News aggregator
Allow wine, groceries to be sold together
Ithaca Journal
Thank you for the balanced, comprehensive article "Finger Lakes wine industry a boon to area economy" (July 30). As a consumer, taxpayer and co-owner of a small New York winery, I believe that allowing the sale of wine with food is a win for everyone. ...
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Efforts to quash clams spread to Finger Lakes
Seattle Post Intelligencer
ALBANY, NY (AP) — Dive teams that spread underwater mats to smother invasive Asian clams in an Adirondack lake this spring are now sifting the sandy bottom of a lake in New York's Finger Lakes wine country to determine how widely the ...
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News 10NBC
Record-breaking year for the Finger Lakes region?
News 10NBC
But the Finger Lakes wine industry is growing every year, the reputation is growing every year,” said Art Hunt, Hunt Country Vineyard Owner. Art Hunt is celebrating 30 years of his Hunt Country Vineyards this year. But his family goes back much longer ...
Efforts to quash clams spread to Owasco Lake
Ithaca Journal
AP ALBANY -- Dive teams that spread underwater mats to smother invasive Asian clams in an Adirondack lake this spring are now sifting the sandy bottom of a lake in New York's Finger Lakes wine country to determine how widely the water-befouling ...
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More than 80 wineries represented at Finger Lakes Wine Festival
Corning Leader
Pirates pour wine at the Lake Ontario Winery and Vineyards booth during the Finger Lakes Wine Festival Saturday at Watkins Glen International. By John Zick There's one surefire way to get noticed at Wine Fest: Drop a wine glass in one of the tasting ...
Hundreds Kick Off Finger Lakes Wine FestivalWENY-TV
Finger Lakes Wine Festival returns to WGIYNN
Finger Lakes Wine Festival begins with Toga Party tonightPenn Yan Chronicle-Express (blog)
WETM-TV
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Wine as Education
Color Magazine
Cornell's offering is taking shape as New York's Finger Lakes wine industry grows. Less formal wine education is readily available in most cities around the world. Thirdly, we increasingly taste wine in a specific cultural context: rural, ...
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Area wineries at the heart of the Finger Lakes Wine Festival
Penn Yan Chronicle-Express (blog)
Several Yates County area wineries were well represented at the Finger Lakes Wine Festival July 15-17. Tyler Conrad, Aaron, Nate, and Sue Kendall all work hard to keep up with demand at Hickory Hollow and Highland Cellar's stand. ...
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Nascent Finger Lakes Museum brings talks to Ithaca
Ithaca Journal
"Back from the Brink: The Story of Hemlock and Canadice Lakes," will be presented at the Finger Lakes Wine Center, with part one of the series, detailing the decades-long project to restore the bald eagle population to New York state, offered at 2 pm ...
Finger Lakes Wine Festival
Artvoice (blog)
A weekend of moderately tipsy revelry approaches, as wine and beer lovers prepare for the Finger Lakes Wine Festival in Watkins Glen. The festival kicks off Friday (July 15) evening with fireworks, wine, and togas at Yancey's Fancy Cheese Launch of the ...
Get Ready To Launch This FridayPaddockTalk
Wine, food, togas celebrated at Finger Lakes Wine FestivalRochester Democrat and Chronicle
all 5 news articles »
City-County Watch: Ithaca MaineSource goes green
Ithaca Journal
The Finger Lakes Museum will present its three-part inaugural program series, "Back from the Brink: The Story of Hemlock and Canadice Lakes," at the Finger Lakes Wine Center in Ithaca this month. "From the Brink of Extinction" will be presented at 2 pm ...
This week's "What We Drank" is a little heavy on cabernet franc, but that's no real surprise with the franc fanatics on the team.
Here's what our editors and contributors have been drinking.
Bryan Calandrelli: Cave des Vignerons 2005 Saumur
I got this for $6 at my local wine store! That's right six bucks. It must be turned, oxidized, or just a brett bomb right?
It's none of the above.
At this point of its life it's giving up ripe black cherry and blackberry aromas with a hint of red apple skin that I sometimes find in Loire reds from warmer vintages. It's luscious in the mouth and simply rustic enough to be interesting.
The store seems to buy this wine or similar versions of it from more specific appellations every year. This one obviously doesn't look attractive to the average customer so it went from $12 to $6 and Im not complaining.
