At annual festival, N.Y. flavors fascinate

CLAYTON — It may have smelled like the 'wurst, but the fifth annual Great New York State Food and Wine Festival was shaping up to be one of the three-day event's best weekends.

In addition to the aroma of bratwurst, sauerkraut and schnitzel sandwiches wafting from the Wurst Haus's German food stall, Recreation Park Arena was full of other tantalizing odors Saturday afternoon.

"All the products here are food and wine made and produced in New York state only," said Kristina M. Wormuth, assistant director of the Clayton Chamber of Commerce, festival sponsor.

According to Ms. Wormuth, the chamber was hoping to exceed last year's attendance of 4,500 people. Friday, traditionally the festival's slowest day, attracted about 850 people, which Ms. Wormuth said was keeping the vendors in a good mood.

"They're all happy about the numbers from yesterday," she said Saturday.

The vendors themselves also were experiencing an upsurge in numbers, with 17 newcomers and 71 total sellers.

The festival included many ordinary foods, from fudge and maple syrup to wine and homemade meat marinades. However, there also were some unusual items available for the adventurous gourmands.

Yancey's Fancy of Corfu featured champagne- and wasabi horseradish-flavored cheddar cheeses in addition to more typical Bergenost and jalapeno flavors.

"They love it," said Raquel B. Gerstenslager, an employee with the company and a newcomer to the festival. "We are almost out of cheese."

Miss Gerstenslager said the interesting flavors attract many customers but also have the potential to surprise tasters.

"I've seen some people try the buffalo wing cheese — that's our hottest cheese — and they just turn bright red," she said.

Near the Yancey's Fancy stall was Rome Grown Garlic Olives, a business featuring garlic-marinated Spanish Masala olives.

"We always do fairly well here. The crowds are nice," said Edward C. Williams, Rome. He said that although many people come just to sample and not to buy, the business's presence at the festival still pays off in the long run.

"They may not buy here, but they see all the stores we're in," he said, gesturing to a list of the business's distributors.

Another unusual item available at the Food and Wine Festival was no-bake cheesecake.

"It's a dessert that only takes you five minutes to make," said Donna J. Shull, the distributor of Buffalo-based Deedee Desserts. "We have 17 flavors, so there's something for everyone."

Mrs. Shull said the dessert mix is highly versatile and can be used as fillings for canolis and layers for cakes or even eaten by itself.

"It's something affordable for people," she said. "It's easy; you can make it anywhere."

Twelve-year-old Evan M. Kassian, son of Christine and Michael Kassian, Massena, said his favorite food at the festival was the chocolate mousse-flavored no-bake cheesecake.

"It's really nice, and I like all the stands," he said about the festival.

Elly A. Schaeffer, who was camping on Association Island with her husband before the festival, agreed.

"It's nice that it's indoors. It's a nice way to sample and get some information on the Finger Lakes wine," said the New Tripoli, Pa., resident.

"They always like the wines," said David W. Hagel of Himrod's Four Chimneys Organic Winery, one of more than 25 wineries offering samples to tasters during the festival.

The Great New York State Food and Wine Festival will conclude from noon to 5 p.m. today. For more information, visit www.nysfoodwinefestival.com.