Join us for an intimate and informative evening of New York State's leading fruit crop, apples.
An Evening hosted by Sarah Barden of Ithaca Is Foodies
Producing over 40 different varieties of apples New York State offers the most diverse options of apples in the country. New York State is also home to over 700 apple farms and produces over 1 billion pounds of apples a year!
Not Far From the Tree begins with a welcome reception featuring a pour of Full Bloom Orchard from South Hill Cider, assorted cheeses, fruits, crackers, antipasto platter, and Coltivare's Famous Apple Mac N Cheese featuring smoked gouda béchamel, NY apples, caramelized onions, and apple butter!(Available with or without apple cider braised pulled pork)
6:00pm -- Soil to Glass – Autumn Stoscheck, Eve’s Cidery
Food Pairing: Pesto Quiche paired with Albee Hill & Candied Bacon paired with Autumn's Gold
A behind the scenes look at making cider at Eve's Cidery. From picking to pressing to fermentations, blending and bottling and everything else in between, what goes into the cider making process and why?
About: Autumn Stoscheck and her husband Ezra Sherman own Eve's Cidery in Van Etten, NY where they make traditional method sparkling ciders from their own certified organic apples.
Find Autumn online at: evescidery.com @evescidery
7:00pm -- Not All Apples Are Created Equal – Steve Selin, South Hill Cider
Food Pairing: Assorted, unique slices of apples used to make cider.
Not all apples are created equal. Some are for eating, some are for pies, and some are for cider. Steve will guide us through a tasting of apples to illustrate the different qualities that apples exhibit and expounds on what qualities cidermakers look for in their apples.
About: Steve Selin lives in Ithaca, NY and is owner/operator South Hill Cider on Ithaca’s South Hill and has been making cider since 2002. In 2013 Steve founded South Hill Cider, which is a producer of award-winning orchard-based cider. Steve has grown an orchard of 1,500 cider apple trees and works with a network of apple growers, and feral trees to obtain consistently high quality cider apples for making world-class ciders. Steve holds degrees in both Forest Biology and Forestry.
Find Steve online at: southhillcider.com @southhillcider
8:00pm -- Cider & Food Pairing 101 – Meredith Collins, Along Came A Cider
Food Pairing: Poached apple, sliced pecan, and marscarpone tartlets paired with Black Diamond's First Fling South Hill Cider's Pommeau
An exploration of the principles for cider tasting along with a sample of two different ways to pair cider with our dessert. That means we'll not only talk about a few specific things that taste simply marvelous with cider, we'll talk about why the pairings work so well. By the end, you'll be ready to set up your own multi-course cider dinner.
About:Meredith Collins is the blogger behind Along Came A Cider, where she has been tasting and reviewing hard cider for more than 6 years. In addition to managing her blog, Meredith has judged cider for the Good Food Awards, the Great Lakes International Cider and Perry competition, the Pennsylvania Farm Show, and the New York Cider Competition. She has presented at Cider Con and taught classes on the cider business and America’s cider renaissance. She is also a member of the first class of the Cider Certification Program by the United State Association of Cider Makers.
Find Meredith online at: https://alongcameacider.blogspot.com/ @alongcameacider
Thursday, September 26 at 5:30pm to 8:30pm
Coltivare, Ballroom 235 S. Cayuga St.