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Whats Inside
Fall 2013
Danos Heuriger on SenecaA taste of the Fingerlakes
Mushrooms and Ramps GaloreDano orages or the fnest resh ingredients
Hidden in the depths of the woodslie tiny culinary treasures: mush-rooms and ramps. Dano Hutnik, own-
er and head chef of Danos Heuriger
on Seneca,
handpicks these
avorful sensa-
tions for use in
his dishes.
Danos key to
successful forag-
ing is timing and
location. The
season begins
in April when
ramps blossom
for about three
weeks. He al-
ready knows where to nd them; deep
in the woods, on a hill and next to a
creek. Ramps, wild leaks, have a potent
avor and when cooked right can add
rich avor to a dish.
Dano pickles the stem portion and
uses the green leaves to make a pes-
to. With the pesto he makes a creamcheese based spread, which is a cus-
tomer favorite.
If that is not enough to get your
taste buds watering, then think fresh-
ly picked chanterelles, porcinis and
boletes. Shortly after ramping season,
Dano heads out to forage for wild
mushrooms.
Mushrooms are much easier to
nd than ramps. They have a three-
month growing season: July to Sep-
tember.
Dano describes chanterelles as but-
tery and fragrant,porcinis as the em-
peror of mushrooms
and boletes as earthy
and delicious.
He uses these
mushrooms to add
different avors to
soups, stews, pates
and tarts.
The consideration
of these avors is
what makes Danos
food stand out. Cus-
tomers enjoy his unique take on what
could be a simple dish.
Dano started foraging at a young
age. He grew up in Slovakia where it
is an important part of the culture.
His family would frequently venture
into the woods all day to forage forwild mushrooms
Dano continues to honor his her-
itage today, as he forages for local
mushrooms and ramps.
Its an amazing feeling when you
are in the woods and nd mushrooms:
its like nding treasure, said Dano.
The woods are peaceful it is a time
for me to relax and enjoy nature. v
Reasons to Visit the
FingerLakes
1. To dine at Danos
2. Tour local wineries
3. Enjoy amazing views
and scenery
4. Visit local farms and buy
fresh produce
5. Watch the sunset on
Seneca Lake
Dano shows off freshly picked chante-
relles. Photo: Kerri Yager
Restaurant Artwork.................2
Wine Pairing............................2
Local Favorites........................2
Gypsy Spirit.............................3
Ramp Recipe...........................3
Fall Drink Special.....................3
Wedding Craze.........................4
Upcoming Events.....................4
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Our Favorite Local Produce
Fingerlakes Wine Pairings
Danos Charcuterie Board- Homemade Cured and
Smoked Meats, Cheeses and Accompaniments
Ravines Pinot Rose 2011
Pork Ragout with Chanterelles and LovageBoundary Breaks 2011 Semi Dry
Tapioca Almond Cake with Poached Apricots
and Noyau Ice Cream
Standing Stone Vidal Ice
Restaurant Artwork
The paintings displayed at Danos
were created over a span of 20 years,
by owner Karen Gilman. She derives
her inspiration from the surrounding
landscapes. The painting above is an ex-
ample of her artwork hung at Danos.
Blue Heron Farm When it comes to produce, you
cant get much better. With more
than 33 years of experience, Lou
Johns and Robin Otseld, owners
of Blue Heron Farm, harvest the
best tasting fruits and vegetables in
town.
Danos buys an assortment ofroot vegetables, beans and leafy
greens. The rich avors from these
vegetables make an orginary dish
spectacular.
Blue Heron Farm is located in
Lodi, NY and has been certied
organic by the Northeast Organic
Farming Association since 1987.
The farms main focuses are to
maintain biodiversity and to pro-
duce the healtiest foods possible.
Wide Awake Bakery
Imagine a place where people
work together to produce quality
foods, dependent on one another
to produce the healthiest organic
ingredients that ultimately yeild an
amazing loaf of bread.
Located in Mecklenburg, NY,
you can nd this place: Wide-
Awake Bakery.
Danos has been buying bread
from Wide-Awake for two years
now, and has become addicted to
its sunower farmers bread.
All of its breads are baked fresh
with locally grown ingredients.