I'm having it with soppressata, olives and fontina while I write.
Evan Dawson: Domaine des Ouches 2005 Bourgueil
The best value is still coming in waves from the Loire Valley, and the world's best cabernet franc is available for insultingly low prices. I picked up this bottle for $18.
Lenn Thompson: Virginia Wineworks 2009 Cabernet Franc
More libations found themselves in contention for this week's WWD entry than the norm. I could have written about the Hermann J. Wiemer 2008 Riesling Reserve Dry I uncorked with Nena to celebrate the news that we're having a little girl in December. Or maybe the Roanoke Vineyards 2003 Blend Two that we opened together with friends the next night. And of course there were all of the Virginia wines and Georgia beers I tasted during the 2011 Wine Bloggers Conference.
Once I saw that two of my fellow fellow editors were writing about non-local cabernet franc, I couldn't help but join in the fun with this Virginia bag-in-box cab franc made by Michael Shaps.
I think you'll hear more about Virginia cabernet franc in years to come -- it shows good potential; more in a Bordeaux style versus a Loire one. Many I tasted showed too much oak (often American) for my tastes, but one of the wines of the wines that intrigued me the most was this Virginia Wineworks 2009 Cabernet Franc.
While no where near the most complex or age-worthy red I tasted down there, it's $30 for the equivalent of four standard 750ml bottle, it's a great value with nice dark fruit, subtle oak character and just a bit of that earthy spice franc lovers crave. If it were winter, a box of this would have come home with me and it'd be on my counter right now.
Julia Burke: Everything in Asheville, North Carolina
I spent the last several days in Asheville, North Carolina, the multiple-beergasm capital of the East.
Tales of this town's beer prowess having reached my ears all the way up north in Buffalo, I made a point of drinking almost exclusively local/NC brews during my four-day stay. (Almost. A Hanssen's Oudbeitje strawberry lambic at Thirsty Monk, one of my top five lifetime beer experiences, was the sole exception. I'm not apologizing.) I never ceased to be impressed. From my first pint, a crisp and refreshing French Broad kolsch at Bier Garden, to a final day of beer euphoria at the amazing Wedge Brewing Company culminating in one of the best pilsners I've ever had, I left this town amazed by the overwhelming diversity and quality of its beer culture.
Highlights included Green Man ESB, IPA and Porter; Asheville Brewing Company's Fire Escape jalapeno pale ale (really!) with a slice of jalapeno pizza; Highland Stout with Highland Stout cake at French Broad Chocolate Lounge; and a saison that seriously rocked my world at Wedge.
Wedge itself, a middle-of-nowhere brewery with a patio decor made up of used car parts, was no joke, with a killer saison that was incredibly funky, sour and delicious; a complex and roasty barleywine; and a truly addictive pilsner made in the traditional Czech style with a little bit of skunk and a whole lot of flavor.
People of Asheville: I apologize for the beer shortage that may have resulted from my presence. I'll bring wine next time.
Mark Grimaldi: Pannonhalmi Apatsagi 2010 Rosé
During the summer it's all about rosé for me and my wife. We drink A LOT of it. We usually steer towards Provencal, Italian and Long Island. But recently I picked up a few from other countries.
We had some friends in town last Saturday and decided to head down to the beach. I grabbed a bottle of 2010 Pannonhalmi Apatsagi Rosé from Hungary. I've had their whites plenty of times, and they are always delicious.
The winery is actually a monastery that has been making wine since the 900s, but during WWII they were taken over by communists and were not allowed to continue their traditions. fter the fall of the regime the monks were able to revive their centuries-old winemaking traditions and with some help from a Tuscan winery.
The rosé is 50% pinot noir with the remainder equal parts merlot and cabernet franc and shows a beautiful darker salmon color.
The nose was fresh and explosive with red fruit notes and pretty aromatics. The palate was full and almost creamy with a great boost of acidity to cut through the fruit at the back end. It paired perfectly with our Kunik cheeses, salami and salty air.
By Evan Dawson, Managing Editor
Lenn and I are always leery of new trends in social media and wine, but we also deeply admire the work done by our friends at VinTank and Cruvee. Those guys are working with wineries to reach consumers directly, and in new ways. They know that making consumers happy makes wineries successful, so it's all about access and innovation.
