A Recipe For Your Weekend: Classic Apple Pie with Oat Crumb Topping

Excerpt from www.littlekitchenbigflavors.com.

Apple pie slice à la mode.

Can you feel it? It’s Fall. It’s here. Gone are the days of the 9 PM sunsets and mornings wearing short sleeve shirts and flipflops.  Turn off the air conditioners and pull out the jackets.  Because the cooler weather is here to stay.  Can you smell it?  I can’t pinpoint where that Fall smell comes from, but I do know it’s there.  Something to do with the leaves falling from the trees and the dry, crisp air, I think.  So, pull out your pumpkin and spice-scented candles.  Get this pie in the oven and let the whole house fill with the comforting aroma of sugar, cinnamon and apples. It’s time for pumpkin cappuccino and Octoberfest beers.  The Halloween costumes are already lining the store aisles.  Apples are fully grown and ready for picking out at the local farms.  And, every year, we head out to Becker Farms to pick a bushel of apples for pie making.  Except this year, because of our wacky spring weather, only 10%  of their apple crop grew.  So, while pick-your-own apples weren’t an option, we still headed out there to snag some of their pre-picked McIntosh apples.  Let the pie-making begin.

Peel, core, dice.

This is the same apple pie recipe that my Mom has been making for years.  Except, unlike her, I make my own crust.  But, you could absolutely swap out homemade for store-bought.  This has been my mother’s approach to pie crust for years (to my Grandmother’s dismay), and I promise that every slice is still promptly gobbled up.

Pie filling in the unbaked crust.

Do you even need me to sell you on how perfect apple pie is?  Very simply one of the best all-american desserts around.  And this variation, with the oat crumb topping, is my favorite.  It’s like a delicious cross between apple pie and coffee cake.  Using plenty of cinnamon, sugar, and butter.  It is the best ending to any meal and a great beginning to any day.  I love how the juices from the apple combine with the granulated sugar to form a syrup that coats the bottom layer of crust.  So, while the crust is flaky and crisp, it’s also sugary and soft.  And, who doesn’t love a crumb topping?  The crunch adds a complementary texture to each apple-sogged bite.  And, it’s lot easier than the whole lattice crust method, and still looks just as lovely on the plate.  Add a scoop of vanilla ice cream, and settle in to Fall.

Finished apple with with oat crumb topping.

Classic Apple Pie with Crumb Topping
Serves 8. Prep time: 2 hours, 30 minutes. Cook time: 50 minutes.

Ingredients

• Apple Filling
  • 8 medium McIntosh apples
  • 1/2 cup sugar
  • 3 teaspoons cinnamon
• Crust
  • 1 1/2 cup all purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup butter (one stick, cut into 1/2 inch pieces)
  • 1 teaspoon apple cider vinegar
• Oat Crumb Topping
  • 1 cup dark brown sugar
  • 1 1/2 cup all purpose flour
  • 3/4 cups quick cooking oats
  • 1/2 cup butter (one stick, cut into 1/2 inch pieces)

Directions

Crust

1. In a food processor fitted with a pastry blade, blend flour, sugar, salt, and baking powder together. Add butter and pulse until mixture resembles coarse cornmeal.
2. Mix water and apple cider vinegar together, add to processor. Pulse until moist clumps form. Keep pulsing (adding more water, one teaspoon at a time, if mixture is too dry) until dough just forms into a ball. Flatten into a disk, wrap in plastic wrap, and refrigerate for one hour.

Oat Crumb Topping

1. In a mixing bowl, combine brown sugar, flour, and oats. Then add butter pieces. Use fingers to pinch the mixture together until it resembles crumbs. Set aside.

Apple Filling

1. Roll out crust dough into a 13 inch round. Transfer to a greased 9 inch glass pie dish. Fold excess dough over, and press to seal the seams. Then, use a fork to crimp edges around the rim of the pie dish. Freeze crust for 20 minutes.
2. Peel, core, and slice the apples into 1/2 inch thick slices. Toss with cinnamon and sugar.
3. Preheat oven to 350 degrees. Sprinkle 1/4 of oat crumb topping mixture on bottom of unbaked pie crust. Pile apple filling on top, mounding in the center. Press remaining crumb topping onto the apple filling.
4. Bake for 45 minutes.
5. Turn temperature down to 325 and continue baking 20-30 minutes more until topping is brown and filling is bubbling. Tent pie with foil if the topping is browning too quickly. Cool before serving.

