Billy Weston of The Gould Hotel joins Harold “Web Dog” Weber live inside the FingerLakes1.com Studio to talk about this weekend’s Seneca Falls Block Party on State Street next to the Gould Hotel. There will be live music in the street from Frankie Wheeler, Nate Michaels and Brass, Inc. Get all the details on this week’s edition of Weber This Week.
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The Gould Hotel General Manager Billy Weston is in-studio to talk about the historic downtown Seneca Falls hotel, bar and restaurant on Monday afternoon’s edition of Weber This Week with “The Dog”, H. Weber.
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For the 18th consecutive year, Seneca Falls rang in the New Year with hundreds of revelers on State Street in downtown as the ball dropped atop the historic Gould Hotel at midnight to usher in 2017. Check out the video below as the calendar turned from 2016 to 2017.
Jason Hagerman is the Sales & Events Manager at The Gould Hotel in Seneca Falls and is serving on Geneva City Council. Jason was in-studio as a guest on Weber This Week on Monday morning.
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Ring in 2016 in downtown Seneca Falls outside the Gould Hotel where the 17th Annual New Year’s Eve Ball Drop ushered in the new year along with hundreds of revelers under a light snow on Thursday night.
Chuck Mason, bartender at The Gould Hotel in Seneca Falls, is in-studio to talk about Wednesday nights at The Gould and how to make two seasonal martinis.
RECIPES MENTIONED IN THIS EPISODE:
BOEUF (BEEF) BOURGUIGNON
6 STRIPS BACON CUT IN 1/2 INCH PIECES
SAUTE IN FRYING PAN, MEDIUM HIGH HEAT, 3 MINUTES, REMOVE TO PAPER TOWEL
CUT INTO 11/2 INCH CUBES 3 POUNDS BEEF CHUCK, SEASON WITH SALT AND PEPPER
SAUTE IN A DUTCH OVEN OVER MEDIUM HIGH HEAT 2 TABLESPOONS OLIVE OIL
ADD BEEF CUBES, DO NOT CROWD, COOK IN BATCHES, BROWN ON ALL SIDES, 4 TO 5 MINUTES, REMOVE TO PLATE
ADD 2 MINCED ONIONS AND 2 MINCED CARROTS , COOK 4 MINUTES, REDUCE HEAT TO LOW
ADD 3 TABLESPOONS FLOUR, STIR AND COOK FOR 2 MINUTES
ADD BACON AND BEEF CUBES, ADD 1/4 CUP OF BRANDY, FLAMBY
ADD 3 CUPS RED WINE (FULL BODIED)
ADD 4 1/2 CUPS BEEF STOCK, 1 TABLESPOON TOMATO PASTE, 1 BAY LEAF,4 MINCED GARLIC CLOVES
SEASON WITH SALT AND PEPPER
BRING TO A SIMMER
COVER AND PUT IN 350 DEGREE OVEN FOR 2 HOURS
SAUTE IN 2 TABLESPOONS BUTTER 1 POUND OF WHITE OR BROWN MUSHROOMS CUT INTO QUARTERS
COOK FOR 5 MINUTES, REMOVE, SET ASIDE
ADD 1 TABLESPOON BUTTER, ADD 7 OUNCES BLANCHED AND PEELED PEARL ONIONS, COOK 5 MINUTES
ADD 1/2 CUP WATER, COVER AND COOK 3 MINUTES
ADD TO BEEF MIXTURE,COOK FOR 5 MINUTE REMOVE FROM OVEN , CHECK FOR SEASONING
ADD 3 TABLESPOONS CHOPPED PARSLEY AND SERVE
CENTER CUT PORK CHOPS WITH ONION AND APPLE
4 11/2 INCH THICK PORK CHOPS ( SLASH THE EDGES OF CHOPS IN 1 OR 2 PLACES TO PREVENT CURLING
RUB CHOPS WITH A MIXTURE OF 1 TABLESPOON DRY SAGE, 2 TEASPOONS SALT, 1/2 TEASPOON BLACK PEPPER
WRAP IN PLASTIC WRAP AND REFRIGERATE OVER NIGHT
HEAT 2 TABLESPOON OLIVE OIL IN A FRYING PAN, MEDIUM HIGH HEAT, ADD PORK CHOPS, COOK 2 MINUTES PER SIDE
REDUCE HEAT TO MEDIUM, COVER, COOK 4 TO 5 MINUTES
SET ASIDE, COVER WITH FOIL TO KEEP WARM
ADD TO PAN
1 THIN SLICED YELLOW ONION, 1 THIN SLICED GRANNY SMITH APPLE, SAUTE 5 MINUTES
ADD 1/2 CUP DRY VERMOUTH OR WHITE WINE
DEGLAZE SCRAPPING UP ALL THE BROWN BITS
POUR OVER PORK CHOPS AND SERVE
Lenny DeRenzo and Chuck Mason join Jim and Marilyn in-studio to talk about the plethora of amazing restaurants in Auburn, Ithaca, and Skaneateles not to mention Geneva, Seneca Falls and southern Seneca County. It’s a Finger Lakes Restaurant explosion during this episode that will leave you wondering where to dine next!