That's where VinPass, a new social game, comes in. The concept of "social game" might sound strange, but it's been around longer than you probably realize. Tens of millions of people play social games already, from FourSquare to Farmville to many others. Some are silly time-wasters, but others have the legs to connect people across the globe.
We think VinPass can work in exactly that way. It's designed for wine lovers at any level, but it's most appealing (we think) to avid but newer wine drinkers. That's because it's set up to help consumers learn while playing the game.
The concept is simple: through Web-based and mobile apps, you unlock passes or earn badges by completing a variety of tasks. And the task always includes tasting or drinking wine.
You can see why we think this is a winner.
VinPass has put together a pass centered on my book, Summer in a Glass -- check out the pass here. You can unlock it by tasting wines from the Finger Lakes producers featured in the book. Simple.
Other passes can be unlocked by tasting roses from around the world, or a handful of offbeat varieties, or simply by tasting wines from specific wineries.
As a reward, those who play the game can unlock discounts on wines, or earn invitations to virtual tastings, or any number of other incentives.
One feature that appealed to us is ease of use. "Ease of use is key," says Paul Mabray, Chief Strategy Officer of VinTank. "There are challenges that we are learning to accommodate. For example, if a platform allows users to write in the wines and they misspell the brand, this makes it challenging but we are creating new solutions every day."
VinPass launched with 47 sponsors and the support of a number of wine personalities. NYCR will actively monitor the social game, and if it goes according to plan, expect more involvement in the future. We think it can expose more consumers to new wines, and it's always a net positive when consumers are seeking new experiences.
By Lenn Thompson, Executive Editor
The Lenz Winery, located in Peconic on Long Island's North Fork, has built its reputation primarily on the back of it's merlot and sparkling wine programs -- and with good reason. Winemaker Eric Fry's merlot, particularly his "Old Vines" bottlings are always standouts. Similarly, the his sparkling wines are always among the top in the region.
But for me, one of the real gems of the portfolio is the Gewurztraminer. Fry has a certain affection for the grape, and it shows.
In some ways, Lenz Winery 2007 Gewurztraminer ($20) is like ten pounds of gewurzt in a five-pound bag -- and in this case, I mean that as a good thing. There is a lot of gewurzt going on here.
The nose is super spicy and floral, combining lychee, cinnamon, ground ginger and rose petals with underlying pineapple and melon aromas.
Though bit less floral, the palate is intense, and rich-but-balanced, with ripe fruit flavors of pineapple, lychee and cantelope sprinkled with ginger and brown spices. It's dry, with enough acidity to balance the richness.
Medium-long on the finish, it ends with floral notes and a slightly bitter quality many expect from the variety.
Producer: The Lenz Winery
AVA: North Fork of Long Island
ABV: 13%
Price: $20
By Lenn Thompson, Executive Editor
The evolution and expansion of this website, particularly over the last three years, has been a lot of fun. New writers. An ever-growing readership. It's been great. The site has never been better.
But, the growth hasn't been without its challenges -- especially when it comes to our reviews. Almost from the moment I started using one, I've struggled with which rating system to use -- if at all.
I believe strongly that ratings have value -- to both consumers and to producers. But the fact is, I've never been a fan of the 100-point scale. I don't pay attention to it as a consumer and I didn't want to use it on the site either.
But, there was vocal demand for it, from readers and from folks within the New York industry. So I reluctantly moved to the scale created and popularized by Robert Parker, The Wine Specator, etc.
In retrospect, I shouldn't have. We're moving back to the 5-star system we used previously, with a twist. We'll use corks. This is the Cork Report, after all.
There are myriad reasons for this decision, but the most important one is that I was just never entirely comfortable using it. I struggled with it. It sucked the fun out of wine tasting for me, honestly.
Besides, I got sick of people saying and thinking that a wine I gave an 87 or even an 89 wasn't a delicious wine. The way the 90-point line of demarcation has cemented itself in the wine world is, frankly, as disgusting as it is frustrating. I don't want the NYCR to be part of the problem anymore.
Is the 5-cork system perfect? Probably not, but it's what works best for this site at this point in time. I'm not going to promise we'll not change systems at some point down the road, but I doubt we will.
You may have noticed that we haven't published any reviews since mid-July. That was intentional because of this shift. More are on the way. Many more.
By Lenn Thompson, Executive Editor
This year's first harvest report comes courtesy of Carlo DeVito, owner of Hudson-Chatham Winery in Ghent, NY.
