Turning Stone hosts Restaurant Week March 23 through March 27
With spring comes new menu items and a celebration of all that Turning Stone Resort restaurants have to offer. Monday March 23 through Friday March 27, the resort’s restaurants will be celebrating Turning Stone Restaurant Week with cooking demonstrations daily and 20 percent off the total check between 5 and 10 p.m. at the following participating restaurants: Peach Blossom, Forest Grill, Rodizio, Emerald and Wildflowers at The Lodge.
In addition, there will be musical entertainment from 5 to 10 p.m. nightly during Restaurant Week. The Ronnie Leigh Trio will perform in the lobby near the Copper Lounge, The Julie Falatico Trio on the Pino Bianco patio, and guitarist Tom Bronzetti will entertain at Rodizio Churrascaria.
Turning Stone Chefs will be doing cooking demos at several times daily in the Emerald Lobby:
Monday March 23
4:30 p.m.: Gerry Waterman, Chef de Cuisine, Emerald Restaurant
6 p.m.: Mike Tubia, Chef de Cuisine, Wildflowers at the Lodge
Tuesday March 24
3 p.m.: Robert Thornton, Sous Chef, Forest Grill
4:30 p.m.: Hua Huang, Sous Chef, Peach Blossom
6 p.m.: Mao Sann, Station Cook, Bamboo
Wednesday March 25
4:30 p.m.: Lora Nozzi, Pastry Chef, Bakery
6 p.m.: Desmond Farrell, Sous Chef, Rodizio
Thursday March 26
3 p.m.: Jennifer Di Giorgio, Executive Pastry Chef
4:30 p.m.: Jeff Herring, Chef de Cuisine, Pino Bianco
6 p.m.: Wei-Sen Liang, Executive Sous Chef
Friday March 27
3 & 4:30 p.m.: Kevin Ford, Chef de Cuisine, and Sous Chefs, Season’s Harvest
6 p.m.: David Howe, Sous Chef, Emerald Restaurant
During Restaurant Week many of the restaurants at Turning Stone will be introducing specials of items that will be featured in new menus to be introduced later in the spring. Look for these new items at the Emerald Restaurant: Oneida strawberry spinach salad; crab salad croissant; Cuban Panini; sweet potato fries; steak and tortellini.
