Brud HollandChef Brud Holland

For 25 years, Chef Brud Holland has embarked on a collective of Finger Lakes culinary endeavors—restaurant and bakery owner, author, small-scale food processor, nonprofit fundraiser, culinary arts instructor and chef. Respected for his dedication to all things grown and made in the Finger Lakes region of New York, Brud’s passion for the arts—both culinary and fine—perpetuates his belief that our regional food and drink can be a quintessential FLX- inspired experience. Culminating all of this is Finger Lakes Made (FLXMade), the company Brud recently established to extend his many years of collaborative efforts with some of the regions finest “makers”-farmers, winemakers, brewers, distillers, wood & metal artists, and glassblowers. Brud is creative, artistic, dynamic, and passionate. He is always pushing the FLX experience to new and different heights.

The Menu

Dish #1: Roasted Vegetable Crêpe paired with 2018 Kaiser Vineyard Chardonnay

-Birkett Mills buckwheat crêpe

-Roasted vegetable

-Warm squash seed and Verjooz dressing

-Maggie’s pea shoots

 Dish #2: Pulled Duck BBQ paired with 2019 Rosé

-House made garlic butter pretzel bun

-House made pickles

-Creamy slaw

Dish #3: FLX Bison Steak paired with 2017 Lemberger

-Bostrom Farm “candied” bacon

-Kriemhild butter poached potato

-Cabernet Franc reduction glaze