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Syracuse, N.Y. — Thanksgiving is all about stuffing: the turkey, your face and your table with traditions that feel like home. So, why not serve up a little taste of Central New York on Thursday?
While I was, ahem, “working” last week (er, sneaking in some last-minute shopping with a notepad somewhere in my pocket), I chatted up some locals who cook for a living and some area newsmakers for ideas. Between bites of inspiration, they shared some of their holiday traditions.
Some of their ideas just might make your turkey jealous.
Cindy and David Hoyne, owner of Kitty Hoynes in downtown Syracuse: “We always get a pie from Navarino Orchard,” Cindy said. “We go there every year, and it’s always so good.”
David is responsible for ordering a tray of Utica Greens from Tuscarora Golf Club. “Peter does a great job with those,” he said.
The restaurant, run by Peter Cappucilli, is open to the public.
Sara Rius, owner of Mamacitas Puerto Rican Kitchen in North Syracuse: “Since I don’t bake … my passion is cooking … I would definitely check out Biscotti’s Cafe for all of our homemade baked good, cakes, cookies and pies.”
Ryan McMahon, Onondaga County executive: They’re expecting a big crowd this year, so Ryan and his wife are loading up on desserts. Aunt Missy is always on the hook for her apple pie, so Ryan is bringing a blueberry pie from Harrison Bakery and a sweet potato pie from Sweet Praxis.
He’s also thinking about leftovers for the next day. “I highly suggest you stop by Columbus Bakery for their flatbread for turkey sandwiches the next day,” he said.
Nick Pirro, former Onondaga County executive: Since the days he was running the county, Nick stops at Ascioti’s to pick up a few pounds of their meatball mix to add to his own marinara sauce and Pirro brand pasta from Pennsylvania. (Of course, he gets Pirro pasta!)
“And then I get the bread from a couple bakeries,” he said. “I get the rolls from Di Lauro’s and loaves from Columbus.”
Max Chutinthranond, owner of Lemon Grass in downtown Syracuse: Leave it to the owner of one of Syracuse’s fanciest restaurants to come up with something unusual to serve. His go-to is pasta e fagioli from Il Limone in Liverpool.
“They just make it right,” he said of this hearty Italian soup made with pasta, white navy beans and veggies. “It’s just so yummy.”
Marty Richardson, owner of Nestico’s Too diner in Camillus and Chelsea’s Restaurant & Bar: “Our musts are spicy tomato oil from Pastabilities for an appetizer, and for dessert, we’re doing a coconut cream pie from The Mixing Bowl.”
John Mannion, U.S. Congressman-elect: His wife, Jennifer, and their kids pitch in to prepare a big meal, but John brings the confections.
“I always get Sweet On Chocolate,” he said. Specifically he makes his own truffle sampler. “That is a wonderful place, a gem in Syracuse, New York.”
The Armory Square chocolatier is owned by Adam Mazzoni, one of John’s former students at West Genesee High School.
Ben Walsh, mayor of Syracuse: Every fall, Ben and some buddies spend a day pickling Hungarian wax peppers. “It’s an old West Side recipe that’s been passed down for generations,” he said. “It makes for a great holiday gift.”
These hot peppers are best served on crackers with a sharp Irish cheddar cheese or on Italian bread from one of our myriad local bakeries.
Jeff Rogers, owner of Angry Garlic in Baldwinsville: Jeff and his family like Utica greens so much that they order from three different local restaurants: Sal’s Pizza & Restaurant, Avicolli’s and Daniella’s Steakhouse.
“We also love mashed potatoes, and Tassone’s (Wine Garden) makes the most amazing mashed potatoes,” he said.
Eva Zaczynski, owner of Eva’s European Sweets in Syracuse: “I was thinking of having Angry Garlic’s artichoke hearts,” she said, referring to the sautéed long-stem artichokes with garlic, parsley and lemon juice, served over crostinis.
She also brings a bottle of local maple syrup for the next morning’s breakfast.
Daryl McGrew, co-owner of Darwin in downtown Syracuse: “I’ll be getting some sweets from Sweet Praxis because they’re the best downtown,” he said, “and they’ve got gluten-free options for the people in my family who need that.”
Mayor Walsh asked what I bring to my family gatherings. Like him, I crack open a jar of my own hot pickled peppers. I also get macarons from Sweet Praxis. And our favorite appetizer is a plate of Reuben fritters from Kitty Hoynes.
You can order these in advance by calling the pub, or if you’re lucky, you can hope Chef Damien Brownlow can squeeze in an order while you wait at the bar.
The ambience convinced me to wait.
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Charlie Miller finds the best in food, drinks and fun across Central New York. Contact him at (315) 382-1984, or by email at [email protected]. (AND he pays for what he and his guests eat and drink, just so you know.) You can also find him under @HoosierCuse on Twitter and on Instagram. Sign up for his free weekly Where Syracuse Eats newsletter here.