Seven Finger Lakes Women to Cook in New York City

Left to right: Claire Rey Benjamin, Nancy Irelan, Autumn Stoscheck, Samantha Buyskes, Linnea Shumway, Trish Aser, Susanne Messmer

Seven Women from the Finger Lakes Region Team up to Cook at the James Beard House in NYC

A group of seven women will represent the agricultural bounty of the Finger Lakes region at the James Beard Foundation’s Finger Lakes Winter Fantasy event in New York City on January 18, 2020.

The team of seven women is made up of culinary and beverage leaders of the Finger Lakes, including Susanne Messmer of Lively Run Dairy, Samantha Buyskes of Simply red Events and Culinary Adventures, Trish Aser of Brown Hound Downtown, Linnea Shumway of FLX Hospitality, Claire Rey Benjamin of Rue Claire Lavender Farm & Artisan Chocolate, Nancy Irelan of Red Tail Ridge Winery, and Autumn Stoscheck of Eve’s Cidery.

“It has been such an honor to be invited to cook at the James Beard Foundation alongside six incredible women. The Finger Lakes region has been a key player in both the Woman Suffrage Movement and the Sustainable Food Revolution, and this event celebrates where we have come today.”   – Susanne Messmer, Owner of Lively Run Dairy

About the James Beard Foundation:

The James Beard Foundation’s mission is to celebrate, nurture, and honor chefs and other leaders making America’s food culture more delicious, diverse, and sustainable for everyone. They offer a variety of events designed to educate, inspire, entertain, and foster an appreciation of American cuisine.

James Beard dinners are multi-course meals, complemented by wine pairings, prepared by guest chefs from around the world. Dinners may highlight individual chefs or chefs from more than one restaurant. Chefs may cook their own signature cuisine, or cook around a particular theme, such as a specific ingredient or holiday.

When attending a dinner, guests are first invited to walk through the Beard House kitchen to meet the night’s chef and observe the event team at work. They then enjoy a canapé reception, which takes place throughout the ground floor and in our garden (weather permitting). Diners then climb to the second-floor dining room, where they enjoy a five- to six-course tasting menu with wine pairings. The evening concludes with a question-and-answer session with the chef in the dining room.

Check out the delicious menu and get tickets here:

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