π½π‘ππ¨π¨ π€π£ π π₯π‘ππ©π. Rochester is already falling in love with @reddrochester after only being open a few days, and its for a good reason.
The #ROC native Richard Reddington + Dennis Wilmot partnership has revived the old Two Vine location. You can feel an energy when you walk in- excitement and anticipation.
With an enticing menu featuring local ingredients, the choosing is hard, but luckily there were 4 of us, which meant more sharing options.
Roasted chicken, mole, polenta, cheddar + corn - this dish was incredible. Get a bite of each on your fork for the ultimate bite.
Tuna Tartare - if you know me, then you know that seafood is not something that I will typically eat. I would order this dish over and over again. Featuring Apple vinaigrette and fried rice, the tartare was bright and fresh.
We ended with a recommended βBest Dessert Iβve had in my lifeβ: Caramel Pot de Creme.
Itβs only been a day, but we know we need to get back soon. The hospitality was impeccable and we couldnβt be more excited to welcome REDD to the Rochester community! #sipandsavourroc
Iβve talked a lot on my feed about farm-to-table meals, chef creativity, and the incredible events that are available to us in Rochester. @kettleridge Dinner Under the Moon celebrates local chefs, providing patrons with an outstanding family-style meal that the chef designs utilizing local farms.
Congratulations to Chef @chefandrew_ on a meal that we could not stop talking about. From melt-in-your-mouth brisket to grits that everyone devoured (and asked for more) and ending with the show-stopping honey yogurt cake w/caramelized peaches , blueberry gastritique & maple sugar, we all left full, happy and swooning over the night.
πΎπ€π€π ππ£π ππ¨ ππ£ ππ§π©. It involves instinct, taste and the ability to infuse creative talent into the final product.
At @farmerscreekside youβll find both classic and inventive dishes, utilization of whole animals, a community strengthened by their relationships with local farms, and a zero-waste program that encourages creativity.
Dishes like the tripe are reminiscent of eating a classic pasta dish. It was cooked for 3+ days, breaking down the tripe, then building flavor, later finished with a spicy marinara sauce and shaved Parmesan. You can forget about your grandmothers tripe (can anyone else testify to this? ππ»ββοΈ) and get this flavorful dish the next time you are in; you wonβt regret it.
Steak lover? We can definitely agree on that and this ribeye topped with herbed tallow butter, served with potato purΓ©e and summer vegetables will have you licking your plate clean.
#sponsored @newyorkbeefcouncil #sipandsavourroc
Continue to follow Chef Sean Wolf on his gram @the_seanwolf
CONTEST CLOSED β¨ βΌβΎββΊβΆββΆβ β¨
Come in π³π¦π’π close... I have something Iβve been waiting to share with you about one of my favorite events of the year!
The August giveaway is a PAIR βπΌ of πππ tickets to the @foodlink_festival_of_food on September 16th. 100 restaurants, breweries, wineries, bakeries and food purveyors will be dishing out their best and you DO NOT want to miss this!
Rules to enter:
1οΈβ£ Follow @sipandsavourroc
2οΈβ£ Like this photo
3οΈβ£ Tag who you would want to share the VIP experience with you
β‘οΈ EACH comment = 1 entry
This contest is in no way sponsored, endorsed, administered by or associated with Instagram.
Contest ends 8/15.
πΈ @lauraspigglephoto
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