Latest news with #NorthernSpy
Yahoo
19-05-2025
- Business
- Yahoo
Popular farm market is for sale in Wayne County
Owner Kendra Burnap has opened Burnap's Farm Market & Garden Café in Sodus for the 2025 season, but she's hoping it will be her last with the business. She has put the popular farm market and café, together with 71 acres of land, up for sale. "I've run it for 28 years," she said. "It is my heart. It is my love. I have created everything in that building. But I can only do so much." Jen and Ed Burnap, Kendra's parents, started Burnap Fruit Farms on 60 acres on Munson Road in Sodus in 1969. They both were from the suburbs of New York City and learned apple farming by trial and error. Their three children grew up doing chores on the farm, much of it physical labor. Kendra was 8 when she was assigned her least favorite job: Answering the phone on the weekends during u-pick strawberry season. She didn't appreciate the interruptions from her Saturday morning cartoons. The three Burnap children embarked on different careers. Kendra was living in Colorado at age 27, with one child and other on the way, when she got a call from her parents. They said that if she didn't return, they were selling the farm. That was 28 years ago, and she, along with her husband and two children, moved to Sodus. She remembers looking at the small farm stand where her mother would sell strawberries – 'It was just a put-your-money-in-the-can thing" – and knew she'd need some big ideas if the business were to support her and her children (her marriage would eventually come to an end). She embarked on a series of expansions, including a farm market, a large commercial kitchen, a farm-to-table café and a deck that seats 100. Now, Burnap's is a destination where families will visit and spend hours. Customers will pick whatever fruit is in season; it's planted with strawberries, raspberries, peaches, plums, prunes, nectarines and sweet cherries. They'll sit on the deck and have lunch; adults can even sip on wine or beer and, on nice days, spot Lake Ontario in the distance. Meanwhile, children will dig in a sandbox and climb, swing and slide on play structures that look like a castle and a train. Kendra Burnap said that although the farm market is successful, the apple farming aspect of the business has become increasingly challenging over the years. Prices for processing apples has remained stagnant as the costs of labor and chemicals have soared. And imported apples from places like Chile have overrun the market for fresh apples. She finds it frustrating because foreign growers don't work with the same scrutiny that domestic growers do. "How do you know how they got here?" she said. In recent years she's found a sweet spot selling varieties like Northern Spy and Ida Red to hard cider producers. In 2016, she launched a new, separate business when she purchased and restored a nearby 1876 brick Victorian home. A year later she opened The Inn at Burnap's, which hosts events and parties and has five rooms for overnight stays. Her parents live in an apartment at the inn and take care of the guests, with Kendra stopping in and helping out as well. "It works out pretty good," she said. This business, set on 200 acres of farmland, is not for sale and will be her primary focus moving forward. "It's time to start slowing down just a little bit," she said. Selling the farm market and its associated farmland will reduce her workload by about half. 'I'd love for a young couple to come in and do what I've been doing," she said. "It's a phenomenal business for the right people.' The business is listed at $1,250,000 through Cornerstone Realty Associates. She's encouraged by the interest she's had in the business thus far, and hopes to have a say in its future. "I can be slightly picky with how my heart lays," she said. Burnap's Farm Market & Garden Café is open 10 a.m. to 5 p.m. Thursday through Saturday, but hours change from week to week throughout the season. Call (315) 483-4050. The Inn at Burnap's is at 7094 Lake Road in Sodus. Call (315) 566-1024. Both the inn and the farm market are open from May through October. Tracy Schuhmacher is food and drink reporter for the D&C. Email her at TracyS@ Follow her on Instagram. This article originally appeared on Rochester Democrat and Chronicle: Burnap's Farm Market in Sodus NY is for sale
Boston Globe
25-03-2025
- Business
- Boston Globe
Northern Spy makes the leap to retail with sauces, seasonings, and syrups
