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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 [email protected] 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

[email protected]

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

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