"Hudson-Chatham Winery, Brookview Station Winery and Tousey Winery have started their cassis crush. Black currants usually come in the middle of July. All over the valley, they're making cassis. Somewhere between 12,000 to 15,000 bottles of cassis will be made in the Hudson Valley this year. The region is the largest maker of artisanal cassis in North America.
Here's an up close photo of the cassis being punched down."
By Lenn Thompson, Executive Editor
I apologize for reporting this over a month after it happened -- and only one day before the memorial -- but I thought it important to publish.
From the Suffolk Times:
"Charles H. Flatt of Mattituck died June 26 at the age of 65.
He was born April 8, 1946, in Montclair, N.J., to Raymond and Lillian (Ruvo) Flatt and was a graduate of Lehigh University. He married Melissa Cannady on May 5, 2004, in Mattituck.
Prior to his retirement, he had been a winemaker at McCall Vineyards in Cutchogue.
Mr. Flatt is survived by his wife; his children, Jennifer Fleischer and Adam, both of Pennsylvania; his brother, Raymond; and three grandchildren."
I never met Mr. Flatt, but I heard his name often and know that he was a highly respected veteran in the local wine community and that he worked for many vineyards and wineries over the years, including Pellegrini Vineyards, Gristina Vineyards, Peconic Bay Winery, Osprey's Dominion and most recently, McCall Vineyards among others
There is a memorial being held tomorrow night from 7-9 p.m. at Martha Clara Vineyards to celebrate his life. You can get the details on the event's Facebook page.
Anthony Nappa and Sarah Evans' new venture The Winemaker Studio opened its doors to the public for the first time last Wednesday.
Evans, the chef de cuisine at North Fork Table and Nappa, the former winemaker at Shinn Estate Vineyards, are pouring and selling wines he makes under his own label while also offering wines from three other winemakers' labels: Suhru Wines from Russell Hearn of Pellegrini Vineyards and Premium Wine Group, Grapes of Roth from Roman Roth of Wolffer Estate Vineyard, and Leo Family from John Leo of Clovis Point.
The Winemaker Studio is open daily from noon to 7 p.m.The Winemaker Studio by Anthony Nappa Wines
2885 Peconic Lane, Peconic NY 11958
774-641-7488
By Donavan Hall, Long Island Beer Correspondent
Every few months or so our little brewery goes through a number of cylinders of compressed CO2 gas. It's an easy enough thing to load up the cylinders in the brewery truck and drive out to our compressed gas supplier in Riverhead -- a one man job really, but it's more fun when there's two.
When Mike, my brewing and business partner, decided to turn our hobby into something a little more large scale and serious, he asked me if I wanted to be a part of it. So the two of us started Rocky Point Artisan Brewers (RPAB) three years ago. Since then we've added a third artisan brewer, Yuri. We're now the three musketeers of nanobrewing.
Right about the same time Mike and I started hatching RPAB I was madly trying to finish the first edition of my beer guide (it was during the 2009 Stony Brook Film Festival, I remember it well since I was proofreading my book during the intermissions between films, hoping that I'd meet the printer's deadline so I could sell the books at the annual craft beer fest held at Martha Clara in August), I started seeing Long Ireland Celtic Ale taps popping up in bars across Long Island. After a few inquiries I arranged a meeting with Dan Burke and Greg Martin of Long Ireland Beer Company. It turned out that I already knew Greg (by sight) from the B.E.E.R. Club (a local homebrew club) meetings.
In the last three years Long Ireland has grown to be one of the largest production breweries on Long Island with it's own brewing facility on Pulaski Street in Riverhead. And for the last six months I've been intending to head out for a peek at what Dan and Greg have built, so when Mike said, "Long Ireland's opening their tasting room for the first time today," it seemed like the perfect opportunity to pay Greg and Dan a visit at their new digs.
We picked up our gas cylinders and then Mike said, "You know where the brewery is right?" I said, "We'll find it, don't worry. I've got a nose for these things."
I thought perhaps there would be a sign. Just cruise up Pulaski Street and we're bound to see the sign. No sign, but when I saw the red and white building, I just felt in my bones that it was the new Long Ireland brewery.
"They need to paint the building green and yellow," I said. "To match the company logo."
