Mixed feelings, mixed nuts…

Three months into this CNY culinary journey and we are really gaining steam…  Many thanks to our growing league of devoted diners!

It is with great regret that I announce the departure (much too soon) of Chef Tim McQuinn.  Tim is off to the land of green mountains and really good cheese.  We wish Tim well as he heads off to North Hero, Vermont to take the helm at The North Hero House as Executive Chef.  Please congratulate Tim  as all of us here at the Tailor and the Cook do, in all of his new opportunities.  He has been a worthy component of our opening team, and his input was vital to our start up.  I can assure you that our loss is most definitely the North Hero Houses gain.

Without further adieu, I am also incredibly pleased to announce the arrival of Chef Steven Arbogast to the Tailor and the Cook team.  Steve joins us as Sous Chef and brings much to the table.  We are happy to have him, and look forward to working together to produce great food and a great dining experience.   Chef Arbogast trained at the Connecticut Culinary institute and after some southern cooking in North Carolina has been perfecting his craft around our great central New York, most recently as Sous Chef at the Yahnundasis Country Club.  Steve’s history in the country club/resort fields offer our guest a great slice of customer satisfaction.  We are looking ahead to the future and great things from the Tailor and the Cook kitchen.  Please join us in welcoming him!

On a completely different note, along with our new spring menu, and the changing of the seasons, we have found ourselves some new farms and producers to source from, along with many of the same providers we have used for our first menu.  You will still see lots of Jones Family Farm, Dutch Girl Cheese, Sweetgrass Farms, Wild Mountain Apiaries, Hidden Camp Farms, and more of our great local farms that we opened with.  Additionally this spring, we are looking forward to great produce from our friends Michael and Laura at The Farm B & B in Ilion, fresh and dried mushrooms from Fruit of the Fungi in Earlville, Beef and Pork from Dan and Melissa at Sunnybrook Farms in Deansboro, and many more farms to come!  One interesting new producer is making some really delicious spiced pecans for us that we are using on our pork tenderloin, as well as for cheese plates.  “A Nut Job” is based in Chadwicks, and Meredith makes some really interesting spiced nuts.  I am always thrilled to find someone locally to do business with.  I love local foods and knowing how they got to me, but I also love keeping my dollars local.

As spring progresses, look for reports from our staff regarding our “field trips” to local farms where we learn about where our products come from, and who produces them.  We aim to provide you with really good service and even better food, but we also hope to round out the total package with a great story too… stick with us, CNY – great things to come from The Tailor and the Cook team!

Keep it local.

-Tim