What's HOT Magazine: Syracuse & CNY by What's HOT Magazine

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Syracuse & CNY

• A Business or Hobby? by Peter VanderWoude • Oak Barrels and Wine by Dennis DeRado

• In & Around Syracuse • Scallops with Romesco Sauce by Chris Xaver

February

2021

Carvers Steakhouse at Greek Peak P|8

Behind the Iron Gate Experience the treasures of yesteryear in a beautifully restored historic mansion

Rebranded restaurant at Hope Lake Lodge features locally produced gourmet Wagyu beef for a steak experience like no other P|18

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Artist Robert Glisson Journey into landscape paintings that capture the profound qualities of nature

Innovation lives here.

Experience the splendor of the late 19th century at The 1890 House near downtown Cortland, New York. This grand limestone mansion, built by successful industrialist Chester F. Wickwire, is a symbol of the grandeur of the Victorian and Gilded ages. The Lavish interiors of the 30-room mansion feature parquet floors, jewel-like stained glass windows, ornate decorative stenciling, and oak and cherry woodwork. Listed on the National Register of Historic Places, The 1890 House is the focal point of the Historic District of the City of Cortland.

Open year-round for: Tours, Business Meetings, Conferences, Trainings, Weddings, Birthdays, Graduations, Reunions, Anniversaries, Parties, and Photoshoots.

37 Tompkins Street • Cortland, NY 13045 Phone: (607) 756-7551 • info@the1890house.org

www.the1890house.org

Content, Editorial and Publishing Team: Principal, Photography Roger William Theise Principal, Graphic Design Scott Hopko Copy Editor Sophia Marko Advertising Sales James Robinson, Accounts Executive 315-863-7432 jameslocalmarketing@gmail.com Advertising Design Brandon Buchanan

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Behind the Iron Gate

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Carvers Steakhouse

P|26

Artist Robert Glisson

Contributing Writers Peter VanderWoude Chris Xaver Dennis DeRado All content © 2021 What’s HOT Magazine all rights reserved worldwide. No part of this magazine or online content may be reproduced or re-published in any way without express licensing and written consent of the publishers. The name What’s HOT Magazine, all logos and designs are trademarks of What’s HOT Magazine. The publisher reserves the right at it’s sole discretion to accept, reject, omit or modify any advertising, photographic, or written content at any time without reason. The publisher assumes no responsibility for any submitted advertising or content. Please direct all requests for prints of photographs or digital image licensing to: info@whatshotmagazine.com Phone: 607-423-2133 or 607-591-0830

What’s HOT Magazine PO Box 45 Cortland, NY 13045

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What’s HOT online at www.whatshotmagazine.com

#ILoveNY #NYLovesWinter Please enjoy our February issue of What’s HOT What’s HOT Magazine highlights the best of dining, arts, entertainment, and so much more in the Syracuse and surrounding CNY areas. Designed with exceptional photographs, articles of interest, community connections, and an enthusiasm for our beautiful region, What’s HOT will inspire you to seek out all life has to offer in Central New York and beyond. Lifestyle. Leisure. Shopping. Cooking. Business. Real Estate. Health and Wellness. Recreation. Theatre. Travel. Tourism. Treasures. Education. Exploration. Enrichment. Motivation. Inspiration. You’ll find an eclectic mix of anything that’s up, and nothing that’s down. If it’s hot, we’ve got it covered. What’s HOT Magazine is published monthly in print and online, with a free distribution of thousands of issues to hundreds of local sites. Find your copy each month at many of your favorite stores, supermarkets, professional offices, restaurants, gas stations, libraries, newsstands, hotels, tourism centers, coffee shops, and many other locations. Read past issues of What’s HOT online at whatshotmagazine.com

EAT

Oak Barrels and Wine It’s difficult to imag-

are there benefits?

ine a winery without envisioning the rows and rows of beautiful oak barrels stacked on top of each other housing precious vintages of wine, but what purpose do they serve? Is it just tradition, or

After fermentation, young wines are known to be astringent, tannic, raw, and “green.” They go through a period of “racking off” to remove the majority of solids, and then need time to age and mellow. Aging can be done in vessels that are non-reactive like stainless steel, glass, cement, etc., or in oak barrels that will react with the wine.

