FLX Restaurant Week: Suzanne Fine Regional Cuisine
is owned and operated by husband and wife team, Suzanne and Bob Stack, who moved to the Finger Lakes in 2002 by way of New Jersey. Before coming to the region, Suzanne already had many years in the culinary world under her belt.
From her studies and experience assisting celebrity chefs with cooking demonstrations at Macy’s in New York to leading demonstrations herself, working in a critically acclaimed restaurant and successfully running her own cooking school and catering business “Cooking with Suzanne;” she is certainly well-versed in food.
While visiting the region in 2002, Suzanne and Bob stumbled upon the landmark 1903 Townsend home in Lodi, which now houses Suzanne Fine Regional Cuisine. Over ten years ago, they followed their dream, purchased the property and lovingly transformed it into the beautiful setting the restaurant offers today. The beautiful 100-acre farm boasts a gazebo alongside a pond, a winding stream through the property, three barns, and extensive backyard garden; all located around the grounds of an old peach orchard.
Fresh and homemade are words that resonate at Suzanne Fine Regional Cuisine. Whether ingredients come from Bob’s backyard herb and vegetable garden or a farm down the road, the produce, dairy and meat are the finest and freshest and the sauces and soups are made from scratch.
For Restaurant Week, Suzanne has transformed fresh seasonal ingredients into pure and simple, yet elegant dishes. The first course is an Heirloom Beet Salad served with blood oranges, wild arugula, chevre and candied walnuts; dressed with a blood orange vinaigrette. The second course is Pork Tenderloin, marinated in herbs and accompanied by French lentil ragout, savoy cabbage, apples, double-smoked bacon and a red wine sauce.
To end the meal, Butternut Squash Cheesecake garnished with maple poached cranberries and a sunflower seed praline offers just the right amount of sweet.
Dining at Suzanne Fine Regional Cuisine is always a treat, but during Finger Lakes Restaurant Week, it will certainly be an experience.
Menu | Call 607-582-7545 for reservations