Abby Quatro

Nov 15, 2024 | roccitymag.com | Abby Quatro

The Finger Lakes wine region has long been an underdog, but lately it seems the tides are turning. While unpredictable climate hurdles are no surprise anymore, heat and the threat of fire on the West coast is becoming something winemakers can almost set a watch by. What does this mean for the industry — both in this country and beyond — and are Finger Lakes winemakers ready to pave the way for the future?

Aug 16, 2024 | roccitymag.com | Abby Quatro

click to enlarge In the searing summer heat, when the air sticks to your skin, craving something that scorches your mouth seems absurd. Yet, in the world's hottest corners, spice isn't an ingredient—it's a lifeline. Spice tells a story of survival. A relic of ancient trade routes, spice was coveted for its ability to preserve food and mask spoilage. Traders painted the land with chilis, leaving in their wake explosive flavors that forever changed the culinary landscape.

Jul 12, 2024 | roccitymag.com | Abby Quatro

Walking into Sans Dumplings in Penn Yan feels like you’ve wandered into a lab. The place is immaculate, and the surfaces gleam. But here in the heart of Finger Lakes wine country, a culinary revolution is quietly taking root. click to enlarge At the helm is Imelda Reinhardt, a former scientist whose deft hands now manipulate dumplings rather than molecules. Sans burst onto the scene in 2020 in the midst of the pandemic.

Apr 11, 2024 | roccitymag.com | Abby Quatro |Joe Morrell

click to enlarge school lunch envy — you know who you are. You look longingly to your left as Bethany pops a ham and cheese lunchable stacker into her mouth and washes it down with a Capri Sun. To your right, Taylor licks Cheeto dust off his fingers before he moves on to the next course: Gushers. Reluctantly, you unwrap your tuna sandwich and await the ridicule. (Side note — no shade to my mom.

Feb 8, 2024 | roccitymag.com | Ian Criticos |Abby Quatro

click to enlarge The wine world is notorious for being a bit stuffy. Somms proudly spout vintage variance factoids tableside, and they do matter (a lot), even if you can’t stop your eyes from glazing over. But the trouble is in the translation. Taste is simply storytelling. And, as with life, it’s not better for its complexity, but for its balance. The best food is often simple food, and if you trace most bottles back to their roots you’d be hard pressed to find more humble origins.