Although Denise launched March 1, she and Ruby have gladly been on the move, treading through The Salt City Horror Fest, The Taste of Syracuse, The Jazz Fest, Flicks Al Fresco and food truck rodeos. Like Mami’s Kitchen on Facebook to see where she’ll be next. Post a photo of your order at her food truck, tag Mami’s Kitchen, and tell Denise you read this article for a discount on your next visit! Even if you’re not hungry, stop by to meet Denise and Ruby. They have the heart, energy and enthusiasm to keep a smile on your face — and in your belly.

This article was provided by the CNY Latino newspaper, the only Hispanic-oriented publication in Central New York. The Spanish version of this article can be read in this month’s edition of the CNY Latino newspaper, in both the traditional paper version and/or the digital format at cnylatinonewspaper.com.

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food forthoughtsBY KATE MAHONEY

Dedicated to my Williams Sonoma, Pottery Barn, St. Joseph’s Hospital Health Care families and the memory of our friends, Bridgette and Mike Hodell.“Maybe this is my last meal,” Pop and I joked in tandem. It was March 2012 and we were in the Emergency Room for the 11th time since the end of October. Hour seventeen and all Pop wanted was a sandwich. The attending brought him one — turkey, on a roll, with a cup of hot tomato soup, some juice and all the condiments.

In all our visits and crises within this place, the doctor had never been the one to deliver a meal. We were keenly aware of the inevitable with Pop’s disease, but the nature of these visits, now more for maintenance and comfort than resolution, had evolved into the kind of routine I imagine other people experience when going through the drive thru, validated by the fact that the person working the window know not just their order, but their name and perhaps a fun fact about them. Had we actually had so many visits that now the doctors would bring the food? Clearly we had arrived.

Our fun fact was that we navigate crisis with humor and honesty.

Mom sat in her complimentary but in no way ergonomic chair, her head leaning against the wall and asked, “What’s a Farkloop?” Reading the same sentence over and over again, interrupted by machines and chart inquiries, she’d given up lugging books and magazines along a couple months before, and had found peace by way of accomplishment in the word jumble.

The delight we had in each other over that last meal — which, by the way, wasn’t — is all I remember from that hospital stay.

We put a lot of energy into the right recipe, the right restaurant, the right temperature, timing, setting and presentation. But, for the most part, the memories that remain are deeper, emotional and related to the sustenance found in community, not tablescape or latest ingredient trend.

I am on all accounts a foodie, but the success of a recipe is one that repeatedly conjures up sense memory — place, people, history, connection:

Kitty Hoynes with Mom on my parents’ first wedding anniversary after my dad died. Harrison Bakery half moons every time I came home from college. Green Hills after mass on Sunday as a little girl visiting my grandparents. That time I was in charge of making the stuffing at work and burned the onions, leaving a less than inviting aroma wafting into the halls of Destiny USA. St. Lucy’s Bread of Life and Food Pantry.

Talented, creative chefs, cooks and restaurateurs are right here in our Syracuse Community — some of whom are showcased in this issue. I believe why we keep coming back has as much to do with the fare as it does the relationship.

From the Last Supper to our very own Great NY State Fair (I’m certain we’ll see each other at Carr’s Cove or the Great Potato Booth), people come together to celebrate with food. In our fast-paced, global society we have much to be grateful for from the shortcuts to the excess surrounding mealtime, but I do wonder if we still know the meaning of nourishment and the importance of savoring moments together.

Kate D. Mahoney is a professional storyteller, actorvist and author who travels the country to share anecdotes from life as patient and caregiver — it’s crisis, but with jazz hands. Kate currently lives in Syracuse. Please email MahoneyKateD@gmail.com to schedule a speaking engagement.

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BY ASHLEY M. CASEY I PHOTO BY ALICE G. PATTERSON

While Lune Chocolat isn’t exactly new in the ‘Cuse — Emily and Mike Woloszyn founded the artisan chocolaterie in 2011 — the shop is branching out into popsicles, coffee and ice cream in its airy new home on Brickyard Falls Road in Manlius. “Nobody’s walking into each other,” Emily says of the 2,200-square-foot shop, which once was a hair salon.

Lune Chocolat’s former headquarters was a cramped 486 square feet on Fayette Street in the village of Manlius. The new location, which held its grand opening May 9, gives the Woloszyns some room to grow.