Mike parked the car in front of the brewery at 817 Pulaski Street, and I started snapping photos, eager to get back into my role of Long Island's craft beer documentarian. I could see Greg and Dan through the large plate glass windows of their new tasting room in the front of their brewery. Greg had a spray can of window cleaner and Dan was working on the bar, screwing on tap handles.
We were early, the tasting room didn't officially open for another forty minutes. "Don't let us distract you," Mike said. "Just put us to work." We're all in this together, after all.
So I helped pick up the place (to make it look neat) while Mike (the handy man) helped with the drain system below the taps.
When the tasting room was looking spiff, Dan said, "Hey, you guys wanna beer?"
Well, now that you mention it...
Mike started with the Breakfast Stout and I went with the Pale Ale. The Pale Ale was crispy, fresh, delightfully citrusy.
"This is your first time here, isn't is?" said Greg (pictured right).
It was. Greg opened the door leading to the brewery to show us the system that he and Dan had put together to brew beer.
The building that Greg and Dan are in is an wooden structure, like a big warehouse. There was something comfortable and homey about looking up and seeing the large wooden timbers holding up the roof. So many breweries are in these pre-fab metal buildings. Mike and I were envious of this space. Despite its size, the building had a charm, and a history.
Craft beer is more of a passion and an art than it is an industrial pursuit. Technically, breweries do manufacture a product, but we craftbrewers don't view it that way.
Craft beer isn't just a mildly intoxicating beverage. It isn't just a product to be sold for money. Craft beer is food; it nourishes the body, and the soul. Craft breweries have to be small. Smallness is essential to maintaining the human contact with the food. Large-scale industrial manufacturing of food and all the packaging that goes with that system severs the connection between nature and humans.
This isn't just some mystical credo propped up by a neo-localist ideology -- you can taste it. Food from a small farm, close to your home, tastes better than "industrial food." Anyone who's part of a CSA knows this, experiences viscerally, with the senses: not just the taste, but the look and the aroma. It's the same with the liquid food: beer. When humans make something with their hands, they imprint themselves on what they make -- soul, humanity, beauty, connection. Machines can't impart what the body needs.
Greg (pictured right) and Dan's brewery might look big, but it's just about the right size to balance what is essential about the beer business. You have to be able to produce enough beer for sale that you can cover your expenses, but you don't want to produce so much that you lose the human connection. I've done the calculations. For two guys to make their living off brewing beer, they need about a 15 barrel brewing system.
"We can boil twenty-two barrels at a time in our kettle," said Greg. "The system was built as a fifteen barrel system, but it's oversized. At twenty-two barrels we can brew three times a week and fill our fermenters."
Greg and Dan bought their brewing system third hand and installed it themselves. Their brewery is a product of conscientious human labor -- it's a craft itself, a product of art and intelligence. When you build something yourself, you really know that thing.
The parts of the brewery were built twenty years ago -- a custom order for New Haven Brewing, a brewpub. After three years of brewing, the brewpub decided to drop the "brew" part and just be a restaurant.
This happened to a lot of places in the early 90s, during the first wave of craft beer growth. At the time, more breweries opened than people were ready for. As a result, many brewers gave up or went out of business. Part of what hurt craft brewing back then was that non-brewers were getting into the business of making and selling a product. As a result, there was a lot of drinkable, but mediocre beer on the market. Many people's first experience of craft beer were at breweries that didn't represent the art very well, and people didn't taste the magic. A lot of very good breweries were brought down with those that were merely okay.
So, New Haven's system sat in storage for number of years until it was sold to Pennichuck Brewing in Milford, NH. In 2010 that brewery felt the pains of the economy and began shutting down its operations. Greg and Dan bought the brewing equipment from them.
When Greg and Dan got started a few years back, they had some help. The beer community is tight and we help our own. Competition doesn't really work as a business model if you really care about what you are making and not just the dollars that come out of the process. Rob Leonard of New England Brewing Company showed Greg and Dan the ropes -- how to scale up from homebrew quantities to the volumes that would be needed to sustain a craft beer brewing business. The first batches of Long Ireland's Celtic Ale were brewed in Rob Leonard's Woodbridge, Connecticut brewery.
"When we told Rob where we got the brewing system, he couldn't believe it," said Greg. As it turns out, Rob Leonard was the brewer at New Haven Brewing Company back in the day, and the brewing system now housed in Long Ireland's building on Pulaski Street is the system that Rob brewed on twenty (some odd) years ago.
