Today, August 20th, is Cayuga Ridge Estate Winery’s Peach Festival.

There’s lot’s of stuff going on at the winery in celebration of the best summertime fruit in the world including live music from local Blues Band DamDog and multiple local vendors including Lively Run Goat Dairy, Cabin View Alpacas and Cayuga Lake Creamery.

Also, don’t forget to try Cayuga Ridge Estate Winery’s Peach Essence.

Wood Fired Pizza

Peach Salsa Pizza (Veggie) – Both of our pizzas this weekend start out with a base of peach salsa (from local peaches, corn, tomato, peppers, onions, and cilantro). In addition to the peach salsa base, the veggie pizza is also topped with black beans and cheddar. [$11.00]

Peach Salsa Pizza (Meat) – Both of our pizzas this weekend start out with a base of peach salsa (from local peaches, corn, tomato, peppers, onions, and cilantro). In addition to the peach salsa base, the meat pizza is also topped with local sweet sausage from Autumns Harvest Farm and cheddar. [$12.00]

Wine

Try the Cayuga Ridge Estate Riesling (which recently won Germany’s Best Riesling of the New World 2010 award) or your favorite red or white.

By the glass [$6.00]

Rustic. Wood Fired. Local. Arguably The Best Pizza On The Cayuga Wine Trail and In The Finger Lakes Region.

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Please remember: Our Wine Dinner series starts June 10, 2011. The inaugural dinner, Spring Into New Beginnings, promises to be a fantastic evening. Learn more about it by clicking here.

Wood Fired Pizza

Proscuitto Pizza – As usual, we start this pie with a base of homemade creme fraiche from local cows (I know, right?) and then slightly smother it in a delightful combination of thinly sliced prosciutto, freshly grated parmesan and onion scapes (from the garden). And for a finishing touch after firing, a drizzle of local fig balsamic vinegar. [$12.00]

Asparagus Pizza – We also start this pizza with a base of homemade creme fraiche and then comes locally grown asparagus from Fink Farms (in Ovid, NY) and then… freshly grated parmesan… and then… onion scapes (from the garden). Oh and, when we’re done firing this pizza, we hope you can taste the touch of garden fresh mint that we finish it with. [$11.00]

Desserts by Sarah’s Patisserie

Lemon Cheese Cake [$7.00]

Chocolate Flourless Cake [$7.00]

Psst… If you’ve never tried any of the goodies from Sarah’s Patisserie, you are truly missing out.

Wine

Try the Cayuga Ridge Estate Riesling (which recently won Germany’s Best Riesling of the New World 2010 award) or your favorite red or white.

By the glass [$6.00]

Rustic. Wood Fired. Local. Arguably The Best Pizza On The Cayuga Wine Trail and In The Finger Lakes Region.

Are you going to the Finger Lakes Cheese Trail Open House today, May 28, 2011 from 10:00 AM to 5:00 PM? Either way, if you’re hungry and on (or near) the Cayuga Wine Trail, stop by for our wood fired pizza!

By the way, our Wine Dinner series starts June 10, 2011. The inaugural dinner, Spring Into New Beginnings, promises to be a fantastic evening. Learn more about it by clicking here.

Wood Fired Pizza

Proscuitto Pizza – As usual, we start this pie with a base of homemade creme fraiche from local cows (I know, right?) and then slightly smother it in a delightful combination of thinly sliced prosciutto, freshly grated parmesan and onion scapes (from the garden). And for a finishing touch after firing, a drizzle of local fig balsamic vinegar. [$12.00]

Asparagus Pizza – We also start this pizza with a base of homemade creme fraiche and then comes locally grown asparagus from Fink Farms (in Ovid, NY) and then… freshly grated parmesan… and then… onion scapes (from the garden). Oh and, when we’re done firing this pizza, we hope you can taste the touch of garden fresh mint that we finish it with. [$11.00]

Desserts by Sarah’s Patisserie

Pear Almond Tart [$7.00]

Chocolate Flourless Cake [$7.00]

Psst… If you’ve never tried any of the goodies from Sarah’s Patisserie, you are truly missing out.

Wine

Try the Cayuga Ridge Estate Riesling (which recently won Germany’s Best Riesling of the New World 2010 award) or your favorite red or white.