Post, photos and recipe courtesy of Mrs. Flavors at the local blog Little Kitchen Big Flavors. You can find the original post and many more delicious seasonal recipes at littlekitchenbigflavors.com.

An Update From O’Brien’s Smokehouse & Bistro

Beef from O’Brien’s Smokehouse. PHOTO/ Edible Buffalo

We’ve heard from some of our readers who were disappointed to learn that O’Brien’s Smokehouse & Bistro in Hamburg had closed at the time of our Fall 2012 issue coming out.  The good news is that the O’Brien’s are still planning on offering many of the same products they had at the smokehouse at their pub location in the village of Eden. They are currently going through a consolidation phase of combining the two businesses. They sent us this update yesterday:

We are still in the process of consolidating!

Starting October 18, the Pub will be open every Thursday from 10am-4pm for customers to pick up their orders. We will publish on Mondays, a weekly price sheet on our website and in an e-mail newsletter stating what products we have available and their prices. Customers can then either call us at 716-646-6328  or e-mail their orders to us at obrienssmokehouse@gmail.com  and we will have them ready on Thursdays.   We will continue to expand our product line as we complete our consolidation.

We apologize for any inconvenience this may have caused.

So please bear with them as they go through this change in business structure, I promise it will be worth the wait!

Food and Wine- Well-Crafted

PHOTO/ Carole Topalian

According to Elbert Hubbard “Art is not a thing, it is a way,” and during the upcoming Roycroft Arts and Crafts Conference that will be exemplified through two food and wine events.  Both the “Well Crafted” Wine Tasting and Dinner will highlight unique ingredients from their origins and creation to preparation and how we indulge.

Opening the weekend events on Thursday October 18^th will be “A Well Crafted Wine Tasting.” It will be held at The Roycroft Power House and will feature a variety of wines that are not your typical pinot grigio or cabernet.    The wines highlighted will include uncommon varietals and blends and countries of origin from Africa to New Zealand. Accompanying the wines will be a tasting of olive oils from around the world.  The cost per person is $30.

On Saturday October 20^th, the “Well Crafted Dinner” will highlight the ideas of self-sustainable, environmentally-friendly and organic food sources.  The evening will include special presentations by Robin Ross of Arrowhead Spring Vineyards who will discuss their  environmental philosophy on grape growing to produce a world class wine. Trystan Sandvoss, Founder of First Light Farm, will explain their approach and philosophy in making their artisanal cheese and dairy products.  Completing the conversation will by Mary Jo Graham, Environmentalist and Naturalist, who will share the concepts of self-sustainable, environmentally-friendly and organic food sources.  The meal will be specially prepared from locally harvested fruits and vegetables, and free range chicken. It will surely be a relaxing and informative evening while enjoying a meal the way food was meant to be made, the well-crafted way. The cost person is $45.

As part of East Aurora’s “Well Crafted Weekend” there will be many food and wines events through the village including the East Aurora Farmers market on Saturday 9am-1 pm, fresh baked artisan breads at the Elm St. bakery and at the East Aurora Food Cooperative Market you can learn more about co-op markets and how to support our local producers.  And, let’s not forget, it’s Local Restaurant Week with EA restaurants offering specials at $20.12.

For more information on the “Well Crafted” Wine Tasting and Dinner and the Roycroft Campus Arts and Crafts Conference or to make a reservation, visit their RCC website at www.roycroftcampuscorporation.com  or call The Copper Shop Gallery at 716.655.0261.

The Conference is sponsored by Style 1900, Boston Valley Terra Cotta and Jaeckle, Fleischmann & Mugel.  The Roycroft Conference events can be purchased separately or as a package.  Accommodations for overnight guest are available at The Roycroft Inn.

Post courtesy of the Roycroft Campus Corporation

Federweisser: A Riesling Harvest Celebration at Johnson Estate Winery

PHOTO/ Johnson Estate Winery

The 2012 harvest is underway and the Riesling grapes at Johnson Estate will be picked on Columbus Day with hopes that the sunny summer will yield another delicious, gold medal vintage. Johnson Estate is located in western New York, a region whose climate is similar to Germany’s, with Lake Erie as its “Moselle”. It is the ideal climate for growing high-quality Riesling grapes for world-class wines.

