Hazelnut Kitchen - Wine & Spirits Magazine

Hazelnut Kitchen

photo by Alex Solla

Lemon Poppy Seed Bread Pudding

Justin Patterson and Lisa Jonckheere left Chicago for bucolic Trumansburg, in New York’s Finger Lakes region, finding a restaurant in a Main Street storefront in need of some attention. Hazelnut Kitchen is now a must-stop for anyone passing through. With its high ceilings, exposed brick and collection of antique dining tables, it’s become a showcase for the produce coming from all the farms, ranches, dairies, vineyards and orchards that surround the town. This autumn, that meant braised cabbage with pumpkin and ricotta pierogi, and salads composed with local grapes, Sansa apples and cubes of butternut squash. Jonckheere has collected a broad selection of Finger Lakes wines, from Heart & Hands Dry Riesling to Damiani’s Lemberger, and she also carries a number of unusual out-of-state wines, like a Solano County chenin from Broc Cellars in California and Ngeringa’s biodynamic syrah from Australia’s Adelaide Hills. The list is especially deep in selections from local cideries and breweries, whether Redbyrd’s Wickson-Manchurian Crab or the bracing Rustica from Eve’s Cidery.

53 Main St., Trumansburg, Finger Lakes, New York

New American


Patrick J. Comiskey covers US wines for Wine & Spirits magazine, focusing on the Pacific Northwest, California’s Central Coast and New York’s Finger Lakes.

This story appears in the print issue of December 2015.
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