While they continue to churn out their delectably quirky chocolates — like the rum-and-Coke-flavored “Drunken Swans” or “Icey Mice,” which comes with a cool kick — Mike and Emily have been poring over recipe books, scouring farmers markets and polling their friends for ideas for the perfect popsicle flavors. “We like to be different,” says Emily. “No one in this area is doing popsicles — it’s kind of a big thing in bigger cities.”

With concoctions such as pineapple-jalapeño, mango-champagne and a rich fudgsicle made with Lune’s 61 percent dark chocolate, the Woloszyns’ wish to be different is certainly coming true. As with their chocolate, the Woloszyns will be keeping it local with the popsicle ingredients. Emily says she’s looking forward to whipping up a strawberry-balsamic popsicle this summer (made with homegrown strawberries, of course) and she’s toying with the idea of a savory heirloom tomato popsicle.

Lune’s move hasn’t been all that breezy, however. Mike and Emily were aiming for a Seneca Street spot in 2014, but their request for a zoning change fell through. Once they secured the Brickyard Falls building, the trouble continued: They had to rework the air conditioning the week of

their grand opening, and were forced to replace the front entrance, the costs of which topped more than $7,000.

Despite having to work out some kinks, the Woloszyns, their employees and their customers alike are excited to have some breathing room. Lune Chocolat now features indoor and outdoor seating for chocolate lovers to lounge a bit. “They love it. They sit on the deck, they sit on the couch, and hang out and chat,” Emily says of the public’s response. “It’s a really fun atmosphere.”

As for the future, Emily says she and Mike — whom she playfully calls “the popsicle man” — have their sights set on a popsicle machine that would allow them to produce 250 pops per hour, opening the door to wholesale opportunities.

While the popsicle machine is just on the wish list for now, Lune will be rolling out coffee, hot chocolate and ice cream in the coming months. “People keep asking for coffee,” explains Emily.

Also in the works is a collaboration with local food trucks. Lune Chocolat welcomed Toss ‘n’ Fire, a mobile wood-fire pizzeria, and Smoke Incorporated BBQ to its grand opening. The Woloszyns hope to host events with these mobile eateries in the future.

“It’s super important for small businesses to support other small businesses,” advises Emily. “If we don’t support each other, how can we survive?” With its mouthwatering sweets and treats, it’s safe to say Lune Chocolat isn’t just surviving — it’s thriving.

Lune Chocolat is located at 4675 Brickyard Falls Road in Manlius. For more information, call 315-692-4173, visit lunechocolat.com or like Lune Chocolat on Facebook.

theMOON Lune Chocolat settles into new digsOVER

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SYRACUSEWOMANMAG.COM :: JULY 2015 43

SYRACUSE WOMENInspireMICHELLE WATTSOwner, Olive on Brooklea

BY SAMANTHA MCCARTHY I PHOTO BY STEVEN J. PALLONE“I had long been interested in owning a store that carried unique healthy specialty food items, and it was the right time in my life for a new challenge,” says Michelle Watts, the owner of Olive on Brooklea in Fayetteville. After battling breast cancer in 2001 and taking care of her dog Pearl, who was diagnosed with IBS, Michelle began to research healthier food options. She cut out things like refined sugar, white flour and processed foods.

But it wasn’t until her sister-in law brought her to an olive oil and balsamic vinegar tasting boutique — and after reading “Extra Virginity: The Sublime and Scandalous Worlds of Olive Oil” by Tom Mueller — that she realized her passion. So in 2012, she began Olive on Brooklea, offering fresh olive oils and balsamic vinegars from around the world.

The decision to sell olive oils did not only come from reading Tom Mueller’s book. Michelle also wanted to change the corruption in the olive oil industry. “After reading ‘Extra Virginity’ and learning about all of the corruption in the olive oil industry, I decided taking part in the mission to change that would be something I’d love to do,” she explains.

“I love food, being creative with it and eating it,” adds Michelle, who is part of a Community Supported Agriculture (CSA) organization. “It is much more enjoyable to use vibrant fruits and vegetables from the CSA I belong to — Stone’s Throw Organic Farm — than it is to open up a box or package of prepared, processed foods laden with preservatives and names of ingredients that are hard to pronounce,” she explains.

Michelle recommends that customers try pairing Tuscan Herb Olive Oil with Sicilian Lemon White Balsamic, a zesty combination great for salads, marinating meat and more. She makes sure customers know that olive oil extends beyond lunch and dinner entrees. She does this by ending tastings with a scoop of Gannon’s vanilla ice cream, drizzling some Dark Chocolate Balsamic and Blood Orange Olive Oil on top.