Johnson Estate will celebrate this year’s Riesling harvest in Germanic style by serving Federweisser – a partially fermented white grape juice similar to apple cider. “Federweisser” means white or light feather, referring to the color of this sweet, slightly fermented, pale-colored juice with an alcohol level of roughly 4%-10%, depending on the duration of fermentation. As they do in Germany, the winery will serve the well-chilled Federweisser with a traditional onion tart for the next two weekends, October 6th, 7th, 8th, 13th and 14th. No reservations are required; a generous serving of Federweisser and tart, prepared by CJ’s of Westfield, will be $5/person.

Taste Three Rieslings at the Winery

When at the winery, do taste all THREE Rieslings made at Johnson Estate. The first two are made from Johnson’s 2011 estate grapes and carry the Freelings Creek label. The third, a new release for the winery, is made from Finger Lakes grapes and is a limited production of just two-hundred cases. All three Rieslings were vinified in the classic German Riesling style and range in sweetness from dry, off-dry, to semi-sweet.

PHOTO/ Johnson Estate Winery

Beverage Testing Institute Awards Johnson Estate’s Rieslings GOLD Medals

Winemaker, Jeff Murphy, submitted samples of each of Johnson’s three Rieslings to the Beverage Testing Institute (BTI), an independent rating agency for the quality of wines, liquors, and beers. The two estate wines (Dry Riesling, 92 points and Riesling, 93 points) were awarded Gold/Exceptional medals along with two other vintages: a Vidal Blanc and a Cabernet Sauvignon. The Finger Lakes Riesling was awarded a Silver medal.

Free Shipping for Riesling Sampler or Straight Cases – October Only

During the month of October, in recognition of Johnson Estate’s Riesling Harvest Celebration, shipping will be free on a “Riesling Sampler Case” OR straight cases (12 bottles) of any of the winery’s Rieslings. The Sampler Case will feature four bottles of each of the three Rieslings made by the winery. Johnson Estate is currently licensed to ship to nearly 40 states. Customers may call the winery or visit the winery’s website to place an order.

Johnson Estate Winery, the oldest estate winery in New York State, is a member of the Lake Erie Wine Country (formerly the Chautauqua-Lake Erie Wine Trail). For more information please visit www.johnsonwinery.com, or www.facebook.com/johnsonwinery, or call 716-326-2191 or 800-Drink-NY.

9th Annual World On Your Plate Forum To Be Held Saturday, October 13

The 9th Annual World on Your Plate food forum kicks off Friday, October 12 from 7 to 9:30 p.m. and continues Saturday, October 13 from 8:30 a.m. to 6 p.m. at Daemen College’s Charles J. Wick center, 4380 Main Street, Amherst.

Friday night begins with a screening of, “Farmageddon,” the documentary that highlights the plight of the American family farm, the urgency for food freedom, the importance of taking action to preserve individuals’ rights to access safe food of and farmers’ rights to produce these foods safely. Viewers will enjoy movie treats provided by local bakeries, vendors and caterers. A moderated discussion will follow the film.

Saturday’s program includes two exciting guest presenters. At 9 am, Brendan Brazier, will begin the day with his keynote address. Brazier is one of only a few professional athletes in the world whose diet is 100 percent plant-based. He’s a professional Ironman triathlete, bestselling author of The Thrive Diet and creator of an award-winning line of whole food nutritional products called Vega. Recognized as one of the world’s foremost authorities on plant-based nutrition, Brazier is a guest lecturer at Cornell University and teaches an eCornell course called The Plant-Based Diet and Elite Athleticism.

Following the first workshop session of the day, and a delicious, healthy, locally-grown organic lunch, Mark Kastel, Co-director of the Cornucopia Institute will present. The Cornicopia Institute is dedicated to supporting the ecological principles and economic wisdom underlying sustainable and organic agriculture and provides research and information to consumers, family farmers, and the media. Mr. Kastel has played a key role in a number of cooperative ventures designed to empower farmers in the marketplace and his development work has focused on creating sustainable farmer-owned businesses with an emphasis on dairy production and marketing.

World On Your Plate offers participants their choice of three workshop sessions on Saturday including Cooking demos; What you need to know about GMO’s; Raw Chocolate; Superfoods; Japanese Gardens as Event Spaces; The Yoga of Food, Dirty, Sexy Greens; Homepathy; Hydrofracking in NYS; Sprouting; Natural Pet Wellness and more!