Among the offerings is a selection of vinegars — cranberry, apple, and a standout ramp vinegar with a garlicky, savory depth for whipping up dressings for green or grain salads, or for anything you might use a flavored vinegar in. Another, Bulldog Steak Seasoning, a bold black pepper spice blend, channels classic spice-rubbed Montreal-style meats. Conscious about food waste, the restaurant smokes, chars, and dries vegetable scraps, transforming them into fine powder to add to the mix. The seasoning creates a rich, blackened crust to meats, swordfish, and grilled or roasted vegetables. Other intriguing smoky specialties include a smoked garlic honey and smoked mushroom soy sauce. Also offered is Maple Jack — a maple syrup that comes straight from the trees in a Westwood family's backyard. Advertisement Northern Spy has also added hands-on cooking and cocktail classes. Come for chef and owner Marc Sheehan's casserole-making session, covering sauces and the basics of making the dish. Or learn how to create limoncello and discover how to use it in cocktails. An ice cream-making class is also on the schedule, with more to come. Sauces and seasonings cost $9 to $18, while maple syrup is $32. Class fees are between $70 and $75. 4 Rolling Mill Way, Canton, 781-989-1850. The products are available to purchase at the restaurant, or order at Ann Trieger Kurland can be reached at
Axios
21-02-2025
- Business
- Axios
Why Boston has no Michelin star restaurants
Boston's burgeoning food scene boasts award-winning chefs and innovative restaurants, but you won't find any with prestigious Michelin stars because we simply aren't on the guide's radar — yet. Why it matters: Michelin stars serve as a kind of global benchmark in fine dining, bringing praise and prestige to winning restaurants — along with, presumably, tourist traffic to their towns. Without Michelin's guide extending to New England, Boston restaurants remain unranked in one of the world's top culinary systems. It's not the food that's keeping Michelin out. It's money, politics and local leaders trying to make certain a Boston guide is a good deal for Boston. Michelin operates in very few U.S. areas: New York, Chicago, Colorado, Washington, D.C., Florida, Los Angeles, San Francisco, Atlanta and Texas. The guide launches where there is a willingness by local tourism boards and governments to strike up a financial partnership with the tire company-turned-cultural tastemaker. State of play: Massachusetts and Boston officials haven't made that deal, so there are no stars available for local restaurants. Local tourism boards typically must pay huge fees for Michelin to launch guides. California paid $600,000 to expand coverage beyond San Francisco. Florida tourism boards collectively paid about $1.5 million over three years to bring Michelin to the Sunshine State. Boston's tourism organization, Meet Boston, is in discussions to bring the guide to the city but says it needs to ensure any local financial investment pays off for the restaurant industry, tourists and consumers. Dave O'Donnell from Meet Boston told Axios it's not as simple as paying the company and getting a guide. "There's a lot of elements of the guide in how we would create a launch plan and a strategy to amplify and grow the number of restaurants that are recognized," O'Donnell said, adding, "We're just not there yet in terms of that comprehensive strategy." Meet Boston's goal, according to O'Donnell, is to elevate the story of Boston dining above clam chowder, beans and Yankee cuisine to showcase the top-level cooking that's done here. A Michelin guide would be part of that goal, O'Donnell said, and "we would make sure that the arrival of the Michelin Guide drives the results and the culinary awareness that we wanted to." Yes, but: Michelin doesn't like characterizing their evaluation process as purely pay-to-play. The company says it assesses a city's culinary scene before getting into talks over fees with local officials. What they're saying: "A city having a guide doesn't necessarily improve its food scene," chef Marc Sheehan, co-owner of Northern Spy in Canton, told Axios. Sheehan, who's worked at top-tier Boston restaurants like Menton and No. 9 Park as well as the two-star Blue Hill at Stone Barns in Tarrytown, New York, before starting his own place, says competing for a prized star can take a restaurant out of alignment with its customer base and jeopardize its finances. He says the Massachusetts scene is less suited for the type of fine dining praised by Michelin — and that's just fine, since Boston has its own high-quality identity. Between the lines: Some local chefs and owners say Boston is missing out on: International culinary prestige that comes with Michelin approval Attracting and retaining top culinary talent in Boston Food tourism and accompanying revenue that could come from high-end visitors The bottom line: Boston officials have to be sold on the idea that a Michelin guide would enhance the whole of the Boston food scene, not just a handful of star-rated restaurants, and that it's worth the financial investment.