"Yeah, Rob's going to come down and make a batch with us, for old time's sake," said Greg. Small world.
I had just finished my Long Ireland Pale Ale as Greg told us that story. "That's a good story," I said. "And this is a fantastic beer."
Mike was done with his Breakfast Stout. "Yeah, I wanna try the Pale Ale next," said Mike.
"And I think it's Breakfast time for me," I said.
Greg led us back to the tasting room and poured us some tasters. Mike and I put our serious tasting faces on and sniffed the aroma. "What kind of hops are you using in the Pale Ale?" asked Mike. "I'm getting citrus. Cascade?"
"That's right," said Greg. "We used to use Amarillo, but that's getting hard to find for some reason, so we changed the recipe at bit. Now we're blending Columbus and Cascade."
I was enjoying the roasty, coffee-flavor of the Breakfast Stout. It had a slightly malty nose, and finished with a hint of sweetness.
It was time for the tasting room to officially open and the first customer was right on time. The guy put his growler on the bar. "Can I get that filled with the Pale Ale?"
Greg said, "Sure." And while he poured the beer he said, "Do you realize that you are our first customer ever? This is the first growler fill we've done here."
"Really?" asked the guy. "I thought you'd been open. I was just driving by with my growler."
Serendipity? Are there beer gods guiding the thirsty to craft beer oases?
It was about time for Mike and I to hit the road. As much as we'd love to stick around all afternoon and sample tasty beer, duty called. We had our own brewery that needed attention.
"Before we head out," I said, "can I get a sample of the Celtic Ale?"
Now, I'm very familiar with the Celtic Ale. That beer is everywhere. I've been having pints of it all over the Island for the last few years. Greg poured me a small glass. I tasted. It was definitely Celtic Ale, but there was something different. Something about it was fresher, more alive.
"Man, this is seriously good," I said impressed by the quality. "This is even better than it usually is."
"Thanks," said Greg. "I'm glad you like it."
But deep down, I knew why it tasted so good. Like spring water, there's nothing better than having craft beer at the source.
Note: Long Ireland's new tasting room will be open at 817 Pulaski Street in Riverhead each Thursday and Friday afternoon from 3 to 7. Saturday hours are 1 to 6. Growler fills are $11. If you don't have your own growler, you can buy one for $4 at the brewery. Two ounce tasters are free of charge.
By Lenn Thompson, Executive Editor
Today Donavan Hall, our original beer editor years ago, returns to the NYCR team as a beer correspondent covering the Long Island beer scene.
I met Donavan many years ago, perhaps before I ever started blogging. Our chance meeting was at a brewpub with a group of like-minded fiction writers who were gearing up for National Novel Writing Month.
While I've given up on my fiction writing, Donavan continues to be one of the more prolific writers I know, writing beer themed novels as well as the source for Long Island beer information, his Long Island Beer Guide. He's also one of the founders of the Long Island Beer and Malt Enthusiasts (LIBME) group and is one of the founders of the soon-to-open nanobrewery, Rocky Point Artisan Brewers.
Donavan has been my go-to for beer-related questions for years and now I've finally convinced him to come back to the NYCR and cover the local beer scene -- one that he's helped create and foster.
By Lenn Thompson, Executive Editor
NOFO Rock and Folk Fest, the second annual two-day music festival will kick off at Peconic Bay Winery tomorrow at 11 a.m.
My family and I had a great time at last year's event and we look forward to attending again on Sunday.
I'll admit to not knowing many of artists performing over the two days, but for me, it's barely about the music itself -- it's more about friends and family and enjoying a day in wine country, sipping local wine and beer, listening to music (any music) in a family-friendly environment.
For those more in the know, the lineup includes: Foghat, Elvin Bishop, Corky Laing & The Memory Thieves, John Sebastian, Commander Cody, Gordon Gano & The Ryans, Lance Lopez, John Eddie, Jon DiVello Band, Brian Ritchey, The Lone Sharks, Nancy Atlas, Miles to Dayton and Sunrise Skyline.
Tickets are $48 for one day or $80 for a weekend pass. Student & senior citizen discount available.
A portion of festival proceeds supports youth music education through the East End Arts Council {501C3}.
For tickets, visit the NOFO Rock and Folk Fest Site.
If you go on Sunday, come say hello. I'll be the one chasing the 4 year-old around.
