We decided that this trip would be good practice for when we begin our full-time RV lifestyle. We’re discovering that one of the trickiest things to accomplish is keeping to a budget. It’s difficult to travel like you are on vacation, but to spend money like you are at home. Every discretionary expense has to be considered carefully. Consequently, a bad meal out is a bigger bummer than it would normally be.
Finding a good restaurant is always a challenge, particularly in an age when quantity, not quality, is the magnet that attracts many diners. Factor in being in a strange place and you’re lucky if you can find a 7 or an 8 on the scale of 10. But when the chief of police of Warren, Pennsylvania, suggested the Docksiders Cafe, we thought we had an inside track. Much to our dismay, however, the only thing we liked was the restaurant’s location, overlooking the Kinzua Dam Marina.
A tasteless margarita and a too sweet local pinot grigio foreshadowed the caliber of the meal. My fishy tasting halibut and companion watery mixed vegetables had spent more than their fair share of time in a freezer. Manny’s plump sirloin looked promising, but tasted like it had been cooked on the same grill as my frozen halibut. The baked potato that he had been mentally savoring for days arrived in an aluminum foil jacket, which meant that there would be no trace of the oven crispiness he so loves. We left disappointed, and sixty dollars leaner.
The next couple of days found us cooking up everything from delectable BLT’s to a Salade Niçoise in our little camper at the Geneva State Park, vowing to never eat out again.So of course, we were reticent when our new friend Archie recommended Ferrante’s Winery in Geneva for sophisticated wine, fine dining and a romantic authentic ambience. Sure, we thought. We’ve heard that one before. The following day, however, I shared our tale of woeful dining to Michelle and Doug, a nice couple we met at our neighboring campsite. A discerning diner herself, Michelle commiserated and wholeheartedly recommended the kitchen at Ferrante’s.
We arrived at the winery —family-owned for four generations— with enough time to do a tasting in hopes of finding a wine decent enough to order with lunch. The winery had old world charm, with the contemporary styling of high-beamed ceilings and an open dining room. When we stepped up to the tasting bar and were asked by the hip server if we’d like to try dry or sweet, we were cautiously optimistic: at least they knew the difference. Of course, we ordered a sampler of dry wines.
We took a small table and were delighted when she brought over a clever sampler of 11 tiny plastic cups, six whites and five reds, each sitting atop a little circle on a paper placemat that contained a description of the wine. A number of their wines were prizewinners at 2011 contests like the American Fine Wine Competition, the Finger Lakes International Wine Competition and the Taster’s Guild International. At the prestigious Pacific Rim Wine Competition held in Southern California in April, thirty wine professionals sampled over 2000 wines in a blind tasting. Ferrante’s came away with an impressive four gold, five silver and three bronze awards
Normally fans of only dry wines, we understood why the Gewürtztraminer was a favorite at these events. It is fruity without being overly sweet, a perfect dessert wine. Our choice for lunch, however, was their Merlot, a bold dry red with zero residual sugar, the perfect accompaniment for an Italian meal.
We were seated at a window overlooking the 20 acres of luxuriant vineyards. I felt like I was back in Tuscany. When our server announced that Ferrante’s chef creates his dishes around the wines, unlike many others who look for wines after the menu has been printed, we were impressed and delighted. A subtle yet sophisticated difference. We enjoyed a generous glass of the Merlot as we anxiously awaited our food.
Although he usually favors thin crust pizza, Manny was pleased with Ferrante’s deep dish style Pizza alla prosciutto, crisp and golden, with high quality prosciutto, caramelized onions, mozzarella cheese and sprinkled with lots of fresh arugula.
My Shrimp alla Spinaci arrived piping hot, five succulent tiger shrimp resting on a bed of perfectly cooked al dente linguine, which lay in a light buttery Chardonnay wine sauce, flavored with just the right amount of basil and sliced garlic. Bright local Roma tomatoes added freshness and color. Simply superb.
It is wonderful to know that there still are restaurateurs who take pride in their kitchen and respect their customers’ palate. Thank you Mary Jo Ferrante. Your restaurant is a 10.