The our is ground at local mills
and the wheat is grown and har-
vested by local farmers.These among other farm fresh
ingredients result in fresh tasting
one-of-a-kind bread. Photo: Wide Awake Bakery
Lively Run Goat Dairy
Known for its classic French style
Chevre and Mediterranean style
feta, Lively Run, one of the rst
commercial goat dairy businesses
in New York State, is a Danos
favorite.
Owned by Steve and Suzanne
Messmer, Lively Run is located inInterlaken, NY.
All of its cheeses are made with-
out perservatives, food colors or
articial avors.
Along with buying pounds of
goat cheese, Dano also buys fresh
goat milk to make his own cheeses
Unbeknownst to many, goat
milk is easier for the body to digest
and can be a healthy alternative
for those with allergies to cow milkproducts.
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Photo Credit: Lively RunPhoto Credit: Blue Heron Farm
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The Gypsy SpiritDanos will host ourth annual Gyspsy Festival
The atmosphere is unique: music plays, dancers dance and peopleeat goulash out of mini caldrons. The Annual Gypsy Festival atDanos brings to life the essence of the gypsy jazz movement.
It all started when Mark Oros brought his handcrafted gypsy
caravan to display at Danos. Add Head Chef Dano and one Hun-garian waiter, Mark Sarvary, and the gypsy festival was born.
The gypsy
jazz move-
ment started
in Paris in the
1930s. Since
then, the jazz-
inspired music
has spread
to the U.S.
and becomepopular.
The gypsy
festival at Da-
nos combines
Hungarian
culture with that of gypsy jazz to create a unique atmosphere.
The festival is unlike any other: people are free to peruse a real
gypsy caravan, get their fortune told, and dance to live Gypsy Jazz
music by Brian Williams and the Djangoners.
The main attraction, however; is the food. A huge cauldron lled
with goulash is hung over a re outside along with a buffet of tradi-
tional Hungarian foods like chicken
paprikas, sauerkraut stuffed peppers
and smoked Hungarian sausages.
For the fth year in a row, Dano
will put on his Hungarian gypsy
shirt, and serve customers
goulash out of a bubbling
cauldron this Sept. 29.
Please call Danos at
607-582-755 or emailgilk02@msn.com to
reserve a ticket for the
event. Reservations
are not required, but
suggested.
Visit Danos Heuriger
on Senceas Facebook page or website to get more infor-
mation about the event.v
Danos Wild Ramp Recipe
1 Pound of pamp leaves
1/2 Cup roasted walnuts
1/2 Cup parmesan cheese1 Cup good quality olive oil
1 Tsp Salt
1/2 Tsp white pepper
1 Pound Cream cheese
Wash ramp leaves thoroughly and
blend in a food processor. Add
walnuts, cheese, oil, salt, pepper and
blend until smooth. If contents are
too dry add a little bit of oil. Whip
the cream cheese in a KitchenAid
for three minutes or until soft. Thenadd half of the ramp pesto, mix well,
and enjoy! The spread stays fresh for
one week. Freeze the remainder ofthe pesto or use it to cook.
Photo:Daina Ringus
Dano converses with customers enjoying the festival.Photo: Kerri Yager
Dano prepares to serve
goulashfrom a boiling cauldron.Credit: Kerri Yager
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Stay Connected!
www.facebook.com/dano-
sonseneca
Gilk02@msn.com
www.twitter.com/dano-
sonseneca
Upcoming Events
September 29: Gypsy festival
Brian Williams and the Djangoners will play Gypsy Jazz, Karri
Yager will tell fortunes, Dano will serve goulash and Mark Oros will
show off his gypsy caravan.
November 13: Turkish Dinner
Guest Chef Oya Yildirim Rieger. will prepare a traditional turkish
feast accompanied by live Turkish music.
November 28: Thanksgiving Dinner
Enjoy a traditional Thanksgiving day feast for lunch or dinner.
Whenwedecidedtoget
married,itdidn
ttakeuslong
torealizeDanos
wouldbe
theperfectlocatio
n--withits
moderndecor,la
rgeoutdoor
space,deliciouslo
calfoodand
exceptionalserv
ice.Ourguests
havenotstoppe
dravingabout
ourwedding.
DainaRingus
Wedding CrazeBook your wedding at Danos today
Every year Danos hosts and caters about 20 weddings. This past July Daina and Reid Ringus
celebrated their wedding at Danos, below is a snapshot of their journey.
Photos: Luke Whitlow
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Photo: Kateri Likoudis