Recipes mentioned in this episode…
SPICE RUBBED STRIP STEAKS WITH FRESH TOMATO SALSA
RUB 4 STRIP STEAKS WITH A MIXTURE OF;
1 TABLESPOON EACH OF SALT, PAPRIKA, CHILI POWDER, ONION POWDER, GARLIC POWDER
RESERVE 1 TABLESPOON OF MIXTURE FOR SALSA
COAT STEAKS WITH DASH OF LIQUID SMOKE AND OLIVE OIL
LET SET AS ROOM TEMPERATURE FOR 1 HOUR AND GRILL
SERVE WITH A FRESH CHUNKY TOMATO SALSA MIXED WITH THE RESERVED TABLESPOON OF THE STEAK RUB,
AND 1 TEASPOON DRY OREGANO, 2 TEASPOON BALSAMIC VINEGAR, 1/3 CUP SLICED GREEN OLIVES WITH PIMENTO,
SUCH AS WEGMAN’S SLICED SPANISH SALAD OLIVES
SHERWOOD INN CLASSIC HOUSE DRESSING (makes 4 cups)
MIX IN A BOWL, 3 TABLESPOONS DIJON MUSTARD, 11/2 TEASPOON SALT, 1 TABLESPOON GROUND BLACK PEPPER,,
1 TABLESPOON MINCED THYME, 1 TABLESPOON MINCED TARRAGON, 2 TABLESPOON MINCED BASIL
1/2 TEASPOON CAYENNE PEPPER, 2 BEATEN EGG YOLKS
POUR INTO A FOOD PROCESSOR, ADD WITH MOTOR RUNNING 21/2 CUPS RED WINE VINEGAR
CONTINUE ADDING IN A SLOW STREAM, 1 CUP CANOLA OIL, 1 CUP OLIVE OIL, 1 CUP BEEF CONSOMME
YOU CAN USE KNORR’S BEEF BOUILLON CUBES DILUTED IN 1 CUP OF BOILING WATER
STEVE CHURCHILL’S RECIPE OF MARTH STEWART’S “STEAMED LEMON PUDDING CAKES”
INGREDIENTS
NONSTICK COOKING SPRAY, 3/4CUP GRANULATED SUGAR,1/3 CUP ALL PURPOSE FLOUR, 3 LARGE EGGS, SEPARATED
2 TABLESPOONS UNSALTED BUTTER, ROOM TEMPERATURE , 1 CUP SKIM MILK, 5 TABLESPOONS FRESHLY SQUEEZED LEMON JUICE
PLUS 1 TEASPOON FINELY GRATED LEMON ZEST, 1/4 TEASPOON SALT SEASONAL BERRIES IF DESIRED
DIRECTIONS
PREHEAT OVEN TO 350 DEGREES
SPRAY SIX 6 OUNCE RAMEKINS WITH NONSTICK COOKING SPRAY
PLACE RAMEKINS IN SMALL ROASTING PAN AND SET ASIDE
IN A MEDIUM BOWL, WHISK TOGETHER SUGAR AND FLOUR
IN A SECOND BOWL, WHISK TOGETHER EGG YOLKS AND BUTTER UNTIL WELL MIXED
WHISK IN MILK, LEMON JUICE AND LEMON ZEST
POUR EGG YOLK INTO SUGAR MIXTURE AND WHISK UNTIL SMOOTH
IN A BOWL OF A ELECTRIC MIXER FITTED WITH WHISK ATTACHMENT, WHISK EGG WHITES AND SALT UNTIL FIRM PEAKS FORM
GENTLY FOLD IN EGG WHITE INTO SUGAR MIXTURE
POUR BATTER INTO PREPARED RAMEKINS AND ADD ENOUGH HOT WATER INTO ROASTING PAN TO COME HALFWAY UP THE SIDES OF THE RAMEKINS
TRANSFER TO OVEN AND BAKE UNTIL PUFFY AND GOLDEN ON TOP, ABOUT 30 MINUTES
TRANSFER RAMEKINS TO A RACK TO COOL FOR 20 MINUTES
SERVE IN THE RAMEKINS
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The events and marketing coordinator at The Gould Hotel in Seneca Falls, Sharon Hoatland, joins in-studio to talk about the many events at the historic downtown hotel as well as the new menu at their restaurant.
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This week’s episode features a look at the recent renovations at The Gould Hotel in downtown Seneca Falls, a report on the weekend weather outlook, Menzo Case on the importance of community banks, Italian breakfast traditions with Ann & Pat Sandroni, and a review of the week’s most clicked-on stories at FingerLakes1.com.