In addition, WOYP offers a Saturday Youth Conference: World In Your Backyard, a full-day of interactive, informative, and inspiring workshops for youth, ages 10 to 16.  Participants will have the opportunity to learn about sustainable and healthy living practices and will be encouraged to go local, think global and be healthy. The Youth Program will also include attending the World on Your Plate conference to hear keynote speaker Brendan Brazier, as well as attending cooking classes and workshops with Dave Bauer, president of Sustainable Earth Solutions, Inc. and Mary Hughes, Naturalist with the Tifft Nature Preserve, who will present, “Wild Edibles.”

 World on Your Plate concludes with a social hour for people to network, discuss the day and enjoy the entertaining music of the popular AW Jazz Quartet as well as more tasty, local food, cider and snacks.

 Cost is $25 for adults who pre-register and $30 at the door. Youth are admitted free with a paying adult. Students with ID are admitted free but must pre-register. Registration includes Friday night film and food and Saturday programs, organic lunch, and ongoing access to local vendors and information tables.

This is an event that will appeal to people who are passionate about locally grown and raised food, health, sustainability and other food and farming issues.

For more information or to register, visit www.worldonyourplate.org or contact Jordana Halpern at WOYPinfo@gmail.com.

Post courtesy of Jordana Halpern

Announcing the Edible Buffalo Ultimate Autumn Dinner Party Contest

PHOTO/Carole Topalian

We love Pinterest and we hope you do too- because we have a contest for you! In honor of our fall issue, we want you to create a board that envisions your ultimate autumn dinner party. The winner will receive a $250 gift card to Farmers & Artisans in Williamsville, New York as well as a personal shopping experience with advice and information from their in-house chef, baker, and farmer Julie Blackman! With all that help, you’re one step closer to making the dinner party of your dreams a reality.

Here’s what you’ll need to do:

1. Follow us on Pinterest: http://pinterest.com/ediblebuffalo/.
2. Create a board entitled “My Edible Buffalo Ultimate Autumn Dinner Party.” Boards without this title will not be eligible to win.
3. Pin 6 or more images of local and seasonal ingredients, recipe ideas, tablescapes, decor and anything else you think enhances vision for your ultimate autumn dinner party. Boards must include at least one local item and one seasonal item.
4. Use the hashtag #EBFall for each pin included on the board.
5. Last but not least- repin this image and then paste a link to your board in the comments beneath this image so we can check it out!

The contest will end at 11:59pm on Wednesday, October 31st and the winner will be announced Thursday, November 1st. They will be chosen based upon the criteria above as well as overall creativity. If you have any questions contact us at info@ediblebuffalo.com

We’re looking forward to seeing your ideas. Remember- the more local and seasonal, the better! Good luck!

New York Farms & Artisan Producers Showcased in Capitol Hill

Senator Gillebrand with Upstate Farms.

For the last 11 years, New York State Senator’s have hosted a NY Farm Day in DC as an opportunity to show off our state’s breadth of agriculture. This year Senator Kirsten Gillebrand hosted the event and as the first NY Senator to sit on the Senate Ag Committee in more than 40 years, it was apropos.

We had the lucky opportunity to attend the event and take part in all of the delicious fun! We got to sample everything from NYS wine ice cream and cheese to Long Island oysters and vodka (distilled from NYS potatoes!). Western New York was represented with both Upstate Farms and Welch’s Grape Cooperative each having very large displays. We were very excited to finally meet the folks from Tuthilltown Spirits, one of NY State’s most successful artisan distillers and the folks from Local Ocean, a sustainable fish farming project in the Hudson Valley.

Farm educators were also in attendance with Cornell Cooperative Extension showing off their latest raspberry and blackberry varieties.

The reception wasn’t the only thing happening in the Capitol that day. On our flight down we ran into Tony Andolina from Andolina Farms in Brant. Tony was in DC representing Erie County Farm Bureau at the Farm Bill rally happening later that morning. Hosted by the American Farm Bureau, several hundred farmers and farm advocates rallied on the Capitol to show their frustration with Congress not acting on the farm bill. Unfortunately the rally was a little too late as Congress has since neglected to pass the bill, leaving it to expire on September 30 with serious implications for farmers and consumers. More on that here.

