Six Stars * * * * * *

 We made it through most of the day with brilliant sunshine and mugginess.

 Just when I thought the clematis stopped blooming for the season, voila...

 and they are beautiful.  Crisp white.

 After chores I decided to make some BBQued green/yellow beans

 and I put them in the crock pot so I would not have to turn on the oven.

My day was very busy and they needed to be ready for dinner.

 Class at 10:30. 

Little Wonder always waits at the door for my students.

 Carina arrived earlier than usual with our bread.

She is now making at least 80 loaves a week and all are better than what you can buy at the store.

Only 4 or 5 ingredients, no sugar (honey) and so delicious.

 Our choices:  Farmhouse White, Cinnamon Swirl, Multi Grain, Artisan (Italian), Artisan with herbs and garlic (from Skoog Farm) and the best Challah bread you have ever tasted.

She has also made zucchini bread, blueberry muffins, croutons, vanilla (for baking), whole wheat hamburger rolls and more.  What a find!!!!  I almost forgot to mention pizza dough!

Google her at Heritage Bell Farm.

Of course Little Wonder and Phoebe are very happy to hang out with the class.

 Several of us are painting chairs for an auction at the Library.

"Sit Right Down and Read."

Kathy and LuAnne are working on this one together.  

Can't wait to show you how they all turn out.

 After class, 6 of us drove to LeRoy to try out a new restaurant for lunch.

 All the merchants had beautiful flowers in front of their shops.

 We walked down to One Main Street as we had received rave reviews about

Farmer's Creekside Tavern and Inn.  200 years old and totally restored.

 Many years ago, there was a fire here and the current owner has been working on it for a long time....

 it is utterly amazing.  The inside and outside walls are stone...every single one has been

put back into perfect condition....and there are thousands of them.

 It sits right next to Oatka Creek with a view of the falls.

There are several deck areas where you can sit outside and enjoy the sounds of the rushing water.

Currently they have more of a tavern/grill menu for lunch and the dinner menu will be expanded once they finish the upstairs dining rooms.

Everything we ordered was superb and a little different.

Cuban Sandwich with waffle chips.

 Gazpacho Soup.

 Burger with blue cheese and onion jam.

 Reuben.

Below (taken from their website) is Chef Wolf.

About Sean Wolf

Chef Wolf’s previous experience includes Curly’s in Buffalo, The Inn on the Lake in Canandaigua, CHAR Steak & Lounge, and 2 Vine in Rochester.

A recovering art major turned seasoned chef, he now creates his masterpieces in the Creekside kitchen with the help of his culinary team and a double French top range named Lucy. Our menus reflect Chef Wolf’s love of the region and his innovative ability to pair sophistication with familiarity.

 Here and up above they were growing their own herbs.

 This is the back of the building and the highest deck and quite the view!

 There are two floors below.

 (This is one of the upstairs dining rooms they are working on)

 Helen, Shamra, Tina, Judy and Roger are always game to try a new restaurant.

( I love the stone work. )

 I grabbed the photo below from their FaceBook page so you are able to see how spectacular it looks at night.  We had no trouble getting in for lunch, but for dinner, you really need to plan ahead and make reservations.  768-6007

Here, you are going to get the whole package!  Kudos to Bill Farmer for having such vision.

 To learn more:  www.farmerscreekside.com

Roger thinks this will be a "destination" restaurant and so do I.  People are going to be willing to drive the distance for the ambiance and incredible food. 

Cooper would give it six stars!

Night all.