Using products like Gannon’s helps Olive on Brooklea achieve its goal to showcase the area’s local products — although olive farming is not possible locally due to weather and climate. “We do have lots of terrific local food artisans and local artists’ pottery and paintings, and these are a big part of Olive on Brooklea’s character,” explains Michelle. Another goal, she explains, is to provide customers with a warm, friendly, relaxing atmosphere that provides a fun and informative experience. “It’s my hope that everyone leaves the shop on a positive note, feeling like their day is at least a little better than it was when they first walked in!”

With these goals in mind, Olive on Brooklea has accomplished a lot in only two-and-a-half years, including plans for a second location to open at 116 W. Jefferson St. in downtown Syracuse soon. But with accomplishments come challenges. Due to a large strike occurring on the West Coast, olive oil freights were kept in the harbor for quite some time. This delay affected the olive oil(continued on page 46)

44 JULY 2015 :: SYRACUSEWOMANMAG.COM

BY BRITTANY SPERINO HORSFORD I PHOTO BY GERARD H. GASKIN

Food has a way of bringing people together. For Jasmeen Barnes, owner of Rise in Cazenovia, the support of her community has skyrocketed her bread-making business. Jasmeen founded Rise in February 2014 — and by May 2014, her artisan breads were selling out at the Cazenovia Farmers’ Market.

“I’ve always been a lover of cooking,” says Jasmeen. “I started out making bread for my family, and it just kept evolving. I dropped a loaf off at a friend’s house, my neighbor Claire. She said it was the best bread they ever had. I think I took for granted what I was actually pumping out of my little kitchen.”

Once Jasmeen realized the potential, she called up a friend — McKenzie Houseman.

“McKenzie’s family owns Cazenovia Cut Block on Route 20,” explains Jasmeen. “It’s all of these beautiful wooden cut blocks and things for your kitchen countertops and such. I asked McKenzie if we could make a kitchen up there, to bake and sell bread. Immediately, she said yes.” From then on Jasmeen went full force into perfecting Rise. With the help of McKenzie and others, she experimented with bread recipes and devised a business plan.

“If I was going to launch this business, I had to commit to doing the Cazenovia Farmers’ Market in Summer 2014,” says Jasmeen. “We still didn’t have a kitchen to work out of. I still didn’t have enough money or hands, but I knew I had to do it. I knew we could give something really fabulous to our community. We’ve got lots of ties with Cazenovia and we knew they would really appreciate what we had to offer. I wanted to be the one to bring it.”

Those ties with Cazenovia included not only Cazenovia Cut Block, but also Owera Vineyards, who graciously opened their kitchens to help Jasmeen achieve her goals. “Owera gave us free reign of their entire kitchen,” she shares. “They gave us the keys and said go for it.”

Jasmeen also works as a hairstylist at Matthews Salon Spa in Cazenovia. She’s been there for 11 years. Her clients there have become Rise customers. “Current clients of mine have liked seeing me embark on this adventure,” she explains. “The salon has also been incredibly supportive. It’s really a communal effort.

“Our genre of bread is completely artisan bread,” she continues. “It’s that crusty beautiful bread with a soft center. It’s a long fermentation process, which gives it the most flavor with minimal ingredients. I have a local gentleman grinding my wheat flour for my wheat flax bread. It’s ground that day, I pick it up and I use it the next day.”

Rise has also combined efforts with other vendors at the market. “Kriemhild Dairy’s butter goes so well with the bread and they’ve just been so supportive,” says McKenzie, Jasmeen’s business partner. “Joe Borio, from Cooking Italian with Joe, presses his own olive oil from his own grove in Italy, so we carry that also.” Customer favorites include (continued on page 46)

“We’ve evolved with our recipes. Our bread has gotten better. It’s been inspiring to

move forward.”

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SYRACUSEWOMANMAG.COM :: JULY 2015 45

JASMEEN BARNESOwner, Rise

BY CATHERINE WILDE I PHOTO BY JUSSARA POTTERTo hear close friends and restaurant co-owners Donna DiRaddo and Cheryl Barsom describe the art of food preparation and people pleasing, it’s clear it’s a labor of love.

Whether it be dreaming up a unique lobster salad creation out of an avocado or keeping her kitchens immaculate during 80-hour weeks, Donna, the head chef, talks about her passion for food preparation, noting it’s a lifelong commitment. Cheryl shares her friend’s enthusiasm in running the management end of the businesses and ensuring the guests at their restaurants always feel welcome.

