2012 Photo Contest Deadline: September 30, 2012 Categories: 1st, 2nd, and 3rd place prize plaques plus publication in Winter 2012 magazine issue • Best Color • Best Black-and-White • Best Digitally Altered* • Grand prize to best overall photograph (Photographs may also be selected for honorable mention and for photo illustration.)
• Entries are limited to 5 for Black-and-White, 5 for Color and 5 for Digitally Altered. See below for the definition for "digitally altered." • Submit photos as prints, slides or digital images. Please do not send color negatives. When sending digital images, the minimal size of the image should be approximately 5 x 7 inches, 300 dpi. Keep in mind to send the best quality digital image you have, with the highest resolution. • When sending a color print from a digital photograph, also include the same digital image on a CD/DVD. When sending digital images, burn to a CD/DVD. All entries are to be sent through U.S. postal mail. No e-mailed entries will be accepted. Please do not send original slides or prints, entries will not be returned.
• Include the photographer's name, address, phone, e-mail address and identification of the image on each slide or photo print, along with the same information
on a separate sheet of paper. Also include what category each image represents. Lastly, include a list of each image and where it was taken. All photographs must be taken in the Finger Lakes Region.
• Photographs may not have been published elsewhere and must belong to the entrant, and photographer can not be a paid freelance photographer who has already had worked published in "Life in the Finger Lakes" magazine in the past 2 years. • Only winners will be notified before the Winter 2012 issue is published. Please refer to that issue to see the results of the photo contest. Life in the Finger Lakes magazine reserves the right to publish any entry, both online and in print, for both magazine publishing and magazine promotional items.
*Digitally Altered images are those that have used digital manipulation using the following methods: - Excessive dodging and burning - excessive color saturation - filtering using solarization, mezzotint and duotone - stitched panoramas - high dynamic range (HDR) images If any of these methods have been used, you have to state this in your submitted information and state that they fall within the "digitally altered" category. If judges see excessive manipulation of a photo and it has not been designated as a "digitally altered" image, it will be judged under the "digitally altered" category.
Send submissions postmarked no later than September 30, 2012 to: Life in the Finger Lakes Photo Contest P.O. Box 1080 Geneva, NY 14456
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Course 3: Roasted Beef Tenderloin with Oxtail Ravioli, Red Wine Braised Onions, and Bordelaise Sauce paired with a 2005 Chateau Lafayette Reneau Cabernet Sauvignon “This is a hearty dish,” comments Suzanne, who describes the three days it takes her to make the homemade beef stock as well as the 8 to 12 hours it takes to create the sauce (made with the wine pairing). Such a flavorful cut of meat demands a red wine with some body, and Bob believes that the 2005 Cabernet Sauvignon from Chateau Lafayette Reneau meets expectations. “This wine does a really good job,” he says. “It’s nicely structured with great depth of character, showing tobacco and deep cherry with an excellent mouth feel.” Bob laments that Cabernet Sauvignon is often overlooked in the Finger Lakes. While he acknowledges that only a handful of wineries push the envelope with this varietal, he believes that winemakers that do maintain such a focus create some red wines that stand up to scrutiny. “It’s not an easy wine to make economically,” Bob says, referring to the challenge of making some red varietals profitable in the Finger Lakes, “but the potential is there.”
Course 4: Panna Cotta with Rhubarb Soup, Candied Pistachios, Strawberry Sorbet, and Fresh Berries paired a with 2008 Lamoreaux Landing Vidal Ice For dessert, Suzanne created a complex dish that features local buttermilk to create a panna cotta coupled with rhubarb soup, playing on a subtle conflict between the smooth sweet cream and the tart rhubarb. “The wine fuses
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