BY DENNIS De RADO

Aging wine in oak barrels has two distinct effects on the wine. First, it allows for the extremely slow introduction of oxygen. This gradual, controlled contact with oxygen reduces astringency, softens tannins, concentrates flavor, and increases color. Many gallons of wine are evaporated during this process and a typical 59-gallon barrel can lose as much as 5-6 gallons per year! The winemaker will “top off” the barrels with wine to keep the oxidation rate steady. Barrel aging also affects a wine by adding flavor compounds. Tastes associated with barrel-aged wines include vanilla, tobacco, smoke, clove, and even toasted coconut. Winemakers that desire stronger oak flavors can use newer or smaller barrels or increase the length of time the wine spends in contact with the oak. Barrels that have been heavily “toasted” on the inside will also impart stronger flavors. Every time

a barrel is used, it imparts less and less flavor on the wine. Barrels are generally used for 5-7 years before they are “retired.” Barrel-aged and fermented wines tend to be pricier than wines produced in non-reactive containers due to the high cost of oak and the limited life span of barrels. Using oak barrels for storage originated in the iron age. Even though there are several easier options for fermenting and holding wine, the richer, more complex flavor and structure that comes from barrelaged wine makes it the continued choice for winemakers. Dennis DeRado Long Point Winery www.longpointwinery.com

Fast Facts

Business: Behind the Iron Gate Location: 1818 West Genesee Street, Syracuse, NY Phone: (315) 484-3364 Email: Gate1818@verizon.net Facebook: Behind The Iron Gates Hours: Mon-Sat: 9 am to 5 pm Sunday: 11 am to 5 pm

BIZ

Behind the Iron Gate

Looking

for the old, the rare, or the unique? Behind The Iron Gate invites you to experience the treasures of yesteryear and memories gone by.

www.irongatessyr.com

Step back in time in the beautifully restored historic house. Owner Selma Adydan maintains a wide range of antiques and other collectables from many periods of history— from home furnishings, vintage clothing, and estate jewelry to primitive 1950s kitchen memorabilia and linens. Behind the Iron Gate has all this and much more. They will appraise any item and handle entire estate liquidations for you.

CELEBRATING 18 YEARS IN BUSINESS ON VALENTINE’S DAY WEEKEND

to the market, the shop is buying gold, scrap gold, diamonds, platinum, premium sterling pieces, and coin collections. Why go to a jewelry store when you can purchase diamond rings in this shop for 1/3 the cost and a lifetime of history? Behind the Iron Gate is always buying. Visit their website and view the many items you may have in your home for which Behind the Iron Gate will pay cash.

For buying or selling, Selma is particularly interested in items of estate, including costume and vintage jewelry. Selma will pay handsomely for your gold and scrap items. Due

What’s HOT February 2021

This twenty-one room, 1886 Victorian Painted Lady mansion opened its doors to Selma on February 14, 2004. Selma operates it as a customer-oriented business, specializing in antiques and collectibles. Each room has a special theme, such as Vintage Clothing, Toys, Fine Glass, Pottery, and more. The house and awesome compilation of antiques are a visual experience you will never forget.

We Buy:

• Gold/Scrap Gold • Antiques • Diamonds • Gift Cards - 50% cashback or 100% in store credit • Platinum • Sterling Silver • Coin Collections

Customer Services:

• Gift Certificates in any amount • Informal Appraisals • Single Item/Estates Purchased • Layaways Accepted • House Calls

TAX

A Business or Hobby? W hether

a person’s business is regarded by the IRS as a hobby, where losses are not deductible, or a business, where losses are deductible, has confused many of us. There is not a clear set of rules, but there are guidelines to help make the right call. First, here are some aspects of your business or hobby to ask yourself:

̶ • Time and effort indicates profit motive ̶ • Depend on the income from activity ̶ • Losses unavoidable or in start-up phase • Operations addressed to improve profitability ̶ • Owner has specialized knowledge in activity