Jessica Lahr takes a look at the week’s top stories, the fantastic weather ahead this weekend, the top local photos of the week and area event highlights. Also, a report from the Bridal Expo held at the OnCenter in Syracuse this week, the new chef at The Gould Hotel and Dave Barnick talks about the Yankees surprising start.
Jim and Marilyn Bero return to the studio and welcome the new executive chef at The Gould Hotel in Seneca Falls, Chris Kuhns and marketing director Sharon Hoatland. Also, this week’s recipes, stories and cooking tips.
ROSEMARY PARMESAN SHORTBREAD
INGREDIENTS
2 CUPS ALL PURPOSE FLOOR
1 CUP CONFECTIONERS’ SUGAR
2 TEASPOONS FINELY FRESH ROSEMARY LEAVES
1/2 TEASPOON SALT
1/2 CUP GRATED PARMESAN CHEESE
1 CUP UNSALTED BUTTER AT ROOM TEMPERATURE
IN A FOOD PROCESSOR MIX THE FLOUR, SUGAR, ROSEMARY,SALT AND PARMESAN UNTIL COMBINED
ADD BUTTER IN PIECES UNTIL A SOFT DOUGH FORMS
THE DOUGH SHOULD HOLD TOGETHER WHEN SQUEEZED WITH YOUR HANDS.
ADD WATER IF NEEDED
PUT THE DOUGH ON A LARGE SHEET OF PLASTIC WRAP
FORM A LOG WITH THE PLASTIC WRAP USING THE LONG SIDE OF THE WRAP
ROLL THE DOUGH TWISTING THE PLASTIC GATHERED AT THE ENDS IN OPPOSITE DIRECTIONS
UNTIL THE LOG IS TIGHT AND COMPACT, 21/2 INCHES IN DIAMETER.
CHILL IN THE REFRIGERATOR UNTIL FIRM, ABOUT 1 HOUR
PREHEAT THE OVEN TO 375 DEGREES
LINE 2 BAKING SHEETS WITH PARCHMENT PAPER OR SILICONE BAKING MATS.
SLICE THE DOUGH LOG INTO 1/3 INCH SLICES AND ARRANGE ON LINED SHEETS (ABOUT 1 INCH APART)
BAKE UNTIL THE EDGES ARE JUST BEGINNING TO BROWN. 12 TO 14 MINUTES
COOL THE SHORTBREAD ON THE PANS FOR 5 MINUTES
TRANSFER TO WIRE RACKS TO COOL
STORE THE SHORTBREAD IN AIRTIGHT CONTAINER AT ROOM TEMPERATURE
ITALIAN STYLE TUNA SANDWICH
INGREDIENTS:
SALSA VERDE:
1 CUP ITALIAN PARSLEY LEAVES, WASHED AND DRIED
1/2 CUP EXTRA VIRGIN OLIVE OIL, MORE IF NEEDED
2 GARLIC CLOVES, MINCED
1/4 CUP ROUGHLY CHOPPED GREEN OLIVES ( PREFERABLY ITALIAN)
3 OR 4 ANCHOVOY FILLETS, CHOPPED
1 TABLESPOON CHOPPED CAPERS
ZEST IF 1 LEMON
PINCH OF CRUSHED RED PEPPER, SALT AND PEPPER
SANDWICH;
1 BAGUETTE OR 4 CIABATTA ROLLS
HANDFUL OF LETTUCE LEAVES, ARUGULA OR WATERCRESS
8 OUNCES BEST QUALITY OIL PACKED TUNA, DRAINED
4 HARD-BOILED EGGS
SALT AND PEPPER
IN A FOOD PROCESSOR OR BLENDER MIX THE PARSLEY LEAVES AND 1/2 CUP OF OILIVE OIL
PUT IN A BOW, ADD GARLIC CHOPPED OLIVED ANCHOVIES, CAPERS, LEMON ZEST AND RED PEPPER AND STIR WELL
SEASON WITH FRESHLY GROUND BLACK TO TASTE. THIN WITH MORE OLIVE OIL AS DESIRED.
CUT BAGUETTE CROSSWISE INTO 4 EQUAL PIECES, THEN SPLIT EACH LENGTHWISE
FOR EACH SANDWICH , LAY B READ FLAT, CRUST SIDE DOWN
SPREAD CUT SIDE WITH 2 TABLESPOONS SALSA VERDE,
PUT LETTUCE LEAVES ON 1 PIECE OF BREAD AND ARRANGE 2 OUNCES OF CUBES TUNA OVER THE LETTUCE
TOP TUNA WITH 1 EGG QUARTERED.
SEASON EGG LIGHTLY WITH SALT PEPPER
DRIZZLE WITH A LITTLE SALSA VERDE
PRESS SANDWICH CLOSED
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Check out all the action, styles and fashions from the 3rd Annual Traveling Little Black Dress Spring Fashion Show held at The Gould Hotel in downtown Seneca Falls, NY in support of the Seneca County House of Concern.
Photography by www.bradvandusenphotography.com