While at the NY Farm Day reception, we met Jo Anne Cloughly, Department Chair for the Agriculture and Food Management Department and Associate Professor Culinary Arts at SUNY Cobleskill who was kind enough to share her recipe for Rustic Applecake with Honey Lemon Yogurt Sauce. YUM!

 

The cake, on display.

Rustic Apple Cake with Lemon Honey Yogurt Sauce

Ingredients:

• 1 1/2 cups flour
• 2 teaspoons baking powder
• pinch of salt
• juice and zest of half lemon and one half orange
• 2/3 cup sugar
• 2 large eggs
• 1/2 cup extra virgin olive oil
• 1/2 cup plain yogurt
• 2 medium apples, peeled and cored- one diced, one sliced- kept separate
• 2 tablespoons turbinado sugar
• 2 tablespoons butter
•  ¼ cup warm honey

Directions:

Preheat oven to 350. Grease and flour a 9-inch round cake pan with removable bottom. Add the apple pieces and slices into separate small bowls and squeeze the lemon and orange juices over them; set aside. In a large bowl, sift together the flour, baking powder and salt. Toss in the lemon zest and  mix it into the flour mixture. In a large bowl with an electric mixer, beat the sugar and eggs until creamy (about 5 minutes). Slowly fold in the olive oil and the yogurt.

Mix well. Add flour mixture into the yogurt mixture a half up at a time. Scrape down the sides of the bowl and mix well after every addition. Mix the diced apple pieces into the batter. Pour the batter into prepared pan. Arrange the apple slices over the batter. Sprinkle the turbinado sugar and thin pats of butter on top of the cake. Bake for about 45-55 minutes, or until skewer inserted in the center comes out clean. Let cool for about 20 minutes before removing from cake pan. Brush with honey.

Best served warm or room temperature.

Yogurt Honey Sauce

Ingredients:

• 2 cups vanilla yogurt
• ¼ cup honey (lemon honey works well)
• ½ t lemon zest

Directions:

Blend together and serve over top of cake.

Pinterest, Parties and Prizes!

PHOTO/Carole Topalian

Do you like free stuff? How about free stuff from great local farmers and producers?

What about fall? Dinner parties? And how about Pinterest?

If any of this sounds good, we’ve got a contest for you! Starting Monday, October 1st we’ll be launching a month-long contest on Pinterest.com for readers- the Edible Buffalo Ultimate Autumn Dinner Party. The official rules and instructions will be posted and you can start pinning that evening, but we’ll let you in on a little tidbit for now- the prize!

The winner of Edible Buffalo’s Ultimate Autumn Dinner Party Contest will receive a $250 gift card to Farmers & Artisans in Williamsville, NY, as well as a personal shopping experience with advice and information from their in-house chef, baker, and farmer Julie Blackman! It’s a great opportunity to make your dinner party dreams a reality while supporting local business.

Check back here Monday evening for the full details- and start brainstorming! You can check us out on Pinterest in the meantime and learn more about Farmers & Artisans at their website: http://farmersandartisans.com/.

Gelateria Luca Opens On Elmwood Avenue

Gelateria Luca’s selections.

Josephine Letizia knows a thing or two about gelato.

The Sicilian native has brought a scoop of culture to the Elmwood Village since opening Gelateria Luca’s doors in early September. Committed to providing an authentic Italian experience, Josephine and her brood offer a variety of gelato and sorbetto flavors, ranging from the expected (chocolate and lemon) to the exotic (blood orange). Their craftsmanship extends beyond frozen treats and also encompasses a mouth-watering selection of baked goods, including cannoli, biscotti, cheesecakes, and amaretti.

Josephine and her family have always been gelato aficionados, so when the commercial space on the corner of Elmwood and Potomac became available, she says, they seized the opportunity. Letizia cites the friendly, diverse, and family-oriented atmosphere as the driving force behind setting up shop in the Elmwood Village.

Letizia’s son Luca, for whom the Gelateria is named.

What does Letizia hope to bring to this vibrant neighborhood? “I think we’re just trying to say, in a subtle way: this is the way it’s supposed to be done, and this is the way it’s supposed to taste”. It seems her commitment to quality and authenticity has paid off; Letizia says business has been steady and feedback has been overwhelmingly positive. “The nicest compliment someone can say,” she adds, grinning from ear to ear, “is when people come in and say, ‘you know, it reminds me of Firenze!’”