Second, there is a profitability test that the IRS uses to determine if you have a business or a hobby. If you generated a profit in three or

BY PETER VANDERWOUDE

more years out of the past five years, in an audit the onus is on the IRS to prove you are not in business to make a profit. If you have less than three out of five years making a profit, the onus is on you to prove to the IRS you have a business and not a hobby. Here are three examples to help you understand what is a business and what is a hobby: Gary enjoys golf. In his forties, Gary bought a field where he could set up a driving range and pro shop. He developed a business plan and quit his job. He acquired inventory, advertised, hired staff and worked long hours. By his fifth year his business was still losing money. Wendy is an attorney who enjoys working with wood. When through her father’s estate, his home, woodshop and tools passed to her, she moved in and began making custom furniture gifts for her friends and family. Soon she had all kinds of people beating a path to her door. So she haphazardly set up a business that made a net profit in two out of the last five years. Fred and Faye have a dairy goat operation that Faye manages while Fred works at a job. Fred and Faye have a business plan, business bank

account and keep excellent records. They had losses in two out of the past five years. All three sets of folks have their income tax returns selected for an IRS audit. At issue is the business losses claimed. So how does Gary fare in the audit? It looks like his activity is definitely not a hobby, even though his love of golf led to his business. If he keeps losing money he may have to close. Fred and Faye do not have anything to worrry about because they meet the profitability test and keep good records. Wendy? She does not meet the profitability test and her records are a mess. The IRS will likely rule she has a hobby which limits her tax deductible expenses to the extent of her woodworking income on her tax return. Consult with your tax advisor to make sure any business losses will be tax deductible. Peter VanderWoude, MS, CPA, CGMA Equus Advisors Accounting and Tax Professionals www.EquusCPA.com

In & Around Syracuse

Fast Facts

Restaurant: Carvers Steakhouse Location: located across from Greek Peak, 2177 Clute Road, Cortland, NY Phone: (844) 929-0150 Facebook: @carverssteakhouseCNY Twitter: @GreekPeakResort Instagram: greekpeak Hours:

Wednesday- Sunday: 8:00 am - 11:00 am, 12:00 pm - 9:00 pm

Reservations are strongly recommended www.greekpeak.net

EAT

Carvers Steakhouse

The

innovators at Greek Peak Mountain Resort have assembled an impressive team to launch Carvers Steakhouse, located in Hope Lake Lodge. Executive Chef, Kevin Mccarrick, with 27 years of experience at John Thomas Steakhouse in Ithaca, heads up this new venture with the support of Chef, Nick Poley, and Restaurant Manager, Tyler Dunn. Poley has been serving up amazing cuisine at Greek Peak for many years and Dunn recently joined the team after having served as Food & Beverage Director for Vail Resorts.

CENTRAL NEW YORK’S NEWEST STEAK EXPERIENCE

With the scenic backdrop of the Adirondackstyled lodge along with steaks and seafood fare to rival top rated steakhouse across New York State, Carvers Steakhouse is the new shining star on the culinary scene. Located across the street from Greek Peak, the name Carvers Steakhouse is an homage to the skiers and snowboarders who carve the snow, much like carving prime cuts of beef.

“We couldn’t be more thrilled about this new addition to our culinary portfolio,” says Wesley Kryger, Greek Peak Mountain Resort President. “This dynamic trio is sure to set the Central New York culinary scene ablaze.” It has been less than a month since the debut and Carvers Steakhouse is already the most sought-after dinner reservation in the region.