The pair met in 2010 when they were both working at Lake Shore Yacht and Country Club — Cheryl bartending as a side job and Donna as the executive chef. They immediately hit it off, ultimately starting a catering business together that hit such high demand they decided to start their own restaurant.

Thus started a partnership that is prospering to this day in the form of Barado’s Cafe in Brewerton and Barado’s on the Water, a waterfront restaurant in Central Square. The cafe, open since 2013, offers fine dining and rustic dishes like pan-seared scallops and specialty Italian meals. The waterfront offers a more casual setting with fresh fish specials and a raw bar expected this summer. It seats 100 guests with about another 65 seats outside. There isn’t one bad seat in the house — even inside diners get views of boats docking and leaving.

Cheryl calls the waterfront location, which opened in April 2014, a “hidden gem.” Many customers never knew to travel down the road leading to the marina. Once they find it, they realize what they were missing, she says. She also raves about Donna’s meticulous, perfectionist nature and skill for creating meals. Donna credits Cheryl for her handling of the business aspects, placing orders, scheduling, taking calls and customers.

The locations for the restaurants came about largely because of connections the two had formed over the years. They had befriended the owner of the 1912 brick house that is now the location of the cafe. “We saw that her restaurant was becoming available and she wanted Donna in there, somebody with her talent,” explains Cheryl.

The waterfront location came about after the owner of Bradbury’s Boatel Marina dined at their café. He was so taken by their food that he asked the pair if they would want to take over the marina restaurant. After a tour they were filled with excitement and ideas for the possibilities that existed at that location. “Both locations kind of found us, and we accepted and jumped in wholeheartedly,” admits Cheryl.

They settled on the name Barado’s because it fused their identities and maintained the Italian sound of DiRaddo. Donna credits the Italian cooking she witnessed in her family growing up as being a large part of her education. She was also trained under notable local chefs when she was still in high school. Her original career path, however, was criminal justice — something she went to school for and had always envisioned pursuing.

(continued on page 46)

“Both locations kind of found us, and we accepted and jumped in wholeheartedly.”

CHERYL BARSOM AND DONNA DIRADDOOwners, Barado’s On the Water & Barado’s Café

::SM inspire

::SM

insp

ire

industry as a whole. “Spain, Italy and other olive oil-producing countries experienced a terrible 2014 harvest due to bacterial blight, insects and bad weather,” adds Michelle. “This has led to not only less availability, but higher prices.” Thankfully, these challenges did not set back the company’s success, and Michelle says she continues to look ahead.

In the near future, Michelle hopes to accomplish even more with Olive on Brooklea. Giving back to the community is something she hopes to accomplish. “One of the great things about being in business is that it allows for a lot of opportunity to be part of charitable efforts and events,” explains Michelle. More in-store private events are something the business hopes to continue and expand. The store also hopes to develop its garden, adventure and book club in-store events, which provide the community with a chance to relax and become familiar with everything Olive on Brooklea has to offer.

Perhaps one of the most important goals for Michelle is to help people learn about olive oils through tasting and education, so they may truly understand what it means to eat high-quality, healthy food. “A healthy lifestyle really resonates with me.”

For more information, visit oliveonbrooklea.com, like Olive on Brooklea on Facebook, or follow @OliveOnBrooklea on Twitter.

MICHELLE WATTS(CONT)

the chocolate coconut, raisin walnut, regular artisan white boule and olive bread. “I’ve got about 20 recipes we play with,” says Jasmeen. “Right now, we’re in the process of perfecting our sourdough.

“The success of the business has been overwhelming,” adds Jasmeen. “Last week, I did 270 loaves of bread. We’ve evolved with our recipes. Our bread has gotten better. It’s been inspiring to move forward.” With the high demand, McKenzie and Jasmeen know what they can handle, and continue to grow slowly and smartly. “We can only grow so fast, until we’re up in our new space on Route 20,” explains McKenzie. “We’re trying to get to that place where we can provide for all of the community — and Central New York really.”

Parnell and Sandra Hughes own Rise’s future location at 4157 Midstate Lane in Cazenovia. “They have opened the doors to us and without them we wouldn’t be able to move forward,” says Jasmeen. “The new location will be where we have our little compound of small local entrepreneurs. We’re hoping to be in there by late summer, and then we’ll keep growing.”

For more information on Rise, visit facebook.com/riseartisan.