By the glass [$6.00]

Rustic. Wood Fired. Local. Arguably The Best Pizza On The Cayuga Wine Trail and In The Finger Lakes Region.

If you are reading this, congratulations for surviving the rapture. Thank goodness, right? Hey, we look forward to seeing you on the Cayuga Wine Trail this weekend.

By the way, our Wine Dinner series starts June 10, 2011. The inaugural dinner, Spring Into New Beginnings, promises to be a fantastic evening. Learn more about it by clicking here.

Wood Fired Pizza

Proscuitto Pizza – As usual, we start this pie with a base of homemade creme fraiche from local cows (I know, right?) and then slightly smother it in a delightful combination of thinly sliced prosciutto, freshly grated parmesan and onion scapes (from the garden). And for a finishing touch after firing, a drizzle of local fig balsamic vinegar. [$12.00]

Asparagus Pizza – We also start this pizza with a base of homemade creme fraiche and then comes locally grown asparagus from Fink Farms (in Ovid, NY) and then… freshly grated parmesan… and then… onion scapes (from the garden). Oh and, when we’re done firing this pizza, we hope you can taste the touch of garden fresh mint that we finish it with. [$11.00]

Desserts by Sarah’s Patisserie

Pear Almond Tart [$7.00]

Chocolate Flourless Cake [$7.00]

Psst… If you’ve never tried any of the goodies from Sarah’s Patisserie, you are truly missing out.

Wine

Try the Cayuga Ridge Estate Riesling (which recently won Germany’s Best Riesling of the New World 2010 award) or your favorite red or white.

By the glass [$6.00]

Rustic. Wood Fired. Local. Arguably The Best Pizza On The Cayuga Wine Trail and In The Finger Lakes Region.

Thanks to everybody for an awesome 1st season. We reopen April 2011.

We’re off for the winter to attend to the little guy (due at the end of December) in Mary Jane’s belly.

We’ll post updates throughout the winter/early spring. So come back and visit.

Cayuga Ridge Estate Winery will remain open throughout the winter season. Check their website for winter hours.

Until then, happy holidays!

How cool…

A customer walked in today and mentioned that he read about us in one of the most widely read pizza trade magazines, Pizza Today.

So we came home, looked ourselves up and found the following:

Thank you Pizza Today.

Not sure who had more fun yesterday: Cayuga Wine Trail Vistors or the Cayuga Ridge Estate Winery team… Here are a few pictures from the Halloween 2010 celebration.

Best costume? Leave a comment.

Need we say more?

The 26 Mile Pizza – Back by popular demand, we call this one the 26 mile pizza because 100% of its ingredients are locally sourced (within 26 miles of where our wood fired oven sits). We start it with a base of locally sourced caramelized onions and chevre from Lively Run. And when we’re done firing it, we finish this pizza with a drizzle of Butternut Squash Seed Oil from our friends at Stony Brook WholeHearted Foods. [$10.00]

Suggested Wine Pairing: Cayuga Ridge Estate Select Chardonnay (yes, Select)

The Prosciutto Pizza – We start this one with our secret base (?!?!) topped with prosciutto, garden fresh onion scapes, and a generous dose of freshly grated parmesan cheese. When we’re done firing it, this pizza is finished with an aged balsamic. [$10.50]

Suggested Wine Pairing: Cayuga Ridge Estate Cabernet Sauvignon

Get Wine By The Glass

Have a glass of your favorite Red or White wine from Cayuga Ridge Estate Winery for $5.00. If you haven’t tried it yet, Check out the Cayuga Ridge Estate Riesling – the Winner of Best Riesling of the New World from Rhineland Pfalz’ Best in Riesling 2010 competition.

PS – As always, ask for a tasty wood fired s’more for dessert – they’re free for kids (mom’s permission required).

As reported in this earlier blog post, over July 4th weekend, we were visited by Brooks Jones (along with a few of his friends).

Brooks is currently in the production stage of a feature-length documentary about all things pizza and keeps a blog, Me, Myself & Pie, as his research tracker for the film. Given the number of pizzas to pass through his gullet, it’s safe to say that Brooks’ reviews are – in a word – qualified.

So thanks Brooks, for your great review. We look forward to seeing you whenever you’re visiting the Finger Lakes.

Click here to read Brooks’ review of The Copper Oven.