Editor's note: Over the next few weeks we are going to tell the stories of the chefs and restaurants participating in the Finger Lakes Wine Country Restaurant Week Challenge, June 18-24. Some of the chefs have had surprising entry points into the culinary scene in the Finger Lakes. For others, their paths were more planned, more part of a master plan. For all however, the common theme is their passion and commitment to the food movement in the Finger Lakes. Help us celebrate their commitment to sourcing 100% local ingredients and wines during this special week and may Restaurant Week become Restaurant Year.
In the Chef’s Corner with Brud Holland, Chef at the Red Newt Bistro
Written by Rochelle Bilow
|Brud Holland in the kitchen at Red Newt Bistro.|