Gelateria Luca is located at 988 Elmwood Avenue, Buffalo New York and the can be reached by phone at 716-882-5353.

Contributed by Margot V. Knab

Colors of Chautauqua Learning Festival Explores the Natural and Cultural Landscape of Southwestern New York

Along a road in Amish Country. Photo/CCVB

The new Colors of Chautauqua fall learning festival, October 5-21, 2012, in Chautauqua County, NY celebrates both the brilliant colors of the season as well as the culture of lifelong and leisure learning in southwestern New York State. Many of the workshops offered explore the natural and cultural nuances of this southwestern New York region.

Several workshops study the landscape through the perspective of canvas or lens. Participants will learn about color theory, composition, how to identify good landscapes as well as create movement through painting with instructors Audrey Dowling on the grounds of Chautauqua Institution and Thomas Annear overlooking the vineyards at Johnson Estate Winery. The grounds of Chautauqua include a beautiful lake, charming Victorian houses, landmark buildings, a small bubbly creek in a picturesque ravine, boats stacked on the shore, trees in full fall glory, fall gardens and many other choices as subjects. Along Lake Erie, the escarpment provides grand views and a spectacular lake backdrop, while the vineyards overlay a grid work across the rolling lake plane. The basics of photography will be taught using vineyards and landscapes as inspiration with James Hoggard, or the ancient, 12,000 year-old Allenburg Bog with nature photographer Gary Cuckler.

Beneath the landscape lies soil rich in both history and nutrients. Rainbows End Herb Farm and Green Heron Growers will offer workshops using herbs grown in the region, teaching about the plants, how to harvest and use them to their fullest potential with preparation of foods and herbal medicines. At Jamestown Community College, educators from the Roger Tory Peterson Institute and Chautauqua Watershed Conservancy will offer instruction on using free software to improve habitat for birds and wildlife. Participants will plan a garden while learning about their own property and about becoming stewards for the watershed. The workshop, “Creating Habitat”, will introduce participants to a new social media tool called YardMap, designed to allow users to map their yards while sharing their interests in gardening, landscaping and wildlife watching with others.

Many of the workshops will be presented as tours and or talks. The Lifelong Learning Center at SUNY Fredonia will offer the chance to take a tour of Amish country and meet members of the region’s Old Order Amish community with stopovers at a blacksmith, quilt shop, toy factory and bake stand. At Johnson Estate Winery, Wholesale Manager Bob Dahl will lead a bicycle tour with lake vistas inAmerica’s Grape Country, visiting three of the region’s wineries along the way. In Jamestown and Fredonia, the Fenton History Center and Festivals Fredonia both offer tours through historic cemeteries where costumed and knowledgeable guides will tell stories of the residents buried within. Well-known authors and divers, Mike and Georgann Wachter will present a talk about the pristine and perfectly preserved shipwrecks that occurred on Lake Erie where a sunken treasure of history lies along the bottom. There is even a whiskey seminar at Webb’s Captain’s Table featuring five whiskeys from New York State.

Descriptions of all the workshops offered during the Colors of Chautauqua can be found on the Chautauqua County Visitors’ Bureau website calendar as well as in a downloadable version of the program guide. Both are available at http://www.tourchautauqua.com. Registration information is also available online or by calling 866-908-4569.

Colors of Chautauqua is a learning festival promoted by the Chautauqua County Visitors Bureau and held in collaboration with Chautauqua Institution, Jamestown Community College’s Center for Continuing Education, SUNY Fredonia’s Center for Lifelong Learning, the Chautauqua County Chamber of Commerce and the Department of Economic Planning and Economic Development, as well as area businesses including Webb’s Resort, Johnson Estate Winery, Portage Hill Gallery, and Camp Chautauqua. ChautauquaCounty is located in the southwestern corner of New York State with New York’s largest grape growing region, five lakes, Victorian and Amish communities, and Lucille Ball’s hometown of Jamestown. For more information and a schedule of vacation learning events during the Colors of Chautauqua as well as throughout the year, call 1-866-908-4569 or visit the Chautauqua County Visitors Bureauwebsite at http://www.tourchautauqua.com.

 

Post courtesy of the Chautauqua County Visitors Bureau.