What’s HOT February 2021

Most notable on the delectable menu is the Wagyu Sirloin Steak and Wagyu Burger. Wagyu beef originated in Japan and is graded on the quality of the marbled fat. Wagyu beef is the most highly marbled and tender beef in the world with a unique buttery flavor and is considered a culinary delicacy. Less than .05% of all cattle in the United States qualify as full blood or purebred Wagyu. Located in Cazenovia, NY, Madison Wagyu has been chosen to be the purveyor of Wagyu beef for Carvers Steakhouse. All Madison Wagyu cattle have the distinction of being purebred, which is defined as having above 93.75% pure Wagyu genetics. “We’ve attracted the attention of many customers who have traveled extensively and pride themselves on being connoisseurs

of prime cuts of beef and the accolades have been non-stop,” explains Ayden Wilber, Director of Operations for Greek Peak. “Another favorite item is the Tomahawk Ribeye Steak and the 25oz Porterhouse, which is a combination of a filet on one side of the bone and a flavorful New York strip on the other side. These expertly prepared prime cuts are prefect choices for steak lovers.” “At Carvers Steakhouse, it isn’t just a steak dinner. It’s a steak experience like no other in our region.” Fresh off the boat, 8 oz split lobster tail with drawn butter, grilled shrimp, and sea can be added to any steak entrée to heighten the level of the dining experience. A favorite among the shareable dishes is the seared tuna on a crispy rice patty with sriracha aioli and honey lime sauce for a sweet and spicy mix that will delight the palette. Another popular sharable is the 4oz crab cake with sweet remoulade.

Rounding out the dinner menu is the Virgil Elk Burger, NY Steak Burger, Chicken Pommery, Shrimp Scampi, Cajun Chicken Pasta, Pasta Primavera and a variety of fresh salads. Hope Lake Lodge has added the Great Steak Experience package for those who wish to stay overnight and dine several times at Carvers Steakhouse in order to immerse themselves in the full steak experience over several days. Call 800955-2754 and let our staff start creating your Steak-cation getaway! Carvers Steakhouse is open Wednesday through Sunday. Reservations are strongly recommended, call 844-929-0150. Carvers Steakhouse is located across from Greek Peak at 2177 Clute Road, Cortland NY.

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Social Distancing? Get baklava delivered to you!

Email or call to place an order at mariasbaklava@yahoo.com • 607-423-5236

Same day deliveries possible but please allow at least 1 day for baking time (It’s fresh, never frozen!) Delivering to Cortland, Ithaca, and surrounding areas.

Fast Facts Artist: Robert Glisson

Location: Delavan Center, 509 West Fayette Street, Syracuse, NY Email: rglisson13@hotmail.com outfieldoils@gmail.com Gallery Representation: Alden Gallery Provincetown, NY Exhibit A Corning, NY Art Dialogue Buffalo, NY Novado Gallery Jersey City, NJ

ART

Journey into a Landscape

I grew up in Syracuse in a large family of sev-

As an artist, I have done commissioned portraits,

loved to draw and paint. I spent many hours

Syracuse Chiefs, Stamford Science and Nature

copying the comic strips from the newspaper

Museum, Prometheus Book Publishers, and others.

en boys. We all had some artistic talent and

landscape paintings, and illustration work for the

and the comics I bought from the drug store. The competition to get Mom to hang one of my drawings on to the refrigerator was intense. It was like trying to get into a gallery! outfieldoils.com

I decided long ago that I wanted to be an artist and studied art at SUNY Cortland and Syracuse University. As you can imagine, it is very difficult to make a living as an artist and I have had many jobs over the years as I continue to pursue my art…. I even paint houses.

What’s HOT February 2021

For the past several years, I have focused on painting landscapes. My paintings begin outside; most are completed in the studio. When painting landscapes en plein air, I am interested in conveying moods or expressing emotions. I focus on the atmospheric effects, light, and time of day that make up the profound qualities of nature. My colors are often exaggerated to emphasize these emotions and I push spatial relationships so that the viewer can journey within the picture. My paintings have a combination of strong forms and the dissolved for emphasis. I paint the line between realism and abstraction.

The time spent in my studio enables me to rely less on the literal and more on memory and intuition. If I am unsatisfied with a painting, I turn it upside down, and start over. The picture immediately becomes abstract and full of possibilities. I find shapes and color relationships that are partially realized that I may not have found any other way. Using brushes, palette knives, fingers, and rags I work the canvas to find shapes that speak to my inner emotion. I rely on accidents, risks and imagination to develop the picture. In the end, I want someone to look at my paintings and take a little journey through them…. and a little pleasure.