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“Taste of New York” Series Showcases New York Agricultural Bounty
Series Premieres on WXXI-TV Saturday, April 5 at 2:30 p.m.
Canandaigua, NY (March 25, 2008) – Few people know that farming is New York State’s #1 industry, or even that farms are where our food comes from.
To change that, WXXI Public Broadcasting in Rochester and the New York Wine & Grape Foundation have co-produced a 13-part series—“Taste of New York”—which crisscrosses the state talking to the winemakers, farmers and restaurateurs who produce some of the finest wines and foods in the world.
“We are proud to be able to present the fascinating story of New York agriculture, and the colorful personalities responsible for bringing their fine products to us,” said Norm Silverstein, President of WXXI. “The depth and breadth of wine and food production in New York State far exceeded our expectations, and we look forward to sharing this fascinating discovery with our viewers.”
Each segment begins and ends at the New York Wine & Culinary Center, a new world-class gateway to agri-tourism and culinary tourism. Series host Susan Hunt and Executive Chef Dan Martello introduce the region she will visit and, when she returns, they create a special dish using the food ingredients and wines from that region.
“Susan and Chef Dan are the perfect guides for this journey,” said Jim Trezise, President of the New York Wine & Grape Foundation. “They have a great way of tying everything together—the regions, the personalities, the foods and wines—so that it’s all integrated and the whole is greater than the sum of its parts.”
The first episode focuses on the New York Wine & Culinary Center—its origin, mission, activities, and outlook. Initiated by the world’s largest wine company, Constellation Brands, the New York Wine & Culinary Center is a partnership with the New York Wine & Grape Foundation, Rochester Institute of Technology and Wegmans, with support from the State of New York. It provides extensive education and training to diverse audiences from school children to wine students and chefs in training.
“We have a unique mission and a unique facility,” said the Center’s Executive Director Alexa Gifford. “We serve as both a physical and electronic gateway to New York wines, foods, agri-tourism and culinary tourism, so it was a natural that this wonderful series is anchored here.”
The second segment provides an overview of New York’s burgeoning wine industry and its major regions, while the third episode offers a glimpse of New York as a large, diverse farm state and the importance of farming to the economy.
Episode four begins the traveling road show, with a focus on New York City and how country and city meet at greenmarkets, New York-centric wine shops, and restaurants whose chefs focus on local, seasonal products.
The next seven episodes highlight the winemakers, food producers and restaurants of the major agricultural regions: Long Island, the Hudson Valley, the Finger Lakes (east and west), Niagara/Lake Erie, North Country, and the Capital/Saratoga area.
The final two episodes focus on “Farming: A Team Effort” and “Taste of the Future”, with some fascinating people, research, and science along with very basic practices like organic farming.
The “Taste of New York” series was made possible by a grant to the New York Wine & Grape Foundation from the State of New York, with leadership by Senate Agriculture Chair Catharine Young and support by Assembly Agriculture Chair Bill Magee.
WXXI produced the series in high definition, and it will be available to every public television in the country. The series is distributed by NETA. The series premieres Saturday, April 5 at 2:30 pm, and will air Saturdays at 2:30 pm throughout the spring. It is expected to air on public television stations across the State. To learn more about the series visit WXXI.org/tasteofny.
The “Taste of New York” series will be shown on all New York State public television stations, with Rochester and Binghamton starting on April 5, Syracuse on May 10, and others still to be scheduled. A more detailed breakdown of the episodes is as follows:
Taste of New York
Episode descriptions
Episode 101 Farm to Table: Celebrate farm to table as Susan Hunt explores the magnificent New York Wine & Culinary Center, and tells the story of Dr. Frank, the man responsible for putting the Finger Lakes on the international wine map. Chef Dan Martello prepares a dish with creamed leeks and roasted sweet corn.
Episode 102 Wine: Susan Hunt travels from the tip of Long Island to the brink of Niagara Falls as she delves into New York’s internationally acclaimed wineries.
Chef Dan Martello prepares a Riesling braised cabbage and bratwurst dish.
Episode 103 Agriculture: Whether sweet corn, crisp apples, maple syrup, or prize-winning turkeys, Susan Hunt savors the flavors of New York farms. Chef Dan Martello prepares cheddar and apple biscuits.
Episode 104 New York City: Susan Hunt heads to Manhattan, visits Union Square’s famed Green Market and meets two legendary chef’s who redefined the city’s restaurant scene. Chef Dan Martello makes mulled apple cider with sweet honey cream.
Episode 105 Long Island: Susan Hunt journeys to Long Island and tours one of the countries top duck farms, makes potato chips, stops in on some noted wineries, and harvests oysters. Chef Dan Martello prepares potato and fennel crusted oysters with mustard dressing.
Episode 106 Hudson RiverValley: New York Chef Waldy Malouf takes Susan Hunt on a tour through the Hudson River Valley. Susan also visits the country’s oldest winery and Old Chatham Sheepherding Company. Chef Dan Martello prepares roasted pears with melted camembert and port wine reduction.
Episode 107 Finger Lakes East: Susan Hunt delves into the heart of the Finger Lakes and discovers why it is fast becoming known as the Napa Valley of the East. Chef Dan Martello prepares a maple glazed onion and goat cheese tart.
Episode 108 Finger Lakes West: It’s Festival time in the Finger Lakes and, from sauerkraut to grapes, Susan Hunt explores them all. Susan also visits several Finger Lakes wineries and Chef Dan Martello prepares a grape, blue cheese, and candied walnut salad tossed with endive and radicchio.
Episode 109 Niagara & Lake Erie: Susan Hunt visits New York’s newest designated wine region, the Niagara Escarpment and learns about Welch’s grape juice. Chef Dan Martello prepares a pine nut crusted salmon with Concord grape sauce.
Episode 110 North Country: Susan Hunt discovers agriculture in the Adirondacks, wine ice cream and the inspiration behind New York’s northern most winery. Chef Dan Martello discusses beef, including the grading system, different cuts, cooking methods and temperatures.
Episode 111 Albany/ Saratoga / Cooperstown: Susan Hunt is off to the races at Saratoga Racetrack and meets a horse trainer who wins by a nose when it comes to growing garlic. Plus a wine store that is bringing New York wines to the world via the Internet. Chef Dan Martello prepares garlic soup.
Episode 112 Farming: A Team Effort: Susan Hunt dives into the world of Community Supported Agriculture. She also meets with three winemakers who work together to create one distinct bottle of wine. Chef Dan Martello prepares grilled farmer’s cheese with fresh strawberries and pistachios.
Episode 113 Taste of the Future: Susan Hunt takes a peek into the future of food and wine as seen through the eyes of New York farmers, researchers and noted chefs. Chef Dan Martello discusses the SLO Movement (seasonal, local, organic).
MEDIA CONTACTS:
WXXI: Kristin Tutino, 585-258-0253, ktutino@wxxi.org
New York Wine & Grape Foundation: Jim Trezise, 585-394-3620, ext. 203, jimtrezise@nywgf.org
New York Wine & Culinary Center: Alexa Gifford, 585-394-7070, alexa.gifford@nywcc.com
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