JASMEEN BARNES(CONT)

But despite the long, stressful hours and days on her feet, today Donna cannot imagine doing anything else. “Over time, if I take a break from it, it’s on my mind. I’ll be sitting at home and I start having all these ideas and I text Cheryl,” she says. She went on to describe her unique vision for taking a pit out of an avocado, stuffing it with fresh jumbo lobster salad, sealing it back up and rolling it in lime, sour cream and tri-colored tortilla chips. Then, after some time in the refrigerator, a beautiful avocado crab salad emerged and people were “awed,” recalls Donna. “I dream of things I love to eat. That’s how I think,” she adds.

And Cheryl, who is also a dental hygienist one day a week, describes herself as a people person. “The front end of it is something I love because I love people. People always say, ‘I feel so welcome when I see you,’ and I say, ‘It’s because you are!’”

With these two complimenting personalities it is no wonder the restaurants get so busy that the pair had to close the café for two months to focus on bringing some ideas to fruition at the waterfront location. Besides the planned raw bar, they are quiet about their plans, but can guarantee that with their shared passion the palates of their customers will never go unsatisfied.

For more information on the two restaurants, visit facebook.com and search “Barado’s Café” or “Barado’s on the Water.”

CHERYL BARSOM AND DONNA DIRADDO(CONT)

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SYRACUSEWOMANMAG.COM :: JULY 2015 47

CHERYL BARSOM AND DONNA DIRADDO(CONT)

::DO

LLARS &

sense

BY COLETTE POWERS

I have no time to look at my finances. Numbers make my eyes glaze over. I was raised thinking it was “his job.” I don’t feel confident to make the right investment decision. I don’t know how to save for my children’s education and retirement.

These are the answers I hear when I ask my female clients if they feel financially empowered. My answer: “You can’t afford not to focus on your finances.” And here is why.

REASON #1Time out of the work force results in lower1: • pension (50 percent of what men receive);• social security (76 percent of what men receive);• income (77 percent of what men receive);• assets in a 401K plan (75 percent of women do not have); and• life insurance (50 percent of the amount men have).

Many women choose to stop working, create flex hours or go into business for themselves to gain the flexibility to raise their children and meet their household responsibilities — but, as we can see, these options come at a price. Balancing family/work life is a personal decision (I left my corporate job when I had my first child), but it is very important to know the long-term financial consequences of your decisions. I know I didn’t.

REASON #2 Women live longer and need more savings2.• A male, age 65, has a 50 percent chance of living to 85 and 25 percent chance of living to 92. • A female, age 65, has a 50 percent chance of living to 88 and 25 percent chance of living to 94.• A couple, age 65, one person has a 50 percent chance of living to 92 and one person has a 25 percent chance of living to 97.

This longevity will cause many women to find it difficult to establish the sources of income needed to sustain a moderate lifestyle through their lifetime.

REASON #3 Women will be financially on their own at some point3.Nine out of 10 women will be solely responsible for their finances at some point in their lives. Fifty percent of marriages end in divorce. I find many women feel unprepared financially because they never got involved in the family finances. Fifty-six is the average age that most women become a widow4 and may have to support themselves for decades after losing a

spouse. One reason the right amount of life insurance is a must. Most couples I meet are underinsured.

REASON #4 Greater health care needs.Women’s longevity means a greater chance of needing long-term care and covering rising health care costs in retirement — possibly up to 30 years. Women will need to rely on their investment and savings accounts for these needs.

REASON #5 Women invest more conservatively than men5.Women’s lower tolerance for investment risk usually makes them uncomfortable with investments needed to generate adequate growth. Couple this with living longer and it can present a challenge to meet long-term financial needs.

You know WHY, so what can you do NOW?1. Know your financial picture.2. Set clear, definable, long- and short-term goals.3. Identify your money attitudes.4. Get the advice you deserve.5. Share decisions with your partner/spouse.6. Deepen your financial knowledge.7. Educate your children.8. Revisit and update plans on a regular basis.

Knowledge is power. Understanding the unique challenges you face, the impact these challenges can have on your financial security, and the steps that you can take will help you feel financially empowered. Colette Powers is a Financial Advisor with UBS Financial Services Inc., 440 S. Warren St., Syracuse, NY 13202. Any information presented is general in nature and not intended to provide individually tailored investment, tax or legal advice. Investing involves risks and there is always the potential of losing money when you invest. The information provided may be deemed reliable; however, the accuracy and completeness is not guaranteed by UBS Financial Services Inc. The views expressed herein are those of the author and may not necessarily reflect the views of UBS Financial Services Inc. As a firm providing wealth management services to clients, we offer both investment advisory and brokerage services. These services are separate and distinct, differ in material ways and are governed by different laws and separate contracts. For more information on the distinctions between our brokerage and investment advisory services, please speak with your Financial Advisor or visit our website at ubs.com/workingwithus. UBS Financial Services Inc. is a subsidiary of UBS AG. Member FINRA/SIPC.

Sources:1 Social Security Administration, 2006; U.S. Department of Labor; Institute for Women’s Policy Research, 20062 Annuity 2000 Mortality Table, Society of Actuaries (figures assume good health) 3 National Center for Women and Recruitment Research4 U.S. Bureau of the Census, 20055 Morningstar, Inc., 2010

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Syracuse Woman Magazine

events

july2015EVENTS CALENDAR

SAVOR SUMMER SERIES

8

16

TECH MEETS TASTE

WHEN: 6 to 11 p.m.WHAT: The Flicks Al Fresco outdoor movie series is screening “Sideways,” star-ring Paul Giamatti. Bring your blanket or lawn chair, and enjoy this parking-lot-turned-cultural-venue, featuring local food trucks, local bands and films under the stars.WHERE: Cosmopolitan 1153 West Fayette, SyracuseINFO: For more information, visit facebook.com/events/1562837780642404/.

WHEN: 7 p.m.WHAT: Join the Syracuse Fashion Week crew at the beautiful historic Barnes Hiscock Mansion for food, fashion, frolicking fairies and fun! Original designs by Michelle Darin, Laura Marino Studios and Inspired Designs.WHERE: Barnes Hiscock Mansion, 930 James St., SyracuseINFO: To purchase tickets, visit eventbrite.com

WHEN: 5:30 p.m.WHAT: Join Food Bank of CNY for the second installation of the 2015 Savor Sum-mer Series at Empire Brewing Company, which will offer tastings of signature food and drink. Executive Director Kathleen Stress will provide a brief overview of the organization and its work.WHERE: Empire Brewing Company, 120 Walton St., SyracuseINFO: To purchase tickets, visit foodbankcny.org.

WHEN: 5 to 7:30 p.m.WHAT: Join SyracuseFirst, CenterState CEO and The Tech Garden for “Tech meets Taste,” an annual event featuring more than 400 committed localists, innovators and business owners in CNY. Enjoy more local food, local craft brews, local spirits, and great live local music.WHERE: SyracuseFirst, 235 Harrison St., SyracuseINFO: To purchase tickets, visit centerstateceo.com

FLICKS AL FRESCO

A MIDSUMMER NIGHT’S DREAM

22

aug.1

WBOC: THE ANNUAL MEETING - WBOC (Women Business Oppotunites Connections) honored its members at its annual meeting on Wednesday, June 3. Greet-ers, volunteers, key players in the organization’s holiday auction, and the 2014-2015 board members were recognized with flowers and gifts. Also celebrated were the incoming board members, listed as follows: Nicole Davidheiser (president), Stacey Chilbert (vice president), Tammy Fabiano (vice president of membership), Carol Kolceski (vice president of marketing), Michelle Howe (vice president of programs), Nichole Capsello (treasurer), Anna Hartwell (secretary), and four directors-at-large — Allison Zales, Georgia Austin, Christine Allen and Alyssa LaFaro. Cheers to a great year! Photos courtesy of Enfoque Images.

KOMEN CNY’S 21ST ANNUAL RACE FOR A CURE - A sea of pink flooded the New York State Fairgrounds on Saturday, May 16, in honor of the more than 400 survivors who attend the Susan G. Komen CNY 21st annual Race for a Cure. The event drew thousands of people and raised more than $400,000. The event had something for everyone, including a “Kids for the Cure & One Mile Fun Walk,” a 5k wheelchair division, a 5k competitive run, and a 5k fun run/walk. “The event was a great success,” says Race Director Deb Nosky. “We provided comfort and support to hundreds of breast cancer survivors, their friends and families; and educated thousands through our message of early detection and awareness.”

BARIATRIC SURGERYSO I CAN SEE MY CHILDREN GROW UP

Upstate’s Bariatric Surgery Program is the area’s longest-established program of its type, treatingthousands of patients since it opened in 2002. We offer two options for surgical weight loss —Roux-en-Y gastric bypass and gastric sleeve. We also offer revisional surgeries, when appropriatefor certain patients.

TO LEARN MORE ABOUT OUR PROGRAM OR TO REGISTER FOR AN UPCOMING SEMINAR, VISIT WWW.UPSTATE.EDU/BARIATRICS

Bariatric Surgery Program

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